DRYING OF ULTRASOUND PRE-TREATMENT POULK LEAVES (STACHYS SCHTSCHEGLEEVII SOSN.) AND SURVEY OF ITS PHYSICAL AND CHEMICAL PROPERTIES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KHODAEI H.; ASEFI N.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 249-262

Download Full-Text

Persian Verion

View:

1,130

Download:

Cites:

Information Journal Paper

Title

DRYING OF ULTRASOUND PRE-TREATMENT POULK LEAVES (STACHYS SCHTSCHEGLEEVII SOSN.) AND SURVEY OF ITS PHYSICAL AND CHEMICAL PROPERTIES

Author(s)

KHODAEI H. | ASEFI N. | Issue Writer Certificate

Keywords

POULKQ1

DRYINGQ2

ANTIOXIDANT CAPACITYQ1

ULTRASOUNDQ2

PHENOLQ1

Abstract

Using the ULTRASOUND waves has been studied as a new pre-treatment for food DRYING in recent years. The aim of the present research is survey of the ULTRASOUND pre-treatment effects (59 kHz, 10 min) on some physical and chemical properties of dried POULK leaves(Stachys schtschegleevii Sosn.) using by hot dry at 40, 50 and 60oC with air velocity of 1 m/s. The results of this research showed that the lowest DRYING time, total PHENOL, ANTIOXIDANT CAPACITY and the maximum DRYING kinetics, reabsorption of water, and diffusion coefficient (2.42×10-10 to 4.52×10-10m2/s) was observed in the ULTRASOUND pretreatment samples, additionally the activation energy in untreated samples was less compared to ULTRASOUND samples. The fitted mathematical models of rate DRYING with the experimental data showed the model Page can satisfactory describe the rate DRYING curve of POULK leaves by hot air with high correlation coefficient (R2=0.998), the minimum root mean square error (RMSE=0.02109), and chisquare (c2=0.00058).

Cites

No record.

References

No record.

Cite

APA: Copy

KHODAEI, H., & ASEFI, N.. (2017). DRYING OF ULTRASOUND PRE-TREATMENT POULK LEAVES (STACHYS SCHTSCHEGLEEVII SOSN.) AND SURVEY OF ITS PHYSICAL AND CHEMICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 249-262. SID. https://sid.ir/paper/71566/en

Vancouver: Copy

KHODAEI H., ASEFI N.. DRYING OF ULTRASOUND PRE-TREATMENT POULK LEAVES (STACHYS SCHTSCHEGLEEVII SOSN.) AND SURVEY OF ITS PHYSICAL AND CHEMICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):249-262. Available from: https://sid.ir/paper/71566/en

IEEE: Copy

H. KHODAEI, and N. ASEFI, “DRYING OF ULTRASOUND PRE-TREATMENT POULK LEAVES (STACHYS SCHTSCHEGLEEVII SOSN.) AND SURVEY OF ITS PHYSICAL AND CHEMICAL PROPERTIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 249–262, 2017, [Online]. Available: https://sid.ir/paper/71566/en

Related Journal Papers