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  • 1980-1984  (12)
  • 1
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite and firmness by visual appearance, using ranking and R-index measures. Cross-sensory interference was minimized by the excluding or reducing of the effects of inappropriate senses. Conventionally canned peaches were less firm to the bite but this did not correspond with visual appearance of firmness. Peaches canned with added syrup tended to be sweeter and less sour. Color and odor differences were less clear cut. Comparisons were also made with fresh peaches.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Clingstone peach and Bartlett pear slices were successfully sterilized by high vacuum flame processes without the conventional covering of syrup or water. The processes developed are simple and continuous, and applicable to commercial use. With the exception of blanching and deaeration, the processes use existing canning practices. Through 18 months storage, more of the original flavor and texture of the fresh fruit was retained by HVFS packs than by the comparable conventional packs. No spoilage was experienced in any of the packs.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spores of the putrefactive anaerobe (P.A.) 3679 are widely used in inoculated pack studies designed to evaluate the adequacy of heat processes for low acid foods. For this purpose, it is essential to have the ability to repeatedly grow large amounts (〉 106) of test spores with comparable heat resistance. Beef heart infusion broth fortified with 1.0% tryptone, 1.0% gelatin, 0.05% glucose, 0.4% dibasic Potassium phosphate, 0.3% sodium citrate, and either 0.5% isoelectric casein or 1.5% skim milk powder, in the presence of beef heart particles was found to be dependable for producing 〉 109 heat resistant spores/liter medium when incubated 2 wk at 30°C followed by 1 wk at 20°C. With the beef heart debris either remaining or absent after two washing, the heat resistance of the spores did not change during 1 yr of storage at 4°C.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Slices of four major commercial clingstone peach varieties, slices of Bartlett pears from major growing areas, and mixtures of diced peaches and pears were successfully vacuum packed without the conventional covering syrup or water. For selected packs, the fruits were sweetened to the desired cutout ∘Brix value with concentrated syrup. The high vacuum flame sterilized packs (HVFS) required only 7.5 min total heating for pear and peach slices and 5.5 min for diced fruit to achieve biological stability. Because of the minimal process, all HVFS fruits retained more of the original flavor attributes and texture of the fresh fruit through 18 months storage than did the conventional packs. Omission of the covering liquid, combined with the necessary blanching treatment, allowed packing of 1/3 more fruit into a standard size can.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 4 (1980), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat transfer studies were performed with clay suspensions and sugar solutions in 303 × 406 cans heated singly in a flame process simulator. Experimental results show that the can wall temperature does not reach excessive temperatures and that the temperature distribution throughout the can is uniform. The slowest heating point was on the axis near the end of the can but this temperature lagged the center temperature by less than 3°C even with adverse heating conditions (i.e., no head space).The liquid-side heat transfer coefficient in 60% sucrose solution at 30 rpm was measured to be 466 ± 34 W/m2K based on the cylindrical area of the can. Rotational speed had only a small effect on heating rate in the range of 10 to 120 rpm.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    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 preliminary study of the potential of high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs study at five process levels, and comparative assessment of the physical, chemical and nutritional property of the raw, precooked, high vacuum flame sterilized (HVFS) and still-retorted canned tuna. The vacuum achieved in the HVFS packs was significantly higher (P 〈 0.05) than the control packs. Fatty acid and amino acid composition, in-vitro protein digestibility, and the Computed Protein Efficiency Ratio (C-PER) were similar for the raw, precooked and canned tuna. Available lysine was marginally decreased by precooking, and HVFS processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin and mineral concentrations were generally lower in the retort process control canned tuna.
    Type of Medium: Electronic Resource
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  • 7
    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 feasibility of using enameled tin and tin-free steel (TFS) cans for processing oxygen sensitive fruits by high vacuum flame sterilization was evaluated. Through 18 months storage at ambient temperatures, the appearance and quality of the HVFS peaches and pears remained acceptable for all can types. Fruits packed into plain tin cans appeared brighter and tasted tangier than those packed into TFS or inside-enameled tin cans. Texture, pH and titratable acidity of fruit were not measurably affected by variation in can types. Mechanical deaeration followed by flame sterilization, produced a product with quality comparable to that achieved in flame deaerated packs.
    Type of Medium: Electronic Resource
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  • 8
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    Unknown
    Sydney, N.S.W. : Periodicals Archive Online (PAO)
    Australasian Journal of Philosophy. 58 (1980) 158 
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  • 9
    facet.materialart.
    Unknown
    Sydney, N.S.W. : Periodicals Archive Online (PAO)
    Australasian Journal of Philosophy. 62 (1984) 327 
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  • 10
    Electronic Resource
    Electronic Resource
    Springer
    Colloid & polymer science 260 (1982), S. 93-95 
    ISSN: 1435-1536
    Keywords: Winsor IV Systems ; microemulsions ; electrical properties ; structural transitions
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract A comparative study of phase diagram features and electrical properties of Winsor IV phases (so-called microemulsions) led to define two types of quaternary systems involving water, a hydrocarbon, and an ionic surfactant/alcohol combination defined byk, the surfactant/alcohol mass ratio. Systems of the first type exhibit a Winsor IV domain consisting of two disjointed areas corresponding to water-in-oil (w/o) and oil-in-water (o/w) monophasic fluid transparent isotropic media. The w/o and o/w areas are separated by a composition zone over which exist viscous turbid long-range organized structures related to the o/w ↔ w/o phase inversion mechanism. In that case, over the w/o area, the low frequency electrical conductivity and permittivity undergo non-monotonous changes as the composition varies. From conductivity maxima and minima, it is possible to define in the general case two lines Γ1 and Γ2 separating three adjacent sub-areas to which can be assigned compositions representing pre-micellar entities, inverted swollen spherical micelles and micelles clusters. For systems of the second type, the w/o and o/w sub-areas merge so as to form a unique monophasic area, which implies that the w/o ↔ o/w phase inversion occurs through a progressive diffuse mechanism. In that case the conductivity exhibits much higher values than in the preceding situation, and its variations with composition allow to define two linesC d andC m partitioning the Winsor IV domain into three adjacent areas. AboveC d , that is for low and medium water contents, the conductivity variations with water content follow equations derived from the Percolation and Effective Medium theories, which indicates that the w/o swollen spherical micelles are submitted to attractive interactions. Below Cm, i. e. in the water rich region, the conductivity decrease with water content results from the progressive dilution of the external aqueous phase of the o/w Winsor IV media. BetweenC d andC m , the Winsor IV media exhibit an anomalous conductive behaviour which suggests that they are neither w/o nor o/w systems. This region can be considered as the diffuse phase inversion zone over which the systems are in a hybrid state that could be depicted tentatively as resulting from the formation of equilibrium bicontinuous structures.
    Type of Medium: Electronic Resource
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