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  • 1
    Electronic Resource
    Electronic Resource
    A NEURAL NETWORK APPROACH FOR THERMAL PROCESSING APPLICATIONS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of a neural network approach in thermal processing applications is presented. A four layer neural network with 3 inputs and 3 outputs was trained using a back-propagation algorithm. A finite difference computer program was used to predict nodal temperature responses of conduction heating model foods under thermal processing conditions. Equivalent lethality processes were obtained for a range of input variables (can size, food thermal diffusivity and kinetic parameters of quality factors) for sterilization temperatures between 110 and 134C (at 2C intervals). the computed optimum conditions and their associated quality changes were used as input variables for training and evaluation of the neural network. the trained network was found to predict optimal sterilization temperatures with an accuracy of ± 0.5C and other responses with less than 5% associated errors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00295.x
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  • 2
    Electronic Resource
    Electronic Resource
    HEAT TRANSFER RATES IN A CANNED FOOD MODEL AS INFLUENCED BY PROCESSING IN an END-OVER-END ROTARY STEAM/AIR RETORT (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 17 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of various factors on the heat transfer rates of a canned food model (gelatinized starch) were evaluated during thermal processing in an agitating retort. Process variables were retort temperature (110–130C), rotation speed (10–20 rpm), can headspace (6.4–12.8 mm) and starch concentration (3–4%). Thermal process parameters (heating rate index, fh, and heating lag factor, jch) and the resulting process lethality, Fo and cook value, Co were obtained from time-temperature data obtained during processing for three consecutive runs. Rheological properties and color were experimentally evaluated both before and after each run. Overall heat transfer coefficient (Uo) was calculated from the heating rate index using a lumped capacity approach. the study indicated that fh, jch, Fo and Co were influenced (P〈0.05) by all process variables except can headspace. Uo was related to retort temperature, rotation speed and initial apparent viscosity. the best dimensionless correlation for Uo was Nusselt number (logarithmic scale) versus specific apparent viscosity and Froude number (R2= 0.65).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00731.x
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  • 3
    Electronic Resource
    Electronic Resource
    A NEURAL NETWORK APPROACH FOR EVALUATION of SURFACE HEAT TRANSFER COEFFICIENT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 23 (1999), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An artificial neural network (ANN) approach for tackling the inverse heat conduction problems was explored - specifically for the determination of surface heat transfer coefficient at the liquid-solid interface using the temperature profile information within the solid. Although the concept is quite generic, the specific cases considered have a particular relevance to food process engineering applications. the concept was tested with two geometric shapes: a sphere and a finite cylinder, the former representing the simplest geometry and the latter representing a cross product of an infinite cylinder and an infinite plate. In developing the ANN model, two approaches were used. In the first one, the ANN model was trained to predict the surface convective heat transfer function, Biot number (Bi) from the slope coefficient (m) of temperature ratio curve under varying boundary conditions. the associated mean relative prediction errors were as high as 5.5% with a standard deviation of 8%. In the second ANN approach, m was related to tan-1 (Bi) which significantly improved the model's predictive performance. the second ANN model could be used with Biot numbers up to 100 with a mean error less than 1.5% for either of the two geometries. Heat transfer coefficients evaluated using the developed ANN model were in agreement (〈3% error) with those calculated using conventional numerical/analytical techniques under a range of experimental conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1999.tb00389.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF PRESSURE-SHIFT FREEZING VERSUS AIR-BLAST FREEZING OF CARP (CYPRINUS CARPIO) FILLETS: A STORAGE STUDY (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food biochemistry 29 (2005), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Intact carp (Cyprinus carpio) fillets were packaged under vacuum and pressurized at 100, 140, 180 and 200 MPa at 4C for 15 or 20 min. Changes in the lipid fraction and color of the fillets as well as the electrophoretic profiles of the fish proteins were studied to establish the best conditions (time and pressure) for pressure-shift freezing the carp fillets. Thiobarbituric acid (TBA) values, free fatty acid (FFA) content and color parameters (L*, a*, b*) increased as the pressure level and pressurization time were increased. After 15 min of treatment at any pressure level, the intensity of the protein band with MW 〈 36 kDa decreased. With these results, the carp fillets were frozen using either pressure-shift freezing (PSF) (140 MPa, −14C for 12 min) or air-blast freezing (ABF) (−20C for 4 m/s) and then stored at −20C for 75 days. Changes in TBA values, FFA content, texture, total drip losses and size of ice crystal were evaluated. The TBA values and FFA content were relatively lower in the PSF samples than in the ABF samples. The freezing procedure did not seem to have a significant effect (P 〉 0.05) on the texture of carp fillets. PSF was more effective in reducing total drip losses in cooked samples compared to ABF treatment. Ice crystals found in the PSF fish samples were mainly intracellular, smaller and more regular in shape than those found in the ABF samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.2005.00034.x
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  • 5
    Electronic Resource
    Electronic Resource
    High-Pressure Destruction Kinetics of E. coli(29055) in Apple Juice (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: High-pressure (HP) destruction of Escherichia coli (29055) in apple juice was evaluated (150 to 400 MPa; 0 to 80 min at 25 °C) based on a dual destruction behavior consisting of pressure pulse and pressure hold (first order rate) effects. Enumeration was carried out in brain-heart infusion agar (BHIA) and violet-red bile agar (VRBA) to differentiate between surviving cells with and without injury. A pressure pulse at 400 MPa destroyed the entire population (108 CFU/mL) of E. coli. During pressure-hold, D values (decimal reduction time) of E. coli decreased with an increase in pressure, and D values from BHIA (survivors including injured cells) were higher than from VRBA (survivors excluding injured cells). Thus, an increasing number of cells were initially injured than killed with HP treatment until finally killed. Pressure dependency of D was described by z-value model with associated zp values (pressure range to result in a decimal change in D values) of 126 and 140 MPa on BHIA and VRBA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12323.x
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  • 6
    Electronic Resource
    Electronic Resource
    An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : The residence time distribution (RTD) was investigated using ultrasound during continuous ohmic heating of 1) starch solution and 2) carrot particles/starch solution mixtures. For liquid experiments, a copper pigment was used as a tracer. Ultrasonic sensors were placed at the end of the tube to measure changes in sound attenuation. The copper concentration was determined in samples taken at time intervals. For particulate foods, one kilogram of carrot/solution mixtures was introduced. Results of the ultrasonic method were compared to carrots weights in collected samples. Variations of sound attenuation illustrated well the RTD of solutions and carrot particles. Results of the ultrasonic method agreed with the pigment method for liquid and the gravimetric method for particulate foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10262.x
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  • 7
    Electronic Resource
    Electronic Resource
    Control of Endogenous Enzyme Activity in Fish Muscle by Inhibitors and Hydrostatic Pressure using RSM (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Effects of combination treatments involving hydrostatic pressure, pH, and crude α;2-macroglobulin on muscle protease activity and viscosity were investigated using response surface methodology. Statistical analysis showed the model was very significant, predicting responses with high accuracy. Proteolytic activities were reduced with increasing pressure and inhibitor concentrations while pH elicited a quadratic response. Reducing pH and increasing pressure also reduced viscosity of tissue homogenate, but inhibitor concentration did not affect (p 〉 0.05) this response. The proteases did not show any tendency to regain activity during 3 weeks storage possibly due to a crude inhibitor in the homogenate and did not seem to have any direct influence on viscosity as shown by a low correlation (r =–0.30). Viscosity progressively increased during this period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14192.x
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  • 8
    Electronic Resource
    Electronic Resource
    Pectin and Raspberry Concentrate Effects on the Rheology of Stirred Commercial Yogurt (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: The influence of pectin (0.0–0.5%) and raspberry concentrate (64°B; 0–10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer-controlled rotational viscometer. All upward flow curves (shear rate vs shear stress) followed the Herschel-Bulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post-incubation mixing of stirred yogurt with pectin and raspberry concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05494.x
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  • 9
    Electronic Resource
    Electronic Resource
    Heating Rate, Lethality and Cold Spot Location in Air-entrapped Retort Pouches during Over-pressure Processing (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: The effects of entrapped air on the heating rate, lethality and cold spot in bricks packaged in retort pouches were determined using silicone rubber bricks (10 × 14.5 × 2cm), with 5 thermocouples positioned from the geometric center-point to near the top surface. The packaged bricks were processed in steam/air media at two temperatures (121.1°C and 115.6°C) and two levels of superimposed air overpressure (corresponding to 65% and 75% steam). With the exception of the highest level of over-pressure, (121.1°C, 65% steam content), entrapped air volumes 〉20 mL reduced heating rates and lethality, and shifted the cold spot from the geometric center. At 60 mL of entrapped air the point of least lethality was near the brick surface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05522.x
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  • 10
    Electronic Resource
    Electronic Resource
    Heating Characteristics of Milk Constituents in a Microwave Pasteurization System (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 continuous pasteurization system was designed using a domestic microwave oven and heating characteristics were studied on water, cream, and milk constituents. Parameters were determined as functions of flow rate and power using water ≧ 75g/min (minimum flow at full power without boiling). Operation at less than 100% caused unacceptable temperature oscillations. Cream, milks and solutions of the individual milk constituents (fat, protein and lactose), were also assessed in attempts to determine relative contributions of each. Milk heated more rapidly than water and protein was the major contributor to heating, with fat and lactose-effects being negligible. The microwave system could heat solutions to temperatures needed for HTST pasteurization and was controlled by adjusting flow rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14608.x
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