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  • Articles  (29)
  • Latest Papers from Table of Contents or Articles in Press  (18)
  • Articles: DFG German National Licenses  (11)
  • American Geophysical Union  (16)
  • Blackwell Publishing Ltd  (9)
  • Arctic Institute of North America  (2)
  • Wiley-Blackwell
  • 1990-1994
  • 1985-1989
  • 1980-1984  (16)
  • 1975-1979  (13)
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  • 1981  (16)
  • 1977  (13)
  • Geosciences  (22)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (7)
  • Mathematics
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  • Articles  (29)
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  • Latest Papers from Table of Contents or Articles in Press  (18)
  • Articles: DFG German National Licenses  (11)
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  • 1990-1994
  • 1985-1989
  • 1980-1984  (16)
  • 1975-1979  (13)
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  • 1
    Electronic Resource
    Electronic Resource
    WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12662.x
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  • 2
    Electronic Resource
    Electronic Resource
    Hydrologic Testing of Tight Zones in Southeastern New Mexico (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 19 (1981), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Increased attention is being directed toward the investigation of tight zones in relation to the storage and disposal of hazardous wastes. Shut-in tests, slug tests, and pressure-slug tests are being used at the proposed Waste Isolation Pilot Plant site, located in southeastern New Mexico, to evaluate the fluid-transmitting properties of several zones above the proposed repository zone. Apparatus used to conduct these tests includes a pressure-transducer system connected to a recording device at the land surface. All three testing methods were used in various combinations to obtain values for the hydraulic properties of the test zones. Multiple testing on the same zone produced similar results. Transmissivities determined by these tests range from 0.00001 to 10 feet squared per day (.000001 to 1 meter squared per day).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1981.tb03498.x
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  • 3
    Electronic Resource
    Electronic Resource
    THE ROTATING CURRENT DIPOLE METHOD - A FIELD TEST (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical prospecting 25 (1977), S. 0 
    Details
    ISSN: 1365-2478
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Physics
    Notes: The outputs and neutral of a three phase generator are converted to six amplitude variable phases in a 3.5 kW 400 Hz transmitter. These outputs are applied to six groundimplanted electrodes, producing a horizontally rotating current dipole in the subsurface.An investigation of the radiation pattern in the vertical magnetic field indicates, in symmetry and closure control, considerable advantages in this form of galvanic energization. These include optimization of inductive anomalies and the ability to interpret phase observations on a spatial basis in depth sounding and orebody location.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2478.1977.tb01171.x
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  • 4
    Electronic Resource
    Electronic Resource
    Can Fitting in Green Beans: Effect of Growing Season, Base Steel Composition, Tinplate Thickness, Can Vacuum and Storage Conditions (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Spring and fall grown green beans were packed under high and low vacuum conditions in high and low residual Al, Ni, Cu, Si, S, and Mn base steel .25 and .50 electrotin plated J-enamel cans and evaluated during storage at 38°C and room temperature for pitting on and under the s deseams. Cans containing spring grown beans were more severely pitted than those of the fall pack. High residual (0.061%) Cu steel cans were more severely pitted than other treatments. The .25 electrotin plated cans were more severely pitted in high Cu residual cans, as were the low vacuum spring pack cans at 38°C storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04877.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 total of 59 short loins were aged at 2°C for 60, 120, 180, and 240 hr postmortem PM). Following each aging period, steaks were removed for shear force value (SFV) and fragmentation index (FI) measurements. One steak was removed at 60 hr PM for chemical determination. FI was significantly related (r=0.30-0.63) to SFV in 32 comparisons. Variation in FI and SFV for PM aging period and residue fraction drying time (0 and 10 min) was not significant; thus, FI can be accurately determined by omission of the 10 min residue fraction drying time. FI determined on bovine longissimus muscle at 60 hr PM was related (P 〈 0.05) to SFV of cooked loin steaks from loins aged 60, 120, 180, and 240 hr PM. FI determined at 120, 180 or 240 hr was also related (P 〈 0.05) to SFV of loin steaks. Simultaneous consideration of five carcass traits (marbling degree, lean color, lein firmness, fat thickness, and carcass weight) accounted for approximately 10% of the observed variation in SFV for cooked steaks from loins aged 60–240 hr, while FI accounted for an additional 15–42%. These data indicate that SFV of cooked loin steaks from A maturity carcasses can be predicted to a significant degree by FI of law muscle determined at 60 hr PM.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04933.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Boneless strip loins (n = 90) and inside rounds (n = 90) from Heavy-Choice, Heavy-Good and Light-Good carcasses were randomly assigned to one of six treatments representing combinations of storage interval (7 or 14 days), blade tenderization (prior to or following storage) and packaging (vacuum packages or polyethylene bags). Vacuum packaging was much more satisfactory than polyethylene packaging for maintaining appearance of subprimal cuts following storage and for assuring desirable overall appearance of steaks during retail display. Subprimal cuts should be blade tenderized after, rather than prior to, storage to minimize weight losses of subprimals during storage, but time of blade tenderization did not affect retail caselife or palatability traits. Light-Good beef was not generally inferior to that from Heavy-Choice or Heavy-Good carcasses in storage-life, retail caselife or palatability if subprimal cuts were stored in vacuum packages. However, Light-Good strip loins which were blade tenderized prior to storage and stored in polyethylene bags were discolored and unattractive following storage and produced steaks which had very limited retail caselife. Blade tenderization increased tenderness above that achieved by aging alone but did not otherwise affect palatability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01492.x
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  • 7
    Electronic Resource
    Electronic Resource
    Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Beef carcasses (n = 65) were selected to range widely in marbling (moderately abundan: to practically devoid) and maturity (A, n = 25; B, n = 19; C, n = 6; D, n = 8; E, n = 7). Number, percent, area and mean diameter of β-red (βR), α-white (αW) and α-red (αR) muscle fibers were determined. Warner-Bratzler shear force values and taste panel tenderness ratings were also obtained. αW muscle fiber parameters were negatively correlated (P 〈 0.05) to marbling and tenderness ratings while αR and βR parameters were positively correlated (P 〈 0.05) to these quality attributes. The ratio of αW fiber area to βR and/or αR fiber area was correlated (P 〈 0.05) with marbling and tenderness. Regression analyses indicate that muscle fiber type composition is more highly related to marbling (marb) than it is to shear force value (SFV) or tenderness rating (TR) although all relationships were significant (P 〈 0.10). The relationship of these quality indicators to fiber type is greater within A maturity [marb, coefficient of determination (C.D.) = 65.09; SFV, C.D. = 65.09; SFV, C.D. = 28.85; TR, C.D. = 62.94] than for the entire population (murb, C.D. = 49.16; SFV, C.D. = 18.71; TR, C.D. = 30.47). It appears that the oxidative capacity of a muscle is related to marbling and tenderness and that muscle fiber type composition could possibly be used as a predictor of marbling potential.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15331.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14489.x
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  • 9
    Electronic Resource
    Electronic Resource
    Analysis of Propagation of Freezing and Thawing Fronts (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 modified isotherm migration method (MIMM) is used to calculate the temperature profiles and freezing (thawing) times for symmetrically cooled (heated) slabs with meat-like thermal properties. MIMM, which is reviewed briefly is not restricted to the usual idealizations such as zero surface resistance, uniform critical temperature distribution, and infinitely large sample. Dimensional analysis is used to identify the dimensionless groups controlling freezing and thawing front propogation in slabs, cylinders, and spheres having uniform thermal properties and constant freezing temperature. The MIMM results provide a basis for evaluating the qualitative origins and the quantitative extent of the success of Plank's (1913) old model. The freezing times predicted by the moving front model used here agree with those predicted by the empirical correlation found by Cleland and Earle for the Karlsruhe test substance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04202.x
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  • 10
    Electronic Resource
    Electronic Resource
    Finite deformation of an elasto-plastic soil (1977)
    New York, NY [u.a.] : Wiley-Blackwell
    International Journal for Numerical and Analytical Methods in Geomechanics 1 (1977), S. 25-43 
    Details
    ISSN: 0363-9061
    Keywords: Engineering ; Engineering General
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Architecture, Civil Engineering, Surveying , Geosciences
    Notes: Presented in this paper is a formulation and a numerical solution method for problems which involve finite deformations of an elasto-plastic material. The governing equations are cast in rate form and the constitutive laws are formulated in a frame indifferent manner. Particular reference is made to the finite deformation of soil. Plastic failure is described by a general yield condition and plastic deformation by an arbitrary flow rule. Several examples are treated numerically.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/nag.1610010104
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