Výsledky vyhledávání - "D.B. MacDougall"

Optimisation of high temperature puffing of potato cubes using response surface methodology

Autor: Steve Gilmour, A.I. Varnalis, D.B. MacDougall, J.G. Brennan

Publikováno v: Journal of Food Engineering. 61:153-163

One cubic centimetre potato cubes were blanched, sulfited, dried initially for between 40 and 80 min in air at 90 °C in a cabinet drier, puffed in a high temperature fluidised bed and then dried for up to 180 min in a cabinet drier. The final moistu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a11d583c232d98c51d4fa86702393dcd
https://doi.org/10.1016/s0260-8774(03)00082-7

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A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes

Autor: A.I. Varnalis, D.B. MacDougall, J.G. Brennan

Publikováno v: Journal of Food Engineering. 48:361-367

Potato cubes were blanched and partially dried in a cabinet drier prior to puffing in a Torbed 500, high-temperature fluidised bed drier. It was established that formation of a partially dried layer (PDL) on the surface of the cubes was necessary to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a07b4ebfc0ff57b00ddd4f4977200dd
https://doi.org/10.1016/s0260-8774(00)00197-7

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A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour

Autor: A.I. Varnalis, D.B. MacDougall, J.G. Brennan

Publikováno v: Journal of Food Engineering. 48:369-378

The permeability of the surface layer, the partially dried layer (PDL), to water vapour was measured. It was found that blanching reduced the permeability of the surface layer to water vapour. This was shown to be due to gelatinisation of starch on t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::84530d5a3bfed57df820631d993d0849
https://doi.org/10.1016/s0260-8774(00)00198-9

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Reaction kinetics of heat-induced colour changes in soymilk

Autor: K.C. Kwok, Keshavan Niranjan, D.B. MacDougall

Publikováno v: Journal of Food Engineering. 40:15-20

The kinetics of colour changes in soymilk heated over a wide range of temperatures (80°C–140°C) and times (0–180 min) were studied using both instrumental analysis and sensory evaluation methods. On the basis of the CIELAB uniform colour space,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::967f7ce3baa5662f4e7960357be98a77
https://doi.org/10.1016/s0260-8774(99)00031-x

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Renaturation of metmyoglobin subjected to high isostatic pressure

Autor: D.B. MacDougall, Aklile B Defaye, R.F. Tester, D.A. Ledward

Publikováno v: Food Chemistry. 52:19-22

Metmyoglobin solutions (0.2%) when subjected to pressures of 7.5 to 8.0 kbars at neutral pH were denatured and on standing only partially reformed the native state. The degree and rate of renaturation, as measured by resolubilisation, was very depend

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::840463558e78b26fae3f41fc87e0d60f
https://doi.org/10.1016/0308-8146(94)p4175-f

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