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  • 1
    Electronic Resource
    Electronic Resource
    Rheological Properties of Chymosin-Induced Skim Milk Gels as Affected by Milk Storage Time and Temperature (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Fundamental dynamic rheological tests were used to measure the rigidity (|G*|) and viscoelasticity (tan δ) of gels made from skim milk samples that were (1) never cooled, (2) stored at 4°C, or 3) stored at 4°C and then rewarmed to 25°C. Milk cooled and held at 4°C prior to gel formation produced gels with lower |G*| and higher tan(δ) than fresh milk gels. Chilled milk samples that were rewarmed to 25°C for 16h prior to gel formation produced gels with rheological properties similar to fresh milk gels. The solubilization of β-casein during cold storage was hypothesized to be the cause of observed differences in gel rheology.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09866.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Break Temperature on Rheological Properties and Microstructure of Tomato Juices and Pastes (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 rheological properties and microstructure of canned juices and pastes made from four tomato cultivars at three breaking temperatures of 85°, 96° and 107°C were studied. The apparent viscosities of tomato juices and pastes at a constant shear rate vary with cultivars and processing conditions. The hot break process produced a high viscosity product. The microstructure of tomato pastes and juices were related to their rheology. The microstructure of tomato juice and paste also vary with processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11140.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Computerized Procedure for Time-Intensity Sensory Measurements (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 computerized procedure for time-intensity (TI) measurements was developed wherein instructions to the judge as well as data collection were handled by a microcomputer. A joystick linked to the computer was used by the judge as an input device for recording perceived intensity of taste with time. TI curves for bitterness of iso-cuacids in water using both the computerized system and a strip chart recorder showed no significant differences in maximum intensity, time to reach maximum intensity, and duration of bitterness. The computerized system, however, was faster, more accurate, and more interesting for the judges.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13450.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    HTST Inactivation of Peroxidase in a Computer-Controlled Reactor (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Computer control of the movement of a sample holder and thermocouple into a high temperature steam reactor was found to be an effective system for studying the HTST inactivation of peroxidase. For the kinetic analysis of the heat activation of peroxidase at temperatures above 100°C a fit of the remaining percent of activity to a pseudo-kinetic model which accounted for regeneration was found to give rate constants or D values with a temperature dependence (z value of 33.5°C) in good agreement to data reported earlier.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13770.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    A Transducer for the Direct Measurement of Rates of Lethality during Thermal Processing of Foods (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 transducer to directly measure lethality rates during thermal processing was designed and tested. The transducer consisted of a double-legged thermocouple, thermocouple conditioner, and an antilog amplifier. Lethality rates measured real-time during thermal process experiments compared well with those calculated after-wards. A microcomputer data acquisition system was designed to evaluate this transducer. This data system was a general purpose system and can be easily modified to meet the data recording needs of similar experiments and routine processing operations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13314.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    A Method for Measurement of the Transient Response of Semisolid Foods Under Steady Shear (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 Weissenberg Rheogoniometer was interfaced to a microcomputer for data acquisition, filtering, and processing. Reproducible and accurate measurements were made during steady shear of the transient stress response, characteristic of time-dependent semisolid foods. Differences between the initial flow process were found between two brands of commercial mayonnaise and one of spoonable salad dressing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13199.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization. Aqueous solutions of sucrose, corn syrup (62 DE), and high fructose corn syrup with locust bean gum, and solutions of corn syrup with varying levels of locust bean gum were also studied. Microprocessor controlled time-temperature experiments were performed with each sample. Average ice crystal size was measured after each heating/ cooling cycle. Effect of viscosity on ice recrystallization growth rates was also studied. This methodology is an improved technique for providing temperature control during fluctuating temperature studies. Concentration of locust bean gum showed no correlation to ice recrystallization rates. The choice of sweetener used in the aqueous solution was found to affect the rate of ice recrystallization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05088.x
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  • 8
    Electronic Resource
    Electronic Resource
    Measurement of transient phenomena in rheology (1985)
    Springer
    Rheologica acta 24 (1985), S. 58-62 
    Details
    ISSN: 1435-1528
    Keywords: Weissenberg Rheogoniometer ; transient phenomena ; synchronizing circuit ; digital filtering technique
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract A Weissenberg Rheogoniometer was used to study time dependent and time independent phenomena. For successful data recording, commonly used strip chart recorders and analog filters were replaced by a special synchronizing circuit and a microcomputer data acquisition system. The special circuit along with digital filtering techniques was able to remove a 1 KHz carrier frequency and 60 Hz noise from the signal without effecting the data signal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01329263
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Computer comparisons of variables in capillary gas chromatography (1982)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 5 (1982), S. 227-235 
    Details
    ISSN: 0935-6304
    Keywords: Gas chromatography ; Van Deemter curve ; GC column selection ; GC carrier gas ; Capillary column length ; Capillary column diameter ; Film thickness in capillary columns ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A series of computer-constructed van Deemter curves that permits evaluation of a number of variables in capillary gas chromatography is presented. The graphs permit the comparison of inter-related parameters, including the choice of carrier gas (hydrogen vs helium vs nitrogen), column length (10-100 m), column diameter (0.20, 0.25, 0.32, 0.4 mm), solute partition ratios (0-10), and liquid phase film thickness (0.1, 0.25, 0.5, 1.0 μm). The curves are evaluated, both in terms of the relative magnitude of the optimum average linear carrier gas velocity, and in terms of the significance of the sharpness of the curve.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jhrc.1240050502
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    Paper (German National Licenses)
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