1) biscuit plant
饼干厂
2) biscuit factory wastewater
饼干厂生产废水
3) biscuit
饼干
1.
Research on techniques of production of oat biscuit with milk;
牛奶伴侣燕麦饼干的生产工艺研究
2.
SSL influenced quality of biscuit;
SSL对饼干生产影响研究
3.
Application of xylo-oligosaccharide in biscuit product;
低聚木糖在饼干生产中的应用研究
4) cookie
饼干
1.
Study on cookies’shelf-life predicting model of moisture-proof packaging;
酥性饼干防潮包装保质期预测模型的研究
2.
Cookie Quality Evaluation of Soft Wheat Cultivars;
软质小麦品种饼干品质评价
3.
Method:The cookie samples were extracted with petroleum ether first, and the extraction was saponified with 50% KOH-ethanol(40:12)solution.
方法:饼干样品经石油醚萃取后用50% KOH-乙醇(40:12)皂化后用乙醚二次萃取,上层溶液水洗至中性后无水Na_2SO_4脱水过滤并浓缩至1ml,氮气吹干后用正己烷溶解,注入GC-MS进行定量分析。
5) Biscuits
饼干
1.
Focusing on the quantity effecting factors in the producing of biscuits by semi-leavening method which is characteristic of low sugar and low fat.
以低糖、低油为宗旨,对半发酵法生产工艺制作饼干过程中发酵面量、调粉程度、加水量、投料顺序等因素对饼干质量的影响作了研究,并从中找到了半发酵法生产饼干的最佳工艺条件。
6) cookies
饼干
1.
Peroxide value(POV) was measured by means of oxidation accelerated test on cookies which is one kind of high-fat food at different temperatures.
通过设定不同温度对酥性饼干这类油脂含量较高的食品进行加速氧化试验,测定不同温度下的过氧化值,以其氧化时间和对应的过氧化值的对数值进行回归拟合,获得产品氧化一级动力学方程,应用Arrhenius公式预测产品在任一温度下的货架寿命。
2.
Tests was carried out on cookies both in single and package unit to measure its velocity change and acceleration in different orientation in different damage rate based on damage boundary theory.
以苏打饼干单片和单包为研究对象,应用破损边界理论,设计相关实验,测试饼干在不同破损率条件下各个方位的速度变化及加速度,构造出饼干的破损边界曲线。
3.
As the package of one of the most breakable products, the one of cookies are of practically worth to be studied on its anti-damage performance.
饼干是一种易碎的产品,研究饼干的抗破损包装非常有实用价值。
7) cooky
饼干
8) cracker
饼干
9) cookie
曲奇饼干
1.
A new kind of cookie made by maize core powder (MCP) was studied.
对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究。
2.
The fragrant compounds in cookie with chrysanthemum were isolated by solid phase microextraction and analyzed with GC/MS.
采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分。
10) cookie quality
饼干品质
1.
This selected works uses 11 kinds of soft wheat species,measuring their SRC value respectively,studying the relation between soft wheat SRC characteristic and cookie quality,then inquiry into the sieving indexing sign of high-quality cookie species.
本文选用11种弱筋小麦品种,分别测定其4种溶剂SRC值和酥性饼干品质特性,分析了弱筋小麦SRC特性与饼干品质的关系。
补充资料：饼干生产线后部方案四
| 生产线流程： 烤炉→出炉机→90°转弯机→喷油机→冷却线→理饼机→检饼台 特点： 基本型饼干生产线后部配置方案。根据客户的厂房要求，在出炉后的喷油机前或喷油机后经90°转弯输送。 理饼机将冷却输送机输送过来的饼干进行整理，使平放输送的饼干整行侧立有序堆放输送，便于后面的检验和包装。  |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条