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降低食品干耗是一项很有意义的工作。本文阐述了食品干耗形成的机理,对干耗计算方法进行了分析,监着重介绍以积霜动力学及热湿比为理论基础的计算公式及有关参数,展示出干耗与一些因素的定量关系。
Reduce the consumption of food is a very meaningful work. This paper describes the formation mechanism of dry food consumption, and analyzes the calculation method of dry consumption. The paper introduces the calculation formulas and related parameters based on the plotting kinetic and heat-moisture ratio theory, and displays the quantification of dry-weight and some factors relationship.