Kinetic Studies of Anion Absorption by Potato Slices at 0 C

The Effect of Drying Kinetic on Shrinkage of Potato Slices

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

The Effect of Drying Kinetic on Shrinkage of Potato Slices

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

The Relation of Glucose Absorption to Respiration in Potato Slices.

the effect of drying kinetic on shrinkage of potato slices

objective: potato is the fourth important food crop after wheat, rice and maize. shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. the main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. methods: in this work, the effect of the infrared radiation...

Anion Absorption by Baker's Yeast.

Rates and equilibrium values of cation absorption by Baker's yeast, Saccharomyces cerevisiae, are in accord with a diffusion-limited exchange process which is independent of metabolic activity (7). At equilibrium the alkali ion content per unit volume of wet yeast exceeds the solution concentration by about 50fold in 10-3 M solution and about 800-fold at 10-5 M. Bromide anions in equilibrium wi...