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  • 1
    Electronic Resource
    Electronic Resource
    Technical note: Textural changes as related to colour of ripening bananas (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    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.1365-2621.1989.tb00638.x
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  • 2
    Electronic Resource
    Electronic Resource
    Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster freezing (ABF), liquid immersion freezing (LIF), and pressure-shift freezing (PSF) (100 to 200 MPa). Sample internal temperature and phase transformations were monitored at center, midway, and surface locations. ABF and LIF resulted in large irregular ice crystals, causing serious muscle structure deformation. PSF ice crystals were generally small and regular, but differed along the radial direction. Near the surface, there were many fine and regular intracellular ice crystals with well-preserved muscle tissue. From midway to the center, ice crystals were larger in size and located extracellularly. Ice crystal formation was affected by super-cooling during/after depressurization and subsequent freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06346.x
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  • 3
    Electronic Resource
    Electronic Resource
    Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi-particle Approach (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: Velocities of particles (carrot, parsnip, potato, and Nylon) of different sizes (dp/D=0.25-0.5) and shapes (spheres, cylinders and cubes) were evaluated in a transparent holding tube (L=3.8m and D=0.05m) with water and water/pectin (up to 1.2%) solutions as carrier liquids (T=20–80°C). Particles were introduced individually or in groups of 2–135, and evaluated with respect to a given type, shape, size and concentration. Results showed that, when densities of particle and liquid were different, the fastest traveling particle in a multi-particle system was the largest sphere traveling alone in the carrier liquid of highest velocity and viscosity. Conservative values of critical particle velocities were obtained by using the single particle approach.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15786.x
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  • 4
    Electronic Resource
    Electronic Resource
    An Analysis of TDT and Arrhenius Methods for Handling Process and Kinetic Data (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: Thermal process calculations generally involve first order reaction kinetics which have been commonly described by the thermal death time (TDT) method in the field of food science but would normally be evaluated by the more conventional Arrhenius approach in most other fields. The relationship between these two irreconcilable approaches is examined conceptually and mathematically in terms of temperature dependence and their use for process time predictions. The errors associated with interconversion of Ea and z were shown to be functions of both selected reference temperature and the temperature range used. Good conversions of literature data with minimum error were obtained by substituting the limits of the experimental range over which kinetic data were obtained for Tmin and Tmax in the relationship: Ea= 2.303 TminTmax/z. Although there is no perfect solution to these two conceptually different approaches to handling kinetic data and no proof as to which one is better, the approach of using the experimental temperature range limits produces good results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05983.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermophysical Properties of Apples in Relation to Freezing (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 temperature dependence of different thermo-physical properties of Golden Delicious and Granny Smith apples were studied. Regression relationships for apparent specific heat, thermal conductivity and thermal diffusivity, density changes in the unfrozen and frozen states for the two varieties of apples and the surface heat transfer coefficients associated with freezing under different conditions were discussed. The mean values of the different properties for Golden Delicious apples were (values in the parentheses are for Granny Smith apples): thermal conductivity 0.427 and 1.45 W/m2C° (0.398 and 1.22 W/n2C°); apparent specific heat, 3.69 and 1.95 kJ/kgC° (3.58 and 1.68 kJ/kgC°); and density, 845 and 788 kg/m3 (829 and 786 kg/m3), respectively, in the unfrozen and frozen states. The surface heat transfer coefficients, as determined by using Plank's equation, ranged from 12.7 W/m2C° for freezing in air to 68.4 W/m2C° for freezing in liquid nitrogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15335.x
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  • 6
    Electronic Resource
    Electronic Resource
    TEMPERATURE DISTRIBUTION IN MICROWAVE-HEATED FOOD MODELS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 15 (1992), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Temperature distribution during microwave reheating was studied with different food models: 10% starch gel in family-serving size microwavable dishes and two laboratory-formulated food products (spaghetti with meat sauce, rice and salmon with white sauce) similar to commercial sous vide products in small trays. The study revealed rather uneven temperature distribution in all test samples, with corners registering close to boiling temperatures while interior locations were still below 50C. This distribution could be normalized by prolonged full power heating with lid on or in some instances by heating at lower power levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1992.tb00969.x
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  • 7
    Electronic Resource
    Electronic Resource
    A NONDESTRUCTIVE TEST FOR DETERMINATION OF OPTIMUM MATURITY OF FRENCH (GREEN) BEANS (Phaseolus vulgaris) (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 3 (1980), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optimal maturity stage of Burpee Stringless Variety of French (green) beans was determined by a trained sensory panel using beans harvested at definite intervals of growth till over-maturity. Of the changes in ten physico-chemical characteristics studied during growth, weight to length (W/L) ratio is closely related to the sensory characteristics and can be used as a simple non-destructive test for determining the optimal maturity. The beans are very tender up to a W/L ratio of 0.4 g/cm, tender from 0.41 to 0.5 g/cm which is optimal mature stage, mature from 0.51 to 0.6 g/cm, and over-mature thereafter.The maximum force required to cut the bean by placing on its edge or flat in the triangular slot of the Warner-Bratzler shear press was 9.0 kg in tender beans and could be made use of as an instrumental method for determining the maturity. The force required to cut the beans edgewise was more than in the flat position at or before the optimal maturity and the values reversed thereafter.Changes in total solids, alcohol insoluble solids and fibrous matter contents between tender and mature ones are too sudden and large during the short transition period for being used as objective method(s) but yielded meaningful data when considered along with W/L ratio or shear force.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1980.tb00683.x
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  • 8
    Electronic Resource
    Electronic Resource
    PARTICLE MOTION AND HEAT TRANSFER IN CANS DURING END-OVER-END ROTATION: INFLUENCE OF PHYSICAL PROPERTIES AND ROTATIONAL SPEED (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 21 (1997), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of particle density and fluid viscosity on particle motion and fluid-to-particle heat transfer coefficient, hfp, was investigated experimentally, at different rotational speeds (0 to 20 rpm) during end-over-end rotation of cans. Cans filled with water or oil, and fitted with a spherical particle (diameter = 19 mm) suspended using a flexible fine-wire thermocouple were processed in a water immersion rotary retort (Stock PR-900) at 120C. Temperatures at the center of the particle and the surrounding fluid were measured during end-over-end rotation. The hfp was evaluated by matching the accumulated lethalities computed from experimental time-temperature data with those obtained by solving the governing partial differential equations of conduction heat transfer in spherical geometry with appropriate initial and boundary conditions, using a finite difference computer program. Overall heat transfer coefficient, U, was calculated from thermal energy balance. U values varied from 118 to 800 W/m2. K and hfp values varied from 34 to 825 W/m2. K depending on the operating conditions. U values increased with decreasing fluid viscosity and increasing rotational speed and the results were comparable to those reported in the literature. The hfp values were also affected in a similar fashion increasing with rotational speed and particle density and decreasing with fluid viscosity. The effect of particle density on hfp was more significant than those of fluid viscosity and rotational speed. The particle motion video taped under simulated end-over-end rotation was used to explain the variations in heat transfer between the different runs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00771.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF HIGH-PRESSURE TREATMENT OF MILK ON LIPASE AND γ-GLUTAMYL TRANSFERASE ACTIVITY (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food biochemistry 28 (2004), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High-pressure (HP) treatment (0–180 min at 300–400 MPa) was applied to milk to evaluate the pressure effects on the activities of lipoprotein lipase and γ-glutamyl transferase. Short time pressure exposure resulted in some enhancement in the activity of both enzymes, and for lipase, there was no inactivation during the entire pressure hold time (up to 100 min). With γ-glutamyl transferase, the extent of enhancement in activity was pressure level dependent, with lower pressure resulting in a greater enhancement. Furthermore, longer pressure treatment times resulted in inactivation of γ-glutamyl transferase, following a first order kinetic model. The pressure sensitivity of the inactivation parameters (k and D-values) for γ-glutamyl transferase was adequately described by the pressure death time and Arrhenius models with a zpof 543 MPa and an associated volume of activation, ΔV≠, of −3.28 × 10−8 m3/mole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.2004.02603.x
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  • 10
    Electronic Resource
    Electronic Resource
    EVALUATION OF A CHEMICAL MARKER FOR PROCESS LETHALITY MEASUREMENT AT HOC IN A CONTINUOUS FLOW HOLDING TUBE (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 20 (1996), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Meat beads containing glucose precursor of a chemical marker and alginate beads containing spores of Bacillus stearothermophilus were prepared and subjected to steam heating at HOC for selected time intervals. Marker yields were related to spore survivor data and lethality values obtained from time-temperature data to generate calibration curves. Meat balls, fabricated with meat (marker precursor) and alginate (microbial spores) beads placed at the center, were heated at 110 ± 0.5C for selected time intervals (0–55 min) in a continuous flow holding tube. During the heat treatment, the panicles were held stationary in the holding tube while the carrier fluid (0.5% CMC solution) was circulated at 2.6 gallons per min. Transient time-temperature responses of the particles were recorded at bead locations during test runs. All treated samples were analyzed for marker yield as well as spore survivors. Using the calibration curves and marker yield data under test conditions, the corresponding spore count reduction and accumulated lethalities were computed. Lethalities and spore count reductions calculated from marker yield data showed good correlations with those obtained from the experiment. The results indicate that the chemical marker has good potential to provide data on accumulated lethality and spore count reductions. Prior to extension of this approach to aseptic processing conditions, additional kinetic data on spore destruction and marker formation should be gathered at temperatures applicable to these processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1996.tb00745.x
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