Zobrazeno 1 - 8
of 8
pro vyhledávání: '"C L, Soule"'
Publikováno v:
The Journal of heart and lung transplantation : the official publication of the International Society for Heart Transplantation. 16(6)
Cardiac beta receptor down-regulation is associated with a reduction of tissue cyclic adenosine monophosphate (AMP) content. Milrinone exerts its effects by inhibiting the metabolism of existing cyclic AMP. The purpose of this study was to evaluate t
Autor:
C. L. Soule, R. L. Merson
Publikováno v:
Journal of Food Process Engineering. 8:33-46
Overall heat transfer coefficients to water and silicone fluids in cans rotating in a steam retort were correlated by (Eq. A): ((A)) where the Reynolds number, pND2/μ, based on the rotational speed of the can, was varied over the range 12 < Re
Autor:
C. L. Soule, C. E. Valle
Publikováno v:
Journal of Food Process Engineering. 9:287-298
A model to predict the temperature history of the slowest heating point during venting of steam retorts is proposed. the theoretical analysis was based on a physical interpretation of the system behavior. the model was used to evaluate the influence
Autor:
C. L. Soule, Carlos Enrique del Valle
Publikováno v:
Journal of Food Process Engineering. 9:213-220
Experimental tests were carried on a pilot retort to gather information on the temperature evolution inside batch retorts during the venting stage. to fit the coming-up curves the equation for the response of an over-damped second-order system to a s
Publikováno v:
Journal of Food Science. 49:180-182
The possibility of keeping anchovies in brine at 0°C was studied. The storage life of anchovies under these conditions was about 85 hr. The concentration of brine seems to have little effect on the quality loss at the concentrations used in this stu
Publikováno v:
Journal of Food Science. 53:4-5
Heat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, fh, as a function of the rotational speed, the headspace presence, and t
Publikováno v:
Journal of Food Science. 53:282-283
The time-temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in
Publikováno v:
Journal of Food Science. 50:836-837
Heating curves for different locations inside cans of mussels brine, placed in vertical, horizontal and inclined positions, were experimentally determined. Temperature profiles were fitted the response of a second order system to a step input. The lo