共查询到19条相似文献,搜索用时 31 毫秒
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《现代塑料加工应用》2020,(3)
正据"www.britishplastics.co.uk"报道,贝瑞全球集团将对熔喷的投资提前,以生产服务于欧洲、中东和非洲市场的高效过滤介质。预计商业生产将于2020年6月下旬开始。该公司表示,这项投资的目标是满足客户不断增长的需求,重点是高端应用,如工业面罩和机舱空气过滤市场的FFP2(N95)和FFP3(N99)。新生产线将配备贝瑞专有的装料技术,以较低的基重提供最佳的过滤效率和压降,贝瑞将提供跨技术和市场的独特产品。在这种情况 相似文献
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<正> 磁粉的最大磁感应强度Bm和比磁化强度在最大外加场强下,可以分别得到最大磁感应强度和比磁化强度。这两者的基本差別是:比磁化强度是单位重量的测量值,而最大磁感应强度则是样品中单位体 相似文献
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<正> VTR是英文Video Tape Recorder的略语(或缩语),即磁带录象机。它是把图象(包括声音)记录在磁带上,然后重放,利用显示器如电视机来收看(收听)的一种录象装置。VTR可通过线路传输直接录制电视节目或用摄象机进行录象。 相似文献
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António Teixeira José Eiras-Dias Simone D. Castellarin Hernani Gerós 《International journal of molecular sciences》2013,14(9):18711-18739
Plant phenolics have been for many years a theme of major scientific and applied interest. Grape berry phenolics contribute to organoleptic properties, color and protection against environmental challenges. Climate change has already caused significant warming in most grape-growing areas of the world, and the climatic conditions determine, to a large degree, the grape varieties that can be cultivated as well as wine quality. In particular, heat, drought and light/UV intensity severely affect phenolic metabolism and, thus, grape composition and development. In the variety Chardonnay, water stress increases the content of flavonols and decreases the expression of genes involved in biosynthesis of stilbene precursors. Also, polyphenolic profile is greatly dependent on genotype and environmental interactions. This review deals with the diversity and biosynthesis of phenolic compounds in the grape berry, from a general overview to a more detailed level, where the influence of environmental challenges on key phenolic metabolism pathways is approached. The full understanding of how and when specific phenolic compounds accumulate in the berry, and how the varietal grape berry metabolism responds to the environment is of utmost importance to adjust agricultural practices and thus, modify wine profile. 相似文献
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Xianzhe Zheng Yingkuan Wang Chenghai Liu Jingkun Sun Bingxin Liu Baohui Zhang 《Drying Technology》2013,31(7):785-794
The microwave energy absorption behavior of foamed berry puree was studied considering the variations in the physical properties of the material. The absorptions of microwave energy within foamed berry puree indicated fluctuating trends in decay as microwave drying progressed, which were attributed to the effects of temperature, moisture content, and density of the material. Mathematical models of the dielectric constant ?′ and dielectric loss factor ?″ as a function of temperature and moisture content were developed using second-order functions. During microwave drying of foamed berry puree, moisture content had the most important negative influence on the dielectric constant and dielectric loss factor, followed by temperature and porosity. 相似文献
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