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  • 1
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    Transportability of data between electronic noses: mathematical methods (2000)
    Elsevier
    Details
    Publication Date: 2000-12-01
    Print ISSN: 0925-4005
    Electronic ISSN: 1873-3077
    Topics: Chemistry and Pharmacology , Electrical Engineering, Measurement and Control Technology
    Published by Elsevier
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple (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: : Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh-cut surfaces was evaluated visually and quantitatively by observing changes of CIE L* values and evaluating temporal changes in color spectra based on experimental variables, oxalic acid concentration, and storage time. Browning inhibition was most prominent on banana and apple slices treated with oxalic acid solutions at concentrations of 60 and 5 mM, respectively. Oxalic acid was a more potent antibrowning agent compared with other structurally related acids. Average residual oxalic acid levels in the tissues for an effective antibrowning activity were measured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10999.x
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  • 3
    Electronic Resource
    Electronic Resource
    Heat Transfer Model Performance in Simulation of Process Deviations (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were tested for process deviations on canned products with a wide range of heating characteristics for computer-based on-line control of retorts. Static and agitated processes were tested with products exhibiting heating rate factors (fh) ranging from 2 to 70 min. Cans were fitted with thermocouples and subjected to deviations of various types. Center temperature profiles and lethalities predicted by the model in response to dynamic retort temperatures were compared with those measured by thermocouples. Profiles agreed, and process lethalities calculated from predicted and measured profiles agreed ±10% with the model slightly underpredicting measured lethality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15068.x
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  • 4
    Electronic Resource
    Electronic Resource
    Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure Processing (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Mangos were sliced, vacuum-sealed, and processed at 300 MPa or 600 MPa for 1 min. Fresh mango flavor declined and off-flavor increased during storage at 3 °C, but color, texture, and other sensory attributes changed very little. After 9 wk, the microbial levels in the control were 2 and 3 log CFU/mL greater than the 300 and 600 MPa treatments, respectively. Pressure treatments also slightly reduced fresh mango flavor and increased off-flavor and sweetness. Carambolas were sliced, vacuum-sealed, and processed at 600 MPa for 2, 4, or 6 min; at 800 MPa for 1, 3, or 5 min; or not treated. Samples were stored at 3 °C for 2 and 4 wk and color was evaluated after air exposure. All the 800 MPa treatments reduced browning compared to the control, but the 600 MPa was less effective.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11419.x
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  • 5
    Electronic Resource
    Electronic Resource
    Irradiation as a Pretreatment to Thermal Processing (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : The Paired Equivalent Isothermal Exposures (PEIE) method was used to quantify the impact of irradiation pretreatments (0, 1.0 and 3.0 kGy) on thermal sensitivity of Bacillus stearothermophilus spores in canned pea puree. Mean rate constants, k121.IC and activation energy values, Ea, for spore inactivation were 0.26, 0.28 and 0.38 min−1 and 250, 200 and 200 kJ/mol for 0, 1.0 and 3.0 kGy, respectively. These parameters were used to simulate thermal processes that achieve equivalent sterilizing values. Computer retort simulations demonstrated the potential of irradiation pretreatment to reduce overall thermal exposures by about 10% and 25% for product pretreated with 1.0 and 3.0 kGy, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15184.x
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  • 6
    Electronic Resource
    Electronic Resource
    Tomato Flavor and Aroma Quality as Affected by Storage Temperature (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P 〈 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C. Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C. Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10270.x
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  • 7
    Electronic Resource
    Electronic Resource
    Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process Design (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A considerable difference between two explicit finite difference heat transfer simulation approaches was described. Time step restrictions, which are often the basis for criticism of explicit methods, were shown to be less severe when the surface was not considered to have thermal mass. Thermal process design combines heat transfer and reaction kinetics considerations. Accuracy of lethality estimates depends on time step size. Guidelines were developed for applying discrete time-temperature data to thermal process calculations. For time steps small enough to permit a linear temperature change approximation, it was shown that for increasing (decreasing) temperatures, a value within 50 to 60% (40 to 50%) of total temperature change should be used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03974.x
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  • 8
    Electronic Resource
    Electronic Resource
    Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal Treatments (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: The purpose of this work was to utilize the Equivalent Point Method (EPM) for kinetic parameter estimation from dynamic thermal treatments. An assumption which was fundamental to the EPM, however, when found invalid led to the development of an alternative approach, the method of Paired Equivalent Isothermal Exposures (PEIE). The method provided conceptual simplicity and ease-of-use as well as improved accuracy and reproducibility. The fundamental assumption of the EPM was tested on a mathematical basis, and demonstrated with example calculations. Development of the PEIE method was explained and described with procedural steps. Sample calculations described implementation details of PEIE. The method successfully estimated Arrhenius kinetic parameters from realistic, arbitrary, dynamic thermal treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04357.x
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  • 9
    Electronic Resource
    Electronic Resource
    Supercritical Carbon Dioxide Extraction Efficiency for Carotenes from Carrots by RSM (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Increasing demand for β-carotene has resulted in a growing interest in its extraction from natural sources. Carotenes were extracted from carrot pulp (press cake) using SC-CO2. Three levels of pressure (20.7, 27.6, and 34.5 MPa), temperature (40, 55, and 70°C), and ethanol co-solvent (0, 5, 10% wt) were studied. Percentages α-, β- and total carotenes extracted were determined by HPLC and spectrophotometric methods. A maximum of 99.5% of β-carotene was extracted using 10% ethanol. Concentration of ethanol and temperature were the most important factors in increasing extraction yield. A response surface model was developed from the results: %β-carotene extraction = 8.4558 + 0.8816 T– 10.7650 E + 0.1843 T*E + 1.9019 E2– 0.0261 E2*T, where T = temperature (°C), E = ethanol (%). R2= 0.973.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb12198.x
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  • 10
    Electronic Resource
    Electronic Resource
    Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: No major differences were noted for lean yield or development of USDA grade factors between control (CS) or partial hot fabricated (AS) beef sides. Less time (25%) was necessary for removal of the thin cuts from the AS vs CS sides. Also, AS sides required 67% less energy to chill than did CS sides. Fat removed hot contained more moisture, which could increase rendering costs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11256.x
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