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Volumn 29, Issue 5-6, 1996, Pages 556-560

Effect of head space variation and heat treatment on the thermal and rheological properties of nonagitated, conduction-heated materials

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM; PHASEOLUS (ANGIOSPERM);

EID: 0030497376     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0085     Document Type: Article
Times cited : (6)

References (16)
  • 1
    • 84982074827 scopus 로고
    • Thermal processing of canned foods in tinned containers. IV. Studies of the mechanism of food transfer within the container
    • 1 JACKSON, J. M. AND OLSON, F. C. W. Thermal processing of canned foods in tinned containers. IV. Studies of the mechanism of food transfer within the container. Food Research, 5, 409-421 (1940)
    • (1940) Food Research , vol.5 , pp. 409-421
    • Jackson, J.M.1    Olson, F.C.W.2
  • 2
    • 84985284686 scopus 로고
    • Studies in canning processes. I. Effect of headspace on heat penetration in products heating by conduction
    • 2 EVANS, H. L. AND BOARD, P. W. Studies in canning processes. I. Effect of headspace on heat penetration in products heating by conduction. Food Technology, 9, 258-262 (1954)
    • (1954) Food Technology , vol.9 , pp. 258-262
    • Evans, H.L.1    Board, P.W.2
  • 3
    • 0011455317 scopus 로고
    • Effect of non-uniform heat transfer though can surface on process lethality of conducting heating foods
    • 3 TAN, C. S. AND LING, A. C. Effect of non-uniform heat transfer though can surface on process lethality of conducting heating foods. Canadian Institute of Food Science and Technology Journal, 21, 378-385 (1988)
    • (1988) Canadian Institute of Food Science and Technology Journal , vol.21 , pp. 378-385
    • Tan, C.S.1    Ling, A.C.2
  • 9
    • 0000442818 scopus 로고
    • Rheological determination of peptizing agents in bentonite clays
    • 9 SPEERS, R. A., TUNG, M. A. AND WILLIAMSON, D. T. Rheological determination of peptizing agents in bentonite clays. Rheologica Acta, 27, 561-564 (1988)
    • (1988) Rheologica Acta , vol.27 , pp. 561-564
    • Speers, R.A.1    Tung, M.A.2    Williamson, D.T.3
  • 11
    • 0000814038 scopus 로고
    • The measurement of yield stress of liquids
    • 11 KEENTOK, M. The measurement of yield stress of liquids. Rheologica Acta, 21, 325-332 (1982)
    • (1982) Rheologica Acta , vol.21 , pp. 325-332
    • Keentok, M.1
  • 12
    • 0002885917 scopus 로고
    • Yield stress characterization of structured foods
    • SPEISS, W. E. L. AND SCHUBERT, H. (Eds). London: Elsevier Applied Science Publishers Limited
    • 12 TUNG, M. A., SPEERS, R. A., BRITT, I. J., OWEN, S. R. AND WILSON, L. L. Yield stress characterization of structured foods. In: SPEISS, W. E. L. AND SCHUBERT, H. (Eds), Engineering and Food, Physical Properties and Process Control, Vol. 1. London: Elsevier Applied Science Publishers Limited, pp. 79-88 (1990)
    • (1990) Engineering and Food, Physical Properties and Process Control , vol.1 , pp. 79-88
    • Tung, M.A.1    Speers, R.A.2    Britt, I.J.3    Owen, S.R.4    Wilson, L.L.5
  • 13
    • 0020807161 scopus 로고
    • Yield stress measurement for concentrated suspensions
    • 13 NGUYEN, Q. D. AND BOGER, D. V. Yield stress measurement for concentrated suspensions. Journal of Rheology, 27, 321-349 (1983)
    • (1983) Journal of Rheology , vol.27 , pp. 321-349
    • Nguyen, Q.D.1    Boger, D.V.2
  • 15
    • 0011456885 scopus 로고
    • A dynamic analysis model for stress decay in emulsions under steady shear rate
    • 15 LAHTINEN, S. A dynamic analysis model for stress decay in emulsions under steady shear rate. Lebensmittel-Wissenschaft und-Technologie, 20, 26-28 (1987)
    • (1987) Lebensmittel-Wissenschaft und-Technologie , vol.20 , pp. 26-28
    • Lahtinen, S.1
  • 16
    • 85005614171 scopus 로고
    • Thermal properties of bentonite-water dispersions used for modelling foods
    • 16 NIEKAMP, A., UNKLESBAY, K., UNKLESBAY, N. AND ELLERSIECK, M. Thermal properties of bentonite-water dispersions used for modelling foods. Journal of Food Science, 49, 28-31 (1984)
    • (1984) Journal of Food Science , vol.49 , pp. 28-31
    • Niekamp, A.1    Unklesbay, K.2    Unklesbay, N.3    Ellersieck, M.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.