摘要:

ABSTRACTHigh temperature conduction heating reduced the fungal growth and prevented the spoilage of freshly harvested high moisture rough rice leading to its safe temporary storage. Heat treatments resulting in fungal mortality levels equal to 90% and higher were found to be satisfactory for general use. Finally, a relationship was developed for estimating the safe storage periods of heattreated high moisture rough rice based on its moisture content and fungal mortality level achieved with various heat treatments.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00019.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTRoasting meat is modeled as a nonlinear variable‐property heat transfer. the results are compared with conventional recommendations, and quite a variance is found for roasts which are either long or flat. the effects of initial temperature, aftercooking, and other parameters are evaluated. A companion paper considers optimizing the roasting process for a specified desired doneness profil

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00020.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThis work is a theoretical and experimental analysis of heat transfer to a free falling film of homogeneous fluid food. Fluid falls vertically in a thin film through a stagnant steam environment. the thermal energy equation governing the steady state heat transfer is solved numerically by a finite element method. the Froude number and the Peclet number characterize the fluid flow and heat transfer. Water was used as the experimental test fluid in the steam infusion unit. Average fluid temperatures measured as a function of position compare well with model predictions. the model was incorporation into a kinetic model to predict the extent of microbial destruction expected with the time/temperature treatment.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00021.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTA theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. the model allows viscosity prediction based on the effects of temperature‐time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investingating the performance of the model. the approach facilitates an understanding of the mechanisms associated with protein texturization during extrusio

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1989.tb00022.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY