模拟干酪微波膨化工艺和配料对其膨化特性改善的研究Study on the improvement of puffing characteristics of simulated cheese by microwave expansion technology and ingredients.pdfVIP
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                模拟干酪微波膨化工艺和配料对其膨化特性改善的研究Study on the improvement of puffing characteristics of simulated cheese by microwave expansion technology and ingredients
                    
    ClassifiedIndex:                                    Code:10224 
    Confidential(yes/no):no                          NO.:121010860 
          DissertationfortheMaster 
                                                  Degree 
         Researchon                                ofProcess 
                             Improvement 
            and                      on                for 
                                          Quality 
                   Ingredients 
                                     ImitationCheese 
       Microwave--puffed 
                           Hua 
     Candidate:Zhang 
                               Li 
      Supervisor:ProfessorXiaodong 
                                   of 
     DegreeCategory:MasterEngineering 
     College:FoodCollege 
     Firstlevel                      Scienceand 
                  discipline:FoodEngineering 
      Secondlevel                      Science 
                     discipline:Food 
                           Harbin 
                                      China 
                            June2015 
万方数据 
                                       目录 
                                    目  录              ㈣Y川2㈣7川7ⅢⅧ—-  洲6㈣4㈣6 
    摘要………………………………………………………………………………………..I 
    英文摘要…………………………………………………………………………………III 
    l前言……………………………………………………………………………………..1 
      1.1立题背景……………………………………………………………………………1 
      1.2膨化食品及膨化技术概述…………………………………………………………1 
       1.2.1膨化食品概念及分类…………………………………………………………..1 
       1.2.2膨化食品多孔结构形成过程与机理……………………………………………2 
       1.2.3膨化加工对食品的意义………………………………………………………一2 
       1.2.4膨化食品存在问题及发展方向…………………………………………………3 
      1.3微波膨化技术简介…………………………………………………………………3 
       1.3.1微波膨化原理…………………………………………………………………一3 
       1.3.2微波膨化特点…………………………………………………………………一3 
       1.3.3影响微波膨化的因素…………………………………………………………一4 
      1,4微波技术的研究进展………………………………………………………………6 
       1.4_1微波焙烤……………………………………………………………………….6 
       1.4。2微波热烫……………………………………………………………………….7 
       1.4_3微波干燥……………………………………………………………………….7 
      
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