Journal of food engineering, Vol. 84 N°3. Journal of food engineering - Fevrier 2008
| Titre : | Journal of food engineering, Vol. 84 N°3. Journal of food engineering - Fevrier 2008 |
| Type de document : | Bulletin |
| Paru le : | 19/02/2008 |
Dépouillements
Article : texte imprimé
Yan, Zhengyong, Auteur ;
Sousa-Gallagher, Maria J., Auteur ;
Oliveira, Fernanda A. R., Auteur
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Kinetic model studies describe quality deterioration rate and their dependence on environmental factors (e.g. temperature and water activity), which are essential for process optimisation. The effect of environmental factors (temperature and rel[...]
Article : texte imprimé
Dimitreli, Georgia, Auteur ;
Thomareis, Apostolos S., Auteur
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Moisture, fat and protein content were studied as factors likely to contribute to the viscoelastic properties of spreadable-type processed cheese samples obtained from oscillatory shear tests. Elastic and viscous moduli, loss tangent, complex mo[...]
Article : texte imprimé
Antonio, Graziella Colato, Auteur ;
Alves, Denise Gomes, Auteur ;
Azoubel, Patrícia Moreira, Auteur
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The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed product presents a more pleasing appearance than the material that has not been puffed. The high temperature and short[...]
Article : texte imprimé
Suárez, R. Bertolini, Auteur ;
Campañone, L. A., Auteur ;
García, M. A., Auteur
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The effect of an edible methylcellulose coating to reduce oil uptake during frying was analyzed on a dough system. The oil uptake reduction was 30% for coated dough discs compared to uncoated ones; the coating neither modified the water content [...]
Article : texte imprimé
Yildirim, Ali, Auteur ;
Bayram, Mustafa, Auteur ;
Öner, Mehmet D., Auteur
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In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected quality parameters of bulgur was researched. Particle size, colour (L, a, b and YI-values), ash content, hectolitre-weight, yield and loss were evaluate[...]
Article : texte imprimé
In this paper we present models predicting thermophysical properties of frozen meat products purely using their composition data. Based on our previous model, predicting the water activity of (frozen) meat and fish products, while taking into ac[...]
Article : texte imprimé
Abud-Archila, M., Auteur ;
Vázquez-Mandujano, D. G., Auteur ;
Ruiz-Cabrera, M. A., Auteur
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An orthogonal experimental design L9 (34) in triplicate was used to optimize the osmotic drying process of jicama or Yam bean (Pachyrhizus erosus). The effect of sucrose content, temperature, time of submerging and thickness of the fruit, on the[...]
Article : texte imprimé
Piazza, L., Auteur ;
Gigli, J., Auteur ;
Bulbarello, A., Auteur
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The espresso coffee beverage is a polyphasic colloidal system, in which the liquid phase is topped by a wet foam of tiny sphere-shaped gas bubbles. Each sphere is surrounded by a liquid film (lamellae) that isolates it from its neighbours and th[...]
Article : texte imprimé
Yan, Zhengyong, Auteur ;
Sousa-Gallagher, Maria J., Auteur ;
Oliveira, Fernanda A. R., Auteur
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It is very important to monitor characteristics of fruits (e.g. volume, shrinkage and porosity) during drying. There is lack of study in comparing different methods to measure dried product’s apparent volume. Specific volume, shrinkage and poros[...]
Article : texte imprimé
Kumar, Ajay, Auteur ;
Ganjyal, Girish M., Auteur ;
Jones, David D., Auteur
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Knowledge about and control of residence time distribution (RTD) is critical for determining optimal conditions in an extrusion process. In this paper, previously proposed models for RTD have been summarized and compared with the experimental da[...]
Article : texte imprimé
Romano, Vittorio, Auteur ;
Marra, francesco, Auteur
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Multi-physics phenomena during radio frequency (RF) heating of a foodstuff, shaped as cube, cylinder or sphere, have been theoretically studied.
The objective of this paper was to analyze the effects of sample shape and orientation on heating r[...]
Article : texte imprimé
Zanoelo, E. F., Auteur ;
Abitante, A., Auteur ;
Meleiro, L. A. C., Auteur
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A semi-empirical model is proposed to reproduce the kinetics of drying in a continuous shallow packed bed dryer of mate leaves at transient conditions. The mathematical expression representing the dynamic model, which was obtained from a mass ba[...]
Article : texte imprimé
Pan, Zhongli, Auteur ;
Khir, Ragab, Auteur ;
Godfrey, Larry D., Auteur
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The objective of this study was to investigate the drying characteristics, milling quality, and effectiveness of disinfestation of rough rice under conditions of infrared (IR) radiation heating. Freshly harvested medium grain rice (M202) samples[...]
Article : texte imprimé
Gonzales-Barron, Ursula, Auteur ;
Butler, Francis, Auteur
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The objective of this work was to assess the crumb grain appearance of bread loaves prepared with four organic flours (11.3–12.4% protein content) in comparison with a control bread prepared with non-organic flour (12.4% protein content), by mea[...]
Article : texte imprimé
Yang, Shu-hua, Auteur ;
Peng, Jinchyau, Auteur ;
Lui, Wai-Bun, Auteur
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The effect of extrusion parameters, including adlay species (Taichung No. 1, Okayama zairai, Hatohikari, Hatomusume) and rice flour levels (0%, 25%, 50%) on the physicochemical properties (bulk density, radial expansion ratio, longitudinal expan[...]
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