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Freezing Qualities of Cheddar-Type Cheeses Containing Varied Percentages of Fat, Moisture, and Salt
Cheddar cheese freezing composition sensory properties
2008/3/22
Eighteen compositions of Cheddar-type cheeses, manufactured to attain three moisture percentages (low, normal, and high), three fat percentages (low, normal, and high), and two salt percentages (low a...
Infrared and Raman Spectroscopic Study of Casein in Cheese: Effect of Freezing and Frozen Storage
infrared Raman cheese from ewes freezing
2008/3/18
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550 cm–1 region. For this study, lyop...
Freezing point of heat-treated drinking milk in the Czech Republic
cow milk pasteurised milk UHT milk physicochemical properties milk duality
2014/3/17
In theCzechRepublic, the freezing point of milk is presently used as a quality indicator of cows’ raw milk as well as of heat-treated drinking milk, and its limit value is ≤ –0.520°C. Of the total of ...
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing
inverse method optimum control thermal processing freezing
2010/11/23
Most of the published methods for estimating temperature history during heating/cooling/freezing solid food require data on thermal properties of the product and any relevant heat transfer coefficient...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...
An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods
thermal property temperature history
2010/11/22
Most of the published methods to predict temperature history during food freezing require knowledge of the thermal properties of foods. However, it is difficult to estimate the precise thermal propert...
Freezing Point Depression of Polyol-Aqueous Solutions in the High Concentration Range
freezing point depression polyol xylitol
2010/11/22
Freezing points of polyol-aqueous solutions (xylitol, sorbitol, maltitol, lactitol, and hydrogenated corn syrup) were measured in the high concentration (30-60%) range and compared with those of their...
Freeze-Drying of Soybean Protein Solution Containing Added Oil: Effects of Freezing Conditions on Drying Rate
freeze-drying supercooling drying rate vapor permeability
2010/11/22
Solutions of soybean protein with and without added oil were freeze-dried, and the measured drying-rate was analyzed using the uniformly retreating ice front (URIF) model to obtain the coefficient of ...