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Improvement of temperature uniformity in rapid thermal processing systems using multivariable control
Temperature uniformity rapid heat treatment system a semiconductor chip the chip temperature distribution the chip
2015/8/12
During rapid thermal processing (RTP) of a semiconductor wafer, maintenance of near-uniform wafer temperature distribution is necessary. This paper addresses the problem of insuring temperature unifor...
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
HMF sweeteners cookies colour changes
2014/2/24
The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fruct...
华南理工大学食品加工与保藏原理课件Chap2 Thermal Processing。
A Mathematical Framework for Simulation of Thermal Processing of Materials: Application to Steel Quenching
Thermal Processing Modeling Simulation Quenching Steel
2009/10/9
During thermal processing, parts are usually subjected to continuous heating and cooling cycles during which microstructural and mechanical evolutions occur simultaneously at different length and time...
Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
heat transfer analysis high-viscosity liquid food apparent viscosity
2009/5/31
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
carotenoids pulsed electric field high hydrostatic pressure pasteurisation orange juice
2014/3/10
New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory qual...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Chemical Changes Thermal Processing Systems
2008/11/27
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...
Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
cooking pea seeds thermal processing IR radiation compressive strength
2008/11/14
The paper presents results of a study on the influence of preliminary thermal processing using infra-red (IR) radiation on pea seeds cooking duration. Changes of compressive strength and pea seeds moi...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Estimating Chemical Changes Thermal Processing Systems
2016/5/31
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...