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华南理工大学食品加工与保藏原理课件Chap5 Drying
Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the acid to wall materials by freeze-drying, and its autoxidation and solvent-extraction processes ...
Measurement method and values of thermal conductivity and permeability of water vapor were presented for the dried layer of food materials undergoing freeze-drying. Some structural models were develop...
Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid w...
Charts were prepared for estimating local maxima or minima of dimensionless, principal stresses of axial, radial, and tangential orientations formed in an elastic, cylindrical food during a drying or...
This paper discusses recent advances in cereal drying. It focuses on mathematical modeling of convective heat and mass transfer using air as the drying medium. The mathematical modeling of air distrib...
Solutions of soybean protein with and without added oil were freeze-dried, and the measured drying-rate was analyzed using the uniformly retreating ice front (URIF) model to obtain the coefficient of ...

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