bluuebunny/crossref_metadata_2025_split huggingface dataset:
The expansion of wafer and its relation to the cracking of chocolate and ‘bakers’ chocolate’coatings*
Authors: BARRON I. F. 
Published: July 2010

SummaryThe linear expansion of a wafer was found to be directly proportional to any increase in moisture content over most of the range from 0.5% to the moisture content in equilibrium with the atmosphere to which the wafer was exposed. the average gain in linear dimension of the wafer per 1% increase in moisture content was 0.4%, which was sufficient to cause cracking of the chocolate coating. the time taken for the coating to crack, as a result of adsorption of water vapour from the atmosphere through holes in the coating, was measured as a function of type and thickness of coating, initial moisture content of the wafer and the relative humidity of the atmosphere. the results were examined in relation to commercial attempts to minimize cracking of the coating by prior conditioning of the wafer sheet. It was concluded that cracking will only be inhibited if (i) there is uniform distribution of moisture within the wafer and (ii) there are no holes or flaws in the coating.
The continuous chilling of poultry in relation to EEC requirements
Authors: THOMAS N. L. 
Published: July 2010

SummaryThe development of commercially viable techniques for the continuous chilling of poultry processed on high speed mechanized lines has attracted considerable research effort throughout Europe subsequent to the introduction of an EEC Directive concerned with the hygienic production, processing and distribution of fresh, chilled and frozen poultry and poultry meat.The Directive included a qualified ban of the so‐called ‘spin chiller’ system of chilling which had reportedly been used under unhygienic conditions in certain processing plants.The reason for this ban and possible alternative chilling systems are reviewed.
Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures I. Laboratory determination of temperature coefficients
Authors: DAVIES F. L. , UNDERWOOD H. M. , PERKIN A. G. , BURTON H. 
Published: July 2010

SummaryA study was initiated into the inconsistencies reported to occur between (a) estimations of sterilizing efficiency (of UHT plants) based on experiments in which bacterial spores are heated in capillary tubes at sub‐UHT temperatures and (b) determinations of sterilizing efficiency made by heating spores at UHT temperatures in the plants themselves. Capillary tube experiments were extended to 160°C with the aim of obtaining data suitable for direct comparison, i.e. obviating any need for extrapolation, with those obtained by plant inoculation. As heat‐treatment temperatures were increased from 120 to 160°C the shape of the survivor curves became increasingly sigmoidal, possibly due to the greater significance of heat transfer times at high temperatures.Temperature coefficients for spores suspended in water were constant (Q10= 23.5) up to 132.5°C and for spores suspended in milk were constant (Q10= 13.2) up to 142.5°C; beyond these temperatures, Q10 values gradually diminished. Such an effect could not be explained by Arrhenius kinetics and again may reflect the physical limitations of the capillary tube system. Its importance is discussed in relation to the value of capillary tube experiments for predicting the sterilizing efficiency of UHT plants.
Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures III. Relationship between data from capillary tube experiments and from UHT sterilizers
Authors: BURTON H. , PERKIN A. G. , DAVIES F. L. , UNDERWOOD H. M. 
Published: July 2010

SummaryThermal death data were obtained for B. stearothermophilus spores heated in (a) a laboratory scale, direct heating UHT plant and (b) a larger scale direct heating UHT plant. These were compared with the corrected data from experiments in which spores of the same batch were heated in capillary tubes. Temperature coefficients (Q10 values) for inactivation of spores in UHT plants were higher than those for spores in capillary tubes but agreement was closer when spores were suspended in water than in milk. For aqueous spore suspensions, the discrepancy between plants and capillaries was least for the laboratory scale plant. the divergence always became greater at lower temperatures and the D values were coincident at 145°C. Possible reasons for these various effects are discussed.
Biochemical changes in experimental soy sauce Koji
Authors: YONG F. M. , WOOD B. J. B. 
Published: July 2010

SummaryChanges in the levels of major enzymes and in amounts of principal groups of compounds, during the growth of three strains of the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, under laboratory conditions designed to approximate as closely as possible those found in practical soy sauce production, are described. Evidence for the presence of lipase and sucrase is presented. Protease and α‐amylase were also assayed. Tyrosinase could not be detected. Changes in the concentrations of reducing sugars, total soluble organic nitrogen, amino‐nitrogen and ammonia are described. Two soy sauce moulds of Chinese origin behaved in a similar fashion to each other, but a mould from Singapore had a rather different pattern of enzymes. Practical significance and physiological implications of the results are discussed.
Functional properties of proteins for foods ‐ water vapour sorption
Authors: HERMANSSON A.‐M. 
Published: July 2010

SummarySorption isotherms of proteins of different origins and heat treated proteins of the same origin were studied at 5, 15 and 25°C. Differences in sorption were related to differences in swelling and solubility. A soy protein isolate, a sodium caseinate and a whey protein concentrate were studied. It was found that sorption at low and intermediate water activities (aw) increased with the ability to swell and take up liquid water. At high aw where the solvation process starts, differences in sorption could be related to swelling as well as solubility. the sorption increased with temperature or was temperature independent in the aw range 0.4–0.6. In this aw range, pronounced minima in sorption rates were found.
The effects of suspension method, chilling rates and post mortem ageing period on beef quality
Authors: JOSEPH R. L. , CONNOLLY J. 
Published: July 2010

SummaryThe combined effects of ‘tenderstretch’(pelvic) suspension, slow chilling and extended post mortem ageing on beef quality in six hind quarter muscles have been investigated using young Hereford cross heifers.In M. longissimus dorsi at two days post mortem, tenderstretched fast (commercially) chilled meat was more tender than meat from normally suspended carcases. Slow chilling produced still greater tenderness in both normal and tenderstretched carcases. At seven days tenderstretched fast chilled meat had become as tender as slowly chilled meat but normally suspended fast chilled meat was not as tender, although it had undergone considerable tenderizing. These differences persisted to fourteen days post mortem without any significant increase in tenderness occurring. Sarcomere lengths were increased by tenderstretching but were not reduced by fast chilling.In M. psoas major tenderstretching produced a slight toughening and shorter sarcomeres. Slow chilling had no effect, and ageing produced a slight reduction in shearforce.In M. biceps femoris tenderstretching greatly lengthened the sarcomeres but produced only a small tenderizing effect. Slow chilling and ageing had no effect.In M. semitendinosus tenderstretching increased sarcomere lengths. A slight fall in shearforce was associated without interaction with both tenderstretching and ageing.In M. semimembranosus slow chilling had no apparent effect while tenderstretching increased sarcomere length and produced meat that was more tender at two days than meat from normally suspended sides at fourteen days. Ageing increased tenderness in both suspension treatments to about the same extent.In M. gluteus medius tenderstretch suspension produced a marked tenderizing effect which persisted to fourteen days. Ageing increased tenderness and, unlike other muscles continued to be effective between seven and fourteen days.
Effect of post harvest factors on quality attributes of dehydrated banana products
Authors: OLORUNDA A. O. , TUNG M. A. , KITSON J. A. 
Published: July 2010

SummaryUnripe Cavendish banana fruits were stored at 7°C and normal or 0.14 normal atmospheric pressure for two weeks prior to ripening at 20°C. On ripening, the fruits were either cut into discs and air dried into chips or puréed and drum dried into flakes. Dried samples were stored at 20°C for two months prior to rheological, colorimetric and sensory quality evaluations.Flavour and colour of the banana chips and flakes respectively were affected significantly by the preripening chilling treatments, as were the rheological properties of banana flake purées. End product quality from chilled fruits was acceptable but inferior to those made from non‐chilled fruits. the practical and technological implications of the findings are discussed.
Stability of β‐carotene in model systems containing sulphite
Authors: BALOCH A. K. , BUCKLE K. A. , EDWARDS R. A. 
Published: July 2010

SummaryThe effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β‐carotene in non‐sulphited and sulphited model systems was examined. Stability of β‐carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β‐carotene adsorption, or as a gas in the headspace of tinplate cans containing β‐carotene; β‐Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β‐carotene was also increased when non‐sulphited and sulphited samples were stored at a monolayer aw.Activation energies for destruction of β‐carotene in non‐sulphited and sulphited systems (10.3‐12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
An evaluation of the performance claimed for a chemical time/ temperature integrating device
Authors: ARNOLD GILLIAN , COOK D. J. 
Published: July 2010

SummaryThe manufacturers' claim for the performance and accuracy of a chemical time/ temperature integrator for monitoring the storage history of foods at chilling and ambient temperatures has been tested. the claims for linearity of response and a maximum error of 10% at full scale, are not met. Individual devices of the same type were also unacceptably variable one with another throughout their scale.
Protein concentrates from slaughter animal blood
Authors: DELANEY R. A. M. 
Published: July 2010

SummaryPurified red blood cell concentrates (RBC), prepared by ultrafiltration and diafiltration (Delaney, 1977) were spray dried at air inlet temperatures of 185°C. the spray dried powders contained c. 95%‘true’ protein, c. 0.62% non‐protein nitrogen, c. 1.7% fat, c. 1.6% minerals and c. 2% moisture. the purification processes effected a reduction of c. 60% in the content of non‐protein material in the red cells. Red cell protein contained adequate levels of the essential amino acids, threonine, tryptophan, valine, leucine, phenylalanine and lysine. Isoleucine and methionine plus cyst(e)ine were the limiting amino acids. RBC powders exhibited protein solubilities in water of 75‐95% over the pH range 2–10. Protein solubility was at a minimum at pH 7.2. Ionic background had a very marked effect on protein solubility in water at pH 3.0 (solubility fell from c. 95% to c. 3% in 4.0 m NaCl) but little effect at pH 8.0. Coagulation of red cell concentrate proteins occurred at temperatures in the range of 47–55°C. the degree and rate of coagulation was dependent upon the concentration of proteins present. At pH values of 4 and 10 no coagulation occurred with a 5% RBC dispersion during heating at 55°C for upwards to 150 min. Ultrafiltered/diafiltered RBC powder products contained a higher proportion of particles in the 106 to <45 μm size range than did controls. Adsorption and desorption isotherms for RBC powders were determined. the BET monolayer value for RBC powders was 6.5–6.7%.
Coliform counts on blood meals and characterization of Escherichia coli isolated from them*
Authors: PATGIRI G. P. , ARORA A. K. 
Published: July 2010

SummaryA total of fifty blood meal samples were prepared; twenty‐five by the incorporation of calcium oxide in the fresh blood at a ratio of 1:8 and the remaining samples without adding calcium oxide. the most probable number of coliforms and Escherichia coli were recorded to be 3 × 102 and 2.3 × 102 g−1 respectively in the untreated samples, whereas calcium oxide treated samples did not reveal the presence of coliforms. of the eleven E. coli isolates, five serogroups (O79, O30, O25, O17 and O11) were identified. the significance of the isolates from the view‐point of human and livestock health have been discussed.
Measurement of internal pressures and tensions in meat during freezing, frozen storage and thawing
Authors: MILES C. A. , MORLEY M. J. 
Published: July 2010

SummaryThe stresses developed in the centre of cylindrical samples of beef and pork muscle were measured with a miniature pressure transducer during freezing, storage and thawing. During freezing, internal compression developed at a rate that increased as freezing progressed and most of the pressure was developed after the centre had commenced to freeze. Generally the circumferential tension in the outer surface of the muscle reached breaking point and a shallow crack formed along the length of the muscle, or the surface yielded causing a bulge. the internal stress then fell rapidly and subsequently recovered. the investigation showed that the stresses developed in meat during freezing can reach much higher values than hitherto recorded, a maximum stress of almost 60 bars being obtained in one particular sample. When the frozen muscles were stored at the temperature at which they were frozen the axial compressive stress declined exponentially, while the radial stress, after a brief period of initial decline, generally increased. When the samples were thawed in ambient air the radial and axial stress decreased initially, generally becoming tensile. This was followed by a recovery of the compressive stress which subsequently gradually declined as the temperature of the centre increased.
Storage studies of freeze dried lemon crystals
Authors: KOPELMAN I. J. , MEYDAV S. , WEINBERG S. 
Published: July 2010

SummaryThe practical shelf life and storage stability of freeze dried pure lemon crystals was studied with a view to possible application of the results in freeze drying of lemon products. the crystals were extremely hygroscopic and exhibited a high tendency to caking on storage at ambient temperature, while under refrigeration they preserved their free flow property and dissolved promptly both in hot and in cold water. With regard to browning deterioration, it was found that low temperature is a decisive factor in its prevention, while low water activity is not enough in itself.Contrary to the effects of temperature and water activity upon the browning deterioration, almost no effect was observed due to inert atmosphere packaging.Browning deterioration at adverse conditions was proceeded by a steep rate of carbon dioxide evolution, thus suggesting that in dehydrated food products, carbon dioxide evolution rates at the lag period could be used as an early indicator for the length of the lag period and the intensity of browning yet to be developed in the course of storage.
Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice
Authors: NATH NIRANKAR , RANGANNA S. 
Published: July 2010

SummaryThe values for thermal inactivation of pectinesterase in mandarin orange juice were F197.4197.5= 1.00 and D197.520.6= 0.54 min at pH 3.6 and F201.517= 1.00 and D2015.518.2= 0.438 min at pH 4.0. the F values were equivalent to 1.85 D at pH 3.6 and 2.28 D at pH 4.0. A 2D process at pH 3.6 and 2.5 D process at pH 4.0 are recommended in the commercial pasteurization of juice.A viscosity procedure described is more sensitive than the jelly test for determining the thermal inactivation of pectinesterase.
Quality of home frozen vegetables.
Authors: HUDSON MARGARET A. , JENKINSON JANITA , HOLGATE MARGARET E. 
Published: July 2010

SummaryThis paper records changes in total chlorophyll and chlorophylls a and b in perpetual spinach after blanching, storage at − 18°C and cooking. In soft water total chlorophyll decreased during blanching but less so when salt (1.2%) was added; salting increased the loss of chlorophyll during storage but decreased losses during cooking. In hard water less chlorophyll was lost and salting had less effect.Conventional cooking methods were better than ‘boil‐in‐the‐bag’ cooking which much reduced chlorophyll. Adding salt during cooking had no effect on total chlorophyll retention other than protecting it when cooking spinach blanched in soft water without salt.Chlorophyll a also survived least well when spinach was cooked in the bag. It seemed to be made less stable after using salty (3%) cooling water but survived slightly better in hard than in soft water. Although chlorophyll b was more stable, losses were greatest with boil‐in‐the‐bag methods.In soft water areas it is recommended that salt (1.2%) is added to the blanching water. This is not necessary in hard water regions. Boil‐in‐the‐bag methods are considered unsatisfactory for spinach.
Functional properties and amino acid content of a protein isolate from mung bean flour*
Authors: COFFMANN C. W. , GARCIAJ V. V. 
Published: July 2010

SummaryA protein isolate was prepared from mung bean flour by extraction with 0.001 NNaOH, precipitation at pH4.5, neutralization of the dispersed precipitate to pH6.8–7.0, and subsequent freeze drying. the isolate's amino acid composition was determined and found to be similar to that of mung bean flour except for cystine which was destroyed during isolate preparation. the following properties of the protein isolate were investigated: nitrogen solubility, buffer capacity, foamability, gelation. Except for buffer capacity, the isolate demonstrated good functional abilities in simple systems under laboratory conditions.
Protein level in developing seeds of Vicia faba L. and their quality in relation to pod position on the stems
Authors: ABDEL‐RAHMAN ABDEL‐HAMID Y. , YOUSSEF SOAD A. M. 
Published: July 2010

SummarySamples of two Vicia faba cultivars, differing in maturity and seed size were collected at weekly intervals from flowering to maturity. Dry matter and protein contents increased from 14 days after flowering until 56 days seed contained about 40% moisture, then reached a plateau with slight increase until maturity, while moisture content decreased steadily.Data on pod number, number of seeds in a pod, dry matter, shell and hull contents, crude protein, imbibition and germination capacities and baking time at different stem heights, showed that most of these parameters decreased from bottom to top. There were varietal differences concerning the relationship between agronomic characters, protein content and seed quality and pod position.Chemical constitutents of seeds and cotyledons showed that carbohydrate comprises about 50–55% and protein 25–30% of the sample, whereas hulls contain about 53% crude fibre. Seed imbibition capacity and baking time were determined.
The fractionation of porcine plasma by potential food industrial techniques
Authors: DONNELLY E. B. , DELANEY R. A. M. 
Published: July 2010

SummaryChemical precipitation with polyethyleneglycol (PEG) and the technique of gel filtration (GF) were applied to the laboratory fractionation of commercial plasma protein. Both these techniques possess potential for application to large scale protein fractionation in the food industry.Total plasma protein precipitation varied with molecular weight of PEG and the temperature and pH of the PEG/plasma mixture. High molecular weight proteins were selectively precipitated at low concentrations of PEG 6000.Gel filtration of porcine plasma yielded three fractions. the main constituents of the first fraction were α globulins, fraction (2) contained y globulin plus a and β globulins and fraction (3) consisted mainly of albumin with a and β globulins also present. A comparison of the amino acid composition of each of the three fractions with that of FAO whole egg reference protein (FAO/WHO, 1965) indicated that the limiting amino acids of fractions (1) and (2) were isoleucine and tryptophan respectively, while those of fraction (3) were methionine and cyst(e)ine. the values for essential amino acid index of all three fractions were higher than that of whole plasma.
Evaluation of some factors useful for the mathematical prediction of moisture gain by packaged dried beef
Authors: IGLESIAS HECTOR A. , CHIRIFE J. , VIOLLAZ P. 
Published: July 2010

SummarySeveral factors were evaluated which may be useful for the mathematical prediction of moisture gain by air dried beef packeaged in flexible films. the absence of significant moisture gradients inside a package of dried beef pieces during storage with external water transfer was experimentally verified. This condition of equilibrium greatly facilitates the mathematical analysis of moisture gain during storage. It is also shown that the temperature at which the beef was dried may considerably affect the prediction of the kinetics of moisture gain. This is due to the influence of drying temperature on the equilibrium moisture content of dir dried beef. Finally, it is shown the type of results which should be expected when different isotherm equations, including a single straight line, are used to describe the water sorption behaviour of beef.
Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef
Authors: TAYLOR A. A. , SHAW B. G. 
Published: July 2010

SummaryBeef joints at three pH levels were vacuum packed and stored at 1°C in materials with different gas permeabilities. Dark‐cutting, high pH beef (pH 6.2–6.7) developed a green discoloration (greening) in all the packaging materials and had a putrid odour when the packs were opened after 9 weeks. the same type of spoilage occurred at pH 5.9–6.1 in materials of relatively high gas permeability (73 and 92 cm3 O2/m2‐day‐atm. O2 at 90%r.h.). Greening and putrefaction did not occur at pH 5.9‐6.1 in materials of very low gas permeability (25 and 23 cm3 O2/m2‐day‐atm. O2 at 90%r.h.) or in any packs of meat of normal pH (5.4‐5.5).
Rapid thawing of pre‐cooked frozen foods in catering
Authors: DORNEY DAVID C. , GLEW GEORGE 
Published: July 2010

SummaryThe need for a rapid thawing method for use in large cook‐freeze projects is described. Following a series of practical tests a machine was developed which thawed products of 20 mm thickness in less than 3 hr.The findings were compared with calculated theoretical thawing times, and coefficients of heat transfer for the process were derived.
Storage behaviour of freeze dried fruit juice powders
Authors: AMMU K. , RADHAKRISHNA K. , SUBRAMANIAN V. , SHARMA T. R. , NATH H. 
Published: July 2010

SummaryThe stability of nutrients and chemical changes in freeze dehydrated juice powders based on a few of the locally available fruits, during storage at ambient temperature (24‐28°C) and also at 37°C were studied. Single strength juice and ready‐to‐serve beverages, fortified with sugar to raise the brix to 15 and 20 respectively prepared from these fruits were taken for freeze drying and further storage studies. the sugar fortified juice powders of 15° and 20° brix had a longer shelf life compared to their single strength counterpart. of the two varieties of mango studied, Badami had a longer shelf life compared to Raspuri. Comparing mosambi, pineapple and mango, mosambi retained maximum amount of ascorbic acid at both the temperatures.