Journal of food engineering, Vol. 82 N°1. Journal of Food Engineering - Septembre 2007
| Titre : | Journal of food engineering, Vol. 82 N°1. Journal of Food Engineering - Septembre 2007 |
| Type de document : | Bulletin |
| Paru le : | 07/05/2007 |
Dépouillements
Article : texte imprimé
Chen, Xiao Dong, Auteur ;
Patel, Kamlesh C., Auteur
|
In this article, we have reviewed the commonly used inactivation kinetics models in order to explore a fundamental basis for modelling the inactivation mechanism during drying of small droplets or thin-layer slabs of bioactive liquid-based mater[...]
Article : texte imprimé
Reis, Patrícia J.M., Auteur ;
Malcata, F. Xavier, Auteur
|
The current research effort consisted on design, building and testing of a customized apparatus – a closed cylindrical, double-jacketed cheese vat, with a 50 L-capacity, aimed at manufacturing Serra da Estrela cheese (or similar ewe’s milk chees[...]
Article : texte imprimé
Bertuzzi, M. A., Auteur ;
Armada, M., Auteur ;
Gottifredi, J. C., Auteur
|
In the present study, high amylose corn starch (HACS) based films were obtained with a low temperature method consisted on reduce gelatinization temperature by an alkaline pretreatment of starch. Effects of film composition and preparation metho[...]
Article : texte imprimé
Chandraratne, M. R., Auteur ;
Kulasiri, D., Auteur ;
Samarasinghe, S., Auteur
|
In this study, the ability of artificial neural network (ANN) models to predict the lamb carcass grades using features extracted from lamb chop images was compared with multivariate statistical model (discriminant function analysis (DFA)) with r[...]
Article : texte imprimé
Ushakumari, S. R., Auteur ;
Rastogi, N. K., Auteur ;
Malleshi, N. G., Auteur
|
The decorticated finger millet was subjected to high temperature short time treatment to prepare expanded millet, a ready-to-eat new generation product. It was observed that, flattening the grains to the desired shape factor and the moisture con[...]
Article : texte imprimé
Rotabakk, B. T., Auteur ;
Lekang, O. I., Auteur ;
Sivertsvik, M., Auteur
|
A method to determine solubility and rate of absorption of carbon dioxide (CO2) from head space volume changes in modified atmosphere packages over time was developed, and validated using distilled water. A high correlation (R2 = 0.975) between [...]
Article : texte imprimé
Stasiak, Mateusz, Auteur ;
Molenda, Marek, Auteur ;
Horabik, Józef, Auteur
|
The objective of presented project was to validate acoustic method as a tool for determination of elastic parameters of a bulk of cereal grains and rapeseeds. Six kinds of cereals were tested at five levels of moisture content 10%, 12.5%, 15%, 1[...]
Article : texte imprimé
Qing, Zhaoshen, Auteur ;
Ji, Baoping, Auteur ;
Zude, Manuela, Auteur
|
Laser-induced light backscattering imaging was studied regarding its potential for analyzing apple soluble solids content (SSC) and fruit flesh firmness. Images of the backscattering of light on the fruit surface were obtained from ‘Elstar’ and [...]
Article : texte imprimé
Gao, Yu-Long, Auteur ;
Ju, Xing-Rong, Auteur
|
Our formerly published experimental results of studies on inactivation of Bacillus subtilis As 1.173 spores by high hydrostatic pressure and heat using design of experiments showed that the optimum process parameters for a six log-cycle reductio[...]
Article : texte imprimé
Mahajan, P. V., Auteur ;
Goswami, T. K., Auteur
|
Liquid nitrogen (LN2) is a colorless, odorless, low boiling cryogenic liquid. Due to its inertness and high expansion ratio (646 between liquid and gaseous N2 at 0 °C), it is an excellent material for rapid purging of the initial O2 gas from the[...]
Article : texte imprimé
Chiou, D., Auteur ;
Langrish, T. A. G., Auteur
|
The introduction of natural fruit fibres as an encapsulating agent has demonstrated encouraging results as a replacement carrier for spray drying sticky materials. The combination of these fruit fibres and bioactives (Hibiscus sabdariffa L.) has[...]
Article : texte imprimé
Aider, Mohammed, Auteur ;
Halleux (de), Damien, Auteur ;
Akbache, Abderrazak, Auteur
|
Whey is a source of food ingredients of high nutritive value. Quality of proceeded whey components depends on the type of the process used and the operation conditions. In this paper, a new method for whey concentration was developed and impact [...]
Exemplaires(0)
| Disponibilité | ||||
|---|---|---|---|---|
| aucun exemplaire | ||||
