Food and Beverage Analysis
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Preparation and physicochemical analysis of a traditional beverage based on D. Sophia
Background & Aim:The main aim of this study was stabilizing D. Sophia beverage and reduce its sedimentation rate. Experimental: Xanthan and Carboxy methyl cellulose gums have been used in three levels (0.05, .01 and .02 gr/lit) and mixture of Guar-xanthan and carboxymethyl cellulose (each .1 g/l) and extracted dried gum from D. Sophia in (1, 2 an...
متن کاملPreparation and physicochemical analysis of a traditional beverage based on D. Sophia
Background & Aim:The main aim of this study was stabilizing D. Sophia beverage and reduce its sedimentation rate. Experimental: Xanthan and Carboxy methyl cellulose gums have been used in three levels (0.05, .01 and .02 gr/lit) and mixture of Guar-xanthan and carboxymethyl cellulose (each .1 g/l) and extracted dried gum from D. Sophia in (1, 2 an...
متن کاملArtificial neural networks, genetic algorithm and response surface methods: The energy consumption of food and beverage industries in Iran
In this study, the energy consumption in the food and beverage industries of Iran was investigated. The energy consumption in this sector was modeled using artificial neural network (ANN), response surface methodology (RSM) and genetic algorithm (GA). First, the input data to the model were calculated according to the statistical source, balance-sheets and the method proposed in this paper. It ...
متن کاملImplementation of Control Strategy for Predicting Energy Consumption Management in a Food and Beverage Industry Using Regression Analysis
The philosophy of efficient energy consumption is vitally crucial to profitable production cost in manufacturing industries. This is because the unit production cost is largely determined by the cost of unit energy supply; which is quite higher than the cost of raw materials in Nigeria. It has been established that the Nigerian industrial sector is responsible for 8.7% of the total energy consu...
متن کاملEffective Factors on the Stability of Oil-in-Water Emulsion Based Beverage: A Review
Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained systems are thermodynamically unsta-ble. In other words, they are vulnerable to bre...
متن کاملPhysicochemical Analysis of Carbonated Fruit Drink and Cola Beverage Prepared from Fructose Syrup 55 and Sucrose
In this study, carbonated fruit drink and cola beverage were prepared by sucrose and fructose syrup 55. The physicochemical properties of these samples were measured and compared. Three treatments for both types of drinks were considered: 100 % sucrose; 100 % fructose syrup 55; 50 % sucrose and 50 % fructose syrup 55. Changes in the sugar profile of both types of drinks and turbidity of carbona...
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