bluuebunny/crossref_metadata_2025_split huggingface dataset:
Measurement of dielectric properties of herring flesh using transmission time domain spectroscopy
Authors: KENT M. 
Published: July 2010

SummaryThe dielectric properties of herring (Harengus harengus) flesh were measured over a frequency range from 0.1 to 10 GHz using a transmission time domain spectrometer. The relationships between the various components of the complex permittivity and composition in terms of water, fat and ash are discussed as a basis for a rapid measurement technique.
Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)
Authors: GALLARDO J. M. , PEREZ‐MARTIN R. I. , FRANCO J. M. , AUBOURG S. , SOTELO C. G. 
Published: July 2010

SummaryIncreases in total volatile bases and loss of trimethylamine oxide were followed through the processing for canning of albacore using three time/temperature conditions. Increases in the bases up to 500mg kg−1 were associated with retention of good quality.
Chemical and sensory analyses of spray‐ and freezedried extracts of rooibos tea (Aspalathus linearis)
Authors: JOUBERT E. 
Published: July 2010

SummarySpray‐ and freeze‐dried rooibos tea extracts were prepared, and the soluble solids which precipitated upon cooling of the concentrate were isolated. Their effect on composition and sensory qualities of the dried tea was determined. Preparation of soluble rooibos teas resulted in significant flavour differences, but no preference for freshly brewed tea was found. The method of dehydration and removal of precipitated solids did not affect the flavour of the dried tea extract significantly. Removal of the precipitate resulted in marked decreases in total polyphenol, flavonoid, tannin, flavanol and proanthocyanidin content of the dried soluble product.
High resolution 13C NMR spectroscopy of rendered animal fats: degree of saturation of fatty acid chains and position on glycerol
Authors: BONNET MADELEINE , DENOYER C. , RENOU J. P. 
Published: July 2010

SummaryThis work describes the application of high resolution 13C nuclear magnetic response (NMR) to the study of fatty acid composition in animal fats. It allows both the proportions of saturated, mono‐ and polyunsaturated fatty acid chains and the positional isomerism on glycerol to be determined. Olefinic carbon shifts gave quantitative information on the distribution of saturated, mono‐ and polyunsaturated fatty acid chains in animal fat triglycerides. Carbonyl carbon shifts gave information about the degree of saturation of fatty acid chains and their positions on the glycerol. The NMR values agree with the results from gas chromatographic analysis.
Colour loss during extrusion cooking of β‐carotene‐wheat flour mixes as an indicator of the intensity of thermal and oxidative processing
Authors: GUZMAN‐TELLO R. , CHEFTEL J. C. 
Published: July 2010

SummaryThe thermal and/or oxidative colour loss from a wheat flour/all‐trans β‐carotene (20–80 mg kg−1) mix during extrusion cooking follows first order kinetics. The intensity of processing in extrusion is reflected in the overall rate constant (K) of colour loss. K‐values were in the range 3–20x10−3 s−1. They increased markedly with decreasing water content of the mix (24–14%), and with increasing barrel temperature (100–220°C). Results were independent of the type of twin‐screw extruder (Werner‐Pfleiderer Continua 37 or Clextral BC‐45). Modelling of the overall rate constant K and of the ‘equivalent plug flow’ residence time was used to define ‘iso‐destructive’ extrusion conditions giving approximately the same residence time and the same mean product temperature. Extrusion under N2 or O2, or in the presence of 1 mg BHT per g of β‐carotene, slightly affected colour loss. Adsorption chromatography on alumina indicated that within a barrel temperature range of 125–200°C, 38–73% of the initial all‐trans β‐carotene was destroyed, and that 2/3 to 1/2 of this loss corresponded to the formation of 9‐cis plus 13‐cis β‐carotene isomers. The formation of smaller amounts of unknown β‐carotene derivatives may be responsible for the colour loss.
Factors influencing the particle size distribution of flaked meat. I. Effect of temperature, aperture size and prebreaking before flaking
Authors: SHEARD P. R. , JOLLEY P. D. , MOUNSDON R. K. , HALL L. D. 
Published: July 2010

SummarySteer chuck and blade were pre‐broken by grinding at −3.0°C and −7.0°C, re‐tempered to −3.0°C and −7.0°C, respectively, and then flaked through aperture sizes of 6.1 mm, 9.9 mm or 19.0 mm. Meat was also flaked at −3.0°C without being pre‐broken.More ice melted at the lower temperature; the gain in enthalpy was also higher at −7°C than at −3°C. Size measurements, made using video image analysis, showed that particles produced at the lower temperature had a smaller mean diameter and a greater surface area. Of the three factors investigated, temperature was the most important influence on particle thickness. For a given feed material there was a good correlation between mean diameter and aperture size.High speed photography results showed that pre‐broken meat tended to break‐up more readily on the impeller than intact pieces, resulting in pieces of smaller mean diameter.
Effects of pectolytic enzyme treatments on anthocyanins in raspberry juice
Authors: JIANG J. , PATERSON A. , PIGGOTT J. R. 
Published: July 2010

SummaryRaspberry juices treated with two commercial pectinase preparations lost almost 20% of their total anthocyanin pigments; losses were related to both concentration of enzyme and time of treatment. Analysis of individual anthocyanins showed differences between the enzymes. Ultrazyme reduced all components in similar proportions, whereas Pectinex apparently also converted cyanidin‐3‐sophoroside and cyanidin‐3‐glucosylrutinoside into cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside respectively, presumably by hydrolysis of β1–2 glucosidic bonds by glucosidase present in the Pectinex.
Modelling the cooling phase of heat sterilization processes, using heat transfer coefficients
Authors: TUCKER G. S. , CLARK P. 
Published: July 2010

SummaryA mathematical model based on finite differences was presented, which improved the accuracy of current modelling techniques during the cooling period for conduction heating foods undergoing thermal processing. The surface heat transfer coefficient between can and cooling fluid was incorporated into the finite difference equations, with a value of 600 W m−2 K−1 chosen from literature and confirmed by calculations from surface temperature measurements and a correlation of the form Nu = f(GrxPr)n.Experimental results were obtained for a cylinder of Sylgard 184 elastomer (length 62mm, diameter 57mm) and a polypropylene block (26x91x141 mm). At the end of cooling the heat transfer coefficient model predicted a centre temperature just 2.5°C above the measured value for polypropylene, and for Sylgard 184 this difference was 2.7°C.This model will improve both real‐time process control via the ‘derived‐value’ technique, and the use of controlled pressure cooling with less damage to containers. Optimization of quality factors will also be improved with increased knowledge of in‐container temperatures.
Cocoa butter substitutes from sal (Shorea robusta) fat
Authors: REDDY S. YELLA , PRABHAKAR J. V. 
Published: July 2010

SummaryCommercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satisfactorily fractionated by solvent or by melt fractionation at 23°C to obtain a stearin (yield 75–85%) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38°C, removing about 10% stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.
Study on the influence of freezing rate on lipid oxidation in fish (salmon) and chicken breast muscles
Authors: TOMÁS M. C. , ANÓN M. C. 
Published: July 2010

SummaryChicken breast and salmon muscle were frozen either slowly or rapidly at –25°C, and then stored at –5°C for up to 83 and 47 days respectively. At intervals samples were thawed and TBA values measured on either muscle distillate or centrifugal exudates. TBA values increased slightly but significantly with storage time, but freezing rate had no effect.
Age gelation in UHT‐processed reconstituted concentrated skim milk
Authors: McKENNA A. B. , SINGH H. 
Published: July 2010

SummaryUHT reconstituted concentrated skim milks made from high‐heat powder had considerably longer gelation times than those made from medium‐ or low‐heat powders. Addition of hexametaphosphate to the concentrated milk before UHT processing markedly delayed the onset of gelation during storage. Sediment formation was greatest in the UHT concentrated skim milk made using high‐heat powder followed by samples made using medium‐ and low‐heat powders, respectively. The extent of proteolysis, as measured by 12% TCA‐soluble amino groups, increased at a faster rate in the UHT milks stored at 40°C than in those stored at 22°C but decreased with increasing heat treatment of the milk prior to powder manufacture. The electrophoretic patterns of samples stored at 22°C clearly showed the breakdown of β‐casein with a corresponding increase in slower moving bands, presumably γ‐casein and proteose‐peptone components. However, storage of samples at 40°C resulted in diffused ‘blurred’ protein patterns with some protein material not entering the resolving gel. At 22°C there was some evidence of proteolysis but no evidence of high molecular weight polymer formation, while at 40°C both proteolysis and high molecular weight polymer formation increased with storage time. It appeared that both physico‐chemical and proteolytic processes play some part in the mechanism of gelation in UHT reconstituted concentrated skim milk.
Low resolution pulse nuclear magnetic resonance study of water equilibration in dried carrots
Authors: MONTEIRO MARQUES J. P. , RUTLEDGE D. N. , DUCAUZE C. J. 
Published: July 2010

SummarySamples taken during air drying of carrots were analysed after different equilibration times. Low resolution NMR measurements were made and the longitudinal (T1) and the transverse (T2) relaxation times calculated. Both T1 and T2 decreased with the equilibration time for water contents above 0.30 and 0.47 kg water kg‐1 dry matter, respectively. The decrease in relaxation time increased with the water content. For the same water contents, grated carrots gave lower T1 values and smaller T1 decreases with equilibration time than 3‐mm cubes. Low resolution NMR is a technique which is well suited to the monitoring of the tempering phases of industrial drying cycles.
Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25–28°C) and in ice
Authors: ABABOUCH L. , AFILAL M. E. , BENABDELJELIL H. , BUSTA F. F. 
Published: July 2010

SummaryFreshly caught sardines contained high levels of bacteria located mainly on the skin and the gills. These bacteria invaded and grew rapidly in sardine muscle, reaching 5x108 c.f.u. g‐1 and 6x108 c.f.u. g‐1 respectively after 24h at ambient temperature and 8 days in ice.Histidine, arginine, lysine, tyrosine and methionine levels decreased during storage. The other amino acids, except proline and taurine, accumulated in the fish muscle, indicating an extensive proteolysis.Histamine, cadaverine and putrescine accumulated to levels of 2350ppm, 1050ppm and 300ppm respectively, after 24h storage at ambient temperature. Histamine and cadaverine reached similar levels after 8 days storage in ice, whereas putrescine formation was insignificant. Spermidine and spermine levels increased slightly under ambient conditions.Salting the fish at 8% delayed bacterial and chemical changes but only in iced sardines.The high content of free histidine found in sardines and the susceptibility of its muscle to histamine and cadaverine formation could explain its increasing implication in incidents of histamine poisoning.
Application of rapid methods and ultrasound imaging in the assessment of the microbiological quality of aseptically packed starch soup
Authors: WIRTANEN G. , MATTILA‐SANDHOLM T. , MANNINEN M. , AHVENAINEN R. , RÖNNER U. 
Published: July 2010

SummaryThe application of rapid microbiological methods such as automated turbidometry and microcolony count using the direct epifluorescence technique (DEFT) was tested for the quality control of aseptically packed ultra‐high temperature‐treated starch‐based soup. In addition, a non‐destructive method using ultrasound imaging through the packages prior to the microbiological analysis was evaluated. The results showed that ultrasound could be a promising non‐destructive testing method in quality control schemes for starch‐based foods. Certain problems associated with calibration may arise in the application of turbidometry for heat‐treated food material. Neither method studied in this work was sufficiently sensitive without a pre‐incubation step.
Composition, sensory quality and respiration during ripening and storage of edible wild mango (Irvingia gabonensis)
Authors: JOSEPH K. , AWORH O. C. 
Published: July 2010

The effects of tree and room ripening and of storage at chill temperatures and at 26–29°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated.Fruits harvested at the mature green stage and ripened at 26–29°C were slightly preferred to tree‐ripened fruits in colour and texture. Apart from a lower moisture content, room‐ripened fruits were comparable in composition with tree‐ripened fruits. During storage at 26–29°C, CO2 production increased sharply from 22 ml kg‐1 h‐1 at the end of the first day, reaching a maximum of 91 ml kg‐1 on day 5 and declining thereafter; O2 consumption followed a similar trend. The respiratory climacteric coincided with the onset of ripening. Fruits held at 12–15°C developed symptoms of chilling injury including pitting and black spots in mature green fruits, and brownish discoloration, pitting, surface scald, excessive softening and decay in ripe fruits.
A finite element model for conduction errors in thermocouples during thermal sterilization of conduction‐heating foods
Authors: KANELLOPOULOS G. , POVEY M. J. W. 
Published: July 2010

SummaryErrors in temperature measurement due to heat conduction along thermocouples employed in heat penetration studies of food which is heated by conduction have been quantified, using a finite element numerical solution of the unsteady state heat transfer equation. For a 0.56‐mm (24s.w.g.) Type T thermocouple, temperature at the centre of a can may be overestimated by over 2°C in the heating phase of a typical process. The errors are much larger for thicker thermocouples. The orthodox conservative design strategy for thermal processes, relying on the lethal effect of the heating phase and treating the cooling phase as a safety margin, may not be a ‘safe’ strategy. The conduction errors result in an overestimate of the heating‐phase lethality and an underestimate of the cooling‐phase lethality. The application of a correction to the lag factor is not adequate to compensate for the derestimation of the lethality during the cooling stage. The errors in the determination of the thermal diffusivity from heat‐penetration data are much lower than the errors in the determination of the sterilization effect delivered by a particular process. The silicon elastomer used to experimentally validate the model employed in this study, is shown to be an ideal material to model food which is heated by conduction.
Changes in the concentration of carbohydrates during the soaking of soybeans for tempe production
Authors: MULYOWIDARSO R. K. , FLEET† G. H. , BUCKLE K. A. 
Published: July 2010

SummarySoybeans were soaked for 24h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Sucrose, stachyose and raffinose were the main di‐ and oligosaccharides in the beans, and their concentrations decreased by 84, 65 and 50%, respectively, during soaking. Glucose, fructose and galactose were found in the soak‐water along with lesser amounts of sucrose, melibiose, raffinose and stachyose. Glucose was the main substrate for microbial growth in the soak‐water. The concentrations of mono‐, di‐and oligosaccharides in the beans and in the soak‐water were determined by the activity of invertases and α‐galactosidases endogenous to the beans, diffusion of the sugars into and out of the bean, and the species of micro‐organism growing in the soak‐water.
Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham.
Authors: ANDERSEN H. J. , RASMUSSEN M. A. 
Published: July 2010

SummaryInteractive packaging using oxygen absorbers with concomitant development of carbon dioxide and packaging material with low oxygen transmission rate (OTR: 2cm3m2 24 h atm‐3) has been found to completely eliminate discoloration of pasteurized, sliced ham normally encountered as a result of photo‐oxidation of nitric oxide pigments during the first 24 h of display in illuminated chill cabinets. Further this packaging procedure has been found to be superior to conventional vacuum‐packaging (90% initial vacuum) with regard to overall sensory evaluation, and equal to vacuum‐packaging with 99% initial vacuum and interactive packaging using oxygen absorber, respectively, with regard to both overall sensory evaluation, and microbial load at the end of a storage period of 26 d.
European intercomparison on electron spin resonance identification of irradiated foodstuffs
Authors: RAFFI J. , STEVENSON M. H. , KENT M. , THIERY J. M. , BELLIARDO J.‐J. 
Published: July 2010

SummaryThe results of a co‐trial organized by the Community Bureau of Reference on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food in 21 laboratories are presented. The trial was qualitative on beef and trout bones, sardine scales, pistachio nut shells, dried grapes, and papaya, and quantitative on poultry bones. There was no difficulty in identifying irradiated meat bones, dried grapes, and papaya. In the case of fish bones there is a need for further kinetic study on different species. Identification of irradiation in pistachio nuts is more complicated and additional research is needed before further trials. All laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy although there was a partial overlap between the results.
Phase equilibria in the water‐sucrose‐sodium chloride system
Authors: GRIBAUDO LUIS M. , RUBIOLO AMELIA C. 
Published: July 2010

SummaryThe phase diagram of the water‐sucrose‐sodium chloride system was computed from published thermodynamic data. The parameters for modelling the excess Gibbs free energy of the liquid phase in equilibrium with solid pure substances of the water‐sucrose‐sodium chloride system were evaluated. Published experimental equilibrium data were employed to adjust the parameters of the binary and the ternary systems. The projection of the liquid surface (representing the equilibrium conditions between liquid and ice) on the composition triangle of the ternary system was obtained and the points of the invariant (quasi‐peritectic and eutectic) transformations calculated.
Factors influencing the yield of free radicals in irradiated chicken bones
Authors: DODD NICHOLAS J.F. , HAISHUN JIA , LEA JEREMY S. , SWALLOW A. JOHN 
Published: July 2010

SummaryThe exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post‐irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation‐induced radicals, which also appear to be unaffected by length and conditions of storage.
Role of serum viscosity and of pulp content in the vacuum belt drying of pure fruit juices
Authors: MALTINI ENRICO , NANI RENATO , BERTOLO GIANNI 
Published: July 2010

SummaryVacuum Belt Drying of fruit juice concentrates may be a satisfactory alternative to freeze drying where cost is a limiting factor, and to spray drying where the addition of large amounts of ‘carriers’, e.g. maltodextrin or glucose syrups, are required to avoid collapse and sticking of the product.The rheological and structural properties and the drying behaviour of some juice concentrates have been studied in relation to the collapse phenomenon, which is a structure transition associated with the mechanical properties of the system.Collapse during drying has proved to be mainly related to the viscosity (consistency) of the soluble fraction of the concentrate, i.e. the ‘serum’, while there is no evidence of an effect of the suspended phase (pulp).By properly adjusting the serum consistency of the juice with selected pectolytic enzymes and by appropriate mixing of the mash derivatives, apple, pear, apricot, and peach concentrates have been successfully dehydrated by vacuum belt drying, without any addition of ‘carrier’‐supporting materials. The consistency index of the concentrate serum may be used to assess the suitability of the juice for drying.
Spoilage changes in the deep water fish, smooth oreo dory during storage in ice
Authors: SCOTT DORIAN N. , FLETCHER GRAHAM C. , CHARLES JUDITH C. , WONG RON J. 
Published: July 2010

SummarySmooth oreo dory (Pseudocyttus maculatus), a deep water fish, was monitored for changes during storage in ice. Based on the sensory evaluation of the cooked flesh the storage life was 8 days for acceptable quality fish.Bacterial counts of flesh and surface, the loss of inosine monophosphate (IMP) and the K value showed significant changes during the storage life. Therefore these were found to be useful for monitoring loss of freshness and development of spoilage. After 13 days there were off flavours in the cooked fish, dephosphorylation of IMP had levelled off, and the K value had reached 70%.The changes that occurred during storage of this deep water species in ice were similar to those changes commonly observed in demersal species from shallow temperate coastal waters.
Ochratoxin A and aflatoxins in 1989 Saudi wheat
Authors: EWAIDAH ESAM H. 
Published: July 2010

SummaryIn a survey of aflatoxins B1, B2, G1, G2 and ochratoxin A in 209 ungraded and graded samples from the 1989 Saudi Arabian wheat crop, only one sample was found to contain ochratoxin (1.8 μg Kg‐1) and a trace of aflatoxin.
Effect of rabadi fermentation of barley on HCl‐extractability of minerals
Authors: GUPTA MANJU , KHETARPAUL NEELAM , CHAUHAN B.M. 
Published: July 2010

Summary Rabadi fermentation of raw (freshly ground) as well as autoclaved barley flour at 30, 35, and 40°C for 6, 12, 18, 24, and 48 h brought about a significant increase in HCl‐extractability of iron, copper, zinc, manganese, calcium, and phosphorus; longer periods and higher fermentation temperatures increased HCl‐extractability. Increased non‐phytate phosphorus and inorganic phosphorus in the fermented product, with a corresponding decrease in phytate phosphorus, was maximum at 40°C for 48 h and minimum at 30°C for 6 h. The level of phytic acid was significantly negatively correlated with HCl‐extractability of minerals in the fermented products.