bluuebunny/crossref_metadata_2025 huggingface dataset:
EXAMINATION OF THE CRYSTALLINITY OF FOOD GELS BY X‐RAY DIFFRACTION
Authors: JOHNSON JOYCE LYNN , BUSK G. CURTIS , LABUZA THEODORE P.
Published: August 2006

Various concentrations of agar, carrageenan, and gelatin gels made by adsorption and desorption processes were examined for evidence of crystallinity by x‐ray diffraction methods in an attempt to correlate this with a measure of water binding. As an approach to quantify the degree of crystallinity, the diffraction photographs were also measured for the amount of adsorbed light using a general purpose densitometer, and for the amount of reflected light using a computerized digitizer and false coloring program. Only an amorphous phase was found in the unstressed desorption gels, indicating that the hypothesis of a high degree of oriented crystalline regions forming a capillary‐like matrix is not representative of the true nature of a dilute gel and thus water binding can be based on water‐water and water‐solute interactions alone. Adsorption gels of carrageenan did show a higher degree of crystallinity in the intermediate water activity range. It is suggested that the thermal and mechanical stress during preparation forced the helices to orient into a capillary network. Densitometer scans were unsuccessful in measuring the degree of order in the gel systems as compared to visual observation of the film.
FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES
Authors: CALKINS C. R. , DAVIS G. W. , SANDERS W. L.
Published: August 2006

Loin steaks were removed from USDA Commercial (n=38) and Utility (n=42) beef carcasses to facilitate study of Fragmentation Index (PI). Tenderness was assessed by the Warner‐Bratzler shear (WBS) and a trained, 8‐member sensory panel. To determine the minimum time required to obtain the FI for fresh and frozen raw longissimus muscle, three drying times were studied (10 min, 40 min, and 22 hr). Simple correlation coefficients relating FI to WBS force value and sensory tenderness rating were: fresh muscle FI (10 min), 0.60 and ‐0.60; frozen muscle FI (40 min), 0.73 and ‐0.69, respectively. USDA grade factors and simultaneous consideration of all all measures of fragmentation accounted for 14.1 and 61.1%, respectively, of the observed variation in WBS force values. PI determined from frozen longissimus muscle accounted for 18.6‐23.8s more of the observed variation in cooked meat tenderness than FT of fresh muscle. The best two‐variable regression model accounted for 56.6% of the observed variation in WBS force value.
EFFECT OF SODIUM ERYTHORBATE AND PACKAGING CONDITIONS ON COLOR STABILITY OF SLICED BOLOGNA
Authors: LIN HWEI‐SHEN , SEBRANEK JOSEPH G. , GALLOWAY DEANE E. , LIND KEITH D.
Published: August 2006

Retention of cured color and shelf life of sliced bologna manufactured with various erythorbate levels and packaged with different films and vacuum levels were studied. Good barrier films (7.0 ml/m2/24 hr or less oxygen permeability), film rigidity, and high vacuum levels (686‐737 mm) are most critical for less faded color, higher cured pigment conversion, and lower TBA numbers. Erythorbate aided curing developments but could not compensate for low barrier films or low vacuum levels during storage.
MODELING AND SIMULATING A DISTRIBUTED PARAMETER TUNNEL‐DRIER
Authors: BERTIN R. , PIERRONNE F. , COMBARNOUS M.
Published: August 2006

In this paper a distributed parameter model is proposed for the discontinuous drying operation of a tunnel‐drier. This model is more complete than the previous ones in which continuous loading is currently assumed. The model is used for spherical fruits placed in a California tunnel of the parallel flow type. Numerical results are in good agreement with experimental information. The model can be used for optimum designing and automatic control.
PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDS
Authors: GUY E. J.
Published: August 2006

Evaluation of vanilla‐flavored ice creams that contained either 67 or 79% lactose hydrolyzed sweet whey solids (LHW) as a replacement for both milk solids nonfat (MSNF) and cane sugar showed that replacement of 2.75% of combined MSNF and cane sugar solids (13.6% of the total MSNF and 8.3% of the total cane sugar solids) with LHW can be made with no loss of ice cream quality. Increasing levels of LHW above 2.75% progressively lowered the quality of ice creams stored at ‐20°C. Replacement with 5.5% of 67% LHW produced significant losses of flavor quality but did not change hedonic texture. Replacement with 5.5% of 79% LHW did not change either hedonic flavor or texture. Replacement with 8.25 and 11% LHW significantly decreased mix viscosities and freezing points, ice cream flavor scores (increased saltiness and caramel‐like flavors) and consistencies although hedonic texture ratings were not always significantly lowered. Except for the 11% substitution of LHW for MSNF, ice creams had satisfactory heat shock stabilities.
ELECTRICAL STIMULATION OF CALF CARCASSES: RESPONSE OF VARIOUS MUSCLES TO DIFFERENT WAVEFORMS
Authors: BOUTON P. E. , WESTE R. R. , SHAW F. D.
Published: August 2006

The effectiveness of electrical stimulation of calf carcasses by two different waveforms, one with a pulse frequency of 14.3 pulse sec−1, the other with a pulse frequency of 40 pulse sec−1, was compared by measuring muscle pH and Warner Bratzler (WB) shear values. Different muscles, in particular the semimem branosus (SM) and the longissimus (LD), responded differently to the two waveforms. For the LD, the 14.3 pulse sec−1 waveform was superior in that muscles from calf sides stimulated with this waveform had lower pH values and lower WB shear values than muscles from sides stimulated with the 40 pulse sec−1 waveform while for the SM the latter waveform was superior. These differences were confirmed by taste panel tests. The findings indicate that, when assessing the effectiveness of a particular stimulation system, it would be unwise to study only one muscle.
CORRELATION OF NONDESTRUCTIVE MEASUREMENTS AND SOLUBLE SOLIDS FOR ROME BEAUTY AND YORK IMPERIAL APPLES
Authors: SAPERS G. M. , PHILLIPS J. G. , PANASIUK O.
Published: August 2006

Relationships between nondestructive measurements and other indices of fruit composition or condition in Rome Beauty, York Imperial, Red Spur Delicious, and Golden Delicious apples were studied. Fruits were subjected to different storage and ripening treatments before being analyzed individually by various nondestructive and destructive procedures. Of the procedures tested, potentially useful correlations were obtained between nondestructive spectrophotometric measurements and juice soluble solids with Rome Beauty and York Imperial apples.
TWO SELECTIVE ENRICHMENT MEDIA FOR THE ISOLATION OF SALMONELLA FROM MECHANICALLY DEBONED POULTRY MEAT
Authors: GREENWOOD D. E. , SWAMINATHAN B. , MORSE E. V.
Published: August 2006

Two selective enrichment media were developed for the isolation of salmonellae from foods. The first, experimental broth 1, contained magnesium chloride and sodium cholate as the selective ingredients. The second, experimental broth 2, contained 8 mg/1 sodium sulfadiazine in addition to magnesium chloride and sodium cholate. The two broths were evaluated against conventional selective enrichment media in the isolation of salmonellae from naturally contaminated mechanically deboned poultry meat. Of 100 such samples, 22 were positive for Salmonella after enrichment in selenite cystine broth, 12 were positive after enrichment in tetrathionate broth, 50 were positive after enrichment in experimental broth 1, and 60 samples were positive after enrichment in experimental broth 2. The inhibition of interfering Gram negative organisms was significantly greater in the two experimental broths than in the conventional selective enrichment broths.
EVALUATION OF THE FLOWABILITY OF MELTED MOZZARELLA CHEESE BY CAPILLARY RHEOMETRY
Authors: SMITH C. E. , ROSENAU J. R. , PELEG M.
Published: August 2006

Flow curves of mozzarella cheese at 30, 40, 55, and 70°C were determined by a capillary piston‐driven rheometer. The shear stresses and rates were calculated using the Bagley and Rabinowitch correction formulae. The standard test and correction procedure was applicable to melted mozzarella cheese, but not to other types of cheese (notably cheddar) in which slippage and other effects played a dominant role.
THYROID ACTIVE FACTOR IN HEATED SOYBEAN FRACTIONS
Authors: FILISETTI T. M. C. C. , LAJOLO F. M.
Published: August 2006

Extracts obtained from defatted soybean flour by water extraction and acetone fractionation caused a decrease in radioiodine uptake by rat thyroid “in viva” up to 24 hr after administration of the extract by stomach tubing. The inhibitory effect was evident at 24 hr only when either the extract or the flour had been previously autoclaved. Similar results were recorded when extracts from commercial products such as soybean milk, protein concentrate, and toasted flour were used. However, using extracts from unheated raw soy flour, the inhibitory effect was only present 6 hr after ingestion and it subsequently disappeared. The active factor is not precipitated by 90% ethanol. Isolated soybean isoflavones either autoclaved or nonautoclaved did not show any inhibitory activity.
PROTEASE FROM Saccharomyces carlsbergensis: ACTIVITY ON FOOD PROTEINS
Authors: WOODS FRONDA C. , KINSELLA JOHN E.
Published: August 2006

Partially purified protease from S. carlsbergensis was tested for its ability to hydrolyze several food proteins. At pH 6.0 it hydrolyzed casein well and soy proteins and acid‐denatured hemoglobin to a moderate degree. However, it did not hydrolyze bovine serum albumin, egg albumen, nor collagen. Hydrolysis of succinylated casein by yeast protease was almost as rapid as the hydrolysis of casein.
ORANGE PECTINESTERASE: PURIFICATION, PROPERTIES, AND EFFECT ON CLOUD STABILITY
Authors: KÖRNER BELLA , ZIMMERMANN GIDEON , BERK ZEKI
Published: August 2006

Orange pectinesterase was isolated by ammonium sulfate fractionation followed by ion exchange on CM‐Sephadex column. Two pectinesterase peaks were observed, The same pH and temperature optima (pH 7.5, temp 60°C), almost equal Michaelis constants (0.029%, 0.031%) and energy of activation values (5,600 cal mol‐1, 5,740 cal mol‐1) were obtained for the two pectinesterase fractions. Both enzyme fractions were inhibited by EDTA and polygalacturonic acid and were found to cause clarification of orange juice in a pattern similar to that obtained with natural juice. It can be assumed that the two pectinesterase chromatographic entities have similar catalytic properties.
INHIBITION OF AFLATOXIN PRODUCTION BY CARROT ROOT EXTRACT
Authors: BATT CARL , SOLBERG MYRON , CEPONIS MICHAEL
Published: August 2006

The worldwide incidence of aflatoxin contamination of carrot roots is rare. This study was conducted to determine the potential of carrot root to support Aspergillus parasiticus growth and aflatoxin production. Raw carrot tissue did not support the germination of A. parasiticus spores. Autoclaved (121°C, 15 min) carrot tissue supported germination, growth, sporulation, and aflatoxin production by A. parasiticus. There was no measureable difference in water activity before or after autoclaving the carrot tissue. There was an increase in water extractable carbohydrate and protein as a result of autoclaving the carrot tissue. Chloroform extracts of carrot tissue contained a compound that inhibited differentiation and aflatoxin production by A. parasiticus in both synthetic and semisynthetic media. The inhibitor was optimally active within a pH range 3.5—4.0. The minimum inhibitory concentration of the extract at pH 4.5 and at 28°C in minimal salts medium containing 6% glucose and 1.7 × 105A. parasiticus spores was 3.84g equivalent weight of tissue/ml assay medium.
ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINS
Authors: HOLGUIN MARILUZ , NAKAI SHURYO
Published: August 2006

Specificity of the dinitrobenzenesulfonate (DNBS) method for the ɛ‐amino group of lysine was investigated using α‐ and ɛ‐formyl lysines, L‐lysine, L‐lysyllysine, L‐lysylalanine, and ribonuclease‐S‐pep‐tide. Some reactivity of DNBS with α‐amino group remained for N‐terminal lysines that decreased as the chain length of peptides increased. It is postulated from this result that reasonable values can be expected for the available lysine in proteins. The availability of lysines in casein, lysozyme, β‐lactoglobulin, acid solubilized gluten and whole egg was determined by the fluorodinitrobenzene (FDNB) method, the trinitrobenzenesulfonate (TNBS) method and the pepsin pancreatin digestion test and compared with the DNBS method. Good agreement was obtained among the values of available lysine when determined by the FDNB, TNBS, and DNBS methods. The results of the DNBS method indicated highly significant correlations with those of the FDNB and TNBS methods and the enzymatic test. However, the TNBS method suffered from significantly poorer repeatability. The DNBS method was the simplest and quickest method with reasonable accuracy.
EMULSIFYING PROPERTIES OF WHEY PROTEIN
Authors: YAMAUCHI KUNIO , SHIMIZU MAKOTO , KAMIYA TAKAMOTO
Published: August 2006

The effects of variables on the properties of the emulsion prepared from a whey protein dispersion and coconut oil were studied. Adsorption of the protein on to the fat globule surface was also investigated. A stable emulsion was obtained at the protein concentrations more than 2%. The creaming stability was minimal and the viscosity was maximum at pH 5 over the range of pH 3‐9. Addition of sugar ester, monostearate, and lecithin rather depressed the creaming stability. The emulsion was heat stable in the absence of salt, but became a gel on heating in the presence of CaCl2, The fat globule size and the amount of protein adsorbed on to the fat globule surface were highest at pH 5. SDS‐electrophoresis of the protein recovered from the surface revealed that β‐lactoglobulin, immunoglobulin, and lactoferrin were selectively adsorbed at pH 7. The adsorption of α‐lactalbumin markedly increased and that of β‐lactoglobulin decreased with the decrease in pH to 5 or 3. The importance of electrostatic nature and conformation of the proteins in the adsorption was suggested.
PHYTASE OF MOLDS USED IN ORIENTAL FOOD FERMENTATION
Authors: WANG H. L. , SWAIN E. W. , HESSELTINE C. W.
Published: August 2006

Molds commonly used in Oriental food fermentation have been examined for their ability to produce phytase. Except for Mucor dispersus NRRL 3103 and Actinomucor elegans NRRL 3104, all the other molds tested produced both extra‐ and intracellular phytase. The enzyme produced by Aspergillus oryzae NRRL 1988 was purified by acetone fractionation, gel filtration, and diethylaminoethyl‐cellulose chromatography. The phytase was successfully separated from an acid phosphatase, and a 44‐fold increase in specific activity was observed. The pH optimum of 5.3 characterizes the enzyme as an acid phosphohydrolase, and its maximum activity at 50°C suggests a relatively high thermostability. The enzyme is also fairly stable over a pH range 3.5‐7.8 at 25°C. The A. oryzae phytase is active with either phytic acid or glycerophosphate. as substrate, but it hydrolyzes phytic acid twice as fast as it does glycerophosphate. However, the enzyme is partially inhibited by high concentration of phytic acid. The Km value of A. oryzae phytase was estimated as 0.47 mM and Vmax was 11.9 μmoles Pi per mg per mg protein.
CALCULATION OF OPTIMUM STERILIZATION CONDITIONS FOR PACKED CONDUCTION‐TYPE FOODS
Authors: THIJSSEN H.A.C. , KOCHEN L.H.P.J.M.
Published: August 2006

The basis of the method is the short‐cut calculation procedure developed by Thijssen et al. (1978) for sterilization conditions yielding optimum quality retention for conduction heating of packed foods at constant temperatures of the heating and cooling medium. This method is improved and extended to variable temperatures of the heating and cooling medium as occur in continuous sterilizers. This is done by converting the variable temperature into a block temperature‐time relationship. By means of computer simulations of the sterilization process, the variable heating temperature is converted into a constant heating temperature and an increased homogeneous initial product temperature yielding the same lethal effect. The variable cooling temperature is converted into a constant cooling temperature and an additional heating time at constant retort temperature yielding the same lethal effect as is obtained during the actual cooling process. On the block temperature‐time diagram thus obtained the short‐cut calculation method is again applicable. The error introduced by this method in the calculated logarithm of the reduction of microorganisms is less than 20%.
EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON
Authors: PAQUETTE M. W. , ROBACH M. C. , SOFOS J. N. , BUSTA F. F.
Published: August 2006

Pork bellies (270) were processed under regular commercial conditions utilizing various concentrations (five treatments) of sodium nitrite and potassium sorbate. Sliced bacon was stored at 4°C under vacuum and nonvacuum packaged conditions and evaluated by consumers for uncooked color at 7, 14, 21, 35, and 49 days after slicing. Fried bacon slices were evaluated for flavor, texture, appearance, and overall desirability by a taste panel on a nine‐point hedonic scale during 63 days storage at 4°C under vacuum‐packaged conditions. Bacon samples formulated with sodium nitrite (40, 80, and 120 ppm) were similar in fresh color desirability during storage and were significantly more desirable than bacon formulated without sodium nitrite. Bacon formulated with 0.26% potassium sorbate in combination with 40 or 80 ppm sodium nitrite was not significantly different (p < 0.05) from bacon formulated with 120 ppm of sodium nitrite and no potassium sorbate for color and sensory qualities.
INFLUENCE OF TUMBLING AND ELECTRICAL STIMULATION ON DISTRIBUTION AND CONTENT OF SODIUM NITRITE AND SODIUM CHLORIDE IN BACON
Authors: OCKERMAN H. W. , DOWIERCIAL R.
Published: August 2006

The purpose of this study was to evaluate the effect of electrical stimulation and tumbling on distribution and levels of sodium nitrite and sodium chloride in bacon. Both factors resulted in a more even distribution of nitrite and chloride, but had no effect on their levels in bacon. The content of sodium nitrite and sodium chloride was highly related to the anatomical location and consequently the moisture content of the sample in the slab of bacon and to storage time. In slices taken from areas with higher lean content, higher amounts of nitrite and chloride were found. After separation of slices into lean and adipose tissues, analyses indicated approximately one‐third as much nitrite and chloride in the fat portion as in the lean. There was a reduction in nitrite during smoking. Concentrations of both nitrite and chloride increased in nonpackaged, hanging bacon as a result of evaporation of moisture.
A MODEL TO EXPLAIN OBSERVED BEHAVIOR ON FISH SALTING
Authors: ZUGARRAMURDI AURORA , LUPÍN HÉCTOR MATEO
Published: August 2006

A model for the prediction of the fish salting process is developed; the same includes: (1) NaCl/water equilibrium in muscle for the processing of fish, with and without cuts, and (2) kinetics of salt penetration and water output and the relationship between the specific rate constants. This model allows for the explanation of the empirical correlations found in the literature such as those of Crean (relationship between water and NaCl percentages) and those of Levanidov (relationship of the weight variations). The model has been empirically checked with anchovy (Engraulis anchoifa), Fueguine sardine (Clupea fueguensis), patagonian haddock (Egleginops maclovinus) and with published data on herring (Clupea harengus), cod (Gadus morhua), swordfish (Xhipias gladius), hake (Merluccius huhbsi), and Black sea anchovy (Engraulis encrasicholus ponticus).
MINCED FISH FLESH FROM NONTRADITIONAL GULF OF MEXICO FINFISH SPECIES: YIELD AND COMPOSITION
Authors: FINNE GUNNAR , NICKELSON RANZELL , QUIMBY ANNETTE , CONNALLY NINA
Published: August 2006

Yield of production, composition, and quality of minced (deboned) flesh from nontraditional finfish species from the Gulf of Mexico were investigated. The fish, which were processed both as fresh and prefrozen, included: sheepshead, sandtrout, black drum, croaker, and mullet together with fresh‐water tilapia. The yield of deboned flesh varied from a high of 31.3% for fresh croaker to a low of 20.0% for prefrozen round mullet. The proximate composition of deboned flesh from different species showed that the moisture content varied from 75.22% (black drum) to 81.96% (mullet); protein from 14.19% (mullet) to 18.69% (sandtrout); and fat from 1.33% (mullet) to 5.83% (croaker). No substantial difference was observed between fresh and prefrozen fish regarding proximate composition. The fatty acid profile of the five marine species showed that croaker contained the highest degree of saturated fatty acids while sheepshead was the highest with respect to unsaturated acids. Thiobarbituric acid (TBA) analysis showed the deboned flesh to be of good quality with regard to oxidation. However, in every case there was a marked increase in TBA number during 4 wk of frozen storage of the round fish. Total volatile nitrogen (TVN) analysis showed that nontraditional species available on a wholesale basis were of variable quality ranging from good to poor.
QUALITY‐INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME
Authors: CALKINS C. R. , SAVELL J. W. , SMITH G. C. , MURPHEY C. E.
Published: August 2006

Effects of electrical stimulation on quality‐indicating characteristics of beef were evaluated in two studies involving a total of 402 carcasses. Electrical stimulation (550 volts, 5 amps, 60 cycles per set) was administered shortly after the carcasses were split and consisted of 17 impulses of 1.8 set each with a 1.8 set interval between impulses. In Study 1, one side of each carcass (n=222) was electrically stimulated (ES) and the opposite side served as an untreated control (C). Both sides of each carcass were ribbed and evaluated at 24 hr postmortem. Study 2 included carcasses (n=180) in which (a) neither side was stimulated, (b) both sides were stimulated, or (c) one side was stimulated and the opposite side was not stimulated. Postmortem chilling time prior to ribbing also was varied to permit evaluations to be made of the effects of electrical stimulation on carcasses chilled for 24, 48, or 72 hr. In Study 1, ES sides were more desirable (P < 0.0001) than C sides in all quality‐indicating characteristics (marbling, USDA quality grade, lean maturity, lean color, lean firmness, and incidence of “heat‐ring”). In Study 2, optimum chilling time for maximizing marbling score and USDA quality grade was 48 hr for both ES and C sides. ES sides usually were more youthful (lean maturity) than C sides, especially at 24 hr postmortem. Control sides chilled for 48 hr had more marbling and higher USDA quality grades than did ES sides chilled for 24 hr. Nothing in the present study indicates that electrical stimulation results in a higher‐than‐justified quality grade.
TECHNOLOGICAL APPROACHES FOR INFANT FOOD MANUFACTURE FROM MODIFIED BUFFALO MILK
Authors: KUCHROO C. N. , GANGULI N. C.
Published: August 2006

Hitherto infant foods were developed by the modification of cow's milk. Because of the significant production of buffalo milk in this country, attempts have been made to evolve a method for the manufacture of infant food from modified buffalo milk simulating human milk. Buffalo milk being richer in calcium, protein, fat, and higher in curd tension than human milk, myriad technological approaches have been made to modify it. Modifications in the manufacture of this new product to simulate human milk were: (a) calcium in the skim milk was reduced by 50% by electrodialysis which decreased curd tension and improved heat stability; (b) milk proteins particularly αscasein was degraded by regulated proteolysis of milk with trypsin; (c) vegetable oil and milk fat in distinct proportions were incorporated resulting in improved polyunsaturated fatty acid profiles; and (d) fortification with lactose and vitamin mixture. The spray‐dried powder obtained from the modified buffalo milk was analyzed for compositional assessment simultaneously in the authors' laboratory, by Morinaga Milk Industries Ltd. (Japan) and by Nestlé Technical Assistance (Switzerland). The product has 3.lg protein, 3.5g fat, and 628 mg of linoleic acid per 100 calories with a Ca/P ratio of 2.2. These data satisfy the standards for infant food formula according to FAO/WHO (1955, 1966).
SENSORY PROFILING OF CANNED BONED CHICKEN: SENSORY EVALUATION PROCEDURES AND DATA ANALYSIS
Authors: LYON B.G.
Published: August 2006

Quantitative Descriptive Analysis (QDA) techniques were explored to develop procedures to identify primary defects in product quality of canned boned chicken from spent fowl. An extensively trained panel identified 12 sensory attributes important to the discrimination of differences among various sources of canned chicken. Through factor analysis the 12 sensory attributes were distributed into four general categories: texture, juiciness, off‐flavor, and appearance. Elimination from factor analysis of those attributes which showed little or no contribution to product differentiation increased the cumulative variance accounted for in the data from 68.8% (with all attributes) to 77.4% (with 3 attributes omitted) and factors which represented texture, juiciness, and off‐flavor showed increases in the portion of variance explained. The appearance factor showed a slight decrease. Texture attributes made the greatest contribution to product differentiation by the trained panel as determined by factor analysis. Further work with large consumer panels would be needed to estimate the contribution that individual attributes make to the perceived desirability of the products.
CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT
Authors: SKJÖLDEBRAND C.
Published: August 2006

Heat and mass transfer between air and product, fried in a specially designed forced convection oven were analyzed. Minced meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocities of the air. It was shown that the moisture loss rate was larger in the beginning of the frying than at the end. The heat transfer coefficients varied between 20 and 90 W/m2°C. These values are low compared with other frying methods. The mass transfer coefficients varied between 0.04 and 0.115 m/s. The coefficients decreased markedly in going from the constant rate period to the falling rate period.
FLOW PROPERTIES OF POWDERED SHORTENINGS
Authors: BAKER G. W. , JOHNSON L. A. , LUSAS E. W. , SWEAT V. E.
Published: August 2006

Mass flow rate, angle of repose, and angle of slide were used to survey flow Properties of powdered shortenings. Samples containing 75% fat were encapsulated using sodium caseinate or various vegetable protein isolates at levels of 2, 4, and 8% protein. Powdered shortenings prepared with soy, peanut, and cottonseed proteins were more flowable through an orifice. Powdered shortenings prepared with sodium caseinate were slightly more flowable down inclines. Proteins with greater solubility produced powdered shortenings with better flow properties through an orifice. Protein level had little effect on flow properties but capsule formation did not occur in the absence of protein. Scanning electron microscopy indicated powdered shortenings with smoother surface topographies had better flow down an incline but poorer flow through an orifice.
CORRELATION OF OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF PECAN KERNEL QUALITY
Authors: FORBUS W. R. , SENTER S. D. , LYON B. G. , DUPUY H. P.
Published: August 2006

Stuart pecan kernels were stored at 21°C 65% RH, and subjective evaluation and objective measurements of selected quality parameters were made at 3‐wk intervals for 12 wk. The subjective evaluations for aroma and flavor were made by a trained taste panel. Objectively determined data included peroxide values, free fatty acid values, carbonyl factors, Hunter color values, and results of direct GLC analyses of volatile compounds. GLC analyses were made for total volatiles and for hexanal, dodecane, tridecane, and tetradecane. Correlations between sensory scores and the objective measurements for all quality parameters that varied significantly with storage time were determined. Of the parameters evaluated in this study, content of volatiles determined by direct GLC appeared to best indicate pecan kernel quality. The simple linear regressions of flavor score with the logarithm of total volatiles and tridecane content gave correlation coefficients of ‐0.95 and ‐0.93, respectively.
BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES
Authors: HWANG MICHAEL P. , YAKAWA KAN‐ICHI HA
Published: August 2006

The densities of food products undergoing baking processes in commercial multi‐zone band ovens of a local plant were measured with a volume replacement method along with a photographic procedure. Three kinds of cookies were selected as the sample products. It was found that the densities are closely related to the temperature and moisture content of cookies during the baking processes. This relationship is statistically represented by polynomial regression equations. The correlation coefficients were better than 0.970. According to the examination of changes in volume of cookies undergoing baking processes, expansion ratios were found to be 2.0‐2.5.
CAN PITTING IN GREEN BEANS: RELATION TO VACUUM, pH, NITRATE, PHOSPHATE, COPPER, AND IRON CONTENT
Authors: DAVIS D. R. , COCKRELL C. W. , WIESE K. F.
Published: August 2006

Early Gallatin green beans were packed in .25 and 50/.25 tinplate R‐enameled cans with variations in vacuum and pH and with added levels of NO3‐ and PO4 and were analyzed for brine and slurry pH, NO3‐, PO4 CU, and Fe. The cans were then visually examined for pitting after storage at 30°C and room temperature. The pH, NO‐3, PO4 and Cu decreased significantly during storage and Fe showed a significant increase. The decrease in slurry pH and Cu was correlated with pitting severity. The increase in Fe content during storage correlated with pitting severity and possibly could be used as an indicator of pitting during prolonged storage.
COLOR AND FLAVOR QUALITIES OF WHITE GRAPEFRUIT: WATERMELON JUICE MIXTURES
Authors: HUOR S. S. , AHMED E. M. , CARTER R. D. , HUGGART R. L.
Published: August 2006

The objective of this study was to evaluate color and flavor qualities of white grapefruit (G):watermelon juice (W) mixtures and determine their color stability under various processing and storage conditions. Addition of small amounts of 60° Brix W concentration to reconstituted G juice significantly improved its flavor and color. No significant color change was observed in the G:W reconstituted juice mixtures stored in a home refrigerator for 15 days or in pasteurized reconstituted mixtures stored in tin or enamel cans at 0° and 27°C for 6 wk or in frozen concentrate mixture stored at or below 2°C.
OXYGEN MASS TRANSFER EFFECTS ON THE DEGRADATION OF VITAMIN C IN FOODS
Authors: MOHR DONALD H.
Published: August 2006

In the aerobic oxidation of nutrients such as vitamin C, the rate of oxygen mass transfer and the chemical reaction rate interact to determine the actual degradation rate. A mass transfer analysis has been employed to provide an explanation for a set of apparently anomalous experimental measurements of vitamin C degradation in an intermediate moisture food. This analysis also illustrates the importance of mass transfer effects in the measurement or prediction of aerobic degradation rates.
SORBIC ACID LOSS FROM HIGH MOISTURE PRUNES
Authors: BOLIN H. R. , KING A. D. , STAFFORD A. E.
Published: August 2006

Sorbic acid is lost from treated prunes rapidly during the first 2 days after treatment with a gradual loss occurring during storage, with the rate dependent on storage time, storage temperature, prune moisture level, and sorbic acid content. The loss mechanism appears to be mainly chemical and not microbial and is not first‐order. A sorbic acid gradient existed in treated prunes, with the skin always containing a larger amount.
DEHYDRATION OF HORSERADISH ROOTS
Authors: SAHASRABUDHE M. R. , MULLIN W. J.
Published: August 2006

Horseradish roots dehydrated by freeze‐drying and conventional methods were analysed for allyl‐ and phenylethyl‐isothiocyanates by gas chromatography (CC) and evaluated for odor and color. The identities of the isothiocyanates were confirmed by combined gas chromatography‐mass spectroscopy (GC‐MS). The endogenous enzyme, myrosinase, plays a critical role in the development of characteristic odor. It was demonstrated that in processing horseradish to a dried product one must process cleaned roots immediately after dicing or cutting and maintain the temperature below 65°C to yield a product with the desired flavor and acceptable color.
STARCH HYDROLYSIS BY ACID AND MICROWAVE ENERGY
Authors: KHAN A. R. , ROBINSON R. J. , JOHNSON J. A.
Published: August 2006

Wheat starch was hydrolyzed using microwave energy. Starch suspensions (10%) acidified with hydrochloric acid to pH 1.85 were heated at 0.18 milliamperes microwave. energy in sealed glass tubes for various times. Liquefying and coloring were the most obvious visible changes during hydrolysis. With extended heating times, temperature, pressure, and total acidity increased causing darker hydrolyzates and charred residue formation. Paper chromatography showed sugars ranging from G1 to G5. Starch hydrolysates had total sugars, reducing sugars, and glucose as high as 94.81, 88.69, and 83.56%, respectively, based on original starch. Sugar syrups of high dextrose equivalent can be produced within a short time by using microwave energy.
PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUM
Authors: HUDSON J. M. , BUESCHER R. W.
Published: August 2006

Large whole cucumbers (size no. 4) were fermented and held in solutions containing low NaCl (14.5° salometer) with and without CaCl2 at 24° C for 1 and 4 months. Firmness of pericarp and locular tissues (centers) of pickles exposed to CaCl2 was much greater than of pickles not exposed to CaCl2 (control) after 1 and 4 months in storage. Locular tissue of pickles not exposed to CaCl2 softened dramatically between 1 and 4 months in storage and after 4 months centers were extremely soft. In contrast, centers of pickles exposed to CaCl2 were firm and intact after 1 and 4 months. Addition of CaCl2 to fermentation and storage brines appears to provide a simple method for pickle processors to prevent soft center development in large pickles.
QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN
Authors: POWERS J. M. , MAST M. G.
Published: August 2006

Under simulated conditions, the quality of kosher and conventionally processed chickens was compared. Three processing differences occurring with kosher chickens were studied: cold water “scald,” longer mechanical picking time, and “koshering” (salting) following evisceration. A factorial experiment (2×2×2), with two variations of scalding, picking, and salting, was conducted. Kosher chickens absorbed more water during water chilling than did conventionally processed birds. Color values reflected a loss of the yellow epidermal layer of hot‐scalded treatments. Shear values for fresh refrigerated birds were approximately the same for kosher and conventionally processed chickens. Lipid oxidation was accelerated on salted skin samples during frozen storage, but not on frozen salted meat samples. Salting decreased the total aerobic plate count; however, kosher and conventional treatments had approximately the same number of coliforms. Skin and meat from carcasses exposed to salt contained significantly more sodium than carcasses not exposed to salt. A taste panel preferred meat from salted birds throughout storage. Higher levels of lipid oxidation were detected by the taste panel on salted skin samples after 8 months frozen storage but not at 2 months' frozen storage.
DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
Authors: MOORE LAURA J. , HARRISON DOROTHY L. , DAYTON A. D.
Published: August 2006

Top round steaks were cooked by dry or moist heat in conventional or microwave ovens with rotary hearths. Gardner color‐difference values and final temperature data demonstrated that a steak is heated more evenly by conventional, dry heat than by conventional moist or by microwave dry or moist heat. Cooking time, volatile cooking losses, total moisture, and sensory juiciness and tenderness scores were less (P < 0.001), whereas total and drip cooking losses (P < 0.001) and ether extract (P < 0.05) were more for steaks cooked by microwaves than for conventionally cooked steaks. Cooking time was greater (P < 0.001), but total and drip cooking losses were less (P < 0.001) for steaks cooked by dry heat than for those cooked by moist heat.
INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION
Authors: PERRY CONNIE A. , CARROAD PAUL A.
Published: August 2006

The texture of washed and unwashed small curd cottage cheese is evaluated using the Instron Universal Testing Machine and Ottawa Texture Measuring System with perforated plate insert. Results indicate that such an instrumental system quantifies cottage cheese texture with excellent correlation to sensory evaluation of firmness.
VITAMIN RETENTION IN COOKED, CHILLED, AND REHEATED POTATOES
Authors: AUGUSTIN JORG , MAROUSEK GAIL I. , THOLEN LINDA A. , BERTELLI BARABARA
Published: August 2006

The retention of several water‐soluble vitamins in baked and rehydrated mashed potatoes during cooking, chilling, and microwave‐reheating was evaluated. With baked, chilled, and reheated potatoes, overall retention values ranged from near 100% for thiamin, riboflavin, and niacin to near 70% for ascorbic acid and folic acid. Losses of these two vitamins occurred during most of the handling steps. Retention of vitamin B6, was significantly reduced only during the oven‐baking process. The overall vitamin retention of rehydrated cooked, chilled, and reheated potato granules ranged from over 90% for riboflavin, niacin, and vitamin B6, to 86% for ascorbic acid and folic acid. In general the largest reduction in retention took place during the initial preparation of the mashed potatoes from dehydrated granules and to a lesser degree during microwave‐reheating of the chilled product.
EARLY INDICATIONS OF FAILURE IN LARGE COMPRESSIVE DEFORMATION OF SOLID FOODS
Authors: POLLAK N. , PELEG M.
Published: August 2006

Cylindrical specimens of Agar gel (5%), apple flesh, and potato tissue were subjected to large uniaxial compressive deformation and then the stress was allowed to relax. The relaxed moduli as well as the relaxation curves shape characteristic constants were calculated and plotted vs the initial stress or the fixed strain. The latter relationships revealed that there are early quantitative indications of failure well before this is indicated in the force deformation relationship.
SIMULATION OF THE THERMAL PROPERTIES OF CREAM STYLE CORN
Authors: HARDT PAMELA K. , ADAMS HAROLD W. , HENDERSON JEROLD M.
Published: August 2006

This investigation has identified a synthetic mixture that will model the heating characteristics and viscosity of cream style corn.
PIPE TRANSPORTATION OF MINCED FISH PASTE
Authors: NAKAYAMA T. , NIWA E. , HAMADA I.
Published: August 2006

A pipe system was designed wherein minced fish paste was forced from the wide portion of a pipe to the narrow portion by an air cylinder, and extruded from the narrow portion. Pressure losses of minced fish paste in the narrow portion were transmitted through a transducer rod, and determined by two strain gages. The data for volumetric flow rate as a function of pressure loss were simulated by the power‐law flow model equation with yield stress, and fitted well to the equation. It was concluded from agreement of rheological constants that pressure loss was proportional to pipe length. However, some disagreements of rheological constants appeared when the ratio of pipe length to pipe inside diameter was decreased. This result was explained by the assumption that the entrance effect would become more pronounced. Contrary to expectation from the data of pure water through the pipe bend, pressure losses of minced fish paste through the pipe bend were not so large. This fact might be related to the Bingham plastic nature of minced fish paste. In pipe transportation of minced fish paste, shear‐thinning behavior was not found at a constant shear rate. While shear stress of minced fish paste ranged from 21000–29000 dyne cm−2, shear rate ranged roughly from 20–240 set−1. Flow behavior index was around 0.90 and the flow curve was almost a straight line. Yield stress was around 20000 dyne cm−2, and about two‐thirds the total stress required for the flow at 240 set−1.
CORRECTION FACTOR OF COME‐UP HEATING BASED ON CRITICAL POINT IN A CYLINDRICAL CAN OF HEAT CONDUCTION FOOD
Authors: UNO JUN‐ICHI , YAKAWA KAN‐ICHI HA
Published: August 2006

A computerized procedure was developed for estimating the critical point correction factor, Cf, of come‐up heating in thermal processes, which are applied to cylindrical cans of heat conductive foods. Sterilizing values at the thermal center of the can were used as a criterion for this estimation. Fifteen parameters are required to uniquely determine Cf values. These parameters include z value, thermophysical properties, and can dimensions, as well as operational conditions. Through a dimensional analysis, ten dimensionless parameters were selected to estimate Cf values. A fractional central composite experimental design was applied to evaluate statistically the influence of each parameter on Cf. Through this evaluation, several regression equations were developed for their practical uses. A series of heat conduction experiments were conducted by using several different sizes of cans filled with food simulant, 8% bentonite suspension. Fairly good agreement was found between predicted and observed correction factors.
ANTHOCYANIN RECOVERY FROM CRANBERRY PULP WASTES BY MEMBRANE TECHNOLOGY
Authors: WOO A. H. , von ELBE J. H. , AMUNDSON C. H.
Published: August 2006

Anthocyanins were recovered from commercial cranberry pulp wastes under optimum extraction conditions by a five‐stage blending and solvent percolation procedure. Following solvent removal and filtration, the anthocyanin crude extract was partially purified by ultrafiltration, concentrated by reverse osmosis and vacuum evaporation. The final concentrate contained 0.11% anthocyanins on dry weight basis. The process developed can be continuous and be applied to other colorant production from plant materials.
Clostridium perfringens CELLS AND PHOSPHOLIPASE C ACTIVITY AT CONSTANT AND LINEARLY RISING TEMPERATURES
Authors: FOEGEDING P. M. , BUSTA F. F.
Published: August 2006

Growth and phospholipase C production by Clostridium perfringens ATCC 13124 were evaluated in autoclaved ground beef at four constant temperatures and at three rising temperature rates representative of long time low temperature (LTLT) food processing. The total activity of phospholipase C per unit volume, determined by the hemolysin indicator (HI) method, correlated directly to the CFU/g measured on Tryptose Sulfite Cycloserine agar during constant temperature growth and under rising temperature conditions that result in growth and inactivation. Inactivation kinetics of C. perfringens and phospholipase C were compared at temperatures encountered during exposure to rising temperatures. Inactivation kinetics of C. perfringens ATCC 13124 and phospholipase C produced by strain ATCC 13124 in autoclaved ground beef are essentially identical. The HI method appears applicable for estimating viable C. perfringens in LTLT processed products.
IDENTIFICATION OF COLOR‐CAUSING PIGMENTS IN BISCUITS CONTAINING COTTONSEED FLOUR
Authors: BLOUIN F. A. , CHERRY J. P.
Published: August 2006

Pigments in liquid‐cyclone‐processed cottonseed flour cause yellow‐brown colors in biscuits containing this flour. Color evaluation of biscuits prepared with four fractions of cottonseed flour indicated that the low‐molecular‐weight water‐soluble fraction contained the yellow pigments and that the water‐ and aqueous‐salt‐solution‐insoluble fraction contained the brown pigments. Chromatographic and ultraviolet‐visible spectral analyses indicated that the yellow pigments are flavonoids (3‐0‐glycosides of quercetin) and that the brown components are bound gossypol and gossypol‐like pigments.
THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE
Authors: VERSTEEG C. , ROMBOUTS F. M. , SPAANSEN C. H. , PILNIK W.
Published: August 2006

Three forms of pectinesterase, accounting for 95% of the activity in Navel orange, showed considerable differences in heat stability and orange juice cloud destabilizing properties. Pectinesterase I and II (isoenzymes) and a so‐called high molecular weight pectinesterase were rapidly inactivated at 70°C, 60°C, and 90°C, respectively. In chilled juices (5°C) the high molecular weight pectinesterise was the only enzyme which rapidly produced methanol and destabilized the cloud. Although this enzyme represents only 5% of the total pectinesterase activity in Navel orange, it is thought that it is largely responsible for gelation which may occur in concentrates produced by the cut‐back process.
INFLUENCE OF GENERATION TEMPERATURE ON THE CHEMICAL COMPOSITION, ANTIOXIDATIVE, AND ANTIMICROBIAL EFFECTS OF WOOD SMOKE
Authors: FRETHEIM K. , GRANUM P. E. , VOLD E.
Published: August 2006

Smoke was generated at temperatures ranging from 350–500°C. To determine the optimum temperature for smoke generation, smoke condensates were subjected to chemical analyses and investigations of their antioxidative and antimicrobial effects. The 150°C increase in generation temperature did not significantly alter the composition of the smoke condensates beyond reducing the concentration of active components by about 35%. Taking the effect on concentration into account, the antioxidative effect increased only very slightly with generation temperature; the antimicrobial effect of the smoke condensates appeared not to be influenced. Since the higher generation temperatures yielded more smoke at a higher rate, the optimum temperature is about 400°C.
MIGRATION OF INDIRECT, FOOD ADDITIVES: A PHYSICAL CHEMICAL APPROACH
Authors: KASHTOCK M. E. , GIACIN J. R. , GILBERT S. G.
Published: August 2006

Active site binding of vinyl chloride monomer by polyvinyl chloride has been demonstrated in 2 of 3 unplasticized resins, by equilibrium partitioning studies. The magnitude of this effect was less than what was observed in previous studies. The potential for active site binding to be a limiting, factor for the migration of indirect food additives may thus depend upon chemical and morphological features of the particular resin used to manufacture the food contact article. Inverse phase gas‐solid chromatographic studies have also shown active site binding in the unplasticized resin sample studied by this method. Simple dissolution was shown to be the predominant mode of monomer/polymer interaction, for the plasticized counterpart of this resin. These studies have shown the potential for obtaining reliable data for interaction of polymer resins with indirect food additive type molecules by this more quickly performed technique.