bluuebunny/crossref_metadata_2025_split huggingface dataset:
Baking quality and gluten amide level
Authors: EWART J. A. D. 
Published: July 2010

SummaryMacRitchie (1979) has recently put forward evidence that the percentage of glutamine+asparagine in Australian wheat glutens was highly and positively correlated (r= 0.756; P<0.01) with baking quality, as measured by loaf volume per unit of flour protein. This finding has been tested for thirty‐six English wheats. No significant correlation (r=−0.036; P>0.1) between loaf volume per g of flour protein (LV) and moles of amide per 100 g of gluten protein could be observed. When the disulphide bonds of some glutens which seemed to differ widely in amide content were reduced and blocked and the proteins examined by gel electrophoresis in 6 M urea at alkaline pH, the expected shifts in mobility due to the amide differences were not seen. The gliadin/glutenin ratios, calculated for a further thirty‐six English‐grown wheat samples from data already published, showed no correlation with LV. Since these ratios would be positively related to gluten amide level, this was additional evidence that the latter is not correlated with LV for English wheats. It was concluded that nearly all the amide fluctuations among glutens observed in this work were due to experimental error, and the true amide level varied little—probably by a small variation in the gliadin/glutenin ratio and, to a much smaller extent, by occasional mutations.
Dehydration of potato
Authors: ISLAM M. N. , FLINK J. M. 
Published: July 2010

SummaryDrying behaviour of potato in a natural convection, solar dryer was investigated. In drying experiments conducted at low air velocity, as found in the solar dryer, it was shown that air flow conditions are of critical importance for drying behaviour. As a result of the presence of extensive, external mass transport resistances in deep bed drying, the air flow behaviour of the bed was more important than the drying behaviour of the single pieces. Thus, for deep bed solar drying, 10x10 mm french cut potatoes dried faster than 5 mm slices. (This result was opposite to that found for drying in thin layers). Drying time was noted to increase less rapidly than bed depth increased, so overall dryer productivity increased with increasing bed depth, within the constraint that drying be completable in 1 day.
Dehydration of potato
Authors: ISLAM M. N. , FLINK J. N. 
Published: July 2010

SummaryIn Part I of this paper (Islam & Flink, 1982), the drying behaviour of potato in a natural convection, solar dryer was discussed. A number of factors were shown to influence the ability to complete the drying process within 1 day. In the current paper, we report on another approach to increase solar dryer throughput. It is shown that osmotic concentration in a 45% sucrose/15% salt solution, prior to solar drying, results in a two‐ to five‐fold increase in product throughput, due to moisture loss and solids uptake in the osmosis step and higher, allowable, final moisture contents for the finished product. Product organoleptic quality was judged to be good and ascorbic acid retention was similar to that reported for commercial dehydration processes.
Circulation cleaning of a plate heat exchanger fouled by tomato juice
Authors: CHEOW C. S. , JACKSON A. T. 
Published: July 2010

SummaryThe effect on the circulation cleaning of a plate heat exchanger fouled with diluted tomato paste using a 2.0% w/w caustic soda solution has been studied at 70 and 90°C, and the effect of increased flow rate and overall pressure of the system has been investigated at a fluid temperature of 90°C.Increasing the temperature of the 2.0% caustic soda solution increased the cleaning rate but did not significantly reduce the final amount of soil remaining on the plates. Increasing the circulation rate of the fluid increased the cleaning rate and also the final amount of residual soil.An increase in pressure of the system decreased the overall cleaning efficiency.
Overshooting of thermal processes due to temperature distribution at steam‐off
Authors: KOPELMAN I. J. , NAVEH D. , PFLUG I. J. 
Published: July 2010

SummaryThe continued temperature rise after steam‐off and during initial cooling that occurs in the slowest heating zone of conduction heating products during thermal processing has not been considered as a design parameter for the sterilization of low acid foods packaged in hermetically sealed containers in the existing mathematical methods.This study demonstrates the ‘overshooting’ phenomenon and examines its significance utilizing a numerical approach. Preliminary results indicate that under certain conditions this phenomenon may contribute a significant portion of the lethality delivered to the slowest heating zone in the container.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork
Authors: GIBSON ANGELA M. , ROBERTS T. A. , ROBINSON A. 
Published: July 2010

SummaryPork slurries were prepared from leg or shoulder muscle from three animals from each of three breeds of pig (Pietrain, Gloucester Old Spot and Large White × Landrace cross). Slurries (pork:water, 1:1.5) contained NaNO2 (100 μ/g), NaCl (2.5, 3.5 or 4.5% w/v on the water), were subjected to one of three heat treatments (unheated, 80°C for 7 min, 80°C for 7 min plus 70°C for 1 hr) and stored at 35, 20, 17.5 or 15°C for up to 6 months to determine the relative effects of the above factors on growth (spoilage) and toxin production by Clostridium botulinum types A and B at 103 spores per bottle.Increasing salt or heat treatment, or decreasing storage temperature or inoculum level all reduced spoilage and toxin production. Both ‘animal’ and ‘cut’ significantly affected spoilage and toxin production. More spoilage and toxin production occurred in meat from the shoulder cut than from the leg cut. In both cases there was considerable variation between animals within breed, but there was no systematic difference between breeds. There is no obvious explanation for the variation in meat between animals, but it should be borne in mind when planning and assessing results of large multifactor experiments. Although there was more spoilage and toxin production after 6 months' than 3 months' storage, the statistical analyses yielded essentially similar conclusions.
The preparation and assessment of spun fibres from fish proteins using a wet spinning process
Authors: MACKIE I. M. , THOMSON B. W. 
Published: July 2010

SummaryA process is described for preparing spun protein fibres from fish muscle proteins using as raw material filleting waste of cod (Gadus morhua) and whole blue whiting (Micromesistius poutassou). The flesh from these species was extracted with alkali at 0°C and the proteins, after isolation by isoelectric precipitation, were redissolved in alkali to give the spinning solution. The fibres were obtained by extrusion into an acetate precipitation bath and were analysed chemically and assessed by taste panels. The data obtained are discussed in relation to the potential application of this process as one way of upgrading fish waste and under‐utilized species.
Parboiling of paddy by simple soaking in hot water
Authors: UNNIKRISHNAN K. R. , VIRAKTAMATH C. S. , KRISHNAMURTHY H. , BHATTACHARYA K. R. 
Published: July 2010

SummaryParboiling of paddy by mere hot water soaking, without steaming, has the advantage of not requiring a boiler. Soaking at a temperature 10–15°C above the gelatinization temperature (i.e. generally at about 80–85°C) is necessary to achieve fair to moderate gelatinization (i.e. parboiling). However, soaking at such temperatures for a time sufficient for the water to penetrate and gelatinize the grain core invariably leads to over‐imbibition of moisture, husk splitting and leaching; soaking for less time, on the other hand, leaves many grains with ‘white belly’. The best method therefore is to soak the grain for such time as to imbibe about 30% moisture (wet basis) (i.e. for about 1 1/2–2 hr), drain out the water, and temper the hot paddy for another 1–2 hr. This process yields optimally parboiled paddy without ‘white belly’ or grain splitting and with reasonably good milling quality and colour.
The use of hot salted chicken meat for processing
Authors: KIJOWSKI J. , PIKUL J. , NIEWIAROWICZ A. 
Published: July 2010

SummaryFrankfurter‐type sausages and meat rolls were prepared from chicken broiler breast and leg muscles, the former from comminuted breast and leg muscles salted pre‐rigor within 40 min, the latter from breast and leg muscles separately injected with brine 15 min after slaughter. Their properties were compared with those of similar products made from chilled meat.
The relationship between pH45 and drip in pig muscle
Authors: WARRISS P. D. 
Published: July 2010

SummaryThe relationship between pH45 and drip loss from the M. longissimus dorsi (LD) was examined using data collected from 433 pigs of various breeds. In pork with a pH45 <6.1 a high but relatively constant weight of drip was produced in storage; above 6.1 the water holding capacity improved and, with higher pH45, correspondingly smaller weights of drip were lost. Assuming that the amount of drip from the LD is related to that from the whole carcass, and based on recent published survey data on pH45 in British cross‐bred pigs, the cost of the incidence of PSE in the U.K. can be estimated as 2.2% of the value of the weight of lean in all pigs slaughtered.
Apparent shear viscosity of native egg white
Authors: LANG ELIZABETH ROBINSON , RHA CHOKYUN 
Published: July 2010

SummaryTemperature and shear dependency of the apparent viscosity of the thick and thin portions of egg white from fresh hen eggs, in their native state was investigated. The viscosity of the egg white was determined in the temperature range of 5–30°C and the shear rate range 34–600 sec‐1. The viscosity of both the thick and thin portions of the egg white decreased with increase in temperature. The thin portion showed no decrease in viscosity with shearing time at constant shear rates while the viscosity of the thick portion decreased within the first 6 min of shearing and then remained constant. The rate of decrease in viscosity with shearing time was more at higher temperatures. At 20°C and a shear rate of 34.2 sec‐1, the equilibrium‐apparent viscosity of the thick portion was 160 cp, approximately forty times greater than that of the thin portion (4cp). This difference in viscometric properties may be due to the presence, in the thick portion, of high molecular weight complexes which are disrupted under shearing.
Effect of pressurized gas freezing pre‐treatment of carrot dehydration in air flow
Authors: SUAREZ C. , VIOLLAZ P. E. 
Published: July 2010

SummaryThe effect of pressure freezing on the rate of drying of carrots was studied. It was found that the diffusion of water in the carrots were strongly affected by pressure freezing, and that the pre‐treatment maintained its effect on the rate of drying in samples which were stored (previous to drying) for various times in a freezer at ‐ 10°C.
Heat and mass transport in the freezing of apple tissue
Authors: BOMBEN J. L. , KING C. J. 
Published: July 2010

SummaryA newly developed cold‐stage scanning electron microscope was used to examine ice morphology in frozen apple tissue as a function of freezing rate. The morphological structure of the ice was analysed using theories of cellular water transport and solution solidification. The transition from intracellular to extracellular ice occurred in apple tissue at a cooling rate of approximately 1 K/min. The dendritic spacing of the ice was proportional to the inverse square root of the cooling rate. This behaviour can be rationalized through an analysis of the dependence of the formation of dendrites upon solute mass transfer.
A vegetable oiling agent for dried fruits
Authors: KOCHHAR S. P. , ROSSELL J. B. 
Published: July 2010

SummaryThe suitability of an exceptionally stable vegetable oil blend, Durkex 500, for coating sultanas (at a level of 0.5%) was examined over a storage period of 1 month at 25°C and of 16 weeks at 37°C. During the early stages of storage at 25°C, the flavour of sultanas, either uncoated or coated with food grade paraffin, was slightly superior to that of sultanas coated with Durkex 500, or with a 50:50 blend of it with paraffin. Flavours such as musty, cardboardy, stale, etc. were reported in the coated sultanas, while sharp and acidic flavours were described in the non‐oiled control sultanas. After 8 months at 25°C the uncoated sultanas appeared dull and dried up, and started clumping. However, the average flavour score of all the samples of sultanas were not significantly different (at a 5% level) from the acceptable flavour score of 5 at the end of the 25°C storage tests. The accelerated storage test study on the sultanas at 37°C gave generally similar, but somewhat erratic results.Induction period data at 100°C were found to correlate well with the organoleptic acceptance of Durkex 500 and its 50:50 blend with paraffin in the sultanas evaluated in this work. The results show that stable oils such as Durkex 500 are acceptable vegetable coating oils for dried fruits, enabling manufacturers to conform with the Food Additives and Contaminants Committee recommendation that reduced levels of mineral oil should be used in fruit coatings.
The preparation of quick‐cooking dehydrated vegetables by high temperature short time pneumatic drying
Authors: JAYARAMAN K. S. , GOPINATHAN V. K. , PITCHAMUTHU P. , VIJAYARAGHAVAN P. K. 
Published: July 2010

SummaryThe technique of high temperature short time (HTST) pneumatic drying, when applied to a variety of vegetables as a pre‐treatment prior to conventional modes of hot air drying, brought about porosity in the products and resulted in considerable reduction in their drying and rehydration times with improvements in texture and other rehydration characteristics. The HTST dried vegetables had lower bulk density and superior rehydration characteristics. A starchy cell structure was essential for satisfactory expansion by the technique and low starch vegetables failed to expand.
Scanning electronmicroscopy studies of limed corn kernels for tortilla making
Authors: PAREDES‐LÓPEZ O. , SAHARÓPULOS M. E. 
Published: July 2010

SummaryScanning elecronmicroscopy (SEM) was used to study changes in corn kernel structure during the lime treatment of the tortilla making process. The outside surface of the alkali‐treated kernels (nixtamal) showed substantial structural alteration, which facilitate its separation.The aleurone and some pericarp layers are retained in nixtamal. Most of the germ remains attached to the starchy endosperm, and greatly contributes to the nutritional quality of the product.The cell walls of the horny and floury endosperm appeared noticeably affected in the preparation of nixtamal. The functional and nutritional properties acquired by nixtamal might be related to the structural modification as shown by SEM.
Nitrosodimethylamine levels in fish cooked by natural gas and by electricity
Authors: KEY PAULINE E. , BAYLY JACQUELINE M. , MASSEY R. C. , McWEENY D. J. 
Published: July 2010

SummaryThe nitrosodimethylamine (NDMA) content of fish has been measured in raw fish and after baking in pre‐heated and not pre‐heated ovens and after grilling using electrical and natural gas heated domestic cookers. In many cases there is an increase in NDMA levels with natural gas heated cookers but the increase is not great in comparison to variations observed in levels in raw fish obtained on different occasions. There is no significant increase in NDMA levels with electric cookers.
Moisture mobility in meat emulsion during cooking
Authors: MITTAL G. S. , BLAISDELL J. L. , HERUM F. L. 
Published: July 2010

SummaryMobility of moisture in meat emulsion sausage during cooking was simulated for cylindrical geometry. The model was verified for high temperature (> 55°C) processing and various processing conditions and formulations. The moisture diffusivity were described in terms of product temperature and fat: protein ratio.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non‐linear effects of storage temperature and salt concentration
Authors: ROBINSON A. , GIBSON ANGELA M. , ROBERTS T. A. 
Published: July 2010

SummaryWhile investigating the effects of potassium sorbate and pig breed, cut and batch of pork in a pork slurry system, non‐linear effects of storage temperature and salt concentration on toxin production by Clostridium botulinum were detected. Predicted probabilities of toxin production after analysis by logistic regression, published previously, were re‐examined and similar effects detected. Improved formulae for the probability of toxin production in a model pork slurry system are given and the implications of the non‐linearity of storage temperature and salt concentration on the predicted probability of toxin production are discussed.
Effect of diacetyl on the heat stability of concentrated milks
Authors: SHALABI S. I. , FOX P. F. 
Published: July 2010

SummaryVery low levels of diacetyl (1–5 mM) markedly increased the heat stability of concentrated milks (20% total solids) reconstituted from skim milk powders. Diacetyl caused only slight stabilization of the concentrates (following dilution to 20% total solids) used in the manufacture of these powders but its efficacy was increased by heating the concentrates (70°C for 10 min) prior to diacetyl addition and especially by freeze drying. Laboratory concentrated milks were destabilized by diacetyl and these samples were also destabilized by freeze drying. However, addition of diacetyl prior to preheating and concentration increased stability.
Protection of ovalbumin against irreversible heat denaturation by a cationic amphiphile at high concentration
Authors: ERICSSON B. , HEGG P.‐O. , MÅRTENSSON K. 
Published: July 2010

SummaryThe interaction of the cationic amphiphile cetylpyridinium chloride (CPC) with the egg white protein ovalbumin, was studied at various temperatures and pH values. The influence of different concentrations of CPC on the thermal behaviour of the protein was followed by specific optical rotation measurements in the pH interval 3‐9. No increase in optical rotation was found at any pH when CPC was added to ovalbumin at room temperature. When heated, a gradual increase in optical rotation was registered, which became smaller the higher the pH used. At molar ratios of CPC :ovalbumin of above 70 this increase was reversed on cooling. The reversibility of the thermal unfolding on cooling was not affected by a variation in protein concentration between 0.5 and 10%. Circular dichroism measurements before and after a heating‐cooling cycle confirmed the results obtained on optical rotation. When CPC was exchanged against the anionic amphiphile, sodium dodecylsulphate (SDS), a denaturing effect was achieved at neutral and alkaline pH values already at room temperature. At the acidic side of the isoelectric point, however, there was no major effect of SDS. No thermal aggregation of ovalbumin occurred near the isoelectric point when CPC was present and complete resolubility was found after thermal treatment and drying.
The preparation of protein hydrolysate from defatted coconut and soybean meals
Authors: PHAM CHAY B. , ROSARIO R. R. DEL 
Published: July 2010

SummaryThis study was conducted to determine the effects of temperature, time and concentration of acids on the hydrolysis of coconut and soybean meals. Using 6∼ hydrochloric acid (HCl), the complete hydrolysis of soybean meal was reached after 36 hr at 95°C, while it took only 24 hr to complete the process when 18 N sulphuric acid (H2SO2) was used at the same temperature. Coconut protein exhibited some degree of resistance to hydrolysis. Using 10 N HC1 and 18 N H2SO2 in two separate tests, it took 48 hr to complete hydrolysis at 95°C. Sulphuric acid caused a considerably greater decomposition of amino acids than HCl during longer periods of reaction with high acid concentration and temperature. Flavour development is a function of the free amino acids released which in turn is a function of acid concentration, reaction time and temperature.
Production of a food grade flour from defatted corn germ meal
Authors: BARBIERI R. , CASIRAGHI E. M. 
Published: July 2010

SummaryA defatted corn germ flour of good organoleptic and nutritional quality was obtained by applying a milling and screening process to a commercial defatted corn germ meal. The flour contains about 20% protein of good nutritional quality, above 60% starch and minor quantities of fat (1.7%), fibre (3.3%) and minerals (8.42%). The last are interesting for their content in potassium, magnesium, iron and zinc. Heat effects on protein were evaluated in the intermediate and final products of a commercial oil extraction installation. It was found that the conditioning step sharply decreased protein solubility, while protein digestibility remained substantially constant throughout the process.
Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blends
Authors: PERI C. , BARBIERI R. , CASIRAGHI E. M. 
Published: July 2010

SummaryAn expanded nutrient snack was prepared by extrusion cooking of defatted corngerm flour added with increasing amounts of milk proteins. Two extrusion temperatures (150 and 170°C) were considered. Physical, chemical and nutritional characteristics of the final product were evaluated. The products extruded at 150°C showed better expansion and crispness than the ones obtained at 170°C. A small addition of milk protein (5%) improves the organoleptic characteristics of the extrudates produced at 150°C. On the contrary the addition of milk protein has a negative influence on the product expansion and consistency of the samples extruded at 170°C.
Influence of storage on the quality of maize meal for tortilla making
Authors: PAREDES‐LÓPEZ O. , MORA‐ESCOBEDO R. 
Published: July 2010

SummaryNo studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83%) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration.
An investigation into consumer preferences for nine fresh white fish species and the sensory attributes which determine acceptability
Authors: HAMILTON MORAG , BENNETT R. 
Published: July 2010

SummaryNine fresh white fish species (cod, haddock, whiting, blue whiting, ling, saithe, lemon sole, plaice, dab) were investigated by sensory panels. Assessors could distinguish between species and although they would express relative preferences, they did not feel very strongly about them. Flavour was the most significant positive determinant of acceptability, texture was neutral and appearance was either neutral or negative. It is probable that most fresh white fish could be satisfactorily interchanged with one another without causing adverse consumer reaction.
Texture analysis of fish fillets and minced fish by both sensory and instrumental methods
Authors: BORDERIAS A. J. , LAMUA M. , TEJADA M. 
Published: July 2010

SummaryIn an attempt to establish objective criteria for texture analysis as an effective substitute for organoleptic procedures, correlation between the results obtained by a panel of tasters and physical and chemical analyses of texture was determined. In addition, regression equations relating instrumental and sensory methods were applied to predict sensory data from those obtained during instru mental analysis.