Journal of food engineering, Vol. 82 N°4. Journal of Food Engineering - Octobre 2007
| Titre : | Journal of food engineering, Vol. 82 N°4. Journal of Food Engineering - Octobre 2007 |
| Type de document : | Bulletin |
| Paru le : | 10/07/2007 |
Dépouillements
Article : texte imprimé
Zhang, Hongmei, Auteur ;
Wang, Jun, Auteur ;
Tian, Xiaojing, Auteur
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An electronic nose (PEN 2) comprising ten metal oxide semiconductor sensors (W1C, W5S, W3C, W6S, W5C, W1S, W1W, W2S, W2W, W3S) were used to detection of five different stored duration wheats (wheats were harvested from 2000 to 2004, and named as[...]
Article : texte imprimé
Rabiey, L., Auteur ;
Flick, D., Auteur ;
Duquenoy, A., Auteur
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Transient temperature and fluid flow during natural convection heating of a cylindrical can containing large food particles is simulated. The three dimensional equations of mass, momentum and energy conservation are solved using the finite volum[...]
Article : texte imprimé
Hamdami, Nasser, Auteur ;
Tuan Pham, Q., Auteur ;
Le-Bail , Alain, Auteur
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Partially baked bread or part baked bread can be frozen to extend its shelf life. Process conditions can influence frozen part baked bread quality, which can be related to excessive drying of the surface at the end of the post-baking chilling an[...]
Article : texte imprimé
Canet, W., Auteur ;
Alvarez, M. D., Auteur ;
Gil, M. J., Auteur
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Uniaxial compression tests were performed on potato flesh. Cylindrical samples of heights (5, 10, 15 and 20 mm) and diameters (19.05 and 25.4 mm) were tested under non-lubricated, lubricated and increased friction conditions. Sample flatness (λ [...]
Article : texte imprimé
Yuan, Yi, Auteur ;
Zhang, Liming, Auteur ;
Dai, Yujie, Auteur
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In the development of food and medicine industry, more and more attentions have been paid on new starches with different properties. Dioscorea nipponica Makino, which is a widely used medicinal plant in the pharmaceutical industry, contains plen[...]
Article : texte imprimé
Sablani, Shyam S., Auteur ;
Kasapis, S., Auteur ;
Al-Tarqe, Z. H., Auteur
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Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starch solution at 25% solids were quantified using modulated differential scanning calorimetry (MDSC). Starch solutions were subjected to a range of [...]
Article : texte imprimé
Ragni, Luigi, Auteur ;
Al-Shami, Ali, Auteur ;
Mikhaylenko, Galina, Auteur
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Changes of the dielectric parameters of fresh hen eggs during storage were investigated for the development of a method to assess the main quality indices. Dielectric constant (ε′) and loss factor (ε″) were measured in the frequency range 20–180[...]
Article : texte imprimé
Emami, Shahram, Auteur ;
Tabil, Lope G., Auteur ;
Tyler, Robert T., Auteur
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The effect of defatting and suspension pH on starch–protein separation from chickpea flour using a hydrocyclone was evaluated. Suspensions were made from whole and defatted chickpea flours in distilled water at pH 6.6 (initial pH of suspension) [...]
Article : texte imprimé
Hailemariam, Leaelaf, Auteur ;
Okos, Martin ;
Campanella, Osvaldo, Auteur
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The objective of this research is to develop a set of mathematical relations that can describe the dynamics of a bubble inside an expanding viscoelastic fluid mass. The specific case of isothermal growth of a CO2 bubble in bread dough as the dou[...]
Article : texte imprimé
Jafari, Seid Mahdi, Auteur ;
He, Yinghe, Auteur ;
Bhandari, Bhesh, Auteur
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The purpose of this study was to produce an oil-in-water nano-emulsion by microfluidization and ultrasonication for spray drying encapsulation. Maltodextrin combined with a surface-active biopolymer (Hi-Cap) at a ratio of 3:1 were used as the co[...]
Article : texte imprimé
Min, Stephen, Auteur ;
Sastry, S. K., Auteur ;
Balasubramaniam, V. M., Auteur
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Electrical conductivity of select liquid foods and salt solutions was measured in situ during high pressure processing using a specially designed parallel electrode conductivity cell. Cell constants at atmospheric pressure were determined with K[...]
Article : texte imprimé
Ressing, H., Auteur ;
Ressing, M., Auteur ;
Durance, T., Auteur
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A two-dimensional finite element (2-D FE) model was developed in order to simulate the puffing of a dough ball being dehydrated under vacuum with microwave energy. The model enabled the coupling of thermal and solid mechanics effects providing a[...]
Article : texte imprimé
Tonon, Renata V., Auteur ;
Baroni, Alessandra F., Auteur ;
Hubinger, Míriam D., Auteur
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The objective of this work was to study the influence of temperature (20–40 °C), solution composition (0%salt/65%sucrose–10%salt/55%sucrose) and agitation speed (0–1000 rpm) on the mass transfer kinetics of osmotically dehydrated tomato halves. [...]
Article : texte imprimé
Merheb, B., Auteur ;
Nassar, G., Auteur ;
Nongaillard, B., Auteur
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The fouling of plate heat exchangers (PHE) is a serious problem in the food industry. Fouling reduces both PHE efficiency and food quality and can also give rise to microbiological problems. In order to monitor fouling inside PHE in real time, a[...]
Article : texte imprimé
Furmaniak, Sylwester, Auteur ;
Terzyk, Artur P., Auteur ;
Gauden, Piotr A., Auteur
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This paper points out the importance of the multitemperature fitting procedure in description of water sorption on foodstuffs. The data tabulated in literature (water sorption at different temperatures on: chickpea seeds, lentil seeds, potato an[...]
Article : texte imprimé
Goñi, Sandro M., Auteur ;
Purlis, Emmanuel, Auteur ;
Salvadori, Viviana O., Auteur
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Three-dimensional reconstruction of general solid food materials was performed using a reverse engineering method based on a surface cross-sectional design. Digital images of cross-sections of irregular multi-dimensional foodstuffs were acquired[...]
Article : texte imprimé
Peralta, Juan M., Auteur ;
Rubiolo, Amelia C., Auteur ;
Zorrilla, Susana E., Auteur
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Immersion chilling and freezing (ICF) of foods use aqueous solutions at low temperature that are considered secondary refrigerants. These solutions contain solutes such as NaCl, CaCl2, KCl, ethanol, glucose, etc. The ICF processes have several a[...]
Article : texte imprimé
Wang, Ruohang, Auteur ;
Koutinas, Apostolis A., Auteur ;
Campbell, Grant M., Auteur
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A dry milling strategy has been developed for separating oats into bran-rich and starch-rich fractions. For the first time, this process combined the benefits of oat pearling with the efficiency of break and reduction milling and sifting to allo[...]
Article : texte imprimé
The effect of processing on some functional properties and in vitro digestibility of buckwheat protein products (BWP) was investigated. In the spray-dried cases, the protein solubility (PS) of BWP was much greater than that of commercial soy pro[...]
Article : texte imprimé
Troncoso, Elizabeth, Auteur ;
Pedreschi, Franco, Auteur
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The objective of this research was to study the kinetics of textural changes during convection drying of potato slices by using different mathematical models. The following four models were proposed to validate texture experimental data: (i) two[...]
Article : texte imprimé
Riverol, C., Auteur ;
Cooney, J., Auteur
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Most of ester compounds found in beer are produced by yeast during fermentation. They contribute significantly to beer flavour. Therefore, the control of their formation is very important to maintain consistent quality of the product. In this ar[...]
Article : texte imprimé
Thermograms of wheat, corn and rice flour samples were recorded using pressure variable DSC. Pressure was maintained at 20 atm during measurements, and thermograms were normalized to yield specific heat curves as a function of temperature, moist[...]
Article : texte imprimé
Goyal, R. K., Auteur ;
Kingsly, A. R. P., Auteur ;
Kumar, Pradeep, Auteur
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Physical properties such as length, diameter, size, sphericity, surface area, mass, volume and true density of three aonla cultivars viz., krishna, NA-7, chakaiya were determined. Effect of boiling of fruits in hot water on surface hardness, pul[...]
Article : texte imprimé
Cunningham, S. E., Auteur ;
McMinn, W. A. M., Auteur ;
Magee, T. R. A., Auteur
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Rehydration of pasta at 20, 40, 60 and 80 °C was examined using Fick’s Second Law of Diffusion to describe the rehydration kinetics. The process was characterized by two effective diffusion coefficients (D1, D2). The effect of temperature on D w[...]
Article : texte imprimé
Jerez, A., Auteur ;
Partal, P., Auteur ;
Martinez, I., Auteur
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The development of new protein-based biomaterials has been receiving increasing interest in the last few years. This paper is focused on the development of new bioplastic materials, based on wheat gluten and egg white proteins, manufactured by d[...]
Article : texte imprimé
Staniszewski, Marek, Auteur ;
Kujawski, Wojciech, Auteur ;
Lewandowska, Małgorzata, Auteur
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A mathematical model for ethanol fermentation with yeast Saccharomyces cerevisiae and β-galactosidase on a whey medium was developed. Kinetic parameters of biomass growth were estimated using the least squares method on the basis of experimental[...]
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