3.1系统的宏观和微观储存能 Macroscopic and microscopic energy of system 3.2热量、功量及质量引起的能量传递------传递中的能量 Energy transfer by Heat, Work and Mass 3.3热力学第一定律与闭口系统的能量平衡方程 The first law of thermodynamics and Energy balance equation of closed system 3.4开口系统的能量平衡方程 Energy balance equation of open system 3.5稳态稳定流动的能量平衡 Energy balance for steady-flow systems 3.6工程中的几种稳态稳定流动装置 Some steady-flow engineering devices
水和冰的结构及其在食品体系中的行为对食品的质地、风味和稳定性的影响。水分活度与水分吸着等温线及水分活度对食品稳定性的影响。食品中水分含量和水分活度的测定方法。 2.1 Introduction 2.2 Structure of water and ice 2.3 Categories of water in foods 2.3 Water –solute interactions 2.5 Water activity and Moisture Sorption Isotherms 2.6 Molecular mobility and food stability