食品科学 ›› 2001, Vol. 22 ›› Issue (12): 40-41.
• 工艺技术 • 上一篇 下一篇
冯昭能
出版日期:
发布日期:
FENG Zhao-Neng
Online:
Published:
摘要: 粉丝是一种以大米、薯类等主要原料加工而成的传统食品,其加工方法一般以挤压式或自熟压式,但耗电、耗时、加工场地大,本文从耗能的角度对涂布式加工新工艺、新技术与挤压式进行比较研究,结论是涂布式优于自熟挤压式。
关键词: 涂布式, 新技术, 比较研究
Abstract: Rice noodle was a kind of traditional food processed from the main raw materials of rice .patato and others ,its processing method was generally extruding or self-ripe space extruding ,but required high power and time consumothoina large processing space paper has a comparative resarch between the new processing technoolgy of smear-treatmet and the self-ripe extrusion with respect to energy-eonsumption,The result showed that the former was superior to the latter.
Key words: Smear-arranging New techology Comparative research
冯昭能. 从耗能看涂布式粉丝加工新技术[J]. 食品科学, 2001, 22(12): 40-41.
FENG Zhao-Neng. Energy Consumption Study on New Smear-Treatment Technology to Process Rice Noodle[J]. FOOD SCIENCE, 2001, 22(12): 40-41.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2001/V22/I12/40