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学刊
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Characteristics and Development of Dynamic of Sichuan
Flavor Seasonings
SI Bo
(
Chengdu Lucky Food Technology Development Co. Ltd.
,
Chengdu
610041,
China
)
Abstract
: Many enterprises just pay attentions to the spicy character of Sichuan flavor seasonings and ig鄄
nore other characters of them during the industrialization development of traditional Sichuan cuisines.
Based on many years蒺 work experience and customer demands, characters of Sichuan flavor seasonings
were analyzed and the production processes of several classic seasonings were introduced. Moreover, the
market tread of flavor seasonings was discussed.
Key words
: Sichuan flavor seasonings; production process; market development
(
责任编辑
:
叶红波
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
69
页
)
Study on Measuring Method for Conductivity
Coefficient of Cooked Rice
MENG Chunling,摇 LIU Guangwei,摇 LIANG Tao,摇 ZHAO Xiuhua,摇 LI Tong
(
School of Material and Mechanical Engineering
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: Currently the conductivity coefficient of wet materials such as cooked rice and so on cannot be
measured by the conventional machines. In this study, the CFD software FLUENT was applied and the
experimental devise was set up. A measuring method for the conductivity coefficient of cooked rice was
presented and validated by comparison of numerical simulating results with testing results. This research
provided theoretical fundamentals for the succeeding research of self鄄heating foods.
Key words
: cooked rice; conductivity coefficient; measuring method; CFD
(
责任编辑
:
檀彩莲
)
37
第
33
卷 第
2
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
斯
摇
波
:
川味调料特征
、
生产工艺及市场发展动态
