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搜索结果: 1-15 共查到工学 Peanut相关记录17条 . 查询时间(0.154 秒)
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fat...
针对传统花生联合收获机刚性夹持链夹持损失率偏高的问题,提出了三夹持带柔性夹持技术,并设计了三夹持带夹持输送装置。通过试验台试验确定了带型、带距、带速等参数,并通过与刚性夹持链的田间对比试验,对拉断落果率、夹持喂入率、夹断率、去土率、掉株率、掉果率等试验指标进行了综合评价。试验结果表明,三夹持带柔性夹持输送方式损失率较低。
为了提高4HLB-2型半喂入花生联合收获机作业性能,通过单因素试验和两因素全试验,研究了土壤含水率、收获期、夹持高度、清土频率和振幅、摘果辊转速和夹持输送速度对收获损失和含土率的影响。结果表明:收获沙壤土花生的适宜土壤含水率为8%~15%;花生生长后期,清土落果损失率逐渐增加,当根茎拉断力小于5N时,落果损失率大于2%;机器收获的最佳夹持高度为150~200mm,此时清土和摘果效果最佳,其中果实总...
This study was undertaken to estimate the effect of high-oleic peanut oil (HO) on the promotion stage of lung tumorigenesis in mice. On day 30 after methyl nitrosourea administration, dietary HO inhib...
In the present study, to develop a new, soft and nutritious peanut product (P-tempeh) to encourage their consumption, peanuts were steamed and were fermented with Rhizopus oligosporus. P-tempeh was su...
The effect of control variables involved in the extraction of proteins and preparation of protein isolate from peanut meal flour have been investigated and optimized. These control variables include: ...
The present study clarified the changes of lipid components, which are considered to be most involved in physiological properties, stability against oxidation, and flavor formation during peanut tofu ...
Aqueous enzymatic extraction (AEE) is a safe and efficient vegetable-oil extraction process that may also result in edible protein hydrolysates. In this study, an AEE process was developed to recover ...
The effect of control variables involved in the extraction of proteins and preparation of protein isolate from peanut meal flour have been investigated and optimized. These control variables include: ...
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high pro...
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....

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