A method for drying plattenfoermiger engraved objects

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• 2. 一种防氧化干的燥化肥储存设备 [P] . 中国专利： CN111359750A . 2020-07-03
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  机译： 用于干燥plattenfoermiger的设备，用于修补硫化的涂胶雕刻品，特别是传送带。

• 4. Method and apparatus for connecting two engraved objects areal edge, preferably of two sheet plattenfoermiger [P] . 德国专利： DE2905069A1 . 1979-08-16

  机译： 用于连接两个雕刻物体的，优选两个板状平台的区域边缘的方法和设备

• 5. Method and apparatus for handling of flat, a polygonal, plattenfoermiger engraved objects [P] . 德国专利： DE2542047A1 . 1976-04-08

  机译： 用于处理平面，多边形，plattenfoermiger雕刻物体的方法和设备

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• 7. The Caverns of Périgord. Engraved and Sculptured Objects Belonging to Prehistoric Periods [O] . 1865
• 8. 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
• 9. 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 [R] . Sh. B. Gandelman, A. I. Lyubivaya, Ye. Osinska 1965

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