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机译:蔗糖与氯化钠混合溶液中胡萝卜块渗透脱水过程的优化
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148 106, India;
rnDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148 106, India;
rnDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148 106, India;
rnChembiotech Laboratories, Advanced Science and Technology Institute, 5 The Croft, Buntsford Drive, Stoke Heath, Bromsgrove, Worcestershire B60 4JE, UK;
osmotic dehydration; carrots; response surface methodology;
机译:氯化钠溶液中胡萝卜块渗透脱水过程的优化。
机译:氯化钠溶液中胡萝卜立方渗透脱水工艺的优化。
机译:使用响应面法优化蔗糖盐溶液中胡萝卜块的渗透脱水作用。
机译:使用蔗糖和氯化钠二元溶液渗透渗透渗透渗透脱水的传质分析
机译:使用溶质混合物的连续流动介质喷涂条件下芒果块微波渗透脱水
机译:木瓜渗透压脱水工艺参数的优化
机译:蔗糖溶液中胡萝卜立方体渗透脱水过程的优化