搜索结果: 1-12 共查到“食品加工技术 infrared”相关记录12条 . 查询时间(0.116 秒)
Characteristics of Thin-layer Infrared Drying of Green Bean
effective diffusivity activation energy
2015/3/4
The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The
drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is obs...
Determining Weight and Moisture Properties of Sound and Fusarium-Damaged Single Wheat Kernels by Near-Infrared Spectroscopy
Determining Weight Moisture Properties Sound and Fusarium-Damaged Single Wheat Kernels Near-Infrared Spectroscopy
2014/5/23
Single kernel moisture content (MC) is important in the measurement of other quality traits in single kernels because many traits are expressed on a dry weight basis. MC also affects viability, storag...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Near-Infrared Spectroscopy for Dairy Management: Measurement of Unhomogenized Milk Composition
unhomogenized milk composition nearinfrared spectroscopy
2008/3/31
The potential of near-infrared spectroscopy to measure fat, total protein, and lactose contents of unhomogenized milk was studied for use in dairy management, as a new tool for on-line milk analysis i...
Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Fourier transform infrared spectroscopy Cheddar cheese ripening
2008/3/28
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
Analysis of Modified Whole Casein with Different PhosphorusContents Using Phosphorus-31 Nuclear Magnetic Resonance and Fourier Transform Infrared Spectroscopy
casein nuclear magnetic resonance phosphorylation
2008/3/28
The different types of P in modified caseins and the role of P in casein interactions were studied using 31P nuclear magnetic resonance spectroscopy of whole casein with reduced or elevated P concentr...
Infrared and Raman Spectroscopic Study of Casein in Cheese: Effect of Freezing and Frozen Storage
infrared Raman cheese from ewes freezing
2008/3/18
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550 cm–1 region. For this study, lyop...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave Infrared Infrared-assisted Microwave
2016/5/27
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Penetration of Infrared Radiation within a Vegetable Model
vegetable absorption coefficient void fraction
2010/11/23
A vegetable model was constructed in order to evaluate its apparent absorption coefficient and penetration of infrared radiation within it. Carrot, daikon (Japanese radish), eggplant, potato, pumpkin ...
Infrared Drying Characteristics of Wet Porous Materials
membrane filter radiative heat transfer diffuse reflectance
2010/11/23
Our attention was focused on the factors influencing the drying characteristics of wet porous materials in consideration of the sample structure and the radiative heat source. By selecting three kinds...
Determination of Palmitic Acid, Oleic Acid and Linoleic Acid by Near-Infrared Transflectance Spectroscopy in Edible Oils
near-infrared spectroscopy nondestructive analysis fatty acids
2010/11/22
Near-infrared (NIR) transflectance spectroscopy scanning from 1100 nm to 2500 nm was applied for the determination of palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2), the major fat...