Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Rehidrasyon"'
Autor:
Nizamlıoğlu, Nizam Mustafa
Publikováno v:
Volume: 20, Issue: 3 253-262
Akademik Gıda
Akademik Gıda
In this study, the drying properties of apple slices dried at different microwave powers and in different hot air were investigated and compared. Depending on the increase in microwave power, an increase in drying rate and effective moisture diffusiv
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 386-389 (2016)
Intermediate moisture fruits can be obtained by rehydrating dried fruits. Intermediate moisture fruits are suitable for direct consumption compared to dry fruits and can be directly used in the production of various products such as bakery products,
Externí odkaz:
https://doaj.org/article/820d910e03544210826105ed5c5e5289
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 386-389 (2016)
Orta nemli meyveler, kurutulmuş meyvelerin rehidre edilmesiyle elde edilebilmektedirler. Kuru meyvelere kıyasla doğrudan tüketime daha uygun olan orta nemli meyveler, sanayide unlu mamüller, süt ürünleri, şekerlemeler gibi farklı ürünleri
Externí odkaz:
https://doaj.org/article/737201b2402145b3b0455a88d886c4ad
Publikováno v:
Journal of Agricultural Sciences, Vol 21, Iss 1, Pp 108-122 (2014)
Intermediate-moisture figs obtained by rehydration of dried figs are more suitable for direct consumption. Colour and texture are the most important quality attributes, which influence the acceptability of this product. In this research the kinetic o
Externí odkaz:
https://doaj.org/article/5381d23439144cf99e05612c8eb23086
Autor:
Hilal İşleroğlu, Selami Beyhan
Publikováno v:
Volume: 28, Issue: 7 1036-1044
Pamukkale University Journal of Engineering Sciences
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Pamukkale University Journal of Engineering Sciences
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
The aim of this paper is to investigate the rehydration properties of freeze- and vacuum-dried damson plums (Prunus insititia) at three different temperatures (25, 45 and 60°C). First, kinetic models (Weibull, Peleg, Exponential and First-order) wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4e13d89d1bc1cd488ee3cfed36fe6a6
https://dergipark.org.tr/tr/pub/pajes/issue/74552/1226857
https://dergipark.org.tr/tr/pub/pajes/issue/74552/1226857
Autor:
Rozykulova, Leyla
Bu araştırmada, ön işlem uygulanmış patlıcan dilimlerinin kuruma ve rehidrasyon durumları incelenmiştir. Bu amaçla dilimlenmiş patlıcanlara üç çeşit ön işlem uygulanıp (ön işlem uygulanmamış örnek (H) - %5 NaCl ve %2 askorbik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3192::b577353ca86a59e364c9a480ea6ba5c0
https://hdl.handle.net/11630/9459
https://hdl.handle.net/11630/9459
Autor:
Hanmammadli, Çinare
Yapılan tez çalışmasında, 4 farklı mantar çeşidi (istiridye, kültür, kestane ve shiitake) 3 farklı mikrodalga gücünde (100, 200 ve 300 W) kurutulmuştur. Mantar örneklerinin kurutma kinetikleri incelenmiş ve kurutma davranışlarını
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9458::fc8d8e2b817ea86be80bc84e5ec0cf19
http://hdl.handle.net/11452/11737
http://hdl.handle.net/11452/11737
Autor:
Gülce Bedis Kaynarca, Buket Aşkın
Publikováno v:
Volume: 10, Issue: 4 2604-2617
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriyle kurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºC h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db8a6b88927719dd8f12850778748ab5
https://hdl.handle.net/20.500.11857/1863
https://hdl.handle.net/20.500.11857/1863
Autor:
KIRMIZIKAYA, Elif Sena, ÇINAR, İnci
Publikováno v:
Volume: 10, Issue: 3 172-177
Mantar Dergisi
Mantar Dergisi
Present work investigated the effect of drying temperatureon drying time and rehydration rate of white button mushroom (Agaricusbisporus) in halogen heated drier. Samples having 1 cm thickness were driedat 40, 50 and 60oC in halogen heated drier. Dry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::2ddaa590b3d6a57d9868dcf0121af427
https://dergipark.org.tr/tr/pub/mantar/issue/50932/639359
https://dergipark.org.tr/tr/pub/mantar/issue/50932/639359
Autor:
Veral, Emre
Bu çalışmanın amacı şeftali ve nektarin örneklerinin kurutma karakteristikleri, rehidrasyon oranı ve renk özelikleri üzerine kesikli mikrodalga kurutma yönteminin etkisini belirlemektir. Kurutma işlemlerinde en uygun ince tabaka kurutma m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2de36421d4260ac012c742d52ad6a33a
http://hdl.handle.net/11452/11034
http://hdl.handle.net/11452/11034