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  • 1
    Electronic Resource
    Electronic Resource
    Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Superpositioning principles were applied twice to model temperature (25 to 125 °C) and concentration (0.005 to 0.040% w/w) effects on skim milk and carrageenan solutions. Samples were analyzed using a controlled stress rheometer equipped with a pressurized sealed cell, permitting measurements well above standard boiling conditions. Individual samples were sheared between 10 and 160 s−1, and predictive equations were developed to predict Newtonian viscosity as a function of temperature and carrageenan concentration. The superpositioning technique coupled with advancements in rheological instrumentation permits high temperature measurements and offers a strategy for viscosity determination for thermal processing unit operations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10654.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation (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: A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O-EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O-EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from -0.01% to 0.78% while that between Fo (GM) and Fo (O-EPM) ranged from -0.18% to 38.78%. Similar results were obtained for Co values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15086.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    VISCOSITY and HEAT TRANSFER COEFFICIENTS FOR CANOLA, CORN, PALM, and SOYBEAN OIL (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: To understand the influence of frying oil's physical properties on heat transfer, heat transfer coefficient and oil viscosity were measured for combinations of oil type, temperature, and condition. the lumped capacity method for heat transfer in a high thermally conductive metal gave convective heat transfer coefficients. A capillary viscometer in a convective air heater provided viscosity data at frying temperatures. Frying time and oil temperature significantly affected viscosity. Oil viscosities were not statistically different between fresh and 12 h frying oil or 12 and 24 h frying oil, while between the remaining frying times the oil viscosities were statistically different. Corn oil viscosity showed the greatest increase over 36 h and the highest correlation between viscosity and heat transfer coefficient (−0.959).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00268.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis) (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Moisture and mass loss were determined during atmospheric steam cooking of skipjack tuna by measurement of muscle moisture content in whole fish and on-line measurement of mass and temperature in fillets. Thermal denaturation temperatures of muscle proteins were measured by differential scanning calorimetry. Muscle moisture content and mass loss were dependent on muscle temperature. Temperature distribution was predicted and mass loss rates were calculated in fillets. A decreasing rate of mass loss was followed by a steady rate period and a resumption of a decreasing rate period. The increased loss of mass during the steady period corresponded to thermal denaturation temperatures of muscle proteins. Changes in mass loss rates resulted from a gradient of muscle changes produced by the temperature gradient created during cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11337.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Physical Properties of Air-Dried and Freeze-Dried Chicken White Meat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cooked, diced chicken meat was dehydrated by various air- and freeze-drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze-drying produced a porous material with excellent rehydration properties. Air-drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less important.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05341.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    A MODEL FOR TEMPERATURE AND MOISTURE DISTRIBUTION DURING CONTINUOUS MICROWAVE DRYING (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food process engineering 28 (2005), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A heat and mass transfer model of continuous drying of farmer stock (in-shell, uncured) peanuts (Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch-type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts’ moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2005.00387.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    A STATISTICAL ANALYSIS OF CREAMING VARIABLES IMPACTING PROCESS CHEESE MELT QUALITY (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 26 (2003), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Although many variables influence the melt quality of finished processed cheese, this investigation focused on mechanical and thermal energy transport involved during the creaming process. To simulate commercial processing, a pilot scale 10-gallon (0.04m3), dual ribbon blender was equipped with a thermal control system and a 0.75 hp (559.27 W) electrical motor. An experimental design consisted of three temperatures (75, 80, 85C), three mixing rates (50, 100,150 RPM), and six durations (1, 5, 10, 15, 25, 35 min). Quantified process variables included: process strain and thermal history, and total, instantaneous, and change in mechanical energy. The Schreiber melt test was used to examine the relationship between the processing parameters and melt performance. A statistical analysis revealed significant parameter estimates (P 〈 0.0001) for each quantified variable in a general linear model. The process cheese industry will gain insight into controlled manufacturing conditions to deliver desired melt functionality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2003.tb00247.x
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    Paper (German National Licenses)
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