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  • 2005-2009  (2)
  • 1990-1994  (3)
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  • 1
    Electronic Resource
    Electronic Resource
    INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The textural properties of thawed samples of cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties were evaluated using an Instron Universal Testing Instrument (Model 1122). In general, the parboiling treatments resulted in a significant increase of hardness but a significant decrease in stickiness of both long and short grain cooked rice when freezing conditions were pooled. Freezing increased hardness and decreased stickiness of long grain cooked parboiled rice significantly regardless of parboiling conditions, however, it did not decrease the stickiness of short grain cooked parboiled rice significantly. The long grain rice was harder and less sticky than the short grain rice when cooked regardless of treatments used. Hardness was negatively correlated with stickiness indexes (r =−0.819, P 〈 0.001).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00081.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. I. A DESCRIPTIVE METHOD to SEGREGATE EFFECTS of PROCESS TREATMENTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Criteria for assessing the effect of processing treatments on the texture of processed foods were developed. Five parameters were defined, relating the hardening or softening of a food material and allowing for the comparison between different processing procedures. In order to determine the usefulness of this method, the parameters were applied to experimental data reported in literature for thermal processing of fruits and vegetables. Three parameters were defined for identifying the effect of a given preprocessing treatment on the raw material texture, the effect of the preprocessing treatment on the sensitivity of the vegetable tissue to the thermal processing and the overall effect. the two remaining parameters were used to describe additional information regarding the process kinetics, that is, to assess the effect of time and temperature on the rate of softening/hardening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00270.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of different preprocessing treatments on the softening of vegetable tissues during acidification of turnips at different temperatures was studied. Texture was characterized by the maximum load force in a puncture test. the different preprocessing treatments considered were blanching alone and coupled with vacuum infusion, freezing/thawing and calcium chloride addition. Samples were acidified at different constant temperatures: 20, 50, 70 and 90C. Results were obtained by comparing the softening occurring for all samples and for non-preprocessed turnips. It was found that for low temperature processing the final result was mainly due to the effect of the preprocessing itself on the turnip texture while for high temperature processing the effect of the preprocessing on the tissues sensitivity to the processing was more important. Blanching alone caused greater softening when processing at 70C but lead to a firmer product when coupled with calcium chloride addition or vacuum infusion for processing at 70 and 90C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00271.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Tylose gel (the Karlsruhe test substance) is a meat analog commonly used for studying heat transfer during freezing and thawing operations. It has thermal properties similar to lean beef, which are well defined in literature; however, moisture diffusivities for Tylose gel are not available in the literature. In this article, the mass transfer properties of Tylose were investigated. This included determining a moisture isotherm for Tylose and measuring effective moisture diffusivity as a function of temperature using 2 different methods: a drying method and a concentration-distance method. The moisture isotherm was fit best using the Guggenheim-Anderson-de Boer (GAB) equation. The resulting moisture diffusivities were fit to an Arrhenius model for temperature dependence from 2.5 °C to 12 °C. The moisture diffusivities measured for Tylose ranged from 4.00 × 10-11 to 9.75 × 10-11 m2/ s, depending on temperature. The drying method resulted in moisture diffusivities that were found to have higher dependence on temperature than when the concentration-distance method was used. The concentration-distance method gave much more variation among measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09973.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    QUALITY OF MEAT PRODUCTS DURING REFRIGERATED AND ULTRA-CHILLED STORAGE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 28 (2005), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Standard domestic refrigerators store food between 1 and 5C (33.8–41F). A manufacturer recently developed a refrigerator capable of storing food in the “ultra-chilled region” (−3 to −7C) and claimed that storage of fresh meat in this region better maintains quality. To understand quality in terms of chemical reaction rates, microbial growth and texture and flavor changes, three common consumer meat products – steak, ground beef patty and salmon – were stored for a selected period of time, as determined by microbial testing, in five refrigerator models with different environmental conditions (constant temperature and temperature fluctuation). At the end of the storage period, consumer panelists assessed the quality of the cooked samples by ranking them according to preference. In addition, instruments were used to measure the color and shear cutting force (for steak only) of each sample. Results from the consumer Ranking R-Index Test indicate that panelists preferred samples stored under or near ultra-chilled conditions rather than samples stored under standard refrigerated conditions. The ultra-chilled samples not only had higher panelist rankings and more favorable comments, but also had lower microbial aerobic plate counts. The instrument readings, however, highly varied and did not correlate well with sensory data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00003.x
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    Paper (German National Licenses)
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