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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 influence on water loss rates of beef muscle of varying the rate of air flow past the cooking muscle, the orientation of the muscle fibers relative to the direction of air flow, and the postmortem treatment of the muscle prior to cooking in a controlled environment oven was evaluated. Variation in flow rate did not change the basic mechanism of water transport (i.e., did not change qualitative features of the emission curve) but did increase the water emission rate in the constant rate period and the first falling rate period. Perpendicular fiber orientation with respect to air flow direction gave a higher rate of water loss in the early staees of cookina. Muscles that entered rieor in a restrained position gave higher water loss rates than those that entered rigor in an unrestrained position. Scanning electron microscopy showed looser structure of the myofibrils in the restrained muscle which could account for the higher water loss rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14489.x
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  • 2
    Electronic Resource
    Electronic Resource
    WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12662.x
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  • 3
    Electronic Resource
    Electronic Resource
    WATER LOSS RATES AND SCANNING ELECTRON MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Five emulsifier combinations as well as hydrogenated vegetable shortening and unemulsified oil controls were tested in a research cake formula. Water loss and temperatures were monitored continuously during baking in a specially constructed environmental oven. Both the water loss rate and rate of temperature increase were depressed in the temperature ranges associated with starch gelatinization. The degree of depression was related to the emulsification system. Granule swelling as observed by scanning electron microscopy of the crumb was not greatly different, but the characteristics of the inter-granule matrix appeared to be related to the concentration of emulsifier.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06530.x
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  • 4
    Electronic Resource
    Electronic Resource
    MECHANISMS OF WATER LOSS OF BOVINE SEMITENDINOSUS MUSCLE DRY COOKED FROM THE FROZEN STATE (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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15266.x
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  • 5
    Electronic Resource
    Electronic Resource
    Mathematical Modeling of Microwave Thawing by the Modified Isotherm Migration Method (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 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
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06638.x
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  • 6
    Electronic Resource
    Electronic Resource
    Liquid semiconductors (1978)
    [s.l.] : Nature Publishing Group
    Nature 271 (1978), S. 689-690 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] PHYSICISTS weaned on the nearly-free-electron theory of solids find it satisfying, if at first surprising, that the properties of most liquid metals can be treated within this approximation. As long as the scattering of the conduction electrons by the non-crystalline arrangement of atoms is weak, ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/271689b0
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  • 7
    Electronic Resource
    Electronic Resource
    Unexpected progeny obtained from glasshouse study of soil pH influence onAcaulospora laevis inoculum (1985)
    Springer
    Plant and soil 88 (1985), S. 281-284 
    Details
    ISSN: 1573-5036
    Keywords: Glomus spp. ; Liming ; Liquidam bar styraciflua ; Sorghum sudanense ; Glomus diaphanum pH
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Potential growth stimulation of two hosts by acid-tolerantAcaulospora laevis was tested in a soil adjusted to 5 pH levels from 5.0 to 7.7. By wet-sieving methods, the field-source inoculum was essentially a pure culture ofA. laevis spores. Upon harvest of sweetgum a completely different spore-type was found in large quantities;A. laevis spores were relatively few to non-existent. The results dramatically underscore the need for caution against relying solely on pre-trial identifications of inoculum spores or presuming that apparently single-species cultures/inoculum will remain pure throughout an experiment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02182455
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  • 8
    Electronic Resource
    Electronic Resource
    Detection of high-phosphorus tolerant VAM-fungi colonizing hops and peppermint (1984)
    Springer
    Plant and soil 81 (1984), S. 29-36 
    Details
    ISSN: 1573-5036
    Keywords: Acaulospora sp. Endomycorrhiza ; Soil fertility ; Gigaspora sp. ; Glomus spp. ; Humulus lupulus ; Mentha piperita
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary In a continuing search for field sources of endomycorrhizal fungi that tolerate high levels of available phosphorus in soil, samples were obtained from long-established liberally fertilized hops (Humulus lupulus L.) and peppermint (Mentha piperita L.) fields. In hops fields, where extractable P (Bray) levels ranged from 21–196 ppm, spores of twoAcaulospora spp. and sixGlomus spp. were isolated. From peppermint fields with P levels of 44 to 244 ppm, spores of oneAcaulospora sp., fourGlomus spp. and oneGigaspora sp. were obtained. Vesicular-arbuscular mycorrhizal (VAM) fungi were found colonizing most roots to some extent, despite the very high fertility of several sites. Although percentages of colonization in hops tended to be low, ranging from 0 to 9.3%, colonizations in peppermint roots were considerably higher averaging 26.5% between the sampled fields, notwithstanding P levels as high as 244 ppm. Curiously, considerable external VAM hyphae were found adherent to or entangling roots in many cases, even where percentage of root length with internal VAM structures was low. The functional benefit, neutrality, or detriment to plants of such high-P tolerant species remains to be determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02206891
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  • 9
    Electronic Resource
    Electronic Resource
    Infrared spectra of mixed oxide thin films containing Group IV oxides with CeO2 -comparative study (1989)
    Springer
    Journal of materials science 24 (1989), S. 2623-2627 
    Details
    ISSN: 1573-4803
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract The infrared spectra of a series of vacuum co-evaporated SnO2-CeO2 thin amorphous films are presented and compared with those of similar series of SiO-CeO2 and GeO2-CeO2 films reported earlier. It is noted that although they are chemically similar, each series of spectra contains unique features. The differences are attributed to structural variations related to the size and mass differences among the Group IV cations. The picture of a modified random network is invoked to explain the possible structure of the films. Some preliminary extended X-ray absorption fine structure results are quoted to support the idea that Ce4+ exists as six-fold coordinated modified cations amongst the silicate-like anions formed by the network-forming Si4+ ions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01174536
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  • 10
    Electronic Resource
    Electronic Resource
    Heat and mass transfer in water-laden sandstone: Convective heating (1985)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 31 (1985), S. 1338-1348 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A theoretical model was developed to predict the heat and mass transfer phenomena in porous materials. A water-filled sandstone was heated in a convective oven and its water loss rates and temperature profiles were compared with theoretical results. In addition to local temperatures, moisture content, gas densities and pressure, this model also predicts the fluid flow pattern in the heated sample.
    Additional Material: 19 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690310813
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