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  • 1
    Electronic Resource
    Electronic Resource
    Sterilization of Foodstuffs Using Radio Frequency Heating (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6-pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to assess the influence of RF process on product quality. With the RF system, a lethality (F0= 10 min) was achieved in both model food and macaroni and cheese within 30 min with relative uniform heating, compared to a 90 min conventional retort process that delivered a similar lethality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05708.x
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  • 2
    Electronic Resource
    Electronic Resource
    A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread (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: : Storage stability of standard white bread (SWB) and Meal, Ready-to-Eat (MRE) breads were studied in terms of texture firming, amylopectin recrystallization, and water relations. SWB showed a more rapid increase in firmness during storage mainly due to the loss of moisture to the crust and surrounding environment. The MRE, a long shelf-life military bread, firmed much slower due to the moisture loss inhibition (hermetic pouch) and plasticization (by formulation). This work confirmed previous findings that in some cases, firming of a bread can be strongly influenced by factors other than amylopectin crystallization. This is possible through controlling changes in the amorphous domains earlier described from thermomechanical studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09458.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Dynamic Mechanical Analysis for Glass Transitions in Long Shelf-Life Bread (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: Dynamic Mechanical Analysis (DMA) showed three thermal transitions in meal, ready-to-eat (MRE) bread, resulting in various degrees of change in the viscoelastic property. The moisture-dependent transition at an extremely low temperature (-90°C to – 50°C) was due to humcctants added, while that at a higher temperature T1 was possibly due to ice melting and the polymer components. T1 increased from ∼−10°C at 29% moisture to ∼ 150°C as moisture decreased to 2%. This correlated with hardening of the sample. A moisture independent transition at ∼ 10-15°C by DMA was identified as a melting process of lipids (shortening). During storage, the magnitude of tan 8 peak decreased but its peak temperature did not change. No evidence of any network could be observed by DMA throughout 3 yr storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11299.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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