The effects of Ohmic heating on vitamin content of carrot and rape were studied, and compared with the electric stoveheating.
研究了通电加热烫漂对胡萝卜、油菜中维生素含量的影响，并与普通电炉加热进行了比较；
2
The the burnt stoveheating be whole burnt turn the core of the production, raise its control quality, that is a having topic of the actual meaning very much.
焦炉加热作为整个焦化生产的核心，提高它的控制品质，是一个非常有实际意义的课题。
3
The effects of ohmic heating scald on vitamin content of carrot and rape are studied, and compared with these changes of the carrot and rape by the electric stoveheating.