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  • 1
    Electronic Resource
    Electronic Resource
    Shear-induced particle migration in Couette and parallel-plate viscometers: NMR imaging and stress measurements (1994)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Fluids 6 (1994), S. 2561-2576 
    Details
    ISSN: 1089-7666
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Couette and parallel plate viscometers are two commonly used flow geometries to characterize shear viscosity of concentrated suspensions. In Couette flow, it is well documented that prolonged shearing causes a decrease in the apparent viscosity of concentrated suspensions due to shear-induced particle migration from the annulus region to the stagnant region under the bob. In this study, the technique of nuclear magnetic resonance imaging (NMRI) was used to measure the evolution of suspension concentration profiles in Couette and parallel-plate flow devices upon shearing. Neutrally buoyant suspensions of nearly monodisperse, non-Brownian spherical particles at a volume fraction of 0.5 in a Newtonian fluid were used. The same flow cells and suspensions were also used in a rheometer to measure the changes in shear stress under identical experimental conditions such that a direct comparison can be made between the stress and concentration data. For Couette flow, the NMRI data correlated very well with the stress measurements and directly confirmed the Leighton–Acrivos [J. Fluid. Mech. 181, 415 (1987)] shear-induced migration theory. In torsional flow between parallel plates, no detectable change was found in particle concentration in the radial direction, but some decrease in the apparent viscosity was observed. These results provide some important clues for developing and evaluating more general descriptions of particle migration for nonrectilinear shear flows.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.868147
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOES (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: The purpose of this investigation was to determine the effect of peeling method (hot water, lye, or liquid N2) on the nutrient composition of canned tomatoes. The titratable acidity was slightly lower in lye-peeled than in water- or N2 -peeled tomatoes, and niacin was a little lower in water-peeled than in lye- or N2-peeled tomatoes. There were no differences in moisture, pH °Brix, ash, fat, fiber, iron, calcium, protein, ascorbic acid, β-carotene, thiamine, riboflavin, total carbohydrate, or caloric value which could be attributed to peeling method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02378.x
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  • 3
    Electronic Resource
    Electronic Resource
    CARROT BEVERAGES (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: Beverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, β-carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1, 2, 4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot-orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14431.x
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  • 4
    Electronic Resource
    Electronic Resource
    NEUTRALIZED JUICE OF ACID-TREATED CARROTS (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 purpose of this investigation was to determine if the pH of juice from acid-treated carrots could be adjusted with NaOH to that of juice from water-treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid-treated carrots was adjusted with NaOH to that of juice from the hot water-treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the water-treated carrots, pH adjusted juice had better flavor and was only slightly more yellow.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14432.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF DIFFERENT SUBMERGENCE TIMES IN HOT CALCIUM CHLORIDE ON PEELING EFFICIENCY OF TOMATOES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb01469.x
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  • 6
    Electronic Resource
    Electronic Resource
    STABILIZATION OF CARROT JUICE BY DILUTE ACID TREATMENT (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– A problem arises if juice extracted from raw carrots is heated to about 180° before or during conventional canning practices. An unsightly, unappetizing coagulum forms and the color of the juice precipitates with the coagulum. The coagulum is not as evident if the carrots are heated 5 min in water prior to juice extraction, but the juice loses some of its bright-orange color. The canned juice extracted from carrots heated 5 min in a .05 N acetic acid solution does not coagulate and the amount of juice which can be extracted from the carrots is 3.3% greater than that from carrots heated 5 min in water. The centrifuged juice from acid-treated carrots had a brighter orange color than juice from the water-treated carrots. The color notation was Rd, 23.7, a, 30.4 and b, 34.8 for juice from acid-treated carrots compared with a notation of Rd, 19.2, a, 24.4 and b, 31.4 for the juice from water-treated carrots. The canned juice extracted from raw carrots had less pectic substances and starch and about the same amount of protein as the canned juice from the carrots heated in water or .05 N acetic acid, but the canned juice from raw carrots coagulated. The juice from carrots heated in acid does not form a coagulum and maintains its orange color, probably because of the action of the heat and acid on the protoplasmic liquid of the cell before or immediately after the cell is ruptured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02026.x
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  • 7
    Electronic Resource
    Electronic Resource
    FREEZE PEELING IMPROVES QUALITY OF TOMATOES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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— A process of peeling tomatoes using low temperature-short time freezing was perfected. Liquid nitrogen (BP-196°C was used as the refrigerant for freezing the skin and only a thin layer of cells just beneath the skin. The fruit was immediately thawed, after which the skin was quickly and easily removed from the fruit. Liquid nitrogen-peeled samples were evaluated for loss of peel and trim, as well as lycopene and carotene in the peeling process and these losses compared with samples peeled in boiling water. The losses in peel and trim were reduced by approximately 50%, and significantly less lycopene was lost by nitrogen peeling. The peel and trim of fall tomatoes had a greater amount of lycopene and carotene than spring tomatoes. The nitrogen-peeled samples were canned without additives, with sodium chloride and with calcium chloride added and compared with samples peeled with boiling water. There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen. Titratable acidity and °Brix were higher and pH was lower in these samples. Color of the homogenized canned product was not statistically different; however, the nitrogen-peeled tomatoes had a better visual color. The calcium chloride added-nitrogen-peeled samples possessed a higher degree of firmness than the comparably treated boiling-water-peeled samples, indicating that the nitrogen-peeled tomatoes utilized the added calcium to a greater extent in firming.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00964.x
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  • 8
    Electronic Resource
    Electronic Resource
    Cross-linking poly(ethylene oxide) and poly[oxymethylene-oligo(oxyethylene)] with ultraviolet radiation (1994)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 53 (1994), S. 1563-1572 
    Details
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Poly(ethylene oxide) (PEO) and poly[oxymethylene-oligo(oxyethylene)] (PEM) disks are cross-linked by exposure to 254 nm radiation. The rate of formation of cross-links is greatly enhanced by the presence of benzophenone, and an average cross-link density of up to 6 mol % of ethoxy units can be obtained after several hours of irradiation. The highly cross-linked polymers are insoluble in water or organic solvents and show improved physical properties for handling and the formation of free-standing films. Scanning calorimetry and polymer swelling are employed to characterize the polymers, and impedance measurements are reported for sodium salt complexes prepared from the cross-linked polymers. Dynamic modulus measurements show that, upon irradiation, PEO and PEM become cross-linked, elastomeric solids. © 1994 John Wiley & Sons, Inc.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1994.070531202
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