摘要:

ABSTRACTThe energy inputs at different stages in the food cycle of corn and snap beans were estimated for refrigerated, canned, and frozen market forms. In the case of corn, the energy inputs totalled 3,146, 2,986,and3,902Btu/2.9oz serving for canned, frozen, and refrigerated market forms. The corresponding figures (Btu/2.3oz serving) for snap beans were2,913, 2,715,and2,134,respectively. The difference between the magnitudes for the canned and frozen forms is not significant. Further, because of the variability in the energy data for the different stages in the food cycle, magnitudes of energy consumption different than those listed may be obtained. The present and earlier studies on vegetables show that edible yield (number of servings) plays a major role in the energy consumed in the total cycle. Based on the present and previously published studies on energy consumption for vegetables, it appears that raw or refrigerated vegetables with yields more than about40%will require less energy than other market forms. In this context, while most raw vegetables have yields higher than40% they have short storage lives. Therefore, a large number of vegetables must be frozen or canned for long term availability.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00226.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTMathematical models are presented which make it possible to calculate pressure drop and mechanical cleaning effect for plant design of vacuum dairy milking pipes. Experimentally, air‐water mixtures were sent through a test plant, consisting of glass pipes 0.034m in diameter and60m in length (93m in some experiments), where a soiled piece of pipe could be inserted without disturbing the flow. The soiling was milk‐based and dried on application. Light absorption of the soiled glass tube was measured before and after the cleaning operation, which was performed for45 s with plain water at room temperature. To calculate the pressure drop, the so‐called Dukler constant‐slip‐method was used. A holdup correlation according to Hughmark was improved to fit the pipe system used.Through linear regression analysis an equation was obtained, describing the cleaning effect as influenced by the Reynold number and the liquid fraction of the air‐wa

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00227.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTThe manufacturing of several sweet cherry products involves the use of calcium bisulfite brines and generates significant amounts of the brine for disposal. One of the primary concerns preventing the reclamation and reuse of these brines is the enzymatic softening of product caused by polygalacturonase enzymes that may be present in spent brine. The objective of this investigation was to evaluate the thermal stability of the polygalacturonase enzyme in cherry brine so that thermal inactivation processes can be designed.The first‐order rate constants to describe thermal inactivation of polygalacturonase in cherry brine were measured over a range of typical pasteurization temperatures (68°to72°C). The results were used to characterize thermal resistance of the enzyme in terms of Z‐value (8.4°C) and activation energy (271kJ/mole). The thermal stability of the enzyme was maximum between pH2.8and3.5and at sugar concentrations above12%. A pasteurization system for cherry brine should be designed with all of the thermal stability characteristics considered in order to assure maximum product q

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00228.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00229.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

Book reviewed in this article:Packaging Regulations. Stanley Sacharow

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00230.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00225.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY