bluuebunny/crossref_metadata_2025 huggingface dataset:
Tensile Properties of Cold‐formable Aluminium‐Plastics Laminate Films
Authors: Giannakakos Panos N. , Yam Kit L.
Published: November 2006

The work was based on the need to develop a horizontal form/fill/seal pouch machine to produce retortable meal‐and‐ready‐to‐eat pouches for the military. The pouch‐forming process can be considered as cold‐forming involving non‐uniform biaxial stretching of the film. Tensile properties are well‐established characteristics of films, which can be used to describe their deformation ability.

An Instron Universal Testing Machine was used to measure the tensile properties of ten cold‐formable aluminium‐plastics laminate films, with structure of PET/AI/PP or OPP/AI/PP, in which the aluminium foil thickness ranged from 10 to 51 μ. The data showed that elongation of the films was not affected significantly by separation speed. All the films failed at or very close to maximum peaks of the load‐elongation curves. Because of the orientation of the OPP layer, the tensile properties were found to depend on whether the films containing OPP were stretched in the machine direction or in the transverse direction. The aluminium layer was the most critical factor in determining the maximum elongation of the entire laminate film, and the elongation‐at‐break of the films ranged from 25 to 45%. The load‐at‐break values of the films increased linearly with increasing aluminium thickness, and values of the tensile properties versus aluminium thickness curves extrapolated at zero thickness provided a measure of the strength of the plastic layers in the lamination. There was synergism between the laminate layers allowing the aluminium layer to stretch more than the normal elongation.
A performance study for two portable data recorders used to measure package drop heights
Authors: Graesser Linda K. , Singh S. Paul , Burgess Gary
Published: November 2006

This study investigated the error in measuring package drop heights using the drop height recorder developed by Dallas Instruments and the environmental data recorder developed by Instrumented Sensor Technology. The shock measuring capabilities of the two recorders were also studied. Drops were made onto the bottom, edge and corner orientations from heights of 18, 24, 30 and 36 inches. The study concluded that the drop height recorder predicts the drop height most accurately and with the least variation using its 'zero‐g' channel. Both recorders show much larger variations in predicted values (up to 30%) when using the recorded acceleration‐time data. The edge and corner orientation drop heights are generally underestimated by both, owing to the inability of the accelerometers to differentiate between partial rotation on impact and vertical travel.
Comparison between lateral, longitudinal, and vertical vibration levels in commercial truck shipments
Authors: Singh S. Paul , Antle John R. , Burgess Gary G.
Published: November 2006

The widespread use of tractor trailers for the shipment of packaged products has brought about the need to be able to quantify accurately the nature of the shipping environment as it pertains to damage. The purpose of this study was to compare the levels of lateral and longitudinal vibration to vertical levels measured in the same truck trailer travelling over the average USA highway. Four truck‐trailer shipments, two with light loads and two with heavy loads, were instrumented with accelerometers and recording equipment. From the data acquired, power spectral density plots were developed. The results showed that below 20 Hz, lateral and longitudinal vibration levels were generally much lower than vertical levels, but at frequencies above 20 Hz, all three were similar. The more heavily loaded trucks showed higher lateral and longitudinal levels of vibration than the lightly loaded ones.
Preservation of freshness of rainbow trout fillets packaged with carbon dioxide‐nitrogen gas mixture (studies on gas‐exchange packaging of fresh fish, part 2)
Authors: Yasuda Matsuo , Nishino Hajime , Tanaka Mikio , Chiba Tokiko , Nakano Hisako , Yokoyama Michio , Ogawa Shinji
Published: November 2006

Gas‐exchange packaging was applied to preserve freshness of rainbow trout fillets. The fillets were packaged in pouches of coextruded laminate (ethylene vinyl acetate/ polyvinylidene chloride‐polyolefin) with a carbon dioxide‐nitrogen gas mixture (N2 : CO2 = 6 : 4). Other fillets were wrapped with polyvinyl chloride film as a reference group. Changes in sensory score of colour and flavour, K‐value and bacterial counts of the fillets were investigated during storage at 5°C.

After 2 days the fillets wrapped with polyvinyl chloride film lost their gloss. In addition, an amine‐like odour was detected after 3 days. The gas‐packaged fillets, however, showed little change in colour, flavour and bacterial counts, and retained their fresh appearance for 3 days.
Water sorption and water vapour diffusion in food‐grade plastics packaging materials: Effect of a polymeric plasticizer
Authors: Kalaouzis Panagiotis J. , Demertzis Panagiotis G.
Published: November 2006

It is recognized that packaging has a profound effect on the ultimate quality of food products reaching the consumer. So, the selection of proper packaging materials has become one of the major problems of the food technologist. In the field of flexible packaging one of the most important properties is water vapour/package interaction. Inverse gas chromatography has been used to study water sorption of polyvinylchlor‐ide and poly(vinylidene chloride‐vinylchloride) plasticized with different amounts of a polymeric plasticizer (poly(adipate ester)) at temperatures between 25°C and 50°C. It was found that the specific retention volume of water increases with decreasing temperature and increasing amount of plasticizer into the polymeric mixtures. The effect of temperature on water sorption behaviour is more pronounced compared with that of plasticizer addition. The thermodynamic parameters of water/polymer interaction, namely free energy, entropy, enthalpy and activity coefficient were calculated. Values were interpreted on the basis of an active‐site absorption model. The Van Deemter equation was found to be applicable to these systems and was used to determine diffusion coefficients and activation energies for diffusion. Diffusion coefficient values increase with increasing amounts of plasticizer and this increase is accompanied by a decrease in the activation energy for diffusion.
Bruising of apples in four different packages using simulated truck vibration
Authors: Singh S. Paul , Burgess Gary , Xu Ming
Published: November 2006

This paper presents the effects of truck vibration and packaging systems on the bruising of apples. The study investigated four different types of interior packaging, the foam tray, the paper pulp tray, and two different paperboard partition/box combinations. Testing was done on a vibration table using a random controller driven by a power density spectrum simulating truck trailers with leaf‐spring and air‐cushion suspensions travelling on expressways. The results showed that the foam tray was the best type of interior packaging followed by the paperboard partitions. The paper pulp tray produced the highest levels of damage. The air‐cushion truck suspension showed larger damage levels than the leaf‐spring suspension for all package types.
Effects of electron beam irradiation on commercial polypropylene: Kinetic study of antioxidant degradation
Authors: Bourges F. , Bureau G. , Pascat B.
Published: November 2006

The long‐term influence of electron beam irradiation on food packaging materials (OPP) was studied. After irradiating the material at dose levels of 2, 5 and 10 kGy, we have shown a partial or complete disappearance of the antioxidant (Irganox 1010 and Irgafos 168) over time and a release of five new compounds resulting from antioxidant degradation. All of these degradation compounds have been identified and quantitatively analysed in relation to post‐irradiation time and absorbed dose. These results allow an explanation of the antioxidants' behaviour during storage of the irradiated polypropylene at room temperature.
Effects of electron beam irradiation on antioxidants in commercial polyolefins: Determination and quantification of products formed
Authors: Bourges F. , Bureau G. , Dumonceau J. , Pascat B.
Published: November 2006

The influence of electron beam irradiation on antioxidants present in food packaging materials (OPP and LDPE) was studied. After irradiating the materials at dose levels of 2, 5,10 and 25 kGy, we have shown a partial disappearance of the antioxidant (Irganox 1010, Irganox 1076 and Irgafos 168) and a release of three compounds resulting from the antioxidants degradation related to the irradiation dose. Two of these degradation compounds have been analysed quantitatively: the 2,4‐di‐tert.‐butyl‐phenol and the 2,6‐di‐tert ‐butyl‐p‐benzoquinone. The third compound is a phosphate resulting from a phosphite stabilizer (Irgafos 168).
Factors affecting the suitability of aluminium‐foil trays for microwave oven heating: Comparison with plastic trays
Authors: Ahvenainen R. , Heiniö R.‐ L.
Published: November 2006

The suitability of shallow aluminium trays (thickness of food layer 20 mm) for heating of different casseroles in microwave ovens was extensively studied. The effects of the shapes and sizes of the trays, the initial temperature and the type of oven were tested systematically for the usability of the aluminium trays, the required heating time and heating results. The results were compared with those obtained using CPET trays. It was also investigated whether incorrect placing of an aluminium tray in the oven would cause risk situations, such as arcing.

It was found that, when used correctly, aluminium trays are suitable for heating of both frozen and chilled casserole products in a microwave oven. Especially in the case of frozen products, aluminium trays are more suitable than plastic trays. The post‐heating quality can be improved by packaging of foods in an aluminium tray instead of a plastic tray. The shape of the trays also has an important role. Aluminium trays are better suited than plastic trays for heating in a combination oven.
Feasibility of using a non‐destructive ultrasonic technique for detecting defective seals
Authors: Song Yoonseok , Yam Kit L. , Lee Hae Ok
Published: November 2006

The feasibility of using a non‐destructive ultrasonic technique for detecting defective seals was studied. It was found that ultrasonic velocity could be used to distinguish defective seals (containing wrinkles, voids, minute amounts of carrot, beef pieces, moisture or bentonite as contaminants) from a good seal. Also, there was a systematic correlation between ultrasonic velocity and the levels of contaminant.
Selecting a waste management option using a life‐cycle analysis approach
Authors: Kirkpatrick Neil
Published: November 2006

Solid‐waste management, and in particular the disposal of used packaging, is currently the subject of much topical debate. This is driven by both consumer and legislative pressures. Consumers see used packaging as a highly visible element of municipal solid waste, complaining of excessive packaging and low levels of recycling. Legislators, perhaps in pandering to the views expressed by consumer bodies, have been active within the CEC and individual Member States by introducing (or proposing) legislation or similar regulatory tools and targets to facilitate a greater diversion of used packaging from disposal by landfill to alternative solid‐waste management practices, in particular recycling, which are widely accepted to have a lower impact on the environment.

In this paper the relative environmental profiles of pursuing alternative solid‐waste management practices to disposal by landfill are explored, focusing not just on solid waste per se but also on associated considerations of energy consumption and emissions, which are invariably overlooked as factors contributing to the environmental impact of solid‐waste management practices.
Practical experiences of sensory investigations into the packaging of vegetables
Authors: Selman J. D.
Published: November 2006

The market for modified atmosphere foods continues to grow throughout Europe. This paper highlights some of the practical research studies carried out at the Campden Food and Drink Research Association during recent years. Vegetables referred to include potatoes, mushrooms, Brussels sprouts, calabrese, carrots, bean sprouts, watercress, diced onions, lettuce and mixed lettuce, and mixed vegetables. In all cases sensory evaluations of appearance were carried out on these vegetables packed in different atmospheres and in different packaging films, but only some results are included here in detail. Reference is made to a new industry guideline document for the good manufacturing and handling of modified atmosphere packed food products, and also to the use of active packaging.
Evaluation of the ethylene permeability of polyvinyl chloride (PVC)
Authors: Savoie E. , Gagnon J. C. , Doyon G. J. , Brunet F.
Published: November 2006

The aim of this study was to evaluate ethylene permeation through a food packaging‐grade polyvinyl chloride at 3,10,17 and 25°C. The transmission rates were calculated to estimate the permeability (P) at these temperatures. This permeability is influenced by the temperature, giving values from 120 000cm3 μm/m2. d atm at 3°C to 367000cm3 μm/m2. d atm at 25°C. Other parameters, such as the selectivity factor (p), the temperature coefficient (Q10) and the activation energy (Ea). were compared to values obtained for other gases (O2 and CO2) using the same film and supplier.
Proposed method to test the relative seal strength of plastic bottles and its use in optimizing sealing parameters
Authors: Singh S. Paul , Burgess Gary J. , Lockhart Hugh E.
Published: November 2006

A test method for measuring the strength of the seal on a flexible bottle is proposed. The method measures seal strength as the compression force applied to the side of the bottle required to make the seal fail. The technique has the advantage of using standard equipment and reproduced failure conditions as closely as possible. The method was used to compare the seal strengths of a foil laminate heat‐seal on a retortable gamma bottle under various sealing conditions. The results for various sealing pressures, temperatures and times are reported and optimum conditions are identified.
Modified atmosphere packaging for green chili peppers
Authors: Lee Kwang Soo , Woo Kang Lyung , Lee Dong Sun
Published: November 2006

Modified atmosphere packages were designed and used for the packaging of green chili peppers. Respiration of green peppers at 10°C was characterized by the closed‐system method as a function of O2 and CO2 concentrations, and was incorporated into mass balance equations of O2 and CO2 gases in order to predict the gas composition inside the package over time. From the prediction of atmospheres inside packages constructed of the available plastic films, three retail packages (110‐g peppers) were designed and studied experimentally for their ability to modify the package atmosphere and to retain quality (moisture, ascorbic acid and chlorophyll). Pepper packages using 25 μm low‐density polyethylene and 30 μm cast polypropylene could attain modified atmosphere close to the optimal gas concentrations (3% O2 and 5% CO2), and therefore provided better quality retention compared with unpackaged controls.
Effect of nitrogen flushing on shelf‐life of packaged potato chips
Authors: Paik James S. , Shint Jae Ik , Kimt Ji Iii , Choit Pung Kil
Published: November 2006

Commercially prepared potato chips were packaged in laminated polymer film bags flushed with nitrogen. Head‐space oxygen concentration of nitrogen‐flushed packages was initially 0.015 atm and increased to 0.02atm after 80 days of storage at 23°C. Oxygen concentration of control packages not flushed with nitrogen remained constant at 0.2atm. Very little difference was observed in lipid oxidation rate of potato chips between the nitrogen flushed and the control packages. It seems that an oxygen concentration below 0.01 atm needs to be maintained to achieve substantial reduction in lipid oxidation rate. In spite of the little difference in lipid oxidation rate, the sensory evaluation by a trained panel showed improvement in the quality of potato chips in nitrogen flushed packages. An empirical equation obtained by Quest et al. may be useful in predicting the shelf‐life of packaged potato chips.
Environmental assessment of food packaging: Impact and improvement
Authors: Kooijman Jan M.
Published: November 2006

Food packaging plays an important role in carrying food and drink from production sites to the consumers, and environmental aspects of this packaging receive considerable attention. As the functions of packaging are derived from the actual food requirements, environmental aspects of packaging should be compared with those of the food for a balanced optimization of environmental impact. The outcome of such combined analysis is illustrated with a macroscale analysis of the actual food supply situation in The Netherlands. An ‘overall’ survey of this system is used to indicate important interrelations between the subsystems and to estimate the order of magnitude of the environmental impact of each part of the system. The major environmental effects of the total food supply system and both impact and influence of the packaging subsystem are quantified in mass and energy terms. It is concluded that more attention should be given to matching the actual and varied demand of different size consumption groups, and suggestions are given for effective incorporation of environmental constraints into product development and packaging design.
The migration of plastic components: The quantification of influences from mechanical stresses and vibrations
Authors: Choudhryt S. , Lox F. , Decroly P.
Published: November 2006

Plastics materials are increasingly used in the packaging of foods, and migrational behaviour has attracted considerable legislative attention. It was not clear whether vibration occurring in transport could influence the migration of plastics components from package to food, and this study examined this effect. Global migration from PVC was found to be affected, and a study of specific migration is now in progress.
Reliability and error estimations of mechanical shock recorders and impact indicators
Authors: Singh S. Paul , Stapleton Robert , Burgess Gary
Published: November 2006

There have been significant developments in the electronics industry over the past decade which have led to the development of a variety of electronic measuring devices that can be placed in packages to both record and save shock and vibration data related to shipment. Most of the earlier devices were purely mechanical in nature and used a paper graph or a visual indicator to quantify shock levels. There are many of these types of mechanical devices that are still being used today because of their low cost. This study was performed to determine the reliability and error for various types of commercial mechanical shock recorders and impact indicators. The results are presented in the form of mean per cent errors in measuring shock values. The study concluded that the Impact‐O‐Graph recorder measured shock values more accurately than the Impact Register and that the Omni‐G, Mag 2000 and Shockranger were similar in accuracy and were better than the Shockwatch when used in a variety of packages judged to be typical for instrumented shipment.
Recycled and re‐used plastics for food packaging?
Authors: Castle Laurence
Published: November 2006

The draft European Commission directive on packaging and packaging waste sets ambitious targets for recovery and states that recycle must contribute an important part of recovery. To meet these targets, there will inevitably be pressure to recycle plastics back into food contact uses. This legislative driving force is coupled with considerable consumer pressure. However, it must be accepted that there will be many, perhaps even a majority, of food applications where recycle or re‐use of plastics is not desirable and these plastics must be put to alternative uses. Protection of the environment must not be at the expense of public health. This paper outlines the issues involved and describes a multi‐centre European project that aims to define criteria to ensure the quality and safety‐in‐use of recovered plastics for food contact.
A mathematical model for the prediction of water vapour transmission rate at different temperature and relative humidity combinations
Authors: Piergiovanni Luciano , Fava Patrizia , Siciliano Antonio
Published: November 2006

A simple mathematical procedure for the estimation of water vapour transmission rate under different conditions is presented and discussed. The ASTM dynamic and gravimetric methods were used for measuring the water vapour transmission rate of four thin plastic films (PET 19 μm, PVC 16 μm, EVA 15 μm and LDPE 23 μm) under 38 different conditions of temperature and relative humidity and the corresponding permeance values were drawn. On the basis of the Clausius Clapeyron's relationship between temperature and water vapour pressure, a simple equation was derived for a rapid transformation of water vapour transmission rate data. The mathematical procedure was applied to the data collected for the four thin films and good agreement was found between observed and predicted values for the PET and LDPE films, while for the PVC and EVA films the equation developed led to an overestimate of water vapour transmission at the lower temperatures.
Packaging information system
Authors: Eschke K. R.
Published: November 2006

The Packaging Information System is a basic module concerned with the creation of the expert system Risk‐Engineering. The structure of this expert system was briefly described in Copenhagen at the IAPRI'92 symposium. It provides information about transport, handling and warehousing needs.

The databank of this information system has the following components

—general regulations

—specific packaging data

—specific goods data

—goods and packaging testing methods

and is used to solve demanding problems, allowing the planner to concentrate on other important assignments.

In combination with other modules of the expert system Risk‐Engineering, it has at its disposal a range of experience and knowledge of various specialist resources.
Analysis of permeability of food plastic monolayers to methylethylketone (2‐butanone) with the aromatran®
Authors: Doyon Gilles J. , Poulet Christophe , Chalifoux Luc , Cloutier Mathilde , Pascat Bernard , Loriot Catherine , Camus Pierrick
Published: November 2006

It is very important that measurements of the diffusion of aromas and volatile substances in trace amounts (p.p.m.) through synthetic materials, such as PVC, PE and PP monolayers, be accurate and repeatable. The primary goal of this work was to familiarize ourselves with the Aromatran®, a new, fully automated analytical instrument, for the measurement of a ketone (2‐butanone or MEK) at 23°C. A discussion of results is provided, along with comments on the system's userfriendliness and the cost of the tests.
Permeability of naphthalene in different types of polymeric food packaging materials
Authors: Lau Oi‐Wah , Wong Siu‐Kay
Published: November 2006

The relative permeabilities of naphthalene through different types of common polymeric food packaging materials were determined by migration studies in a controlled environment. The results illustrate that polyolefins, such as low density polyethylene (LDPE), have a higher relative permeability than other polymers, such as polyethylene terephthalate (PET) or polyvinylchloride co‐polymer (PVC). This was explained by the correlation between the permeability of the migrant and the glass transition temperature (Tg) of the different polymers, as well as their polarity.
Technology and applications of edible protective films
Authors: Guilbert S. , Gontard N. , Cuq B.
Published: November 2006

Edible films or coatings have provided an interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film‐forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions of the film (relative humidity, temperature) can also substantially modify the ultimate properties of the film.
A translator system for the MATLAB language
Authors: Joisha Pramod G. , Banerjee Prithviraj
Published: November 2006

A whole‐program MATLAB to C translation system is presented. The paper outlines the motivation for the problem, discusses the system's architecture, its features and limitations. The translator's operation is explained using an example input program. Details are given on how the system implements and specializes some of the language's built‐in primitives. Finally, the paper reports measurements evaluating the execution time and memory usage of the translated sources, and the compilation time required for the translations. Copyright © 2006 John Wiley & Sons, Ltd.
Stack virtualization for source level debugging
Authors: Ciabrini Damien
Published: November 2006

The compilation of high‐level languages to general‐purpose execution platforms poses some challenges when it comes to debugging. Typically, abstractions that are not natively supported by the execution platform must be emulated with intermediate data structures and function calls. Unfortunately, the details of the emulation are visible in the execution stack, and this unwanted information greatly reduces the effectiveness of debuggers. This paper presents a general method for constructing a virtual view of the stack, in order to mask intermediate function calls that were generated to emulate high‐level abstractions, or even to recover logical frame information that was lost during the compilation process. In particular, virtual views enable the visualization of two disjoint code representations (e.g. native code and interpreted code) as a single unified stack. We illustrate this method by showing how to handle the compilation of Bigloo, a dialect of the Scheme programming language. Copyright © 2006 John Wiley & Sons, Ltd.
A portable AWT/Swing architecture for Java game development
Authors: Wang Yi‐Hsien , Wu I‐Chen , Jiang Jyh‐Yaw
Published: November 2006

Recently, the performance of Java platforms has been greatly improved to satisfy the requirements for game development. However, the rendering performance of Java 1.1, which is still used by about one‐third of current Web browser users, is not sufficient for high‐profile games. Therefore, practically, Java game developers, especially those who use applets, have to take this into consideration in most environments. In order to solve the above problems, this paper proposes a portable window toolkit architecture called the CYC Window Toolkit (CWT) with the ability to: (1) reach high rendering performance particularly in Java 1.1 applications and applets when using DirectX to render widgets in CWT; (2) support AWT/Swing compatible widgets, so hence the CWT can be easily applied to existing Java games; (3) define a general architecture that supports multiple graphics libraries such as AWT, DirectX and OpenGL, multiple virtual machines such as Java VM and .NET CLR, and multiple operating systems (OSs) such as Microsoft Windows, Mac OS and UNIX‐based OSs; (4) provide programmers with one‐to‐one mapping APIs to directly manipulate DirectX objects and other game‐related properties. The CWT has also been applied to an online Java game system to demonstrate the proposed architecture. Copyright © 2006 John Wiley & Sons, Ltd.
Evolution de quelques caractéristiques des amidons extraits de grains de maïs normal et d'amylomaïs au cours de leur formation,
Authors: Mercier Ch. , Charbonnière R. , Gallant D. , Guilbot A.
Published: November 2006

The Development of Some Characteristics of Starches extracted from Normal Corn and Amylomaize Grains during their Formation. Within the research work on the evolution of corn grains constituents with different amylose contents, during their development, a study has been carried on the starch content of corn grains, amylose content of starch grains, microscopical and submicroscopical aspects of starch grains and their crystalline organization marked by X rays diffraction.

The quantity of starch synthetized for one corn grain is stated as all the more important as the amylose content of grain is lower.

For amylomaizes, it is pointed out that the determination of amylose content of starch carried on at 2°C leads to higher values than at 20°C. The difference between the results might be ascribed to the presence of a glucidic fraction reacting as amylose and synthetized in a relatively important proportion at the beginning of corn grain formation, and later on becoming diluted with the other amylaceous components.

The increasing stability of amylomaize starches when thermically treated might correlate with their amylose content.
Die direkte Untersuchung der Bruchfläche des Kartoffel‐Stärkekornes
Authors: Richter L‐E.
Published: November 2006

Direct Investigations of the Surface of of Fractured Potato Starch Grains. The section‐plane after preparing ultrathin sections as well as the surface of fractures of pieces of potatoes, embedded in Vestopal were studied, using a scanning‐electron‐microscope. The surface of fractures of starch grains demonstrates a smooth circular part outside, the center shows a radial structure.
Thermal Conductivity of Starch Granules
Authors: Roth Douglas D. , Tsao George T. , Lancaster Earl B.
Published: November 2006

Data were obtained at 25°C on thermal conductivities of slurries of starch in a carbon tetrachloride‐ethyl benzene mixture having a density equal to that of the starch. The thermal conductivity of granular ordinary corn starch was estimated to be 0.125 B.t.u.‐foot per hour‐foot2‐0 F by calculation and by extrapolation from the slurry data. The thermal conductivities of granular corn starches decreased with increasing amylose content.
Zur quantitativen Bestimmung von Sorbitol durch Spaltungsoxydation mittels Perjodsäure
Authors: Tegge G. , Bergthller W.
Published: November 2006

On the Quantitative Determination of Sorbitol by Oxydative Splitting by Means of Periodic Acid. The oxydative splitting reaction of polyhydroxy compounds with vicinal hydroxyl groups by means of periodic acid or periodates can be applied with advantage to the determination of sorbitol concentration, especially in case of working with simple equipment.

The oxydative splitting reaction leads to three reactive substances which can be determined by iodometric or acidimetric titration, i.e. a) remaining periodate, b) formaldehyde, and c) formic acid. The practicability of the three resulting methods of determination has been examined with three different commercial samples of sorbitol.

The mathematic‐statistical interpreted data show that only the determination of remaining periodate leads to results which are in accordance with the theoretical sorbitol concentration.
De la rhéologie des systèmes aqueux à base de gommes
Authors: Schutz R. A.
Published: November 2006

On the Rheology of Aqueous Systems on the Basis of Gums. The water „solutions”︁ of macromolecular carbohydrates (arabic gum, alginate, guaran, starches) often show a non‐Newtonian behaviour. Therefore it is impossible to give only one viscosity value for the definition of the rheological behaviour; viscosity changes with the different rheological conditions. But it is possible to speak of an „apparent viscosity”︁ for a given shear rate Di or stress ri. To characterize the rheological behaviour it is necessary to establish the relationship between shear rate and shear stress. Sometimes, for limited decades of shear rates, the behaviour may be described by a power law = τ = K Da: sometimes the Cross relation \documentclass{article}\pagestyle{empty}\begin{document}$ \overline \eta = \eta _\infty + \frac{{\eta _0 - \eta _\infty}}{{1 + \alpha D^{2/3}}} $\end{document} has to be applied; but it may also occur, that one can only give the curve log τ = f (log D). To obtain absolute values it is necessary to apply a correcting factor at the actual values given by Newtonian approximation. Thus it is possible to study the influence of temperature, concentration and ageing on the rheological parameters K, a, η or the graph log τ = f (log D).

From the results it seems that the behaviour of this kind of systems is rather like the behaviour of emulsions, than like that of true solutions.

Perhaps that is the reason why, the process for the preparation of these systems has to be well defined and rigorously followed in order to obtain reproducible results.

To give a sense to rheological studies in the laboratory, it is important to simulate the exact industrial conditions of preparations and of the rheological stresses of these systems. This calls for an exact knowledge of the industrial rheological stress; up to now this knowledge is very rare in most cases.
Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming
Authors: Anderson R. A. , Conway H. F. , Peplinski A. J.
Published: November 2006

A large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods.

Roll‐cooking should be better than extrusion‐cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion‐cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll‐ or extrusion‐cooking, but it appears that heating time must be held to a minimum.
Determination of Carbonyl Groups in Starches by Polarographic Techniques Using o‐Phenylenediamine. V. Reactions of Periodate Oxidized Starches with o‐Phenylenediamine.
Authors: Takagi M. , Mizutani M. , Nishio T. , Ono S.
Published: November 2006

The reaction of oxyamylose with o‐phenylenediamine (OPD) in alkaline media produces quinoxalines which can be followed by polarographic method and the dialdehyde content can easily be determined polarographically. The lower limit of the determination of dialdehyde content may be 0.01 in the ratio of NaIO4/AGU.

Quinoxalines produced from oxyamylose were studied chromatographically and spectrophotometrically and compared with those from D‐glucose. Three quinoxalines were identified with quinoxaline, 2‐methylquinoxaline and 2‐hydroxyethylquinoxaline.

Mechanism of the reaction of oxyamylose with OPD is discussed.
New Starches VI. The Structure of the Starch Chunks from Amaranthus retroflexus
Authors: Goering K. J. , Rao P. V. Subba , Fritts D. H. , Carroll Thomas
Published: November 2006

The structure of the starch chunks from „Amaranthus retroflexus”︁ have been examined by light and electron microscopy. It has been established that these chunks exist as such in the seed and that they are not artifacts of the method of preparation. Treatment with crystalline a‐amylase suggests that the chunks are made up of small granules cemented together with amorphous starch. Electron micrographs suggest that the chunks result from the filling of an endosperm cell with starch.
Labeling of Starch Granules by Bombardment with Tritium Atoms
Authors: Nordin P. , Moser H. , Rao G. , Giri N. , Liang T.
Published: November 2006

Starch granules were labeled by exposure to tritium atoms produced by thermal dissociation of tritium gas at a tungsten filament. Activity was shown by α‐amylase etching experiments to be confined to the surface of the granule. Dextrins and low molecular weight compounds could be partially resolved on Sephadex G‐75. The dextrin produced during tritiation had an elution volume corresponding to dextrin of 20–35 glucose units and was hydrolyzeable by α‐amylase. Labeled starch was hydrolyzed first with ß‐amylase and the limit dextrin hydrolyzed further with α‐amylase. A comparison of the specific activities of the maltoses produced by the two enzymes demonstrated that labeling was more heavily concentrated in outer brunches than in inner branches. Amylose obtained from labeled potato starch was purified by crystallization and on DEAE‐Sephadex columns. The ion‐exchange purified potato amylose was hydrolyzed with ß‐amylase with 50% of the activity retained in maltose. Tritium was found to be concentrated at the nonreducing ends of the amylose molecules. These results suggest that starch molecules are organized in granules with nonreducing ends oriented to the surface.
Production of Levoglucosan by Pyrolysis of Carbohydrates Pyrolysis in Hot Inert Gas Stream
Authors: Lakshmanan C. M. , Hoelscher H. E.
Published: November 2006

Starch pyrolysis was carried out in a hot gas stream to establish optimum conditions for the production of levoglucosan. Helium, nitrogen, and steam were used. Steam was most effective and convenient because of its high heat capacity and because it is easily condensed. Yields of levoglucosan increased as pressures decreased. The effect of temperature, feed weight, gas flow rate, reduced air pressure, and catalyst on the yield of levoglucosan is reported. Optimum operating conditions for the acid‐catalyzed process were established. A maximum yield of 44.5% levoglucosan was obtained from cornstarch.
Zur Frage der Verwendung von Natriumdisulfit statt schwefliger Säure bei der Maisstärkeproduktion
Authors: Maslennikova T. N.
Published: November 2006

Sodium disulphite (Na2S2O5) has a less active effect on the extraction of corn colloids. The crude protein content of the colloids amounts to a total of 35%.

On the Question of Using Sodium Disulphite instead of Sulphurous Acid in Corn Starch Production.

Comparative examinations have been carried out on the composition of extracts, which had been abtained by steeping of corn in sulphurous acid, sodium disulphite solution and water, respectively.

It was found that the presence of chemical reagents in the solution used for the steeping of corn, increases the diffusion of extractive substances (especially of the high‐molecular ones) from the corn kernel into the steeping water. The most active reagent in this action is sulphurous acid because of its reducing properties and its faculty of increasing the permeability of the cell walls.

A certain difference in the effect of sulphurous acid and sodium disulphite solution on the colloidal matter of the corn kernel has been found. The highest total amount of colloidal matter extracted from the corn kernel occurred in the presence of sulphur dioxide. About 50% of the dry matter of the colloids (calculated as crude protein) consists of nitrogenous substances.

Test data show that some more high‐molecular non‐nitrogenous substances are extracted from the corn in the presence of sodium disulphite (= sodium pyrosulphite or sodium metabisulphite).

It has been found that the positive effect of lactic acid during evaporation of the extracts consists not only in the formation of soluble lactates, but also in the fact that the high molecular nitrogenous substances are degraded to low‐molecular substances which do not precipitate during thickening of the extract.

Results of the technological testing of sodium disulphite showed that during the manufacturing of starch from corn it is possible to replace sulphur dioxide by this reagent in the steeping process according to the technological structure of the plant.
Rationeller Trocknerbau für die Stärkeindustrie
Authors: Klamroth K.
Published: November 2006

Economical Methods of Constructing Drying Equipment for the Starch Industry.

As the conditions that must be met in drying starch are well known, certain types of dryers are generally accepted in the starch industry. The various dryer designs and their operating criteria are discussed. The main subject of this paper ist the modern methods now employed in constructing dryers. Drying plants are composed of standardized assembly parts allowing manifold possibilities of combination and making the plant highly adaptable to requirements. The standardized assembly parts of the Flash Dryer and of a new type of contact dryer, the Solidaire, are presented. The system of preassembled units permits a differentiated allocation of tasks within the engineering divisions of machinery and equipment manufacturers. When handling a project the process engineer, with preassembled units at his disposal, will need only a minimum of creative design capacity for those parts which require adaptation to given conditions. The engineering division is thus free to dedicate itself to development work. The construction of a drying plant is standardized by a program of construction phases for which the impulse is given from the sales division. This way of handling projects has its bearing on prices and delivery periods to the advantage of both customers and manufacturers.
Studies on the Origin of Amylose and Amylopectin in Starch Granules. I. The Use of Polytoma uvella as a Source of NDPG‐Glucosyltransferases and some Properties of the Enzymes
Authors: McCracken D. A. , Badenhuizen N. P.
Published: November 2006

The alga Polytoma uvella was found to be a good source of both soluble and starch‐bound NDPG‐glucosyltransferase. The properties of the enzymes were similar to those of transferases from other plant sources, but differed in some respects. ADPG and UDPG acted as glucose donors, while maltose was inactive as glucose acceptor. Acetone preparations of the soluble enzyme were stable, but β‐amylase could not be completely removed without inactivating the transferase. They also contained oligosaccharides of the maltose series.
Das Vorkommen gewisser cyclischer Peptide im Maisquellwasser
Authors: Dansi A. , Pozzo A. Dal , Mariotti V. , Bonferoni B. , Piccioni M.
Published: November 2006

On the Presence of Some Cyclic Peptides in Corn Steep Water.

Two industrial corn by‐products obtained by two different processes (distillers' dried solubles and corn steep liquor) show interesting biological properties which led to well known practical uses. During an investigation concerning the possible active substances in both products, cyclic peptides were isolated. It was moreover observed that at least some of these types of peptides are natural products existing in the original corn as well as in other cereals.
Properties of Starch Films and their Improvement
Authors: Takahashi Reiji , Nakamura Atsushi
Published: November 2006

The tensile strengths and elongations of starch films prepared from various unmodified and modified starches were measured. These properties were improved by addition of urea and polyvinyl alcohol to the starch paste.

The results obtained were as follows.

The heating temperature greatly affected the tensile strength and elongation of various unmodified starches. Potato starch gave the best film.

Introduction of hydroxyethyl groups into corn starch had unexpectedly little affect on the properties of the films.

A combination of hydroxyethylation and acid‐modification slightly improved the properties of the films.

No film could be obtained after combinations of hydroxyethylation and hypochlorite‐oxidation, pyrodextrinization or α‐amylase‐dextrinization. However, addition of urea to these modified starches resulted in good films.

On addition of urea the elongation of starch films increased and the pastes adhered uniformly to water repellent surfaces.

A film with the best properties was prepared from a mixture of 67% acid‐modified hydroxyethyl starch, 13% urea and 20% polyvinyl alcohol.
Carbohydrate‐Concanavalin A Interactions A Note on Recent Studies
Authors: Doyle R. J.
Published: November 2006

A large number of biologically important systems can be studied by use of the carbohydrate complexing protein, concanavalin A. Carbohydrate‐concanavalin A interactions have proven useful in examining the structure and functions of isolated carbohydrate‐containing compounds and to study the surface properties of cell membranes. Present knowledge concerning the carbohydrate binding site of concanavalin A is reviewed. Based on current data, it was suggested that an accurate model to account for concanavalin A‐carbohydrate complex formation could not be constructed.
The Properties and Solution Behaviour of Synthetic Glycogen with Long External‐Chains
Authors: Banks W. , Greenwood C. T. , Khan K. M.
Published: November 2006

Synthetic glycogen with long external chain‐lengths has been prepared from glycogen and glucose‐1‐phosphate by the action of potato phosphorylase. Samples having external chains of average lengths of 9.7, 12.1, and 37.8 glucose units (original glycogen = 7.5 glucose units) have been prepared. The iodine‐binding characteristics, the behaviour on β‐amylolysis, and the dependence of sedimentation coefficient on concentration have been investigated. Results are consistent with the concept that the synthetic samples have a few exceedingly long external chains with the remainder the same length as in native glycogen. The significance of these results is discussed.
The Mechanism for the Synthesis of Starch and Its Relationship to the Newly Proposed Structural Model for DNA. Part I.
Authors: Erlander Stig R.
Published: November 2006

The physical and chemical properties of starch and glycogen can be explained on the basis that glycogen is converted into amylose and amylopectin by a debranching enzyme (isoamylase) which removes the external α‐1,6‐linked branches of the glycogen. This precursor glycogen exists in all corn endosperm examined: ae high amylose, normal dent, waxy, and sweet corn. Analyses of amylopectins show that they behave as statistical condensation polymers (the model‐V of Erlander and French) which have been debranched. Further support for the mechanism is given by the fact that the chain length and degree of branching of the interior part of all amylopectins is essentially the same as that of its precursor glycogen. Any mechanism for starch synthesis must, however, consider the complexing of enzymes because both amylopectin and glycogen behave as if they were strongly complexed to proteins. Thus proteases can destroy these complexes and viscosity differences of various barley geneotype starches can be correlated to protein content. Acid hydrolysis studies on corn amylopectins suggest that the type of protein complexed with amylopectin changes with both endosperm maturity and corn variety. Amylose synthesis from debranched chains can be correlated with the ability of chromosomes to regulate when and in what sequence an enzyme is synthesized. The proposed model for desoxyribonucleic acid (DNA) – which is a hollow cylinder with the bases on the outside – can explain how these regulators (genetic repressors and inducers) can function. „Proofs”︁ for the Watson‐Crick model such as X‐ray analyses, hypochromism, and molecular dimensions are shown to be erroneous.