منابع مشابه
Irradiation-heat Processing of Canned Foods
HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
متن کاملCombined Irradiation-Heat Processing of Canned Foods
The quantity of ionizing radiations needed to sterilize canned foods generally impairs both their nutritive qualities and palatability (Hannan, 1955; Schultz et al., 1956). However, thermal processes also lower these qualities in canned foods (Stumbo, 1949). In both instances, the extent of damage increases with the severity of the treatments. Consequently, the heat processing schedules that ar...
متن کاملCanned Lightsources
Complex luminaries and lamp geometries can greatly increase the realism of synthetic images. Unfortunately, the correct rendering of illumination from complex lamps requires costly global illumination algorithms to simulate the indirect illumination reflected or refracted by parts of the lamp. Currently, this simulation has to be repeated for every scene in which a lamp is to be used, and even ...
متن کاملHeat processing changes the protein quality of canned cat foods as measured with a rat bioassay.
The purpose of this study was to determine the influence of increasing heat treatment on the protein quality of a canned cat food. A standard recipe cat food was canned and heat-treated for different times in a standard laboratory autoclave to obtain experimental diets containing different lethality values. Estimates of the lethality value of the different diets were calculated using the temper...
متن کاملHeat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food.
Sporeformers isolated from a commercially canned food were identified as Bacillus cereus, lactose-positive variants. The thermal resistance of spore crops produced from each of two representative cultures was determined in 0.067 M phosphate buffer at pH 7.0. The D121.1 values for one isolate were approximately 0.03 min (z = 9.9C), whereas the D121.1 values for the other isolate were 2.35 min (z...
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ژورنال
عنوان ژورنال: Mechanical Engineering
سال: 2013
ISSN: 0025-6501,1943-5649
DOI: 10.1115/1.2013-jun-2