Zobrazeno 1 - 10
of 60
pro vyhledávání: '"David A. Phinney"'
Autor:
Jill N. Schwarz, Piotr Kowalczuk, S³awomir Kaczmarek, Glenn F. Cota, B. Greg Mitchell, Mati Kahru, Francisco P. Chavez, Alex Cunningham, David McKee, Peter Gege, Motoaki Kishino, David A. Phinney, Robin Raine
Publikováno v:
Oceanologia, Vol 44, Iss 2, Pp 209-241 (2002)
The standard exponential model for CDOM absorption has been applied to data from diverse waters. Absorption at 440 nm (ag440) ranged between close to zero and 10 m-1, and the slope of the semilogarithmic absorption spectrum over a minimum range of 40
Externí odkaz:
https://doaj.org/article/bee814ae4cc9418ba2a9095debc47c5e
Publikováno v:
Current Opinion in Food Science. 23:142-148
Measurement and prediction of density, specific heat, and thermal conductivity are critical to heat transfer calculations in foods. In this review, we outline the significant changes in the area of predictive modeling of thermophysical properties ove
Publikováno v:
Applied and Environmental Microbiology
Commercial food manufacturers commonly employ a single sanitation program that addresses both bacterial pathogen and fungal spoilage microbiota, despite the fact that the two microbial targets respond differently to various environmental sanitation c
Autor:
Kathryn E. Bender, Brian E. Roe, Aishwarya Badiger, Christopher T. Simons, Dennis R. Heldman, David M. Phinney
Publikováno v:
Food Quality and Preference. 66:13-18
Eighty-eight regular milk drinkers were presented whole fat pasteurized cow’s milk stored at 4 degrees Celsius in plastic containers for 15, 25, 30 and 40 days after commercial bottling. Subjects opened and smelled individual half-gallon containers
Publikováno v:
Journal of Food Engineering. 222:276-283
Although Cleaning-in-Place (CIP) is abundantly used throughout the food industry, it is recognized that CIP operations use significant amounts of water and energy. The overall objective of this investigation was to evaluate parameters needed to impro
Publikováno v:
Journal of Food Science. 83:992-997
Specific heat capacity (cp) is a temperature dependent physical property of foods. Lipid—being a macromolecular component of food—provides some fraction of the food's overall heat capacity. Fats/oils are complex chemicals that are generally defin
Publikováno v:
Journal of Food Engineering. 214:236-244
During clean-in-place (CIP), solutions are pumped through process equipment to remove soils. In order to validate reductions in CIP inputs, foulants need to be detectable and quantifiable on smaller scales than current industrial practices. In this s
Publikováno v:
Food and Bioproducts Processing. 106:43-52
Ultra-high temperature (UHT) processing is where liquid foods are sterilized at temperatures at or near 135 °C. Because of the relatively high temperature, UHT processes are known for developing severe foulants on heat exchange surfaces. Furthermore
Publikováno v:
Journal of Food Science. 82:6-15
Prediction of temperature-dependent thermophysical properties (thermal conductivity, density, specific heat, and thermal diffusivity) is an important component of process design for food manufacturing. Current models for prediction of thermophysical
Publikováno v:
Food and Bioproducts Processing. 100:545-550
The purpose of this investigation was to use membrane filtration to neutralize a waste stream from the chemical peeling of tomatoes and to model this process. The waste exiting the peeler/scrubber unit is decanted to separate skins and seeds from the