کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278113 | 464419 | 2011 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices](/preview/png/10278113.png)
چکیده انگلیسی
⺠Potato puree was used to prepare re-structured potato slices. ⺠Effect of salt and sucrose content on MFD and variation of dielectric properties of the potato slices were studied. ⺠Dielectric constant (εâ²) and loss factor (εâ³) of the potato purees decreased significantly after freezing. ⺠Both salt and sucrose addition increased εⲠand εⳠof the samples at low temperatures (â25 to â5 °C). ⺠MFD rate was significant higher after adding salt and sugar.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 106, Issue 4, October 2011, Pages 290-297
Journal: Journal of Food Engineering - Volume 106, Issue 4, October 2011, Pages 290-297
نویسندگان
Rui Wang, Min Zhang, Arun S. Mujumdar, Hao Jiang,