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Antioxidant Activity of Crude Polyphenol Extract from Microwave Roasted Cocoa Bean Vol 17, No 3, 2006
(Bogor Agricultural University (IPB), 2006)
Microwave heating is faster than the conventional way, therefore it is interesting to apply this technology for cocoa roasting. This research aimed to analyze the effect of microwave roasting of ground cocoa nib on the ...
Formula and Compression Forces Optimization on the Characteristic of
(Bogor Agricultural University (IPB), 2006)
The aims of this research were to determine the influences of formula and compression forces on characteristic of effervescent tablet of fruits cereal. Variation of six formulas and five types of compression forces were ...
Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food Vol 17, No 1, 2006
(Bogor Agricultural University (IPB), 2006)
Simultaneous heat and mass (moisture and oil) transfer process that occured during the frying process is modeled mathematically using the basic principal heat and mass transfer processes. Heat transfer within material was ...