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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Heat curing of edible whey protein isolate (WPI) films was studied as a means of improving mechanical and water vapor barrier properties. Curing temperature and relative humidity (RH) effects on the rate of change of maximum tensile stress (TS), elongation at break (E), Young's Modulus (Ym), and water vapor permeability (WVP) were investigated. Cure time linearly affected TS and Ym, while influencing E and WVP exponentially. Increased cure temperature and reduced RH accelerated TS increase, E and Ym decrease, and increased improvement in WVP barrier properties. These data support the hypothesis that heat curing may elicit additional cross-linking of protein, yielding increased TS and decreased E and WVP; however, further work is required to confirm this hypothesis.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    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
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: The effects of temperature, relative humidity (%RH) and permeant concentration on aroma permeability were investigated in edible whey protein isolate (WPI) films. An orthogonal regression was performed to ascertain significance of these factors. Temperature and %RH had exponential effects on d-limonene permeability, interacting synergistically to influence aroma transport in WPI polymer films. Permeability of d-limonene in WPI polymer films was not influenced by permeant concentration in the range 62 to 226 ppm (mol/mol). The predictive equation generated by regression analysis could be potentially useful for edible packaging design within the given temperature, %RH, and concentration ranges. The Arrhenius-type format also provided insight into the temperature-sensitivity of WPI films and confirmation of the influence of %RH on permeability activation energy.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Analytical Biochemistry 12 (1965), S. 379-394 
    ISSN: 0003-2697
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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