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  • 1
    Electronic Resource
    Electronic Resource
    DIELECTRIC PROPERTIES of STARCH SOLUTIONS AS INFLUENCED BY TEMPERATURE, CONCENTRATION, FREQUENCY and SALT (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 26 (2003), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dielectric properties of starch solutions (1 to 4% w/w) were evaluated at temperatures ranging from 20 to 80C at 10, 20 and 30 MHz. the effect of added salt (0.2 and 0.5% w/w) was investigated in relation to changes in trends exhibited by the relative permittivity, loss factor and penetration depth. the relative permittivity ranged from 46 to 308 and 65 to 92 for solutions with and without salt, respectively. the corresponding loss factor ranged 266 to 4133 and 9 to 266, respectively. Temperature, frequency, concentration and their interactions had different levels of significance on the dielectric properties of starch solutions. Salt enhanced the relative permittivity, and its effect conformed to the anomalous dispersion phenomenon. the loss factor increased with increasing temperature and salt content, and penetration depths associated with salt-enriched samples were low compared to samples without salt. Generally, the effects of temperature, frequency, concentration and salt on the dielectric properties of starch solutions were attributed to the complex interaction between conductivity, density, moisture content, loss angle and starch rheological properties. Excellent correlations were developed that could be used for estimating the dielectric properties of starch solutions with and without salt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2003.tb00591.x
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  • 2
    Electronic Resource
    Electronic Resource
    RADIO FREQUENCY (RF) HEATING OF STARCH SOLUTIONS UNDER CONTINUOUS FLOW CONDITIONS: EFFECT OF SYSTEM AND PRODUCT PARAMETERS ON TEMPERATURE CHANGE ACROSS THE APPLICATOR TUBE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 25 (2002), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were conducted to evaluate the effect of system and product parameters on the temperature change (ΔT) across a 1.5 kW radio frequency heater operating at 27.12 MHz. Starch solutions (1 to 4% w/w) were used at three different flow rates (0.35, 0.5 and 1 L/min) and four power levels (672, 912, 1152 and 1392 W). The average heating rate of starch solutions varied from 6 to 19C/min depending on flow rate, concentration and power level. The corresponding residence time varied from 1.5 to 4.3 min. Central composite designs involving power (830 to 1234 W) and starch concentration (1 to 4% w/w) at 0.5 L/min were used to study the effects of salt, pH and sugar. As expected fluid flow rate, power level and salt concentration had significant impact (P ± 0.05) on temperature change (ΔT) across the applicator tube. Although the interaction effect of salt and concentration influenced ΔT (P 〈 0.05), observed trends were not clear cut. Sugar and pH had no significant (P 〉0.05) influence on ΔT due probably to their relatively lower conductivities. However, the interaction effect of sugar and starch concentration affected ΔT. Correlations were developed for estimating ΔT across the tube as a function of power level, concentration, pH, added salt and sugar. Finally, dimensionless correlations involving the generalized Reynolds, Prandtl, Grashof numbers, dimensionless power and loss-factor ratios were developed for estimating the temperature ratio (U) across the RF applicator.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2002.tb00563.x
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  • 3
    Electronic Resource
    Electronic Resource
    An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 residence time distribution (RTD) was investigated using ultrasound during continuous ohmic heating of 1) starch solution and 2) carrot particles/starch solution mixtures. For liquid experiments, a copper pigment was used as a tracer. Ultrasonic sensors were placed at the end of the tube to measure changes in sound attenuation. The copper concentration was determined in samples taken at time intervals. For particulate foods, one kilogram of carrot/solution mixtures was introduced. Results of the ultrasonic method were compared to carrots weights in collected samples. Variations of sound attenuation illustrated well the RTD of solutions and carrot particles. Results of the ultrasonic method agreed with the pigment method for liquid and the gravimetric method for particulate foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10262.x
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  • 4
    Electronic Resource
    Electronic Resource
    Ohmic Cooking of Processed Meats and its Effects on Product Quality (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: : A basic bologna emulsion (lean and fatty pork meat, sodium chloride, sodium erythorbate, and sodium nitrite) was cooked in 1-kg portions, either in a smokehouse (180-min cycle; to 70 °C at core) or by ohmic heating (64 to 103 V; 3.9 °C/min to 10.3 °C/min; to 70 °C to 80 °C), and the finished products were compared for color, texture, pH, drip, Eh, and rancidity. Heating rates, final temperatures, and a 20-min holding time had little influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to smokehouse products except for texture, which was significantly softer (P 〉 0.05) in ohmic products but could be hardened by use of binders.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15512.x
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  • 5
    Electronic Resource
    Electronic Resource
    High-Pressure Destruction Kinetics of E. coli(29055) in Apple Juice (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: High-pressure (HP) destruction of Escherichia coli (29055) in apple juice was evaluated (150 to 400 MPa; 0 to 80 min at 25 °C) based on a dual destruction behavior consisting of pressure pulse and pressure hold (first order rate) effects. Enumeration was carried out in brain-heart infusion agar (BHIA) and violet-red bile agar (VRBA) to differentiate between surviving cells with and without injury. A pressure pulse at 400 MPa destroyed the entire population (108 CFU/mL) of E. coli. During pressure-hold, D values (decimal reduction time) of E. coli decreased with an increase in pressure, and D values from BHIA (survivors including injured cells) were higher than from VRBA (survivors excluding injured cells). Thus, an increasing number of cells were initially injured than killed with HP treatment until finally killed. Pressure dependency of D was described by z-value model with associated zp values (pressure range to result in a decimal change in D values) of 126 and 140 MPa on BHIA and VRBA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12323.x
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  • 6
    Electronic Resource
    Electronic Resource
    CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE-TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 8 (1997), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Activities of four endogenous enzymes (cathepsin C, collagenase, chymotrypsin- and trypsin-like enzymes), as well as firmness/strength and elasticity of pressurized fish tissues were monitored over 3 weeks of storage (4–7C). Results indicate that pressurization of fish muscle at 1,000 atm increased firmness whereas pressurization at 2,000 atm or 3,000 atm caused an opposite effect. Changes in tissue elasticity also showed similar trends with correlation between firmness and elasticity. During storage, pressure-inactivated enzymes were reactivated to various extents depending on level of pressurization. Scanning electron microscopy of the tissues revealed some morphological changes with pressurization. At 1,000 atm, there were no significant changes in the myofibers while pressurization at 2,000 atm and 3,000 atm resulted in breakdown of myofibers and connective tissue networks. The results indicate that pressurization may be used to enhance and maintain fresh seafood texture during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00375.x
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  • 7
    Electronic Resource
    Electronic Resource
    HEATING BEHAVIOR AND QUALITY FACTOR RETENTION IN A CANNED MODEL FOOD AS INFLUENCED BY THERMAL PROCESSING IN A ROTARY RETORT (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 16 (1993), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat penetration data were obtained for a canned model food (gelatinized starch) during processing in a rotary retort under various conditions (retort temperature, 110–130C; rotation speed, 10–20 rpm, can headspace 6.4–12.8 mm and starch concentration, 3–4%) to establish thermal processes with an equivalent lethality (F0 value) of 10 min. Apparent viscosity and Hunter L, a and b values were experimentally evaluated both before and after each run. The percentage of selected quality factors (nutrients, color) retained at each processing condition was estimated using the heat penetration data and documented kinetic parameters for each quality factor. The study indicated that the heating behavior was influenced (p 〈 0.05) by all factors except can headspace. Higher temperatures and higher rotation speeds favored better retention of quality factors and reduction in process times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1993.tb00113.x
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  • 8
    Electronic Resource
    Electronic Resource
    A NEURAL NETWORK APPROACH FOR THERMAL PROCESSING APPLICATIONS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of a neural network approach in thermal processing applications is presented. A four layer neural network with 3 inputs and 3 outputs was trained using a back-propagation algorithm. A finite difference computer program was used to predict nodal temperature responses of conduction heating model foods under thermal processing conditions. Equivalent lethality processes were obtained for a range of input variables (can size, food thermal diffusivity and kinetic parameters of quality factors) for sterilization temperatures between 110 and 134C (at 2C intervals). the computed optimum conditions and their associated quality changes were used as input variables for training and evaluation of the neural network. the trained network was found to predict optimal sterilization temperatures with an accuracy of ± 0.5C and other responses with less than 5% associated errors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00295.x
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  • 9
    Electronic Resource
    Electronic Resource
    HEAT TRANSFER RATES IN A CANNED FOOD MODEL AS INFLUENCED BY PROCESSING IN an END-OVER-END ROTARY STEAM/AIR RETORT (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 17 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of various factors on the heat transfer rates of a canned food model (gelatinized starch) were evaluated during thermal processing in an agitating retort. Process variables were retort temperature (110–130C), rotation speed (10–20 rpm), can headspace (6.4–12.8 mm) and starch concentration (3–4%). Thermal process parameters (heating rate index, fh, and heating lag factor, jch) and the resulting process lethality, Fo and cook value, Co were obtained from time-temperature data obtained during processing for three consecutive runs. Rheological properties and color were experimentally evaluated both before and after each run. Overall heat transfer coefficient (Uo) was calculated from the heating rate index using a lumped capacity approach. the study indicated that fh, jch, Fo and Co were influenced (P〈0.05) by all process variables except can headspace. Uo was related to retort temperature, rotation speed and initial apparent viscosity. the best dimensionless correlation for Uo was Nusselt number (logarithmic scale) versus specific apparent viscosity and Froude number (R2= 0.65).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00731.x
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  • 10
    Electronic Resource
    Electronic Resource
    Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influenced by added pectin and strawberry concentrate
    Amsterdam : Elsevier
    Journal of Food Engineering 21 (1994), S. 385-393 
    Details
    ISSN: 0260-8774
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0260-8774(94)90081-7
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