Mathematical modelling of adsorption isotherms of Malaysian variety of purple flesh sweet potato at different temperatures
Purple flesh sweet potato or Ipomea batatas is one of the most important crops in Malaysia.
Currently the crop is exclusively consumed and marketed in a dried form as traditional …
Currently the crop is exclusively consumed and marketed in a dried form as traditional …
Effect of high-pressure processing on moisture sorption properties of brown rice
Y Yu, L Ge, HS Ramaswamy, C Wang, Y Zhan… - Drying …, 2016 - Taylor & Francis
The effect of high-pressure treatment (0.1 to 500 MPa for 10 min) on the moisture sorption
properties of brown rice (Feng Liang You Xiang No. 1) was investigated. Air was maintained …
properties of brown rice (Feng Liang You Xiang No. 1) was investigated. Air was maintained …
Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
KS Ah-Hen, R Lemus-Mondaca… - International Journal of …, 2014 - degruyter.com
Adsorption and desorption isotherms of fresh and dried murtilla (Ugni molinae Turcz) berries
were determined at 20, 40 and 60° C using a gravimetric technique. The experimental data …
were determined at 20, 40 and 60° C using a gravimetric technique. The experimental data …
Modeling equilibrium moisture content of Brown Rice as affected by high-pressure processing
Q Zhang, L Ge, HS Ramaswamy, S Zhu… - Transactions of the …, 2017 - elibrary.asabe.org
Moisture sorption isotherms (MSI) of presoaked brown rice after high-pressure (HP)
treatment (100 to 500 MPa for 10 min at~ 20° C) were evaluated at 20° C to 40° C, and five …
treatment (100 to 500 MPa for 10 min at~ 20° C) were evaluated at 20° C to 40° C, and five …
Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours
AE Agbor, CC Ariahu, PA Adie… - Asian Food Science …, 2024 - publish7promo.com
The effect of gelatinization and fermentation on the moisture sorption characteristics and
microbial stability of complementary foods from unripe plantain fruits and soybean seeds …
microbial stability of complementary foods from unripe plantain fruits and soybean seeds …
EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL …
AK Oladele, KA Sogunle - FUDMA JOURNAL OF SCIENCES, 2020 - fjs.fudutsinma.edu.ng
The quality of Dakuwa can be affected by raw materials and processing methods. This work
studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) …
studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) …