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  • 1
    Electronic Resource
    Electronic Resource
    Texture Map of Cream Cheese (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 controlled rate vane method was used to evaluate the yield stress and apparent yield strain of ten cream cheeses at refrigeration (5 °C) and room temperature (22 °C). Plotting yield stress versus apparent yield strain produced a “texture map”, showing a trend where a decrease in yield stress corresponded to an increase in yield strain. The map can be used as a tool for evaluating product spreadability in quality control and product development applications. Yield stress values for all cream cheeses ranged from approximately 1.3 kPa to 6.6 kPa, while yield strain values from 0.2 rad to 0.6 rad were found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16128.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Flow profiles in a tube rheometer using magnetic resonance imaging
    Amsterdam : Elsevier
    Journal of Food Engineering 16 (1992), S. 109-125 
    Details
    ISSN: 0260-8774
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0260-8774(92)90023-Y
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Some observations on the use of slit rheometry for characterizing the primary normal stress difference of extrudates
    Amsterdam : Elsevier
    Journal of Food Engineering 18 (1993), S. 145-157 
    Details
    ISSN: 0260-8774
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0260-8774(93)90033-G
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Characterization of the swelling of starch doughs during extrusion
    Amsterdam : Elsevier
    Journal of Food Engineering 18 (1993), S. 297-312 
    Details
    ISSN: 0260-8774
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0260-8774(93)90092-X
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Statistical method to evaluate the critical Reynolds number for pseudoplastic fluids in tubes
    Amsterdam : Elsevier
    Journal of Food Engineering 23 (1994), S. 21-32 
    Details
    ISSN: 0260-8774
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0260-8774(94)90121-X
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Vibration induced settling of a sphere in a Herschel-Bulkley fluid
    Amsterdam : Elsevier
    Journal of Food Engineering 13 (1991), S. 181-197 
    Details
    ISSN: 0260-8774
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0260-8774(91)90026-O
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS (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: A theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. the model allows viscosity prediction based on the effects of temperature-time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investingating the performance of the model. the approach facilitates an understanding of the mechanisms associated with protein texturization during extrusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1989.tb00022.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF CONTROLLED MIXING ON THE RHEOLOGICAL PROPERTIES OF DEEP-FAT FRYING BATTERS AT DIFFERENT PERCENT SOLIDS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 25 (2002), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two types of deep-fat frying batters (adhesion and tempura batters) were mixed under controlled conditions at different percent solids to study their rheological properties and coating characteristics. Optimum degree of mixing of a batter was defined as the conditions that gave the maximum amount of batter retention (coating thickness) on a coated probe. Batter with higher percent solids needed more energy to achieve optimum mixing. In the case of batter retention, batters with higher percent solids required a longer period of time to stabilize dripping. Thixotropic behavior was observed in both adhesion and tempura batters. When relating batter rheology with fried food quality, it was found that undermixing a batter had more detrimental effects on fried food quality than overmixing a batter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2002.tb00572.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    PREDICTING THE ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 21 (1998), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrorheology is the study of the effects of electric fields on the flow properties of fluids. These materials generally exhibit an increase in apparent viscosity and a greater yield stress over an unelectrified sample. The phenomenon requires an electric field and polar particles suspended in an insulating oil. A standard concentric cylinder viscometer, fitted with custom made electrical attachments, was converted into an electrorheometer. This system allowed control of DC voltage (0–450 Volts mm−1), fluid temperature (35C–40.5C), and shear rate (0.022 s−1– 8.744 s−1) while observing the resulting effects on the shear stress. Dimensional analysis was used to study the rheological response of milk chocolate when subjected to electric fields. Dimensionless groups were identified to explain the phenomena, and multiple regression analysis was used to predict the electrorheological flow behavior of milk chocolate. Over the ranges of input variables, the electric field-induced forces dominated the rheological response over thermal forces, and a prediction equation for apparent viscosity was developed as a function of electric field strength and shear rate. This mathematical expression allows for prediction of milk chocolate rheology in the presence of an electric field.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1998.tb00450.x
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    ELECTRIC FIELD EFFECTS ON THE THERMAL CONDUCTIVITY OF MILK CHOCOLATE DETERMINED USING THE “MIRROR IMAGE METHOD” (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 20 (1997), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrorheological fluids exhibit changes in flow properties when exposed to an electric field. Generally, these fluids display an increase in apparent viscosity and a greater yield stress in the presence of a voltage. Another attribute of some electrorheological fluids is the ability to enhance heat transfer, allowing for greater control over heating and cooling unit operations. This paper examined the effects of an applied voltage on the thermal conductivity of molten milk chocolate, a material known to be an electrorheological fluid. The method used to measure the thermal property was based on the “mirror image’ concept. In this technique, identical disks sandwich a heat source providing a constant heat flux directed evenly between the two sides. Knowing the heat flux and the boundary temperatures of the sample gap, an analytical solution was used to calculate the thermal conductivity and specific heat. An applied electric field of up to 450 V mm−1 at 60 Hz was found to have no significant effect on the heat transfer properties of milk chocolate. The thermal conductivity was found to have an average value of 0.163 W m−1 K−1 over a temperature range varying from 25 to 60C. The measurement technique, however, proved to be a rapid method for determining thermal properties that may be useful in investigating other liquid foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1997.tb00412.x
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    Paper (German National Licenses)
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