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  • 1
    Electronic Resource
    Electronic Resource
    Moisture Migration in Solid Food Matrices (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: : The goals of this study were to measure moisture migration in a porous solid matrix simulating a real food (flour dough) and to accomplish heating of the solid matrix. An off-line technique and a microwave temperature controller system were developed for measuring moisture concentration under isothermal heating condition. A temperature profile of a cylindrical dough sample was achieved by accurate control of microwave energy input and preheated carrier gas temperature. Results showed a simplified 1st order kinetic model adequately predicted moisture loss in dough samples. Effect of temperature on the rate constant was adequately modeled by the Arrhenius relationship. The rate constant was found to be affected by porosity of the dough sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07051.x
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  • 2
    Electronic Resource
    Electronic Resource
    True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Thermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15855.x
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  • 3
    Electronic Resource
    Electronic Resource
    COMPARISON OF SISTER CHROMATID EXCHANGE and MAMMALIAN CELL MUTAGENESIS AT THE HYPOXANTHINE GUANINE PHOSPHORIBOSYL TRANSFERASE LOCUS IN ADULT RAT LIVER EPITHELIAL CELLS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 407 (1983), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1983.tb47868.x
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  • 4
    Electronic Resource
    Electronic Resource
    Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Dielectric properties [dielectric constant (e′) and loss factor (e″)] of 20% (w/w) pea puree with and without fortification of 3.5 mg thiamin/ 100g pea puree at 915 MHz and 2450 MHz were measured from 25 to 125°C by the cavity perturbation techniaue. Thiamin did not affect dielectric properties at ihe concentration studied. The dielectric constant decreased as frequency and temperature increased. The loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct at 2450 MHz due to the contributions of dipolar and ionic losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06913.x
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  • 5
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating (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: Cold-trap, on-line sampling was applied to investigate migration of flavor compounds in a solid food matrix subjected to microwave heating. The activation energy levels for migration of limonene, pyrazine, and water are 58.2, 51.5, and 46.4 kJ/mol, respectively. The results of microwave reheating of limonene-formulated dough showed no significant limonene concentration profile in the sample and less than 1% overall change in total limonene concentration. Because the flavor concentration used for this migration study is greater than the amount that would be added to real products, it can be concluded that after microwave reheating of flavor-formulated dough, limonene is very stable and significant losses do not occur.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08267.x
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  • 6
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration (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: To obtain useful and meaningful information on the contributions of rates of flavor migration and kinetics of degradation under various conditions, the goal of this study was to develop an apparatus for on-line measurement of flavor concentration, to formulate a thermally stable flavor-dough system and to accomplish isothermal heating. Methodology for measuring on-line flavor concentration in effluent gas from a closed vessel is discussed in this paper. Performance of the on-line apparatus for measuring flavor concentration with a cold-trap on-line sampling method was verified by conducting a series of recovery and retention experiments on 4 flavor compounds. Good quantitative recovery data were obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08241.x
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  • 7
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating (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: A new approach using cold-trap, on-line sampling was applied to investigate migration rate of limonene, tert-butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold-trap online sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08266.x
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  • 8
    Electronic Resource
    Electronic Resource
    Towards the identification of later seismic phases (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical journal international 123 (1995), S. 0 
    Details
    ISSN: 1365-246X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: The location of seismic events can be improved if accurate picks can be assigned for later seismic phases, which requires both the detection of an arrival and the recognition of its character. Such phase identifications are particularly valuable if they can be provided in real-time as the seismic disturbance passes across a broad-band seismic recording station.A simple but promising scheme for characterizing arrivals can be constructed by analysing the energy content of the seismic trace as a function of time. Such an approach can be used to detect arrivals by using a method comparing the short-term average energy to a long-term average, with averaging windows that are adaptive to the local frequency of the seismic disturbance. The phase detector can be tuned to different classes of arrivals by utilizing three-component records. By comparing the energy on the vertical component of motion to that in the horizontal plane, it is possible to start to separate P and S arrivals. Phase assignments can be refined by the use of adaptive filtering and by including polarization information.With an estimate of the azimuth of propagation it is possible to use approximate projection methods which attempt to compensate for the influence of the free surface, since the surface corrections are not a strong function of slowness for teleseismic arrivals. By this means, an instantaneous estimate can be made of the relative contributions of P, SV and SH arrivals which can be very helpful in determining the phase assignment for a particular arrival.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-246X.1995.tb06901.x
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