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  • 1995-1999  (6)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Magnetic Resonance Imaging (MRI) was used to obtain 2-dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a δT (Tsurface - Tcenter) of up to 22±0.4°C 45s after exiting the heat exchanger with the δ (Toutlet - Tinlet) of the carrier fluid in the heat exchanger at 30 to 45°C. No AT was measured between the center and the surface of particles 〈2.05 cm3 pumped at 〈22.7 L/min. The average fluid to particle convective heat transfer coefficient (hfp) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and 〉3000 W/m2°C for the large (6.9 cm3 cubes) and smaller particles respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15731.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    MICROFLORA CHANGES IN MISTED AND NONMISTED BROCCOLI AT REFRIGERATED STORAGE TEMPERATURES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Plate counts of three groups of microorganisms [aerobic plate count (APC), coliforms (C), and yeast and mold (Y/M)] were determined in misted (M), nonmisted in the same cold room (SNM), and nonmisted in a different cold room (DNM) broccoli stored at 4 ± 1C for five days. Relative humidity of the cold rooms, moisture content of the broccoli, and microbial quality of the misting water were also determined. Two-way ANOVA indicated significant differences (p ≤ 0.05) between M, SNM and DNM treatments. Misting was found to minimize the increase in plate counts of the three microorganism groups monitored. Higher relative humidity in the misted samples compared with the nonmisted samples, the washing effect of the misting water and possible residual chlorine effects due to the use of chlorinated tap water may explain the reduced viable counts observed in the misted samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00381.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: A two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 set acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06228.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Physical Aging of Maltose Glasses (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Physical aging is the alteration in the physical properties of a glass, as a function of time, at temperatures below its glass transition temperature (Tg). The physical aging of maltose glasses, prepared from maltose monohydrate sugar, was studied using differential scanning calorimetry (DSC). The maltose was aged at 30°C for times ranging from 5 min to ∼ 10 days. The Tg and change in heat capacity of the unaged and aged maltose glasses were measured. The change in enthalpy relaxation with aging time was determined by integrating the difference between the aged and the unaged DSC thermograms. The enthalpic relaxation data were adequately described by the Williams-Watts equation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10892.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Aqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06245.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Low sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p 〈 0.01), and added NaCl* thickener (p 〈 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10939.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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