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spoilage

英 [ˈspɔɪlɪdʒ]

美 [ˈspɔɪlɪdʒ]

n.  (食物的)变质,腐败

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COCA.29626

牛津词典

    noun

    • (食物的)变质,腐败
      the decay of food which means that it can no longer be used

      柯林斯词典

      • (通常指食物)腐败,变质,变坏
        Whenspoilageoccurs, something, usually food, decays or is harmed, so that it is no longer fit to be used.

        英英释义

        noun

        • the act of spoiling something by causing damage to it
          1. her spoiling my dress was deliberate
          Synonym:spoilspoiling
        • the process of becoming spoiled
            Synonym:spoiling
          1. the amount that has spoiled

            双语例句

            • Those concepts of spoilage and vicious circle of ecological environment have been explained.
              对生态环境的破坏和恶化等概念作了具体说明。
            • There are also smells associated with spoilage in wine.
              葡萄酒中也会闻到破败气味。
            • Originally, packages were designed mostly for their functional value: they protect products from damage or spoilage.
              最初,包装大多是为他们的功能性价值而设计的:他们保护产品不受损伤。
            • In neutral or alkaline pH foods, such as meats, bacteria are more dominant in spoilage and putrefaction.
              在中性和碱性pH食品中,例如肉,细菌在变质和腐败中更易占优势。
            • That alert can go directly to mobile devices that are used in the warehouse, preventing food spoilage.
              该警告可直接发送到仓库中使用的移动设备,预防食品腐烂。
            • Several methods to monitor and identify spoilage microorganism in beer-brewing were introduced in this paper.
              介绍了啤酒生产中腐败微生物检测鉴定的几种新技术。
            • Also, microorganisms in the frozen concentrated juices can begin the spoilage process after addition of water.
              还有在冷冻浓缩的果汁中,微生物引起的变质过程是在添加水之后发生的。
            • Food spoilage problems occur with minimally processed, concentrated frozen citrus products.
              食品的变质也发生在轻微加工的、浓缩冷冻的柑橘制品中。
            • Proteolysis and putrefaction are typical results of microbial spoilage of such high-protein materials.
              蛋白水解和腐化是这些高蛋白物质发生微生物变质的典型结果。
            • Pasteur's work in the 1860s proved that heat could be used to control spoilage organisms in wines and beers.
              19世纪60年代巴斯德的研究证明了热能被用来控制葡萄酒和啤酒中的腐败微生物。