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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2009 Remove constraint Publication Year: 2009 Source 2009 v.10 no.4 Remove constraint Source: 2009 v.10 no.4 Subject temperature Remove constraint Subject: temperature
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1. An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

Author:
Sabatini, Nadia; Perri, Enzo; Marsilio, Vincenzo
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 621-626
ISSN:
1466-8564
Subject:
olives; odor compounds; odors; food matrix; brining; food quality; chemical structure; sodium chloride; temperature; polar compounds; volatile compounds; gas chromatography; mass spectrometry; hydrophobic bonding
Abstract:
... Aroma is considered as a quality index of olive products. Fermented olives aroma compounds are present both in the fruit matrix and in brine medium. The partition of aroma compounds between fruit matrix and brine medium is deeply different for the two and depends on several factors such as carbon chain length and/or branching, number of polar groups, sodium salt concentration, temperature, etc. In ...
DOI:
10.1016/j.ifset.2009.05.001

2. Comparative production of glucose and high fructose syrup from cassava and sweet potato roots by direct conversion techniques

Author:
Johnson, Regy; Padmaja, G.; Moorthy, S.N.
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 616-620
ISSN:
1466-8564
Subject:
cassava; sweet potatoes; glucose; fructose; syrups; methodology; sweeteners; processing technology; new methods; enzymatic treatment; enzymes; species differences; starch; enzymatic reactions; yields; developing countries; slurries; pH; temperature; cost analysis; saccharification; isomerization
Abstract:
... High fructose syrup (HFS) is a highly valued liquid sweetener for beverage, confectionery and processed food industry, owing to its special attributes like high solubility and non-crystalline nature. Even though 85% HFS production is from corn, increased food demand has necessitated the search for alternative substrates and starchy root crops like cassava and sweet potato are potential raw materia ...
DOI:
10.1016/j.ifset.2009.04.001

3. Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology

Author:
Yang, Bin; Liu, Xuan; Gao, Yanxiang
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 610-615
ISSN:
1466-8564
Subject:
Gardenia jasminoides; fruits (plant anatomy); natural additives; food coloring; phenolic compounds; extraction; response surface methodology; optimization; temperature; solvents; ethanol; yields; mathematical models; equations; plant pigments
Abstract:
... Response surface methodology (RSM) was employed to optimize the extraction parameters of crocin, geniposide and total phenolic compounds from gardenia fruits. The effects of three independent variables, namely ethanol concentration (EtOH, %), extraction temperature (°C) and time (min) on the yield of crocin, geniposide and total phenolic compounds were investigated. Results indicated that the data ...
DOI:
10.1016/j.ifset.2009.03.003

4. High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Author:
Welti-Chanes, J.; Ochoa-Velasco, C.E.; Guerrero-Beltrán, J.Á.
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 457-462
ISSN:
1466-8564
Subject:
orange juice; high pressure treatment; homogenization; temperature; pectinesterase; enzyme inactivation; enzyme activity; food microbiology; microbial contamination; food contamination; plate count; clarity; ascorbic acid; nutritive value; cold storage; sensory properties; physicochemical properties; appearance (quality)
Abstract:
... A homogenizer was used to treat orange juice at five pressures (0-250MPa) and three initial temperatures (22, 35 and 45°C). A maximum of five passes for the selected conditions were used to process orange juice. Pectinmethylesterase (PME) activity, microbial load, cloudy appearance, and vitamin C were evaluated in just squeezed and homogenized orange juices. A reduction of 50.4, 49.4 and 37.8% of ...
DOI:
10.1016/j.ifset.2009.05.012

5. Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase

Author:
Jaeger, Henry; Meneses, Nicolas; Knorr, Dietrich
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 470-480
ISSN:
1466-8564
Subject:
raw milk; pulsed electric fields; temperature; optimization; Escherichia coli; cold pasteurization; alkaline phosphatase; enzyme activity; mathematical models; processing stages; model validation; continuous systems; turbulent flow; spatial variation; enzyme inactivation; decontamination; ohmic heating; bioactive properties
Abstract:
... High intensity pulsed electric field (PEF) treatment was investigated focusing on the alteration of electric field distribution, flow characteristics and temperature distribution due to the modification of the treatment chamber. The aim was the improvement of the effectiveness of microbial inactivation of E. coli and to reduce the PEF impact on alkaline phosphatase (ALP) activity in raw milk. Math ...
DOI:
10.1016/j.ifset.2009.03.001

6. Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains

Author:
Buckow, Roman; Weiss, Ulrike; Knorr, Dietrich
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 441-448
ISSN:
1466-8564
Subject:
apple juice; clarity; high pressure treatment; heat treatment; catechol oxidase; temperature; enzyme activity; enzyme inactivation; reaction kinetics; simulation models; mathematical models; synergism; antagonists; food industry
Abstract:
... The impact of high hydrostatic pressure and temperature on the stability of polyphenol oxidase (PPO) was studied in cloudy apple juice. Application of 200-500 MPa near room temperature or heat treatment at 45-55 °C at ambient pressure caused an increase of PPO activity of up to 65% in freshly squeezed apple juice. Combined pressure-temperature inactivation experiments with fully activated PPO (5 m ...
DOI:
10.1016/j.ifset.2009.05.005

7. Modeling and predicting inactivation of Escherichia coli under isobaric and dynamic high hydrostatic pressure

Author:
Buzrul, Sencer
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 391-395
ISSN:
1466-8564
Subject:
Escherichia coli; bacterial contamination; food contamination; simulation models; inactivation; high pressure treatment; temporal variation; mathematical models; cheese milk; peptones; model food systems; equations; mortality; temperature; computer software
Abstract:
... Published experimental isobaric inactivation curves of Escherichia coli cells in peptone solution and raw milk cheese were fitted with the Weibull model (with a fixed shape parameter) and the pressure dependent rate parameter of the Weibull model by log-logistic equation. These were used to predict these microorganisms' nonisobaric survival curves under different pressure profiles. The assumption ...
DOI:
10.1016/j.ifset.2009.03.005

8. Simultaneous microwave heating and three-dimensional MRI temperature mapping

Author:
Knoerzer, K.; Regier, M.; Hardy, E.H.; Schuchmann, H.P.; Schubert, H.
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 537-544
ISSN:
1466-8564
Subject:
model food systems; microwave treatment; heat treatment; magnetic resonance imaging; temperature; spatial variation; new methods; food quality; food safety; quality control; optimization; simulation models; electromagnetic radiation; nondestructive methods; accuracy
Abstract:
... In microwave processing a number of microwave specific factors cause non-uniform heating patterns with hot and cold spots. Hence, the quality and safety of food products can be compromised. Capabilities for creating three-dimensional temperature maps are therefore essential for control, optimisation and validation of microwave heating processes. This paper will discuss the advantages and shortcomi ...
DOI:
10.1016/j.ifset.2009.05.013

9. The flow of liquid foods in an agitated vessel using PEPT: Implications for the use of TTI to assess thermal treatment

Author:
Mehauden, K.; Cox, P.W.; Bakalis, S.; Fryer, P.J.; Fan, X.; Parker, D.J.; Simmons, M.J.H.
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 643-654
ISSN:
1466-8564
Subject:
model food systems; liquids; flow; measurement; laboratory techniques; viscosity; temperature; simulation models; rheological properties; heat treatment; particles; height; velocity; food processing; fluid mechanics
Abstract:
... The motion of Time Temperature Integrators (TTI) has been assessed within a scale model vessel designed for thermal processing of viscous complex food fluids using Positron Emission Particle Tracking (PEPT). The vessel, based on the ‘Vesuvio' vessel made by Giusti Ltd, was filled with water and starch solutions of varying rheology and the effect of rotational speed and fill height was assessed. PE ...
DOI:
10.1016/j.ifset.2009.06.004