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  • 1
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN OIL-WATER AND ALCOHOL-WATER MIXTURES AT 3,000 MHz, 25°C BASED ON PURE COMPONENT PROPERTIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Measurements of oil-water emulsions show that dielectric properties are predicted at 3,000 MHz, 25°C by the noninteractive Fricke model for complex conductivity of colloidal suspensions. Similar measurements for methanol-water and ethanol-water show that dielectric properties are predicted at 3,000 MHz, 25°C by an empirical combination, designated as the interactive Fricke model, of the noninteractive Fricke model and the Debye models for pure polar liquids with single relaxation times. A tentative physical-chemical basis for prediction of dielectric properties in liquid food systems is suggested, which involves concepts of relative dielectric activities of major chemical constituents, extent of solvation and colloidal content and is based on mechanisms of dielectric behavior observed in aqueous mixtures at microwave frequencies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02966.x
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  • 2
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN NONFAT MILK AT FREQUENCIES AND TEMPERATURES OF INTEREST IN MICROWAVE PROCESSING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb00985.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF CONTROLLED GAS ENVIRONMENTS IN MICROBIAL ENHANCEMENT OF PLANT PROTEIN RECOVERY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 3 (1980), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Controlled gas environments were maintained by a novel aeration system in solid substrate fermentations for enhanced protein recovery from pressed alfalfa residues. High oxygen pressures stimulated biomass and enzyme production by an Aspergillus species, isolated from alfalfa, which produced cellulase and pectinase activities in growth-associated metabolism. High carbon dioxide pressures also stimulated enzyme production, but had less effect on biomass production, as estimated from the dissimilation of plant solids. Cellulase and pectinase activities were generally related to protein recoveries. Recoveries were up to 50% higher than those obtained by mechanical extraction, with maximum recoveries of nearly 70% of crude protein contents. Proteins not recovered at high cellulase and pectinase activities were believed to be in structurally bound forms not amenable to recovery by non-proteolytic enzymes. Buffering at pH8 and autoclaving of residues prior to fermentation had little effect on protein recoveries. Controlled gas environments are seen to offer an interesting potential for optimizing industrial fermentation processes for the production of microbial enzymes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1980.tb00642.x
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  • 4
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN SOLID FOODS OF HIGH MOISTURE CONTENT AT ULTRAHIGH AND MICROWAVE FREQUENCIES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent studies have shown that dielectric properties of raw potato can be predicted over the range of 300–3000 Mhz and 5–65°C by a noninteractive Distributive model derived from lumped circuit analysis by a two-phase approximation which treats the potato as a binary system consisting of an inert solid phase and an active liquid phase. Dielectric behavior was seen to result primarily from water and ion activities of aqueous regions but subject to appreciable modification by a mechanism of volume exclusion due to effects of colloidal solids. Cell-free and whole potato extract measurements showed cation binding and complexing effects, resulting in considerably lower effective salts concentrations than implied by ash content. In addition, intracellular cation and biochemical constituent levels, were significantly higher than extracellular levels. However, dielectric behavior of aqueous regions of the potato appeared to be based on bulk average fluid properties subject to displacement by colloidal solids. Low-frequency measurements of raw potato showed other regions of relaxation and conductivity effects rather than free water and bulk conductivity at low frequencies. But these appeared not to contribute to high-frequency dielectric response of the potato since observed relaxations were of small magnitude or occurred at frequencies well below the ultrahigh and microwave regions, suggesting that surface properties of solid foods may not be of much significance at high frequencies. Preliminary analysis of solid food measurements by other workers suggests the feasibility of modelling solid food behavior by two-phase approximations of Distributive, Maxwell or Rayleigh model behavior based on physical-chemical properties. For example, raw beef measurements were predicted closely by a two-phase model in Rayleigh form, suggesting modelling characteristics similar to the potato but with specific model behavior due to differencesin biological structure of beef and potato.A general physical-chemical model is proposed for high-frequency dielectric behavior of solid foods based on observed mechanisms of interaction between water and the biochemical constituents of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00319.x
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  • 5
    Electronic Resource
    Electronic Resource
    ENZYMATIC EFFECTS ON CELL RUPTURE IN PLANT PROTEIN RECOVERY (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 2 (1978), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigation of the effects of selected enzymatic pretreatments of alfalfa leaves on plant protein recovery by mechanical expression of cell contents showed significantly higher crude protein recoveries for enzymatically treated extracts as compared with untreated samples. Protein recovery increases were seen for leaves pretreated with a buffered cellulase and a cellulase-pectinase mixture. However, protein recoveries were not increased by pretreatment with a pectinase or a phospholipase. The increases were partly due to nonspecific buffer effects associated with leaching or osmotic shock and were pH dependent. The increases were also partly due to specific enzymatic effects which appear to result from structural degradation of plant tissue, as seen in electron micrographs, leading to enhanced cell rupture and release of cytoplasmic materials. The effect of enzymatic pretreatment is thought to result in accelerated senescence by degrading major structural components which provide rigidity and mechanical strength in plant tissue. This may be primarily related to the degradation of structural polysaccharides of the cell wall and middle lamella.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1978.tb00612.x
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  • 6
    Electronic Resource
    Electronic Resource
    Production of α-Galactosidase from Aspergilus oryzae Grown in Solid State Culture (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Aspergillus oryzae QM 6737 was grown in solid state culture to produce α-galactosidase extracellularly. An optimum enzyme yield of ∼ 3 units/g solid was obtained on wheat bran, 35% initial moisture, after 5 days at 32°C, with agitation. Higher initial moisture levels reduced enzyme production. Higher yields were obtained by adding glucose (73% increase), sucrose (39% increase), or melibiose (39% increase) to the bran, but raffinose and stachyose had little or no effect. Enzyme yield increased three times when soy flour or soy beans was used as substrate but no enzyme production was observed using rice. Enzyme production on soy beans decreased with increased initial moisture levels and with decreased particle size.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13127.x
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  • 7
    Electronic Resource
    Electronic Resource
    PREDICTION ON THE RELATIVE DIELECTRIC LOSS FACTOR IN AQUEOUS SOLUTIONS OF NONFAT DRIED MILK THROUGH CHEMICAL SIMULATION (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY— The relative dielectric loss factor in aqueous solutions of nonfat dried milk has been studied through chemical simulation of its major constituents. This study shows that milk dielectric loss cannot be predicted simply on the basis of its chemical composition. It does, however, provide a conceptual basis for milk modeling which leads to a more general understanding of food dielectric properties. The focal point in milk simulation was shown to be a complex relationship of solute-solute and solute-solvent interactions which reduce the dielectric loss factors to levels substantially lower than those predicted by considering only chemical composition. These include both binding and nonbinding interactions of the solutes. The binding effects are believed to result from the incomplete dissociation of milk salts in a saturated ionic environment and are reflected by a reduction of specific ion activities in solution. Nonbinding effects, on the other hand, are seen to result from the formation of hydrated ion complexes. These effects, in conjunction with chemical composition, are shown to completely determine the dielectric loss level in dried milk solutions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15559.x
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