2) microwave expansion
微波膨化
1.
The optimum parameters were obtained by investigating the relationships between effect of microwave expansion,quality of apple slices and thickness of the materiel,water content,preparation drying temperature, moisture equilibrium treatment time,the microwave power and time.
通过研究物料厚度、水分含量、预干燥温度、均湿时间等预处理操作对微波膨化苹果脆片的膨化效果及品质影响,得出较佳的工艺参数。
2.
Taking dried kelps as raw materials,it is then done with a series of processing course including taking off the fishy smell(use 3 % citric acid solution), flavor treating, pasting with serofluid, frying slightly, microwave expansion(condition: middle-low fire, 1 minutes and 30 seconds , slice width 1.
以干海带为原料,经3%的柠檬酸脱腥后、调味、挂糊、轻微油炸、微波膨化、烘箱干燥系列工艺制成营养丰富的海带香酥条,成品中钙含量为103。
3.
The effects of starch aging on the microwave expansion were studied and the mechanism of the effects of starch aging was also discussed.
采用X 衍射方法确定了淀粉物料的老化程度 ,并研究了淀粉的老化对其微波膨化的影响 ,探讨了淀粉老化对微波膨化影响的机
3) microwave puffing
微波膨化
1.
Effect of the chemical ingredients on microwave puffing rate of corn;
化学成分对普通玉米微波膨化的影响
2.
The processing technology of microwave puffing water chestnut crisp chip was studied.
对微波膨化荸荠脆片的加工工艺进行了研究。
3.
Adopting fresh apple as raw materials and applying microwave puffing with pressure difference puffing theory and method, a new microwave-pressure-difference technology was obtained.
以新鲜苹果为原料,应用微波膨化、压差膨化技术的基本原理和方法,研究了适应规模化工业生产、可大量利用苹果资源,节能、高效的非真空油炸苹果脆片加工的微波-压差新工艺。
4) microwave expanding
微波膨化
1.
Effects of the varieties and chemical composition of starch on microwave expanding;
淀粉种类及其组成对微波膨化的影响
5) microwave-pressure-differencep uffing
微波-压差膨化
6) microwave vacuum puffing
微波真空膨化
1.
Also, microwave vacuum puffing characteristics of blue honeysuckle chips and the effect of puffing parameters on the main qualities of blue honeysuckle chips were studied in this research.
本研究利用微波真空技术膨化蓝靛果脆片,首先确定了蓝靛果的果团配方,然后分析脆片的微波真空膨化特性及各工艺参数对蓝靛果脆片主要品质的影响,最终优化了其工艺条件,并对微波真空膨化的蓝靛果脆片的品质进行了综合分析评价,为工业化生产提供了重要的技术依据。
补充资料：非膨化挤压食品生产工艺设备
非膨化挤压食品生产工艺设备   | ||
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条