bluuebunny/crossref_metadata_2025 huggingface dataset:
Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
Authors: ISLESIAS HECTOR A. , CHIRIFE JORGE
Published: July 2010

Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucrose crystallization occurred as indicated by the loss of moisture after an initial uptake period. Apparent rates of crystallization of amorphous sucrose were evaluated from changes in the moisture content. Sucrose crystallization was delayed in all systems studied as compared with pure sucrose.
Principles of aerobic treatment of food processing wastes: nitrogen and phosphorus relationships
Authors: SHERRARD J. H. , BENNINGER R. W. , STALL T. R.
Published: July 2010

Efficiency of treatment of food processing wastes by an activated sludge process was explored in a model treatment unit. Effects of varying the ratio of chemical oxygen demand (COD) to phosphorus and nitrogen were examined. It was found that the mean cell residence time is an important factor in the operation of the process. The results suggest that municipal sewage may be a useful source for the additional nitrogen and phosphorus required for the efficient treatment of food wastes.
Differences in baking quality between wheat flours
Authors: MacRITCHIE F.
Published: July 2010

A study was made of six pairs of wheat flours, members of each pair being similar in protein content and other characteristics but differing in baking performance. Interchange of flour components showed that the origin of quality differences in all cases resided in the gluten protein. Measurements of loaf volume as a function of lipid content were made using defatted flours reconstituted with variable amounts of flour lipids. Loaf volumes for the poorer quality flours were below those for the paired samples over ranges of lipid content which varied from a small region near the natural lipid content to the complete range. Since lipid fractions behaved identically when exchanged between pairs of flours, this effect apparently reflected a gradation in protein quality. Preliminary results indicated that differences in protein quality were associated with the glutenin fraction although further work is needed to test the generality of this conclusion. No relation was found between baking quality and the amount of lipid bound by dough mixing.
Organoleptic assessment of meat: a comparison of beef breeds
Authors: MOORE V. J. , JURY K. E. , BASS J. J.
Published: July 2010

Palatability of five beef breeds was assessed using a series of paired comparisons. The participants preferred Angus, Hereford, Friesian crossbred beef to Maine Anjou and Pie Rouge crosses. A method of analysis for non‐homogeneous products such as meat is discussed.
Non‐effect of dilute alkali solutions on the number average granule diameters of some legume starches
Authors: ANDERSON CHRISTOPHER G.
Published: July 2010

Starches of field bean, garbanzo and lentil were isolated according to a detailed separational scheme (Anderson & Romo, 1976) which employed several different aqueous protein extraction media adjusted to pH values in the range of 5.5 to 9.5. Number average granule diameters were determined for the isolated starch granules using photomicroscopy in order to ascertain the effect of protein extraction medium alkali concentration, if any, on this parameter. It was established that the number average granule diameters of the three starches under investigation were not influenced by a change in alkali concentration of the protein extraction‐medium within the pH range studied. Accordingly, garbanzo starch granules exhibited a pooled number average granule diameter of 24 μm with a standard deviation of 4 μm, while both lentil and field bean starch granules exhibited pooled number average diameters of 27 μm with a standard deviation of 7 μm. Granule size distributions based on more than 1100 separate measurements were also constructed for the three starches prepared at neutral pH in the form of histograms for the sake of comparison. The distributions for field bean and lentil are similar, both showing some skewness with that for field bean being most pronounced. The distribution for garbanzo, on the other hand, is more normal and much more narrow than the other two examples.
The performance of liners for retail wine casks
Authors: DAVIS E. G.
Published: July 2010

Properties of flexible film liners and valves used in wine casks were studied to assess their influence on the loss in quality of wine retailed locally in this type of package.

Oxygen permeability measurements were made at 25°C and 75% r.h. on two types of liner materials and three types of valves. A procedure involving treatment of the valve sealing surfaces with polydimethyl siloxane was developed to test valves under simulated conditions of use. Application of these results to an analytical model of a wine pack suggested that the rate of oxygen uptake by wine may be as high as 0.17 ppm/day and that the valves contributed 33–52% of this amount.

Theoretical considerations demonstrate that loss of SO2 from the model by permeation was negligible.
Harmonization of legislation on foodstuffs, food additives and contaminants in the European Economic Community
Authors: HAIGH R.
Published: July 2010

Tasks carried out by the Commission of the European Communities find their basis in treaties establishing their existence. The work on the approximation of the laws of the Member States on foodstuffs (including that on additives and contaminants is based on provisions in the Treaty of Rome establishing the European Economic Community (EEC)). The procedures for carrying out this work are also specified in this Treaty.

The present text is designed to explain how these requirements are applied by the Institutions of the Community and their advisory working groups. It is hoped that it will provide a simple guide to those having a particular interest in this sector.

Part I, which appears in this issue, sets out the working procedures, while in Part II some achievements and further programmes will be described.
The inactivation and regeneration of peroxidase in relation to the high temperature–short time processing of vegetables
Authors: ADAMS J. B.
Published: July 2010

As a result of the high thermal stability of peroxidase and its association with quality deterioration in high temperature–short time processed foods it was decided to investigate some aspects of the kinetics of inactivation of two purified grades of horseradish peroxidase.

The following main conclusions were drawn:

(a) It was shown that regeneration of peroxidase activity took place after partial inactivation at either 70, 90 or 110°C and that the first order plots of regenerated activity were biphasic in each case. Both fast and slow rates of regeneration increased on increasing the holding temperature from 30 to 40°C but no regeneration at all was observed at a temperature of 50°C. It was found that holding for 24 hr at 50°C almost completely prevented regeneration of peroxidase activity on further cooling. The extent of regeneration was found to be governed by the length of time at the inactivation temperature and a maximum was found which coincided with the high rate period of inactivation.

(b) The first order plots of peroxidase inactivation were biphasic. Although the different purities of peroxidase did not give significantly different D121.1°C and z values for the low rate of inactivation over the temperature range 70–160°C, the presence of either pea or green bean purée significantly reduced the D121.1°C and, in the case of pea purée, increased the z value. It was also shown that the proportion of relatively stable enzyme was much lower in the presence of bean purée than in the presence of pea purée at each temperature.
Protein recovery from blood plasma by precipitation with polyuronates
Authors: IMESON A. P. , WATSON P. R. , MITCHELL J. R. , LEDWARD D. A.
Published: July 2010

Bovine serum albumin (BSA) and blood plasma formed insoluble complexes with alginate, pectate and carboxymethyl cellulose (CMC) under appropriate conditions of pH. More than 90% of the BSA could be recovered by all three polysaccharides at ionic strengths of < 0.001 and at the optimum pH for recovery and a ratio of protein to polysaccharide of about 5:1. At low ratios of protein to polysaccharide, alginate and CMC appeared to resolubilize the complex. When the ionic strength was increased to 0.2 almost complete recovery could still be obtained with alginate and pectate at protein: polysaccharide ratios of 5:1 and 3:1 respectively but the efficiency of precipitation was reduced and the range of the ratios for optimum recovery narrowed. The results for precipitation from blood plasma were very similar to those obtained in the BSA studies. A crude pectate preparation obtained from orange peel gave results similar to pure pectate except that three times as much was required to precipitate a given amount of protein.
The effect of curing salts on the growth of Clostridium perfringens (welchii) in a laboratory medium
Authors: ROBERTS T. A. , DERRICK CHRISTINE M.
Published: July 2010

Strains of Clostridium perfringens freshly isolated from bacon or mud, and others from food poisoning incidents, showed a similar spectrum of tolerance to NaCl as strains from a culture collection. Representative strains were grown in a laboratory medium (pH 6.0) with mixtures of NaCl (3–6% w/v) and NaNO2 (O–300μg/ml) and the tolerance of these curing salts was similar to that of Cl. botulinum.
Prediction of water activity in intermediate moisture foods
Authors: CHIRIFE JORGE
Published: July 2010

Ross' equation for estimating the water activity of multicomponent solutions was tested with experimental data in solid intermediate moisture foods. Literature experimental data on water activity and food system composition in a wide variety of intermediate moisture foods (IMF) were utilized to test the validity of Ross' equation.

The results obtained were satisfactory and indicate that Ross' equation constitutes a simple and reasonably accurate method for predicting the water activity in IMF.
The use of sodium pectate as a thickener in canned foods
Authors: MITCHELL J. , SOMMERVILLE A. , SPEIRS C.
Published: July 2010

The thickening properties of sodium alginate, low methoxyl pectin (degree of esterification, 22%) and sodium pectate (degree of esterification, 4%) in systems that had been heat processed were compared with those of starch. Heat penetration data were obtained for pectate and starch solutions processed at 121.1°C in both static and rotating retorts.

By controlling the level of calcium release in the solution using a sparingly soluble calcium salt in conjunction with a thermolabile sequestrant, partial gelation of 0.5% sodium pectate solutions could be induced on completion of the heat process cycle giving a high viscosity. This effect could not be obtained using either sodium alginate or the low methoxyl pectin. When low levels of sodium pectate (0.2–0.4%) are mixed with starch, a considerably higher viscosity after processing is obtained compared with starch alone.

In a rotating retort a high rate of heat transfer is obtained for the pectate solutions in comparison with solution containing levels of starch required to give comparable post process viscosities. It is suggested that sodium pectate would be of use as a thickener in canned products particularly where rapid heat penetration is desirable.
Changes in total solids, ascorbic acid and total pigment content of capsicum cultivars during maturation and ripening
Authors: RAHMAN F. M. M. , BUCKLE K. A. , EDWARDS R. A.
Published: July 2010

Quantitative variations in total solids, ascorbic acid and total pigment content of fifteen capsicum cultivars grown under field conditions were assessed. A progressive increase of total solids was found in all cultivars at all stages of fruit maturation and ripening. A direct relationship was found between ascorbic acid content and capsicum maturity. Total pigment contents increased between two and seventy fold as the result of transition from the immature to the fully ripe condition.
Factors influencing the adhesion‐cohesion forces between butter layers
Authors: BRADY J. P. , BUCKLEY J. , FOLEY J.
Published: July 2010

Fracturing of bulk‐packed butter was associated with poor hesion of butter layers. Hesion of butter to butter surfaces improved with increase in applied load and with rise in temperature up to about 18°C, while moisture condensation on surfaces and partial setting before bulk packing impeded it. Pumping of butter through a length of pipe increased the free oil index and lowered hesion values of the surfaces which had sheared against the pipe wall. Methods of overcoming problems of fracturing in commercial circumstances due to the inability of layers of butter to coalesce are outlined.
The effect of iron on botulinal inhibition in perishable canned cured meat
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B.
Published: July 2010

Iron is critical to the inhibition of Cl. botulinum in perishable canned cured meat. An excess of ‘available’ iron negates the inhibitory effect of nitrite. A hypothesis for the mechanism of nitrite inhibition which is compatible with existing information is that nitric oxide reacts with an essential iron containing compound within the germinated botulinal cell and prevents outgrowth.
‘Collapse’, a structural transition in freeze dried carbohydrates
Authors: TO EDDIE C. , FLINK JAMES M.
Published: July 2010

A number of techniques used to study ‘collapse’ in freeze dried carbohydrates were described. These include heating of samples in sealed ampoules, DTA, TMA, and various methods involving heating under an optical microscope. Accuracy and reproducibility of ‘collapse’ temperature (Tc) measurements were evaluated. It was shown that glass transitions occur near Tc in a number of freeze dried carbohydrates. ‘Collapse’ was found to occur over a range of temperatures up to 40°C. The extent of ‘collapse’ was quantitatively measured and found to be linear with temperature. Tc was found to be independent of heating rate.
‘Collapse’, a structural transition in freeze dried carbohydrates
Authors: TO EDDIE C. , FLINK JAMES M.
Published: July 2010

The influence of moisture, component molecular weight or binary mixture composition on Tc of freeze dried matrices was evaluated. It was shown that log(Tc) is linearly related to moisture content, with a break in the curve at approximately the BET monolayer. The collapse temperature, Tc, was inversely proportional to molecular weight for a homologous series of maltooligosaccharides. An expression giving the change in Tc for compositional changes in a binary mixture, with both components remaining amorphous, was shown to apply. Knowing the relationship between Tc and degree of polymerization enabled the prediction of Tc of any multi‐component mixture of malto‐oligosaccharides based on the general expression 1/Tc=ΣWi/Tci. Large increases in Tc in the presence of a crystalline phase was shown for freeze dried inositol‐containing systems at high inositol contents. These results are discussed on the basis of structure in the freeze dried matrix.
‘Collapse’, a structural transition in freeze dried carbohydrates
Authors: TO EDDIE C. , FLINK JAMES M.
Published: July 2010

A quantitative correlation between loss of entrapped volatiles and ‘collapse’ was established using methods which permitted the degree of ‘collapse’ to be measured. The chronological relationship between ‘collapse’, recrystallization and volatile loss was studied in sucrose–acetone systems using DTA. The structure of sucrose–acetone systems after freeze drying (i.e. a crystalline or amorphous matrix) depended on the composition of the starting solution rather than on conditions during freeze drying. Oxidation behaviour of freeze dried linoleic acid–maltodextrin–glucose emulsions with different ‘collapse’ temperatures was explained based on recrystallization of the matrices. In the absence of deliberate rehumidification, recrystallization of some freeze dried carbohydrates was found to occur by heating past ‘collapse’ and holding at these elevated temperatures. There were indications that loss of volatiles and oxidation of entrapped fat is more rapid after the structure turned crystalline than when it was merely in the ‘collapsed’ condition.
Texture studies on edible protein fibres produced by a wet spinning technique. I. Fibres produced from casein and carrageenan
Authors: DOWNEY G. , BURGESS K. J.
Published: July 2010

Solutions of casein and carrageenan, prepared at neutral pH, were used to produce edible protein fibres by a wet spinning technique. Variation in fibre breaking strength, shear force, stress relaxation and elasticity as a result of changes in such process variables as fibre wind‐up rate, immersed length, precipitation bath salt concentration and precipitation bath temperature were followed. The effect of spinning solution carrageenan level on fibre texture was also investigated. It was possible to alter certain textural properties by changes in the conditions of fibre production.
Texture studies on edible protein fibres produced by a wet spinning technique. II. Fibres produced from casein and alginate
Authors: DOWNEY G. , BURGESS K. J.
Published: July 2010

Edible protein fibres were produced by a wet spinning technique from solutions of casein, containing sodium alginate, prepared at neutral pH. Variation of fibre breaking strength, shear force, stress relaxation and elasticity as a result of changes in such process variables as the degree of fibre stretch, length of fibre immersed in the precipitation bath, precipitation bath sodium chloride concentration and precipitation bath temperature were monitored. Changes in the conditions of spinning resulted in the production of fibres with altered textural parameters.
The time‐temperature tolerance of frozen foods: sensory methods of assessment
Authors: McBRIDE R. L. , RICHARDSON K. C.
Published: July 2010

Five commercial frozen foods (fish fingers, beefburgers, green peas, green beans and potato chips) were stored for periods ranging from 4–90 days at temperatures of −8°C and −12°C. Sensory quality was assessed by both an experienced analytical panel and a laboratory consumer panel using a testing format which allowed all samples of a given foodstuff to be evaluated over four consecutive days. Products differed in their susceptibility to deterioration during storage, but the observed deterioration was slight and none of the samples was considered unacceptable. The performances of the two panels were similar indicating that the differences in their sensitivity may be less than is commonly believed.
The extraction of haem pigments from fresh meat
Authors: WARRIS P. D.
Published: July 2010

Different extracting media were compared for the estimation of total pigment concentrations in meat. Acidified 80% acetone and 0.04 M phosphate buffer pH 6.8 extracted the maximum amount of pigment. Water and buffers of low pH resulted in non‐extraction of up to 45% of the pigments.
The accumulation of unacceptably high levels of nitrite in vacuum packed back bacon
Authors: JOLLEY PAUL D.
Published: July 2010

Backs from two bacon weight pigs, one of high ultimate pH and the other of normal ultimate pH, were slice cured with either nitrate free or nitrate containing brines and then stored in vacuum packs. Microbiological conditions likely to occur in chemically similar bacons produced by the traditional Wiltshire method were produced in half the packs using an inoculum from mature Wiltshire bacon sides. Changes in nitrite concentration were followed in the M. longissimus dorsi and in the total slice during storage at 5°C. Although the initial levels of nitrite and nitrate (where added) in the total slice were within currently permitted limits, rapid conversion of nitrate, and with little or no nitrite depletion produced 380 ppm NaNO2 within the first week of storage in the inoculated bacon from the high pHu pig. The implications of these findings with regard to commercial practice are discussed.
Composition and properties of shark liver oil and liver residue
Authors: BANJO A. O.
Published: July 2010

The livers of Carcharias taurus and Sphyrna diplana were studied in detail, particular attention being paid to the potential uses of the lipid. The food value of shark, technological characteristics and the uses to which shark resources could be put are presented.

Seasonal variation in the composition of the shark liver oil was also observed. The detailed chemical composition of the extracted shark liver oil was compared with that of the commercial cod liver oil. The currently discarded liver residue left after oil extraction was found to be rich in protein and ash.
The control of the botulism hazard in hot‐smoked trout and mackerel
Authors: CANN D. C. , TAYLOR L. Y.
Published: July 2010

The growth and toxin production of Clostridium botulinum types B, C, E and F in hot‐smoked trout and mackerel has been studied. Using whole trout which were naturally contaminated with Cl. botulinum type E it was established that salt was the major inhibiting factor; a minimum concentration of 2.5% salt‐on‐water phase prevented the production of toxin for 30 days when fish were stored at 10°C. When whole and minced fish were inoculated with spores of Cl. botulinum types, B, E and F at a concentration considerably higher than that found in nature (102g−1) a minimum salt concentration of 3% was required to achieve a similar effect. Further studies using trout which were inoculated with suspensions of a number of strains of Cl. botulinum containing both spores and vegetative cells (102g−1) showed that fish smoked to produce a minimal salt concentration of 3% had a safe shelf life of 30 days at 10°C and 1 day at 20°C.
Histidine metabolism in mackerel (Scomber scombrus). Studies on histidine decarboxylase activity and histamine formation during storage of flesh and liver under sterile and non‐sterile conditions
Authors: FERNÁNDEZ‐SALGUERO JOSÉ , MACKIE IAN M.
Published: July 2010

The concentrations of histidine and histamine in the flesh and liver of mackerel have been determined during storage at 0, 2, 10 and 23°C. Under sterile and non‐sterile conditions little histamine was produced during storage of muscle even after 18 days at 0°C. At 10°C the levels of histamine exceeded 100 mg/100 g tissue in both liver and muscle after 5 days’ storage. The concentration of histidine in muscle remained virtually constant throughout all storage periods but in liver it increased markedly. Histamine showed greatest increase in liver samples. Histidine decarboxylase activity as measured by release of 14CO2 from 14C‐L‐Histidine in crude extracts showed a decrease in muscle and an increase in liver. The significance of bacterial and tissue enzymes on the production of histamine is discussed.
The effect of heat processing on the structure and rheological properties of carrageenan gels
Authors: AINSWORTH P. A. , BLANSHARD J. M. V.
Published: July 2010

Rheological investigations of carrageenan and heat processed carrageenan gels show that the strengths of the gels are greatly reduced on processing whereas very little change takes place in the modulus of rigidity. The results are discussed in terms of the crosslink density and network chains in the gels, and these indicate that the rigidity modulus appears to be strongly dependent on crosslink density whereas the gel strength, as well as being influenced by crosslink density, is also dependent on the gel network chains.
Measurement of the permeability of chilled meat packaging film under conditions of high humidity
Authors: RIGG W. J.
Published: July 2010

Modifications to the American Society for Testing and Materials standard method (D1434) for the determination of film oxygen permeability are described. The method gives results consistent with published data and allows the measurement of permeability under likely food storage humidity conditions.

It is recommended that the permeability of hydrophilic materials used for meat packaging should be measured at 100% relative humidity (RH) to permit adequate comparison with other films.
Energy consumption during cooking
Authors: COLLISON ROGER
Published: July 2010

An analysis has been made of the energy expended in the cooking of a number of different foods in an electric forced‐convection oven. Out of the total energy used of 1.4 to 1.7 MJ per kg of food, 0.43 to 0.72 MJ was actually absorbed by the food. Most of the balance was lost to the environment as heat. These results are discussed in terms of energy conservation.

A feature of the results is the close similarity between the energy absorbed by the food, and the sum of the sensible and latent heats.
The relevance of Clostridium botulinum type C in public health and food processing
Authors: ROBERTS T. A. , GIBSON ANGELA M.
Published: July 2010

A survey of published information suggests that measures taken in the food industry to control Clostridium botulinum types A and B would also control type C should its numbers have increased locally as a consequence of outbreaks of botulism in wildfowl or broiler chickens.
Histological measurements of ice in frozen beef
Authors: BEVILACQUA A. , ZARITZKY N. E. , CALVELO A.
Published: July 2010

A histological study of pieces of meat frozen under controlled conditions which simulate the operation of industrial freezers, showed differences in the ice morphology according to the registered thermal histories.

The diameter of the intracellular dendrites and extracellular ice crystals has been expressed mathematically in terms of a characteristic freezing time, while the percentage of the tissue water that was frozen and the variation of the ice‐fibre interfacial area have been measured from the micrographs of transverse sections of frozen beef.
Studies on an alleged toxic hazard of heat‐bleached palm oil
Authors: DAVIS J. B. , ROBINSON JANET M. , SILVA NANDIKA K. , BARRANCO A.
Published: July 2010

It has recently been suggested that the high‐temperature heat‐bleaching procedure sometimes used to decolorize palm oil for use in margarine and similar products could lead to the oil becoming contaminated with (unspecified) toxic substances, these being derived by thermal degradation of the orange‐red carotenoids originally present. Several of the non‐glyceride constituents of such an oil have been identified (as squalene, hentriacontane, and various known sterols and triterpenes: all common food constituents) while degradation products of the type said to be present have been sought without success. In addition, the degree to which one of the known carotenoid thermal‐degradation products is removed from the oil during the usual refining procedure has been measured and the oil's toxicology has been briefly examined. Neither the results obtained here, nor the allied data reported by others and noted herein, appear to provide any evidence in support of the above suggestion.
Mechanism of gel formation by low methoxyl pectins
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P.
Published: July 2010

For stable gel formation, low methoxyl pectin (LMP) should contain at least 50% of the galacturonic acid (GA) in the free carboxylic form. This is achieved by precipitating acid and sodium hydroxide deesterified LMP at pH 0.5, 1.5 or 3.0, and ammonia deesterified LMP at pH 0.5 or 1.5, but not at pH 4.5. With such LMP, depending on the concentration of calcium added and methoxyl content, the sol becomes gel. The changes are classified into five regions: (i) sol, (ii) soft gel, (iii) good gel, (iv) brittle gel and (v) coagulated gel.

The mechanism of gel formation by LMP involves the reaction of 40–50% of the GA present in the free carboxylic form with calcium which causes the precipitation of 75–90% of the total LMP including the entire galacturonic acid units present in the esterified form. The LMP so precipitated, holds 50–60 g of water per gram and forms a stable gel. Higher concentrations of calcium than the optimum increases the reactivity to 80–90% which results in strong cross linkages, incipient precipitation of LMP and loss of gel state.
Fractionation and characterization of guava pectic substances
Authors: EL TINAY A. H. , SAEED A. R. , BEDRI M. F.
Published: July 2010

Guava pectic substances were fractionated into water soluble, oxalate soluble and sodium hydroxide soluble fractions in two canned guava cultivars as well as in fresh samples treated with calcium chloride. The results indicated that there is a gradual conversion of protopectin into soluble pectin which diffuses into the syrup.

Guava pectic substances were characterized for equivalent weight, methoxyl, free carboxyl, esterified carboxyl, degree of esterification, anhydrogalacturonic acid, weight average molecular weight and ash content in the fresh fruit and in the fresh fruit treated with calcium ions for both cultivars. Calcium ions appear to lower free carboxyl acid content and increase the weight average molecular weight of pectin.
Retention of volatiles during freeze drying of tomato juice
Authors: GERSCHENSON L. N. , BARTHOLOMAI G. B. , CHIRIFE J.
Published: July 2010

The present work studies some factors affecting volatile retention during freeze drying of tomato juice. 14C‐labelled butyl acetate was used as a model volatile. The variables studied were initial solids content, freezing rate, initial volatile concentration and sample thickness.

The observed effects of initial solids content and freezing rate on volatile retention conformed to expectations. Thickness of samples was also a factor in volatile retention, but the results here obtained did not appear to be easily explained by current retention theories. The retention was found to be approximately constant for most of the range of initial volatile concentration studied.

Adsorption – desorption experiments demonstrated that adsorption does not constitute a mechanism of butyl acetate retention in freeze dried tomato juice.
A simplified model for predicting the temperatures of foods during air dehydration
Authors: ALZAMORA S. M. , CHIRIFE J. , VOILLAZ P.
Published: July 2010

The validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found.

The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction only requires the knowledge of the food drying slope and a rough estimation of some physical properties.
Evaluating acceptability of fish minces and fish fingers from sensory variables
Authors: LASLETT G. M. , BREMNER H. ALLAN
Published: July 2010

The taste panel results from a number of similar, but separate experiments conducted on storage trials of minced flesh from Australian fish species were investigated using statistical methods to determine whether a relationship existed between the sensory variables scored by the panel and the acceptability of the samples. The important predictors of acceptability were flavour, a combination off‐variable (off‐aroma plus off‐flavour) and texture in the case of minces, and off‐variables and, to a lesser extent, flavour in the case of fish fingers.
Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
Authors: CHIRIFE J. , SCORZA O. C. , VIGO MARÍA S. , BERTONI MARÍA H. , CATTANEO P.
Published: July 2010

Samples of intermediate moisture beef (water activity 0.83) were prepared by ‘moist‐infusion’ using different combinations of water binding agents (or humectants) and stored for 60 days at 27 and 34°C. Humectants utilized included glycerol, sodium chloride and sucrose. Microbiological analyses were performed on samples after storage at 34°C and the results indicated good microbiological stability.

No significant loss of available lysine – as measured by the fluordinitrobenzene method – was observed in any of the intermediate moisture beef samples after the storage period either at 27 or 34°C. The possibility of sucrose hydrolysis during storage, in sucrose‐containing samples, was also investigated. The results indicated a lack of significant sucrose hydrolysis over the period of storage considered.
Aqueous extraction of black leaf tea. III. Experiments with a stirred column*
Authors: LONG V. D.
Published: July 2010

Stirred batch aqueous extractions of black tea at 5:1 water‐to‐tea mass ratios showed stirring reduced yield of solubles in extract and that tea solubles may be grouped into three classes: effectively instantaneously soluble, rapidly soluble and slowly soluble, apparently following independent first‐order solution processes. Rate equations are given for dissolution of soluble tea solids from leaf at 60, 80 and 100°C and their application to continuous extraction discussed.
A comparison of the texture of expanded milk protein meat extenders and TVP
Authors: TUOHY J. J. , BURGESS K. J. , LAMBERT I.
Published: July 2010

The Minnesota texture method (MTM) was used to compare the texture of expanded protein meat extenders produced from milk proteins, by microwave expansion and thermoplastic extrusion, and commercial TVP products with raw and cooked minced beef. The texture of the expanded TVP products was found to resemble that of cooked minced beef. Microwave textured whey protein had considerably higher texture parameter values than commercial TVP products. When half the whey protein was replaced by casein the texture values of the resulting microwave expanded product were decreased below those of the commercial TVP products. The extruded skim milk protein product was also found to have lower texture parameter values than the commercial expanded TVP products.
Crossover electrophoresis with indirect immunofluorescence in the detection of soy protein in heated meat products
Authors: POLI G. , BALSARI A. , PONTI W. , CANTONI C. , MASSARO L.
Published: July 2010

A new method based on crossover electrophoresis with indirect immunofluorescence for the identification of soy protein in heated meat products is described. The procedure demonstrates specific precipitation reactions between the antisera and soy protein, even when these are present at concentrations of 2.5% in meat products heated to the level of commercial sterility (125°C x 25 min).
Effects of water blanching on pea seeds I. Fresh weight changes & solute loss
Authors: SELMAN J. D. , ROLFE E. J.
Published: July 2010

Laboratory scale experiments were carried out to elucidate the main mechanisms by which weight changes and solute loss occur in immature pea seeds during blanching in water. Studies involved specially grown Dark Skinned Perfection peas, and commercial samples of carrot root. Net weight loss was shown to arise primarily from the contraction of the tissues on loss of cell turgor. With time, this net loss increased due to the continued diffusion of solutes out of the tissue. The presence of the testa surrounding the pea cotyledons significantly reduced the possible solute and overall weight losses from whole peas. Damage inflicted by bruising the pea and slitting the seed coat resulted in increased solute loss at a commercial blanch temperature of 97°C.
Silver proteinate staining of neutral polysaccharides in apple cell walls: implications relative to fruit firmness
Authors: MOHR W. P.
Published: July 2010

The method of selective tissue extractions followed by silver proteinate staining to visualize neutral polysaccharides in cell walls at the ultrastructural level was shown to be potentially useful in future studies on apple fruit firmness and storage ability.
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models
Authors: BOQUET R. , CHIRIFE J. , IGLESIAS H. A.
Published: July 2010

The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and vegetables were used to evaluate the fitting abilities of the various equations. The equations studied were: B.E.T. modified – Brunauer (1945), Chen (1971), Young & Nelson (1967) and Hailwood & Horrobin (1946).
Technical note: Determination of ascorbic acid in a blackcurrant cordial with dihaloiodate (I)
Authors: MOODY G. J. , THOMAS J. D. R.
Published: July 2010

Of the methods available for ascorbic acid assay the one normally recommended is based on its reduction of the blue dye 2,6‐dichlorophenolindophenol to give a colourless product (Nicholls, 1945; Pearson, 1962). Another procedure depends on the reduction of iodine generated by the action of standard iodate on excess iodide in 0.25 M sulphuric acid (Nicholls, 1945; Ballentine, 1941). Iodine monobromide prepared by mixing equimolar quantities of iodine and bromine in hydrobromic acid has also been employed to determine ascorbic acid among other compounds (Nazrullaev, Gengrinovich & Murtazaev, 1963).
Enthalpy and specific heat of meat and fish in the freezing range
Authors: LEVY F. L.
Published: July 2010

Freezing time, weight loss and power demand can be calculated by equations in which the enthalpy gradient, namely, the specific heat requires to be expressed as a temperature function. Since the temperature at which freezing starts varies with the material of the food and its water content, the author has established equations for the freezing point tf of beef, pork, lamb and fish and its variation with their water contents. That temperature serves as the reference point θ= ‐t+tf= 0 of a unified temperature scale with enthalpy H= 0. The change of enthalpy in the freezing range can be divided into two sections. The first one, which covers the band from θ= 0 to θg= 6, is characterized by a steep enthalpy gradient which can be expressed by a linear change of the ratio θ/H with the temperature θ. The second section covers the range θ > θg and is characterized by a small enthalpy gradient with the resulting functions H= Cθn and c=n(H/θ). The author has established equations for the numerical values of n and C for various meats and fish depending on their water contents and has produced diagrams of the specific heat in the low temperature range.
Uses of Pekilo, a microfungus biomass from Paecilomyces varioti in sausage and meat balls
Authors: KOIVURINTA JUHA , KURKELA RAKEL , KOIVISTOINEN PEKKA
Published: July 2010

The possible inclusion of Pekilo biomass, which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat balls as test products. The textural parameters evaluated indicated that Pekilo can form, in combination with meat, structures which are needed in these type of food systems provided that the water and fat content of the system is optimized. A comparatively strong taste owing to Pekilo was detected in these products, but it was not unanimously considered a negative factor in organoleptic analysis. Torutein and Promine D were used as reference materials in part of the sausage tests.
A relation between gluten protein amide content and baking performance of wheat flours
Authors: MacRitchie F.
Published: July 2010

Solubility –pH curves of gluten protein components from flours of varying baking performance showed small displacements, believed to be associated with differences in average isoelectric points. The apparent isoelectric points were higher for glutens from flours of good baking performance. Amide contents were also found to be higher for these glutens. A highly significant correlation was found between gluten protein amide content and loaf volume index for thirty seven flours covering a wide range of baking quality. The percentage of (glutamine + asparagine) in gluten protein was found to vary between 31.2 and 33.7% for the flours examined. Loaf volume index and gluten protein amide content were shown to be related to both cultivar and site.
The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions
Authors: BENMERGUI E. A. , FONTAN C. FERRO , CHIRIFE J.
Published: July 2010

A system of theoretical equations for the osmotic coefficient in aqueous electrolyte solutions, developed by Pitzer (1973), has been used for predicting the water activity (aw) in aqueous solutions of thirty different ‘food additive‐like’ strong electrolytes. Water activity versus solute concentration curves have been plotted for the range of aw of most interest for intermediate moisture foods (IMF). The Raoult's law behaviour of several of the above electrolytes has also been examined. The results are discussed in connection with the formulation of IMF.
The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte
Authors: FONTAN C. FERRO , CHIRIFE J. , BENMERGUI E. A.
Published: July 2010

A theoretical study is made of the aw lowering ability of single strong electrolytes on the basis of a thermodynamic model equation developed by Bromley (1973). This study allowed us to make predictions and draw conclusions about the possibility of finding new solutes (electrolytes) with better aw lowering abilities than those in use in present IMF technology.
Subjective and objective assessments of the degree of cooking of potatoes heated by different methods
Authors: COLLISON R. , JOHNSON K. , OKIKIOLU OLUFOLAKIME O. , WEST ANN
Published: July 2010

Standard potato slices were heated for various periods of time by three different methods: boiling water, steam under pressure, and a microwave oven. After heating, the internal temperature was measured together with textural characteristics to assess the degree of cooking, using both a taste panel and an Instron 1140 machine.

It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture load and rupture energy. It was also found that the degree of cooking of a potato does not depend solely on the internal temperature reached, but is also dependent on the heating method and particularly on the rate of heating.
Cloud stabilization in citrus beverages by low methoxyl pectin
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P.
Published: July 2010

Cloud in citrus beverages containing 40–65% total soluble solids (TSS) is stabilized by the addition of 0.05–0.1% ammonia deesterified low methoxyl pectin (LMP) containing 4.5% methoxyl, and 2–6 mg of calcium per 100 g of the beverage. The concentration of LMP and calcium required decreased as the TSS increased. The stabilization of cloud is based on the principle that calcium added at concentrations much lower than that required for gel formation results in considerable increase in the viscosity of the LMP solution. Heat inactivation of pectin esterase (PE) in the juice is not essential for cloud stabilization.
Relative volatilities of some onion flavour components
Authors: MAZZA G.
Published: July 2010

The volatilities of propanethiol, 2,5‐dimethylthiophene, methyl propyl sulphide, dimethyl disulphide, dipropyl disulphide, allyl methyl sulphide, diallyl sulphide, diallyl disulphide, acetaldehyde, propionaldehyde, methanol, ethanol, 1‐propanol and 2‐propanol in dilute water solutions were studied experimentally by gas chromatography. The volatilities of these compounds varied appreciably. They were higher for thiols, thiophenes, and monosulphides, than disulphides, aldehydes or alcohols. The results for aldehydes and alcohols confirm earlier theoretical predictions by other authors that at 25°C the volatility, in very dilute solution, increases as the carbon chain gets longer.
A rapid batter expansion method for testing the baking quality of wheat flours
Authors: KHAN NAWAB , ELAHI MANZOOR
Published: July 2010

A rapid batter expansion method has been described for testing the quality of wheat flour. Batter is prepared by thoroughly mixing wheat flour, baking powder and water which is then transferred to a graduated cylinder. The cylinder is kept in water bath at 40°C and the reading at the maximum expansion is noted down. It has been observed that the batter collapses after reading the maximum expansion, and leaves a mark on the cylinder which also helps in reading the maximum expansion. The results indicate that the batter expansion is highly correlated with bread volume and protein content.
The prediction of water activity of aqueous solutions in connection with intermediate moisture foods III. aW Prediction in multicomponent strong electrolyte aqueous solutions
Authors: FONTAN C. FERRO , BENMERGUI E. A. , CHIRIFE J.
Published: July 2010

A study was made on the theoretical prediction of water activity (aW) in multicomponent aqueous solutions of strong electrolytes, in the range of aW of most interest for intermediate moisture foods (IMF). A simplified model proposed by Ross (1975) is tested against a rigorous model equation developed on the basis of recent statistical theories of electrolytes. As a result of this study a new simple and very accurate model equation is proposed for predicting aW in aqueous solutions of mixed strong electrolytes in the aW range of most interest to IMF.
Emulsifying properties of undenatured potato protein concentrate
Authors: HOLM F. , ERIKSEN S.
Published: July 2010

The emulsifying properties of an undenatured potato protein concentrate (PPC) have been studied in a model system. Emulsification capacity, emulsion activity and stability and emulsion viscosity were studied under a wide variety of conditions.

PPC proved to be superior in all cases to commercial soy isolate except for emulsion viscosity with the same amount of oil added. The emulsification capacity of PPC could be even further improved (50%) by removal of low molecular components by dialysis. The present results indicate that PPC might be considered as a replacement for soy isolate in food formulations.
Processing of maize and sorghum in Nigeria for human consumption
Authors: OLATUNJI O. , EDWARDS C. , KOLEOSO O. A.
Published: July 2010

Sorghum and maize are two of the major food grains grown and eaten in Nigeria. Production of these two crops averages about 4.5 million metric tons, this value representing approximately 56% of the total cereal grains produced in Nigeria for the past three years.

Although the production of these cereals has increased over the years, the effect has not been felt because of inadequate post‐harvest technology especially in the area of processing. Maize and sorghum processing in Nigeria as in many other African countries is still by the traditional method of pounding in a mortar and winnowing. This method is usually performed by women, and is the major occupation for many of them. It is time consuming in that less than 2 kg of flour/hour/woman at an extraction rate of about 60% can be produced. The flour produced normally has a moisture content of 25–40% and with the rather hot climate the keeping quality is usually poor. The efforts being made through research and development to improve milling efficiency, increase the quantity of available cereal products, increase the shelf‐life and eventual diversification of processed grains to replace fully or partially imported cereals for domestic and industrial uses are discussed.
The aerobic microflora of the Scotch haggis
Authors: HALLS N. A. , AITKEN KATHERINE H. R. , HENRY D.
Published: July 2010

The aerobic microflora of freshly purchased Scotch haggis was dominated by organisms identified with Bacillus. Lactobacillus, Staphylococcus, yeasts and moulds were also detected in significant numbers. On storage at 5,30 or 37°C for 3 weeks, spoilage of the haggis was accompanied by a drop in pH and a tenfold increase in numbers of general contaminants and lactic acid bacteria.