ature Sterilization) (三)欧姆加热(Ohmic Heating) (四)喷雾干燥(Spray Drying) (五) 食品挤压 ( Food Extrusion ) 六、请说明影响红色动物肉品颜色变化或产生的因子为何?如何影响?
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food extrusion cooker 食品挤压蒸煮机
food extrusion technology 食品挤压技术
The technology of food extrusion 食品挤压技术
extrusion food 挤压食品 ; 膨化食品
extrusion-cooked food 挤压加热食物
以上来源于: WordNet
The article discusses how to design food extrusion dies, and it could be acted as references for the designers.
本文讨论了食品挤压模头的基本设计方法,可供设计人员参考。
The paper reviewed characters of application of carbon dioxide used as supercritical fluid and gas in food extrusion technology.
阐述了二氧化碳作为超临界流体和气体在食品挤压膨化技术中应用的原理、设备及动力学特点。
Extrusion cooking as a food processing technology has the advantages such as low energy cost, negligible effluent, low nutrition loss, variety of products produced and types of ingredients processed.
挤压作为一项食品加工技术,具有能量及原料利用率高、营养损失少、产品种类多、原料适应性强等优点。
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