Zobrazeno 1 - 10
of 133
pro vyhledávání: '"G.H. Brusewitz"'
Autor:
G.H. Brusewitz, Y Zou
Publikováno v:
Journal of Food Engineering. 55:165-171
The flowability of uncompacted marigold powder (ground petals), as determined by three different methods, decreased with higher moisture content over the range of 5.5–25.5% MC for samples of two different particle sizes and with addition of flow en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cd0ac2c693d6a291e91692e3ffecdbd
https://doi.org/10.1016/s0260-8774(02)00060-2
https://doi.org/10.1016/s0260-8774(02)00060-2
Publikováno v:
Journal of Food Process Engineering. 24:253-272
The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze/thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Prof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee1cdacf8608010bd7bc797b46795d82
https://doi.org/10.1111/j.1745-4530.2001.tb00543.x
https://doi.org/10.1111/j.1745-4530.2001.tb00543.x
Publikováno v:
Journal of Food Science. 64:1084-1088
During supercritical CO 2 extraction of oil from pecans, kernel breakage frequently occurs when the depressurization time is short. The purpose of this study was to investigate the effects of initial moisture content of pecan kernels and moisture equ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22301f48c2c2cd4402ad0f71ec6083fe
https://doi.org/10.1111/j.1365-2621.1999.tb12287.x
https://doi.org/10.1111/j.1365-2621.1999.tb12287.x
Publikováno v:
Journal of Food Science. 64:332-335
Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::841410df3a90751ac1521c66ccf5306e
https://doi.org/10.1111/j.1365-2621.1999.tb15894.x
https://doi.org/10.1111/j.1365-2621.1999.tb15894.x
Publikováno v:
Applied Engineering in Agriculture. 15:139-145
An alternative method for weed control is to devitalize cheat seed after secondary cleaning using mechanical devices such as a hammer mill and a roller mill that would be mounted on the combine. The effect of hammer mill shaft speed, screen size, fee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80587a0ecdd647ac13c98b576fc9923b
https://doi.org/10.13031/2013.5757
https://doi.org/10.13031/2013.5757
Publikováno v:
Journal of Food Science. 62:762-766
Effects of supercritical CO 2 flow rate, extraction temperature, and pressure were studied on oil recovery, fatty acid composition, and factors that control solute extraction from intact pecan halves. After an initial solubility dominant period, extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fe936444b8c1472788e9be033b2028f
https://doi.org/10.1111/j.1365-2621.1997.tb15452.x
https://doi.org/10.1111/j.1365-2621.1997.tb15452.x
Autor:
G.H. Brusewitz, H. Yu
Publikováno v:
Journal of Food Engineering. 27:259-265
A back extrusion cell, with cylindrical plunger and 1.9-mm annulus, was built and a simple method was developed to determine the flow properties of mustard slurry, the mixture of ingredients prior to final stone milling. The first peak force from the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14527ccb3b9baf056104187fe3b6476d
https://doi.org/10.1016/0260-8774(95)00008-9
https://doi.org/10.1016/0260-8774(95)00008-9
Autor:
G.H. Brusewitz, X. Lin
Publikováno v:
Applied Engineering in Agriculture. 10:509-513
Four peach cultivars (‘Loring’, ‘Cresthaven’, ‘Jefferson’, and ‘Elberta’) were dropped onto steel and onto a stationary peach of the same cultivar and similar maturity. The Instrumented Sphere (IS) was used with the fruit dropper at t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c96cf209b88bdc446027d7139e3acb69
https://doi.org/10.13031/2013.25880
https://doi.org/10.13031/2013.25880
