摘要:

ABSTRACTThe density and compressibility of various mixtures of granular and powdered sucrose, granular malic acid, soy protein and cornstarch, at 1:3, 1:1 and 3:1 were determined and compared to those of the pure components. Unless the particles were of similar size and properties (e.g., granular sucrose and malic acid) and density and/or compressibility could not be deduced from those of the pure ingredient, as a result of the formation of new bed structures. This was particularly the case in powders exposed to elevated relative humidity conditions, in this work aw= 0.65. Because compressibility can reflect changes in the bed structure as well as deformation of the particles themselves, no correlation could be found between loose bulk density and compressibility. Therefore, each mixture ought to be treated as a new powder the bulk properties of which are determined by their particular microstructure and the water moisture of their components.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00001.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTDynamic rheological properties of extruded rice dough were measured continuously using a Rheometrics On‐line Rheometer, an instrument designed for rubber and plastics applications. Storage and loss moduli were successfully measured over a moisture content range of 24 to 50% wet basis; however, the instrument is difficult to use in food research due to numerous problems: high pressure required to move material through the unit, internal dead spots causing build up of material, cleaning problems due to difficult disassembly. As a result of the development project discussed here, these problems are being addressed by Rheometrics (Piscataway, NJ) with the goal of producing an on‐line rheometer acceptable to the food extrusion indus

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00002.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe design of holding tubes for continuous sterilization of foods containing large particulates depends heavily on knowledge of pipe flow behavior of food suspensions. Although directly related literature is limited, a considerable body of potentially useful literature is available on solid‐liquid flows. This critical review discusses literature on solid‐liquid flow in tubes, including capsule flow, effects on bends, radial migration phenomena, particle‐particle interactions, modeling studies and other topics which may have a bearing on particle velocities in holding

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00003.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTHeat of sorption of moisture on foods can be estimated from sorption isotherm equations having both moisture and temperature as independent variables. Sorption thermodynamics dictate that the heat of moisture sorption should decrease with increased moisture concentration, or increased temperature of food, provided no biological, chemical or other changes occur during sorption. This fact, and the Clausius‐Clapeyron equation were used to derive two analytical formulae to evaluate the reliability of moisture sorption equations in the calculation of heat of sorption. As examples, Chung and Pfost, modified Harkins and Jura, modified Henderson, and Guggenheim‐Anderson‐De Boer equations at specified conditions were ana

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1987.tb00004.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY