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You searched for: Journal Journal of food engineering Remove constraint Journal: Journal of food engineering Publication Year 2008 Remove constraint Publication Year: 2008 Source 2008 v.87 no.2 Remove constraint Source: 2008 v.87 no.2
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1. Analysis of cheese melt profile using inverse-Hill function

Author:
Ko, Sanghoon; Gunasekaran, Sundaram
Source:
Journal of food engineering 2008 v.87 no.2 pp. 266-273
ISSN:
0260-8774
Subject:
cheeses; melting point; melting; lipid content; total solids; flow; thermal properties; equations
Abstract:
... The inverse-Hill model was used to fit the cheese melt profile - the cheese sample height vs. heating time curve obtained using the UW MeltProfiler device. Three process cheeses of different solid fat index (SFI) values were tested. The model fits for all melt profiles were excellent, and the model parameters, a, b, and n, were used to determine many cheese melt/flow characteristics determined by ...
DOI:
10.1016/j.jfoodeng.2007.12.002

2. Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods

Author:
Chen, Jianshe; Feng, Min; Gonzalez, Yadira; Pugnaloni, Luis A.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 281-290
ISSN:
0260-8774
Subject:
sensory evaluation; food analysis; texture; stickiness; liquified foods; adhesion; tensile strength
Abstract:
... This work applied a probe tensile separation method for quantitative characterisation of the stickiness of fluid foods and investigated its correlation to consumers' sensory perception. Altogether 12 commercial fluid food products were tested. The maximum tensile force (F m) and the work till the maximum force (W m) were found to be useful parameters for stickiness prediction. Both of the paramete ...
DOI:
10.1016/j.jfoodeng.2007.12.004

3. Bibliographic analysis of predicting heat transfer coefficients in boiling for applications in designing liquid food evaporators

Author:
Ali Adib, Tarif; Vasseur, Jean
Source:
Journal of food engineering 2008 v.87 no.2 pp. 149-161
ISSN:
0260-8774
Subject:
boiling; thermal diffusivity; enthalpy; surface tension; thermal conductivity; mass flow; viscosity; evaporators; food preservation; heat transfer coefficient; liquified foods; specific heat; heat transfer; fouling
Abstract:
... In this article 16 different correlations to predict the boiling heat transfer coefficient, h L, on the product side are analyzed and compared to evaluate their use in evaporator design, particularly in situations where viscosity increases with concentration. The main factors to determine h L are heat flux Φ (Wm⁻²) and liquid viscosity η L (Pas). However, several other parameters, such as the boil ...
DOI:
10.1016/j.jfoodeng.2007.12.013

4. Corrosion-induced release of chromium and iron from ferritic stainless steel grade AISI 430 in simulated food contact

Author:
Herting, G.; Odnevall Wallinder, I.; Leygraf, C.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 291-300
ISSN:
0260-8774
Subject:
food processing equipment; stainless steel; chemical degradation; chromium; iron; food contact surfaces; packaging materials migration
Abstract:
... Ferritic stainless steel grade AISI 430 with three different surface finishes, glossy, line and abraded has been evaluated regarding changes in metal release rates and corresponding changes in surface composition when immersed in 3vol% acetic acid at two different temperatures, 40°C for ten days and 100°C during three consecutive immersions of 30min each. Test parameter intervals were set by one o ...
DOI:
10.1016/j.jfoodeng.2007.12.006

5. Dielectric properties of salmon fillets as a function of temperature and composition

Author:
Wang, Yu; Tang, Juming; Rasco, Barbara; Kong, Fanbin; Wang, Shaojin
Source:
Journal of food engineering 2008 v.87 no.2 pp. 236-246
ISSN:
0260-8774
Subject:
water content; salmon; Oncorhynchus gorbuscha; fish fillets; dielectric properties; microwave cooking; cooking quality; radio waves; electrical conductivity; microwave radiation; lipid content; ash content; mathematical models; equations
Abstract:
... Dielectric properties for anterior, middle, tail, and belly portions of Alaska pink salmon (Oncornynchus gorbuscha) fillets were measured at frequencies between 27 and 1800MHz from 20 to 120°C to provide insights for improving the modeling of microwave (MW) and radio frequency (RF) commercial sterilization processes of salmon products. Compositional differences contributed to the observed slight d ...
DOI:
10.1016/j.jfoodeng.2007.11.034

6. Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature

Author:
Singh, Gagan Deep; Sharma, Rajiv; Bawa, A.S.; Saxena, D.C.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 213-221
ISSN:
0260-8774
Subject:
rehydration; thin-layer drying; aquatic weeds; drying temperature; air temperature; least squares; Trapa natans; activation energy; annual weeds; drying quality; water content; kinetics; water activity; noxious weeds
Abstract:
... Drying characteristics of water chestnut were evaluated in a commercially available cabinet oven at different air temperatures (50, 60, 70, 80 and 90°C) to compare the drying rate and to analyze the effect of different drying air temperature on rehydration properties. The product dried at 70°C had better rehydration characteristics. The rate constants of the exponential and Page's model for thin-l ...
DOI:
10.1016/j.jfoodeng.2007.11.027

7. Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin

Author:
Kondjoyan, Alain; Portanguen, Stéphane
Source:
Journal of food engineering 2008 v.87 no.2 pp. 162-171
ISSN:
0260-8774
Subject:
viability; chicken skin; bacterial contamination; food surfaces; decontamination; inactivation temperature; chicken meat; Listeria innocua; food contamination; sterilizing; pasteurization; plate count; steaming; predictive microbiology
Abstract:
... This study investigated the effectiveness of superheated steam in the decontamination of poultry skin. The steam jet was at a temperature of 160°C and can be superheated up to 500°C, leading to an impinging jet temperature of 400-450°C. Disks of poultry skin were surface-inoculated with about 10⁷ CFU/cm² Listeria innocua (CLIP 20595) and treated with either superheated or non-superheated steam for ...
DOI:
10.1016/j.jfoodeng.2007.11.030

8. Electrical impedance spectroscopy analysis of eggplant pulp and effects of drying and freezing-thawing treatments on its impedance characteristics

Author:
Wu, Long; Ogawa, Yukiharu; Tagawa, Akio
Source:
Journal of food engineering 2008 v.87 no.2 pp. 274-280
ISSN:
0260-8774
Subject:
eggplants; freezing; drying; mathematical models; equations; freeze-thaw cycles; vegetable pulp; thawing
Abstract:
... The electrical impedance characteristics of eggplant pulp were investigated; the effects of drying and freezing-thawing treatments on the pulp samples were discussed by means of electrical impedance spectroscopy analysis. Fresh eggplant pulp was subjected to vacuum drying, hot-air drying and freezing-thawing treatments respectively, the electrical impedance of the non-treated, partially dried and ...
DOI:
10.1016/j.jfoodeng.2007.12.003

9. Membrane processing of liquors from Eucalyptus globulus autohydrolysis

Author:
Gullón, P.; González-Muñoz, M.J.; Domínguez, H.; Parajó, J.C.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 257-265
ISSN:
0260-8774
Subject:
acidity; hemicellulose; xylooligosaccharides; monosaccharides; molecular weight; wood; Eucalyptus globulus; refining; concentrating; ultrafiltration; automation; feed intake; hydrolysis; extraction; feed concentrates; active ingredients; hot water treatment; permeates
Abstract:
... The hemicellulosic fraction of Eucalyptus globulus wood is made up of heteroxylan. E. globulus wood samples were treated with hot, compressed water (hydrothermal or autohydrolysis treatments) to hydrolyse the hemicellulosic fraction. Reaction liquors contained acidic xylooligosaccharides, monosaccharides and non-saccharide products. Autohydrolysis liquors were processed using ultra- and nano-filtr ...
DOI:
10.1016/j.jfoodeng.2007.11.032

10. Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety

Author:
Njintang, N.Y.; Parker, M.L.; Moates, G.K.; Faulds, C.B.; Smith, A.C.; Waldron, K.W.; Mbofung, C.M.F.; Scher, J.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 172-180
ISSN:
0260-8774
Subject:
scanning electron microscopy; traditional foods; particle size distribution; precooked foods; texture; amylopectin; cooking quality; Colocasia esculenta; microstructure; traditional technology; amylose; food paste; water content; freeze drying; granules; absorption; rheology; water; taro; corms; rheological properties; water activity; Africa
Abstract:
... Achu is a mashed taro paste traditionally obtained by cooking fresh corms until softening, followed by peeling and pounding in a mortar to obtain a smooth and homogeneous paste. In the present study, the utilisation of precooked freeze dried taro chips as convenience food for the preparation of achu was investigated. The Peleg rehydration kinetic model was used to define the conditions for reconst ...
DOI:
10.1016/j.jfoodeng.2007.11.033

11. Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods

Author:
Noriega, Estefanía; Laca, Adriana; Díaz, Mario
Source:
Journal of food engineering 2008 v.87 no.2 pp. 247-256
ISSN:
0260-8774
Subject:
model food systems; food spoilage; reaction kinetics; cell growth; solids; diffusivity; food paste; food contamination; Listeria innocua; carrageenan; food pathogens; microbial growth; diffusion; optical properties; predictive microbiology; oxygen
Abstract:
... A major objective in the improvement of food safety is to predict the evolution of microorganisms in foods under defined conditions. In this work, a model has been developed that considers diffusional limitations during microbial growth in solid or paste foods, and it was applied to predict Listeria innocua growth in a solid medium under oxygen restrictions. The kinetics of L. innocua growing in a ...
DOI:
10.1016/j.jfoodeng.2007.11.035

12. Oil distribution in potato slices during frying

Author:
Pedreschi, Franco; Cocio, Claudia; Moyano, Pedro; Troncoso, Elizabeth
Source:
Journal of food engineering 2008 v.87 no.2 pp. 200-212
ISSN:
0260-8774
Subject:
fried foods; microstructure; image analysis; confocal laser scanning microscopy; absorption; lipids; hot water treatment; potatoes; slicing; blanching; pretreatment; scanning electron microscopy; potato chips; deep fat frying
Abstract:
... The objective of this research was to study the kinetics of oil absorption and distribution in the structure of potato slices during frying, considering the effects of three oil temperatures and a blanching pre-treatment. Either raw or blanched potato slices (Desirée variety, diameter: 30mm, thickness: 3.0mm) were fried at three constant (±1°C) oil temperatures: 120, 150 and 180°C. The blanching ...
DOI:
10.1016/j.jfoodeng.2007.11.031

13. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Author:
Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
Source:
Journal of food engineering 2008 v.87 no.2 pp. 181-190
ISSN:
0260-8774
Subject:
lipid content; chocolate; hardness; phosphatidylcholines; viscosity; appearance (quality); color; particle size distribution
Abstract:
... Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB parameters L*, C* and h° using a HunterLab Miniscan Colorimeter. Compositional parameters for particle size distribution were [D ₉₀ (>90% finer) of 18 ...
DOI:
10.1016/j.jfoodeng.2007.11.025

14. Physical properties and mechanical behavior of olive fruits (Olea europaea L.) under compression loading

Author:
Kılıçkan, A.; Güner, M.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 222-228
ISSN:
0260-8774
Subject:
stone fruits; deformation; diameter; thickness; volume; porosity; bulk density; olives; mechanical properties; length; Olea europaea; width; dimensions
Abstract:
... In this research, Gemlik variety of olive fruits (Olea europaea L.) and their pits from Aydın in Turkey were analyzed for some physical properties and mechanical behavior under compression loading. The average length, width, thickness, arithmetic mean diameter, geometric mean diameter, sphericity, volume, unit mass, bulk density, true density, porosity, terminal velocity, projected area, drag coef ...
DOI:
10.1016/j.jfoodeng.2007.11.028

15. Predictive equilibrium moisture content equations for yam (Dioscorea rotundata, Poir) flour and hysteresis phenomena under practical storage conditions

Author:
Oyelade, O.J.; Tunde-Akintunde, T.Y.; Igbeka, J.C.
Source:
Journal of food engineering 2008 v.87 no.2 pp. 229-235
ISSN:
0260-8774
Subject:
mathematical models; chemical equilibrium; relative humidity; equations; food storage; storage temperature; hysteresis; water content; sorption isotherms; sweet potato flour; water activity; particle size distribution; Dioscorea rotundata; yams
Abstract:
... Fitting equilibrium moisture content data of food products into empirical equations is a first vital step in identifying acceptable mathematical expressions that could be subsequently applied in several food processing related operations. Adsorption and desorption (sorption) moisture isotherms were constructed for yam flour at the temperature of 27, 32, 37 and 40°C, in the water activity (a w) ran ...
DOI:
10.1016/j.jfoodeng.2007.11.036

16. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends

Author:
Maria, Thaís M.C.; de Carvalho, Rosemary A.; Sobral, Paulo J.A.; Habitante, Ana Mônica B.Q.; Solorza-Feria, Javier
Source:
Journal of food engineering 2008 v.87 no.2 pp. 191-199
ISSN:
0260-8774
Subject:
biodegradable products; packaging materials; X-ray diffraction; plasticizers; biopolymers; crystal structure; glycerol; food packaging; glass transition temperature; polyvinyl alcohol; color; hydrolysis; gelatin; tensile strength; thermal properties
Abstract:
... The objective of this work was to study the color, opacity, crystallinity, and the thermal and mechanical properties of films based on blends of gelatin and five different types of PVA [poly(vinyl alcohol)], with and without a plasticizer. The effect of the degree of hydrolysis of the PVA and the glycerol concentration on these properties was studied using colorimetry, differential scanning calori ...
DOI:
10.1016/j.jfoodeng.2007.11.026