توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep–Fried Model System
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۵
In this study, the influences of frying time and lentil flour addition to the batter formulation on the quality of simulated crispy deep–fried crusts was investigated by using a deep–fried crust model. To determine the effects of lentil flour, different concentration of lentil flour (10%, 25% and 50%w\w) was replaced with wheat flour. Control batterformulation contained only wheat flour. Moisture content, oil content, color and hardness of the samples were determined.Crust models were fried at 160°C and 180°C for 90, 180, 270 and 360 s. Batter formulations and frying time significantly (p< 0.05) affected moisture content, oil content and color of Crust models. Batter formulation and frying time significantly (p<0.05) affected moisture and oil content of crusts. Substitution of different concentration of lentil flours to the batter formulation decreased the oil content of the finalproduct. 50% lentil flour substituted was found to be an effective formulation in decreasing oil content of fried crusts in all of the times. Control sample showed the lowest moisture content and highest oil content among all the formulations. The mean moisture and fat content of fried crusts contained50% lentil flour substitution and control, fried at 180 °C, for 6 min were 0.217±0.087, 0.006±0.003, and 0.215±0.005, 0.248±0.004, (g\g db), respectively. By increasing substitution of lentil flour in batter formulation, color was darker.<\div>

۲Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۵
Spirulina (Arthrospira platensis) is a cyanobacteria produced under hot and arid climates. Large scale Production of Spirulina platensis biomass has been extended due to considerable nutritional value for use as food supplements. It contains 60– 70% (wb) proteins, vitamins (A, B1, B2, B12), minerals (iron, calcium, potassium, phosphorus, manganese, copper, zinc, magnesium), High value phytonutrients and pigments, which have applications in healthy foods and therapeutics has been receiving more attention from researchers. After cultivation and harvesting, the biomass must be dried, to obtained fine powder which should be appropriate for use in food products. The aim of this study was to obtain and evaluate the experimental data of Spirulina biomass oven drying and modeling the drying process using empirical models. To this purpose, Spirulina biomass formed to filaments shape with 2 mm thickness and drying process was done at 50 and 60 °C. All experiments were performed in triplicate. To investigate the drying kinetics, Effective moisture diffusivity were used. The results showed that increase in temperature had significant effects on moisture diffusivity and as the temperature rise, moisture diffusivity increased. 12 different models were used for Modeling of drying kinetics. the models were compared based on the determination coefficient (R2), the sum of squared errors (SSE) and the root mean square error (RMSE) and the best models fitted to the data of drying process were Page model for 50°C and a tow term model for 60°C.<\div>
نمایش نتایج ۱ تا ۲ از میان ۲ نتیجه