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首页> 外文期刊>journal of food science >PEELING OF CHINESE WATERCHESTNUTS
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PEELING OF CHINESE WATERCHESTNUTS

机译:PEELING OF CHINESE WATERCHESTNUTS

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摘要

ABSTRACTThe extensive hand labor required in peeling Chinese waterchestnut corms has dicouraged their production in this country. After cutting the apical and basal ends from the corms, the peel was removed by softening in hot alkali, followed by wet brushing. The lignaceous pigmentation which stains the corms during peeling was decolorized by treatment with hydrogen peroxide. A nomograph to optimize peel softening in terms of alkali concentration, time and temperature is presented. This nomograph shows solutions to the equation 6.76 = 0.038 (°F) ‐ (6.51/ NaOH) ‐ (9.81/min of treatme

著录项

  • 来源
    《journal of food science》 |1976年第1期|86-88|共页
  • 作者

    G. F. LEEPER; A. K. WILLIAMS;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

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