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The rheological properties of a scleroglucan, industrially produced by Sclerotium rolfsii , either in aqueous or dimethylsulfoxide (DMSO) dispersions at concentrations ( c ) ranging from 0.01% to 1.5% (w/w) were determined by using Cannon–Fenske capillary viscometers and a dynamic stress...
Fruits and vegetables are highly perishable and deterioration in quality and quantity occurs due to poor storage and processing facilities at the production site in developing countries like India. Dehydration of vegetables using a recirculatory dryer is possible but limited, in practice. The...
Oil droplets were produced in a pectin solution by microchannel emulsification and by conventional homogenization, and the rheological properties of the oil-in-pectin solution emulsion were investigated. The effect of the pectin concentration on the emulsification ability was studied using a...
Engineering design of continuous processes for liquid and semi-liquid foods involves a complex heat transfer and fluid flow coupling, which strongly depends on the rheological behaviour of fluid foods. Most of these processes are performed at temperatures above 95°C. Lack of rheological data is...
The work presented here is a study aiming at the control and checking of dewatering and impregnation soaking process (DISP). The studies are carried out using an automatic experimental system. Apples of the “Golden” variety are used exclusively. Two kinds of agitation system are studied;...
Pressure gradients and the corresponding mass flow rates of five different non-Newtonian fluid foods: 1% solutions of sodium alginate and CMC, 1.5% CMC solution, two different tomato ketchups, oyster sauce, in four different diameter stainless steel tubes ranging from 7.51 to 16.34 mm i.d. were...
With the permeability mathematical model of edible film and analytic hierarchy process (AHP), four items including the permeability of oxygen ( P O 2 ), carbon dioxide ( P CO 2 ) and water vapour (WVP), and respiratory quotient ( P CO 2 / P O 2 ) of edible film used for kiwifruit preservation...
The cryostability of frozen concentrated orange juices (FCOJ) produced by an enzymatic process (enzymatic juice) and a squeezing process (squeezed juice) was investigated. The results showed that after thawing the enzymatic juice was superior in colour stability and cloud stability to the...
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