匿名使用者
匿名使用者 發問時間: 社會與文化語言 · 8 年前

各位英文翻譯達人這論文段落請幫我翻譯好嗎?我急用

1.Nonetheless, the

high costs of liquid nitrogen and the gelation during thawing

hinders commercial application for these rapid frozen

yolk products decisively.

2.Within

a high temperature range of 55–95 C diluted egg yolk first

showed a viscosity maximum (75–80 C), followed by a viscosity

minimum, before the irreversible aggregation of the

proteins began at temperatures above 85 C. This temperature

range is very important for estimating the functional

properties of egg yolk

3.But, after freezing/thawing egg yolk assumes a gel-like

behaviour with rheological characteristics typical of physical

gels, where the network is held together by linkages

weaker than covalent ones. The gelation process proved

to be highly dependent on frozen storage temperature.

已更新項目:

mature male 謝謝你的回答,真的有幫到我,方便留即時通嗎?我還有很多翻譯問題,想要請教

2 個解答

評分
  • 8 年前
    最佳解答

    1. Nonetheless, the high costs of liquid nitrogen and the gelation during thawing

    hinders commercial application for these rapid frozen yolk products decisively.然而這些快速冷凍的蛋黃產品,在解凍時高成本的液態氮和凝膠對商業應用有決定性的阻礙。2. Within a high temperature range of 55–95 C diluted egg yolk first showed a viscosity maximum (75–80 C), followed by a viscosity minimum, before the irreversible aggregation of the proteins began at temperatures above 85 C.在55–95 ℃的高溫範圍內稀釋雞蛋黃,首先顯示最高的粘度 (75–80 ℃),在85℃以上開始不可逆的蛋白質聚合之前, 緊接著是粘度最低。This temperature range is very important for estimating the functional properties of egg yolk. 對於蛋黃的功能性質的估算,此溫度範圍是非常重要的。3. But, after freezing/thawing egg yolk assumes a gel-like behavior with rheological characteristics typical of physical gels, where the network is held together by linkages weaker than covalent ones. 但是冷凍/解凍之後蛋黃假定具有典型的物理凝膠的 流變特性的類凝膠行為。 The gelation process proved to be highly dependent on frozen storage temperature. 凝膠化過程被證明是與冷凍的貯藏溫度具有高度相關

    參考資料: 電腦週邊急救團
    • 登入以對解答發表意見
  • 阿昌
    Lv 7
    8 年前

    1.然而,

    液態氮和凝膠的成本高,在解凍

    阻礙這些快速冰凍的商業應用

    蛋黃果斷產品。

    2.在55-95彗星稀釋蛋黃第一的高溫範圍

    顯示粘度最大(75-80 C),粘度

    最低限度,前不可逆聚集

    蛋白質在溫度高於85℃這個溫度開始

    範圍是非常重要的估算功能

    蛋黃中的屬性

    3.但,假設凍結/解凍蛋黃後的凝膠樣

    行為與典型的物理流變特性

    凝膠,網絡是聯繫在一起

    弱於共價的。凝膠過程證明

    高度依賴冷凍儲藏溫度。

    • 登入以對解答發表意見
還有問題?馬上發問,尋求解答。