金属热处理是将金属工件放在一定的介质中加热到适宜的温度,并在此温度 中保持一定时间后,又以不同速度冷却的一种工艺。 金属热处理是机械制造中的重要工艺之一,与其它加工工艺相比,热处理一 般不改变工件的形状和整体的化学成分,而是通过改变工件内部的显微组织, 或改变工件表面的化学成分,赋予或改善工件的使用性能

3.1方便面的生产概述 3.2切条与折花工序 3.3蒸面工序 3.4定量切断与分排输出 3.5干燥工序 3.6冷却工序 3.7包装 3.8汤料生产技术

1 Raw material selection: fruit and vegetables 1.2 Criteria for selection 1.3 Specifications 1.4 New trends in raw material production 1.5 New trends in plant breeding 1.6 Conclusion

Chilled food technology has had a very significant impact on the types of food eaten by consumers during the 1980s and 1990s. This method of food preservation has satisfied the desires of people for safe, reliable, fresh products providing convenience despite the limited shelf-life. This introduction reviews the definition, range and market size of chilled food and indicates trends for the L1 Definition Foods distributed under refrigeration and sold from refrigerator cabinets have been available for many years. Although there were many new chilled product

Published by woodhead Publishing Limited, Abington Hall, Abington Cambridge cb1 6AH. england www.woodhead-publishing.com Published in No d South America by CRC Press LLC, 2000 Corporate Blvd, Nw Boca raton Fl USA First edition 1992. Ellis Horwood Ltd

This chapter focuses on the key elements of international and national regulatory controls and associated guidance on the manufacture, storage and distribution of chilled foods. European countries in membership of EU are covered only insofar as where national legislation or guidance exists in addition to general EU rules Since chilled foods are a relatively recent

Chapter13 has outlined the concept of hygienic design'and hygienic practices'in controlling the safety of chilled food products. This chapter deals with hygienic practices, specifically those related to cleaning and disinfection. Contamination in food products may arise from four main sources: the constituent raw materials, surfaces

Quality is an essential feature that will lead the consumer to select or not any food product. With numerous food scares that have hit the food market in the UK and Europe (E. coli, BSE, genetically modified organisms-based products, dioxins in animal feed in Belgium)consumers have become much more aware

All food products are susceptible to deterioration in their quality during storage. Chilled foods in particular are highly perishable and the time during which the quality is maintained at a consumer acceptable standard can be termed the shelf-

The detection and enumeration of microorganisms either in foods or on food contact surfaces forms an integral part of any quality control or quality assurance plan. Microbiological tests done on foods can be divided into two types:(a) quantitative or enumerative, in which a group of microorganisms in the sample are counted and the result is expressed as the number of the organisms present