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Microwave drying of green bean slices: drying kinetics and physical quality
Phaseolus vulgaris effective diffusivity drying mathematical modelling rehydration colour
2015/7/28
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several mic...
Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
Evaluation of the Physical Quality of the Mesocarp of Cucumber Fruit
Mesocarp Cucumber Fruit Evaluation Mesocarp
2009/7/13
Texture is one of the most important factors in evaluating the palatability of cucumber (Cucumis sativus L.) fruit. We proposed a method of evaluating the physical characteristics of the flesh (mesoca...