Inducing nematic ordering of cellulose nanofibers using osmotic dehydration
نویسندگان
چکیده
منابع مشابه
Evaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin
The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...
متن کاملEvaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin
The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...
متن کاملEffect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...
متن کاملOsmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design
Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving th...
متن کاملRationalization of Sucrose Solution Using During the Fruit Osmotic Dehydration
Th e model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes osmotic dehydration of fruit in sucrose solution. During the process of dehydration the moisture content of the solution is increased due to mass transfer of moisture from fruit. Th is article examines diff ere...
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ژورنال
عنوان ژورنال: Nanoscale
سال: 2018
ISSN: 2040-3364,2040-3372
DOI: 10.1039/c8nr08194h