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Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. T...
Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice
milled rice near infrared spectroscopy storage
2010/11/23
Near infrared (NIR) diffuse reflectance spectrophotometry was applied to measure stored milled rice by focusing on the outer layer flour. Rice grains milled 90% were stored at 37°C and 75% humidity fo...
Characterization of Factors Affecting Properties of Rice Cake and Its Structure
amylography degree of dispersion DSC
2010/11/22
In the manufacturing process, the relationship between the expansibility of glutinous rice crackers and the properties of gelatinized and retrograded rice flour gel (rice cake) has not been fully clar...
Characterization of Viscoelastic Properties of Rice Cake
rice starch gel viscoelastic property
2010/11/22
It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the man...
Simulation of Moisture Adsorption by Polished Rice in Deep-Bed
adsorption polished rice deep-bed moisture
2010/11/22
temperature and moisture content of polished rice in deep-bed sorption. The model was based on one-dimensional heat and mass transfer equations with the appropriate boundary conditions and was solved ...