Principle and application of homogenizer;
高压均质机的原理及应用
Theoretical Analysis and Design of New-type High-shearing Homogenizer;
新型高剪切均质机的理论分析与设计
The results showed that heating at 90℃ for 30min,and microminiaturizing of cocoa powder could improve the stability and mouth feel of cocoa milk,and the stability of cocoa milk was optimal when it was homogenized twice at 65℃,25MPa.
研究了可可粉预处理及均质条件对可可奶稳定性的影响。
Improvement of the performance of size film by high speed shear homogenization;
高速剪切均质改善浆膜性能
Effect of homogenization and pasteurization parameters on stability of peanut milk;
均质及杀菌条件对花生奶稳定性的影响
The effect of homogenization on the quality of cloudy apple juice products;
均质工艺对苹果浊汁品质的影响