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  • 1
    Electronic Resource
    Electronic Resource
    Power Absorption During Microwave Heating of Emulsions and Layered Systems (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Microwave oven heating rates of various oil-in-water emulsions, water-in-oil emulsions, and layered systems were compared. Emulsions heated faster than corresponding layered systems, which heated faster than a calculated weighted average of individual components. Differences were attributed to increased power absorption caused by the large number of interfaces occurring in emulsions, or by a single interface in the layered system, and by resonant absorption of microwave radiation, which is determined by dielectric properties. The types and proportions of emulsions determined the number of interfaces. The dielectric properties and sample size determined in which samples resonant absorption occurred.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06308.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Slabs of agar gel were heated in a microwave oven. Temperatures were measured at various depths into the sample to experimentally determine the internal temperature profile. These were compared to power and temperature profiles predicted from Lambert's law, Maxwell's field equations and a Combined equation. Lambert's law and the Combined equation predicted a much slower heating rate than found experimentally, while Maxwell's field equations gave a much more accurate prediction. Because of the internal standing waves that are created, a small variation in sample thickness could make a large difference in heating rate for thin samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06309.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    POSTMORTEM AGING OF BOVINE MUSCLE: A COMPARISON OF TWO PREPARATION TECHNIQUES FOR ELECTRON MICROSCOPY (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Two preparatory techniques for electron microscopy were employed to investigate ultrastructural changes in bovine muscle during postmortem aging. The ultrastructural changes in aged muscle prepared by ultrarapid frozen thin sectioning procedures were less extensive than those observed in fixed, dehydrated, and embedded muscle, and this suggested that the preparation procedure may affect observed structural characteristics. The major changes observed in unfixed, frozen hydrated muscle were evident as alterations in electron scattering in the striations of the myofibrils indicating that ion redistribution occurred during postmortem aging. Structural alterations observed in aged tissue prepared by standard techniques included disruptions in the Z line, breaks at the Z-I junction and fading or disappearance of the M line.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02392.x
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