Effects of ultrasound waves on rehydration of carrot slices in osmotic drying pretreatment
Автор: Soheila Tahmasebi, Somaye Mirzaee, Mohammad Ali Shariati, Mehdi Kaviyani, Behnam Montazeri
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Актуальные исследования иностранных авторов
Статья в выпуске: 2 т.3, 2014 года.
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In this study carrot slices were put in glucose osmotic 50 % at 1, 2 and 3 hr. Ultrasound waves, frequency 40 kH power 30 w/l, passed through container of osmotic solution and carrot slices. The results revealed that significant increasing of dry matter of sample by using ultrasound waves. pre osmotic time had a significant on dry material by increasing from 1 to 3 hr. sample treated by ultrasound waves lost water faster and their final dry solid was significantly more than control (without ultrasound treatment).
Ultrasound wave, osmotic drying, rehydration
Короткий адрес: https://sciup.org/14770279
IDR: 14770279
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