Zobrazeno 1 - 10
of 15
pro vyhledávání: '"J. E. Buhlert"'
Publikováno v:
Journal of Food Processing and Preservation. 1:103-118
Tomato serum (4.25% total solids), which contained all the water-soluble constituents of the tomato but little of the water insoluble fibrous material, was concentrated to 37.17, 42.53, 47.64 and 53.70% levels of total solids. Half of each concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1edbbc706faf4c8507f2f43c39320a3d
https://doi.org/10.1111/j.1745-4549.1977.tb00318.x
https://doi.org/10.1111/j.1745-4549.1977.tb00318.x
Publikováno v:
Journal of Food Processing and Preservation. 1:340-346
Concentrated tomato products require dilution to 12% natural tomato soluble solids (NTSS) before consistency can be determined using the Bostwick consistometer. The data show that the measured value is dependent upon the amount of added water require
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bbca585b4329077e5f9210729adc2b9
https://doi.org/10.1111/j.1745-4549.1977.tb00335.x
https://doi.org/10.1111/j.1745-4549.1977.tb00335.x
Publikováno v:
Journal of Food Science. 46:1747-1750
Disposal of high strength wastes has been a problem in the fruit and vegetable processing industries. We have designed and tested an inclined continuous anaerobic digester for the rapid treatment of unmodified wine stillage (21,000–25,000 mg COD pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::864cfa4fefe8fb31986ce28f6789cb4a
https://doi.org/10.1111/j.1365-2621.1981.tb04477.x
https://doi.org/10.1111/j.1365-2621.1981.tb04477.x
Publikováno v:
Journal of Food Processing and Preservation. 1:79-90
Tomatoes of VF145-7879 variety were commercially machineharvested at three levels of ripeness. The effects of commercial handling in 1/2-ton-bin units were measured in terms of damage and loss by weight. Tomato lots differing in damage and weight los
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::212857584d98f55b4b27cddc1426feaa
https://doi.org/10.1111/j.1745-4549.1977.tb00315.x
https://doi.org/10.1111/j.1745-4549.1977.tb00315.x
Publikováno v:
Journal of Food Science. 45:703-706
The change in Bostwick consistency of tomato juice with change in solids during concentration was found to be related to the water-insoluble solids (WIS): total solids (TS) ratio and to the viscosity of the serum of clarified juice. These characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf52cd055d068527bb98949fa4e3db2a
https://doi.org/10.1111/j.1365-2621.1980.tb04137.x
https://doi.org/10.1111/j.1365-2621.1980.tb04137.x
Publikováno v:
Journal of Food Science. 42:379-382
There is less titratable acidity in tomato juice that has been processed by a “hot-break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ba9c93679aaf2982752557bf21beebc
https://doi.org/10.1111/j.1365-2621.1977.tb01503.x
https://doi.org/10.1111/j.1365-2621.1977.tb01503.x
Publikováno v:
Journal of Food Processing and Preservation. 1:55-68
VF145-7879 variety of tomatoes were commercially machine harvested at three maturity levels which were 12 days and 7 days before the field was to be customarily harvested, and again when the field was harvested for delivery to the processor. The effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b66ba83e273ab0308b1806b90042a1a0
https://doi.org/10.1111/j.1745-4549.1977.tb00313.x
https://doi.org/10.1111/j.1745-4549.1977.tb00313.x
Autor:
Thomas R. Rumsey, J. E. Buhlert, Elaine P. Scott, Jeffrey Horn, Paul A. Carroad, Walter W. Rose
Publikováno v:
Journal of Food Process Engineering. 5:77-88
The energy consumption of several steam blanchers was monitored to identify design characteristics which are most energy conserving. Hydrostatically sealing the units to prevent escape of steam was shown to be significant in reducing energy usage. Re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b145a87f8379e8651a5bb0f44c76e19
https://doi.org/10.1111/j.1745-4530.1981.tb00263.x
https://doi.org/10.1111/j.1745-4530.1981.tb00263.x
Publikováno v:
Journal of Food Processing and Preservation. 1:191-206
High solids concentrates prepared from VF145-7879 tomatoes showed microbiological stability without heat preservation at Aw= 0.879 through 480 days of incubation at 30°C. The concentrates with Aw= 0.882, however, spoiled within 360 days of incubatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e92c8a5659879c49bda670712a596cb
https://doi.org/10.1111/j.1745-4549.1977.tb00322.x
https://doi.org/10.1111/j.1745-4549.1977.tb00322.x
Publikováno v:
Journal of Food Processing and Preservation. 3:195-212
Consistency and serum separation were found to be unrelated quality attributes. When consistency was standardized to a given Bostwick level serum separation varied from none to considerable. Consistency was found to be directly dependent upon the fra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::915d43d71716a7621dbe4c116a5d6fa0
https://doi.org/10.1111/j.1745-4549.1979.tb00581.x
https://doi.org/10.1111/j.1745-4549.1979.tb00581.x