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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Biotechnology progress 10 (1994), S. 220-224 
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl-casein and αsl-I-casein hydrolysis. This process may affect the susceptibility of αsl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10-2day-1 (control cheeses, central zone), 8.48 10-2 day-1 (control cheeses, external zone), 4.52 10-2 day-1 (frozen cheeses, central zone), and 11.43 10-2 day-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: First-order kinetics with respect to the αs1-casein concentration was used to study casein degradation during low-fat Fynbo cheese ripening. Effects of partial NaCl replacement by KCI during cheese salting were studied by statistical treatment of the casein degradation results. Four zones from cheeses at 1, 5, 10, 20, and 30 ripening days were analyzed by a polyacrylamide gel electrophoresis method. Similar kinetic parameters were obtained for a cheese salted with a NaCl/KCl brine and for a control cheese during ripening. Results were more affected by salt concentration than by salt substitution. KCl did not strongly influence kinetics of Fynbo cheese proteolysis.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 27 (1992), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The phase diagram of the water-sucrose-sodium chloride system was computed from published thermodynamic data. The parameters for modelling the excess Gibbs free energy of the liquid phase in equilibrium with solid pure substances of the water-sucrose-sodium chloride system were evaluated. Published experimental equilibrium data were employed to adjust the parameters of the binary and the ternary systems. The projection of the liquid surface (representing the equilibrium conditions between liquid and ice) on the composition triangle of the ternary system was obtained and the points of the invariant (quasi-peritectic and eutectic) transformations calculated.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fick's second law for unsteady-state, one-dimensional diffusion in solid media from a well stirred solution of limited volume was used to develop mathematical equations for modeling the mass transfer of NaCl in cheeses during salting. A computational method was employed to solve the equations and analyze the suitable conditions for salt penetration in finite cylindrical cheeses. Various volume ratios of solution and solid were considered to determine the variation of NaCl concentration in cheeses. Experimental results were predicted by the proposed mathematical model with less than 10% error.
    Type of Medium: Electronic Resource
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  • 6
    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 proteolysis of β-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the p-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened at different temperatures. Effects of ripening temperature, partial replacement of NaCl by KCl during cheese salting, and total salt concentration were evaluated. Central and external zones from cheeses at 1, 5, 10, 20, 30, 60, and 90 ripening days were analyzed by polyacrylamide gel electrophoresis. No significant differences in the kinetic parameters were observed between cheeses salted with NaCl and those salted with a NaCl/KCl brine. Kinetic constants were significantly affected by region within cheese and ripening temperature. Kinetic constant values were in the range of 0.004/d to 0.018/d, and the activation energy of the reaction was approximately 19 kcal/gmol.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford BSL : Blackwell Science Ltd
    International journal of food science & technology 33 (1998), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Average concentrations of NaCl and KCl (as salt substitute) in a cylindrical Fynbo cheese during salting and ripening stages were analytically modelled for partial and total volumes. The results obtained using the novel analytical solutions were compared with those obtained by numerical modelling solutions considering the computing central processing unit (CPU) time necessary for similar error values for each method. The CPU time was reduced when the analytical solutions were used to obtain concentrations with the same significant figures. The equations obtained could probably be used to study solute diffusion in other similar solid foodstuffs. The advantages of analytical solutions are: a short CPU time is required and these solutions can be used to predict parameters by regression of experimental data more easily.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a model study we assumed that the cheese is a homogeneous solid with nonuniform initial concentration distributions, cheese surfaces are rendered impermeable after brining, and the generalized Fick's law form is valid for expressing the diffusive fluxes of solutes. NaCl and KCl concentrations at selected positions during distribution in Fynbo cheese kept at 12°C, after salting 10 hr in a brine of 100 g NaCl/L and 100 g KCl/L at the same temperature, were determined experimentally and compared with predicted values with the model at different storage times up to 30 days. Homogeneous distribution of solutes was reached at 20 days ripening, as predicted by the model and verified experimentally.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    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 model considering a ternary diffusion in axial and radial directions of a finite cylindrical solid was developed for predicting NaCl and KCl concentrations in cheese during brining. The generalized Fick's law form, negligible external mass transfer resistance, and an equilibrium between cheese and brine solution were assumed. Cheese samples (12 × 6 cm) were salted in a KCl-NaCl) brine solution. NaCl and KCl concentrations were determined experimentally and theoretically at 5, 10 and 15 hr. The average relative error of the model was higher for KCl than for NaCl and increased with brining time. The model can be applied to systems of similar geometry and conditions provided diffusion constants are known.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Differential scanning calorimetry (DSC) was employed to determine the freezing and thawing behavior of two strawberry cultivar, Tioga and Florida, since reported thermophysic values for them were not found. Supercooling, complete solidification, minimum incipient melting, maximum incipient melting, and onset temperatures with a reliable range of accuracy were evaluated from DSC curve. the cryoscopic temperature, the most difficult determination from the thermograms, was calculated following a method that used only experimental DSC data. This temperature was dependent on the unbound water and soluble solids concentration, therefore the value obtained for each cultivar was different: -0.78°C for Florida cultivar with 89% of water and -1.41°C for Tioga cultivar with 87% of water. Temperatures were compared with literature values for other strawberry cultivars to analyze the validity of the results.
    Type of Medium: Electronic Resource
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