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  • 1
    Electronic Resource
    Electronic Resource
    ENERGY ACCOUNTING IN CANNING TOMATO PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: An energy accounting method was used to determine energy consumption in various unit operations in canning tomato juice, whole-peeled tomatoes, and tomato paste. Data on steam and electric consumption were obtained from a canning plant with the use of steam flow meters and electric transducers. Unit operations associated with the following equipment were investigated: crushers, hot-break heaters, pulpers, finishers, lyebath peelers, evaporators and retorts. The average thermal and electrical energy intensities of canning to mato products were 538 Btu and 0.0126 kWh per pound of tomatoes received, respectively. Energy intensive operations were identified as those associated with hot-break heaters, lyebath peelers, evaporators, and retorts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04146.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATION (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Ultrafiltration was used to fractionate the chloroplastic and the soluble protein components of alfalfa juice. In agreement with trends predicted by theoretical considerations, permeate volume flux increased with increased feed velocity, pressure and temperature, and decreased with increased feed concentration. The recovery of the protein in the permeate increased with increased feed velocity and decreased temperature and was essentially insensitive to feed concentration. Under conditions of low turbulence, the protein recovery decreased with increased pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02350.x
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  • 3
    Electronic Resource
    Electronic Resource
    CAUTION CARE IN CONVERTING UNITS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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.1365-2621.1977.tb14444.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 use of mathematical computer-aided simulations of liquid food quality degradation during storage requires the prior knowledge of kinetics of the reaction rates. In this paper a procedure to obtain this type of information is discussed. The objectives of this study were (1) to determine the rates of ascorbic acid oxidation and oxygen uptake in infant formula and (2) to determine the influence of light intensity on rates of ascorbic acid oxidation and oxygen uptake during storage. The quality index studied in this research was reduced ascorbic acid. Infant formula was selected as the model system. The overall reaction of ascorbic acid degradation and oxygen uptake was assumed and confirmed to be a second-order reaction under limited dissolved oxygen presence in the liquid. The second-order rate constants were calculated for ascorbic acid degradation and dissolved oxygen uptake in infant formula samples exposed to light in 1-cm deep exposure cells. These storage experiments were conducted at five light intensities (dark, 1071 lux, 2142 lux, 3213 lux and 4284 lux) and three initial dissolved oxygen concentrations (1.0 ppm, 4.86 ppm and 8.71 ppm). The results indicated that in samples exposed to light, an increase in initial dissolved oxygen content increased the second-order rate constants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00606.x
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  • 5
    Electronic Resource
    Electronic Resource
    KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 mathematical model describing simultaneous water diffusion and gelatinization of starch during rice parboiling is proposed. Soaking experiments were conducted on a short-grain rice variety. A computer-aided nonlinear optimization technique is used to find diffusion coefficients and reaction rate constants in the temperature range 50-120°C. It is concluded that the parboiling process is limited by the reaction of starch with water below 85° C and by diffusion of water above 85° C. The activation energy was found to be about half in case of diffusion limited process than that of reaction limited process. The study showed that it is possible to reduce energy input if rice is dehusked before parboiling. The mathematical model shows good correlation between observed and predicted value of water uptake.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06561.x
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  • 6
    Electronic Resource
    Electronic Resource
    Osmotic-Convective Dehydrofreezing Process for Drying Kiwifruit (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Osmotic and convective dehydrofreezing were studied to determine sugar concentration, ascorbic acid loss, and texture changes in dried and dehydrofrozen kiwifruit. Two concentrations of sucrose (60° and 72° Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with combined drying compared with osmotic drying. Firmness was evaluated by the maximum force from a back extrusion test. A reduction in maximum force was observed after freezing, as compared with fresh and dried fruit. Addition of ascorbic and citric acid as antioxidants in the osmotic solution prevented browning, and significant loss of ascorbic acid during osmotic drying. Air drying at 30°C produced distinguishable color changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15033.x
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  • 7
    Electronic Resource
    Electronic Resource
    RESPONSE CHARACTERISTICS OF FULL-HISTORY TIME-TEMPERATURE INDICATORS SUITABLE FOR PERISHABLE FOOD HANDLING (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 12 (1988), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Time-temperature indicators manufactured by LifeLines Technologies (models 21, 34, and 57) and l-POINT Biotechnologies (models 2140, 2180, and 2220) were stored at 0°, 5°, 10°, 15°, 20°, 25°, and 37°C. The response of the LifeLines model 57 and l-POINT model 2180 indicators were compared to the manufacturers data and found to be in good agreement. Indicator responses were documented for the constant temperature exposures, and modeled with a first-order kinetic equation. The effect of temperature on indicator response was described according to the Arrhenius relationship, and the activation energies for the LifeLines indicators were found to range from 17.8 to 21.3 kcal/g-mole, and from 14.0 to 14.3 kcal/g-mole for the I-POINT indicators.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1988.tb00080.x
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  • 8
    Electronic Resource
    Electronic Resource
    OPTICAL ASSESSMENT OF CORN OIL DETERIORATION DURING FRYING (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 22 (1998), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ultraviolet (UV), visible and near-infrared (NIR) absorption changes in corn oil were measured during processes simulating deep fat frying. Corn oil, maintained at 185C, was exposed to various treatments with nitrogen, air, water injection, air with water injection, and steam. Autoxidation due to a combination of air and high temperature in the simulated frying trials caused visible absorption changes between 400 and 580 nm as the oil deteriorated similar to those observed in potato frying experiments. These absorption changes were found to be associated with changes in an ultraviolet absorption band with a maximum near 270 nm. Second-derivative calibration equations developed at various visible and NIR absorption wavelengths successfully predicted the percentage of total polar materials (%TPM) which accumulated in the corn oil during simulated trials of autoxidation (R values from 0.93 to 0.98). Using spectral data from repetitive potato frying experiments, the predicted %TPM calculated with these equations correlated well with kinematic viscosity measurements (R values from 086 to 0.97).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1998.tb00350.x
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  • 9
    Electronic Resource
    Electronic Resource
    TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. I. A DESCRIPTIVE METHOD to SEGREGATE EFFECTS of PROCESS TREATMENTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Criteria for assessing the effect of processing treatments on the texture of processed foods were developed. Five parameters were defined, relating the hardening or softening of a food material and allowing for the comparison between different processing procedures. In order to determine the usefulness of this method, the parameters were applied to experimental data reported in literature for thermal processing of fruits and vegetables. Three parameters were defined for identifying the effect of a given preprocessing treatment on the raw material texture, the effect of the preprocessing treatment on the sensitivity of the vegetable tissue to the thermal processing and the overall effect. the two remaining parameters were used to describe additional information regarding the process kinetics, that is, to assess the effect of time and temperature on the rate of softening/hardening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00270.x
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  • 10
    Electronic Resource
    Electronic Resource
    PREDICTION OF TEMPERATURE IN FROZEN FOODS EXPOSED TO SOLAR RADIATION (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 11 (1987), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Simultaneous convective and radiative boundary conditions were incorporated into a one-dimensional three time level implicit finite difference scheme in rectangular coordinates. The scheme was used to calculate temperature profiles and temperature histories in a packaged frozen food exposed to the sun. The solution was verified by thawing slabs of a standard test material (Karlsruhe test substance) and orange juice in different environments. Procedures were developed to measure the temperature distribution and to estimate the radiation properties of the package surface. The maximum thickness of the slabs was 38 mm. The agreement between experimental and predicted food surface and center temperature profiles was determined by corresponding R2 values ranging from 0.872 to 0.998. The computer program was also used to predict temperature profiles in a 100 × 92 × 92-cm pallet of frozen food exposed to different environmental conditions. Conditions were cimulated by varying initial product temperature, product thermal properties, air resistance between the product and the package, external heat transfer coefficient, ambient temperature, and radiation surface properties of the carton.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1987.tb00042.x
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