1·The effect of sodium pyrophosphate, glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry.
采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。
2·According to statistical analysis, the effect of sodium lactate, sodium hexametaphosphate and sodium pyrophosphate on water-holding capacity values is significant.
统计分析结果表明：乳酸钠、六偏磷酸钠和焦磷酸钠对牛肉的持水力值影响显著。
3·The tenderizing effects of sodium acid pyrophosphate(SAPP), tetrasodium pyrophosphate(TSPP)and sodium tripolyphosphate(STPP)on beef semitendinos muscle were studied.
研究了酸性焦磷酸盐（SAPP）、焦磷酸盐（TSPP）、三聚磷酸盐（STPP）对牛肉半腱肌的嫩化作用。
4·Sodium acid pyrophosphate is also added to prevent the fries from going grey.
也加入了酸式焦磷酸钠，为了防止炸薯条变老。