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ABSTRACT: In order to study the effects of hot air, microwave and combined drying on the quality of garlic slices, garlic slices were used as raw materials, and the drying rate, thiosulfite content, sensory score, color L value, rehydration ratio and...
Absrtact: The microwave drying process of fresh "Jiuyeqing" green pepper was optimized by response surface methodology (RSM). The effects of microwave power, spreading amount and microwave time on the content of numbness substances in green pepper dried...
[Objective] To investigate the effect of microwave power on the quality of dried prawns after vacuum microwave drying. [Method] After blanching and seasoning, the shrimp was dried by vacuum microwave drying technology. The rehydration ratio and water...
Abstract: In order to study the effects of different drying methods on the volatile flavor compounds of Citrus, solid phase microextraction was used to extract the fresh samples of Ciqi and hot air drying, microwave drying, hot air combined with...
The main purpose of this paper is to study the quality changes of Coprinus comatus under different drying methods. Firstly, the colour protection pretreatment of Coprinus comatus was carried out, and then hot air drying, vacuum drying and microwave...
Absrtact: The effects of four drying methods on the quality of Toona sinensis sprouts were studied by sensory evaluation and determination of main nutrient contents, including hot drying, microwave drying equipment , vacuum drying and vacuum freeze...
Absrtact: Mung bean sprouts were pretreated by blanching, crispness preservation and sucrose immersion, then dried by microwave, and processed into dehydrated vegetable products. The optimum conditions of microwave drying equipment are microwave...
ABSTRACT: OBJECTIVE To analyze the effects of sun drying, blast drying and microwave drying equipment on the volatile oil of turmeric tablets. METHODS The volatile oil was extracted by steam distillation after Curcuma Curcuma was dried, analyzed and...
Objective: To compare the effects of oven drying and microwave drying of Wumei Rendan. METHODS: The dissolution time, water content, menthol content and glycyrrhizic acid content were used as indexes to compare their effects. RESULTS AND CONCLUSION:...