Development of Linear Heating Rates Using Conventional Baths and Computer Simulation (Englisch)

In: Journal of Food Science   ;  66 ,  1  ;  132-136  ;  2001

Wie erhalte ich diesen Titel?

Download
Kommerziell Vergütung an den Verlag: 35,20 € Grundgebühr: 4,00 € Gesamtpreis: 39,20 €
Akademisch Vergütung an den Verlag: 35,20 € Grundgebühr: 2,00 € Gesamtpreis: 37,20 €

ABSTRACT: A conventional cooking method to obtain linear heating was developed by heating sequentially in multiple baths set at different temperatures. The time and temperature in each rate were determined using computer simulation. Two heating media (water and ethylene glycol) were employed. Gelation properties of whey protein concentrate (WPC) slurry (15% protein and 2% salt) were evaluated at 3 different heating rates (1, 8, and 15°C/min). Failure shear stress and strain values were significantly affected by heating rates. Failure shear stress and strain at 1°C/min were significantly higher compared to higher heating rates (8 and 15°C/min).

Inhaltsverzeichnis – Band 66, Ausgabe 1

Zeige alle Jahrgänge und Ausgaben

Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.

2
Food Chemistry and Toxicology - Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of a-Lactalbumin in Milk Samples of Various Concentrations
Anema, S.G. | 2001
2
Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α‐Lactalbumin in Milk Samples of Various Concentrations
Anema, S.G. | 2001
10
Food Chemistry and Toxicology - Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and Tablets
Su, S.-C. / Chou, S.-S. / Hwang, D.-F. / Chang, P.-C. / Liu, C.-H. | 2001
10
Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water‐Soluble Vitamins in Commercial Capsules and Tablets
Su, S‐C. / Chou, S‐S. / Hwang, D‐F. / Chang, P‐C. / Liu, C‐H. | 2001
15
Food Chemistry and Toxicology - Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
Shin, J.H. / Chung, H.L. / Seo, J.K. / Sim, J.H. / Huh, C.S. / Kim, S.K. / Baek, Y.J. | 2001
15
Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
Shin, J.H. / Chung, H.L. / Seo, J.K. / Sim, J.H. / Huh, C.S. / Kim, S.K. / Baek, Y.J. | 2001
20
Food Chemistry and Toxicology - Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried Meats
Wilkinson, A.L. / Sun, Q. / Senecal, A. / Faustman, C. | 2001
20
Antioxidant Effects on TBARS and Fluorescence Mearsurements in Freeze‐Dried Meats
WILKINSON, A.L. / SENECAL, Q.SUN, A. / FAUSTMAN, C. | 2001
25
Food Chemistry and Toxicology - Comparison of Deamidation Activity of Transglutaminases
Ohtsuka, T. / Umezawa, Y. / Nio, N. / Kubota, K. | 2001
25
Comparison of Deamidation Activity of Transglutaminases
Ohtsuka, T. / Umezawa, Y. / Nio, N. / Kubota, K. | 2001
30
Food Chemistry and Toxicology - Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga
Zhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. | 2001
30
Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga
Zhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. | 2001
38
Food Chemistry and Toxicology - Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / Tarodo De La Fuente, B. / Cuq, J.L. | 2001
38
Effect of SDS on Casein Micelles: SDS‐Induced Milk Gel Formation
Lefebvre‐Cases, E. / La Fuente, B. Tarodo De / Cuq, J.L. | 2001
43
Respiration Rate of Sweet Cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
43
Food Chemistry and Toxicology - Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
48
Food Chemistry and Toxicology - Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
59
A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
59
Food Chemistry and Toxicology - A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
63
Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
63
Food Chemistry and Toxicology - Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
68
ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Batlle, N. / Aristoy, M.‐C. / Toldrá, F. | 2001
68
Food Chemistry and Toxicology - ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Battle, N. / Aristoy, M.-C. / Toldrá, F. | 2001
72
Free Amino Acids in Dark‐ and White‐muscle Fish as Determined by O‐phthaldialdehyde Precolumn Derivatization
Antoine, F.R. / Wei, C.I. / Littell, R.C. / Quinn, B.P. / Hogle, A.D. / Marshall, M.R. | 2001
72
Food Chemistry and Toxicology - Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization
Antoine, F.R. / Wei, C.I. / Littell, R.C. / Quinn, B.P. / Hogle, A.D. / Marshall, M.R. | 2001
78
Food Chemistry and Toxicology - Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and b-Carotene of Reduced-Fat Mayonnaise
Ye, L. / Landen, W.O. / Eitenmiller, R.R. | 2001
78
Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat Mayonnaise
Ye, L. / Landen, W.O. / Eitenmiller, R.R. | 2001
83
Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage Temperature
Baixas‐Nogueras, S. / Bover‐Cid, S. / Vidal‐Carou, M.C. / Veciana‐Nogues, M.T. | 2001
83
Food Chemistry and Toxicology - Volatile and Nonvolatile Amines in Mediterranean Hake as a Function of their Storage Temperature
Baixas-Nogueras, S. / Bover-Cid, S. / Vidal-Carou, M.C. / Veciana-Nogués, M.T. | 2001
89
Food Chemistry and Toxicology - Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved Solubility
Gao, C.H. / Herald, T.J. / Muiño, P.L. | 2001
89
Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved Solubility
Gao, G.H. / Herald, T.J. / Muino, P.L. | 2001
95
Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken Bone
Basfar, A.A. / Rehim, F. Abdel / Al‐Kahtani, H.A. / Alnasser, M.A. | 2001
95
Food Chemistry and Toxicology - Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken Bone
Basfar, A.A. / Abdel Rehim, F. / Al-Kahtani, H.A. / Alnasser, M.A. | 2001
100
Food Engineering and Physical Properties - Quality Control of Cheese Maturation and Defects Using Ultrasonics
Benedito, J. / Carcel, J. / Gisbert, M. / Mulet, A. | 2001
100
Quality Control of Cheese Maturation and Defects Using Ultrasonics
Benedito, J. / Carcel, J. / Gisbert, M. / Mulet, A. | 2001
105
Food Engineering and Physical Properties - Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase-Fluorimetric Oxygen Sensor
Fitzgerald, M. / Papkovsky, D.B. / Smiddy, M. / Kerry, J.P. / O'Sullivan, C.K. / Buckley, D.J. / Guilbault, G.G. | 2001
105
Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase‐Fluorimetric Oxygen Sensor
Fitzgerald, M. / Papkovsky, D.B. / Smiddy, M. / Kerry, J.P. / O'Sullivan, C.K. / Buckley, D.J. / Guilbault, G.G. | 2001
111
Turgor Pressure Effects on Textural Behavior of Honeydew Melon
Rojas, A.M. / Castro, M.A. / Alzamora, S.M. / Gerschenson, L.N. | 2001
111
Food Engineering and Physical Properties - Turgor Pressure Effects on Textural Behavior of Honeydew Melon
Rojas, A.M. / Castro, M.A. / Alzamora, S.M. / Gerschenson, L.N. | 2001
118
Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins
Dickinson, E. / Lopez, G. | 2001
118
Food Engineering and Physical Properties - Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins
Dickinson, E. / Lopez, G. | 2001
124
Food Engineering and Physical Properties - Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method
Sesmat, A. / Meullenet, J.-F. | 2001
124
Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method
Sesmat, A. / Meullenet, J.‐F. | 2001
132
Development of Linear Heating Rates Using Conventional Baths and Computer Simulation
Yoon, W.B. / Park, J.W. | 2001
132
Food Engineering and Physical Properties - Development of Linear Heating Rates Using Conventional Baths and Computer Simulation
Yoon, W.B. / Park, J.W. | 2001
137
Food Engineering and Physical Properties - Centrifugal Slump Test to Measure Yield Stress
Omura, A.P. / Steffie, J.F. | 2001
137
Centrifugal Slump Test to Measure Yield Stress
Omura, A.P. / Steffe, J.F. | 2001
141
Development of Low Oil‐Uptake Donuts
Shih, F.F. / Daigle, K.W. / Clawson, E.L. | 2001
141
Food Engineering and Physical Properties - Development of Low Oil-Uptake Donuts
Shih, F.F. / Daigle, K.W. / Clawson, E.L. | 2001
146
Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values
Juneja, V.K. / Eblen, B.S. / Ransom, G.M. | 2001
146
Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐values
Juneja, V.K. / Eblen, B.S. / Ransom, G.M. | 2001
153
Food Microbiology and Safety - Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging Modifications
Soylemez, G. / Brashears, M.M. / Smith, D.A. / Cuppett, S.L. | 2001
153
Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging Modifications
Soylemez, G. / Brashears, M.M. / Smith, D.A. / Cuppett, S.L. | 2001
158
Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar Food
Deignan, T. / Alwan, A. / Malone, L. / Kelly, J. / O'Farrelly, C. | 2001
158
Food Microbiology and Safety - Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar Food
Deignan, T. / Alwan, A. / Malone, L. / Kelly, J. / O'Farrelly, C. | 2001
162
Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation
Lu, Z. / Fleming, H.P. / McFeeters, R.F. | 2001
162
Food Microbiology and Safety - Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation
Lu, Z. / Fleming, H.P. / McFeeters, R.F. | 2001
167
Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time
Wei, Q. / Wolf‐Hall, C. / Chang, K.C. | 2001
167
Food Microbiology and Safety - Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time
Wei, Q. / Wolf-Hall, C. / Chang, K.C. | 2001
176
Sensory and Nutritive Qualities of Food - Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing
Roy, S.S. / Taylor, T.A. / Kramer, H.L. | 2001
176
Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing
Roy, S.S. / Taylor, T.A. / Kramer, H.L. | 2001
181
Sensory and Nutritive Qualities of Food - Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions
Djenane, D. / Sánchez-Escalante, A. / Beltrán, J.A. / Roncalés, P. | 2001
181
Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions
Djenane, D. / Sánchez‐Escalante, A. / Beltrán, J.A. / Roncalés, P. | 2001
Application Briefs
| 2001