SHRINKAGE EMPIRICAL MODELING DURING DRYING OF GRAPES PRETREATED WITH ULTRASOUND AND CARBOXYMETHYL CELLULOSE

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.

TAHMASEBI POUR M.; DEHGHANNYA J.; SEIIEDLOU HERIS S.S.; GHANBARZADEH B.

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:65 Page(s): 9-23

Download Full-Text

Persian Verion

View:

1,095

Download:

Cites:

Information Journal Paper

Title

SHRINKAGE EMPIRICAL MODELING DURING DRYING OF GRAPES PRETREATED WITH ULTRASOUND AND CARBOXYMETHYL CELLULOSE

Author(s)

TAHMASEBI POUR M. | DEHGHANNYA J. | SEIIEDLOU HERIS S.S. | GHANBARZADEH B. | Issue Writer Certificate

Keywords

DRYINGQ2

ULTRASOUNDQ2

CARBOXYMETHYL CELLULOSEQ2

SHRINKAGEQ2

MODELINGQ2

Abstract

High temperatures during DRYING, with loss of water in the meantime, cause tension in the food, change the microstructure and reduce the volume (shrinkage). In this study, the effect of ultrasonic pretreatment at 10, 20 and 30 minutes and CARBOXYMETHYL CELLULOSE with concentrations of 0.1, 0.2 and 0.3 percent on grapes SHRINKAGE during DRYING and its MODELING was examined. In this study, pretreated grapes were dried in a tunnel dryer and their volumetric changes were measured. Results showed that all the pretreatments have higher SHRINKAGE compared with control samples, but this difference was not statistically significant. Also, by increasing ULTRASOUND time, the SHRINKAGE of the samples increased compared with control treatment. Control and pretreated samples with ULTRASOUND for 30 minutes had the lowest and highest rate of SHRINKAGE, respectively, in the various studied treatments. In the samples pretreated with both ULTRASOUND and CMC, it was observed that by increasing the concentration of CMC, SHRINKAGE of the samples decreases compared to its lower concentrations.

Cites

No record.

References

No record.

Cite

APA: Copy

TAHMASEBI POUR, M., DEHGHANNYA, J., SEIIEDLOU HERIS, S.S., & GHANBARZADEH, B.. (2017). SHRINKAGE EMPIRICAL MODELING DURING DRYING OF GRAPES PRETREATED WITH ULTRASOUND AND CARBOXYMETHYL CELLULOSE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 9-23. SID. https://sid.ir/paper/72780/en

Vancouver: Copy

TAHMASEBI POUR M., DEHGHANNYA J., SEIIEDLOU HERIS S.S., GHANBARZADEH B.. SHRINKAGE EMPIRICAL MODELING DURING DRYING OF GRAPES PRETREATED WITH ULTRASOUND AND CARBOXYMETHYL CELLULOSE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):9-23. Available from: https://sid.ir/paper/72780/en

IEEE: Copy

M. TAHMASEBI POUR, J. DEHGHANNYA, S.S. SEIIEDLOU HERIS, and B. GHANBARZADEH, “SHRINKAGE EMPIRICAL MODELING DURING DRYING OF GRAPES PRETREATED WITH ULTRASOUND AND CARBOXYMETHYL CELLULOSE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 9–23, 2017, [Online]. Available: https://sid.ir/paper/72780/en

Related Journal Papers