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  • 1
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    Decoherence and thermalization dynamics of a quantum oscillator (2000)
    Institute of Physics
    Details
    Publication Date: 2000-05-24
    Print ISSN: 1464-4266
    Electronic ISSN: 1741-3575
    Topics: Physics
    Published by Institute of Physics
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    Quantitative determination of peroxidase in sweet corn by chemiluminescence (1981)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 29 (1981), S. 36-38 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00103a010
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    COMPUTER-AIDED PREDICTION OF BEET PIGMENT (BETANINE AND VULGAXANTHIN-I) RETENTION DURING AIR-DRYING (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: A mathematical model describing the drying behavior of beet slices was developed based on data from an air-drying experiment which measured average moisture content and temperature. The model was based on application of Fick's law for unidimensional moisture flow in the falling drying rate period. The mathematical model and the data generated from the kinetic studies of temperature- and moisture-sensitive red beet pigments (betanine and vulgaxanthin-I) were combined in a computer program to simulate and predict beet pigment retention, as a function of the process variables. Predicted and actual experimental pigment retention agreed well, which indicates this approach's potential for simulating deterioration of beet pigments during air-drying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02583.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    ACCELERATED METHOD FOR DETERMINING THE KINETIC MODEL OF ASCORBIC ACID LOSS DURING DEHYDRATION (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: An accelerated method for determining the kinetic model which describes the loss of ascorbic acid during air drying was developed. The method is based on tests conducted under dynamic conditions, i.e. ascorbic acid loss is studied in the course of the dehydration process during which temperature and moisture content are changing continuously. The results are used to determine the form of the kinetic model and the kinetic parameters relating rate of loss to moisture content, temperature, and reactant concentration. The method successfully predicted the kinetic model describing the loss of ascorbic acid in a simulated air drying process. This approach may eliminate the necessity for time-consuming experiments conducted at each of several combinations of temperature and moisture content and may be applicable to other deteriorative reactions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07432.x
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  • 5
    Electronic Resource
    Electronic Resource
    ACCELERATED COOLING OF HOT PACK VISCOUS PRODUCTS BY INTERNAL BOILING (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: A method is suggested for accelerated cooling of hot-pack viscous food products, with the effect based on removal of noncondensable gases from the can. This removal of the noncondensable gases promotes rapid condensation of vapor in the headspace, creates a pressure drop which, above a certain level, in turn induces boiling of the content, and the resulting agitation and mixing together with the condensation make for substantial improvement in heat transfer. For example, with this method only 15 min were needed to cool a #10 can of comminuted orange from 90 down to 45°C (mass average temperature), as compared to 100 min required in the commercial process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07448.x
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  • 6
    Electronic Resource
    Electronic Resource
    COMPUTER-AIDED DETERMINATION OF BEET PIGMENTS (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: A quick and accurate method is proposed for determining all major beet pigments (betanin, vulgaxathin -I, betalamic acid) and browning substances, from the visible spectrum of the mixture. The procedure is based on nonlinear curve fitting of the spectrum with a predicted function of the individual pigments, and obviates the need for laborious and time-consuming separation. The approach is extremely useful in continuous monitoring of time- and temperature-related processes, such as drying and storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09750.x
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  • 7
    Electronic Resource
    Electronic Resource
    ACCELERATED STABILITY TESTS OF MOISTURE-SENSITIVE PRODUCTS IN PERMEABLE PACKAGES BY PROGRAMMING RATE OF MOISTURE CONTENT INCREASE (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 method for accelerated stability tests was developed, which is applicable to isothermal storage of moisture-sensitive dehydrated products packaged in water-vapor-permeable containers. The method does not require prior knowledge of the kinetic model of the effect of moisture on rate of deterioration. The method can be applied to dehydrated products when the index of deterioration [defined as ° - (dc/cn) where c is reactant concentration, and n is the order of reaction] is dependent only on moisture content, which changes continuously during storage. The accelerated tests are based on monitoring quality changes in the product, which undergoes rapid deterioration because of a high, albeit controlled, rate of moisture gain. Theoretical considerations based on kinetic theories indicate that the rate at which the index of deterioration changes at any given moisture content is inversely proportional to the rate of moisture gain. This fact provides a basis for the mathematical procedures of extrapolation and prediction of storage stability of the same product at the same temperature under any given rate of moisture gain. The method successfully predicted the loss of ascorbic acid in stored tomato powder and the extent of browning in dehydrated cabbage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12645.x
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  • 8
    Electronic Resource
    Electronic Resource
    COALESCENCE OF ORANGE OIL DROPLETS AT OIL-GUM SOLUTION INTERFACE AND SOME RELATIONSHIPS TO EMULSION STABILITY (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb01046.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF DIFFUSION RATE ON DRAINED WEIGHT OF CANNED GRAPEFRUIT SEGMENTS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb00532.x
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  • 10
    Electronic Resource
    Electronic Resource
    Oxygen Uptake and ß-Carotene Decoloration in a Dehydrated Food Model (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: Oxygen uptake of a model system containing β-carotene was measured by a method capable of determining headspace oxygen and entrapped oxygen, both at low concentrations. β-Carotene was determined colorimetrically at 460 nm. A first-order mechanism was found for this reaction with respect to β-carotene concentration as measured by color. The values of the rate constants were functions of the oxygen concentrations in the headspace of samples; they increased as these concentrations increased. Up to seven molecules of oxygen were consumed as each molecule of β-carotene was discolored. This high oxygen consumption was not related to the oxidized products. A mathematical model was developed, based on the experimental data, to predict β-carotene decoloration by measuring oxygen uptake or to determine oxygen uptake from decoloration. A computer program was developed to make these predictions. Samples with known histories had linear correlations between oxygen uptake and β-carotene decoloration. The results for 1% and 2% headspace oxygen concentrations agreed with experimental values, presenting a standard deviation compatible with the experimental methods used. An important corollary is the suitability of a simple colorimetric test for monitoring oxygen uptake in a dehydrated system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15319.x
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