METHOD AND APPARATUS FOR SEPARATING LEAF FIBER AND MESOPHYLL OF CLOTH LIKE LAVER BELONGING TO PHAEOPHYTA

• 1. 形成纤维状结构的方法、纤维状结构和具有纤维状结构的装置 [P] . 中国专利： CN112912229A . 2021-06-04
• 2. 波纹状百叶窗式分离装置 [P] . 中国专利： CN2096403U . 1992.02.19
• 3. Method of separating dry fiber composite cloth, use of separation device for separating dry fiber composite cloth, and wind turbine [P] . 日本专利： JP2019520221A . 2019-07-18

  机译： 分离干纤维复合布的方法，使用分离装置分离干纤维复合布的方法以及风力涡轮机

• 4. LAVER SEPARATING METHOD AND LAVER SEPARATING MECHANISM, AND LAVER FEEDING CONTROLLING METHOD AND LAVER FEEDING CONTROLLING MECHANISM [P] . 日本专利： JP2010110221A . 2010-05-20

  机译： 紫菜分离方法和紫菜分离机理，紫菜进料控制方法和紫菜进料控制机理

• 5. RAW LAVER FOREIGN MATTER SEPARATING DEVICE (RAW LAVER FOREIGN MATTER SEPARATING AND REMOVING DEVICE), AND RAW LABER ROTATING METHOD IN RAW LAVER FOREIGN MATTER SEPARATING AND REMOVING DEVICE [P] . 日本专利： JP2020010639A . 2020-01-23

  机译： 原始紫菜分离装置（原始紫菜分离和去除装置）和原始紫菜旋转分离方法

• 1. Laser diode fiber optic apparatus for acupuncture treatment by theOriental method, [C] . Van H. Pham, Institute of Materials Science, Cau-giay Hanoi, Biomedical Optics and Lasers: Diagnostics and Treatment . 1998
• 2. A novel method of measuring leaf epidermis and mesophyll stiffness shows the ubiquitous nature of the sandwich structure of leaf laminas in broad-leaved angiosperm species [O] . Yusuke Onoda, Feike Schieving, Niels P. R. Anten -1
• 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
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