Zobrazeno 1 - 10
of 24
pro vyhledávání: '"MJ Swain"'
Publikováno v:
Journal of Food Engineering. 87:11-15
The domestic microwave oven is now commonplace in the home and is often used to reheat chilled ready meals. Previous studies by the authors have demonstrated that the power output of such ovens can drop significantly within the first few minutes of u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80421e033e82d6d7f045b393f7fc7fa3
https://doi.org/10.1016/j.jfoodeng.2007.03.013
https://doi.org/10.1016/j.jfoodeng.2007.03.013
Publikováno v:
International Journal of Food Science & Technology. 43:15-23
Summary A test procedure has been developed and used to characterise the performance of domestic microwave ovens in relation to the heating of chilled ready meals. The procedure uses reproducible test loads, which simulate the heating and weight loss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7de1eb0695e0ee6c6b57880fd1e707d
https://doi.org/10.1111/j.1365-2621.2006.01373.x
https://doi.org/10.1111/j.1365-2621.2006.01373.x
Publikováno v:
Journal of Food Engineering. 77:835-843
A selection of the main factors influencing the quality of microwave pre-cooked streaky and back bacon were investigated. Processing parameters were initially investigated using a domestic microwave oven. It was found that the power-output, heating t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50d79c8dcc6494b8288f44651771fa6e
https://doi.org/10.1016/j.jfoodeng.2005.08.010
https://doi.org/10.1016/j.jfoodeng.2005.08.010
Publikováno v:
International Journal of Food Science and Technology. 41:652-656
Summary The power output of five recent domestic microwave ovens (on the market 2003/2004) was measured using a standard 1000 g water load during 30 min of continuous use. The power output of the ovens declined significantly (P ≤ 0.05) in the first
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c554d3f0feaa83f8a6de7db03bdc1dd
https://doi.org/10.1111/j.1365-2621.2005.01126.x
https://doi.org/10.1111/j.1365-2621.2005.01126.x
Publikováno v:
International Journal of Food Science and Technology. 39:623-630
Summary The microwave heating characteristics of foods vary with temperature, chemical composition, physical state and geometry. The purpose of the food simulates reported in this paper is to provide heating loads that will enable reliable and reprod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::279760c6472bc82b4dbaa9d95a978284
https://doi.org/10.1111/j.1365-2621.2004.00819.x
https://doi.org/10.1111/j.1365-2621.2004.00819.x
Publikováno v:
International Journal of Refrigeration. 26:918-925
Measurements of infiltration through different size entrances of a cold store at two different cold store temperatures were taken and compared against established analytical models and computational fluid dynamics (CFD) models. The analytical and CFD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ee03bedb2e1fba4520fe0ce0d0b430d
https://doi.org/10.1016/s0140-7007(03)00097-5
https://doi.org/10.1016/s0140-7007(03)00097-5
Publikováno v:
International Journal of Food Science and Technology. 37:879-892
Summary There is a need for standard methods of testing domestic microwave ovens that relate to their reheating performance with chilled convenience meals. The investigations reported here have produced a simple procedure for comparing the three most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6993c72e727f48eb90fef84a6b59df18
https://doi.org/10.1046/j.1365-2621.2002.00636.x
https://doi.org/10.1046/j.1365-2621.2002.00636.x
Publikováno v:
International Journal of Refrigeration. 25:1102-1109
Reducing the amount of air infiltration through the doorways of food storage rooms would improve temperature control and the overall economics of food storage. In the UK a joint government/industry supported LINK project has been set up to look at me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93e9d7a7c082ef6e1bf75d10450ebc08
https://doi.org/10.1016/s0140-7007(01)00108-6
https://doi.org/10.1016/s0140-7007(01)00108-6
Autor:
MJ Swain, Michel Havet, Olivier Rouaud, Jean-Dominique Daudin, M.S. McCann, AM Foster, Alain Kondjoyan
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2006, 76 (1), pp.63-69. ⟨10.1016/j.jfoodeng.2005.05.015⟩
Journal of Food Engineering, Elsevier, 2006, 76 (1), pp.63-69. ⟨10.1016/j.jfoodeng.2005.05.015⟩
International audience; The coupled heat–water model presented in paper I is used to calculate the temperature and water activity at the surface of an unwrapped lean beef meat sample subjected to changing temperature conditions. Variation in aw dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3f1354884b4f1793622b924608fbf29
https://hal.archives-ouvertes.fr/hal-01902538
https://hal.archives-ouvertes.fr/hal-01902538
Autor:
MJ Swain, AM Foster, LP Ketteringham, Alain Kondjoyan, Michel Havet, Olivier Rouaud, Judith A. Evans
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2006, 76 (1), pp.7-18. ⟨10.1016/j.jfoodeng.2005.05.012⟩
Journal of Food Engineering, Elsevier, 2006, 76 (1), pp.7-18. ⟨10.1016/j.jfoodeng.2005.05.012⟩
The majority of data relating heat treatments to thermal death kinetics has previously been obtained by carrying out in vitro tests on small samples of microorganisms in growth medium or food slurries. However, strong evidence exists that suggests mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb887abc77a6a95bfc1c820387a5fb0a
https://hal.archives-ouvertes.fr/hal-01902531
https://hal.archives-ouvertes.fr/hal-01902531