Document Detail

Bentonite models simulate turkey rolls during convective heating.
MedLine Citation:
PMID:  3397467     Owner:  NLM     Status:  MEDLINE    
A research strategy is presented to illustrate phases involved in developing a food model to simulate a food product. Such models can be used to reduce expenses involved in studying energy consumed during heat processing. Bentonite-glycerol-water dispersions were prepared to simulate raw turkey rolls when processed at 105 degrees and 135 degrees C (220 degrees and 275 degrees F) in oven loads of two, four, and six rolls in an electric convection oven. Total processing losses were similar for the models and the turkey rolls. When expressed as watt-hours per kilogram, energy consumption for the turkey and models was not significantly different at each oven temperature and load.
N F Unklesbay; N E Brown; M E Matthews
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  88     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1988 Aug 
Date Detail:
Created Date:  1988-09-07     Completed Date:  1988-09-07     Revised Date:  2009-03-27    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  928-31     Citation Subset:  AIM; IM    
Department of Food Science and Nutrition, University of Missouri-Columbia.
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MeSH Terms
Food Handling*
Hot Temperature
Models, Structural
Poultry Products*
Reg. No./Substance:

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