emulsification

简明释义

英[ɪˈmʌlsɪˌfaɪˈkeɪʃən]美[ɪˌmʌlsəfəˈkeɪʃn]

n. [化学] 乳化；[化学] 乳化作用；乳剂化

英英释义

单词用法

同义词

反义词

例句

1.Technical characteristic: adopt unique tri-times emulsification technology.

技术特点：采用独特的三重乳化科技。

2.Emulsification diversion point has also been verified with the electrical submersible pump running data.

用电潜泵井生产数据间接地验证油水乳化体系的转相点。

3.Emulsification start and transport to move.

乳化启动、运移。

4.Emulsification diversion point has also been verified with the electrical submersible pump running data.

用电潜泵井生产数据间接地验证油水乳化体系的转相点。

5.The emulsification was taken cross splitting method with low energy and high negative pressure.

应用十字刻沟法并且应用低能量高负压原则的乳化劈核技术行超声乳化手术。

6.Has good emulsification ability and can be used for leather degreasing.

具有良好的乳化能力，可用于皮革脱脂。

7.The author discusses the development of the theory of emulsification.

讨论了乳化理论的新进展。

8.The experimental conditions, add salt law is the best method to emulsification.

本实验条件下，加盐法是最佳的去乳化方法。

9.Most of them can be used as emulsification due to their good emulsify character.

指出大部分大豆磷脂都具有良好的乳化性质，可用做化妆品的乳化剂。

10.The emulsification of tar-phenolic water was appeared in the original process.

原工艺过程中产生的焦油酚水出现乳化现象。

11.The process of emulsification is crucial for making mayonnaise, as it allows oil and vinegar to blend together smoothly.

制作蛋黄酱的过程中，乳化 是至关重要的，因为它使油和醋能够顺利混合在一起。

12.Food scientists study emulsification to improve the texture and stability of processed foods.

食品科学家研究乳化 以改善加工食品的质地和稳定性。

13.In culinary arts, emulsification helps create a stable sauce by combining fat and water-based ingredients.

在烹饪艺术中，乳化 通过结合脂肪和水基成分来帮助创建稳定的酱汁。

14.The emulsification of cream and sugar is essential for achieving the perfect whipped topping.

奶油和糖的乳化 对于达到完美的打发顶层至关重要。

15.When making salad dressings, proper emulsification ensures that the ingredients do not separate.

在制作沙拉酱时，适当的乳化 确保成分不会分离。

作文

Emulsification is a crucial process in both culinary arts and food science. It refers to the technique of mixing two immiscible liquids, such as oil and water, to create a stable mixture known as an emulsion. This process is essential for creating various sauces, dressings, and creams that we enjoy in our daily meals. For instance, when making mayonnaise, the emulsification of oil and egg yolk creates a thick, creamy texture that enhances the flavor of many dishes. The science behind emulsification (乳化) lies in the use of emulsifiers, which are substances that help to stabilize the mixture. Common emulsifiers include lecithin, found in egg yolks, and mustard, which can prevent the separation of oil and water. In addition to its culinary significance, emulsification (乳化) plays a vital role in various industries, including pharmaceuticals and cosmetics. In the pharmaceutical industry, emulsions are often used to deliver medications in a more effective manner. For example, some liquid medications are formulated as emulsions to improve their absorption in the body. This is particularly important for patients who may have difficulty swallowing pills or tablets. Similarly, in the cosmetics industry, emulsification is key to creating lotions and creams that provide hydration and nourishment to the skin. Without proper emulsification (乳化), these products would separate into their individual components, rendering them ineffective.The process of emulsification (乳化) can be achieved through various methods, including mechanical agitation, heat, or the addition of emulsifying agents. Mechanical agitation involves using tools like blenders or whisks to vigorously mix the ingredients, while heat can help to dissolve certain components, allowing for better integration. Emulsifying agents, on the other hand, lower the surface tension between the two liquids, facilitating a more stable mixture. Understanding the principles of emulsification (乳化) enables chefs and food scientists to innovate and create new recipes, enhancing the culinary experience.Moreover, the importance of emulsification (乳化) extends beyond the kitchen and laboratory. In everyday life, we encounter emulsified products regularly, from salad dressings to ice creams. These products not only enhance the flavor and texture of our meals but also contribute to the overall enjoyment of eating. The stability provided by emulsification (乳化) ensures that our favorite sauces do not separate when stored, maintaining their quality over time. In conclusion, emulsification (乳化) is a fundamental process that bridges the gap between science and art in cooking and product formulation. Whether in the preparation of gourmet dishes or the development of skincare products, understanding how to achieve successful emulsification (乳化) can lead to improved results and greater satisfaction. As we continue to explore the world of food and science, the role of emulsification (乳化) will undoubtedly remain a key focus, inspiring creativity and innovation across various fields.

乳化是烹饪艺术和食品科学中的一个重要过程。它指的是将两种不相混溶的液体，如油和水，混合在一起以形成一种称为乳液的稳定混合物的技术。这个过程对于制作各种我们日常餐点中享用的酱汁、调料和奶油至关重要。例如，在制作蛋黄酱时，油和蛋黄的乳化创造出一种厚重、奶油状的质地，增强了许多菜肴的风味。乳化的科学基础在于使用乳化剂，这些物质有助于稳定混合物。常见的乳化剂包括存在于蛋黄中的卵磷脂和芥末，它们可以防止油和水的分离。除了其烹饪意义外，乳化在制药和化妆品等各个行业中也发挥着重要作用。在制药行业，乳液常用于更有效地输送药物。例如，一些液体药物被配制成乳液，以改善其在体内的吸收。这对于那些可能难以吞咽药丸或片剂的患者尤其重要。同样，在化妆品行业，乳化是创建提供水分和营养的乳液和面霜的关键。如果没有适当的乳化，这些产品将分离成各自的成分，从而失去效果。乳化的过程可以通过多种方法实现，包括机械搅拌、加热或添加乳化剂。机械搅拌涉及使用搅拌机或打蛋器等工具对成分进行剧烈混合，而加热则可以帮助溶解某些成分，从而实现更好的融合。另一方面，乳化剂降低了两种液体之间的表面张力，促进了更稳定的混合物。理解乳化的原理使厨师和食品科学家能够创新并创建新食谱，提升烹饪体验。此外，乳化的重要性超越了厨房和实验室。在日常生活中，我们经常遇到乳化产品，从沙拉酱到冰淇淋。这些产品不仅增强了我们餐点的风味和质地，还为整体饮食享受做出了贡献。乳化所提供的稳定性确保我们的最爱酱汁在储存时不会分离，从而保持其质量。总之，乳化是一个基本过程，它将科学与烹饪艺术联系在一起。无论是在制作美食还是开发护肤产品方面，理解如何实现成功的乳化都可以带来更好的结果和更大的满意度。随着我们继续探索食品和科学的世界，乳化的角色无疑将继续成为一个重点，激发各个领域的创造力和创新。