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  • 1
    Electronic Resource
    Electronic Resource
    Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating (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: Cold-trap, on-line sampling was applied to investigate migration of flavor compounds in a solid food matrix subjected to microwave heating. The activation energy levels for migration of limonene, pyrazine, and water are 58.2, 51.5, and 46.4 kJ/mol, respectively. The results of microwave reheating of limonene-formulated dough showed no significant limonene concentration profile in the sample and less than 1% overall change in total limonene concentration. Because the flavor concentration used for this migration study is greater than the amount that would be added to real products, it can be concluded that after microwave reheating of flavor-formulated dough, limonene is very stable and significant losses do not occur.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08267.x
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  • 2
    Electronic Resource
    Electronic Resource
    Finite Element Analysis of Nonlinear Water Diffusion During Rice Soaking (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 formulation of a finite element model is described that could be used to analyze water diffusion during rice soaking with concentration dependent diffusivity and change in the size of rice. The rice is divided into 135 elements and moisture distribution with time is calculated. Knowing the moisture absorbed by each element, the nodal displacements are obtained by minimizing the potential energy of the system. Average mass diffusivity of milled rice decreased from 6.4 × 10−7 to 3.0 × 10−7 m2/hr as the moisture content increased from 13 to 50%. The density and concentration dependent mass diffusivity model adequately described experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13719.x
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  • 3
    Electronic Resource
    Electronic Resource
    KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACID (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: Decimal reduction values (D values) and activation energies for destruction of pantothenic acid (PA) in KH phthalate buffer, pH 4, 5 and 6, in meat puree and in pea puree at temperatures between 118-143°C were determined using the thermal death time tube method and the Arrhenius equation, Samples were assayed according to AOAC (1975) microbiological method for pantothenic acid. Activation energies ranged from 20,000-38,000 Cal/mole. As pH increased from 4 to 7, activation energies also increased. The D1 2 1 values ranged from 4-32 hr for buffered systems and from 38-40 hr for food systems. These large D values for foods would indicate that PA is not very heat labile and is more stable in these food systems compared to buffered systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02371.x
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  • 4
    Electronic Resource
    Electronic Resource
    DEMINERALIZATION OF UNTREATED COTTAGE CHEESE WHEY BY ELECTRODIALYSIS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01471.x
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  • 5
    Electronic Resource
    Electronic Resource
    Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: —Sucrose hydrolysis catalyzed by invertase was studied over the temperature range 12 to −22°C in solutions of various concentrations. Freezing resulted in a marked decrease in invertase activity. Factors considered as having a possible role in the inhibition of invertase by freezing were: (1) the presence of ice crystals, (2) the increased concentration of solutes resulting from ice formation, and (3) a temperature effect in excess of that predicted from the Arrhenius equation (secondary temperature effect). It was shown that ice crystals formed at the rate used in this study had no effect on invertase activity, and that the decrease in invertase activity at sub-zero temperatures was quantitatively accounted for by the concentration effect and the secondary temperature effect. High levels of sucrose and buffer (ionic strength) were found to inhibit invertase activity. Sucrose hydrolysis catalyzed by acid (HCI) was studied over the temperature range 12 to –16.5°C, and an Arrhenius plot of the data was linear between 12 and -7°C. Once the solution was frozen (below –6.8°C), the effect of temperature on the reaction rate constant no longer obeyed the Arrhenius equation, and the reaction rate constant was found to exhibit a maximum between –8.5 and –16.5°C. The rate of sucrose hydrolysis catalyzed by acid was influenced by cooling and conventional freezing in a manner quite different from that observed with invertase-catalyzed hydrolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10370.x
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  • 6
    Electronic Resource
    Electronic Resource
    THE LETHALITY-FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION-HEATING CANNED FOODS (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12653.x
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  • 7
    Electronic Resource
    Electronic Resource
    THE LETHALITY-FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION-HEATING CANNED FOODS (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: A new method (lethality-Fourier number method) for calculating the center point sterilizing value of a thermal process applied to conduction-heating foods was developed by combining first-order destruction kinetics with the Arrhenius equation and dimensionalizing this equation. The temperature profile used in the Arrhenius equation is the theoretical center point temperature profile for heating and cooling of a finite cylinder. These temperature profiles were experimentally verified as adequate models. This verification procedure also produced estimates of the variation in the thermal properties or heating rates of conduction-heating foods. The final equation is numerically integrated to give charts of dimensionless lethality versus dimensionless time with dimensionless activation energy as a parameter. The method compares favorably with sterilizing values obtained from the Improved General Method and the Formula Method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12652.x
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  • 8
    Electronic Resource
    Electronic Resource
    ESTIMATION OF THE SURFACE HEAT TRANSFER COEFFICIENT WITH THE PRESENCE OF NONCONDENSABLE GASES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: It has previously been shown that the surface heat transfer resistance from condensing steam to plant tissue containing noncondensable gases is not negligible. This paper presents the analysis of the heat transfer situation and gives a method for estimating the surface heat transfer coefficient. The method was applied to a hypothetical situation and the calculated surface heat transfer coefficient agreed well with previously experimentally determined values. The surface heat transfer coefficient in the presence of noncondensable gases for the situation analyzed varied from approximately 150 to 300 Btu/hr-ftZ−°F.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01167.x
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  • 9
    Electronic Resource
    Electronic Resource
    Computer Simulation of Storage Stability in Intermediate Moisture Apples (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 computer simulation model was developed to predict storage stability of packaged intermediate moisture apples (IMA) stored under fluctuating temperature. The simulation model included: one dimensional heat and mass transfer equations with appropriate boundary conditions, models for chemical reactions, and growth/no growth regions for E. amstelodami and S. rouxii. Experimental and computer predicted results showed good agreement with each other. An external temperature fluctuation did not cause local moisture differences within the package. This was due to a large difference in the order of magnitude between thermal and moisture diffusivities of the material considered in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13204.x
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  • 10
    Electronic Resource
    Electronic Resource
    Thermal Destruction of Vitamin B6 Vitamers in Buffer Solution and Cauliflower Puree (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 degradation rates of pyridoxal (PL-HCl), pyridoxine (PN-HCl) and pyridoxamine (PM-2 HCl) in 0.1 M phosphate buffer (pH 7.20) were determined over the temperature range 110-145°C using HPLC procedures. Thermal degradation of PM-2 HCl was modelled by a pseudo-first order rate constant. Thermal degradation of PN-HCl and PL-HCl was modelled by a 1.5 order and second order model, respectively. The temperature dependence of all three rate constants could be described by the Arrhenius equation. None of the degradation products from any of the vitamers exhibited antivitamin activity. Thermal degradation rates of vitamin B6 in cauliflower puree were measured over the temperature range 106-138°C and found not to be described by a first-order model. The activation energy was markedly lower in this food system than in the model system and emphasizes the importance of conducting experiments on real food systems. The activation energy is in the range reported for several other water soluble nutrients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04972.x
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