bluuebunny/crossref_metadata_2025 huggingface dataset:
FREQUENCY SPECTROGRAPHIC ANALYSIS OF BONE CONDUCTED CHEWING SOUNDS IN PERSONS WITH NATURAL AND ARTIFICIAL DENTITIONS*
Authors: KAPUR KRISHAN K.
Published: February 2007

Bone conducted chewing sounds picked up by a specially designed device were recorded from three different facial bony locations in two age and sex matched groups of subjects with natural and artificial dentitions. Frequency spectrographic analysis revealed that, although the sounds were louder in subjects with natural dentition, crisp and soggy textures could be equally well differentiated by their noise levels in both groups. The use of a denture adhesive restored the chewing noise of denture wearers to that observed in the natural dentition group. There was a marked degree of mechanical impedance in the transmission of sound from the site of masticatory impact to distant cranial points. Breakdown of particle size during chewing was accompanied by declines in noise levels.
APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTS *
Authors: TODA JUN , WADA TAKEO , YASUMATSU KATSUHARU , ISHII KIYOFUMI
Published: February 2007

Abstract. In order to clarify the relationship between different texture measurements, a principal component analysis was applied to the analysis of instrumental and sensory texture descriptions obtained on 72 samples of boiled plant protein representing hard gels, soft gels, and pastes. Twelve objective parameters were quantified using the Texturometer, the OKADA Gelometer, and the Curd Meter. Over 80% of the total variance could be explained by the first three components. The first component corresponded to parameters measuring breaking stress or ‘hardness’, the second to parameters measuring ‘springiness’, and the third to parameters measuring ‘adhesion’. Hard gel samples were characterized by high values for the first component. Soft gel and paste samples could be distinguished from each other on the basis of the third component, with pastes being generally more adhesive.
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE
Authors: SZCZESNIAK ALINA S. , KAHN EARL L.
Published: February 2007

Abstract Although its awareness appears to be present on a subconscious level, texture plays a very essential role in determining people's feelings about foods. Intensity of flavor, socially and culturally learned expectations, psychological and physiological factors, sex, socio‐economic class, image of a food, and eating occasions influence awareness of and attitudes to texture among adult consumers. Texture awareness is increased when expectations are violated, associations are made with non‐food items, or unpleasant mouth sensations are experienced. Textural qualities are often linked with whole‐someness and excellence of food preparation.
TEXTURAL PROPERTIES OF STORED AND IRRADIATED PEACHES: II. Rheological Properties*
Authors: AHMED E. M. , FLUCK R. C.
Published: February 2007

Irradiated peaches were more capable of recovery from applied stress, exhibited less creep deformation, and longer 35% stress relaxation times than the non‐irradiated or the ripened fruits. Irradiation, the degree of ripening, and the previous stress‐strain history of peaches influenced their response to applied stresses.
APPLESAUCE ‘GRAIN’
Authors: MOHR W. P.
Published: February 2007

Abstract. Texture (‘grain’) differences in canned applesauce made from different varieties of apples are accounted for on the basis of the characteristic distributions of particle sizes. The results suggest a distinction between the terms ‘coarse’ and ‘grainy’, commonly used synonomously to describe desirable sauce texture. That particle size depends upon the number of cells adhering in a cluster is shown in scanning electron micrographs.
FACTORS INFLUENCING THE BREAKDOWN OF FRUIT IN STRAWBERRY JAM
Authors: JEWELL G. G. , RANTSIOS A. , SCHOLEY J.
Published: February 2007

Abstract. Structural changes produced in strawberries when made into jam were studied by light microscopy. The results indicated that only the epidermal and vascular tissues retained their structural integrity, whereas the bulk of the cells were collapsed and in some instances ruptured. The extent to which fruit of different cultivars broke down during the jam making process was determined, and an expression representing fruit wholeness was derived. It is concluded that a relationship exists between the extent to which strawberries disintegrate during jam boiling and the density of achenes on the surface of berries of a given size.
MEASUREMENT BY COMPRESSION TEST OF IMPACT DAMAGE TO CITRUS FRUITS*
Authors: FLUCK RICHARD C. , AHMED ESAM M.
Published: February 2007

Abstract. Oranges and grapefruit were subjected to single and repeated impact drops from three heights. Subsequent measurements of the force‐deformation ratio and hysteresis loss were made with quasi‐static compression tests on the impacted whole fruit. Internal damage was indicated by a reduction in the force‐deformation ratio and an increase in the hysteresis loss for a single 100 cm drop and two or more drops from 25 or 50 cm heights.
FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIES
Authors: HERMANSSON A.‐M.
Published: February 2007

The flow properties of dispersions of soy protein isolate (Promine‐D), casemate (Sodinol) and WPC were studied as a function of protein concentration, pH and salt concentration. Additional tests were also made on some other differently processed soy protein isolates and caseinates. The results showed that flow properties of protein dispersions could differ greatly due to differences in origin and processing conditions. The flow properties of Promine‐D dispersions were characterized by low n‐values according to the power equation, and the existence of yield values at concentrations above 8 % and pH 7. The addition of salt to soy protein dispersions reduced both yield values and the viscosity parameters. The flow properties of casemate dispersions were characterized by high n‐values and the absence of yield values with respect to changes in protein concentration, pH and salt concentration. The viscosity parameters increased enormously with concentration. Contrary to the effect on soy protein dispersions, the addition of salt caused an increase in the viscosity parameters of caseinate dispersions. The dispersions of whey protein were of low viscosity over a broad concentration range with high n‐values and no yield values. At high concentration (16‐20 %) the flow properties of WPC were more similar to those of Promine‐D than to those of caseinate. The viscosity parameters for all protein dispersions increased with pH to pH 10, whereupon the viscosity parameters of caseinate decreased markedly.
ADAPTATION OF THE SENSORY TEXTURE PROFILE METHOD TO SKIN CARE PRODUCTS
Authors: SCHWARTZ NAOMI OSHINSKY
Published: February 2007

Based on the principles of sensory food texture profile, a method for evaluation of skin care products was developed and applied to ingredient selection, matching target attributes and identification of quality control problems. The method modified the original texture profile system to accommodate special problems involved in description of such qualities as application characteristics and after feel.
AN ANALYSIS OF THE ACTION OF THE GENERAL FOODS TEXTUROMETER
Authors: BRENNAN J. G. , JOWITT R. , WILLIAMS A.
Published: February 2007

The action of the General Foods Texturometer is studied in some detail and an analysis of the arctuate movement of the plunger together with the deflection of the sample supporting plate is described, enabling conversion of the force‐time trace to one of force‐distance. Relationships between the stress and corrected penetration depths are presented for both plunger and human incisor tooth, involving both arctuate and vertical actions. Using rubber and several different foods as test materials results indicate that for both plunger and tooth, during the normal action of the Texturometer, a high initial excess stress develops and disappears around a penetration depth of 3 mm for a 12.8 mm thick sample.
RHEOLOGICAL PROPERTIES OF BLENDS OF SATURATED GLYCERIDES AND LIQUID SOYBEAN OIL
Authors: YARON A. , TURZYNSKI B. , LETAN A.
Published: February 2007

Abstract. Rheological behaviour of model blends (shortenings) prepared from liquid soybean oil, completely hardened cottonseed oil and glycerol monostearate was evaluated using the coaxial cylinders or the plate and cone system of the Rotovisko Viscometer. Initial and residual yield points, plastic (Bingham) viscosities, shapes and areas of hysteresis loops, and rates of recovery during rest and after shear were determined. There was almost linear intercorrelation between the yield points and the other rheological parameters, including the relative shear thinning. The determined rheological properties were correlated to the amount of total solid glycerides in the blend. It was shown that pumpability of shortenings could be evaluated from selected rheological properties.
BOOK REVIEWS
Authors: Sherman P. , Sherman P. , Sherman P. , Parkinson C. J.
Published: February 2007

Markus Reiner, Selected Papers on Rheology

C. W. Hall, A. W. Farrall, and A. L. Rippen (eds.), Encyclopedia of Food Engineering

A. H. Johnson and M. S. Peterson (eds.) Encyclopedia of Food Technology

G. W. Scott Blair. An Introduction to Biorheology
OBJECTIVE TESTS FOR THE STICKINESS OF COOKED RICE
Authors: KUMAR B. MANOHAR , UPADHYAY JANAK K. , BHATTACHARYA K. R.
Published: February 2007

The suitability of a sieve test and an adhesion test as objective tests for determining the stickiness of cooked rice was examined. Six rice varieties, two each from dwarf incica, tall indica and japonica classes, and stored for 1 and 2 years at three different temperatures, were used. The consistency of the cooked rices was also determined by the Haake consistometer.

The sieve test gave a very good indication of the stickiness of cooked rice. The adhesion test also gave a fair indication, but the correlation was less sharp and the test needs improvement. Consistency of cooked rice was negatively correlated with its stickiness. The water‐insoluble amylose content of rice seemed to be importantly related to its stickiness and consistency after cooking.
MECHANICS OF A MULTIPLE NEEDLE TENDEROMETER FOR RAW MEAT*
Authors: MORROW C. T. , MOHSENIN N. N.
Published: February 2007

The mechanics of an “Armour Tenderometer” type of probe used for quality evaluation of raw meat was investigated. The geometry of the probe was simulated in a series of conical indenters and used to test two non‐food materials. The results indicated that it is possible to employ a conical indenter to evaluate a material property, yield pressure, independent of probe geometry and depth of penetration. This information should facilitate the development of an instrumentation system for use with meat. Suggestions are given for continuation of this research.
EFFECTS OF CATHEPTIC ENZYMES FROM SPLEEN ON THE MICROSTRUCTURE OF BOVINE SEMIMEMBRANOSUS MUSCLE
Authors: ROBBINS FREDERICK M. , COHEN SAMUEL H.
Published: February 2007

Fresh bovine semimembranosus muscle was treated with catheptic enzymes derived from bovine spleen and examined by light and scanning electron microscopy. The results indicate that the degree of microstructural changes in both the muscle fibers and the tissue surrounding the sarcolemma was related to the concentration of the enzyme. The structural changes in the myofibrils were restricted to the region of the Z bands.
CONTACT AND FRACTURE ELEMENTS AS COMPONENTS OF THE RHEOLOGICAL MEMORY OF SOLID FOODS1
Authors: PELEG M.
Published: February 2007

Most solid foods are rheologically nonlinear and their mechanical response may depend on their deformation history. Such behavior can be represented by modifying the conventional rheological models with discontinuous components. It is demonstrated that linear elastic and viscous elements combined with contact and fracture elements can form consistent models applicable under a wide range of deformation histories. This provides an explanation for the memory phenomena based on the physical aspects of the deformation mechanism.
OPERATIONAL CONDITIONS AND THE STRESS‐STRAIN RELATIONSHIP OF SOLID FOODS—THEORETICAL EVALUATION1
Authors: Peleg M.
Published: February 2007

Many textural evaluation techniques are based on test procedures that involve large compressive deformations and constant deformation rates. These imply that the specimen undergoes a straining history which depends on the specimen length and in which the true strain rate increases progressively. Mathematical simulation of the real conditions in simplified rheological models indicated that single stress‐strain curves may provide misleading information on the true characteristics of the material. I t is shown that the stress‐strain curves of different materials can cross one another a t stmin levels that depend on test conditions. Any comparison under such circumstances may result in inconsistent conclusions. It is suggested that relaxation data may provide the complementary information for the comprehensive characterization of the mechanical properties of foods.
SOME FACTORS AFFECTING GELATIN GEL TEXTURE EVALUATION BY PENETRATION TESTING1
Authors: KAMEL BASIL S. , DeMAN J. M.
Published: February 2007

A mechanical tester with punches of different sizes and shapes was used to determine the effect of penetration speed, penetration depth, and gelatin concentration on the resistance of gelatin gels to penetration. Penetration speed in the range of 0.04–0.12 cm s
‐1
had no significant effect on force readings. A straight line relationship existed between the square of gelatin concentration and penetration force. Depth of penetration was found to be an important factor in the measurement of the mechanical behaviour of the material. Coefficients of determination showed a high correlation between punch shape, circumference, depth of penetration, gelatin concentration and force readings.
A TEXTURE STUDY OF FRANKFURTERS1
Authors: HUANG FRANK , ROBERTSON J. W.
Published: February 2007

Textural qualities of seven different commercial frankfurters were measured using a compression/penetration test. Four plunger diameters and three penetration speeds were evaluated to select statistically optimum test conditions. A plunger with a 0.635 cm diameter and the penetration speed of 5.08 cm min‐1 were chosen based on the lowest mean square error. The textural qualities, i.e. skin toughness, internal texture and surface layer firmness, were determined for each product. These measurements exhibited distinct relationships with the square of fat/protein ratio of the frankfurters. In addition, the area‐dependent and perimeter‐dependent coefficients were obtained.
TEXTURAL QUALITIES AND MOLECULAR STRUCTURE OF STARCH PRODUCTS
Authors: STERLING C.
Published: February 2007

This review deals with the physical properties of starch important in foods and with some of the factors which influence those properties. The major topics discussed are the molecular structure of the starch grain, the interaction of starch with water and with other compounds, the rheology of starch and starch products, and textural problems of starch in some representative foods.
RHEOLOGY OF PROTEIN DISPERSIONS
Authors: TUNG MARVIN A.
Published: February 2007

Utilization of proteins as new food products or as ingredients in formulated foods depends on the protein's ability to provide desired functional performance, in particular the ability to impart structure and texture. This review emphasizes the relevance of Theological testing in clarifying the physico‐chemical nature of the protein which permits prediction of functional behavior under a variety of conditions, as experienced in complex food systems. Emphasis has been placed on studies of protein (soy, egg albumen, caseinate, single cell, whey, gluten, rapeseed, gelatin) solutions and gels in which fundamental rheological principles have been applied. Appropriate rheological techniques are discussed as are factors which influence flow behavior since these provide the key to protein modification to impart desired functionality and hence effective utilization.
TEXTURAL CHARACTERIZATION OF TEXTURIZED PROTEINS1
Authors: BREENE WILLIAM M.
Published: February 2007

Sensory and instrumental tests employed for characterizing the texture of texturized plant proteins and their combinations with meat are reviewed. This methodology has borrowed heavily from that evolved for meat and, similarly to the studies on meat, has emphasized two parameters: toughness/tenderness and juiciness. Although it appears that this two‐parameter approach may be adequate, multiple‐parameter instrumental testing should be continued in order to prouide a data bank for the selection of the most accurate, reproducible and simplest measurements. It is suggested that researchers working in the commodity areas should make fuller use of the texture methodology literature.
TEXTURIZATION BY EXTRUSION
Authors: CLARK J. PETER
Published: February 2007

Texturization in an extruder occurs as a cereal, or oil seed, flour and water are mixed and cooked to form a dough, which is then shaped by forced flow through a die. Depending on the composition of the dough and the process conditions, the product may be dense, fibrous, or puffed. Under special conditions, expansion may be controlled to give a meat‐like texture.

The mechanical elements of an extruder include the screw, barrel, and die. The operating parameters are: speed, power, imposed temperature, and flow rate. The dependent variables are: pressure build‐up, product temperature, and residence time distribution. The relationships among the design variables, operating parameters, and dependent variables are described by fluid‐dynamic equations developed in the polymer industry. These depend on several factors including the apparent viscosity of the cooking dough, which is a function of time and temperature history.
ORAL PERCEPTION OF SOLUTION VISCOSITY
Authors: CHRISTENSEN CAROL M.
Published: February 2007

Oral assessments of the viscosity of aqueous solutions thickened with sodium carboxymethylcellulose (CMC) were made using magnitude estimation. In one experiment, subjects judged the viscosity of low (L), medium (M) and high (H) viscosity forms of CMC. CMC‐H solutions were perceived to be significantly thinner than CMC‐L or CMC‐M solutions at equivalent physical viscosities. The data suggest that perceived viscosity is determined by averaging viscosity values over a range of shear rates.

In another experiment, extreme care was taken to eliminate the possiblity of non‐oral cues in the perceptual assessment of solution viscosity. Subjects judged aqueous solutions thickened with CMC‐M. An exponent of 0.29 characterized the power function relating physical and orally perceived viscosity.
RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICE
Authors: ALI S. ZAKIUDDIN , BHATTACHARYA K. R.
Published: February 2007

Parboiling seemed to produce significant changes in the pasting behaviour of rice. But comparison of Brabender viscograms obtained at a fixed slurry concentration did not provide a clear understanding of the changes. Study of viscograms of a number of differently parboiled samples determined at several slurry concentrations each indicated that the viscogram patterns were essentially similar in all respects except one: The lowest peak viscosity at which a measurable breakdown first appeared was pushed towards higher viscosity values and higher concentrations in parboiled rice, proportional to its severity, as compared to raw rice. This suggested a decreased swelling ability of the granules in parboiled rice as compared to raw rice.
THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS
Authors: HUGHES L. , LEDWARD D. A. , MITCHELL J. R. , SUMMERLIN C.
Published: February 2007

The viscosity of 1% sodium alginate and 1% sodium pectate solutions containing low levels of calcium chloride were investigated using cone and plate viscometers. The level of calcium required to initiate partial gelation was significantly lower for pectate compared with alginate. With increasing calcium chloride concentration the solutions became more pseudoplastic and eventually showed thixotropy.

One percent bovine serum albumin or 1% myoglobin was incorporated into the polysaccharide solutions together with sufficient calcium to cause incipient gelation in the absence of the protein. Myoglobin inhibited the formation of an alginate gel, the effect being greatest at a pH of about 6.3. Bovine serum albumin also inhibited alginate formation, the effect increasing with increasing pH. In contrast the addition of both myoglobin and bovine serum albumin caused gel formation in the presence of pectate below pH 6.0.

The results are discussed in terms of the protein/polysaccharide interactions and the polymer/ion interactions that can take place in these systems. The relevance of this work to the use of these polysaccharides as thickeners and gelling agents in canned meat products is considered.
RHEOLOGICAL CHARACTERIZATION OF LOW‐METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION
Authors: GROSS M. O. , RAO V. N. M. , SMIT C. J. B.
Published: February 2007

Fourteen low‐methoxyl pectins were used to prepare a 30% sucrose gel with a final pectin concentration of 0.8% and an added calcium content of 25 mg Ca++/g pectin. The texture of each gel was evaluated using three descriptors: firmness, coarseness, and graininess. The relaxation behavior of the 14 gels, under a constant strain, was monitored using an Instron universal testing machine. The data were best defined by an equation that is represented by two Maxwell bodies in parallel. The elastic moduli and relaxation times of this model ranged, between gels, from 2881 Pa to 5487 Pa and from 4.1 s to 908 s, respectively. An apparatus constructed in this laboratory was used to measure the creep behavior of the gels under constant stress. The normal creep behavior of the 14 gels was best defined by the Burger's Model. The elastic moduli and viscous constants of this model ranged, between gels, from 3937 Pa to 15,342 Pa and from 20,300 Pl to 40,100 Pl, respectively. The relaxation modulus, E1, was the most sensitive for distinguishing significant differences between the gels. Several significant correlations were found between rheological, chemical and textural parameters.
RHEOLOGICAL PROPERTIES OF AGED ASEPTIC ICE CREAM MIX AND MELT1
Authors: SWARTZEL K. R. , HAMANN D. D. , HANSEN A. P.
Published: February 2007

Age thickening of UHT steam injected ice cream mix and melt was investigated by determining rheological model constants. By utilizing a cone and plate viscometer, rheological models (3 element solid) were developed for creep‐relaxation. Empirical relationships were derived relating the elastic and viscous constants to storage time. Soft serve ice cream mix (4.0% fat) was processed at 149°C for 3.4, 6.9, and 20.3 s. The ice cream mix was stored at 20 and 30°C and tested at four week intervals from zero through 24 weeks. Flow properties of the mixes and melts were quite stable throughout the storage period although the lowest heat treatment (3.4 s for 149°C) suggested mild age thickening by 24 weeks. The strongest element constant for all samples was the series elastic. The viscous constant was next with the Kelvin elastic constant being quite weak. Melts had lower constants than the mixes. Model constants varied little between samples stored at 20°C and those at 30°C.
SENSORY TEXTURE/CONSISTENCY DESCRIPTORS OF BEEF PATTIES CONTAINING PROTEIN PRODUCTS
Authors: ANDERSSON YNGVE , LUNDGREN BIRGIT
Published: February 2007

Four sensory texture/consistency properties — hardness, springiness, chewiness, and juiciness — of beef patties containing different amounts of five different protein products (Dipro F 70, Texgran 10,000, Promine‐D, rape seed protein concentrate, and DMV Spray Bland Caseinate) were evaluated by a panel of five to six trained judges using a paired comparison, ratio scaling technique.

For Texgran 10,000, Promine‐D, and rape seed protein concentrate, almost all differences between addition levels were significant for hardness, springiness, and chewiness, whereas practically none of them were significant for juiciness. Generally, hardness, springiness, and chewiness decreased with increased amount of protein. For DMV Spray Bland Caseinate, corresponding, but much more dramatic effects of increased amount of protein were obtained.

For Dipro F 70, no significant differences among addition levels were obtained for springiness (perhaps due to insufficient training of the judges) and juiciness, whereas hardness increased to a maximum at approximately 32%, and then decreased drastically, and chewiness decreased with increased amount of protein.

The importance of detailed instructions to the judges is pointed out, and such instructions for evaluation of “sensory hardness”, “sensory springiness”, “chewiness”, and “juiciness” are presented and discussed.
BOOK REVIEWS
Authors: SHERMAN P. , SHERMAN P. , SHERMAN P.
Published: February 2007

Cosmetic Science. Vol. 2 M. M. Breuer, ed. Academic Press, London and New York.

Rheometry: Industrial Applications. K. Walters. Research Studies Press (Wiley) Chichester and New York

Commercial Food Patents. Hallie B. North (AVI, Westport, Conn.) U.S.
RHEOLOGY OF APRICOT PUREE: CHARACTERIZATION OF FLOW
Authors: DURAN L. , COSTELL E.
Published: February 2007

Complete characterization of flow of apricot puree is obtained by evaluation and quantification of thixotropy, measurement and calculation of yield stress, and application of selected mathematical models. Additionally, a structural model is tested. Apricot puree is slightly thixotropic, exhibiting a definite yield stress and obeying the Herschel‐Bulkley equation, Information related to structural characteristics is obtained by applying the Michaels and Bolger model to experimental rheological data.
SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
Authors: BAGLEY E. B. , CHRISTIANSON D. D.
Published: February 2007

A range of concentrations (c) of wheat starch granules dispersed in water were heated at 60, 65, 70 and 75°C for 15, 30, 45, 60 and 75 min. Viscosity (η)‐shear rate plots for these cooked dispersions, determined with a Haake Rotovisco rotational viscometer at 60°C and 23°C, varied markedly, often showing dilatant behavior, particularly at the shorter cooking times but always becoming typically non‐Newtonian shear thinning fluids at the longer cooking times. A t the lowest temperature, 60°C, the viscosity increases very rapidly with concentration above 16%. As the cooking temperature is raised to 65, 70, and 75°C these rapid viscosity increases occur at progressively lower concentrations. These concentration curves for the longest cooking times could be superimposed on a master curve by plotting, instead of 77 versus c, η/cQ versus cQ, where Q is determined in a separate experiment and is the weight of the swollen starch granules after the specified time at cooking temperature divided by the dry weight of the starch prior to cooking. This method of reducing viscosity/concentration data has been reported by Taylor and Bagley (1977) for highly swollen gel systems and by Urbanski (1981) for soy beverages, and thus appears to be a general method for treating viscosity data for suspensions of deformable particles that sorb solvent. Where excess solvent is present, CQ is less than unity and is equivalent to volume fraction; for deformable particles, however, CQ can be greater than unity, and for our systems concentrations in this range represent doughs.
BOOK REVIEWS
Authors: SHERMAN P. , MORRIS D.
Published: February 2007

Food Hydrocolloids, Volume 1. Martin Glicksman, ed.

Food Carbohydrates. D.R. Lineback and G.E. Inglett (eds).

Microeconomics: Resource Allocation and Price Theory. Barbara J. Redman and John C. Redman.
USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY‐SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS
Authors: KOKINI JOZEF L. , BISTANY KAREN , POOLE MARGARET , STIER ELIZABETH
Published: February 2007

The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0‐2.6%, the perceived sweetness intensity decreased substantially for both sucrose and fructose. The sharpest decrease occurred with a 1.66 molar fructose solution where the assessed sweetness intensity of a 2.6% insoluble tomato solids sample is 63% lower than the corresponding Wo tomato solids solution.

The penetration model of mass transfer explains this psychophysical phenomenon with the following relationship:
A MODEL OF FOOD SPREADABILITY FROM FLUID MECHANICS
Authors: KOKINI JOZEF L. , DICKIE ANN
Published: February 2007

Subjective spreadability was predicted through understanding of psychophysical mechanisms involved during the back and forth spreading action of foods on crackers. Transient complex Theology of food products is incorporated into mass and momentum balances used to model the spreading action. Furthermore, because the consumer is in contact with the food product through a knife, it is assumed that the inverse of the torque needed to generate the deformation is assessed as spreadability. Torque is assumed to be equal to the shear stress on the knife multiplied by the distance the knife traueled across the cracker. Because this distance is constant, the final form for the psychophysical model is:

image

Using magnitude estimation, subjective spreadability scores ranged from 0.13 for marshmallow cream to 5.23 for squeeze margarine. When these scores were plotted versus the model on log‐log coordinates, the best slope was 0.85 with a correlation coefficient of 0.95. The results strongly support the assumption that shear stresses generated on the knife are assessed as spreadability by the consumer.
COLD‐SLURRY VISCOSITY OF PROCESSED RICE FLOUR
Authors: UNNIKRISHNAN K.R. , BHATTACHARYA K.R.
Published: February 2007

Viscosities of dispersions of raw and various processed rice flours in water were examined with a coaxial cylinder viscometer. The measured viscosity increased with increasing degree of processing and with a reduced level of apparent starch reassociation in the processed rice. Measurement of the apparent viscosity of cold slurries could thus be a simple practical test of processed, including parboiled, rice and of the degree of processing. The system showed time‐dependent thinning and a typical loop in the shear rate‐viscosity curve, showing that it was thixotropic in nature. The viscosities were proportional to the hydration power and slurry‐sedimentation behaviour of the samples.
RHEOLOGICAL PROPERTIES OF A PROGEL FORMED FROM A SOY‐GELATIN MOZZARELLA CHEESE ANALOG
Authors: YANG C.S.T. , CHERYAN MUNIR
Published: February 2007

Progels formed from aqueous dispersions of an imitation mozzarella cheese containing soy protein isolate, gelatin, fat and GFS gum (mixture of xanthan, guar and locust bean gums) at a total solids of 8% w/v exhibited pseudoplastic behavior. The data could be fitted to the power law equation for shear rates above 100 s−1. Below this shear rate, deviations from the model were observed such that the experimental apparent viscosity (va) was greater than the predicted va values. At 25deg;C, the progel's power law consistency coefficient (K) and va increased with increasing gelatin content and/or decreasing soy isolate content while the power law index (n) decreased. The reverse occurred when measurements were made at 40, 60 and 80deg;C. Soft gels formed when the progels were aged for 24 h at 4deg;C. Texture profile analysis and electron micrographs of the gels further emphasized the role of individual components in structural integrity and molecular interactions.
EFFECT OF RHEOLOGICAL INTERRELATIONSHIPS BETWEEN STARCH GEL AND FAT ON THE FAT DISPERSION IN FARINACEOUS GEL MATRIX
Authors: KAZANTZIS D. , LEE C. M.
Published: February 2007

The rheological interrelationships between starch gel and fat clearly affected the fat dispersion pattern in the farinaceous matrix when soybean‐oil‐based plastic fat was dispersed in modified tapioca starch gel. A gradual increase in fat particle size with concomitant decrease in fat particle numbers (r̄=0.95) was seen as both viscosity and rigidity of starch gel were decreased. The fat particle size gradually got larger with an increase in fat hardness and began to increase sharply as the fat reached its plastic range (30–40% solid fat). The fat particle size was markedly reduced as both the starch gel to fat viscosity ratio and the shear rate were increased. The viscosity of fat‐starch gel mix was highly correlated with fat particle size (r=0.95). The fat viscosity, the rigidity of gel matrix, and the shear rate applied during dispersion appeared to be the most important rheological parameters which determine the overall dispersion pattern of fat in the farinaceous gel matrix.
AN ABSOLUTE CALCULATION OF THE RIGIDITY MODULUS OF PROTEIN ALGINATE GELS USING FORGING THEORY ON INSTRON DATA
Authors: MOHAMED SUHAILA B.
Published: February 2007

The paper describes a procedure and an equation to calculate the absolute rigidity modulus G of materials which undergo barrel shape deformation when compressed by an Instron. Values for G of gelatine‐Alginate and casein‐alginate gels were determined over the pH range of 2.6‐9.6. The rigidity modulus of these gels after freezing and thawing were then compared. The swelling behaviour of these gels at various pH values were also shown.
APPLICATION OF NONLINEAR PHENOMENOLOGICAL RHEOLOGICAL MODELS TO SOLID FOOD MATERIALS
Authors: PELEG M.
Published: February 2007

i
STRESS RELAXATION AND TENSILE STRENGTH TESTING OF A PROCESSED FISH PRODUCT
Authors: WEINBERG Z. G. , ANGEL S.
Published: February 2007

Minced silvercarp was prepared as cooked loaves containing only various added salts. The loaves were then subjected to stress‐relaxation and tensile strength tests. The various treatments gave different compression forces, relaxation T50% values and tensile strengths. The compression force measurements were closely correlated with tensile strength values. Both compression force and tensile strength might be related to the binding quality (cohesiveness) of the loaves. The relaxation T50% values were not closely correlated with the compression forces nor the tensile strengths, and might be related to the product's viscoelastic properties. Different percent deformation did not have a significant effect on the relative order of the compression force values, but did affect the relaxation T50% values, with larger differences between samples at 25% deformation.
INTERDEPENDENCY AND UNDERLYING DIMENSIONS OF SENSORY TEXTURAL CHARACTERISTICS OF SELECTED FOODS2
Authors: SYARIEF HIDAYAT , HAMANN D. D. , GIESBRECHT F. G. , YOUNG CLYDE T. , MONROE R. J.
Published: February 2007

Sensory texture profile data for butters, cheeses, fish gels, frankfurters, peanut butters, raw potatoes, and baked sweet potatoes were subjected to principal component analysis to study the interdependence and the underlying dimensions of the sensory textural characteristics.

The results indicated that the character notes used by the panel to describe the texture profile of each product were not entirely independent but formed a pattern of interdependency in the underlying dimensional structure. The texture profile could be described by about ½ the orthogonal factors (underlying dimensions) compared to the original character notes and still explain about 72% of the original variance. It is concluded that the texture profile analysis for each of the products in this study could be simplified by reducing the character notes being evaluated.
COMPUTER DATA ACQUISITION OF SINUSOID ALLY VARYING STRESS AND STRAIN
Authors: KOROLCZUK J. , ROIGNANT M. , MAUBOIS J.L.
Published: February 2007

A personal microcomputer (Apple II plus) was applied to a dynamic viscometer (Low Shear 30 sin.) through the interface: analog digital converter (fiMAC‐4000) to acquire the data of sinusoidally varying stress and strain.

The program allows saving of up to 5000 individual recordings of time (in milliseconds), strain and stress (in millivolts) per disk side. The accuracy of the system is ± 1 ms and ± 0.1 mV. The delay between two successive recordings could be established between 0.25 s and 1000 s. Ten to twenty records per cycle are sufficient to reproduce the data with an accuracy better than 0.5%. Accuracies of determination of frequency and of phase angle on one side and of amplitude of stress and strain on the other side could be better than 0.5% and 0.3%, respectively. The program permits changes in viscoelastic properties as a function of time or frequency.
FACTORS AFFECTING THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF
Authors: DAVEY KENNETH R.
Published: February 2007

The influence of some factors on the hardness of subcutaneous fat on sides of chilled beef as measured by the average force resisting movement of a cutting pin (Ff) was investigated. Values of Ff determined at a fat temperature of 10°C on grass‐fed animals denied water 24 h preslaughter were not significantly influenced by moisture content (5‐11%) or fat depth (2‐27 mm). There was a quadratic relationship (P<0.001) between the age of animals at slaughter (31‐141 months) and Ff, and a linear one (P<0.001) between saturated fatty acid content (35‐50%) and Ff. Values of Ffat a fat temperature of 5°C were not significantly related to moisture content (1‐22%) but there was a linear relationship (P<0.01) with fat depth (5‐13 mm). This had a common slope for the three feeding patterns: (1) grass‐fed animals denied water 24 h preslaughter; (2) grass‐fed animals given access to water 24 h preslaughter, and; (3) lot‐fed animals given access to water 24 h preslaughter.
SENSORY TEXTURE PROFILE OF AFRICAN FOODS MADE FROM YAM AND CASSAVA
Authors: ONAYEMI O.
Published: February 2007

The textural characteristics of African foods made from yam and cassava were characterized by the sensory profile technique. Products with identical processing techniques reconstituted to the same moisture content showed similar characteristics of firmness, adhesiveness and ease of working to a spherical mass. The important attributes of smoothness, springiness or bounciness, and ease of swallowing without mouth coating were common to all the products and are good measures of their overall acceptability. This method is simple and provides a method of quality control that could be used by industrial manufacturers of these products.
MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOR OF WHIPPING CREAM
Authors: NODA MASAYUKI , SHIINOKI YASUHIKO
Published: February 2007

The mechanism of the formation of a rigid foam structure during whipping of reconstituted whipping cream was investigated. The rheological properties of whipped cream were estimated from an analysis of shear creep curves by a four element model. The values of each element increased exponentially during the process of whipping. From cryo‐SEM observation, the surface of air bubbles consisted of a thin membrane which was penetrated by fat globules. Also, fat globules in the serum were joined together by free fat to form a framework structure.

The relationship between the rheological properties and microstructure of whipped cream was deduced from the rheological properties of two model systems. It is believed that whipped cream is a mixed matrix of a SOB O/W structure and a stiffer W/O structure.
A COMPUTERIZED CONTROL AND DATA ACQUISITION SYSTEM FOR A UNIVERSAL TESTING MACHINE
Authors: BARTSCH JAMES A. , McLAUGHLIN NEIL B. , PITT R. E.
Published: February 2007

A computer‐based data acquisition und control system was built and interfaced with an Instron3 Universal Testing Machine. The control interface and signal conditioning hardware are described. System performance is described in terms of the time required to complete various crosshead operation commands, and is found to be satisfactory at crosshead speeds slower than 2.5 cm/min. A research application of the system is presented which involves cyclic loading of fresh apple tissue.
EVALUATION OF THE VOLAND‐STEVENS LFRA TEXTURE ANALYZER FOR MEASURING THE STRENGTH OF PECTIN SUGAR JELLIES
Authors: ANGALET STEVAN A.
Published: February 2007

The Voland‐Stevens LFRA texture analyzer was compared to the Tarr‐Baker gelometer for its applicability to measuring jelly strength. Both instruments showed a linear relationship between jelly break strength and pectin content. The test results from the two instruments were highly correlated (r = 0.94). The coefficient of variation relative to the overall average of measurement was 5.0% for the Voland‐Stevens LFRA and 8.4% for the Tarr‐Baker gelometer. The Voland‐Stevens LFRA instrument may be equal to or better than the Tarr‐Baker gelometer for measuring jelly break strength. It offers the advantages of reduced errors in sample preparation and ease of instrument calibration.
STATISTICAL MODELS FOR FAILURE OF APPLE TISSUE UNDER CONSTANT‐STRAIN‐RATE LOADING1
Authors: McLAUGHLIN N.B.
Published: February 2007

The normal, two‐parameter Weibull, and three‐parameter Weibull probability models were proposed for the strength of apple tissue drawing on previous theoretical work on fiber‐reinforced composite materials. To test the models, failure stress data were determined for 800 cylindrical specimens of apple tissue subjected to low strain rate compressive loading in an Instron Universal Testing Machine. The data were fitted to the probability models and the corresponding Kolmogorov‐Smirnov D‐statistics were calculated and compared to tabulated critical values. The statistical tests indicated that the failure stress data fitted the three‐parameter Weibull distribution, but did not fit either the normal or the two‐parameter Weibull distribution.
AN EMPIRICAL MODEL FOR THE FORCE‐DEFORMATION RELATIONSHIPS OF CYLINDRICAL FOOD SPECIMENS IN QUASI‐STATIC RADIAL LOADING 1 ISABELLE ROY and M. PELEG
Authors: ROY ISABELLE , PELEG M.
Published: February 2007

i
BOOK REVIEWS
Authors: THORNE STUART , SHERMAN P. , BOURNE MALCOLM , SHERMAN P. , HRAZDINA GEZA , SZCZESNIAK ALINA SURMACKA , SHERMAN P. , LOEWE ROBERT , BOURNE MALCOLM C.
Published: February 2007

HEAT TRANSFER AND FOOD PRODUCTS. Bengt Hallström, Christina Skjölderbrand and Christian Trägårdh. Elsevier Applied Science Publishers, London and New York. 1988. pp. xiv + 263.

FLAVOUR ENCAPSULATION. (S. J. Risch and G. A. Reineccius, eds.) ACS Symposium Series 370, ACS, Washington D.C., 1988, 202 pp. $54.95 U.S. and Canada $65.95 Elsewhere.

POSTHARVEST PHYSIOLOGY OF VEGETABLES. (J. Weichmann, ed.) Marcel Dekker, New York and Basel. 1987. 597 pp. $150 U.S. and Canada, $180 all other countries.

PROGRESS AND TRENDS IN RHEOLOGY II. (editors H. Giesekus, M. F. Hibberd, P. Mitschka, P. Riha and J. Sestak, eds.) Steinkopf‐Verlag, Darmstadt, Springer‐Verlag, New York. 502 pp. DM 280.

HPLC IN FOOD ANALYSIS. (R. Macrae, ed.) Academic Press, London, 493 pp. $77.50 U.S. £55 elsewhere.

WATER ACTIVITY: THEORY AND APPLICATIONS TO FOODS. (L. B. Rockland and L. R. Beuchat, eds.) Marcel Dekker, New York 1987. ISBN 0‐8247‐7759‐X; 404 pp.; $59.75 in the U.S. and Canada; $71.50 elsewhere.

GUMS AND STABILISERS FOR THE FOOD INDUSTRY. (G. O. Phillips, D. J. Wedlock and P. A. Williams) IRL Press, Oxford and Washington, 560 pp. £50 U.S. $100.

SAVOURY COATINGS. (D. B. Fuller and R. T. Parry, eds.) Elsevier Applied Science Publishers, New York. 130 pp., 1988. $47.00.

TOTAL QUALITY ASSURANCE FOR THE FOOD INDUSTRIES. W. A. Gould and R. W. Gould. CTI Publications, Baltimore. 1988. 394 pp. $50 in the U.S. $65 overseas.
RHEOLOGY OF EGG YOLK
Authors: IBARZ A. , SINTES J.
Published: February 2007

The rheological behaviour of egg yolk over the temperature range 5° to 60°C was studied and found to fit the power law. For egg yolk of different moisture content it was found that the data gave a better fit to the power law than to an exponential equation.
BOOK REVIEWS
Authors: SHERMAN P. , THORNE STUART , BOURNE MALCOLM C. , BOURNE MALCOLM
Published: February 2007

Advances in Food Emulsions and Foams. (E. Dickinson and G. Stainsby, eds.) Elsevier Applied Science. 1988. 397 pp. £52.

FOOD PRESERVATION BY MOISTURE CONTROL. (C. C. Seow, ed.) Elsevier Applied Science. 1988. ISBN 1‐85166‐261‐8; (pp. xiv + 277.)

FOOD TEXTURE, INSTRUMENTAL AND SENSORY MEASUREMENT. (H. R. Moskowitz, ed.) Marcel Dekker, New York and Basel 1987. 335 pp.; $89.75.

PROCEEDINGS OF THE SECOND SYMPOSIUM ON FOOD RHEOLOGY. Association of Cereal Research, P. O. Box 23, Schützenburg 10, Detmold, D4930, Federal Republic of Germany. 191 pp.; 40 D.M.
OPTIMIZATION OF AN INSTRUMENTAL METHOD FOR THE EVALUATION OF SPREADABILITY
Authors: LUCISANO M. , CASIRAGHI E. , POMPEI C.
Published: February 2007

Instrumental evaluation of hardness and spreadability has been carried out by a penetration method, using two different angled cones (45° and 90°), and by the Pompei Spreadability Cell (PSC) which is an imitative method. The results obtained with these methods on water‐bentonite mixtures at different concentrations were correlated with sensory evaluation of hardness and spreadability. Both instrumental methods are significantly correlated with hardness scores. Panel responses for spreadability are not correlated with stress and energy values obtained by cone penetration while they are significantly correlated with PSC readings when the ratios between energies, evaluated at two displacement speeds (450 and 100 mm/min), are considered.
INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE II. COMPOSITIONAL FACTORS INFLUENCING TEXTURE
Authors: TSCHEUSCHNER H.‐D. , MARKOV E.
Published: February 2007

Instrumental studies of chocolate are used to investigate the influence of composition, fat content and type of fat on the texture of different plain chocolates and milk chocolates. The quality of the replacement fat influences the texture more than the fat content. As a result of the chocolate's after‐crystallization and recrystallization during storage, the composition's influence are increasingly intensified.
DIFFERENCES IN THE STRUCTURAL RESPONSE OF ‘GRANNY‐SMITH’ APPLES UNDER MECHANICAL IMPACT AND COMPRESSION
Authors: RODRIGUEZ L. , RUIZ M. , FELIPE M. R. DE
Published: February 2007

Apple fruits, cv. Granny Smith, were subjected to mechanical impact and compression loads utilizing a steel rod with a spherical tip 19 mm diameter, 50.6 g mass. Energies applied were low enough to produce enzymatic reaction: 0.0120 J for impact, and 0.0199 J for compression. Bruised material was cut and examined with a transmission electron microscope. In both compression and impact, bruises showed a central region located in the flesh parenchyma, at a distance that approximately equalled the indentor tip radius. The parenchyma cells of this region were more altered than cells from the epidermis and hypodermis. Tissues under compression presented numerous deformed parenchyma cells with broken tonoplasts and tissue degradation as predicted by several investigators. The impacted cells supported different kinds of stresses than compressed cells, resulting in the formation of intensive vesiculation, either in the vacuole or in the middle lamella region between cell walls of adjacent cells.
EFFECT OF PECTIN CONTENT ON FLOW PROPERTIES OF MANGO PULP CONCENTRATES
Authors: MANOHAR B. , RAMAKRISHNA P. , RAMTEKE R. S.
Published: February 2007

The effect of pectin on the flow properties of mango pulp concentrates was studied using a coaxial cylindrical viscometer in the temperature (T) range 303‐343°K. The variables were soluble solid content(C) 16‐30°Brix, pectin content (Cpec, range 0.0323‐0.0349 dry wt fraction) for the shear rate (γ) range 9.0‐250 s‐1. Mango pulp concentrates behaved as pseudoplastic fluids in the entire pectin content range with a flow behaviour index of 0.286. A model relating shear stress (s̀) with the above variables is presented:
Book Review
Authors: SHERMAN P.
Published: February 2007

PROGRESS IN COLLOID AND POLYMER SCIENCE Vol. 79. Trends in Colloid and Interface Science 111' (P. Bothorel and E. J. Dufoure, eds) Steinkopff Verlag, Darmstadt, W. Germany and Springer Verlag, New York. (1989). 356 pp. Dm. 198.