acidulation

简明释义

英[ˌæsɪˈdjuːleɪʃən]美[ˌæsɪˈdjuːleɪʃən]

n. 酸化；酸化作用

英英释义

单词用法

同义词

反义词

例句

1.The dephosphorizing effect by a series filtration, repulping (acidulation) and water washing process in WPA production is studied.

对湿法磷酸生产流程中串联再浆（酸化）水洗的降磷效果进行了实验研究。

2.In the production of nitrophosphates by the mixed acid process the main components of the acidulation tail gas are nitrogen oxides, and the steam condensate from evaporation contains ammonia.

生产氢有多种方法：天然气的蒸气重整，水的电解，氨的分解，石油蒸馏和氯生产的副产品。

3.The equipment described in this paper as a kind of sewage treatment device possesses the advantages of both hydrolytic acidulation and biological contact oxidation.

本设备集水解酸化和生物接触氧化两者优点于一体，是一种处理生活污水的中小型装置。

4.In the production of nitrophosphates by the mixed acid process the main components of the acidulation tail gas are nitrogen oxides, and the steam condensate from evaporation contains ammonia.

生产氢有多种方法：天然气的蒸气重整，水的电解，氨的分解，石油蒸馏和氯生产的副产品。

5.The acidulation of fruit juices often improves their taste and preserves them longer.

水果汁的酸化通常能改善其味道并延长保存时间。

6.During the acidulation process, citric acid is commonly used to adjust acidity levels.

在酸化过程中，柠檬酸通常用于调整酸度水平。

7.In winemaking, acidulation can enhance the flavor profile of the wine.

在酿酒过程中，酸化可以增强葡萄酒的风味特征。

8.The process of acidulation involves adding acid to the solution to lower its pH.

这个酸化过程涉及向溶液中添加酸以降低其pH值。

9.Farmers sometimes use acidulation to treat soil that has become too alkaline.

农民有时使用酸化来处理变得过于碱性的土壤。

作文

The process of food preparation and preservation has evolved significantly over the centuries. One fascinating technique that has been used in various culinary traditions is known as acidulation. This term refers to the addition of an acid to a food product, which can serve multiple purposes, such as enhancing flavor, preserving freshness, and improving texture. The concept of acidulation is not only important in cooking but also plays a crucial role in food science and nutrition.To understand the significance of acidulation, it is essential to explore its applications in everyday cooking. For instance, when preparing salads, cooks often use vinaigrettes that contain vinegar or lemon juice. These acidic ingredients not only add a tangy flavor but also help to preserve the crispness of the vegetables. The acidulation process can inhibit the growth of bacteria, thereby extending the shelf life of the dish. Additionally, the acidity can enhance the absorption of certain nutrients, making the meal not only tastier but also more nutritious.Another interesting application of acidulation is in the preservation of fruits and vegetables. When canning or pickling, adding an acid such as citric acid or vinegar is crucial. This method creates an environment that is hostile to spoilage organisms, ensuring that the produce remains safe to eat for an extended period. The art of pickling, which involves acidulation, has been practiced for centuries and is still popular today, allowing people to enjoy seasonal fruits and vegetables year-round.In baking, acidulation also plays a vital role. For example, when making buttermilk pancakes, the addition of an acidic ingredient like buttermilk or yogurt reacts with baking soda, producing carbon dioxide bubbles that make the pancakes fluffy. This chemical reaction is a direct result of acidulation, showcasing how it can transform the texture and rise of baked goods.Moreover, the concept of acidulation extends beyond cooking into the realm of beverages. In winemaking, the acidity of grapes is a critical factor in determining the quality and flavor profile of the wine. Winemakers often manipulate the acidity through various methods, including the addition of tartaric acid, to achieve a balanced taste. This careful control of acidulation is essential for producing wines that are both enjoyable and age-worthy.In summary, acidulation is a multifaceted process that enhances the culinary experience in numerous ways. From preserving food to improving flavors and textures, its applications are vast and varied. Understanding the principles of acidulation can empower home cooks and professional chefs alike to create dishes that are not only delicious but also safe and nutritious. As we continue to explore and innovate in the kitchen, the knowledge of acidulation will undoubtedly remain a valuable asset in the culinary arts.

食品准备和保存的过程在几个世纪中发生了显著变化。一个有趣的技术是在各种烹饪传统中使用的，称为酸化。这个术语指的是向食品中添加酸，这可以有多种目的，例如增强风味、保持新鲜和改善质地。酸化的概念不仅在烹饪中重要，而且在食品科学和营养中也起着关键作用。为了理解酸化的重要性，有必要探讨它在日常烹饪中的应用。例如，在准备沙拉时，厨师经常使用含有醋或柠檬汁的油醋汁。这些酸性成分不仅增加了酸爽的风味，还帮助保持蔬菜的脆嫩。酸化过程可以抑制细菌的生长，从而延长菜肴的保质期。此外，酸性物质可以增强某些营养素的吸收，使餐点不仅更美味，而且更有营养。另一个有趣的酸化应用是水果和蔬菜的保存。在罐装或腌制时，添加酸性成分如柠檬酸或醋是至关重要的。这种方法创造了一个对变质微生物不利的环境，确保产品在较长时间内安全食用。腌制的艺术，涉及到酸化，已经被实践了几个世纪，并且今天仍然很受欢迎，让人们能够全年享用季节性的水果和蔬菜。在烘焙中，酸化也扮演着重要角色。例如，在制作酪乳煎饼时，添加酸性成分如酪乳或酸奶与小苏打反应，产生二氧化碳气泡，使煎饼蓬松。这种化学反应是酸化的直接结果，展示了它如何改变烘焙食品的质地和膨胀。此外，酸化的概念不仅限于烹饪，还扩展到饮料领域。在酿酒中，葡萄的酸度是决定葡萄酒质量和风味特征的关键因素。酿酒师通常通过各种方法操控酸度，包括添加酒石酸，以达到平衡的口感。这种对酸化的精确控制对于生产既令人愉悦又适合陈年的葡萄酒至关重要。总之，酸化是一个多方面的过程，通过多种方式增强了烹饪体验。从保存食品到改善风味和质地，它的应用广泛而多样。理解酸化的原理可以使家庭厨师和专业厨师能够创造出不仅美味而且安全和营养丰富的菜肴。随着我们继续探索和创新厨房，了解酸化无疑将继续成为烹饪艺术中的宝贵资产。