机译:静态和振荡运动时,残留空气和粘度对袋装杀菌食品模拟物的热渗透速率的影响
Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., 226 Poole Agricultural Center, Clemson, SC 29634, U.S.A.;
Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., 226 Poole Agricultural Center, Clemson, SC 29634, U.S.A.;
Dept. of Mathematical Sciences, Clemson Univ., O- 221 Martin Hall, Clemson, SC 29634, U.S.A;
Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., 226 Poole Agricultural Center, Clemson, SC 29634, U.S.A.;
critical factors; heating penetration; pouches; residual air; retort;
机译:静态,振荡和保压时间波动对罐中加工的食品模拟物的热渗透率的影响
机译:蒸煮袋装蘑菇咖喱的热渗透特性
机译:蒸煮袋装先导鱼的热渗透特性及保质期研究
机译:黏性和自由表面非线性对振荡双壳产生的波运动的影响
机译:各种蒸馏运动对袋中食品模拟剂的热渗透率的影响
机译:袋内加工的乳制甜点(Kheer)的热渗透特性和理化特性
机译:热渗透特性和保质期,准备在Retort Pouch中服务鳗鱼咖喱
机译:加热速率对干馏过程中页岩焦化影响的研究