Journal of food engineering, Vol. 84 N°1. Journal of food engineering - Janvier 2008
| Titre : | Journal of food engineering, Vol. 84 N°1. Journal of food engineering - Janvier 2008 |
| Type de document : | Bulletin |
| Paru le : | 19/02/2008 |
Dépouillements
Article : texte imprimé
Bordons, Carlos, Auteur ;
Núñez-Reyes, Amparo, Auteur
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This paper presents the application of model based predictive techniques to an olive oil mill. The work presents a solution to the integrated control of the mill, where a predictive strategy has been used to optimize oil yield while keeping qual[...]
Article : texte imprimé
Shi, Qi-Long, Auteur ;
Xue, Chang-Hu, Auteur ;
Zhao, Ya, Auteur
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In this study, a heat pump dehumidifier (HPD) was designed and constructed to investigate the drying characteristics of horse mackerel experimentally. Effects of surface load, drying air temperature, sodium chloride (NaCl) content in the osmotic[...]
Article : texte imprimé
Sun, Jian-Feng, Auteur ;
Kitamura, Yutaka, Auteur ;
Satake, Takaaki, Auteur
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The Stirling cycle engine was invented almost 190 years ago. In this study, the reverse Stirling cycle is investigated for use in refrigeration. This type of cycle is referred to as Stirling cooling or cooler. An experimental free-piston Stirlin[...]
Article : texte imprimé
Schweiggert, Ute, Auteur ;
Hofmann, Silke, Auteur ;
Reichel, Mareike, Auteur
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A novel process for the production of spray-dried ginger powder and paste-like ginger condiments was developed on pilot plant scale. The process includes the operations of fine grinding, enzymatic hydrolysis, finishing, pasteurization and sp[...]
Article : texte imprimé
Min, Seacheol, Auteur ;
Rumsey, Tom R., Auteur ;
Krochta, John M., Auteur
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Diffusions of lysozyme (LZ) in whey protein isolate (WPI) films and in smoked salmon coated with LZ-incorporated WPI films (LZ-WPI films) were investigated. Diffusion and partition coefficients for the diffusion for LZ at 4 °C in smoked salmon c[...]
Article : texte imprimé
Phimolsiripol, Yuthana, Auteur ;
Siripatrawan, Ubonrat, Auteur ;
Tulyathan, Vanna, Auteur
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The effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality were investigated. Storage regimes were selected and designed to mimic either good or poor practice likely to be experienced in the cold[...]
Article : texte imprimé
Mounsey, John S., Auteur ;
O’Riordan, E. Dolores, Auteur
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Imitation cheeses were manufactured with increasing levels (0–9%, w/w) of pre-gelatinised maize starch in partial replacement of rennet casein. At increased starch levels, longer processing times (10 min at 78 °C using 9%, w/w starch) were neces[...]
Article : texte imprimé
Lertworasirikul, S., Auteur ;
Tipsuwan, Y., Auteur
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This paper is concerned with a prediction of moisture content and water activity of semi-finished cassava crackers from a hot air drying process in a tray dryer. A Multilayer Feedforward Neural Network in the form of Nonlinear-Auto-Regressive wi[...]
Article : texte imprimé
Xia, Jinjun, Auteur ;
Weaver, Amanda ;
Gerrard , David E., Auteur
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Optical scattering, absorption and absorbance spectra were evaluated in beef psoas major and semitendinosus muscle samples heated to different temperatures. Corresponding Warner–Bratzler shear force values were also measured as an assessment of [...]
Article : texte imprimé
Nazely Diban, Auteur ;
Gema Ruiz, Auteur ;
Urtiaga, Ane, Auteur
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Adsorption and posterior desorption of ethyl 2,4-decadienoate from model aqueous solutions on granular activated carbon (GAC) were investigated as efficient technologies in the recovery and concentration of this valuable aroma component, one of [...]
Article : texte imprimé
Hadrich, Bilel, Auteur ;
Boudhrioua, Nourhène, Auteur ;
Kechaou, Nabil, Auteur
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Experimental drying curves of sardine muscles (Sardinella aurita) in parallelepiped form were performed under different drying air conditions (three air temperatures: 35, 40 and 50 °C ± 1 °C, two air velocities: 1 and 2.5 m s−1, and at atmospher[...]
Article : texte imprimé
Chillo, S., Auteur ;
Laverse, J., Auteur ;
Falcone, P. M., Auteur
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The quality of three gluten free spaghetti typologies, made from amaranthus flour plus the addition of quinoa (CQA), broad bean (CBA) or chick pea (CCA), was investigated. The quality of the produced spaghetti was compared to that of spaghetti m[...]
Article : texte imprimé
Duggan, E., Auteur ;
Noronha, N., Auteur ;
O’Riordan, E. D., Auteur
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The effect of moisture and resistant starch concentration on the water activity (aw) and water sorption of imitation cheese was investigated. The Guggenheim–Anderson–deBoer (GAB) equation was found to be a good description of the experimental mo[...]
Article : texte imprimé
Ozdemir, M., Auteur ;
Floros, John D., Auteur
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The effect of protein, sorbitol, beeswax and potassium sorbate concentrations in whey protein films on their ultimate tensile strength, Young’s modulus, elongation and transparency was investigated using mixture response surface methods. Protein[...]
Article : texte imprimé
Wu, Di, Auteur ;
He, Yong, Auteur ;
Feng, Shuijuan, Auteur
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Protein is an important component of milk powder. The fast and non-destructive detection of protein content in milk powder is important. Infrared spectroscopy technique was applied to achieve this purpose. Least-squares support vector machine (L[...]
Article : texte imprimé
Marcoa, Cristina, Auteur ;
Rosell, Cristina M., Auteur
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The effect of the addition of different protein isolates (pea, soybean, egg albumen and whey proteins) on the viscosimetric and rheological properties of the rice flour dough, and the development of a protein network through the use of microbial[...]
Article : texte imprimé
Campo, Laura, Auteur ;
Tovar, Clara, Auteur
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Changes in viscoelastic properties as a function of the wheat starch content of crab sticks from Alaska Pollock and Pacific Whiting surimi determined from transient and oscillatory measurements were studied. Based on the frequency dependence of [...]
Article : texte imprimé
Olivera, Daniela F., Auteur ;
Viña, Sonia Z., Auteur ;
Marani, Claudio M., Auteur
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Three blanching conditions previous to freezing and frozen storage of Brussels sprouts were compared in terms of their combined effects on texture, surface colour, total chlorophyll, radical scavenging activity (RSA), ascorbic acid and total fla[...]
Article : texte imprimé
Soto, María Luisa, Auteur ;
Moure, Andrés, Auteur ;
Domínguez, Herminia, Auteur
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Charcoal adsorption of phenolic compounds with antioxidant activity from distilled grape pomace pressing liquors (DPPL) and distilled grape pomace autohydrolysis liquors (DPAL) was carried out under anoxic conditions using commercially available[...]
Article : texte imprimé
Goñi, S. M., Auteur ;
Oddone, S., Auteur ;
Segura, J. A., Auteur
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In this work a feedforward neural network, trained and validated using experimental values of freezing and thawing times of foods and test substances of different geometries, is developed. A total of 796 experimental times of both processes were[...]
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