bluuebunny/crossref_metadata_2025 huggingface dataset:
Interindividual differences in the pattern of melatonin secretion of the Wistar rat
Authors: Barassin Stéphane , Saboureau Michel , Kalsbeek Andries , Bothorel Béatrice , Vivien‐Roels Berthe , Malan André , Buijs Ruud M. , Guardiola‐Lemaitre Béatrice , Pévet P.
Published: February 2007

Abstract: In vivo trans‐pineal microdialysis was performed in male Wistar rats maintained under a 12 hr light: 12 hr dark (LD 12: 12) cycle. Collected dialysates were assayed by radioimmunoassay for melatonin concentrations. A non‐linear regression was fitted through the obtained datapoints to determine the time points at which a 50% increase (IT50) and decrease (DT50) of the nocturnal melatonin peak were reached. In a first experiment, the nocturnal melatonin profiles of four animals were determined throughout 5 consecutive days. In a second experiment, we analysed the melatonin profiles during the night in rats originating from three different breeding colonies (Dépré, Harlan, and Iffa‐Crédo). A low intraindividual variability was found on the phase markers IT50 and DT50, as on peak duration of melatonin rhythms estimated over 5 subsequent days in the same animal. In contrast, animals showed a large interindividual variability in their profile phase markers and the values were dependent on the origin of the breeding colony. Each rat colony was characterized by early or late IT50 and DT50 as long or short peak length. It is concluded from experiment 1 that the melatonin rhythm is a very stable circadian marker. Nevertheless, great caution must be taken in the choice of animal groups while studying circadian rhythms due to the large interindividual variability observed in experiment 2. Therefore, as the technique allows the use of the animal as its own control, the present study demonstrated that the use of the microdialysis technique is of interest in studies on the circadian system.
Melatonin and protection from genetic damage in blood and bone marrow: Whole‐body irradiation studies in mice
Authors: Vijayalaxmi  , Meltz Martin L. , Reiter Russel J. , Herman Terence S.
Published: February 2007

Abstract: The objective of this study was to examine the potential radioprotective properties of pharmacological doses of melatonin in whole‐body irradiated mice. CD2‐FI male mice were treated with melatonin. a secretory product of the pineal gland, and then whole‐body irradiated with an acute dose (150 cGy) of 137Cs gamma rays. Peripheral blood and bone marrow cells were examined for genetic damage, which was determined by comparing the incidence of micronuclei (MN) in both melatonin pre‐treated and non‐treated irradiated animals (and control mice). The percentages of polychromatic erythrocytes (PCEs) in unirradiated mice ranged between 3.1 ± 0.23 and 3.2 ± 0.19 in the peripheral blood and between 51.0 ± 2.03 and 52.8 ± 2.00 in the bone marrow. Whole‐body irradiation resulted in a significant decrease in the percentages of PCEs in the peripheral blood and bone marrow cells. In both tissues, irradiated mice that were pre‐treated with melatonin (5 or 10 mg/kg) exhibited a dose‐dependent increase in the observed incidence of PCEs relative to the expected incidence. The incidence of MN in unirradiated mice ranged between 4.2 ± 0.92 and 4.6 ± 0.97 in the peripheral blood and between 5.0 ± 1.05 and 5.5 ± 1.08 in the bone marrow. Whole‐body irradiation resulted in a significant increase in the incidence of MN in both tissues. In both tissues, irradiated mice that were pre‐treated with melatonin exhibited a significant and dose‐dependent reduction in the observed incidence of MN (relative to the expected incidence). Under the experimental conditions tested, the data indicate that melatonin has the ability to protect the genetic material of hematopoietic cells of mice from the damaging effects of acute whole‐body irradiation.
Hitch‐hiking Between Cells on Lipoprotein Particles
Authors: Neumann Sylvia , Harterink Martin , Sprong Hein
Published: February 2007

Cell surface proteins containing covalently linked lipids associate with specialized membrane domains. Morphogens like Hedgehog and Wnt use their lipid anchors to bind to lipoprotein particles and employ lipoproteins to travel through tissues. Removal of their lipid anchors or decreasing lipoprotein levels give rise to adverse Hedgehog and Wnt signaling. Some parasites can also transfer their glycosylphosphatidylinositol‐anchored surface proteins to host lipoprotein particles. These antigen‐loaded lipoproteins spread throughout the circulation, and probably hamper an adequate immune response by killing neutrophils. Together, these findings imply a widespread role for lipoproteins in intercellular transfer of lipid‐anchored surface proteins, and may have various physiological consequences. Here, we discuss how lipid‐modified proteins may be transferred to and from lipoproteins at the cellular level.
Low‐Temperature‐Induced Golgi Tubules Are Transient Membranes Enriched in Molecules Regulating Intra‐Golgi Transport
Authors: Martínez‐Alonso Emma , Ballesta José , Martínez‐Menárguez José A
Published: February 2007

The incubation of HeLa cells at 15°C induces the formation of Golgi tubules, which contain glycosylation enzymes but neither cargo nor matrix proteins. We now show by immunofluorescence and immunoelectron microscopy that these tubules are enriched in a specific set of SNARE and Rab proteins mediating intra‐Golgi transport (Gos28, GS15 and Rab6) but excluded others involved in endoplasmic reticulum–Golgi trafficking (Sec22, membrin, Rab 1 and Rab2). In vivo experiments using cyan fluorescent protein‐tagged galactosyltransferase showed that most of these tubules are dynamic transient membranes that grow to the cell periphery but then decrease until disappearing into the perinuclear area. Interestingly, in experiments carried out with cells cultured under physiological conditions, Golgi tubules containing Gos28, GS15, Rab6 and glycosylation enzymes and showing in vivo dynamics identical to that detected in low‐temperature‐cultured cells were observed. Together, our results support that low‐temperature‐induced tubules may be representatives of the carriers mediating intra‐Golgi recycling of enzymes.
Doped Ca(Ca1/4A2/4Ti1/4)O3 (A=Nb, Ta) Dielectrics for Microwave Telecommunication Applications
Authors: Bijumon Pazhoor Varghese , Sebastian Mailadil Thomas
Published: February 2007

Ca(Ca1/4A2/4Ti1/4)O3 (A=Nb, Ta) dielectric resonator materials have been prepared by the solid‐state ceramic route. The effects of various amounts of di‐, tri‐, tetra‐, penta‐, and hexavalent impurities on the structure, microstructure, density, and microwave dielectric properties of the complex perovskites have been investigated. The structure of the parent materials remained unchanged while slight increase in density was observed with a small amount of certain dopants. An improvement in dielectric constant, quality factor, and temperature coefficient of resonant frequency was observed with the doping of small amounts of MgO, ZnO, NiO, CuO, Co3O4, Cr2O3, SnO2, and Sb2O5. A correlation between the microwave dielectric properties of Ca(Ca1/4A2/4Ti1/4)O3 (A=Nb, Ta) ceramics and ionic radius of the dopant has been observed. The reported ceramics are potential candidates for dielectric resonator applications in wireless communication devices operating in the S and C bands.
LABORATORY EVALUATION OF PAPERBOARD CARTONS FOR THE NONREFRIGERATED STORAGE OF STERILIZED MILK1,2
Authors: FELDSTEIN F. J. , WESTHOFF D. C. , KORT R. , JOHNSON A.T.
Published: February 2007

The suitability of various carton materials for the nonrefrigerated storage of sterilized milk was investigated. One quart paperboard cartons were fabricated from the same base sheet of stock but varied in the type of sizing used to make them resistant to penetration by liquids and whether or not they were aluminum foil‐lined. They were preformed and sterilized with ethylene oxide. The four types of paperboard were: (a) rosin (sizing) paperboard (R); (b) rosin paperboard with foil lining (RF); (c) cyanasize (sizing) juice paperboard (CJ); and (d) cyanasizejuice paperboard with foil lining (CJF). Each carton was aseptically filled and sealed, in a glovebox. Incubation was carried out at 20°C for up to nine weeks. Every week five cartons of each type were randomly selected and the milk tested for microbial stability and flavor. The candidate cartons were also tested for degradation of the physical characteristics of static bulge, wicking, tensile strength, and stiffness. Of these, it appears as if selection of carton type will be determined mostly by wicking resistance. The most acceptable carton type is CJF, which had minimal wicking, acceptable bulge, acceptable stiffness, and acceptable tensile strength during the testing period.
FIRMNESS AND THERMAL CONDUCTIVITY OF RED BEETS IN STORAGE
Authors: RAO M. A. , KENNY J. F. , SHANNON S. , BOURNE M. C.
Published: February 2007

Firmness and thermal conductivity of “Detroit Dark Red, Ferry's Strain” and “Ruby Queen” beets were determined after storage at: 0°C, 95% relative humidity (RH); 12.8°C, 24% RH, and 1.7°C, uncontrolled humidity. Firmness at fixed temperature and humidity conditions decreased with storage; it could be described by a first order rate equation. At a fixed temperature (1.7°C) and uncontrolled humidity, magnitudes of firmness varied as the humidity varied; in contrast, thermal conductivity was influenced very little. At 0°C and 95% rel. humidity, thermal conductivity remained essentially constant for four weeks. The magnitude of thermal conductivity, at room temperature and on the day of harvest, was about the same for four different varieties of beets; “King Red,”“Detroit Dark Red, Ferry's Strain,”“Ruby Queen,” and “Detroit Dark Red, Morse's Strain;” it ranged between 0.579 and 0.600 W/m °K.
EFFLUENT GENERATION, ENERGY USE AND COST OF BLANCHING
Authors: BOMBEN JOHN L.
Published: February 2007

Blanching and cooling of vegetables is a major source of wastewater in the vegetable processing industry. In recent years modification of conventional blancher designs have been developed.

Using material and heat balances, the theoretical effluent generation and energy use of blanching and cooling can be calculated. Actual performance of blanchers can then be compared to these theoretical quantities.

The Vibratory Blancher‐Cooler, the Hot‐Gas Blancher and the Hydrostatic Steam Blancher are new blancher designs that have been developed in recent years. The effluent generation and energy use of these new designs as compared to conventional steam and water blanchers can be determined from published reports.

When the operating costs of the above modifications are compared to those of a conventional water blancher, the low capital cost of the water blancher makes it the most economical choice. However, a doubling of the combined cost of energy, water and wastewater disposal would give the Vibratory Spiral Blancher‐Cooler an operating cost equivalent to that of a water blancher and flume cooler.
VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGH
Authors: CERVONE NANCY WARNER , HARPER JUDSON M.
Published: February 2007

A simple model was used to correlate extrusion dough viscosities with moisture, temperature and shear rate. The parameters were fit to the model for a pregelatinized corn flour dough. The effect of two additives, sodium stearoyl‐2‐tactylate and a diacetyltartaric acid ester of monoglycerides, were also explored using the pregelatinized corn flour system. Moisture, extrusion temperature and sodium stearoyl‐2‐lactylate levels were correlated to the viscosity of the pregelatinized corn flour dough.
INDIRECT ENERGY REQUIREMENTS FOR VEGETABLE CANNING
Authors: VERGARA W. , RAO M. A.
Published: February 2007

Energy embedded in materials employed for vegetable canning was studied. The materials studied were vegetables, packaging materials, water treatment chemicals, and processing equipment. Data on energy use for vegetables, packaging, and water treatment chemicals were dorived from published sources. For process equipment a new method, based on data of the Bureau of the Census, was devised. It is more specific and reflects recent energy use data. Its results compare favorably with those of Herendeen. For the one cannery's inventory of the various materials, the indirect energy (k cal) inputs per case of 1‐lb cans (24/303) were: 8,157; 36,466; 641; and 207, for vegetables, packaging materials, water treatment chemicals, and processing machinery, respectively. Earlier, the direct energy use in the cannery was determined to be 17,589 k cal per case of 1‐lb cans.
SIMULATION OF ASCORBIC ACID STABILITY DURING HEAT PROCESSING AND CONCENTRATION OF GRAPEFRUIT JUICE
Authors: SAGUY I. , KOPELMAN I.J. , MIZRAHI S.
Published: February 2007

The kinetics of ascorbic acid loss in grapefruit juice was determined for thermal and concentration processes. The results indicate an apparent first order anaerobic reaction which is dependent on temperature and degree of product concentration but not on initial ascorbic acid content. The effect of temperature on rate of reaction follows the Arrhenius equation with energy of activation ranging from 5 to 11.3 Kcal/mole for solids content of 11 to 62†Bx, respectively. Using a polynomial curve fitting technique, an empirical kinetic equation correlating rate of reaction with temperature and degree of concentration was established. Based on this empirical equation, a prediction mathematical model was formulated and proved useful in analyzing the extent of ascorbic acid retention in grapefruit juice during commercial thermal and concentration processes.
MODELING THE SOLUBILIZATION PROCESS DURING COFFEE BREWING
Authors: VOILLEY A. , SIMATOS D.
Published: February 2007

Two different processes may be considered in coffee brewing: (1) solubilization of some compounds from the grind into the water, and (2) filtration of the extract through the grind.

These two processes have been dissociated in our experimental studie. The results obtained for the first of them, solubilization, will be reported here.

Variations in soluble content as a function of time, temperature, proportion of coffee to water were interpreted in relation to a model based on the general equation of diffusion and assuming the grind to be spherical particles suspended in a homogeneous system.

Qualitative variations in the chemical composition of the extract have also been determined by some physico‐chemical measurements: optical density, titrable acidity, viscosity, caffein content.
EFFECTS OF SCREW RESTRICTIONS ON THE PERFORMANCE OF AN AUTOGENOUS EXTRUDER
Authors: SAHAGU JAIME F. , HARPER JUDSON M.
Published: February 2007

The Brady Crop Cooker is a low‐cost autogenous extruder capable of manufacturing products suitable for human consumption in less developed countries (LDC). Versatility is achieved by the design of the extruder which directly affects its operation. One such design aspect is the inclusion of internal screw channel restrictions. The effects of location and number of restrictions on operation and product quality were studied. Results indicated that restrictions affected the location of the mechanical energy input and therefore temperature profiles along the screw. Increasing the number of restrictions also promoted cleavage of starch molecules due to the resulting higher shear in the screw channel.
PERFORMANCE MODELS FOR CONTINUOUS DIELECTRIC PASTEURIZATION OF MILK
Authors: MUDGETT RICHARD E.
Published: February 2007

The steady‐state performance of a continuous parallel‐plate heat exchanger was generally predicted for nonfat milk solutions of measured conductivity by a model equation obtained from energy balance on the exchanger. Electrical properties of the milk were determined from the Hasted‐Debye models for aqueous ionic solutions. Heating characteristics of an experimental exchanger agreed closely with predicted values for various flow rates and voltage gradients at temperatures of interest in pasteurization of biological fluids. Such models could be employed in the development of electrical pasteurization or sterilization processes for a variety of food products. Electrical heating processes would reduce thermal denaturation of heat‐labile food constituents, as compared with conventional heating processes, due to rapid heat penetration, uniform heating and low surface temperatures and would give products of improved nutritional value and organoleptic quality. Theoretical considerations also suggest that higher thermal death rates would be obtained for vegetative microbial contaminants at process temperatures and holding times comparable to those of conventional heating processes.
MECHANICAL CLEANING EFFECT AND PRESSURE DROP OF AIR‐WATER‐FLOW IN HORIZONTAL GLASS TUBES (VACUUM DAIRY PIPELINES)
Authors: TRÄGÅRDH CHRISTIAN , VON BOCKELMANN IRENE
Published: February 2007

Mathematical models are presented which make it possible to calculate pressure drop and mechanical cleaning effect for plant design of vacuum dairy milking pipes. Experimentally, air‐water mixtures were sent through a test plant, consisting of glass pipes 0.034 m in diameter and 60 m in length (93 m in some experiments), where a soiled piece of pipe could be inserted without disturbing the flow. The soiling was milk‐based and dried on application. Light absorption of the soiled glass tube was measured before and after the cleaning operation, which was performed for 45 s with plain water at room temperature. To calculate the pressure drop, the so‐called Dukler constant‐slip‐method was used. A holdup correlation according to Hughmark was improved to fit the pipe system used.

Through linear regression analysis an equation was obtained, describing the cleaning effect as influenced by the Reynold number and the liquid fraction of the air‐water mixture.
MATHEMATICAL MODELING OF ROUGH RICE DRYING IN A SPOUTED BED
Authors: ZURITZ C. A. , SINGH R. PAUL
Published: February 2007

A theoretical model, based on the well‐known man and energy transport equations for a continuous media, was rigorously developed to describe the liquid diffusion controlled drying of cereal grain in a batch operated, well‐mixed spouted‐bed dryer. The equilibrium moisture content equation and the effective diffusion coefficient are required to solve the heat and mass transfer equations. Numerical techniques were used to solve these equations.

The model was tested using laboratory‐scale experiments where rough rice was dried in a spouted‐bed. A good agreement was obtained between the experimental and theoretical model.
GAS PARTICLE HEAT TRANSFER COEFFICIENT IN FLUIDIZED PEA BEDS
Authors: VAZQUEZ ANALIA , CALVELO ALFREDO
Published: February 2007

Individually Quick Frozen food production has led to the development of fluidized bed freezing equipment, where the previously cooled fluidizing air freezes the food by direct heat transfer. The operating conditions of these beds, as well as their design characteristics, are consequently related to the gas‐particle heat exchange including the fluid dynamic complexity of aggregative fluidization.

The purpose of this paper is the experimental determination of gasparticle heat transfer coefficients for fluidized pea beds and their extension to conditions prevailing in industrial processing.

Heat transfer coefficients were determined for both, peas and porous alumina pellets, in a system where particles were dryed by the fluidizing air. Transfer coefficients were evaluated for various gas velocities and bed depths.

The results obtained for alumina pellets and those for peas can be satisfactorily correlated by using the Archimides number, and show good agreement with correlations obtained by other authors.
EFFECTS OF PROCESSING ON ADSORPTION OF OFF‐FLAVORS ONTO SOY PROTEIN1
Authors: CROWTHER ALAN , WILSON LESTER A. , GLATZ CHARLES E.
Published: February 2007

Heats of adsorption and adsorption coefficients for the reversible adsorption of several aliphatic alcohols, aldehydes, and ketones on soy protein were measured using gas chromatography. The physical state of protein samples was changed by heating at 100°C and 121°C at moisture contents of 29%and 40%. A comparison was made with values for untreated soy isolate and sheared soy isolate, and the effects of moisture, temperature, and their interaction were examined by analysis of variance. Heats of adsorption were unchanged, but changes in adsorption coefficients of the treated samples demonstrated a significant decrease in binding that can be attributed to protein denaturation. The response depended on the interaction of moisture and temperature effects.
HIGH‐TEMPERATURE DRYING‐CUM‐PARBOILING OF PADDY
Authors: ALI S. ZAKIUDDIN , BHATTACHARYA KSHIROD R.
Published: February 2007

Alternate methods of parboiling of paddy, in place of conventional steam‐parboiling, for obtaining improved hydration ability in the parboiled rice were explored. Ratnachudi variety, a medium‐grained, tall indica, high‐amylose rice, was used. The paddy was soaked in warm water to a saturation moisture level (ca 30%, w.b.). The soaked paddy was dried by either exposing it to very hot air (150°—200°C) or by roasting it in hot sand (250°—300°C) for a few minutes. It was observed that under appropriate high‐temperature conditions paddy got simultaneously dried and parboiled by both the above treatments. Parboiled rice so produced was examined for appearance (translucence, color), milling breakage, alkali degradation pattern and starch retrogradation. It was found to be quite comparable to normal steam‐parboiled rice in all respects, except that it showed the desirable property of improved hydration ability due to lowering of starch retrogradation. Possible development of the technique into commercial process is indicated.
ENERGY CONSERVATION IN DRYING OF FRUITS IN TUNNEL DEHYDRATORS
Authors: THOMPSON JAMES F. , CHHINNAN MANJEET S. , MILLER MARTIN W. , KNUTSON GERALD D.
Published: February 2007

This study reports the energy use and thermal losses associated with tunnel dehydrators and discusses methods of increasing energy efficiency. These dehydrators can operate with an efficiency of water removal greater than 50%. It is shown that energy conservation techniques such as minimizing air leakage, increasing air recirculation, utilizing a furnace heat shield to prevent heat losses, and maximizing input can result in significant energy savings.
OPTIMIZATION OF PARAMETERS FOR PACKAGING OF FRESH PEACHES IN POLYMERTIC FILMS1
Authors: DEILY KARL R. , RIZVI S. S. H.
Published: February 2007

Fresh produce packaged in polymeric films represents a dynamic respiration‐permeation model. Control of equilibrium concentrations of respiratory gases is an important variable in extending the shelf life if critical vectors of quality deterioration and transport properties of packaging materials are known.

Fresh peaches were stored at 5 × 1° C under various modified atmospheres for a period of up to thirty days. Samples were removed at ten day intervals for chemical and physical analyses of vulnerable quality factors. Parameters evaluated include soluble solids, titratable acidity, and texture and profile parameters such as hardness, elasticity, and cohesiveness.

An internal atmosphere of 10 to 15% O2 and 15 to 25% CO2 inside the package provided better retention of quality attributes such as hardness and cohesiveness than any other treatments. Springiness did not provide any significant index of quality. Soluble solids decreased over time as did the amount of acid present in the fruit. Anaerobic fermentation did not occur under any storage conditions.

Subsequent to establishing the optimal gaseous concentrations, respiration rates were determined as a function of time and gas composition. Permeability of polymeric films were determined using ASTM method. Analytical equations were employed to optimize packaging parameters or to estimate transient and equilibrium gas concentrations in polymeric packages. Equations were set up to estimate transient and steady state time values for oxygen and carbon dioxide concentrations inside a package. This approach is applicable in extending the storage quality of other fresh produce.
RESPIRATION ACTIVITY OF SHELLED CORN
Authors: KUSTERMANN MARTIN , SCHERER REINHOLD
Published: February 2007

To be able to minimize losses in terms of quantity and quality during storage time, investigations to determine the relations between respiration of shelled corn and moisture content and temperature were carried out. The main part of this paper cornsists of a description of a quick method to determine the amount of carbon dioxide produced and discusses the results evaluated by using this method. These results were checked by comparing them with respiration data evaluated with 0.6 m3 bins which are also briefly discussed.
COST OPTIMAL DEMAND FORECASTING FOR A MULTI‐LABEL INVENTORY ENVIRONMENT
Authors: Norback John P. , Lopez‐Soriano Eduardo M.
Published: February 2007

A decision problem associated with the production of the same goods under several labels is anticipating how much to produce under each label. In some settings a portion of the goods is left unlabeled so that subsequent excess demand can be filled by labeling these goods held in “bright storage”. This adds another decision variable to the problem and introduces some new alternatives. Attached to these alternatives facing the decision maker are several different kinds of costs depending upon the nature of the errors made in forecasting the demand for each of the labels. These costs, when associated with discrete probability distributions for the demand variables, lead to an optimization problem with nonnegative variables with objective of minimizing the decision maker's expected cost. Minor restrictions on the costs make this objective function, convex. By introducing new variables the entire problem can be reformulated as a linear program. If the demand variables can take only integer values, then there is an integer, optimal solution to the bright storage problem.
ESTIMATING OUTPUT AND POWER OF FOOD EXTRUDERS1
Authors: LEVINE LEON
Published: February 2007

A simplified model of food extruders is proposed. Analysis of this model suggests that extruder output and power consumption can be described by simple relationships of dimensionless groups. Comparison of the theoretical relationships with data obtained by processing a pseudoplastic dough in four different extruders indicates a sound scale‐up technique has been established. A method of extending the analysis to more complicated extrusion problems is suggested.
PREDICTING AVAILABLE LYSINE LOSSES DURING HEAT PROCESSING1
Authors: WOLF J. C. , THOMPSON D. R. , REINECCIUS G. A.
Published: February 2007

Mathematical models, which are amalgams of empirical equations and reaction kinetics, were used to predict the destruction of available lysine in proteins. R2‐values for plots of predicted versus observed values ranged from 0.8 to 0.9. Changes in water activity, sugar, salt, oil, pH, time and temperature are considered by the model. The model can adjust for different sugars by employing an algorithm based upon the mutarotation constant for a specific sugar. A plot of sugar mutarotation constant against the appropriate loss rate coefficient demonstrated the relation between these two measures (R2= 0.8). Nomograms for predicting the loss rate coefficient and the activation energy, which can be used in an industrial application, are presented.
ENERGY USE IN TOMATO PASTE EVAPORATION
Authors: RUMSEY T. R. , CONANT T. T. , FORTIS T. , SCOTT E.P. , PEDERSEN L. D. , ROSE W. W.
Published: February 2007

The energy consumption of several tomato paste evaporators was monitored to provide baseline data for equipment selection or modification. Daily average performance data are given for single, double and triple effect evaporators. Average daily steam economies for the single effect evaporator ranged from 0.74 to 1.02 and averaged 0.84 compared to a theoretical average of 0.95. Two similar double effect evaporators had average daily steam economies which ranged from 0.79 to 2.03. The average daily steam economy measured was 1.45 while the theoretical average was 1.91. The average daily steam economies for the three triple effect evaporators ranged from 1.66 to 3.06.
ESTIMATION OF PARAMETERS FOR MOISTURE TRANSPORT IN FOODS1
Authors: BAKSHI A. S. , CHHINNAN M. S.
Published: February 2007

The problem of estimation of transport parameters in food processing models is examined. A procedure is presented which consists of controlled experiments, application of theory to model the process and estimation of parameters by comparing the experimental and predicted data by the use of nonlinear optimization technique. The optimization program estimates a set of parameters in a food processing model which gives a minimum value of the sum of squares of the deviation between the observed and estimated values. The processes considered are drying, soaking and parboiiing of rice and peanut drying. Depending on the complexity of the process, the solution of the mathematical model is given in the form of analytical, finite difference or finite element approximations. The precision of transport parameters determination is also discussed.
THROUGHPUT AND POWER CONSUMPTION OF DOUGH SHEETING ROLLS
Authors: LEVINE LEON
Published: February 2007

Power law models of dough sheeting are shown to be inadequate in predicting sheeting roll energy input to doughs. Empirical modification of the theoretical model yields a model which predicts energy input to a dough for different roll sizes. The model indicates that energy input will be different for different size rolls. It is suggested that this is a source of difficulty when scaling up from laboratory to plant.
PARTICLE SIZE CHARACTERIZATION OF SELECTED GRAINS UNDER WET GRINDING
Authors: ITUEN E. U. U. , MITTAL J. P. , ADEOTI J. S.
Published: February 2007

The particle size analysis of maize, sorghum and millet under wet grinding conditions was studied with a burr grinding mill (the type commonly used in the locality). Some constants regarding particle size and size distribution of the wet ground products such as the distribution modulus, the size modulus, and the geometric mean diameter were determined.

The ground material was wet seived in BS410 sieves with the aid of a dispersing agent, Calgon, which improved sieving, especially in the lower sieves.

The results of the dried sieve fractions were plotted as cumulative percent by weight versus particle diameter on a log‐probability paper for the study of the particle size and size distribution characteristics. The geometric mean diameter (average particle size) of the ground product was observed to decrease with increase in moisture content, except that for maize which showed an initial rise before decrease. The size modulus, too, decreased with increase in moisture content but maize showord the usual deviation at the sian of soaking in water. The distribution modulus in maize and sorghum was seen to decrease with increase in moisture content but that of millet increased slightly.
EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI‐SOLID FOODS
Authors: DERVISOGLU M. , KOKINI J. L.
Published: February 2007

The effect of different tube materials was studied using galvanized steel, PVC, teflon and glass capillaries on tomato paste, apple sauce, ketchup and mustard as typical semi‐solid food materials. In the shear rate range of 10 to 1000 s−1 studied apple sauce and mustard showed the most pronounced effect which was wall material and shear rate dependent.
AN ENERGY USE ANALYSIS of A FRESH and FROZEN FISH PROCESSING COMPANY
Authors: ENRIQUEZ LEOPOLDO G. , FLICK GEORGE J. , MASHBURN WILLIAM H.
Published: February 2007

An energy use analysis was performed on a fresh and frozen fish processing company to identify current levels of energy consumption and establish an energy conservation program. Electrical energy constituted 79% and 87% of the fish and ice plants’energy consumption, respectively. Baseload electricity in the fish plant was 88% and 30% in the ice plant. the fish plant's intensity index was 1,882.3 BTU/Ib (4,371.9 KJ/Kg) of product while the ice plant's 172.5 BTU/lb (399.6 KJ/Kg) of ice. the trucking fleet had a fuel intensity index of 29,910.6 BTU/mile (19,630.6 KJ/Km) and was the largest energy consumer accounting for 60% of the company's total energy usage. Proposed energy conservation measures can lead to significant reductions in the current levels of energy consumption.
DIELECTRIC PROPERTIES of RICE BRAN
Authors: SREENARAYANAN V. V. , CHATTOPADHYAY P. K. , RAO K. V.
Published: February 2007

The dielectric properties of rice bran have been of interest because of their correlation with moisture content and because to a large extent they determine the absorption of energy in dielectric heating applications. the dielectric properties, namely, dielectric constant, loss tangent, dielectric loss factor and a.c. conductivity of rice bran were measured experimentally at a frequency of 13.56 MHz by a resonance method using a Q‐meter along with a coaxial, cylindrical sample holder. In order to study the effects of various factors, namely, the moisture content, temperature and bulk density of rice bran, the experiments were designed and performed based on Response Surface Methodology. the dielectric constant, dielectric loss factor and a.c. conductivity were found to have positive nonlinear relationships, while the loss tangent had a positive linear relationship within the ranges of factors studied, namely 3.95 to 14.05% (w.b.) moisture content, 26.5 to 53.5°C temperature, and 299.5 to 400.5 kg/m3 bulk density.
TRANSPORTATION of FROZEN FOOD IN INSULATED CONTAINERS — THEORETICAL and EXPERIMENTAL RESULTS
Authors: MITTAL G. S. , PARKIN K. L.
Published: February 2007

A study was conducted on the ability of two insulated containers to maintain the low temperature of ice cream in an ambient environment. A mathematical model was solved using Continuous System Modeling Program (CSMP) and finite difference technique to predict the temperature distribution in the product with time. the model predicted the temperature profiles within ± 5% of the experimental data.
ON‐LINE MEASUREMENT of DYNAMIC RHEOLOGICAL PROPERTIES DURING FOOD EXTRUSION
Authors: STEFFE J.F. , MORGAN R.G.
Published: February 2007

Dynamic rheological properties of extruded rice dough were measured continuously using a Rheometrics On‐line Rheometer, an instrument designed for rubber and plastics applications. Storage and loss moduli were successfully measured over a moisture content range of 24 to 50% wet basis; however, the instrument is difficult to use in food research due to numerous problems: high pressure required to move material through the unit, internal dead spots causing build up of material, cleaning problems due to difficult disassembly. As a result of the development project discussed here, these problems are being addressed by Rheometrics (Piscataway, NJ) with the goal of producing an on‐line rheometer acceptable to the food extrusion industry.
LYE PEELING of MANDARINS
Authors: ATHANASOPOULOS P. E. , VAGIAS G. A.
Published: February 2007

A comparative study of three mandarins of Chios, Satsuma and Clementine varieties was carried out to determine the appropriate conditions for lye peeling of fruit segments.

The peeling process was both temperature and alkali concentration dependent. the time‐temperature correlation was linear while the effect of the alkali concentration was exponential.

At low temperature the “Clementine” exhibited higher sensitivity to alkali concentration than the other varieties, while at the highest temperature the “Chios” mandarin was the most sensitive.
MATURITY STANDARDS FOR PROCESSING CLINGSTONE PEACHES
Authors: DELWICHE MICHAEL J.
Published: February 2007

The flesh color of 5 clingstone peach cultivars was measured (in CIELAB coordinates) by tristimulus colorimeter before and after canning. Before canning, fruit were separated into 3 color classes (1A: green‐yellow, 4A: yellow‐green, 7A: orange) by visual comparison with a trial maturity chart. After canning, flesh color was measured and visually graded. All samples in color class 1A were rated USDA grade C, while classes 4A and 7A were rated grade A. Flesh color was also measured as a function of time before and after harvest. Fresh flesh L* values were approximately constant, a* values increased steadily, and b* values increased then slightly decreased. Final specifications for a new maturity chart were 7 colors of constant luminance (L*= 76.5) and linearly increasing a* and b* values (−5.0 to 13.0 and 70.1 to 76.4, respectively), corresponding to a time step of 3.5 days between colors.
CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE II. SAFE TEMPORARY STORAGE
Authors: REYES V.G. , JINDAL V.K.
Published: February 2007

High temperature conduction heating reduced the fungal growth and prevented the spoilage of freshly harvested high moisture rough rice leading to its safe temporary storage. Heat treatments resulting in fungal mortality levels equal to 90% and higher were found to be satisfactory for general use. Finally, a relationship was developed for estimating the safe storage periods of heattreated high moisture rough rice based on its moisture content and fungal mortality level achieved with various heat treatments.
CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE III. CHANGES IN MILLING and COOKING QUALITIES
Authors: REYES V.G. , JINDAL V.K.
Published: February 2007

The effects of high temperature conduction heating on the milling and cooking qualities of rough rice having moisture in the range 18–30% wet basis were investigated. the results showed an increase in head rice yields of heat‐treated samples accompanied by a reduction in milled rice whiteness and improvement in cooked‐rice texture. Heat treatments of rough rice corresponding to fungal inactivation level of 95% gave the highest head rice yields and acceptable level of reduction in the whiteness of milled rice. the observed increase in the firmness of cooked‐rice kernels and a reduction in their stickiness due to conduction heating appeared to resemble the natural aging of fresh rough rice.
HEAT TRANSFER DURING FLUIDIZED BED PUFFING of RICE GRAINS
Authors: CHANDRASEKHAR P.R. , CHATTOPADHYAY P.K.
Published: February 2007

A pneumatic rice puffing machine was developed for increasing the production capacity of puffed rice for which a knowledge of the heat transfer process during puffing was required. the physical properties of the rice grains and other fluidization parameters, necessary for this study was experimentally determined. the surface heat transfer coefficient in case of hot air fluidized bed puffing was found to be 155.39 W/m2K. the calculated grain surface temperature for puffing was about 170°C and this did not vary significantly for experimental puffing air temperatures ranging from 200°C to 270°C. the air temperature ranging from 240°C to 270°C with corresponding exposure time of 9.7 s to 7s was found to be optimum for higher expansion ratio (8.5 to 10) and better color of the product. the temperature differentials between surface and center temperatures and between surface and average temperatures of the grains at the time of puffing were found to vary linearly with various puffing air temperatures and their ratios remained almost constant at 2.056.
MASS TRANSFER IN PLANT MATERIALS IN CONTACT WITH AQUEOUS SOLUTIONS of ETHANOL and SODIUM CHLORIDE: EQUILIBRIUM DATA
Authors: BISWAL R. N. , LE MAGUER M.
Published: February 2007

A process for osmotic dehydration of plant materials using aqueous solutions of ethanol and sodium chloride is described. Equilibrium data for blanched and unblanched carrots in contact with binary aqueous solutions of ethanol and sodium chloride are presented. Based on the equality of activities of the solutes in carrots and the external solution a successful representation of equilibrium has been obtained in terms of the measurable practical variables such as the total solids in the material at full turgor, solute concentration in the bath and the temperature of contacting.
MODELLING of FLOW PROPERTIES of STARCH PASTES PREPARED BY DIFFERENT PROCEDURES
Authors: HÄRRÖD MAGNUS
Published: February 2007

The flow properties of starch pastes prepared by different procedures were measured and modelled. an extended power law model was developed to describe the shear stress over wide ranges of shear rates, temperatures and concentrations (6‐450 s−1, 10‐90°C, 3‐10%). Each pastes preparation procedure required its own set of parameter values to be modelled since different preparation procedures produced pastes with considerably different flow properties. These effects have to be considered before the flow properties can be predicted with satisfactory precision for process applications. Such a method is presented in a subsequent paper. the exactness in the modelling was restricted by the changes of the flow properties during the measuring process.
TIME‐DEPENDENT FLOW BEHAVIOR of STARCH PASTES, WITH FOOD PROCESS APPLICATIONS
Authors: HÄRRÖD MAGNUS
Published: February 2007

The time dependency of shear stress has been investigated in completely swollen modified potato starch pastes during short periods of time (30 s) over wide ranges of shear rates, temperatures and starch concentrations (6‐450 s−1, 10‐90°C, 3‐10%). A special, stepwise measuring process made it possible to correlate the kind of time dependency to the shear stress level; thixotropy or rheodestruction occurred at low shear stress (below 10 Pa); rheopexy occurred at intermediate shear stress (from 10 to 150 Pa); and thixotropy occurred at high shear stress (above 150 Pa). Bearing these results in mind, similar results can be observed in other studies on potato starch, maize starch, modified tapioca starch and tomato juice. the size and the kind of hysteresis loop in the flow curves can be related to the kind of time dependency at each shear stress level and to the duration of the effect at each level. These phenomena limit the precision when the flow properties are predicted for starch pastes and many other viscous foods, as long as the time dependency factor is disregarded in the measuring and modelling procedures. It is important to consider the time dependency when holding tubes for aseptic processing are sized; if this is not done, the sterilization effect will be too low when rheopexy prevail close to the surface of the tube.
A STUDY of DRAG FORCES ON SOLID SPHERICAL PARTICLES IN POWER LAW BOUNDED FLOW: APPLICATIONS to ASEPTIC PROCESSING1
Authors: SUBRAMANIAM GIRISH , ZURITZ CARLOS A.
Published: February 2007

Drag forces on rigid spherical particles suspended at specific points in a tube carrying viscous solutions of sodium carboxymethylcellulose (CMC) were measured using a load cell. Polystyrene spheres of diameter 1, 2.22 and 3.175 cm were used in a plexiglass tube of 4.75 cm internal diameter. the range of consistency coefficient of the carrier fluid studied was 5 to 16 Pa‐sn. Mass flow rate was varied between 0.01 and 0.9 kg/s. the drag coefficient‐generalized particle Reynolds number correlation developed from linear regression was: Cd = 101.35/[(NRe)p]0.84/n. This correlation may be used to estimate drag forces on suspended spherical food solids in aseptic holding tubes.
CHANGES IN PARTITION COEFFICIENTS of ALCOHOLS AS AFFECTED BY the PRESENCE of VARIOUS FOOD SOLIDS
Authors: CHUNG SEESUB , VILLOTA RICARDO
Published: February 2007

Using homologous series of alcohols and varing temperatures, it has been demonstrated in this study that volatility of alcohols increases upon changes in the system which decrease their solubility in the liquid. Addition of solutes has various effects on volatility, depending upon their ability to interact with water and volatiles. Surface characteristics, including the number of binding sites and surface area, significantly affect interaction. When more than one type of solids is present, alcohols preferentially adsorb to the solid with higher affinity for alcohols, until all binding sites on the solid are occupied. Silica and soy protein increase solubility of alcohols in water by adsorbing them through hydrophobic association and/or hydrogen bonds. Sodium silicoaluminate, xanthan gum and, to some extent, maltodextrin show less interaction with alcohols than with water.
INACTIVATION of PROTEASES and LIPASE IN MILK IN THIN FILM SCRAPED SURFACE HEAT EXCHANGER
Authors: DODEJA A. K. , SARMA S. C. , ABICHANDANI H.
Published: February 2007

A cascade thin film scraped surface heat exchangers, having sterilizer, regenerator and cooler sections was designed and fabricated. It was employed for inactivation of thermostable proteases and lipases in milk. Buffalo milk was sterilized in the temperature range: 143–152°C for holding times of 0.75, 1.0 and 1.25 s. Samples collected aseptically were stored at 37°C to study the proteolytic and lypolytic activities. the study established that activity of enzymes in milk subjected to higher temperature was far less than that of milk processed at lower temperature for same holding time. the effect of longer holding times was similar.
DRYING of GRAINS IN A DRAFTED TWO DIMENSIONAL SPOUTED BED
Authors: KALWAR M.I. , KUDRA T. , RAGHAVAN G.S.V. , MUJUMDAR A.S.
Published: February 2007

A two‐dimensional spouted bed with draft plates for grain drying was tested using soybean, wheat and corn. Drying rate and material temperature were measured as functions of the dryer geometry and operating parameters. the hypothesis of intermittent drying, consisting of a heating period in draft channel and a tempering period in the downcomer was verified. the drying rate was found to be related to the measured rate of solids circulation. For mathematical description of the drying process in the configuration investigated, the Page's equation for thin layer drying of grains was used. the two parameters in this model were correlated versus the bed geometry and the operating parameters of the spouted bed.
EFFECT of pH and ENZYMATIC TREATMENT ON MICROFILTRATION and ULTRAFILTRATION of TANGERINE JUICE
Authors: CHAMCHONG M. , NOOMHORM ATHAPOL
Published: February 2007

Tangerine (Citrus reticulata blanco) juice clarification by crossflow microfiltration and ultrafiltration using polysulphone flat sheet membranes with nominal molecular weight cut off of 25,000, 50,000, 100,000 and 0.1 μm, 0.2 μm pore sizes was studied. the juice was pretreated by polygalacturonase and pH adjustment. the treated juice was clarified with a laboratory scale filtration unit with effective filtration area of 14 cm2. Filtration conditions were transmembrane pressure of 93 to 194 kPa, crossflow velocity of 0.96 to 3.5 m/s and 25°C. Membrane performance was evaluated in terms of volume flux and clarity (% transmittance) of the permeate.

Pretreatment of the juice by polygalacturonase and adjustment to pH 2 with HCl resulted in a clearer supernatant than enzyme treatment alone. Maximum flux was obtained with the 0.1 μm microfiltration membrane. Flux increased with transmembrane pressure and crossflow velocity. Flux at 194 kPa and 3.5 m/s was 69 L per square meter per hour. Permeate clarity was better at higher transmembrane pressure and lower velocity, due to the effect of the polarized/fouling layer of solute on the membrane surface, which acted as a secondary “dynamic” filter.