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  • 2000-2004
  • 1980-1984  (3)
  • 1982  (3)
Materialart
Erscheinungszeitraum
  • 2000-2004
  • 1980-1984  (3)
Jahr
  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Fermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A modified filter funnel apparatus was used to determine mass flow velocities for extraction of uncooked glanded cottonseed flakes, and the results were compared with a continuous pilot-plant-scale extractor. A mass velocity of 2,000 lb/hr/ft2 or higher (considered adequate for oilseed extraction) was obtained in all cases. Both the initial meat moisture before flaking and the flake moisture during extraction were found to affect the mass velocity. A meat moisture before flaking of less than 9% decreased the mass velocity, probably as a result of increased fines and thus smaller flake size. A high flake moisture (about 9%) during heated-hexane extraction caused a decrease in mass velocity compared to that of lower-moisture flakes. The correlation of filter-funnel mass velocity data to a continuous pilot-plant extractor confirmed that uncooked flakes can be satisfactorily extracted to yield low residual lipids by using a low solvent-to-flake ratio and ambient-temperature hexane solvent.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Weinheim : Wiley-Blackwell
    Materialwissenschaft und Werkstofftechnik 13 (1982), S. 221-227 
    ISSN: 0933-5137
    Schlagwort(e): Chemistry ; Polymer and Materials Science
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Maschinenbau
    Zusätzliches Material: 14 Ill.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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