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  • 1
    Electronic Resource
    Electronic Resource
    DETERMINATION of HEAT TRANSFER COEFFICIENTS DURING DRYING of FOODSTUFFS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 18 (1995), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat transfer coefficients during drying of foods were evaluated from drying data and heat and mass balances. Experimental drying curves for slices and cylinders of potato, apple and carrot were obtained in a laboratory dryer under different drying conditions. the specific heat of the foodstuffs was measured as a function of water content and modelled through a linear relationship. Experimental heat transfer coefficients were correlated by the dimensionless expression NuD= 0.249 ReD0.64 and compared with predictions of different equations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1995.tb00353.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature (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: Effect of concentration and temperature on thermophysical properties of clarified apple juice was studied. Density, viscosity, specific heat, and thermal conductivity were measured at different conditions, ranging from 20 to 90oC and 12 to 70oBrix. Experimental data were related to the corresponding properties of water and compared with the behavior of sugar solutions. The results obtained were used to derive mathematical models and correlations for predicting these properties as a function of both concentration and temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04677.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    A New Water Sorption Equilibrium Expression for Solid Foods based on Thermodynamic Considerations (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: Solution thermodynamics was used to derive a new semitheoretical expression to represent sorptional equilibrium in food products having both temperature and water content as independent variables. A number of correlations have been studied and compared with the proposed equation using different requirements, necessary for their application in mathematical modeling and engineering calculations. These criteria were their capabilities to fit the experimental data, to evaluate the derivatives and the heat of sorption, and to predict the behavior at high moistures. On this basis, it was concluded that the present expression provided an accurate description of the sorptional behavior for many food systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04693.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Concentration and Pressure on the Boiling Point Rise of Apple Juice and Related Sugar Solutions (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 experimental procedure is proposed for the measurement of the boiling point of clarified fruit juices, minimizing hydrolysis of sucrose. Boiling point rises of glucose, fructose, and sucrose solutions and clarified apple juice were determined at different pressures and concentrations, ranging from 72 to 700 mbar and 17 to 72 °Brix, respectively. Experimental results indicated that both concentration and pressure significantly affect boiling point elevation. Applicability of theoretical and empirical expressions to represent the experimental behavior was analyzed. Sugar solutions behaved ideally up to approximately 35%. A method was proposed to predict boiling point rise of apple juice from experimental data for the basic sugar components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08973.x
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    Paper (German National Licenses)
    Fulltext
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