Zobrazeno 1 - 5
of 5
pro vyhledávání: '"B. C. Frey"'
Publikováno v:
Journal of Food Science. 51:388-394
Fruit of processing tomatoes were peeled using high pressure steam with lab and commercial equipment. Recovery ranged from 64.8% to 77.8% and quantity of adhering peel ranged from 385 to 1866 mg/kg fruit for nine genotypes steam peeled at 4.4 bar. Re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6317fdacf763554ad9e15ad9daf0faf
https://doi.org/10.1111/j.1365-2621.1986.tb11137.x
https://doi.org/10.1111/j.1365-2621.1986.tb11137.x
Publikováno v:
Journal of Food Science. 49:1415-1418
Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam-peeled fruit was 4.1%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a36fa8c66e70a4678401c48ed53217e5
https://doi.org/10.1111/j.1365-2621.1984.tb12811.x
https://doi.org/10.1111/j.1365-2621.1984.tb12811.x
Publikováno v:
Transactions of the ASAE. 27:1956-1959
Asteam infusion ultra-high temperature (UHT) system was used to sterihze raw milk at 138, 143, 148, and 154°C. Energy consumption/recovery of various unit operations of the UHT system and a conventional high-temperature-short-time (HTST) pasteurizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38c49e892fe6acb97fba5deb942e5989
https://doi.org/10.13031/2013.33077
https://doi.org/10.13031/2013.33077
Publikováno v:
Transactions of the ASAE. 27:1894-1896
OPERATING difficulties have been experienced with plug-flow digesters when fed flushed dairy manure. The problem appears to be related to the increased scum accumulation with flushed in comparison to scraped dairy manure. Studies with two pilot scale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc78ca504222e7ed4b9af9bf5fbc6cd2
https://doi.org/10.13031/2013.33065
https://doi.org/10.13031/2013.33065
Publikováno v:
Journal of Food Science. 49:977-978
Energy requirements for processing milk using a free falling film steam infusion ultra-high temperature (UHT) sterilization process and a high temperature-short time (HTST) pasteurization process were determined and compared. Product flow rate was 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6eb11ae210002dc3ed5188890d887d1
https://doi.org/10.1111/j.1365-2621.1984.tb13262.x
https://doi.org/10.1111/j.1365-2621.1984.tb13262.x