求翻译：目的：对热处理鲜蛋黄腌制品的失重进行初步研究。方法：以失重率为主要指标，研究热处理温度、热处理时间以及热处理后的腌制时长对蛋黄腌制进程的影响结果：50℃ 热空气处理随时间增加，蛋黄腌制品失重增加。热空气处理35min时处热处理温度升高，蛋黄腌制吕失重增加。相同热处理条件下，随腌制时间上升，蛋黄腌制品失重率先略增而后减小。结论：蛋黄经55℃热处理40min后腌制84h，测得失重率最大。是什么意思？

Objective: yellow pickled eggs on the heat treatment of weight loss products, a preliminary study. METHODS: The weight loss was the main indicators of heat treatment temperature, heat after heat treatment time and duration of the curing process of salted egg yolk results: 50 ℃ hot air treatment incr

Purpose: The heat-treatment of fresh egg yolk pickles weightless for a preliminary study. Methods: in a weightless rate as their main indicators, studies and heat-treatment time after heat-treatment temperature, heat-treated, pickled egg yolk pickled when the long process of affecting the outcome: 5

Objective: preliminary study on heat treatment of yellow%