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Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach
optimization bioethanol raw juice Saccharomyces cerevisiae response surface methodology
2010/12/21
Response surface methodology (RSM) was used for selecting optimal fermentation time
and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in
order to produce ethano...
非传统通心粉生产工艺参数优化（Optimization of Processing Parameters in Unconventional Spaghetti Production）
通心粉 小麦 工艺
2009/8/11
通过对非传统通心粉生产工艺研究，探索采用国产小麦制作非传统通心粉较佳工艺条件。研究结果表明：生产非传统通心粉较佳的工艺条件为：和面加水量28%～30%，和面水的温度5～15℃，和面真空度60～80kPa，挤压面团温度35～45℃；控制预干燥、主干燥、平衡干燥各阶段的温、湿度条件，可得到品质较好的非传统通心粉。
Recent Research Trends in Transglutaminase Technology for Food Processing
transglutaminase cross-link food protein protein modification
2009/7/8
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Chemical Changes Thermal Processing Systems
2008/11/27
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...