The rheological behaviour of 71? ? Brix concentrted pear juice was studied in the temperature ranges 20￣80℃.

在20～80℃范围内,研究了71°Brix浓缩梨汁的流变特性.

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The moisture loss ( % ML ) increased with increasing osmotic dehydrating temperature in 70± l ? ? Brix high fructose corn syrup.

在高果糖浆 ( 70±1°Brix ) 渗透脱水时,随着渗透温度的升高,蓝莓的脱水率随之增加.

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Making use of the relationship with Brix and index , measure the Brix of sugar solids.

根据糖度和液体折射率的关系, 测定各种含糖溶液的糖度.

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The rheological behaviour of 71 Brix concentrted pear juice was studied in the temperature ranges 20￣80.

在20～80范围内,研究了71Brix浓缩梨汁的流变特性.

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The genotype - environment interaction for cane yield is greater than that for brix in the cane.

产量的基因型与环境互作比田间锤度的大.

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