Zobrazeno 1 - 10
of 288
pro vyhledávání: '"J.G. Brennan"'
Autor:
J.G. Brennan, J.J. Coyne
Publikováno v:
Journal of research of the National Bureau of Standards. Section A, Physics and chemistry. (6)
The energy variation of the approach cross section for the D-D reaction is calculated using several different methods. The simplest method assumes strong absorption inside the nuclear surface and uses the WKB approximation. The slope of the Gamow plo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d69d5e26cf1b3a93ccb09f1fc7966bf
https://pubmed.ncbi.nlm.nih.gov/31834738
https://pubmed.ncbi.nlm.nih.gov/31834738
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
https://doi.org/10.1016/s0260-8774(03)00082-7
Publikováno v:
Tropical Science. 43:156-161
Moist infusion of plantain using 40°B sucrose or 15°B sucrose and 60 mg/g NaCl, or puffing of blanched plantain for 5 min after 3 h air-drying before the main drying improved the reconstitution characteristics of the dried plantain. Copyright © 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eae7e57195224e07ee8c526f18b9500a
https://doi.org/10.1002/ts.109
https://doi.org/10.1002/ts.109
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
https://doi.org/10.1016/s0260-8774(00)00197-7
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
https://doi.org/10.1016/s0260-8774(00)00198-9
Publikováno v:
Food Chemistry. 70:45-49
Cassava samples processed by wet fermentation, solid-state fermentation and sun-drying were analysed for residual cyanogens and the presence of mycotoxins. Wet fermentation was very effective in reducing cyanogen content in bitter varieties. The tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8266fb7b0eec050992efc545dbbe7e7e
https://doi.org/10.1016/s0308-8146(00)00062-5
https://doi.org/10.1016/s0308-8146(00)00062-5
Autor:
J.G. Brennan, Paa-Nii T. Johnson
Publikováno v:
Journal of Food Engineering. 45:33-36
The influence of temperature and relative humidity on the rate of absorption of moisture by plantain flour was investigated. The temperatures used were 32°C, 37°C, 42°C and 45°C and relative humidities 58%, 75%, 84% and 90%. Both variables influe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beecf598a70414b27e691691c319eefb
https://doi.org/10.1016/s0260-8774(00)00038-8
https://doi.org/10.1016/s0260-8774(00)00038-8
Autor:
J.G. Brennan, Paa-Nii T. Johnson
Publikováno v:
Journal of Food Engineering. 44:79-84
Moisture sorption isotherms of fresh, pre-treated and freeze-dried plantain, at 40°C, 50°C and 60°C, were constructed using the static gravimetric method. The pre-treatment involved blanching and infusion in 40° Brix sucrose at 4°C for 16 h. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6a7ac5c01d69d0a68966bb5890772df
https://doi.org/10.1016/s0260-8774(99)00168-5
https://doi.org/10.1016/s0260-8774(99)00168-5
Publikováno v:
Food Chemistry. 63:215-220
Hydrated wheat gluten samples with moisture contents of about 62.5% w w were subjected to high pressure treatment. The experiments followed a three way factorial design which treated pressures at 200, 400, 600 and 800 MPa, temperatures at 20, 40 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2dfbda5100df543e6d2e2a0d2165ded
https://doi.org/10.1016/s0308-8146(98)00004-1
https://doi.org/10.1016/s0308-8146(98)00004-1
Publikováno v:
Journal of Food Engineering. 37:233-242
The drying behaviour, shrinkage and moisture distribution within cylindrical pieces of plantain, of varying thickness, and with different air temperatures, were studied in an experimental hot-air drier. By means of response surface methodology the in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::994d605189dfe6929d61b65133bd64be
https://doi.org/10.1016/s0260-8774(98)00076-4
https://doi.org/10.1016/s0260-8774(98)00076-4