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Article: Research results from Kasetsart University update knowledge of food science.(Report)
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to recent research from Bangkok, Thailand, "In the design of food freezing process, food property parameters, initial freezing temperature (T-Fi), and frozen water fraction (X-I) are required. The predictive approaches of these 2 parameters have been developed based on mass fractions and molecular weights of specific food components such as proteins, carbohydrates, minerals, and acids/bases."
"In this study, the molecular weights of the key mineral and acid/base components were successfully represented using average molecular weights (M) and 4 T-Fi and X-I calculation approaches were proposed. Based on an analysis of 212 food products, the absolute ...
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