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  • 1
    Electronic Resource
    Electronic Resource
    FLAME STERILIZATION OF CANNED FOODS: AN OVERVIEW (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02173.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    MATHEMATICAL MODELING of TRANSIENT HEAT and MASS TRANSPORT IN A BAKING BISCUIT (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: Drying behavior of a single baking biscuit was modeled using unsteady state, anisotropic, two dimensional, simultaneous heat and mass balances. Solutions of these equations agreed well with the experimentally determined temperature and the moisture data. Modeling revealed that in the outer sections of the baking biscuit conduction and diffusion were the dominant heat and mass transfer mechanisms, respectively. In the central section of the biscuit the gas cells cracked with the increased vapor pressure and the upward volume expansion, then air/vapor enclaves were formed among the horizontal dough layers in the radial direction. the dominant heat and mass transfer mechanisms in the central section of the biscuit were convection. Presence of two different regime zones in a baking biscuit may have important consequences concerning the strength of the commercial products against crumbling during marketing and consumption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00248.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Acid Requirement for pH Modification of Processed Foods (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: A bench-top procedure was developed and tested for estimating the acid requirement for modifying the pH of low acid foods. Acid amounts needed to achieve desired equilibrium pH in finished products depended on total solids, protein and ash contents of foods, and on buffering capacities of acidulants and foods. Acid requirements to modify pH were calculated from titration curves. Specified equilibrium pH values were achieved within 0.08 pH unit. Effective gluconic acid diffusion (Deff) into a buffered model food was 8.3 × 10−10±1.5 × 10−10 m2sec-1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14619.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Influence of Acidification on Texture of Canned Carrots (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Texture of acidified canned carrots was evaluated using a shear compression procedure. Carrots canned with as little as 0.77% gluconic acid in the brine retained firmer texture than those packed without acid. Softening phenomena of acidified carrots do not appear to be consistent with a two substrate first order rate expression model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07956.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Gluconic Acid on Enzyme Inactivation and Color Retention in Canned Apricots and Peaches (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Apricots, clingstone and freestone peaches packed in tin-free steel cans with up to 1.1% gluconic acid in the syrup retained better color than fruits packed without the acidulant. Up to 0.44% by weight gluconic acid did not affect heat resistance of peroxidase/polyphenol-oxidase enzyme systems in apricots. Requirements for heat inactivation of enzymes increased with fruit maturity, from F100°c= 1.3 min with z = 16°C in canning ripe, to F100°C= 7 min with z = 61.5°C in soft ripe apricots. Enzyme regeneration occurred within 48 hr. Methods tested for measuring enzyme activity arc discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07824.x
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    Paper (German National Licenses)
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