ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00173.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTWater content and temperature during food processing have a pronounced influence on the rates of those changes in food properties which are the object of the process such as reduction in water content or sterilization. However, they also strongly influence adverse side effects such as browning, loss of nutrients or shrinking. When the effects of temperature and water concentration on the process rates of the desired and adverse processes are known, the processes can be optimized. An example of the optimization procedure is given for the spray drying of heat‐labile aroma containing liquid foods. Both temperature and moisture content of the droplets change with time in spray‐drying. In a second example a new and simple calculation method is introduced for the optimization of quality retention in the sterilization of packed fo

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00174.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe energy inputs at different stages in the total food cycle of peas were estimated for the market modes: refrigerated, frozen, and canned. The energy accounting showed for refrigerated 3,368;for canned3,637;and for frozen3,281Btu/2.8‐oz serving. Because the energy consumption for each market mode is of the same order of magnitude, there is little reason for the consumer to select on bases other than availability, taste preference, and convenience. It was also found that energy for packaging, marketing, shopping, and in the home can be high depending on the market mode. Measures to reduce energy consumption are discussed for several sector

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00175.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTRice is a hygroscopic grain which adsorbs or desorbs moisture depending on its ambient environment. Moisture desorption is associated with rice drying. Much research has been conducted to determine those drying procedures which produce the highest head rice yield. Moisture adsorption is associated with water reentering the rice grain. This occurs when the vapor pressure within the grain is lower than the vapor pressure in the surrounding air. Rapid moisture readsorption causes the rice grain to fissure. Fissured grains usually break during subsequent hulling and milling operations. This paper reviews the literature related to moisture adsorption and fissuring of the rice grain, and discusses those preharvest and postharvest conditions where rice grains are subjected to moisture‐adsorbing environments which have the potential to fissure the grain and subsequently reduce head rice yiel

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00176.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThis investigation utilizes a computer simulation technique to predict the freezing times and temperature history curves for food products. The input information consists of the product properties for temperatures above the initial freezing point, freezing medium conditions and the initial product temperature.It has been established that food products with lower initial freezing points, higher initial water contents and higher initial product densities will have longer freezing times. The prediction of freezing time is most sensitive to the accuracy of the measurement of the product density and the initial freezing point if the freezing point is above −0.5°C. The influence of the accuracy of unfrozen product thermal conductivity data on the freezing time is not important in the range of 0.45to0.55 W/m°K investigated. The combined influence of inaccuracy in measuring these product properties on the freezing time prediction will be significant even if the influence of an individual product property is sm

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00177.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00178.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1977.tb00179.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY