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De- And Re-shading of Mars Express Hrsc Image Data for Homogenization of Map Relief Shading
Extra-terrestrial Planetary Mars Express HRSC Imagery
2015/7/10
Within the Photogrammetry and Cartography Group (PCG) of the Mars Express HRSC (High Resolution Stereo Scanner Camera)
Co-Investigator Science Team, the main task of which is the development and deri...
Kinetics of Aluminization and Homogenization in Wrought H-X750 Nickel-Base Superalloy
Aluminization and Homogenization Wrought H-X750 Nickel-Base Superalloy
2014/10/23
In sub-millimeter sheets of wrought H-X750 Nickel-base superalloy, aluminum-rich coatings are bonded to matrix with a vapor phase aluminization process. If an appropriate amount of aluminum is bonded ...
A new technique of laminated composites homogenization
Laminated composites, homogenization behaviour law
2010/11/25
The homogenization technique of the laminated composite is presented in this paper. The behaviour law of each layer expressed in the laminated coordination axis is used. The homogenization technique i...
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization
nanoemulsion emulsifiers β-carotene
2010/2/1
Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present stud...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins
high pressure homogenization fat globules caseins
2008/3/28
The effect of high pressure homogenization on the milk fat globule membrane proteins was investigated. Milk with 1.5 or 3.0% milk fat was heated in vats at low or high temperature (65°C for 30 min or ...
Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses
high pressure homogenization goat cheese microbial and chemico-physical characteristics
2008/3/27
The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to ...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield
reduced fat Cheddar cheese homogenization
2008/3/22
Five replicates of skim milk used to manufacture reduced fat Cheddar cheese were standardized to 1.65% fat with cream homogenized at first and second stage pressures of 176 and 35kg/cm2, respectively....