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  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of Corn Protein Concentrate: Extrusion Study (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: Functional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X-25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC-A) or ethyl acetate (CPC-E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 - 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10456.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Rheology of Enzyme Modified Cheese (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 of commercial enzyme modified cheese products (Dariteen®, Miles Laboratories, Inc.) are investigated with a micro-rheolog type of viscometer with cone-and-plate geometry. These products exhibit thixotropic shear-thinning behavior, where viscosity changes with the duration and the rate of the applied shear. A viscosity model invoking gradually increasing and decreasing shear rate is investigated. The model involves expression of viscosity as a function of shear rate in the range 1.92-384 sec−1 for the case of Increasing shear rate and 384-1.92 sec−1 for the case of decreasing shear rate. In these investigations, temperature and moisture content range from 24-72°C and 42.3-59.3%, respectively. Hysteresis curves representative of the phenomena are also illustrated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14575.x
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  • 3
    Electronic Resource
    Electronic Resource
    RESPONSE SURFACE ANALYSIS OF EGG WHITE GELLING PROPERTIES IN A MEAT LOAF ANALOG (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 4 (1980), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of pH (5.0 to 7.0), salt content (0 to 3%), cooking time (15 to 75 min at 100°C), soy isolate and egg white level (both from 1 to 5%) on the gel strength of a model meat loaf analog system are investigated. An Instron Universal tester is used for evaluating the analog's strength of various compositions. The study indicates an insignificant influence of pH and soy isolate content on the analog's strength. Effects of egg white content, salt content, and cooking time are expressed in terms of a second order polynomial, where linear effects and interactions are shown to be significant. Egg white content and cooking time are exponentially related to the hardness, whereas, salt content is linearly proportional to the logarithm of hardness. Response surface analysis reveals that egg white usage can be greatly reduced if salt content and cooking time are manipulated. This study provides a model that can be used to optimize a process for producing meat loaf analogs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1980.tb00634.x
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  • 4
    Electronic Resource
    Electronic Resource
    RHEOLOGICAL MODEL OF SOY DOUGH IN EXTRUSION (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 2 (1978), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A viscosity model of defatted soy dough under various conditions of shear rate, temperature and moisture level in the extrusion process is reported. The model represents the data well within the shear rate range of 50 to 1,000 s−1, the temperature range of 100 °C to 160 °C, and the added moisture range of 22% to 32%. The flow index is determined to be 0.127, and response surfaces of the viscosity are also presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1978.tb00215.x
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  • 5
    Electronic Resource
    Electronic Resource
    An investigation of anomalous osmosis and thermoosmosis (1975)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 21 (1975), S. 229-238 
    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: Measurements of water flux, solute flux, and electrochemical potential were made simultaneously in a membrane transport system designed for the studies in anomalous osmosis and thermoosmosis using a series of cations with a common anion. The cation exchange membrane employed was dimensionally stable. The anomalous osmosis appeared to be composed of two components, the normal osmosis and a facilitated osmosis; whereas the thermoosmosis was composed solely of a facilitated component. The anomalous water flux did not correlate with the solute flux or the electro-chemical potential. Anomalous osmosis depended strongly upon the cation species.
    Additional Material: 13 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690210203
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  • 6
    Electronic Resource
    Electronic Resource
    Diffusion resistance and enzyme activity decay in a pellet (1982)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 24 (1982), S. 703-723 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effective enzyme activity decay can be decreased by diffusion limitation in the immobilized pellet. Thiele modulus changes and/or poisoning of various enzyme forms are two phenomena which are influenced by diffusion limitation. This article considers these effects on enzyme decay as applied to glucose isomerase.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260240313
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    Paper (German National Licenses)
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