bluuebunny/crossref_metadata_2025 huggingface dataset:
Hydrolysis products from glucosinolates in rutabaga (Brassica napobrassica, Mill.)*
Authors: MULLIN W. J.
Published: July 2010

Samples of rutabaga were subjected to two different treatments, one sample was allowed to autolyse and in the other autolysis was kept to a minimum. Both samples were freeze dried. Glucosinolate hydrolysis products from the freeze dried solids were analysed and quantified. The isothiocyanates and nitriles, derived from glucosinolates, were extracted from the freeze dryer condensate and analysed qualitatively. Autolysis reduced the concentration of glucosinolate hydrolysis products and was particularly effective in reducing goitrin content.
Development of quick‐cooking dehydrated pulses by high temperature short time pneumatic drying
Authors: JAYARAMAN K. S. , GOPINATHAN V. K. , RAMANATHAN L. A.
Published: July 2010

Quick‐cooking dehydrated pulses were made from husked split grains of red gram, black gram and Bengal gram using high temperature short time (HTST) pneumatic drying technique wherein porosity was brought about in the dried pulses by exposure of the cooked grains initially to air at a high temperature (170–200°C) for a short duration (4–6 min) in a laboratory model HTST pneumatic drier followed by finish drying at a lower temperature (60–70°C) in a conventional tray or fluidized bed drier. Optimum temperature and time for the HTST drying of the grains were worked out and the HTST dried products were evaluated with respect to their drying behaviour, rehydration characteristics and shelf stability vis‐a‐vis the conventional hot air dried products.

Considerable reduction in drying and rehydration times could be achieved by the HTST process. The increase in porosity achieved and the HTST treatment did not adversely affect the shelf stability of the grains to any measurable extent.

The technique involves simple equipment and less capital investment as compared to other methods of drying, such as explosive puffing, achieving the same objective. It is amenable to continuous processing as the time of high temperature drying is very short.
Engineering factors in the production of concentrated fruit juices 1. Fluid physical properties of orange juices
Authors: MORESI M. , SPINOSI M.
Published: July 2010

This study presents the essential physical properties (boiling‐point rise, viscosity, density, specific heat) of orange juices, necessary for the optimization of processing units for concentrated orange juices.

When these physical properties were correlated with the sucrose content of juice, expressed as degrees Brix, in the range 10–65° Brix and compared with those of aqueous sucrose solutions, significant differences were observed in respect of viscosity, specific heat and elevation of boiling point.
Measurement of the spreadability of margarine and butter using a single pin maturometer
Authors: BOARD P. W. , AICKEN K. , KUSKIS A.
Published: July 2010

Single pin maturometer (SPM) readings were taken on samples of margarine and butter having temperatures in the range 0–25°C. The spreadability of the same samples at the same temperatures was also assessed by a panel of twenty adults using an hedonic scoring scale. The SPM readings and scores for spreadability varied markedly with the type of product and its temperature. The temperature corresponding to maximum scores for spreadability for a hard margarine and butter was about 20°C and for a soft butter was about 15°C. A soft margarine received scores of more than 6(= very good) on the 7 point hedonic scale over the temperature range 0–10°C and the data indicated that spreadability may also be ‘very good’ at temperatures just below 0°C. The SPM reading corresponding to the maximum score for spreadability was about 100 g for all samples. The SPM was shown to be suitable for the routine assessment of the spreadability of margarine and butter.
Rheological properties of spinning dopes and spun fibres produced from plasma ‐ alginate mixtures
Authors: IMESON A. P. , MITCHELL J. R. , LEDWARD D. A.
Published: July 2010

The tensile and shear strengths of fibres produced by extruding dopes of 2.0% sodium alginate and 6.0% blood plasma into a coagulating bath of calcium chloride (5% w/v) at pH 4.0, varied according to the guluronic acid block content and molecular weight (viscosity) of the alginates. The shear resistance of the fibres was not dependent on guluronic acid block content or alginate viscosity. However, when calculated per gram of dry matter, fibres containing alginates of high guluronic acid block contents had significantly greater resistance to shear than fibres spun from alginates of low guluronic acid block content although there was still no significant dependence on alginate viscosity or degree of polymerization.

The tensile strength of fibres produced from high guluronic acid block alginates was not related to the viscosity of the sample. However, in fibres containing low guluronic acid block contents the strength increased as the degree of polymerization increased. These relationships were equally valid whether calculated on a wet or dry basis. In addition there was an inverse correlation between percentage elongation at maximum tensile stress and the viscosity of the spinning dopes.

Possible explanations for these observations are discussed.
Desorption characteristics of hot‐soaked parboiled paddy
Authors: BANDYOPADHYAY S. , ROY N. C.
Published: July 2010

The desorption of water from a thin layer of hot‐soaked parboiled paddy grains was studied under constant drying conditions within a temperature range 40–70°C and at a constant relative humidity of 60%. The data of one variety of paddy were correlated with the help of the semi‐empirical diffusion equation which was confirmed with the soaking data of a large number of paddy varieties by the authors. The results indicated that activation energy of the diffusional process (7654 cal/mole for moisture absorption and 7600 cal/mole for the desorption process) is independent of the direction of changes in the moisture level.
Temperature prediction in air drying of food materials: a simple model
Authors: VIOLLAZ P. E. , SUAREZ C. , ALZAMORA STELLA
Published: July 2010

The problem of one‐dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion coefficients in solids. In this paper it is demonstrated that from these coefficients the equations describing heat and mass transfer processes in the system are easily integrated to obtain average sample temperature and moisture during drying. These theoretical results may be used to evaluate the effects of the degradation reactions during food drying, which depend on the foodstuff moisture content and temperature.
Aqueous extraction of black leaf tea IV. Pilot‐scale batch‐simulated continuous counter‐current extraction
Authors: BLOGG M. J. , LONG V. D.
Published: July 2010

Four‐stage countercurrent aqueous extraction of black tea at 80°C in about 27 litre batches with a stage contact time of around 3 min and having centrifugal separation between stages was programmed to simulate continuous operation. Final extract concentrations in the range 5–12 mass % tea solids were obtained at yields of 35–29% of the as‐received leaf when operating with overall waterto‐tea ratios in the range 10:1–5:1. Trends in the results are discussed in relation to a simple three‐component model of the tea‐water system and an underlying generalization of stage performance proposed. Comparison with earlier small‐scale equilibrium extractions indicates an average stage efficiency of around 60%.
A study of the water activity lowering behaviour of some amino acids
Authors: CHIRIFE J. , FONTAN C. FERRO , SCORZA O. C.
Published: July 2010

The water activities of aqueous solutions of L‐lysine, L‐proline and L‐ornithine, have been experimentally determined. The data have been very well fitted to Norrish's (1966) equation for non‐electrolyte solutions and correlating constants have been calculated and compared with values previously reported for other amino‐acids. This comparison allows us to draw some conclusions regarding molecular structure of the amino acids and their aW lowering ability.
The microbiology and storage stability of vacuum packed lamb
Authors: SHAW B. G. , HARDING Charmaigne D. , TAYLOR A. A.
Published: July 2010

Lamb joints (shoulders, loins and legs) stored in vacuum packs at 0–1°C remained unspoiled for 6 weeks, but since the aerobic storage life at 5°C (retail shelf life) of lamb after holding in vacuum packs at 0–1°C for 6 weeks was only 2 days, vacuum storage should be limited to a maximum of 4 weeks in practice. Brochothrix thermosphacta, Moraxella spp, and Moraxella‐like organisms were predominant on aerobically spoiled lamb and the preservative effect of vacuum packing resulted from the inhibitory effects of the high carbon dioxide (>20%) and low oxygen concentrations (<1%) which developed in the packs. Brochothrix thermosphacta was not completely inhibited, however, and with lactic acid bacteria was the possible cause of cheesy/sour odours which terminated vacuum packed storage life.
Discrimination between synthetic and natural ethyl alcohol in spirits and fortified wines
Authors: McWEENY D. J. , BATES M. L.
Published: July 2010

Synthetic alcohol from petrochemical sources has a low 14C content as compared to fermentation alcohol produced from contemporary carbohydrates. The 14C contents of seventy‐eight samples of potable spirits and fortified wines are reported and discussed in relation to their usefulness in detecting the use of synthetic alcohol. The importance of correcting for the effects of congeners during the 14C‐assay is discussed.

The 14C level at which the use of synthetic alcohol might be presumed will vary according to the methods employed in producing the beverage.
Determination of 3, 4‐benzopyrene and benzanthracene (PAH) in phenolic smoke concentrates
Authors: SILVESTER D. J.
Published: July 2010

The use of reversed phase high pressure liquid chromatography (HPLC) coupled to fluorimetry has been used for the determination of 3, 4‐benzopyrene and benzanthracene in smoke concentrates used for food flavouring.
The production of volatile acids from glucose by soy yeast (Saccharomyces rouxii) NRRLY—1096
Authors: YONG F. M. , LEE K. H. , WONG H. A.
Published: July 2010

The glucose metabolism of Saccharomyces rouxii NRRLY—1096, the soy yeast, under aerobic and anaerobic conditions, was investigated. The study was carried out at pH 4.5 and 7.0 with cells previously grown at either pH. The pH at which the cells had been grown as well as the pH at which glucose was fermented were found to affect the pattern of fermentation. A typical yeast type fermentation was obtained with cells grown at pH 4.5 and fermenting glucose at the same acid pH. An ability to fix CO2 for formic acid synthesis was demonstrated by cells grown at neutral pH. Acetic acid was produced by cells fermenting glucose at neutral pH irrespective of the pH at which they had been grown. Various schemes of glucose fermentation were therefore proposed. From results of the present study, optimal conditions for the formation of the desired fermentation products, resulting in the flavour and bouquet of good quality soy sauce, are suggested.
Quality attributes of frozen okra as influenced by processing and storage
Authors: AWORH O. C. , OLORUNDA A. O. , AKIBO O.
Published: July 2010

Sensory evaluation and chemical analyses were carried out on unblanched, steam‐blanched (5 min, 100°C) and water‐blanched (3 min, 98°C) okra held in frozen storage (–18°C) for 4, 8, 12 and 32 weeks. Hot water‐blanched frozen okra compared favourably with fresh samples, even after 32 weeks, in colour, flavour and overall acceptability and was superior to steam‐blanched and unblanched except in viscosity. Blanching, especially in steam, improved ascorbic acid retention during frozen storage. Little change in protein occurred.
Effects of processing on the thiamin, riboflavin and protein contents of cowpeas (Vigna unguiculata (L) Walp). I. Soaking, cooking and wet milling processes
Authors: EDIJALA J. K.
Published: July 2010

The effects of soaking, cooking and decortication and conversion to a paste product (moin‐moin) on the thiamin, riboflavin and protein contents of six cowpea varieties were investigated. The effect of soaking was not significant but cooking resulted in considerable losses of the two B‐vitamins; some of the lost vitamins, especially riboflavin, were detected in the cooking water. Decortication resulted in high losses of the vitamins for the brown varieties of cowpea. The retention of the vitamins in moin‐moin was good. Changes in the protein content of the cowpea products as a result of processing were not significant.
Proximate analysis of five varieties of winged beans, Psophocarpus tetragonolobus (L.) DC*
Authors: GARCIA V. V. , PALMER J. K.
Published: July 2010

The proximate composition was determined for the mature seeds of five varieties of winged beans, Psophocarpus tetragonolobus (L.) DC. The results showed that the varieties analyzed had a high protein and fat content, which was similar to soybeans. The protein content (mean ± standard deviation) of the five varieties as received was 36.0 ± 1.8%, the fat content, 15.2 ± 1.2% and the moisture content 10.4 ± 1.5%. The endosperm in winged bean variety TPT‐2 was found to constitute 84% of the dry weight of the seeds, the hulls about 16%. Whole beans as received contain about 14%‘dietary fibre’ measured as neutral detergent fibre. The dietary fibre is concentrated in the hulls.
Carbohydrates of winged beans, Psophocarpus tetragonolobus (L.) DC*
Authors: GARCIA V. V. , PALMER J. K.
Published: July 2010

Five varieties of winged beans were analyzed and found to contain 9.8 to 13.8% soluble sugars. Verbascose was present at a level of 0.2 to 0.9%; stachyose 2.2 to 3.6%; raffinose 1.1 to 2.0%; and sucrose 5.6 to 8.2%. Starch could not be detected in the mature beans of the five varieties analyzed.
Stability and use of natural colours in foods Red beet powder, copper chlorophyll powder and cochineal
Authors: KEARSLEY M. W. , KATSABOXAKIS K. Z.
Published: July 2010

Three natural pigments – red beet powder, chlorophyll powder (in the form of a copper complex) and aqueous cochineal – were examined in order to understand better their behaviour or colouring ability in different model systems. All were heat labile but red beet colour in particular was rapidly degraded above about 14°C. Cochineal proved the most stable of the three colours. All were adversely affected by changes in pH and a reduction in water activity gave a corresponding increase in stability for each colour. Light was similarly shown to cause degradation of the natural colours. The colours were used in food products and shown to have certain applications with regard to the colour of jam and restoring the colour of peas after blanching.
Methods for the production of acceptable bread from storage‐deteriorated flours
Authors: CHAMBERLAIN N. , COLLINS T. H. , FISHER N.
Published: July 2010

Three practical means of overcoming the problem of the production of acceptable bread from storage‐deteriorated flour have been devised. These comprise (1) the use of extra fat in breadmaking, (2) the use of extra yeast to increase proof volume at constant time, and (3) extending proof‐time. The first two of these methods are acceptable for use commercially and have been tested successfully in commercial as well as laboratory scale trials. The third method may be difficult to apply in automatic plant bakeries. Additives which were ineffective included gluten, soya, skimmed milk powder, and glyceryl monostearate. Other changes proving ineffectual included increased dough temperature, increased oxidant level and variations in dough water levels.
Diffusional analysis of air drying of grain sorghum
Authors: SUAREZ C. , VIOLLAZ P. , CHIRIFE J.
Published: July 2010

Pick's law of diffusion (moisture flux proportional to the moisture gradient) for diffusion out of spheres was successfully applied to describe the drying of grain sorghum. It was found that the diffusion coefficient of water was independent of moisture content in the approximate range of 21–6% (dry basis) moisture content. An Arrhenius type temperature dependency of moisture diffusivity was found, the energy of activation being 7.5 kcal/g mol.
Inhibition of potential food poisoning microorganisms by sorbic acid in cooked, uncured, vacuum packaged turkey products
Authors: TO E. C. , ROBACH M. C.
Published: July 2010

Vacuum packaged, oven‐roasted turkey breasts and sliced turkey breast luncheon meat were prepared with and without potassium sorbate or sorbic acid. Control and treated products were inoculated with one of the following organisms: Salmonella, Staphylococcus aureus, or enteropathogenic Escherichia coli. The samples were vacuum packed and stored at 15°C for 10 days. The addition of 0.25% sorbate to the breasts and 0.12% sorbic acid in the slices provided excellent protection against the growth of Salmonella, E. coli, and S. aureus in uncured, cooked, vacuum packaged turkey.
Effects of freezing on the objective and subjective properties of processed cheese
Authors: THOMAS M. A. , NEWELL G. , ABAD G.
Published: July 2010

The effects of freezing before processing on the objective and subjective properties of processed cheese were studied. Results indicate that it is possible to freeze the cheese to retard the onset of over‐maturity.
General correlation between the cryoscopic temperature and the soluble solids content of fruit and vegetables
Authors: GUEGOV J.
Published: July 2010

On the basis of experimental data, the author has established a regression relationship, reflecting the influence of the soluble solids on the cryoscopic temperature value of fresh fruit and vegetables, regardless of their variety and species.

The equation obtained corresponds well with the experimental results of others.
Physical loss and chemical reactions of SO2 in strawberry jam production
Authors: McWEENY D. J. , SHEPHERD M. J. , BATES M. L.
Published: July 2010

Strawberries for jam production frequently undergo extended storage in sulphite liquor before conversion into jam. Using 35S‐labelled sulphite an extensive equilibration of 35S‐labelled species between the fruit and the liquor has been demonstrated. Most of the loss of measurable SO2 was accounted for in terms of (i) the chemical reactions during storage and (ii) the physical losses during jam production. In this work approximately 78% of the liquor sulphite was taken up by the fruit; 98.5% of this either reacted chemically or was boiled off, viz. 38% was converted to non‐volatile compounds during storage, a further 11% reacted during jam making, 50% was boiled off and 1.5% remained measurable in the jam.
The effect of sex, breed and initial carcass pH on the quality of cure in bacon
Authors: WARRISS P. D. , AKERS J. M.
Published: July 2010

The relationship between the pH45 measured in the M. longissimus dorsi and the subsequent appearance of Wiltshire style bacon was examined in 110 pig carcasses. Except for extremely PSE and DFD carcasses, which produced bacon of poor appearance, there was an inverse relationship between pH45 and the quality of appearance of bacon. There were no differences between hogs and gilts for either pH or bacon quality. The appearance of bacon was slightly better in breeds with lower mean pH45 values but the differences were not significant.
The development of a soya‐based yoghurt
Authors: PINTHONG R. , MACRAE R. , ROTHWELL J.
Published: July 2010

The development of a fermented yoghurt‐like food from soya is described. Acid produced by the lactic acid bacteria, St. thermophilus and L. bulgaricus, singly and combined, was determined and the effects of supplementation with glucose and yeast extract quantified. A product with acceptable acidity was produced using L. bulgaricus in soya milk supplemented with 1 % glucose and 0.1% yeast extract.
The development of a soya‐based yoghurt
Authors: PINTHONG R. , MACRAE R. , DICK J.
Published: July 2010

The effect of fermentation on the levels of oligosaccharides present in soya milk has been determined for a number of lactic acid bacteria. The sugars in the fermented samples were quantified by high pressure liquid chromatography (HPLC) after extraction with aqueous alcohol and clearing with Carrez solution. A lipid extraction stage was found to improve the quality of the chromatograms. Oligosaccharide utilization by L. fermenti was found to be less than in some published reports, when fermentation was carried out under optimum conditions for acid production.
The evaluation of water activity in aqueous solutions from freezing point depression
Authors: FONTAN C. FERRO , CHIRIFE J.
Published: July 2010

The water activity of various non‐electrolyte and electrolyte solutions of interest for aW inhibition of microorganisms, has been calculated from freezing point data and compared with aW values measured at 25°C. It is shown that in the important range of aW, 0.96–0.85, the error introduced by assuming that the aW at the freezing point is the same as that at ‘room’ temperature, is relatively small. In the majority of cases the difference is not likely to be larger than about 0.01 aW units.
Water activity and salt content relationship in moist salted fish products
Authors: LUPÍN H. M. , BOERI R. L. , MOSCHIAR S. M.
Published: July 2010

A linear relationship between water activity (aW) in moist salted fish products and NaCl molality was found: (aW) SF = 1.002–0.042 m; where m is the NaCl molality considering it to be in true solution in the total water content of the product.

The linear approximation was analyzed with reference to the aW values of pure NaCl solutions and to a thermodynamic approach for aW prediction; it was found consistent and appropriate for aW estimation in moist salted fish products, with errors within the accepted range for intermediate moisture foods (IMF).
Modification of tempeh with the addition of bakla (Vicia faba Linn)
Authors: DAVID I. M. , VERMA JITENDRA
Published: July 2010

Bakla (Vicia faba Linn), an indigenous pulse, was subjected to fermentation by the strains of Rhizopus oligosporus either alone or blended with soybean (Glycine max). Mycelial growth as viewed on the surface of the fermented mass was best obtained when strain NRRL 3271 was used. Increase in moisture content and pH during fermentation was highest in the case of strain NRRL 2710 irrespective of composition of bakla‐soybean mixture. The tempeh, the fermented product, in each case had a mushroom‐like odour, which was independent of the strain used. Bakla and bakla‐soybean (up to 1:1 ratio) tempeh was free of beany flavour but this flavour increased as the soybean content of the blend was further raised and was perceptibly high when soybean content reached 75%. Bakla tempeh was more crisp than soybean tempeh. The crispness decreased with increasing soybean content.
A study of the production of clarified banana juice using pectinolytic enzymes
Authors: VÍQUEZ FLORIBETH , LASTRETO CELSA , COOKE R. D.
Published: July 2010

Pectinolytic enzyme treatments to increase the yield, reduce the viscosity and clarify the juice obtained from ripe banana pulp were studied. Six commercial enzyme preparations were tested on pulps of different ripenesses. Optimal conditions with respect to enzyme concentration, incubation temperature, time and pH levels are reported for the two most effective enzyme preparations. Clear juice yields of between 55 and 60% (based on pulp weight used) are obtained from pulp incubated at 45°C for 1 hr with 0.01% w/w of enzyme by subsequent centrifugation at 2900 maximal relative centrifugal force for 20 min. This corresponds to a yield of total and reducing sugars present in the pulp of over 75%. Untreated control pulps yield less than 5% of juice under these conditions. Hydraulic pressing of the pulps at 16 kg/cm2 gives similar juice yields to those obtained by centrifugation. The juice has an excellent flavour and aroma and provides a possible use for the large quantities of reject bananas available in producer countries.
Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment
Authors: GUY R. C. E. , PITHAWALA H. R.
Published: July 2010

The rheological changes taking place in cake batters between 70 and 90°C have been studied using chlorinated, heat‐treated (120°C for 7 min) and untreated flours. It was shown that, in an aqueous sucrose solution of equivalent concentration to that found in cake batters, the untreated flour forms a weaker gel system than the treated flours. This difference was probably due to the slower and less extensive swelling of the starch granules. Egg proteins were shown to contribute significantly to the overall gel strength of the cake matrix. The effect of the egg proteins was significantly greater with the treated flours than with the untreated flours.
An application of the ultrasonic pulse echo technique to the measurement of crispness of biscuits
Authors: POVEY M. J. W. , HARDEN C. A.
Published: July 2010

The possibility of developing an objective method of measuring the crispness of biscuits using the ultrasonic pulse echo technique was investigated. An encouraging relationship between the crispness (from sensory measurement) and the velocity of longitudinal sound was found. A similar, but less convincing relationship was found between crispness and ultra sonic attenuation.

The ultrasonic velocity shows a better correlation with crispness than does the ultrasonically derived Young's modulus.
The production of ethyl acetate by soy yeast Saccharomyces rouxii NRRL Y‐1096
Authors: YONG F. M. , LEE K. H. , WONG H. A.
Published: July 2010

Ethyl acetate was found to be produced in large quantities in aged cultures of the soy yeast Saccharomyces rouxii NRRL Y‐1096 grown on medium containing glucose. The synthesis of ethyl acetate was investigated. The present study shows that the process of ester synthesis is essentially an aerobic one. Glucose and ethanol were the main substrates for the synthesis of ethyl acetate although to a limited extent the yeast cells were also able to synthesize the ester from ethanol alone but not from either glucose or acetate. From the results of the present study, it is suggested that the flavour‐producing moromi stage of soy‐sauce fermentation is necessarily a prolonged one because ethanol has first to be produced in a semi‐anaerobic environment for the synthesis of the esters responsible for the characteristic bouquet and flavour of the mature soy‐sauce. It should therefore be possible to shorten this stage of soy‐sauce fermentation by the addition of ethanol to the moromi.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats
Authors: ROBERTS T. A. , GIBSON ANGELA M. , ROBINSON A.
Published: July 2010

A pork slurry system was used to study the combined effect of the following factors on growth of Clostridium botulinum: sodium chloride (2.5, 3.5, 4.5% w/v on water), sodium nitrite (100, 200, 300 μg/g), sodium nitrate (0, 500 μg/g), sodium isoascorbate (0, 1000 μg/g) a polyphosphate (Curaphos 700; 0, 0.3% w/v) and heat treatment (80°C/7 min, 80°C/7 min + 70°C/1 hr) with storage at 15, 17.5, 20 and 35°C for up to 6 months.

Increasing nitrite, salt or heat treatment, adding isoascorbate, polyphosphate or nitrate, or reducing storage temperature significantly reduced toxin production. There were many two‐factor interactions and the relative effect of increasing nitrite became less in the presence of isoascorbate or high salt levels. Increasing salt or heat treatment, adding nitrate or decreasing storage temperature had less effect if isoascorbate was present. The addition of polyphosphate enhanced the effect of adding isoascorbate.
The hydraulic transportation of potato chips in horizontal pipelines
Authors: McLAIN H. D. , McKAY G.
Published: July 2010

The pipeline transportation characteristics of uncooked potato chips in water have been studied and the results compared with correlations obtained for the transportation of plastic cuboids with the same cross‐sectional dimensions. It was found that the general functional relationship relating pressure drop to flow velocity for plastic cuboids could be applied to potato chips. The constants in this relationship have been determined for the transportation of potato chips in pipelines of 95 and 152 mm diameters.
Assessment of shelf life of fresh water prawns stored at 0°C*
Authors: ANGEL S. , BASKER D. , KANNER J. , JUVEN B. J.
Published: July 2010

The shelf life of fresh water prawns stored at 0°C was judged by a sensory panel and monitored by microbiological and chemical tests. After 14 days’ storage, but not after only 10 days, frozen (control sample) prawns were preferred over the former. During this period too, TVBN values of 0°C‐stored prawn tails rose from 22 to 31 mg per 100 g, and TBA values rose from 0.25 to 0.65; the total aerobic psychrotrophic plate counts increased by about 2 logarithmic units. The relationship between the results of the various tests is discussed.
Apple juice extraction in a counter‐current diffuser
Authors: ØSTERBERG N. O. , SØRENSEN T. SMITH
Published: July 2010

Measurements have been carried out on an industrial diffuser for the extraction of apple juice. Concentration profiles in the free juice and in the juice contained in the apple slices were measured at various temperatures and counter‐current flow rates. The data can be described by a theoretical model taking into account the time of plasmolysis as a function of temperature. Below around 58°C, the concentration profiles break into two parts—before and after plasmolysis—and the diffuser yield is lowered. The yield is also lowered if the water‐to‐apple volume ratio is not kept well above unity. Under optimal conditions it is possible to obtain an overall recovery of soluble matter from apple stock to final juice which is above 90%. The axial dispersion coefficient (‘eddy diffusion coefficient’) of the apple slices was also measured. At a mean speed of apple slices through the diffuser of about 0.06 m/min (holding time = 120 min), the axial dispersion coefficient was around 0.01 m2/min.
Swelling and solubility behaviour of parboiled rice flour
Authors: UNNIKRISHNAN K. R. , BHATTACHARYA K. R.
Published: July 2010

Parboiled rice flour swelled and dissolved more than raw rice flour in water at temperatures below 70°C, but less than raw rice at higher temperatures. This difference between raw and parboiled rice increased with an increasing degree of parboiling. A sample of parboiled rice produced by dry‐heating soaked paddy in hot sand behaved differently; but when it was wetted and tempered to favour reassociation of starch, its properties fell in line with normal steam‐parboiled rice. The above behaviours of raw and parboiled rice flour were similar to those of corresponding whole‐grain rice. They also reinforce the earlier suggestion of starch reassociation in conventional parboiled rice.
A comparative study of methods for prediction of water activity of multicomponent aqueous solutions
Authors: TENG T. T. , SEOW C. C.
Published: July 2010

Three methods of predicting the water activity of ternary and quaternary aqueous electrolyte and non‐electrolyte solutions, with possible application to intermediate moisture foods, have been critically examined and their predictive accuracies compared. In general, the Ross equation was found to display poorer predictive accuracy when compared with the other two methods. The Zdanovskii–Stokes–Robinson and the Ferro Fontán–Benmergui–Chirife equations generally gave predictive water activity values in good agreement with measured values, but no consistent advantage of one over the other was observed.
The stability and use of natural colours in foods: anthocyanin, β‐carotene and riboflavin
Authors: KEARSLEY M. W. , RODRIGUEZ N.
Published: July 2010

The stability of three natural colours—anthocyanin, β‐carotene and riboflavin—under selected conditions was investigated. All were less stable than their synthetic counterparts—amaranth and tartrazine—especially to temperatures in excess of 50°C and exposure to light. Anthocyanin in particular was also sensitive to changes in pH levels. All colours were relatively stable to changes in water activity, however.

This inherent instability of natural colours does not preclude their use in foods since it has been shown that if certain processing modifications are made, i.e. addition of colour as a final action in a process, they can be used to colour certain foodstuffs, in particular boiled sweets.
Chitosan globules
Authors: RODRIGUEZ‐SANCHEZ DOLORES , RHA CHOKYUN
Published: July 2010

We prepared chitosan globules to use as a structural unit or as a means of controlled ingredient release in food products. Globules were fabricated by coagulating drops of chitosan solutions (1–2% w/w chitosan in 3.8–5.6% w/w citric acid solution) in 1 N NaOH. The chitosan solutions, dropped from a 2.9 mm diameter tube, resulted in ellipsoidal globules with diameters of 3.7–5.1 mm and an opaque, whitish appearance similar to that of cooked white rice. The globules contained more than 98% water, about half of which could be squeezed out under compression.

The force‐deformation test indicated an increase in the strength, elastic moduli, and relaxation time of fabricated globules when the chitosan concentration was higher in the casting solution. When the citric acid concentration was higher, elastic moduli generally increased, but the longest relaxation time decreased. The globules sustained up to approximately 0.8 linear strain without fracture. Stress relaxation tests showed that the viscoelastic properties of globules may be represented by a one‐element Maxwell model with a relaxation time on the order of 1000 sec and an elastic modulus of 0.05–0.27 g/mm2.
Application of multiple linear regression to analysis of data from factory energy surveys
Authors: CLELAND A. C. , EARLE M. D. , BOAG I. F.
Published: July 2010

When energy surveys are carried out in factories, the usual method is to install expensive metering equipment and to measure energy flows to various parts of the plant. The costs involved in conducting surveys by this method are often prohibitively high. This paper describes an alternative survey method which is simple and inexpensive to use. An estimate of energy use for each product is obtained by the use of multiple linear regression to relate total energy consumption data from existing meters to production of the various products. The accuracy of the estimates depends on the form of the data set collected, but in most factories accurate values can be obtained for the major products. In all seventy‐three factories where the technique was applied, it led to a useful analysis of total energy consumption. A summary of data collected in the New Zealand food manufacturing industry by application of the method is presented.
Effect of pH and prefreezing treatment on the texture of yellowtail rockfish (Sebastes flavidus) as measured by the Ottawa Texture Measuring System
Authors: KRAMER D. E. , PETERS M. D.
Published: July 2010

Texture is very important to the organoleptic quality of fish products. Poor frozen storage conditions or improper prefreezing treatment can result in unacceptably tough fillets. With some species, undesirable soft, mushy texture develops during chill storage.

This study is concerned with the influence of treatment prior to freezing (samples were frozen pre‐rigor, in‐rigor, post‐rigor and after 6 days’ chill storage in ice or refrigerated sea water) on the texture of yellowtail rockfish stored frozen as whole gutted fish or as fillets. The effect of pH was also studied. Texture was measured objectively using the Ottawa Texture Measuring System on samples stored for 6 months at −28°C.

A very good negative correlation was found between pH level and toughness as measured using a Kramer shear‐compression cell in the Ottawa Texture Measuring System. Fish stored in refrigerated sea water prior to freezing were appreciably more tender. There was no statistical difference in texture (shear press force) values between samples stored as whole fish versus samples stored as fillets.
Relationship between colour and brown pigment concentration in orange juices subjected to storage temperature abuse
Authors: ROBERTSON G. L. , REEVES M. J.
Published: July 2010

The browning index of orange juices which had been subjected to storage temperature abuse (55°C for up to 40.5 hr) was highly correlated with the CIE tristimulus values as measured on a Neotec Du‐Color Colour Difference Meter. The correlation coefficients and the multiple regression equation have been calculated. When the tristimulus values were converted to USDA colour scores, the values obtained were not in the same range as the USDA plastic standards for orange juice. The level of correlation between the colour scores and the browning index was too low to be useful for prediction purposes. When the tristimulus values were converted to Hunter's citrus red and citrus yellow parameters, a significant correlation was found between these parameters and the browning index. However, the level of variation explained by the correlation was again too low to be useful for prediction purposes.
Amyloglucosidase and maltase activities in soy sauce fermentations
Authors: AIDOO K. E. , HENDRY R. , WOOD B. J. B.
Published: July 2010

Evidence for the participation of amyloglucosidase and maltase in the koji (mould growth) stage of experimental soy sauce fermentations is presented. Despite the problems associated with distinguishing between these two enzyme activities in a complex mixture, it seems clear that both are present and that maltase increases in concentration throughout the fermentation whereas amyloglucosidase concentrations declined in fermentations conducted for more than 64 hr. TLC showed that maltose quickly disappears from the koji leaving glucose as the only major sugar. Submerged liquid fermentations and incubation of starch solution with crude enzyme extracts from koji both supported the conclusions obtained from experiments with koji.
Water activity in multicomponent non‐electrolyte solutions
Authors: FONTÁN C. FERRO , CHIRIFE J. , BOQUET R.
Published: July 2010

An equation has been developed for calculating water activity in multi‐component non‐electrolyte solutions. The model is used for predicting the water activity of fruit juice concentrates on the basis of their sugar contents.
Influence of selected factors on functional properties of textured milk proteins
Authors: OZIMEK G. , POZNAŃSKI S. , CICHON R.
Published: July 2010

Studies were made on the influence of two variable factors—fat content and added salt—on the following functional properties of textured milk proteins: water absorption capacity, thermal shrinkage, consistency, viscosity, fat absorption, emulsifying capacity and emulsion stability.

Variation in fat content of the product (11% and 15%) was obtained by introducing various amounts of fat to skim milk in the course of the production of textured milk proteins. The salt concentration of the preparation was modified by adding sodium chloride, Hamine polyphosphate mixture or both those salts jointly.

The results indicate that the functional properties of the preparation were influenced by the two above mentioned factors in a statistically significant manner. The higher fat content of the product (15%) was accompanied by better fat emulsifying capacity and emulsion stability and lower thermal shrinkage. The salts used for these studies were found to influence favourably the functional characteristics of the preparation. The addition of sodium chloride appears to be most expedient, as it improves important technological properties such as fat absorption and emulsifying capacities.
The prediction of water activity of some supersaturated non‐electrolyte aqueous binary solutions from ternary data
Authors: SEOW C. C. , TENG T. T.
Published: July 2010

Binary data are required for prediction of the water activities of multicomponent aqueous solutions by various methods. At high concentrations, these methods would need binary data beyond the solubility limits of individual solutes. Such supersaturated data are usually lacking or very difficult to determine experimentally. The Zdanovskii–Stokes–Robinson equation, which has been shown to be a reliable and accurate method for predicting the water activity of complex solutions, may be applied in reverse to calculate the water activities of supersaturated binary solutions from ternary data. Hitherto unpublished supersaturated binary aw data of mannitol, sucrose and urea obtained using this method as well as polynomials for their prediction are presented in this paper.
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake
Authors: FAVETTO G. , CHIRIFE J. , BARTHOLOMAI G.B.
Published: July 2010

Beef slices were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (0.74) in the range of temperatures 30 to 85°C.

Equilibrium studies of sodium chloride‐glycerol concentration in beef and the external solution were conducted. Results showed that the equilibrium condition between beef and external solution is given by the equality of sodium chloride and glycerol concentration in the water of the solution and in the muscle tissue water.

The variation of water content, sodium chloride and glycerol content in beef has been determined as a function of immersion time. Solute uptake data by beef slabs were handled according to standard techniques used for obtaining diffusion coefficients assuming unsteady state Fickian diffusion.
Simultaneous determination of oil and water content in olive husk by pulsed low resolution nuclear magnetic resonance
Authors: BROSIO E. , CONTI F. , DI NOLA A. , SCORANO O. , BALESTRIERI F.
Published: July 2010

A pulsed low‐resolution NMR method for the oil and water determination in olive husk samples is reported. It is based on the determination of the solid to liquid ratio of the sample and on the detection of the spin‐echo decay curve. This method is very fast and can be fully self‐contained, as it does not require either to weigh and dry the sample or any correlation curve. It seems suitable for other oil containing samples, such as seeds. The way to simplify and speed up the procedure is also discussed.
Microwave attenuation of frozen Nephrops norvegicus
Authors: KENT M. , STROUD G. D.
Published: July 2010

The effects of chilled storage on the microwave attenuation of frozen Nephrops norvegicus are studied in relation to changes in various constituents of the flesh. Correlations are sought between attenuation and nitrogen content as well as solids and fat contents. The study is unable to detect regular seasonal variations in these constituents or in microwave attenuation but significant correlations are obtained with changes occurring during chilled storage due to uptake of water.
A comparative study of consumer preference for blue whiting (Micromesistius poutassou) and whiting (Merlangius marlangus) before and after incorporation into products
Authors: HAMILTON MORAG , BENNETT R.
Published: July 2010

Good quality blue whiting and whiting fillets were compared by taste panels before and after incorporation into five products. In the plain cooked form, blue whiting was liked by assessors but whiting was preferred marginally. In product form, both fish were well liked and there was no significant preference for either species.
Selection and training of panelists for sensory evaluation of meat flavours
Authors: WINGER R. J. , POPE C.G.
Published: July 2010

Despite the necessity to select panelists sensitive to flavour changes and rigorously train them for meat quality evaluations, there is no published methodology to achieve this aim. Meat off‐flavours, notably rancidity, are extremely complex. General methods already described for sensory evaluation of foods are inadequate to establish rigorous yet practical procedures for use in studies on meat quality. This paper summarizes the experiences and details the procedures developed for training panelists in the rancid flavour assessment of lamb.
Collaborative trial to examine the commercial application of parts of Council Regulation (EEC) No. 2967/76 laying down common standards for the water content of frozen and deep frozen chickens, hens and cocks
Authors: JONAS D. A.
Published: July 2010

Under commercial conditions the techniques described in Annexes I and III of Regulation 2967/76 are practicable. However, in interpreting the water/protein relationships of commercially produced poultry, consideration should be paid to the fact that water pick‐up during spray washing and mechanical immersion chilling is inversely related to carcase weight. Also since offal contains a higher physiological water content than chicken carcases and the carcases are always packed with a random set of washed offal their influence on the water/protein relationship of the carcase and offal combined is greater for smaller carcases than for larger ones. (In accordance with UK practice throughout this paper, offal means neck, gizzard, liver and heart.)
Mycotoxins and the cereals industry—a review
Authors: OSBORNE B. G.
Published: July 2010

Mycotoxicoses in humans and animals associated with the consumption of mouldy cereals have long been recognized and many are now linked with the occurrence of specific mould metabolites (mycotoxins). Mycotoxins which have been detected in cereals are aflatoxins, zearalenone, ochratoxin A, nivalenol, deoxynivalenol, T‐2 toxin and diacetoxyscirpenol and of these only aflatoxin B1 has so far been shown to exhibit serious toxicity to humans. Surveys have shown that the occurrence of mycotoxins in cereals in the UK and USA is rare except for localized problems with corn in the Southern United States. Also it is clear that aflatoxins are more likely to occur in warm humid climates while the other mycotoxins listed above are more characteristic of temperate climates if there is a wet harvest.
Chemical and physical characteristics, fatty acid composition and toxicity of buffalo gourd oil, Cucurbita foetidissima
Authors: KHOURY N. N. , DAGHER S. , SAWAYA W.
Published: July 2010

In this study, Cucurbita foetidissima (Buffalo gourd) was investigated as a source of edible oil for human consumption. The seeds are rich in oil (28%) as well as protein (29%). General chemical tests such as the iodine number, saponification number, acid value and others were favourably compared to values of other edible oils. The analysis of the crude oil by means of gas liquid chromatography showed that it is rich in linoleic acid (63%) and has a high unsaturated to saturated fatty acid ratio. The high percentage of linoleic acid and the extremely low percentage of linolenic acid indicate that the oil could be a valuable edible oil, with a relatively good stability. Chicken feeding experiments showed that the oil did not contain any toxic substances causing death or interfering with growth rate and feed conversion.
Moisture isotherms of a processed meat product—Bologna
Authors: IGBEKA J. C. , BLAISDELL J. L.
Published: July 2010

A study was carried out to obtain moisture isotherms of an intermediate‐moisture processed meat product at a refrigerated and three ambient temperatures. Results showed that the isotherms were sigmoidal in shape. The Henderson equation was applied and analysed. It was found that the storage stability of the product is maintained at 5°C. Heats of desorption were presented.