Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Pimpen Pornchalermpong"'
Publikováno v:
Sensors and Materials. 33:4319
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcaff7e2344b5f7b3f460958133fa51e
https://doi.org/10.18494/sam.2021.3627
https://doi.org/10.18494/sam.2021.3627
Publikováno v:
Sensors and Materials. 31:2393
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e157c92c8fdd7771ddab48b0ea1965c4
https://doi.org/10.18494/sam.2019.2347
https://doi.org/10.18494/sam.2019.2347
Publikováno v:
MATEC Web of Conferences, Vol 192, p 03027 (2018)
This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21b014cb466c40fb1acd6e7e6feae8d7
https://doi.org/10.1051/matecconf/201819203027
https://doi.org/10.1051/matecconf/201819203027
Autor:
Natthacha Chaloeichitratham, Pornkanya Mawilai, Pimpen Pornchalermpong, Thadchapong Pongsuttiyakorn
Publikováno v:
MATEC Web of Conferences, Vol 192, p 03023 (2018)
In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf8dfd3e68e6e71f0ff4a9db0fd93305
https://doi.org/10.1051/matecconf/201819203023
https://doi.org/10.1051/matecconf/201819203023
Publikováno v:
Sensors & Materials; 2019, Vol. 31 Issue 7, Part 3, p2393-2404, 12p