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  • 1
    Electronic Resource
    Electronic Resource
    A Manual Method for Predicting Nutrient Retention During Thermal Processing of Conduction-Heating Foods in Rectangular Containers (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: The objective of this research work was to develop and evaluate simple manual procedure for the prediction of the retention of nutrients with first order kinetics of thermal degradation, during thermal processing of conduction-heating foods packed in rectangular containers. An equation was developed that permits the estimation of the integrated nutrient retention over the volume by means of Stumbo's formula method. The procedure was compared with literature data for thiamin retention in various thermal processes. Results obtained from the application of the method were within the 90% confidence interval of the experimental values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12445.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ANALYSIS OF CONTINUOUS STERILIZATION PROCESSES FOR BINGHAM PLASTIC FLUIDS IN LAMINAR FLOW (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 model was developed to represent the continuous sterilization of Bingham plastic fluid foods for the laminar, isoviscous and nonisoviscous flow, with applications to design. The length of the heating and cooling sections as well as nutrient retention were numerically calculated for a required sterilization value. Thiamine and C. botulinum were considered for this purpose. There was a considerable difference between solutions obtained for isoviscous and nonisoviscous flow. Therefore, it would not be advisable to overlook the temperature effect on rheological fluid properties. Optimal nutrient retention was shown to occur for the smallest tube diameter studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08532.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PREDICTION OF NUTRIENT RETENTION IN THERMALLY PROCESSED HEAT CONDUCTION FOOD PACKAGED IN RETORTABLE POUCHES (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: A model was developed to predict the retention of nutrients with first order kinetics of thermal degradation in foods packaged in reportable pouches and sterilized by thermal conduction. The validity of the model was verified experimentally on a simulated food. The model was effective in predicting the temperature at the center of the container at the end of the heating period and, to a lesser extent, at the end of the cooling period. The prediction of the fraction of nutrient retained at the end of processing compared favorably to the fraction obtained experimentally, and they were within the 90% confidence intervals of the experimental fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07552.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Thermal Resistance of Bacillus coagulans in Double Concentrated Tomato Paste (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 resistance was determined on a strain of Bacillus coagulans in double concentrated tomato paste (aw= 0.95 at 23°C, pH = 4.0, 30.3°Brix, 70.1% moisture and acidity 1.30 g/100g citric acid. A microsyringe method was used with an inoculum of 1.3 × 104 spores/ mL. Values of D90°c= 3.5 min and z = 9.5C° were obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06860.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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