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Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine MilkEffects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk
Effects of Pasteurization Ultra-High Temperature
2016/6/2
The aim of this work was to evaluate the effects of pasteurization and ultra-high temperature processes on proximate and physicochemical composition, microbiological parameters and fatty acid profile ...
Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
soy sauce chromaticity pasteurization mathematical model
2009/5/31
A method to predict the chromaticity of many kinds of raw soy sauce after pasteurization from main chemical constituents was studied. The raw soy sauce pasteurization temperatures were set at three le...
Validation Guidelines for a Jerky Pasteurization Process in a Low-Cost Dehydrator
Dehydrator meat jerky validation pasteurization
2009/1/14
Validation of a simple and inexpensive dehydration system used to achieve required lethality levels in jerky products is described. Factors influencing the dehydration process were investigated. Steps...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Quality Shelf Stability Apple Juice
2008/11/26
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Pasteurization Chemical Preservatives
2016/5/31
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...
Viscosity of Ice Cream Mix at Pasteurization Temperatures
stabilizers polysaccharides viscosity pasteurization
2008/3/22
To calculate the holding times of ice cream mixes in the tubes of HTST pasteurizers, accurate viscosity data are needed for the temperatures and the shear rates of interest. Apparent viscosity was det...
Justification of replacement of pasteurization equipment in dairy
Technological devices and equipment Dairy Energy saving
2010/2/8
Purpose: The purpose of this paper is to study the influence of new equipment on the effect of pasteurization in the department for pasteurization. The total bacterial count (TBC) in receiving raw cow...