Modelling solubility of phenolics of mango ginger extract …

Solubility of phenolics of mango ginger extract in supercritical carbon dioxide was studied at 40–60 C and 100–350 bar. Critical temperature, critical pressure and critical volume of caffeic acid, the principal component of the extract were calculated using group ...

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Ginger flavor beverages (GFBs) were sterilized using different methods including ultra-high-temperature sterilization (UHT) (135 C, 5 s), atmospheric pressure sterilization (AP) (95 C, 30 min), and high-pressure sterilization (HP) (121 C, 15 min). Comparative study ...

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Predictive modelling of colossal ATR-FTIR spectral data using PLS-DA: empirical differences between PLS1-DA and PLS2-DA algorithms. The Analyst 2019 , 144 (8) , 2670-2678.

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Mangiferin present in Curcuma amada was extracted with the help of microwave assisted extraction (MAE). The extraction solvent used was ethanol, which is eco-friendly and reduced the risk of environmental hazard. The mangiferin content was found to increase until 500 W, but decreased as the microwave power was increased further. A similar threshold was also obtained for microwave ...

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Studies of Mango Ginger: Mathematical Modelling f Particle Size Distribution nd Energy Consumptiono a .” American Journal of Food Science and Technology 1, no. 4 (2013): 70-76. doi: 10.12691/ajfst-1-4-2. 1. Introduction Curcuma amadapopularly known as

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Grinding Studies of Mango Ginger: Mathematical Modelling of Particle Size Distribution and Energy Consumption Article Full-text available Nov 2013 Krishna Murthy ...

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Grinding Studies of Mango Ginger: Mathematical Modelling of Particle Size Distribution and Energy Consumption by Thirupathihalli Pandurangappa Krishna Murthy and Balaraman Manohar American Journal of Food Science and Technology .

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· Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models. Journal of Food Science and Technology 2015, 52 (9) , 5557-5567. DOI: 10.1007/s13197-014

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Grinding Studies of Mango Ginger: Mathematical Modelling of Particle Size Distribution and Energy Consumption by Thirupathihalli Pandurangappa Krishna Murthy and Balaraman Manohar American Journal of Food Science and Technology .

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· As aforementioned, in the previous studies of the mathematic modelling of the drying kinetics of Jatropha seeds or fruits, freshly collected seeds/fruits were used for the drying experiments. Secondly, Avhad and Marchetti drying mathematical model ( Avhad and Marchetti, 2016 ), the model recently developed by the combination of the Page model and the Henderson and Pabis model, was used.

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Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network. International Journal of Food Science & Technology 2012, 47 (6) , 1229-1236. DOI

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Murthy T. P. K., Manohar B. Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network. International Journal of Food Science and Technology. 2012; 47 (6):1229–1236. doi: 10 []

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Roy BC, Goto M, Horise T (1996) Extraction of ginger oil with supercritical carbon dioxide: experiments and modelling. Ind Eng Chem Res 35:607–612 CrossRef Google Scholar Santoyo S, Cavero S, Jaime L et al (2005) Chemical composition and antimicrobial activity of Rosmarinus officinalis L. essential oil obtained via supercritical fluid extraction.

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