03 Chapter 3 PASTEURIZATION AND BLANCHING .ppt_食品加工原理_公开课网
03 Chapter 3 PASTEURIZATION AND BLANCHING .ppt_食品加工原理_公开课网
公开课网福建农林大学 食品加工原理03 Chapter 3 PASTEURIZATION AND BLANCHING .ppt

03 Chapter 3 PASTEURIZATION AND BLANCHING .ppt

页数:53文件大小:3.65 MB来源:《食品加工原理ppt课件

PASTEURIZATION AND BLANCHING•PURPOSE OF THE PROCESSES •DESCRIPTION OF PROCESSING SYSTEMS•ESTABLISH
Vocabulary•pasteurization blanching•mild \severe \batch-type \continuous•brucellosis tuberculosis
•The processes that utilize relatively mild thermal treatments to achieve the desired results are

下一页(还剩余51页)

顶部目录
var arr=[]; MIP.watch('t', function (newVal, oldVal) { var img_tj = MIP.getData('img_tj'); var list = MIP.getData('list'); var t = MIP.getData('t'); var fd = MIP.getData('t'); var fdz = 'tp' + fd; var tpp = MIP.getData(fdz); var fdl = parseInt(fd)+1; var fdlz = 'tp' + fdl; var tppl = MIP.getData(fdlz); if (arr[fd] !== 'aaa' && newVal < img_tj){ MIP.setData({list : list.concat({n : tpp}),img_sy : '还剩余' + ( img_tj - newVal - 1) + '页'}); arr[fd] = 'aaa'; }else{ MIP.setData({list : list.concat({n : tpp}),img_sy : '已经加载完毕!',xyy : '欢迎进行下载!'}); } });