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- In addition, the conception of“ instantaneous high pressure(IHP)” is first put forward in the paper, It is an important theory bas. 此外,本文首次提出“瞬时高压作用”这一概念,为进一步将超高压均质作用作为一门新的物理杀菌技术的研究奠定理论基础。
- This experiment mainly studied the effects of composite emulsifying stabilizers on the glomeration of dietary fiber with instantaneous high pressure(IHP) treatment. 本实验主要研究了复合稳定剂对大豆膳食纤维悬浊液在微射流瞬时高压作用下团聚性的影响。
- Study instantaneous high pressure (IHP) was used to modify the physical properties of lotus leaf dietary fibre, and the effect of different dry methods on reformed fibre adsorptive properties, including unsaturated fat, saturated fat, cholesterin. 本文研究了经瞬时高压处理后的荷叶膳食纤维,不同干燥法对改良纤维对不饱和脂肪、饱和脂肪及胆固醇的吸附作用的影响。
- On the basis of the soybean dregs dietary fiber sorption with heavy metal ions under the physiological conditions,was further studied the impact of the instantaneous high pressure(IHP)on the process. 本文在探讨豆渣膳食纤维(soybeandregsdietaryfiber,SDF)在生理条件下(37℃、pH2、pH7)对重金属离子的吸附过程上,研究了瞬时高压作用(instantaneoushighpressure,IHP)对其过程的影响。
- Instantaneous high pressure(IHP)sterilization is a new -type tech no logy,which overcomed some malpractice of thermal sterilization and mostly pres erved nutrition,f lavor ,components of food. 瞬时高压杀菌是一种比较新型的杀菌技术,它克服了热杀菌的种种弊端,最大限度地保存了食品的营养、风味、成分等物质。
- instantaneous high pressure (IHP) 瞬时高压作用
- Instantaneous High Pressure(IHP) 瞬时高压
- Instantaneous High Pressure Sterilization Technology 瞬时高压杀菌技术
- Effect of Instantaneous High Pressure Process on Polyphenoloxidase Activities 瞬时高压作用对多酚氧化酶活性的影响
- Effect of Instantaneous High Pressure on Bacillus stearothemophilus Reductions 瞬时高压对嗜热脂肪芽孢杆菌的杀灭效果
- Keywords Bacillus subtilis;Food Matrix;Instantaneous high pressure （IHP）; 枯草芽孢杆菌;食品基质;瞬时高压作用;
- At high pressure dry ice will melt. 高压下干冰会溶化。
- Sometimes he had to work at high pressure. 有时候他必须使劲地工作。
- Study on Using Instantaneous High Pressure Treatment to Modify the Physical Properties of Dietary Fiber in Oat Bran 瞬时高压作用对麦麸膳食纤维改性的研究
- The effect of dietary fiber treated by instantaneous high pressure treatment on the texture of bread 瞬时高压处理后膳食纤维对面包品质的影响
- Study on the Effect of Instantaneous High Pressure to Lotus Leaf Dietary Leaf Physical Properties 瞬时高压对荷叶膳食纤维物理性质的影响
- Prior to entering the nozzle, the steam is at high pressure. 在进入喷嘴之前，蒸汽处于高压状态。
- Keywords ultra-high pressure homogenization;physic pasteurization;instantaneous high pressure（IHP）; 超高压均质作用;物理杀菌;瞬时高压作用;
- Keywords dietary fiber;instantaneous high pressure;glomeration;emulsifier;granularity distribution;Zeta potential; 大豆膳食纤维;微射流瞬时高压作用;团聚性;乳化稳定剂;粒度分布;表面电位;
- Keywords Instantaneous High Pressure（IHP）;Bacillus stearothemophilus;food matrix; 瞬时高压;嗜热脂肪芽孢杆菌;食品基质;
