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  • 1
    Electronic Resource
    Electronic Resource
    Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Mathematical modeling of food freezing has been limited to the modeling of the internal heat transfer where the external convective heat-transfer coefficients are assumed or empirically estimated. Previous procedures followed to solve the external boundary layer in tandem with the internal heat transfer were constrained by numerical complexities due to the transient nature of the heat transfer, requiring unsteady formulation for the flow. In this article, attempts have been made to decouple the flow and heat transfer equations for the external boundary layer flow over a food product being frozen. The flow equations have been solved as a steady-state problem using Falker-Skan transformations of the boundary layer equation. The heat-transfer equation for fluid flow is solved as an unsteady-state problem in conjunction with the internal heat transfer and phase change inside the product undergoing freezing. The model is validated for a case of air-impingement freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09934.x
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  • 2
    Electronic Resource
    Electronic Resource
    Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Spatial variation of heat transfer is an important factor in air impingement systems. Temperature data were obtained when a jet at room temperature impinged on a flat object initially at −50 °C to estimate heat transfer under freeze-thaw conditions. Single and double circular jets and slot jets were examined. Temperature data were fit into empirical relationships for predicting heat transfer coefficients and their spatial variation for conditions common in impingement freeze-thaw applications. For processing conditions involving cooling, the impingement surface was initially heated to a temperature of 70 °C and allowed to cool when subjected to impingement with room temperature air.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08264.x
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  • 3
    Electronic Resource
    Electronic Resource
    CHANGES IN FRESHNESS OF CHILIPEPPER ROCKFISH (SEBASTES GOODEI) DURING STORAGE AS MEASURED BY CHEMICAL SENSORS AND BIOSENSORS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 16 (1992), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Trimethylamine (TMA) and ammonia contents in Chilipepper rockfishes were determined by ion specific electrodes, as a late indicator of fish freshness. After 9 days of storage in ice, TMA contents significantly increased, indicating that bacterial spoilage was in progress. The pattern of changes in ammonia contents was similar to that of TMA. Determination of ATP degradation products in Chilipepper rockfish by HPLC showed that AMP and hypoxanthine levels were low and did not change much during storage. The concentration of IMP initially increased and then continuously decreased as inosine accumulated. Only trace amounts of hypoxanthine were detected in rockfish tissues. Chilipepper rockfish appears to differ from other Sebastes species in that ATP degradation results in inosine accumulation rather than hypoxanthine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1992.tb00439.x
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  • 4
    Electronic Resource
    Electronic Resource
    VISCOSITY and HEAT TRANSFER COEFFICIENTS FOR CANOLA, CORN, PALM, and SOYBEAN OIL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: To understand the influence of frying oil's physical properties on heat transfer, heat transfer coefficient and oil viscosity were measured for combinations of oil type, temperature, and condition. the lumped capacity method for heat transfer in a high thermally conductive metal gave convective heat transfer coefficients. A capillary viscometer in a convective air heater provided viscosity data at frying temperatures. Frying time and oil temperature significantly affected viscosity. Oil viscosities were not statistically different between fresh and 12 h frying oil or 12 and 24 h frying oil, while between the remaining frying times the oil viscosities were statistically different. Corn oil viscosity showed the greatest increase over 36 h and the highest correlation between viscosity and heat transfer coefficient (−0.959).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00268.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF PARBOILING AND FREEZING ON QUALITY OF THREE SPANISH RICE VARIETIES (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 10 (1986), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of parboiling and of freezing at −18, −40°C or in liquid nitrogen on quality of cooked rice was studied for three Spanish varieties, Bahia, Sequial and Italpatna, using instrumental and sensory measurements. Parboiling prior to cooking and then freezing reduced rice quality. Freshly cooked samples differed from frozen cooked samples for firmness as measured instrumentally but not for any of the sensory parameters. Principal component analysis did not separate samples on the basis of their varietal quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1986.tb00018.x
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  • 6
    Electronic Resource
    Electronic Resource
    EVALUATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN ICE CREAM DURING STORAGE (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 9 (1985), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The keeping quality of vanilla-flavored ice cream was investigated during 21 weeks of storage. Ice cream samples at 4 different temperature treatments were evaluated for 3 attributes by 14 judges using a deviation-from-reference scale. Sampling tools and presentation containers were designed to provide uniform samples and serving temperatures without melting. The ice cream kept at a variable storage treatment showed a trend toward becoming less firm and darker in yellow than the other samples from the 86th day of storage onward. Differences in creaminess, hardness, and vanilla flavor were noticed in ice cream after 170 days of storage. A commercial time-temperature indicator was used to monitor temperature exposure; but, since indicator response was slower than published, no correlations could be made with quality changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1985.tb00725.x
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  • 7
    Electronic Resource
    Electronic Resource
    Measurement of Food Thermal Conductivity Using Differential Scanning Calorimetry (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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 measure thermal conductivity of foods, an attachment to a differential scanning calorimeter was constructed. A needle probe with a 40 gauge type-T thermocouple was used to measure the temperature of a cylindrical food sample. The DSC heating pan temperature was maintained at 40°C, and then raised to 50°C. The average thermal conductivities of rutabagas, radish, parsnip, turnip, potato, green apple, and carrot were 0.447, 0.499, 0.392, 0.480, 0.552, 0.405, and 0.564 W/m°C, respectively, for a temperature range between 40–50°C. The DSC method was reliable, precise, and a relatively rapid technique for determining thermal conductivity of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06134.x
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  • 8
    Electronic Resource
    Electronic Resource
    Physical Properties of Air-Dried and Freeze-Dried Chicken White Meat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cooked, diced chicken meat was dehydrated by various air- and freeze-drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze-drying produced a porous material with excellent rehydration properties. Air-drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less important.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05341.x
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  • 9
    Electronic Resource
    Electronic Resource
    Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cottage cheese (4% milkfat) was stored under three isothermal conditions (3, 9, and 15°C) and one varied temperature condition for the length of its useful shelf life–up to 32 days. Attached to each one-half pint carton were two full history, enzymatic based, time-temperature indicators (I-POINT models #4014 and #4021). Throughout the study quality attributes of the cottage cheese, as determined by chemical and microbial means, and the indicator progress were periodically monitored. The cheese spoiled due to growth of acid-forming bacteria under the warmer conditions and due to psychrotrophic bacteria under the coldest condition. Response of the I-POINT model 4014 was significantly related to changes in three of the quality attributes of the cottage cheese, specifically: pH, standard plate count when the cheese was stored at 8.8° C, and titratable acidity when the cheese was stored at 15.1° C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05290.x
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  • 10
    Electronic Resource
    Electronic Resource
    Characterization of rat brain microsomal acyl-coenzyme A ligases: Different enzymes for the synthesis of palmitoyl-coenzyme A and lignoceroyl-coenzyme A
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 246 (1986), S. 374-380 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(86)90482-0
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