搜索结果: 1-15 共查到“食品包装与储藏 food”相关记录16条 . 查询时间(0.153 秒)
南昌大学联合发起创建的期刊Food Frontiers成功被ESCI数据库收录并获得首个影响因子（Journal Impact Factor达9.9）（图）
南昌大学 Food Frontiers ESCI 数据库 影响因子 食品科技
2023/7/15
2023年6月28日由我校聂少平教授作为发起人之一，并联合西北大学、江苏大学、福建农林大学、浙江大学和Wiley出版集团联合创办的国际食物营养与安全协会旗舰期刊Food Frontiers，获得了自2020年创刊以来的第一个影响因子(Journal Impact Factor)——9.9，以完美的表现完成全球食品科技期刊国际赛场上的首秀，这标志着南昌大学乃至我省食品领域在国际上的影响力得到进一步提...
Surface Modifiation of Food Contact Materials for Processing and Packaging Applications
Surface Modification Food Contact Materials Processing and Packaging Applications
2014/10/27
Surface Modifiation of Food Contact Materials for Processing and Packaging Applications.
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
food protection ood safety red flour beetle granary weevil non chemical control temperature influence vacuum packing food
2014/2/24
Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditio...
华南理工大学食品加工与保藏原理课件chap11 Food Packaging。
华南理工大学食品加工与保藏原理课件Chap9 Fermentation food。
华南理工大学食品加工与保藏原理课件chap1 Properties and Storage of Food Raw Material
华南理工大学 食品加工与保藏原理 课件 chap1 Properties and Storage of Food Raw Material
2009/12/7
华南理工大学食品加工与保藏原理课件chap1 Properties and Storage of Food Raw Material。
由于人们对食品安全、货架期延长、成本效益、环境问题和消费便利性要求的提高，食品包装技术也得到了充分的发展，为了提高包装的性能，满足人们的需求，活性包装技术便应运而生。食品抗菌包装技术是活性包装技术的一种, 它可以有效地抑制食品表面的微生物,延长食品的货架期，保证食品品质。本文主要论述了抗菌包装技术类型以及它们在食品中的应用，并对抗菌包装系统中无机抗菌剂、有机抗菌剂和天然抗菌剂作了概括。最后，本文对...
Advances in Transport Phenomena during Freeze-Drying of Food Materials: Fundamentals and Applications
freeze-drying transport phenomena thermal conductivity permeability of water vapor
2009/6/18
Measurement method and values of thermal conductivity and permeability of water vapor were presented for the dried layer of food materials undergoing freeze-drying. Some structural models were develop...
Moisture Migration in Deep-Fried Food during Frozen Storage
frozen food deep-fried temperature cycling
2009/6/17
Moisture migration in deep-fried food was investigated during frozen storage with regular temperature cycling for defrosting. The increase in moisture content of the coating and the change in water va...
Irradiation and Packaging-Food Safety Aspects and Shelf Life Extension of Solar Dried Garlic (Allium sativum) Powder
Solar Dried Garlic Allium sativum
2008/11/26
Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic ...
Irradiation and Packaging-Food Safety Aspects and Shelf Life Extension of Solar Dried Garlic (Allium sativum) Powder
Irradiation and Packaging-Food Safety Aspects Shelf Life Extension
2016/5/31
Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic ...
High Pressure, a Unique Tool for Food Texturization
starch gelatinization food proteins polysaccharides food processing
2010/11/23
High pressure is used to texturize food with two different strategies. The first strategy consists of using high pressure of several hundred MPa as a gelling agent per se to replace any other gelling ...
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing
inverse method optimum control thermal processing freezing
2010/11/23
Most of the published methods for estimating temperature history during heating/cooling/freezing solid food require data on thermal properties of the product and any relevant heat transfer coefficient...
Maximum Hygrostress Response Charts for Drying or Hydrating Elastic, Cylindrical Food with Infinite Biot Number
maximum hygrostress elastic cylinder moisture diffusion
2010/11/23
Charts were prepared for estimating local maxima or minima of dimensionless, principal stresses of axial, radial, and tangential orientations formed in an elastic, cylindrical food during a drying or...
Progressive Freeze-Concentration of Model Liquid Food
freeze-concentration partition constant freezing front supercooling
2010/11/23
Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a s...