Development of a new superheated steam system containing micro-water droplet and its application for food processing
Author:
Publisher
Japanese Association for the Integrated Study of Dietary Habits
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference5 articles.
1. Heat Transfer and Drying Properties of Superheated Steam Containing Micro-droplets of Water
2. A Reverse Process of Superheated Steam Drying from Condensation to Evaporation.
3. Blanching of Potato with Superheated Steam Containing Micro-droplets of Hot Water
4. 5) 殿塚婦美子ら : アクアガス加熱食材の基礎的調理加工特性に関する研究 (第1報) -ブロッコリーについて-, 日本食生活学会誌, 16, 3, 242-248 (2005)
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