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  • 1
    Electronic Resource
    Electronic Resource
    Potential of CCDs for UV and x-ray plasma diagnostics (invited) (1985)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 56 (1985), S. 796-801 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: A program is under way to develop charge-coupled device (CCD) sensors for space-based x-ray astronomy imaging spectrometers. To date, laboratory line emission spectra have been acquired throughout the range of 277 to 8000 eV (carbon through copper Kα emission) and CCD sensitivity has been demonstrated throughout the range of 1.1 through 8000 eV. Image resolution is excellent, limited almost entirely by the 15-μm pixel size. These results are presented and specialized techniques are described which permit such low energy response, high spectral resolution, and efficient charge collection. Finally, analysis is presented of one particular CCD characteristic which currently limits UV and x-ray performance: charge diffusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1138176
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  • 2
    Electronic Resource
    Electronic Resource
    Enhanced breakdown voltages in strained InGaAs/GaAs structures (1992)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 61 (1992), S. 2042-2044 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The breakdown voltage (VBD) in a semiconductor is usually proportional to its band-gap (Eg) through the dependence of the impact ionization process on the threshold voltage (Eth). It has recently been suggested that strain can cause Eth to increase even when Eg decreases, raising the possibility of narrow band-gap materials with large VBD. By growing a range of strained InGaAs/GaAs multiple quantum well (MQW) pin diode structures and measuring VBD, we show that the presence of strained InGaAs increases VBD confirming that it has a larger Eth than GaAs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.108354
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  • 3
    Electronic Resource
    Electronic Resource
    The apparent specific heat and enthalpy of fatty tissue during cooling (1988)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 23 (1988), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: As there is a lack of data on solidifying animal fats under thermal conditions akin to those existing during commercial chilling and freezing processes, the apparent specific heats and enthalpies of pork, beef and lamb adipose tissues in the temperature range +40 to -40°C were determined dynamically during cooling at linear rates by differential scanning calorimetry. The temperature variation of specific heat and overall enthalpy change measured during cooling were found to differ from similar measurements made during subsequent heating. For the cooling rates used (0.312, 0.625 and 1.25°C/min) the rate of cooling had only a minor effect on specific heat. The freezing of tissue water showed high degrees of supercooling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00603.x
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  • 4
    Electronic Resource
    Electronic Resource
    Derivation of physical properties of muscle tissue from adiabatic pressure-induced temperature measurements (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel approach to investigating the physical properties of meat is described, involving measurement of the temperature change induced by adiabatic compression. After satisfactory tests on water, the method was used to obtain data for the thermal expansivity, density and ratio of specific heats of muscle tissue between about -24 and + 16°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00406.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of sodium chloride and sodium tripolyphosphate on the quality of UK-style grillsteaks: relationship to freezing point depression (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Grillsteaks were prepared from lean beef flaked at –4°C and subsequently mixed at nominal temperatures of either –3°C or +1°C with each combination of five sodium chloride levels (0, 0.5, 1.0, 2.0 and 4.0%) and three levels of sodium tripolyphosphate (Na5P3O10) (0, 0.25 and 0.50%).Sodium chloride was more effective than sodium tripolyphosphate in lowering the initial freezing point (ifp) of meat, as measured by differential scanning calorimetry which also showed that the freezing point depression was proportional to the solute concentration.Cooking losses generally were lower with higher levels of sodium chloride and sodium tripolyphosphate, and when the meat was mixed at +1°C. It is argued that localized salt concentrations can influence product quality, as can the relative proportions of ice and water when meat is processed below the ifp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01126.x
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  • 6
    Electronic Resource
    Electronic Resource
    Measurement of internal pressures and tensions in meat during freezing, frozen storage and thawing (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The stresses developed in the centre of cylindrical samples of beef and pork muscle were measured with a miniature pressure transducer during freezing, storage and thawing. During freezing, internal compression developed at a rate that increased as freezing progressed and most of the pressure was developed after the centre had commenced to freeze. Generally the circumferential tension in the outer surface of the muscle reached breaking point and a shallow crack formed along the length of the muscle, or the surface yielded causing a bulge. the internal stress then fell rapidly and subsequently recovered. the investigation showed that the stresses developed in meat during freezing can reach much higher values than hitherto recorded, a maximum stress of almost 60 bars being obtained in one particular sample. When the frozen muscles were stored at the temperature at which they were frozen the axial compressive stress declined exponentially, while the radial stress, after a brief period of initial decline, generally increased. When the samples were thawed in ambient air the radial and axial stress decreased initially, generally becoming tensile. This was followed by a recovery of the compressive stress which subsequently gradually declined as the temperature of the centre increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00121.x
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal conductivities of muscles, fats and bones (1966)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 1 (1966), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. The thermal conductivities of the components of meat were determined by two rapid methods. Values for muscles and fats at tempera-tures between - 19°C and ± 37°C were obtained using the probe method, and for bones at OC, 19°C and 70°C using the thermal comparator method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb02019.x
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  • 8
    Electronic Resource
    Electronic Resource
    Measurement of the heat production in beef muscle during rigor mortis (1974)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 9 (1974), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The post mortem heat production in beef at body temperature has been measured by observing the rise in temperature of the muscles M. semitendinosus and M. extensor carpi radialis when enclosed in an insulated container submerged in a water bath at 37°C. The variation with time of the muscle's radial temperature profile was measured using a multi-junction thermocouple probe and a data logger, and this enabled the heat loss to be calculated. The mean values obtained for the total heat production during rigor mortis were 6·4 kJ/kg for M. semitendinosus and 7·9 kJ/kg for M. extensor carpi radialis, these being equivalent to temperature rises of 1·8°C and 2·2°C respectively, in perfectly insulated muscles. The heat production per unit decrease in pH averaged 5·4 kJ/kg for M. semitendinosus and 6·8 kJ/kg for M. extensor carpi radialis. The rate of heat production reached a mean maximum level of 1·5 kj/kg hr, which was maintained until 4–5 hr post mortem before decreasing to zero. These results are in general conformity with calculations based on the known relations of glycogen, phosphocreatine and ATP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01758.x
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  • 9
    Electronic Resource
    Electronic Resource
    Measurement of oxygen penetration into meat using an oxygen micro-electrode (1971)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An oxygen microelectrode was applied to the measurement of the penetration of oxygen into lean meat exposed to the air. The variation of oxygen penetration with time, temperature and muscle type was investigated. Results show that penetration increases fairly linearly with time, until heavy surface contamination occurs. Fairly large variations were observed between different muscles. The results were compared with related colour and muscle-respiration data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01624.x
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  • 10
    Electronic Resource
    Electronic Resource
    Influence of the degree of hydration on the thermal expansion of muscle tissue (1988)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 23 (1988), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The variation of expansivity, α, of beef M. semitendinosus with moisture content was determined by measurement of the temperature change induced by adiabatic compression over the moisture content range 2 to 90%, at temperatures (T) of 1, 8 and 15°C. At low levels of hydration, α increased with moisture content, reached a maximum around 35% water, and thereafter decreased. The data suggested that thermal expansivity is related to water binding, and the application of a simple expansivity model based on ‘free’ water, ‘bound’ water and dry-solids, gave a value for the expansivity of ‘bound’ water at 8°C of 8.9±1.7x10-4°C-1, about seventeen times that of ‘free’ water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00565.x
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