bluuebunny/crossref_metadata_2025 huggingface dataset:
Kinetic considerations of the permeation of organic vapours through a flexible packaging film
Authors: BLAKESLEY C. NEWTON
Published: July 2010

A new method is presented for measuring the rates of permeation of organic vapours through flexible packing films with the specific intent of studying flavour deterioration from packaged foodstuffs. The method is convenient, relatively rapid, quantitative and the results are presented as first order rate constants for the permeation of individual chemicals through a film. This allows ready calculation of such potentially useful data as the temperature effects on permeation rates, the half‐life of retention of a vapour by a film barrier or the energy necessary for permeation through a particular film. As an example of the method, data for the permeation of eight organic compounds through 50 μm polyethylene film over the temperature range ‐25°C to +35°C are given as well as the half‐lives of retention of these compounds and the permeation energies required. The permeability constants may also be readily calculated from the rate data.
A combined experiment‐computer technique for determining heating programs for batch and continuous freeze dryers
Authors: AGUILERA J. M. , FLINK J. M.
Published: July 2010

Two parameters, which characterize the freeze drying process, are obtained by a linear regression of variables derived from data from a limited number of freeze drying experiments. Freeze drying times and sample temperature profiles can then be simulated for other processing conditions, using computer techniques. The simulation has been used to predict the drying behaviour of skim milk samples for a continuous freeze drying process. The results of the simulation agree closely with a batch freeze drying operated so as to model a continuous process.
Post mortem changes and spoilage in rock lobster muscle
Authors: SIDHU G. S. , MONTGOMERY W. A. , BROWN M. A.
Published: July 2010

In an attempt to elucidate the pattern of spoilage in rock lobster (Jasus novae‐hollandiae), samples of abdominal musculature consisting of flexor, extensor and enveloping muscles were subjected to two treatments; half the musculature, after bisecting along the mediosaggital plane, was immersed for 4 min in 3% sodium chloride solution (untreated) and the other half in 3% sodium chloride containing 15 ppm oxytetracycline (treated). After being drained, the muscles from different lobsters were stored under nitrogen, some at 20°C or 15°C for 72 hr, and some at 0°C for 216 hr.

In the untreated samples stored at 20°C or 15°C the concentration of total volatile bases (TVB) and trimethylamine (TMA) rose sharply after 24 hr storage. In both the untreated and treated samples at 0°C for up to 168 hr post mortem and in treated samples at 15°C for up to 56 hr post mortem TVB concentrations remained well below 30 mg n/100 g muscle. The TMA concentrations did not rise above 5 mg n/100 g muscle during the entire experimental period in samples held at 0°C.

The increase in total bacterial counts correlated well with the rise in the concentrations of TVB and TMA in the untreated samples.

Changes in the concentrations of free amino acids showed that bacterial breakdown of arginine into ornithine and ammonia accounted for a very high proportion of ammonia present in the TVB.

The significance of these observations to rock lobster spoilage is discussed.
Effect of electrolytic tinplate and pack variables on the shelf life of canned pure citrus fruit juices
Authors: SEMEL A. , SAGUY M.
Published: July 2010

Corrosion performance in citrus fruit juices of five different batches of electrolytic tinplates having values of special properties test outside of type K tinplate specifications was studied. The effect of A.T.C. values was followed in order to find out the precise limits for an adequate shelf life in citrus fruit juice packs. The effect of different levels of nitrate and sulphur dioxide in relating with A.T.C. values was investigated. It was shown that (1) certain A.T.C. values are necessary in order to obtain a good shelf life in pure juices and those values are different for orange and grapefruit juices; (2) while the A.T.C. value can affect the detinning rate in pure citrus juices, the addition of nitrate and sulphur dioxide at concentrations used, overrides this effect.
The vitamin C and thiamin contents of quick frozen peas
Authors: MORRISON MARY H.
Published: July 2010

The effect of maturity, variety, post‐vining delay and various stages in commercial processing, including cleaning, blanching, freezing and end‐cooking, on the vitamin C and thiamin contents of quick frozen peas has been studied. As the peas matured, the vitamin C content decreased but there was no correlation between maturity and thiamin content. The vitamin C content of six varieties was approximately constant, but one variety had an unexpectedly low thiamin content. In most cases, post‐vining delay had a detrimental effect on the vitamin C content whereas immature (but not mature) peas showed an increase in thiamin content. On average, frozen peas retained 80% of the original vitamin C content and 90% of the thiamin content. Cooking caused a further loss of vitamin C so that, at the point of consumption, the frozen peas retained approximately 55% of the fresh value for this nutrient.
The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°C
Authors: FOLLETT M. J. , NORMAN G. A. , RATCLIFF P. W.
Published: July 2010

Excision of the M.semimembranosus early post mortem substantially reduced the temperature gradient throughout the whole muscle during subsequent cooling. This resulted in a retardation of the biochemical changes associated with rigor mortis, with the following effects on the quality of the meat; a substantial reduction (30–90%) of the loose drip in the vacuum packed meat with cooling between +5°C and + 15°C, minimal discolouration, a marginal saving in the drip loss from the retail joints, an improvement in tenderness with cooling at +5°C to + 15°C, and progressively increased bacterial counts at the surface and in the loose drip as the cooling temperature was raised. Bacterial contamination of the interior of the meat was only marginally increased at the higher cooling temperatures.
Fish muscle in the frozen state: time dependence of its microwave dielectric properties
Authors: KENT M.
Published: July 2010

Microwave attenuation properties of frozen fish muscle exhibit a time dependence, falling in value over periods of 1–3 weeks. This reduction of attenuation is due to gradual accretion of ice in the frozen system at the expense of unfrozen water. More than one exponential component is observed in the overall change and at least two are seen. These are both thermally activated and the activation energies for the characteristic time constants lie in the range 32–49 kJ mol−1. This is similar in value to activation energies for diffusion through dehydrated and frozen systems (after recalculation of the latter published data). An explanation is offered which takes this into account.
The determination of the water content of milk powders by Time Domain Spectroscopy
Authors: KAY J. M. , ISLAM M. A. , BLANSHARD J. M. V.
Published: July 2010

A method for the determination of the moisture content of milk powder is described. A bead of milk powder is produced by a punch and die and is then introduced into a Time Domain Spectroscopy system. The response of the sample to the fast‐rise time step pulse is recorded and from the height of the spike, the moisture is determined using a calibration curve. A reproducibility of ± 0.2% moisture is possible and sample preparation, measurement and interpretation can be performed in about 10 min. It is anticipated that the technique can be applied to other powder systems.
A study of the micro‐baking of sponges and cakes using cine and television microscopy
Authors: BELL A. V. , BERGER K. G. , RUSSO J. V. , WHITE G. W. , WEATHERS T. L.
Published: July 2010

The micro‐baking of sponges, madeira and high‐ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results for cake baking have been discussed.
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage
Authors: OWEN J. E. , LAWRIE R. A.
Published: July 2010

The effect of an artificially induced high ultimate pH and of nutritionally modified unsaturated fatty acid levels in intramuscular lipids, on the oxidative stability of lipid and pigment fractions in frozen minced porcine muscle has been investigated. The stability of both lipid and pigment fractions was increased by a high ultimate pH. This was true also when the intramuscular triglycerides contained higher levels of polyunsaturated fatty acids as a result of feeding.
Blanching by electro‐conductive heating
Authors: MIZRAHI S. , KOPELMAN I. J. , PERLMAN J.
Published: July 2010

The common method for blanching is heating by water or steam whereby the mode of heat transfer is by conduction. In cases where the object is fairly large, such as corn on the cob conduction heating will require long heating time and might have adverse effects on the product's quality. This paper presents a method for electro‐conductive heating of the product immersed in a liquid whose electric conductivity is close to that of the product. The temperature rise at the geometric centre of corn on the cob was found to be 2‐3° C/sec when 380 Volt was applied to 7 cm apart electrodes with no effect on flavour. In that case complete peroxidase inactivation was achieved in less than 3 min of current passage as compared to 17 min that was required in the case of boiling water blanching.
Effect of sodium chloride and sodium nitrite on the heat resistance of Staphylococcus aureus NCTC 10652 in buffer and meat macerate
Authors: BEAN P. G. , ROBERTS T. A.
Published: July 2010

The heat resistance of Staphylococcus aureus NCTC 10652 in tris‐maleate buffer pH 7.0 was increased by 4 or 8% w/v NaCl (P= 0.001). At pH 6.5 the D60°C in both buffer and meat macerate was increased by 8% w/v NaCl. Addition of NaNO2 had little effect on the heat resistance.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A.
Published: July 2010

The effect of various parameters on the mechanical properties of fibrous products fabricated from meat waste protein has been investigated. The shear resistance of spun plasma protein was significantly affected by the extrusion rate of protein through the spinneret and by the drawing velocity of the fibres. Fibrous products spun from isolated lung and stomach proteins consistently exhibited a low resistance to shear. These findings are related to the fine structure of the protein constituting the fibre and their significance with regard to the manipulation of texture in the spun products is discussed.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A.
Published: July 2010

Characteristic patterns for soluble proteins extracted from meat waste tissues at alkaline pH have been established using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). Whilst there were distinct differences between the character of proteins recovered from lung, stomach and plasma, little interspecies variation was detected. The compositions of the protein isolates from lung and stomach differed from those of the soluble protein extracts since a major component of molecular weight 70 000 remained soluble at the isoelectric pH. Electrophoretograms of spun proteins were characterized by the presence of a dense component of high molecular weight (about 130 000) which was not apparent in the proteins prior to spinning.
Selected physical properties of glucose syrup fractions obtained by reverse osmosis
Authors: KEARSLEY M. W. , BIRCH G. G.
Published: July 2010

A series of glucose syrups were prepared by the reverse osmosis fractionation of a commercial 43 D.E. glucose syrup and the carbohydrate composition of each determined by a paper chromatography technique. These fractions were dried to zero moisture content and the hygroscopicity of each determined.

The method of drying of the fractions was found to influence the rate of moisture uptake but not the final moisture content in each sample and the presence of inorganic salts in a sample caused an elevation of rate of absorption of moisture and also final moisture content.

An increase in time to reach an equilibrium moisture content was noted as dextrose equivalent increased.

Five commercial glucose syrups were compared with glucose syrup fractions of similar dextrose equivalent, and found to be more hygroscopic in all but one sample.

Samples of dextrose and maltose were also studied and were found to have abnormal moisture absorption curves if not dried correctly.
Comparison of methods of freshness assessment of wet fish
Authors: BURT J. R. , GIBSON D. M. , JASON A. C. , SANDERS H. R.
Published: July 2010

Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to twenty days. Freshness assessments by sensory and non‐sensory methods were carried out at regular intervals.

Results obtained on four freshness factors by a sensory panel are reported in this paper. The different factors give similar results, but considerable variations are found in fish from different catches.
Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures II. Effect of heating period on experimental results
Authors: PERKIN A. G. , BURTON H. , UNDERWOOD H. M. , DAVIES F. L.
Published: July 2010

The effect of the heating period on the death of bacterial spores when heated in capillary tubes was investigated. Theoretical equations for the calculation of an equivalent heating time if there were no heating up period, were derived and a computer programme developed to carry out the necessary analysis. the temperature distribution within a capillary tube during heating was determined by experiment so that the parameters for the analysis could be obtained.

Results showed that the heating period has a negligible effect for treatment temperatures up to 135°C. Above this temperature the heating period becomes increasingly more significant and analysis of this kind can be used to obtain more reliable data. It was shown that thermal death rates defined by semilogarithmic curves increase sensibly in accordance with Arrhenius kinetics up to temperatures of the order of 150°C.
The protective effect of fat on the heat resistance of bacteria (I)*
Authors: SENHAJI A. F. , LONCIN M.
Published: July 2010

The effect of several oil/water systems on the heat resistance of spores of Bacillus subtilis and vegetative cells of Pseudomonas fluorescens has been investigated. Heat resistance was higher in the presence of oil and greatest without added water. an explanation of the phenomena observed is suggested in terms of differences in water activity between the systems.
The protective effect of fat on the heat resistance of bacteria (II)
Authors: SENHAJI A. F.
Published: July 2010

The experimental results of studies on the heat resistance of Bacillus subtilis spores in the model‐systems described in the first part of this study (Senhaji & Loncin, 1977) are shown to be in accord with the results of numerical simulation. This confirms the hypothesis that the heat protection phenomenon of fats is due to reduced water activity in the fat during heating.

A second and direct experimental verification allows the presentation of guidelines permitting the occurrence of the phenomenon to be predicted.
Biochemical changes in experimental soy sauce Moromi
Authors: YONG F. M. , WOOD B. J. B.
Published: July 2010

Biochemical changes occurring during the mash or Moromi stage of experimental soy sauce fermentations are described. Despite the high temperature (40°C) and salinity (18% salt w/v) employed, and the low pH (4.5) which developed, amylase and proteinase activity from fungal enzymes present at the beginning of the fermentation, remained detectable throughout the thirty‐day incubation period. Considerable increases in reducing sugar, total dissolved nitrogen and amino nitrogen levels occurred, despite active growth of yeast and Lactobacillus. In some cases the increases were greater in mashes containing one or both organisms, than in uninoculated controls.
The influence of endosperm structure, protein content and grain moisture on the rate of water penetration into wheat during conditioning
Authors: MOSS R.
Published: July 2010

The effect of protein content, endosperm structure and grain moisture on the rate of water penetration into wheat grains was studied. Other factors which are known to alter the rate of water penetration were kept constant. an increase in the amount of endosperm protein was found to increase the time required to establish an equilibrium distribution of water regardless of whether the additional protein was present as discrete masses in the sub‐aleurone cells or throughout the entire endosperm. Grain moisture also influenced the rate at which any subsequent water passed through the endosperm. Moisture equilibrium was achieved more rapidly in those grains with a higher initial moisture content.
Effect of processing variables on the quality of dehydrated carrot
Authors: BALOCH A. K. , BUCKLE K. A. , EDWARDS R. A.
Published: July 2010

Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments from raw carrot, thermal destruction of carotenoids by blanching and cooking of carrot, and leaching of soluble solids during processing of carrot were examined as possible explanations for apparent increases in carotenoid content during processing.

The leaching of soluble solids was found to be the major factor responsible for apparent increases in carotenoid when results were expressed on a water insoluble solids basis.

β‐Carotene, the most biologically active carotene and the major pigment of carrot, was found to be about 1.9 times more susceptible to heat damage than α‐carotene during normal blanching and cooking processes.
The measurement of acceptability differences between brands of convenience products sold as dry mixes
Authors: RYLEY JANICE , McKIE ALISON , WALKER GILLIAN , GLEW G.
Published: July 2010

Hedonic scale tests using adult member panels to screen brands of three product types for use in schools, indicated that significant acceptability differences attributable to brand occurred with chocolate and strawberry desserts but not with creme caramel. Subsequent investigations in two schools with panels of eighty‐four children confirmed the preliminary findings.

The study indicated that important acceptability differences between brands of similar products exist and that hedonic scale testing with small panels on single occasions can be used to screen products by large scale food purchasers for decision making purposes.
A rapid electrochemical test for the assessment of the delamination of lacquered tinplate*
Authors: ALBU‐YARON ANA , SEMEL A. , BERZIN AVIVA
Published: July 2010

External cathodic polarization of lacquered tinplate specimens immersed in solutions of different organic acid anion types and pH was employed to study the delamination produced around a deliberately introduced defect in the coating. Attempts were made to utilize this technique as the basis for a rapid, simple and reproducible method for the evaluation and prediction of the suitability of lacquered tinplate samples exposed to different food media. Results of experiments conducted with three types of lacquers on tinplate in citric, malic, oxalic, tartaric, fumaric, lactic and acetic acids at pH's ranging from 2.5 to 6.0, showed good reproducibility as well as good agreement with results from an accelerated immersion test and with those from actual cases of canned foods.
Protein concentrates from slaughter animal blood
Authors: DELANEY R. A. M.
Published: July 2010

Purified protein concentrates, containing 95 and 98% protein (dry weight basis), were prepared from centrifugally separated porcine red blood cells by dilution with deionized water followed by either ultrafiltration or diafiltration. Optimal operating conditions, in terms of temperature, pressure and flow rate, for membrane processing of red blood cells in a plate and frame RO/UF plant were established. Permeation rate during ultrafiltration of red blood cells decreased with increasing protein concentration. Protein concentration of up to a maximum of 30% (liquid basis) was achieved by simple ultrafiltration. During diafiltration permeation rate increased with decreasing levels of non‐protein material in the retentate. Mass balance equations were developed to allow ultrafiltration and diafiltration process times to be calculated for pre‐specified degrees of protein purification. the purification of red blood cells was better achieved by dilution followed by diafiltration at low protein levels. the optimal protein content for diafiltration will depend on the intended post‐purification use of the cell concentrate.
Home frozen strawberries.
Authors: HUDSON MARGARET A. , RICKETTS VALERIE A. , HOLGATE MARGARET E.
Published: July 2010

Treatments were devised to improve the quality of home frozen Cambridge Favourite strawberries, stored for 6 months at −18°C. When sugared berries were frozen quickly on trays and packaged the following day, rather than being packaged in sugar before freezing, the appearance of sliced berries and colour of whole berries were improved. If fruit was frozen without sugar and sweetened before tasting, the rate of freezing did not influence quality. Colour and appearance were usually better if sugar was added before freezing. For slow freezing, 60% syrup was a better medium than dry sugar, and texture (whole berries) and flavour (sliced berries) were improved. Sliced berries had a better flavour (syrup treatment) but poorer apperrance (sugar treatment) than whole berries. Berries crushed in sugar before freezing had poorer appearance, colour and texture marks, but better flavour scores, than the whole berries frozen in sugar or syrup. Ascorbic acid failed to improve quality.
Aqueous extraction of black leaf tea
Authors: LONG V. D.
Published: July 2010

Total solids contents are reported for tea extracts prepared at 80°C from mixtures of (1) black tea and water, (2) black tea and tea extracts (up to 11 mass percent of total solids) and (3) residues from a first extraction and water, shaken for 4hr in sealed bottles and centrifuged at 1000g for 30 min, and the fraction of leaf dissolving inferred by materials balances. At the highest mixing ratio of solid to extracting medium employed (1:10), leaf solubility is essentially independent of extract concentration. Solubility in water alone lies between two limits: 35% at the highest mixing ratio and 47% at infinite dilution (dry leaf basis), indicating the presence of highly soluble and sparingly soluble fractions. Interpretation of the results in terms of three components; solubles, insolubles and water is discussed and a simple adjunct to a triangular composition diagram proposed to allow for the variable amounts of sparingly soluble matter remaining undissolved.
The iron content of curry powders and some of their constituent spices
Authors: FOX SUSAN J. , BENDER A. E.
Published: July 2010

The total iron content of fourteen different spices and eight powders was measured by atomic absorption spectrometry. Some spices were analysed before and after commercial grinding, and it was found in all cases that the iron content had risen significantly. the nature of this iron was demonstrated to be particlpate, presumably originating from the grinding machinery.
Some characteristics of the heat of water vapour sorption in dried foodstuffs
Authors: CHIRIFE JORGE , IGLESIAS HECTOR A. , BOQUET REINALDO
Published: July 2010

Differential heat curves (obtained from adsorption and desorption isotherms) previously reported, were utilized for calculating ‘integral’ heats of water vapour sorption in dried foods. Foods examined amounted to almost thirty and included fruits, meats, vegetables and spices. ‘Integral’ heats were calculated by integrating the area under each differential heat curve in the moisture range of more practical interest. Calculated heats may be useful for estimating the heat requirements during dehydration. Average values of the heats of sorption were also reported which may be useful for the analysis of sorption rates.

An empirical equation was obtained for expressing with very high accuracy, the differential (isoteric) heats of desorption as a function of moisture content.
Total folate activity in Brussels sprouts: the effects of storage, processing, cooking and ascorbic acid content
Authors: MALIN J. D.
Published: July 2010

The total folate activity of Brussels sprouts has been assayed with Lactobacillus casei after preliminary digestion with chicken pancreas conjugase. the effects of storage, processing and cooking on the total folate activity was investigated. the observed relative stability of the total folate was attributed to the presence of considerable quantities of antioxidative ascorbic acid and to the low surface area/volume ratio in comparison to many other green vegetables. the dietary folate contribution of cooked sprouts is discussed and compared with other foods.
Some microbiological considerations applying to the conditioning, ageing and vacuum packaging of lamb
Authors: PATTERSON J. T. , GIBBS P. A.
Published: July 2010

Laboratory investigations are described in which legs of lamb were conditioned at 18 and 10°C, followed by ageing at 3.3°C under controlled conditions of air movement and relative humidity and stored at 3, 7 and 15°C. It was concluded that the lower conditioning temperature was less likely to give problems associated with rapid microbial multiplication, though no potentially dangerous organisms were detected after conditioning and ageing at either temperature. The shelf‐life of the meat conditioned at 18°C was shorter than at 10°C. In a subsequent investigation cuts of meat from a leg conditioned at 10°C and aged at 3.3°C were vacuum packaged and stored at 1–2 and 7°C for up to 6 weeks. The meat had spoiled in the vacuum‐packages at 7°C after 6 weeks, but not after 3, while spoilage was not detected in the 6 week stored meat at 1–2°C, though faecal streptococci were present in all samples after 3 weeks. Clostridium welchii was found (26 per 100 g) in the 10°C conditioned meat stored at 1–2°C, after 6 weeks. Large numbers of Gram‐negative organisms including psychrotrophic Enterobacteriaceae were found on the meat stored at 7°C.
β‐Carotene loss in palm oil used for frying Nigerian snacks
Authors: RAJAGOPAL M. V. , MUDAMBI SUMATI R.
Published: July 2010

The loss of β‐carotene from palm oil used by vendors for the frying of Nigerian snacks was investigated. Samples were collected from a vendor frying ‘akara balls’ and plantains for sale. Temperature, and duration time of frying each snack was noted. The destruction of β‐carotene was found to be greater when used oil was employed for frying than when fresh oil was used.
Effect of concentrations and vacua on boiling points of fruit juices
Authors: VARSHNEY N. N. , BARHATE V. D.
Published: July 2010

Boiling points of fruit juices affect the design and operation of juice evaporators. Hence boiling points of pineapple, mango and lemon juices were experimentally determined at solid concentrations of 5 to 45% and vacua of 0 to 70 cm Hg. As expected, boiling points increased as concentration increased. Duhring's plots are also presented. For the same concentration range, mango juice has the highest boiling point elevations followed by pineapple and lemon juices in that order.
Volatiles retention during rehumidification of freeze dried food models
Authors: OMATETE OGBEMI O. , KING C. JUDSON
Published: July 2010

Observations of structural collapse during rehumidification of freeze dried substances are used to interpret previously reported data for volatiles loss v. time. The results are in accord with a diffusion‐based analysis. At low moisture contents the diffusion coefficient is so low as to give only very small losses, while at high moisture contents it is high enough to give complete loss in a relatively short time. The behaviour at intermediate moisture contents depends upon whether or not there is simultaneous structure collapse. If there is no collapse, volatiles‐loss data appear to agree well with a slab‐diffusion analysis based upon constant diffusivity and unchanging slab thickness – the average thickness of webs within the porous substance. When there is simultaneous collapse, it is necessary to take into account the continuous increase in web thickness as diffusion occurs. A model is derived based upon a linear increase in web thickness with increasing time, and is shown to agree with experimental data for volatiles loss at intermediate moisture contents in several different systems which show structural collapse.
The effects of simple processing on the cyanide content of cassava chips
Authors: COOKE R. D. , MADUAGWU E. N.
Published: July 2010

The changes in concentration of free cyanide (non‐glycosidic) and bound cyanide (cyanogenic glucosides) in fresh cassava chips during dehydration, boiling or soaking in water were studied. All of these processes rapidly removed free cyanide from the chips, but only 8–12% of the total cyanide is present as free cyanide. Air‐drying at four different temperatures showed that 29% of the bound cyanide was removed by drying at 46.5°C; smaller losses were recorded at the higher temperatures. Boiling chips for 25 min removed 55% of the bound cyanide, all of which could be accounted for in the boiling water. Stirring in cold water was ineffective (< 5% loss after 4 hr) for short periods, but cyanide losses increased after longer periods (50% loss after 18 hr) probably because of the onset of fermentation. These decreases in total cyanide content are smaller than indicated by earlier workers.
Taste panel assessment of textural properties of fish minces from Australian species
Authors: BREMNER H. ALLAN , LASLETT G. M. , OLLEY JUNE
Published: July 2010

The relationship between taste panel scores for texture (toughness and moisture), flesh pH and salt extractable protein for sixteen Australian species of fish has been investigated using an approach outlined by Cowie & Little (1966, 1967) for frozen stored cod.

By graphing their data, Cowie & Little (1967) showed that a line could be drawn which divided the results into those from samples with soft flesh and those from samples with tough flesh. This dividing line was found to fit the present data, accumulated in the course of a series of experiments on frozen stored minced fish flesh.

This approach emphasizes the underlying relationship of toughness with pH and salt extractable protein.
Equations for fitting water sorption isotherms of foods
Authors: BOQUET REINALDO , CHIRIFE JORGE , IGLESIAS HÉCTOR A.
Published: July 2010

The objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations.

The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods.
The control of hygroscopicity, browning and fermentation in glucose syrups
Authors: KEARSLEY M. W.
Published: July 2010

Hygroscopicity, browning (Maillard) and fermentation reactions of glucose syrups in foods may be desirable (as in cakes, bread and beer respectively) or undesirable (as in sweets, canned foods and sugar confectionary respectively). The effects of these reactions may be reduced by using lower D.E. glucose syrups in a product but in this case other, desirable properties (e.g. sweetness) of the syrup may be lost. The undesirable properties can be conveniently controlled by hydrogenation of the parent glucose syrup whilst other properties (sweetness, viscosity) are unaffected. The degree of hydrogenation governs the reduction and hence the control of these properties. Browning and fermentation can be controlled by hydrogenation more effectively than hygroscopicity, which is affected only above about 70% r.h.
New techniques for the digestion of biological materials — application to the determination of tin, iron and lead in canned foods
Authors: WILLIAMS E. V.
Published: July 2010

A new technique for the digestion of biological materials has been developed and this has been applied to the determination of trace metals in canned foods. It is based on sample digestion in concentrated acid under pressure in a disposable polystyrene container. The digest can be analysed directly by atomic absorption or plasma emission and has the advantages of simplicity, high sensitivity (low blank value), rapid batch sample throughout rate, economy and suitability for automation. Various foods have been classified empirically into three groups on the basis of the ease with which they can be decomposed chemically to a form suitable for analysis. After classification, preparation follows one of two different procedures depending on the elements to be determined.

The system has been verified for tin, iron and lead by comparison with other more conventional procedures.
Study of some factors affecting the growth of soy yeast (Saccharomyces rouxii NRRLY‐1096)
Authors: YONG F. M. , LEE K. H. , WONG H. A.
Published: July 2010

The effects of sodium chloride concentration, pH and temperature on the growth characteristics of Saccharomyces rouxii NRRLY‐1096 are described. It was found that sodium chloride increased the lag phase of the growth curve and reduced the total amount of growth. Doubling time was less at 37°C during the exponential growth phase as compared to that at room temperature (28°C). Total amount of growth was however, greater at room temperature. Saccharomyces rouxii NRRLY‐1096 grew over a wide pH range in the presence of relatively high concentrations of salt, but pH 4.0 to 6.0 was most favourable to its growth.
The breadmaking potential of products of cassava as partial replacements for wheat flour
Authors: CRABTREE JOAN , KRAMER E. C. , BALDRY JANE
Published: July 2010

Various fresh and dried cassava products were prepared on a pilot scale and incorporated into wheat flour bread at a 20% level of substitution. The cassava products were assessed for ease of preparation and ease of incorporation. Their effects on bread quality and sensory evaluation were investigated. Fresh minced cassava was the most easily prepared and incorporated into the bread. Blanched minced cassava gave the most sensorily acceptable loaf. Low temperature drying gave the most acceptable dried product, but sensory evaluation indicated that the bread made from dried products was inferior to that made from fresh products. An attempt was made to reduce the fibre content of the dried flours: these flours marginally improved loaf sensory acceptability, but gave rise to loose and soft crumb texture which had little strength. Soaking generally improved the baking quality of the dried flours: higher soaking temperatures had the greater effect but gave a product which was difficult to handle.
The analysis of tocopherols in corn oil and bacon fat by thin‐layer chromatography and spot density measurement
Authors: BALL G. F. M. , RATCLIFF P. W.
Published: July 2010

The two major tocopherols (α and γ forms) present in corn oil were separated, after removal of interfering lipids, by thin‐layer chromatography (TLC), and detected on the TLC plate by spraying with Gibbs' reagent (2,6‐dichloro‐p‐benzoquinone‐4‐chlorimine). Quantitation was achieved by densitometric scanning of the coloured spots, using a calibration curve prepared from reference samples of the pure α‐ and γ‐tocopherols. α‐tocopherol, added to bacon fat, was quantitatively recovered without measurable loss during the analysis. Other antioxidants commonly added to foodstuffs, with the exception of BHA and BHT, were not extracted. The method described has a detection limit of 20 ppm of α‐ or γ‐tocopherol for a given fat sample, hence permits the quantitation of either tocopherol in vitamin E‐rich materials, such as vegetable oils, but lacks the sensitivity to detect the trace amounts of tocopherols normally present in animal fatty tissues.
Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values
Authors: KIJOWSKI J. , NIEWIAROWICZ A.
Published: July 2010

Emulsifying capacity (EC) and emulsion stability (ES) in myofibrillar, sarcoplasmic, and a mixture of both protein fractions isolated from normal, PSE‐and DFD‐type broiler breast muscles were investigated. The EC and ES in sausage mixtures formulated from the three kinds of broiler meats mentioned above, as well as the influence of frozen storage on the EC and ES in meat, were also studied. Generally, myofibrillar proteins demonstrated considerably higher EC and ES than the sarcoplasmic ones. In the mixture of both proteins intermediate values of EC and ES were found.

Myofibrillar and sarcoplasmic proteins originating from normal broiler meat (pH15 6.2) showed better EC and ES than proteins from PSE‐ and DFD‐type meat, were observed. EC in sausage mixtures was not affected by the initial pH no significant differences in EC and ES, as influenced by initial pH values of meat, were observed. EC in sausage mixture was not affected by the initial pH of broiler breast muscles, but the best ES was found in the mixture containing normal broiler meat. The mixture prepared from PSE‐type meat showed intermediate ES values, and that containing DFD‐type meat demonstrated the lowest ES.

Proteins extracted from sausage meats using 2% of sodium chloride revealed the highest EC in the samples produced from normal meat of pH15 6.5.

Frozen storage over 3 months decreased the EC and particularly the ES in broiler breast muscles.
Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter‐type sausage
Authors: KIJOWSKI J. , NIEWIAROWICZ A.
Published: July 2010

Gel forming capacity (GFC) of proteins extracted from broiler breast muscles of various initial pH values, as well as some technological and rheological characteristics of frankfurter‐type sausages manufactured from normal, PSE‐ and DFD‐type muscles of broilers were investigated.

Myofibrillar proteins showed generally a considerably higher GFC than sarcoplasmic proteins. Both proteins isolated from normal muscles (pH15 6.2) demonstrated significantly better GFC than proteins from PSE (pH15 5.7) and DFD (pH15 6.5) type meat.

GFC was affected by the pH of the solution in a model system and showed an optimum at pH 6.0 for all three protein fractions.

Dynamic viscosity was markedly higher for myofibrillar than for sarcoplasmic proteins. No differences in viscosity were found between myofibrillar and sarcoplasmic proteins as influenced by pH15 in the muscles. Myofibrillar proteins produced a considerably more rigid gel than sarcoplasmic ones, as measured by its linear strain. Protein gels from normal muscles exhibited stronger consistency than those from PSE‐ and DFD‐type muscles. Viscosity of sausage meat was higher in the samples originating from meat of pH15 6.2 in comparison with meat of lower and higher pH15 values.

The lowest free water content was found in model sausages produced from normal meat, intermediate in these of PSE‐type meat, and the highest one in the sausages obtained from DFD‐type meat. Such rheological characteristics as linear, plastic, and elastic strains showed the best quality in sausage manufactured from normal meat. It may be concluded that the initial condition of broiler breast muscles affects markedly some technological properties of meat and the quality of the ready‐to‐eat product.
The effects on broiler chicken of polyphosphate injection during commercial processing
Authors: GRIFFITHS NERYS M. , WILKINSON CAROLINE C. L.
Published: July 2010

Chickens injected with a polyphosphate solution and control samples which had not been injected were submitted to a consumer panel of 389 households. Preference test and laboratory sensory assessments were also made on similar birds. In all tests polyphosphated birds were significantly more tender and juicy, but 32–45% of consumers did not differentiate between the treatments when eaten as part of a meal. In preference tests 265 people divided approximately equally in preferences between birds injected with polyphosphate and control birds.
Protein‐rich flours from palm kernels
Authors: AGHAZU B. U. C. , MEISSNER H. P. , NGOOI C. I. , TANNENBAUM S. R.
Published: July 2010

A method is proposed for recovering protein‐rich flour suitable for human consumption from palm kernels. The method combines grinding, extraction, and screening. A mathematical model of the process, which is based on surface cleaning, is presented.
A tentative evaluation of the potentiokinetic polarization technique in studies of localized corrosion of lacquered tinplate
Authors: ALBU‐YARON ANA , BERTHELIN NICOLE , CHRISTEN J. M. , PAGETTY J.
Published: July 2010

Preliminary results are presented on the evaluation of the potentiokinetic polarization technique for studies of localized corrosion behaviour of lacquered tinplate samples. Evaluation was performed with a 5 μm thick layer of an epoxyphenolic lacquer on tinplate and in 1% model solutions of citric, oxalic, lactic and acetic acids (2.3–2.8 pH range) and in 1% model solutions of the sodium salts of the same acids (6.4–8.0 pH range) by means of scannings of the potential first anodically and then, in the reverse direction, at a rate of 50 mV/min.

The shape of the current‐potential curves obtained, dependent on the anion type and pH of the solution, suggests the development of passive regions with localized penetration of the organic coating by the conducting phase. We interpret these results as a lacquer breakdown process that involves transport of anions at sites of low resistance electrolytic paths in the organic coating with their specific effect on the dissolution of tin from below the organic coating. These results correlate with the visible localized corrosion behaviour of the lacquered samples from direct corrosion experiments.
The stability, thermal dilatation and solidification properties of partially hydrogenated cottonseed oil emulsion in skim milk
Authors: EL‐DIFRAWI ENTISAR A. , ISMAIL A. A.
Published: July 2010

The stability of partially hydrogenated cottonseed oil in skim milk emulsion depended on the fat content and on the addition of emulsifier, being stable up to 50% fat. The thermal dilatation and the solid to liquid fat ratio were considerably affected by the fat content and the precooling treatment applied prior to dilatation. The total thermal dilatation, from 0 to 45°C, and the dilatation maxima increased with high fat content. Lower precooling temperature caused higher total dilatation, while longer precooling period led to high solid to liquid fat ratio up to 38°C.
Measurement of the colour of milked tea liquors *
Authors: FOX B. , HILDITCH J. F. , THEOBALD D. J. , WHITE G. W.
Published: July 2010

A matrix of ninety‐five different teas was assigned brightness and colour scores by tea tasters, and the reflectance characteristics of the milked tea liquors were measured on an Agtron colorimeter. Computer analysis of the results, using linear multiple regressions, gave good correlations between the tea tasters' scores and the colorimeter readings.
Decrease in the cold store flavour developed by frozen fillets of starved cod (Gadus morhua L.)
Authors: ROSS DEREK A. , LOVE R. MALCOLM
Published: July 2010

Frozen fillets from cod which had been starved in an aquarium developed less cold store flavour or odour at −10°C than was developed by fed controls. Cis‐4‐heptenal, the major compound responsible for the off‐flavour, was found to be present at a much lower level in the starved fish. At the same time the relative proportions of phospholipids and of the most important polyunsaturated fatty acids were found to be reduced by starvation. It was concluded that selective mobilization of precursors reduced the formation of the flavour compound during subsequent frozen storage. A seasonal variation in cold store flavour (and odour) therefore seems almost inevitable.
Studies on the vitamin C content of developing pea seeds
Authors: SELMAN J. D. , ROLFE E. J.
Published: July 2010

The effect of maturity on fresh pea weight, dry solids content and vitamin C content has been studied over several years with particular emphasis being placed on the cultivar Dark Skinned Perfection. Regarding the vitamin C content special attention was paid to the partition of the vitamin between the cotyledons and the testa of the developing pea, and also to the contribution made by dehydroascorbic acid to the total vitamin C content. Changes in the fresh pea weight and the level of constituents were found to correlate well with maturity expressed in terms of tenderometer reading. Cultivar has been shown to affect the vitamin C content of the pea and the proportion present as dehydroascorbic acid.

It was postulated that the observed changes in vitamin C content could arise from structural changes occurring in the pea seed during development.
Air thawing of lamb carcasses
Authors: CREED PHILIP G. , BAILEY COLIN , JAMES STEPHEN J. , HARDING CHARMAIGNE D.
Published: July 2010

The effect of air temperatures, velocities and wrapping on the thawing time, weight change, appearance and change in bacterial numbers was studied on 20 kg lamb carcasses. The optimal condition for thawing wrapped lambs in 24 h was to use air at 10°C and 0.75 m/s and for unwrapped lambs 7.5°C and 0.75 m/s. Changes in bacterial numbers for these conditions were insignificant.
Thermal process calculations using sterilizing ratios
Authors: STEELE R. J. , BOARD P. W.
Published: July 2010

Commonly used thermal process calculations are based on temperature differences. An improved method of calculation based on sterilizing ratios is described. This method is independent of the temperature scales used, and reduces the number and size of associated tables. The integration limits were able to be selected so that computational errors are negligible.
Study of the water extractable components of the red seaweed Eucheuma spinosum
Authors: TONG H. K. , LEE K. H. , WONG H. A.
Published: July 2010

A study of the components of the red seaweed Eucheuma spinosum, found growing abundantly in Singapore waters, was made with a view to improving its commercial value. Carbohydrates was found to be the chief component, accounting for over 70% of the dry weight. Proteins accounted for between 5–10% of the dry weight.

The nature of the carbohydrates present was determined and found to consist mainly of polysaccharide/s extractable with water under the mildest of conditions. Centrifuging a 1% homogenate of the dried Eucheuma plant and freeze drying the supernatant resulted in the isolation of over 80% of the polysaccharide present. By sun bleaching the plants before extraction, the red pigments present in the red alga was not extracted with the polysaccharide/s, resulting in a white fluffy product. The sugar units of the polysaccharide/s were galactose and 3,6‐anhydrogalactose in the proportion of 3:2.