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  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY– An experimental cling peach peeler was developed for continuous removal of alkaline peel as a solid rather than the dilute slurry of common industrial practice. The peeler consists of rows of soft rubber disks rotated in such a manner that peel material is gently wiped from the surface of fruit and flung into collectors. Cling peach halves were successfully peeled in a number of tests, with peeling losses comparable to those normally obtained commercially. Both mature and immature Bartlett pears were also successfully peeled. Dewaxing of immature pears with isopropy1 alcohol was necessary to obtain adequate peeling. In single tests, whole apricots and freestone peaches were also successfully peeled.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Various additives were examined as possible aids in making bread from sorghum and barley flours. Good rise was achieved with doughs containing 45% solids. Several gums, especially 4000 centipoise methylcellulose, increased gas retention in sorghum bread and improved texture of both sorghum and barley breads. Several starches improved texture and loaf volume of sorghum bread. Glyceryl monostearate (GMS) improved the texture of sorghum bread but caused it to crumble badly. GMS improved softness in barley bread. Shortenings also softened sorghum and barley breads. The effect of several processing variables on sorghum bread was studied along with 2 methods of imparting a sour fermented flavor to sorghum bread.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 12 (1990), S. 0 
    ISSN: 1745-4530
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Commercial scale ceramic microfilters were used in plant tests to determine flux rate and operating parameters for waters from a poultry scalder, a poultry chiller, and brine from a delicatessen products chiller, under commercial conditions. Filtration produced clear permeate from all waters. Microorganism counts were essentially reduced to zero in scalder and chiller water permeates, with BOD reduced by about 70% in scalder water permeate and about 60% in chiller water permeate. Flux rates were in the range of 224-204 L/m2h for scalder water at 54°C and 114-81 L/m2h for chiller water at ambient temperature. Test results were used to project nonlabor operating savings and/or costs resulting from the use of microfiltration to recondition and reuse bath overflow. For a processing rate of 140 birds/min and bath size of 37,850 L (10,000 gal), an annual savings of $21,000-$26,000 were estimated for scalder water filtration, while annual costs of $65,000-$84,000 were estimated for chiller water filtration. For a deli brine bath size of 1,170 L (300 gal), annual costs of about $700 were estimated. Retentate heating and electrical usage associated with centrifugal filter pumps were projected as predominant cost factors. Besides costs, other factors such as nonchemical control of microbial growth, water savings, and reduced discharge levels may also be important reasons for considering microfiltration.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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