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Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray
blanching cucumber fruit potato surface pasteurization
2011/2/24
Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as ...
Energy aspects in food extrusion-cooking
extrusion-cooking energy balance specific mechanical energy
2008/11/19
Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measure- ment results, the baro-thermal t...
Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate
extrusion-cooking pea cereals physical properties
2008/11/14
The aim of the study was to determine the influence of the proportion of pea hulls, moisture, the barrel temperature and the diameter of the die, in the course of the process along with the possibilit...
Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
cooking pea seeds thermal processing IR radiation compressive strength
2008/11/14
The paper presents results of a study on the influence of preliminary thermal processing using infra-red (IR) radiation on pea seeds cooking duration. Changes of compressive strength and pea seeds moi...
Study on the process of single-screw extrusion-cooking of mixtures with a contentof pea hulls
extrusion-cooking pea hulls cereals physical
2008/11/12
A study was conducted on the possibility of
application of pea hulls as a valuable source of dietary fibre and of
biologically active compounds for the production of cereal
extrudates. The researc...