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Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Solanum melongena L. eggplant dip thermal processing microbial quality sensory evaluation
2014/2/25
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid we...
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
SHTC vertical display cabinet correlations food safety
2014/3/3
Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There i...