توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep–Fat–Fried Kurdish Cheese Nuggets
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۷
In this research, the effects of chitosan (CH) (0, 0.5 and 1.5%) on moisture and oil content of deep–fat–fried Kurdish cheese nuggets was studied, and artificial neural network was applied for modeling of these parameters during frying. Either pretreated or control samples were fried at 150, 170 and 190◦C for 0, 1, 2, 3 and 4 min. The results indicated that moisture content decreased with increasing frying time and temperature. The highest reduction in fat absorption during frying was observed in samples were coated with batter containing CH (1.5%) that include 19.42%. An artificial netural network was developed to estimate moisture and oil content of fried cheese nuggets. The developed artificial neural network which included 19 hidden neurons could predict moisture and oil content with correlation coefficient of 0.92 and 0.92 for moisture core and crust and 0.84 and 0.85 for oil content, respectively. These results indication method for moisture and oil content of deep–fat–fried Kurdish cheese nuggets.<\div>

۲Effects of Alovera and Sesame Oil Coating on physicochemical properties and shelf life of Bell Pepper
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۱۴
The present study was carried out to investigate the effect of coating, storage temperature, and storage time in order to increase the shelf lifeand to avoid the postharvest losses of the bell peppers. In physical characteristics general appearance (color and texture of fruit), weight loss and also shrinkage percentage were studied during storage. Bell peppers were coated with A. vera and Sesame oil and stored at 4, 10, 15 and 23 ºC, for 30 days. Physicochemical characteristics were analyzed after 2, 6, 10, 14, 18, 22, 26 and 30 days of storage. During cold storage, uncoated fruit showed increase in respiration rate, rapid weight loss and color changes, accelerated softening and ripening populations, these processes being more intense during the shelf life periods. Bell peppers treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. Moreover, the combination of A. vera gel coating and cold storage is significantly difference from that in room temperature storage for weight loss percentage and shelf life during one month of storage.<\div>
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