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  • 1
    Electronic Resource
    Electronic Resource
    Development of High Vacuum Flame Processes for Sliced Peaches and Pears (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: Clingstone peach and Bartlett pear slices were successfully sterilized by high vacuum flame processes without the conventional covering of syrup or water. The processes developed are simple and continuous, and applicable to commercial use. With the exception of blanching and deaeration, the processes use existing canning practices. Through 18 months storage, more of the original flavor and texture of the fresh fruit was retained by HVFS packs than by the comparable conventional packs. No spoilage was experienced in any of the packs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09171.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ENERGY USE QUANTIFICATION IN THE CANNING OF CLINGSTONE PEACHES (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: Thermal and electrical energy usages in a California clingstone peach cannery were monitored to establish energy consumption levels and to identify energy intensive unit operations. Representative processing lines were instrumented with orifice plates for steam flow measurements and with electric watt transducers for electrical power monitoring to yield actual consumption values. Steam use in the lye peelers and retorts accounted for 98% of all energy consumed, indicating that further examination of these operations for modification or equipment redesign should be a first priority for energy conservation. Pumping of liquids and dry conveying of fruit and waste material accounted for 61% of all electrical energy use. Electrical energy use amounted to only 2% of the total energy used, however, on an equivalent fossil fuel use basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04143.x
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    Paper (German National Licenses)
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  • 3
    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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  • 4
    Electronic Resource
    Electronic Resource
    High Vacuum Flame Sterilized Fruits: Storage Study on Sliced Clingstone Peaches, Sliced Bartlett Pears, and Diced Fruit (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: Slices of four major commercial clingstone peach varieties, slices of Bartlett pears from major growing areas, and mixtures of diced peaches and pears were successfully vacuum packed without the conventional covering syrup or water. For selected packs, the fruits were sweetened to the desired cutout ∘Brix value with concentrated syrup. The high vacuum flame sterilized packs (HVFS) required only 7.5 min total heating for pear and peach slices and 5.5 min for diced fruit to achieve biological stability. Because of the minimal process, all HVFS fruits retained more of the original flavor attributes and texture of the fresh fruit through 18 months storage than did the conventional packs. Omission of the covering liquid, combined with the necessary blanching treatment, allowed packing of 1/3 more fruit into a standard size can.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03522.x
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  • 5
    Electronic Resource
    Electronic Resource
    High Vacuum Flame Sterilized Fruits: Influence of Can Type on Storage Stability of Vacuum Packed Peach and Pear Slices (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 feasibility of using enameled tin and tin-free steel (TFS) cans for processing oxygen sensitive fruits by high vacuum flame sterilization was evaluated. Through 18 months storage at ambient temperatures, the appearance and quality of the HVFS peaches and pears remained acceptable for all can types. Fruits packed into plain tin cans appeared brighter and tasted tangier than those packed into TFS or inside-enameled tin cans. Texture, pH and titratable acidity of fruit were not measurably affected by variation in can types. Mechanical deaeration followed by flame sterilization, produced a product with quality comparable to that achieved in flame deaerated packs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13722.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Indirect Heating of Alfalfa Juice in Steam-Filled Heat Exchangers (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: Alfalfa juice, a highly proteinaceous liquid, was heated in steamfilled shell and tube and rotating coil heat exchangers to effect protein coagulation. The juice could be preheated prior to entering the heat exchanger by use of a recycle system. Lower fouling rates were obtained when the protein was denatured prior to contacting the exchanger surfaces and when the rotating coil exchanger was used. Chemical cleaning treatments could restore the heat transfer coefficient of a fouled exchanger to the original value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13800.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Flooding rates and holdup in packed liquid-liquid extraction columns (1975)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 21 (1975), S. 1080-1086 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Countercurrent flow of liquids in columns packed with Raschig rings was studied with fluids having a wide range of physical properties. These results, along with data reported previously from other studies, were used to develop a correlation for predicting flooding rates in packed columns that is significantly better than previous correlations. Dispersed phase holdup in packed columns can be estimated over a wide range of flow rates or flow ratio by assuming a constant slip velocity between the two phases which is dependent on the properties of the fluids and packing used. Although the slip velocity is thus essentially constant at flow rates below flooding, the flooding rate correlation indicates that this term is not necessarily constant at flooding conditions.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690210606
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Estimation of diffusion coefficients of proteins (1980)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 22 (1980), S. 947-955 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A correlation for estimating the diffusion coefficients of protein molecules is presented. The correlation is based upon literature values of the protein diffusion coefficients and molal volumes for 143 proteins. The correlation can be used for the estimation of diffusion coefficients using only molecular weight. Accuracy is such that a linear regression on 301 proteins showed 75% of the diffusion coefficients estimated fell within 20% of the experimental values. The relationship between this correlation, the Stokes-Einstein equation, and the Wilke-Chang correlation is discussed.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260220504
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    Paper (German National Licenses)
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