1·Finally blanching enhances the color of most vegetables and fruits.
最后热烫增强了大部分水果和蔬菜的颜色。
2·Finally, blanching is used before canning raw fruits and vegetables and the more severe thermal processes associated with commercial sterilization.
最后，灌装生的水果和蔬菜之前使用的热烫是商业灭菌中较为强烈的热处理过程。
3·Finally, blanching enhances the color of most vegetables and fruits.
最后热烫增强了大部分水果和蔬菜的颜色。
4·The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations.
热烫在钝化酶活性中的重要性随不同产品而有所不同，并且取决于货架期的期望值。
5·In this paper, the measure for extracting pumpkin juice with mixed enzymes was studied, and the comparison between mixed enzymatic liquefaction method and blanching method had been made.
本研究采用混合酶酶解法提取南瓜汁，并与热烫法提取进行了比较。
1·The effects of drying characteristics and color of two kinds of apricots, based on the treatment of dry-promoter and air-impingement blanching, were studied.
选用两种杏，就葡萄促干剂及气体射流冲击烫漂对杏的干燥特性和色泽的影响进行了研究。
2·This invention relates to food processing and, in particular, blanching and dehydration of foods.
本发明涉及食品加工，具体而言涉及对食品的烫漂和脱水。
3·This article has introduced blanching temperature and different length of time, the effects of different kinds of green-preserving on the effectiveness of color-protection.
介绍了烫漂温度及其时间、护绿剂种类及其浓度等对绿芦笋护色效果的影响。
4·Conventional blanching and dehydration requires use of steam and forced hot air.
常规的烫漂和脱水需要应用蒸汽和加压热空气。
5·This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables.
本发明首次有效地使用红外线辐射能量来进行水果和蔬菜的同时烫漂和脱水。
1·Series steaming blanching equipment, cooling machine adopts high quality stainless steel, the advanced control instrument, is aesthetically pleasing.
系列蒸煮漂烫设备，冷却机采用优质不锈钢制作，先进的控制仪表，有造型美观。
2·In order to weeding out nitrite in Chinese toon, choose water blanching and accretion with ascorbic acid, lemon acid and tea multi-hydroxybenzene.
对香椿亚硝酸盐的除去方法进行了讨论，选择香椿漂烫和添加抗坏血酸、柠檬酸、茶多酚可以有效去除亚硝酸盐的含量。