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  • 1985-1989  (11)
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Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    A Kinetic Approach to Food Quality Prediction Using Full-History Time-Temperature Indicators (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 mathematical model based on the theory of chemical kinetics was derived to predict food quality change from the response of a full-history time-temperature indicator. A first-order kinetic reaction (n = 1) was used to describe both indicator response and changes in food quality. A storage investigation of mature green tomatoes showed that the quality prediction model satisfactorily predicted changes in tomato firmness induced by variable temperature storage. Tomato firmness as predicted from the response of a LifeLines model 57 time-temperature indicator was not significantly different from the observed changes (F = 1.99, p = 0.18) for 28 days of storage. The mathematical derivation was extended to develop a quality-based interpretation of the shelf life of perishable foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07863.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    A Graphical Interpretation of Time-Temperature Related Quality Changes in Frozen Food (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Frozen food quality change was presented graphically as a response parameter to the storage variables time and temperature. Computer graphics were used to portray sensory changes in frozen hamburger during storage. The resulting three-dimensional surface (a “quality-response surface”) was simplified by contour plotting and the responses of both full- and partial-history time-temperature indicators were superimposed. Examples of the resulting indicator action diagram were developed for frozen hamburger, and possible applications to frozen inventory management were discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06633.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 10 (1987), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat of sorption of moisture on foods can be estimated from sorption isotherm equations having both moisture and temperature as independent variables. Sorption thermodynamics dictate that the heat of moisture sorption should decrease with increased moisture concentration, or increased temperature of food, provided no biological, chemical or other changes occur during sorption. This fact, and the Clausius-Clapeyron equation were used to derive two analytical formulae to evaluate the reliability of moisture sorption equations in the calculation of heat of sorption. As examples, Chung and Pfost, modified Harkins and Jura, modified Henderson, and Guggenheim-Anderson-De Boer equations at specified conditions were analyzed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1987.tb00004.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    SIMULATION OF THAWING OF FOODS USING FINITE ELEMENT METHOD (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 7 (1985), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1985.tb00311.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Prediction of Freezing and Thawing Times of Foods Using a Numerical Method Based on Enthalpy Formulation (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: An explicit numerical method, involving enthalpy formulation, to predict temperature distribution in foods during freezing and thawing was developed. The accuracy of the proposed method was validated using published experimental data obtained for freezing and thawing of Tylose. The enthalpy formulation avoids the problems of strong discontinuity experienced when the apparent specific heat formulation is used in predicting temperatures for situations involving phase change. The proposed method predicts temperatures in good agreement with experimental data. The computer code can be easily programmed on a desk-top computer for use in teaching and research on predicting freezing and thawing rates in foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07770.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Application of Time-Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable Foods (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 response of full-history time-temperature indicators attached to different packages containing five perishable and semiperishable foods (tomatoes, naked and wrapped lettuce, canned fruitcake, and UHT sterilized milk) was studied. The products were stored at constant and variable temperature treatments simulating commercial storage and handling practices. Changes in specific quality attributes were periodically evaluated by means of sensory analysis, and the monitored attributes were correlated with indicator response. Statistical analysis showed significant correlations (p 〈 0.05) between the indicators studied and quality changes in tomatoes and UHT sterilized milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10196.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    A QUALITY-BASED INVENTORY ISSUE POLICY FOR PERISHABLE FOODS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 12 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Inventory issue policies that are based on elapsed storage time do not account for nonuniform deterioration within a perishable inventory stockpile. The literature on keeping quality of perishable food provides ample evidence of the direct relationship between storage temperature and quality deterioration. Because varying temperature condition may be encountered during storage and distribution of perishable foods, each item in an inventory stockpile may have a different deterioration history. The time-based first-in first-out (FIFO) and last-in first-out (LIFO) issue policies, in additional, to a quality-based issue criterion, the shortest remaining shelf-life (SRSL) issue policy were examined with a computer simulation of frozen broccoli stored in temperature varying conditions. The SRSL issue policy showed advantages over both the FIFO and LIFO policies in that items issued under the SRSL policy were of equal or higher average quality, with less quality variation at time of issue. The use of the SRSL issue policy in conjunction with full-history time-temperature indicators to predict temperature dependent changes in food quality is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00086.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    NATURAL AND APPLIED WAX COATINGS ON ORANGES (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 9 (1985), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Scanning electron microscopy was used to examine the wax coating on oranges. The natural wax platelets are irregular in shape and size, have a rough surface and increase in numbers as the orange matures. Most natural platelets can be removed by dipping the orange in a chloroform-methanol solution and rubbing the surface. Store-bought oranges have natural wax platelets 1–2 microns thick covered with a 2–5 micron layer of commercial wax. Wax applied over platelets may be ineffective if the platelets break off in handling and expose the orange's surface. Removal of natural wax platelets prior to commercial waxing allows uniform wax application and consequently better storage life. Drying with air at 2.5 m/s produced uneven wax thickness while 14 m/s air produced a complete, uniform wax layer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1985.tb00703.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    PREDICTION OF TEMPERATURE IN FROZEN FOODS EXPOSED TO SOLAR RADIATION (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 11 (1987), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Simultaneous convective and radiative boundary conditions were incorporated into a one-dimensional three time level implicit finite difference scheme in rectangular coordinates. The scheme was used to calculate temperature profiles and temperature histories in a packaged frozen food exposed to the sun. The solution was verified by thawing slabs of a standard test material (Karlsruhe test substance) and orange juice in different environments. Procedures were developed to measure the temperature distribution and to estimate the radiation properties of the package surface. The maximum thickness of the slabs was 38 mm. The agreement between experimental and predicted food surface and center temperature profiles was determined by corresponding R2 values ranging from 0.872 to 0.998. The computer program was also used to predict temperature profiles in a 100 × 92 × 92-cm pallet of frozen food exposed to different environmental conditions. Conditions were cimulated by varying initial product temperature, product thermal properties, air resistance between the product and the package, external heat transfer coefficient, ambient temperature, and radiation surface properties of the carton.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1987.tb00042.x
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    RESPONSE CHARACTERISTICS OF FULL-HISTORY TIME-TEMPERATURE INDICATORS SUITABLE FOR PERISHABLE FOOD HANDLING (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 12 (1988), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Time-temperature indicators manufactured by LifeLines Technologies (models 21, 34, and 57) and l-POINT Biotechnologies (models 2140, 2180, and 2220) were stored at 0°, 5°, 10°, 15°, 20°, 25°, and 37°C. The response of the LifeLines model 57 and l-POINT model 2180 indicators were compared to the manufacturers data and found to be in good agreement. Indicator responses were documented for the constant temperature exposures, and modeled with a first-order kinetic equation. The effect of temperature on indicator response was described according to the Arrhenius relationship, and the activation energies for the LifeLines indicators were found to range from 17.8 to 21.3 kcal/g-mole, and from 14.0 to 14.3 kcal/g-mole for the I-POINT indicators.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1988.tb00080.x
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