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。
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。
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。
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。
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。
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。
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。
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。
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