Origin of condensation in a package of raw Chinese noodles
In order to analyze the origin of the condensation in a package which reduced the quality of raw Chinese noodles, we conducted several storage tests. The results showed adding alcohol to Chinese noodles caused remarkable condensation and that treatment for shielding light caused almost no condensati...
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| Veröffentlicht in: | Bulletin of Hokkaido Food Processing Research Center (Japan) 2005-02 (6) |
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| container_title | Bulletin of Hokkaido Food Processing Research Center (Japan) |
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| creator | Yamaki, K.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)) Nakano, A Iwashita, A Maki, K |
| description | In order to analyze the origin of the condensation in a package which reduced the quality of raw Chinese noodles, we conducted several storage tests. The results showed adding alcohol to Chinese noodles caused remarkable condensation and that treatment for shielding light caused almost no condensation. In conclusion, it was suggested that the alcohol serious affected condensation itself and the inter action of temperature and optical energy was the direct cause of the condensation. |
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| identifier | ISSN: 1340-3001 |
| ispartof | Bulletin of Hokkaido Food Processing Research Center (Japan), 2005-02 (6) |
| issn | 1340-3001 |
| language | jpn |
| recordid | cdi_fao_agris_JP2008003089 |
| source | AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | ALCOHOLES ALCOHOLS ALCOOL ALMACENAMIENTO AZUCARES ALCOHOLES CONDENSACION CONDENSATION CONDITIONNEMENT EMPAQUETADO GLUTEN PACKAGING PASTA PASTAS ALIMENTICIAS PATE ALIMENTAIRE POLIPROPILENO POLYPROPYLENE PRODUCTOS PROTEINICOS PRODUIT PROTEIQUE PROTEIN PRODUCTS STOCKAGE STORAGE SUCRE ALCOOL SUGAR ALCOHOLS TEMPERATURA TEMPERATURE |
| title | Origin of condensation in a package of raw Chinese noodles |
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