Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Farzad Nargesi"'
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:
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:
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
Publikováno v:
Journal of Agricultural Science. 3
In this paper, a laboratory microwave oven was used to dry the shrimp, applying microwave power in the four levels of 200, 300, 400 and 500W. Results indicated that drying took place in the falling rate period. The drying rate increased with drying m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::352d9c649f5b72543000f3cd19462446
https://doi.org/10.5539/jas.v3n2p157
https://doi.org/10.5539/jas.v3n2p157
Publikováno v:
Modern Applied Science. 5
Development of new technologies for thermal food treatment is still of great industrial and scientific interest. Ohmic heating is one of these new technologies. In this study, lemon juice was heated on a laboratory scale static ohmic at different vol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92c8ff4067202eb013408237eef19555
https://doi.org/10.5539/mas.v5n1p209
https://doi.org/10.5539/mas.v5n1p209