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The soaking process of unblanched and blanched red kidney beans was studied at 20, 30, 40 and 60 °C and the resulting hydration data was fitted to Peleg's equation. Due to plasticity development in the beans' seed coat and the elimination of the hard shell beans during blanching, Peleg's...
The influence of processing conditions in a combined gelatinisation and liquefaction extrusion system on subsequent saccharification was examined. Extrusion conditions investigated were barrel temperature (70–130 °C), screw speed (70–190 rpm), enzyme concentration (0–1%) and feed moisture...
Rehydration of dried apples was carried out with continuous measurement of a cube height. It was observed that the height decreases during the early stages of rehydration and, after the minimum is reached, the cube begins to swell. It is suggested that an amorphous matrix is formed in the final...
The residence time distribution of wheat flour in a twin screw extruder was determined using NaCl as tracer. Variables studied included screw profile, screw speed, water supply, feed supply and die diameter. Screw profile, screw speed and feed supply strongly affected the mean residence time and...
Simultaneous gelatinisation and liquefaction of sago starch with a thermostable α-amylase in a co-rotating twin-screw extruder was investigated. Maltodextrins with dextrose equivalent (DE) ranging from 0 to 10 were produced. Response surface methodology was used to study the influence of barrel...
The practical equilibrium conditions were determined for the extraction of cholesterol from dehydrated egg yolk using acetone as solvent. Under these conditions the equilibrium data were obtained. A computer program based on the equilibrium data and mass balance equations was developed for the...
Fractal dimension can be used successfully to quantify the characteristics of food particles. Bulk density-particle diameter relation, Richardson's plot, gas adsorption and pore size distribution methods were used to estimate the fractal dimensions of native and modified starch and it was found...
A mathematical model was developed to describe the pasteurization, by hot filling, of fruit purees. The model assumed that the puree reaches instantaneously a hot-fill temperature and, after introduced into the container, cooling by conduction takes place. The heat transfer was modelled by a...
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