Mehrsa Behruzian
Department of Mechanical Engineering of Biosystem, Shahrekord University, Iran.
[ 1 ] - Study of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
[ 2 ] - Study of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
نویسندگان همکار