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Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review
Monitor Bread Dough Mixing Short Review
2016/5/31
Near infrared (NIR) spectroscopy has been recognized as a valuable tool for quality control in both industry and laboratories. The aim of this review is to describe the ability of the dynamic NIR spec...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave Infrared Infrared-assisted Microwave
2016/5/27
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...