搜索结果: 1-7 共查到“食品科学技术 three-dimensional”相关记录7条 . 查询时间(0.164 秒)
Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections
3D rice section
2009/7/8
A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome syste...
Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
far-infrared radiation heat transfer analysis thawing
2009/7/7
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equati...
Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy
three-dimensional fluorescence spectroscopy wine authentication
2010/2/3
In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic ...
Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry
apple flesh compression stress relaxation FEM optimization
2010/2/3
This study was intended to build 3D FEM geometry models of actual ‘Fuji’ apples by digitizing their surfaces, and to determine elastic modulus by FEM simulation based on the F-D curves of radial compr...
Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese
Cheddar cheese fat globule image analysis confocal laser scanning microscopy
2008/3/31
The microstructure of 1-mo-old Cheddar cheese samples of different fat contents was observed with confocal laser scanning microscopy. An observation depth of 40 µm was used with a 0.5-µm d...
Formation of Yogurt Microstructure and Three-Dimensional Visualization as Determined by Confocal Scanning Laser Microscopy
yogurt microstructure confocal scanning laser microscopy
2008/3/23
Confocal scanning laser microscopy was used to observe coagulum formation resulting from milk acidification. Reconstituted nonfat dry milk was steamed for 15 min, inoculated with yogurt culture or mix...
Three-Dimensional Molecular Modeling of Bovine Caseins: A Refined, Energy-Minimized -Casein Structure
casein structure protein functionality milk proteins
2008/3/18
A refined three-dimensional molecular model of -casein has been produced using energy minimization techniques and a Kollman force field on a previously reported predicted three-dimensional structure. ...