نتایج جستجو برای: bayer process liquor

تعداد نتایج: 1317329  

2016
S. M. Zhu M. L. Xu H. S. Ramaswamy M. Y. Yang Y. Yu

Several high pressure (HP) treatments (100-400 MPa; 15 and 30 min) were applied to Chinese "Junchang" liquor, and aging characteristics of the liquor were evaluated. Results from the principal component analysis and the discriminant factor analysis of E-Nose demonstrated that HP treatment at 300 and 400 MPa resulted in significant (p < 0.05) changes in aroma components of the liquor. An increas...

Journal: :Journal of Japan Institute of Light Metals 1962

2016
Yongjian Xu Weipeng Zhang Hao Sun Xiaopeng Yue Dingjun Zhang

The dynamic viscoelasticity of bamboo kraft pulping black liquor under various temperatures (ranging from 50 to 80 °C) and solids concentrations (60 to 80 wt.%) was studied. Rotational rheometer analysis data indicated that the viscoelastic motion law with a high solids concentration in black liquor was in accordance with the Kelvin model, and black liquor with a medium concentration conformed ...

2017
Jing Tang Xiaoxin Tang Ming Tang Ximin Zhang Xiaorong Xu Yin Yi

Chinese liquor is one of the world's oldest distilled alcoholic beverages and an important commercial fermented product in China. The Chinese liquor fermentation process has three stages: making Daqu (the starter), stacking fermentation on the ground, and liquor fermentation in pits. We investigated the bacterial diversity of Maotai and Guotai Daqu and liquor fermentation using high-throughput ...

Journal: :Journal of Japan Institute of Light Metals 1962

2013
Qun Wu Suqin Peng Yao Yu Yixue Li Yan Xu

Bacillus licheniformis CGMCC3963 is an important mao-tai flavor-producing strain. It was isolated from the starter (Daqu) of a Chinese mao-tai-flavor liquor fermentation process with solid-state fermentation. We report its genome of 4,525,096 bp here. Many potential insertion genes that are responsible for the unique properties of B. licheniformis CGMCC3963 in mao-tai-flavor liquor production w...

2017
Yuhong Huang Zhuolin Yi Yanling Jin Mengjun Huang Kaize He Dayu Liu Huibo Luo Dong Zhao Hui He Yang Fang Hai Zhao

Chinese liquor is one of the world's best-known distilled spirits and is the largest spirit category by sales. The unique and traditional solid-state fermentation technology used to produce Chinese liquor has been in continuous use for several thousand years. The diverse and dynamic microbial community in a liquor starter is the main contributor to liquor brewing. However, little is known about...

2011
Johannes Herwig Josef Pauli

A single sensor color imaging device has a color filter array (CFA) laid on top of its photodiodes, which spatially samples bandpassed spectral responses. Hence, with the popular Bayer pattern, at every pixel site either red, green or blue light is measured. A process known as demosaicing interpolates the vector-valued color image from the scalar-valued sensor output, termed here as the Bayer i...

Journal: :Pure and applied chemistry. Chimie pure et appliquee 1972
H W Gehm

Statistics indicate that US capacities for acid and neutral suiphite pulping are presently at about the same level, running about 10000 short tons daily for each type of pulp. It is projected that acid suiphite will remain at about this level over the next ten years while the production of neutral suiphite will probably double. Most of the spent liquor from the operating mills is burned with or...

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