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  • 1
    Electronic Resource
    Electronic Resource
    Damage to French-Fried Potatoes Caused by Simulated Transport and Handling Tests at Cryogenic Temperatures (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 study was conducted to assess potential rail transport and handling damage to frozen French-fried potatoes shipped at conventional (− 18°C) and cryogenic (− 62°C or below) temperatures. French fries were packed in 2.27 kg net weight pillow pouch-fin seal poly-lined Kraft paper bags. Six pouches were packed upright per single wall, c-flute, RSC shipping case. Results showed that cryogenic shipping temperatures had no significant effect upon the sensory quality factors of flavor, texture and color. Breakage levels were determined; there was a trend for increased breakage at cryogenic temperatures with increasing shipping abuse. The drop test (simulating case man-handling abuse) was the most abusive treatment in this test series in terms of product breakage and packaging damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13711.x
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  • 2
    Electronic Resource
    Electronic Resource
    Peel Removal by High Pressure Steam from Processing Tomatoes with Yellow Shoulder Disorder (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Fruit of processing tomatoes were peeled using high pressure steam with lab and commercial equipment. Recovery ranged from 64.8% to 77.8% and quantity of adhering peel ranged from 385 to 1866 mg/kg fruit for nine genotypes steam peeled at 4.4 bar. Recovery decreased with increasing steam pressure and dwell time for VF 134 and Castlehy 1509. Quality of peeled Castlehy 1509 was superior to VF 134 fruit due to lack of yellow shoulder disorder (YSD) and consequent low quantities of adhering peel. Equations for prediction of % recovery and quantity of adhering peel as functions of steam pressure, dwell time, and % YSD were developed based on results of the lab scale experiment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11137.x
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  • 3
    Electronic Resource
    Electronic Resource
    Storage of Spinach Under Low Oxygen Atmosphere Above the Extinction Point (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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 extinction point of spinach was 〈0.4% but above 0.2% O2 at 0° and 5°C. Respiration rates were ∼2.3 times greater at 5°C than at 0°C and were similar among cultivars. In 0.8% O2 atmosphere, O2 uptake of three cultivars was reduced by an average of 53% and CO2 production was reduced by 35% relative to those stored in air. Deterioration of leaves was reduced by 30 to 54%, while weight loss, color and chlorophyll content were not affected by the 0.8% O2 atmosphere. Thus O2 could be allowed to be depleted to 0.8% in modified atmosphere packaging without quality loss due to anoxia.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14202.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Heat Processing on Quality of Pasteurized Oysters (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Constant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75–76°C gave optimum product physical and sensory quality. Crude amylase and peroxidase extracts from oysters were inactivated by optimum treatment, but lipase retained about 15% of activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04755.x
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  • 5
    Electronic Resource
    Electronic Resource
    Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration (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: Enzyme treated apple juices, obtained after pressing on a commercial processing line, were clarified by UF using a plate and frame system. The 50,000 molecular weight cut-off membranes operated at 50°C and 5 bar pressure yielded average recovery of 99.6% and 99.3% soluble solids and titratable acids, respectively, in the permeate and rejected 36.3% of the residual pectinase activity which was available for possible reuse. Proper membrane cleaning to maintain high flux was very important in UF clarification; a 1% Ultrasil solution was more efficient than a 0.1% NaOH solution and reduced need for centrifugation and/ or vacuum filtration prior to UF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06714.x
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  • 6
    Electronic Resource
    Electronic Resource
    Relationship of rind gloss and groundspot color to flesh quality of watermelon fruits during maturation
    Amsterdam : Elsevier
    Scientia Horticulturae 34 (1988), S. 211-218 
    Details
    ISSN: 0304-4238
    Keywords: Citrullus lanatus Thunb ; fruit quality ; fruit ripening ; maturity indices ; texture
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0304-4238(88)90094-5
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