搜索结果: 1-12 共查到“食品科学技术 dehydration”相关记录12条 . 查询时间(0.062 秒)
Inspection of quince slice dehydration stages based on extractable image features
machine vision neural networks moisture content drying quince
2014/10/11
The relation between the moisture content of the fruit and image-based characteristics was investigated. Quince samples were dried in an oven dryer at three different temperatures (40, 50, and 60°C). ...
Optimization of Osmotic Dehydration of Apples Slices in Dates Syrup Using the Response Surface Methodology
Apples Slices Dates Syrup
2016/6/2
Osmotic dehydration of apple slices in continuous kinetic was studied using dates syrup at different concentration (52-74%), temperature (30-60°C), time (15-240 min). The response surface methodology ...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (...
Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish（Saurida wanieso）Myofibrils during Dehydration
fish protein hydrolysate water activity Ca-ATPase activity
2009/6/18
To utilize fishery waste products as functional food material, the fish protein hydrolysate (FPH) was prepared from fish scraps of three marine species by protease treatment. The added-concentration d...
Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
fish protein hydrolysate Ca-ATPase activity water activity
2009/6/17
Fish protein hydrolysate (FPH) was prepared from scraps of 5 marine species, in order to utilize by-products effectively by protease treatment. Protein was the major component of the FPH ranging 82–86...
Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the State of Water and Dehydration-induced Denaturation of Lizard Fish Myofibrillar Protein
chitin hydrolysis fish myofibrils
2009/6/10
To assess the potential utilization of shrimp waste, shrimp chitin (SC) and shrimp chitin hydrolysate (SCH) were prepared from black tiger (Penaeus monodon), endeavour (Metapenaeus endeavouri) and gia...
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
osmotic dehydration slicing mass transfer mathematical modelling
2014/3/10
The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence o...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity, Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes (Ipomoea batatas
Purple-Fleshed Sweet Potatoes Ipomoea batatas
2008/11/27
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits
Dehydration rose hip fruits ascorbic acid degradation kinetics
2008/11/1
Rose hip fruits possess a high ascorbic acid content, which may partially degrade during dehydration in heated air. In this study, the chemical composition of the fruits was determined in order to stu...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)
Effects of Steaming Dehydration
2016/5/31
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Okara is a by-product of tofu and soybean protein production. Okara contains 80-85% moisture. The dehydration of okara is very difficult with the conventional method. In the present work, okara was de...