bluuebunny/crossref_metadata_2025 huggingface dataset:
Nutritional and chemical changes in heated casein
Authors: OSNER R. C.
Published: July 2010

The NPU, Biological Values, Digestibilities and RNV of the alkali soluble and insoluble fractions of casein were similar both to each other and to the corresponding samples of total heated casein. There were differences in amino acid composition between the soluble fractions, which contained progressively lower concentrations of aspartic acid, threonine, serine, glutamic acid, histidine and lysine as severity of heat treatment increased, and their corresponding insoluble fractions, the latter tending to have a similar composition to their total heated samples.

After the removal of both fractions, a clear yellow solution remained, which must have contained certain as yet unidentified but soluble breakdown products. It is postulated that differences in solubility between the two fractions may have resulted from differences in molecular weight.
Properties of protein isolates prepared from ground seeds
Authors: ROMO C. R. , LAKIN A. L. , ROLFE E. J.
Published: July 2010

A dye binding procedure has been developed for the estimation of protein in seed extracts and solutions of seed protein isolates. The method was evaluated using extracts of five seed materials, viz. field beans (Phaseolus vulgaris), rapeseed (Brassica napus), sesame seed (Sesame indicum), cowpeas (Vigna unguiculata) and cottonseed (Gossypium hirsutum L.). A high correlation between the dye binding measurements and analyses obtained by the Kjeldahl procedure has been demonstrated and the suitability of the dye binding method for routine protein estimations in this work has been confirmed.
The effect of selected plastic films and chemical dips on the shelflife of Marmande tomatoes
Authors: SAGUY I. , MANNHEIM C. H.
Published: July 2010

The effect of different chemical dips and plastic films on the shelflife of mature Marmande tomatoes was studied. Respiration gases within packages, weight loss and decay during storage at 25°C of wrapped tomatoes were determined concurrently with respiration rate and colour changes of unwrapped tomatoes. The quality of the packed fruit was assessed by sensory testing, and the combination of treatments and packaging films giving optimum results was established.
Effect of orange juice parameters on gelation in hot‐pack concentrate
Authors: MIZRAHI S. , FIRSTENBERG R.
Published: July 2010

The effect of the pulp content of shamouti orange juice (S), the specific viscosity of the serum (ηsp) and the pH level, on the degree of gelation (DG) of hot‐pack six‐fold concentrate, was studied on samples prepared with a single factor varied at a time. The degree of gelation was found to be controlled by three main factors, namely:

formation, under favourable pH conditions, of a pectin‐sugar‐acid‐type gel by the soluble pectin;

interference of pulp particles with the formation of the gel, mainly at low pulp concentrations (up to S= 4%);

strengthening of the gel by the rigidity of the suspended particles, their mutual interaction and possibly their coupling ability.

The following relationship was established between the degree of gelation (4‐point scale) on the one hand, and S, pH and ηsp on the other, and confirmed on commercial samples:
Preservation of comminuted orange products
Authors: LLOYD ANNICE C.
Published: July 2010

The yeast commonly responsible for spoilage problems in comminuted orange base and the cordial made from this base, was found to be Saccharomyces bailii Linder var. bailii. This organism was resistant to benzoic acid as a preservative at the maximum allowable level in the cordial (800 ppm), but was more sensitive to the action of sorbic acid, 400 ppm preventing fermentation in cordial and 800 ppm preventing fermentation in base. The only other allowable preservative under local regulations, sulphur dioxide, at a maximum level of 230 ppm appears to be the most suitable preservative for the comminuted products in view of the colour deterioration associated with the use of sorbic acid. Comminuted orange cordial inoculated with S. bailii at a level of approximately 2/ml and preserved with 230 ppm total initial SO2 was stored in PVC bottles for six months at 30°C without spoilage. Sulphur dioxide is much less effective as a preservative in base than in cordial, but by increasing the acidity of the base, the preservative action may be greatly enhanced.
Osmophilic yeasts in preserved ginger products
Authors: LLOYD ANNICE C.
Published: July 2010

One hundred and twenty‐eight samples of crystallized ginger and forty‐one samples of fermented syruped ginger were examined for osmophilic yeasts. Twenty‐four of the crystallized ginger samples and all of the syruped samples contained yeast belonging to the species Saccharomyces rouxii. These yeasts, when present in syruped ginger, were destroyed by dipping ginger pieces in 80° Brix sucrose syrup at 93°± 1°C for a period of 2 min by which time the centre of each ginger piece had reached a minimum temperature of approximately 60°C.
Selected physical properties of glucose syrup fractions produced by reverse osmosis
Authors: KEARSLEY M. W. , BIRCH G. G.
Published: July 2010

A series of glucose syrup fractions in the range 15‐67 D.E. were produced by reverse osmosis. Specific rotation, average molecular weight and solubility rate were determined for each fraction. Similarly, these parameters were determined for a series of commercially produced glucose syrups and the data for both series subjected to a statistical analysis to establish any differences between the series for a particular property.

No significant differences were established either for specific rotation or solubility rate but a significant difference was established between the average molecular weight of a fraction and a commercial syrup of the same D.E.

The glucose syrup fractions were later found to contain relatively large amounts of inorganic salts and, after demineralization, specific rotation and average molecular weight were redetermined. A significant difference was established between fractions before and after demineralization for both these properties, thus showing the importance of demineralization when measuring these parameters.
An investigation of the bacteriological quality of bakery cream
Authors: TAYLOR MARGARET M.
Published: July 2010

Samples of the cream that was supplied to four Ayrshire bakeries, the whipped cream from the mixing bowl and from the savoy bag were examined for bacteriological content. Poor bacteriological quality of the cream supplied to the bakery was the main cause of high mesophilic and psychrotrophic colony counts in the final product. Contamination was shown to occur, in some cases, in the mixing bowl and the savoy bag. Of the tests examined in this work, the proteolytic count of the water agar test was found to be the most useful indicator of bacteriological quality at different stages of production. A bacteriological standard is proposed for cream and whipped cream.
The protein of intermediate moisture meat stored at tropical temperature
Authors: OBANU Z. A. , LEDWARD D. A. , LAWRIE R. A.
Published: July 2010

Intermediate moisture beef was prepared by desorption (cook‐soak‐equilibration method) and stored at 38°G. The state of the proteins at processing and during storage was followed by solubility and electrophoretic studies. Two types of protein reactions—breakdown and crosslinking—were found to be going on simultaneously during storage. The crosslinking reactions over‐rode the breakdown reactions as storage advanced. The state of the proteins depends on the balance between these reactions.
The protein of intermediate moisture meat stored at tropical temperature
Authors: OBANU Z. A. , LEDWARD D. A. , LAWRIE R. A.
Published: July 2010

Further studies are reported on the quality of the i.m. beef prepared by cook‐soak equilibration in glycerol.

During storage at 38°C, the amounts of all amino acids were fairly constant in the first six weeks but decreased thereafter. Conversely, soluble hydroxy‐proline increased, indicating that collagen was progressively degraded. The protein (and collagen) breakdown was associated with an increase in tenderness within the first three weeks of storage; thereafter the resistance to shear was variable and may well depend on the balance between the breakdown and crosslinking reactions. TBA values decreased in the 0‐6 week period suggesting the probable involvement of carbonyls from lipid oxidation in some of the reactions.

It is concluded that texture and rancidity are not limiting factors on the storage life of lean beef for up to three months, but the crosslinking and breakdown reactions call for urgent consideration to be given to the nutritional value of the proteins in i.m. beef.
On the nature and reactivity of the haematin complexes present in intermediate moisture beef
Authors: OBANU Z. A. , LEDWARD D. A.
Published: July 2010

The colour of intermediate moisture (i.m.) beef prepared by cook‐soak equilibration in glycerol was studied. The freshly processed cook‐soak‐equilibrated beef samples were spectrally similar to ordinary cooked beef. With storage at 38°C and 28°C the spectra changed from that typical of cooked meat haemoprotein to one more typical of free haematin. This reaction produced a subjectively detectable change (lightening) in meat colour. The rate of change varied with water activity. However, the amount of haematin that could be extracted by 40% pyridine decreased during storage suggesting that if freed the haematin is either involved in further complexing reactions or broken down to pyrrole fragments and non‐haematin iron. The nature and nutritional availability of the iron in the i.m. beef may depend on these reactions.
Volatile constituents of white bread crust
Authors: FOLKES D. J. , GRAMSHAW J. W.
Published: July 2010

A total of 190 volatile components were identified in essences prepared from white bread crust (in twenty cases the identification is provisional only); of these compounds, ninety‐seven have not previously been reported as constituents of white bread. A limited number only, of the compounds now reported, may be partially responsible for the crusty notes which are present in bread aroma.
Methylated amino acids as indices in meat products
Authors: RANGELEY W. R. D. , LAWRIE R. A.
Published: July 2010

The content of protein‐bound 3‐methylhistidine (in relation to total nitrogen) was determined in a number of proteins. the titre was higher in chicken and turkey, lower in clupeine and elasmobranch fish, than the value hitherto found to be characteristic of mammalian flesh. 3‐methylhistidine was present in offal in which muscular tissue was a minor constituent. the amino acid was absent from products fabricated from non‐meat proteins; but NE‐methyllysine was found in some of these.

Certain meat products contain substances which interfered with the determination of 3‐methylhistidine. This difficulty was overcome by prior dialysis and solvent extraction, permitting the use of the 3‐methylhistidine titre to evaluate lean meat content.
The determination of freezant residues in prawns frozen by contact with dichlorodifluoromethane
Authors: CARTER J. R. , KIRK R. S.
Published: July 2010

A method has been developed, based on headspace gas chromatography, for the determination of freezant residues in prawns frozen by contact with liquid dichlorodifluoromethane (DCDFM). Detector response was linear up to 300 μ DCDFM injected. This level is two orders of magnitude higher than the maximum permitted limit in the U.K. for residual DCDFM. Recoveries of DCDFM from ‘spiked’ samples were in the range 77 to 105%. A storage trial was set up to measure the fall of residual DCDFM levels with time during storage under deep freeze conditions.
Colour retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture contents and ripening stage*
Authors: KANNER J. , HAREL STELLA , PALEVITCH D. , BEN‐GERA I.
Published: July 2010

The stability of carotenoids in paprika powders was studied at controlled humidity and temperatures during a period of eighty‐five days. Reduction in colour intensity during storage at high temperature was rapid in powders with low (1%) moisture contents. Increasing the moisture contents to 14% enhanced colour stability and precluded pigment destruction. the ripening stage of the fruits from which the powder was processed also affected colour deterioration during storage. In powder stored under low moisture conditions produced from fruits allowed to dry on the plant for a considerable time, pigment deterioration was more rapid than in powder produced from fruits harvested ripe but still succulent.
Freeze drying encapsulation of water soluble citrus aroma
Authors: KOPELMAN I. J. , MEYDAV S. , WILMERSDORF P.
Published: July 2010

A freeze drying method is proposed for production of citrus aroma powders to be used as natural flavour ingredient in soft drink dry mixes. Approximately 75% of the initial aroma volatiles was retained in the optimal maltodextrin sucrose carrier, as against 50% by the best other method reported (Sugisawa, Kitson & Moyls, 1970).

The aroma powders restored the original flavour in reconstituted orange juice. the low moisture content essential for prevention of losses during storage is obtainable without difficulty.
The expansion of wafer and its relation to the cracking of chocolate and ‘bakers’ chocolate’coatings*
Authors: BARRON I. F.
Published: July 2010

The linear expansion of a wafer was found to be directly proportional to any increase in moisture content over most of the range from 0.5% to the moisture content in equilibrium with the atmosphere to which the wafer was exposed. the average gain in linear dimension of the wafer per 1% increase in moisture content was 0.4%, which was sufficient to cause cracking of the chocolate coating. the time taken for the coating to crack, as a result of adsorption of water vapour from the atmosphere through holes in the coating, was measured as a function of type and thickness of coating, initial moisture content of the wafer and the relative humidity of the atmosphere. the results were examined in relation to commercial attempts to minimize cracking of the coating by prior conditioning of the wafer sheet. It was concluded that cracking will only be inhibited if (i) there is uniform distribution of moisture within the wafer and (ii) there are no holes or flaws in the coating.
The continuous chilling of poultry in relation to EEC requirements
Authors: THOMAS N. L.
Published: July 2010

The development of commercially viable techniques for the continuous chilling of poultry processed on high speed mechanized lines has attracted considerable research effort throughout Europe subsequent to the introduction of an EEC Directive concerned with the hygienic production, processing and distribution of fresh, chilled and frozen poultry and poultry meat.

The Directive included a qualified ban of the so‐called ‘spin chiller’ system of chilling which had reportedly been used under unhygienic conditions in certain processing plants.

The reason for this ban and possible alternative chilling systems are reviewed.
Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures I. Laboratory determination of temperature coefficients
Authors: DAVIES F. L. , UNDERWOOD H. M. , PERKIN A. G. , BURTON H.
Published: July 2010

A study was initiated into the inconsistencies reported to occur between (a) estimations of sterilizing efficiency (of UHT plants) based on experiments in which bacterial spores are heated in capillary tubes at sub‐UHT temperatures and (b) determinations of sterilizing efficiency made by heating spores at UHT temperatures in the plants themselves. Capillary tube experiments were extended to 160°C with the aim of obtaining data suitable for direct comparison, i.e. obviating any need for extrapolation, with those obtained by plant inoculation. As heat‐treatment temperatures were increased from 120 to 160°C the shape of the survivor curves became increasingly sigmoidal, possibly due to the greater significance of heat transfer times at high temperatures.

Temperature coefficients for spores suspended in water were constant (Q10= 23.5) up to 132.5°C and for spores suspended in milk were constant (Q10= 13.2) up to 142.5°C; beyond these temperatures, Q10 values gradually diminished. Such an effect could not be explained by Arrhenius kinetics and again may reflect the physical limitations of the capillary tube system. Its importance is discussed in relation to the value of capillary tube experiments for predicting the sterilizing efficiency of UHT plants.
Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures III. Relationship between data from capillary tube experiments and from UHT sterilizers
Authors: BURTON H. , PERKIN A. G. , DAVIES F. L. , UNDERWOOD H. M.
Published: July 2010

Thermal death data were obtained for B. stearothermophilus spores heated in (a) a laboratory scale, direct heating UHT plant and (b) a larger scale direct heating UHT plant. These were compared with the corrected data from experiments in which spores of the same batch were heated in capillary tubes. Temperature coefficients (Q10 values) for inactivation of spores in UHT plants were higher than those for spores in capillary tubes but agreement was closer when spores were suspended in water than in milk. For aqueous spore suspensions, the discrepancy between plants and capillaries was least for the laboratory scale plant. the divergence always became greater at lower temperatures and the D values were coincident at 145°C. Possible reasons for these various effects are discussed.
Biochemical changes in experimental soy sauce Koji
Authors: YONG F. M. , WOOD B. J. B.
Published: July 2010

Changes in the levels of major enzymes and in amounts of principal groups of compounds, during the growth of three strains of the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, under laboratory conditions designed to approximate as closely as possible those found in practical soy sauce production, are described. Evidence for the presence of lipase and sucrase is presented. Protease and α‐amylase were also assayed. Tyrosinase could not be detected. Changes in the concentrations of reducing sugars, total soluble organic nitrogen, amino‐nitrogen and ammonia are described. Two soy sauce moulds of Chinese origin behaved in a similar fashion to each other, but a mould from Singapore had a rather different pattern of enzymes. Practical significance and physiological implications of the results are discussed.
Functional properties of proteins for foods ‐ water vapour sorption
Authors: HERMANSSON A.‐M.
Published: July 2010

Sorption isotherms of proteins of different origins and heat treated proteins of the same origin were studied at 5, 15 and 25°C. Differences in sorption were related to differences in swelling and solubility. A soy protein isolate, a sodium caseinate and a whey protein concentrate were studied. It was found that sorption at low and intermediate water activities (aw) increased with the ability to swell and take up liquid water. At high aw where the solvation process starts, differences in sorption could be related to swelling as well as solubility. the sorption increased with temperature or was temperature independent in the aw range 0.4–0.6. In this aw range, pronounced minima in sorption rates were found.
The effects of suspension method, chilling rates and post mortem ageing period on beef quality
Authors: JOSEPH R. L. , CONNOLLY J.
Published: July 2010

The combined effects of ‘tenderstretch’(pelvic) suspension, slow chilling and extended post mortem ageing on beef quality in six hind quarter muscles have been investigated using young Hereford cross heifers.

In M. longissimus dorsi at two days post mortem, tenderstretched fast (commercially) chilled meat was more tender than meat from normally suspended carcases. Slow chilling produced still greater tenderness in both normal and tenderstretched carcases. At seven days tenderstretched fast chilled meat had become as tender as slowly chilled meat but normally suspended fast chilled meat was not as tender, although it had undergone considerable tenderizing. These differences persisted to fourteen days post mortem without any significant increase in tenderness occurring. Sarcomere lengths were increased by tenderstretching but were not reduced by fast chilling.

In M. psoas major tenderstretching produced a slight toughening and shorter sarcomeres. Slow chilling had no effect, and ageing produced a slight reduction in shearforce.

In M. biceps femoris tenderstretching greatly lengthened the sarcomeres but produced only a small tenderizing effect. Slow chilling and ageing had no effect.

In M. semitendinosus tenderstretching increased sarcomere lengths. A slight fall in shearforce was associated without interaction with both tenderstretching and ageing.

In M. semimembranosus slow chilling had no apparent effect while tenderstretching increased sarcomere length and produced meat that was more tender at two days than meat from normally suspended sides at fourteen days. Ageing increased tenderness in both suspension treatments to about the same extent.

In M. gluteus medius tenderstretch suspension produced a marked tenderizing effect which persisted to fourteen days. Ageing increased tenderness and, unlike other muscles continued to be effective between seven and fourteen days.
Effect of post harvest factors on quality attributes of dehydrated banana products
Authors: OLORUNDA A. O. , TUNG M. A. , KITSON J. A.
Published: July 2010

Unripe Cavendish banana fruits were stored at 7°C and normal or 0.14 normal atmospheric pressure for two weeks prior to ripening at 20°C. On ripening, the fruits were either cut into discs and air dried into chips or puréed and drum dried into flakes. Dried samples were stored at 20°C for two months prior to rheological, colorimetric and sensory quality evaluations.

Flavour and colour of the banana chips and flakes respectively were affected significantly by the preripening chilling treatments, as were the rheological properties of banana flake purées. End product quality from chilled fruits was acceptable but inferior to those made from non‐chilled fruits. the practical and technological implications of the findings are discussed.
Stability of β‐carotene in model systems containing sulphite
Authors: BALOCH A. K. , BUCKLE K. A. , EDWARDS R. A.
Published: July 2010

The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β‐carotene in non‐sulphited and sulphited model systems was examined. Stability of β‐carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β‐carotene adsorption, or as a gas in the headspace of tinplate cans containing β‐carotene; β‐Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β‐carotene was also increased when non‐sulphited and sulphited samples were stored at a monolayer aw.

Activation energies for destruction of β‐carotene in non‐sulphited and sulphited systems (10.3‐12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
An evaluation of the performance claimed for a chemical time/ temperature integrating device
Authors: ARNOLD GILLIAN , COOK D. J.
Published: July 2010

The manufacturers' claim for the performance and accuracy of a chemical time/ temperature integrator for monitoring the storage history of foods at chilling and ambient temperatures has been tested. the claims for linearity of response and a maximum error of 10% at full scale, are not met. Individual devices of the same type were also unacceptably variable one with another throughout their scale.
Protein concentrates from slaughter animal blood
Authors: DELANEY R. A. M.
Published: July 2010

Purified red blood cell concentrates (RBC), prepared by ultrafiltration and diafiltration (Delaney, 1977) were spray dried at air inlet temperatures of 185°C. the spray dried powders contained c. 95%‘true’ protein, c. 0.62% non‐protein nitrogen, c. 1.7% fat, c. 1.6% minerals and c. 2% moisture. the purification processes effected a reduction of c. 60% in the content of non‐protein material in the red cells. Red cell protein contained adequate levels of the essential amino acids, threonine, tryptophan, valine, leucine, phenylalanine and lysine. Isoleucine and methionine plus cyst(e)ine were the limiting amino acids. RBC powders exhibited protein solubilities in water of 75‐95% over the pH range 2–10. Protein solubility was at a minimum at pH 7.2. Ionic background had a very marked effect on protein solubility in water at pH 3.0 (solubility fell from c. 95% to c. 3% in 4.0 m NaCl) but little effect at pH 8.0. Coagulation of red cell concentrate proteins occurred at temperatures in the range of 47–55°C. the degree and rate of coagulation was dependent upon the concentration of proteins present. At pH values of 4 and 10 no coagulation occurred with a 5% RBC dispersion during heating at 55°C for upwards to 150 min. Ultrafiltered/diafiltered RBC powder products contained a higher proportion of particles in the 106 to <45 μm size range than did controls. Adsorption and desorption isotherms for RBC powders were determined. the BET monolayer value for RBC powders was 6.5–6.7%.
Coliform counts on blood meals and characterization of Escherichia coli isolated from them*
Authors: PATGIRI G. P. , ARORA A. K.
Published: July 2010

A total of fifty blood meal samples were prepared; twenty‐five by the incorporation of calcium oxide in the fresh blood at a ratio of 1:8 and the remaining samples without adding calcium oxide. the most probable number of coliforms and Escherichia coli were recorded to be 3 × 102 and 2.3 × 102 g−1 respectively in the untreated samples, whereas calcium oxide treated samples did not reveal the presence of coliforms. of the eleven E. coli isolates, five serogroups (O79, O30, O25, O17 and O11) were identified. the significance of the isolates from the view‐point of human and livestock health have been discussed.
Measurement of internal pressures and tensions in meat during freezing, frozen storage and thawing
Authors: MILES C. A. , MORLEY M. J.
Published: July 2010

The stresses developed in the centre of cylindrical samples of beef and pork muscle were measured with a miniature pressure transducer during freezing, storage and thawing. During freezing, internal compression developed at a rate that increased as freezing progressed and most of the pressure was developed after the centre had commenced to freeze. Generally the circumferential tension in the outer surface of the muscle reached breaking point and a shallow crack formed along the length of the muscle, or the surface yielded causing a bulge. the internal stress then fell rapidly and subsequently recovered. the investigation showed that the stresses developed in meat during freezing can reach much higher values than hitherto recorded, a maximum stress of almost 60 bars being obtained in one particular sample. When the frozen muscles were stored at the temperature at which they were frozen the axial compressive stress declined exponentially, while the radial stress, after a brief period of initial decline, generally increased. When the samples were thawed in ambient air the radial and axial stress decreased initially, generally becoming tensile. This was followed by a recovery of the compressive stress which subsequently gradually declined as the temperature of the centre increased.
Storage studies of freeze dried lemon crystals
Authors: KOPELMAN I. J. , MEYDAV S. , WEINBERG S.
Published: July 2010

The practical shelf life and storage stability of freeze dried pure lemon crystals was studied with a view to possible application of the results in freeze drying of lemon products. the crystals were extremely hygroscopic and exhibited a high tendency to caking on storage at ambient temperature, while under refrigeration they preserved their free flow property and dissolved promptly both in hot and in cold water. With regard to browning deterioration, it was found that low temperature is a decisive factor in its prevention, while low water activity is not enough in itself.

Contrary to the effects of temperature and water activity upon the browning deterioration, almost no effect was observed due to inert atmosphere packaging.

Browning deterioration at adverse conditions was proceeded by a steep rate of carbon dioxide evolution, thus suggesting that in dehydrated food products, carbon dioxide evolution rates at the lag period could be used as an early indicator for the length of the lag period and the intensity of browning yet to be developed in the course of storage.
Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice
Authors: NATH NIRANKAR , RANGANNA S.
Published: July 2010

The values for thermal inactivation of pectinesterase in mandarin orange juice were F197.4197.5= 1.00 and D197.520.6= 0.54 min at pH 3.6 and F201.517= 1.00 and D2015.518.2= 0.438 min at pH 4.0. the F values were equivalent to 1.85 D at pH 3.6 and 2.28 D at pH 4.0. A 2D process at pH 3.6 and 2.5 D process at pH 4.0 are recommended in the commercial pasteurization of juice.

A viscosity procedure described is more sensitive than the jelly test for determining the thermal inactivation of pectinesterase.
Quality of home frozen vegetables.
Authors: HUDSON MARGARET A. , JENKINSON JANITA , HOLGATE MARGARET E.
Published: July 2010

This paper records changes in total chlorophyll and chlorophylls a and b in perpetual spinach after blanching, storage at − 18°C and cooking. In soft water total chlorophyll decreased during blanching but less so when salt (1.2%) was added; salting increased the loss of chlorophyll during storage but decreased losses during cooking. In hard water less chlorophyll was lost and salting had less effect.

Conventional cooking methods were better than ‘boil‐in‐the‐bag’ cooking which much reduced chlorophyll. Adding salt during cooking had no effect on total chlorophyll retention other than protecting it when cooking spinach blanched in soft water without salt.

Chlorophyll a also survived least well when spinach was cooked in the bag. It seemed to be made less stable after using salty (3%) cooling water but survived slightly better in hard than in soft water. Although chlorophyll b was more stable, losses were greatest with boil‐in‐the‐bag methods.

In soft water areas it is recommended that salt (1.2%) is added to the blanching water. This is not necessary in hard water regions. Boil‐in‐the‐bag methods are considered unsatisfactory for spinach.
Functional properties and amino acid content of a protein isolate from mung bean flour*
Authors: COFFMANN C. W. , GARCIAJ V. V.
Published: July 2010

A protein isolate was prepared from mung bean flour by extraction with 0.001 NNaOH, precipitation at pH4.5, neutralization of the dispersed precipitate to pH6.8–7.0, and subsequent freeze drying. the isolate's amino acid composition was determined and found to be similar to that of mung bean flour except for cystine which was destroyed during isolate preparation. the following properties of the protein isolate were investigated: nitrogen solubility, buffer capacity, foamability, gelation. Except for buffer capacity, the isolate demonstrated good functional abilities in simple systems under laboratory conditions.
Protein level in developing seeds of Vicia faba L. and their quality in relation to pod position on the stems
Authors: ABDEL‐RAHMAN ABDEL‐HAMID Y. , YOUSSEF SOAD A. M.
Published: July 2010

Samples of two Vicia faba cultivars, differing in maturity and seed size were collected at weekly intervals from flowering to maturity. Dry matter and protein contents increased from 14 days after flowering until 56 days seed contained about 40% moisture, then reached a plateau with slight increase until maturity, while moisture content decreased steadily.

Data on pod number, number of seeds in a pod, dry matter, shell and hull contents, crude protein, imbibition and germination capacities and baking time at different stem heights, showed that most of these parameters decreased from bottom to top. There were varietal differences concerning the relationship between agronomic characters, protein content and seed quality and pod position.

Chemical constitutents of seeds and cotyledons showed that carbohydrate comprises about 50–55% and protein 25–30% of the sample, whereas hulls contain about 53% crude fibre. Seed imbibition capacity and baking time were determined.
The fractionation of porcine plasma by potential food industrial techniques
Authors: DONNELLY E. B. , DELANEY R. A. M.
Published: July 2010

Chemical precipitation with polyethyleneglycol (PEG) and the technique of gel filtration (GF) were applied to the laboratory fractionation of commercial plasma protein. Both these techniques possess potential for application to large scale protein fractionation in the food industry.

Total plasma protein precipitation varied with molecular weight of PEG and the temperature and pH of the PEG/plasma mixture. High molecular weight proteins were selectively precipitated at low concentrations of PEG 6000.

Gel filtration of porcine plasma yielded three fractions. the main constituents of the first fraction were α globulins, fraction (2) contained y globulin plus a and β globulins and fraction (3) consisted mainly of albumin with a and β globulins also present. A comparison of the amino acid composition of each of the three fractions with that of FAO whole egg reference protein (FAO/WHO, 1965) indicated that the limiting amino acids of fractions (1) and (2) were isoleucine and tryptophan respectively, while those of fraction (3) were methionine and cyst(e)ine. the values for essential amino acid index of all three fractions were higher than that of whole plasma.
Evaluation of some factors useful for the mathematical prediction of moisture gain by packaged dried beef
Authors: IGLESIAS HECTOR A. , CHIRIFE J. , VIOLLAZ P.
Published: July 2010

Several factors were evaluated which may be useful for the mathematical prediction of moisture gain by air dried beef packeaged in flexible films. the absence of significant moisture gradients inside a package of dried beef pieces during storage with external water transfer was experimentally verified. This condition of equilibrium greatly facilitates the mathematical analysis of moisture gain during storage. It is also shown that the temperature at which the beef was dried may considerably affect the prediction of the kinetics of moisture gain. This is due to the influence of drying temperature on the equilibrium moisture content of dir dried beef. Finally, it is shown the type of results which should be expected when different isotherm equations, including a single straight line, are used to describe the water sorption behaviour of beef.
Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef
Authors: TAYLOR A. A. , SHAW B. G.
Published: July 2010

Beef joints at three pH levels were vacuum packed and stored at 1°C in materials with different gas permeabilities. Dark‐cutting, high pH beef (pH 6.2–6.7) developed a green discoloration (greening) in all the packaging materials and had a putrid odour when the packs were opened after 9 weeks. the same type of spoilage occurred at pH 5.9–6.1 in materials of relatively high gas permeability (73 and 92 cm3 O2/m2‐day‐atm. O2 at 90%r.h.). Greening and putrefaction did not occur at pH 5.9‐6.1 in materials of very low gas permeability (25 and 23 cm3 O2/m2‐day‐atm. O2 at 90%r.h.) or in any packs of meat of normal pH (5.4‐5.5).
Rapid thawing of pre‐cooked frozen foods in catering
Authors: DORNEY DAVID C. , GLEW GEORGE
Published: July 2010

The need for a rapid thawing method for use in large cook‐freeze projects is described. Following a series of practical tests a machine was developed which thawed products of 20 mm thickness in less than 3 hr.

The findings were compared with calculated theoretical thawing times, and coefficients of heat transfer for the process were derived.
Storage behaviour of freeze dried fruit juice powders
Authors: AMMU K. , RADHAKRISHNA K. , SUBRAMANIAN V. , SHARMA T. R. , NATH H.
Published: July 2010

The stability of nutrients and chemical changes in freeze dehydrated juice powders based on a few of the locally available fruits, during storage at ambient temperature (24‐28°C) and also at 37°C were studied. Single strength juice and ready‐to‐serve beverages, fortified with sugar to raise the brix to 15 and 20 respectively prepared from these fruits were taken for freeze drying and further storage studies. the sugar fortified juice powders of 15° and 20° brix had a longer shelf life compared to their single strength counterpart. of the two varieties of mango studied, Badami had a longer shelf life compared to Raspuri. Comparing mosambi, pineapple and mango, mosambi retained maximum amount of ascorbic acid at both the temperatures.
Protein recovery from waste effluents of potato processing plants
Authors: KNORR DIETRICH
Published: July 2010

Potatoes presently supply an important caloric need in high latitude countries where the crop is adapted. They are one of the most efficient suppliers of calories per acre and provide the world with 6 million metric tons of protein per year. Potato protein quality is superior to most major plant proteins, and is close to the quality of whole egg protein. Because of the quantity and quality of potato protein, and the importance of reducing waste effluents, wastes from potato processing plants should be utilized for recovering food, feed and useful byproducts. Methods used for the recovery process of potato proteins are described herein. Problems concerned with product utilization such as protein quality and acceptability (e.g. risk factors, functional properties) are discussed as well as potential uses of the protein products. It is likely that potato protein recovered from waste effluents will find a place in food and feed markets of the future as supplements to existing products, or as a protein source of fabricated foods.
A chemical method for the estimation of mould in tomato products
Authors: JARVIS B.
Published: July 2010

An objective chemical method has been used to assess the level of fungal contamination of tomato juices and purées. the method is based on estimation of chitin, a cell wall constituent of fungi, which is not found in higher plants. Hydrolysis of the chitin yields a degradation product ‘chitosan’ which can be quantitatively recovered and deaminated to give an aldehyde, 2,5‐anhydromannose, which can be estimated colorimetrically. Results with spiked samples showed recoveries better than 95% of the expected level of fungal glucosamine added. Comparison with the Howard Mould Count showed a high correlation coefficient for non‐homogenized juices and purées, but a low correlation’ for homogenized juices. the advantages and disadvantages of the chemical method are discussed in relation to microscopic and viable estimation methods for mould in food.
Rheology of fresh and frozen okra dispersions
Authors: OLORUNDA A. O. , TUNG M. A.
Published: July 2010

Rheological properties of fresh and frozen okra dispersions were studied at 20–80° C. the dispersions were pseudoplastic with both consistency coefficient (m) and flow behaviour index (n) influenced by temperature. Fresh sample m was significantly higher than frozen sample m at 20 and 50°C but the reverse was true at 80°C. Flow behaviour indices of fresh and frozen okra dispersions were not significantly different at any of the temperatures used. the results indicated that the viscous properties of soup prepared from frozen okra would not be inferior to those of the fresh product.
Effect of selection on the ratings of taste panel assessors*
Authors: BASKER D.
Published: July 2010

The combination of preference tests with difference tests in taste panel procedure is shown to be free from bias. This combination is used both to select assessors and also to obtain their assessments at the same session. the influence of the selection procedure on the results obtained is considered, and found to be only moderate.
Drum dried beet powder
Authors: KOPELMAN I. J. , SAGUY I.
Published: July 2010

Pilot plant scale studies on drum drying of beet slurry indicate that such process is feasible for the production of beet powder. Compared to the conventional dice air dehydration drum drying has much faster rates and better steam efficiency. Moisture was reduced to the desired Ievel of 3.8‐4.0% using a double drum drier (60 cm length by 35 cm diameter) operated at 123°C with 18 sec drying retention time. Colour stability of the drum dried powder during storage (25, 31, 35, 40 and 45°C) was slightly better than that of the powder obtained in the conventional tunnel dehydration.
The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated on to bacon
Authors: FARRELL GERALDINE M. , UPTON MARY E.
Published: July 2010

Samples of bacon (10g) were inoculated with Staphylococcus aureus and Salmonella typhimurium and the effect of storage at –22, 5 and 16°C was studied. The numbers of S. aureus increased significantly at 5 and 16°C, whilst at –22°C a significant decrease was recorded. The S. typhimurium counts increased at 16°C but decreased when the storage temperature was 5 and –22°C.
Pasteurization of dried egg white by high temperature storage
Authors: NORTHOLT M. D. , WIEGERSMA N. , VAN SCHOTHORST M.
Published: July 2010

Inactivation of Salmonella oranienburg and some other members of the Enterobacteriaceae during high temperature storage of egg white flakes and powder was studied. During the manufacture of egg white flakes, microbially fermented egg white was inoculated with the test organisms, blended with citric acid or ammonia, and pan dried. Similarly enzyme fermented egg white was inoculated with test organisms and spray dried. Storage for 2 weeks at 55 or 49°C gave a 6–7 decimal reduction of the test organisms in flakes and powder respectively. The heat resistance of S. oranienburg was greater than that of the other Enterobacteriaceae tested.
Determination of ammonia in dressed thornback ray (Raja clavata L.) as a quality test
Authors: VYNCKE W.
Published: July 2010

The sensory determination of ammonia in raw, steamed and boiled ray wings using a scoring system appeared to be a valuable method of quality assessment. The borderline of acceptability was reached after 10 (±1) days in ice. A combination of the steaming and boiling tests (with addition of acetic acid and salt) was useful to confirm definite spoilage or to indicate the approach to the borderline of acceptability.

The chemical determination of ammonia appeared to be a useful objective method in addition to the organoleptic tests.

Thornback ray was borderline at a concentration of 60–70 mg N. From the other related parameters determined (urea, pH, redox potential, total bacterial count, α‐amino nitrogen) only pH appeared to be of value.
Changes in the heat stability of milk protein during the manufacture of dried skim‐milk
Authors: MUIR D. D. , ABBOT J. , SWEETSUR A. W. M.
Published: July 2010

The effects on the heat stability of milk protein, when heated to 140°C, of variations in milk composition and in processing conditions during the manufacture of skim‐milk powder have been investigated. The heat stability of the skim milk powder was largely determined by the stability of the original milk and by the severity of the forewarming treatment applied during processing. It was also shown that the heat stability of milk powder reconstituted to 10% total solids could be optimized by adjustment of milk pH, by supplementing the natural urea level and by applying a minimal forewarming treatment.
Observations of the relationship between the surface area and weight of eviscerated carcases of chickens, ducks and turkeys
Authors: THOMAS N. L.
Published: July 2010

A method of measuring the approximate internal, external and total surface area of eviscerated poultry carcases is described.

The results of a series of measurements derived from commercially produced carcasses are expressed as linear equations from which the approximate external and total surface area of eviscerated carcases can be calculated. The surface area of the body cavities can be determined by difference.

The need to supply separate equations to the calculation of the surface areas of turkeys above and below 7 kg is discussed.
A semi‐empirical correlation for prediction of hydration characteristics of paddy during parboiling
Authors: BANDYOPADHYAY S. , ROY N. C.
Published: July 2010

A semi‐empirical correlation based on the modified diffusion equation proposed by earlier workers is shown to fit the soaking data of a large number of paddy varieties. The correlation gives a unified approach to the diffusional process and can be used for prediction of moisture content as a function of time and temperature of soaking.

The results confirm the authors' previous hypothesis about the mechanism of soaking paddy.
On the meaning of the degree of milling of rice*
Authors: SHAMS‐UD‐DIN MD. , BHATTACHARYA K. R.
Published: July 2010

A sample of brown rice was milled to different degrees with four different laboratory millers – two metal rollers, one emery roller and one emery cone. The loss of kernel weight during milling as well as the contents of residual bran pigment, the total fat and the surface fat of each of the milled samples were determined. It was observed that the emery mills had to remove a greater weight of kernel (as ‘bran’) to yield a milled rice having a given content of pigment or fat, as compared to the metal mills. The degree of milling of rice as conventionally defined by the percentage loss of kernel weight during milling and that as generally understood by product quality (colour or content of a specified constituent of milled rice) are therefore not identical entities. Hence to define degree of milling of rice for product quality needs the use of a different index – such as the percentage retention of bran pigment or the percentage kernel surface area covered with bran – than the conventional criterion of weight loss.
Moisture determination in starch‐rich food products by pulsed nuclear magnetic resonance
Authors: BROSIO E. , CONTI F. , LINTAS C. , SYKORA S.
Published: July 2010

The possibility of applying the low resolution pulsed NMR technique to moisture determination in starch‐rich low‐fat food products is described. The water content of the samples is measured from the liquid to solid ratio. The evaluation of the ratio depends upon the way of extrapolating the free induction decay (FID). The values of the extrapolation coefficients for the liquid and solid phases are measured and their dependence upon the sample water content is given. The method of standard addition for converting the percentage of moisture obtained in terms of hydrogen content to percentage in weight is described. The error statistical analysis is also reported.
Procedure for the isolation of lipases produced by Pseudomonas species and Achromobacter lipolyticum
Authors: SCHOLEFIELD J. , O'DONNELL E. T. , DAVIES G.
Published: July 2010

The extracellular lipase systems from three Pseudomonas species and a strain of Achromobacter lipolyticum were concentrated and partially purified using a D.D.S. plate‐and‐frame ultrafiltration unit. Recoveries ranging from 75–97% were reported for the pseudomonad enzyme systems with increases in specific activity of 18–40 times. The low yields obtained for Achromobacter lipolyticum preparations were concluded to be due to the loss of a loosely bound ion or low molecular weight compound necessary for optimum activity.