نتایج جستجو برای: apparent density changes during drying grapes pretreated with ultrasound for 10

تعداد نتایج: 14537044  

Journal: :Systems microbiology and biomanufacturing 2022

Papaya is a rich source of nutrients, antioxidants, and vitamins; however, it highly perishable hence needs to be preserved using suitable unit operations. Drying an economical method papaya treatment, but results in the loss essential nutrients also degrades its pigments, color, texture. Therefore, this work aims utilize ultrasound osmotic dehydration as pretreatment strategies preserve compos...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه رازی - دانشکده علوم 1388

abstract sensitive and precise voltammetric methods for the determination of trace amounts of furaldehydes, mainly as furfural (f) and 5-hydroxymethyl-2-furaldehyde (hmf), in waste waters and other matrices is described. determination of total furaldehyde at < ?g g-1 levels in alkaline buffered aqueous media was individually investigated. by the use of ordinary swv and adsorptive square wave ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تربیت مدرس - دانشکده علوم پایه 1391

bekenstein and hawking by introducing temperature and every black hole has entropy and using the first law of thermodynamic for black holes showed that this entropy changes with the event horizon surface. bekenstein and hawking entropy equation is valid for the black holes obeying einstein general relativity theory. however, from one side einstein relativity in some cases fails to explain expe...

Journal: :مهندسی بیوسیستم ایران 0
فریبا بیات عضو هیأت علمی مرکز تحقیقات کشاورزی و منابع طبیعی استان همدان فوژان بدیعی عضو هیات علمی, موسسه تحقیقات فنی و مهندسی کشاورزی زهرا رفیعی درسنگی کارشناس موسسه تحقیقات فنی و مهندسی کشاورزی

sorption isotherm and thermal properties of powders were used for determining stability during storage. garlic slices with 2 mm thickness were dried, using two methods of freeze and cabinet drying. the results showed that, the density, loss of pyruvate and color changes of the freeze dried powder were less than those of the cabinet dried powder. sorption isotherm curves of the both garlic powde...

Journal: :Food chemistry 2013
Juliana Gamboa-Santos Ana Cristina Soria Mar Villamiel Antonia Montilla

The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علامه طباطبایی 1389

this study was an attempt to investigate the effect of using c-test passages on the reading comprehension and incidental vocabulary learning of iranian intermediate efl learners. the participants were 60 male efl learners at kish mehr institute in garmsar. in fact, there were two groups, an experimental group and a comparison group with 30 students in each. the participants were pretested throu...

2015

The effects of pretreatment solution (dipping in boiling water, salty boiling water, ethil oleat) were studied on drying kinetic of sour cherry. The thin-layer drying of sour cherries were carried out at three air temperatures of 50, 60 and 70°C and airflow velocity of 1 m/s. The experimental data were fitted to several thin-layer drying models such as Newton, Henderson and Pabis, Page, Logarit...

Journal: :مهندسی بیوسیستم ایران 0
لیلا مومنی دانشجوی کارشناسی ارشد / دانشگاه آزاد اسلامی واحد نور بهزاد علاءالدینی عضو هیات علمی گروه علوم و صنایع غذایی / دانشگاه آزاد اسلامی واحد نور آرش کوچکی عضو هیات علمی گروه علوم و صنایع غذایی/ داشگاه فردوسی مشهد

the main purpose of the present study is to investigate the effect of air drying, freeze drying and vacuum drying methods on viscosity and gelation of lipidium perfoliatum seed gum. results showed that the viscosity values of samples varied from 0.31 to 1.26 pa.s at (shear rate = 12.23 s-1) and control sample gum exhibited the highest viscosity. apparent viscosity was decreased by all of drying...

ژورنال: علوم آب و خاک 2013
جمال عبداللهی, , علی رئیسی استبرق, , مهرداد مقدس, ,

Expansive soils swell and shrink periodically when subjected to seasonal water content changes. As a result, they are a constant source of problem in the design and construction of foundations. In this study, the behaviour of an expansive soil was studied through a number of experiments involving cycles of wetting and drying using three different water qualities. Laboratory tests were performed...

Journal: :مهندسی بیوسیستم ایران 0
سهیل بشری دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران حمید توکلی پور دانشیار، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران محسن مختاریان مربی، باشگاه پژوهشگران جوان و نخبگان، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

in this research, the effect of ultrasound-osmotic dehydration process in different conditions on the drying kinetics parameters of rhubarb was investigated. before dying process, rhubarb samples were placed in contact of ultrasound-osmotic pretreatment and then dried by convection hot air dryer equipped with circulated fan. the results showed that using osmotic pretreatment at 40% sucrose solu...

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