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Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray
blanching cucumber fruit potato surface pasteurization
2011/2/24
Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as ...
Effect of loading rate and pre-heating time on the strength propertiesof African nutmeg (Monodora myristica)
African nutmeg loading rate pre-heating time strength properties
2008/11/21
In this work, the effect of loading rate and pre-heating time on African nutmeg seed coat was investigated as it affects compressive force, deformation, failure stress, strain energy and modulus of el...
Effect of the triticale grain moisture content on the spontaneous heating of grain and on the pressure against the silo wall
triticale moisture content silo heating
2008/11/19
The author presents the results of studies on the temperature and horizontal pressure of triticale grain in a model silo. The studies included grain with an initial moisture content of 13, 16 and 18% ...
Effects of heating on thermal denaturation of several green vegetables suitable for dehydration
vegetable dehydration thermal analysis differential scanning calorimetry
2008/11/19
Most vegetables suitable for dehydration are thermo-labile materials. In order to find an appropriate dehydrating technology by means of thermal analysis, a differential scanning calorimetry (DSC) has...