Showing papers in "Journal of Food Engineering in 1984"

TL;DR: In this article, the mean adsorption isotherms of MCC and a potato starch and the precision data, viz. the repeatability/reproducibility of the total sorption measurement procedures, were determined.

TL;DR: In this article, the thermal properties of foods and model foods are reported, which are part of a European Cooperation in Science and Technology (COST) project and provide data on thermal diffusivity and thermal conductivity of fish paste, meat paste, yoghurt, milk powder, apple pulp.

TL;DR: In this article, a procedure was developed which enables the energy consumption of batch food sterilizing processes to be minimized, which is illustrated for pea puree packed in 307 × 409 (mm) cans and heat processed in a pilot-scale retort at six different time-temperature combinations providing the same lethal value.

TL;DR: In this paper, the authors simulated solar drying of garlic with energy storage in silica gel in a closed system in which the air is continuously circulated between food and adsorbent.

TL;DR: In this article, the thermal conductivities of freeze-dried milk and orange pulp were determined at ambient air pressures ranging from 0·001 to 760 mm Hg, in good agreement with a model based on the kinetic theory of gases and an assumption regarding the orientation of pores in the materials.

TL;DR: In this article, the diffusion coefficients of water and ethanol in aqueous maltodextrin solution over a wide range of water content were measured, and free volume theory was applied to correlate the diffusion coefficient.

TL;DR: Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process as mentioned in this paper, and radiation doses of 3 −10 kGy (0·3 −1 mrad) have proved sufficient to reduce the viable counts to a satisfactory level.

TL;DR: In this article, the physical properties of Edam cheese, in particular hardness, depend on moisture content, and a statistical analysis of the experimental data in support of the proposal has been carried out.

TL;DR: A commercial self-raising flour was tested to assess the relationship between minimum ignition temperature (MIT) and layer depth (5-40 mm in steps of 5 mm) as mentioned in this paper.

TL;DR: In this paper, a mathematical model was developed to predict the heat transfer in a single-tube climbing-film evaporator for concentrating 5000 kg h −1 of pineapple juice from 13·5 to 62°Brix.

TL;DR: This work demonstrates that extrusion-cooking of broad beans is an acceptable process for animal feed in respect of protein quality, particularly in countries where Vicia faba are commonly cultivated.

TL;DR: In this paper, the authors compared various methods for calculating the ice content of foods using as a reference the value of ice content obtained from a phase equilibrium diagram of the solutions considered.

TL;DR: In this paper, a model syllabus for food process engineering is proposed under the aegis of the European Federation of Chemical Engineering Food Working Party, which is based on the modelistic approach.

TL;DR: In a series of experiments, sweet cheese whey was concentrated by hyperfiltration, both with a single-pass system and a one-stage recirculation system as mentioned in this paper, and the results showed that the drop in pressure and in flow velocity between the entrance and the outlet of the installation was only small in the single pass system; in the one pass system, however, it was considerable.

TL;DR: In this paper, a system has been developed for adjusting the relative humidity of food samples to the desired levels in less than an hour, where food samples are exposed to either a saturated or a near zero water vapour pressure.

TL;DR: In this article, the effect of heat transfer resistances on the overall heat transfer between water spray and liquid heated in a glass container has been studied, and the authors found that the largest heat transfer resistance occurs in the glass when water is the heated liquid.

TL;DR: In this article, the basic characteristics of electron and X-ray processing and the main types of accelerator used, together with features of processing facilities are discussed, with capital and operating costs with throughput and unit cost calculations for typical examples.

TL;DR: In this paper, the authors describe the radiation source geometry, the transport system and the control systems of a contract food irradiator, and the choice of the major electromechanical components is discussed taking into account their susceptibility to radiation damage.