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湖南米粉业实施新《办法》
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《江西食品工业》 2003年第2期43-43,共1页
关键词 湖南 米粉业 米粉生产经营企 卫生管理办法 管理
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An industrialized preparation technique of oxidized corn starch
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作者 JIANG Wen-yong ZOU Hai-feng +2 位作者 YANG Chun LIU Bo WANG Hong-yan 《Journal of Chemistry and Chemical Engineering》 2007年第1期67-74,共8页
An industrialized technique of preparation for oxidized com starch using oxygen as oxidant was investigated in this paper. The industrialized preparation parameters were optimized as follows: reaction temperature 85-... An industrialized technique of preparation for oxidized com starch using oxygen as oxidant was investigated in this paper. The industrialized preparation parameters were optimized as follows: reaction temperature 85-95 ℃, oxygen flow rate 8-12 L/min, reaction time 210 min, the ratio of starch to water 1:5, 3.5 wt% of NaOH and 0.1 wt% of catalyst. The experimental results show that the concentration of hydrolysate-oxidaton product is 16-18 wt%. The powdered products were gained through dehydrated and powdered process using quadruple-effect evaporator, spray drying tower and guide shell mixer. The composting test indicates that the degradability of the oxidized corn starch can reach 76.4%. The complexation capacity of calcium ions reaches 108.5 mg per gram oxidized starch, and the detergency ratio (P) reaches 1.30 as builder. 展开更多
关键词 STARCH catalytic oxidation industrialized technique BUILDER
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