In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e. g., cooking).

在一个方面，该方法包括，在最终加热(例如烹制)前，降低食物物料中还原糖的含量。

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Main factors such as final heating temperature, heating time, heating speed and particle size of raw material on dry distillation of oil shale at low temperature were examined.

对影响油页岩低温干馏的主要因素进行了考察，其中包括最终加热温度、加热时间、加热速度及页岩粒度等因素。

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The numerical result indicates that, the higher the final temperature of the specimens and the slower of the heating speed are, the bigger the error is.

分析结果表明，试件的最终加热温度越高，加热速度越慢，误差就越大。

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