What is the difference beween rupturing and collapsing?

Want to know about the rupturing and collapsing of cell of plant based food material during drying.

08 September 2018 6,776 2 View

Shrinkage behaviour of plant based food material during convective drying?

There are three shapes and sizes samples are used in my experiment. Why the volume ratio Vs. moisture ratio curve shows the following behavior? Is there any specific reason behind this?

05 June 2018 8,883 4 View

Moisture diffusivity for cylindrical shape plant based food material?

Would you please provide the equation of Slope for the moisture diffusivity of cylindrical shape plant based food material?

04 May 2018 4,372 1 View

Water management journal needed?

Is there anyone to suggest me some name of journal related to water management?

03 April 2018 8,095 5 View

How does shrinkage depend on size and shape of plant based food material during drying?

Want to know about nature of shrinkage dependency on size and shape of plant based food material during drying. Let, there are three sample shapes of plant based food material like slice,...

02 March 2018 2,040 5 View

Is IMPACT FACTOR justified in case of Taxonomy?

There is huge pressure of getting good impact factor on scholars now a days. On the other hand Taxonomy is a very dry subject and the concerned papers can only get citation in same group of organism.

26 February 2021 5,851 1 View

Uncertianiny in using dry or wet basis in mixing a sediment with fuel oil?

Hello I'm currently working on a topic related to studying the anaerobic biodegradation of TPH in marine sediments. In this work, sediment should be mixed with fuel oil to a concentration of 20 g...

24 February 2021 9,839 3 View

Standard curve shifting over time. How do I stabilise the ELISA?

24 February 2021 1,365 3 View

How can I selectively dry etch Ti on a polymer substrate?

24 February 2021 5,378 1 View

Is anyone working on a project focused on immigrants/newcomers working in the hospitality industry and how they have been impacted by COVID?

The on-going Covid-19 pandemic has had devastating economic effects on many industries. However, few have suffered to the same extent as full-service restaurants. Numerous studies have shown that...

24 February 2021 9,496 4 View

What is the optimum time and temperature of blanching and pre-frying potato for frozen fries?

I am helping a local home industry for developing frozen fries from their local farm. I want to know what is the optimum blanching and pre-frying temperature and time for processing. Please also...

23 February 2021 1,616 5 View

How to reduce static electricity of powder after lyophilization?

I am working on synthesizing and then purifying peptides using the SPPS system. After purification of the peptide, the peptide powder is obtained using a freeze dryer. When measuring the powder,...

22 February 2021 10,099 5 View

Plant research: Watering uniformity/consistency. How important is it?

Trying to gather insight from an unresolved discussion with a colleague here, and either the available literature surrounding this topic and/or my keywords in search of are lacking. Context:...

21 February 2021 6,389 3 View

How does a freeze dryer destruct your solid sample?

Several times I lost my sample during freeze drying. There was no solid or powder in the vial after freeze drying. I'm sure sample contained solute because i took its NMR spectrum. I covered the...

15 February 2021 6,749 2 View

Can i use the " weight moisture" ( humidite ponderale in French) of plants to describe their efficiency in using water?

Weight moisture is : water content/ dry weight , if for example it is 4 it means that this plant have for each 1gam of dry mass 4 grams of water. can i use this to interpret the plant use of...

14 February 2021 5,784 1 View