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The Yield Improvement of Resistant Starches from Africa Locust (Parkia biglobosa): The Influence of Heat-moisture, Autoclaving-cooling and Cross-linking Treatments
Resistant Starches Africa Locust
2016/6/1
Native paprika starch was treated by heat-moisture treatment (HMT), autoclaving-cooling (Aut-cd) with and without anhydride acetic acid/adipic acid (Aut-acid) and sodium trimetaphosphate/sodium (STMP/...
Effects of Cooling Rate and Sodium Chloride on Polysaccharide Gelation
cooling rate gelation gellan gum κ-carrageenan
2009/5/20
The effects of cooling rate and 0.1∼0.5% sodium chloride (NaCl) on the gelation of 0.8% agar, gellan gum and κ-carrageenan solutions were investigated based on the storage modulus and by differe...
An Inverse Estimation Method for Surface Film Conductance During Cooling of Fish Packages
Cooling fish surface film conductance IHCP
2008/11/1
A temperature history detected by measuring sensor, along with other relevant system`s parameters have been used to predict the surface film conductance through transient temperature measurements in f...
Comparison of the Thermodynamically Analysis of Vacuum Cooling Method with the Experimental Model
Vacuum cooling thermodynamic analysis lettuce weight loss precooling food
2008/11/1
In this study, results of thermodynamically analysis were tested and compared, implementing the vacuum cooling of lettuce. According to the findings of the trial and results of the thermodynamically a...
Whiteness Change During Heating and Cooling of Mozzarella Cheese
Mozzarella cheese whiteness cheese serum
2008/4/1
Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whit...
Structural Studies on Casein Micelles of Human Milk: Dissociation of ß-Casein of Different Phosphorylation Levels Induced by Cooling and Ethylenediaminetetraacetate
human milk casein micelles micelle dissociation micelle structure
2008/3/27
Information on the structure of human casein micelles has been obtained from dissociation of ß-casein (CN). Two approaches were used: cooling at 4°C and addition of EDTA. An initial loss of abou...