References

sugar technology

PUBLICATIONS:

  1. Abdel-Rahman, E. A.  and Floeter, E. (2015) Phsico-chemical Characterization of Turbidity in Beet Sugar Solutions, Int. J. of Food Engineering,  (submitted).
  2. Abdel-Rahman, E. A. and Floeter, E. (2015) Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment, Int. J. Food Eng. 11(1): 41–49.
  3. Abdel-Rahman, E. A.; Smejkal, Q.; Schick, R.; El-Syiad, S. and Kurz, T. (2008) Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions. Journal of Food Engineering, 84 (4) 501-508. 
  4.  Abdel-Rahman, E. A.; Schick, R. and Kurz, T. (2007) Influence of dextran on sucrose crystallization. Zuckerindustrie, 132 (6), 453-460.   

CONFERANCES AND CONTRIBUTIONS:

[1] E. Abdel-Rahman, S. El-Syiad, T. Kurz, E. Flöter (2015) Sensitivity and accuracy of the common methods for the determination of dextrans of varying molecular mass. 4rd ESST Conference, Reims, France (poster).

[2] Abdel-Rahman, E. A. and Floeter, E. (2013) Physico-chemical characterization of particles cause turbidity of beet sugar solutions. 3rd ESST Conference Warsaw, Poland 5 - 8 May 2013 (Oral).

[3] Abdel-Rahman, E. A. (2009) A modified method for measurement thick juice turbidity in the sugar industries. International Chemistry Conference, Poster presentation (23-25 March 2009, Al-Madinah Al-Munawarah, Saudi Arabia).

[4] Abdel-Rahman, E. A. (2009) Investigation on thick juice and sugar qualities during beet and thick juice campaign. World Perspectives for Sugar Crops as Food and Energy Suppliers, Oral presentation (1-4 March 2009, Luxor, Egypt).

 [5] Abdel-Rahman, E. A.; Smejkal, Q.; Schick, R.; El-Syiad, S. and Kurz, T. (2007) Influence of dextran concentrations and molecular fractions on crystallization kinetics in pure sucrose solutions. World Perspectives for Sugar Beet and Cane as a Food and Energy Crop. Poster presentation (Sharm El Sheikh, Egypt March 2007).

[6] Kurz, T.; Abdel-Rahman, E. A. and Schick, R. (2007) Influence of dextran on sucrose crystallization. CITS 23rd General Assembly, Oral presentation (Warnemünde, Germany May 2007)

[7] Abdel-Rahman, E. A.; Schick, R. and Kurz, T. (2007) Einfluss von Dextran auf die Zuckerkristallisation. Frühsommertagung Technik, Pfeifer & Langen, Oral presentation (Bielefeld, Germany 31th May to 01 June 2007).

[8] Abdel-Rahman, E. A.; El-Syiad, S. and Kurz, T. (2006) Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions. 13th World Congress of Food Science and Technology ‘Food is Life’, Poster presentation, (Nantes, France, September 2006).

REPORTS AND CONSULTANTS:

  1. Untersuchung des Sachverhalts der Eintrübung des Dickssaftes in der Rüben und Dicksaftkampagne Jülich Zuckerfabrik , 2006-2008)
  2.  A modified method for measurement of thick juice turbidity in sugar beet industries (TU-Berlin, 2007)
  3. Untersuchung der Trübung im Dicksaft  (DICKSAFT kampagne April 2006) (Aarberg)
  4. Untersuchung auf die Qualität der Dicksaft im Zucker Fabrik Aarberg R.K. 02-10.12.2006  ( Rübenkampagne Dezember 2006) (Aarberg)
  5. Untersuchung der Trübung und Feststoffe in der Rüben- und Dicksaftkampagne ZF Aarberg und Frauenfeld RK
  6. Report for Aarberg Sugar Factory DURING THE Sugar beet campaign  2007
  7. Report for Aarberg Sugar Factory During  the thick juice campaign  2008 For the period 17-29 April 2008
  8. A new filtration system to increase of thick juice quality Report for Aarberg Sugar Factory During  the Sugar beet campaign  2008 For the period 15th October -9th November  2008
  9. Investigation on the raffinose FORMATION AND its effects in the beet sugar factories, Aarberg Beet campaign November 2009
  10. Illustration of calcium oxalate formation during beet sugar production. Report for Aarberg Sugar Factory During the thick juice campaign  2010 For the period 20. April-5.May 2010
  11. Investigation on enzymatic hydrolysis of plant residues and wastes as a biofuel source in the beet sugar factories, Aarberg - Beet campaign 2010
  12. Chemical characteristics of the formation of calcium oxalate crystals through the storage of sugar beet syrup, Aarberg Beet campaign 2011
  13. Chemical and Microbiological Studies on Polysaccharide complex Formation in Sugar Beet Raw Juice and the Possibility of Control during Extraction Processes, Aarberg Beet campaign 2011
  14. Nitrite content in the beet juices and molasses, Beet and DiS. Campaign 2011-2012

Food chemistry & TECHNOLOGY

PUBLICATIONS:

  1. Khalifa, A.H.; E. A. Abdel-Rahman; S.A. Mohamed and F.S. Al-Barbary (2012) Characteristics of seeds and oils of some Egyptian pumpkin cultivars. J. Food and Dairy Sci., Mansoura Univ., 3 (12): 681- 697.
  2. Al-Barbary, F.S.; A.H. Khalifa; S.A. Mohamed and E. A. Abdel-Rahman (2011) Evaluation and utilization of some Egyptian pumpkin (Cucurbita moschata) cultivars. J. Food and Dairy Sci., Mansoura Univ., 2 (10): 555- 567, 2011.
  3. Abdel-Raheam, H. E. F; Farag, M. K. A; Ragab, W. S. M; Abdel-Rahman, E. A. and Ghonaimy, G. A. (2011) Isolation and identification of amylolytic yeasts from agricultural and industrial wastes. Assiut J. of Agric. Sci., 42 (3) 55-64
  4.  Abdel-Rahman, E. A.; El-Geddawy, M. A.; El-Fishawy, F. A.; Kurz, T. and El-Rify, M. N. (2008) Isolation and physico-chemical characterization of mung bean starches. International Journal of Food Engineering, 4 (1).
  5. Abdel-Rahman, E. A.; El-Geddawy, M. A.; El-Fishawy, F. A.; Kurz, T. and El-Rify, M. N. (2007) The changes in the lipid composition of mung bean seeds as affected by processing methods. International Journal of Food Engineering, 3 (5)
  6. El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of processing on the amino acid composition and protein quality of mung bean seeds. Mansoura University Journal of Agricultural Sciences, pp. 93-102.
  7.  El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Mansoura University Journal of Agricultural Sciences, pp. 103-113.

CONFERANCES

[1] El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of processing on the amino acid composition and protein quality of mung bean seeds. First Mansora Conference of Food Science and Dairy Technology, Oral presentation (Mansoura, Egypt, October. 2000).

[2] El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. First Mansoura Conference of Food Science and Dairy Technology, Oral presentation (Mansoura, Egypt, October. 2000).

[3] Abdel-Rahman, E. A. (1997) Evaluation of Mungbean seeds for technological utilization. Workshop on Mungbean crop in Egypt. Oral presentation, (National Center for Research, Cairo, Egypt, May 1997).

Druckversion Druckversion | Sitemap
© El-Sayed Soliman