Instrumentation for Pulverulant and Granular Material at Flour Mill

机译：面粉磨机的粉碎机和颗粒材料仪器

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Masayuki Yasuguchi;
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年度 1977
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机译：托鲁面粉厂主要铣削艾苗：土耳其的新托鲁面粉厂在2018年1月开始运营到高标准。
2. Characterizing whole‐wheat flours produced using a commercial stone mill, laboratory mills, and household single‐stream flour mills [J] . Ross Andrew S., Kongraksawech Teepakorn Cereal Chemistry . 2018,第2期

机译：使用商业石材厂，实验室厂和家用单流粉碎厂生产的全小麦粉
3. Development of granular materials for fluidized bed process: measuring attrition resistance with a horizontal ball milling device and its mathematical description [J] . Debras Colin, Liu Yujing, van Garderen Noemie, Powder Technology: An International Journal on the Science and Technology of Wet and Dry Particulate Systems . 2016,第Null期

机译：流化床工艺用粒状材料的开发：用卧式球磨仪测量耐磨性及其数学描述
4. A Distributors Selection Medel in Flour Milling Corporation based on Grey Incidence Analysis—Case Study of Eastern Flour Milling Corporation, Sanhe City, Hebei Province, China [C] . Wei Sun 2011 IEEE International Conference on Grey Systems and Intelligent Services . 2011

机译：基于灰色关联度的面粉加工企业分销商选择奖杯—以河北省三河市东部面粉加工企业为例
5. Monitoring populations of the flour beetles Tribolium confusum Jacquelin du Val and Tribolium castaneum (Herbst) in flour mills and in laboratory settings. [D] . Hawkin, Karen Jessica. 2008

机译：在面粉厂和实验室环境中监测面粉甲虫Tribolium confusum Jacquelin du Val和Tribolium castaneum（Herbst）的种群。
6. Dust and flour aeroallergen exposure in flour mills and bakeries. [O] . M J Nieuwenhuijsen, C P Sandiford, D Lowson, 1994

机译：面粉厂和面包房中的粉尘和面粉气敏原暴露。
7. 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。

Instrumentation for Pulverulant and Granular Material at Flour Mill

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