Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

Introduction: Dental turbine chamber is a suitable reservoir for living microorganisms, so chamber sterilization is necessary for reducing cross contamination risk. On the other hand, in non-vacuum autoclaves, steam penetration into turbine chamber is doubtful, while they are still in use in dental clinics. In this study, performance of small non-vacuum autoclave in turbine chamber sterilizatio...

the neat bitumen, an oil refining by-product, has its own inherent weakness under long-time loading at low and high temperatures. these performance limitations of neat bitumen have led researchers to modify its physical andmechanical properties. according to several studies, polymers can be used to modify the properties of bitumen. due to much lower production costs and aiming to reduce environ...

The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterobacteriaceae, Pseudomonas spp., Lactic acid bacteria), and lipid oxidation were analysed during 14 d. A control group, without spice used. pH decrea...

This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, microbiological safety pork meatloaf. Vacuum-packed meatloaves were stored 4 °C sampled days 0, 7, 14, 21. The both addition levels slowed changes during storage. However, most favorable inhibitory effect was demonstrated for meatloaf with turmeric. Adding increased color satur...

background: freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. objectives: oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. this study was aimed to evaluate the effect of three...