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  • 1
    Electronic Resource
    Electronic Resource
    Rapid Heating Effects on Gelation of Muscle Proteins (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 hypothesis was tested that total thermal input (combined time and temperature), rather than merely heating rate, is the determining factor in heat-induced gel formation by muscle proteins. For comminuted pastes of pollock surimi and turkey breast, rapid heating plus a brief holding time at the endpoint temperature produced similar textural properties to gels, which were heated by a slower cook schedule and cooled immediately. These results suggest that the equivalent point method, a tool used to compare and communicate equivalent heat treatments for effecting bacterial reduction and/or enzyme inactivation, can be used to identify other heat processes having similar effects on gelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13635.x
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  • 2
    Electronic Resource
    Electronic Resource
    Appearance of a Kinetic Compensation Effect in the Acid-Catalyzed Hydrolysis of Disaccharides (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 kinetic compensation effect was observed for acid-catalyzed hydrolysis of a series of disaccharides. Twelve data sets for acid hydrolysis of three disaccharides reported in the literature were analyzed and compensation parameters were determined. The results are well described by following empirical compensation expression: In ko= AEa+ B with A = 1.241 and B = -2.317. The isokinetic temperature calculated from this compensation relationship was 132.4°C which was located beyond experimental temperature ranges.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08608.x
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  • 3
    Electronic Resource
    Electronic Resource
    Kinetic Parameter Evaluation with Linearly Increasing Temperature Profiles: Integral Methods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 integral methods for kinetic parameter estimation with linear temperature profiles were tested using simulated and experimental data sets. They were the second rational approximation method (SRAM) and the equivalent point method (EPM) using least squares nonlinear regression (LSNR) and weighted least squares nonlinear regression (WLSNR). For three simulated data sets, the SRAM with WLSNR yielded accurate parameter estimation. For the experimental data set, both SRAM and EPM using WLSNR yielded accurate parameter estimation. The standard error in activation energy were 37.3% (for SRAM) and 46.7% (for EPM) lower than that of the differential method. The SRAM with WLSNR was the best parameter estimation procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04791.x
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  • 4
    Electronic Resource
    Electronic Resource
    Energy Use for Continuous Thermal Processing of Milk (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Energy use in a direct heat/vacuum cooling system was evaluated and compared to an indirect unit during start-up, sterilization, and milk processing. Product flow rates were 606-1325 L/hr. Process temperatures were 138 and 149°C. Energy for start-up was 1.7 to 2.9 x 105 kJ for the direct; 0.9 to 1.4 x 105 kJ, indirect. Energy for 30 min sterilization was 4.0 to 5.6 x 105 kJ for direct; 2.3 to 3.7 x 105 kJ, indirect. Product processing energy was 357.9-436.8 kJ/kg for indirect; 547.8-697.6 kJ/kg direct. Greater heat recovery potential and fewer pumps made the indirect system less energy intensive. Methods of energy conservation are suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10544.x
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  • 5
    Electronic Resource
    Electronic Resource
    System Design and Calibration of a Continuous Flow Apparatus for Kinetic Studies (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 heat exchange apparatus is described to determine reaction kinetics of fluid food constituents during continuous flow. During operation fluids are exposed to well defined thermal treatments. The thermal evaluation method associated with the apparatus allows a variety of effects to be examined rapidly (i.e. pH, supporting media, level of concentration, temperature range etc.). In addition, kinetic data generation at processing conditions simulating actual conditions (velocities, Reynolds numbers, Nusselt numbers, shear stress at the wall, etc.) is possible. Description of the design and calibration procedure is given. Design flexibility allows for constituent examination at any time-temperature range useful to the food processor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13053.x
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  • 6
    Electronic Resource
    Electronic Resource
    Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose Solutions (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: Tap water and 1% CMC solutions were heated in a 40.68 MHz, 30 kW continuous flow radio frequency unit. Temperatures at different vertical and radial locations were monitored by fiber optic probes during batch heating of tap water and 1% CMC solution. Temperatures at different locations were similar during batch heating of tap water, while a significant temperature difference was observed for 1% CMC solutions, with the temperature close to the wall being higher than that at the center. Similar trends were observed during continuous heating of tap water and 1% CMC solutions, with Twall 〉 TR/2 〉 Tcenter for the latter. The observations were a result of different dielectric properties of these 2 fluids, as well as the fluid flow characteristics during continuous heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14142.x
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  • 7
    Electronic Resource
    Electronic Resource
    New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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 Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O-EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O-EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from -0.01% to 0.78% while that between Fo (GM) and Fo (O-EPM) ranged from -0.18% to 38.78%. Similar results were obtained for Co values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15086.x
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  • 8
    Electronic Resource
    Electronic Resource
    Inactivation Kinetics of Listeria innocua in Skim Milk in a Continuous Flow Processing System (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: Thermal inactivation of Listeria innocua in raw skim milk determined under continuous flow conditions was compared to results from the capillary tube method at 65, 68, and 70°C. A laboratory scale pasteurizer (LSP) was used to generate kinetic data under isothermal, continuous-flow conditions. Inactivation was monitored by sampling at various locations along the hold tubes. D(657°C)-, D(65°C)- and D(70°C)- values for L. innocua M1 were 11.5, 3.5, and 1.6 sec, respectively, when determined by the LSP system and 16.5, 3.9,1.5 sec, respectively, when determined by the capillary tube method. Decimal reduction times for the two methods were predicted to be coincident at 69°C. ZD-values for the capillary tube and LSP systems were significantly different. The data suggest that the mechanism of thermal destruction may be different between batch and continuous flow processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08167.x
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  • 9
    Electronic Resource
    Electronic Resource
    Tubular Heat Exchanger Fouling by Milk During Ultra High Temperature Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 effect of milk fouling deposits on the heat transfer rate of a tubular heat exchanger was investigated for varying process heat treatments. Product input and discharge temperatures were maintained constant while steam temperature increased as deposits formed. Processing conditions included product entrance temperatures of 347.6 and 366.4°K for heater exit temperature of 410.7°K and product velocity of 1.58 m/s; 363.9 and 366.7 for 410.7 and 2.70; 364.6 for 410.7 and 3.25; 370.6 and 357.8 for 427.4 and 1.58; 378.5 for 427.4 and 2.70; and 379.5 and 376.3 for 427.4 and 3.25. Predictive expressions representing product deposition were determined for process variables, heating curve variables, and equivalent times and temperatures representing the thermal treatment. Product constituent losses during the fouling process and aspects of fouling kinetics were examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03526.x
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