منابع مشابه
Dairy Foods: Filtration and Drying
Our objective was to determine if annatto color or bleaching had any influence on ultrafiltration (UF) flux during production of 80% whey protein concentrate (WPC) or 80% serum protein concentrate (SPC). Cheddar cheese whey (18 vats using 900 kg of whole milk each) and microfiltration (MF) permeate of skim milk (18 processing runs using 1000 kg of skim milk each) were produced. The 18 runs were...
متن کاملhazard evaluation of gas condensate stabilization and dehydration unit of parsian gas refinery using hazop procedures
شناسایی مخاطرات در واحد 400 پالایشگاه گاز پارسیان. در این پروزه با بکارگیری از تکنیک hazop به شناسا یی مخاطرات ، انحرافات ممکن و در صورت لزوم ارایه راهکارهای مناسب جهت افزایش ایمنی فرا یند پرداخته میگردد. شرایط عملیاتی مخاطره آمیز نظیر فشار و دمای بالا و وجود ترکیبات مختلف سمی و قابل انفجار در واحدهای پالایش گاز، ضرورت توجه به موارد ایمنی در این چنین واحدهایی را مشخص می سازد. مطالعه hazop یک ر...
Optimization of osmotic dehydration of papaya followed by air-drying
Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...
متن کاملEvaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin
The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...
متن کاملQuality of Dried Foods and Deteriorative Reactions during Drying
Consumer demand has increased for processed products that keep more of their original characteristics. In industrial terms, this requires the development of operations that minimize the adverse effects of processing. The effect of food processing on finished product quality ultimately determines the usefulness and commercial viability of that unit process operation. In the particular case of fo...
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ژورنال
عنوان ژورنال: Copeia
سال: 1945
ISSN: 0045-8511
DOI: 10.2307/1438303