Search results with tag "Journal of food engineering"
Ohmic Heating - Encyclopedia of Life Support Systems
www.eolss.netJournal of Food Engineering 27(2), 145–158. [Shows that increased fluid viscosities can result [Shows that increased fluid viscosities can result in increased ohmic heating rates for solid–liquid mixtures.]
Journal of Food Engineering - University of California, Davis
www.fruitandvegetable.ucdavis.edu126 J.W. Shiu et al./Journal of Food Engineering 150 (2015) 125–131. For this study, the compactness was normalized by including the 4p constant in the denominator of Eq. (1) so that the Magness–Taylor solid cylindrical probe had a compactness value of 1 mm 2/mm .
Journal of Food Engineering - Washington State University
public.wsu.edua State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China b Food and Biology Engineering College, Henan University of Science and Technology, 471003 Luoyang, Henan, China
Journal of Food Engineering - Washington State University
www.wsu.eduY. Liu et al./Journal of Food Engineering 104 (2011) 492–498 493 After that, the bread samples were held in hot air till the temper- ature of cold spot got to a target treatment temperature listed
Journal of Food Engineering - USDA ARS
www.ars.usda.govM. Samhouri et al./Journal of Food Engineering 91 (2009) 10–17 11. sumed normalized. Since each data point is a candidate for a clus-ter center, a density measure at data point u
Journal of Food Engineering - University of California, Davis
www.fruitandvegetable.ucdavis.eduNew methods for measuring surface area, seed coat separation, and ‘chip and scratch’ damage in almonds Megan Fisklements, Diane M. Barrett⇑ Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616-8598, USA
Journal of Food Engineering - Shafiur
www.shafiur.comcould be further related with water content and other hurdles in food stability. 2. Water activity concept In the 1950s scientists began to discover the existence of a rela-
Journal of Food Engineering - microwaveheating.wsu.edu
microwaveheating.wsu.edureported that such a short microwave (MW) sterilization process resulted in much better color, texture and flavor for the macaroni and cheese product as compared to conventional retorting.