摘要:

ABSTRACTAtmospheric‐soaking tests were performed on two varieties of corn samples subjected to a pretreatment of high‐pressure soaking at 10.5, 21, and 35 MPa. Soaking tests were also conducted with samples without any pretreatment at different soaking temperatures of 20, 40, 60, and 100C. Increased duration of initial high‐pressure soaking was found to reduce the rate of moisture absorption during the subsequent atmospheric soaking. Predicted soaking times required for the samples to reach 45% moisture content increased with increase in applied pressure and with increase in the duration of high‐pressure application. Therefore, initial high‐pressure application should be limited to a low pressure level and only for a short duration. Compared with the results of the high‐temperature soaking tests, initial high‐pressure application does help to shorten the steeping time required at atmospheric conditions but not to the extent to compensate for the effect of high

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1992.tb00149.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTA model of the fluid mechanics of two roll cookie dough extruders, such as used for wire cut and rout cookies, is presented. the model uses the lubrication approximation to obtain a first estimate for the predictive equations for extruder capacity, power consumption, total shear strain, and forces developed by the rolls. These equations are used to understand the importance of various design and operational parameters.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1992.tb00150.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTAn increase in milk solids in yoghurt from 14.7 to 20.4%, obtained by adding NFDM (2–8% wv) to whole cow milk enhances the yield of freeze‐dried yoghurt from 0.2196 to 0.3067 kg/(m2.h). A reduction of 25.8% in drying time per unit output occurs when the concentration of milk solids in yoghurt increases from 14.7 to 18.8%. A further increase in the solids concentration of yoghurt from 18.8 to 20.4% results in a 5.7% reduction in the drying time. Organoleptic evaluation showed that an increase in the milk solids to 18.8% enhances the acceptability of the product. A further increase in the level of milk solids imparts a chalky taste to the prod

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1992.tb00151.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTCorn syrups were shown to have potential for use as Newtonian calibration fluids in some applications where established standard oils are not suitable. Theological analyses, using both steady and dynamic shear conditions, demonstrated that corn syrup viscosities are as constant as those of standard calibration oils. Some syrups showed significant elasticity that may be due to their tendency to dry upon exposure to air during testing. With careful attention to shelflife and protection from air drying, corn syrups can be used in many food engineering problems where equipment calibration and process standardization are needed.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1992.tb00152.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe ohmic heating rate of a liquid‐particle mixture is expected to depend on particle orientation. A mathematical model was developed to determine the extent of orientation dependence for the case of a cubic particle. the particle and liquid resistances were determined by taking incremental sections through the particle and using the electrical conductivity to calculate the effective resistance. Modeling and experimental results indicate that for a cubic particle, orientation effects are slight; both with regard to effective resistance and heating time. However, this result is not expected to apply to particles of large aspect ratio

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1992.tb00153.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY