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Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
2014/3/10
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after t...
Effect of Ordinary Frequency High Electric Fields on Evaporation and Drying
high electric fields evaporation drying
2010/11/22
Evaporation of water was enhanced by ordinary frequency (60 Hz) high electric fields (HEF), and the effect was directly proportional to the extent of treatment, i.e., increased with time and electric ...