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  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The influence on water loss rates of beef muscle of varying the rate of air flow past the cooking muscle, the orientation of the muscle fibers relative to the direction of air flow, and the postmortem treatment of the muscle prior to cooking in a controlled environment oven was evaluated. Variation in flow rate did not change the basic mechanism of water transport (i.e., did not change qualitative features of the emission curve) but did increase the water emission rate in the constant rate period and the first falling rate period. Perpendicular fiber orientation with respect to air flow direction gave a higher rate of water loss in the early staees of cookina. Muscles that entered rieor in a restrained position gave higher water loss rates than those that entered rigor in an unrestrained position. Scanning electron microscopy showed looser structure of the myofibrils in the restrained muscle which could account for the higher water loss rates.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A mathematical model of microwave thawing of homogeneous food products is developed and solved numerically using the Modified Isotherm Migration Method. The model is used to predict thawing time and temperature profiles for microwave thawed meat cylinders at three frequencies (2450 MHz, 915 MHz, 300 MHz) and different power levels. Model and experimental results for thawing a lean beef cylinder heated at low microwave power using 2450 MHz frequency compare well. The advantage of using 915 or 300 MHz power over 2450 MHz power is shown by calculations. The results show that microwaves significantly accelerate the thawing rate. The mathematical model is explored as a tool for designing optimal microwave/convective heating protocols for rapidly thawing foods in desired temperature ranges.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    [s.l.] : Nature Publishing Group
    Nature 271 (1978), S. 689-690 
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] PHYSICISTS weaned on the nearly-free-electron theory of solids find it satisfying, if at first surprising, that the properties of most liquid metals can be treated within this approximation. As long as the scattering of the conduction electrons by the non-crystalline arrangement of atoms is weak, ...
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Five emulsifier combinations as well as hydrogenated vegetable shortening and unemulsified oil controls were tested in a research cake formula. Water loss and temperatures were monitored continuously during baking in a specially constructed environmental oven. Both the water loss rate and rate of temperature increase were depressed in the temperature ranges associated with starch gelatinization. The degree of depression was related to the emulsification system. Granule swelling as observed by scanning electron microscopy of the crumb was not greatly different, but the characteristics of the inter-granule matrix appeared to be related to the concentration of emulsifier.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The mechanisms of water loss and their relation to muscle shortening were investigated by dry cooking in a controlled environment oven. Air was pumped vertically upward in the oven at a rate of 13.7 m3/hr. Cylindrical muscle samples were cooked at 121°C, 149°C and 177°C. The axes of these samples were in vertical, 45° and horizontal directions with respect to the oven. The muscle fibers were parallel to the axes of these samples. It is observed that total weight loss is almost independent of sample orientation, implying that the draining of fluid by gravity (a mechanism which is believed to be closely related to sample orientation) is not an important mechanism of mass transfer. The main mechanism is possibly fiber shrinkage which squeezes fluid out during cooking. Linear relationships between remaining water content and sample length were observed both before and after protein denaturation. The slopes of these two linear relations are different, suggesting that the way fluid is squeezed out is different before and after protein denaturation. Also, these slopes are almost independent of oven temperature in the 121-177°C range, suggesting that the remaining moisture content depends primarily on the shortening during cooking of a sample and only weakly on the oven temperature and initial condition (i.e., frozen or frozen-thawed) of the sample.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Experimental data are presented for water emission rates and temperature profiles of beef muscle that is heated in an especially constructed controlled environment oven in which air temperature, flow rate and humidity are continuously monitored and controlled at all times. Moisture loss rates and temperature rise in bovine semitendinosus muscle were measured for oven temperatures between 121°C and 204° C and for an air flow rate of 13.7 m3/hr in which fiber direction was parallel to the direction of the air flow. A qualitative model of heat and mass transfer is deduced that illustrates the interaction of heat and mass transfer during dry air roasting. The transport mechanisms known to be operative in the drying of rigid, nonproteinous porous media provide the basis for understanding the water emission behavior of cooking muscle.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    Springer
    Journal of materials science 24 (1989), S. 2623-2627 
    ISSN: 1573-4803
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Maschinenbau
    Notizen: Abstract The infrared spectra of a series of vacuum co-evaporated SnO2-CeO2 thin amorphous films are presented and compared with those of similar series of SiO-CeO2 and GeO2-CeO2 films reported earlier. It is noted that although they are chemically similar, each series of spectra contains unique features. The differences are attributed to structural variations related to the size and mass differences among the Group IV cations. The picture of a modified random network is invoked to explain the possible structure of the films. Some preliminary extended X-ray absorption fine structure results are quoted to support the idea that Ce4+ exists as six-fold coordinated modified cations amongst the silicate-like anions formed by the network-forming Si4+ ions.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
    ISSN: 1572-9540
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: Abstract A study of muons implanted into amorphous hydrogenated silicon (a-Si: H), using both transverse and longitudinal field μSR, is presented. Particular use is made of the muon repolarization curves in longitudinal fields. By comparison with the results of similar measurements on polycrystalline silicon, both the diamagnetic and Mu* fractions are found to be substantially increased. We postulate that weak strained bonds in the amorphous structure are responsible. Little evidence has been found from longitudinal field measurements for isotropic muonium Mu', and a transverse field experiment on a-Si: D suggests that this state might not exist in the amorphous material.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    Springer
    Plant and soil 81 (1984), S. 29-36 
    ISSN: 1573-5036
    Schlagwort(e): Acaulospora sp. Endomycorrhiza ; Soil fertility ; Gigaspora sp. ; Glomus spp. ; Humulus lupulus ; Mentha piperita
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Summary In a continuing search for field sources of endomycorrhizal fungi that tolerate high levels of available phosphorus in soil, samples were obtained from long-established liberally fertilized hops (Humulus lupulus L.) and peppermint (Mentha piperita L.) fields. In hops fields, where extractable P (Bray) levels ranged from 21–196 ppm, spores of twoAcaulospora spp. and sixGlomus spp. were isolated. From peppermint fields with P levels of 44 to 244 ppm, spores of oneAcaulospora sp., fourGlomus spp. and oneGigaspora sp. were obtained. Vesicular-arbuscular mycorrhizal (VAM) fungi were found colonizing most roots to some extent, despite the very high fertility of several sites. Although percentages of colonization in hops tended to be low, ranging from 0 to 9.3%, colonizations in peppermint roots were considerably higher averaging 26.5% between the sampled fields, notwithstanding P levels as high as 244 ppm. Curiously, considerable external VAM hyphae were found adherent to or entangling roots in many cases, even where percentage of root length with internal VAM structures was low. The functional benefit, neutrality, or detriment to plants of such high-P tolerant species remains to be determined.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 10
    Digitale Medien
    Digitale Medien
    Springer
    Plant and soil 88 (1985), S. 281-284 
    ISSN: 1573-5036
    Schlagwort(e): Glomus spp. ; Liming ; Liquidam bar styraciflua ; Sorghum sudanense ; Glomus diaphanum pH
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Summary Potential growth stimulation of two hosts by acid-tolerantAcaulospora laevis was tested in a soil adjusted to 5 pH levels from 5.0 to 7.7. By wet-sieving methods, the field-source inoculum was essentially a pure culture ofA. laevis spores. Upon harvest of sweetgum a completely different spore-type was found in large quantities;A. laevis spores were relatively few to non-existent. The results dramatically underscore the need for caution against relying solely on pre-trial identifications of inoculum spores or presuming that apparently single-species cultures/inoculum will remain pure throughout an experiment.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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