pasteurization turbidity in Vietnamese
@Chuyên ngành kinh tế
-nước cặn thanh trùng
Sentence patterns related to "pasteurization turbidity"
1. Wine spoiluge can be prevented by pasteurization.
2. Milk is preserved by sterilization , pasteurization , and evaporation.
3. Albumin should be inspected for turbidity prior to administration
4. Key words: aerobic, autothermal, biosolids, digestion, fermentation, pasteurization, thermophilic.
5. Key words: varved clay, activity, carbonate, turbidity currents, glacial geology.
6. Milk that has been sterilized by pasteurization is the best.
7. The research development and application of microwave pasteurization and sterilization were introduced.
8. Traditionally, the pasteurization of liquid products is accomplished in a batch - type operation.
9. Turbidity and salinity effects occur near the Fraser River plume.
10. Prior to at whether or not the best drink after pasteurization.
11. The next commercial process to be illustrated is pasteurization of milk.
12. Aggregation curves are misrepresented by admixture of erythrocytes and lipid turbidity.
13. Using a four year period of actinometric measurements turbidity parameters according toW.
14. Plate heat exchangers are ideal for pasteurization systems with these configurations.
15. Pasteurization and dry heat may also be used for disinfection purposes.
16. Pasteurization associated with liquid foods, while blanching associated with solid foods.
17. Following pasteurization, the product is filled into containers and placed in refrigeration storage.
18. The regeneration, heating, and cooling sections of the pasteurization system are heat exchangers.
19. Add sufficient silver nitrate solution (3.2.5) to obtain the same turbidity as above.
20. In the 1860 s , Louis Pasteur, working with beer and wine, developed the process of pasteurization.
21. Abnormal turbidity measurements or particle counts can quickly indicate a malfunction in filter performance.
22. This is called'cold pasteurization'or filtration and achieves microbiological stability without the heat of conventional pasteurization.
23. Low uniformity coefficient Anthracite typically produces consistent improvements in turbidity removal, Read more →
24. Acidified foods can be heat processed in a boiling water canner or by low-temperature pasteurization
25. After racking, the wines are analysed (turbidity, colour, absorbance at 280 nm) and tasted.