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  • 1
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    Thermal Properties of Hydrated Soybean Hulls (1991)
    Wiley
    Details
    Publication Date: 1991-11-01
    Print ISSN: 0011-183X
    Electronic ISSN: 1435-0653
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Published by Wiley
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    Computerized Image Analysis of Surface Browning of Pizza Shells (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: An objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy-fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy-fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09173.x
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  • 3
    Electronic Resource
    Electronic Resource
    Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat 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: Portion-controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P 〈 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β-carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14919.x
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal Conductivity of White Bread During Convective Heat Processing (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 values of white bread were determined during heat processing to provide information for analytical modeling required during convective heat and mass transfer of the baking process. Selected physical properties of bread were determined: moisture, volume, bulk density and porosity. White bread was baked in a forced-air convection oven for 8, 16, 24 and 32 min. Thermal conductivity values ranged from 0.00072–0.00064 watts/cm-°C. Although a downward trend was observed and explained, no significant differences were revealed among thermal conductivity values. Thermal conductivity values were indirectly linearly dependent (p〉0.05) on volume and porosity; directly, to bulk density and moisture loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11071.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermophysical Properties of Extruded Beef/Corn Flour Blends (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m3; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0-7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06837.x
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  • 6
    Electronic Resource
    Electronic Resource
    Cholesterol Content of Restructured Pork/Soy Hull Mixture (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 convective heat processing was studied on cholesterol and its oxides in a restructured pork/soy hull model system. Products were analyzed from 30 different time-temperature conditions of processing. Following lipid extraction, GC-MS was used for analysis of cholesterol and its oxides. No cholesterol oxides were found at 2 ppm in the product with any of the 30 time-temperature profiles, ranging from 19 -89.6 min of heat processing, and 9–97°C final product temperatures. Cholesterol in heat-processed samples ranged from 45.43–66.47 mg/l00g. Positive correlations were found between final temperatures and fat and cholesterol content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03550.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Moisture Content on Density, Heat Capacity and Conductivity of Restructured Pork/Soy Hull Mixtures (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Sixteen restructured pork/soy hull mixtures were studied. Incorporation of unprocessed and processed and two particle sizes of hydrated soy hulls in the mixture resulted in moisture contents ranging from 74% to 85%. Standard laboratory procedures were used to measure density, heat capacity and thermal conductivity. Thermal diffusivity was calculated as a mathematical function of these three properties. Thermal diffusivity values were affected the most (1.14–2.01 × 10-7 m2/sec) by moisture, followed by heat capacity (2.75–4.18 J/g°C), and thermal conductivity (4.80–5.72 x 10-3W/cm°C). No significant changes in density occurred (1.02–1.06 g/cm3).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03551.x
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  • 8
    Electronic Resource
    Electronic Resource
    Plant Sterols in Soybean Hulls (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Using gas chromatography techniques after lipid extraction, soybean hulls were analyzed for their plant sterol components. Soybean hulls contained 7.46% and 2.02% moisture and lipid components, respectively. Three plant sterols, campestrol, stigmasterol, and β-sitosterol, were quantified in the ratios of 1: 1.5: 2. The use of soybean hulls as food ingredients was discussed for their potential serum cholesterol reducing effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06074.x
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  • 9
    Electronic Resource
    Electronic Resource
    Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat 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: Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P 〈 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14918.x
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  • 10
    Electronic Resource
    Electronic Resource
    Bentonite-Water Dispersions Simulate Foodservice Energy Consumption of Sausage Patties (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 research project was initiated to determine if bentonite-water dispersions could simulate energy consumption of two sizes of sausage patties during convective heat processing. Based on sausage patty composition, a mixture containing 18.2% bentonite and 81.8% water was used. Procedures simulated those reported for three different oven loads of sausage patties. Energy consumption was monitored throughout heat processing and was expressed as watt hours per oven load and per pan. No significant differences were found between sausage and bentonite patties for the energy consumption required for each oven load. For this food product, bentonite-water dispersions were found to be effective food models which could substantially reduce food costs for research activities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04491.x
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