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  • 1
    Electronic Resource
    Electronic Resource
    Marangoni instability of bi-component droplet gasification (1996)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Fluids 8 (1996), S. 1820-1827 
    Details
    ISSN: 1089-7666
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Simplified analyses using a linear stability approach are developed to predict influences of thermal and solutal Marangoni effects on hydrodynamic stability of bi-component droplets evaporating in a spherically-symmetrical manner in hot environments. It is predicted that with zeotropic mixtures and for ∂σ/∂T〈0 and ∂σ/∂y〈0 (where σ is surface tension, T temperature, and y the surface mass fraction of the more volatile droplet component), the thermal and solutal Marangoni effects oppose each other in that the thermal effect is stabilizing and the concentration effect is destabilizing. The model is applied to alkane/alkane and alcohol/water mixture droplets. The alkane mixture droplets were predicted to be hydrodynamically stable. For alcohol/water mixtures, the results suggest that critical radii for marginal stability exist; when a droplet is initially pure methanol which subsequently absorbs water from the ambient, the critical radius is predicted to depend upon the relative humidity of the environment. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.868964
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  • 2
    Electronic Resource
    Electronic Resource
    A drop-tube apparatus to promote spherically symmetric evaporation and combustion of unsupported droplets (1991)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 62 (1991), S. 3029-3036 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: Fluid-mechanical aspects of a unique drop-tube apparatus to promote spherically symmetric evaporation and combustion of freely falling droplets are discussed. Design of the apparatus is based upon the principle that gravitationally induced pressure gradients in gases may be significantly reduced by accelerating the gases with properly contoured tubes. Droplets traveling with the gases will experience greatly reduced buoyancy and forced convection environments, promoting spherical symmetry. For specification of tube contours, the Navier–Stokes and continuity equations are recast into a vorticity-stream function formulation and solved numerically with pseudospectral methods. Axisymmetric tube contours which produce desired velocity and pressure fields are found, and implications for designs and limits of experimental apparatus are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1142520
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  • 3
    Electronic Resource
    Electronic Resource
    A comparison of modified atmosphere and vacuum skin packing for the storage of red meats (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The performances of two commercially available packaging systems for prolonging the shelf-life of fresh meat were compared at 1°C and during simulated retail display. Beef and pork loin steaks in modified atmosphere packs (MAP), containing 75% O2 and 25% CO2, developed an initial bright red (beef) or pink (pork) colour, which gradually changed to brownish-red or -pink after 12 days; similar samples in vacuum skin packs (VSP) remained purple-red throughout the storage period. Off-odours developed more rapidly in MAP (8–12 days), possibly due to more extensive growth of Brochothrix thermosphacta and the effects of aerobic conditions on the metabolites of lactic acid bacteria, which predominated in both types of packs. Evidence of rancidity, using thiobarbituric acid assay, was demonstrated in MAP beef after approximately 8 days, but not in VSP. Drip losses in MAP increased after 6 days' storage, but remained generally low in VSP. Physical texture (shear force values of cooked samples) of beef was unaffected by packaging method, but pork in VSP was significantly more tender (P 〈 0.001) than in MAP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01064.x
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  • 4
    Electronic Resource
    Electronic Resource
    Hot curing Wiltshire bacon (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process combining multi-needle injection and dry salting of whole baconsides before they have been completely chilled can produce acceptable Wiltshire bacon in only 5 days from slaughter. Eating quality and storage stability of sliced and vacuum packed, hot cured bacon were similar to those of dry salted bacon made from conventionally chilled sides. The yields of hot cured and cold cured raw bacon were similar, but cooking yields of hams were over 3.0% higher with hot curing.A continuous hot curing process from slaughter, through carcass preparation, multi-needle brine injection, dry salting to chilling could simplify Wiltshire bacon processing. The concept could be particularly useful to a processor lacking the specialized facilities for traditional immersion curing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00189.x
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  • 5
    Electronic Resource
    Electronic Resource
    A modern dry-salting process for Wiltshire bacon (1980)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 15 (1980), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacon made by a 5-day process using brine injection followed by dry-salting has been compared with that made by a longer conventional Wiltshire process. The eating quality and appearance of the two bacons were similar. The slightly poorer storage stability of dry-salted back in vacuum packs was attributed to a low salt concentration which could be corrected by increased brine injection in this region. Dry-salting slightly improved the storage stability of collar in vacuum packs because initial bacterial counts were lower than in the immersion-cured. Comparison of dry-salted bacons made with and without nitrate in the injection brine showed that nitrate did not affect nitrite level during vacuum-packed storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb00942.x
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  • 6
    Electronic Resource
    Electronic Resource
    Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef joints at three pH levels were vacuum packed and stored at 1°C in materials with different gas permeabilities. Dark-cutting, high pH beef (pH 6.2–6.7) developed a green discoloration (greening) in all the packaging materials and had a putrid odour when the packs were opened after 9 weeks. the same type of spoilage occurred at pH 5.9–6.1 in materials of relatively high gas permeability (73 and 92 cm3 O2/m2-day-atm. O2 at 90%r.h.). Greening and putrefaction did not occur at pH 5.9-6.1 in materials of very low gas permeability (25 and 23 cm3 O2/m2-day-atm. O2 at 90%r.h.) or in any packs of meat of normal pH (5.4-5.5).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00136.x
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  • 7
    Electronic Resource
    Electronic Resource
    Wiltshire curing with and without nitrate (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The storage life of vacuum packed unsmoked bacons produced by a factory Wiltshire process from brines containing nitrite with and without nitrate has been studied at 5° and 15°C. Whilst collar bacon produced from typical bacon pigs and containing 76–129 ppm nitrite and approximately 5% salt kept slightly better when it also contained 538–568 nitrate, no consistent benefit was noted when the nitrate concentration was 196–204. Collar and back bacons with similar concentrations of nitrite and salt and produced from pigs in which the ultimate pH in the M. longissimus dorsi was ≥ 6.0 kept better when they also contained approximately 600 ppm nitrate. It is suggested that the benefit of nitrate in these bacons is due to the inhibition of bacterial growth by increased concentrations of nitrite produced from nitrate in relatively high pH muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00761.x-i1
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  • 8
    Electronic Resource
    Electronic Resource
    Price Factors in Plant-Food Consumption. (1945)
    s.l. : American Chemical Society
    Industrial & engineering chemistry 37 (1945), S. 282-288 
    Details
    ISSN: 1520-5045
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ie50423a021
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  • 9
    Electronic Resource
    Electronic Resource
    The Nature of Colloidal Clay as Revealed by the Electron Microscope. (1942)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 46 (1942), S. 1032-1043 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150423a003
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  • 10
    Electronic Resource
    Electronic Resource
    Sex Discrimination in Education: theory and practice (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of philosophy of education 13 (1979), S. 0 
    Details
    ISSN: 1467-9752
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Education , Philosophy
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9752.1979.tb00518.x
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