bluuebunny/crossref_metadata_2025_split huggingface dataset:
The two‐factor triangle test
Authors: HARRIES J. M. , SMITH G. L. 
Published: July 2010

SummaryThe triangular test, commonly used in sensory tests of food quality, is generally interpreted on the assumption that the probability of a correct selection is the same for all assessors, and independent for separate trials leading to the use of the binomial distribution in setting up tests of significance. Only when there is no real discrimination is it true that using one tasterntimes is the same as usingntasters once, the basis for the column heading ‘number of tasters or tastings’ in published tables of significance. This paper attempts to remove this assumption by the use of the beta‐binomial distribution, and suggests an interpretation in which the chance of success is different between and within assessors so that a two‐factor analysis becomes possible. A set of data relating to the flavour of fish has been reinterpreted in these terms.
Scoring methods used in the sensory analysis of foods and beverages at Long Ashton Research Station
Authors: WILLIAMS A. A. 
Published: July 2010

SummaryThe development of a scientific programme of research into sensory quality of fruits and beverages at Long Ashton Research Station has necessitated improvements in the evaluation methods used. It has not only meant the development of precisely defined vocabularies for describing products and methods for obtaining data from consumers, but also means of scoring the intensity of attributes. This paper describes the various scoring methods used at Long Ashton, ranging from nominal to interval and ratio, and their applicability to particular problems.
Economic study of tomato paste production
Authors: MORESI M. , LIVEROTTI C. 
Published: July 2010

SummaryStatistics of tomato production and utilization have been reported to show the recent development of the tomato industry in the EEC countries. In particular, the profitability of tomato paste production has been evaluated and then analysed to assess the influence of the operating costs, EEC payments and market price of tomato paste. The economic balance for a plant capacity of 14 tons of raw tomatoes per hr and 2880 operational hr per year shows profitability of 22% in 1979 and 16% in 1980 owing to inflation and decrease in product demand. The annual cost of raw materials is not only more than 75% of production costs, but is also double the total capital invested. For this reason the tomato industry is compelled to resort to high‐interest, short‐term loans which further reduce net earnings. Mechanization of crop harvesting, automation of sorting, optimization of evaporation and packaging units and flexibility of plants are needed to maintain interest in tomato paste production in industrialized areas.
Functional properties of acetylated and succinylated sunflower protein isolate
Authors: KABIRULLAH M. , WILLS R. B. H. 
Published: July 2010

SummarySunflower protein isolate was acylated with acetic and succinic anhydride. Succinylation changed the electrophoretic mobility, decreased the lysine and chlorogenic acid content and bulk density, increased the aqueous solubility, shifted the isoelectric point and increased the absorption, emulsification and foaming properties. Acetylation improved the functional properties of the protein to a much lesser extent. Implication of these changes is discussed with reference to food applications.
Residual cyanide concentrations during the extraction of cassava starch
Authors: ARGUEDAS PATRICIA , COOKE R. D. 
Published: July 2010

SummaryCassava starch is traditionally extracted on a small scale in many tropical countries. The process consists of wet‐milling the washed roots, washing the starch from this milled pulp on vibrating trays or in mixing tanks, sedimenting the starch in wooden canals or concrete tanks and sun‐drying the product. This process was analysed during six production runs in two factories. The distribution of cyanide followed a similar pattern in both factories. Most of the cyanogenic glucosides (bound cyanide) in the roots are converted to free cyanide during the milling operation. Between 40 and 70% of the total cyanide appears in the water used to wash the starch from the disintegrated tissue, and between 5 and 10% appears in the fibrous residue used in animal feed. This residue also contains between 12 and 23% of the starch present in the cassava. The eluted starch is allowed to sediment for 1–3 days, after which it contains less than 4% of the cyanide present in the raw material. The dried product contains less than 1% of the quantity of cyanide present in the raw material; the residual concentration is 1–5 p.p.m. The factors involved in the removal of the cyanide during starch extraction are discussed, and their importance to more efficient large‐scale processes is indicated.
Hot curing Wiltshire bacon
Authors: TAYLOR A. A. , SHAW B. G. , JOLLEY P. D. , NUTE G. R. 
Published: July 2010

SummaryA process combining multi‐needle injection and dry salting of whole baconsides before they have been completely chilled can produce acceptable Wiltshire bacon in only 5 days from slaughter. Eating quality and storage stability of sliced and vacuum packed, hot cured bacon were similar to those of dry salted bacon made from conventionally chilled sides. The yields of hot cured and cold cured raw bacon were similar, but cooking yields of hams were over 3.0% higher with hot curing.A continuous hot curing process from slaughter, through carcass preparation, multi‐needle brine injection, dry salting to chilling could simplify Wiltshire bacon processing. The concept could be particularly useful to a processor lacking the specialized facilities for traditional immersion curing.
Effect of simultaneous high intensity ultraviolet irradiation and hydrogen peroxide on bacterial spores
Authors: BAYLISS CATHERINE E. , WAITES W. M. 
Published: July 2010

SummaryHigh intensity (1.8 × 103 mW/cm2) ultraviolet light irradiation of spores of Bacillus subtilis in the presence of 2.5% (w/v) hydrogen peroxide resulted in a rapid kill. Higher concentrations of hydrogen peroxide protected spores against the effects of irradiation. The results are discussed in relation to the use of simultaneous ultraviolet irradiation and hydrogen peroxide treatment as a method of sterilization.
An experimentally simple method for measuring diffusion in food gels
Authors: BELTON P. S. , WILSON R. H. 
Published: July 2010

SummaryA simple method for measuring the diffusion coefficients of small molecules in food gels is described. The method is based on diffusion in a gel column and requires only the availability of a tube of constant cross section for the experiment. Determination of the concentration gradient in the column is made by sectioning, followed by analysis using any suitable technique. Both mutual and self‐diffusion measurements may be made. The method is used to study the diffusion of K2CrO4 in agar and agarose gels and amaranth dye in agar.
The development of a vocabulary and sensory profile for the assessment of watercress quality
Authors: SPENCE ROSE‐MARIE M. 
Published: July 2010

SummaryThe development of a vocabulary and sensory profile for evaluating quality attributes is described. Simple profiles for colour, sheen, aroma, flavour, texture and the overall acceptability and appcarance of watercress are established. The use of odour reference samples is discusse and an attribute ranking test carried out to establish the order of importance of the quality attributes.
Drying kinetics of rough rice grain
Authors: AGUERRE R. , SUAREZ C. , VIOLLAZ P. E. 
Published: July 2010

SummaryIt is shown that thin layer drying of rewetted rough rice grain in air flow may be interpreted in terms of Fick's law solution for diffusion from a sphere. Diffusion coefficients were calculated by non‐linear regression analysis comparing actual and predicted values of grain moisture content. The activation energy of rough rice was calculated assuming an Arrhenius type equation for moisture diffusivity dependence on the inverse of the absolute temperature.
Moisture mobility in meat emulsion during cooking
Authors: MITTAL G. S. , BLAISDELL J. L. , HERUM F. L. 
Published: July 2010

SummaryMobility of moisture in meat emulsion sausage during cooking was simulated. The model was verified for low temperature processing using slab geometry of the product for different processing conditions and formulations. The moisture diffusivities were described in terms of product temperature and fat: protein ratio.
Bound and free water determination by pulsed nuclear magnetic resonance.
Authors: NOLA A. DI , BROSIO E. 
Published: July 2010

SummaryIn the present paper the analysis of the transverse magnetization decay curves of water is discussed. Whenever the spin‐echo decay curve of water does not show a single exponential behaviour and the apparent relaxation rates of bound and free component vary with the moisture content, an exchange process must be hypothesized. A method for obtaining the amount of bound and free water, in the presence of exchange, is reported. If the described procedure is applied, the amount of bound water as determined by pulsed nuclear magnetic resonance (NMR) is in good agreement with the amount of unfreezable water as determined by other techniques.
Sensory assessment of the shelf life of carbonated soft drinks
Authors: McBRIDE R. L. , RICHARDSON K. C. 
Published: July 2010

SummarySix commercial soft drinks, in glass bottles and aluminium cans, were stored at 0.6°C and ambient temperature and assessed by a consumer‐type sensory panel every 3 months for 2 years. While there was evidence of deterioration with storage, more so at ambient temperature than at 0.6°C, all drinks were still considered satisfactory at the conclusion of the trial.
Amylolytic activity in cooked luncheon meat
Authors: BELL R. G. , GILL C. O. 
Published: July 2010

SummaryGlucose accumulated in chub packed luncheon meat cooked at 66°C. Glucose was also released from pork starch slurries, but not similar slurries prepared with beef or mutton. The amylolytic activity of pork was not inactivated by heating at 60°C, and this thermostable activity appears to account for the accumulation of glucose in pasteurized chub packed luncheon meat stored under conditions that preclude bacterial growth.
Acceptability of a canned pâté product based on some Gulf of California shrimp by‐catch fish
Authors: POULTER N. H. , TREVIÑO J. E. 
Published: July 2010

SummaryA canned pite product has been developed using deboned minces prepared from five fish species commonly found in shrimp by‐catch from the Gulf of California. This product was made to simulate similar products that are marketed in Mexico but which are based on meat. De‐boned minces prepared from fish which had been eviscerated and cleaned in two different ways were used as the basic raw material for piite formulations. Acceptability trials were held in which panelists were asked to score for various organoleptic characters. These data were statistically evaluated and showed that the piites were all acceptable. However, some major differences in quality existed particularly with respect to colour for those pates prepared from certain fish species. The effect on pite quality of using different formulations and methods of evisceration of fish was minimal.
Composition of bacterial flora in sliced vacuum packed Bologna‐type sausage as influenced by nitrite
Authors: NIELSEN H.‐J. S. 
Published: July 2010

SummaryThe influence of the addition of 0, 100 and 200 p.p.m. nitrite to sliced vacuum packed Bologna‐type sausage was studied at 2, 5, 10 and 20°C. An increasing inhibition of growth of Brochothrix thermosphacta, Enterobacterinceae and MoraxellalMoraxella‐like organisms was found with increasing nitrite concen‐ tration andlor decreasing temperature. The gram positive cocci, the yeasts and lactic acid bacteria were only inhibited to a limited extent. Consequently the lactic acid bacteria became more dominant in vacuum packed cooked meat product with added nitrite. The gram negative bacteria often constitute the major flora in packages produced without nitrite, and may proliferate at higher temperatures even in samples produced with nitrite.
Muscle colour deterioration in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters
Authors: MATTHEWS A. D. 
Published: July 2010

SummaryThe colour deterioration of muscle in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters has been determined. Storage life on ice before noticeable browning occurred was 12‐ 14 days for yellowfin tuna and 7 days for bonito and skipjack tuna. At cold storage temperatures above ‐30°C colour deterioration was very rapid. A new procedure has been devised for preparing the water extract necessary for the analysis of the ratio of met‐ to oxy‐ and deoxyhaemoglobin.
The use of low resolution nuclear magnetic resonance for determining avocado maturity by oil content
Authors: BARRY G. A. , BROWN B. I. , BARKER L. R. 
Published: July 2010

SummaryA method for determining oil content of dried avocado flesh using a low resolution nuclear magnetic resonance (NMR) spectrometer is described. Forty samples were analysed for oil content by NMR, Soxhlet extraction and refractive index (RI) methods. Percentage of oil by NMR was more closely correlated with Soxhlet extracted oil (r=0.978) than was percentage of oil determined by a RI method (r=0.853).Data from approximately 700 avocado samples collected from the 1975, 1976 and 1978 Queensland growing seasons showed that percentage of oil determined by NMR was better correlated with percentage of dry matter than was percentage of oil determined by RI. Furthermore, the relationships between dry matter and oil were far more consistent between seasons for the NMR method than for the RI one.Advantages of using the NMR technique in avocados are simplicity, speed, low operator errors and the elimination of the use of dangerous or inflammable solvents. A reproducibility relative standard deviation (s.d.) of 0.6% was obtained.
A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water
Authors: SELMAN J. D. , PRICE P. , ABDUL‐REZZAK R. K. 
Published: July 2010

SummaryThe apparent diffusion coefficients (D J for total solute loss from cylinders of Chantenay carrot cortex tissue were calculated after blanching under various conditions. Cell sap concentration was measured before and after blanching for times up to 1800 sec, in the temperature range 333‐363°K. Values of D, were found to be in the range 3×10‐10‐8‐10‐′0m2/sec, and could be related to temperature by an Arrhenius type equation, having an activation energy of 28.2 kJ/mol. D, was independent of cylinder diameter between 0.005 and 0.007 m, but appeared to increase in blanch media concentrations that were higher than the initial carrot cell sap concentration. The formal numerical solutions for unsteady state diffusion mass transfer were recalculated in the relevant cell sap concentration range (7.8‐10.4% as sucrose), and are given in tabular form for the shapes of slab of infinite extent, sphere, and cylinder of infinite length. In design, these results will allow the prediction of mean cell sap concentration, and hence the overall losses incurred, after a given blanch or wash treatment in this time and temperature range.
Rabbit meat for manufacturing The effect of different post‐slaughter cooling treatments
Authors: JOLLEY P. D. , LOPES R. L. T. , DRANSFIELD E. , PERRY G. 
Published: July 2010

SummaryThe effects of extremes of post‐mortem cooling on properties relevant to the inclusion of rabbit meat in products have been investigated. Covered and uncovered carcasses were cooled post‐mortem by slow chilling (+ 12°C), rapid chilling (OOC) or rapid freezing (‐30°C).There was little difference in effect on quality between slow chilling and rapid freezing. Rapid chilling produced the shortest sarcomere lengths in Musculus longissirnus dorsi, and this is attributed to indirectly induced shortening. Rapid chilling reduced significantly the water holding capacity, increased the resistance to compression and extrusion of the raw comminutes, and reduced the shear stress of the heated fine comminute. It is suggested that the decrease in WHC with rapid chilling results not from cold shortening but from the better integrity of the 2 line.
Consumer reaction to processed Suntan apples
Authors: WILLIAMS A. A. , ARNOLD G. M. , WARRINGTON M. 
Published: July 2010

SummaryA pilot consumer survey showed apple rings prepared from Suntan apples to be liked, particularly with respect to appearance and taste. People, on the whole, preferred a whiter product; texture was acceptable, although respondents would have preferred it to be firmer. Age appeared to be the major demographic factor influencing response, the colour of the product being more favourable to the 45 and over age group, with the 16–24 age group preferring a less sweet product.
Prediction of moisture gain and loss for packaged pasta subjected to a sine wave temperature/humidity environment
Authors: CARDOSO GUSTAVO , LABUZA T. P. 
Published: July 2010

SummaryThe loss or gain of moisture through a package depends on the sorption isotherm of the food material, the conditions of temperature and relative humidity at which it is stored, and the water vapour permeability of the packaging material. The water vapour permeability (WVP) characteristics of paperboard, polypropylene, and polyethylene used for pasta were determined at 30 to 45°C and from 11 to 85% r.h. Both temperature and relative humidity affected the water vapour permeability of all the three films. Paperboard showed a greater WVP at 30°C compared to 45°C due to a higher moisture content which swells the matrix. Thus, it did not follow the typical Arrhenius relationship of a higher permeability at higher temperature. Polyethylene and polypropylene, on the other hand, showed a higher WVP as the temperature was increased. A second degree polynomial was fitted to predict the WVP of paperboard as a function of the ambient conditions. It was found that the creases and end openings on a typical paperboard box increase the overall transmission rate by two times over that of paperboard alone, therefore reducing the shelf life to half under adverse conditions.A dynamic mathematical model to predict mixture transfer for pasta packages under controlled unsteady state conditions of temperature and r.h. was developed and tested; good predictions were obtained.
The anthocyanins of sunflower
Authors: PIFFERI PIER GIORGIO , VACCARI ANGELO 
Published: July 2010

SummaryThe extraction process of red pigments from the husks of a cultivar of sunflower has been studied. It has been shown that a fraction containing circa 80% of the starting pigments could be obtained by grinding. Best extractions were obtained with distilled water‐organic solvent mixtures of intermediate polarity values. The extraction yields are strongly influenced by the pH and the solvent/powder ratio and reach the maximum after about 2 hr.The experimental data showed that the greater part of the pigments, readily precipitable by acidification to pH 2.0, are bonded to a macromolecule, probably of protein nature, as confirmed by electrophoresis.
Intermediate moisture tropical fruit products for developing countries* I. Technological data on papaya
Authors: LEVI A. , GAGEL S. , JUVEN B. 
Published: July 2010

SummaryThe effects of short heat (boiling temperature) treatments, consisting of ‘blanching’ in concentrated sucrose (70%) solution (I), or plain water (11); or osmotic dehydration in cold (room temperature) (111) or hot (boiling) sucrose (70%) solution (IV); and a combination of (111) following (I) or (11), on the drying behaviour of papaya, dehydrated to the intermediate moisture (IM) range, were studied. Significant increases were observed in the dry matter content of papaya treated as above (I, 111, IV or 111 following T or IT), with the obvious increase in the expected production yields and probable reduction of the heat energy needed for the drying process.The drying behaviour of papaya as a raw material for IM products, during and after the above treatments, as well as following hot‐air, (cabinet) or direct‐sun drying, was studied. The drying time needed for cabinet or solar drying following osmotic treatments of papaya was considerably shortened, and therefore a significant saving in the heat energy needed for drying is to be expected. The optimal treatments to achieve a considerable shortening in the drying time, without affecting negatively the quality of the 1M papaya, seemed to be syrup ‘dipping’, or a combination of water or syrup blanching and cold osmotic dehydration.The above methods can be applied in both small, non‐sophisticated fruit dehydration plants (mainly solar drying), or in larger and more sophisticated ones (mainly forced hot‐air drying).
Isohalic sorption isotherms.
Authors: CURRAN C. A. , POULTER R. G. 
Published: July 2010

SummaryThe sorption behaviour of a dried salted tropical fish, lisa (Xenomugil thoburni), produced under semi‐commercial conditions was investigated. It was found to be similar to that of freeze‐dried cod (Gadus rnorrhua) published earlier. The results confirm that the procedure for predicting the water activity of cod muscle from the physical properties of sodium chloride solution and the sorption characteristics of fish muscle can also be applied to tropical fish processed commercially.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries
Authors: GIBSON ANGELA M. , ROBERTS T. A. , ROBINSON A. 
Published: July 2010

SummaryResidual nitrite levels were monitored during storage for up to 6 months, in a model pork slurry system used to study the relative effects of curing ingredients and additives used in pasteurized cured meats to control the growth of Clostridium botulinum.In ‘low’ pH slurries the rate of loss of nitrite fell with reducing storage temperature. Less residual nitrite remained after HIGH heat treatment but the rate of loss of that residual nitrite was slower during storage than nitrite remainly after LOW heat treatment. Inclusion of nitrate resulted in higher residual nitrite levels, particularly after HIGH heat and if stored below 20°C. If isoascorbate was added nitrite became undetectable within circa 30 days, even when nitrate had been added. The rate of loss of nitrite was slower in ‘high’ pH slurries (pH 6.3–6.8).Monitoring levels of nitrite in the product soon after production would detect its accidental overuse but monitoring nitrite in the product during distribution or at retail, without knowledge of the composition and prior history of the product, gives little indication of the amount used at manufacture. The level of residual nitrite was not directly related to the ability of the curing mixture to control the growth of CI. botulinum types A and B. Some slurries in which C1. botulinum grew least during 6 months’ storage contained no residual nitrite because isoascorbate was also present.
Cyanide content in whole‐root chips of ten cassava cultivars and its reduction by oven drying or sun drying on trays
Authors: GÓMEZ G. , VALDIVIESO M. , DE LA CUESTA D. , KAWANO K. 
Published: July 2010

SummaryThe effect of sun drying on trays for 48 hr and of oven drying in an air‐forced oven at 60°C for 24 hr on the cyanide content of chips of ten cassava varieties was studied. Fresh cassava chips from whole roots of these varieties showed significantly different total cyanide contents among them with values in the range of 100–900 mg/kg on a dry matter basis; most of the varieties studied exhibited cyanide contents in the range of 200–600 mg/kg. The free cyanide proportion in the fresh chips was in the range of 30–40% of their total cyanide. Sun and oven drying reduced the cyanide content in the dried chips to approximately 15–30% of the initial cyanide content of fresh chips. In addition, the free cyanide content in dried chips accounted for approximately 60–80% of their total cyanide value.