首页> 美国政府科技报告 >METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS

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METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS

机译：法预测计算加速法的测定含水量中的脱水蔬菜，理论学习山梨酸的使用中的脱水升华全联盟会议关于新方法的蔬菜水果CaNNING重建用于存储扩大会议品尝热转印产品制罐生产费用

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METHODS FOR CALCULATING CANNING PRODUCTION COSTSnACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLESnSTUDYING THE USE OF SORBIC ACID IN CANNING FRUIT AND VEGETABLESnRECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION

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Sh. B. Gandelman; A. I. Lyubivaya; Ye. Osinska;
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年度 1965
页码 1-29
总页数 29
原文格式 PDF
正文语种 eng
中图分类工业技术;
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入库时间 2022-08-29 11:42:57

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1. DETERMINATION OF BENZOIC AND SORBIC ACIDS IN PACKAGED VEGETABLE PRODUCTS - COMPARATIVE EVALUATION OF METHODS [J] . Montano A., Rejano L., Sanchez AH. The Analyst: The Analytical Journal of the Royal Society of Chemistry: A Monthly International Publication Dealing with All Branches of Analytical Chemistry . 1995,第10期

机译：包装蔬菜产品中苯甲酸和山梨酸的测定方法的比较评估
2. Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms [J] . Xu Duan, Wei Liu, Guangyue Ren, International Journal of Agricultural and Biological Engineering . 2015,第1期

机译：三种升华香菇干燥方法效果及功效的比较研究
3. Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania [J] . Richard J. Mongi, Bernadette K. Ndabikunze, Trude Wicklund, African Journal of Food Science . 2015,第5期

机译：太阳晒干方式对坦桑尼亚常用水果和蔬菜（芒果，香蕉，菠萝和番茄）总酚含量和抗氧化活性的影响
4. STUDY OF A NEW ADIABALE COATING MATERIAL FOR FRUIT AND VEGETABLE PRODUCTS PRIOR TO HOT AIR DRYING METHOD [C] . S.M.A.Rahman, M.F.M.Ibrahim Proceedings of the 7th Asia-Pacific drying conference . 2011

机译：热风干燥之前用于水果和蔬菜产品的新型阿拜巴包衣材料的研究
5. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

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