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  • Articles  (437)
  • Articles: DFG German National Licenses  (410)
  • Latest Papers from Table of Contents or Articles in Press  (27)
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  • Articles  (437)
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  • Articles: DFG German National Licenses  (410)
  • Latest Papers from Table of Contents or Articles in Press  (27)
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  • 1
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty-one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 32 (1994), S. 0 
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    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 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.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 435 (1984), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    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 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.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    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.
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  • 8
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 37 (1991), S. 1789-1800 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The finite element method was used to model microwave thawing of pure-water and 0.1-M NaCl cylinders. The electromagnetic field was described by Maxwell's equations with temperature-dependent dielectric properties, while the heat equation, coupled with the Stefan and Robin conditions, was used to describe the thawing process. An additional equation for the frozen volume fraction was used, when necessary, to account for the presence of a mushy region. Two microwave frequencies, 915 MHz and 2,450 MHz, were examined and the microwave radiation was assumed to be radially isotropic and normal to the surface of the cylinder. Results show that a two-phase mushy region may exist, and an additional thawing front may appear at the center of the cylinder. Salt cylinders have a higher dielectric loss than pure-water cylinders and therefore thaw more quickly. Internal resonance occurs when the wavelength of the radiation is a harmonic of the cylinder radius. Resonance increases power deposition and expedites the thawing process. The onset of resonance alters thawing times and complicates the development of heuristic rules for microwave thawing.
    Additional Material: 12 Ill.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 40 (1994), S. 1433-1439 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is generally believed that oil samples heat faster in a microwave oven than do water samples of the same mass. For sufficiently large and thich samples this conventional wisdom is indeed correct, but this trend can be far from true in smaller samples. In a commercially-made home microwave oven, we observed that with decreasing sample size the heating rate of a water sample increases much faster than that of an oil sample. At 50 g the heating rate of a water sample is several times greater than that of an oil sample. Additionally, in studies of cylindrical samples in a customized oven having a unidirectional microwave source, the heating rate of water samples smaller than 2.4 cm in radius is greater than that of oil samples and is a strongly oscillatory increasing function of decreasing sample radius. Combining Maxwell's theory of microwave penetration and the heat conduction equation, we show that this previously unreported oscillatory heating behavior results from the added power absorbed by samples due to resonant absorption of microwaves. The added power arises from standing waves produced by internally reflected microwaves. This effect is small for oil because only 3% of the microwave power is reflected at an oil-air interface. On the other hand, 64% is reflected at a water-air interface, which causes strong resonant heating. Our findings might prove to be useful for future consumer food product development or oven design.
    Additional Material: 6 Ill.
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  • 10
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 37 (1991), S. 313-322 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Transient temperature profiles in multilayer slabs are predicted, by simultaneously solving Maxwell's equations with the heat conduction equation, using Galerkin finite elements. It is assumed that the medium is homogeneous and has temperature-dependent dielectric and thermal properties. The method is illustrated with applications involving the heating of food and polymers with microwaves. The temperature dependence of dielectric properties affects the heating appreciably, as is shown by comparison with a constant property model.
    Additional Material: 7 Ill.
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