bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECT OF SALT ON THE STABILITY OF PROPYLENE GLYCOL ALGINATE/XANTHAN GUM/POLYSORBATE‐60 STABILIZED OIL‐IN‐WATER EMULSIONS
Authors: YILMAZER GULCIN , KOKINI JOZEF L.
Published: February 2007

Stabilization mechanism of salt, as a dissolved electrolyte, in oil‐in‐water emulsions in the presence of stabilizers and/or emulsifiers, propylene glycol alginate, xanthan gum and/or polysorbate‐60 has been studied using rheological techniques, particle size analysis and surface tension measurements. Salt affected the stability of the ternary system, propylene glycol alginate/xanthan gum/polysorbate‐60, depending on the emulsifier/stabilizer ratio. Creep measurements indicated that low salt concentrations were particularly effective when PGA:X ratios were used in the presence of PS‐60. In both PGA:X and PGA:X/PS‐60 systems salt did not affect the particle size distribution during aging. Surface tension measurements were in agreement both with particle size distribution and high shear rate experiments.
RHEOLOGICAL BEHAVIOUR OF BUTTER AT SMALL DEFORMATIONS
Authors: ROHM H. , WEIDINGER K.‐H.
Published: February 2007

Thirteen continuously churned commercial butter samples were evaluated for rheological properties at small deformations. The methods performed included dynamic experiments in shear and compression, stress relaxation in shear and static compression at 5–20C each. Linear viscoelastic behaviour was observed up to a critical strain of 0.001. The structure breakdown due to shear strains between 0.001 and 0.01 was found to be fully recoverable. No qualitative differences in the rheological behaviour were observed between the samples. Temperature‐induced variations were mainly ascribed to changes in the solid fat content. Correlations between selected rheological measures in the linear viscoelastic region (i.e., complex modulus G* [Pa], relaxation modulus G(t) |t≃ 0[Pa], and modulus of deformability MD[Pa]) were found to be causal and only slightly affected by the solid fat content.
THE USE OF INTRAORAL LOAD CELLS IN THE STUDY OF TEXTURE PERCEPTION
Authors: MIOCHE L. , PEYRON M. A. , AUROY P.
Published: February 2007

A new method to study texture perception is described. Miniaturized load cells were placed in the oral cavity to record the time course of the bite force. The bites were made, during psychophysical tests on hardness comparison, into products (silicone elastomers) exhibiting simple rheological behaviour. The silicone samples were placed on either side of the load cell. The control measurements proved that the recordings under these conditions were stable and reproducible. An analysis of the time course of the curves revealed differences in perception strategy between the subjects. The use of load cells together with standardized products allows a better understanding of the relationship between the rheological measurements of a product and the motor activity of the chewing apparatus when the texture of a solid food product is perceived.
A FUNDAMENTAL APPROACH FOR THE RELATIONSHIP BETWEEN THE BOSTWICK MEASUREMENT AND NEWTONIAN FLUID VISCOSITY
Authors: MCCARTHY KATHRYN L. , SEYMOUR JOSEPH D.
Published: February 2007

The Bostwick consistometer is a durable and simple instrument that is widely accepted in industrial practice to evaluate product consistency. Flow observed in the Bostwick consistometer was evaluated as a balance of forces; the resulting expression yields the Bostwick measurement as a function of trough geometry and fluid properties. Experimental measurements for four Newtonian fluids verify the theoretically predicted dependence of the extent of flow on the kinematic viscosity to the – 1/5 power.
RHEOLOGICAL STUDY OF O/W EMULSIONS CONTAINING DRIED WHOLE EGG AND LOCUST BEAN GUM
Authors: CHIRALT A. , SALAZAR J. A. , FERRAGUT V.
Published: February 2007

The influence of sucrose addition and type of salt (NaCl; Morton Lite salt: 50% NaCl and 50% KCl, and Mineral salt: 65% NaCl, 25% KCl and 10% MgSO4) on the rheological properties of O/W emulsions containing locust bean gum was analyzed. Flow curves over the range 0.1 to 100 s−1 and transient flow curves at 0.2 s−1, at 20 and 30C were obtained for 12 different emulsions, containing 30% (w/w) of sunflower oil. The K and n power law parameters and the hysteresis loop area (HL) were evaluated from the flow curve. So were the Hahn parameters from time‐dependent stress decay fitting. Rheological behaviour of emulsions was affected by the type of salt and the presence of sucrose. Changes in solvent properties of the continuous phase in the emulsions on the macromolecules present could be responsible for the different behaviour. The ageing effect on flow behaviour parameters and on the hysteresis loop area was also studied. Evolution of rheological parameters during emulsion storage suggests that increase of ionic strength and polar solutes concentration decrease the stabilizing properties of locust bean gum.
SCALE TRANSLATIONS OF FIRMNESS TESTS ON FRUITS
Authors: PELEG KALMAN
Published: February 2007

In many fruits and vegetables, it is desired to replace destructive firmness measurement methods by nondestructive ones. The inevitable question is to what degree do two firmness measurement methods agree? The present article proposes a new approach for method comparison in firmness tests of fruits, by optimal translation of the readings taken on the scale of one test, to the scale of another test and vice versa. The proposed scale translation mode is based on minimizing the sum of squares of the differences between the absolute values of the Fast Fourier Transform (FFT) series, derived from the readings of the compared measurement methods. The line taken is illustrated by a comparative study on a large sample of Red Delicious apples, assessing the performance of a nondestructive fruit firmness sensor versus the conventional destructive test which measures the applied piercing force on the fruit by a penetrometer.
TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING
Authors: HECKE E. VAN , ALLAF K. , BOUVIER J. M.
Published: February 2007

Mechanical properties of flat‐bread‐shaped extrudates were studied in bending. The effects of bending conditions (plunger thickness, support shape and distance between supports) are presented. Bending parameters, the modulus of deformability particularly, are used to study extrudate anisotropy, discriminate between various samples and correlations discussed in relation to cell structure. It is shown that the Ashby analysis of cellular materials applies to bending of extrudates, and that the modulus of deformability is correlated with cell size and cell density.
RHEOLOGICAL BEHAVIOUR OF INFANT FOODS
Authors: ALONSO M. L. , LARRODÉ O. , ZAPICO J.
Published: February 2007

The rheological properties of four different infant foods were studied. Flow of all samples showed time dependence, which was qualitatively evaluated and quantitatively described by the Weltman and Hahn models. Rheological data were obtained at a constant shear rate of 57.6 s−1. These foods showed coefficients of thixotropic breakdown between 4.34 Pa. s and 16.69 Pa. s. Values of the Hahn equation parameter were: p from 1.25 to 1.93 Pa and a from 0.019 to 0.031 s−1. The results showed that the Weltman equation was better than the Hahn equation in describing the thixotropic behaviour of these foods. After eliminating time dependency, flow was adequately described by the Herschel‐Bulkley model.
ORAL PERCEPTION OF GRITTINESS: EFFECT OF PARTICLE SIZE AND CONCENTRATION OF THE DISPERSED PARTICLES AND THE DISPERSION MEDIUM
Authors: IMAI E. , HATAE K. , SHIMADA A.
Published: February 2007

The perceptibility of grittiness and the threshold value of grittiness were examined in five disperse model systems: aqueous suspensions, low and high viscous suspensions, and soft and hard gels. Fourteen types of microcrystalline cellulose were used having different particle sizes (between 6–79 μm) and physical properties (shape, degree of polymerization, and state at the material stage). In each system, the proportion of people who perceived grittiness increased with increasing particle size and decreased with increasing particle concentration demonstrating that perception of grittiness depended on both particle size and concentration. The proportion of people who perceived grittiness was found by multiple regression analysis to have a high correlation with the logarithm of (particle size × concentration). Each system gave an approximate regression equation representing this relation. The value of particle size × concentration at the grittiness threshold was defined as the point where 50% of people perceived grittiness. These values were calculated to be 6.0 (aqueous suspension). 19.7 (low viscosity), 26.7 (high viscosity suspension), 30.7 (soft), and 42.1 (hard gel). The factor contributing most to grittiness was concentration, followed by dispersion medium and particle size. The proportion of people who perceived grittiness was also expressed by a multiple regression equation which included these three factors. The obtained results suggest the possibility of predicting and controlling grittiness in foods.
RHEOLOGICAL CHARACTERISATION OF GELS1
Authors: ROSS‐MURPHY SIMON B.
Published: February 2007

Recent experimental and theoretical developments in the rheological characterisation of gels are introduced. The basic features of chemical, where crosslinking is covalent, and physical gels, which contain noncovalent crosslinks are outlined, and the kinetics of the gel formation briefly explained. Small deformation methods for characterising gels particularly oscillatory rheometry are considered and the potential of advances in signal processing in particular the use of multi‐wave and Fourier Transform approaches to determine information on the frequency response discussed. The concept of the gel point is discussed and the Winter‐Chambon criterion for defining this from experimental measurements of the frequency dependence of the storage and loss moduli is explained.
RELATIONSHIP OF IMPACT TRANSMISSION WAVE TO APPLE TEXTURE DURING RIPENING
Authors: CHEN H. , DUPRAT F. , GROTTE M. , LOONIS D. , PIETRI E.
Published: February 2007

Impact transmission wave measurement technique was applied for nondestructive ripeness evaluation of Golden apples. Three types of texture properties referred to as firmness parameters, viscoelastic parameters and rupture parameter were measured from destructive penetration tests to represent apple ripeness. Curve‐fitted model functions of transmission velocity and time span were established to evaluate the texture properties with the correlation coefficients between 0.791 and 0.957. The transmission wave parameters were used to discriminate six groups of the apples for their ripeness. A discrimination accuracy of 86.7% was obtained. It was concluded that the transmission wave may be used as a nondestructive means for reliable estimation and discrimination of apple ripeness.
COLOR DEGRADATION AND COALESCENCE KINETICS OF AZTEC MARIGOLD OLEORESIN‐IN‐WATER EMULSIONS STABILIZED BY MESQUITE OR ARABIC GUMS AND THEIR BLENDS
Authors: VERNON‐CARTER E.J. , GÓMEZ S.A. , BERISTAÍN C.I. , MOSQUEIRA G. , PEDROZA‐ISLAS R. , MORENO‐TERRAZAS R.C.
Published: February 2007

Aztec marigold oleoresin‐in‐water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7. Changes in the emulsions average particle size were determined by laser ray diffraction, in tinctorial power by visible spectrophotometry and in color by reflectance measurements. Both gums and their blends form highly stable O/W emulsions against drop coalescence and color loss. The emulsifying agent composition and pH have an important role in determining the degree of effectiveness of the emulsions against color loss and drop coalescence kinetics. Mesquite gum provided a better stability against drop coalescence than gum arabic, and furthermore their blends had a synergistic effect providing a higher stability
GRANULE SIZE DISTRIBUTION AND RHEOLOGICAL BEHAVIOR OF HEATED MODIFIED WAXY AND UNMODIFIED MAIZE STARCH DISPERSIONS
Authors: VA PEDRO M.S. da SIL , OLIVEIRA JORGE C. , RAO M.A.
Published: February 2007

The effect of granule size distribution, supported by microscopic analysis, on the steady shear and dynamic shear rheological behavior of 5% gelatinized modified waxy maize starch (MWMS) dispersions heated at 80C for time periods from 0.5 to 30 min was examined and data obtained with 5% unmodified maize starch (UMS) dispersions was used to provide additional insight. The MWMS dispersions showed a faster and more extensive swelling than the UMS dispersions at 80C. They also exhibited rheopectic (anti‐thixotropic) time‐dependent and shear thinning with yield stress behavior. UMS dispersions showed shear thickening characteristics after short heating times that gradually turned to shear thinning as the heating time was increased. Dynamic tests on MWMS dispersions showed G’ was about ten times higher than G″. G′ showed a small dependence on frequency over 0.6–63 rad/s while G”, after an increase at low frequencies, became less sensitive. The gelatinized MWMS dispersions can therefore be classified as ‘weak gels.’ The flow behavior index of UMS dispersions was strongly
PERCEPTION OF GRITTINESS IN AN OIL‐IN‐WATER EMULSION
Authors: IMAI E. , SHIMICHI Y. , MARUYAMA I. , INOUE A. , OGAWA S. , HATAE K. , SHIMADA A.
Published: February 2007

Microcrystalline cellulose was dispersed as a gritty substance in an emulsion, and sensory evaluation was conducted to examine the effect of the presence of oil on grittiness felt in the mouth. Samples were prepared with three types of microcrystalline cellulose of average particle size 14, 38, and 76 μm and with a concentration in water of 0.03–2.7%, with three types of emulsion with an oil‐volume fraction of 0.2–0.7, and with three rates of homogenization of 500–15,000 rpm. The flow behavior and loss modulus of each sample were measured and sensory evaluation was made of the perceived grittiness. A multiple regression analysis of the data shows that the proportion of people who could perceive grittiness was influenced by the following factors and in that order: concentration of microcrystalline cellulose, oil droplet size, loss modulus, and particle size of microcrystalline cellulose. The proportion of people who perceived grittiness also increased with increasing oil droplet size. This was conceivably caused by the uneven distribution of microcrystalline cellulose particles promoted by large oil droplets. An equation was developed relating the proportion of people perceiving grittiness to the physical properties of the sample. The result indicates that factors effecting grittiness perception are identical for emulsions, aqueous suspensions, viscous suspensions and gels, studied previously.
INSTRUMENTAL AND SENSORY DETECTION OF SIMULTANEOUS BRITTLENESS LOSS AND MOISTURE TOUGHENING IN THREE PUFFED CEREALS1
Authors: SUWONSICHON THONGCHAI , PELEG MICHA
Published: February 2007

The jaggedness of the compressive force‐displacement relationship of cheese balls®, cocoa puffs® and peanut butter crunch® particles at various moisture contents was determined in terms of their apparent fractal dimension, and the mean magnitude of the power spectrum of their normalized residuals. The plots of these measures versus moisture contents had a characteristic sigmoid shape very similar to that of the corresponding sensory crispness and crunchiness vs moisture content relationships. This close similarity suggests that the jaggedness of the force‐displacement relationship is a manifestation of the same failure events that produce the crispness or crunchiness sensation. (In the context of the tested products the two terms, crispness and crunchiness, were found to be synonymous.) In all three products moisture toughening could be clearly detected instrumentally but only in two there was an unambiguous corresponding increase in the sensory hardness scores. This indicates that at least in certain cereal products moisture toughening can be perceived simultaneously with brittleness loss.
VISCOELASTIC PROPERTIES OF HEAT‐SET WHEY PROTEIN EMULSION GELS
Authors: CHEN JIANSHE , DICKINSON ERIC
Published: February 2007

The viscoelastic properties of heat‐set whey protein gels and whey protein‐stabilized emulsion gels have been studied using the dynamic oscillatory rheometry technique. The storage modulus was monitored and analysed for pure protein gels and emulsion gels over a wide range of protein concentrations. The dependence of storage modulus on protein concentration is different for gels of low and high modulus. At low protein concentrations, the increase of storage modulus is much more sensitive to the increase of protein concentration. The protein‐coated oil droplets behave as active filler particles and dramatically enhance the gel strength. The effect of the oil volume fraction on the rheology has been investigated for emulsion gels containing 11 vol. %, 20 vol. % and 45 vol. % Trisun oil. The formula of van der Poel fails to describe the experimental results. This is attributed to the strongly flocculated state of the emulsion system.
COMPARISON BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS FOR MEALINESS ASSESSMENT IN APPLES. A COLLABORATIVE TEST
Authors: BARREIRO P. , ORTIZ C. , RUIZ‐ALTISENT M. , V. DE SMEDT  , SCHOTTE S. , ANDANI Z. , WAKELING I. , BEYT P. K.
Published: February 2007

Definition and establishment of assessment procedures for mealiness of apple fruits using sensory and instrumental measurements were performed on ‘Boskoop', ‘Cox's Orange Pippin’ and ‘Jonagold’ samples with varying degrees of mealiness. The sensory procedure profiled mealiness as a loss of crispness, hardness, and juiciness, with an increase in the floury sensation in the mouth. High correlations between the sensory descriptors and instrumental parameters was shown through principal component analysis. The instrumental procedures (confined compression of fruit cylinders and acoustic impulse response) gave coefficients of determination for juiciness and crispness of 0.85 and 0.71, respectively. This level of accuracy indicates the possibility of establishing
RHEOLOGY OF ACID‐INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS
Authors: CHEN JIANSHE , DICKINSON ERIC , EDWARDS MATTHEW
Published: February 2007

The storage modulus G', loss modulus G”, and phase angle δ of acidinduced sodium caseinate emulsion gels were measured at 25C for a certain period of time after the addition of glucono‐δ‐lactone (GDL). Comparison between pure protein gels and emulsion gels revealed that the presence of emulsion droplets greatly enhanced the gel strength. Acidification by mixing an emulsion with a GDL solution caused immediate gelation but the emulsion gel had similar mechanical properties to the gel formed by direct addition of GDL granules. The viscoelasticity of the gel was strongly related to the pH value of the system. There was no evidence for a three‐dimensional network when the pH value was higher than 5.8 or lower than 3.2. The largest storage and loss moduli were observed for gels formed at pH values near the isoelectric point of sodium caseinate (pH 4.6). Rheological differences for gels made at different pH values became distinguishable at low frequencies, where a much smaller phase angle was determined for a gel made at a pH value below the isoelectric point. Partial recovery of the three‐dimensional gel network was observed for disrupted gels formed at a pH near the isoelectric point.
ENHANCING EFFECT OF AN OIL PHASE ON THE SENSORY INTENSITY OF SALT TASTE OF NACL IN OIL/WATER EMULSIONS
Authors: YAMAMOTO YUKIKO , NAKABAYASHI MIKI
Published: February 2007

The effect of an oil phase on the sensory intensity of the salt taste of NaCl in an oil/water emulsion was studied using the magnitude estimation technique. The perceived intensity of the salt taste of 0.9 wt % NaCl in emulsions containing 10 wt % egg yolk, 70 wt % oil and 20 wt % water was much higher than that of the aqueous solution without oil droplets at the same NaCl concentration. The salt taste of low‐fat emulsion (35 wt % oil) was less intense than that of the high‐fat emulsion (70 wt % oil) at the same NaCl concentration, suggesting that the sensory score depends on the oil content. The NaCl concentration measured in the water phase of the high‐fat emulsion, containing 0.9 wt % NaCl, was 2.66 wt %. The sensory score of the high‐fat emulsion, containing 0.9 wt % NaCl, was much lower than that of an aqueous solution of 2.66 wt % NaCl without oil droplets. These results suggest that the enhancing effect of an oil phase on the perceived intensity of the salt taste in an oil/water emulsion might be due to a combination of the concentrated NaCl in the water phase and the suppressed contact of NaCl to gustatory cells by the oil droplets.
COMPARATIVE STUDY OF LARGE STRAIN METHODS FOR ASSESSING FAILURE CHARACTERISTICS OF SELECTED FOOD GELS
Authors: TRUONG V. D. , DAUBERT C. R.
Published: February 2007

Vane rheometry was compared with uniaxial compression and torsion in evaluating the effects of strain rate on failure shear stress and deformation of soybean protein (tofu) and gellan gum gels. A Haake VT 550 viscotester was used for torsion and vane tests, and compression was performed with an Instron/MTS universal testing machine. Strain or angular deformation at failure was independent of strain rate in the three testing modes. In vane rheometry, failure shear stress increased with increasing low shear rates (< 0.100 s−1) and was rate independent at higher rates. This strain rate dependency was also evident in compression, varying with the material. For torsion, fracture stress appeared to be rate independent. Shear fracture stresses measured in torsion and compression were in good agreement at strain rates above 0.025 s−1 and 0.100 s−1 for tofu and gellan gels, respectively. Shear stresses from the vane method were lower than shear stresses of torsion and compression. Similar texture maps of the food gels studied were generated by plotting stress and strain or angular deformation values of the three testing methods. The findings validate the vane technique as an alternative to torsion and compression for rapid textural characterization of viscoelastic foods.
SENSORY THRESHOLDS OF CONSISTENCY OF SEMILIQUID FOODS: EVALUATION BY SQUEEZING FLOW VISCOMETRY*
Authors: CORRADINI MARIA G. , ENGEL ROBERT , PELEG MICHA
Published: February 2007

Identification of subtle textural differences or changes in foods in isolation has been a difficult task because they are usually accompanied by differences or changes in other sensory properties. Textural modification of semi liquid foods can easily be produced by mechanical means without affecting their taste and appearance. The changes can be then quantified using squeezing flow viscometry without introducing new uncontrolled modifications. Comparison of the measurements with sensory evaluations of the same samples can establish the threshold of sensory detection, at least in principle. To test this hypothesis, the consistency of practically intact mayonnaise, tomato paste, yogurt and strawberry jam of two commercial brands each were evaluated by squeezing flow viscometry using an Instron UTM. Other samples of the same brands were stirred mildly to modify their consistency and then compared with the undisturbed samples. The textural differences were expressed in terms of the apparent stress at three compressed specimen heights, and the residual stress after 60 and 120 s at the final height. Relatively large differences, as judged by these mechanical measures were also detected by an untrained sensory panel, but the ‘correct identifications’ never reached a 100%. In the case of the two different brands of yogurt, the panel failed to establish the existence of differences, which were clearly detected by the instrument. This suggests that not every difference, detectable instrumentally, has a corresponding sensory response. Although the number of results in this preliminary work was too small to establish the exact threshold for sensory detection, the methodology seems to be appropriate for such a purpose. This is because of the high reproducibility of the squeezing flow parameters and their sensitivity to even subtle difference in the tested specimens consistency.
RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MODEL PROCESSED CHEESE ANALOGUES
Authors: PEREIRA R.B. , BENNETT R.J. , HEMAR Y. , CAMPANELLA O.H.
Published: February 2007

The rheological and microstructural characteristics of a range of processed cheese analogues manufactured with different moisture contents and mixing speeds were investigated using frequency sweep, creep tests, compression to fracture and confocal microscopy. Cheeses with lower moisture content showed significantly higher values of G' and G″. Young's modulus, peak stress and work in compression as well as lower values for creep compliance. Moisture content played a more significant role than mixing speed in yielding textural differences in the products. The confocal micrographs showed that the fat droplet size decreased with decreasing moisture content, but little effect of mixing speed on the droplet size was detected. The effect of mixing speed was marginal or nonexistent, possibly due to the narrow range investigated.
LINEAR AND NONLINEAR VISCOELASTIC BEHAVIOR OF OIL‐IN‐WATER EMULSIONS STABILIZED WITH POLYSACCHARIDES
Authors: QUINTANA J. M. , CALIFANO A. N. , ZARITZKY N. E. , PARTAL P. , FRANCO J. M.
Published: February 2007

The rheological behavior and stability of oil‐in‐water emulsions stabilized by different thickening agents were analyzed. Food emulsions were prepared with commercial sunflower oil (40% w/w oil‐in‐water) and stabilized with 1% emulsifier. The tested thickeners were: (1) 1% w/w xanthan gum (XG), (2) 5% w/w potato starch (PS), (3) 5% PS + 0.5% XG, (4) 1% w/w guar gum (GG), and (5) 0.5% XG + 0.5% GG. Mean droplet size and droplet size distribution (DSD) of emulsions were determined by static light scattering. Steady flow (viscosity versus shear rate), transient flow (viscosity versus time) and oscillatory shear tests (linear viscoelasticity) were performed. The addition of thickening agents improved the stability of the emulsions, the effect was less marked in systems containing only GG. DSD was not significantly modified in emulsions containing starch or hydrocolloids. Microscopic observations showed that all the tested emulsions were flocculated due to the presence of hydrocolloids. The observed shear thinning behavior was attributed to the molecular structure of the polysaccharides and to the flocculation/deflocculation process; viscosity data were satisfactorily fitted to the Cross model. Frequency sweeps showed that emulsions with PS or XG have a weak gel structural network (G’ > G); those with GG correspond to a polymeric solution where G’ and G″ curves intersect within the range of tested frequencies. The viscoelastic linear behavior was described according to the Maxwell generalized model. The discrete relaxation spectrum and relaxation times were estimated from the experimental values of G’ and G″ for emulsions with PS, PS + XG, and XG. Nonlinear viscoelasticity was also studied from stress relaxation curves at different shear strains. The damping function was calculated and the Soskey‐Winter parameters were determined. Transient flow viscosities at different shear rates were comparable to the values estimated from stress relaxation measurements.
TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS
Authors: GÅMBARO A. , VARELA P. , GIMÉNEZ A. , ALDROVANDI A. , FISZMAN S. M. , HOUGH G.
Published: February 2007

Commercial samples of white pan bread were evaluated by instrumental and sensory methods to determine the relationship between sensory and instrumental assessments, and relate them to product quality. Samples were evaluated on days 4 and 12 after baking. Sensory analysis was carried out by a panel of ten assessors trained in descriptive analysis of bread texture. A Texture Profile Analysis (TPA) was carried out using a TA.‐XT2 Texture Analyzer. Collected data was statistically analyzed by Three‐Factor Analysis of Variance, Principal Component Analysis, and Linear Partial Least Squares Regression Analysis (PLS). PLS revealed that sensory texture could be well predicted by instrumental texture measurements. It can be concluded that the evaluation of a few sensory manual texture parameters can be used as a tool to establish specifications for quality control programs.
MASTICATION AND FOOD TEXTURE PERCEPTION: VARIATION WITH AGE
Authors: MIOCHE LAURENCE
Published: February 2007

i
The Regulatory Environment and Rural Hospital Long‐Term Care Strategies From 1997 to 2003
Authors: Fennell Mary L. , Campbell Susan E.
Published: February 2007

ABSTRACT: 
Context: Since the passage of the Balanced Budget Act of 1997, rural hospitals have struggled with the need to strategically adapt to an abundance of changing reimbursement and regulatory programs, as well as to respond to the needs of an increasingly frail elder population in need of postacute and long‐term care (LTC). Purpose: This article has 2 goals: (1) to provide a summary of the many legislative acts and provisions influencing rural hospital LTC strategies during the 1997‐2003 period and (2) to track changes in the LTC strategies of a national sample of rural hospitals through this 7‐year period. Methods: A 3‐wave panel of rural hospital discharge planners in 540 nonfederal community‐general hospitals were interviewed in 1997, 2000, and 2003. Questions focused on hospital structure, discharge planning process, and reports of internal and external organizational arrangements for providing LTC services to hospitalized patients, and changes in LTC strategy since the previous interview. Descriptive statistics are presented on LTC strategies in place in 1997 and dropped or added in 2000 and 2003. Findings and Conclusions: The general shape of the regulatory environment confronting rural hospitals and their LTC strategies during the recent past can be described as complicated, rapidly changing, and at times contradictory in intended effects. There has been a large volume of strategy change during this 7‐year period, without the emergence of any identifiable pattern or LTC strategy profile, other than swing‐bed participation combined with home health agency ownership.
Assessing Health Disparities in Rural Hawaii Using the Hoshin Facilitation Method
Authors: Withy Kelley , Andaya January May , Mikami Judith S. , Yamada Seiji
Published: February 2007

ABSTRACT: 
Context: Health disparities between rural and urban communities are well documented. There are many suggested causes and many proposed solutions but no one‐size‐fits‐all answer. The most successful community interventions have been introduced by communities themselves. However, before communities invest in such interventions, each group must identify and prioritize their needs. Purpose: This article describes the Hoshin facilitation method as a practical option assisting communities in assessing their needs and gaining consensus for future steps. Methods: Thirty‐four meetings were held in 11 rural communities in Hawaii using the Hoshin process to identify factors that impact rural health. Themes were identified by constant comparative analysis and thematic frequency described. Commonality of responses between communities was examined. Informal feedback was collected from meeting participants. Findings: There was a great deal of commonality between community responses, with economic factors, drug use, lack of community leadership, lack of health care services and access to services, lack of healthy activities for youth, and poor public education being the most common issues noted. Group involvement in the meetings was high, and the facilitation method received positive feedback from participants. Conclusions: The Hoshin facilitation method is a very useful tool to help communities rapidly identify and prioritize areas for programmatic attention.
Identifying Rural Health Care Needs Using Community Conversations
Authors: Moulton Patricia L. , Miller Marlene E. , Offutt Sue M. , Gibbens Brad P.
Published: February 2007

ABSTRACT: 
Context: Community input can lead to better‐defined goals in an organization. With this in mind, the Center for Rural Health at the University of North Dakota School of Medicine and Health Sciences embarked on a series of 13 meetings with representatives of organizations serving rural communities, including 5 Native American reservations. Purpose: To give a detailed description of the steps involved in planning, and the outcomes and lessons learned from the meetings. Organizations will be able to use this information when incorporating community involvement as part of their planning process. Project: Each meeting included a presentation of the Center for Rural Health efforts throughout the state and a discussion in which residents were asked about health care barriers they have encountered and how the Center for Rural Health could align its efforts to assist communities. Conclusions: The conversations from these meetings have provided a wealth of information about barriers to providing quality health care facing rural and Native American residents. The Center for Rural Health has incorporated this information into its strategic planning process and has formed several work groups to address issues raised. Community conversations allow organizations to better determine priorities that will be valid and realistic to the communities they serve.
Joint Problem Solving and the Role of Third Parties: an Evaluation of Acas Advisory Work
Authors: Kessler Ian , Purcell John
Published: February 2007

Ian Kessler and John Purcell, Fellows of Templeton College, Oxford, use data from a postal survey and case studies of organisations seeking in‐depth advisory assistance from ACAS to evaluate the effectiveness of joint problem solving techniques. They find strong support from both managers and employee representatives for the use of joint working parties in the management of change in employment relations. ACAS's unique role as an independent and impartial third party is seen as critical in helping the parties develop jointness as a means of handling problems. the problem, they suggest, is to find ways of developing employee representative systems in non‐union firms in order to utilise joint problem solving methods.
Introducing Cellular Manufacturing: Operations, Human Resources and High‐Trust Dynamics
Authors: Procter Stephen J. , Hassard John , Rowlinson Michael
Published: February 2007

Stephen Procter, John Hassard and Michael Rowlinson investigate the introduction of cellular manufacturing in two units of a large British engineering group. They explore the reasons for its introduction – in both cases it was the cumbersome, functionally‐based system of production that precluded quick and easy reaction to changes in conditions – and the effects such as the flattening of the organisational structure and the new role of the cell leader. A comparison of the two companies shows the difficulties involved in trying to enhance discretion by means of a process that was explicitly low‐trust in nature. In one case an open and participative style was used which appeared to meet with success. In the second case, management adopted a closed and uncommunicative style which induced indifference and, at worst, resistance.

Stephen Procter and Michael Rowlinson are Lecturers in the School of Management and Finance at the University of Nottingham, and John Hassard is Professor in the Department of Management at the University of Keele.
Reframing Competency In Management Development
Authors: Antonacopoulou Elena P , FitzGerald Louise
Published: February 2007

The competency framework has attracted interest in the business world at a time when organisations are faced with the pressing need to develop the right calibre of people and particularly their managers. Organisations have always been striving to develop the ‘effective’ manager. Nowadays the demand to achieve this goal rests on the rate of change which necessitates continuous transformation. the competency framework has therefore been enthusiastically applied as a panacea, sometimes with little thought of its potentially wider implications. the article starts with a critical appraisal of the competency framework as a basis of management development activities and presents some emerging results from current research to illustrate the arguments. Based on the above analysis, the critical issues which need consideration are then highlighted.
Workplace Practices of Japanese and Australian Multinational Corporations Operating in Singapore, Malaysia and Indonesia
Authors: Hutchings Katherine
Published: February 2007

This article addresses occupational health and safety and equal employment opportunity in Australian and Japanese multinational corporations (MNCs) in Singapore, Malaysia and Indonesia. the author is concerned with how practices in these MNCs are affected by local conditions in the countries and examines the practices which occur, why different practices occur between countries and how practices interact with local political, cultural and social constraints. the article examines how MNCs adjust to prevailing workplace practices in Southeast Asia. It concludes that MNCs use some workplace practices employed in Australia as well as adapting their workplace practices to those which they either perceive to exist on a cultural and social level or are regulated by legislation in the host country.
Does Training Matter? Employee Experiences and Attitudes
Authors: Heyes Jason , Stuart Mark
Published: February 2007

Investment in vocational education and training is commonly regarded as a prerequisite of competitive success. Training is also seen as a cornerstone of management initiatives designed to enhance employee involvement and co‐operation in the production process. Ironically, however, commentators have rarely sought to assess employee attitudes towards, and experiences of, training provision. the claims made by advocates of a high skills strategy with respect to employee commitment and motivation have not been empirically tested. This article seeks to fill the gap through a presentation of findings from a unique survey, undertaken by the authors, designed to examine the link between training and employee attitudes.
Mentoring in early career
Authors: Arnold John , Johnson Karen
Published: February 2007

Mentoring is seen as a potentially powerful technique for enhancing the development of individuals and organisations, but the right conditions need to be in place if this potential is to be realised. In this article, the career‐related and psychosocial benefits of mentoring reported by 129 graduate protégés in early career in two organisations are examined. Results indicate moderate to low benefits of mentoring for the protégés. Benefits did not increase with duration of the relationship, nor were they substantially linked with gender. Having a mentor who was perceived to be influential and having high contact – relative to sample norms – with the mentor were, however, positively associated with benefits reported by protégés. So, to a lesser extent, was seniority of mentor. These results were partly due to the overall context in which mentoring took place. There was generally low contact between mentor and protégé; graduates' development was already relatively closely monitored and managed. Mentors reported a culture reasonably conducive to mentoring, but with little accountability or reward for carrying out their mentoring duties. In such circumstances the benefits of mentoring are likely to be limited, and some of the predictors of mentoring success obscured.
Internal solitons in the ocean and their effect on underwater sound
Authors: Apel John R. , Ostrovsky Lev A. , Stepanyants Yury A. , Lynch James F.
Published: February 2007

Nonlinear internal waves in the ocean are discussed (a) from the standpoint of soliton theory and (b) from the viewpoint of experimental measurements. First, theoretical models for internal solitary waves in the ocean are briefly described. Various nonlinear analytical solutions are treated, commencing with the well-known Boussinesq and Korteweg–de Vries equations. Then certain generalizations are considered, including effects of cubic nonlinearity, Earth’s rotation, cylindrical divergence, dissipation, shear flows, and others. Recent theoretical models for strongly nonlinear internal waves are outlined. Second, examples of experimental evidence for the existence of solitons in the upper ocean are presented; the data include radar and optical images and in situ measurements of wave forms, propagation speeds, and dispersion characteristics. Third, and finally, action of internal solitons on sound wave propagation is discussed. This review paper is intended for researchers from diverse backgrounds, including acousticians, who may not be familiar in detail with soliton theory. Thus, it includes an outline of the basics of soliton theory. At the same time, recent theoretical and observational results are described which can also make this review useful for mainstream oceanographers and theoreticians.
Granular layers on vibrating plates: Effective bending stiffness and particle-size effects
Authors: Kang Wonmo , Turner Joseph A. , Bobaru Florin , Yang Liyong , Rattanadit Kitti
Published: February 2007

Acoustic methods of land mine detection rely on the vibrations of the top plate of the mine in response to sound. For granular soil (e.g., sand), the particle size is expected to influence the mine response. This hypothesis is studied experimentally using a plate loaded with dry sand of various sizes from hundreds of microns to a few millimeters. For low values of sand mass, the plate resonance decreases with added mass and eventually reaches a minimum without particle size dependence. After the minimum, a frequency increase is observed with additional mass that includes a particle-size effect. Analytical nondissipative continuum models for granular media capture the observed particle-size dependence qualitatively but not quantitatively. In addition, a continuum-based finite element model (FEM) of a two-layer plate is used, with the sand layer replaced by an equivalent elastic layer for evaluation of the effective properties of the layer. Given a thickness of sand layer and corresponding experimental resonance, an inverse FEM problem is solved iteratively to give the effective Young’s modulus and bending stiffness that matches the experimental frequency. It is shown that a continuum elastic model must employ a thickness-dependent elastic modulus in order to match experimental values.
Bubble interaction dynamics in Lagrangian and Hamiltonian mechanics
Authors: Ilinskii Yurii A. , Hamilton Mark F. , Zabolotskaya Evgenia A.
Published: February 2007

Two models of interacting bubble dynamics are presented, a coupled system of second-order differential equations based on Lagrangian mechanics, and a first-order system based on Hamiltonian mechanics. Both account for pulsation and translation of an arbitrary number of spherical bubbles. For large numbers of interacting bubbles, numerical solution of the Hamiltonian equations provides greater stability. The presence of external acoustic sources is taken into account explicitly in the derivation of both sets of equations. In addition to the acoustic pressure and its gradient, it is found that the particle velocity associated with external sources appears in the dynamical equations.
Singing proficiency in the general population
Authors: Dalla Bella Simone , Giguère Jean-François , Peretz Isabelle
Published: February 2007

Most believe that the ability to carry a tune is unevenly distributed in the general population. To test this claim, we asked occasional singers (n=62) to sing a well-known song in both the laboratory and in a natural setting (experiment 1). Sung performances were judged by peers for proficiency, analyzed for pitch and time accuracy with an acoustic-based method, and compared to professional singing. The peer ratings for the proficiency of occasional singers were normally distributed. Only a minority of the occasional singers made numerous pitch errors. The variance in singing proficiency was largely due to tempo differences. Occasional singers tended to sing at a faster tempo and with more pitch and time errors relative to professional singers. In experiment 2 15 nonmusicians from experiment 1 sang the same song at a slow tempo. In this condition, most of the occasional singers sang as accurately as the professional singers. Thus, singing appears to be a universal human trait. However, two of the occasional singers maintained a high rate of pitch errors at the slower tempo. This poor performance was not due to impaired pitch perception, thus suggesting the existence of a purely vocal form of tone deafness.
Mode detection in turbofan inlets from near field sensor arrays
Authors: Castres Fabrice O. , Joseph Phillip F.
Published: February 2007

Knowledge of the modal content of the sound field radiated from a turbofan inlet is important for source characterization and for helping to determine noise generation mechanisms in the engine. An inverse technique for determining the mode amplitudes at the duct outlet is proposed using pressure measurements made in the near field. The radiated sound pressure from a duct is modeled by directivity patterns of cut-on modes in the near field using a model based on the Kirchhoff approximation for flanged ducts with no flow. The resulting system of equations is ill posed and it is shown that the presence of modes with eigenvalues close to a cutoff frequency results in a poorly conditioned directivity matrix. An analysis of the conditioning of this directivity matrix is carried out to assess the inversion robustness and accuracy. A physical interpretation of the singular value decomposition is given and allows us to understand the issues of ill conditioning as well as the detection performance of the radiated sound field by a given sensor array.
Acoustic virtual mass of granular media
Authors: Chotiros Nicholas P. , Isakson Marcia J.
Published: February 2007

Mechanical coupling between grains in a randomly packed unconsolidated granular medium is shown to cause an increase in the effective inertia, hence, a reduction in sound and shear wave speeds, relative to predictions by the standard expressions for a uniform elastic solid. The effect may be represented as a virtual mass term, and directly related to the scintillation index of the grain-to-grain contact stiffness.
rpoN
Gene of
Pseudomonas aeruginosa
Alters Its Susceptibility to Quinolones and Carbapenems
Authors: Viducic Darija , Ono Tsuneko , Murakami Keiji , Katakami Mikiko , Susilowati Heni , Miyake Yoichiro
Published: February 2007

The alternative sigma factor σ
54
has been implicated in diverse functions within the cells. In this study, we have constructed an
rpoN
mutant of
Pseudomonas aeruginosa
and investigated its importance as a target for antimicrobial agents, such as quinolones and carbapenems. The stationary-phase cells of the
rpoN
mutant displayed a survival rate approximately 15 times higher than that of the wild-type cells in the presence of quinolones and carbapenems. The stationary phase led to substantial production of pyoverdine by the
P. aeruginosa rpoN
mutant. Pyoverdine synthesis correlated with decreased susceptibility to antimicrobial agents. Quantitative real-time PCR revealed that stationary-phase cells of the
rpoN
mutant grown without an antimicrobial agent had approximately 4- to 140- and 2- to 14-fold-higher levels of transcripts of the
pvdS
and
vqsR
genes, respectively, than the wild-type strain. In the presence of an antimicrobial agent, levels of
pvdS
and
vqsR
transcripts were elevated 400- and 5-fold, respectively, in comparison to the wild-type levels. Flow cytometry assays using a green fluorescent protein reporter demonstrated increased expression of the
vqsR
gene in the
rpoN
mutant throughout growth. A
pvdS
mutant of
P. aeruginosa
, deficient in pyoverdine production, was shown to be susceptible to biapenem. These findings suggest that
rpoN
is involved in tolerance to antimicrobial agents in
P. aeruginosa
and that its tolerant effect is partly dependent on increased pyoverdine production and
vqsR
gene expression.