Journal of food engineering, Vol. 83 N°2. Journal of food engineering - Novembre 2007
| Titre : | Journal of food engineering, Vol. 83 N°2. Journal of food engineering - Novembre 2007 |
| Type de document : | Bulletin |
| Paru le : | 09/09/2007 |
Dépouillements
Article : texte imprimé
Watanabe, Hisahiko, Auteur ;
Yahata, Yoshiko, Auteur ;
Fukuoka, Mika, Auteur
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Fick’s law of diffusion is widely used for analyzing water migration behavior in food bodies. However, the occurrence of irregular water content profiles in starchy food when analyzed by Fick’s law has been reported. In order to describe these i[...]
Article : texte imprimé
Otero, L., Auteur ;
Ousegui, A., Auteur ;
Urrutia Benet, G., Auteur
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The existence of metastable phases of ice I and liquid in the domain of ice III permits the use of optimized paths for pressure shift freezing (PSF) and pressure induced thawing (PIT) processes, crossing the ice III domain, without actual crysta[...]
Article : texte imprimé
Romano, A., Auteur ;
Toraldo, G., Auteur ;
Cavella, S., Auteur
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Dough fermentation is a process very similar to the expansion of a pseudoplastic foam, in which initial germs (yeast) are quasi-homogeneously distributed. The present model considers the expansion as a chemical reaction, which producing gas lead[...]
Article : texte imprimé
Nguyen, T. A., Auteur ;
Verboven, P., Auteur ;
Schenk, A., Auteur
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This article demonstrates that accurate control of air moisture is required during storage of pears. The effect of relative humidity on water loss was calculated for the long term storage of pears. A water transport model that distinguishes the [...]
Article : texte imprimé
Allais, I., Auteur ;
Perrot, N., Auteur ;
Curt, C., Auteur
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Traditional foods are generally manufactured in small factories where operators often play an important role: (1) to make on-line evaluations of the properties of foods and/or (2) to adjust the process variables to ensure a smooth running of the[...]
Article : texte imprimé
Defernez, M., Auteur ;
Foxall, R. J., Auteur ;
O’Malley, C. J., Auteur
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In this paper we present the outcomes of three different approaches to characterising beer fermentations, with the particular aim of predicting the likelihood of the target ‘present gravity’ (PG) being reached within a given time window. The stu[...]
Article : texte imprimé
Fito, P., Auteur ;
LeMaguer, M., Auteur ;
Betoret, N., Auteur
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Food quality and safety are the main concerns of consumers and the principal target of the food industry processes. The concept of “food process engineering for product quality” has been arising in the last years with the aim of designing and co[...]
Article : texte imprimé
Betoret, N., Auteur ;
A. Andrès, Auteur ;
Segui, L., Auteur
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SAFES methodology has been specifically designed to describe and analyze foods, operations and processes systematically. It is based on the multicomponent and polyphasic character of foods, requires establishing simplificative hypothesis and it [...]
Article : texte imprimé
Application of SAFES (systematic approach to food engineering systems) methodology to apple candying
Barrera, C., Auteur ;
Betoret, N., Auteur ;
Heredia, A., Auteur
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The application of a vacuum pulse for a specified time before long term osmotic dehydration has been proposed to obtain candied fruits at mild temperatures, thus maintaining the characteristic attributes of fresh fruits. Information about main c[...]
Article : texte imprimé
Barrera, C., Auteur ;
Chenoll, C., Auteur ;
A. Andrès, Auteur
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Because of the high quality demanded by consumers, the study of French fries manufacture considering the product as an homogeneous system does not provide enough information on main compositional and volumetric changes occurring during potato pr[...]
Article : texte imprimé
Fito, P. J., Auteur ;
Castelló, M. L., Auteur ;
Argüelles, A., Auteur
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This work is the application of SAFES technique for roasting bean coffee. The roasting operation was divided in to three changing stages, determined with the beginning of the pyrolysis and the cooling bean. All data were based on bibliographical[...]
Article : texte imprimé
Segui, L., Auteur ;
Barrera, C., Auteur ;
Oliver, L., Auteur
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Bakery products have a very short shelf life and their quality is highly dependent on the process variables and on the time between baking and consumption. Apart from starch, which is the major constituent of wheat flour, other substances such a[...]
Article : texte imprimé
Argüelles, A., Auteur ;
Sanz, J., Auteur ;
Castelló, M., Auteur
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Manchego-type cheese is one of the most popular spanish cheeses. It is a food made up basically of an insoluble matrix, fat and sodium chloride dissolution. The insoluble matrix is mainly constituted by protein (casein) and the NaCl present in d[...]
Article : texte imprimé
Castelló, M. L., Auteur ;
Fito, P. J., Auteur ;
Argüelles, A., Auteur
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SAFES methodology has been applied in strawberry freezing process using data from references. Three cases of freezing have been studied. All of them start from the refrigerated temperature (Tc) and there is a first stage of cooling until the ini[...]
Article : texte imprimé
Chenoll, C., Auteur ;
Betoret, N., Auteur ;
Fito, P. J., Auteur
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In the meat industry there are some processes like drying or storage of salted meat products in which the knowledge of water sorption phenomena in salted proteins could be very useful. The sorption and desorption of most salted products is a sin[...]
Article : texte imprimé
Chenoll, C., Auteur ;
Heredia, A., Auteur ;
Segui, L., Auteur
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Tasajo is a salted meat-based product made in Cuba, as a version of charqui, a traditional product consumed in many South American countries. Traditionally, meat is salted and afterwards sun dried, this is a long process which takes three weeks [...]
Article : texte imprimé
Heredia, A., Auteur ;
A. Andrès, Auteur ;
Betoret, N., Auteur
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SAFES methodology was applied to cod process where three matrix of changes were defined corresponding to the three main stages of the process. Due to insufficient experimental data to completely build the matrix, some related hypotheses were nec[...]
Article : texte imprimé
Elías-Serrano, R., Auteur ;
Tellez Medina, D. I., Auteur ;
Dorantes Álvarez, L., Auteur
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A study of the acid-salt equilibrium citric acid by means of the SAFES methodology during electrodialysis was performed in order to determined if the fractional composition of the acid forms affects the process due to the predominance of non-dis[...]
Article : texte imprimé
Campos-Mendiola, R., Auteur ;
Hernández-Sánchez, H., Auteur ;
Chanona-Pérez, J. J., Auteur
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Non-isotropic shrinkage of potato slabs was studied within the frame of the systematic approach to food engineering systems (SAFES) methodology. Digital images of potato slabs were taken and lateral projected areas (Alat) of material during dryi[...]
Article : texte imprimé
Urrutia, G., Auteur ;
Arabas, J., Auteur ;
Autio, K., Auteur
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The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pressure in the Low-Temperature (HPLT[...]
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