abstract: the history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. in this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as...

Ohmic heating is one of the earliest applications of electricity in thermal processing of food and is receiving increased attention because of its uniform heating of liquids with faster heating rates, which presumably enables obtaining products of a superior quality to those processed by conventional heating technologies. Given the biochemical structure of proteins, it is expectable that ohmic ...

The analysis of Balmer-dominated optical spectra from non-radiative (adiabatic) SNRs has shown that the ratio of the electron to proton temperature at the blast wave is close to unity at vS .400 km s , but declines sharply down to the minimum value of me/mp dictated by the jump conditions at shock speeds exceeding 2000 km s . We propose a physical model for the heating of electrons and ions in ...

Phase mixing was proposed by Heyvaerts and Priest (1983) as a mechanism for heating the plasma in open magnetic field regions of coronal holes. Here the basic model is modified to include a gravitationally stratified density and a diverging background magnetic field. We present WKB solutions and use a numerical code to describe the effect of dissipation, stratification and divergence on phase m...

DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230–239. The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and ...

We present a reanalysis of the outburst radial velocity data for X-Ray Nova Scorpii 1994. Using a model based on X-ray heating of the secondary star we suggest a more realistic treatment of the radial velocity data. Solutions are obtained in the (K 2 , q) plane which, when combined with the published value for the binary mass ratio and inclination, constrain the mass of the black hole to within...

Exercise induces arterial flow patterns that promote functional and structural adaptations, improving functional capacity and reducing cardiovascular risk. While heat is produced by exercise, local and whole-body passive heating have recently been shown to generate favorable flow profiles and associated vascular adaptations in the upper limb. Flow responses to acute heating in the lower limbs h...

ABSTRACT: The history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. In this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as...