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The purpose of the study was an attempt to characterize the process of seeding the popping corn cobs at lowered temperature, with particular regard to the relations between the losses of grain weight and the temperature values. Corn cobs were picked up at the moment when the corn reached the moisture of about 15%. The seeding of corn cobs was performed in a device of the authors’ own design, after...
The work presents characteristics of determination and prediction of the freezing point of agricultural products and food with some analytical methods. Using 11 models and special software this property was computed including 299 freezing cases of differentiated products. To obtain that the authors experiments (52 products) were made. The data concerning other cases were drawn from literature. Model...
Wheat and wheat-rye doughs, including those modified with ingredients, were frozen at -30°C in air recording their temperature with a digital thermometer. After preliminary baking the following were determined: dough and bakery efficiency, crump mass density, bakery volume, baking, total baking loss and crust-crump ratio. The rheological assessment was made after TPA test, while organoleptic evaluation...
The state of knowledge about eggplant and the methods of its storage is the subject of the paper. In the experimental part, the effect of freezing treatment on eggplant fruits was investigated and the range of its cryoscopic temperature was determined.
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