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1.269 Aktuelle Fachpublikationen zum Thema temperature

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Design of Finned Pipe Network to Improve Efficiency of Butter Melter

23.10.2014 | A.S. Warrier, I.K. Sawhney, P.S. Minz, Journal of Food Process Engineering, 2014

Abstract This study was undertaken to improve the efficiency of industrial butter melter. Butter is generally kept in cold storage at −18 to −20C in 20–25 kg blocks. Butter blocks are melted in a vat/kettle before being further processed or mixed with other food ingredients. The equipment ...

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Thermal Properties and Cellular Structure of Cornstarch‐Based Foams Formed by Extrusion Technology

22.10.2014 | Wai‐Bun Lui, Jinchyau Peng, Journal of Food Processing and Preservation, 2014

Abstract The aim of this work was to investigate the edible corn grit/PVOH (polyvinyl alcohol) blends of their thermal properties by using differential scanning calorimetry (DSC) and thermogravimetric analysis, and the average pore sizes and cellular structures of the blend foams were also ...

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Separation of Peanut Protein by Reverse Micelles: Optimization of the Forward Extraction

18.10.2014 | Xiaoyan Zhao, Jun Chen, Xiangyan Chen, Xianchang Wang, Yifeng Wang, Journal of Food Processing and Preservation, 2014

Abstract Bis(2‐ethylhexyl) sodium sulfosuccinate (AOT) reverse micelles were applied to extract the protein from peanut cake. In this study, the effect of temperature, amounts of peanut cake flour, particle size of peanut cake flour, pH, water content (W0), KCl concentration and time on the ...

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Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten‐Free Cheese Bread

16.10.2014 | Eduardo Rodriguez‐Sandoval, Misael Cortes‐Rodriguez, Katherine Manjarres‐Pinzon, Journal of Food Processing and Preservation, 2014

Abstract The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten‐free (GF) cheese bread with these hydrocolloids added were ...

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Specific Heat of Strawberry and Raspberry Puree

16.10.2014 | Sandra Budžaki, Bernarda Šeruga, Journal of Food Processing and Preservation, 2014

Abstract The specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg dry basis, respectively, for temperatures ranging from 36.4 to 90C. The calorimeter used for this study was specially constructed. The specific heat of the two fruit ...

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Effect of oven temperature profile and different baking conditions on final cake quality

16.10.2014 | Nur Syafikah Shahapuzi, Farah Saleena Taip, Norashikin Ab Aziz, Anvarjon Ahmedov, International Journal of Food Science & Technology, 2014

Summary This study discusses the effect of airflow on oven temperature profiles, the internal cake temperature and the final cake quality. It was found that the presence of airflow reduced the oscillation in the oven temperature profile from 12.98–30.27% to 3.17–4.02%. The bottom of the oven ...

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Effects of Instant Pressure Drop Puffing with Super‐Heated Vapor on the Physical Properties of Granny Smith Apple Chips

15.10.2014 | Fengping An, Dongzhao Qiu, Hongbo Song, Xiaoqi Wu, Jinhua Tong, Rui Guo, Journal of Food Process Engineering, 2014

Abstract A central composite rotatable design of three factors was used to optimize instant pressure drop puffing with super‐heated vapor (IPDPSV) for Granny Smith apple slices. The physical properties of the chips processed by hot‐air drying after IPDPSV, hot‐air drying or freeze drying were ...

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Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility*

14.10.2014 | Hong‐Sik Hwang, Jill K. Winkler‐Moser, Karl Vermillion, Sean X. Liu, Journal of Food Science, 2014

Abstract Additives were evaluated to investigate their effects on volatility of sesamol at frying temperature with the hypothesis that the interaction between an additive and sesamol would reduce sesamol volatility. Twenty‐two additive : sesamol combinations were examined by thermogravimetric ...

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Determining the Mechanism and Parameters of Hydrate Formation and Loss in Glucose

12.10.2014 | Sarah K. Scholl, Shelly J. Schmidt, Journal of Food Science, 2014

Abstract Water–solid interactions are known to play a major role in the chemical and physical stability of food materials. Despite its extensive use throughout the food industry, the mechanism and parameters of hydrate formation and loss in glucose are not well characterized. Hydrate formation ...

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Evaluation of Texture Differences among Varieties of Cooked Quinoa

10.10.2014 | Geyang Wu, Craig F. Morris, Kevin M. Murphy, Journal of Food Science, 2014

Abstract Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that ...

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