Process of drying fooddoi:US2510543 ABORSOOK HENRYUSUS2510543 * 1949年5月16日 1950年6月6日 Aaron Sapiro Process of drying food
The main function of the omasum is drying and food in the process of food digestion. 正确答案:grinding 点击查看答案 你可能感兴趣的试题 The reticulum contacts the diaphragm and the liver. The front of the diaphragm is adjacent to the and the lungs. 点击查看答案 The rumen occupies the ...
Heat transfer coefficients during drying of foods were evaluated from drying data and heat and mass balances. Experimental drying curves for slices and cyl... C Ratti,GH Crapiste - 《Journal of Food Process Engineering》 被引量: 47发表: 2007年 Nutrieseal is a process for dehydrating meats and...
Variation of the drying kinetics and alteration of the shape (shrinkage and cracks) of the material, by using imaging techniques, are the most important parameters that give information regarding the fundamental aspects and behavior of the material during drying. In addition, mathematical modeling and...
Process for making a dry foodstuff from a wet vegetable materialProduction of a dried food product by drying a wet plant material in the form of a thin film on a hot wall comprises spreading a film of vegetable oil without added lecithin over the wall before depositing the plant material....
Principle: After the filtered and heated, the air enters into the air distributor on the top of the drier. The hot air enters into the drying room in the spiral form and uniformly. By passing through the high-speed centrifugal spray on the top of the tower, the material liquid will ...
Zeolites have potential to increase efficiency of medium-temperature drying in the food industry. This work concerns the comparison between conventional dryers and dryers using air dehumidified by zeolite. Steady-state mass and energy balances have been used and the work concerns drying temperatures ran...
The dry process is a promising fabrication method for all‐solid‐state batteries (ASSBs) to eliminate energy‐intense drying and solvent recovery steps an... DJ Lee,J Jang,J Lee,... - 《Advanced Functional Materials》 被引量: 0发表: 2023年 Modelling liquid food concentration processes for ...
A process for drying a food under a reduced pressure is provided for the preparation of a dried food which may be rehydrated to the original condition in a very short time to have pleasant taste and t
Modeling of a spray-drying process for the encapsulation of high-added value extracts from food by-products The main goal of this research was to develop a mathematical model for a co-current spray drying assisted encapsulation of natural extracts from grape poma... A Bassani,D Carullo,F Rossi...