Titlebook: Ultrasound Technologies for Food and Bioprocessing; Hao Feng,Gustavo Barbosa-Canovas,Jochen Weiss Book 2011 Springer Science+Business Medi

壕溝

多產(chǎn)子

Power Ultrasound to Process Dairy Products,perature – UHT sterilization), and the quality of the milk is affected because of the use of high temperatures. Consequences of thermal treatment are a decrease in nutritional properties through the destruction of vitamins or denaturation of proteins, and sometimes the flavor of milk is undesirably

Blasphemy

節(jié)約

指令

Ultrasound-Assisted Hot Air Drying of Foods,nd-assisted drying is to overcome some of the limitations of traditional convective drying systems, especially by increasing drying rate without reducing quality attributes. The effects of ultrasound on drying rate are responsible for some of the phenomena produced in the internal and/or external re