METHOD AND APPARATUS FOR PRODUCING DRY FODDER FROM TOWN REFUSE AND FORRECOVERING OTHER COMPONENTS OF VALUE THEREFROM

• 1. 用来从甲基丙烯酸甲酯纯化产生的物流中回收有价值的化合物的方法 [P] . 中国专利： CN102030627B . 2013.12.04
• 2. 用来从甲基丙烯酸甲酯纯化产生的物流中回收有价值的化合物的方法 [P] . 中国专利： CN102030627A . 2011-04-27
• 3. METHOD AND APPARATUS FOR PRODUCING DRY FODDER FROM TOWN REFUSE AND FOR RECOVERING OTHER COMPONENTS OF VALUE THEREFROM [P] . IL47320A . 1978-03-10

  机译： 从城镇垃圾中产生干饲料并回收其价值的其他成分的方法和装置

• 4. METHOD AND APPARATUS FOR PRODUCING DRY FODDER FROM TOWN REFUSE AND FOR RECOVERING OTHER COMPONENTS OF VALUE THEREFROM [P] . IL47320D0 . 1975-07-28

  机译： 从城镇垃圾中产生干饲料并回收其价值的其他成分的方法和装置

• 5. METHOD AND APPARATUS FOR DRYING AGRICULTURAL PRODUCES PARTICULARLY CORNS AND ROUGH FODDERS [P] . HU188324B . 1986-04-28

  机译： 用于干燥特别是玉米和粗饲料的农业产品的方法和装置

• 1. Preliminary investigations on Columbus grass(Sorghum almum Parodi) for fodder in semi‐arid Nigeria:effects of sowing methods on growth components and herbage yield [C] . B.S.Malami, H.M.Tukur, H.Dahiru 2008世界草地与草原大会论文集 . 2008
• 2. Influence of Drying Method on Some Bioactive Compounds and the Composition of Volatile Components in Dried Pink Rock Rose (Cistus creticus L.) [O] . Natalia Matłok, Sabina Lachowicz, Józef Gorzelany, 2020
• 3. 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
• 4. Apparatus and method for intra-layer modulation of the material deposition and assist beam and the multilayer structure produced therefrom [R] . 2002

• 1. Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods [J] . Xiuhong Zhao ,Yunyun Wei ,Xue Gong . 食品科学与人类健康（英文） . 2020,第2期
• 2. PMI Foam Cored Sandwich Components Produced by Means of Different Manufacturing Methods [J] . Leonhard Maier ,HU Pei ,Herman Seibert . 材料工程 . 2006,第005期
• 3. 污泥滤干技术瓶颈的解决方法和“以污治污”方法在环保综合治理中的应用及产生的巨大社会经济效益 [C] . 肖克绳 . 第二届中国绿色财富论坛暨科技创新与可持续发展研讨会 . 2006
• 4. 燃气型城市生活垃圾中可回收物质成分分析 [A] . 张立凯 . 2013