机译:微波辐照煮鱼的模型
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;
Microwave cooking; Modeling; Simulation; Fish boiling; Protein denaturation; Finite element method;
机译:使用Oppfoam微波辐射液加热和沸腾现象的数值模拟
机译:相同加热/冷却曲线下微波辐射和传导加热用于城市污泥消化的沸点上下比较
机译:烹调,微波炉和煮沸过程中的热处理对鱼肌肉中未结合的微囊藻毒素浓度的影响(Oreochromis niloticus)。
机译:评价辐照剂量率对沸水反应器高温水中中子辐照不锈钢裂纹裂纹抗辐射裂纹裂纹的影响
机译:正常脑组织对辐射的响应随年龄变化:全脑和局灶性辐射的新转化模型。
机译:液体在某些条件下会发生微波辅助过热和/或微波特定的超沸腾(成核限制沸腾)但会因搅拌而减轻
机译:几种类型的煮沸和不煮沸的咸鱼杂鱼的盐含量和鱼基Proksimat的成分
机译:仪器化sphere-pac UO sub 2组件IFa-204的辐照性能和辐照后检测,在Halden沸水反应堆中辐照高达1.7%的FIma