Art

J-GLOBAL ID：201702277366790196   Reference number：17A0358275

Vacuum Freezing Properties of Blanched Apple Slices

チング処理リンゴジュースの凍結特性【JST・京大機械翻訳】

Author (6)： Wang Haiou (School of Food Science, Nanjing Xiaozhuang University) ,  Fu Qingquan (School of Food Science, Nanjing Xiaozhuang University) ,  Chen Shoujiang (School of Food Science, Nanjing Xiaozhuang University) ,  Wang Rongrong (School of Food Science, Nanjing Xiaozhuang University) ,  Zhang Wei (School of Food Science, Nanjing Xiaozhuang University) ,  Yang Ping (School of Food Science, Nanjing Xiaozhuang University)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 23  Page： 57-63  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： ENGLISH (EN)

Abstract/Point： The vacuum freezing properties...

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Thesaurus term： pretreatment ,  ice crystal ,  freeze-thaw ,  *Malus pumila ,  *apple juice ,  freezing point ,  freeze drying ,  *freezing ,  electrical conductivity ,  decompression ,  refrigerating chamber
Semi thesaurus term： 構造損傷 ,  真空凍結乾燥 ,  質量損失 ,  真空凍結 , 【Automatic Indexing@JST】

Author keywords (4)： vacuum freezing ,  blanching pretreatment ,  apple slices ,  micro-structure

JST classification (9)： Refining  (WD02040L) ,  Recycling of resources  (SC05060V) ,  Manufacturing of ceramics and ceramic whiteware  (YC03020V) ,  Reproductive(=genital)organs  (EJ15020P) ,  Waste treatment in general  (SC05010S) ,  Smelting  (WD02030A) ,  Sewerage engineering and wastewater treatment in general  (SC03010E) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Other animal rearing  (FD06040W)

Terms in the title (2)： リンゴジュース ,  凍結