Kinetics of quality changes of green peas and white beans during thermal processing

1995 ◽  
Vol 24 (3) ◽  
pp. 361-377 ◽  
Author(s):  
A. Van Loey ◽  
A. Fransis ◽  
M. Hendrickx ◽  
G. Maesmans ◽  
P. Tobback
Keyword(s):  
Thermal Processing ◽  
Quality Changes ◽  
Kinetics Of ◽  
Green Peas

Kinetics of salmon quality changes during thermal processing

2007 ◽  
Vol 83 (4) ◽  
pp. 510-520 ◽  
Author(s):  
Fanbin Kong ◽  
Juming Tang ◽  
Barbara Rasco ◽  
Chuck Crapo
Keyword(s):  
Thermal Processing ◽  
Quality Changes ◽  
Kinetics Of

Kinetics of winter mushrooms (Flammulina velutipes) microstructure and quality changes during thermal processing

2007 ◽  
Vol 81 (3) ◽  
pp. 587-598 ◽  
Author(s):  
Wen-Ching Ko ◽  
Wen-Chian Liu ◽  
Yu-Ting Tsang ◽  
Chang-Wei Hsieh
Keyword(s):  
Thermal Processing ◽  
Flammulina Velutipes ◽  
Quality Changes ◽  
Kinetics Of

Kinetics of Food Quality Changes During Thermal Processing: a Review

2014 ◽  
Vol 8 (2) ◽  
pp. 343-358 ◽  
Author(s):  
B. Ling ◽  
J. Tang ◽  
F. Kong ◽  
E. J. Mitcham ◽  
S. Wang
Keyword(s):  
Food Quality ◽  
Thermal Processing ◽  
Quality Changes ◽  
Kinetics Of

Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xiaoyan Dai ◽  
Chenhuan Yu ◽  
Qiaofeng Wu
Keyword(s):  
Kinetic Parameters ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Order Rate Constant ◽  
Heat Processing ◽  
Order Kinetic ◽  
Time Intervals ◽  
First Order ◽  
Order Kinetic Model ◽  
Kinetics Of

Abstract Jiangpo is an increasingly popular East Asian spice which is made from Mangnolia officinalis bark and ginger juice. Since it induces bioactive compounds decomposition and has influence on final flavor and fragrance, cooking is regarded as the key operation in preparation of Jiangpo. To evaluate the bioactive compounds content changes of Jiangpo during thermal processing, kinetic parameters including reaction order, rate constant, T1/2 and activation energy of bioactive markers namely honokiol, magnolol and curcumin were determined. Cooking was set at temperatures 60, 90 and 120 °C for selected time intervals. Results displayed the thermal kinetic characteristics of the three compounds. Thermal degradation of Honokiol and magnolol both followed first order kinetic model and the loss of curcumin fitted second order. A mathematical model based on the obtained kinetic parameters has also been developed to predict the degradation of honokiol, magnolol and curcumin in non-isothermal state. All the information in this paper could contribute necessary information for optimizing the existing heat processing of Jiangpo.

Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle

1997 ◽  
Vol 45 (6) ◽  
pp. 2252-2257 ◽  
Author(s):  
Rick W. Fedeniuk ◽  
Phyllis J. Shand ◽  
Alan R. McCurdy
Keyword(s):  
Thermal Processing ◽  
Kinetics Of

Kinetics of Cellular Structure Formation at Thermal Treatment Processes Simulation in the Cellular Glass Technology

2018 ◽  
Vol 931 ◽  
pp. 628-633 ◽  
Author(s):  
Sergey V. Fedosov ◽  
Maxim O. Bakanov ◽  
Sergey N. Nikishov
Keyword(s):  
Thermal Processing ◽  
Cell Formation ◽  
Glass Production ◽  
Raw Material ◽  
Thermal Processes ◽  
Physical Processes ◽  
Glass Technology ◽  
Treatment Processes ◽  
Cellular Glass ◽  
Kinetics Of

The work considers mathematical models describing thermal processes in the framework of thermal processing of raw material mixture for cellular glass sponging. It is shown that the existing models do not completely reflect the physical processes occurring in the technology of cellular glass production. It is noted that kinetics of cell formation in cellular glass is a promising trend for improving the cellular glass technology.

The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe)

2017 ◽  
Vol 157 ◽  
pp. 1874-1882 ◽  
Author(s):  
María L. Zambrano-Zaragoza ◽  
David Quintanar-Guerrero ◽  
Alicia Del Real ◽  
Elizabeth Piñon-Segundo ◽  
José F. Zambrano-Zaragoza
Keyword(s):  
Xanthan Gum ◽  
Release Kinetics ◽  
Quality Changes ◽  
Fresh Cut ◽  
Kinetics Of ◽  
Β Carotene
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