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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
mixolab alveograph rheofermentometer dough baking quality
2014/2/26
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour suppl...
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
sorption thermodynamic drying, neural network grape
2014/2/25
Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape...
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
carrot thin-layer drying mathematical modelling semi-industrial-continuous band dryer effective moisture diffusivity
2014/2/25
This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experi...
Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
shrimp power ultrasound allergenicity texture
2014/2/25
The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp (Penaeus vannamei). For this purpose, raw and boiled shrimps were treated with...
Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits
Actinidia deliciosa principal component analysis support vector machine
2014/2/25
It is necessary to develop a non-destructive technique for kiwifruit quality analysis because the machine injury could lower the quality of fruit and incur economic losses. Bruises are not visible ext...
Design and Development of an Apparatus for Grating and Peeling Fruits and Vegetables
Apparatus Grating and Peeling Fruits and Vegetables
2010/11/8
Fruit grater and peeler are needed in the processing of fruits in order to reduce the time required for fruits grating and peeling. Grating is important especially to make salad and for decoration pur...
New approach to the study of dough mixing processes
mixing kneading dough rheology wheat dough
2014/2/27
The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actu...
Risk analysis in drinking water accumulation
biological stability of water HACCP system microorganisms safe drinking water supply water reservoirs
2014/2/27
Drinking water is safe water, from the perspective of long-term use is does not cause any disease, pathogenic and hygienically unsafe microorganisms do not spread in it and customers enjoy its consump...
Engineering Properties of Three Varieties of Melon Seeds as Potentials for Development of Melon Processing Machines
Axial dimension engineering properties melon moisture content
2010/9/29
To develop appropriate technologies for processing agricultural products, it is pertinent to have the full knowledge of the engineering properties of the biomaterial. The engineering properties of mel...
Comparison of Mechanical Properties Between Two Varieties of Rice Straw
Shear strength shearing energy straw
2010/9/29
The objective of this work was to compare the mechanical properties between two varieties of rice straw (Hashemi and Alikazemi). The experiments were conducted at moisture contents of 71.6 and 70.8% w...
Application of Non-Destructive Portable Firmness Tester to Pears
pears firmness acoustics non-destructive testing
2009/6/18
The firmness tester originally developed for melons was improved to measure the ripeness of pears. Sampling frequency was increased to measure pears and user interface on a data acquisition program wa...
Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and Proton-NMR Measurements
glass transition dielectric relaxation ionic conductivity
2009/6/17
The glass transition temperature Tg for many foods has been determined by thermal analysis such as differential scanning calorimetry (DSC). The thermal analysis, however, does not provide information ...
Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC
surimi fish meat bending energy
2009/6/10
Frozen surimi (fish-meat) gel samples with different moisture contents were subjected to measurement of their fracture stress (bending energy) in a low temperature range. The optimum conditions for lo...
α-Glucosidase Inhibitory Profile of Nigerian Medicinal Plants in Immobilized Assay System
Irvingia gabonensis (O'Rorke) Bail diabetes mellitus α-glucosidase
2009/5/20
Four Nigerian medicinal plants used for the treatment of various ailments in traditional ethnomedicine were evaluated for their anti-diabetic potential. The plants Irvingia gabonensis (O'Rorke) Bail, ...