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https://www.selleckchem.com/products/tg003.html Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 °C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 °C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 °C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.Fuels have important effects on the quality parameters of engines such as noise pollution and vibration. Diesel fuel are used in wide range of applications especially in compression ignition engines. The objective of the present research is evaluation of the noise emitted from a single-cylinder diesel engine using magnetized biodiesel-diesel fuel blends. In general, samples were provided with different percentages of the biodiesel-diesel blends as diesel (100, 95, 90, and 80%) and biodiesel (0, 5, 10, and 20%) by applying magnetic field (0, 5300 and 7000 G) to fuel line known as DxByMz. The measurements were done on a power tiller engine at a 10 cm distance from driver ear with three replications. The statistical approach in time domain and signal processing in frequency domain were app

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