منابع مشابه
Thermal and Dielectric Properties of Sweetpotato Puree
Pureeing of sweetpotato (SP) is carried out to enhance the conversion of the roots into value-added products. During processing, production and home utilization, the puree is often heated (conventional cooking or microwaved), hence the need to measure the corresponding properties of SP puree. Thermal (specific heat, thermal conductivity, density, and thermal diffusivity) and dielectric properti...
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SUMMER 2008 BETA 31 Trauma : “I can’t remember anything after the first few words she said: ‘I’m sorry to tell you that your test results came back positive.’ After that, it was all just a blur of sounds and images—the traffic outside, my heart beating, the look on her face. Everything was moving in slow motion. I just kept hearing those five words echoing in my head: ‘Your test came back posit...
متن کاملRespiration during Postharvest Development of Soursop Fruit, Annona muricata L.
Fruit of soursop, Annona muricata L., showed increased CO(2) production 2 days after harvest, preceding the respiratory increase that coincided with autocatalytic ethylene evolution and other ripening phenomena. Experiments to alter gas exchange patterns of postharvest fruit parts and tissue cylinders had little success.The respiratory quotient of tissue discs was near unity throughout developm...
متن کاملNanocomposite edible films from mango puree reinforced with cellulose nanofibers.
Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up to 36 g/100 g) as nanoreinforcement to mango puree based edible films. The effect of CNF was stu...
متن کاملModelling kinetics of thermal degradation of colour in peach puree
Optimisation of thermal processes relies on adequate degradation kinetic models for food safety and quality. In order to use peach puree as a model food to further validate calculated optimal conditions, isothermal experiments, using peach puree, were performed between 110°C and 135°C. Colour was quanti®ed using the L, a, b system. Two combinations of these parameters, La/b and Total Colour Di...
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ژورنال
عنوان ژورنال: The Journal of Agriculture of the University of Puerto Rico
سال: 1969
ISSN: 2308-1759,0041-994X
DOI: 10.46429/jaupr.v54i2.11088