Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    DIFFUSIVITY OF STARCHY ENDOSPERM AND BRAN OF FRESH AND REWETTED RICE (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: Mathematical equations based on Fick's law of diffusion were used to model the thin-layer drying of rewetted white and brown rice. Diffusivities of the starchy endosperm and bran were determined by minimizing the sum of squared deviations between the theoretically predicted and observed drying curves. Diffusion coefficients calculated for the rewetted materials were compared to those reported for fresh materials and found to be statistically equivalent. Volumetric data for white and brown rice were collected for use in specifying the mathematical models.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02614.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Economic Comparison of Canning and Retort Pouch Systems (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 economic feasibility of using the retort pouch for processing, packaging and distributing processed fruit and vegetable products during a period of rising energy prices was examined. A retort pouch packaging system was found to be the overall minimum cost packaging system among three packaging systems considered—an existing canning line, a new canning line, and a retort pouch line. Although the costs associated with acquiring and maintaining the durable machinery for retort pouch processing are significantly higher than for a new canning system or an existing canning system, other operating expenditures considered in the packaging systems are considerably lower. Lower freight costs, attributed to the lighter weight and smaller volume of pouches and the comparatively lower purchase price of retort pouches than cans, are the major contributors to the cost effectiveness of the retort pouch packaging system. Energy savings in processing the pouch versus the can are of little significance, but the comparatively lower amount of energy used in transportation and container manufacture has an important role in the cost effectiveness of the retort pouch packaging system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11080.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    HEATING OF CANNED FOOD IN FLUIDIZED SILICA SAND (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 primary objective of this study was to determine the convective heat transfer coefficient which could be expected in a fluidized bed retort when the heating medium was air fluidized silica sand. An average heat transfer coefficient of approximately 329 W/(m2C) was experimentally determined. Curves for heating conduction and convection type foods in a fluidized bed and a rotary steam retort are compared.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10050.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Fat reduction in Cheddar cheese resulted in an increase in viscoelasticity as evidenced by increases in G’and G”. Proteolysis during ripening led to softening of all cheeses and thus decreases in G’and G” for cheeses containing 34, 27, and 20% fat. Cheese with 13% fat showed a decrease in G’upon ripening, but no change in G”. This lack of change in viscous behavior may be important to the texture of reduced-fat Cheddar cheese and overall acceptability. Dynamic rheological testing was helpful in understanding rheological behavior associated with fat reduction in cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb04557.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Texture of Cheddar Cheese as Influenced by Fat Reduction (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Cheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times. Cheeses were ripened for 4 months at 7°C. Microstructure was studied using Scanning Electron Microscopy (SEM). Texture characteristics (adhesiveness, cohesiveness, hardness, and springiness) were determined by Texture Profile Analysis (TPA) using the Instron Universal Testing Machine and a trained sensory panel. Scanning electron micrographs showed that the open-intricate microstructure of the cheeses was lost with a decrease in fat content. Hardness and springiness increased while adhesiveness and cohesiveness of the cheeses decreased with decreasing fat content. Texture attributes were influenced by the nature of the protein matrix that resulted due to fat removal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb04559.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids (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: Time-dependency, apparent viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour-based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xanthan gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05414.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Arnott Test Correlates with Dynamic Rheological Properties for Determining Cheddar Cheese Meltability (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Cheddar cheese with six different fat levels (34.3, 31.5, 26.8, 20.5, 12.6 and 〈1%) were manufactured and allowed to ripen 4 mo at 7°C. Melting characteristics of the cheeses were studied by the Arnott test and dynamic rheological testing. Meltability of Cheddar cheese was significantly influenced by its fat content as determined by the Arnott test. A significant correlation (r =–0.80) occurred between the minimum complex modulus G′ and meltability of Cheddar cheese. Minimum complex modulus G′ may be a useful predictor of cheese meltability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08169.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    ON-LINE VISCOMETRY FOR PUREED BABY FOOD: CORRELATION of BOSTWICK CONSISTOMETER READINGS and APPARENT VISCOSITY DATA (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 11 (1989), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship between Bostwick Consistometer (BC) readings and apparent viscosity was evaluated as an initial step in developing an on-line viscometer for pureed baby food. Rheological properties of three baby food products (applesauce, carrots, and vegetable beef dinner) were investigated using a BC and a concentric cylinder viscometer in a temperature range from 73 to 92 C. Shear-thinning, power law fluid behavior was found for all products. the overall correlation between results of the two methods of measurement, considered in terms of the Bostwick readings and apparent viscosity, was very poor. Developing an on-line viscometer for pureed baby food products based on the relationship between Bostwick readings and apparent viscosity is not recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1989.tb00029.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    COMPUTER SIMULATION of MICROBIAL GROWTH DURING FREEZING and FROZEN FOOD STORAGE (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 10 (1988), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computer simulation model was developed to predict the time for temperature equilibration as well as microbial growth within a food product during freezing and the equilibration to frozen storage conditions. Theoretical results indicate that freezing medium temperature, surface heat transfer coefficient and product size influence the equilibration time significantly. Storage conditions influenced the equilibration time during storage and significantly influenced the growth of microorganisms. Microbial growth is a function of the freezing time. Slow freezing of a food product from a high initial temperature and stored at a relatively high temperature can provide conditions for microbial growth as compared to very rapid freezing processes. the model is a useful tool for approximate indications of effects of freezing conditions on microbial growth within a food product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1988.tb00016.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Evaluating Herschel-Bulkley fluids with the back extrusion (annular pumping) technique (1991)
    Springer
    Rheologica acta 30 (1991), S. 549-558 
    Details
    ISSN: 1435-1528
    Keywords: Back extrusion ; annular pumping ; Herschel-Bulkley fluid ; rheological properties ; time-independent fluid
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract A mathematical model was developed to describe the behavior of Herschel-Bulkley fluids in a back extrusion (annular pumping) device. A technique was also developed to determine the rheological properties (yield stress, flow behavior index, and consistency coefficient) of these fluids. Mathematical terms were expressed in four dimensionless terms, and graphical aids and tables were prepared to facilitate the handling of the expressions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00444373
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...