Showing papers in "Journal of Food Engineering in 2000"

TL;DR: In this paper, the drying of banana slices took place in the falling rate drying period with convection drying taking the longest time and higher drying rates were observed with the higher power level.

TL;DR: In this article, the authors found that the bacteria adhere preferentially to stainless steel and zinc substrates compared with other metal and glass substrates and more bacteria adhered to 316L than to 304L grade stainless steel.

TL;DR: In this paper, a relationship between moisture loss and oil adsorption with frying time during deep fat frying of french fries has been developed, in which the rate constant is a function of the main process variables (oil temperature, sample thickness and oil type).

TL;DR: In this paper, the Guggenheim-Anderson-de Boer model was used as a model for the measured isotherms of a series of whey protein isolate (WPI) edible films with different amounts of glycerol as a plasticizer.

TL;DR: The fracture resistance of both a sunflower seed (Helianthus annuus L) and its kernel was measured in terms of average compressive force, deformation and energy absorbed per unit volume at rupture.

TL;DR: Vacuum cooling is a rapid evaporative cooling technique, which can be applied to specific foods and in particular vegetables as discussed by the authors, but it has a limited range of application and is not suitable for a wide range of applications.

TL;DR: Azuara et al. as discussed by the authors investigated the osmotic dehydration mechanism of apple slices in different concentrations of sucrose, dextrose and sucrose+dextrose mixed solutions, and also at different temperatures.

TL;DR: In this article, a new segmentation method was developed by using the region-based segmentation as a dominant method and combining the strengths of both thresholding and edge based segmentation methods.

TL;DR: In this article, a continuous-flow ultrasonic treatment apparatus has been set up in order to apply high-intensity ultrasound for the inactivation of bacteria important for the dairy industry, and a comparative study has been carried out using a conventional tubular heat exchanger under similar process conditions.

TL;DR: In this paper, the textural and green color degradation of asparagus were determined after heat treatments at temperatures between 70∞C and 98 ∞C for selected time intervals.

TL;DR: In this article, the effect of roasting temperature and exposure time on color development of hazelnuts was analyzed using response surface methodology to find out the effects of process variables on the color development during roasting.

TL;DR: In this article, a modified oil expeller was designed and developed based on a novel principle of single feed double stage compression, which was used to improve the efficiency of oil recovery.

TL;DR: In this paper, an analytical solution of a mass transfer equation with concentration-dependent shrinkage and a constant average water diffusivity was proposed to obtain a simplified equation for the mathematical description of drying kinetics.

TL;DR: In this paper, the effect of low frequency (⩽2 Hz) fluid pulses with amplitudes an order of magnitude greater than the steady flow velocity was investigated using a bellows unit and a piston device.

TL;DR: In this paper, the rheological properties of sunflower oil-water emulsions were studied at constant oil (79%), with varying sugar concentrations (0.0-8.0%) and different temperatures (25-65°C).

TL;DR: In this paper, a generalized model for color changes during roasting of hazelnuts as a function of temperature and time was established, which can be satisfactorily described by a third-degree polynomial with an Arrhenius-type temperature dependence of the model coefficients.

TL;DR: In this article, the thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid(DHAA) were determined in a nectar of Cupuacu (Theobroma grandiflorum) with 25% of pulp and 15% of sugar in water.

TL;DR: In this paper, a numerical simulation of heat and mass transfer of a cylindrical shaped cooked meat within an air-blast chiller is carried out to predict its cooling rate and weight loss during chilling using computational fluid dynamics (CFD) code.

TL;DR: In this paper, a diffusional model taking into account sample shrinkage has been proposed and solved by using a finite difference method, and the effective diffusivities estimated with the proposed model varied with the air-drying temperature according to the Arrhenius law.

TL;DR: In this article, an integrated membrane process for producing apple juice and apple juice aroma concentrates is proposed, which involves the following operations: a membrane reactor to clarify the raw apple juice, reverse osmosis (RO) to preconcentrate the juice up to 25°Brix, pervaporation (PV) to recover and concentrate aroma compounds, and a final evaporation step to concentrate apple juice upto 72° Brix.

TL;DR: In this paper, nonenzymatic browning was studied in aqueous model systems containing fructose and aspartic acid, glutamic acid or asparagine at three different soluble solid concentrations (150, 300 and 450 g kg ˇ1 ), which were heat treated for different times at four temperatures (85, 90, 95 and 100 °C).

TL;DR: In this paper, a finite-difference model was developed to determine the salt diffusivity and to simulate salt infusion in the salmon muscle, and experiments verified that the model gave good fits for pre-rigor, inrigor and postrigor states.

TL;DR: In this paper, the effect of fat content and preheat treatment of milk has shown their respective effects on the rheological behavior of curd during the coagulation process of plain yogurt.

TL;DR: In this paper, the measurement of thermal properties, namely specific heat, thermal conductivity and thermal diffusivity of cumin seed, was described, and the specific heat increased from 1330 to 3090 J/kg K with increase in temperature from −70°C to 50°C and moisture content from 1.8% to 20.5% dry basis.

TL;DR: In this paper, the effects of pre-treatment and temperature on colour degradation kinetics of green chilli puree were investigated, and the results indicated that colour degradation during thermal processing of the puree followed a first-order reaction kinetics.

TL;DR: In this article, the O2 and CO2 exchange through a single tube was studied and the ratio between the CO2 and O2 mass transfer coeAcients, an important parameter in the design of MAP, was 0.81 and none of the factors tested influenced its value.

TL;DR: In this paper, an alternative physical method for enhancing the drying rate of seedless grapes is proposed, which consists of the superficial abrasion of the grape peel using an inert abrasive material.

TL;DR: The state of the cell membrane during osmotic dehydration of high-pressure-pretreated samples can change from being partially to totally permeable, which leads to significant changes in the tissue architecture resulting in increased mass transfer rates during oSMotic dehydration as compared to untreated samples.

TL;DR: In this article, the effect of storage time and consolidation on the flowability of the following food powders: flour, tea and whey permeate were measured to quantify the combined effects of compression stress and time.

TL;DR: In this paper, the drying time of WPI-based edible films required 5 min in microwave oven and 18 h at room conditions and the results showed that microwave drying increased the elongation and tensile strength values.