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1.
GRACIELA RODRíGUEZ-LUNA JOSÉ SIMÓN SEGURAJAÚREGUI JESÚS TORRES EDMUNDO BRITO 《Journal of food science》1987,52(4):975-979
This paper presents a study of rates of heat transfer to non-Newtonian fluid foods: mango and papaya nectars, passing through horizontal tubes of circular cross section under laminar flow conditions. Determination of the flow and thermal properties of the fluids under study was performed to adequately explain heat transfer experiences. A laminar mixed convection equation was used for describing experimental heat transfer coefficients: Nu = 1.75 [Gz + 0.0083 (Grw . PrW)0.75]1/3 . δ1/3 . (Kb/Kw)0.14 The experimental data covered Graetz numbers between 500 and 7000, and were correlated with a mean deviation of 8.4%. The results should be helpful for interpreting heat transfer to pseudoplastic materials in the design of double tube heat exchangers. 相似文献
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In order to determine the complementary potential of black bean and sesame proteins, female rats were fed diets with 10% protein from black bean, sesame or combinations of these. Data showed that diets with these proteins combined had better quality than either protein alone. Maximum protein quality was observed when the two protein sources were mixed in a 1:l (w/w) ratio. This mixturn had PER and NPR values 2 and 5 times higher, respectively, than those of the black bean protein alone and 61 and 71% of the values of PER and NPR, respectively, obtained with a casein diet. Also, there was no alteration of serum or liver lipids. 相似文献
4.
VÂNIA MADEIRA NUNES POLICARPO SORAIA VILELA BORGES ÉRIKA ENDO FERNANDA TRAVASSOS DE CASTRO VALÉRIA DELGADO ANJOS NILTON BRITO CAVALCANTI 《Journal of Food Processing and Preservation》2007,31(2):201-210
A preserve made from “umbu” in the green state of maturity represents an alternative to avoid losses of the fruit in the mature stage. A factorial experimental design was used to evaluate the effects of formulation, packaging and storage time (0, 45 and 90 days) on the physicochemical, chemical, physical and microbiological characteristics of the preserve during storage under ambient conditions (33C/88% relative humidity). The results showed that the products were microbiologically stable, but that degradation of soluble pectin, reducing sugars and total soluble solids occurred, especially in the cellophane packaging, and this resulted in textural and color changes in the products. The results suggested the incorporation of pectin and glucose syrup and the use of a polypropylene packaging as being the most adequate method of producing and conserving preserves made from this pulp. 相似文献
5.
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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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
8.
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
9.
L H MOLINA J KRAMM C BRITO B CARRILLO M PINTO A FERRANDO 《International Journal of Dairy Technology》2006,59(3):183-187
The protein composition and the milk yield (morning milking) were studied in 10 Chilean Holstein–Friesian first lactation dairy cows during the spring season. In addition, the genetic variants A and B of κ-casein (κ-CN) and β-lactoglobulin (β-Lg) were also identified. The results showed that the casein content is significantly affected by the presence of B variant of κ-CN. Moreover, positive interactions between the B variant of κ-CN with AB of β-Lg and the combination of A κ-CN with AA of β-Lg for the total protein content, were found. 相似文献
10.
JOELIA MARQUES DE CARVALHO GERALDO ARRAES MAIA RAIMUNDO WILANE DE FIGUEIREDO EDY SOUSA DE BRITO SUELI RODRIGUES 《Journal of food quality》2007,30(5):664-681