搜索结果: 1-7 共查到“食品包装与储藏 method”相关记录7条 . 查询时间(0.171 秒)
Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method
heavy metals soft drinks ICP-OES
2014/2/27
Total number of 104 canned soft drinks collected from several regions in Turkey were analysed. The purpose of this study was to determine the levels of heavy metals in the drinks commonly consumed in ...
An Inverse Estimation Method for Surface Film Conductance During Cooling of Fish Packages
Cooling fish surface film conductance IHCP
2008/11/1
A temperature history detected by measuring sensor, along with other relevant system`s parameters have been used to predict the surface film conductance through transient temperature measurements in f...
Comparison of the Thermodynamically Analysis of Vacuum Cooling Method with the Experimental Model
Vacuum cooling thermodynamic analysis lettuce weight loss precooling food
2008/11/1
In this study, results of thermodynamically analysis were tested and compared, implementing the vacuum cooling of lettuce. According to the findings of the trial and results of the thermodynamically a...
Influence of packing method on colour perception improving the appearance of fruits and vegetables
orange carrot red beet parsley quality L* a* b* nets
2014/2/27
The appearance of fruits and vegetables has a major influence on the perceived quality. Therefore, colour is one of the most important quality parameters in consumers’ preferences. Fruits differently ...
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing
inverse method optimum control thermal processing freezing
2010/11/23
Most of the published methods for estimating temperature history during heating/cooling/freezing solid food require data on thermal properties of the product and any relevant heat transfer coefficient...
Optimum Preparative Method for Storing Cream Puff Paste without Deterioration
deterioration random centroid optimization amylase storing cream puff paste
2010/11/23
When cream puff paste (CPP) was baked after it was kept at 35°C for 3 h, it did not puff up as much as one baked just after preparation of the CPP. The optimum preparative method for CPP with the leas...
Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions
membrane emulsification pre-emulsified emulsion particle diameter distribution
2010/11/22
A novel membrane emulsification method was used to prepare corn oil/water (O/W) emulsions (25 wt% oil phase) with sharp particle diameter distribution. When pre-emulsified O/W emulsions were used as d...