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Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds
fruit storage olive oil volatile components
2009/3/20
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is sti...
Storage Properties of Oils of Two Nigerian Oil Seeds Jatropha curcas (Physic Nut) and Helianthus annuus (Sunflower)
Physico-chemical properties container storage J. curcas Helianthus annuus
2008/10/31
Oils of Jatropha curcas and Helianthus annuus stored at ambient conditions for four months in four different containers (polythene, glass, metal and plastic bottles) were sampled at one month interval...
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...
Freeze-Drying of Soybean Protein Solution Containing Added Oil: Effects of Freezing Conditions on Drying Rate
freeze-drying supercooling drying rate vapor permeability
2010/11/22
Solutions of soybean protein with and without added oil were freeze-dried, and the measured drying-rate was analyzed using the uniformly retreating ice front (URIF) model to obtain the coefficient of ...