p. 1−16
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12%) was recorded for Golab-e-Kohanz; highest pH (<4) and TA values (>40%) for Mashad. Assali and Golab-e-Kohanz had the highest flavor index (TSS/TA>60%) at the end of cold storage for the first harvest. Koli-e-Mahallat, Assali, Golab-e-Isfahan and Golab-e-Kohanz had the highest values for the second harvest.]]>
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0.95). The best results were obtained using the Page model with R2 = 0.99. The results of grinding the pits indicted that the average diameter of the ground particles decreased as soaking time and temperature of the water increased. A logarithmic model was defined to express the diameter of the particles as a function of grinding time. The presented model fit well with the experimental data (R2>0.98).]]>
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