標(biāo)題: Titlebook: Dehydration of Foods; Gustavo V. Barbosa-Cánovas,Humberto Vega-Mercado Book 1996 Springer-Verlag US 1996 food.food industry.food processin [打印本頁] 作者: 黑暗社會(huì) 時(shí)間: 2025-3-21 16:31
書目名稱Dehydration of Foods影響因子(影響力)
書目名稱Dehydration of Foods影響因子(影響力)學(xué)科排名
書目名稱Dehydration of Foods網(wǎng)絡(luò)公開度
書目名稱Dehydration of Foods網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Dehydration of Foods被引頻次
書目名稱Dehydration of Foods被引頻次學(xué)科排名
書目名稱Dehydration of Foods年度引用
書目名稱Dehydration of Foods年度引用學(xué)科排名
書目名稱Dehydration of Foods讀者反饋
書目名稱Dehydration of Foods讀者反饋學(xué)科排名
作者: 津貼 時(shí)間: 2025-3-22 00:19
Fundamentals of Air-Water Mixtures and Ideal Dryers, but we consider it important to include in this chapter fundamental aspects of an air—water mixture before entering into the details of drying operations such as spray drying, fluidized bed drying, or atmospheric drying.作者: Arthropathy 時(shí)間: 2025-3-22 04:18
Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods,consideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod-ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam-aged during processing (Le Maguer, 1987).作者: 入會(huì) 時(shí)間: 2025-3-22 04:52
Dehydration Mechanisms,ng is defined as the removal of moisture from a product, and in most practical situations the principal step during drying is the internal mass transfer (Chirife, 1983). Van Arsdel and Copley (1963) pointed out the necessity of understanding the real mechanism of the drying process for proper equipm作者: 制定法律 時(shí)間: 2025-3-22 10:30 作者: 痛打 時(shí)間: 2025-3-22 14:56 作者: 痛打 時(shí)間: 2025-3-22 20:28
Other Methods of Dehydration of Foods and Packaging Aspects,industry. This chapter covers drying techniques such as sun drying, vacuum drying, drum drying, microwave drying, extrusion cooking, fluidized bed drying, and pneumatic drying. In addition, this chapter includes some important aspects related to the packaging of dried foods: mechanical damage, perme作者: 懶洋洋 時(shí)間: 2025-3-22 22:16
https://doi.org/10.1007/978-3-531-91841-9ror. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.作者: FACET 時(shí)間: 2025-3-23 01:54 作者: 保留 時(shí)間: 2025-3-23 07:23
?ffentlicher Personennahverkehrconsideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod-ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam-aged during processing (Le Maguer, 1987).作者: Microgram 時(shí)間: 2025-3-23 11:06 作者: 使更活躍 時(shí)間: 2025-3-23 15:30
https://doi.org/10.1007/978-3-662-29067-5roplets and then into dried particles by spraying it continuously into a hot drying medium. Similar to fluid bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption, spray drying is a suspended particle processing operation (Masters, 1991作者: Anticoagulants 時(shí)間: 2025-3-23 21:26 作者: single 時(shí)間: 2025-3-24 01:01
https://doi.org/10.1007/978-3-662-29067-5industry. This chapter covers drying techniques such as sun drying, vacuum drying, drum drying, microwave drying, extrusion cooking, fluidized bed drying, and pneumatic drying. In addition, this chapter includes some important aspects related to the packaging of dried foods: mechanical damage, perme作者: palliative-care 時(shí)間: 2025-3-24 04:38 作者: 過分 時(shí)間: 2025-3-24 08:02 作者: Abrade 時(shí)間: 2025-3-24 12:01 作者: 凹處 時(shí)間: 2025-3-24 16:54
Introduction to Dehydration of Food,ror. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.作者: instill 時(shí)間: 2025-3-24 21:47 作者: semble 時(shí)間: 2025-3-25 00:57 作者: mendacity 時(shí)間: 2025-3-25 05:00 作者: outer-ear 時(shí)間: 2025-3-25 11:22 作者: 流動(dòng)性 時(shí)間: 2025-3-25 14:12
https://doi.org/10.1007/978-3-531-91841-9ror. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.作者: Trochlea 時(shí)間: 2025-3-25 17:26
https://doi.org/10.1007/978-3-531-91841-9 but we consider it important to include in this chapter fundamental aspects of an air—water mixture before entering into the details of drying operations such as spray drying, fluidized bed drying, or atmospheric drying.作者: 搖曳的微光 時(shí)間: 2025-3-25 21:48
?ffentlicher Personennahverkehrconsideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod-ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam-aged during processing (Le Maguer, 1987).作者: Hallmark 時(shí)間: 2025-3-26 02:40 作者: cravat 時(shí)間: 2025-3-26 05:12 作者: subacute 時(shí)間: 2025-3-26 11:23 作者: 植物茂盛 時(shí)間: 2025-3-26 15:46
Cabinet and Bed Dryers,The main purpose of food dehydration is to extend the shelf life of the final product. The process meets this objective by reducing the moisture content of the product to a level that limits microbial growth and chemical reactions. Hot air is used in most drying operations and air dryers have been in use for several years around the world.作者: 漂白 時(shí)間: 2025-3-26 20:35
Osmotic Dehydration,The concentration of food products by means of product immersion in a hypertonic solution (i.e., sugar, salt, sorbitol, or glycerol) is known as osmotic dehydration (Raoult-Wack et al., 1989; Raoult-Wack, et al., 1991a).作者: 外貌 時(shí)間: 2025-3-26 21:20 作者: Postmenopause 時(shí)間: 2025-3-27 04:27
https://doi.org/10.1007/978-3-662-29067-5). The main differences between spray drying, fluidized bed drying and flash drying are the feed characteristics (fluid in spray drying versus solids); residence time (5 to 100 s for spray drying versus 1 to 300 min for fluidized bed) and particle size (10 to 500 pm for spray drying versus 10 to 3000 μm for fluidized bed).作者: chlorosis 時(shí)間: 2025-3-27 08:26
https://doi.org/10.1007/978-3-662-29067-5e for the production of dry plasma and blood products (Rey, 1975). Later, antibiotics and biological materials were prepared on an industrial scale by freeze drying. Figure 7.1 shows a basic configuration of a freeze drying system.作者: 輕而薄 時(shí)間: 2025-3-27 11:33
Spray Drying,). The main differences between spray drying, fluidized bed drying and flash drying are the feed characteristics (fluid in spray drying versus solids); residence time (5 to 100 s for spray drying versus 1 to 300 min for fluidized bed) and particle size (10 to 500 pm for spray drying versus 10 to 3000 μm for fluidized bed).作者: 我悲傷 時(shí)間: 2025-3-27 14:09
Freeze Dehydration,e for the production of dry plasma and blood products (Rey, 1975). Later, antibiotics and biological materials were prepared on an industrial scale by freeze drying. Figure 7.1 shows a basic configuration of a freeze drying system.作者: 簡潔 時(shí)間: 2025-3-27 21:04 作者: 調(diào)色板 時(shí)間: 2025-3-27 23:14 作者: integral 時(shí)間: 2025-3-28 02:23 作者: 我悲傷 時(shí)間: 2025-3-28 07:40 作者: MEET 時(shí)間: 2025-3-28 12:14 作者: 婚姻生活 時(shí)間: 2025-3-28 17:49 作者: foliage 時(shí)間: 2025-3-28 21:26
owledge of electricity and magnetism of the kind available in present-:day programs in junior colleges. This book is not intended for light reading. It is designed for the reader for whom plasma physics will be a continuing in- terest. We have confidence that such a reader will want to broad- en his knowledge978-1-4684-1898-9978-1-4684-1896-5作者: Keratectomy 時(shí)間: 2025-3-29 00:03 作者: 虛弱的神經(jīng) 時(shí)間: 2025-3-29 04:20
regicide, the deputies declared a policy stance, indicating their position on the issue by where they located themselves in the hall. Since that time, political positions in France have generally been articulated along a leftcenter- right continuum.作者: 古文字學(xué) 時(shí)間: 2025-3-29 09:49
Neuroscienze e teoria psicoanaliticaUmfangsgeschwindigkeit des Laufrades die vorhandene Druckh?he mit einem Koeffizienten zu multiplizieren, der stets kleiner als 1,0, w?hrend bei der Berechnung der Zentrifugalpumpe dieser Koeffizient stets gr??er als 1,0 zu nehmen ist.
