peak viscosity meaning in English
最大粘度
Examples
- However , the degree of dominance for all measurements are incomplete or partial with an exception of peak viscosity in which the complete dominant gene effects is observed
除高峰黏度为完全显性外，各该黏度测定值概呈不完全或部份显性。 - Data from regression lines of wr on vr and yr and ( wr + vr ) indicate that lower peak viscosity , lower hot - paste viscosity , lower breakdown viscosity , higher setback viscosity and higher consistency viscosity are dominant and cool viscosity is ambidirectional
图析显示：低高峰黏度、低热糊黏度、低崩解黏度、高回馈黏度及高胶质黏度为相对显性；冷糊黏度为双向显性。 - In addition , the research suggested that amylose content in annong waxy 1 was extremely low , and its viscosity parameters including pasting temperature , peak viscosity , hold - through , break - down , final viscosity , set - back , peak time and stirring were lower and extremely low
但“安农糯1 ”籽粒硬度的值较低，表现为软质，直链淀粉含量表现极低的值，糊化温度、高峰粘度、低谷粘度、稀懈值、最后粘度、反弹值、峰值时间和搅拌值等8个粘度仪参数均表现较低或极低的值。 - Cassava root is used for carbohydrate source in tropical region . quality of cassava starch is variable and affected by many factors . an attempt was made to evaluate the effect of peeling , washing and drying on starch purity and starch paste viscosity . paste viscosity were based on results of rapid visco analysis ( rva ) . the results of this study revealed that : peeling , washing and drying temperature significantly affected cassava starch purity and starch paste viscosity . the starch from unpeeling root had a dullness color , but had higher peak viscosity , trough , final viscosity , breakdown and setback than that of starch from peeling root . more washing not only increased starch purity , but also improved starch past characteristics , such as peak viscosity , trough , final viscosity , setback and pasting temperature . different drying temperature had no effect on starch whiteness . starch purity had a little increase with drying temperature increasing . in general trend , starch dried at higher temperature had higher peak viscosity , trough , breakdown , final viscosity and higher setback
木薯在热带地区是碳水化合物的主要来源.木薯淀粉的品质受许多因素的影响.本项研究着重探讨淀粉提取过程中,削皮、水洗、干燥温度对淀粉纯度、白度和淀粉糊化粘度的影响.结果表明,未削皮的淀粉样品色发灰,但具有比削皮处理高的峰值粘度、 95最后粘度、 50时粘度、峰值降和持久性.增加水洗次数,不但能增加淀粉纯度,还可提高淀粉高峰值粘度、 95最后粘度、 50时粘度、持久性和糊化温度.不同干燥温度对淀粉白度无影响,但淀粉纯度随干燥温度的提高而稍稍增加.通常高的干燥温度有高的峰值粘度、 95最后粘度、峰值降、 50时粘度和持久性 - The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large
结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。