The experiment aimed to discuss the effect of frying temperature and frying time on the beefsteak's centraltemperature.
本实验旨在探讨煎制温度、煎制时间对牛排中心温度的影响。
2
It shows that the amplitude is too large outside the reverse radius and the electric temperature profile is too broad before collapse and the centraltemperature is too low.
结果发现，在反转半径外的振幅太大，并且在破裂之前温度剖面太平坦，而中心温度较低。
3
The results show that at the early stage of the loss of flow accident, the highest fuel centraltemperature and MDNBR in the hot channel do not exceed specified limits and meet the safety criteria.