Journal of food engineering, Vol. 83 N°1. Journal of Food Engineering - Novembre 2007
| Titre : | Journal of food engineering, Vol. 83 N°1. Journal of Food Engineering - Novembre 2007 |
| Type de document : | Bulletin |
| Paru le : | 10/07/2007 |
Dépouillements
Article : texte imprimé
Jelinski, Tomasz, Auteur ;
Du, Cheng-Jin, Auteur ;
Sun, Da-Wen, Auteur
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As a consequence of market competition, the production and manufacture of cheese products are at the stage of innovative dynamics. Pasteurized cheese with vegetable ingredients is one of the new products that may be added to sandwiches, salads, [...]
Article : texte imprimé
Qiao, Jun, Auteur ;
Ngadi, Michael O., Auteur ;
Wang, Ning, Auteur
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Pork quality is usually evaluated subjectively based on color, texture and exudation characteristics of the meat. In this study, a hyperspectral imaging-based technique was evaluated for rapid, accurate and objective assessment of pork quality. [...]
Article : texte imprimé
Fraczek, J., Auteur ;
Zlobecki, A., Auteur ;
Zemanek, J., Auteur
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The work presents a potential application of computer image analysis for assessment of the natural angle of repose of granular materials. The tests were conducted on 4 corn cultivar varieties for five levels of grain moisture within the moisture[...]
Article : texte imprimé
Delgado, A. E., Auteur ;
Sun, Da-Wen, Auteur
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A common assumption in heat and mass transfer modelling of processes such as chilling and freezing is to consider water activity (aw) being constant or equal to 1. However, this constant value assumption does not represent the actual variation o[...]
Article : texte imprimé
Gunasekaran, Sundaram, Auteur ;
Ko, Sanghoon, Auteur ;
Xiao, Lan, Auteur
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Whey proteins can be used as hydrogels and nanoparticle systems for encapsulation and controlled delivery of bioactive compounds. Whey protein concentrate (WPC) hydrogels exhibited pH-sensitive swelling behavior with minimum swelling ratio near [...]
Article : texte imprimé
Aguilar-Rosas, S. F., Auteur ;
Ballinas-Casarrubias, M. L., Auteur ;
Nevarez-Moorillon, G. V., Auteur
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Apple juice, extracted from golden delicious fruits, was pasteurized using a pulsed electric field (PEF) treatment and compared with a conventional high temperature-short time (HTST) method. The PEF treatment was carried out using a PEF laborato[...]
Article : texte imprimé
Turtoi, M., Auteur ;
Nicolau, A., Auteur
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Intense light pulse (ILP) is one of the emerging non-thermal techniques investigated as an alternative to traditional thermal treatment because it has been proven to be effective for microbial inactivation on food surfaces and food packages. The[...]
Article : texte imprimé
A new process for continuous stir-frying in industrial scale has been introduced for producing convenience high-quality vegetables. The understanding of the dynamics of heat and mass transfer during stir-frying is crucial for scale up to industr[...]
Article : texte imprimé
Fagan, C. C., Auteur ;
Leedy, M., Auteur ;
Castillo, M., Auteur
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The objective of this study was to investigate a novel light backscatter sensor, with a large field of view relative to curd size, for continuous on-line monitoring of coagulation and syneresis to improve curd moisture content control. A three-l[...]
Article : texte imprimé
Cenkowski, S., Auteur ;
Pronyk, C., Auteur ;
Zmidzinska, D., Auteur
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Food products can often be contaminated with mycotoxins and spores, many of which are resistant to heat. To ensure the safety of our food supply they must be reduced or eliminated from the final product through processing procedures. The effects[...]
Article : texte imprimé
Li, Yu, Auteur ;
Xu, Shi-Ying, Auteur ;
Sun, Da-Wen, Auteur
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Garlic powder with high allicin content was prepared using microwave–vacuum and vacuum drying as well as microencapsulation in order to protect alliinase activity throughout the human stomach and improve the ratio of alliin transforming into all[...]
Article : texte imprimé
Ferretti, Gino, Auteur ;
Montanari, Roberto, Auteur
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Extrusion defects and flow instabilities are an important limitation in most product processing operations. Investigation of the fluid kinematics to deduce the dynamical response of the fluid can be very useful to characterize these instabilitie[...]
Article : texte imprimé
Probola, Grzegorz, Auteur ;
Zander, Lidia, Auteur
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Mechanical tests, chemical composition analysis and sensory evaluation have been used to assess textural quality characteristics of two products manufactured from minced turkey meat. Mechanical properties of the samples analysed displayed greate[...]
Article : texte imprimé
Kosmowski, Mariusz, Auteur ;
Gerlach, Krzysztof, Auteur
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In this paper an analysis has been carried out of the known ways of setting the small fishes’ backs in the same direction, and the fundamentals of the new method of transversal orientation are presented. An introductory theoretical analysis is g[...]
Article : texte imprimé
Jakubowski, Marek, Auteur ;
Diakum, Jaroslaw, Auteur
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The rotating flow field in a cylindrical vessel of a centrifugal-settling vat – the so-called whirlpool – finds the wide application in brewery technology for the separation of solid particles, i.e. hot break. The phenomenon of the conically sha[...]
Article : texte imprimé
Dowgiallo, Andrzej, Auteur ;
Dutkiewicz, Daniel, Auteur
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This article discusses the types of deheading cuts used in fish processing. The cutting strength of deheading was also analyzed. Based on the potential stiffness difference of fish tissues, it was revealed that by steering the relief angle of th[...]
Article : texte imprimé
Andrejko, Dariusz, Auteur ;
Grochowicz, Jozef, Auteur
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The aim of the present study was to determine the energy necessary to compress ground lupine seeds to a constant volume, as a function of their moisture content. Produced briquettes were subjected to compression tests, and the changes in their v[...]
Article : texte imprimé
Heim, Andrzej, Auteur ;
Kamionowska, Urszula, Auteur ;
Solecki, Marek, Auteur
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Results of studies on the disruption of cells depending on the concentration of microorganism suspension are presented. Studies were conducted using baker’s yeast Saccharomyces cerevisiae. The process was carried out in a horizontal bead mill. T[...]
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