Journal of food engineering, Vol. 83 N°3. Journal of food engineering - Decembre 2007
| Titre : | Journal of food engineering, Vol. 83 N°3. Journal of food engineering - Decembre 2007 |
| Type de document : | Bulletin |
| Paru le : | 09/09/2007 |
Dépouillements
Article : texte imprimé
Fu, Xiaping, Auteur ;
Ying, Yibin, Auteur ;
Lu, Huishan, Auteur
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The objective of this research was to compare transmission and reflectance modes of visible (VIS)/near infrared (NIR) spectroscopy for detecting brown heart in pears. Transmission spectra were collected by a fiber spectrometer in the range of 40[...]
Article : texte imprimé
Salengke, S., Auteur ;
Sastry, S. K., Auteur
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Sterilization of solid–liquid mixtures by ohmic heating requires the assurance that all parts of the mixture are treated adequately to ensure inactivation of pathogenic sporeformers. Two previously identified potentially hazardous situations wer[...]
Article : texte imprimé
Salengke, S., Auteur ;
Sastry, S. K., Auteur
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Sterilization of solid–liquid mixtures by ohmic heating requires the assurance that all parts of the food or biomaterial in question is treated adequately to ensure inactivation of pathogenic sporeformers. Previous work has identified worst-case[...]
Article : texte imprimé
Lewis, R., Auteur ;
Yoxall, A., Auteur ;
Canty, L. A., Auteur
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A large percentage of apples are wasted each year due to damage such as bruising. The apple journey from orchard to supermarket is very complex and apples are subjected to a variety of static and dynamic loads that could result in this damage oc[...]
Article : texte imprimé
Sathivel, Subramaniam, Auteur ;
Liu, Quan, Auteur ;
Huang, Jiaqi, Auteur
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Chitosan (CH1, 1% w/w solution) was used for producing chitosan film and used for glazing skinless pink salmon fillets. The rheological properties of chitosan solution, and mechanical properties and gas (oxygen, carbon dioxide and nitrogen) perm[...]
Article : texte imprimé
Rodriguez-Fernandez, M., Auteur ;
Balsa-Canto, E., Auteur ;
Egea, J. A., Auteur
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Model based methods are fundamental in modern food process engineering. The most realistic models combine the physical laws of conservation and constitutive relations associated with kinetic transformations and physical properties, which usually[...]
Article : texte imprimé
Blasco, J., Auteur ;
Aleixos, N., Auteur ;
Gomez, J., Auteur
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The presence of skin defects is one of the most influential factors in the price of fruit. The detection of defects during packing operations ensures that only fruits with a good quality reach the market. Moreover, the identification of the type[...]
Article : texte imprimé
Martinez, V. Y., Auteur ;
Nieto, A. B., Auteur ;
Castro, M. A., Auteur
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Viscoelastic properties of apple tissue during osmotic dehydration in a 25.0% w/w glucose aqueous solution at 20 °C were analyzed in a dynamic rheometer using oscillatory shear and creep-recovery tests. Both storage (G′) and loss (G″) moduli for[...]
Article : texte imprimé
Lechevalier, Valérie, Auteur ;
Jeantet, Romain, Auteur ;
Arhaliass, Abdellah, Auteur
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Spray-dried egg white is commonly used as a food ingredient for its foaming and gelling properties. However, these properties are obtained thanks to dry-heating of egg white powder, which is necessary to offset the harmful effects of spray-dryin[...]
Article : texte imprimé
Zugarramurdi, Aurora, Auteur ;
Parin, Maria A., Auteur ;
Gadaleta, Liliana, Auteur
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A HACCP-based system is a recognized food safety management program aiming at the control of all the factors affecting food safety. It is also possible to add factors related to food quality. To evaluate the effectiveness of a quality system, a [...]
Article : texte imprimé
Wu, Long, Auteur ;
Orikasa, Takahiro, Auteur ;
Ogawa, Yukiharu, Auteur
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The vacuum drying characteristics of eggplant were investigated. Drying experiments were carried out at vacuum chamber pressures of 2.5, 5 and 10 kPa, and drying temperature ranging from 30 to 50 °C. The effects of drying pressure and temperatur[...]
Article : texte imprimé
Visible and near infrared (Vis/NIR) transmission spectroscopy and a hybrid chemometric method were applied to determine the soluble solids content (SSC) and pH of rice wines. Rice wine samples were scanned by a spectroradiometer within a wavelen[...]
Article : texte imprimé
The study focuses on evaluation of the fracture behavior of peas by examining the effect of moisture content upon seed fracture toughness and Weibull modulus. Individual pea seeds with varying water content between 4% and 20% (wet basis) were co[...]
Article : texte imprimé
Ramaswamy, Raghupathy, Auteur ;
Balasubramaniam, V. M., Auteur ;
Sastry, S. K., Auteur
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Thermal conductivity (k) of selected liquid foods during high- pressure processing (HPP) was studied using a line heat source probe. The probe was calibrated using distilled water and probe specific calibration factors were developed by comparin[...]
Article : texte imprimé
Marsellés-Fontanet , Á. Robert, Auteur ;
Martín-Belloso, Olga, Auteur
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White grape juice was processed using high intensity pulsed electric fields (PEF). The effect of this preservative technology on polyphenoloxidase (PPO) and peroxidase (POD) as well as on refractometric index, sugar content, pH, acidity and dens[...]
Article : texte imprimé
Sakin, Melike, Auteur ;
Kaymak-Ertekin, Figen, Auteur ;
Ilicali, Coskan, Auteur
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The convective oven cake baking process was investigated by experimental and numerical methods as a simultaneous heat and mass transfer process. A mathematical model was established representing cake baking in finite cylinder geometry. The heat [...]
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