نتایج جستجو برای: conventional and ohmic pasteurization
تعداد نتایج: 16840809 فیلتر نتایج به سال:
Executive Summary I. Charge and Statement of the Problem II. NACMCF Definition of Pasteurization III. Response to Questions in the Charge 1. What are the scientific criteria that should be used to determine if a process is equivalent to pasteurization? 2. What, if any, further research is needed to determine criteria? 3. What is the most resistant microorganism of public health significance for...
the study of air infiltration into the buildings is important from several perspectives that may be noted to energy and design of hvac systems, indoor air quality and thermal comfort and design of smoke control systems. given the importance of this issue, an experimental and numerical study of air infiltration through conventional doors and windows has been explored in iran. to this end, at fir...
Ohmic heating technology is generally used for processing liquids and solid-liquid mixtures (or pumpable foods) in the food industry. In ohmic processing, the product is heated volumetrically by dissipation of electrical current through it. The main advantages of ohmic heating are the rapid processing and relatively uniform heating achieved. In this review, the application and potential of ohmi...
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
this study investigated the impact of explicit instruction of morphemic analysis and synthesis on the vocabulary development of the students. the participants were 90 junior high school students divided into two experimental groups and one control group. morphological awareness techniques (analysis/synthesis) and conventional techniques were used to teach vocabulary in the experimental groups a...
growing demands and requires of high data rate systems cause significant increase of high frequency systems for wideband communication applications. as mixers are one of the main blocks of each receivers and its performance has great impact on receiver’s performance; in this thesis, a new solution for ku-band (12-18 ghz) mixer design in tsmc 0.18 µm is presented. this mixer has high linearity a...
The present work evaluates the anthocyanin degradation in blueberry pulp after thermal treatment using ohmic and conventional heating. The ohmic heating technology was studied using a rotatable central composite design, and the variables studied were voltage and solids content. The anthocyanin content of the samples was determined using HPLC. The results show that degradation increased with bot...
the effect of poss instruction in comparison with conventional instruction on development of esp learners’ parts of speech knowledge and attitude toward call.
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید