英德
有道
百度
谷歌
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维基
百科
总酸值
total acid number
- 水分和储藏温度是影响大米总酸值含量的主要因素。
Moisture and temperature are the main affecting factors for stored rice quality. - 不断升高的总酸值通常表示油的氧化程度，可导致其粘度升高。
Increasing TAN usually indicates-oil oxidation which would make the oil viscosity increase. - 试验结果表明，核桃的总脂肪含量和碘价在贮藏过程中下降，而酸价、过氧化值和皂化值升高。
It was showed that oxidation of fat acid of walnut kernels were restrained by shell and it was advantageous to their storage quality.
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