摘要:

ABSTRACTA process for osmotic dehydration of plant materials using aqueous solutions of ethanol and sodium chloride is described. Equilibrium data for blanched and unblanched carrots in contact with binary aqueous solutions of ethanol and sodium chloride are presented. Based on the equality of activities of the solutes in carrots and the external solution a successful representation of equilibrium has been obtained in terms of the measurable practical variables such as the total solids in the material at full turgor, solute concentration in the bath and the temperature of contacting.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00027.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTA simplified analytical model for the freezing time prediction of brick‐shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady, one‐dimensional heat conduction equation with constant thermophysical properties was valid during cooling and freezing for each of the three directions of the brick‐shaped food. Cooling and freezing times were calculated by superposition of the solutions of the unsteady, one‐dimensional heat conduction equation with constant thermophysical properties for each direction. the latent heat effects were incorporated into an effective thermal diffusivity term. the predictions of the model were compared to the available experimental data on freezing of two‐ and three‐dimensional bricks and to the experimental data obtained in this research for the freezing of ground beef and mashed potato bricks. Mean errors varying between ‐6.3% and 2.3%, and standard deviations from the mean being between 6.6% and 14.0% were obtained for the data se

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00028.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe relationship between Bostwick Consistometer (BC) readings and apparent viscosity was evaluated as an initial step in developing an on‐line viscometer for pureed baby food. Rheological properties of three baby food products (applesauce, carrots, and vegetable beef dinner) were investigated using a BC and a concentric cylinder viscometer in a temperature range from 73 to 92 C. Shear‐thinning, power law fluid behavior was found for all products. the overall correlation between results of the two methods of measurement, considered in terms of the Bostwick readings and apparent viscosity, was very poor. Developing an on‐line viscometer for pureed baby food products based on the relationship between Bostwick readings and apparent viscosity is not recomm

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00029.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTCasein curd, a 5:1 combination of casein curd and lactalbumin, traditional coprecipitate curd, and Hiddink's coprecipitate curd were each used to replace varying amounts of natural cheese protein in a process cheese product.Traditional coprecipitate was used successfully to replace up to 40%, and Hiddink's coprecipitate up to 50%, of natural cheese protein in an experimental product. At higher levels of replacement, the product mixtures would not become homogeneous. Casein, and the combination of casein and lactalbumin, were used to replace up to 80% of natural cheese protein in an experimental product.Experimental products were compared rheologically to a group of similar use commercial products. Stress‐strain, stress relaxation, and creep behavior indicated that the experimental products were generally more rigid than the commercial products. the meltability of all the experimental products was similar to that of the commercial product

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00030.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe advantages of using a retort pouch to replace the conventional metal can were investigated. Required processing times for equivalent volume packages subjected to either a still or agitated cook were compared for three products, and the resulting product quality was determined by evaluating Vitamin C content, color, and drained weight. Pureed pumpkin represented conduction heating products; peas in brine and pineapple in juice represented products using conduction/convection heating. It was found that pouches yield greatly reduced process times for conduction heating products. For particulates in a liquid medium, the agitated cooking of cans require less processing time than the thinner still‐cooked pouche

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00031.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY