Journal of Food Engineering

Journal of Food Engineering, Vol.82, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (26 articles)

403 - 408	Optimization of sensor array and detection of stored duration of wheat by electronic nose Zhang HM, Wang J, Tian XJ, Yu HC, Yu Y
409 - 417	3D simulations of heat transfer and liquid flow during sterilisation of large particles in a cylindrical vertical can Rabiey L, Flick D, Duquenoy A
418 - 426	Two-stage freezing of part baked breads: Application and optimization Hamdami N, Pham QT, Le-Bail A, Monteau JY
427 - 435	Fracture behaviour of potato samples (cv. Desiree) under uniaxial compression Canet W, Alvarez MD, Gil MJ
436 - 442	Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches Yuan Y, Zhang LM, Dal YJ, Yu JG
443 - 449	Isobaric and isothermal kinetics of gelatinization of waxy maize starch Sablani SS, Kasapis S, Al-Tarqe ZH, Al-Marhubi I, Al-Khuseibi M, Al-Khabori T
450 - 459	Dielectric characterization of hen eggs during storage Ragni L, Al-Shami A, Mikhaylenko G, Tang JM
460 - 465	Starch-protein separation from chickpea flour using a hydrocyclone Emami S, Tabil LG, Tyler RT, Crerar WJ
466 - 477	A mathematical model for the isothermal growth of bubbles in wheat dough Hailemariam L, Okos M, Campanella O
478 - 488	Production of sub-micron emulsions by ultrasound and microfluidization techniques Jafari SM, He YH, Bhandari B
489 - 497	In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa Min S, Sastry SK, Balasubramaniam VM
498 - 508	Modeling the mechanisms of dough puffing during vacuum microwave drying using the finite element method Ressing H, Ressing M, Durance T
509 - 517	Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids Tonon RV, Baroni AF, Hubinger MD
518 - 527	Design and performance of a low-frequency non-intrusive acoustic technique for monitoring fouling in plate heat exchangers Merheb B, Nassar G, Nongaillard B, Delaplace G, Leuliet JC
528 - 535	The general mechanism of water sorption on foodstuffs - Importance of the multitemperature fitting of data and the hierarchy of models Furmaniak S, Terzyk AP, Gauden PA
536 - 547	Three-dimensional reconstruction of irregular foodstuffs Goni SM, Purlis E, Salvadori VO
548 - 558	Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model Peralta JM, Rublolo AC, Zorrilla SE
559 - 567	Dry processing of oats - Application of dry milling Wang RH, Koutinas AA, Campbell GM
568 - 576	Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing Tang CH
577 - 584	Modeling of textural changes during drying of potato slices Troncoso E, Pedreschi F
585 - 588	Estimation of the ester formation during beer fermentation using neural networks Riverol C, Cooney J
589 - 594	Prediction of specific heat of cereal flours: A quantitative empirical correlation Kaletunc G
595 - 599	Physical and mechanical properties of aonla fruits Goyal RK, Kingsly ARP, Kumar P, Walia H
600 - 607	Modelling water absorption of pasta during soaking Cunningham SE, McMinn WAM, Magee TRA, Richardson PS
608 - 617	Egg white-based bioplastics developed by thermomechanical processing Jerez A, Partal P, Martinez I, Gallegos C, Guerrero A
618 - 625	Ethanol production from whey in bioreactor with co-immobilized enzyme and yeast cells followed by pervaporative recovery of product - Kinetic model predictions Staniszewski M, Kujawski W, Lewandowska M