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https://doi.org/10.5562/cca1785

Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation

Anca Dumuta ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania
Liviu Giurgiulescu ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania
Leonard Mihaly-Cozmuta ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania
Zorica Vosgan ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania

Puni tekst: engleski, pdf (3 MB) str. 429-433 preuzimanja: 4.715* citiraj
APA 6th Edition
Dumuta, A., Giurgiulescu, L., Mihaly-Cozmuta, L. i Vosgan, Z. (2011). Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation. Croatica Chemica Acta, 84 (3), 429-433. https://doi.org/10.5562/cca1785
MLA 8th Edition
Dumuta, Anca, et al. "Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation." Croatica Chemica Acta, vol. 84, br. 3, 2011, str. 429-433. https://doi.org/10.5562/cca1785. Citirano 02.03.2021.
Chicago 17th Edition
Dumuta, Anca, Liviu Giurgiulescu, Leonard Mihaly-Cozmuta i Zorica Vosgan. "Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation." Croatica Chemica Acta 84, br. 3 (2011): 429-433. https://doi.org/10.5562/cca1785
Harvard
Dumuta, A., et al. (2011). 'Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation', Croatica Chemica Acta, 84(3), str. 429-433. https://doi.org/10.5562/cca1785
Vancouver
Dumuta A, Giurgiulescu L, Mihaly-Cozmuta L, Vosgan Z. Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation. Croatica Chemica Acta [Internet]. 2011 [pristupljeno 02.03.2021.];84(3):429-433. https://doi.org/10.5562/cca1785
IEEE
A. Dumuta, L. Giurgiulescu, L. Mihaly-Cozmuta i Z. Vosgan, "Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation", Croatica Chemica Acta, vol.84, br. 3, str. 429-433, 2011. [Online]. https://doi.org/10.5562/cca1785

Sažetak
The purpose of this paper was to see what effects microwaves have on the physical-chemical
composition of the raw milk. The results showed that the averages of fat, protein, dry substance and lactose
concentrations decreased during the microwave exposure while the density averages increased. This
variation was characterized by the critical time moment of 31.71 s, corresponding to the moment when a
milk sample exposed to the microwaves action undergoes the first more significant alteration of its physical-
chemical composition. (doi: 10.5562/cca1785)

Ključne riječi
milk; microwaves; Lactoscope FTIR; physical-chemical features; critical point

Hrčak ID: 74809

URI
https://hrcak.srce.hr/74809

Posjeta: 5.035 *