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  • 1
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN OIL-WATER AND ALCOHOL-WATER MIXTURES AT 3,000 MHz, 25°C BASED ON PURE COMPONENT PROPERTIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Measurements of oil-water emulsions show that dielectric properties are predicted at 3,000 MHz, 25°C by the noninteractive Fricke model for complex conductivity of colloidal suspensions. Similar measurements for methanol-water and ethanol-water show that dielectric properties are predicted at 3,000 MHz, 25°C by an empirical combination, designated as the interactive Fricke model, of the noninteractive Fricke model and the Debye models for pure polar liquids with single relaxation times. A tentative physical-chemical basis for prediction of dielectric properties in liquid food systems is suggested, which involves concepts of relative dielectric activities of major chemical constituents, extent of solvation and colloidal content and is based on mechanisms of dielectric behavior observed in aqueous mixtures at microwave frequencies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02966.x
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  • 2
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN NONFAT MILK AT FREQUENCIES AND TEMPERATURES OF INTEREST IN MICROWAVE PROCESSING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb00985.x
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  • 3
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN SOLID FOODS OF HIGH MOISTURE CONTENT AT ULTRAHIGH AND MICROWAVE FREQUENCIES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent studies have shown that dielectric properties of raw potato can be predicted over the range of 300–3000 Mhz and 5–65°C by a noninteractive Distributive model derived from lumped circuit analysis by a two-phase approximation which treats the potato as a binary system consisting of an inert solid phase and an active liquid phase. Dielectric behavior was seen to result primarily from water and ion activities of aqueous regions but subject to appreciable modification by a mechanism of volume exclusion due to effects of colloidal solids. Cell-free and whole potato extract measurements showed cation binding and complexing effects, resulting in considerably lower effective salts concentrations than implied by ash content. In addition, intracellular cation and biochemical constituent levels, were significantly higher than extracellular levels. However, dielectric behavior of aqueous regions of the potato appeared to be based on bulk average fluid properties subject to displacement by colloidal solids. Low-frequency measurements of raw potato showed other regions of relaxation and conductivity effects rather than free water and bulk conductivity at low frequencies. But these appeared not to contribute to high-frequency dielectric response of the potato since observed relaxations were of small magnitude or occurred at frequencies well below the ultrahigh and microwave regions, suggesting that surface properties of solid foods may not be of much significance at high frequencies. Preliminary analysis of solid food measurements by other workers suggests the feasibility of modelling solid food behavior by two-phase approximations of Distributive, Maxwell or Rayleigh model behavior based on physical-chemical properties. For example, raw beef measurements were predicted closely by a two-phase model in Rayleigh form, suggesting modelling characteristics similar to the potato but with specific model behavior due to differencesin biological structure of beef and potato.A general physical-chemical model is proposed for high-frequency dielectric behavior of solid foods based on observed mechanisms of interaction between water and the biochemical constituents of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00319.x
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  • 4
    Electronic Resource
    Electronic Resource
    Techniques for the estimation of cell concentration in the presence of suspended solids (1992)
    s.l. : American Chemical Society
    Biotechnology progress 8 (1992), S. 375-381 
    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/bp00017a001
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  • 5
    Electronic Resource
    Electronic Resource
    SOURCES OF PROTEIN FOR MAN: THE RESEARCH NEEDS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 300 (1977), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1977.tb19311.x
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  • 6
    Electronic Resource
    Electronic Resource
    PREDICTION ON THE RELATIVE DIELECTRIC LOSS FACTOR IN AQUEOUS SOLUTIONS OF NONFAT DRIED MILK THROUGH CHEMICAL SIMULATION (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— The relative dielectric loss factor in aqueous solutions of nonfat dried milk has been studied through chemical simulation of its major constituents. This study shows that milk dielectric loss cannot be predicted simply on the basis of its chemical composition. It does, however, provide a conceptual basis for milk modeling which leads to a more general understanding of food dielectric properties. The focal point in milk simulation was shown to be a complex relationship of solute-solute and solute-solvent interactions which reduce the dielectric loss factors to levels substantially lower than those predicted by considering only chemical composition. These include both binding and nonbinding interactions of the solutes. The binding effects are believed to result from the incomplete dissociation of milk salts in a saturated ionic environment and are reflected by a reduction of specific ion activities in solution. Nonbinding effects, on the other hand, are seen to result from the formation of hydrated ion complexes. These effects, in conjunction with chemical composition, are shown to completely determine the dielectric loss level in dried milk solutions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15559.x
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  • 7
    Electronic Resource
    Electronic Resource
    PRODUCTION OF CELL-DERIVED PRODUCTS: VIRUS AND INTERFERON (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 369 (1981), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1981.tb14176.x
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  • 8
    Electronic Resource
    Electronic Resource
    The application of dynamic calorimetry for monitoring growth ofSaccharomyces cerevisiae (1978)
    Springer
    Applied microbiology and biotechnology 5 (1978), S. 207-214 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A dynamic calorimetric technique was investigated to determine the feasibility of monitoring cell growth by thermal measurements. Theoretical analysis of growth ofSaccharomyces cerevisiae on glucose showed that the correlation depends on cellular yield values but not on ethanol formation. Experiments withS. cerevisiae on a molasses-mineral salts medium resulted in a thermal yield of 4.4 kcal/g cells, consistent with our theoretical expectations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00579341
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  • 9
    Electronic Resource
    Electronic Resource
    Measurement of heat evolution and correlation with oxygen consumption during microbial growthThis paper was presented in part at the 154th Meeting of the American Chemical Society, Chicago, III., Sept. 11, 1967. (1969)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 11 (1969), S. 269-281 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A procedure for measuring the rate of heat production from a fermentation has been developed. The method is based on measuring the rate of temperature rise of the fermentation broth resulting from metabolism, when the temperature controller is turned off. The heat accumulation measured in this manner is then corrected for heat losses and gains. A sensitive thermistor is used to follow the temperature rise with time. This procedure is shown to be as accurate as previous methods but much simpler in execution. Using this technique, the rate of heat production during metabolism was found to correlate with the rate of oxygen consumption. Experiments were performed using bacteria (E. coli and B. subtilis), a yeast (C. intermedia), and a mold (A. niger). The substrates investigated included glucose, molasses, and soy bean meal. The proportionality constant for the correlation is independent of the growth rate, slightly dependent on the substrate, and possibly dependent On the type of organism growth. This correlation has considerable potential for predicting heat evolution from the metabolism of microorganisms on simple or complex substrates and providing quantitative parameters necessary for heat removal calculations.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260110302
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of shear on the death of two strains of mammalian tissue cellsThe paper was presented at the 160th National Meeting of the American Chemical Society. (1971)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 13 (1971), S. 409-418 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study reports some findings on the death of mammalian cells occurring from fluid dynamic effects when they are pumped through capillaries. The cell strains used were human HeLa S3 and mouse L929, grown in monolayer culture. Cells were harvested and suspensions were pumped through various lengths and diameters of stainless steel capillary tubing. Viability of the cells was assayed by the dye exclusion test. Cell deaths occurred and could be correlated with either average wall shear or power dissipation within the capillary tube. L929 cells were found to be more sensitive than HeLa S3 cells at all shear rates tested.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260130308
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