Showing papers in "Journal of Food Engineering in 2004"

TL;DR: In this article, the significant elements of a computer vision system and emphasises the important aspects of the image processing technique coupled with a review of the most recent developments throughout the food industry.

TL;DR: In this article, the effects of drying air temperature and velocity on the model constants and coefficients were evaluated by a multiple regression technique, and the results showed that, increasing the drying air temperatures and velocities causes shorter drying times.

TL;DR: In this paper, a physical description of the shrinkage mechanism and a classification of the different models proposed to describe this behaviour in food materials undergoing dehydration is presented. But, the authors do not consider the effect of porosity change on the quality of the dehydrated product and should be taken into consideration when predicting moisture and temperature profiles in the dried material.

TL;DR: A simple method that uses a combination of digital camera, computer, and graphics software to measure and analyze the surface color of food products and has the advantages of being versatile and affordable.

TL;DR: A review of the use of membrane processes for concentrated fruit juice processing can be found in this paper, where major attentions are focused on the application of new membrane processes and integrated membrane systems.

TL;DR: In this article, the influence of the drying air characteristics on the drying performance of figs (ficus carica) has been investigated in a laboratory scale tunnel-dryer.

TL;DR: In this article, the effects of air temperature, air flow rate and sample thickness on drying kinetics of carrot cubes were investigated, and two mathematical models available in the literature were fitted to the experimental data.

TL;DR: In this article, the authors used a gravimetric technique to determine the sorption and desorption isotherms for potato, highly amylopectin, and high amylose starch powders at 30, 45 and 60 °C.

TL;DR: The usefulness of three different mathematical models to simulate the drying kinetics of kiwi fruits has been evaluated: two empirical models, the exponential and the Page models, and a diffusional model solved by the separation of variables method as mentioned in this paper.

TL;DR: In this article, open-air sun drying experiments were conducted on apricots pre-sulphured with SO 2 or NaHSO 3, grapes, peaches, figs and plums, in the ranges of 27-43 °C ambient temperature and 0.72-2.93 MJ/m 2 ǫh solar radiation.

TL;DR: In this paper, a high spatial resolution (0.5-1.0 mm) hyperspectral imaging system is presented as a tool for selecting better multispectral methods to detect defective and contaminated foods and agricultural products.

TL;DR: In this paper, the rheological properties of two varieties of rice with Hydroxy propyl methyl cellulose (HPMC) added as gluten substitute were studied using a farinograph and a rheometer and compared with wheat dough to find its suitability for making rice bread.

TL;DR: In this paper, the authors measured the flow properties and powder physical properties of 13 food powders, including particle size, moisture, bulk and particle densities, to determine the minimum hopper angle and opening size for mass flow.

TL;DR: In this article, the effect of moisture content on the physical properties of lentil seeds was investigated on a smooth concrete, galvanized iron, plywood and glass sheets at various moisture contents.

TL;DR: In this article, an optimum feed mix composition of 0.43-0.57 kg MD per kg of mango solids was obtained based on these properties of mango powder, and the optimum requirement for the TCP and GMS were found to be 0.015 kg perkg of mango solid.

TL;DR: In this paper, shear cell techniques were applied to measure and compare the flow properties of a commercial skim-milk powder (SMP), a whole milk powder (WMP) and a 73% high fat milk powder(HFP), and to investigate how storage temperature and exposure to moisture in air affected the flowability of these powders.

TL;DR: In this article, sugar cane bagasse was hydrolysed using nitric acid at variable concentration (2-6), reaction time (0-300 min) and temperature (100-128 °C).

TL;DR: In this article, a third order polynomial relationship was found to correlate the effective moisture diffusivity (D eff ) with moisture content, and the D eff increased for the same values of drying air temperatures and velocities as the applied microwave power.

TL;DR: In this article, a hierarchical grading method applied to Jonagold apples was presented, where several images covering the whole surface of the fruits were acquired thanks to a prototype grading machine.

TL;DR: In this article, the effects of chitosan coating on quality maintenance and shelf life extension of peeled litchi fruit of cv. Huaizhi were investigated, and the results showed that application of chito-sans coating effectively maintained quality attributes and extended shelf life of the peeled fruit.

TL;DR: In this paper, two possible minimum firmness limits for tomato fruits at the point of retail marketing and at home were suggested, i.e., all 100% marketable fruits should have firmness values above 1.45 Nmm −1 but the Instron values of the tomato at the home use stage should have values higher than 1.28 Nm −1.

TL;DR: In this article, chemical and physicochemical properties (sugar composition, water content, water activity, colour, viscosity, thermal properties) were determined for 33 Greek honeys from different botanical and geographical origin.

TL;DR: In this article, the authors used pulsed electric field (PEF) treated tissue in a solid-liquid extraction process to extract red pigment from beetroot and found that the increase in tissue electric conductivity after PEF treatment correlated approximately linearly with the extraction yield of red pigment and ionic species.

TL;DR: In this paper, the effect of addition of maltodextrin on drying kinetics of drops containing fructose, glucose, sucrose and citric acid individually and in mixtures was studied experimentally using single drop drying experiments and numerically by solving appropriate mass and heat transfer equations.

TL;DR: In this article, a thermodynamic approach was used to interpret the experimental adsorption and desorption isotherm data for potato, highly amylopectin and highly Amylose powders starch, using the Clausius-Clapeyron equation in the temperature range 30-60 °C.

TL;DR: In this article, a wheat flour in a standard bread formulation was partially replaced with cowpea flour, germinated cow pea flour and fermented wheat flour at levels of 5, 10, 15%, 15% and 20% (wt/wt).

TL;DR: In this article, the authors investigated airflow velocity influence on the kinetics of convection drying of a Jonagold apple, heat transfer and average effective diffusion coefficients, and found that with an increase of the airflow velocity an increase in heat transfer coefficient and effective diffusion coefficient was found.

TL;DR: The variability in physicochemical, thermal, morphological and rheological properties of starches among six chickpea cultivars (GPF-2, PDG-4, L-550, GL-769, PBG-1, and PDG3) was evaluated as discussed by the authors.

TL;DR: In this paper, a response surface methodology was used to evaluate the properties of pineapple juice with added malt dextrin and showed that the linear model used describing the relation of the independent variables was significant for the true density.

TL;DR: In this article, a combined infrared and hot air heating system was developed for drying vegetables in a conveyorised drying system having three chambers with mid-infrared heaters for radiative heating and through-flow hot air circulation was also provided for convective mode heating.