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脱水荷兰豆的预处理工艺研究 被引量:4
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作者 陈从贵 张莉 +1 位作者 刘进杰 陈东升 《食品工业科技》 CAS CSCD 北大核心 2003年第7期40-41,44,共3页
以糊精及其混合液浸护荷兰豆,考察浸护处理对脱水荷兰豆复水性、色泽和干燥过程失水率的影响。结果表明,10%糊精与10%蔗糖的混合液对提高脱水荷兰豆的复水性效果最佳;而向混合液中加入5%的食盐,则能获得较佳的护色效果,且不降低荷兰豆... 以糊精及其混合液浸护荷兰豆,考察浸护处理对脱水荷兰豆复水性、色泽和干燥过程失水率的影响。结果表明,10%糊精与10%蔗糖的混合液对提高脱水荷兰豆的复水性效果最佳;而向混合液中加入5%的食盐,则能获得较佳的护色效果,且不降低荷兰豆干燥过程的失水速率。 展开更多
关键词 荷兰豆 浸护处理 预处理工艺 复水性 色泽 干燥 脱水蔬菜
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荷兰豆嫩荚干制品的生产工艺优选 被引量:1
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作者 韩珍琼 马菁 《食品工业科技》 CAS CSCD 北大核心 2011年第9期329-332,共4页
通过单因素实验法和正交实验法确定合适的烫漂温度、烫漂时间、烫漂液和浸护液配方;通过比较产品色泽和复水比选择理想的干制工艺。研究表明,烫漂液中添加3%的食盐、200mg/L的柠檬酸和400mg/L的D-异抗坏血酸钠;烫漂温度95℃、烫漂时间为... 通过单因素实验法和正交实验法确定合适的烫漂温度、烫漂时间、烫漂液和浸护液配方;通过比较产品色泽和复水比选择理想的干制工艺。研究表明,烫漂液中添加3%的食盐、200mg/L的柠檬酸和400mg/L的D-异抗坏血酸钠;烫漂温度95℃、烫漂时间为4min;浸护液采用10%糊精、10%蔗糖、5%食盐的配方;用真空干燥法得到的荷兰豆嫩荚的干制品色泽及综合品质最好。 展开更多
关键词 荷兰豆 烫漂 干制 浸护
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Wave Interaction with a Partially Reflecting Vertical Wall Protected by a Submerged Porous Bar 被引量:1
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作者 ZHAO Yang LIU Yong LI Huajun 《Journal of Ocean University of China》 SCIE CAS 2016年第4期619-626,共8页
This study gives an analytical solution for wave interaction with a partially reflecting vertical wall protected by a submerged porous bar based on linear potential theory. The whole study domain is divided into multi... This study gives an analytical solution for wave interaction with a partially reflecting vertical wall protected by a submerged porous bar based on linear potential theory. The whole study domain is divided into multiple sub-regions in relation to the structures. The velocity potential in each sub-region is written as a series solution by the separation of variables. A partially reflecting boundary condition is used to describe the partial reflection of a vertical wall. Unknown expansion coefficients in the series solutions are determined by matching velocity potentials among different sub-regions. The analytical solution is verified by an independently developed multi-domain boundary element method(BEM) solution and experimental data. The wave run-up and wave force on the partially reflecting vertical wall are estimated and examined, which can be effectively reduced by the submerged porous bar. The horizontal space between the vertical wall and the submerged porous bar is a key factor, which affects the sheltering function of the porous bar. The wave resonance between the porous bar and the vertical wall may disappear when the vertical wall has a low reflection coefficient. The present analytical solution may be used to determine the optimum parameters of structures at a preliminary engineering design stage. 展开更多
关键词 reflecting submerged preliminary porous partially matching disappear verified carefully satisfy
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