نتایج جستجو برای: inverted syrup

تعداد نتایج: 25085  

Journal: :کشاورزی (منتشر نمی شود) 0
مینا میری قلعه نویی کارشناس ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس محسن برزگر استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس محمد علی سحری دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس

in this study, the conditions for producing invert syrup were optimized and factors such as type of acid citric, hydrochloridric and tartaric (each at two levels), reaction time (1 and 1.5 h) and temperature (70 and 80°c) were studied. the properties of invert syrups which produced by different methods were compared with each other and a standard and optimized method, for inversion reaction, wa...

H Khazimeh-Nejad, M Shafaei Bajestan

Deposition of sediment inside the conduit structures reduces the flow cross section area and increases the flow roughness which causes reduction of flow discharge passing through the conduit. Among the methods which can prevent sediment deposition is non sedimentation condition in the structure, Since the critical section of the inverted siphon in sedimentation is the outlet. In the begining of...

Journal: :ACP journal club 2002
Manjula Datta

I n t e r v e n t i o n Children were allocated to zinc syrup (20 mg of elemental zinc), 5 mL/d (n = 170); vitamin A, 200 000 IU (n = 159); zinc plus vitamin A (n = 175); or placebo (n = 161). Zinc or placebo syrup was given for 14 days, and on day 14, patients received a vitamin-A or placebo capsule. M a i n o u t c o m e m e a s u r e s Diarrhea (≥ 3 watery stools in 24 h or blood in the stoo...

2004
Chiharu Ishii Shigehiko Yamamoto Hiroshi Hashimoto

An integrated design of structure/controller for parallel inverted pendulum systems is presented. In practical parallel inverted pendulum systems, existence of a realizable stabilizing controller is inevitably determined depending on the position of center of gravity of two pendulums. In this paper these parameters are set as structural parameters in structural systems and a descriptor form rep...

2009
Leonid Shaikhet

Known sufficient condition for stabilization of the controlled inverted pendulum under stochastic perturbations is improved via V.Kolmanovskii and L.Shaikhet general method of Lyapunov functionals construction.

2014
Sharada L. Deore Payal S. Jaju Bhushan A. Baviskar

A new simple, rapid, selective and precise high performance thin layer chromatographic (HPTLC) method has been developed for simultaneous estimation of vasicine, glycyrrhizin, eugenol, and cineole in herbal cough syrup. The retention factors of vasicine, glycyrrhizin, eugenol, and cineole are 0.53, 0.44, 0.75, and 0.77, respectively. Chromatography was performed on 60F254 percolated TLC plate u...

Journal: :Dyna-colombia 2021

The objective of this study was the design and simulation a single effect evaporator for an agave syrup production line, using as main raw material, aguamiel obtained from Agave salmiana produced in ejido "Las Mangas" municipality Saltillo Coahuila, Mexico. carried out by evaluating equipment variables (such material feed to its outlet streams) response surface methodology (RSM), with which it ...

Karuppasamy Geetha Paramasamy Gunasekaran,

Background: The need for more cost-effective compounds is imperative because the demand for prebiotic compounds is ever on the rise. Objective: The focus of this study is the purification of the endoxylanase from Bacillus pumilus B20 and its application in a cost-effective production of the prebiotic xylooligosaccharide (XOS) syrup having a high concentration of oligo...

2014
Seyedeh-Masomeh Derakhshandeh-Rishehri Motahar Heidari-Beni Awat Feizi Gholam-Reza Askari Mohammad-Hassan Entezari

BACKGROUND The impact of honey or vinegar on several metabolic abnormalities has been studied separately, a mixture of these two ingredients known as honey vinegar syrup (HVS) has not been investigated previously so far. The aim of this study was to assess the impact of HVS consumption (Iranian's traditional syrup) on glycemic parameters and lipid profiles in healthy individuals. METHODS We c...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2014
Anna Kucner Agnieszka Papiewska Robert Klewicki Michał Sójka Elżbieta Klewicka

BACKGROUND Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important pro...

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