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Evaluation of Degradation Kinetic of Tomato Paste Color in Heat Processing and Modeling of These Changes by Response Surface Methodology

机译：响应面法测定热处理中番茄酱颜色降解动力学的评价

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M. Ganjeh; S. M. Jafari; S. Ghaderi;
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年度 2015
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1. Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology [J] . Mohammad Ganje, Seid Mahdi Jafari, Vahid Farzaneh, Heat and mass transfer . 2018,第12期

机译：响应面法在番茄酱热处理过程中颜色劣化的动力学建模
2. Nanofiltration treatment of tomato paste processing wastewater: process modeling and optimization using response surface methodology [J] . Alghooneh Ali, Razavi Seyed M. A., Mousavi Seyed Mahmoud Desalination and water treatment . 2016,第21期

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3. Haloacetic acids degradation by an efficient Ferrate/UV process: Byproduct analysis, kinetic study, and application of response surface methodology for modeling and optimization [J] . Hassan Aslani, Simin Nasseri, Ramin Nabizadeh, Journal of Environmental Management . 2017,第pta1期

机译：通过高效的高铁酸盐/紫外线工艺降解卤乙酸：副产物分析，动力学研究以及响应面方法在建模和优化中的应用
4. Modelisation of Oxygreen~R wheat ozonation process to improve bread dough quality and protein content: A response surface methodology study [C] . F. Violleau, M. Dubois, C. Coste, Annual Meeting of the American Association of Cereal Chemists International . 2005

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5. A STUDY ON RHEOLOGICAL PROPERTIES OF TOMATO CONCENTRATES AS AFFECTED BY CONCENTRATION METHODS, PROCESSING CONDITIONS AND PULP CONTENT (VISCOSITY, FLOW PROPERTIES, TOMATO PASTE, FOOD SUSPENSIONS). [D] . SORNSRIVICHAI, TITIMA. 1986

机译：浓缩方法，加工条件和纸浆含量（粘度，流动性，番茄酱，食品悬浮液）对番茄浓缩物流变特性的影响。
6. Application of Response Surface Methodology for Modeling of Postweld Heat Treatment Process in a Pressure Vessel Steel ASTM A516 Grade 70 [O] . Prachya Peasura 2015

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7. Kinetic study of Reactive Black 5 degradation by Fe 2+ /S 2 O 8 2− process via interactive model-based response surface methodology [O] . Jun-Ming Hong, Yu-Feng Xia, Chung-Chuan Hsueh, 2017

机译：通过基于交互式模型的响应表面方法的Fe 2+ / s 2 O 8 2-过程的活性黑5降解的动力学研究

Evaluation of Degradation Kinetic of Tomato Paste Color in Heat Processing and Modeling of These Changes by Response Surface Methodology

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