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J. Future Foods|高温短时红外烘烤花生的影响（图）
J. Future Foods 高温短时 红外烘烤 花生
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2023/10/11
红外 (IR) 加热等新技术已得到普及，可改善烘焙效果并克服了烘焙不均匀以及相关的不足。与传统方法相比，红外烘烤具有加热效率高、烘烤时间短、扩散系数高等优点。与热风烘烤不同，IR烘烤过程中的加热机制有显著差异。热风烘烤过程中产生的热能通过对流传递到材料表面，然后通过热传导传递到内部。通过加热薄层材料，红外辐射可以大大缩短坚果的烘烤时间。因此，红外烘焙作为一种可能的坚果烘焙替代技术而受到关注。与传统...
Function of Traditional Foods and Food Culture in China
human health fermented food
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2009/9/9
Chinese people have exploited traditional foods through their long history, and developed an abundant food culture. Especially, preserving health by dieting has been an important part of the tradition...
Testing of Scanner and Colour-Meter for Observation of Changes during Storage of Two Selected Foods
colour aroma brightness co-ordinate for red colour co-ordinate for yellow colour
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2014/3/14
The test with colour and aroma of Kladno cooked pork loin stored in refrigerator and at the room temperature correspond with its
spoilage was done. No change of the L* co-ordinate has been observed d...