The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, effective moisture diffusivity mat cantaloupe (Cucumis melo) were analysed. Results showed that puree with 10% GA has better density, expansion, stability. Page model fits behavior different at a constant temperature 55 °C. content dried powder was ranged from 3.29 to 4.64%. flowability sign...


 Biodiesel represents a suitable alternative to the petroleum-derived diesel fuel as it is renewable and can be used directly in compression-ignition engines. Present work was aimed at extraction of cantaloupe seed oil its application production biodiesel through base- catalyzed transesterification using four different basic catalysts viz. NaOH, NaOCH3, KOH KOCH3. The percent yield afford...

The flavour profiles of two genotypes of Charentais cantaloupe melons (medium shelf-life and long shelf-life), harvested at two distinct maturities (immature and mature fruit), were investigated. Dynamic headspace extraction (DHE), solid-phase extraction (SPE), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used to determine vol...

Spoken words undergo frequent and often predictable variation in pronunciation. One form of variation is medial /t/ deletion, in which words like center and cantaloupe are pronounced without acoustic cues indicative of syllable-initial /t/. Three experiments examined the consequences of this missing phonetic information on lexical activation. In Experiment 1, the Ganong Paradigm (W. F. Ganong, ...

In this paper, we develop a network-based food supply chain model under oligopolistic competition and perishability, with a focus on fresh produce. The model incorporates food deterioration through the introduction of arc multipliers, with the inclusion of the discarding costs associated with the disposal of the spoiled food products. We allow for product differentiation due to product freshnes...

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...