机译:速度控制压降(DIC)连接到间歇微波/气流干燥,以产生虾零食:工艺性能和质量属性
Zagazig Univ Fac Agr Food Sci Dept Zagazig Egypt;
La Rochelle Univ CNRS UMR7356 Lab Engn Sci Environm LaSIE University France;
ABCAR DIC Proc Res &
Ind Dev Dept La Rochelle France;
McGill Univ Bioresource Engn Dept Montreal PQ Canada;
La Rochelle Univ CNRS UMR7356 Lab Engn Sci Environm LaSIE University France;
Swell-drying; intermittent microwave; airflow drying IMAD; instant controlled pressure-drop (DIC) texturing; drying kinetics; rehydration; expansion ratio; porosity;
机译:速度控制压降(DIC)连接到间歇微波/气流干燥,以产生虾零食:工艺性能和质量属性
机译:膨胀干燥:将即时控制的压降DIC与标准对流干燥过程相结合,以增强转移现象并提高质量-概述
机译:溶胀干燥:将即时控制的压降DIC与标准对流干燥过程相结合,以增强转移现象并提高质量–概述
机译:Cassava面粉生产中瞬间受控压降DIC:对脱水动力学,产品物理性质和微生物去污的影响
机译:即时控制压降(DIC)处理对实时PCR检测坚果过敏原的影响
机译:DIC(即时控制压降)技术处理的喷雾干燥脱脂奶粉的结构和性能改进