Effect of Temperature on Rehydration of Freeze-Dried Dumpling and the Peleg Rehydration Model
نویسندگان
چکیده
منابع مشابه
Effect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onion
In this paper, the experimental data of the onion drying process by a batch cabinet dryer is investigated. Obtained experimental...
متن کاملRehydration kinetics of freeze-dried carrots
a Laboratory of Biophysics and Wageningen NMR Centre, Department of Agrotechnology & Food Sciences, Wageningen University, Dreijenlaan 3, P.O. Box 8128, NL-6700 ET Wageningen, The Netherlands b Unilever Research and Development Vlaardingen, Olivier van Noortlaan, P.O. Box 114, NL-3130 AC Vlaardingen, The Netherlands c Quantitative Imaging Group, Department of Imaging Science & Technology, Delft...
متن کاملRehydration characteristics of freeze-dried avocado (Persea americana)
The avocado is a tropical fruit whose nutritional value is due mainly to its high lipid content. The aim of this work was to evaluate the rehydration of freeze-dried avocado (variety Collinson) powder and slices. The rehydration kinetics was determined using an experimental apparatus that monitored the volume of water absorbed by the sample with the time. Peleg and Weibull equations were used t...
متن کاملthe effect of explicit teaching of metacognitive vocabulary learning strategies on recall and retention of idioms
چکیده ندارد.
15 صفحه اولthe effect of using model essays on the develpment of writing proficiency of iranina pre-intermediate efl learners
abstract the present study was conducted to investigate the effect of using model essays on the development of writing proficiency of iranian pre-intermediate efl learners. to fulfill the purpose of the study, 55 pre- intermediate learners of parsa language institute were chosen by means of administering proficiency test. based on the results of the pretest, two matched groups, one as the expe...
ذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2017
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.13.3767