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  • 1
    Electronic Resource
    Electronic Resource
    Optical properties of corn oil during frying (1996)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 31 (1996), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optical absorption characteristics of corn oil were investigated in the visible and near infrared regions between 400 and 2500 nm as the oil degraded during potato frying. The visible wavelength of maximum absorption between 400 and 600 nm shifted towards longer wavelengths as the frying operation progressed. The results showed that light absorption in the visible range of the electromagnetic spectrum between 400 and 600nm correlated well with viscosity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.1996.00346.x
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  • 2
    Electronic Resource
    Electronic Resource
    Osmotic-Convective Dehydrofreezing Process for Drying Kiwifruit (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Osmotic and convective dehydrofreezing were studied to determine sugar concentration, ascorbic acid loss, and texture changes in dried and dehydrofrozen kiwifruit. Two concentrations of sucrose (60° and 72° Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with combined drying compared with osmotic drying. Firmness was evaluated by the maximum force from a back extrusion test. A reduction in maximum force was observed after freezing, as compared with fresh and dried fruit. Addition of ascorbic and citric acid as antioxidants in the osmotic solution prevented browning, and significant loss of ascorbic acid during osmotic drying. Air drying at 30°C produced distinguishable color changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15033.x
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  • 3
    Electronic Resource
    Electronic Resource
    KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 use of mathematical computer-aided simulations of liquid food quality degradation during storage requires the prior knowledge of kinetics of the reaction rates. In this paper a procedure to obtain this type of information is discussed. The objectives of this study were (1) to determine the rates of ascorbic acid oxidation and oxygen uptake in infant formula and (2) to determine the influence of light intensity on rates of ascorbic acid oxidation and oxygen uptake during storage. The quality index studied in this research was reduced ascorbic acid. Infant formula was selected as the model system. The overall reaction of ascorbic acid degradation and oxygen uptake was assumed and confirmed to be a second-order reaction under limited dissolved oxygen presence in the liquid. The second-order rate constants were calculated for ascorbic acid degradation and dissolved oxygen uptake in infant formula samples exposed to light in 1-cm deep exposure cells. These storage experiments were conducted at five light intensities (dark, 1071 lux, 2142 lux, 3213 lux and 4284 lux) and three initial dissolved oxygen concentrations (1.0 ppm, 4.86 ppm and 8.71 ppm). The results indicated that in samples exposed to light, an increase in initial dissolved oxygen content increased the second-order rate constants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00606.x
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  • 4
    Electronic Resource
    Electronic Resource
    ENERGY ACCOUNTING IN CANNING TOMATO PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: An energy accounting method was used to determine energy consumption in various unit operations in canning tomato juice, whole-peeled tomatoes, and tomato paste. Data on steam and electric consumption were obtained from a canning plant with the use of steam flow meters and electric transducers. Unit operations associated with the following equipment were investigated: crushers, hot-break heaters, pulpers, finishers, lyebath peelers, evaporators and retorts. The average thermal and electrical energy intensities of canning to mato products were 538 Btu and 0.0126 kWh per pound of tomatoes received, respectively. Energy intensive operations were identified as those associated with hot-break heaters, lyebath peelers, evaporators, and retorts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04146.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effective water diffusivity in deep-fat fried restructured potato product (1997)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 32 (1997), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water diffusivity was determined for a restructured potato product undergoing deep-fat frying. Pre-fried product gel-strength, expressed by its deformability modulus, varied from 37 to 127 kPa and markedly affected the effective diffusion coefficients, ranging from 3.31 to 1.58 × 10−9 m2 s−1, respectively. Pre- and post-fried effective water diffusivity decreased with higher deformability modulus. Frying time reduced the effective water diffusivity only when the initial deformability modulus was higher than 52 and 79 kPa for 1 and 5 min, respectively. Oil uptake criterion was found to increase with the effective water diffusivity for frying durations of 1 and 5 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.1997.00399.x
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  • 6
    Electronic Resource
    Electronic Resource
    VISCOELASTIC BEHAVIOR OF FRIED POTATO CRUST (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 32 (2001), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A restructured potato model system was fried for 5, 10 or 15 min at 170, 180, or 190C and tested in a dynamic mechanical analyzer. Stress relaxation phenomena was described by a two-element Maxwell model with a parallel spring. The viscoelastic behavior of the crust resulted from its porous structure of open and closed foam cells embedded in oil. Relaxation of stress in the fried crust was a result of slippage of the dispersed oil through the crust and from rearrangements of the air cells. Elastic modulus of the fried crust increased for higher frying times and temperatures and were the most significant elements in distinguishing between samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2001.tb01038.x
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  • 7
    Electronic Resource
    Electronic Resource
    INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The textural properties of thawed samples of cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties were evaluated using an Instron Universal Testing Instrument (Model 1122). In general, the parboiling treatments resulted in a significant increase of hardness but a significant decrease in stickiness of both long and short grain cooked rice when freezing conditions were pooled. Freezing increased hardness and decreased stickiness of long grain cooked parboiled rice significantly regardless of parboiling conditions, however, it did not decrease the stickiness of short grain cooked parboiled rice significantly. The long grain rice was harder and less sticky than the short grain rice when cooked regardless of treatments used. Hardness was negatively correlated with stickiness indexes (r =−0.819, P 〈 0.001).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00081.x
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  • 8
    Electronic Resource
    Electronic Resource
    CORRELATION OF TIME-TEMPERATURE INDICATOR RESPONSE WITH MICROBIAL GROWTH IN PASTEURIZED MILK (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 11 (1987), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercially obtained pasteurized whole milk was stored at three constant temperatures (0°C, 5°C, and 10°C), and one variable temperature condition (cyclic exposure of 0°C for 14 days and 10°C for 2 days). Daily analyses were conducted to enumerate the growth of total bacteria, coliforms, psychrotrophs, and spore forming organisms in samples from each storage treatment. Microbial growth was correlated with the response of the I-POINT and LifeLine full-history time-temperature indicators. Response of the I-POINT model 2140 was strongly related to germination of the psychrotrophic bacteria, and significant correlations (r 〉 0.95) were found between total count enumeration and the LifeLine model 57 indicator.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1987.tb00057.x
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  • 9
    Electronic Resource
    Electronic Resource
    PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY (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: Corn starch patties with an initial moisture content of 46.5% (wet basis) were fried in oil at 165C. The results indicated that oil content in the patty ranged from 10.6 to 12.5% in the crust region, and 1.5 to 3.9% in the core region. Starch gelatinization was significantly dependent on frying time and location of starch in the patty. Both, water absorption and water solubility indices of starch increased with frying time, with the starch contained in the crust exhibiting much higher water absorption ability and water solubility than that contained in the core region. Measurements of ‘blue value’(the intensity of blue color of starch solution upon addition of iodide ion) and the absorbance spectra of starch samples indicated that amylose-lipid complexes were present in the fried materials. The degree of starch complexation was 10.9 to 13.2% in the crust and 0.3 to 6.6% in the core region. The puncture force on the surface of a food fried for no more than 5 min was close to that in the food center, although a significant increase in force was required for the crust region during the later stages of frying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00795.x
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  • 10
    Electronic Resource
    Electronic Resource
    TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. I. A DESCRIPTIVE METHOD to SEGREGATE EFFECTS of PROCESS TREATMENTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Criteria for assessing the effect of processing treatments on the texture of processed foods were developed. Five parameters were defined, relating the hardening or softening of a food material and allowing for the comparison between different processing procedures. In order to determine the usefulness of this method, the parameters were applied to experimental data reported in literature for thermal processing of fruits and vegetables. Three parameters were defined for identifying the effect of a given preprocessing treatment on the raw material texture, the effect of the preprocessing treatment on the sensitivity of the vegetable tissue to the thermal processing and the overall effect. the two remaining parameters were used to describe additional information regarding the process kinetics, that is, to assess the effect of time and temperature on the rate of softening/hardening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00270.x
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