Kinetics of quality changes

This research is aimed to investigate the physiochemical properties of Tabtim fish fillets [pH, moisture content, water holding capacity (WHC) and texture profile analysis] during storage at 0, 5, and 10ºC for up to 18 days. Near infrared spectroscopy (NIR) was used as a nondestructive measurement and kinetics was also applied for determining the quality changes.

7p mudbound 10-12-2021 11 1   Download

Performance of an Evaporative cooled (EC) room, built in hot and dry region of Punjab, was evaluated by storing the tomato fruits (var. Naveen) in it. Tomatoes were also stored in two other storage conditions, cold store (CS) and room conditions (RC). Average temperature and RH inside EC room during study was 26.5°C and 65-78%, respectively. The temperature and RH of RC and CS storage conditions were 25-41°C and 20-35%, and 10°C and 90%, respectively.

9p chauchaungayxua5 05-05-2020 5 1   Download

The main objectives of this study were to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint, including essential oil content, colour parameters, and visual sensory quality and to develop mathematical models for the colour change kinetics.

9p cumeo2008 25-07-2018 34 0   Download

Drought attributable in significant part to climate change is already causing acute water shortages in large parts of Australia, Asia, Africa, and the United States. Just last month, California water officials warned that the state – whose enormous agricultural and computer industries are heavily water-dependent – is facing “the worst drought in modern history.”1 Shrinking snowcaps are reducing river flows and water supplies across China, India and Pakistan – countries where more than one billion people already lack access to safe drinking water and adequate sanitation.

58p saimatkhauroi 01-02-2013 55 3   Download