RESULTS: The content of gastrodin of Rhizoma Gastrodiae processed by vacuum freeze drying was significantly higher than that by boil with water and oven drying.
The effects of the degree of vacuum, micro wave power, freezing treatment and original water content on the quality of the vacuum and micro wave processed potato crispy chips were investigated.
研究了真空度、微波功率、冷冻处理以及不同初始含水量对真空微波加工马铃薯脆片的影响。
3
This grade of Santoprene TPV is shear-dependent and can be processed on conventional thermoplastics equipment for injection molding, extrusion, blow molding, thermoforming or vacuum forming.