bluuebunny/crossref_metadata_2025_split huggingface dataset:
A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data
Authors: DAVEY K. R. 
Published: July 2010

SummaryA predictive model for the hot water decontamination of sides of beef in a novel design of cabinet is presented and its usefulness illustrated. The model is based on laboratory data and permits assessment of bacterial reductions, production rates, unit energy costs and changes to cabinet dimensions and ambient temperatures. The advantages of a ‘standard’ cabinet recommended for a wide range of abattoir production rates are outlined. For a production rate of 135 sides h−1, 90% and 99% reductions in bacteria at the site of minimum treatment (the neck) could be achieved at costs of less than 0.016% and 0.03% respectively of the value of the meat. The model assumes limited exposure of the sides to the hot water to prevent a permanent impairment of meat bloom. A graphical summary is presented and limitations of the model are discussed.
Rheological behaviour of wheat flour dough in twin‐screw extrusion cooking
Authors: WANG S. M. , BOUVIER J. M. , GELUS M. 
Published: July 2010

SummaryA capillary‐type viscometer was designed to measure the apparent viscosity of the cooked wheat flour dough on ‐line in a twin‐screw extruder. The effect of mean residence time and specific energy were studied in the ranges 20–45s and 300–800 kJ kkg−1, respectively. A viscosity model was developed which accounts for effects of wall shear rate, moisture content and specific energy. It was shown that the extent of the cooking reaction is largely determined by the specific energy applied.
Lethality calculation for thermal processes with different heating and cooling rates
Authors: PHAM Q. T. 
Published: July 2010

SummaryIn many thermal processes, the time constants fh and fc for the heating and cooling periods differ. This can cause difficulties in calculating the process lethality. This paper presents a simple method for taking into account this change in the time constant. The author's formula method is tested against simulated data from finite‐difference computations, both for fh=fc and for fh≠fc, and found to be at least as accurate as the best previous formula method.
Detoxification of cassava during gari preparation
Authors: VASCONCELOS A. T. , TWIDDY D. R. , WESTBY A. , REILLY P. J. A. 
Published: July 2010

SummaryGari, a fermented cassava product, is widely consumed in many West African countries. The present study was undertaken to investigate the detoxification of cassava during the preparation of gari. The most important processing stages, with regard to elimination of cyanide, were the initial grating of the cassava and the final roasting of the product. The breakdown of linamarin was dependent primarily on the presence of endogenous linamarase and the lactic acid bacteria present during the fermentation were not directly involved in its hydrolysis.
Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
Authors: YU S. Y. , TAN L. K. 
Published: July 2010

SummaryProteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray‐dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was terminated by heating to 90°C for 20min. After neutralization, the soluble fraction obtained after centrifugation was spray dried in a mini spray‐drier, at an air inlet temperature of 170°C and a feed rate of 41−1. The spray‐dried hydrolysate was incorporated into crackers which are fried before eating. Ten per cent hydrolysate was found to give maximum linear expansion. Sensory evaluation with 20 experienced assessors showed that in terms of appearance, crispiness and colour, crackers with hydrolysate had the highest scores, compared to crackers made with O. mossambicus and Sciaena sp. (Jewfish). There were no significant differences in overall acceptability in all three samples. Crackers with hydrolysate also had the highest nitrogen content.
The sensory quality of foods produced by conventional and enhanced cook‐chill methods
Authors: MASON L. H. , CHURCH I. J. , LEDWARD D. A. , PARSONS A. L. 
Published: July 2010

SummaryCook‐chill systems are now widely used within the catering industry. The basic method has been enhanced by the use of vacuum packaging to extend shelf‐life; and, it is claimed, sensory quality. This paper reviews the literature available on the sensory quality of foods produced by conventional and enhanced cook‐chill methods. It shows that the sensory quality of foods produced by these methods has received little attention from researchers, despite, in the case of methods using vacuum packaging, some extravagant claims about improved eating quality. Most attention has been paid to meat products. Deteriorative changes are shown to occur rapidly, but many variables affect the end result, which is often product and process specific. Lack of standardization, both in the catering industry and in experimental methods, makes comparisons between studies difficult.
Microbiological and physicochemical changes in minced meats under carbon dioxide, nitrogen or air at 3°C
Authors: NYCHAS G. J. , ARKOUDELOS J. S. 
Published: July 2010

SummaryMicrobiological changes were studied in minced beef and minced dark, firm, dry (DFD) pork stored under different atmospheres (100% in carbon dioxide, nitrogen or air) at 3°C. The storage life (time for 100‐fold increase in TVC) of samples flushed with carbon dioxide was increased by c. 3–4 days. Pseudomonads were the dominant organisms in samples stored in air, and lactic acid bacteria and Brochothrix thermosphacta in those stored under carbon dioxide. There was an alkaline drift in all samples, but at different rates (air > nitrogen > carbon dioxide). The rate of glucose assimilation in normal and DFD beef was slower in the samples stored under carbon dioxide than those under nitrogen or air. Lactate, gluconate, acetic acid, ethanol and diacetyl occurred in normal and DFD beef regardless of the storage atmospheres.
Desorption isotherms of shelled maize: whole, dehulled and hulls
Authors: TOLABA M. P. , SUAREZ C. 
Published: July 2010

SummaryWater vapour desorption isotherms of whole kernel maize were determined at 40, 50 and 60°C, and those of dehulled kernels and hulls at 50 and 60°C. It was found that while whole and dehulled kernels show similar equilibrium moisture contents, the hull gives lower values. Equilibrium data were modelled with two‐parameter equations. It was found that the Henderson equation is best for describing the equilibrium data for whole kernels, while the Halsey equation was more appropriate for hulls. A simple semi‐theoretical equation was used to model the effect of temperature on the equilibrium values of whole maize kernels for the three temperatures investigated. BET heats of desorption and the isosteric heat curves were calculated for whole kernels and hull. It was found that the BET heat values correlate quite well with the isosteric heat values at the monolayer moisture content.
Fibre‐optic spectrophotometry for predicting lipid content, pH and processing loss of comminuted meat slurry
Authors: SWATLAND H. J. , BARBUT S. 
Published: July 2010

SummaryA fibre‐optic light guide was used to measure the internal reflectance (interactance from 400 to 1000nm) of slurries of comminuted meat. For mixtures of pork adipose tissue and beef muscle with a low connective tissue content, internal reflectance at 1000nm was correlated with lipid content (r=0.99, P<0.005) and with cooking loss (r=0.99, P<0.005), and at 930nm with centrifugation fluid loss (r=0.77, P<0.005). For pork muscle varying in pH but adjusted to a constant lipid content, internal reflectance at 780nm was correlated with pH (r= ‐0.80, P<0.01), at 690nm with centrifugation fluid loss (r=0.74, P<0.025) and at 710nm with cooking loss (r=0.63, P<0.05). The additive nature of these correlations favours the use of internal reflectance to predict the functional properties of meat slurries.
Effective of component configuration and packaging materials on microwave reheating a frozen three‐componment meal
Authors: BOWS J. R. , RICHARDSON P. S. 
Published: July 2010

SummaryThe effects of food component layout and packaging materials (foil vs. plastic) on the microwave reheating characteristics of a standard experimental frozen ready meal consisting of ground beef (130g), processed peas (80g) and mashed potato (102g) were studied.The results show that foil trays can be used successfully to achieve even heating, and that for best results the heating rates of the components need to be matched. This can be achieved by shielding the beef, so reducing the heating rate of the beef to that of the two vegetable components. The thawing times, heating rates after thawing and heating times to 72°C were used to quantitatively assess the effect of varying the component configuration and packaging material.Heating times to 72°C ranged from 8.1 to 18.0min for the meals in the foil trays, and 6.0 to 12.5 min for the meals in the plastic trays. The mean heating rate after the thawing phase, of the meals in foil trays was 49.8°C min−1 and 65.5°C min−1 for the meals in the plastic trays.
Portable, low‐cost equipment for small‐scale fruit juice processing
Authors: CRANDALL P. G. , UPADHYAYA J. K. , DAVIS K. C. 
Published: July 2010

SummarySimple, low‐cost portable equipment to extract citrus juice, and pasteurize it and other fruit juices by passing through a coil of stainless steel tube in boiling water was designed, constructed and tested. Temperature reached was varied by altering the hydrostatic feed height, and the product was directly hot‐bottled and capped. Pasteurization was microbiologically effective, and had little effect on ascorbic acid, furfural and colour of freshly prepared pineapple orange, Valencia orange and apple juices, and an orange squash drink, and only the expected changes occurred on storage at 21°C for periods up to 6 months, although with no indication of microbial activity. Taste panel ratings showed a loss of liking for treated orange juice, but not for apple. The equipment is suitable for improved utilization of crops by community technology in less‐developed areas.
Colour stability of thawed lamb chops. II. Chops from loins frozen for long periods
Authors: MOORE V. J. 
Published: July 2010

SummaryColour stability was examined during simulated retail display of thawed chops cut from loins after frozen storage. When loins had been stored for 30 weeks at –20°C, the thawed chops had a 2‐day display life. If chops were stored at –20°C for an additional 8 weeks before thawing, display life decreased to 1 day. When loins were thawed, then cut into chops, a display life of 4 days was obtained. Thawed chops from loins stored for 60 weeks behaved similarly. The experiment showed no adverse trend with increased frozen storage, except for increased drip, and indicates definite commercial possibilities for chops cut from loins stored frozen.
Prediction and measurement of pasta quality
Authors: COLE M. E. 
Published: July 2010

SummaryIn the past several years, pasta and noodle products have become a major growth segment of the cereal foods industry. The popularity of pasta can be attributed to its sensory appeal, versatility, low cost, ease of preparation, strong nutritional image and excellent storage stability as well as to increased consumer interest in ethnic foods. Predominant quality attributes of pasta, as they relate to its appearance, flavour and texture, have been described in this review. Because of their importance to consumer acceptance, textural properties of pasta and noodles have been investigated most extensively. Commonly applied sensory, instrumental and chemical methodologies for prediction or measurement of these characteristics have been critiqued, and pitfalls of current approaches have been delineated. Although sensory appraisal has often been used to evaluate pasta quality, increasing reliance on physical and chemical measurements to provide estimates of product quality has been occurring recently in research laboratories.
Role of sorbic acid in nonenzymic browning reactions in liquid and solid model food systems
Authors: THAKUR B. R. , ARYA S. S. 
Published: July 2010

SummaryRole of sorbic acid (SA) in browning development in model systems has been studied. In liquid model systems containing water‐glycerol‐glucose (WGG), water‐glycerol‐sucrose (WGS), 45% sucrose and 30% sucrose plus 15% glucose, SA degraded when stored at 37°C forming brown pigments. Addition of amino acids (glycine or lysine monohydrochloride) increased the rate of browning development while Cu2+ reduced SA degradation and browning development. In the absence of amino acids and SA, WGG and WGS systems did not brown appreciably.In solid systems with SA adsorbed on microcrystalline cellulose, the maximum rate of browning occurred at 0.73aw, but maximum rate of SA loss was at 1.0aw. In all systems inclusion of amino acids reduced SA degradation but increased browning development. The rate of SA‐induced browning was considerably higher than that caused by sugar‐amino acid interactions.
Increased supercooling in irradiated foods
Authors: NESVADBA P. 
Published: July 2010

SummaryThe supercooling temperatures of γ‐irradiated and control cod, mushroom, and two chicken samples were measured using a Differential Scanning Calorimeter (DSC). The mean supercooling temperatures were significantly lower in three out of the four samples of the irradiated foods, suggesting that the effect might be the result of irradiation. There was high variability between samples and a possible dependence on spoilage which require further investigation to assess the potential of the test for detecting irradiated foods.
Loss of urea from the flesh of ray (Raja radiata) during the canning process
Authors: PASTORIZA LAURA , SAMPEDRO G. 
Published: July 2010

SummaryElasmobranch fish are under‐utilized as food because the high urea content produces unpleasant odours and flavours on storage and cooking. Cooking frozen ray (Raja radiata) in water or in steam, followed by canning in brine reduced the urea content of the muscle 4–5‐fold. This should reduce off‐flavour and thus improve utilization of ray as a canned product.
Limitations to modified atmosphere packaging for extending the shelf‐life of partly ripened Doyenné du Comice pears
Authors: GEESON J. D. , GENGE PIA M. , SHARPLES R. O. , SMITH S. M. 
Published: July 2010

SummaryAlthough some retardation in ripening of Doyenne du Comice pears can be obtained when unripe fruit are held in modified atmosphere packs (MA) at 20°C, softening proceeds at a faster rate than chlorophyll loss so that the appearance of the fruit fails to match its internal condition. However, a 4‐day extension in shelf‐life was obtained by packing the fruit in a part‐ripe condition and, although the effects on rate of softening were less than those seen for unripe fruit, the yellower ground colour was more consistent with the eating qualities of the fruit. Increases in fruit‐to‐fruit variability, and in the risk of skin injury as the pears ripen in MA packs which were also recorded, are likely to preclude the commercial adoption of this technique for Comice pears.
Isoprotein composition and cross‐linking of thaumatins using mushroom tyrosinase and dimethyl suberimidate
Authors: RAMSOHOYE PAMELA V. , KOZLOV I. A. 
Published: July 2010

SummaryAnalysis of commercial thaumatin has now provided some evidence for more than the six known isoproteins by further resolution of thaumatins 0 and II. Purified isolates of thaumatins I and II were modified by mushroom tyrosinase and dimethyl suberimidate, creating cross‐linked thaumatin oligomers. The dimer (Mr 44400–44600) from the tyrosinase reaction still retained some sweetness, but the other did not. This dimer is one of the largest molecules so far observed as having a sweet taste.
Microbial development during tempeh fermentation from various beans and effect of Lactobacillus plantarum on the natural microflora
Authors: ASHENAFI M. , BUSSE M. 
Published: July 2010

SummaryThe microbial development during the fermentation of tempeh made of unacidified and acidified horsebean, pea, chickpea and soybean was studied. Increase in microbial count was observed during the fermentation of the various beans. Bacillus spp. and coryneform bacteria dominated the microflora of unacidified, and streptococci of acidified horsebean tempeh. In pea tempeh, lactobacilli dominated, in chickpea, micrococci, staphylococci and coryneform bacteria and in soybean tempeh, enterococci were the dominant genera. Inoculation of the cooked beans with Lactobacillus plantarum resulted in a lower pH and lower total counts in the various products. The use of Lb. plantarum in tempeh production may control the proliferation of undesirable microorganisms.
Modelling of a series of continuously stirred tank reactors for thermal processing of liquid foods
Authors: MALCATA F. XAVIER 
Published: July 2010

SummaryA series of stirred tanks for the thermal treatment of liquid foods is easy to model and operate. Good modelling leads to accurate predictions and small uncertainties in the lethality, giving a safe food product because of a small chance of underprocessing. Mathematical proof is presented that the minimum overall reactor volume for a given degree of thermal destruction of cells or spores is obtained when the stirred tanks are of equal size. Analytical techniques based on theoretical residence time distributions are employed to find the optimum number of tanks in the series using capital and operation costs in the definition of the objective function. If typical scaling factors are used, these optima depend only on the degree of reduction of viable cells/spores sought and a dimensionless economic parameter relating operating and capital costs if a single stirred tank were employed.
Hydrostatic pressures in wet grinding of soybean with a double‐disk attrition mill
Authors: FURUTA S. , HAYAKAWA I. , FUJIO Y. 
Published: July 2010

SummarySoybean was finely ground with a modified double‐disk attrition mill by a wet‐grinding process. The hydrostatic pressure in the gap between the rotating and stationary disks of the mill decreased with radial distance between the central inlet and the peripheral exit in the disks. Observed values were in good agreement with theoretical values derived from Bernoulli's equation. The maximum hydrostatic pressure was found at the feed entrance zone of the gap under any given operational conditions. The effects of rotational speed, gap width and soybean feed concentration on the hydrostatic pressure were measured. This implied that increase in hydrostatic pressure from height of feed head and/or increased speed will increase output.
Adsorption isotherms of gari for estimation of packaged shelf‐life
Authors: CHUZEL G. , ZAKHIA N. 
Published: July 2010

SummaryAdsorption isotherms of gari (eassava semolina) were determined at 15, 25 and 35°C, and the Guggenheim, Anderson and de Boer (GAB) isotherm model was applied to the data. At high water activities, the moisture content increased with rise in temperature, resulting in crossing of the isotherms at aw between 0.5 and 0.7. This sorption phenomenon can be explained by changes occurring in the starch structure and modifying the availability of water adsorption sites. Estimated shelf‐lives of gari are calculated and recommendations for its packaging and storage conditions are given.
Effect of dose rate and length of storage on the ESR signal strength in irradiated chicken bone
Authors: GRAY R. , STEVENSON M. HILARY 
Published: July 2010

SummaryOne hundred and twenty‐five pairs of chicken drumsticks were randomly allocated to one of five dose rates: 5, 10, 15, 20 or 600 kGyh‐. The highest dose rate was obtained using a linear accelerator whilst the remaining dose rates were provided using a 60Co gamma source. Each batch of 25 pairs was further divided into groups five of which were stored at 4°C for 0, 7, 14, 21 or 28 days. ESR spectroscopy was used to measure the intensity of the radiation‐induced signal. There was a quadratic relationship between ESR signal strength and dose rate, which although statistically significant is unlikely to be of practical importance. The magnitude of the ESR signal declined by about 20% over the first 14 days of storage at 4°C and thereafter the decrease was minimal.
Theoretical design analysis for a new instrument for the measurement of lean content of cartoned boneless meats
Authors: DAVEY K. R. 
Published: July 2010

SummaryThe theory for a new instrument for the on‐line (batch continuous), and in situ measurement of the per cent chemical lean content (CL) of whole cartons of boxed, boneless meats is outlined. This idealized instrument should be non‐invasive of the carton and non‐destructive of its meat content. A practical predictive model for CL is presented, based on a proposed novel method of meat volume determination and the established difference in density of the two components of meat, lean (i.e. fat free) and fat. The importance of simplifying assumptions and potential practical realization are discussed. Other potential applications to two‐component systems are briefly discussed.
Studies on the recovery of proteinaceous substances from chicken heads. I. An application of neutrase to the production of protein hydrolysate
Authors: SURÓWKA KRZYSZTOF , FIK M. 
Published: July 2010

SummaryMinced heads of broiler chickens were hydrolysed under various conditions using neutral protease from Bacillus subtilis. It was found that hydrolysis goes at an optimum rate at 55°C and pH 7. Addition of 75% of water and 0.2% of the enzyme (w/w) to the hydrolysed raw material was sufficient to obtain a good hydrolysis yield. After 6 h of proteolysis, 1 kg of the raw material yielded 75 g of dry hydrolysate with 78.1% total protein content (N x 6.25). The nitrogen yield from this raw material amounted to 39.6%. The final product was brown coloured, of good microbiological quality, had no bitter taste and contained a number of mineral compounds. It also revealed good solubility in water but had relatively poor emulsifying properties. It was shown that nutritional quality of the product is limited by sulphur amino acids.
Importance of redfeed level, fish size and roe content to the quality of roe capelin
Authors: BOTTA J. R. , KENNEDY K. M. , KICENIUK J. W. , LEGROW J. 
Published: July 2010

SummaryThe importance of various levels of redfeed, fish size, roe content, and length of storage at dockside while frozen, and during and after thawing, to the incidence of autolysis of the exterior of the visceral cavity of roe capelin were examined. Evaluations of 106,860 roe‐capelin revealed that redfeed level, fish size, and roe content had little effect. The most important factors were frozen storage time and thawing time, followed by length of dockside storage. It was found that this aspect of the quality of roe‐capelin could best be improved by reducing the times and temperatures to which roe‐capelin are exposed prior to freezing, during frozen storage, and during and after thawing.
Seasonal variation in the calibration of a microwave fat: water content meter for fish flesh
Authors: KENT MICHAEL , LEES ALEXANDER , CHRISTIE ROBERT H. 
Published: July 2010

SummaryA microwave fat: water content meter designed for use on pelagic fish has been found to exhibit seasonal changes in calibration. This has been examined in detail for sprats (Sprattus sprattus) and herring (Clupea harengus) and is ascribed in part to the seasonal changes in these species of the protein content, which influences the rotational mobility of water in the tissue. Various solutions to the problems are proposed.