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  • 11
    Electronic Resource
    Electronic Resource
    ESTIMATION OF THE COMPONENTS OF A PENETRATION FORCE OF SOME TROPICAL FRUITS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02260.x
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  • 12
    Electronic Resource
    Electronic Resource
    COMPRESSIVE FAILURE PATTERNS OF SOME JUICY FRUITS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Compressive tests of cylindrical specimens of mangos, melons, papayas, pineapples and watermelons were performed using an Instron Universal Testing Machine. The compressive failure occurred in various patterns which were characteristic of the different types of fruits. The failure patterns themselves tended to change as ripeness progressed. The compression test was accompanied by weight losses due to liquid extraction. These losses could reach the order of 35–70% depending on the fruit and its maturity stage. For most fruits, as ripeness progressed, the shape of the force-deformation curve also changed showing smaller deformation prior to failure and the appearance of a distinct phase in which the liquid expression was probably the dominant factor. The apparent strength of the specimens, calculated on the basis of the original cross-sectional area, was a function of the specimen diameter. The latter, in the case of watermelons, could also affect the general shape of the force-deformation curve.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01162.x
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  • 13
    Electronic Resource
    Electronic Resource
    STRESS RELAXATION OF DEFORMED FRUITS AND VEGETABLES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 force relaxation curves of deformed specimens of apples, pears and potatoes were studied in compression tests. It was found that ln all three commodities two relaxation curves could cross one another even if one of them started at conditions in which both the deformation and the initial force had higher values. It was also noticed that for deformations bigger than about 5% the residual force was dependent on the rate at which the deformation had been reached. The values of the residual forces of samples deformed at a rate of 10 cm/min were smaller than the values of those samples which were deformed at 1 cm/min. These characteristics of the relaxation phenomenon could be explained by physical irreversible changes which occur during the deformation of the biological material. They could also be represented by a modified rheological model in which the number of active elements and their mode of mechanical response is a function of the deformation and its application rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01163.x
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  • 14
    Electronic Resource
    Electronic Resource
    FLOW PROPERTIES OF SOME FOOD POWDERS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02124.x
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  • 15
    Electronic Resource
    Electronic Resource
    Characterization of the Jagged Stress-strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal Analysis (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 jaggedness of the stress-strain relationship of two kinds of puffed extrudates stored under different humidity conditions was assessed by the power spectrum of the Fast Fourier Transform and the Natural Fractal dimension of normalized compression curves. Both analyses, performed with a micro-computer, provided a consistent measure of jaggedness. The apparent Fractal dimension, obtained using the Blanket algorithm, was the most convenient measure of overall ruggedness since it was expressed by a single number. The power spectrum that resulted from the Fourier transform, however, could be used to identify the length scale of structural features where fracture takes place, and its shape could be more directly related to structural features and textural properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05461.x
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  • 16
    Electronic Resource
    Electronic Resource
    “Degree of Elasticity” Determination in Solid Foods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Specimens of a variety of foods (banana, cheese, frankfurter, jelly candy, marshmallow, and potato) were subjected to four compression-decompression cycles at two prefailure deformation levels (12.5–15 and 20–25%). Total and percent recoverable work in each cycle were determined using a universal testing machine interfaced with a computer. The magnitude of recoverable work, its strain dependency and response to successive cycles were characteristic of each material. Percent recoverable work was unrelated, however, to strength (stress at failure), deformability, and stiffness. The general level of recoverable work was about 60–80% of total work in the materials commonly considered “elastic” and 20–50% in those known as “plastic.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14613.x
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  • 17
    Electronic Resource
    Electronic Resource
    Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 compressive stress-strain relationships of selected breads, English muffins and sponge cake were determined with a Universal Testing Machine and described mathematically in terms of a three-parameter empirical model. These parameters gave account of the overall mechanical resistance of the sponge, the existence of a shoulder in its stress-strain curve and the strain level at which densification of the sponge becomes the dominant deformation mechanism. They were also sensitive indicators of the changes that were observed in the stress-strain relationship as a result of successive compression and could be used to distinguish between the deformation patterns of the various products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07919.x
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  • 18
    Electronic Resource
    Electronic Resource
    An Empirical Model for the Description of Moisture Sorption Curves (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: Published sorption curves in the form of moisture vs time relationships of milk powder and rice, exposed to moist atmosphere or soaked In water, were fitted by a two parameter, nonexponential empirical model. The model enabled prediction of moisture contents after long exposure from experimental data obtained in relatively short time, i.e., well before the moisture level appeared to reach a plateau. The model implied that the moisture equilibrium was somewhat higher than that determined on the assumption that the sample reached a constant weight, but there was no conclusive evidence that this was really the case.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13565.x
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  • 19
    Electronic Resource
    Electronic Resource
    Quantitative Characterization of the Particle Size Distributions of Instant Coffee During Mechanical Attrition (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 bimodal particle size distribution of agglomerated and freeze-dried coffees during mechanical attrition by tapping is presented by a mathematical model based on a normalized size and a modified beta distribution function. Its five dimensionless parameters are the modes of the fine and coarse fractions, their two corresponding variances and the fines weight fraction. The magnitude of these parameters and their progressive change enabled quantitative assessment of the role of shattering and surface erosion in this size reduction process and comparison between the attrition patterns of different kinds of particulates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08976.x
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  • 20
    Electronic Resource
    Electronic Resource
    Hierarchy in Food Colorants Absorbtion on Selected Crystalline Powders (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: Three food colorants, namely FD&C Blue No. 1, Red No. 40, and Yellow No. 5, were absorbed on glass beads and reabsorbed on powdered citric acid, malic acid, sucrose, and sodium chloride. At water activities below 0.58, the migration pattern of the pigment from the original host to a fresh carrier, of the same or different chemical species, served as a measure of the relative surface affinity between the pigment and the host powder. The pigments showed maximum affinity to citric acid and to a somewhat lesser extent to malic acid and sucrose. Their affinity to sodium chloride was the least intensive. Small particle size increased the interparticle affinity of dry powders. At water activities higher than a critical water-activity region (between 0.33–0.58), all pigment migration practically came to a halt, probably as a result of stabilization of the pigment-carrier agglomerates by liquid bridges.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07754.x
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