Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...

statement of problem: acrylic teeth of dentures are prone to discoloration due to frequent exposure to different colouring solutions in the oral environment. thus, in order to maintain their aesthetic appearance, they must possess high colour stability while exposed to colorant solutions. objectives: to compare the colour stability of three different brands of acrylic teeth following immersion ...

Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fract...

in this research we described the effective hamiltonian theory and applied this theory to the calculation of current-current (q1,2) and qcd penguin (q3,…,6) c quark decay rates. we calculated the decay rates of semileptonic and hadronic of charm quark in the effective hamiltonian theory. we investigated the decay rates of d meson decays according to spectator quark model (sqm) for the calculati...

This study is a contribution to the study of the spatial evolution of the properties of the municipal lake of Yaounde-Cameroon. The objective was the characterization of the physico-chemical, bacteriological and organoleptic parameters of water of this lake in order to provide the scientifically exploitable data. To understand the sources and the evolution of the pollution of this lake, we carr...

The approach proposed in this paper takes into account the uncertainty in colour modelling by employing variational Bayesian estimation. Mixtures of Gaussians are considered for modelling colour images. Distributions of parameters characterising colour regions are inferred from data statistics. The Variational Expectation-Maximization (VEM) algorithm is used for estimating the hyperparameters c...