机译:搅拌容器中脱脂牛奶的渐进式冻浓度:冷却剂温度和搅拌速率对工艺性能的影响
1Food Science and Technology Department Federal University of Santa Catarina (UFSC);
2Agri-Food Engineering and Biotechnology Department Universitat Politècnica de Catalunya (UPC BarcelonaTech) Esteve Terradas;
3Department of Mathematics Universitat Politècnica de Catalunya (UPC BarcelonaTech) Esteve Terradas;
2Agri-Food Engineering and Biotechnology Department Universitat Politècnica de Catalunya (UPC BarcelonaTech) Esteve Terradas;
2Agri-Food Engineering and Biotechnology Department Universitat Politècnica de Catalunya (UPC BarcelonaTech) Esteve Terradas;
1Food Science and Technology Department Federal University of Santa Catarina (UFSC);
Skimmed milk; progressive freeze concentration; coolant temperature; agitation speed;
机译:搅拌容器中脱脂牛奶的渐进式冻浓度:冷却剂温度和搅拌速率对工艺性能的影响
机译:超声处理对重构脱脂奶粉和牛奶蛋白浓缩物的粘度,其受固体浓度,温度和超声的影响
机译:脱脂乳粉浓度对微胶囊酿酒酵母酿酒酵母的生物学特性的影响
机译:椰子水的渐进式冻结浓度:冷却剂温度对工艺效率和传热的影响
机译:新加工技术对脱脂乳和浓缩脱脂乳的物理和功能特性的影响。
机译:加工温度对脱脂牛奶超滤期间产生膜性能及工艺流特性的影响
机译:溶液初始浓度和冷却液温度对新型渐进式冷冻浓缩系统的影响