Journal of Food Engineering

Journal of Food Engineering, Vol.123 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (24 articles)

1 - 7	Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency Mercali GD, Schwartz S, Marczak LDF, Tessaro IC, Sastry S
8 - 16	Effects of mesh refinement, time step size and numerical scheme on the computational modeling of temperature evolution during natural-convection heating Boz Z, Erdogdu F, Tutar M
17 - 22	Use of variogram analysis to classify field peas with and without internal defects caused by weevil infestation Nansen C, Zhang XC, Aryamanesh N, Yan GJ
23 - 31	Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration Deng Y, Luo YL, Wang YG, Yue J, Liu ZM, Zhong Y, Zhao YY, Yang HS
32 - 35	Specific heat of apple at different moisture contents and temperatures Mykhailyk V, Lebovka N
36 - 49	Influence of shrinkage on convective drying of fresh vegetables: A theoretical model Curcio S, Aversa M
50 - 59	Finite element modelling of the mechanical behaviour of onion epidermis with incorporation of nonlinear properties of cell walls and real tissue geometry Pieczywek PM, Zdunek A
60 - 66	Correlation between head rice yield and specific mechanical property differences between dorsal side and ventral side of rice kernels Li YN, Li K, Ding WM, Chen KJ, Ding QS
67 - 77	Characterisation of structural patterns in bread as evaluated by X-ray computer tomography Van Dyck T, Verboven P, Herremans E, Defraeye T, Van Campenhout L, Wevers M, Claes J, Nicolai B
78 - 86	Continuous HTST pasteurization of liquid foods with plate heat exchangers: Mathematical modeling and experimental validation using a time-temperature integrator Aguiar HF, Gut JAW
87 - 93	Analytical two-dimensional analysis of the transport phenomena occurring during convective drying: Apple slices Esfahani JA, Majdi H, Barati E
94 - 103	Prototype instrument development for non-destructive detection of pesticide residue in apple surface using Raman technology Dhakal S, Li YY, Peng YK, Chao KL, Qin JW, Guo LH
104 - 112	Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality Panea B, Ripoll G, Gonzalez J, Fernandez-Cuello A, Alberti P
113 - 129	Kinetics of cooking of rice: A review Shinde YH, Vijayadwhaja A, Pandit AB, Joshi JB
130 - 135	Towards spray drying of high solids dairy liquid: Effects of feed solid content on particle structure and functionality Wu WD, Liu WJ, Gengenbach T, Woo MW, Selomulya C, Chen XD, Weeks M
136 - 142	Use of sugars to improve quality of dried colloidal nanoemulsions Miao S, Zhao X, Cronin K
143 - 147	Effect of drying involving fluidisation in superheated steam on physicochemical and antioxidant properties of Thai native rice cultivars Rumruaytum P, Borompichaichartkul C, Kongpensook V
148 - 156	Some recent advances in microstructural modification and monitoring of foods during drying: A review Niamnuy C, Devahastin S, Soponronnarit S
157 - 164	Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon Kurozawa LE, Terng I, Hubinger MD, Park KJ
165 - 171	Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying Shen Q, Quek SY
172 - 178	Energy efficient drying strategies to retain nutritional components in broccoli (Brassica oleracea var. italica) Jin X, van der Sman RGM, van Straten G, Boom RM, van Boxtel AJB
179 - 187	Applying quality-by-design to develop a coffee freeze-drying process Fissore D, Pisano R, Barresi AA
188 - 192	Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets Tsironi TN, Taoukis PS
193 - 194	Comments on "A new solution approach for simultaneous heat and mass transfer during convective drying of mango" by E. Barati, JA Esfahani, Journal of Food Engineering 102 (2011) 302-309; "A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer" by E. Barati, JA Esfahani, Journal of Food Engineering 114 (2013) 39-46 Chen XD, Putranto A