bluuebunny/crossref_metadata_2025 huggingface dataset:
Behaviour of some volatile compounds during storage of orange juice powder with low and intermediate moisture contents
Authors: PAPANICOLAOU D. , RIGAUD J. , SAUVAGEOT F. , DUBOIS P. , SIMATOS D.
Published: July 2010

The changes in flavour of orange juice powder at low and intermediate moisture contents have been studied by sensory analysis, as a function of time and temperature (27–69°C). The development of some volatile components has also been studied by gas chromatography.

The volatiles, which show the most significant increase when a change in flavour becomes detectable by the taste‐testing panel, are furfural and diacetyl, specially in the product with the lower moisture contents (2–15% water content). In the product with higher water contents (20–40%), the concentrations of these two volatiles exhibit a smaller increase, but the increase in the amounts of α‐terpineol and 3‐methyl‐2‐buten‐1‐ol contents become more important.

It is suggested that under these experimental conditions, the origin of diacetyl may be oxidation of acetoin.
The effects on broiler chicken of polyphosphate injection during commercial processing
Authors: GREY T. C. , ROBINSON D. , JONES J. M.
Published: July 2010

The process of injection of 5% polyphosphate solution into the breast of broiler chickens under commercial conditions had a variable but insignificant effect on the weight of water absorbed during immersion chilling and did not influence the amount of fluid lost on thawing or cooking. However, it produced a net increase in the weight of the carcase at all stages (chilling, freezing, thawing and cooking) subsequent to injection. After thawing and cooking a significant tenderizing effect in treated birds was observed.
Low methoxyl pectins from lime peel
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P.
Published: July 2010

To prepare low methoxyl pectin (LMP) from lime peel, acid deesterification at pH 0.5 for 9 hr at 60°C and for 5 hr at 70°C; sodium hydroxide deesterification at 5°C and at pH 10.5 with continuous addition of alkali for 1–2 hr; and ammonia deesterification at 25°C and at pH 10.5 for 2–3 hr or at pH 11.7 for 1–2 hr were suitable. Such LMP had ∼4.5% methoxyl groups and a molecular weight of 40 000–70 000. Precipitation at pH 0.5 to 1.5 after saponification resulted in LMP having good gelling characteristics; precipitation at pH 4.5, as recommended hitherto, impaired the gelling property.

Saponification titre values of the pectin being deesterified and a rapid gel test, based on the sensitivity of the pectin to the calcium, are described to follow the degree of deesterification. The gel test is also indicative of the gelling property of the pectin.
Development of an emulsion‐based product from minced silver carp in Israel*
Authors: ANGEL S. , WEINBERG Z. G.
Published: July 2010

Minced whole fish, fillets, remains after filleting, and connective tissue of silver carp were employed in various combinations to produce an emulsion‐based product. A fairly firm‐textured emulsion product could be obtained with 30% minced whole silver carp + 70% minced or ground fillets. The remains after filleting gave the poorest products in any combination with the other kinds of meat.

It is concluded that experiments need to be carried out with mixtures of fish species in order to increase the amount of whole fish mince that can be used in emulsion‐based products and perhaps also to enable the inclusion of minced leftovers after filleting of silver carp.
Protein quality of milk‐cereal based foods for infants and children in relation to processing methods and composition of the products*
Authors: ABRAHAMSSON L. , BENGTSSON O. , HAMBRÆUS L. , HOLM H.
Published: July 2010

The protein quality of milk‐cereal based infant foods, i.e. gruel and porridge powders prepared by different industrial processing methods, was assayed biologically. Net protein utilization (NPU) determinations were made in order to elucidate causes of previously observed wide variations in the protein quality of marketed products and to permit recommendations for improvement of processing methods and formulations.

In a pre‐mix of a milk‐cereal based gruel with about 58% of the total protein content derived from milk, the NPU varied between 15 and 85, depending on the method of roller‐drying and on the type of sugar added to the mixture before drying.

Heat treatment of porridge powder products was found to reduce the availability of lysine. Thus when the wheat flour was roller‐dried and the milk spraydried, the NPU value was 78. When wheat flour, glucose and milk were all present on the drum, the NPU decreased to 40. The presence of reducing sugars, e.g. glucose and fructose, on the drum invariably seemed to result in protein destruction. The advantages and disadvantages of changing sucrose to fructose, glucose or lactose in baby foods are discussed.
The quantitative determination of trimethylamine in egg
Authors: HOBSON‐FROHOCK A.
Published: July 2010

A freeze‐drying technique followed by gas chromatography of the distillate is described for the analysis of trimethylamine. The method is routinely applicable at concentrations of 0.05 μg g‐1 egg using samples of 1.0 g and could be used with other foods of sufficient moisture content.
Effect of simple processing on the properties of protein and polysaccharide from black gram
Authors: SUSHEELAMMA N. S. , RAO M. V. L.
Published: July 2010

Autofermentation of black gram (or dhal) flour for 20 hr was not deleterious to either the surface activity of the proteins or the viscosity of the arabinogalactan polysaccharide. Dispersion of freshly prepared black gram flour showed higher batter volume than that of stored flour (12–16 months at 22–26°C). In the extracted fractions during germination (in the dark for 7 days at 22–25°C), surface activity and viscosity decreased continually, but the latter more rapidly and to a greater extent after the first day. Similar effects were noted after heat treatment (100/155°C).
Development and acceptability testing of a modified salt/fish product prepared from shrimp by‐catch
Authors: YOUNG R. H. , CORIA E. , CRUZ E. , BALDRY JANE
Published: July 2010

Methods for preparing salt/fish cakes from the minced flesh of fish characteristic of the shrimp by‐catch are described. Heat treatment of the salt/fish mix at 70°C for 2 hr prior to low temperature dehydration promoted a rapid initial exudation from the material, a factor which considerably reduced total drying time. Acceptability testing in Mexican communities indicated a significant preference (P<0.01) for the preheated cakes when incorporated into local dishes. It is suggested that such processing is especially suitable for application to shrimp by‐catch in developing countries.
Stability of carotenoids in dehydrated carrots
Authors: ARYA S. S. , NATESAN V. , PARIHAR D. B. , VIJAYARAGHAVAN P. K.
Published: July 2010

The effects of water activity, salt, sodium metabisulphite and Embanox‐6 on the stability of carotenoids in dehydrated carrots has been investigated. Carotenoid pigments have been found to be most stable at 0.43 aw. Incorporation of salt, sodium metabisulphite and Embanox‐6 significantly reduced the rate of carotenoid destruction and non‐enzymic browning in dehydrated carrots.
Heat recovery in spray drying systems
Authors: Holland C. R. , McCann J. B.
Published: July 2010

Identification and subsequent quantification of all energy losses in a spray drier system in a food production plant are shown to be obtained by the application of heat and mass balances. Heat recovery systems are reviewed and proposals are given for the introduction of such a system to optimize energy usage. Cost data for the application of a heat recovery unit and the use of economic thicknesses of insulation show that considerable annual savings can be achieved resulting in payback times of approximately one year.
Dehydration of onion: some theoretical and practical considerations
Authors: MAZZA G. , LEMAGUER M.
Published: July 2010

Yellow globe type onion slices were dehydrated with air at different temperatures and flow rates. Drying‐rate curves were constructed and used for the calculation of critical moisture content, drying constant, effective diffusivity of moisture through the slices and energy of activation for diffusion. Rehydration rates at 25 and 40°C were also determined and found to be independent of drying conditions. An attempt to relate the process of moisture removal to the process of rehydration was made and a possible diffusion mechanism based on the concept of internal and external resistances is discussed.
Pigment changes in capsicum cultivars during maturation and ripening
Authors: RAHMAN F. M. M. , BUCKLE K. A.
Published: July 2010

The quantitative distribution of chlorophylls and carotenoids in five capsicum cultivars at four stages of maturation and ripening has been established using chromatographic, spectroscopic and chemical methods. From immature, mature, half‐ripened and fully‐ripened capsicum fruits, up to twelve, twelve, twenty‐nine and twenty‐six individual pigments respectively were isolated and most identified. The pigment composition results were consistent with a proposed pathway of synthesis of the red keto‐carotenoids, capsanthin and capsorubin. Significant differences were found in pigment concentrations among the cultivars at all stages of maturation and ripening, even though the cultivars showed the same visual colour. Lycopene and chlorophyll pigments other than chlorophylls a and b were not found in any cultivar at any stage of maturation or ripening.
A bioluminescence method for the determination of oxygen transmission rates through plastic films
Authors: MILTZ J. , ULITZUR S.
Published: July 2010

A new and fast bioluminescence method for the determination of oxygen transmission rates through plastic films and laminates is described. The method is based on the measurement of in vivo light intensity emitted by luminous bacteria confined in a pouch made of the tested plastic film. The measured light intensity was found to be linearly proportional to the oxygen transmissibility of different plastic films.
Properties of concentrates containing milk protein and non‐milk carbohydrates
Authors: SWEETSUR A. W. M. , MUIR D. D.
Published: July 2010

Various edible carbohydrates were combined with skim‐milk concentrate, prepared by ultrafiltration (UF), to obtain a novel range of milk products with total solids contents greater than 40%. These products were very heat stable, their stability being inversely proportional to the reducing power of the carbohydrate in the mixture. In contrast to both unaltered UF concentrate and conventional concentrate prepared by evaporation, the heat stabilities of the UF concentrate/carbohydrate mixtures could be further improved by addition of urea. As with both conventional and UF concentrates, the heat stabilities of the mixtures could be increased by additions of simple aldehydes. Attention has been drawn to possible uses for these mixtures in the food industry.
Retention of volatile components during freeze drying of substances containing emulsified oils
Authors: ETZEL M. R. , KING C. JUDSON
Published: July 2010

Measurements have been made of the retention of a series of volatile acetates during freeze drying of sucrose solutions containing emulsified vegetable oils. The acetates partition to different extents between the oil and aqueous phases. The observed retentions can be interpreted in terms of a simple model whereby acetate located in oil droplets initially present in regions ultimately occupied by ice crystals are lost completely, whereas acetate in oil droplets present within residual concentrate are fully retained, and acetate in the aqueous phase is lost according to observations for initially homogeneous systems. As a general rule, only a small fraction of the oil droplets are present within the residual concentrate, and extraction of volatiles into an emulsified oil phase reduces volatiles retention during freeze drying.

The results and the model afford a rational interpretation of the results reported by Kayaert, Tobback & Maes (1974) for retention of individual aldehydes and mixtures of aldehydes during freeze drying of a model food system.
The development of a soya‐based yoghurt
Authors: PINTHONG R. , MACRAE R. , ROTHWELL J.
Published: July 2010

Soya milk samples fermented with L. bulgaricus and St. thermophilus, both singly and combined, were tested organoleptically. The volatile compounds responsible for the undesirable flavour in both fermented and unfermented samples were analysed and a correlation between organoleptic quality and the levels of certain compounds demonstrated.
Recent applications of high pressure liquid chromatography* to food analysis
Authors: MACRAE R.
Published: July 2010

The range of applications of HPLC to food analysis has widened considerably in recent years. In this paper an attempt is made to review the latest applications, especially those in novel areas of food analysis.
Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
Authors: YU S. Y. , MITCHELL J. R. , ABDULLAH A.
Published: July 2010

‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansion decreased with increasing fish content.

Organoleptic evaluation indicated that the extruded products were as acceptable as those prepared using traditional methods.
Alpha‐amylase and bread properties
Authors: CHAMBERLAIN N. , COLLINS T. H. , McDERMOTT E. E.
Published: July 2010

Commercial baking trials, designed to investigate the effects of α‐amylase activity during baking are described. Increasing α‐amylase activity changes both the physical and chemical properties of bread, the physical changes resulting in a loss of crumb mechanical strength, and the chemical changes resulting in an increase in the amount of starch degradation products in the bread, and thus an increase in crumb stickiness. Both types of change can cause problems at the bread slicing stage. A reduction in water added at doughmaking is a successful ameliorative measure, as also is special lubrication of the slicer blades.

Results from the commercial trials have been corroborated and extended in the pilot scale bakery and the laboratory, the more controllable conditions furnishing results that implicate the high molecular weight degradation products of starch as the predominant cause of crumb stickiness. These pilot scale trials also provide evidence for the commercial usefulness of additions of acid calcium phosphate and extra fat as ameliorative measures.
On the conversion factors in thermal processes
Authors: KOPELMAN I. J. , PFLUG I. J. , NAVEH D.
Published: July 2010

Converting experimental or assumed heating parameters of one container size to another using the so‐called conversion factor, CF, is an important practical step in the initial design of thermal processes. However, the current prevailing approach for conversion is limited to cans where the two containers are of metal and are processed essentially in the same heating medium. The present study develops the theoretical equations, verified experimentally, for the conversion factors in a broader spectrum of containers (e.g., glass jars to metal cans and vice versa) and different processing media (e.g., water to steam and vice versa). The developed relationships enable the thermal process engineer to use conversion factors in a simple manner for most practical processing conditions.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats
Authors: ROBERTS T. A. , GIBSON ANGELA M. , ROBINSON A.
Published: July 2010

The effect of combinations of sodium chloride (2.5, 3.5, 4.5% w/v on water), sodium nitrite (100, 200, 300 μg/g), sodium nitrate (0, 500 μg/g), sodium isoascorbate (0,1000 μg/g, or equimolar with nitrite level) and polyphosphate (Curaphos 700; 0, 0.3% w/v), on the growth of Clostridium botulinum types A and B was studied in an experimental pork slurry system, without heating and after two heat treatments (80°C for 7 min and 80°C for 7 min plus 70°C for 1 hr) followed by storage at: 15, 17.5, 20 or 35°C for up to 6 months.

Statistical analyses showed that increasing salt or nitrite levels, adding isoascorbate or nitrate, using the highest heat treatment or decreasing the storage temperature all significantly reduced toxin production by Cl. botulinum. The addition of 0.3% polyphosphate (Curaphos 700) significantly increased toxin production. There were many significant two‐factor interactions; the effect of increasing nitrite was relatively less if isoascorbate was present, at 4.5% salt, or at low storage temperature. The presence of isoascorbate also counteracted the increase in toxin production attributed to the presence of polyphosphate.
Studies on the local techniques of yam flour production
Authors: IGE M. T. , AKINTUNDE F. O.
Published: July 2010

Traditional Nigerian techniques of yam flour production have been studied with a view to mechanizing the processes.

Results of the studies show that the processing time can be much reduced if mechanized. The results also show that parboiling is an essential and critical procedure in the processing. The effects of variations in processing parameters on the production are discussed.
Prediction of toxin production by Clostridium botulinum in pasteurized pork slurry
Authors: ROBERTS T. A. , GIBSON ANGELA M. , ROBINSON A.
Published: July 2010

A model pork slurry system was used to study factors controlling the growth of Clostridium botulinum types A & B (Roberts, Gibson & Robinson, 1981a,b). The following factors were studied in combination: sodium chloride (2.5, 3.5, 4.5% w/v on water); sodium nitrite (100, 200, 300 μg/g); sodium nitrate (0, 500 μg/g); sodium isoascorbate (0, 1000 μg/g); polyphosphate (Curaphos 700, 0, 0.3% w/v); heat treatment (none, 8°C/7 min, 80°C/7 min + 70°C/1 hr); at two pH levels and stored at: 15, 17.5, 20 or 35°C.

Analyses of results yielded a statistical model providing two formulae (for ‘low’ and ‘high’ pH slurries) which estimate the probability of toxin production in the pork slurry system within the limits defined above.
An indirect moisture sensor for some tropical farm produce such as yam
Authors: IGE M. T. , SUNMONU K. O.
Published: July 2010

Moisture content of agricultural produce is one of the more reliable single indices for indicating storage potential.

This paper reports studies into an indirect method of sensing the moisture content of yam tubers.

This method, which measured a passive property (resistance) of the produce as an index of moisture content, appears to be reliable. The results of a 24 factorial experiment to screen for the essential factors are presented. Some results of further experiments to determine the relationship between the important factors, the resistance, and moisture content of the farm produce are also presented.
Effect of refining on the physical and chemical properties of cashewkernel oil
Authors: OJEH OLUSOLA A.
Published: July 2010

Crude cashewkernel oil was subjected to refining by degumming, alkali‐refining, bleaching and deodorization. The crude as well as the oil at every stage of refining was characterized. Results indicate an improved quality oil on refining mainly in terms of increased stability. The polyunsaturated fatty acid level and some of the identity characteristics of the oil were not significantly altered by the refining process.
Extension of the shelf life of cream‐based liqueurs at high ambient temperatures
Authors: BANKS W. , MUIR D. D. , WILSON AGNES G.
Published: July 2010

The effect of pH adjustment, calcium removal and citrate addition on the stability of a cream liqueur at 45°C was investigated. Evidence is presented to show that by either removal or sequestration of ionic calcium the shelf life of cream liqueurs can be usefully extended. Data is included on the relation between viscosity and composition for a range of liqueurs.
Lupinseed—a new source of edible oil
Authors: FLEETWOOD J. G. , HUDSON B. J. F.
Published: July 2010

Lupin can be grown as an arable leguminous oilseed crop in temperate climates. Though the oil yield, as a proportion of dry seed, is somewhat low in comparison with soyabeans, the oil is readily extractable and can be refined by conventional processes to yield a pale bland edible oil in good yield.

Owing to the presence of linolenic acid, lupinseed oil, like soyabean oil, has limited stability in ambient storage conditions but its quality compares favourably with that of soyabean oil or rapeseed oil.
Simulation of moisture movement during drying a starchy food product—cassava
Authors: IGBEKA J. C.
Published: July 2010

A mathematical model of the moisture transfer in cassava during drying was developed. The model took into account the dependence of moisture diffusivity on moisture content and temperature and was therefore not made a constant. The solution of the model was achieved by an IBM 360 digital computer which utilized the statement oriented 360 CSMP (Continuous Systems Modelling Program). The predicted moisture profiles were compared with experimental data. The correlation coefficients between the predicted and experimental values ranged between 0.97 and 0.99. The mechanism of moisture transfer was analysed.
The status of fluoride added to bovine milk
Authors: BEDDOWS C. G.
Published: July 2010

The use of bovine milk as a carrier for fluoride has been advocated as a prophylactic measure. The effect of the addition of sodium fluoride to cold milk, up to 1000 ppm, was examined by particle micro electrophoresis, centrifugation, and dialysis.

The fluoride had little effect on the electrokinetic potential, and no sedimentation calcium fluoride occurred. Even with centrifugation at 30 000 g, the bulk of the fluoride remained in solution. Dialysis showed that the fluoride could easily be removed, and that the eluent contained fluoride in the ionic (free) form.

The addition of fluoride to calcium phosphate free (CPF, milk showed that the bulk of the fluoride remained with the protein, even after addition of excess calcium chloride. Thus the fluoride does not affect the stability of milk and the element forms a reversible ionic complex. The evidence suggests that it is held in solution by the smaller milk proteins.
The use of soybean milk in soft‐cheese making:
Authors: METWALLI N. H. , SHALABI S. I. , ZAHRAN A. S. , EL–DEMERDASH O.
Published: July 2010

The compositions of soybean milk and whole milk were compared. The two milks were similar in their pH, acidity and protein level, while they differed in the ash, carbohydrate and fat content. Pronounced differences were observed in their amino acid contents. Yield and amino acid content of soybean milk depend to a large extent on the method of extraction.

Addition of soybean milk to milk greatly inhibits the rennet coagulation of milk. Mixing soybean milk with raw milk in the ratio of 1:4 was found to be the most suitable proportion for cheese making, with the alteration of the cheese making process by increasing the amount of rennet, addition of calcium chloride and lowering the pH.
The application of near infrared reflectance analysis to rapid flour testing
Authors: OSBORNE B.G. , DOUGLAS S. , FEARN T.
Published: July 2010

Calibrations are presented for the analysis of flour for protein, moisture, particle size, colour and starch damage by means of near infrared (NIR) reflectance analysis. A commonly used NIR instrument was subjected to a thorough evaluation for its accuracy in flour testing for these parameters, by comparison of NIR with existing methods of analysis over an extensive period of time. The accuracy and precision of NIR for the parameters studied were satisfactory for quality control purposes and therefore the technique has an important place in the rapid flour testing.
Range bias in sensory evaluation
Authors: McBRIDE R. L.
Published: July 2010

Using a panel of twenty‐four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation.
Circulation cleaning of a plate heat exchanger fouled by tomato juice
Authors: CHEOW C. S. , JACKSON A. T.
Published: July 2010

A diluted tomato paste, applied as evenly as possible to one side of plate heat exchanger plates, has been used to study the effect of three temperatures (20, 70 and 90°C) when using water as a circulation cleaning fluid. From the experimental results it would appear that 70°C is the optimum temperature for this duty. Increasing the temperature to 90°C caused protein denaturation of the deposited tomato soil and cleaning efficiency was reduced. The soiling technique used in this work was found to be simple and consistent in studying the cleaning‐in‐place of the plate heat exchanger, and the direct weighing method of measuring soil removal was found to be reproducible.
A calorimetric study of self‐heating in coffee and chicory
Authors: RAEMY ALOÏS , LAMBELET P.
Published: July 2010

The technique of heat flow calorimetry was used to determine the specific heat of coffee and chicory products and to study their thermal behaviour above 20°C. Intensive exothermic reactions were particularly evident when measurements were made with sealed cells. The data obtained help in the understanding of how exothermic reactions (and self‐heating) occurring in such foodstuffs can bring them above their minimum ignition temperature.
Indirect measurement of the fat content of beef mince using the Infra‐Tester
Authors: CASEY J. C. , CROSLAND A. R.
Published: July 2010

A technique for the indirect estimation of the fat content of beef mince by the direct measurement of moisture content was evaluated. Samples of commercially produced beef mince ranging from 7 to 25% fat were analysed for moisture content using infra‐red heating, and for fat and moisture content by standard laboratory procedures. Moisture content measured by infra‐red heating using the Infra‐Tester was highly correlated with fat content measured by the standard method and could be used as a rapid and inexpensive method of predicting the fat content of beef mince.
Dried milk powder containing fluoride
Authors: BEDDOWS C. G. , WADE V. N.
Published: July 2010

A milk powder was prepared from a skim milk containing 10 p.p.m. fluoride. The powder showed that the size of the powdered milk particles produced were not affected by the presence of the fluoride. The fluoride in the reconstituted milk existed in at least two reversible ionic equilibria and all of it could be recovered as ‘free’ fluoride after precipitation of the protein. The fluoride was evenly distributed throughout the range of milk particles, and thus mechanical handling and particle segregation would not produce unequal concentration of fluoride in a stored milk powder. The fluoride did not change its status even after 2 years storage.
Effect of pasteurization, vitamin C supplementation and ultraviolet irradiation on the nitrosamine content of palm wine
Authors: MADUAGWU E. N.
Published: July 2010

Palm wine contaminated with varying quantities of the carcinogen dimethylnitrosamine (DMN) was subjected to heat treatments and ultraviolet irradiation. Dimethylnitrosamine (DMN) recoveries and nitrite concentrations were investigated by gas‐liquid chromatography (g.l.c.) and colorimetry respectively. Whereas up to 2–6% of the initial DMN concentration was detectable in samples of the alcoholic beverage after raising the temperature of the fermenting drink to 62.5°C and also to 70°C and maintaining these for 30 and 10 min respectively, no nitrosamine was found in any of the palm wine samples treated for 20 min with UV light. Incorporation of 20 mg and 50 mg ascorbic acid into the pasteurized wine containing 2 μmol sodium nitrite, as well as increasing its acidity, appeared to enhance the disappearance of nitrite ions from the beverage.
Circulation cleaning of a plate heat exchanger fouled by tomato juice
Authors: JACKSON A. T. , LOW WAI MING
Published: July 2010

The effect of a change in flow rate of a 2% w/w caustic soda solution on the circulation cleaning of a plate heat exchanger fouled with diluted tomato paste has been investigated at a temperature of 90°C and fixed circulation cleaning times of 5 and 10 min.

For both circulation cleaning times a transition point was noted in the range 2.75–2.86 1/min (Reynolds number range 6600–6300, shear stress range 0.77–0.82 N/m2). Below the transition point the effect of flow rate on cleaning efficiency was minimal, but at flow rates above the transition point there was a marked increase in cleaning efficiency as the flow rate (and hence shear stress at the surface) increased.
Comparative study of three legume starches
Authors: TINAY A. H. EL , HARDALOU S. B. EL , NOUR A. M.
Published: July 2010

Starch content of chickpea (Cicer arietinum), pigeon pea (Cajanus cajan) and bonavist bean (Dolichos lablab) was 58,52 and 50% respectively with recovery of 57.9, 48.1 and 49.0%. The amylose content was 33.5, 27.0 and 31.0%; amylose chain length was 1420,550 and 830 glucose units and amylopectin chain length was 29, 27 and 28 glucose units for chickpea, pigeon pea and bonavist bean respectively. Chickpea starch granules ranged from large oval shaped (21 × 30 pm) to small spherical (13 pm in diameter); pigeon pea from (35 × 42 pm) to 15.2 pm and bonavist bean (35 × 42 pm) to 15.2 pm. The gelatin‐ization temperature range was 67–76°C for chickpea, 71–78°C for pigeon pea and 78–80°C for bonavist bean starch. The swelling power for chickpea, pigeon pea and bonavist bean at 95°C were 17, 18.5 and 22.5% respectively. The legumes showed a single‐stage and somewhat restricted swelling. Solubility curves for legume starches showed a similar pattern and indicated that they have higher solubility at elevated temperatures than wheat starch. The liquefaction characteristics showed that chickpea has the highest resistance to cooking and was the most sensitive to a‐amylase. The three legume starches gave stabilized Brabender hot‐paste viscosity; chickpea had a lower overall viscosity due to its exceptionally long amylose chains.
Prediction of thiamine content in convective heated meat products
Authors: SKJÖLDEBRAND CHRISTINA , ÅNÄS A. , ÖSTE R. , SJÖDIN P.
Published: July 2010

It is reported that thiamine is one of the most heat labile water soluble vitamins. It is therefore important to control the destruction of this vitamin during heating, reheating and keeping warm of different food items.

In this study the kinetics of thiamine degradation in ground meat were determined. The losses during roasting of a minced meat loaf under different air conditions in a forced convection oven were calculated by computer simulations. The actual losses were analysed by a chemical method. The kinetics were found to be approximately of first order. The time‐temperature curves and the thiamine degradation in the loaves roasted under fairly mild conditions were easier to predict than the ones roasted at higher air temperature. This is partly due to the formation of the crust which has different thermal properties and gives different chemical changes from the inner parts of the loaf. The humidity and the velocity of the air does not effect the crust formation as much as the air temperature. This fact limits the prediction of thiamine degradation to lower air temperatures.
An assessment of acceptance sampling plans as applied to foodstuffs
Authors: BILTCLIFFE D. O. , SHROUDER J. P. , STEINER E. H. , WOOD R.
Published: July 2010

The application of acceptance sampling plans, based on criteria given in two U.S. Military Standards, to evaluate the sulphur dioxide content in the sausage meat portion of sausage rolls produced by a batch process, has been invcstigated.

It was found that acceptance sampling plans could be successfully drawn up using values given in the Military Standards and that the most economical plans which are statistically sound would probably be based on variables sampling with unknown standard deviations (s.d.). The critical requirement, that of normality of distribution of the criterion being considered throughout the batch, is shown to be complied with in this trial.
A pulsed low resolution NMR study of water binding to powdered milk
Authors: BROSIO E. , ALTOBELLI G. , YU SHI YUN , NOLA A. DI
Published: July 2010

Pulsed low resolution NMR was used to study the hydration mechanism of powdered milk samples. The non‐exponentiality of the spin‐echo decay curves of water was exploited to determine the water mobility, as well as the relative abundance of bound and free water in the different samples. The analysis of the experimental curves was performed by assuming a chemical exchange between bound and free water.
Determination of molecular and free sulphur dioxide in foods by headspace gas chromatography
Authors: DAVIS E. G. , BARNETT D. , MOY P. M.
Published: July 2010

A study was made of the equilibria between SO2 in packaged liquid foods and gaseous SO2 in their headspace atmospheres as a basis for a new analytical method for the determination of molecular and free SO,. Using a gas‐chromatographic method developed previously to determine SO2 at the 1 × 10−3 mg/l level in atmospheres saturated with water vapour, studies with aqueous solutions showed that headspace SO2 was directly proportional to molecular SOz in accordance with Henry's law.

Using the Henry's law constant for the S02/H20 system, determinations of molecular SOz were made on a white and a red wine and a fruit juice, each adjusted to five levels of pH to achieve different concentrations of molecular SO,. The results observed by the headspace method showed good agreement with those determined by a reference analytical method with white wine and fruit juice, but with red wine the reference method gave values which were more than 45% higher. Free SO2 was determined in a range of white wines by the headspace and reference methods, and the results showed high correlations.

The headspace method is rapid, precise and non‐destructive. A major advantage is that, during the analysis, it does not change the complicated equilibria between SO, and its ionised species, hence complexes of SO2 and food constituents are not disturbed.
Preliminary studies on the chemical and weight composition of some commercially important species of fish and shrimp caught in the Nigerian inshore waters
Authors: EMOKPAE A. O.
Published: July 2010

The paper mainly deals with the chemical composition of commercially important marine fish of Nigeria in relation to their nutritive values. The selection is restricted to those species which can readily be obtained by standard fishing techniques, and whose biological characteristics can be studied throughout the year. The paper also includes a study of the changes in the composition according to season of the year. In addition, the work was further extended to an investigation of the carcass composition (i.e. the percentage flesh, head, skin, tail, bones, liver and entrails).
Heat transfer characteristics and process requirements of hot‐filled guava pulp
Authors: NATH N. , SIDDALINGU  , RANGANNA S.
Published: July 2010

In the in‐can processing of canned fruit pulp in batches, the pulp is filled hot into cans, sealed, processed and cooled. The hold‐up time between sealing ad processing may vary from 10 to 30 rnin when the temperature of pulp decreases in the peripheral regions. During processing and cooling, temperature changes in the peripheral regions are rapid but not so in regions near geometric centre. In guava pulp filled into cans at 170F (76.9°C) or above, thc desired F value is achieved at the geometric centre even without processing but not so at other regions. The point of minimum lethality shifts from the geometric centre towards the periphery with an increase in the filling temperature and a decrease in the hold‐up time. Based on these findings, a thermal process schedule has been evolved for canned guava pulp with different filling temperatures and a holdup time of 10 and 30 min.
Moisture desorption isotherms of rough rice
Authors: AGUERRE R. J. , SUAREZ C. , VIOLLAZ P. E.
Published: July 2010

Desorptions isotherms of rough rice have been determined at 40, SO, 60 and 70°C and water activities (a,) from 0.036 to 0.823. An attempt is made to describe the experimental equilibrium moisture content data using mathematical relationships available in the literature. A statistical analysis was performed to evaluate the goodness of fit of the different equations. From this analysis it was concluded that Henderson's equation permits to correlate satisfactorily the experimental data for the whole range of water activity investigated. Finally, a simple empirical equation was postulated to take into account the effect of temperature on water sorption isotherms of rough rice grain.
The effect of irregular cooling phenomena on the lethality of thermal processes
Authors: CLELAND A. C. , GESTERKAMP M. F.
Published: July 2010

Irregular temperature/time curves in the cooling phase of thermal processes for cans containing semi‐fluid foods have been previously attributed to internal boiling and mixing of the can contents. A physical model is proposed for this behaviour. This model can in part be simulated by numerical (finite difference) heat transfer calculations, but the actual physical behaviour is too complex for complete simulation. Experimental investigation for a baby food showed that substantial variations in total process lethality (±18% around the mean value) occurred as a result of changing process variables that affected the extent of internal boiling. Of these retort pressure during cooling was most important, but there were also complex interactions between this variable and three others: headspace, steam temperature and can pressure during seaming. Because the extent of internal boiling has a substantial effect on the total process lethality, determination of heating phase target F values for foods in which irregular cooling phenomena occur must consider these effects. The canner should consider the sensitivity of Fvalues to variations that could occur in practice of parameters such as can seaming pressure, headspace and retort pressure during cooling, as well as steam temperature.
Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance
Authors: OSBORNE B. G. , FEARN T.
Published: July 2010

Calibrations which had been previously determined for the analysis of protein and moisture in U.K. and Irish milled straight run white flour were set into nine near infrared (NIR) reflectance instruments of the same model situated in different laboratories. One set of samples was circulated to adjust the bias (intercept) which has a component specific to each instrument then a second set was circulated 2 months later to evaluate the adjusted calibrations. Kjeldahl proteins were determined on the first set by seven of the laboratories and on the second set by one reference laboratory for direct comparison of that method with the NIR method and in order to assess the accuracy of NIR as well as precision.

On the second set of samples the mean NIR results for the different laboratories varied from 10.92 to 11.30% compared with a mean for the Kjeldahl of 11.03%. The accuracy of NIR calculated separately for each laboratory as the standard deviation (s.d.) of differences between NIR and Kjeldahl from the reference laboratory was between 0.13‐0.33% while the precision or repeatability (within‐laboratory) was 0.07%. For comparison the accuracy of Kjeldahl, calculated separately for each laboratory in the same way as for NIR, was 0.10% ‐0.27% and the precision (within‐laboratory) was 0.04%.

In the case of moisture, the NIR results for the second set of samples had mean values ranging from 13.08 to 13.28% compared with a mean for oven drying of 13.13%. The accuracy of NIR was 0.20‐0.29% with no significant biases and the precision was 0.05%.
Physical and chemical changes during roasting of semolina (suji)
Authors: PREMAVALLI K. S. , ARYA S. S.
Published: July 2010

A simple laboratory method for uniform roasting of semolina under controlled conditions and for isolation of volatile compounds formed during roasting is described. The changes in sugars, proteins, lipids, gelatinization behaviour and carbonyl compounds formed during roasting of wheat semolina at 160, 175 and 190°C are discussed.
Synergistic effects of various lipases and phospholipase C on milk fat
Authors: GRIFFITHS M. W.
Published: July 2010

The enzyme, phospholipase C, from a number of psychrotrophs isolated from milk was shown to survive HTST pasteurization and UHT sterilization processes. The phospholipase C of Bacillus cereus was able to increase lipolytic activity of a commercial lipase preparation and native milk lipoprotein lipase in raw milk by making the substrate more susceptible to hydrolysis: phospholipase C had no effect on the lipase activity of a fluorescent Pseudornonas spp. The enhancement of lipolysis by phospholipase C was affected by pronase and papain, but not by trypsin. Homogenization of the raw milk had the same effect on lipolysis by lipoprotein lipase as addition of phospholipase C.
Evaluation of a process for obtaining partially concentrated distilled lime oil
Authors: PINO J. A. , TÁPANES R.
Published: July 2010

In this paper we discuss the evaluation of a new process for obtaining partially concentrated oil from distilled lime oil. A qualitative and quantitative analysis was carried out with the aid of gas‐liquid chromatography and the physical, chemical and sensory characteristics were also determined in the processed oil. The results indicated that the partially concentrated oil has a good quality and greater stability compared with the natural oil.
A new type of semi‐hard cheese from recombined milk
Authors: HOFI A. A. , MAGDOUB M. N. I. , ABD'EL‐HAMID LAILA B. , OSMAN SH. G.
Published: July 2010

Technological aspects for achieving a suitable technique for making a new semi‐hard cheese from pasteurized recombined milk were studied. The manufacturing procedure was basically set on setting temperature of 35°C, rennet powder quantity of 8 g/100 kg milk, curd cubes size of 11/4 in, scalding for 1.5 min at 40°C and pressing at 1.50 lb/in2 for 3 hr. The resulting cheese is named ‘Ain Shams’ and is characterized by a mild and slightly acidic flavour, tender body and very slightly open texture. The new cheese contains 40% moisture and 40% fat/dry matter.
A study of the effects of frozen storage on certain functional properties of meat and fish protein
Authors: COLMENERO F. JIMÉNEZ , BORDERIAS A. J.
Published: July 2010

This paper presents a study of the effects of frozen storage on certain functional properties, namely protein solubility, emulsifying capacity, and viscosity, both in meat and in fish.

Correlations between these three functional properties were examined in an attempt to find the easiest and most sensitive method of analysis.

High correlation among the different functional properties tested was found only in the case of fish. This, together with the significant variations in the viscosity values found during the storage period, suggests that the analysis of apparent viscosity is a valuable indicator method for determining alterations occurring in the functional characteristics of fish protein.
Dissociation constant of sorbic acid in water and water‐glycerol mixtures at 25°C from conductance measurements
Authors: PETHYBRIDGE A. D. , ISON R. W. , HARRIGAN W. F.
Published: July 2010

Molar conductivities of dilute solutions of sorbic acid in water, and in the mixed solvents water +lo, 20,30,40 and 50% glycerol by mass at 25°C are reported. The results have been analysed with the Pitts conductance equation and pK, values for sorbic acid in these solvent mixtures are tabulated. Similar data for sorbic acid in water+30% glycerol at 10°C are also included. The implications of the results for the role of sorbic acid in food preservation are discussed.
Selection of judges and assessment of storage‐related flavours in frozen sheepmeats
Authors: WINGER R. J.
Published: July 2010

Although many subtle flavour changes occur during the frozen storage of lamb, most people appear to be relatively insensitive to these changes. From an initial 125 people, a group of thirty‐four panellists were selected for their ability to detect frozen‐storage flavour changes in lamb. These selected panellists described these changes and helped develop a suitable scoring system for estimating the period of frozen storage.
Influence of gamma radiation on the rheological and functional properties of bread wheats
Authors: PAREDES‐LÓPEZ O. , COVARRUBIAS‐ALVAREZ M. M.
Published: July 2010

The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium‐strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium‐strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation.
Lipids in French fries: a retail and laboratory study
Authors: GREENFIELD H. , MAKINSON J. , WILLS R. B. H.
Published: July 2010

The lipid content of prepared restaurant and takeaway French fries varied from 6.2 to 20.8 g/100 g, and of frozen retail fries from 2.1 to 5.3 g/100 g, as purchased, and from 12.0 to 20.0 g/100 g after finish frying. The lipid composition (fatty acid profile and cholesterol content) of all retail samples reflected the predominant use of animal fat in the Australian industry. Laboratory studies showed that the lipid content of French fries was increased by decreased chip size, and by the common commercial practice of split frying which caused a doubling of fat uptake when compared with single frying. Commercial practices appear to increase the potential of fries as a fat carrier.
Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory
Authors: AGUERRE ROBERTO J. , SUÁREZ CONSTANTINO , VIOLLAZ PASCUAL E.
Published: July 2010

Data of water desorption on different food products were analysed from the point of view of the BET theory. A plot of log C against 1/T as used for the independent evaluation of E1‐EL and the pre‐exponential a1b2/b1a2, in the expression for the constant C of the BET theory. It was found that a1b2/b1a2, may range from 10−3 to 10−6 and the E1 ‐ EL values are correspondingly much higher than usual. An equation has been obtained within the framework of the BET theory for the dependence of the net heat of desorption on moisture content. In the present analysis the variation of the monolayer value with temperature is considered by means of a simple empirical equation. The results are compared with the heats of desorption calculated directly by the Clausius‐Clapeyron equation.