Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects
نویسندگان
چکیده
منابع مشابه
Production of Green Banana Powder Using Foam-Mat Drying Method: Effects of Ovalbumin Concentration on Drying Kinetics and Physicochemical Properties of the Product
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در سالهای اخیر،اختلالات کیفیت توان مهمترین موضوع می باشد که محققان زیادی را برای پیدا کردن راه حلی برای حل آن علاقه مند ساخته است.امروزه کیفیت توان در سیستم قدرت برای مراکز صنعتی،تجاری وکاربردهای بیمارستانی مسئله مهمی می باشد.مشکل ولتاژمثل شرایط افت ولتاژواضافه جریان ناشی از اتصال کوتاه مدار یا وقوع خطا در سیستم بیشتر مورد توجه می باشد. برای مطالعه افت ولتاژ واضافه جریان،محققان زیادی کار کرده ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2013
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-013-1081-0