CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF PACKAGED DONUT DURING STORAGE

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.

GHAITARANPOUR ARASH; ELAHI MOHAMMAD; najaf nagafi masoud; MOHEBBI MOHEBBAT

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

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

Download Full-Text

View:

179

Download:

159

Information Seminar Paper

Title

CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF PACKAGED DONUT DURING STORAGE

Author(s)

GHAITARANPOUR ARASH | ELAHI MOHAMMAD | najaf nagafi masoud | MOHEBBI MOHEBBAT

Keywords

DONUT

STALING

VOLUME

POROSITY

VISCOELASTIC PROPERTIES

Abstract

THE AIM OF THIS STUDY WAS TO DETERMINE CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF DONUT WHICH ARE RELATED TO RETROGRADATION AND COMPRESSION LOAD ON DONUT. THE RESULTS OF THIS RESEARCH SHOW THAT DONUT STALING INDUCED AN INCREASE IN CRUMB HARDNESS AND DENSITY BUT A DECREASE IN DONUTS VOLUME, POROSITY, K1 & K2 (PELEG-NORMAND’S EQUATIONS COEFFICIENTS). AS COMPRESSION LOAD ON DONUT INCREASED FROM SAMPLE (A) TO SAMPLE (D), DENSITY OF DONUT INCREASED TOO BUT POROSITY AND VOLUME DECREASED AND THE VALUE OF K1 & K2 DID NOT CHANGE SIGNIFICANTLY (P<0.05).

Cites

No record.

References

No record.

Cite

APA: Copy

GHAITARANPOUR, ARASH, ELAHI, MOHAMMAD, najaf nagafi, masoud, & MOHEBBI, MOHEBBAT. (2013). CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF PACKAGED DONUT DURING STORAGE. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926682/en

Vancouver: Copy

GHAITARANPOUR ARASH, ELAHI MOHAMMAD, najaf nagafi masoud, MOHEBBI MOHEBBAT. CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF PACKAGED DONUT DURING STORAGE. 2013. Available from: https://sid.ir/paper/926682/en

IEEE: Copy

ARASH GHAITARANPOUR, MOHAMMAD ELAHI, masoud najaf nagafi, and MOHEBBAT MOHEBBI, “CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF PACKAGED DONUT DURING STORAGE,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926682/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops