1) microwave exploding-puffing process
气流微波膨化
2) microwave expansion
微波膨化
1.
The optimum parameters were obtained by investigating the relationships between effect of microwave expansion,quality of apple slices and thickness of the materiel,water content,preparation drying temperature, moisture equilibrium treatment time,the microwave power and time.
通过研究物料厚度、水分含量、预干燥温度、均湿时间等预处理操作对微波膨化苹果脆片的膨化效果及品质影响,得出较佳的工艺参数。
2.
Taking dried kelps as raw materials,it is then done with a series of processing course including taking off the fishy smell(use 3 % citric acid solution), flavor treating, pasting with serofluid, frying slightly, microwave expansion(condition: middle-low fire, 1 minutes and 30 seconds , slice width 1.
以干海带为原料,经3%的柠檬酸脱腥后、调味、挂糊、轻微油炸、微波膨化、烘箱干燥系列工艺制成营养丰富的海带香酥条,成品中钙含量为103。
3.
The effects of starch aging on the microwave expansion were studied and the mechanism of the effects of starch aging was also discussed.
采用X 衍射方法确定了淀粉物料的老化程度 ,并研究了淀粉的老化对其微波膨化的影响 ,探讨了淀粉老化对微波膨化影响的机
3) microwave puffing
微波膨化
1.
Effect of the chemical ingredients on microwave puffing rate of corn;
化学成分对普通玉米微波膨化的影响
2.
The processing technology of microwave puffing water chestnut crisp chip was studied.
对微波膨化荸荠脆片的加工工艺进行了研究。
3.
Adopting fresh apple as raw materials and applying microwave puffing with pressure difference puffing theory and method, a new microwave-pressure-difference technology was obtained.
以新鲜苹果为原料,应用微波膨化、压差膨化技术的基本原理和方法,研究了适应规模化工业生产、可大量利用苹果资源,节能、高效的非真空油炸苹果脆片加工的微波-压差新工艺。
4) microwave expanding
微波膨化
1.
Effects of the varieties and chemical composition of starch on microwave expanding;
淀粉种类及其组成对微波膨化的影响
5) explosion-puffing technology
气流膨化
1.
The paper used fresh pineapple that Hainan produce as raw materials,adopted explosion-puffing technology to manufacture a new type of instant pineapple chips and the major parameters including variety, different breed,syncopation,mature degree,operation temperature,pressure difference,residence time and moisture content were found through the single factor experiments.
以当年产海南新鲜菠萝为原料,从不同品种、切分、成熟度、温度、压力差、停滞时间、水分含量等几方面对菠萝的气流膨化工艺进行研究。
2.
This paper used fresh bananas as raw materials, adopted explosion-puffing technology to manufacture a new type of instant banana chips and the major parameters including variety, different mature degree, different preparation, operation temperature, pressure difference and residence time .
以新鲜香蕉为原料 ,采用气流膨化工艺 ,从不同品种、成熟度、预处理方式、温度、压力差、停滞时间等几个方面对香蕉的膨化工艺进行了研究。
6) explosion-puffing
气流膨化
1.
Quality of strawberry chips produced by explosion-puffing drying technology is effected by slice thickness, moisture content, operation temperature and pressure difference.
以产品膨化度、复水比和感官品质为评价指标,研究切片厚度、预干燥物料水分含量、膨化温度及其压力差对气流膨化草莓脆片的影响。
2.
The effect of type, concentration, temperature of sugar solution and soaking time on quality of the apple chips produced by explosion-puffing drying technology were studied by measuring the soluble solids concentration of sugar solution.
以糖液可溶性固形物含量为指标,研究了糖液种类、浓度、温度和浸渍时间对气流膨化苹果脆片品质的影响。
补充资料：气流
1.流动的空气。 2.由肺的膨胀或收缩而吸入或呼出的气﹐是发音的动力。
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