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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/...
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 ...
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...
Single kernel moisture content (MC) is important in the measurement of other quality traits in single kernels because many traits are expressed on a dry weight basis. MC also affects viability, storag...
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)...
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 ...
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...
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...
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...
Moisture migration in deep-fried food was investigated during frozen storage with regular temperature cycling for defrosting. The increase in moisture content of the coating and the change in water va...
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)...
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...
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...
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 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...

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