摘要:

ABSTRACTTheoretical and semi‐empirical models for estimating the thermal conductivity (k) of liquid foods are reviewed. Seven models were considered; five, all containing temperature as an independent variable, were selected for their simplicity and apparent accuracy for further study and statistical evaluation. Experimental k values of 158 food samples, such as fruit and vegetable juices, sugar solutions, egg white and dairy products, were obtained from the literature. The model by Riedel (1949) described the data the best, producing the lowest standard error in the estimation of experimental values. Using thermal conductivity of water would give errors almost four times as much as if the Riedel model was used. These semi‐empirical models could also be used to estimate average k values in processes where temperature and/or solids content were varying. Theories of thermal conductivity applicable to liquid food systems were revie

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00212.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00213.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTA data logger that uses two computers simultaneously for collection and immediate observation of thermal food process data is described. Limits of error for a single observation, determined using a standard voltage input, was found to be less than .17° F (.094 °C). Component drift was found to be .04° F (.022° C) per hour. When properly calibrated, the system can be used for accurate data collection in most thermal process evaluati

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00214.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTA viscosity model of defatted soy dough under various conditions of shear rate, temperature and moisture level in the extrusion process is reported. The model represents the data well within the shear rate range of 50 to 1,000 s−1, the temperature range of 100 °C to 160 °C, and the added moisture range of 22% to 32%. The flow index is determined to be 0.127, and response surfaces of the viscosity are also presen

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00215.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00216.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY