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Contents of volume 19
Journal of Food Engineering 19 (1993) 413-415
CONTENTS OF VOLUME 19
Number I
Computer Simulation of Starchy Products’ Transformation by Twin-Screw Extrusion . . . . . . . . . . . G. DELLA VALLE, C. BARR& (France), J. PLEWA (Poland), J. TAYEB & B. VERGNES (France) Mathematical Modelling of an Ohmic Heating Steriliser . C. A. ZAROR, D. L. PYLE & G. MOLNAR (UK)
.
.
Heat Transfer to Particles in Shear Flow: Application in Aseptic Processing J. M. MWANGI, S. S. H. RIZVI & A. K. DATTA (USA) Automatic Determination of Model Parameters Canned Food Sterilization . . . . A. RYNIECKI & D. S. JAYAS (Canada)
for Computer .
Control
Research Note Mathematical Analysis of Freeze Concentration of Apple Juice. L. BAYINDIRLI, M. GZILGEN & S. UNGAN (Turkey)
1
33
55
of .
75
.
95
.
109
.
Number 2
Come-up Time Effectiveness Packages . . . H. S. RAMASWAMY
for Process Calculations . . . (Canada)
Involving .
Thin-Profile
The Effect of Reynolds Number and Fluid Temperature in Whey Protein Fouling M. T. BELMAR-BEINY, S. M. GOTHAM, W. R. PATERSON, P. J. FRYER & A. M. PRITCHARD (UK) Generalized (Semi)-Empirical Formulae for Optimal Sterilization Temperatures . of Conduction-Heated Foods with Infinite Surface Heat Transfer Coefficients M. HENDRICKX (Belgium), C. SILVA, F. OLIVEIRA (Portugal) & P. TOBBACK (Belgium) The Use of Alternating Direction Phenomena in Elliptic Products . C. DE ELVIRA (Spain)
Implicit .
Methods .
to Model . .
119
141
Diffusion 159
413 Journal of Food Engineering (19) (1993t_o
Printed in Great Britain
1993 Elsevier Science Publishers Ltd, England.
Contents of Volume 19
414 Fwzy Food Engineering
. . M. DOHNAL (South Africa), J. VYSTRCIL, J. DOHNALOVA, K. MARACEK, M. KVAPILIK & P. BURES (Czechoslovakia)
.
171
Research Note A Rheological Model for Sodium Caseinate . . J. FICHTALI, F. R. VAN DE VOORT & G. J. DOYON (Canada)
203
Book Review
.
213 Number 3
Effect of Extrusion Process Variables on the Product Texture of Blends of Minced Fish and Wheat Flour . . . S. BHATTACHARYA, H. DAS & A. N. BOSE (India)
215
The Effect of Depectinization and Clarification on the Filtration of Sour Cherry Juice . . . . S. $AHIN & L. BAYINDIRLI (Turkey)
237
.
The Finite-Element Method in Food Processing: A Review. V. M. PURI & R. C. ANANTHESWARAN (USA)
247
.
On-line Quality Control of Non-linear Batch Systems: Application to the Thermal Processing of Canned Foods A. A. ALONSO (USA), R. I. PEREZ-MARTIN (Spain), N. V. SHUKLA & P. B. DESHPANDE (USA)
275
An Unsteady-State Method to Determine Kinetic Parameters for Heat Inactivation of Quality Factors: Conduction-Heated Foods H. NASRI, R. SIMPSON, J. BOUZAS & J. A. TORRES (USA) Research Note The Influence of Moisture Content and Temperature Potato Measured by Differential Scanning Calorimetry N. WANG & J. G. BRENNAN (UK)
291
on the Specific Heat of . . . .
303
Number 4
Modelling of the Diffusion Process in Food over Short Times H. LIU (Canada) & J. Lamb (UK)
.
Microwave Heating of Baked Dough Products with Simultaneous Moisture Transfer C.H.TONG&D.B.LUND;USA; Process Modelling on a Novel Grain Roaster H. DAS & P. P. SRIVASTAV (India)
.
311
Heat and 319
341
415
Contents of Volume 19 Adaption of the Hot-Wire Viscosity Sensor to a Flowing System Using a Shield of Low Thermal Conductivity . 0. MIYAWAKI, s. AKAIKE; T. YANG, K.‘ITO ‘8f ’ ’ ’ ’ Y. SAEKI (Japan) Influence of Triglyceride Composition on Crystallization Kinetics of Model Emulsions . C. SIMONEAU, M: J. MCCARTHY, D: S. REID & . J. B. GERMAN (USA) A Study of the Bread-Baking Process. I: A Phenomenological B. ZANONI, C. PER1 & S. PIERUCCI (Italy)
.
Model
365
.
Research Note Concentration Polarization during the Enrichment of Aroma Compounds from a Water Solution by Pervaporation . . . . . . . E. BENGTSSON, G. TRAGARDH & B. HALLSTROM (Sweden) Book Review
.
.
.
.
.
.
353
389
399
409
CONTENTS OF VOLUME 19
Number I
Computer Simulation of Starchy Products’ Transformation by Twin-Screw Extrusion . . . . . . . . . . . G. DELLA VALLE, C. BARR& (France), J. PLEWA (Poland), J. TAYEB & B. VERGNES (France) Mathematical Modelling of an Ohmic Heating Steriliser . C. A. ZAROR, D. L. PYLE & G. MOLNAR (UK)
.
.
Heat Transfer to Particles in Shear Flow: Application in Aseptic Processing J. M. MWANGI, S. S. H. RIZVI & A. K. DATTA (USA) Automatic Determination of Model Parameters Canned Food Sterilization . . . . A. RYNIECKI & D. S. JAYAS (Canada)
for Computer .
Control
Research Note Mathematical Analysis of Freeze Concentration of Apple Juice. L. BAYINDIRLI, M. GZILGEN & S. UNGAN (Turkey)
1
33
55
of .
75
.
95
.
109
.
Number 2
Come-up Time Effectiveness Packages . . . H. S. RAMASWAMY
for Process Calculations . . . (Canada)
Involving .
Thin-Profile
The Effect of Reynolds Number and Fluid Temperature in Whey Protein Fouling M. T. BELMAR-BEINY, S. M. GOTHAM, W. R. PATERSON, P. J. FRYER & A. M. PRITCHARD (UK) Generalized (Semi)-Empirical Formulae for Optimal Sterilization Temperatures . of Conduction-Heated Foods with Infinite Surface Heat Transfer Coefficients M. HENDRICKX (Belgium), C. SILVA, F. OLIVEIRA (Portugal) & P. TOBBACK (Belgium) The Use of Alternating Direction Phenomena in Elliptic Products . C. DE ELVIRA (Spain)
Implicit .
Methods .
to Model . .
119
141
Diffusion 159
413 Journal of Food Engineering (19) (1993t_o
Printed in Great Britain
1993 Elsevier Science Publishers Ltd, England.
Contents of Volume 19
414 Fwzy Food Engineering
. . M. DOHNAL (South Africa), J. VYSTRCIL, J. DOHNALOVA, K. MARACEK, M. KVAPILIK & P. BURES (Czechoslovakia)
.
171
Research Note A Rheological Model for Sodium Caseinate . . J. FICHTALI, F. R. VAN DE VOORT & G. J. DOYON (Canada)
203
Book Review
.
213 Number 3
Effect of Extrusion Process Variables on the Product Texture of Blends of Minced Fish and Wheat Flour . . . S. BHATTACHARYA, H. DAS & A. N. BOSE (India)
215
The Effect of Depectinization and Clarification on the Filtration of Sour Cherry Juice . . . . S. $AHIN & L. BAYINDIRLI (Turkey)
237
.
The Finite-Element Method in Food Processing: A Review. V. M. PURI & R. C. ANANTHESWARAN (USA)
247
.
On-line Quality Control of Non-linear Batch Systems: Application to the Thermal Processing of Canned Foods A. A. ALONSO (USA), R. I. PEREZ-MARTIN (Spain), N. V. SHUKLA & P. B. DESHPANDE (USA)
275
An Unsteady-State Method to Determine Kinetic Parameters for Heat Inactivation of Quality Factors: Conduction-Heated Foods H. NASRI, R. SIMPSON, J. BOUZAS & J. A. TORRES (USA) Research Note The Influence of Moisture Content and Temperature Potato Measured by Differential Scanning Calorimetry N. WANG & J. G. BRENNAN (UK)
291
on the Specific Heat of . . . .
303
Number 4
Modelling of the Diffusion Process in Food over Short Times H. LIU (Canada) & J. Lamb (UK)
.
Microwave Heating of Baked Dough Products with Simultaneous Moisture Transfer C.H.TONG&D.B.LUND;USA; Process Modelling on a Novel Grain Roaster H. DAS & P. P. SRIVASTAV (India)
.
311
Heat and 319
341
415
Contents of Volume 19 Adaption of the Hot-Wire Viscosity Sensor to a Flowing System Using a Shield of Low Thermal Conductivity . 0. MIYAWAKI, s. AKAIKE; T. YANG, K.‘ITO ‘8f ’ ’ ’ ’ Y. SAEKI (Japan) Influence of Triglyceride Composition on Crystallization Kinetics of Model Emulsions . C. SIMONEAU, M: J. MCCARTHY, D: S. REID & . J. B. GERMAN (USA) A Study of the Bread-Baking Process. I: A Phenomenological B. ZANONI, C. PER1 & S. PIERUCCI (Italy)
.
Model
365
.
Research Note Concentration Polarization during the Enrichment of Aroma Compounds from a Water Solution by Pervaporation . . . . . . . E. BENGTSSON, G. TRAGARDH & B. HALLSTROM (Sweden) Book Review
.
.
.
.
.
.
353
389
399
409