The Effect of Different Drying Methods on Drying Kinetics and Texture of Pistachio
عنوان مقاله: The Effect of Different Drying Methods on Drying Kinetics and Texture of Pistachio
شناسه ملی مقاله: JR_PHJ-5-3_005
منتشر شده در در سال 1401
شناسه ملی مقاله: JR_PHJ-5-3_005
منتشر شده در در سال 1401
مشخصات نویسندگان مقاله:
Fatemeh Nasiri - Department of Food Sci. and tech.
Mohammad Hojjatoleslamy - Department of Food Science and Technology, Shahrekord branch, Islamic Azad University, Shahrekord, Iran
seyedeh Fatemeh Ahmadi - Department of Food Science and Technology, Shahrekord branch, Islamic Azad University, Shahrekord, Iran
Nafiseh Jahanbakhshian - Department of food science and Technology, Shahrekord branch, Islamic Azad University, Shahrekord , Iran
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
خلاصه مقاله:
کلمات کلیدی:
Fatemeh Nasiri - Department of Food Sci. and tech.
Mohammad Hojjatoleslamy - Department of Food Science and Technology, Shahrekord branch, Islamic Azad University, Shahrekord, Iran
seyedeh Fatemeh Ahmadi - Department of Food Science and Technology, Shahrekord branch, Islamic Azad University, Shahrekord, Iran
Nafiseh Jahanbakhshian - Department of food science and Technology, Shahrekord branch, Islamic Azad University, Shahrekord , Iran
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Ohadi pistachio, Drying kinetic, Microwave, Newton model
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1948553/