homogeneous body

Principle and application of homogenizer;

高压均质机的原理及应用

Theoretical Analysis and Design of New-type High-shearing Homogenizer;

新型高剪切均质机的理论分析与设计

The results showed that heating at 90℃ for 30min,and microminiaturizing of cocoa powder could improve the stability and mouth feel of cocoa milk,and the stability of cocoa milk was optimal when it was homogenized twice at 65℃,25MPa.

研究了可可粉预处理及均质条件对可可奶稳定性的影响。

Improvement of the performance of size film by high speed shear homogenization;

高速剪切均质改善浆膜性能

Effect of homogenization and pasteurization parameters on stability of peanut milk;

均质及杀菌条件对花生奶稳定性的影响

The effect of homogenization on the quality of cloudy apple juice products;

均质工艺对苹果浊汁品质的影响