搜索结果: 1-15 共查到“食品加工技术 water”相关记录28条 . 查询时间(0.187 秒)
Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
Arrhenius relationship activation energy
2014/11/28
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were
sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
高压CO2—水混合体系水解菊粉制备果糖工艺（High Pressure CO2?—Water System for Inulin Hydrolysis to Produce Fructose）
菊粉 高压CO2—水混合体系 水解
2009/9/11
为了解决利用传统酸水解菊粉制备果糖工艺的缺点，采用高压CO2—水混合体系代替普通酸性水溶液，研究了菊粉在该体系中的水解情况，考察了CO2压力、反应温度和反应时间对菊粉水解制备果糖的影响。结果表明，菊粉的水解度随CO2压力的增大、反应时间的延长而增大，随反应温度的升高先增大而后下降。在反应压力为20?MPa、反应温度为70℃、反应时间为3h的条件下，菊粉的水解度达94.9％，说明菊粉在高压CO2—水...
Study on kinetics of mass transfer in water-boiled salted duck during wet-curing
Water-boiled salted duck Mass transfer Wet-curing
2012/8/13
Curing is the most important process for the production of water-boiled salted duck. This work was designed to compare the difference in mass transfer of water and salt in water-boiled salted duck amo...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular r...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Solubility, Water-Holding Capacity, and Specific Gravityof Different Concentrates
water-holding capacity functional specific gravity unit specific
2008/8/4
The effects of solubility and water-holding capacity on functional and unit specific gravity were evaluated in samples of fish, soybean, linseed, corn gluten, corn gluten feed, corn, barley, and dehyd...
Water Balance and Fecal Moisture Content in Suckling Calves as Influenced by Free Access to Dry Feed
dry feed water balance antidiuretichormone suckling calves
2008/6/18
Holstein bull calves were used to examine the effect of dry feed on water balance and fecal moisture content during the suckling period. In Experiment 1 (n = 20 calves), free access to concentrate and...
Viscoelastic Properties of Oil-Water Interfaces Covered by Bovine ß-Casein Tryptic Peptides
oil-in-water emulsion casein hydrolysis bovine milk viscoelasticity
2008/6/17
A combination of proteolysis and dilational rheology has been used to study the behavior of films of ß-casein (ß-CN) and of peptides spread at the oil-water interface. Identification of th...
An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins from Red Grape (Vitis vinifera L.) Pomace Employing Water/Ethanol-Based Solutions
Antioxidant Phenolics Anthocyanins
2016/5/31
Extractions were performed using non-toxic media composed of water/ethanol mixtures and hydrochloric, acetic or tartaric acid. Recovery efficiency was assessed by monitoring the antiradical activity (...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Preparation and Differential Scanning Calorimetric Studies of a New Water-absorbing Polysaccharide from a Bacterium Belonging to the Family Oxalobacteraceae
water-absorbing polysaccharide new bacterium of Oxalobacteraceae DSC analysis
2008/4/20
A Gram-negative bacterium, strain IM944, belonging to the family Oxalobacteraceae which produced a new water-absorbing polysaccharide (WAP) was isolated from soil. The water-absorbing capacity of the ...
Amylase Activities and Values in Hot and Cold Water Extracts of Pearl Millet
amylase pearl millet malting water extracts
2008/4/20
Amylase activities from various cultivars of pearl millet and a sorghum cultivar and their values in cold water and hot water extracts were studied. The α-amylase and β-amylase activities and values i...
Structural Analysis of the Water-soluble Carbohydrate from Asaia bogorensis by NMR Spectroscopy
water-soluble polysaccharide levan Asaia bogorensis NMR spectroscopy
2008/4/20
The water-soluble extracellular polysaccharide produced by Asaia bogorensis, an acetic acid bacterium, was investigated. It was suggested that the water-soluble polysaccharide seemed to be a fructan a...