syneresis

简明释义

英[sɪˈnɪərəsɪs]美[sɪˈnerəsɪs]

n. 脱水收缩作用（等于 synaeresis, synizesis）

复 数 s y n e r e s e s

英英释义

单词用法

同义词

反义词

例句

1.A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength, susceptibility to syneresis and water holding capacity.

并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、脱水收缩作用敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。

2.A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength, susceptibility to syneresis and water holding capacity.

并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、脱水收缩作用敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。

3.The performances of three kinds of gels were compared by the experiments of viscosity, gel intensity, syneresis rate, adhesive power, gel freezing point as well as melting point and so on.

进行黏度、凝胶强度、凝胶水析率、凝胶黏着力、凝胶凝固点及熔点测定等试验，以对比几种凝胶的性能。

4.Syneresis of gel under certain conditions is the inherent behavior of gel. Slight syneresis has no effect on the application of gel in the porous media.

凝胶在一定条件下发生脱水是其固有的性质，轻微的脱水并不影响凝胶在孔隙介质中的作用。

5.The application of complex konjac gum in jelly processing were investigated. It was observed that the konjac gum decreased the syneresis rate of jelly.

研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。

6.The syneresis is considered to originate from some condensation reactions of hydratable reactive groups in the crosslinked polymer networks.

认为凝胶失水收缩起源于交联聚合物网络中反应性、水化性基团的缩合反应。

7.Analyzing the microphotograph, it showed that the gel in the dough would become net structure after syneresis cracking.

通过显微照片分析，发现在粉团中的凝胶脱水收缩后成网状结构。

8.The prediction results of syneresis are given when the volumes of gel reach50 %, 20 % and10 % of its original volume.

给出了脱水程度为原体积的50%、20%和10%时凝胶有效期的预测结果。

9.In the process of making cheese, syneresis 脱水现象 occurs when whey separates from the curds.

在制作奶酪的过程中，syneresis 脱水现象发生在乳清与凝乳分离时。

10.During gel formation, syneresis 脱水现象 can lead to a loss of liquid from the gel structure.

在凝胶形成过程中，syneresis 脱水现象可能导致凝胶结构中液体的损失。

11.The dessert was affected by syneresis 脱水现象, causing it to appear watery on top.

甜点受到syneresis 脱水现象的影响，导致表面看起来很水。

12.In food science, understanding syneresis 脱水现象 helps improve product stability.

在食品科学中，理解syneresis 脱水现象有助于提高产品的稳定性。

13.The syneresis 脱水现象 observed in the yogurt indicated it was past its expiration date.

在酸奶中观察到的syneresis 脱水现象表明它已经过期。

作文

In the realm of science, particularly in chemistry and biology, the term syneresis refers to the process whereby a gel or colloid expels liquid, resulting in the separation of phases. This phenomenon is observed in various natural and synthetic systems, such as in the formation of cheese, where whey is expelled from curds, or in the setting of gelatin desserts. Understanding syneresis is essential for scientists and food technologists alike, as it can significantly affect the texture, flavor, and stability of food products. The significance of syneresis extends beyond the kitchen; it plays a crucial role in several biological processes. For instance, during the development of certain tissues, cells may undergo syneresis to facilitate the organization and maturation of the tissue structure. This process can also be observed in wound healing, where the expulsion of excess fluid helps to form a more stable scab. Moreover, syneresis is not limited to biological contexts. In the field of materials science, understanding how different substances interact and how syneresis can lead to phase separation is vital for developing new materials with desirable properties. For example, in the production of polymers, controlling syneresis can help achieve the right balance of flexibility and strength in the final product. From an industrial perspective, managing syneresis is crucial for ensuring product quality. In the dairy industry, excessive syneresis can lead to undesirable textures and flavors in cheese or yogurt, which can ultimately affect consumer satisfaction. Therefore, food scientists continuously research ways to minimize syneresis through formulation adjustments, processing techniques, and the use of stabilizers. In conclusion, syneresis is a multifaceted concept that finds relevance across various fields, from food science and biology to materials engineering. By studying this phenomenon, researchers can better understand how to manipulate the properties of gels and colloids, leading to improved products and processes. As we continue to explore the complexities of syneresis, we unlock new possibilities for innovation and advancement in both science and industry.

在科学领域，尤其是化学和生物学中，术语syneresis指的是一种凝胶或胶体排出液体的过程，从而导致相分离。这种现象在各种自然和合成系统中都可以观察到，例如在奶酪的形成中，乳清从凝乳中排出，或者在明胶甜点的凝固过程中。理解syneresis对科学家和食品技术专家来说至关重要，因为它会显著影响食品产品的质地、风味和稳定性。 syneresis的重要性不仅限于厨房；它在多个生物过程中的作用也至关重要。例如，在某些组织的发育过程中，细胞可能会经历syneresis，以促进组织结构的组织和成熟。这一过程也可以在伤口愈合中观察到，过量液体的排出有助于形成更稳定的结痂。 此外，syneresis并不限于生物学背景。在材料科学领域，理解不同物质如何相互作用以及syneresis如何导致相分离对于开发具有理想特性的材料至关重要。例如，在聚合物的生产中，控制syneresis可以帮助在最终产品中实现灵活性和强度之间的正确平衡。 从工业角度来看，管理syneresis对确保产品质量至关重要。在乳制品行业，过度的syneresis可能导致奶酪或酸奶中的不良质地和风味，这最终会影响消费者的满意度。因此，食品科学家不断研究通过配方调整、加工技术和使用稳定剂来最小化syneresis的方法。 总之，syneresis是一个多方面的概念，在食品科学、生物学和材料工程等多个领域都具有相关性。通过研究这一现象，研究人员可以更好地理解如何操控凝胶和胶体的性质，从而改善产品和工艺。随着我们继续探索syneresis的复杂性，我们为科学和工业的创新与进步解锁了新的可能性。