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排序方式: 共有62条查询结果,搜索用时 15 毫秒
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CARMEN RODRIGO AMPARO MATEU RÉS ALVARRUIZ FRANCISCO CHINESTA MIGUEL RODRIGO 《Journal of food science》1998,63(1):126-129
An unsteady-state method was developed for estimating texture degradation during heating-cooling of green asparagus spears. The method used a mathematical model of heat transmission for time-temperature history estimation, and a nonlinear regression of texture measurements of asparagus spears to estimate kinetic parameters. The specific heat, conductivity and convective coefficient of green asparagus were determined experimentally and used in the mathematical model for temperature estimation. Values obtained were Ea = 76.19±0.13 kJ/mol and k1158°C = 0.00528±0.00005 s-1 . Good agreement was found between predicted and observed texture values. The method was compared with the classical steady-state method. The mathematical model and kinetic parameters estimated could be used to design and evaluate thermal processes for green asparagus. 相似文献
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ROBERTO J. AGUERRE CONSTANTINO SUÁREZ PASCUAL E. VIOLLAZ 《International Journal of Food Science & Technology》1984,19(3):325-331
Data of water desorption on different food products were analysed from the point of view of the BET theory. A plot of log C against 1/T as used for the independent evaluation of E1 -EL and the pre-exponential a1 b2 /b1 a2 , in the expression for the constant C of the BET theory. It was found that a1 b2 /b1 a2 , may range from 10−3 to 10−6 and the E1 - EL values are correspondingly much higher than usual. An equation has been obtained within the framework of the BET theory for the dependence of the net heat of desorption on moisture content. In the present analysis the variation of the monolayer value with temperature is considered by means of a simple empirical equation. The results are compared with the heats of desorption calculated directly by the Clausius-Clapeyron equation. 相似文献
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CARLISE B FRITZEN‐FREIRE CARMEN M O MÜLLER JOÃO B LAURINDO RENATA D DE M C AMBONI ELANE S PRUDÊNCIO 《International Journal of Dairy Technology》2010,63(4):561-568
Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb‐12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food. 相似文献
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The subsolidus phase relations in the entire system ZrO2 -Y2 O3 were established using DTA, expansion measurements, and room- and high-temperature X-ray diffraction. Three eutectoid reactions were found in the system: ( a ) tetragonal zirconia solid solution→monoclinic zirconia solid solution+cubic zirconia solid solution at 4.5 mol% Y2 O3 and ∼490°C, ( b ) cubic zirconia solid solutiow→δ-phase Y4 Zr3 O12 +hexagonalphase Y6 ZrO11 at 45 mol% Y2 O3 and ∼1325°±25°C, and ( c ) yttria C -type solid solution→wcubic zirconia solid solution+ hexagonal phase Y6 ZrO11 at ∼72 mol% Y2 O3 and 1650°±50°C. Two ordered phases were also found in the system, one at 40 mol% Y2 O3 with ideal formula Y4 Zr3 O12 , and another, a new hexagonal phase, at 75 mol% Y2 O3 with formula Y6 ZrO11 . They decompose at 1375° and >1750°C into cubic zirconia solid solution and yttria C -type solid solution, respectively. The extent of the cubic zirconia and yttria C -type solid solution fields was also redetermined. By incorporating the known tetragonal-cubic zirconia transition temperature and the liquidus temperatures in the system, a new tentative phase diagram is given for the system ZrO2 -Y2 O3 . 相似文献
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The stochastic finite element analysis of elliptic type partial differential equations is considered. A reduced method of the spectral stochastic finite element method using polynomial chaos is proposed. The method is based on the spectral decomposition of the deterministic system matrix. The reduction is achieved by retaining only the dominant eigenvalues and eigenvectors. The response of the reduced system is expanded as a series of Hermite polynomials, and a Galerkin error minimization approach is applied to obtain the deterministic coefficients of the expansion. The moments and probability density function of the solution are obtained by a process similar to the classical spectral stochastic finite element method. The method is illustrated using three carefully selected numerical examples, namely, bending of a stochastic beam, flow through porous media with stochastic permeability and transverse bending of a plate with stochastic properties. The results obtained from the proposed method are compared with classical polynomial chaos and direct Monte Carlo simulation results. 相似文献
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CELIA CONESA CARMEN ROTA EDUARDO CASTILLO MARÍA D PÉREZ MIGUEL CALVO LOURDES SÁNCHEZ 《International Journal of Dairy Technology》2010,63(2):209-215
The effect of different heat treatments on the antimicrobial activity of bovine lactoferrin against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes has been studied. We have observed that the heat treatments lower than 85°C for 10 min did not affect the antibacterial activity of the protein. Hydrolysates of bovine lactoferrin were found to be more active than the native protein against the three pathogens. Moreover, the antibacterial effect of bovine lactoferrin was also assayed in milk and whey, and although we found a reduction in the number of viable cells, this reduction was lower than in culture media. 相似文献
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CECILIA S.M. LUCERO ESTRADA LIDIA DEL CARMEN VELÁZQUEZ ANA MARÍA S. DE GUZMÁN 《Journal of Food Safety》2010,30(1):24-39
Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.
Yersinia enterocolitica is a common cause of gastrointestinal disorders and may lead to sequelae. This pathogen can maintain its virulence in a wide temperature range and under adverse conditions such as pH lower than 4. There are reports describing the isolation of Y. enterocolitica from water and ice in Brazil and Latin America. The sale of unpasteurized drinks is a common practice in our region and their consumption has increased over the past years. In the present work, chemical compounds and biological inhibitors were studied. Some of these compounds showed to be efficient for reducing Y. enterocolitica populations. Furthermore, they did not modify the organoleptic characteristics of the beverages and they are not toxic for human beings. 相似文献
PRACTICAL APPLICATIONS
Yersinia enterocolitica is a common cause of gastrointestinal disorders and may lead to sequelae. This pathogen can maintain its virulence in a wide temperature range and under adverse conditions such as pH lower than 4. There are reports describing the isolation of Y. enterocolitica from water and ice in Brazil and Latin America. The sale of unpasteurized drinks is a common practice in our region and their consumption has increased over the past years. In the present work, chemical compounds and biological inhibitors were studied. Some of these compounds showed to be efficient for reducing Y. enterocolitica populations. Furthermore, they did not modify the organoleptic characteristics of the beverages and they are not toxic for human beings. 相似文献