نتایج جستجو برای: staling rate
تعداد نتایج: 960529 فیلتر نتایج به سال:
به طور کلی در فرآیندهای مارکوف ارگودیک دو بعدی یافتن فرم بسته توزیع ایستا، تنها برای حالات خیلی خاص امکان پذیر است. با توجه به این مشکل و نیز با توجه به اهمیت توزیع ایستا، بررسی و مطالعه رفتار مجانبی توزیع ایستای این فرآیندها مورد توجه قرار گرفته است. زنجیر قدم زدن تصادفی دو بعدی که در برخی متون به آن، فرآیند qbd دو طرفه نیز می گویند، یکی از این فرآیندها است. یک فرآیند qbd زمان گسسته یک زنجیر م...
reinsurance is widely recognized as an important instrument in the capital management of an insurance company as well as its risk management tool. this thesis is intended to determine premium rates for different types of reinsurance policies. also, given the fact that the reinsurance coverage of every company depends upon its reserves, so different types of reserves and the method of their calc...
background & aim: tragacanth is a natural gum obtained from the dried sap of several species of middle eastern egumes of the genus astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. sponge cake is one of the most popular bakery...
ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...
Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...
بخش اول این مقاله بررسی قوانین بقاء یک سیستم مادی در نظریه نسبیت عمومی (تئوری جاذبه انیشتین) است . در بخش دوم بعد از بحث مختصری راجع بضرائب متریک در تقریب های اول و دوم بالاتر از حد نیوتونی،معادلات ئیرودینامیک در تقریب دو ونیم بالاتر از حد نیوتونی بدست آورده شده است . در بخش سوم، از میزان هدردهی (dissipation rate) انرژی برای تعدادی منابع ممکنه امواج جاذبه بحث شده است . میزان هدردهی مقدار اندازه...
in this thesis a calibration transfer method is used to achieve bilinearity for augmented first order kinetic data. first, the proposed method is investigated using simulated data and next the concept is applied to experimental data. the experimental data consists of spectroscopic monitoring of the first order degradation reaction of carbaryl. this component is used for control of pests in frui...
The fresh flavor of a beer brand is one its most important quality parameters and should be retained as long possible through shelf-life. Early stages production can have significant impacts on stability. use cereal adjuncts – either malted or unmalted now widespread practice in brewing. This laboratory mashing study investigated the incorporating common solid (corn rice) at increasing grist pe...
The use of grains as an alternative to wheat in breadmaking has rapidly grown the last few years, driven by Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals milling by-products, such bran, are particular interest. production partially substituted or wheat-free bread is, however, a challenging t...
Jelly is a popular confectionery product but it has high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations jelly with reduced sweetness and sugar content. One the ways achieve that use starch syrup instead white sugar. Another benefit can slow down drying staling jelly.
 We studied three types (low-conversion, confect...
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