搜索结果: 1-4 共查到“食品科学技术 thermal properties”相关记录4条 . 查询时间(0.126 秒)
Effect of Processing Conditions on Thermal Properties of Parboiled Rice
experimental setup processing conditions parboiled rice thermal properties of parboiled rice
2009/6/17
Differential scanning calorimetry (DSC) was used to determine the thermal properties of parboiled rice, and these properties, i.e. gelatinization parameters, namely, peak temperature (Tp) and residual...
Structure and Thermal Properties of Several Acorn Starches
acorn starch amylose content characteristics of gelatinization chain length distributions of amylopectin
2008/4/20
Starch granules were prepared from 8 kinds of acorn; Kunugi (Quercus acutissima Carruth), Konara (Q. serrata Thunb), Naragashiwa (Q. aliena Blume), Shirakashi (Q. myrsinaefolia Blume), Matebashii (Lit...
Thermal Properties of Whey Protein Aggregates
whey proteins aggregation differential scanning calorimetry denaturation
2008/3/31
Aggregation of 10% whey protein solution was induced by addition of calcium salt, acidification, or proteolysis at 45°C. Effects of the preaggregation on thermal properties of whey proteins were exami...
Sorption and thermal properties of rice, potato starch, and oat flakes
moisture content humidity water activity enthalpy evaporation heat bound water
2014/3/3
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...