bluuebunny/crossref_metadata_2025 huggingface dataset:
Energy Evaluation of an Ultra‐High Temperature Shell‐and‐Tube Processing System
Authors: BIZIAK R. B. , SWARTZEL K. R. , JONES V. A.
Published: August 2006

Energy loads for a shell‐and‐tube ultra‐high temperature (UHT) processing system were examined during start‐up, equipment sterilization and product processing. Product flow rates were 606, 1022, and 1325 L/hr. Process temperatures were 138, 143, and 149°C. The regeneration section contributed from 57.5–70.4% useable heat. Energy use remained relatively constant for varying start‐up conditions and increased as a function of flow rate during equipment sterilization. Energy inputs for product processing varied from 358–437 kJ/kg. Minimum energy loads occurred between flow rates of 1000 and 1250 L/hr. Longer processing times decreased the effect of equipment start‐up and sterilization on overall process energy requirements.
Use of Oscillatory Deformation Technique to Determine Clotting Times and Rigidities of Milk Clotted with Different Concentrations of Rennet
Authors: GARNOT P. , OLSON N. F.
Published: August 2006

A curd firmness tester that measures rigidity of gels subjected to oscillatory deformation was used to determine clotting times and gel rigidities (G) of milk treated with different concentrations of rennet. Clotting times were directly related to reciprocal of enzyme concentrations. Increases in gel rigidity quite closely obeyed the relationship G = Ge‐λ/t where λ is the time to attain a value of G/e and t is the time subsequent to clotting. Rates of increases in rigidity during the first half of gel assembly were increased by increases in rennet concentration but maximum gel rigidity (G) was not affected.
Water Binding Capacity of 22 L‐Amino Acids from Water Activity 0.33 to 0.95
Authors: ANDERSON CARL B. , WITTER LLOYD D.
Published: August 2006

The water sorption isotherms of 22 L‐amino acids were determined from a water activity of 0.331–0.946. In addition, water sorption isotherms of monosodium glutamate, monopotassium glutamate, monosodium aspartate, monopotassium aspartate, and hemimagnesium aspartate were determined over the same aw ranges. Proline and γ‐aminobutyric acid had a greater capacity to bind water than the other free amino acids examined. The water binding capacity of glutamate and aspartate as the monosodium, monopotassium or the hemimagnesium salts was greatly enhanced. These data may be useful in screening amino acids as potential humectants and in understanding the mechanism by which bacteria cope with reduced
A Rapid Gas Chromatographic Method for the Identification of Sporeformers and Nonsporeformers in Swollen Cans of Low‐Acid Foods
Authors: SCHAFER M. L. , PEELER J. T. , BRADSHAW J. G. , HAMILTON C. H. , CARVER R. B.
Published: August 2006

A rapid gas‐liquid chromatographic method for the identification of sporeformers and nonsporeformers as the probable cause of swollen cans of low‐acid foods was developed and evaluated. Cans of five types of food were inoculated with cultures of seven sporeforming organisms and three nonsporeformers. The supernatant from the can content was assayed on two packed columns designed for the assay of aqueous solutions of volatile free acids using flame ionization detectors. A statistical discriminant analysis was conducted on selected peak areas. Overall, 88% of 120 cans were correctly identified in the standard data set and 80% of 110 cans analyzed as unknowns. Sporeformers were detected in 62% of 30 cans inoculated with three mixtures of sporeformers and nonsporeformers.
Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High‐Performance Liquid Chromatography
Authors: FELLMAN J. K. , ARTZ W. E. , TASSINARI P. D. , COLE C. L. , AUGUSTIN J.
Published: August 2006

A high‐performance liquid chromatographic (HPLC) system that makes it possible to accurately and simultaneously quantitate low levels of riboflavin and thiamin (thiochrome) from single extracts following oxidation and sample preconcentration steps is described. Several food matrices were analyzed and the results compared to the AOAC method now in use. Within the range of standard deviations, both methods gave comparable values. This method is rapid, accurate, sensitive and economical, making it attractive to those who require routine analysis of thiamin and riboflavin.
Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor
Authors: HSU CHEN‐MING , PETERSON ROBERT J. , JIN QI ZHANG , HO CHI‐TANG , CHANG STEPHEN S.
Published: August 2006

Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC‐mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.
Release of Single‐Cell Protein by Induced Cell Lysis
Authors: SCHAFFELD GUILLERMO , SINSKEY ANTHONY J. , RHA CHOKYUN
Published: August 2006

A temperature sensitive lysis mutant of Saccharomyces cerevisiae JD 109, which grows normally at 27°C, stops growing and partially lyses at a nonpermissive temperature (37°C). In studies in a 14L fermentor with temperature shifted (from 27°C to 37°C) at 3.0 g/L cells, the effect of pH was investigated with the result that the rate of lysis is faster at pH 8 than at pH 5.6; the protein in the cells decreases from 45 to 35%. When both pH (from 5.6 to 8.0) and temperature are shifted, the culture showed a more noticeable inhibition of growth and lysis than when only pH was changed and the temperature was maintained at 27°C.
Comparison of Commercial Processing Method vs Hot‐Deboning of Fresh Broilers on Nutrient Content of Breast Meat
Authors: ANG C. Y. W. , HAMM D.
Published: August 2006

Conventional commercial processing of fresh broilers usually involves ice‐water immersion chilling, which may cause some losses of water‐soluble nutrients. This study was conducted to determine the effect of conventional chilling vs hot deboning on the nutrient content (proximate composition, riboflavin, niacin, vitamin B6, P, Na, Mg, Ca and K) of breast meat from broilers. Significant differences were found between the two methods when the results of moisture, ash, P, K and Na were compared. No differences were found for other nutrients. A leaching mechanism for ash, mostly of P and K salts by the commercial process is suggested.
Nutritive Quality of Long‐Distance Shipped Green Beans for Processing
Authors: MASSEY L. M.
Published: August 2006

Vitamin A and C contents of bulk raw snap beans for canning from distant sources (up to 12 hr) were measured and compared to that from local sources. Statistically significant differences were found between vitamin contents of beans arriving from some locations for some seasons, but equally large season‐to‐season variations were also found. Much of this variation could be attributed to cultural conditions. Differences found were relatively minor, particularly in view of the large losses which are known to occur during processing. Our observations indicate that retention of these two vitamins following long distance shipping is at least as great as retention of other quality factors.
Studies on Expanded Rice. Physicochemical Basis of Varietal ‐Differences
Authors: CHINNASWAMY R. , BHATTACHARYA K. R.
Published: August 2006

Extent of expansion of milled parboiled rice when heated varied widely among 35 varieties. Expansion correlated strongly with the amylose content, being maximum at 27% total amylose and/or 13.5% hot‐water‐insoluble amylose. In general rice quality type II gave the highest expansion. Protein content had a small negative correlation. Mineral content of the milled grain had no effect, The influence of grain gelatinization temperature is uncertain. Overall shape of the rice grain remained largely unchanged after expansion.
Conditions Under Which Bacterial Amylases Survive Ultrahigh Temperature Sterilization
Authors: ANDERSON J. E. , ADAMS D. M. , WALTER W. M.
Published: August 2006

The α‐amylase of the thermophile Bacillus stearothermophilus 1518 was used as a model enzyme to examine the heat resistance of a bacterial amylase at ultrahigh temperature in a starch‐based pudding. When heated in the laboratory pudding at 143°C for the equivalent of 22.2 set, approximately 26% of the initial amylolytic activity was retained. The presence or absence of individual ingredient groups (starch, caseinate‐nonfat dry milk, oilemulsifiers, salts, or sucrose) of the pudding had no significant effect on amylase heat resistance. A combination of any two of the starch, caseinate‐nonfat dry milk, or oil‐emulsifier ingredients were found to be important for thermostability. The amylase of the mesophile Xanthomonas campestris 13957–2 exhibited similar thermal inactivation characteristics.
Cultivar, Processing, and Storage Effects on Pecan Kernel Color
Authors: JR W. R. FORBUS , SENTER S. D. , WILSON RUEL L.
Published: August 2006

Pecan kernels of two cultivars (Cheyenne and Wichita) and two trial selections (61–6–67 and 49–1478) were evaluated for color differences before and after processing by three methods (chlorine soak, hot water, and steam) and during 15 wk storage at 21°C and 65% RH. Hunter color values varied significantly among cultivars before processing. Significant cultivar and treatment differences were observed after processing and during storage. Kernels of all cultivars subjected to hot water and steam treatments were darker and redder in color after processing and after all storage times than the control (untreated) kernels and those subjected to the chlorine soak method.
Staphylococcus aureus Growth and Toxin Production in Imitation Cheeses
Authors: BENNETT R. W. , AMOS W. T.
Published: August 2006

The ability of eleven imitation (or substitute) cheeses to support the growth and toxin production of Staphylococcus aureus at 26°C was evaluated. All established enterotoxin serotypes were tested by inoculating suspensions of the requisite strains into 100‐g samples of cheese (about 30 staphylococci/g). Water activity (aw) of the cheese samples ranged from 0.942–0.973; pH values ranged from 5.33–6.14. Seven cheeses supported extensive growth of S. aureus; one or more serotypes of enterotoxin were produced in six cheeses. Enterotoxin in the cheese was detected in 4 days at 3 × 106 staphylococci/g. However, the ability of some cheeses to support growth and toxin production of S. aureus could not be correlated with pH, aw, or product formulation.
Effects of Reduced Salt (NaCI) Levels on the Stability of Frankfurters
Authors: SOFOS JOHN N.
Published: August 2006

Frankfurters were manufactured with beef‐pork mixtures using commercial procedures and with varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated included weight losses, composition, pH and microbial counts. At pH values above 5.7, salt levels >2.0% gave stable emulsions of high smokehouse yield (>92.9%). Reduction of salt level to <1.5%, or a low pH (<5.6), resulted in decreased smokehouse yield (86.4–91.3%), poor peelabillty and appearance, and, in certain instances, formation of fat caps. Flake NaCl did not improve emulsion properties compared to regular granulated salt. Microbial growth varied and reflected initial pH values and pH changes during storage (8°C). Variations in final product composition due to emulsion losses with reduced salt levels may have overshadowed the effect of salt level on total microbial growth.
Effect of Freezing Temperature on Weight Loss and Quality Characteristics of Beef Liver, Kidney, Heart, and Tongue
Authors: SMITH G. C. , PURSER D. E. , SAVELL J. W. , STIFFLER D. M. , DUTSON T. R.
Published: August 2006

Temperature at which variety meats were frozen (—126°C, ‐34°C, ‐ 18°C, ‐8°C) had little effect on weight loss, color, appearance, odor or tenderness of beef liver, kidney, heart and tongue, before, during or after thawing and retail display. Freezing of variety meats at ‐34°C, as opposed to ‐126°C: (a) appeared to minimize weight losses associated with thawing, retail display and/or application of pressure; (b) did not materially affect color of meat surfaces during retail display; (c) might improve overall appearance enough to increase retail caselife; and (d) did not affect off‐odor incidence or tenderness of variety meats.
Effects of Temperature, Concentration and Solute Structure on the Acoustic Properties of Monosaccharide Solutions
Authors: SMITH D. E. , WINDER W. C.
Published: August 2006

A sound velocimeter was used to study the physical structure of aqueous solutions (0.0–1.20 molal) of five monosaccharides, fructose, galactose, glucose, mannose and xylose. Over most of the temperature range employed (20–80°C) adiabatic compressibility of the solutions was the dominant factor in defining sound velocity through and structural rigidity of solution. Analysis of the data also indicated that differences in the solution rigidity of the various monosaccharides was attributable to structural differences among the sugars. At temperatures less than 30°C, where foods are often stored or consumed, fructose produces the most rigid structure followed in descending order by galactose, glucose, mannose and xylose.
Radiation‐Injured CIostridium Botulinurn Type E Spores: OutGrowth and Repair
Authors: ROWLEY DURWOOD B. , FIRSTENBERG‐EDEN RUTH , SHATTUCK G. EDGAR
Published: August 2006

Spores of Clostridium botulinum type E surviving irradiation doses of 0.1–0.4 Mrad were injured as evidenced by their inability to form typical macrocolonies at 10°C in the presence of polymyxin and neomycin, antibiotics which did not similarly affect growth of unirradiated spores. Several degrees of severity of injury were demonstrated. Radiation injury was not associated with the germination lytic system but with the post germination growth system. Radiation‐injured spores formed aseptate filaments during outgrowth in microcultures. Some of these filaments lysed; others divided and formed microcolonies less dense than those formed by unirradiated cells. Radiation‐injured spores repaired when incubated at 30°C for ca. 15 hr on TP‐EY agar medium with polymyxin and neomycin, and formed typical macrocolonies when shifted to 10°C.
Mineral and Vitamin Content of Lowbush Blueberries (Vaccinium angustifolium Ait.)
Authors: BUSHWAY R. J. , GANN D. F. MC , COOK W. P. , BUSHWAY A. A.
Published: August 2006

Ten clones of lowbush blueberries Vaccinium angustifolium Ait. were analyzed for 11 minerals and 5 vitamins. K, Ca, P, Mg, Al, B, Cu, Fe, Na, Mn and Zn were found at average levels of 68.4, 21.3, 12.3, 8.2, 0.3, 0.10, 0.04, 0.31, 0.14, 2.6 and 0.10 mg/100g wet weight, respectively. Vitamins C, niacin, riboflavin and thiamin averaged 6.8, 1.3, 0.05 and 0.02 mg/100g wet weight with vitamin A at 76.6 I.U./100g wet weight. Lowbush blueberries, like highbush and Rabbiteye berries do not qualify as an excellent source of vitamins and minerals. However, lowbush blueberries make a good supplemental source for vitamin C and niacin and a good source for Mn. Their low sodium content is also beneficial.
Texture of Emulsified Cooked Meat Products by Three Different Methods of Measurement
Authors: FOX JAY B. , JENKINS RONALD K. , ACKERMAN STANLEY A.
Published: August 2006

A comparison was made of Warner‐Bratzler (W‐B) shear with penetration and compression tests of the texture of frankfurters undergoing textural deterioration during storage in vinegar pickle. The various measurements were linearly covariant but the intercepts were finite, indicating the different tests were not measuring the same properties in the same proportions. Covariant plots of W‐B shear of whole frankfurters and penetration of the interior gel showed that the skin did not deteriorate to the extent of the interior emulsion did. Covariant plots of work and maximum force values for all three techniques showed that the maximum stress forces decreased more rapidly than did the average work function during storage in pickle.
Modeling of Residence Times in Continuous Fluidized Bed Freezers
Authors: VÁZQUEZ A. , CALVELO A.
Published: August 2006

A longitudinal dispersion model is proposed for analyzing the movement of peas along continuous fluidized bed freezers. By comparing the model with experimental data, a dispersion coefficient is obtained which correlates satisfactorily with the bed height and the superficial air velocity. Thus, minimum residence times can be predicted in terms of bed dimensions and operating conditions in the fluidized freezer. By adapting an individual particle model for freezing time prediction to the existing conditions in fluidized bed freezers, the analysis of production rate in terms of design parameters is performed. Thus, an optimum bed height which maximizes the production rate per unit of grid area is obtained.
The Finite Element Method in Thermal Processing of Foods
Authors: NAVEH D. , KOPELMAN I. J. , PFLUG I. J.
Published: August 2006

A variational finite element approach using triangular simplex and 2nd order quadrilateral elements was employed to analyze several problem areas that are of practical importance in the thermal processing of conduction heating products: (1) A method was developed to calculate conversion factors for thermal process design applicable to glass jars filled with conduction heating products. (2) The overshooting of temperatures after steam‐off was studied, indicating that not including the contribution of overshooting to sterilization values in process design, can lead to gross overprocessing. (3) A method of correcting sterilization values to account for harmonious fluctuations in retort temperature was developed. (4) The air cooling of cans by natural convection was analyzed.
Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration
Authors: WILSON ERIC L. , BURNS DONALD J.W.
Published: August 2006

Heat treatment of kiwifruit juice caused formation of a heavy protein precipitate. Celite filtration removed the precipitate giving a clear, heat‐stable juice which could be readily concentrated and reconstituted. Hollow fibre ultrafiltration was used to clarify and nonthermally sterilize kiwifruit juice. Virtually all the soluble proteolytic enzyme, actinidin, remained in the retentate although there was some loss of enzymatic activity. Some sedimentation was observed in both conventionally prepared and ultrafiltered juices prepared in the 1980 season, but not in 1981. A procyanidin: protein haze formed immediately in certain clarified kiwifruit juice: apple juice blends.
Comparison of the Whippability of Defatted Meals from Three Hybrid Varieties of Sunflower Seed
Authors: HOLM E. T. , BREEDON C. H.
Published: August 2006

The whippability of meals from three hybrid varieties of sunflower was examined under varying conditions of temperature, meal concentration, pH and whipping time. Whippability was measured in terms of initial foam volume produced and the stability of the foam after periods of 30 and 120 min. Optimal levels of maximum volume and stability under the varying conditions were determined by response surface analysis. Optimal levels were not the same for all hybrids tested. The nitrogen solubility index of the meal from each hybrid correlated strongly with initial foam volume but not with foam stability.
Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking
Authors: SINGH T. , MANINDER K. , BAINS G. S.
Published: August 2006

T. dicoccum malt developed high amylolytic and proteolytic activity by applying 0.25 and 0.50 ppm gibberellic acid (GA) and germination for 5 and 7 days at 20°C. The 5‐ and 7‐day malts without GA showed an alpha‐amylase activity (SKB/g) of 73.7 and 99.2, respectively, which was increased to 183.5 and 193.1 by 0.5 ppm of GA treatment. Kolbach Index values of 61.7 and 65.2% of GA malts indicated high modification with conversion times of >1 min. Phytic P decreased from 80.5% in wheat to 41.2–53.4% in malts. Increased volume and softer crumb were characteristic of loaves made with 10 SKB of malt per 100g flour without sugar in the formula.
Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran
Authors: CADDEN A. M. , SOSULSKI F. W. , OLSON J. P.
Published: August 2006

Fiber‐supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose‐supplemented dough and bread resembled the straight‐grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber‐supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
The Application of Factor Analysis to Cooked Beef Aroma Descriptors
Authors: GALT AMANDA M. , LEOD GLESIMI MAC
Published: August 2006

Factor analysis was applied to previously published data; the analysis showed that the sensory properties of cooked beef aroma can be described by nine factors.
Functional and Morphological Changes in Processed Frozen Fish Muscle
Authors: GRONINGER H. , HAWKES J. W. , BABBITT J. K.
Published: August 2006

When frozen fish muscle was ground, there were drastic changes in salt‐soluble protein, viscosity, emulsifying capacity, and elasticity compared to samples from fish thawed prior to grinding. When cod muscle was tested for cooked texture in sausages, ground‐while‐frozen muscle was unacceptably soft and crumbly while the ground‐while‐thawed muscle was acceptable. Electron microscopy showed the sarcomeres of pollock muscle ground while frozen or thawed to be similarly disrupted. It appears that differences in functionality losses of pollock, and presumably of other species, were related to the particular type of fragmentation of muscle tissue that occurred when fish was ground‐while‐frozen rather than to the disruption of the submicroscopic structure of muscle.
High Vacuum Flame Sterilization of Canned Diced Tuna: Preliminary Process Development and Quality Evaluation
Authors: SEET S. T. , HEIL J. R. , LEONARD S. J. , BROWN W. DUANE
Published: August 2006

A preliminary study of the potential of high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs study at five process levels, and comparative assessment of the physical, chemical and nutritional property of the raw, precooked, high vacuum flame sterilized (HVFS) and still‐retorted canned tuna. The vacuum achieved in the HVFS packs was significantly higher (P < 0.05) than the control packs. Fatty acid and amino acid composition, in‐vitro protein digestibility, and the Computed Protein Efficiency Ratio (C‐PER) were similar for the raw, precooked and canned tuna. Available lysine was marginally decreased by precooking, and HVFS processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin and mineral concentrations were generally lower in the retort process control canned tuna.
Anthocyanin Degradation in the Presence of Furfural and 5‐Hydroxymethylfurfural
Authors: DEBICKI‐POSPIŠIL JASNA , LOVRIĆ TOMISLAV , TRINAJSTIĆ NENAD , SABLJIĆ ALEKSANDAR
Published: August 2006

The influence of furfural (F) and 5‐hydroxymethylfurfural (HMF) on degradation of cyanidin‐3‐glucoside (CG) was investigated in blackberry juice and in a citrate buffer model solution (pH 3,45) at 24°, 50° and 70°C. Presence of 0.012 M F or HMF accelerated pigment degradation. The acceleration was directly temperature‐dependent, more pronounced in fruit juice, and considerably decreased in nitrogen. CG and HMF disappearance – but not the interaction between these compounds – followed the first‐order reaction kinetics. The influence of formaldehyde (Fa) acetaldehyde (Aa) and benzaldehyde (Ba) on the stability of CG was investigated in blackberry juice. CG degradation effect of non‐furane aldehydes (0.012 M) was Fa < Aa < Ba. CG and cyanidine (C) reactivities were studied by condensation with F and examination of molecular electrone properties (cyanidine, keto‐pseudobase, anhydrobase, chalcone). Furfural did not react with CG but it did react with C. Electron charge distribution points to anhydrobase as the tautomeric form of C most reactive to F. Possible mechanisms of C decomposition in presence of F are proposed and discussed.
High Fructose Corn Syrup: Replacement for Sucrose in Angel Cake
Authors: COLEMAN PHILIP E. , HARBERS CAROLE A.Z.
Published: August 2006

High fructose corn syrup (HFCS) (42% fructose) was used to replace 25, 50, 75 or 100% of the sucrose in angel cakes. Replacement with HFCS of 50, 75 or 100% of sucrose resulted in foams with lower specific gravities; decreased foam beating time; and cakes with lower volume, browner crusts, yellower crumb, firmer texture, and decreased sweetness. Replacement of 25% sucrose with HFCS did not affect greatly the physical measurements or sensory characteristics studied.
Water Velocity Effect on Heat Penetration Parameters During Institutional Size Retort Pouch Processing
Authors: PETERSON WAYNE R. , ADAMS J. P.
Published: August 2006

Institutional size retort pouches (15 × 12 × 1) filled with 10% bentonite were processed in water with overriding air pressure. The heat penetration parameter, fh, was measured at seven flow rates from 10 gal/min (Re = 3000) to 110 gal/min (Re = 33000). Apparent convection heat transfer coefficients (h‐values) were calculated. Significant differences were found for both the h‐value and observed fh value as a function of flow rate. The h‐values ranged from 33–48 BTU/hr ft2 F and the observed fh values ranged from 23.0–20.1 min for 10 and 110 gal/min, respectively.
Zinc, Iron and Copper Availability as Affected by Orthophosphates, Polyphosphates and Calcium
Authors: ZEMEL MICHAEL B. , BIDARI MOLOOK T.
Published: August 2006

Male weanling tats were fed an adequate diet supplemented with 0.42% P from either hexametaphosphate or orthophosphate, each at two levels of Ca intake (0.53% or 1.06%). Polyphosphates represented 13% of the total fecal phosphorus at the 0.53% Ca intake; this fraction was increased to 27% at the 1.06% Ca intake. Hexametaphosphate caused a 15% increase in fecal iron, a 12% decrease in liver iron and a 15% decrease in fecal zinc losses. These effects were markedly enhanced by supplemental Ca. Orthophosphate was without effect at the 0.53% Ca intake, but caused an 11% increase in fecal zinc losses at the 1.06% Ca intake.
Influence of Potassium Sorbate and Reduced pH on the Growth of Vegetative Cells of Four Strains of Type A and B Clostridium botulinum
Authors: BLOCHER J. C. , BUSTA F. F.
Published: August 2006

Growth of vegetative cells of four strains of Clostridium botulinum was measured as the average A630nm of five replicate peptone‐yeast extract broth cultures at 37°C. Media pH values ranged from 7.1 to 5.5 and potassium sorbate concentrations of 0 or 0.26%. Growth ratios (GR = treatment/control) based on the time to reach an A = 0.35 were calculated. Predicted GR's from the linear regression of log (GR) vs log (undissociated sorbic acid concentration) were used to compare strains. Reduced pH (>5.5) had minimal effects on GR. Sorbate inhibited the growth of all strains at 250 mg/L undissociated sorbic acid. This was indicated by predicted GR's of 2.3‐3.4. Responses of cells derived from different spore suspensions of the same strain were similar.
Thermal Destruction of 5‐Methyltetrahydrofolic Acid in Buffer and Model Food Systems
Authors: MNKENI A. P. , BEVERIDGE T.
Published: August 2006

Thermal kinetic data (rate constants, k, and activation energies, Ea) for 5‐Methyltetrahydrofolic acid (5‐CH3‐H4PteGlu) were determined in citrate buffers (pH 3‐6) and in model food systems between 100° and 140°C. As pH increased from 3.0 to 6.0, the rate constants decreased as the temperature increased from 100° to 130°C, the rate constants increased. Ea values were 19.0, 17.0, 19.7 and 19.8 kcal/mole at pH 3, 4, 5 and 6, respectively. In the model food systems, the Ea values (kcal/mole) were 7.85 in apple juice and 10.6 in tomato juice. When dissolved oxygen content was reduced to 5.3 ppm, the stability of the 5‐CH3H4PteGlu was increased substantially.
Fiber Contents of Selected Raw and Processed Vegetables, Fruits and Fruit Juices as Served
Authors: ZYREN J. , ELKINS E. R. , DUDEK J. A. , HAGEN R. E.
Published: August 2006

Pectin and neutral detergent fiber (NDF) contents were investigated for commercially processed foods as served: 10 vegetables, 10 fruits, and 8 fruit juices. Fiber content of fruits ranged from 0.7%−4.5% NDF and 0.28%−0.48% pectin; juices ranged from 0.1%−0.22% NDF and 0.2%−0.39% pectin. Fiber in frozen, canned and cooked vegetables ranged from 1%−4.4% NDF and 0.5%−1% pectin. In general, there is no evidence that any of the food preparation methods was superior. There appears to be no great loss of fiber when food is prepared by typical home methods or commercial processing.
An Evaluation of Selective Differential Plating Media for the Isolation of Yersinia enterocolitica from Experimentally Inoculated Fresh Ground Pork Homogenate
Authors: HARMON M. C. , YU C. L. , SWAMINATHAN B.
Published: August 2006

Seven selective differential plating media were evaluated for their effectiveness in recovering eight serotypes (0:3; 0:8; 0:9; 0:11,24; 0:12,25; 0.16; 0:17; and 0:28) of Y. enterocolitica from pure cultures and from artificially inoculated fresh ground pork homogenate. Cefsulodin‐irgasan‐novobiocin (CIN) agar was the most effective medium for the recovery of Y. enterocolitica. However, Y. enterocolitica 0:12,25 was slightly inhibited on CIN agar. Bismuth sulfite agar, MacConkey, and MacConkey‐Tween 80 agars were acceptable; cellobiose‐arginine‐lysine, desoxycholate citrate, and Salmonella‐Shigella agars were the least effective media.
Characterization of the Aroma of Raw Carrots (Daucus carota L.) With the Use of Factor Analyses
Authors: McLELLAN M. R. , CASH J. N. , GRAY J. I.
Published: August 2006

Sensory evaluations of 20 aroma related characteristics derived using open discussion profile methods were made on 10 different carrot selections. Factor analysis was applied to the sensory evaluations to determine an orthogonal set of descriptors which were derived from the original set of data. Five factors, defining independent aroma characteristics of raw carrots, were determined to be earthy‐organic aroma, basic raw carrot aroma, fruity‐perfumy aroma, nonearthy aromatics, and piney aroma. A second application of factor analysis was utilized to identify components in the head space profile which might correlate with the five newly determined aroma descriptions.
Control of Heat Induced Oxidative Rancidity in Refrigerated Shark and Mackerel
Authors: YOUNATHAN MARGARET T. , OON JUAT K. , YUSOF ROKIAH B. MOHD.
Published: August 2006

Oxidative rancidity in heated shark and mackerel was determined by the thiobarbituric acid (TBA) test and sensory evaluations. Control measures used were 1% and 2% hot water extract of yellow onion peel and 1% onion juice. TBA values of heated shark and mackerel were significantly affected by storage periods and experimental treatments (P<0.05). A 2% yellow onion peel hot water extract was the most effective means of reducing rancidity in both shark and mackerel tissue. Fatty acid analyses showed that both tissues contained oleic acid (18:1ω9); mackerel contained a higher percentage of palmitic acid (16:0) than shark. Decosahexaenoic acid (22:6ω3) was present in larger amounts in mackerel than in shark.
Role of the Osmoticum in Bloater Formation of Pickling Cucumbers
Authors: COREY K. A. , PHARR D. M. , FLEMING H. P.
Published: August 2006

Changes in internal gas volume and pressure, and mass flow characteristics of fresh compared to brined cucumbers were measured to study the mechanism of bloater formation. Internal gas volume of fresh cucumbers decreased by about 50% and the resistance to mass flow of gases increased following storage in brine. Internal gas pressure increased by 81 mm Hg in cucumbers stored in brine and only 26 mm Hg in fresh cucumbers in brine following carbonation of the brine. Upon carbonation, cucumbers stored in both 2M NaCl and 3M ethylene glycol exhibited bloater damage accompanied by tissue dehydration, whereas fresh and water stored cucumbers did not bloat. Susceptibility of pickling cucumbers to bloater formation was proposed to be associated with a lowered internal tissue resistance to increased gas pressure.
Influence of Selected Thermal Processing Conditions on Steam Consumption and on Mass Average Sterilizing Values
Authors: BHOWMIK SANTI R. , HAYAKAWA KAN‐ICHI
Published: August 2006

The influence of can size, type of food (conductive or convective), retort temperatures, initial temperature of food and target sterilizing value on steam consumption was studied. A 25 factorial design of experiments was used. Steam consumption was measured by using steam flow meters. A mass average sterilizing value was computed for each process by using experimentally determined heat penetration parameters. Steam consumption was significantly high for processing larger cans compared to smaller cans both containing equal quantities of conduction heating food simulant. The can size had no significant influence on steam consumptions with the convection heating food simulant. Steam consumption and mass average sterilizing values were reduced significantly by employing a high retort temperature to obtain a high target Fp value. With a low target Fp value, the type of food simulant did not affect significantly mass average sterilizing value.
Heat and Mass Transfer During the Warm Water Blanching of Potatoes
Authors: CALIFANO A. N. , CALVELO A.
Published: August 2006

A model of heat and mass transfer with simultaneous chemical reaction is proposed for analyzing the influence of operating variables on the reducing sugar content at the surface of blanched potatoes. This content is partially responsible for the color of the finished product. The involved parameters (potato thermal conductivity, heat transfer coefficient of the system and kinetic constants for overall reaction of reducing sugar generation) were evaluated in separate experiments. The apparent diffusion coefficient of reducing sugars in potatoes was the only parameter obtained from blanching experiments. Temperature and concentration profiles and effect of blanching temperature on surface reducing sugar content are analyzed using the developed model. The possible underestimation of the diffusion coefficient when simultaneous starch hydrolysis is not taken into account is also considered.
Application of Two‐Level Fractional Factorial Designs in Development of a Soybean Whipped Topping
Authors: CHOW EDWARD T. S. , WEI L. S. , DEVOR RICHARD E. , STEINBERG MARVIN P.
Published: August 2006

The feasibility of developing a whipped topping formula based on Illinois Soybean Beverage was investigated. Two‐level fractional factorial designs were shown to be efficient for statistical analysis of a large number of ingredients. Foam stability was the major consideration in selecting ingredients for a formula. Rapid cooling of the homogenized mix was the processing factor controlling overrun while stability depended on composition of the mix. A hydrophilic‐hydrophobic emulsifier blend was most effective. The model system thus derived contained 3% soybean solids, 30% fat, 7% sucrose, 1% emulsifier, and 59% water; it gave 270% overrun, complete stability over 2 hr and stiffness similar to commercial products.
Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage
Authors: WEINGARTNER KARL E. , NELSON ALVIN I. , ERDMAN JOHN W.
Published: August 2006

Pasteurized or thermally processed soy beverages (6% soy solids) were fortified to a comparable level of cow's milk with 25 mM (or 30 mM) calcium using mixtures of calcium citrate and tricalcium phosphate. These fortified pasteurized products had acceptable sensory properties. Addition of these calcium salts did not adversely affect protein stability of the beverage. Calcium citrate addition caused a decrease in beverage pH and viscosity. Thermally processed (still retort and agitort) canned beverages containing calcium salts were stable for 6 months when stored at 1°C or at room temperature.
In Vitro Interactions Between Dietary Fiber and 14C‐Vitamin D or 14C‐Vitamin E
Authors: OMAYE STANLEY T. , CHOW FAYE I. , BETSCHART ANTOINETTE A.
Published: August 2006

Free 14C‐vitamin D3 decreased between 86.8–92.9% when incubated at 37°C with various fibers in the presence of 0.84% saline. The addition of bile as sodium taurocholate reversed the decrease in free vitamin D3 and was related directly to the concentration of the bile salt. Free 14C‐vitamin E was also decreased in saline solutions with the fiber sources of hard red spring (HRS), soft white winter (SWW) wheat brans or alphacel cellulose (AC). In turn the decrease in free 14C‐tocopherol was reversed by the addition of bile. Citrus pectin (CP) had no influence on the 14C‐vitamin E.
Evaluation of a Modified AOAC Determination for Thiamin and Riboflavin in Foods
Authors: MacBRIDE D. E. , WYATT C. JAIME
Published: August 2006

Modifications of the AOAC thiamin and riboflavin methods allow determination of the two vitamins from aliquots of a single food sample with alternatives to obsolete or dangerous reagents. Mylase 100, an α‐amylase enzyme which hydrolyzes thiamin esters, was shown to be effective at releasing thiamin in 3 hr over a pH range of 3.5–5.5, at 35 and 42°C. In thiochrome extraction, anhydrous isopropanol can be substituted for isobutanol, a suspected carcinogen.
Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef
Authors: HARRISON M. A. , DRAUGHON F. A. , MELTON C. C.
Published: August 2006

Bacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.
Radiation Disinfestation of California Stone Fruits Infested by Medfly—Effectiveness and Fruit Quality
Authors: MOY J. H. , KANESHIRO K. Y. , OHTA A. T. , NAGAI N.
Published: August 2006

The effectiveness of radiation disinfestation of California peaches, nectarines and plums infested by Mediterranean fruit flies (Ceratitis capitata) and the effects of gamma‐radiation up to 1 kGy (100 krad) on the sensory qualities of these fruits were studied. Medfly eggs in infested peaches and nectarines treated at 0.4–0.5 kGy (40–50 krad) in a Cobalt‐60 irradiator did not hatch. Results in irradiated plums were inconclusive. Results of triangle tests with a taste panel of 15–20 show no differences in sensory qualities between plum and nectarine samples irradiated at 0.3 kGy and their controls. Some differences were detected between irradiated samples and controls: color and flavor of peaches at 0.3 kGy; color of plums and peaches 0.5 kGy; aroma of peaches and texture of plums at 0.5 kGy. At 1 kGy, differences were found in the texture of plums, nectarines, and peaches, and color and flavor of nectarines. Better control of harvesting, shipping and handling would help retain the qualities of these irradiated fruits.
Complete Heterolactic Acid Fermentation of Green Beans by Lactobacillus cellobiosis
Authors: CHEN K.‐H. , McFEETERS R. F. , FLEMING H. P.
Published: August 2006

Only Lactobacillus cellobiosus, among eight strains of heterofermentative lactic acid bacteria, removed all fermentable sugars from green beans. Proper blanching of the beans was required to prevent growth by natural lactic acid bacteria. An inoculum of 10 CFU/ml Lactobacillus plantarum and 106 CFU/ml L. cellobiosus resulted in the formation of twice as much lactic acid as inoculation with L. cellobiosus alone. A maximum of 3.74% sugar was metabolized by L. cellobiosus in bean juice containing 2.5% NaCI and 0.08% acetic acid. Fructose was nearly quantitatively reduced to mannitol with a concomitant accumulation of acetic acid. Ethanol was not observed until most of the fructose was metabolized. The L. cellobiosus‐fermented beans had a more mild acid flavor than beans fermented with L plantarum.
Stability of Mannitol to Lactobacillus plantarum Degradation in Green Beans Fermented with Lactobacillus cellobiosus
Authors: CHEN K.‐H. , McFEETERS R. F. , FLEMING H. P.
Published: August 2006

Mannitol, in fermented green bean juice, was converted to lactic acid by Lactobacillus plantarum when the initial pH was raised to 3.9. However, at pH 3.5, mannitol was stable to anaerobic degradation by a 106 CFU/ml inoculum of 19 strains of L. plantarum and four isolated homofermentative lactobacilli. Several strains were capable of limited mannitol degradation at an initial pH 3.7. Completely fermented beans were microbiologically stable for at least 6 months under anaerobic conditions at 27°C. It is possible that heterolactic acid‐fermented vegetables are microbiologically stable provided fermentable sugars are removed and the pH is lowered below pH 3.7.
Identification of Tomato Catsup Comminution Process Using Sucrose Velocity Gradient Centrifugation
Authors: BASEL RICHARD M.
Published: August 2006

Sucrose gradients 5–60% were used to determine the method of comminution used for preparing catsup. Unmilled samples showed a very broad centrifugation pattern while milling or low‐speed horhogenization showed a narrower centrifugation pattern. High pressure (210 kg/sq cm) homogenization caused discrete bands upon centrifugation. Results of standard samples were compared to catsup produced by midwest processors.
Effects of Processing and Storage on the Water‐Soluble Vitamin Content of Human Milk
Authors: GOLDSMITH S. J. , EITENMILLER R. R. , TOLEDO R. T. , BARNHART H. M.
Published: August 2006

Effects of four heat treatments (62.5°C, 30 min; 72°C, 15 sec; 88°C, 5 sec; and 100°C, 5 min) and frozen storage (−20°C, 4 wk) on water‐soluble vitamin content of composite samples of mature human milk were determined. No changes in riboflavin, biotin, and total pantothenic acid content were observed after any of the treatments. Heating at 100°C for 5 min decreased thiamin, vitamin B12, and vitamin C contents. Vitamin Bs content was reduced by heating at 88°C and 100°C. Free folate was not affected by heating while total folate concentration was decreased similarly by all heat treatments. During frozen storage at −20°C, niacin and free pantothenic acid concentrations were reduced; riboflavin, vitamin Bs, biotin, total pantothenic acid, vitamin C, and vitamin B12 were unaffected; while measurable thiamin and free folate concentrations increased. Overall, the two lower temperature treatments were less detrimental to the water‐soluble vitamins in human milk.
Effect of Pectin and Lignin on Mutagenicity in the Ames Assay
Authors: WATSON NANCY Z. , GREEN NANCY R.
Published: August 2006

The effect of incorporating varying concentrations of pectin and lignin into the Ames assay with the known mutagens, benzo(a) pyrene, 3‐methyl cholanthrene, and N‐methyl‐N‐nitro‐N‐nitrosoguanidine, on mutagenic activity was investigated. The addition of 50 μg, 150 μg, and 300 μg concentrations of pectin and lignin failed to block the mutagenicity of benzo‐pyrene and 3‐methyl cholanthrene in the Ames/mammalian microsome assay using Salmonella typhimurium TA 98 and TA 100 with and without preincubation. The incorporation of 50 μg, 150 μg, and 300 μg of pectin and lignin did not block the mutagenic activity of MNNG in the Ames Spot test with Salmonella typhimurium TA 100.
Quality Attributes and Retention of Selected B‐Vitamins of Canned Faba Bean as Affected by Soaking Treatments
Authors: LU C. L. , HSU K. H. , WILSON L. A.
Published: August 2006

Solutions of ethylenediamine tetraacetic acid and sodium bicarbonate were used to soak faba beans before canning. Soaking in ethylenediamine tetraacetic acid solutions only caused a slightly lighter bean color. Soaking in bicarbonate solutions increased both the drained weight and the softness of the cooked beans, and it also made the bean color darker. The profiles of loss of both thiamin and riboflavin during the canning process were determined. Riboflavin was lost primarily during retorting while thiamin was lost in several processes including heat pretreatment and soaking. Mechanism of loss for the two vitamins was mainly leaching; very little thermal destruction was observed. None of the soaking treatments affected the retention of these vitamins.
Measurement of Water Activity of Salt Solutions and Foods by Several Electronic Methods as Compared to Direct Vapor Pressure Measurement
Authors: STAMP J.A. , LINSCOTT S. , LOMAURO C. , LABUZA T.P.
Published: August 2006

The Kaymont‐Rotronics Hygroskop DT, the Beckman‐Sina and the Protimeter were tested for their ability to measure water activity (aw) of five foods over the 0.11 – 0.85 aw range. Each instrument was calibrated at 30 ± 0.1°C against ten saturated salt solutions using a modification of the AOAC Method 32.004‐32.009. Regression of the reading versus true aw, as determined by the vapor pressure manometer (VPM), gave high r2 values for the saturated salt solutions between 0.32 – 0.85 aw. An error of approximately 0.01 aw units was found using the 1 hr data but no significantly better regression line was found using the 24‐hr data as compared to I hr data. Measurement of the aw of five foods, however, gave values differing by an average of 0.051 aw units as compared to the VPM readings. This study demonstrates justification of the FDA cutoff aw value of 0.85 for low‐acid foods as a margin of safety.
Effect of Cooking Temperature and Animal Age on the Shear Properties of Beef and Buffalo Meat
Authors: ROBERTSON J. , RATCLIFF D. , BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R.
Published: August 2006

Semimembranosus muscle samples from young (24 – 29 months) and old (48 – 54 months) buffalo and Brahman‐Shorthorn steers of similar carcass weights, within age groups, were heated for 1 hr at 11 temperatures from 40 – 95°C. Warner‐Bratzler initial yield force values indicated that myofibrillar strength was not affected by animal age or species. For stretched muscles, (where effects due to differences in myofibrillar contraction state would be minimal), peak force and peak force minus initial yield force values were greater (a) for older animals only when cooking temperatures were >60°C and (b) for buffalo than for beef over the 40 – 95°C range. These results suggested that there were species differences in the mechanical properties of undenatured as well as partially denatured connective tissue.