Journal of Food Engineering

Journal of Food Engineering, Vol.83, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (16 articles)

317 - 323	Comparison of diffuse reflectance and transmission mode of visible-near infrared spectroscopy for detecting brown heart of pear Fu XP, Ying YB, Lu HS, Xu HR
324 - 336	Experimental investigation of ohmic heating of solid-liquid mixtures under worst-case heating scenarios Salengke S, Sastry SK
337 - 355	Models for ohmic heating of solid-liquid mixtures under worst-case heating scenarios Salengke S, Sastry SK
356 - 365	Development of engineering design tools to help reduce apple bruising Lewis R, Yoxall A, Canty LA, Romo ER
366 - 373	The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage Sathivel S, Liu Q, Huang J, Prinyawiwatkul W
374 - 383	Identifiability and robust parameter estimation in food process modeling: Application to a drying model Rodriguez-Fernandez M, Balsa-Canto E, Egea JA, Banga JR
384 - 393	Citrus sorting by identification of the most common defects using multispectral computer vision Blasco J, Aleixos N, Gomez J, Molto E
394 - 403	Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration Martinez VY, Nieto AB, Castro MA, Salvatori D, Alzamora SM
404 - 413	Egg white drying: Influence of industrial processing steps on protein structure and functionalities Lechevalier V, Jeantet R, Arhahass A, Legrand J, Nau F
414 - 421	A quality cost model for food processing plants Zugarramurdi A, Parin MA, Gadaleta L, Lupin HM
422 - 429	Vacuum drying characteristics of eggplants Wu L, Orikasa T, Ogawa Y, Tagawa A
430 - 435	Feasibility of the use of visible and near infrared spectroscopy to assess soluble solids content and pH of rice wines Liu F, He Y, Wang L, Pan HM
436 - 443	Fracture toughness of pea: Weibull analysis Lysiak G
444 - 451	Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa Ramaswmy R, Balasubramaniam VM, Sastry SK
452 - 462	Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice Marsells-Fontanet AR, Martin-Belloso O
463 - 474	Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking Sakin M, Kaymak-Ertekin F, Ilicali C