品质特性 meaning in English
qualitative characteristics
Examples
- By adding different proportions of food fiber from wheat bran into flour , the effects on the cooking quality of noodles were analyzed
摘要通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。 - From this intuitive knowledge is born the capacity to distinguish ( between all beings ) and to cognize their genus , qualities and position in space
从直觉意识转化而成的明辨能力可判断区分和认知到物相的种类、品质特性和所在空间位置。 - 22 varieties that breed in different ages and foreign good quality varieties were used to do varietal comparative trial of randomized blocks and to analysice 11 cooking and eating quality properties and taste value of used rice varieties
选用22个品种，进行了随机区组的品种比较试验，并分析了供试品种的11项蒸煮食味品质特性及味度值。 - First of all , because rf circuit has large numbers of passive devices , especially for integrated inductor in si cmos technology , not only take big area on cmos chips , but also has notable parasitic effect , its quality factor is far lower than separated inductor , thus greatly impacts the performance of rf circuits
首先,针对rf电路含有大量无源元件的特点,特别是sicmos工艺条件下的片上集成电感,不但占用大量的芯片面积,而且寄生效应影响显著,其品质因数远低于分立元件电感,而集成电感的品质特性极大地左右了电路的性能。 - 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。