Combined drying. - Globe Thesis

Keyword [Combined drying.] Result: 41 - 60 \| Page: 3 of 4
41.	Design Of Stirring Dryer For Sewage Sludge With Superheated Steam And Two Stage Combined Drying System
42.	Research On Processing Technology Of Multi-cereal Nutrition Instant Noodle
43.	Studies On Technologies Of Hot-air Combined Microwave Vacuum Drying Of Papaya Fruits
44.	Optimization Of Combined Drying Technology And Prediction Of Shelf Life Of Ribbonfish
45.	Study On The Air-impingement Jet Drying And Air-impingement Jet Drying Combined Vacuum Freeze Dying Technologies Of Kiwifruit Slices
46.	Study On Drying Kinetic Of Lotus Seed By Hot-air And Microwave Temperature Control And Optimization Of Combined Drying Process Parameters
47.	Vacuum Paper-freezing Combined Drying Technology After Deacidification Of Paper Aqueous Solution
48.	Process Optimization And Device Design Of The Combined Hot-air And Microwave Drying For Fruits And Vegetables
49.	Development And Application Of Combined Drying Equipment For Hot Air And Microwave Of Chinese Wolfberry
50.	Studies On Technologies Of Hot-air Combined Microwave Vacuum Drying For Longan Pulp And Packaging And Storage Of Dried Longan Pulp
51.	Study On Production And Preservation Technology Of Fermented Pork Jerky
52.	Research On Integrated Processing Technology And Equipment For Steam Blanching And Combined Drying Of Fruits And Vegetables
53.	Study On Drying Characters And Qualities Of Chicken Meat Powder Dried By Radio Frequency Combined Drying
54.	Study On The Quality Improvement And Drying Characteristics Of Non-Fried Instant Potato Hot Dry Noodles
55.	Design Of Solar Drying System And Combined Drying For Ruditapes Philippinarum
56.	Study On Superheated Steam And Vacuum Drying Technology Of Bamboo Shoots
57.	Studies On Technologies Of Hot-air Combined Microwave Vacuum Drying Of Red Heart Sweet Potatos
58.	Study Of Combined Hot Air And Microwave Vacuum Drying Colocasia Esculenta(L.)Schott Chips
59.	Studies On Technology Of Hot-air Combined Microwave Vacuum Drying Of Taro Slices
60.	Study On The Process Formulation Optimization And Quality Characteristics Of Beef Jerky By Quantitative Bittern Processing
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