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  • 1
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating (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: A new approach using cold-trap, on-line sampling was applied to investigate migration rate of limonene, tert-butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold-trap online sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08266.x
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  • 2
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating (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: Cold-trap, on-line sampling was applied to investigate migration of flavor compounds in a solid food matrix subjected to microwave heating. The activation energy levels for migration of limonene, pyrazine, and water are 58.2, 51.5, and 46.4 kJ/mol, respectively. The results of microwave reheating of limonene-formulated dough showed no significant limonene concentration profile in the sample and less than 1% overall change in total limonene concentration. Because the flavor concentration used for this migration study is greater than the amount that would be added to real products, it can be concluded that after microwave reheating of flavor-formulated dough, limonene is very stable and significant losses do not occur.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08267.x
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  • 3
    Electronic Resource
    Electronic Resource
    True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Thermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15855.x
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  • 4
    Electronic Resource
    Electronic Resource
    THIAMIN DEGRADATION KINETICS IN PUREED RESTRUCTURED BEEF (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: The kinetics of thiamin degradation in pureed restructured beef with 70% moisture (w/w) were determined at 110, 120, and 130C. As expected, the degradation kinetics followed a first-order reaction. the rate constant at 121C was 0. 01881 min−1. the temperature dependence of the rate constant obeyed an Arrhenius relationship. the activation energy was 26.5 kcal/mol. the activation energy compared very well to those obtained from the literature for a variety of foods including beef puree containing 85% moisture. Thiamin degradation kinetics in beef were independent of the form (free or combined) of the thiamin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00847.x
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  • 5
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE EFFECT OF MOISTURE CONTENT AND INITIAL THIAMIN CONCENTRATION ON THIAMIN DEGRADATION KINETICS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 21 (1997), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The degradation kinetic parameters of thiamin in a pea puree system containing 80% (w/w) and 85% (w/w) water were studied at 110, 120, and 130C for three thiamin concentrations of 50, 200 and 260 mg B1-HCl/100 g pea puree. Both moisture content and initial thiamin concentration had no significant effect on the degradation kinetics. The degradation followed a first order reaction with an average k121C of 0.0114 min−1. The temperature dependence was adequately described by the Arrhenius equation. The average activation energy was 25.2 kcal/mol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00780.x
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  • 6
    Electronic Resource
    Electronic Resource
    QUANTITATIVE ANALYSIS OF PYRAZINES IN A HYDROPHILIC SOLID MODEL SYSTEM (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 21 (1997), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The requirements for accurate quantitative analysis of 2-methylpyrazine and 2,5-dimethylpyrazine thermally produced in a solid system consisting of 4.5% (w/w) lysine, 5.5% (w/w) glucose and granular starch with 10% moisture content (dry basis) were investigated. The ratios (or response factors) of the pyrazines to pyrimidine obtained from GC analysis remained constant after a 1000 fold concentration at 55C, verifying that pyrimidine was adequate as an internal standard to account for losses of the pyrazines during concentration. Calibration curves for both pyrazines constructed by plotting the response factors versus concentration were shown to be linear from 0–1000 ppm. However, the slope of the calibration curve was found to vary when constructed over 10 days, suggesting that it was necessary to construct daily calibration curves. Recovery studies were conducted by adding known amounts of pyrazines to amioca starch without heating. The procedure using three extractions with methylene chloride gave adequate recovery efficiencies (100%± standard deviation) versus recoveries below 80% for two extractions. In order to completely recover the pyrazines thermally produced in the model system with methylene chloride, an extraction time of 72 h at room temperature was necessary which was believed to be due to the diffusion limited extraction of the pyrazines by the nonpolar solvent from the hydrophilic solid matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00793.x
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  • 7
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration (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: To obtain useful and meaningful information on the contributions of rates of flavor migration and kinetics of degradation under various conditions, the goal of this study was to develop an apparatus for on-line measurement of flavor concentration, to formulate a thermally stable flavor-dough system and to accomplish isothermal heating. Methodology for measuring on-line flavor concentration in effluent gas from a closed vessel is discussed in this paper. Performance of the on-line apparatus for measuring flavor concentration with a cold-trap on-line sampling method was verified by conducting a series of recovery and retention experiments on 4 flavor compounds. Good quantitative recovery data were obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08241.x
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  • 8
    Electronic Resource
    Electronic Resource
    Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature (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: Dielectric properties [dielectric constant (e′) and loss factor (e″)] of 20% (w/w) pea puree with and without fortification of 3.5 mg thiamin/ 100g pea puree at 915 MHz and 2450 MHz were measured from 25 to 125°C by the cavity perturbation techniaue. Thiamin did not affect dielectric properties at ihe concentration studied. The dielectric constant decreased as frequency and temperature increased. The loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct at 2450 MHz due to the contributions of dipolar and ionic losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06913.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effective moisture diffusivity in porous materials as a function of temperature and moisture content (1990)
    s.l. : American Chemical Society
    Biotechnology progress 6 (1990), S. 67-75 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00001a011
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Utilization of microwaves in the study of reaction kinetics in liquid and semisolid media (1993)
    s.l. : American Chemical Society
    Biotechnology progress 9 (1993), S. 481-487 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00023a007
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