摘要:

ABSTRACTThe heat of combustion of dried citrus pulp has been found to be 4150 ± 118cal/g or7470 ± 212 Btu/lb. Dried citrus pulp has been compared with Bunker “c” fuel as a source of energy and found to be more valuable as a livestock

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00219.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTDuring storage of dry foods, oxidative mechanisms can result in nutrient degradation. Accurate prediction of the vitamin content for dry foods during storage is essential to provide the processor with the assurance of meeting label claims. Since appropriate shelf‐life tests for measurement of vitamin degradation represents an alternative worth considering.A mathematical model of the relationship between the rate constant of ascorbic acid oxidation and water activity was established. Computer simulation to predict product moisture content and ascorbic acid degradation in a dry model food product was developed by considering the simultaneous influence of water activity and temperature on rate constants which change with storage time due to varying storage environments.The computer simulation predicts product moisture content and vitamin degradation in good agreement with the experimental data. The simulation will account for the influence of storage temperature and relative humidity as well as characteristics of the food product and package materia

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00220.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTTen lots of paddy having varying dimensions and contents of cracked and immature grains were milled using laboratory McGill equipment. Grain breakage seemed to originate almost entirely from kernel defects, for it rarely exceeded the content of defective grains. In short and round varieties, a good part of the highly defective (HD = multiple‐cracked and immature) grains but few of those with a single transverse crack (STC) broke during shelling, and the remaining HD grains seemed to break during pearling. In medium and slender varieties, most HD and a good part of STC grains broke during shelling any remaining HD (but not STC) grains appeared to break during pearling. Breakage during pearling increased (within the above limits) with increasing degree and pressure of milling. Improved shelling gave substantial advantage for undermilled rice, but only a moderate advantage for highly milled ric

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00221.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTA medium‐long, semislender variety of paddy was shelled using four types of shellers (rubber roll, centrifugal, disc under‐runner, McGill) followed by pearling with a McGill miller. Grain breakage during shelling was the least in the rubber roll. But the less the breakage during shelling, the more it was during pearling. As a result, the rubber roll gave considerable advantage after low and medium degrees of milling, but only a marginal advantage at high milling. Total rice breakage was equal to or less than the content of defective grains in the original paddy depending on the shel

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00222.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00223.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00224.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1979.tb00217.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY