Showing papers in "Journal of Food Engineering in 1987"

TL;DR: In this paper, the properties and characterization of individual particles and particulate systems are reviewed, special emphasis being given to particle size and shape, particle size distribution, interparticle adhesion, porosity, capillary action in porous media, and flow properties of powders.

TL;DR: In this article, a model is presented to predict shear stress in the mouth, which is solved for Newtonian, non-Newtonian and non-newtonian foods with time dependent rheology.

TL;DR: In this paper, the rheological behavior of apple juice and pear juice was examined and equations were given to describe the change in viscosity with temperature within the temperature range 5 − 60°C.

TL;DR: In this article, a two-variable microwave technique for density-independent in-line moisture content measurement has been studied for several brands of instant coffee and milk powder, and the technique was found to provide a moisture measurement significantly less density-dependent than the usual microwave absorption method.

TL;DR: Energy and pressure requirements for processing foods as affected by product moisture content and extruder barrel temperature and screw speed were studied using corn gluten meal (CGM) processed in a C.W. Brabender laboratory single-screw cooker-extruder.

TL;DR: In this article, the rheological behavior of different concentrations of raspberry juice at different temperatures was studied and the effect of temperature and soluble solids content on the consistency coefficient was also studied.

TL;DR: In this paper, the authors show that disperision in turbulence fields of high energy density under conditions of high-pressure homogenization takes place in two stages, i.e., primary dispersion is affected by large eddies, and secondary dispersion takes place as a result of pressure fluctuations of the smallest energy dissipating eddies if the particle diameter is much larger than the dimensions of these eddies.

TL;DR: In this paper, the transmission of monochromatic near-infrared (NIR) radiation by two formulations of biscuit dough, a hard sweet dough (Rich Tea) and a soft cookie dough (Chocolate Chip Cookie), showed maximum transmission at wavelengths of 1·0-1·2 μm.

TL;DR: In this article, a three-dimensional orthogonal TLM model for water diffusion in white rice was developed and the average mass diffusivities at 30, 40 and 50°C were estimated to be 0.875, 1.000 and 1.181 × 10 −10 m 2 s −1 with the first model and 0.958, 1·139 and 1·319 × 10−10 m 1 s − 1 with the second model.

TL;DR: In this article, the flowability of instant powders for vending machines, the recovery and enrichment of protein from food wastes, and the selective comminution of vegetable foods for protein enrichment serve as practical examples.

TL;DR: In this article, a model representing the heat transfer in extrusion cooking of defatted soy protein flour in a single-screw extruder is presented, where both viscous heating and convective heating are involved.

TL;DR: In this paper, the performance of a hollow-fibre ultrafiltration module processing skimmilk has been studied and the flux displayed a typical asymptotic behaviour with increasing transmembrane pressure, indicative of concentration polarization.

TL;DR: The results of an experimental study of heat transfer to power-law fluids flowing in a cylindrical tube are compared with the results of a numerical simulation program developed by Lawal and Mujumdar.

TL;DR: In this paper, the influence of cavitation on liquid-liquid dispersion by turbulent flow fields of high energy density is discussed on the basis of turbulence theory with the help of experimental results and data from the literature on oil-in-water dispersion and milk homogenization.

TL;DR: In this article, an extrusion cooking process for the manufacture of expanded wheat flour products was found to exhibit two states in which the system could come to equilibrium for the same settings of the independent process variables.

TL;DR: In this article, a modified shear press fitted with a 70 × 3 mm perspex blade was used to measure the resistance to fracture of cream cracker biscuits, and the results indicated that biscuit orientation in relation to the fracture edge had a bearing on the fracture force obtained.

TL;DR: In this article, the theory of measurement of water vapour exerted by a food sample with a Vapour Pressure Manometer (VPM) is analyzed and a correction factor is proposed, the value of which is dependent on the design characteristics of the VPM and on the actual readings of h1 and h2.

TL;DR: In this article, the direction and maximal possible moisture change (in terms of percentage weight change) were calculated from a minimum of data using elementary psychrometry, and the results showed that products tend to gain or lose moisture.

TL;DR: In this article, the instantaneous elastic deformation of a compressible porous agar-gelatin gel was analyzed using three-dimensional stress relaxation theories and a two-dimensional finite element computation.

TL;DR: In this article, a uniaxial compression test was carried out on canned moinmoin using an Instron UTM and three measurements were taken from the force-deformation traces, i.e., rupture force (F R ), deformation to rupture (D R ), and stress at yield point (Y S ).

TL;DR: In this article, pressure drop measurements and terminal (or transportation) velocity relationships were established using cylinders of carrot, PVC and Nylon 6.6, and the relationship between the slopes of the plots of log U vs log e and volumetric shape factor, K, were investigated.

TL;DR: Bourgois and LeMaguer as discussed by the authors used data obtained previously with a climbing film evaporator to correlate the liquid film heat transfer coefficient as a function of the local Reynolds number, the Prandtl number and the ratio of the velocity of the vapour phase to the liquid phase.

TL;DR: In this article, the viscosities, critical moisture contents and effective water diffusivities were determined on samples of fresh and incubated liquid whole eggs at various temperatures, and the experimental results were used to obtain correlations appropriate for the expected temperature dependence of each property, for convenience in modelling of spray drying operation.

TL;DR: In this article, a two-dimensional orthogonal TLM grid was used to model moisture diffusion during long-grain white rice soaking in moist still air, and an exponential relationship between the mass-transfer coefficient and the inverse of the absolute temperature was found.

TL;DR: In this article, a microwave strip line sensor has been inserted in the barrel of a pilot scale extrusion cooker immediately before the die, and experiments with maize grits have shown that the microwave attenuation is sensitive to the moisture content of the feed.

TL;DR: In this paper, the salting of milk up to 6% (w/w) sodium chloride reduced the draining of the curd from 80% for the control (0% NaCl) to 48%; the dry matter content of the cheese decreased, as the salt percentage was increased, from 34% of the control to 21·5% of a cheese obtained from milk containing 6% salt.

TL;DR: In this paper, the authors investigated the feasibility of double extraction and high temperature milling for saving energy in kori-to-fu manufacturing process and found that double extraction was the most effective method so far.

TL;DR: In this article, the transient behavior of a fin used to remove heat from the surface of a rectangular-shaped liquid food container is studied in dimensionless form leading to a single-term equation for the heat transferred in relation to time.