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941.
942.
943.
T.J. ChungJ.H. Park C.K. Choi D.-Y. Yoon 《International Journal of Heat and Mass Transfer》2002,45(14):3061-3064
The onset of convective instability in a fluid-saturated porous layer between the two horizontal plates heated isothermally from below has been analyzed theoretically by using propagation theory. In the analysis the thermal dispersion coefficient is assumed to be proportional to the streamwise velocity. The results show that both inertia and thermal dispersion stabilize the system. 相似文献
944.
R.V.R. PandyaF. Mashayek 《International Journal of Heat and Mass Transfer》2002,45(24):4753-4759
In this paper, effects of particles on the subgrid scales of turbulence are properly accounted for during the modeling of subgrid scale stresses in the large-eddy simulation (LES) of fluid phase. In doing so, we propose closed filtered kinetic equations for phase space density of the particle. The various moments of these equations give the `fluid' equations which can be considered as the LES equations for the particle phase. The influence of subgrid scales motion on the particles is included in these `fluid' equations. 相似文献
945.
946.
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk 总被引:1,自引:0,他引:1
F. Harte M. Amonte L. Luedecke B.G. Swanson G.V. Barbosa-Cánovas 《Journal of food science》2002,67(6):2245-2250
ABSTRACT: Set yogurts were prepared from fortified milk subjected to the following processes: (a) Thermal process (85C,°C,35 min), (b) High hydrostatic pressure process (193 or 676 MPa for 5 or 30 min), and (c) Nonprocessed milk (control). Yogurts from milk treated with 676 MPa for 30 min exhibited similar yield stress and water-holding capacity (WHC) to yogurts from heated milk. Transmission Electron Microscopy (TEM) micrographs exhibited small round casein micelle aggregates without appendages in yogurts from heated milk. Yogurts from milk treated with 193 MPa and untreated milk exhibited low yield stress, low WHC, and large clusters of coalesced micelles. Mechanisms for gel formation are discussed. 相似文献
947.
ABSTRACT: Physical aging of amorphous anhydrous fructose at temperature 5 °C and at 22 °C was studied using differential scanning calorimetry (DSC). The dynamic glass transition temperature, Tg0 for unaged samples was 16 °C and 13.3 °C for heating rate of 10 °C/min and 1 °C/min, respectively. The fictive temperature, Tf0 for unaged samples calculated by Richardson and Savill method was 12 °C, which is close to the dynamic value obtained from the lower DSC heating rate. The fictive temperature Tf of the aged fructose glasses at temperatures both below and above the transition region was fitted well by a non-exponential decay function (Williams-Watts form). Aging above the transition region (22 °C) for 18 d increased both the dynamic glass transition temperature Tg and the fictive temperature Tf . However, aging below the transition region (5 °C) for 1 d increased the dynamic glass transition temperature Tg but decreased the fictive temperature Tf . 相似文献
948.
The prediction of six different sensory texture attributes of twenty-seven potato samples based on uniaxial compression curve features and full uniaxial compressions curves is reported. The data set comprised five varieties, sorted in dry matter bins, and sampled at two storage times. The predictions of most of the sensory texture attributes from full compression curves performed better than just using curve features. Furthermore, force-deformation curves are shown to give slightly better predictions than stress-strain curves. For most of the texture attributes better predictions were obtained using uniaxial compression data from raw potato samples as compared to cooked samples. This study is meant to open up a debate on interpreting the information in uniaxial compression curves in relation to sensory texture quality. Multivariate analysis can handle this and can further give insight about where in the curve the information relevant for the predictions of the sensory attributes is found. 相似文献
949.
Propolis collected by bees has many components that possess antifungal, anticancer and antioxidant properties. Cured ground pork meat was treated separately with 0.4% w/w ethanol‐extracted propolis (EEP 0.4%), 0.6% w/w water‐extracted propolis (WEP 0.6%), 0.8% w/w dried residue of ethanol‐extracted propolis (DREEP 0.8%) and 0.1% w/w potassium sorbate (PS 0.1%) and made into sausages. Thiobarbituric acid‐reactive substances (TBARS) were measured in the sausages to assess the effects of storage at 5, 10 and 20 °C after 0, 2 and 4 weeks. After 4 weeks of storage at 5 °C the sausages treated with EEP 0.4%, DREEP 0.8%, WEP 0.6% and PS 0.1% yielded TBARS values which were 50, 59, 35 and 91% respectively of the control value. There was an increase of 0.33 mg MDA kg?1, the lowest of all treatments, in TBARS for the 0.4% w/w EEP‐treated sausages. The curing process will control microbiological spoilage, as will potassium sorbate. © 2002 Society of Chemical Industry 相似文献
950.
V. Psota I. Boha
enko J. Hartmann M. Budinsk J. Chmelík 《Journal of the Institute of Brewing》2002,108(2):200-203
A newly developed method GFFF (Gravitational Field‐Flow Fractionation) and the well known method LALLS (Low Angle Laser Light Scattering) were used to assess starch granule size distribution of ten varieties of spring barley. As a distribution criterion, the ratio of starch granule content larger than 8 μm (type A) and smaller than 8 μm (type B) was chosen. Both methods divided the observed set in a similar way. Varieties Akcent, Forum and Atribut formed a variety set with the highest ratio of large and small starch granules. Varieties Scarlet and Kompakt had intermediate ratios. The remaining five varieties Amulet, Novum, Olbram, Tolar and Krona had the lowest ratios of large and small starch granules. Statistical analysis showed that there was a highly significant correlation between the GFFF and LALLS methods. 相似文献