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加热温度
[冶] heating temperature
- 随着加热温度的升高和时间的延长，反式脂肪酸含量和种类有增加的趋势；
The amounts of these trans fatty acids increased with the increase of both heating temperature and time. - 它们对加热温度也比精制油更敏感，载较低的加热温度下，它们就开始分解，并产生不好的味道，还会冒烟。
They’re also more sensitive to heat than refined oils. They start breaking down, developing unpleasant flavors and giving off smoke at lower temperatures. - 高锰酸盐指数是一个相对的条件性指标，其测定结果与溶液的酸度、高锰酸盐浓度、加热温度及其时间等条件有关。
The permanganate index is a relative conditionality target, its determination conditions related to solution acidity, permanganate concentration, heating temperature, time and so on.
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