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食品冷冻干燥 被引量:1

Freezing Drying for Food
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摘要 文章对冷冻干燥的基本问题,工作过程真空获得方面以及国内外的发展给读者一个综合性的介绍。 Abstract A comprehensive introduction on the principle, basic processing problems, processing and vacuum of the freezing drying, as well as its development at home and abroad are described in the paper.
作者 黄大槿
出处 《真空》 CAS 北大核心 1998年第4期1-7,共7页 Vacuum
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同被引文献17

  • 1梁尚勇.食品冷冻干燥及其发展[J].食品工业科技,1995,16(1):70-73. 被引量:24
  • 2高福成.微波食品[M].北京:中国轻工业出版社,1999..
  • 3夏雅君.工程传质学[M].北京:机械工业出版社,1983..
  • 4王绍林.微波加热原理及其应用[J].物理,1997,26(4):232-237. 被引量:74
  • 5赵兰萍.冻结过程与冷冻干燥的关系.第四届全国低温工程学术会议论文集
  • 6Lorentzen, j. Freeze drying: the process, equipment and products. Development in food preservation, 1998, 1
  • 7P. Fellows. Food processing Technology-Principles and Practice, 1988
  • 8Dong, Tieyou, Y. Miao, C. Feng, et al. Distribution of Radiation Power Density on Drying Bed in Microwave Drying Chamber. The Japanese Society of Agricultural Machinery,1999,61(2):165~170
  • 9Dong, Tieyou, T. Kimura, S. Yoshizaki, et al. Microwave Drying of Thick Layer Rough Rice with Concurrent, Counterand Cross Flow Ventilation. The Japanese Society of Agricultural Machinery,2000,62(4):89~101
  • 10Sandall OC, King C J. The relationship between transport properties and freeze drying of poultry meat. A.I.Ch. E. 1967,13:428

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