搜索结果: 1-6 共查到“食品科学技术 moisture content”相关记录6条 . 查询时间(0.218 秒)
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
sorption thermodynamic drying, neural network grape
2014/2/25
Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape...
Physical properties of shelled and kernel walnuts as affected by the moisture content
walnut (Juglans regia L.) physical properties moisture content
2014/2/27
The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal ...
Performance of an Accelerated Method for the Determination of Equilibrium Moisture Content
equilibrium moisture content accelerated performance
2009/6/18
The performance of a method that could accelerate the sorption process of biological materials was evaluated with respect to rapidness (expedition of sorption), comparability of equilibrium moisture c...
Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods
non-destructive measurement dielectric property capacitance
2009/6/17
A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of s...
Water Balance and Fecal Moisture Content in Suckling Calves as Influenced by Free Access to Dry Feed
dry feed water balance antidiuretichormone suckling calves
2008/6/18
Holstein bull calves were used to examine the effect of dry feed on water balance and fecal moisture content during the suckling period. In Experiment 1 (n = 20 calves), free access to concentrate and...
Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures
starch rice diffusion NMR gelatinization
2010/11/22
For simulating the process of cooking rice grains or rice starch-related foods, the knowledge of the water diffusion coefficient as a function of temperature and moisture content is essential. Unfortu...