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  • High-Temperature Short-Time Pasteurization - ScienceDirect
    High temperature short time (HTST) pasteurization is defined as a process that involves heating milk to at least 72 °C for 15 seconds, utilizing continuous flow-through systems such as plate or tubular heat exchangers AI generated definition based on: International Dairy Journal, 2021
  • High-Temperature Short-Time Pasteurization - ScienceDirect
    HTST, or high temperature-short time pasteurization, is defined as a thermal treatment process that rapidly inactivates microorganisms and enzymes at elevated temperatures for a brief duration, aimed at minimizing undesirable quality changes in food products AI generated definition based on: Trends in Food Science Technology, 2021
  • Effects of high-temperature, short-time pasteurization on milk and whey . . .
    In one study, HTST pasteurization (scale not specified) of whey produced by microfiltration of raw skim milk had no effect on the retention of LF, BSA, α-LA, LPO, or β-LG (measured via high performance liquid chromatography) compared with the unpasteurized control (Muuronen et al , 2021)
  • Modelling and control of plate heat exchanger with continuous high . . .
    Since the HTST approach preserves vitamins and improves sensory features in dairy products An integrated milk plant comprises of storage tanks, plate-heat-exchangers (PHE), coolers, and transport-pipe-lines that needs mathematical modelling to learn the process-performance, parametric-sensitivity, operational-control for possible improvement
  • Comparison of HTST and UV-C treatments on the quality attributes of . . .
    The absence of significant effects of UV-C and HTST treatments on protein profiles aligns with the results observed for particle size distribution (166–168 nm, which correspond to the average size of CN micelles, was similar for the control, HTST-, and UV-C-treated SM (Beliciu Moraru, 2009)) suggesting minimal structural alterations
  • Continuous HTST pasteurization of liquid foods with plate heat . . .
    The continuous thermal processing of liquid foods with a three-section plate heat exchanger (PHE), heat integration and a non-isothermal holding tube …
  • Shelf-life storage temperature has a considerably larger effect than . . .
    To provide further information on the ability of different strategies (i e , improved temperature control, different HTST temperatures) to extend shelf life of fluid milk produced under more industry relevant conditions, we used a commercial raw milk supply with substantial raw milk quality variation to assess the effect of (1) HTST
  • Investigating the effects of sterilization temperatures on odor of high . . .
    Therefore, HTST has become the primary sterilization method used in modern dairy factories, while LTLT is now less commonly applied in the industry; this shift underscores the importance of research on HTST milk (Chongsrimsirisakhol Pirak, 2023)
  • Comparative study on microbiological, physicochemical and nutritional . . .
    Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies
  • Chemical characterization of milk after treatment with thermal (HTST . . .
    Pasteurization, in particular HTST in the United States, is the principal heat treatment applied to milk Whereas in current pasteurization conditions (72°C at 15 s; National Advisory Committee on Microbiological Criteria for Foods, 2006), along with sanitary standards aim to achieve safe products, the thermotolerant spoilage organisms will survive and restrict the shelf life of products, as





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