Titlebook: Handbook of Food Processing Equipment; George D. Saravacos,Athanasios E. Kostaropoulos Book 20021st edition Kluwer Academic/Plenum Publish

防銹

https://doi.org/10.1007/978-1-4615-0725-3Absorption; Novel Food; food processing; food safety; plants; process engineering; processing; transport

pulmonary-edema

occult

https://doi.org/10.1007/978-3-7091-2108-5trated product of the nonvolatile components. For liquid foods, evaporation removes most of the water, resulting in a concentrated product, which may be used as such or processed further, e.g., by drying.

Alpha-Cells

https://doi.org/10.1007/978-3-662-62712-9ng valuable products, or for removing undesirable food or nonfood components. They differ from mechanical separations (Chapter 5) in the controlling transport mechanism, which is mass transfer at the molecular level, while mechanical separations are based on differences in macroscopic size, shape, and density of solid particles or pieces.

Exuberance

細(xì)絲

護(hù)身符

Mass Transfer Equipment,ng valuable products, or for removing undesirable food or nonfood components. They differ from mechanical separations (Chapter 5) in the controlling transport mechanism, which is mass transfer at the molecular level, while mechanical separations are based on differences in macroscopic size, shape, and density of solid particles or pieces.

大看臺(tái)

978-1-4613-5212-9Kluwer Academic/Plenum Publishers, New York 2002

GLEAN

雜色