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Generally, the effects of microwave energy can be classified as either ‘macro￾scopic’ or ‘microscopic’. When the energy is used for heating food the effect is macroscopic and results in a specific heating pattern. However, the causes of certain features are due to microscopic effects, i.e. to physics at the atomic level
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Introduction: the principles of infrared heating Sir William Herschel discovered infrared – or heat radiation – in the 1800s when he was attempting to determine the part of the visible spectrum with the minimum associated heat in connection with the astronomical observations he was making
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The continuous-flow heat process is a thermal heat-hold-cool process where the foodstuff to be treated is pumped in continuous flow through heat exchanger systems where it is heated to a desired temperature, held at that temperature for a pre-determined time, then cooled to around ambient temperature. After heat treatment, the product is then packaged in an appropriate manner. This process
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In recent years, high performance liquid chromatography (HPLC) has grown in popularity as a determinative step for residue analysis, until today it is accepted as complementary to the more traditional gas liquid
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Pesticide Analytical Manual Vol. I Transmittal No. 2000-1 (10/1999) Form FDA 2905a (6/92) PESTICIDE ANALYTICAL MANUAL VOLUME I 3rd Edition, 1994 Revised, September, 1996 Revised, October, 1997 Revised, October 1999 EDITORIAL STAFF
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Use of any multiresidue method (MRM) is supported by available information about how potential residues behave through the steps of the method. To provide that support for PAM I MRMs, additional chemicals are continually tested through the method steps and the resulting data compiled in a single database. All PAM
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1 Codes: C: complete (>80%); P: partial (50-80%); S: small (<50%); V: variable (approximate percentage when known); R: recovered but no quantitative information available; NR: not recovered
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PERCENTAGE FAT, WATER, AND SUGARS IN FOODS Methods in Chapters 3 and 4 are usually designated as applicable to either fatty
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中建八局工业设备安装有限责任公司:《压力管道》工程参考资料_压力管道质量手册
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全书共三篇。第一篇共13章,介绍了13个行业废水的来源,强调通过清洁生产和循环、回收、再用,节约用水和减少废水、污染物的产生与排放;第二篇为废水处理工艺设计,重点论述较成熟的废水处理单元操作和单元过程,并注重最新工艺的原理、参数和设计计算方法;第三箱介绍了19个典型工程实例,附录部分收录了有关水质标准
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