Showing papers in "Journal of Food Engineering in 2002"

TL;DR: The major methods for measuring respiration rates, along with their advantages and limitations are discussed in this paper, stressing the importance of temperature, O2 and CO2 concentrations, and storage time.

TL;DR: In this article, the authors reviewed new developments in methods of freezing (high pressure freezing, dehydrofreezing and applications of antifreeze protein and ice nucleation protein) and thawing (high-pressure and microwave thaw, ohmic thaw and acoustic thaw) for foods.

TL;DR: In this paper, an indirect forced convection solar dryer consisting of a solar air heater with conical concentrator and a drying cabinet were used in the experiments, and the drying curves obtained from the data were fitted to a number of mathematical models and the effects of drying air temperature, velocity and relative humidity were evaluated by the multiple regression and compared to previously given models.

TL;DR: In this article, the xylose production from sugar cane bagasse by sulphuric acid hydrolysis at several temperatures (100, 122 and 128 C) and concentrations of acid (2, 4% and 6%).

TL;DR: In this paper, the effect of oil temperature and vacuum pressure on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.

TL;DR: In this article, an experimental dryer was developed for determining the kinetics of black tea drying, and the drying characteristics of tea were examined using heated ambient air for the temperature range 80-120°C and air flow velocity range 0.25-0.65 m/s.

TL;DR: In this paper, the desorption isotherms of mint leaves were determined at three different temperatures and two different air velocities, and the drying process was interpreted through the diffusional model in order to obtain effective diffusivity values, which proved to range from 4765×10−13 to 2945×10 −12 m 2 / s.

TL;DR: In this paper, a series of parallel and consecutive reactions with coefficients showing an Arrhenius-type dependence on temperature was modelled to decompose xylan into xylooligomers, with further generation of xylose, furfural and degradation products.

TL;DR: In this paper, the authors used the Peleg model for predicting water absorption by five winter- and five spring-planted chickpea genotypes during soaking between temperature (T ) of 20 and 100 C.

TL;DR: In this article, the physical properties of millet have been evaluated as a function of grain moisture content varying from 5% to 22.5% (db) in this moisture range, grain length, width, thickness and geometric diameter increased from 3.522 to 4.163 mm, 2.735 to 3.788 mm, and 2.759 to 2.340 mm.

TL;DR: In this article, the authors investigated the possibility of producing finely dispersed emulsions by using OSA starches as additive and found that steric hindrance is the main stabilizing mechanism of OSA.

TL;DR: In this paper, the authors evaluate experimentally the drying kinetics of agricultural products as a function of drying conditions and evaluate the diffusion coefficient of grapes grown on both sides of the Mediterranean sea.

TL;DR: In this paper, a theoretical and experimental study of the drying kinetics of red peppers under different pretreatment and air drying conditions was presented, which indicated that pretreated peppers dried faster and had higher Hunter L (lightness), +a (redness) and +b (yellowness) values than the untreated and dried peppers.

TL;DR: In this article, the authors present a varied description of the fluid bed process for coating or air suspension coating with emphasis on the most efficient batch fluid bed apparatus (the wurster system) and the ideal continuous fluid bed.

TL;DR: In this article, a model was presented, for which the absorbed microwave power was obtained by solving Maxwell's equations and then incorporated as a source term in the transient heat equation, and the proposed methodology was then applied to simulate microwave heating of foodstuffs.

TL;DR: In this article, the application of controlled particle size distribution (PSD) to influence food processing is discussed. But the focus of the present paper is not on food processing, but rather on the relationship between PSD and flow rheology for suspensions of model spheres.

TL;DR: A new bacterial strain, was isolated from petroleum contaminated soil, identified and named Pseudomonas aeruginosa strain LBI, which produced surface-active rhamnolipids by batch cultivation in a mineral salts medium with soapstock as the sole carbon source.

TL;DR: In this paper, a method based on electrical conductivity measurements is proposed to estimate the characteristic damage time ( τ ) of a food material in pulsed-electric fields (PEF).

TL;DR: In this article, the effects of drying time, temperature and slab thickness on moisture content of pestil during drying were significant (P 0.05). Depending on sample thickness and air temperature, the drying time ranged between 50-140 min to achieve the commercial moisture content.

TL;DR: In this paper, the effect of power ultrasound on freezing rate was influenced by ultrasound power, exposure time and the freezing phase to which ultrasound was applied, and the higher the ultrasound power and the longer the exposure time, the stronger the sonication was.

TL;DR: In this paper, the effects of different dipping solutions on hot air drying of grapes were studied, and the best results were obtained in grapes which were pretreated with an AEEO and dried with air at 60 °C.

TL;DR: The size and rate of the observed changes were correlated with the severity of PEF, and were further influenced by the pH and conductivity of the solution used in mounting the epidermis, the sampling location on the onion epidersmis, and cell size and number.

TL;DR: In this article, a multiphase porous media transport model for energy and moisture in the food was used to study the effect of infrared and hot-air-assisted microwave heating of food.

TL;DR: In this article, the effects of high pressure technology on naturally present microbial flora, texture, color, ascorbic acid content and peroxidase activity of whole green beans were evaluated and compared to conventional preservation techniques.

TL;DR: In this article, the drying of welsh onion was studied and the radiation intensity levels influenced dramatically the drying rate and the product qualities: the a ∗ for rehydrated onions, and the L ∗ and ΔE ∗ ab for dehydrated onions.

TL;DR: In this paper, the application of high intensity electric field pulses (HELPs) on the cell disintegration of sugar beet cells was investigated, and the results showed that the HELP-treated and subsequently pressed pulp showed higher dry matter (∼30% dry matter) than the conventionally heat extracted and pressed pulp.

TL;DR: In this article, the authors examined the thin-layer drying behavior of bananas in a beat pump dehumidifier dryer and compared three drying models, the simple model, the two-term exponential model and the Page model.

TL;DR: In this article, some engineering properties such as size, 1000 seed weight, true density, bulk density, porosity, static coefficient of friction on wood, angle of repose, specific heat and cracking force, were studied.

TL;DR: In this paper, the Guggenheim-Anderson-de Boer (GAB) equation was used to model the adsorption and desorption isotherms at 20°C of tomato products.

TL;DR: In this article, the effect of manothermosonication (MTS), the simultaneous application of heat and high energy ultrasound waves under moderate pressure, on tomato juice rheology and on tomato pectinmethylesterase and polygalacturonase (PG) activity in tomato juice was examined.