搜索结果: 1-11 共查到“食品科学技术 microwave heating”相关记录11条 . 查询时间(0.177 秒)
Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
honey hydroxymethylfurfural HMF microwave heating
2014/2/25
As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an ind...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Improving Microwave Heating using Polysaccharides as Thickeners
polysaccharides salt starch carrageenan sauces
2014/3/10
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and &kappa-carrageenan and native and modified starches were used as ...
Oxidation Changes of Vegetable Oils during Microwave Heating
microwave heating peroxide value conjugated dienes and trienes vegetable oils
2014/3/10
Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the marke...
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
acid value common carp conjugated dienes fatty acids
2014/3/10
The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic ...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Determination of Major Minerals in Dairy Products Digested in Closed Vessels Using Microwave Heating
microwave digestion mineral analysis calcium dairy products
2008/3/27
A method is described for digestion of a variety of solid dairy products (cheeses, caseinates, and milk powders) for subsequent determination of Ca, Mg, Na, and K by flame atomic spectrophotometry. Sa...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave Infrared Infrared-assisted Microwave
2016/5/27
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
A Nonfermented Bread-Like Food Leavened by Microwave Heating
quick bread microwave heating leavening process quick breadmaking
2010/11/24
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the ti...
Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating
dielectric properties heat transfer analysis mathematical model
2010/11/23
To investigate heat transfer phenomena in cylindrical foods of different dielectric properties with microwave heating, the dielectric constant, loss factor and the temperature distributions of samples...