Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Adel Hosainpour"'
Publikováno v:
Horticulturae, Vol 8, Iss 11, p 1011 (2022)
Over the past decade, the fresh white mulberry (Morus alba L.) fruit has gained growing interest due to its superior health and nutritional characteristics. While white mulberry is consumed as fresh fruit in several countries, it is also popular in d
Externí odkaz:
https://doaj.org/article/a931994fe57648d0a03473f229939373
Publikováno v:
Potato Research. 65:707-728
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35cd88f12f9e58ea5f562517b8de5b4a
https://doi.org/10.1007/s11540-021-09528-7
https://doi.org/10.1007/s11540-021-09528-7
Publikováno v:
Innovative Food Science & Emerging Technologies. 86:103349
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::567e8ea320c47d0469eb6c8499b5cd95
https://doi.org/10.1016/j.ifset.2023.103349
https://doi.org/10.1016/j.ifset.2023.103349
Publikováno v:
Journal of Energy Storage. 38:102542
In the present paper, the influence of two-phase stream on the thermal and entropic properties of horizontal helical tube was probed. Furthermore, the flow structures were analyzed too. The flow patterns were created and recorded in a glass made tube
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8925d67be184c249a9ac49002d9ab46
https://doi.org/10.1016/j.est.2021.102542
https://doi.org/10.1016/j.est.2021.102542
Publikováno v:
Innovative Food Science & Emerging Technologies. 31:73-82
Six different voltage gradients ranging from 6 to 16 V/cm were used to evaporate water from tomato samples of 9.3 (kg water/kg dry matter) to a safer level of 2.3 (kg water/kg dry matter). Energy efficiency decreased from 100 to 55.53% with decreasin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2df25757a4d287d7ce6de5cd108ed94e
https://doi.org/10.1016/j.ifset.2015.06.012
https://doi.org/10.1016/j.ifset.2015.06.012
Publikováno v:
Journal of Agricultural Engineering and Biotechnology. :1-6
The tomato (Lycopersicum esculentum) juice was condensate in a laboratory scale ohmic heater at different voltage gradients of 6, 8, 10, 12 and 14 V/cm. The condensation data were fitted to three mathematical models, Page, Logarithmic, and Midilli mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5adc4699024a52c6ef8a846e8435578f
https://doi.org/10.18005/jaeb0201001
https://doi.org/10.18005/jaeb0201001
Publikováno v:
Chemical Product and Process Modeling. 8:107-117
In this study, infrared drying characteristic of mushroom slices was investigated in the temperature range of 50–90°C. The drying data were fitted to five thin-layer drying models. The performance of these models was compared using the determinati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3f062524faaa9e0e5aabe9e308b7600
https://doi.org/10.1515/cppm-2013-0035
https://doi.org/10.1515/cppm-2013-0035
Publikováno v:
Food Science and Technology International. 20:193-204
In this study, the effects of ohmic pre-drying technique on moisture ratio, drying rate, drying time, specific energy consumption, drying efficiency, and effective moisture diffusivity of tomato paste were investigated. Pre-drying experiments were ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41bd35c9f85f32f715a8293dc116f786
https://doi.org/10.1177/1082013213480360
https://doi.org/10.1177/1082013213480360
Publikováno v:
Expert Systems with Applications. 38:12101-12106
Discriminating between potato tubers and clods is the first step in developing an automatic separation system on potato harvesters. In this study, an acoustic-based intelligent system was developed for high speed discriminating between potato tubers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f62068be8ca53bfb1c1358cd2e056a1b
https://doi.org/10.1016/j.eswa.2011.02.164
https://doi.org/10.1016/j.eswa.2011.02.164
Publikováno v:
Journal of Nutrition & Food Sciences.
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). In this study, tomato was ohmically heated by using five different voltage gradients (6–14 V/cm). Measurements were made from 26 to 96°C and showed a linear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3930e25b2f7a54d8af5b0c90a33d614d
https://doi.org/10.4172/2155-9600.1000167
https://doi.org/10.4172/2155-9600.1000167