松花蛋的腌制机理(国外英语资料).docVIP

松花蛋的腌制机理(国外英语资料) Mixed with eggs We died Yu new pants. Dubaocai As early as two hundred years ago, our country has already mastered the preserved egg stoma of the Songhua egg, the diameter is about Engineering and technology, although there are imitation abroad, but the quality and flavor are not as many as I have. Thousands of pores make the eggshell have a fairly large surface Good country. The greater the porosity, the greater the surface area. From the theory of physical chemistry, I In the past few years, some research institutions in China have invented new methods. The new law tells us that porous materials have a large surface area, so they have Preserved egg in the quality of the same as the old law, greatly enhancing the adsorption capacity. When. #. Shell contact with the solution, in The utility model has the advantages of labor saving and labor saving, and is convenient for mechanization and pipe production. The surface of the shell. #. And solution interface is formed on the solid liquid interface The traditional production method and new old egg pickled egg is successful, the surface of the shell around. #. Concentration, because the adsorption of eggshell There is no explanation about the salting mechanism of preserved egg. So, what exactly is the role of preserved egg?. We can think of eggshells as adsorbents Some principle preserved success, its like picking protein, unique flavor, beauty. #%. As the adsorption phase. This adsorption is a physical adsorption, the Lord How did the preserved flower form, and how the color changes, if the force between the molecules - Fan Dehua force combined. Hypothermia How to select the best process, increase the yield, and improve the quality of preserved egg, can enhance the adsorption capacity. As soon as the adsorption occurs, the seepage occurs I want it to matter, these problems with chemistry, colloid chemistry and physical chemistry through pressure. #%. In the air out of the holes in the original storage T