Engineering and food : physical properties and process control/ Edit.: W.E.L. Spiess

944 tab.; 21 cm

Engineering and food : physical properties and process control/ Edit.: W.E.L. Spiess

944 tab.; 21 cm

Engineering and food : Advanced processes, vol.3/ Edited : Spiess

801 hal.; tab.; 24 cm

Engineering and food : Advanced processes, vol.3/ Edited : Spiess

801 hal.; tab.; 24 cm

Lebensmittelbestrahlung Kolloquium anlaesslich der Inbetriebnahme des Elektronen-Linearbeschleunigers

The colloquium has been held on the occasion of the commissioning of a new linear electron accelerator. The 17 papers presented by the experts give a survey of the present status of food irradiation and related aspects. Every paper has been analysed and prepared for retrieval from the database. (orig.)Anlaesslich der Inbetriebnahme eines neuen Elektronen-Linearbeschleunigers fand ein Kolloquium statt, bei dem der derzeitige Stand der Lebensmittelbestrahlung in 17 Vortraegen dargelegt wurde. Von allen Vortraegen wurden Einzelaufnahmen angefertigt. (orig.)Available from TIB Hannover: RN 2898(1992,01) / FIZ - Fachinformationszzentrum Karlsruhe / TIB - Technische InformationsbibliothekSIGLEDEGerman

Thermal conductivity of food materials at elevated temperatures

In order to expand the available information on thermal conductivity of foods, within the framework of COST Action 93, a collaborative study was organised. In the first step, typical food components (apple pulp, meat, olive oil, sodium caseinate, starch, tomato paste) were used as standards for measurements, and in the second step, standardised glass beads were used for calibration experiments. The results have demonstrated that it is rather difficult to come up with reliable accurate information. Problems are to some extent related to the measuring procedures, in particular the variability in contact between heat source and test material and/or contact between test material and thermal sensors. Further problems arise for products which are not stable throughout the duration of the experiment

Thermal conductivity of food materials at elevated temperatures

In order to expand the available information on thermal conductivity of foods, within the framework of COST Action 93, a collaborative study was organised. In the first step, typical food components (apple pulp, meat, olive oil, sodium caseinate, starch, tomato paste) were used as standards for measurements, and in the second step, standardised glass beads were used for calibration experiments. The results have demonstrated that it is rather difficult to come up with reliable accurate information. Problems are to some extent related to the measuring procedures, in particular the variability in contact between heat source and test material and/or contact between test material and thermal sensors. Further problems arise for products which are not stable throughout the duration of the experiment