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Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
mango pectin molecular weight
2009/7/7
Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Am...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Quality control bread hypothesis test Nigeria
2008/10/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
SHTC vertical display cabinet correlations food safety
2014/3/3
Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There i...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Nigeria Bakery Industry Statistical Approach
2016/5/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...