the objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. ultrasound pretreatment was performed at frequency of 40 khz for 10 and 30 minutes, microwave pretreatment was conducted at 5 w/g power and osmotic dehydration pre...

background: microwave thermotherapy has been gradually used in radiotherapy and it is reported that microwave radiation increases bone demineralization rate independently of temperature. furthermore, it becomes more and more widespread that the damage caused by the synergistic effect of microwave radiation and hypergravity. the experiment was designed to investigate the effect of microwave radi...

the environmental scanning electron microscopy (esem) is a new development in the field of electron microscopy. in this study esem has been used to study the structure of veal semimembranosus muscle. four treatments, raw (control), conventional heating, domestic and industrial microwave heating, were observed using esem. the temperature used in conventional heating was 163 0c. frequency app...

This paper discusses the Cosmic Background (CB) dipoles observations in the framework of the Planck mission. Dipoles observations can be used in three ways: (i) It gives a measurement of the peculiar velocity of our Galaxy which is an important observation in large scale structures formation model. (ii) Measuring the dipole can give unprecedent information on the monopole (that can be in some c...

The last few years have seen a large development of mm technology and ultra-sensitive detectors devoted to microwave astronomy and astrophysics. The possibility to deal with large numbers of these detectors assembled into multi–pixel imaging systems has greatly improved the performance of microwave observations, even from ground–based stations, especially combining the power of multi–band detec...

in this study, green pepper was dried by a laboratory scale microwave-convective dryer. the effects of microwave power on drying rate, effective moisture diffusivity, and energy consumption of green pepper were studied at four different microwave powers of 180, 360, 540, and 720w. the drying data were fitted to the four thin-layer drying models. the moisture reduction of the green pepper sample...