Zobrazeno 1 - 10
of 210
pro vyhledávání: '"C. H. AMUNDSON"'
Publikováno v:
Journal of Food Process Engineering. 12:13-32
A factorial experimental design was used to study the effect of exhaust heat recovery, air flow rate and outlet temperature on the energy consumption of a spray dryer. A commercial-scale cocurrent flow dryer with pressure atomization was used to dry
Publikováno v:
Journal of Food Process Engineering. 5:191-202
Whole milk was concentrated using Romicon PM50 membranes. Rententate and permeate were analyzed for total solids, protein (TKN) and fat at five concentration levels. The effects of pressure, concentration, fiber length and several milk pretreatments
Publikováno v:
Journal of Food Process Engineering. 6:113-134
Enzymatic hydrolysis of lactose in cottage cheese whey ultrafiltrate was investigated. Lactase of A. niger was immobilized on an alumina-silica catalyst support by the linking agent tolylene-2, 4-diisocyanate. The resulting immobilized enzyme prepara
Publikováno v:
Journal of Animal Science. 54:1251-1262
Publikováno v:
Journal of Food Process Engineering. 5:67-75
Energy requirements were monitored during the production of a beet colorant on a pilot plant scale. Colorant production involved centrifugation, concentration by fermentation, vaccum concentration, and spray drying. The economic feasibility of adding
Publikováno v:
Journal of Food Science. 43:385-389
Publikováno v:
Journal of Food Process Engineering. 4:213-225
The effect of processing variables, such as total solids, atomization pressure and inlet drying air temperature, on the retention of free fatty acids (FFA) in Cheddar cheese during spray drying was investigated. A cheese homogenate was prepared with
Publikováno v:
Journal of Food Process Engineering. 8:171-191
Factorial experimental designs were used to study the effects of gas injection on the efficiency of thermal energy utilization in evaporation by spray drying. Both the main effect and the interactions of this variable with feed pressure, feed concent
Publikováno v:
Applied Microbiology. 19:429-433
The effect of water activity (a w ) on the heat resistance of eight strains of Salmonella was studied. Heat resistance of the organisms increased as the a w of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protecti
Publikováno v:
Journal of Dairy Research. 33:217-222
SummaryThe effects of dilution, freezing and thawing, and drying on the dispersibility of fat-globule membrane (FGM) preparations were studied. Dilution of FGM favoured aggregation of the lipoprotein particles. Freezing and thawing of FGM had a simil