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  • 1980-1984  (4)
  • 1920-1924
  • 1981  (4)
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  • 1980-1984  (4)
  • 1920-1924
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  • 1
    Electronic Resource
    Electronic Resource
    Moisture Migration in Frozen, Raw Breaded Shrimp during Nine Months Storage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The extent of moisture migration from the flesh of frozen, raw breaded shrimp was studied for 9 months. The experiments were designed to monitor the effects of moisture migration on the total net weights and the total “percent shrimp material.” The breaded shrimp were (1) blast frozen-stored in the retail freezer (−16°F, −26.6°C), (2) blast frozen-stored in the warehouse freezer (−12±F°2°, −24.4°C), (3) individually quick frozen (IQF)-stored in the retail freezer (−16°F, −26°C), and (4) individually quick frozen stored in the warehouse freezer (−12°F±2°, −24.4°C). As storage time increased the percent breading increased for all treatments. The percent shrimp, the gross weights, the net weights, and the percent moisture decreased as storage time increased. The rate of moisture migration was retarded in the breaded shrimp (i.e. IQF and blast frozen) stored in the warehouse freezer, when compared to the rate of moisture migration in the breaded shrimp (i.e. IQF and blast frozen) stored in the retail freezer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04225.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Residual Amounts of Proteinaceous Additives in Table Wine (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Radioactive acetic anhydride was used to label casein, isinglass, egg white, and a pectic enzyme complex. The pectic enzyme was added to three different grape juices which were fermented, bentonite fined and filtered in an approximation of industrial practice. Three wines were fined using isinglass or egg white (red wines) or casein (white wines) applied at three rates each, and finished as above. Residual amounts of each additive were determined by scintillation counting of samples taken at each step. All of the pectic enzyme remained in the finished wines. Residual fining agents decreased with the application rate to levels showing much variation in the red wines and less in the whites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15323.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    A room-temperature phase transition in maximum microcline. Absorption in the far infrared (10–200 cm−1) in the temperature range 110–300 K (1981)
    Springer
    Physics and chemistry of minerals 7 (1981), S. 31-34 
    Details
    ISSN: 1432-2021
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: Abstract The far infrared powder absorption spectra (10–200 cm−1) for a maximum microcline sample (obtained by ion-exchange from Amelia albite) and for a natural maximum microcline were measured at steps of 10 K on lowering and raising the temperature between 300 and 110 K. Of the absorption bands at 97.5, 113.5, 137.5, 148, and 157 cm−1 occurring at room temperature, those at 157 and eventually 148 cm−1 showed evidence of a phase transition and only that at 157 cm−1 showed hysteresis. The transition occurs at 245±5 K on lowering the temperature and the low-temperature form can be superheated to 300 K in the case of the ion-exchange sample. Oriented thin sections parallel to (001) and (010) were also measured to 110 K as a function of the direction of the electric vector E, but could not be unambiguously interpreted. Though the effect is very slight it is tentatively proposed that the phase transition (already characterized by calorimetry and lattice parameters) involves changes in K-O and T-O-T bonds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00308198
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Molecular motion of small molecules in cellulose gels studied by NMR (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 26 (1981), S. 3385-3393 
    Details
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Measurements of relaxation times, T1 and T2, and self-diffusion coefficients, D, for small molecules, viz., H2O, dioxane and t-butanol, in the gel system cellulose/H2O are reported and compared with those for H2O in a polyacrylamide gel of the same polymer content. The temperature dependence of T1 and D can for all the penetrants be represented by Arrhenius type relations which merely are parallel shifts by the same amount, towards smaller values, of those obtained without polymer. The T2 values for H2O in both gels pass through a shallow minimum over the considered temperature interval (14°-44°C). Furthermore, relaxation times T1 of D2O in the gel system cellulose/D2O are reported; in a plot of ln T1 vs. 1/T, a plateau region is observed at higher temperatures.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1981.070261018
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    Paper (German National Licenses)
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