Science and industry are very interested in alternative pasteurization and sterilizing methods, like the direct electrical effect. An experimental batch ohmic heating unit was built and manufactured for this study. Our goal is to design and build batch Ohmic heating equipment that ensures adequate pasteurization of whole cow’s milk while also looking into the electrical phenomena that occur throughout the process. Ohmic and conventional heating technology were used to heat cow’s milk from 15 to 72°C. The temperature increased when ohmic heating was applied with varying voltage gradients (6.08, 9.56, and 19.13 V/cm), resulting in a substantial decrease (p≤ 0.05) in the heating time for milk pasteurization. The current that flows through the sample was higher at higher voltage gradients, which led to a quicker accumulation of heat. The change in electric current during ohmic heating of the milk is only dependent on the electrical conductivity when the voltage is constant. Ohmic heating induced a significant (p≤0.05) increase in system performance coefficient (SPC) values with increasing voltage gradients, resulting in heating rates (°C/minute).
In this present paper, we introduced and defined properties of a subclass of meromorphic univalent Functions defined by multiplier transformation in the puncture unit disk ∆ * = {z ∈ ℂ: 0 < | | < 1}. we obtain some properties, like, theorem of coefficient inequality, linear combination, extreme points and convex set.Key words: coefficient inequality, linear combination, extreme points and convex set.
المضاعفة التحويالت باستخدام التكافوء احادية الميرومورفية للدوال الجزئية االصناف خواص
we defined several inclusion relationships in the punctured unit disc of two integral operators in the subclasses of -valent meromorphic functions, by the subclasses () we derived some properties like, coefficient inequality, distortion bounds,growth and distortion bounds, convex set, Partial sums, radii of starlikeness and radii convexity.
The effect of heat and microwave (MW) treatments on quality related parameters as ascorbic acid (AA), browning index (BI), reducing sugar (RS), total soluble solid percentage (TSS %), and pH of orange juice (OJ) were investigated directly after the treatments and after storage at 4 and 20 °C for 2 months. Microwave treatment induced little reduction in AA compared to heat treatment. Microwave treatment ensured the quality stability of orange juice stored for 2 months under refrigeration (4 °C) but inferior orange juice quality was detected after 2 month storage at 20 °C. Using MW exposure above 60 sec gave better studied parameters than heat treatments. However, microwave exposure for more than 60 sec. was sufficient to preserve the OJ quality. Accordingly, the use of microwave energy may be proposed as an alternative to traditional heat treatment in order to preserve the OJ quality.
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