bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein recovery from waste effluents of potato processing plants
Authors: KNORR DIETRICH 
Published: July 2010

SummaryPotatoes presently supply an important caloric need in high latitude countries where the crop is adapted. They are one of the most efficient suppliers of calories per acre and provide the world with 6 million metric tons of protein per year. Potato protein quality is superior to most major plant proteins, and is close to the quality of whole egg protein. Because of the quantity and quality of potato protein, and the importance of reducing waste effluents, wastes from potato processing plants should be utilized for recovering food, feed and useful byproducts. Methods used for the recovery process of potato proteins are described herein. Problems concerned with product utilization such as protein quality and acceptability (e.g. risk factors, functional properties) are discussed as well as potential uses of the protein products. It is likely that potato protein recovered from waste effluents will find a place in food and feed markets of the future as supplements to existing products, or as a protein source of fabricated foods.
A chemical method for the estimation of mould in tomato products
Authors: JARVIS B. 
Published: July 2010

SummaryAn objective chemical method has been used to assess the level of fungal contamination of tomato juices and purées. the method is based on estimation of chitin, a cell wall constituent of fungi, which is not found in higher plants. Hydrolysis of the chitin yields a degradation product ‘chitosan’ which can be quantitatively recovered and deaminated to give an aldehyde, 2,5‐anhydromannose, which can be estimated colorimetrically. Results with spiked samples showed recoveries better than 95% of the expected level of fungal glucosamine added. Comparison with the Howard Mould Count showed a high correlation coefficient for non‐homogenized juices and purées, but a low correlation’ for homogenized juices. the advantages and disadvantages of the chemical method are discussed in relation to microscopic and viable estimation methods for mould in food.
Rheology of fresh and frozen okra dispersions
Authors: OLORUNDA A. O. , TUNG M. A. 
Published: July 2010

SummaryRheological properties of fresh and frozen okra dispersions were studied at 20–80° C. the dispersions were pseudoplastic with both consistency coefficient (m) and flow behaviour index (n) influenced by temperature. Fresh sample m was significantly higher than frozen sample m at 20 and 50°C but the reverse was true at 80°C. Flow behaviour indices of fresh and frozen okra dispersions were not significantly different at any of the temperatures used. the results indicated that the viscous properties of soup prepared from frozen okra would not be inferior to those of the fresh product.
Drum dried beet powder
Authors: KOPELMAN I. J. , SAGUY I. 
Published: July 2010

SummaryPilot plant scale studies on drum drying of beet slurry indicate that such process is feasible for the production of beet powder. Compared to the conventional dice air dehydration drum drying has much faster rates and better steam efficiency. Moisture was reduced to the desired Ievel of 3.8‐4.0% using a double drum drier (60 cm length by 35 cm diameter) operated at 123°C with 18 sec drying retention time. Colour stability of the drum dried powder during storage (25, 31, 35, 40 and 45°C) was slightly better than that of the powder obtained in the conventional tunnel dehydration.
The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated on to bacon
Authors: FARRELL GERALDINE M. , UPTON MARY E. 
Published: July 2010

SummarySamples of bacon (10g) were inoculated with Staphylococcus aureus and Salmonella typhimurium and the effect of storage at –22, 5 and 16°C was studied. The numbers of S. aureus increased significantly at 5 and 16°C, whilst at –22°C a significant decrease was recorded. The S. typhimurium counts increased at 16°C but decreased when the storage temperature was 5 and –22°C.
Pasteurization of dried egg white by high temperature storage
Authors: NORTHOLT M. D. , WIEGERSMA N. , VAN SCHOTHORST M. 
Published: July 2010

SummaryInactivation of Salmonella oranienburg and some other members of the Enterobacteriaceae during high temperature storage of egg white flakes and powder was studied. During the manufacture of egg white flakes, microbially fermented egg white was inoculated with the test organisms, blended with citric acid or ammonia, and pan dried. Similarly enzyme fermented egg white was inoculated with test organisms and spray dried. Storage for 2 weeks at 55 or 49°C gave a 6–7 decimal reduction of the test organisms in flakes and powder respectively. The heat resistance of S. oranienburg was greater than that of the other Enterobacteriaceae tested.
Determination of ammonia in dressed thornback ray (Raja clavata L.) as a quality test
Authors: VYNCKE W. 
Published: July 2010

SummaryThe sensory determination of ammonia in raw, steamed and boiled ray wings using a scoring system appeared to be a valuable method of quality assessment. The borderline of acceptability was reached after 10 (±1) days in ice. A combination of the steaming and boiling tests (with addition of acetic acid and salt) was useful to confirm definite spoilage or to indicate the approach to the borderline of acceptability.The chemical determination of ammonia appeared to be a useful objective method in addition to the organoleptic tests.Thornback ray was borderline at a concentration of 60–70 mg N. From the other related parameters determined (urea, pH, redox potential, total bacterial count, α‐amino nitrogen) only pH appeared to be of value.
Changes in the heat stability of milk protein during the manufacture of dried skim‐milk
Authors: MUIR D. D. , ABBOT J. , SWEETSUR A. W. M. 
Published: July 2010

SummaryThe effects on the heat stability of milk protein, when heated to 140°C, of variations in milk composition and in processing conditions during the manufacture of skim‐milk powder have been investigated. The heat stability of the skim milk powder was largely determined by the stability of the original milk and by the severity of the forewarming treatment applied during processing. It was also shown that the heat stability of milk powder reconstituted to 10% total solids could be optimized by adjustment of milk pH, by supplementing the natural urea level and by applying a minimal forewarming treatment.
Observations of the relationship between the surface area and weight of eviscerated carcases of chickens, ducks and turkeys
Authors: THOMAS N. L. 
Published: July 2010

SummaryA method of measuring the approximate internal, external and total surface area of eviscerated poultry carcases is described.The results of a series of measurements derived from commercially produced carcasses are expressed as linear equations from which the approximate external and total surface area of eviscerated carcases can be calculated. The surface area of the body cavities can be determined by difference.The need to supply separate equations to the calculation of the surface areas of turkeys above and below 7 kg is discussed.
A semi‐empirical correlation for prediction of hydration characteristics of paddy during parboiling
Authors: BANDYOPADHYAY S. , ROY N. C. 
Published: July 2010

SummaryA semi‐empirical correlation based on the modified diffusion equation proposed by earlier workers is shown to fit the soaking data of a large number of paddy varieties. The correlation gives a unified approach to the diffusional process and can be used for prediction of moisture content as a function of time and temperature of soaking.The results confirm the authors' previous hypothesis about the mechanism of soaking paddy.
On the meaning of the degree of milling of rice*
Authors: SHAMS‐UD‐DIN MD. , BHATTACHARYA K. R. 
Published: July 2010

SummaryA sample of brown rice was milled to different degrees with four different laboratory millers – two metal rollers, one emery roller and one emery cone. The loss of kernel weight during milling as well as the contents of residual bran pigment, the total fat and the surface fat of each of the milled samples were determined. It was observed that the emery mills had to remove a greater weight of kernel (as ‘bran’) to yield a milled rice having a given content of pigment or fat, as compared to the metal mills. The degree of milling of rice as conventionally defined by the percentage loss of kernel weight during milling and that as generally understood by product quality (colour or content of a specified constituent of milled rice) are therefore not identical entities. Hence to define degree of milling of rice for product quality needs the use of a different index – such as the percentage retention of bran pigment or the percentage kernel surface area covered with bran – than the conventional criterion of weight loss.
Moisture determination in starch‐rich food products by pulsed nuclear magnetic resonance
Authors: BROSIO E. , CONTI F. , LINTAS C. , SYKORA S. 
Published: July 2010

SummaryThe possibility of applying the low resolution pulsed NMR technique to moisture determination in starch‐rich low‐fat food products is described. The water content of the samples is measured from the liquid to solid ratio. The evaluation of the ratio depends upon the way of extrapolating the free induction decay (FID). The values of the extrapolation coefficients for the liquid and solid phases are measured and their dependence upon the sample water content is given. The method of standard addition for converting the percentage of moisture obtained in terms of hydrogen content to percentage in weight is described. The error statistical analysis is also reported.
Procedure for the isolation of lipases produced by Pseudomonas species and Achromobacter lipolyticum
Authors: SCHOLEFIELD J. , O'DONNELL E. T. , DAVIES G. 
Published: July 2010

SummaryThe extracellular lipase systems from three Pseudomonas species and a strain of Achromobacter lipolyticum were concentrated and partially purified using a D.D.S. plate‐and‐frame ultrafiltration unit. Recoveries ranging from 75–97% were reported for the pseudomonad enzyme systems with increases in specific activity of 18–40 times. The low yields obtained for Achromobacter lipolyticum preparations were concluded to be due to the loss of a loosely bound ion or low molecular weight compound necessary for optimum activity.
Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
Authors: ISLESIAS HECTOR A. , CHIRIFE JORGE 
Published: July 2010

SummaryFreeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucrose crystallization occurred as indicated by the loss of moisture after an initial uptake period. Apparent rates of crystallization of amorphous sucrose were evaluated from changes in the moisture content. Sucrose crystallization was delayed in all systems studied as compared with pure sucrose.
Principles of aerobic treatment of food processing wastes: nitrogen and phosphorus relationships
Authors: SHERRARD J. H. , BENNINGER R. W. , STALL T. R. 
Published: July 2010

SummaryEfficiency of treatment of food processing wastes by an activated sludge process was explored in a model treatment unit. Effects of varying the ratio of chemical oxygen demand (COD) to phosphorus and nitrogen were examined. It was found that the mean cell residence time is an important factor in the operation of the process. The results suggest that municipal sewage may be a useful source for the additional nitrogen and phosphorus required for the efficient treatment of food wastes.
Differences in baking quality between wheat flours
Authors: MacRITCHIE F. 
Published: July 2010

SummaryA study was made of six pairs of wheat flours, members of each pair being similar in protein content and other characteristics but differing in baking performance. Interchange of flour components showed that the origin of quality differences in all cases resided in the gluten protein. Measurements of loaf volume as a function of lipid content were made using defatted flours reconstituted with variable amounts of flour lipids. Loaf volumes for the poorer quality flours were below those for the paired samples over ranges of lipid content which varied from a small region near the natural lipid content to the complete range. Since lipid fractions behaved identically when exchanged between pairs of flours, this effect apparently reflected a gradation in protein quality. Preliminary results indicated that differences in protein quality were associated with the glutenin fraction although further work is needed to test the generality of this conclusion. No relation was found between baking quality and the amount of lipid bound by dough mixing.
Organoleptic assessment of meat: a comparison of beef breeds
Authors: MOORE V. J. , JURY K. E. , BASS J. J. 
Published: July 2010

SummaryPalatability of five beef breeds was assessed using a series of paired comparisons. The participants preferred Angus, Hereford, Friesian crossbred beef to Maine Anjou and Pie Rouge crosses. A method of analysis for non‐homogeneous products such as meat is discussed.
Non‐effect of dilute alkali solutions on the number average granule diameters of some legume starches
Authors: ANDERSON CHRISTOPHER G. 
Published: July 2010

SummaryStarches of field bean, garbanzo and lentil were isolated according to a detailed separational scheme (Anderson & Romo, 1976) which employed several different aqueous protein extraction media adjusted to pH values in the range of 5.5 to 9.5. Number average granule diameters were determined for the isolated starch granules using photomicroscopy in order to ascertain the effect of protein extraction medium alkali concentration, if any, on this parameter. It was established that the number average granule diameters of the three starches under investigation were not influenced by a change in alkali concentration of the protein extraction‐medium within the pH range studied. Accordingly, garbanzo starch granules exhibited a pooled number average granule diameter of 24 μm with a standard deviation of 4 μm, while both lentil and field bean starch granules exhibited pooled number average diameters of 27 μm with a standard deviation of 7 μm. Granule size distributions based on more than 1100 separate measurements were also constructed for the three starches prepared at neutral pH in the form of histograms for the sake of comparison. The distributions for field bean and lentil are similar, both showing some skewness with that for field bean being most pronounced. The distribution for garbanzo, on the other hand, is more normal and much more narrow than the other two examples.
The performance of liners for retail wine casks
Authors: DAVIS E. G. 
Published: July 2010

SummaryProperties of flexible film liners and valves used in wine casks were studied to assess their influence on the loss in quality of wine retailed locally in this type of package.Oxygen permeability measurements were made at 25°C and 75% r.h. on two types of liner materials and three types of valves. A procedure involving treatment of the valve sealing surfaces with polydimethyl siloxane was developed to test valves under simulated conditions of use. Application of these results to an analytical model of a wine pack suggested that the rate of oxygen uptake by wine may be as high as 0.17 ppm/day and that the valves contributed 33–52% of this amount.Theoretical considerations demonstrate that loss of SO2 from the model by permeation was negligible.
Harmonization of legislation on foodstuffs, food additives and contaminants in the European Economic Community
Authors: HAIGH R. 
Published: July 2010

SummaryTasks carried out by the Commission of the European Communities find their basis in treaties establishing their existence. The work on the approximation of the laws of the Member States on foodstuffs (including that on additives and contaminants is based on provisions in the Treaty of Rome establishing the European Economic Community (EEC)). The procedures for carrying out this work are also specified in this Treaty.The present text is designed to explain how these requirements are applied by the Institutions of the Community and their advisory working groups. It is hoped that it will provide a simple guide to those having a particular interest in this sector.Part I, which appears in this issue, sets out the working procedures, while in Part II some achievements and further programmes will be described.
The inactivation and regeneration of peroxidase in relation to the high temperature–short time processing of vegetables
Authors: ADAMS J. B. 
Published: July 2010

SummaryAs a result of the high thermal stability of peroxidase and its association with quality deterioration in high temperature–short time processed foods it was decided to investigate some aspects of the kinetics of inactivation of two purified grades of horseradish peroxidase.The following main conclusions were drawn:(a) It was shown that regeneration of peroxidase activity took place after partial inactivation at either 70, 90 or 110°C and that the first order plots of regenerated activity were biphasic in each case. Both fast and slow rates of regeneration increased on increasing the holding temperature from 30 to 40°C but no regeneration at all was observed at a temperature of 50°C. It was found that holding for 24 hr at 50°C almost completely prevented regeneration of peroxidase activity on further cooling. The extent of regeneration was found to be governed by the length of time at the inactivation temperature and a maximum was found which coincided with the high rate period of inactivation.(b) The first order plots of peroxidase inactivation were biphasic. Although the different purities of peroxidase did not give significantly different D121.1°C and z values for the low rate of inactivation over the temperature range 70–160°C, the presence of either pea or green bean purée significantly reduced the D121.1°C and, in the case of pea purée, increased the z value. It was also shown that the proportion of relatively stable enzyme was much lower in the presence of bean purée than in the presence of pea purée at each temperature.
Protein recovery from blood plasma by precipitation with polyuronates
Authors: IMESON A. P. , WATSON P. R. , MITCHELL J. R. , LEDWARD D. A. 
Published: July 2010

SummaryBovine serum albumin (BSA) and blood plasma formed insoluble complexes with alginate, pectate and carboxymethyl cellulose (CMC) under appropriate conditions of pH. More than 90% of the BSA could be recovered by all three polysaccharides at ionic strengths of < 0.001 and at the optimum pH for recovery and a ratio of protein to polysaccharide of about 5:1. At low ratios of protein to polysaccharide, alginate and CMC appeared to resolubilize the complex. When the ionic strength was increased to 0.2 almost complete recovery could still be obtained with alginate and pectate at protein: polysaccharide ratios of 5:1 and 3:1 respectively but the efficiency of precipitation was reduced and the range of the ratios for optimum recovery narrowed. The results for precipitation from blood plasma were very similar to those obtained in the BSA studies. A crude pectate preparation obtained from orange peel gave results similar to pure pectate except that three times as much was required to precipitate a given amount of protein.
The effect of curing salts on the growth of Clostridium perfringens (welchii) in a laboratory medium
Authors: ROBERTS T. A. , DERRICK CHRISTINE M. 
Published: July 2010

SummaryStrains of Clostridium perfringens freshly isolated from bacon or mud, and others from food poisoning incidents, showed a similar spectrum of tolerance to NaCl as strains from a culture collection. Representative strains were grown in a laboratory medium (pH 6.0) with mixtures of NaCl (3–6% w/v) and NaNO2 (O–300μg/ml) and the tolerance of these curing salts was similar to that of Cl. botulinum.
Prediction of water activity in intermediate moisture foods
Authors: CHIRIFE JORGE 
Published: July 2010

SummaryRoss' equation for estimating the water activity of multicomponent solutions was tested with experimental data in solid intermediate moisture foods. Literature experimental data on water activity and food system composition in a wide variety of intermediate moisture foods (IMF) were utilized to test the validity of Ross' equation.The results obtained were satisfactory and indicate that Ross' equation constitutes a simple and reasonably accurate method for predicting the water activity in IMF.
The use of sodium pectate as a thickener in canned foods
Authors: MITCHELL J. , SOMMERVILLE A. , SPEIRS C. 
Published: July 2010

SummaryThe thickening properties of sodium alginate, low methoxyl pectin (degree of esterification, 22%) and sodium pectate (degree of esterification, 4%) in systems that had been heat processed were compared with those of starch. Heat penetration data were obtained for pectate and starch solutions processed at 121.1°C in both static and rotating retorts.By controlling the level of calcium release in the solution using a sparingly soluble calcium salt in conjunction with a thermolabile sequestrant, partial gelation of 0.5% sodium pectate solutions could be induced on completion of the heat process cycle giving a high viscosity. This effect could not be obtained using either sodium alginate or the low methoxyl pectin. When low levels of sodium pectate (0.2–0.4%) are mixed with starch, a considerably higher viscosity after processing is obtained compared with starch alone.In a rotating retort a high rate of heat transfer is obtained for the pectate solutions in comparison with solution containing levels of starch required to give comparable post process viscosities. It is suggested that sodium pectate would be of use as a thickener in canned products particularly where rapid heat penetration is desirable.
Changes in total solids, ascorbic acid and total pigment content of capsicum cultivars during maturation and ripening
Authors: RAHMAN F. M. M. , BUCKLE K. A. , EDWARDS R. A. 
Published: July 2010

SummaryQuantitative variations in total solids, ascorbic acid and total pigment content of fifteen capsicum cultivars grown under field conditions were assessed. A progressive increase of total solids was found in all cultivars at all stages of fruit maturation and ripening. A direct relationship was found between ascorbic acid content and capsicum maturity. Total pigment contents increased between two and seventy fold as the result of transition from the immature to the fully ripe condition.
Factors influencing the adhesion‐cohesion forces between butter layers
Authors: BRADY J. P. , BUCKLEY J. , FOLEY J. 
Published: July 2010

SummaryFracturing of bulk‐packed butter was associated with poor hesion of butter layers. Hesion of butter to butter surfaces improved with increase in applied load and with rise in temperature up to about 18°C, while moisture condensation on surfaces and partial setting before bulk packing impeded it. Pumping of butter through a length of pipe increased the free oil index and lowered hesion values of the surfaces which had sheared against the pipe wall. Methods of overcoming problems of fracturing in commercial circumstances due to the inability of layers of butter to coalesce are outlined.
The effect of iron on botulinal inhibition in perishable canned cured meat
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B. 
Published: July 2010

SummaryIron is critical to the inhibition of Cl. botulinum in perishable canned cured meat. An excess of ‘available’ iron negates the inhibitory effect of nitrite. A hypothesis for the mechanism of nitrite inhibition which is compatible with existing information is that nitric oxide reacts with an essential iron containing compound within the germinated botulinal cell and prevents outgrowth.