搜索结果: 1-12 共查到“食品科学技术基础学科 moisture”相关记录12条 . 查询时间(0.177 秒)
The Yield Improvement of Resistant Starches from Africa Locust (Parkia biglobosa): The Influence of Heat-moisture, Autoclaving-cooling and Cross-linking Treatments
Resistant Starches Africa Locust
2016/6/1
Native paprika starch was treated by heat-moisture treatment (HMT), autoclaving-cooling (Aut-cd) with and without anhydride acetic acid/adipic acid (Aut-acid) and sodium trimetaphosphate/sodium (STMP/...
Moisture Diffusivity of Five Major Varieties of Iranian Pistachios
Five Major Varieties Iranian Pistachios
2016/5/31
The moisture diffusion coefficients of five major varieties of Iranian pistachios (Ahmad_aghayee, Akbari, Badami, Fandoghi and Kaleh_ghoochi) were successfully interpreted and modeled by using Fick’s ...
The Effect of Moisture and Temperature on Thermophysical Properties of Iranian Pistachios
Moisture and Temperature Thermophysical Properties Iranian Pistachios
2010/11/8
The thermal conductivity, thermal diffusivity and bulk density of Iranian pistachios were measured as functions of temperature (ranging from 50 to 93°C) and moisture content (ranging from 3 to 52% db)...
Physical properties of shelled and kernel walnuts as affected by the moisture content
walnut (Juglans regia L.) physical properties moisture content
2014/2/27
The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal ...
Simultaneous Determination of Moisture, Protein and Fat in Fish Meal Using Near-Infrared Spectroscopy
fish meal moisture protein
2009/7/8
The near-infrared (NIR) spectrum of fish meal was determined on a scanning spectrophotometer. The multiple linear regression (MLR) and partial least squares (PLS) regression were used for the calibrat...
Performance of an Accelerated Method for the Determination of Equilibrium Moisture Content
equilibrium moisture content accelerated performance
2009/6/18
The performance of a method that could accelerate the sorption process of biological materials was evaluated with respect to rapidness (expedition of sorption), comparability of equilibrium moisture c...
Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods
non-destructive measurement dielectric property capacitance
2009/6/17
A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of s...
The Effect of Moisture and Temperature on Thermophysical Properties of Iranian Pistachios
Moisture and Temperature ranian Pistachios
2016/5/31
The thermal conductivity, thermal diffusivity and bulk density of Iranian pistachios were measured as functions of temperature (ranging from 50 to 93°C) and moisture content (ranging from 3 to 52% db)...
Kinetics of Moisture Uptake of Osmo-Foam-Mat Dried Mango Powders and Application of Sorption Isotherms to Shelf-Life Prediction
Osmo-Foam-Mat Dried Mango Powders Shelf-Life Prediction
2016/5/31
The kinetics of moisture uptake by foam-mat dried powder from mango pulp was evaluated at four temperatures (10, 20, 30 and 40°C) and two relative humidities (55 and 80%), while moisture sorption data...
Moisture Sorption Isotherms of Lincheu Mushroom（Ganoderma lucidum）
Lincheu mushrooms Sorption models Dynamic method and Isosteric heat
2009/5/20
Sorption isotherms of lincheu mushroom (ganoderma lucidum), a medicinal herb were determined at three temperature levels of 30°C , 40°C and 50°C in the range of the relative humidity from 11% to 97% b...
Isolation and Identification of Yeasts Associated with Intermediate Moisture Meats
isolation identification yeast
2009/3/23
Biltong, cabanossi, dry sausage, salami are typical intermediate moisture meats produced and consumed to a large extent in South Africa. A study was undertaken with the objective of isolating and iden...
Moisture Sorption Isotherms of Sesame Flour at Several Temperatures
sesame flour sorption isotherm modelling
2009/3/5
Moisture equilibrium data (adsorption and desorption) of sesame flour were determined using the static gravimetric method of saturated salt solutions at three temperatures, 10, 25 and 40 °C. The range...