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Semina:Ciencias Agrarias, ISSN 1676-546X, 2017, Volume 38, Issue 4, pp. 2515 - 2530
Edible waxes are widely used to maintain foodstuff until they are consumed. However, some products may be subjected to industrial procedures, such as... 
Cultivar BRSMG Majestoso | Mitscherlich model | Peleg model | KINETICS | SOAKING | AGRICULTURE, MULTIDISCIPLINARY | WATER-ABSORPTION | SOYBEANS | PELEGS EQUATION | RICE | Modelo de Peleg | Modelo de Mitscherlich
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 04/2019, Volume 246, pp. 153 - 159
Periodic operation has emerged to increase process performance focused on imposing a transient operating regime, however, it has not been employed in... 
Temperature modulation | Peleg model | Generalized equation | Diffusion model | ENGINEERING, CHEMICAL | GRAINS | TEMPERATURE | KINETICS | FOOD SCIENCE & TECHNOLOGY | MODEL
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2008, Volume 86, Issue 4, pp. 584 - 594
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 82, Issue 4, pp. 600 - 607
Rehydration of pasta at 20, 40, 60 and 80 °C was examined using Fick’s Second Law of Diffusion to describe the rehydration kinetics. The process was... 
Rehydration | Weibull | Diffusion | Penne pasta | Mass transfer | Peleg | BEANS | diffusion | HYDRATION KINETICS | penne pasta | FOOD SCIENCE & TECHNOLOGY | mass transfer | REHYDRATION PROCESS | PELEGS EQUATION | ENGINEERING, CHEMICAL | rehydration | STARCH | Proteins | Granular materials | Granules | Constants | Mathematical models | Starches | Water absorption | Pasta
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2006, Volume 72, Issue 4, pp. 346 - 353
Rehydration of air-dried mushrooms was examined at different temperatures (15, 20, 25, 30, 45, 55 and 70 °C). Two kinds of models were considered to describe... 
Rehydration | Weibull | Diffusion | Morchella esculenta mushroom | Peleg | diffusion | HYDRATION KINETICS | FOOD SCIENCE & TECHNOLOGY | WATER-ABSORPTION | PELEGS EQUATION | ENGINEERING, CHEMICAL | rehydration | MOISTURE UPTAKE | MUSHROOM | TEMPERATURE | CHICKPEA | PRODUCTS | DEHYDRATION | SOAKING
Journal Article
Journal of the Saudi Society of Agricultural Sciences, ISSN 1658-077X, 06/2016, Volume 15, Issue 2, pp. 135 - 144
Peleg model was used to determine the instance moisture content of three varieties of bean (Talash, Sadri and Mahali Khomein) and three varieties of chickpea... 
Water uptake | Temperature | Immersion | Moisture content | Coefficients of Peleg model
Journal Article
Progress in Agricultural Engineering Sciences, ISSN 1786-335X, 2018, Volume 14, Issue 1, pp. 61 - 75
Journal Article
DYNA (Colombia), ISSN 0012-7353, 04/2016, Volume 83, Issue 196, pp. 119 - 123
Journal Article
산업식품공학, ISSN 1226-4768, 2018, Volume 22, Issue 3, pp. 264 - 271
국내 쌀가공산업의 활성화로 인해 떡류 시장은 활발해지고 있으나 떡의 저장성이나 보관성이 취약한 문제로 인한 유통상의 제한으로 시장개척에 어려움이 따르고 있다. 따라서 떡볶이 떡의 적합한 산 침지 조건을 설정하고자 떡볶이 떡 제조 시 가수량이 산 침지 후 수분함량, pH, 기계적 조직감... 
tteokbokki | hydrogen ion | acid soaking | Peleg model | texture | rice cake
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2007, Volume 78, Issue 3, pp. 965 - 971
The influence of a pre-blanching step on water absorption kinetics of soybeans was investigated. Three models, commonly used to describe the soaking kinetics... 
Soak | Hydration | Asymptotic | Modelling | Soybean | Diffusion | Blanching | Legume | Peleg | blanching | soybean | peleg | diffusion | HYDRATION KINETICS | FOOD SCIENCE & TECHNOLOGY | FABA BEANS | modelling | ENGINEERING, CHEMICAL | soak | legume | CHICKPEA | TEMPERATURE | asymptotic | hydration | SOAKING | PHASEOLUS-VULGARIS | PELEG MODEL | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 96, Issue 1, pp. 18 - 28
Journal Article
Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 04/2013, Volume 33, Issue 2, pp. 282 - 288
The purpose of this study was to investigate and model the water absorption process by corn kernels with different levels of mechanical damage Corn kernels of... 
Peleg's Equation | Steeping | Wet milling process | Peleg's equation | VARIETY | STARCH PROPERTIES | steeping | HYDRATION KINETICS | FOOD SCIENCE & TECHNOLOGY | MODEL | PELEGS EQUATION | MOISTURE | wet milling process | GRAIN | SOAKING | LAYER DRYING CHARACTERISTICS
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2002, Volume 53, Issue 2, pp. 153 - 159
Application of the Peleg model was investigated for predicting water absorption by five winter- and five spring-planted chickpea genotypes during soaking... 
Chickpea | Water absorption | Soaking | Peleg model | ENGINEERING, CHEMICAL | soaking | water absorption | KINETICS | FOOD SCIENCE & TECHNOLOGY | STARCH | EQUATION | chickpea
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 4, pp. 1728 - 1735
► Determination of the chemical composition of peel and leaves of the “Maltaise” variety. ► Experimental determination of the desorption and adsorption... 
Orange peel and leaves | “Maltaise” variety | Chemical composition | Net isosteric heat of sorption | Peleg model | Sorption isotherms | "Maltaise" variety | FOOD SCIENCE & TECHNOLOGY | ADSORPTION | FIBER | NUTRITION & DIETETICS | MODELS | CHEMISTRY, APPLIED | ISOSTERIC HEATS | Adsorption | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 09/2018, Volume 82, pp. 239 - 247
Alginate and fucoidan extracted from the brown macroalga and chitosan derived from the filamentous fungus were used for the development of edible films with... 
Peleg's model | Extraction | Kinetics | Alginate chitosan films | Fick's second law | FTIR | Antioxidants | Fungi | Polysaccharides | Permeability | Analysis
Journal Article
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