Mankind is facing the spectre of a planet stripped of the resources necessary to sustain the human populations that currently exist-not to mention those unborn multitudes which seem certain to he added in the coming decades. Time is rapidly running out for scientists and engineers to find new resources to...
An analytical model of the radiative contribution to the
total heat transfer between a large-particle (greater
than 1 mm) gas-fluidized bed and an immersed horizontal
tube is discussed. The model is applied to the case of a
bubbling bed and the emulsion phase contribution is obtained from a detailed analysis...
Although teams are a common method of structuring work activities,
there is still much concern over their effectiveness. The primary purpose
of this study was to describe the current state of teamwork training in
Oregon and to identify critical training design activities, situational barriers
and demographic variables related to the...
In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...