منابع مشابه
three-dimensional modeling and simulation of ohmic heating of processing in a two-phase food system
the basis of the ohmic heating process is the transmission of alternating electric current through multi-phase solutions that is followed by heat generation due to particle resistance to the transmitted electric current. throughout the present study, simultaneous transfer of heat and electricity was modeled in a two-phase system of solid-liquid food to investigate the critical factors affecting...
متن کاملPhytosome: Drug Delivery System for Polyphenolic Phytoconstituents
Several plant extracts and phytoconstituents, despite having excellent bioactivity in vitro, demonstrate less or no in vivo actions due to their poor lipid solubility or improper molecular size or destruction in gut. Drug delivery system for polyphenolic phytoconstituents (phytosomes) was prepared by complexing polyphenolic phytoconstituents with phospholipid mainly phosphatidylcholine wh...
متن کاملOhmic Heating Behavior of Certain Selected Liquid Food Materials
Ohmic heating is an alternative fast heating technique for food products, which takes its name from Ohm's law. The basic principle of ohmic heating is the conversion of electrical energy into heat, resulting in internal energy generation. In this study, an experimental ohmic heating unit was designed and fabricated. Four kinds of liquid food materials (tap water, fruit-vegetable juice, yogurt a...
متن کاملInactivation kinetics of food enzymes during ohmic heating
0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.04.047 * Corresponding author. Tel.: +421 2 59325254; fax E-mail address: [email protected] (M. Pola Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of in...
متن کاملEffect of Microwave Heating on Flavour Generation and Food Processing
The flavour and colour of a food product have significant impacts on consumer acceptability. Two of the challenges with microwave food products are that it is often difficult to achieve the desired flavour that matches products prepared in a conventional oven or by frying and to get the browning that the consumer expects. There are reactions that occur in those processes that do not occur when ...
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ژورنال
عنوان ژورنال: IOSR Journal of Mechanical and Civil Engineering
سال: 2017
ISSN: 2320-334X,2278-1684
DOI: 10.9790/1684-1402012426