bluuebunny/crossref_metadata_2025_split huggingface dataset:
A bioluminescence method for the determination of oxygen transmission rates through plastic films
Authors: MILTZ J. , ULITZUR S. 
Published: July 2010

SummaryA 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

SummaryVarious 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

SummaryMeasurements 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

SummarySoya 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.
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

Summary‘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

SummaryCommercial 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

SummaryConverting 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

SummaryThe 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

SummaryTraditional 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

SummaryA 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

SummaryMoisture 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

SummaryCrude 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

SummaryThe 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

SummaryLupin 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

SummaryA 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

SummaryThe 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

SummaryThe 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

SummaryCalibrations 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

SummaryUsing 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

SummaryA 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

SummaryThe 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

SummaryA 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

SummaryA 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

SummaryPalm 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

SummaryThe 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

SummaryStarch 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

SummaryIt 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

SummaryThe 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

SummaryPulsed 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.