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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Both the O2-consumption and CO2-production rates of uncut and cut rutabaga were measured in a closed system. Compared to enzymatic and 1st-order linear models, a 2nd-order expression was found to best predict respiration rates under the conditions typically found in modified atmosphere packages. The concept of degree of cutting was introduced to quantitatively analyze the effect of wounding on respiration rates. A linear relationship was observed between the respiration rates at a fixed pO2 and pCO2 and the quantified degree of cutting injury. Mathematical expressions were developed that accurately describe the relationship between respiration rates, O2 and CO2 partial pressures, and the degree of cutting.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    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 model was developed to predict pO2 and pCO2 surrounding cut rutabaga sealed in rigid packages fitted with 2 different polymeric films. The O2 consumption and CO2 production rates were calculated using several respiration models fitted using nonlinear least squares or response surface regression analysis. These functions were used in conjunction with variables such as O2 and CO2film permeability, film surface area, package free volume, and cut rutabaga weight to predict pO2 and pCO2 changes. A first-order polynomial model with parameters calculated via response surface analysis gave the best predictions, particularly at partial pressures that were far removed from those used to determine equation constants.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Suitability of plastic films in standard configurations to maintain modified atmospheres was evaluated for common fruits and vegetables. Most films did not result in optimal O2 and CO2 atmospheres, especially when produce had high respiration. Produce with low and medium respiration could be matched with films considering O2 permeability requirements alone. MA packaging systems designed to produce optimal oxygen at suitable temperatures could have complications from transient temperature increases during storage and/or transportation. Respiration rates of fruits and vegetables increase more with temperature than do gas permeabilities of films. Higher than optimum temperatures could cause anoxia and seriously damage produce. More permeable gas pathways and temperature compensation to equalize Q10 values are needed for MA packaging systems to timction effectively.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Food Research International 27 (1994), S. 459-467 
    ISSN: 0963-9969
    Keywords: extraction ; milk fat ; solubility ; solubility parameter ; supercritical CO"2 ; triglycerides
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Food Research International 27 (1994), S. 203-206 
    ISSN: 0963-9969
    Keywords: aggregation ; denaturation ; dissociation ; inactivation ; kinetics ; protein ; shear
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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