Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing PROPERTIES, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional PROPERTIES. This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The effects of effervescent agent contents (0, 20, 40, 50, 60 %) (citric acid, tartaric acid and sodium bicarbonate) on PHYSICAL and sensory PROPERTIES of fermented milk tablets were evaluated. PHYSICAL PROPERTIES, including weight and diameter of the tablet containing different percentages of effervescent agent (i.e.0-60 %) did not differ significantly (P≤0.05). Increasing the level of the effervescent agent (i.e.0-60%) led to hardness reduction, as well as the friability value and dissolution time of this tablet in water. Regarding the sensory PROPERTIES of the fermented milky drink produced by tablets, the appearance, mouth feel and flavor acceptability of fermented milk tablets containing 40 % effervescent agent had the highest significant score (P≤0.05).

In this paper, the thermal PROPERTIES including molar heat capacity, CP, thermal conductivity, λ, and thermal diffusivity, αD, of the pure PHYSICAL solvents sulfolane (SFL), N,N-dimethylformamide (DMF), dimethylsulfoxide (DMSO), ethylene glycol (ETG), choloroform (CCL3H), acetonitrile (CH3CN), and pure chemical solvents monoethanolamine (MEA), diethanolamine (DEA), triethanolamine (TEA), methyldiethanolamine (MDEA), 2-amino-2-methyl-1-propanol (AMP) which all are extensively used in natural gas refinery processes were measured at temperatures ranging from (303.15 to 353.15) K and atmospheric pressure. All experimental measurements were carried out by using a PSL Systemtechnik instrument in which transient hot-wire method was employed to measure transport PROPERTIES, λ and αD. All obtained data were correlated by using empirical linear temperature function with a very good correlation coefficient, better than R2=0.99. Among the solvents tested in this paper, except for TEA, the thermal diffusivity decreased by increasing temperature and also except for TEA and ETG, thermal conductivity decreased with temperature.

PHYSICAL PROPERTIES of four common Iranian varieties of canola seeds (Hyola, Okapi, Orient and SLM) were evaluated as a function of their moisture contents. The average seed length and thousand seed mass varied linearly from 1.925 to 2.262 mm and from 3.06 to 4.84 g, respectively. The average diameter, geometric mean diameter, and sphericity varied non-linearly from 1.475 to 1.911 mm, 1.625 to 2.02 mm and from 0.82 to 0.93, respectively in a moisture content range of 5.27 to 23.69% wet basis (w.b.). Among the varieties, Hyola had the highest values for length, diameter, geometric mean diameter, sphericity and thousand seed mass at all moisture levels. Maximum and minimum values of bulk density were obtained for SLM (738.8 kg m-3) and Hyola (666.06 kg m-3). The filling and emptying angles of repose ranges were determined as 25.37-28.54o and 25.48-28.68o, respectively. At all moisture content levels, the static coefficient of friction was the greatest against rubber (0.372-0.460), followed by plywood (0.358–0.449), galvanized iron sheet (0.301–0.419) while fiberglass sheet (0.260-0.414) while the least for glass sheet (0.253–0.392). Among the four canola varieties, Orient and SLM showed respectively the least and the greatest static coefficients of friction at all moisture levels studied.