糊化温度の英語

簡便で、オンラインでの連続測定も可能な澱粉の糊化温度の測定方法を提供する。例文帳に追加

To provide a method for measuring the gelatinization temperature of starch, enabling simple continuous measurement on-line. - 特許庁

めどめ層は感熱性の糊が活性化する温度付近で溶融し温度が下がると直ちに固化造膜する熱可塑性樹脂が好ましく、ホットメルト糊がより好ましい。例文帳に追加

The filling layer 3 preferably comprises a thermoplastic resin which melts near the temperature where the thermosensitive paste is activated and which immediately solidifies into a film when the temperature decreases, and more preferably, a hot-melt paste. - 特許庁

粘性を有し、温度によってその粘性が変化する糊を封筒や帳票等の紙に対して塗布する場合に、糊の塗工品質を低下させずに、糸引きによる糸状の糊が紙に付着することを防ぐ。例文帳に追加

To prevent a thread-like glue owing to threading from adhering to paper without deteriorating the application quality of the glue in the case the glue having a viscosity which is changed depending on the temperature is applied to paper such as an envelope or a slip. - 特許庁

攪拌翼１３６が駆動される期間は、炊飯工程を開始後から温度センサ９が計測する温度が加熱により上昇し米の糊化開始温度を指示するまでの期間内において設定される。例文帳に追加

The period when the agitating blade 136 is driven is set in the period after starting a rice cooking process to the temperature measured by the temperature sensor 9 rises by heating and the gelatinization starting temperature of the rice is indicated. - 特許庁

豆乳中に澱粉とコラーゲンペプチドを混合し、これに豆腐用凝固剤を加え、澱粉糊化温度および凝固剤反応温度のうち高い方の温度以上の温度に加熱し冷却したのち凍結し、フリーズドライ処理することによりフリーズドライ豆腐を製造する。例文帳に追加

This freeze-dried soybean-curd is obtained by the following process: starch and collagen peptide are mixed into soybean milk, a coagulant for soybean-curd is added to the resulting mixture followed by heating to a temperature higher than the temperature being higher one, starch gelatinization temperature or coagulant reaction temperature, and then cooling; the resulting system is frozen and then freeze-dried. - 特許庁

米に加えた水の温度が７５℃以上であれば米の澱粉の糊化がすすむので、この場合、食器に付着したご飯粒は十分にとける。例文帳に追加

If the temperature of the water added to the rice is above 75°C, the gelatinization of the starch or the rice progresses and therefore the cooked rice grains sticking to the dishes dissolve sufficiently. - 特許庁

蛋白質の変性温度と澱粉質の糊化温度は近接しているが、澱粉の糊化と多くの蛋白質の未変性を両立させることができる蒸煮方法、及びこれを原料とする生理活性物質又は機能性食品の製造方法を確立する。例文帳に追加

To provide a method for producing a physiologically active substance or a functional food comprising a steaming/boiling process where both of gelatinization of starch and non-denaturation of protein are compatible with each other while the denaturation temperature of the protein and the gelatinization temperature of the starch are close to each other, and obtained by using the gelatinized starch and the non-denatured protein. - 特許庁

ヒータによる糊の温度制御条件を容易に変更可能とすることにより、省エネルギー化、発生臭気の抑制を図るとともに、糊の温度状態にかかわらず使用可能なサブ排紙機構を備えた製本装置及び画像形成システムを提供する。例文帳に追加

To provide a bookbinding apparatus and an image forming system which aim at controlling odor development and saving energy consumption by making it easy to change glue temperature controlling conditions for a heater, and have a subsidiary paper ejection mechanism usable regardless of the status of the glue temperature. - 特許庁