bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enthalpy and specific heat of meat and fish in the freezing range
Authors: LEVY F. L. 
Published: July 2010

SummaryFreezing time, weight loss and power demand can be calculated by equations in which the enthalpy gradient, namely, the specific heat requires to be expressed as a temperature function. Since the temperature at which freezing starts varies with the material of the food and its water content, the author has established equations for the freezing point tf of beef, pork, lamb and fish and its variation with their water contents. That temperature serves as the reference point θ= ‐t+tf= 0 of a unified temperature scale with enthalpy H= 0. The change of enthalpy in the freezing range can be divided into two sections. The first one, which covers the band from θ= 0 to θg= 6, is characterized by a steep enthalpy gradient which can be expressed by a linear change of the ratio θ/H with the temperature θ. The second section covers the range θ > θg and is characterized by a small enthalpy gradient with the resulting functions H= Cθn and c=n(H/θ). The author has established equations for the numerical values of n and C for various meats and fish depending on their water contents and has produced diagrams of the specific heat in the low temperature range.
Uses of Pekilo, a microfungus biomass from Paecilomyces varioti in sausage and meat balls
Authors: KOIVURINTA JUHA , KURKELA RAKEL , KOIVISTOINEN PEKKA 
Published: July 2010

SummaryThe possible inclusion of Pekilo biomass, which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat balls as test products. The textural parameters evaluated indicated that Pekilo can form, in combination with meat, structures which are needed in these type of food systems provided that the water and fat content of the system is optimized. A comparatively strong taste owing to Pekilo was detected in these products, but it was not unanimously considered a negative factor in organoleptic analysis. Torutein and Promine D were used as reference materials in part of the sausage tests.
A relation between gluten protein amide content and baking performance of wheat flours
Authors: MacRitchie F. 
Published: July 2010

SummarySolubility –pH curves of gluten protein components from flours of varying baking performance showed small displacements, believed to be associated with differences in average isoelectric points. The apparent isoelectric points were higher for glutens from flours of good baking performance. Amide contents were also found to be higher for these glutens. A highly significant correlation was found between gluten protein amide content and loaf volume index for thirty seven flours covering a wide range of baking quality. The percentage of (glutamine + asparagine) in gluten protein was found to vary between 31.2 and 33.7% for the flours examined. Loaf volume index and gluten protein amide content were shown to be related to both cultivar and site.
The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions
Authors: BENMERGUI E. A. , FONTAN C. FERRO , CHIRIFE J. 
Published: July 2010

SummaryA system of theoretical equations for the osmotic coefficient in aqueous electrolyte solutions, developed by Pitzer (1973), has been used for predicting the water activity (aw) in aqueous solutions of thirty different ‘food additive‐like’ strong electrolytes. Water activity versus solute concentration curves have been plotted for the range of aw of most interest for intermediate moisture foods (IMF). The Raoult's law behaviour of several of the above electrolytes has also been examined. The results are discussed in connection with the formulation of IMF.
The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte
Authors: FONTAN C. FERRO , CHIRIFE J. , BENMERGUI E. A. 
Published: July 2010

SummaryA theoretical study is made of the aw lowering ability of single strong electrolytes on the basis of a thermodynamic model equation developed by Bromley (1973). This study allowed us to make predictions and draw conclusions about the possibility of finding new solutes (electrolytes) with better aw lowering abilities than those in use in present IMF technology.
Subjective and objective assessments of the degree of cooking of potatoes heated by different methods
Authors: COLLISON R. , JOHNSON K. , OKIKIOLU OLUFOLAKIME O. , WEST ANN 
Published: July 2010

SummaryStandard potato slices were heated for various periods of time by three different methods: boiling water, steam under pressure, and a microwave oven. After heating, the internal temperature was measured together with textural characteristics to assess the degree of cooking, using both a taste panel and an Instron 1140 machine.It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture load and rupture energy. It was also found that the degree of cooking of a potato does not depend solely on the internal temperature reached, but is also dependent on the heating method and particularly on the rate of heating.
Cloud stabilization in citrus beverages by low methoxyl pectin
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P. 
Published: July 2010

SummaryCloud in citrus beverages containing 40–65% total soluble solids (TSS) is stabilized by the addition of 0.05–0.1% ammonia deesterified low methoxyl pectin (LMP) containing 4.5% methoxyl, and 2–6 mg of calcium per 100 g of the beverage. The concentration of LMP and calcium required decreased as the TSS increased. The stabilization of cloud is based on the principle that calcium added at concentrations much lower than that required for gel formation results in considerable increase in the viscosity of the LMP solution. Heat inactivation of pectin esterase (PE) in the juice is not essential for cloud stabilization.
Relative volatilities of some onion flavour components
Authors: MAZZA G. 
Published: July 2010

SummaryThe volatilities of propanethiol, 2,5‐dimethylthiophene, methyl propyl sulphide, dimethyl disulphide, dipropyl disulphide, allyl methyl sulphide, diallyl sulphide, diallyl disulphide, acetaldehyde, propionaldehyde, methanol, ethanol, 1‐propanol and 2‐propanol in dilute water solutions were studied experimentally by gas chromatography. The volatilities of these compounds varied appreciably. They were higher for thiols, thiophenes, and monosulphides, than disulphides, aldehydes or alcohols. The results for aldehydes and alcohols confirm earlier theoretical predictions by other authors that at 25°C the volatility, in very dilute solution, increases as the carbon chain gets longer.
A rapid batter expansion method for testing the baking quality of wheat flours
Authors: KHAN NAWAB , ELAHI MANZOOR 
Published: July 2010

SummaryA rapid batter expansion method has been described for testing the quality of wheat flour. Batter is prepared by thoroughly mixing wheat flour, baking powder and water which is then transferred to a graduated cylinder. The cylinder is kept in water bath at 40°C and the reading at the maximum expansion is noted down. It has been observed that the batter collapses after reading the maximum expansion, and leaves a mark on the cylinder which also helps in reading the maximum expansion. The results indicate that the batter expansion is highly correlated with bread volume and protein content.
The prediction of water activity of aqueous solutions in connection with intermediate moisture foods III. aW Prediction in multicomponent strong electrolyte aqueous solutions
Authors: FONTAN C. FERRO , BENMERGUI E. A. , CHIRIFE J. 
Published: July 2010

SummaryA study was made on the theoretical prediction of water activity (aW) in multicomponent aqueous solutions of strong electrolytes, in the range of aW of most interest for intermediate moisture foods (IMF). A simplified model proposed by Ross (1975) is tested against a rigorous model equation developed on the basis of recent statistical theories of electrolytes. As a result of this study a new simple and very accurate model equation is proposed for predicting aW in aqueous solutions of mixed strong electrolytes in the aW range of most interest to IMF.
Emulsifying properties of undenatured potato protein concentrate
Authors: HOLM F. , ERIKSEN S. 
Published: July 2010

SummaryThe emulsifying properties of an undenatured potato protein concentrate (PPC) have been studied in a model system. Emulsification capacity, emulsion activity and stability and emulsion viscosity were studied under a wide variety of conditions.PPC proved to be superior in all cases to commercial soy isolate except for emulsion viscosity with the same amount of oil added. The emulsification capacity of PPC could be even further improved (50%) by removal of low molecular components by dialysis. The present results indicate that PPC might be considered as a replacement for soy isolate in food formulations.
Processing of maize and sorghum in Nigeria for human consumption
Authors: OLATUNJI O. , EDWARDS C. , KOLEOSO O. A. 
Published: July 2010

SummarySorghum and maize are two of the major food grains grown and eaten in Nigeria. Production of these two crops averages about 4.5 million metric tons, this value representing approximately 56% of the total cereal grains produced in Nigeria for the past three years.Although the production of these cereals has increased over the years, the effect has not been felt because of inadequate post‐harvest technology especially in the area of processing. Maize and sorghum processing in Nigeria as in many other African countries is still by the traditional method of pounding in a mortar and winnowing. This method is usually performed by women, and is the major occupation for many of them. It is time consuming in that less than 2 kg of flour/hour/woman at an extraction rate of about 60% can be produced. The flour produced normally has a moisture content of 25–40% and with the rather hot climate the keeping quality is usually poor. The efforts being made through research and development to improve milling efficiency, increase the quantity of available cereal products, increase the shelf‐life and eventual diversification of processed grains to replace fully or partially imported cereals for domestic and industrial uses are discussed.
The aerobic microflora of the Scotch haggis
Authors: HALLS N. A. , AITKEN KATHERINE H. R. , HENRY D. 
Published: July 2010

SummaryThe aerobic microflora of freshly purchased Scotch haggis was dominated by organisms identified with Bacillus. Lactobacillus, Staphylococcus, yeasts and moulds were also detected in significant numbers. On storage at 5,30 or 37°C for 3 weeks, spoilage of the haggis was accompanied by a drop in pH and a tenfold increase in numbers of general contaminants and lactic acid bacteria.
Hydrolysis products from glucosinolates in rutabaga (Brassica napobrassica, Mill.)*
Authors: MULLIN W. J. 
Published: July 2010

SummarySamples of rutabaga were subjected to two different treatments, one sample was allowed to autolyse and in the other autolysis was kept to a minimum. Both samples were freeze dried. Glucosinolate hydrolysis products from the freeze dried solids were analysed and quantified. The isothiocyanates and nitriles, derived from glucosinolates, were extracted from the freeze dryer condensate and analysed qualitatively. Autolysis reduced the concentration of glucosinolate hydrolysis products and was particularly effective in reducing goitrin content.
Development of quick‐cooking dehydrated pulses by high temperature short time pneumatic drying
Authors: JAYARAMAN K. S. , GOPINATHAN V. K. , RAMANATHAN L. A. 
Published: July 2010

SummaryQuick‐cooking dehydrated pulses were made from husked split grains of red gram, black gram and Bengal gram using high temperature short time (HTST) pneumatic drying technique wherein porosity was brought about in the dried pulses by exposure of the cooked grains initially to air at a high temperature (170–200°C) for a short duration (4–6 min) in a laboratory model HTST pneumatic drier followed by finish drying at a lower temperature (60–70°C) in a conventional tray or fluidized bed drier. Optimum temperature and time for the HTST drying of the grains were worked out and the HTST dried products were evaluated with respect to their drying behaviour, rehydration characteristics and shelf stability vis‐a‐vis the conventional hot air dried products.Considerable reduction in drying and rehydration times could be achieved by the HTST process. The increase in porosity achieved and the HTST treatment did not adversely affect the shelf stability of the grains to any measurable extent.The technique involves simple equipment and less capital investment as compared to other methods of drying, such as explosive puffing, achieving the same objective. It is amenable to continuous processing as the time of high temperature drying is very short.
Engineering factors in the production of concentrated fruit juices 1. Fluid physical properties of orange juices
Authors: MORESI M. , SPINOSI M. 
Published: July 2010

SummaryThis study presents the essential physical properties (boiling‐point rise, viscosity, density, specific heat) of orange juices, necessary for the optimization of processing units for concentrated orange juices.When these physical properties were correlated with the sucrose content of juice, expressed as degrees Brix, in the range 10–65° Brix and compared with those of aqueous sucrose solutions, significant differences were observed in respect of viscosity, specific heat and elevation of boiling point.
Measurement of the spreadability of margarine and butter using a single pin maturometer
Authors: BOARD P. W. , AICKEN K. , KUSKIS A. 
Published: July 2010

SummarySingle pin maturometer (SPM) readings were taken on samples of margarine and butter having temperatures in the range 0–25°C. The spreadability of the same samples at the same temperatures was also assessed by a panel of twenty adults using an hedonic scoring scale. The SPM readings and scores for spreadability varied markedly with the type of product and its temperature. The temperature corresponding to maximum scores for spreadability for a hard margarine and butter was about 20°C and for a soft butter was about 15°C. A soft margarine received scores of more than 6(= very good) on the 7 point hedonic scale over the temperature range 0–10°C and the data indicated that spreadability may also be ‘very good’ at temperatures just below 0°C. The SPM reading corresponding to the maximum score for spreadability was about 100 g for all samples. The SPM was shown to be suitable for the routine assessment of the spreadability of margarine and butter.
Rheological properties of spinning dopes and spun fibres produced from plasma ‐ alginate mixtures
Authors: IMESON A. P. , MITCHELL J. R. , LEDWARD D. A. 
Published: July 2010

SummaryThe tensile and shear strengths of fibres produced by extruding dopes of 2.0% sodium alginate and 6.0% blood plasma into a coagulating bath of calcium chloride (5% w/v) at pH 4.0, varied according to the guluronic acid block content and molecular weight (viscosity) of the alginates. The shear resistance of the fibres was not dependent on guluronic acid block content or alginate viscosity. However, when calculated per gram of dry matter, fibres containing alginates of high guluronic acid block contents had significantly greater resistance to shear than fibres spun from alginates of low guluronic acid block content although there was still no significant dependence on alginate viscosity or degree of polymerization.The tensile strength of fibres produced from high guluronic acid block alginates was not related to the viscosity of the sample. However, in fibres containing low guluronic acid block contents the strength increased as the degree of polymerization increased. These relationships were equally valid whether calculated on a wet or dry basis. In addition there was an inverse correlation between percentage elongation at maximum tensile stress and the viscosity of the spinning dopes.Possible explanations for these observations are discussed.
Desorption characteristics of hot‐soaked parboiled paddy
Authors: BANDYOPADHYAY S. , ROY N. C. 
Published: July 2010

SummaryThe desorption of water from a thin layer of hot‐soaked parboiled paddy grains was studied under constant drying conditions within a temperature range 40–70°C and at a constant relative humidity of 60%. The data of one variety of paddy were correlated with the help of the semi‐empirical diffusion equation which was confirmed with the soaking data of a large number of paddy varieties by the authors. The results indicated that activation energy of the diffusional process (7654 cal/mole for moisture absorption and 7600 cal/mole for the desorption process) is independent of the direction of changes in the moisture level.
Temperature prediction in air drying of food materials: a simple model
Authors: VIOLLAZ P. E. , SUAREZ C. , ALZAMORA STELLA 
Published: July 2010

SummaryThe problem of one‐dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion coefficients in solids. In this paper it is demonstrated that from these coefficients the equations describing heat and mass transfer processes in the system are easily integrated to obtain average sample temperature and moisture during drying. These theoretical results may be used to evaluate the effects of the degradation reactions during food drying, which depend on the foodstuff moisture content and temperature.
Aqueous extraction of black leaf tea IV. Pilot‐scale batch‐simulated continuous counter‐current extraction
Authors: BLOGG M. J. , LONG V. D. 
Published: July 2010

SummaryFour‐stage countercurrent aqueous extraction of black tea at 80°C in about 27 litre batches with a stage contact time of around 3 min and having centrifugal separation between stages was programmed to simulate continuous operation. Final extract concentrations in the range 5–12 mass % tea solids were obtained at yields of 35–29% of the as‐received leaf when operating with overall waterto‐tea ratios in the range 10:1–5:1. Trends in the results are discussed in relation to a simple three‐component model of the tea‐water system and an underlying generalization of stage performance proposed. Comparison with earlier small‐scale equilibrium extractions indicates an average stage efficiency of around 60%.
A study of the water activity lowering behaviour of some amino acids
Authors: CHIRIFE J. , FONTAN C. FERRO , SCORZA O. C. 
Published: July 2010

SummaryThe water activities of aqueous solutions of L‐lysine, L‐proline and L‐ornithine, have been experimentally determined. The data have been very well fitted to Norrish's (1966) equation for non‐electrolyte solutions and correlating constants have been calculated and compared with values previously reported for other amino‐acids. This comparison allows us to draw some conclusions regarding molecular structure of the amino acids and their aW lowering ability.
The microbiology and storage stability of vacuum packed lamb
Authors: SHAW B. G. , HARDING Charmaigne D. , TAYLOR A. A. 
Published: July 2010

SummaryLamb joints (shoulders, loins and legs) stored in vacuum packs at 0–1°C remained unspoiled for 6 weeks, but since the aerobic storage life at 5°C (retail shelf life) of lamb after holding in vacuum packs at 0–1°C for 6 weeks was only 2 days, vacuum storage should be limited to a maximum of 4 weeks in practice. Brochothrix thermosphacta, Moraxella spp, and Moraxella‐like organisms were predominant on aerobically spoiled lamb and the preservative effect of vacuum packing resulted from the inhibitory effects of the high carbon dioxide (>20%) and low oxygen concentrations (<1%) which developed in the packs. Brochothrix thermosphacta was not completely inhibited, however, and with lactic acid bacteria was the possible cause of cheesy/sour odours which terminated vacuum packed storage life.
Discrimination between synthetic and natural ethyl alcohol in spirits and fortified wines
Authors: McWEENY D. J. , BATES M. L. 
Published: July 2010

SummarySynthetic alcohol from petrochemical sources has a low 14C content as compared to fermentation alcohol produced from contemporary carbohydrates. The 14C contents of seventy‐eight samples of potable spirits and fortified wines are reported and discussed in relation to their usefulness in detecting the use of synthetic alcohol. The importance of correcting for the effects of congeners during the 14C‐assay is discussed.The 14C level at which the use of synthetic alcohol might be presumed will vary according to the methods employed in producing the beverage.
Determination of 3, 4‐benzopyrene and benzanthracene (PAH) in phenolic smoke concentrates
Authors: SILVESTER D. J. 
Published: July 2010

SummaryThe use of reversed phase high pressure liquid chromatography (HPLC) coupled to fluorimetry has been used for the determination of 3, 4‐benzopyrene and benzanthracene in smoke concentrates used for food flavouring.
The production of volatile acids from glucose by soy yeast (Saccharomyces rouxii) NRRLY—1096
Authors: YONG F. M. , LEE K. H. , WONG H. A. 
Published: July 2010

SummaryThe glucose metabolism of Saccharomyces rouxii NRRLY—1096, the soy yeast, under aerobic and anaerobic conditions, was investigated. The study was carried out at pH 4.5 and 7.0 with cells previously grown at either pH. The pH at which the cells had been grown as well as the pH at which glucose was fermented were found to affect the pattern of fermentation. A typical yeast type fermentation was obtained with cells grown at pH 4.5 and fermenting glucose at the same acid pH. An ability to fix CO2 for formic acid synthesis was demonstrated by cells grown at neutral pH. Acetic acid was produced by cells fermenting glucose at neutral pH irrespective of the pH at which they had been grown. Various schemes of glucose fermentation were therefore proposed. From results of the present study, optimal conditions for the formation of the desired fermentation products, resulting in the flavour and bouquet of good quality soy sauce, are suggested.
Quality attributes of frozen okra as influenced by processing and storage
Authors: AWORH O. C. , OLORUNDA A. O. , AKIBO O. 
Published: July 2010

SummarySensory evaluation and chemical analyses were carried out on unblanched, steam‐blanched (5 min, 100°C) and water‐blanched (3 min, 98°C) okra held in frozen storage (–18°C) for 4, 8, 12 and 32 weeks. Hot water‐blanched frozen okra compared favourably with fresh samples, even after 32 weeks, in colour, flavour and overall acceptability and was superior to steam‐blanched and unblanched except in viscosity. Blanching, especially in steam, improved ascorbic acid retention during frozen storage. Little change in protein occurred.
Effects of processing on the thiamin, riboflavin and protein contents of cowpeas (Vigna unguiculata (L) Walp). I. Soaking, cooking and wet milling processes
Authors: EDIJALA J. K. 
Published: July 2010

SummaryThe effects of soaking, cooking and decortication and conversion to a paste product (moin‐moin) on the thiamin, riboflavin and protein contents of six cowpea varieties were investigated. The effect of soaking was not significant but cooking resulted in considerable losses of the two B‐vitamins; some of the lost vitamins, especially riboflavin, were detected in the cooking water. Decortication resulted in high losses of the vitamins for the brown varieties of cowpea. The retention of the vitamins in moin‐moin was good. Changes in the protein content of the cowpea products as a result of processing were not significant.