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1·As the temperature increases the equilibrium moisture content decreased.

随着温度的升高其平衡含水率下降。

2·The diffusion coefficient, diffusion activation energy and equilibrium moisture content were obtained.

测定了扩散系数、扩散活化能和平衡湿含量。

3·The calculation for the equilibrium moisture content of food materials with a high moisture content by the BP ANN technique is presented.

介绍了用BP神经网络技术预测高水分食品物料平衡含水量的方法，并用试验数据进行了数学建模。

4·The paper also established wheat equilibrium moisture content model, set concept of dynamic equilibrium content, conducted nondimensional formulae and transferring method b…

按照物料、气流间的水分传递规律，建立并推导了质平衡方程，获得了反映小麦干燥过程的多项无因次及有因次计算公式。

5·The drying time increases rapidly as the final moisture content approaches its equilibrium value.

干燥时间随着最后水分含量接近其平衡值而迅速加长。

6·The main source of moisture in the sealed environment is analyzed; the formula of moisture content and equation of equilibrium are given.

分析了密封环境气氛中水分的主要来源，给出其水分含量的计算公式和水分平衡方程。

7·Paper conditioning: the process of adjusting the temperature and moisture content of paper so as to be in equilibrium with the air condition of the press-room.

晾纸：调整纸张的温度和水份含量，使它与印刷机房的气温平衡的过程。

8·Releasing equilibrium moisture relate to temperature and relative humidity, but not to the original moisture content of grain.

解吸平衡水分与温度和相对湿度有关，与原粮水分无关。

9·Using the desorption equilibrium to calculated the moisture content is higher than the value calculated by the sorption.

利用解吸平衡计算出来的单层含水量的值高于吸湿平衡计算出的值。

10·Thus, having moisture content in equilibrium with that of the air.

这样，纸的水份含量与空气平衡。