bluuebunny/crossref_metadata_2025 huggingface dataset:
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging
Authors: Galli Antonietta , Franzetti Laura , Carelli Stefania , Piergiovanni Luciano , Fava Patrizia
Published: November 2006

The microbiological quality and shelf‐life of fresh cod fillets (Gadus morhua) packed under modified atmospheres (CO2/N2/O2, 40:20:40) were compared to air and vacuum‐skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram‐negative bacteria, H2S‐producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum‐skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we‐e always better than fillets maintained in air.
Use of dielectric constants in the prediction of ‚flavour scalping’︁
Authors: Tigani Michael A , Paik James S.
Published: November 2006

The use of the dielectric constants of various polymers and flavour compounds was investigated to develop a practical relationship for the prediction of ‚flavour scalping’︁. A plot of equilibrium sorption vs. the dielectric constant (DEC) showed little correlation. However, the correlation improved significantly when a plot of equilibrium sorption vs. DEC was made for each individual polymer. Insignificant R2 values for polar and non‐polar polymers indicate that the DEC may not encompass all of the factors for an accurate prediction of sorption by flavour compounds.
After‐ripening of fruits adjusted by ethylene‐generating agents
Authors: Futura Michio , Asano Satoshi , Imai Seiichi
Published: November 2006

A simple way of after‐ripening for pears and kiwi fruits was studied using ethylene‐generating agents and films for packaging. A method that requires no special facility or apparatus.

For the generation of ethylene, two agents were used with different gas‐generating characteristics (A, zeolite; B, powder ethanol with catalyser), and the fruits were packaged either in a 20‐kg harvesting container or a unit pack of 3.5 kg each.

In the combination of agent A and the harvesting container, pears were treated with ethylene for 2 days (C2H4, 3250 or 1700 ppm), and kiwi fruits for one day (C2H4. 2050 or 750 ppm). Thus the treated fruits were ripened faster than those untreated, i.e. about 10 days earlier for the pears and 40–50 days earlier for the kiwi fruits.

Using Agent B, kiwi fruits were stored/packaged in EVA30 and PE30 films (C2H4, 350 or 30 ppm). The fruits were ripened in several days, but gas damage was evident in the PE30 packagings.

In addition, changes in fruit respiration were studied, and the effects of treatment with ethylene also were confirmed from the physiological point of view.
Study of static cushioning properties: Automated data input and reliability test of static cushioning properties
Authors: Teragishi Yoshiharu , Takada Toshio , Nakajima Takamasa , Nogami Ryosuke
Published: November 2006

A computer‐controlled compression testing machine is used to compile a database of the static cushioning properties of package cushioning materials. Through research into automated data input procedures, so far not developed, a direct transfer program (ZABCON) has been devised, which allows direct access to the disk in which compression test data are stored. Elimination of manual data input has led to simplified and easy construction of a database, and the applied laboratory tests, such as that for determining the relationship between static cushioning properties and compression rate, can be performed quite readily. Also in this report, the application of the static cushioning characteristics of foamed polystyrene in the cushioning package design of dummy goods and the evaluation of its reliability by drop testing are discussed.
Relationship between seal strength and burst pressure for pouches
Authors: Yam Kit L. , Wu Xuan‐Fei , Rossen Jack
Published: November 2006

Based on force analysis, the seal strength obtained from the peel test is equivalent to the product of the burst pressure and half of the plate separation obtained from the burst test. To verify this relationship peel tests and burst tests were performed using MRE pouches. Good agreement between the observed and predicted values was observed when the peeling times of the two tests were the same. This relationship is useful for comparing the performance of the two tests, as well as for establishing criteria for destructive and non‐destructive testing.
Deficiencies of polypropylene in its use as a food‐packaging material — a review
Authors: Boone J. , Lox F. , Pottie S.
Published: November 2006

The outstanding chemical and physical qualities of polypropylene (PP) combined with an attractive price have made it one of the protagonists in the food‐packaging industry. Like other polymers, however, PP tends to lose some of its constituents to the packed product, by migration, and when submitted to thermal, oxidative or radiation stresses PP starts to degrade. These processes are of concern when food is packed in the plastic, for they can cause PP to impart off‐odour and off‐taste to the packed product and in the worst case can give rise to toxicity of the food. This paper reviews the work that has been done on these processes and considers the recycling of PP for food‐packaging use.
Modelling of oxygen diffusion through a model permeable package and simultaneous degradation of vitamin C in apple juice
Authors: Barront F. H. , Harte B. , Giacin J. , Hernandez R.
Published: November 2006

The objective of this study was to apply the finite element method (FEM) to modelling the simultaneous oxygen diffusion and chemical reaction in a packaged liquid food. Cylindrical high‐density polyethylene (HDPE) packages, top and bottom insulated, were designed to contain apple juice or water containing vitamin C. Oxygen consumption was monitored by a micro‐oxygen electrode. A first‐order chemical reaction and its reaction rate constant 7.3 ± 10‐3/min (in terms of O2 consumption) was determined in apple juice with added vitamin C. The simultaneous permeation‐diffusion reaction process was modelled by finite element block types developed by Swanson Analysis Systems. Inc. Houston, PA (Engineering Analysis Systems User's and Theoretical Manuals). Results indicate that the model generates acceptable predictions for a cylindrical, permeable package and a semi‐infinite system (oxygen‐saturated liquid surface).
Changes in thin‐layer susceptors during microwave heating
Authors: Zuckerman Hadasa , Miltz Joseph
Published: November 2006

The dielectric and morphological changes of susceptors during heating in a microwave oven were studied. It was found that during the course of heating, cracks and holes were formed in the susceptors' surface and the degree of crystallinity of the polyethylene terephthalate (PET) film used was reduced, thus reducing the heat stability and heating capability of the susceptors.
Cushioning properties of moulded pulp
Authors: Eagleton Danny G. , Marcondes Jorge A.
Published: November 2006

Cushion curves for a moulded pulp material were constructed and compared with cushion curves for an expanded polystyrene (EPS) foam. The ability of the moulded pulp material to provide some shock absorption resulted from a number of ‘dimples’ moulded into the pulp sheet. As an impact was applied to the moulded pulp, these dimples crushed and thereby mitigated the shock. Results showed that the moulded‐pulp test samples had good cushioning characteristics for low static loadings, low drop heights, and single impacts. However, the cushioning characteristics of the material were inferior to those of EPS foam at static loadings above about 5kPa, and where higher drop heights or multiple impacts occurred. These properties were improved by using two samples with interlocking dimples. It was concluded that the material had the potential to replace EPS foam in a limited number of situations, and several recommendations for future research were given.
Evaluation of a small‐scale cushion tester
Authors: Marcondes Jorge A. , Naganathan Prabakaran
Published: November 2006

A small‐scale cushion tester using small‐area test pieces was constructed primarily to evaluate the shock absorbing properties of corrugated fibreboard. Experiments were set up to compare results between the small‐area tester and a commercially available model, using samples of cross‐linked polyethylene foam from 2 to 4.2cm thick, and thus validate the results obtained with the former. A regression equation was developed to correlate the two testers. The findings indicate that there is a strong correlation between the results obtained by the two testers and that the small‐scale tester may be used when experimental design requires that the samples be exposed to extreme conditions of humidity and temperature and when there is a large number of samples of thin cushioning materials to evaluate. This paper does not suggest a replacement to commercially available testers but offers an option for handling experiments involving samples of thin cushioning materials that will be exposed to extreme environmental conditions.
Simulation of high‐speed packaging lines
Authors: Filmer Peter J. , Marcondest Jorge A. , Johnston Robert E.
Published: November 2006

Simulation is a problem‐solving technique that requires the creation of a mathematical model for a real‐life system. This allows experimentation on that model such that answers to ‘what if’ questions can be provided. The mathematical relationships and constraints that define the behaviour of a packaging line are relatively easy to derive but difficult to optimize. This results from the stochastic behaviour of most packaging lines and means that simulation becomes the preferred problem‐solving technique. This paper shows a specification of requirements that was prepared to develop software that overcomes the limitations found in currently available programs. It also shows the development of new software designed specifically for high‐speed packaging lines. This software has been created and used to simulate a wide variety of packaging lines. It was found capable of delivering efficiency gains of up to 15%.
Evaluating substances used in food contact plastic materials: Importance of the chemical information
Authors: Feigenbaum A.
Published: November 2006

In Europe, the substances used for the manufacture of plastic materials intended to come in contact with food have to belong to a positive list. The data requested for assessing these substances are specified by the Scientific Committee for Food (SCF) in the Practical Guide of the European Commission (EC).

This review shows how this document contributes to preserving consumer health on the basis of chemical information. Some practical examples are treated to illustrate the approach of the SCF to protect consumer safety.
Rapid analysis of polymer homologues and additives with SFE/SFC‐MS coupling
Authors: Bücherl Thomas , Gruner Anita , Palibroda Nicolae
Published: November 2006

A rapid and easy analysis method for polymers is presented. The method involves sample preparation by SFE, separation of the extracted compounds by SFC and simultaneous quantitative detection by FID, as well as identification of unknowns by MS. The applications illustrate how structural research work and routine polymer analysis can be done with this time saving method.
Generation of cushion curves from one shock pulse
Authors: Burgess Gary
Published: November 2006

Three methods for generating performance information relative to the shock absorbing ability of cushioning materials are discussed. The conventional method, which follows the test standard ASTM D1596, requires enormous amounts of test data and can be quite expensive in material costs, laboratory time and equipment. Two methods based on generating the dynamic stress vs. energy density curve for the material are discussed. This single curve replaces all of the published cushion curves. One method requires only 10‐20 drops and predicts peak G to within ± 5% of the published values. A new method proposed here produces the same stress vs. energy curve from only one drop.
The importance of energy in environmental life cycle assessments of packaging materials
Authors: Knoepfel I. H.
Published: November 2006

By comparing existing studies and additional scenario calculations it was shown that energy data plays a central role in environmental life cycle assessments (LCA) of packaging materials. More attention should be paid to correctly linking environmental data from energy studies to packaging LCA, if possible adapting the data base to the local conditions. In general terms, it was shown that it is possible to calculate energy and packaging systems separately, because of the predominantly static links between the two. Scenario calculations show that the potential for reducing the environmental impact of packaging production by the use of cleaner energies is still considerable.
Evaluation of a proposed test method to measure surface and volume resistance of static dissipative packaging materials
Authors: Singh S. Paul , El‐Khateeb H.
Published: November 2006

This investigation examined a proposed method to provide a reliable and reproducible test to measure and evaluate the virtual surface and virtual volume resistance of packaging materials used to protect products from electrostatic discharge. The method also tests the ability of materials to dissipate electric charge as a result of conductivity between two points on the same side of a surface or on opposite sides of that material. The measurements provide a means to compare different materials and their ability to protect products from electrostatic discharge.

The study found that the LDPE extruded foam cushion showed the highest virtual surface resistance, followed by the nylon/PE laminate, HDPE and LDPE air‐cell bubblewrap material tested.
Performance of aluminium trays for sterilized products
Authors: Ortiz Sylvio Alves , Alves Rosa Maria Vercelino , de Oliveira Léa Mariza , de Almeida Anjos Valéria Delgado , Goncalves José Ricardo
Published: November 2006

The performance of a retortable semi‐rigid aluminium container, of square shape, net capacity 330ml and with a heat sealable lid, produced in Germany by Alcan, was studied relative to parameters of filling, thermal processing and heat sealing. Tests were applied to packages containing water (275 and 295 g) and a solution of carboxymethyl cellulose (CMC) at 1.25% (295 and 306 g). The thermal processing was applied under stationary and rotary (at 8, 10 and 12 r.p.m.) conditions. Heat sealing was evaluated by visual aspect, integrity, burst resistance, tensile strength and thickness reduction. The influence of contamination (presence of water, water vapour, CMC and vegetable fat) on the heat sealing area was also examined.

Rotary thermal processing has been proved more advantageous in comparison with a stationary process, mainly for a high viscosity model medium (CMC solution at 10 000 cP at 25°C), as it reduces the sterilization time to about 50%. The headspace volume measured by the destructive method indicated small variations, significant at the level of 5%, when pre‐ and post‐thermal processing values were compared. This is due to the presence of entrapped air in the test product, which is released during thermal processing. The seal resistance measured by the increase in internal pressure (burst) resistance showed average values of 26–29 p.s.i. obtained for packages containing water or CMC examined pre‐ and post‐stationary and rotary (8 r.p.m.) thermal processing. Such average values guarantee the container good performance. At the 5% level, there was no significant difference in burst resistance for the container processed with or without rotation, containing either water or CMC, at any of the filling levels analysed. Contamination of the heat sealing area, evaluated through the burst resistance, indicated the non‐existence of any significant difference at the level of 5% and the minimum value of 25 p.s.i. can be said to be satisfactory for all the treatments studied. For the two test products, at the filling levels studied, the compression resistance measured before heattreatment showed average maximum load values ranging from 84.5 to 87.8kgf (deflection varying from 4.7 to 5.0mm). After both stationary and rotary (8r.p.m.) thermal processing, the minimum crushing yield load value was around 83.5 kgf. Such values are acceptable for this kind of package.
Packaging—A view of the future
Authors: Goddard Ronald R.
Published: November 2006

Future trends in packaging will be driven by both technological developments (in materials, conversion processes and design), as well as by changes in retailing practices, especially development in the chill/chain area. Environmental considerations and legislation could also have major impacts on packaging processes.
Polymeric packaging film for food products
Authors: Goldade Victor A. , Aleshkevich Evgeny N. , Bezrukov Sergey S. , Pinchuk Leonid S. , Rechits Galini V. , Kestelman Vladimir N.
Published: November 2006

The object of this paper is to report the development and testing of a new packaging film that increases the storage term of food and agricultural products, expands the functional possibilities of film packaging and improves product quality.

To achieve this, the polyolefin polymeric packaging film is produced with a structure varying across its thickness with a density gradient ranging from ½p to ¼p, where p is the density of the polyolefin. The packaging film is a system in which the communicating pores are filled with specific additives in a liquid phase.
Electrostatic discharge (ESD)—Facts and faults—A review
Authors: Trost Thomas
Published: November 2006

Concepts of electrostatic discharge (ESD) and how to protect electronic products from ESD are thoroughly discussed.

The effect of humidity and temperature on ESD sensitivity, the antistatic properties of various packaging materials and the problems of latent failures are described. Demands to be met by the packaging materials are described.

Examples are given regarding the design of the handling and work environment in order to reduce the damage caused by ESD.

Problems concerning the various ways of measuring charging ability, discharging time, surface resistivity and shielding properties are examined.

The important European standard EN 100 015‐1 is described.

Some cases illustrating the problems of ESD, as experienced by international electronics industries, are commented on.

Future possibilities for development and suggestions for further research in the field of ESD protection are discussed.
Mechanisms for object caching in distributed applications using Java RMI
Authors: Eberhard John , Tripathi Anand
Published: November 2006

Remote Method Invocation (RMI), a mechanism to access remote objects in Java‐based distributed applications, uses network communication for each method invocation. Consequently, using RMI in a wide‐area environment can cause poor application performance. One solution to improve performance is to cache the objects such that network communication is not necessary for each method invocation. In this paper, we present mechanisms to transparently add object caching to RMI. These mechanisms are compatible with existing RMI applications and use an event‐based model to support different consistency policies. The mechanisms also include the ability to adaptively select the consistency policy for an object based on its usage pattern. A novel feature of our mechanisms is the use of a ‘reduced object’, which is a partial representation of the RMI object. We experimentally evaluate and demonstrate the benefits of our mechanisms. Copyright © 2006 John Wiley & Sons, Ltd.
On the Stiffness of Amylosic Chains
Authors: Patel C. K. , Patel R. D. , Vidyanagar Vallabh
Published: November 2006

The solution behaviour of amylosic chains has been reviewed in light of the stiffness parameter ρ. The stiffness parameter is reevaluated for three probable conformations of amylose in solution according to Burchard. It is shown that the boat conformations explain the flexibility of amylosic chains which is consistent with their solution behaviour.
Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other Additives
Authors: Gerlsma S. Y.
Published: November 2006

The effect of polyhydric and monohydric alcohols, of phenols, of carboxylic acids and their anions, of halide anions, of alkalimetalions and of some other compounds on the gelatination temperature of potato starch granules in aqueous solutions were studied.

Polyhydric alcohols and methanol raise the gelatination temperature, whereas ethanol, propanol, butanol, p‐dioxane, carboxylic acids, phenols, urea and hydrogen peroxide cause a decrease in the gelatination temperature. The effect of polyhydric alcohols may be attributed to the lessened tendency of the medium to rupture hydrogen bonds. Carboxylic acids, phenols, urea and hydrogen peroxide may act in a opposite way. The lowering effect of the monohydric alcohols, dioxane, and other non‐polar substances may be due to structural and kinetic alterations of the aqueous medium, induced by the non‐polar groups. At higher concentrations of ethanol, propanol, p‐dioxane, acetic, propionic and butyric acid the gelatination temperature tends to increase. This is to be attributed to the association of solute molecules.
Thermal Properties of Wheat Flour
Authors: Wheelock T. D. , Lancaster E. B.
Published: November 2006

Data from several sources were pooled to develop a regression equation for predicting the heat capacity of either flour or unmilled wheat at specified temperatures and moisture contents. Similarly, relationships were developed for predicting the heat of hydration of flour at specified moisture contents. Finally, this information was used to prepare a table of enthalpy values for flour.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais. 2. Mitt. Die Veränderung der Quellwasserzusammensetzung während des Quellprozesses
Authors: Franzke Cl. , Wahl G.
Published: November 2006

Biochemical‐Technological Studies on Wet‐Processing of Maize. Part 2. The Change in the Composition of Steeping Water During the Steeping Process. 1. The time, for which the steeping water stays in a countercurrent steeping battery of 8 tanks, is about 20 h and should not be regarded as the steeping time of maize. 2. The changes in the composition of steeping water (dry matter, SO2 content, nitrogen substances, reducing substances, mineral substances, lactic acid) have been examined in the normal technological steeping cycle (without interruption of maizemilling), during the 40–50 hours' milling break as well in a laboratory‐one‐tank system, and from this resulting indications as to the processes taking place within the maize grain have been obtained.

From the interior of the grain, substances that have become soluble by secondary reactions (SO2, enzymes) get into the steeping water beside substances that have been present in soluble form from the very start.
Über modifizierte Maisstärke
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D.
Published: November 2006

On Modified Corn Starch. The physico‐chemical behavior of differently modified corn starch, of American origin has been investigated. The properties of the obtained materials have been compared. The data include the beginning of gelatinization, and temperature of gelatinization, gelatinization range, viscosity, limiting viscosity, paste history curves, swelling power, solubility, X‐ray diffraction patterns, setback, transparency as well as the description of the starch films, and their solubilities.

After treating the starch samples with di‐sodium phosphate, sulfuric acid, by freezing, at a temperature of 100 °C and by heatmoisture treatment at 120 °C, changes could be observed which affected the measurable properties in a different – or in some cases – in a characteristic way.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais 3. Mitteilung. Die Milieubedingungen im Maiskorn während des Quellprozesses
Authors: Wahl G.
Published: November 2006

Biochemical‐Technological Studies on Wet‐Processing of Maize. Part 3. The Medium Conditions in the Maize Grain During the Steeping Process.

According to fundamental methodical examinations the destillation method with use of ground steeped corn is appropriate for the determination of SO2 content in the interior of the maize grain.

As a result of the high buffering capacity of a maize‐water suspension it is possible to judge pH‐conditions in the interior of the grain during the steeping process by the pH‐value determined in this medium.

During steeping by the single tank process at first a considerable amount of SO2 is absorbed by maize components (the maximum after 10 hrs). Later, desorption symptoms begin to show according to the initial SO2‐concentration. The course of pH‐values in the maize steeping‐water gives reason to believe that at this stage SO2 adheres to parts of the protein matrix that have become soluble. As a result of the entering SO2, there occurs an intensive pH‐decrease in the maize grain. Near the end of the process, values in both maize steeping‐water and maize grain get very close without reaching full identity. Initial SO2‐values of 0,4 % and more inhibit lactic acid bacteria.

In a technological counter‐current process two steeping phases can be distinguished. During the first phase – from the beginning up to the 40th hour – the SO2 content in the maize steeping water and in the steeping maize increases unnoticeably, but the formation of lactic acid takes place (maximum between 12th and 28th hour). At a certain steeping condition the produced lactic acid can enter the interior of the grain and cause a decrease of pH‐value. The second, shorter phase is characterized by intensive SO2 increase and pH decrease in both maize steeping water and maize. The lactic acid content as well as its new formation are low. The proteindesintegrating effect of the steeping agent, the determining factor for the further processing of the maize, becomes effective at a late stage of the process.

The lactic bacteries as well as their products of metabolism can enter themselfs in the interior part of the grain, provided that the bacteria concentration in the aqueous medium is high and a certain level of maize stepping is reached. As the portion of the relatif bacterial activity in the grain liquid is 70 % in relation to the maize steeping water, a proteolytic activity of the bacterial enzymes is possible.
Reinigung und Verwertung von Abwässern der Kartoffelstärkeindustrie mit Hilfe von biologischen Kläranlagen
Authors: Häusler J. , Malcher J.
Published: November 2006

Purification and Utilization of Waste Water of Potato Industry by Means of Biological Clarification Plants. The importance of waste water pre‐clearing in potato starch industry by means of a hig‐grade separation of fruit water has been examined in both model and semi‐technological scale. Observing the recirculation principle better economical as well as technical possibilities for biological purification of starch waste waters have been demonstrated by these investigations.

Starch waste waters which are extensively freed of fruit water can be profitable purified in fresh state as well as after storing in collection tanks in biological clarification plants.

Potato starch waste waters can be purified without difficulty in public clarification plants together with domestic waste waters.

By their contents of nitrogenic matter and P2O5 potato starch waste waters support the biological process in such waste waters, which are poor of these activating substances, i.e. waste waters of wood processing industry.
The Characterization of Starch and its Components. Part 2. The Semi‐Micro Estimation of the Starch‐Content of Cereal Grains and Related Materials
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

A rapid, semi‐micro method has been developed for the estimation of the amount of starch in cereal grains. The method is suitable for samples of flour in the range 7.5–20 mg, and hence the amount of starch in a single grain can be readily determined. The procedure – which is given in detail – involves first solubilizing the starch by hot aqueous calcium chloride, and then subjecting the extract to the concurrent action of a‐amylase and amyloglucosidase. A quantitative determination of the resultant glucose is then made by the use of glucose oxidase. Relatively few manipulations are involved.

This technique is applicable to a wide range of cereals, including the high‐amylose‐content, genetic mutants of maize. The method has a reproduceability of ± 1.5 %.

The new procedure has been compared with methods based on polarimetry and perchloric acid extraction.
Acetylation of High‐Amylose Corn Starch. Influence of Pretreatment Techniques on Reaction Rate and Triacetate Solubility
Authors: Mark A. M. , Mehltretter C. L.
Published: November 2006

Various pretreatment methods for starch were applied to a commercial high‐amylose corn starch of apparent 71% amylose content before acetylation in acetic anhydride‐pyridine at 100°C. Pretreatments that involved major granule disintegration, such as solubilization of the starch in DMSO or agitation in hot water followed by precipitation of the starches with ethanol and drying, were most effective for obtaining rapid and complete acetylation without degradation. The resulting triacetates, in contrast to the others, were completely soluble in chlorinated hydrocarbon solvents and therefore would be preferred for film and fiber preparation.
A Preliminary Note on the Enzymatic Hydrolysis of Starch in Whole‐Maize Grits
Authors: van Twisk P.
Published: November 2006

The role of amylase inhibitors on the liquefaction of starch in maize is discussed. Experiments with a Brabender Amylograph and a Votator continuous cooker for investigating the influence of proteolysis and amylase inhibitors are briefly discussed. Results indicated that excellent yields of sugar could be obtained by pretreating a 30% suspension of maize grits in water in the Votator apparatus at pressures of about 200 lb. p.s.i. before hydrolysing with amylolytic enzymes at this pressure.
Jack‐Bean Starch. 1. Properties of the Granules and of the Pastes
Authors: Rosenthal Feiga R. T. , Espindola Lodson , De Oliveira Sandra M. G.
Published: November 2006

Jack bean (Canavalia ensiformis) starch is composed of granules measuring up to 37 micra. Gelatinization temperatures of the granules range from 67.5 to 78 °C. Its pastes, in concentrations up to 6 % did not show swelling peak which appears only in high concentrations. They are very stable during stirring, both at low and high temperatures. They are also more resistant to α‐amylase bacterial action than those of corn starch.

The results, both for granules and pastes of this starch, show a great resemblance with the same data for guandu bean.
Studies on the Starches of Barley Genotypes: The Waxy Starch
Authors: Banks W. , Greenwood C. T. , Walker J. T.
Published: November 2006

Two varieties of waxy barley originating from Japan, Sumiremochi and Mochimugi, have been characterized in detail for the first time. These two glutinous starches were found to be essentially identical. Both contained less than 0.5% of amylose, had a β‐amylolysis limit of 53% conversion into maltose, and an average length of unit‐chain of about 23 glucose units. The weight average molecular weight was 300 × 106. These properties are characteristic of amylopectin.

The iodine binding capacity of six other varieties of Japanese waxy barley has been measured and apparent amylose contents of 3 to 13% were obtained. Possible reasons for the presence of this amount of amylose are discussed.
The Action of Bacillus subtilis Saccharifying Amylase on Starch and β‐Cyclodextrin
Authors: Keay Leonard
Published: November 2006

The action of B. subtilis saccharifying amylase on starch has been examined. It has been found that high yields of reducing sugar and glucose are produced from both starch solutions and starch gels upon prolonged reaction. The enzyme has also been found to have maltase and cyclodextrinase activities and to produce an almost quantitative yield of glucose from β‐cyclodextrin. Attempts to separate or differentiate the amylase, maltase and cyclodextrinase activities by electrophoresis, inhibitors, heat inactivation and hydroxylapatite chromatography have been unsuccessful, and it is concluded that the enzyme activities are all due to one molecular species.
Physicochemical Studies on Some Starches
Authors: Srivastava H. C. , Harshe S. N. , Gharia M. M. , Mudia G. P.
Published: November 2006

Starches from the seeds of a few indigenous plants, namely, sangara, mango and chenna have been isolated and purified. Their granular structures have been studied by the microscopic technique. Modes of swelling and extent of starch solubilization have been determined over a range of pasting temperatures, to provide information on the associative bonding within the starch granule. Thus, chenna starch shows a two‐stage swelling, a pattern characteristic of cereal starches, and indicative of two sets of bonding forces which relax at different temperatures. In contrast, mango and sangara starches exhibit a single‐stage swelling pattern at higher pasting temperatures, indicating strong and uniform bonding. The paste viscosity characteristics as studied on the Brabender amylograph, show that sangara starch behaves like a cross‐linked starch. Studies on the effects of concentration and of prolonged cooking on the viscosity of starches have been carried out on Stormer viscometer and these properties have been compared with those of corn and tapioca starches.
Die Verwendung von stärkehaltigen Rohstoffen in der Brauerei
Authors: Wieg A. J.
Published: November 2006

The Use of Starch Containing Raw Materials in Brewing. The paper starts with a general description of the technology of beer brewing on the basis of conventional raw materials (malt). The wort composition in terms of sugar, amino acid and protein is discussed and a short summary is given of the influence of this composition on the fermentation of wort into green beer and beer and on the properties and the character of beer.

In beer brewing the use of starch‐containing, unmalted grain is possible up to about 25 % without the use of enzymes. After a discussion of the technology of processing corn, rice, wheat and barley it is pointed out that a higher proportion of unmalted grain than 25 % may be used without any difficulties and that up to 80% of the malt may be replaced. In this case the Brew‐N‐Zyme is used in addition to 20% of malt.

Besides grain, starch or starch hydrolysates may be used in the production of wort. The technology of processing starch, starch syrup and dextrose in the brewing house is discussed in detail. Latest developments in the technology of brewing include the use of different grain syrups, particularly barley syrup. Generally, it will be possible to produce barley syrup and corn syrup in the starch‐factory, partly on the existing equipment. The technology of the production of barley syrup and corn syrup is thoroughly discussed. These products can be regarded as „liquid malt”︁.

A further development, the production of soluble „instant wort powder”︁, which can also be undertaken in the starch‐factory by means of Brew‐N‐Zyme, is also discussed.

The paper ends with a summary of the physical and chemico‐analytical properties of all products discussed and of their advantages and disadvantages.

With grain syrups and „instant wort powder”︁ beer brewing could be done in a continuous process using isomerized hop extracts.
Production of Levoglucosan by Pyrolysis of Carbohydrates
Authors: Lakshmanan C. M. , Gal‐Or Benjamin , Hoelscher H. E.
Published: November 2006

A process involving the pyrolysis of naturally occurring carbohydrates such as starch and cellulose has industrial potential for the production of levoglucosan and levoglucosan‐like material. The reaction is complex. For high conversions and good product yields, high temperature, low pressure, and a low‐pressure gas flow are necessary. A screw conveyor type of reactor has been used for continuous pyrolysis of starch. Dielectric heating is being studied as a means of overcoming poor heat transfer to the starch mass.
Crosslinking of Starch Xanthate III. Reaction with Low‐Molecular‐Weight Polyamines
Authors: Maher George G. , Junker M. L. , Douglas J. A. , Russell C. R. , Rist C. E.
Published: November 2006

Starch xanthates of 0.11‐0.55 degree of substitution (D.S.) were reacted with low‐molecularweight polyamines – hydrazine, diaminoalkanes, stearylpolyamines, polyethylenamines, and polyethylenimines – to produce thiourethans. The progress of the reaction was followed by observing spectral absorption and viscosity changes. In many cases the reaction produced a gel with viscosity of 10,000‐60,000 cP. The magnitude of the viscosity varied directly with increasing xanthate D.S. Increased amino‐ to xanthate‐group ratios were necessary in the reactions with xanthates at the low end of the D.S. range to achieve much viscosity development as compared to the xanthates of highest D.S. The basicity of the amines was a factor in the rate and extent of reaction, the stronger amines being less reactive than the weaker ones.

Solid products were precipitated from the gels by ethanol. Nitrogen and sulfur analyses and infrared and ultraviolet spectra were made with these solids. From those data the D.S. and amount of crosslinking in the products were calculated. The thiourethans had a D.S. that was approximately one‐half of the D.S. of the starting starch xanthate.
Neuere Ergebnisse unserer Forschung über Stärke
Authors: Holló J. , László E.
Published: November 2006

More Recent Results of our Research on Starch.

The authors most important research results of the last decade have been compiled. Among those there are first of all works on the course of the starch degradation process as well as on the method for measuring molecular distribution, which had been specially designed for this purpose. As to the processes involved in hydrolytic starch degradation by acid, respectively amylases, mainly the different cleavage probabilities of the glucoside bonds have been examined. Determination of the kinetic constants during amylolytic degradation of starch added to elucidate the molecular degradation mechanism. Especially the ß‐amylolysis of a special amylose marked by 14C has been examined more closely.

The second research field consisted of the determination of the functional groups of potato phosphorylase, of the functional groups of the substrate as well as possible binary and ternary enzyme substrate complexes. On the basis of this theoretical enzyme research an enzymatic brewing technology has been developed, which is already being applied in several production plants.
The Properties of Synthetic Amylopectin with Long External‐Chains
Authors: Banks W. , Greenwood C. T. , Khan K. M.
Published: November 2006

Samples of synthetic amylopectins with long external chain‐lengths have been prepared from degraded, waxy maize amylopectin and glucose‐1‐phosphate by the action of potato phosphorylase. Samples having external chain‐lengths determined by enzymic assay of 23.4, 29.9, 46.5, and 109.5 glucose units (original sample = 13.7 glucose units) were prepared. The iodine‐staining properties of these materials have been investigated, and a relation between λmax and average chain‐length evaluated. A theoretical relation between chain‐length and β‐amylolysis limit has been proposed. The iodine‐binding capacity of the samples has been studied in detail by potentiometric titration at 1.5 °C and 20 °C. Unambiguous conclusions regarding the observed iodine binding capacity and the length of external chain have been made for the first time. The properties of the synthetic products are discussed.
The Complexing of Concanavalin A and Glucans
Authors: Erlander Stig R.
Published: November 2006

The complex between concanavalin A and glucans was again analyzed with respect to the recent results reported by Doyle. A discussion of the complexing behavior of various glucans again illustrates that C‐6 and C‐4 hydroxyls must be involved in the complexing mechanism. Carboxylate groups are most likely not involved in the complex, because 4.2 M NaCl can not prevent the complex from forming. That is, if carboxylate ions were involved, such concentrated Na + ions would act as inhibitors to the reaction with more strength than neutral molecules such as D‐mannose. Carboxylate groups are most likely chelated to Mn++ions and hence are involved in the stabilization of the protein tetramer. Such complexing as well as the folding of the protein could account for change in pK and inactivation of these groups.
Studies on the Origin of Amylose and Amylopectin in Starch Granules. II. Changes in Amylose Content and Enzyme Activities in Cultures of Polytoma uvella
Authors: Mangat B. S. , Badenhuizen N. P.
Published: November 2006

Changes in amylose percentage and the activities of starch‐synthesizing enzymes were followed in cultures of Polytoma uvella over a 6‐day period. Phosphorylase, ADPG‐glucosyltransferase, amylose content, ADPG and UDPG concentrations reached a peak in 96 hrs. old cultures. At this stage the cells of shaken cultures contained much higher enzyme activities and much more starch than those of stagnant cultures. After 96 hrs. phosphorylase and transferase activities declined sharply, amylose percentage decreased from 13.5 % to 6 %, but starch production continued, be it at a lower rate. Since Q‐enzyme activity increased during this period, it is suggested that the decrease in amylose percentage was due to preponderant production of amylopectin. A high correlation existed between amylose percentage and starchbound transferase. Experiments were initiated to bring about differential inactivation of phosphorylase and ADPG‐glucosyl‐transferase by growing cultures at higher temperatures.
Studies on Starch Phosphate Part 1. Estimation of glucose‐6‐phosphate residues in starch and the presence of other bound phosphate(s)
Authors: Hizukuri Susumu , Tabata Shiro , Kagoshima  , Nikuni Ziro
Published: November 2006

The phosphorus of glucose‐6‐phosphate residue in starch (P(G6P)) was estimated specifically by means of glucose‐6‐phosphate dehydrogenase (E.C.1.1.1.49) after acid hydrolysis. Sixty to 70 % of total phosphorus in potato starch was found to be P(G6P)). It was shown that the rest of phosphorus (Px) was incorporated as glucose‐2‐phosphate and/or glucose‐3‐phosphate, since it was determined as glucose by periodate oxidation, borohydride reduction, acid hydrolysis and treatment with alkaline phosphatase. The Px was more labile to acid and heat than P(G6P) and decomposed yielding inorganic phosphate.

The phospholigosacharide (D. P. 3.6), which was prepared by the limit hydrolysis of potato starch with glucoamylase of Rh. delemar (α‐1,4‐Glucan glucohydrolase E.C.3.2.1.3) was fractionated by gel‐filtration through Sephadex G‐25 into fractions with D.P. 2 to 7. Each fraction contained a mole of phosphorus per mole of the saccharide. The P(G6P) and the Px were enriched in the low and the high D.P. fractions, respectively.
Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO2‐Bestimmung
Authors: Nierle W. , Thaler H. , Ocker H. D.
Published: November 2006

The Influence of the Reaction Products between SO2 and Carbohydrates on the Determination of SO2.

It was found, that the decrease in chemically detectable SO2 in stored sugar solutions under mild conditions (room‐temperature and 60°C) is partially influenced by the formation of several reaction products, which prevent SO2 being set free. Under these conditions fructose and sucrose do not react with SO2. Maltose forms reaction products more readily than glucose. Reaction products of glucose and SO2 particularly are acids. It was found, that these reaction products exist with and without sulfur. The amount of reaction products is very small.

Methods for determination of SO2 were compared. It was found, that the amount of re‐detectable SO2 decreases with increase in sugar concentration. A method is proposed for the rapid determination, at the same time being acceptable for quality control. It was shown, that a colorimetric method for determination of SO2 in starch products with small amounts of SO2 is more exact and needs time less than the Monier‐Williams method.
Beitrag zur Standardisierung von Methoden zur Aschebestimmung in Stärken und Hydrolysenprodukten
Authors: Tegge G.
Published: November 2006

Contribution to the Standardization of Methods for the Ash Determination in Starches and Hydrolysis Products.

Experiments on ash determination in potato, wheat and maize starch as well as in glucose syrup have shown that the ashing temperature of 525°C as recommended in various analytical methods at least with the two first mentioned starch species does not produce carbon‐free ash and thus cannot lead to accurate results. An ashing temperature of 800°C is recommended as white pulverous ashes at a minimum variation range of results were thus obtained. With starch hydrolysis products the suitability of the sulphate ash method at 525°C has been confirmed, provided that ashing time is extended from 2 to 4 hours.
Einfluß der Klärmittel und ihrer Menge auf die polarimetrische Bestimmung der Stärke nach Ewers bei Weizen‐, Mais‐ und Kartoffelstärke
Authors: Dudáš F.
Published: November 2006

Influence of Clearing Agents and their Amount on the Polarimetric Determination of Starch According to Ewers with Wheat, Maize and Potato Starch

According to chemical analysis and statistical evaluation the clearing agent by Carrez will seem the most suitable. Lowest suitability is shown by phosphotungstic acid of 4 percent, as increasing dosis lowers starch content statistically significantly with all analyzed samples.

Ammonium and sodium acetate cause a moderate lowering of the optical activity of starch. This lowering is not dependent upon the amount of the clearing agent. Probably, a sedimentation of starch comes into consideration. Normal as well as basic lead acetate (by Horn) cause a decrease of polarization and thus a decrease of the determined starch content.
Pflanzenschutzmittelrückstände – ihre Problematik und analytische Erfassung
Authors: Hertel W.
Published: November 2006

Pesticide Residues – Problems and Analytical Detection.

With regard to storage protection pesticides are used in large quantities. Since many insecticides at the same time represent strong poisons the application calls for considerable care. The toxicological influence of the effective substances used for grain storage preventive purposes on warm blooded animals is pointed out. Because in foreign countries partly other pesticides are applied the effective substances permitted in the Federal Republic of Germany are compared with those used abroad. The tolerances in the Federal Republic of Germany and those of foreign countries are compared.

Because the permissible residues are very small, the analytical detection is rather difficult and time consuming. Some analytical procedures as well as problems of sampling and zero tolerances are described. In connection with the analytical determination of grain and starches, the decrease of pesticide residues in the course of technological processes has been studied. The results are discussed. Finally an outlook to new methods of pest control is presented.