Investigation of ultrasound waves on pretreatment of osmotic dehydration of carrot slices
Автор: Tahmasebi Soheila, Mirzaee Somaye, Kaviyani Mehdi, Tabrizi Mahsa, Shariati Mohammad Ali
Журнал: Вестник аграрной науки @vestnikogau
Статья в выпуске: 1 (46), 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 1to 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, carrot slice, osmotic dehydration
Короткий адрес: https://sciup.org/147124151
IDR: 147124151
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