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  • 1
    Electronic Resource
    Electronic Resource
    A Diffusion Model with a Concentration-Dependent Diffusion Coefficient for Describing Water Movement in Legumes During Soaking (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: A mathematical model based on Fick's diffusion equation with a concentration-dependent diffusion coefficient was proposed to describe the absorption of water by legumes. The equation was solved by using a numerical scheme. Parameter study was performed. The model is capable of predicting sigmoidal-shaped water uptake curves common to many legumes. Differences are discussed between the surface resistance boundary condition used in this study and the radiation boundary condition widely used for dehydration calculations. The validity of using the proposed model to described the water uptake of legumes was verified by the good fit between the experimental and theoretical curves.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10803.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Temperature on Water Diffusion in Soybean (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: Influence of temperature on the concentration-dependent diffusivity of water into soybean was investigated. At a constant water content, Arrhenius relation existed between the water diffusivity and temperature. The activation energy for diffusion was found to be between 9 and 13 Kcal/mole. The activation energy also was found to vary linearly with the water content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09236.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Leachate Accumulation During Hydration in a Thermalscrew Blancher on the Water Absorption and Cooked Texture of Navy Beans (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: Blanch water obtained from a commercial canner was evaluated for leachates that accumulated in a thermalscrew blancher during the rehydration of dried navy beans. These leachates were found to consist of acids, nitrogenous compounds, carbohydrates, and ash. factorial design experiment and a central composite design experiment were conducted to isolate and quantitate the effects of these factors on the water absorption and final texture of navy beans that have been rehydrated in a thermoscrew blancher. Factors of major importance in the soaking water were found to be viscosity, divalent ion concentration, and temperature. Both water absorption and texture of cooked beans responded linearly to these factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13796.x
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  • 4
    Electronic Resource
    Electronic Resource
    Oxygen transfer to mixed cultures in tower systems (1975)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 17 (1975), S. 499-514 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A modified dynamic method is introduced to determine the oxygen transfer coefficient, KL a, in aerobic fermentation systems which are not mechanically agitated. The dissolved oxygen concentration is measured continuously following a step down or a step up in aeration rate. The response curve is analyzed to obtain the value of KLaExperiments were carried out at several different air flow rates using mixed culture in concurrent tower fermentors with motionless mixers. The effect of sieve trays and Koch motionless mixers on oxygen transfer was investigated using a 3 in. diameter column. The values of KL aobtained at the bottom of each column were found to be higher than those obtained at the top. Comparison of the results showed that the values ofKL a were higher when the Koch mixers were used than when the sieve trays were employed.The oxygen uptake rate by the organisms rX, is also calculated by using the KL a values obtained. They compare favorably withthe experimentally measured values.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260170404
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