Degradation of biomaterials and foods during thermal drying is caused mainly by their thermo - and xero - labile properties 摘要生物物料和食品在热力干燥过程中的质量退化主要是由其热湿不稳定特性导致的。
The relationships between the contents of labile p and algae - available p in the soils and the content of olsen - p or total p in the soil reached significantly or extremely significant level , respectively Cacl _ 2浸提磷或naoh浸提磷与土壤全磷或土壤有效磷含量有显著的相关性。
It not only constraint the development of state economy , but also increase polarize very probably , result in labile factor and serious potential problem for social security 解决的不好,它不但会制约社会经济的发展,而且很有可能加大两极分化,造成不稳定因素,为社会安全带来巨大隐患。
Therefore both non - intensive temperature procedure and shorter treatment time ( especially in the period when moisture content is still high for xero - labile materials ) applied in processing are suggested to enhance quality retention 因此为保持干燥后产品的质量,常采用较温和的干燥条件,以及减少物料在高含水率阶段的干燥时间。