Canadian Institute of Food Technology Journal最新文献

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Report of the 14th National C.I.F.T. Conference Winnipeg Inn, Winnipeg, Man. 温尼伯酒店，温尼伯，曼。

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74202-0

W.J. Eva

引用次数: 0

Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages**Issued as NRCC No. 12278. 果蔬贮藏温度、相对湿度及水分流失影响因素的研究**

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74220-2

C. Lentz, L. Berg, R. S. McCullough

引用次数: 6

Inhibition of Clostridium Botulinum by Sodium Nitrite as Affected by Bacteriological Media and Meat Suspensions 亚硝酸钠对肉毒杆菌的抑菌作用及其对细菌培养基和肉混悬液的影响

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74226-3

M. Johnston, R. Loynes

引用次数: 24

Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages* 果蔬贮藏温度、相对湿度及水分流失影响因素研究*

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74220-2

C.P. Lentz, L. van den Berg, R.S. McCullough

This report presents a mathematical analysis of the relation between temperature, relative humidity, and moisture loss in fresh fruit and vegetable storages, and the factors affecting these variables. Factors included are heat of respiration (q), coefficient of transpiration (k), loading density (B), velocity of air movement (v) and depth of loading (x). Values of q, k, B and ν used in calculations are based on experimental measurement and the results obtained are compared with test results and field observations. A commodity having a very high coefficient of transpiration (carrots) is used as the main example but the equations derived are general in nature and can be used to indicate temperature, relative humidity and moisture loss under a wide range of conditions, providing a basis for assessment of methods for controlling temperature variation, relative humidity, and moisture loss. The results indicate, for example, that increased air velocity may under some conditions be used to reduce rate of moisture loss.

本文对新鲜果蔬贮藏中温度、相对湿度和水分损失之间的关系以及影响这些变量的因素进行了数学分析。包括的因素有呼吸热(q)、蒸腾系数(k)、负荷密度(B)、空气运动速度(v)和负荷深度(x)。计算中使用的q、k、B和ν的值是根据实验测量得出的，所得结果与试验结果和现场观测结果进行了比较。本文以蒸腾系数很高的商品(胡萝卜)为主要例子，但推导出的方程性质一般，可用于表示各种条件下的温度、相对湿度和水分损失量，为评价控制温度变化、相对湿度和水分损失量的方法提供依据。结果表明，例如，在某些条件下，增加空气流速可以用来降低水分损失率。

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引用次数: 6

A Study of the Palatability of Food Products made with Synthetic and Filled Milks 用合成牛奶和填充牛奶制成的食品的适口性研究

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74225-1

Wilma E Russell, M. Sanderson

引用次数: 2

A Study of the Palatability of Food Products made with Synthetic and Filled Milks 用合成牛奶和填充牛奶制成的食品的适口性研究

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74225-1

Wilma E Russell, Mabel Sanderson

Food products made from synthetic and filled milks were evaluated for consumer acceptability in two test series. In one, two synthetic milks containing coconut oil and corn syrup solids, one having soy protein and the other sodium casemate, were compared with fluid whole milk for general palatability and for components of palatability. Products rated were plain milk as a beverage, chocolate drink, white sauce, cornstarch pudding, baked custard, muffins and plain cake. Whole milk was superior to both synthetic milks except in chocolate drink, muffins and cake. In chocolate drink, sodium casemate milk was judged equal to fluid whole milk, but soy protein milk was inferior. Milk containing sodium casemate was the preferred synthetic milk.

In series two, the preferred synthetic milk and a filled milk were compared with fluid whole milk when used in the same products. The filled milk was fluid skim milk plus 3.5 per cent coconut oil. Sodium casemate milk was better than fluid whole milk for general palatability in plain cakes. Fluid whole milk was significantly better than sodium casemate milk but not than filled milk for general palatability in muffins. In other products, fluid whole milk received the highest rating, filled milk came second and sodium caseinate milk was least acceptable.

由合成牛奶和填充牛奶制成的食品在两个测试系列中评估了消费者的可接受性。在一项研究中，两种含有椰子油和玉米糖浆固体的合成牛奶，一种含有大豆蛋白，另一种含有酪酸钠，与液态全脂牛奶进行了一般适口性和适口性成分的比较。被评估的产品包括纯牛奶饮料、巧克力饮料、白酱、玉米淀粉布丁、烤蛋奶冻、松饼和普通蛋糕。除了巧克力饮料、松饼和蛋糕外，全脂牛奶优于两种合成牛奶。在巧克力饮料中，酪酸钠牛奶被认为与液体全脂牛奶相同，而豆浆则不如。含干酪酸钠的牛奶是首选的合成牛奶。在系列二中，在相同的产品中使用时，将首选的合成牛奶和填充牛奶与液态全脂牛奶进行比较。填充牛奶是液态脱脂牛奶加上3.5%的椰子油。在普通蛋糕中，酪酸钠牛奶的一般适口性优于液态全脂牛奶。液体全脂牛奶明显优于干酪酸钠牛奶，但在松饼的一般适口性方面不如填充牛奶。在其他产品中，液态全脂牛奶得分最高，填充牛奶排名第二，酪蛋白酸钠牛奶得分最低。

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引用次数: 2

Application of Government Research and Development by Canadian Food Processors 加拿大食品加工商在政府研发中的应用

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74216-0

J. A. Kitson, D. MacGregor

引用次数: 0

Short Course 短期课程

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74205-6

引用次数: 0

Commercial Fish Farming in the Southeastern United States1 美国东南部的商业养鱼

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74214-7

A.L. Shewfelt

引用次数: 0

Canada and The World Dairy Scene 加拿大和世界乳业的场景

Canadian Institute of Food Technology Journal

Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74204-4

K.G. Savage

引用次数: 0

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