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  • 1
    Electronic Resource
    Electronic Resource
    Methodology to Obtain True Thermal Conductivity of Low Porosity Food Powders (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 technique was developed to measure, at a porosity close to zero, the true thermal conductivity of food powders. Samples of low porosities were prepared by mechanically compressing the food powder using a hydraulic press at pressures up to 3.035 × 105 kPa (abs) in specially designed stainless steel cylinders with a dummy probe in place. Variation in porosity of the samples was less than 5%. Thermal conductivity was measured as a function of porosity (0.086 to 0.7), moisture content (0 to 37%, dry basis), and temperature (30 to 150 °C) by the thermal conductivity probe method. The thermal conductivity values decreased with an increase in porosity and increased with an increase in moisture content and temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09400.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT of FILLING MATERIAL ON the TEMPERATURE DISTRIBUTION IN A THERMAL CONDUCTIVITY PROBE and THERMAL CONDUCTIVITY MEASUREMENTS: A NUMERICAL STUDY (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 15 (1991), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A numerical investigation taking into account the composite nature of a line thermal conductivity probe was carried out using a finite-difference technique, to study the temperature distribution inside a thermal conductivity probe for different filling materials. Air, mercury and a high thermal conductivity paste were used as the filling materials. the radial temperature gradient in a mercury filled probe was small, while a large temperature gradient was forund in an air filled probe. It was found that the lacoation of the thermocouple in the probe has very little or no effect on the calculated thermal conductivity values, for all three filling materials tested. the plots of temperature rise versus natural logarithm of time
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1991.tb00177.x
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  • 3
    Electronic Resource
    Electronic Resource
    DIELECTRIC PROPERTIES of BENTONITE PASTES AS A FUNCTION of TEMPERATURE (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 17 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dielectric properties [dielectric constant (ε′) and loss factor (ε″)] of 8% and 10% (w/v) bentonite pastes at 2450 MHz were measured from - 25C to 90C by the cavity perturbation technique. the dielectric constant decreased as moisture content decreased and temperature increased (temperature ≤ OC). the relationships between loss factor, moisture content, and temperature were not straightforward due to the ionic loss (d.c. conductivity). Because of the similarities between bentonite pastes and most food materials in dielectric constant, loss factor, and penetration depth, bentonite pastes can be good model food systems to study microwave heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00230.x
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  • 4
    Electronic Resource
    Electronic Resource
    HEAT FLUX SENSORS to MEASURE EFFECTIVE THERMAL CONDUCTIVITY of MULTILAYERED PLASTIC CONTAINERS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 16 (1992), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A technique was developed to determine effective thermal conductivity of a retort-able multilayered plastic container. the technique involved measuring the heat flux through the plastic container wall using a heat flux sensor under a known temperature difference when heat transfer coefficients on both sides of the container were very large. Effective thermal conductivity of the container was found to be independent of temperature in the range 20-80C and had an average value of 0.254 ± 0.008 W/mK.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1992.tb00204.x
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  • 5
    Electronic Resource
    Electronic Resource
    DESIGN and CALIBRATION of A CONTINUOUS TEMPERATURE1 MEASUREMENT SYSTEM IN A MICROWAVE CAVITY BY INFRARED IMAGING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 15 (1991), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method for continuous measurement of surface temperature of food materials in a microwave oven during heating was developed. the method involved using a standard 2450 MHz microwave oven modified to allow for continuous measurement of surface temperature of samples using an infrared (IR) imaging system. the oven was modified by removing the top section of the microwave cavity and replacing it with 1/8 in. square hardware cloth to allow for direct thermal imaging of the sample. It was found that the wire mesh interfered with the IR measurement such that the temperature that the IR system measured differed from the actual sample temperature. the difference was also found to be dependant upon wire screen temperature. to determine the relationship between IR temperature and actual sample temperature a calibration procedure was performed. the relation between actual temperature and temperature as measured by the IR was found to be linear, and dependant upon the temperature of the wire screen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1991.tb00176.x
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  • 6
    Electronic Resource
    Electronic Resource
    PHYSICAL PROPERTIES of BAKED PRODUCTS AS FUNCTIONS of MOISTURE and TEMPERATURE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal and physical properties, including moisture desorption isotherms, density, heat capacity and thermal conductivity of a commercial white bread, muffin and biscuit were determined experimentally as functions of temperature (20°C to 85°C) and moisture content (0 to 0.6 gig sample). Moisture desorption data were fit to a two parameter empirical model. Density was not a strong function of either temperature or moisture content but depended on the method of achieving a final moisture content. Heat capacity as a function of temperature was determined by differential scanning calorimetry. A mass fraction model adequately correlated heat capacity to moisture content. Thermal conductivity was measured with a thermal conductivity probe. Correlations were developed for thermal conductivity as a function of moisture and temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00101.x
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  • 7
    Electronic Resource
    Electronic Resource
    Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables (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: Fractional conversion (f) takes into account the nonzero texture property upon prolonged heating. This was applied as an alternate technique for reanalyzing texture degradation kinetics based on published data which indicated that the softening of vegetables followed a dual mechanism first order kinetic model. The plot of the logarithm of 1-f vs heating time was linear through log cycles indicating the reaction was first order with a single rate constant and the substrate b was better characterized by the equilibrium (or maximum retainable) texture property. A possible explanation was developed for negative activation energies which had been reported for the second mechanism with some vegetables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04356.x
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  • 8
    Electronic Resource
    Electronic Resource
    Microwave Assisted Thawing of Model Frozen Foods Using Feed-back Temperature Control and Surface Cooling (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: An apparatus was developed that combined microwave energy and cold air with different ambient temperatures to reduce thawing time and avoid run-away heating during microwave assisted thawing. Effects of microwave power level, sample thickness and surface air temperature on thawing time were investigated. The microwave power was cycled on and off using two temperature control schemes to maintain a predetermined temperature gradient based on hot and cold points. Thawing time was reduced by as much as a factor of seven compared to convective thawing at ambient temperature when appropriate conditions were used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04388.x
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  • 9
    Electronic Resource
    Electronic Resource
    Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume (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: Dielectric properties [dielectric constant (ɛ') and loss factor (ɛ”)] were measured using the transmission line technique. Dielectric constant was independent of salt content while ɛ” increased when salt was added. Dielectric constant increased when temperature increased from 25 to 60°C then became virtually constant from 60 to 95°C for all samples. Loss factor increased linearly from 25 to 95°C for samples containing 1% salt and decreased linearly when no salt was present. Both ɛ’ and ɛ” increased linearly with respect to mass concentration of water (gwater/cm3sample). Ground bread crumb had lower ɛ’ and ɛ” than intact bread when other parameters were kept constant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04387.x
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  • 10
    Electronic Resource
    Electronic Resource
    The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 study the effects of testing parameters on texture degradation, texture loss of potatoes heated at 80 °C was measured using an Instron universal testing machine as well as a texture analyzer under 2 instrument crosshead speeds, 2 sample sizes, and either compression or shear modes of mechanical deformation. Using the fractional conversion as a texture index, the kinetics of texture degradation of potatoes fitted a single 1st order reaction model, and the rate constant (or D value) was shown to be independent of the test used to determine the texture index. The average D value was 30 ± 1.2 min at 80 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09401.x
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