亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

European researchers to develop system to monitor tempering process in chocolates
date:Mar 06, 2013
ast laboratory scale research that has revealed the sensitivity of cocoa butter shear crystallization process to the Ultrasound Doppler-based velocity profile (UVP) and pressure drop (PD) technique.

It will conduct further laboratory tests with the UVP-PD and Ultrasound attenuation (USA) technique, UVPPD + USA to specify the parameters required for the industrial system that can be used as a tool in chocolate manufacturing facilities.

ULTRACHOC project coordinator Adriana Delgado said that the

12/21 21:42