Food Science

Potter, Norman N.; Hotchkiss, Joseph H.

doi:10.1007/978-1-4615-4985-7

Cited by 241 publications

(214 citation statements)

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“…Figure (1 Kamruzzaman & Islam (2006) for aroids. Thus optimum drying temperature is crucial parameter in mechanical drying process with counter current operation (Karel et al, 1975;Potter & Hotchkiss, 1978;Islam, 1980). …”

Section: Effect Of Temperature On Drying Kineticsmentioning

confidence: 99%

Effect of temperature and loading density on drying kinetics of wheat

Hosain¹,

Haque²,

Islam³

et al. 2016

JEBAS

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The effect of temperature and loading density on drying kinetics of wheat were studied experimentally in a laboratory-scale cabinet dryer. The study was conducted at drying temperatures of 40, 45, and 50 o C with loading density of 2.12 and 4.24kg/m 2 at constant air velocity of 0.6 m/sec. The Henderson andPabis model was applied to fit the drying conditions. Results of study revealed that drying rate constant gradually decreased with the increasing of loading density of wheat. The effective moisture diffusivity for wheat was increased with the increasing of drying temperature, and it was in the range of 3.27×10 -11 cm 2 /sec to 7.95×10 -11 cm 2 /sec while the activation energy of 17.64 kcal/ g-mole was found from the Arrhenius equation.

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Section: Effect Of Temperature On Drying Kineticsmentioning

confidence: 99%

Effect of temperature and loading density on drying kinetics of wheat

Hosain¹,

Haque²,

Islam³

et al. 2016

JEBAS

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“…Water activity refers to the freedom of water not participating in binding and accessible for the growth of microorganisms and chemical reactions. The ability of salt in reducing water activity is indeed the result of chloride and sodium ions in binding water molecules (Fennema, 1996;Potter and Hotchkiss, 1995). Also salt causes osmotic shock in microorganisms and decreases the intercellular water which further on leads to the cell death (Davidson, 1997).…”

Section: A Look At Salt Propertiesmentioning

confidence: 99%

Salification Process of Human Body in the Chehrabad Salt Mine using XRF and Psychrometric Test

Niknami

Masoumian²,

Nekouei³

2014

IJA

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Abstract:In the past years, several corpses that remained intact in the course of history were found in the Chehrabad salt mine of Zanjan Province, Iran and were made use to conduct several interdisciplinary studies to answer the questions of this paper. As we may know, archeological findings are always exposed to destruction. The rate of destruction depends variably on the organic or mineral substances and materials, as well as the environmental factors. In the environments with saline soils like the archeological site of Chehrabad, the destruction rate makes it necessary to adopt a new approach for the study of destruction and protection of the data. Therefore, the six samples of the rock salt taken from this site were analyzed by XRF method and psychrometric tests. The results show that the different saline compositions and environmental conditions are effective in the protection or destruction of organic or mineral components. In addition, we concluded that the high purity of rock salt at this site (more than 99.5%) and the very low moisture content of the environment were involved in the mummification of the buried corpses immediately after they were buried and thus prevented the activity of bacteria and other microorganisms that were the cause of decay.

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“…We might also say that quality is the composite of characteristics that have significance and make acceptability. Acceptability however, can be highly subjective [10]. The mean scores for acceptability of various recipes prepared using ready to cook mixes are given in Tables 1 & 2.…”

Section: Organoleptic Evaluation Of Formulated Productsmentioning

confidence: 99%

Formulation and Shelflife Evaluation of Kodo Millet Incorporated Ready to Cook Mixes

Vidhya¹,

Roobhadevi²

2014

FoodSci: Indian Journal of Research in Foods and Nutrition

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Minor millets are recognized as important substitute for major cereal crops to cope up with worldwide food shortage and to meet the demand of increasing population of both developing and developed countries [1]. Kodo millet is highly nutritious but has received little attention in terms of product utilization. Supplementation of millets in cereal based products have become increasingly popular due to nutritional and economic advantages. They are considered as a shield against nutritional deficiency disorder and provide nutritional security [2]. Hence the present study was done to formulate and standardize ready to cook mixes with incorporation of kodo millet at 10%, 20% and 30% respectively and to assess the shelf life of formulated ready to cook mixes. Results showed that recipes prepared out of ready to cook mixes with incorporation of kodo millet was highly acceptable. Shelf life evaluation showed that microbial load was within safe limit in the kodo millet incorporated ready to cook mixes upto 45 days.

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Food Science

Cited by 241 publications

References 0 publications

Effect of temperature and loading density on drying kinetics of wheat

Effect of temperature and loading density on drying kinetics of wheat

Salification Process of Human Body in the Chehrabad Salt Mine using XRF and Psychrometric Test

Formulation and Shelflife Evaluation of Kodo Millet Incorporated Ready to Cook Mixes

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