UC知道此段末尾两句话如何理解？求教精通英语的理科高手！
来源：百度知道 编辑：UC知道 时间：2024/06/16 23:43:22
Shelf life of roasted kernels in paper bags
Over 24 wk, the moisture increased from 0.5% to 2.2% for the samples stored at 47℃ and 60-80% RH, to 2.1% at 21℃ and 40% RH and to 1.8% at 38℃and 25% RH. The expert sensory panel mean freshness and storage flavor ratings (Table 1) showed no significant difference between the two roasted samples. The PV and hexanal for the two roasted samples stored the same time under the same conditions were also nearly identical. Hexanal results (Fig. 2) show the exponential curves usually associated with the lipid oxidation, an autocatalytic reaction. In contrast, the PV increase (Fig. 1) was linear with minimal response to storage temperature differences. This pattern would be expected for a zero order reaction with a low activation energy but not for lipid oxidation.
纸袋装油烤葵仁的货架期
24 星期后，储藏温度和相对湿度分别为4℃、60~80%，21℃、40%和38℃、25%的样品的含水量从分别从0.5% 增加到2.2%、2.1%以及1.8%。感官评估小组专家在食品新鲜度和储藏口味2方面的评估（表1）显示2种烘烤葵仁之间并无显著差异。2种烘烤葵仁样品在同样条件下储藏了同样时间，其过氧化值
Over 24 wk, the moisture increased from 0.5% to 2.2% for the samples stored at 47℃ and 60-80% RH, to 2.1% at 21℃ and 40% RH and to 1.8% at 38℃and 25% RH. The expert sensory panel mean freshness and storage flavor ratings (Table 1) showed no significant difference between the two roasted samples. The PV and hexanal for the two roasted samples stored the same time under the same conditions were also nearly identical. Hexanal results (Fig. 2) show the exponential curves usually associated with the lipid oxidation, an autocatalytic reaction. In contrast, the PV increase (Fig. 1) was linear with minimal response to storage temperature differences. This pattern would be expected for a zero order reaction with a low activation energy but not for lipid oxidation.
纸袋装油烤葵仁的货架期
24 星期后，储藏温度和相对湿度分别为4℃、60~80%，21℃、40%和38℃、25%的样品的含水量从分别从0.5% 增加到2.2%、2.1%以及1.8%。感官评估小组专家在食品新鲜度和储藏口味2方面的评估（表1）显示2种烘烤葵仁之间并无显著差异。2种烘烤葵仁样品在同样条件下储藏了同样时间，其过氧化值
(表1)没有显示出二个烤样品之间的重大区别。 PV和己醛为在同样条件下被存放的同一时间二个烤样品也是几乎相同的。 己醛结果
(。 2) 显示指数曲线通常与油脂氧化作用，自动催化的反应相关。 相反， PV增量
(。 1) 是线性的以对存贮温度区别的最小的反应。 这个样式将期望为零的命令反应以低活化能，但不为油脂氧化作用。
纸袋装油烤葵仁的货架保质期
24 星期后，储藏温度为47℃，相对湿度为60-80% 的样品，湿度增加了5%到2.2%;储藏温度为21℃，相对湿度为40%的，湿度增加2.1%；储藏温度为38℃，相对湿度为25%的，湿度增加了1.8%。
我理解，最后一句话的意思是，希望从图一（如果this pattern指代图一）得到一个与低活化能有关的零级反应，而不是与脂质氧化物的。
我不是很懂这个，仅供参考。