bluuebunny/crossref_metadata_2025_split huggingface dataset:
DRYING of COFFEE BERRIES IN A VIBRATED TRAY DRYER OPERATED WITH SOLIDS RECYCLE and SINGLE‐STAGE1
Authors: FINZER J.R.D. , LIMAVERDE J.R. , FREITAS A.O. , JÚNIOR J.R. LIMAVERDE , SFREDO M.A. 
Published: February 2007

ABSTRACTA vibrated tray dryer was tested for drying coffee berries. It consists of a vertical chamber (0.33 m × 0.18 m × 1.30 m) provided with four trays. the trays are supported by a vibrated shaft. Experimental tests were carried out at a vibration amplitude of 1 mm and at a variable frequency. the process itself consisted of feeding the vibrated tray dryer with an initial mass of coffee berries: after leaving the dryer through the discharge channel, the berries were fed again to the top of the dryer by a bucket elevator (intermittent operation with recycle of the coffee berries). Drying tests were carried out with drying air velocity of 2.4 m/s. the drying air control temperature was related with the temperature of the coffee berries at the discharge (under 45C). the drying time required for coffee berries to reach 12.6% (wb) moisture was 28 h, initial mass (moisture of 67% wb) was 5.54 kg. In this work the influence of vibration in single‐stage drying is also shown. the single‐stage operation shows that vibration (besides promoting the conveyance of coffee berries) also reduces the time of drying.
FLOW BEHAVIOR of PROCESSED CHEESE MELTS
Authors: YOON WON B. , McCARTHY KATHRYN L. 
Published: February 2007

ABSTRACTFlow behavior of processed cheese melts during pipe flow was investigated using a magnetic resonance imaging (MRI) tube viscometer technique. the technique utilized an MR velocity profile and an independent pressure drop measurement to evaluate flow properties. the test fluids were three commercial processed cheese products which were evaluated at a number of volumetric flow rates under melt conditions. MR image analysis was performed using a graphic user interface Matlab program. the three processed cheeses were best characterized as shear thinning power law fluids with flow behavior indices that ranged from 0.28 to 0.40 and consistency indices that ranged from 10 to 79 Pa sn over the shear rate range of 0.1 to 10 s−1. These flow properties are relevant to the mixing and pumping of these products under melt conditions during manufacture.
PREDICTION of FLOW IN MIX‐PROOF VALVE BY USE of CFD ‐ VALIDATION BY LDA
Authors: JENSEN BO B.B. , FRIIS ALAN 
Published: February 2007

ABSTRACTThis study forms the basis to achieve quantitative knowledge on the link between hydrodynamics and good hygienic design of closed processing equipment. Knowledge of flow patterns and parameters in process equipment are required to investigate effects of hydrodynamics on cleaning processes. This study was done on a spherical shaped mix‐proof valve (MPV). Flow were predicted by Computational Fluid Dynamics (CFD) and validated by data obtained from experiments using laser sheet visualization and laser Doppler anemometry. Correction of the measured velocities and probe location was required as refraction of laser beams through the curved surfaces of the valve house changes both intersection angle and intersection location. CFD simulations were performed by use of both the standard wall function and the two‐layer model of Norris and Reynolds for near‐wall description. the importance of resolving the near‐wall region is shown. Fully 3D flow patterns were identified and valuable information was obtained for further investigations concerning prediction of cleanability in the MPV based on knowledge of the hydrodynamics herein.
SAFETY and QUALITY EVALUATION of A YOGURT‐BASED DRINK PROCESSED BY A PILOT PLANT PEF SYSTEM
Authors: EVRENDILEK G.A. , YEOM H.W. , JIN Z.T. , ZHANG Q.H. 
Published: February 2007

ABSTRACTYogurt‐based drink samples were prepared by mixing plain yogurt, water, sugar, and strawberry flavored fruit syrup. the samples were treated by both the mild heat (60C for 30 s) combined with a pilot plant pulsed electric field (PEF) system and the mild heat only in order to determine changes in the product safety and quality. Changes in the product safety were measured as microbial count, and changes in the product quality as L, a, b, oBrix and pH values. the treated and control samples were stored at 4 and 22C for microbial, physical and sensory evaluations. Since the 60C‐treated samples exploded after 14‐day storage, the safety and quality evaluations for 91 days were performed for the 60C? and control samples, only. Microbial count of the 60C? samples was significantly lower than that of the control samples at the two temperatures for the 91‐day storage (P < 0.05). There was no significant difference in the L, a, b values, oBrix and pH between the control and 60C? samples (P < 0.05). the control and 60C? samples revealed no significant difference in the selected sensory attributes (P < 0.05).
MEASUREMENT OF TEXTURE PARAMETERS OF FREEZE‐DRIED BEEF*
Authors: REIDY G. A. , HELDMAN D. R. 
Published: February 2007

AbstractA modified texture profile analysis with the Instron Universal Testing Apparatus was used to measure hardness and chewiness of precooked freeze‐dried beef cubes in order to determine the influence of processing and reconditioning. Two different plate temperatures were used during freeze‐drying, and the resulting product was reconditioned at four different water activities in addition to the dry and fully rehydrated product. Reconditioning temperatures of 52, 70, and 100°F were investigated. The results revealed that the hardness and chewiness values were the highest at water activities of 0.4 to 0.6 and with the product freeze‐dried at a plate temperature of 105°F. The influence of reconditioning temperature was inconsistent, apparently due to an interaction between the water activity and the plate temperature.
RELATIONSHIP BETWEEN CERTAIN PHYSICAL‐CHEMICAL MEASUREMENTS AND SENSORY APPRAISALS OF APPLE TEXTURE
Authors: BOWMAN F. , KYLEN A. M. , ADAM S. F. 
Published: February 2007

AbstractApples were selected as the test medium to provide information about the relative value of physical‐chemical measurements as predictors of sensory appraisal of texture. Sensory, shear force, moisture, pH and protopectin/total pectin measurements of textural parameters for five variety‐lots, after various storage periods, were treated by multiple regression, analysis of variance, and covariance and path analyses. Statistical treatments revealed relationships that were clearcut and certain trends that appear to be meaningful. Panel scores were not well predicted by objective measurements with one exception. Shear force was an excellent predictor for crispness of Colorado Red Delicious. Tenderness of Golden Delicious increased as storage increased and protopectin/total pectin decreased, whereas losses of crispness and juiciness were small and inconsistent. Overall results of sensory and physical‐chemical tests for Winesap and Red Delicious were rather consistent in that tenderness increased and juiciness decreased linearly with the length of storage.
THE TEXTURE OF COD MUSCLE
Authors: LOVE R. M. , ROBERTSON I. , SMITH G. L. , WHITTLE K. J. 
Published: February 2007

AbstractData on moisture, protein content and pH (after 24 h in ice post mortem) of the flesh of cod of different sizes, captured during several fishing expeditions from Aberdeen to northern fishing grounds in spring and autumn, have been examined in relation to the texture of the cooked material. It is concluded that large fish are slightly tougher than small fish, even when the pH is the same. In addition, the pH of large fish is often lower than that of small fish, so the relative toughness of large fish is enhanced. However, the size‐pH relationship is clearly defined only in well‐fed fish at certain times of the year. At other times, when food is scarce, the post‐mortem pH of the muscle of all sizes of cod varies within wide limits, so that size no longer appears to influence the texture.Of the parameters studied, the post‐mortem pH correlated best with the texture after cooking. Since fish with a high pH usually have a high water content, there was also a correlation between texture and moisture. However, the protein content seemed to exercise a negligible influence on texture, an unexpected finding considering that protein accounts for nearly all the ‘substance’ of white fish flesh after the water has been removed.
DEFINITION AND MEASUREMENT OF MEAT TEXTURE IN MILITARY DEVELOPMENT AND PROCUREMENT
Authors: TUOMY JUSTIN M. 
Published: February 2007

ABSTRACTThe need for improved texture evaluation methods in meat product development and procurement is discussed with emphasis on problems facing the Armed Forces. It is pointed out that inexpensive, reproducible, simple methods are needed similar to, for example, the rapid moisture analysis equipment now being used in chemical evaluation of foods.
INTERPRETATION OF FORCE‐DEFORMATION CURVES FROM THE SHEAR‐COMPRESSION CELL*
Authors: VOISEY PETER W. 
Published: February 2007

ABSTRACTThe action of the shear‐compression cell on nine foods was observed through a clear plastic wall installed in the cell. The results confirm that it is incorrect to assume that the peak force always reflects the shear strength of the food. Rupture was generally indicated by a change in the slope of the force‐deformation curve. The mnner of sample rupture is diverse and complex, and is affected by the food properties and the way these change during compression. Rupture occurs in a progressive manner; the progression is affected by the properties of the tested food and the cell action, an important coneideration in interpreting the resulting curves.Several aspects that affect the interpretation of the force‐deformation curves fmm this and other empirical test cells are discussed. It is concluded that a direct observation of the mode of action of test cells on the food is a valuable aid to interpreting the results.
LIQUID TEXTURE PERCEIVED IN THE MOUTH1
Authors: KOKINI J. L. , KADANE J. B. , CUSSLER E. L. 
Published: February 2007

ABSTRACTStatistical analysis of subjective assessments obtained by ratio scaling suggested that a ten attribute vocabulary describing liquid texture in the mouth could be reduced to a smaller number without great loss of predictive power, Three attributes, “thickness,”“smoothness,” and “slipperiness,” which could best predict the remaining seven were selected for further study. Each attribute was found to be closely related to a specific force in the mouth. “Thickness” was shown to be proportional to the viscous force between the tongue and the roof of the mouth. “Smoothness” seemed to be inversely proportional to the frictional force caused by the contact between the tongue and the mouth. “Slipperiness” was shown to be inversely proportional to a known average of viscous and frictional forces.
A NOTE ON THE SENSITIVITY OF FINGERS, TONGUE AND JAWS AS MECHANICAL TESTING INSTRUMENTS
Authors: PELEG M. 
Published: February 2007

ABSTRACTDeformation of a specimen between the fingers or in the mouth usually results in a significant deformation of the contacting tissues. This implies that the mechanical response is related to both deformations or, in other words, to the mechanical resistance of the combined systems. Since the latter form an in‐series configuration, the combined mechanical resistance (Mc) is given by:where M1 and Mx are the resistance of the sensory testing system and the test specimen, respectively. Thus, Mc can be a function of the geometry and the rate of force application. The equation provides a simple explanation as to why there are differences in the sensing range between the fingers and the jaws and why the human senses are practically insensitive to hardness beyond certain levels. The model indicates that the sensitivity decreases rather rapidly after the ratio Mx/M1 becomes greater than about 0.05, but leaves unanswered the question whether, or to what extent, we can compensate for the loss of sensitivity by additional information or modification of the testing procedure.
MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1
Authors: EMMONS D. B. , KALAB M. , LARMOND E. , LOWRIE R. J. 
Published: February 2007

ABSTRACTReduced‐fat cheese (17% fat, 44% moisture) was considerably firmer and more elastic than full‐fat cheese (35% fat, 35% moisture), even though the moisture levels in the nonfat matter (MNFM) of the cheese were the same, at 54%. Electron microscopy and compositional analysis revealed about 30% more protein matrix in the reduced‐fat cheese. Apparently more of this matrix must be cut or deformed in sensorial and texture assessments. A practical implication is that MNFM should be slightly higher in the reduced‐fat cheese than in full‐fat cheese to achieve more similar texture.Homogenization of milk tended to increase the moisture content and decrease firmness and elasticity, but not markedly. The smaller fat globules, per se, did not apparently affect texture as measured in these experiments. Curd granule junctions were prominent in nonhomogenized‐milk cheese, because large fat globules were lost at the granule surfaces leaving protein‐dense junctions; those in homogenized‐milk cheese were less apparent because the protein‐dense areas, which resulted from the loss of small fat globules, were narrower.Sensory and textural parameters for firmness and elasticity were inter‐correlated. The Bite Test was more useful than Instron measurements of deformation (20%), apparently because the latter was markedly affected by a slight openness in the cheese.
MILK GEL STRUCTURE. XI. ELECTRON MICROSCOPY OF GLUCONO‐δ‐LACTONE‐INDUCED SKIM MILK GELS1
Authors: HARWALKAR V. R. , KALAB MILOSLAV 
Published: February 2007

ABSTRACTGels were prepared from fresh and reconstituted skim milk (10–30% total solids) using glucono‐δ‐lactone as the acid precursor within the pH range of 4 to 6.Firmness of glucono‐δ‐lactone‐induced skim milk gels increased with (a) decrease in pH of skim milk having the same total solids content, (b) increase in total solids at a given pH, (c) pre‐heating skim milk to 90°C, and (d) adding glucono‐δ‐lactone at a higher temperature.Electron microscopy revealed that in condition (a) larger sizes of casein micelles (particles) were associated with a higher firmness whereas in conditions (b), (c), and (d) the increased firmness was correlated with decreased micelle sizes. The relation between rheological behavior and microstructure of glucono‐δ‐lactone‐induced skim milk gels was more dependent upon the micellar arrangement than upon the size and shape of the casein micelles. Conditions which led to large casein micelle clusters and chains in conditions (b), (c), and (d) resulted both in severe syneresis and in weaker gels.An unusual phenomenon was observed in skim milk gels made at pH 5.5, particularly at the lower total solids content (10%): the casein particles consisted of a solid core surrounded by an outer lining, 0.03–0.05 μm thick, which resembled a membrane‐line structure; there was a free annular space of 0.05 to 0.08 μm between the lining and the core. The existence of this structure was confirmed by thin‐sectioning and freeze‐fracturing techniques.
RELATIONSHIPS BETWEEN SENSORY CRISPNESS AND OTHER SENSORY AND INSTRUMENTAL PARAMETERS1
Authors: VICKERS ZATA M. , CHRISTENSEN CAROL M. 
Published: February 2007

ABSTRACTTwenty subjects judged the crispness, loudness, and firmness of sixteen food samples by both biting and chewing and by only biting the foods. These subjects also scored the foods for thirteen textural qualities. Instrumental measures of slope, peak force, and deformation to fracture were obtained for the sixteen foods from a snap test at four deformation rates. Whether a subject judged an attribute by the bite or the bite and chew technique made little or no difference in the sensory judgments. Crispness appeared to be very closely related to loudness and less closely related to firmness. Loudness of the chewing sounds was more closely related to crispness than to firmness. Of the sensory qualities studied, loud, snap, and crackly were the three most closely related to crispness. Of the instrumental parameters Young's Modulus generally had the highest correlation with the crispness of all foods and peak force generally had the highest correlation with firmness. Deformation rate had minimal effects on measures of flexure or peak force, but its effects on Young's Modulus were frequently large and irregular. A vibrotactile‐acoustical hypothesis for crispness is proposed.
STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLES1
Authors: DIEHL K. C. , HAMANN D. D. , WHITFIELD J. K. 
Published: February 2007

ABSTRACTA torsion test was developed for studying the structural failure of selected raw fruits and vegetables. Apple, melon and raw potato flesh were tested at a shear strain rate of approximately 0.26s‐1 in torsion and uniaxial compression. Low strain modulus values were determined in addition to shear stresses and normal strains at failure.Results corroborated the maximum normal strain failure criterion proposed by Segerlind and Dal Fabbro (1978) for apples and suggested its application to potatoes and melons if true strains are used rather than engineering strains. The maximum shear stress theory also seemed to be a possible failure criterion for potatoes. Results comparing compressible and incompressible materials suggest that bulk strain affects the shear stress at failure. The observed failure planes supported the quantitative results for stresses at failure. Scanning electron micrographs indicated that the cellular failure occurred in the cell wall, regardless of whether it was due to tension,Varying specimen lengths or diameters had negligible effects on the uniaxial compression modulus but did affect the shear stress at failure in a manner yet to be satisfactorily explained.
MECHANICS OF FAILURE IN FRUITS AND VEGETABLES
Authors: HOLT J. E. , SCHOORL D. 
Published: February 2007

AbstractAn understanding of mechanical failure in fruits and vegetables is essential to the reduction of damage in processing, handling and transport operations and to the evaluation of textural characteristics of foods. This paper proposes a theory of failure for solid horticultural materials based on the classification of failure as cleavage, slip or bruising. For each of these three modes of failure, the role of intensity of loading or stress in initiating failure is described. It is shown that cleavage is a normal stress phenomenon and that slip and bruising are shear stress phenomena. The mechanical properties of horticultural produce are described in terms of cleavage strength, slip strength and bruising strength; properties which may vary with ripening and loading conditions.A failure diagram is constructed by superimposing strength boundaries on the normal and shear stress axes of the Mohr's circles representation of the applied stress state. This novel diagram is shown to apply to selected fruits and vegetables. The model can be extended to include buckling. It is shown that horticultural materials do not fail according to one failure criterion alone, but fail, on a rising load, according to the current strength boundary first encountered by an expanding stress state. Potatoes, for example, may fail by cleavage, slip or bruising, depending on the loading conditions.
COMPARISON OF STEADY SHEAR RHEOLOGICAL PROPERTIES AND SMALL AMPLITUDE DYNAMIC VISCOELASTIC PROPERTIES OF FLUID FOOD MATERIALS
Authors: BISTANY KAREN L. , KOKINI JOZEF L. 
Published: February 2007

Small amplitude dynamic viscoelastic properties of apple butter, mustard, tub margarine, and mayonnaise are compared with their respective properties in steady shear flow in the range of shear rates and frequencies of 0.1‐100 sec−1 using a Rheometrics Mechanical Spectrometer. Comparison of dynamic and steady viscosities shows that dynamic viscosities (η*) are much larger than steady viscosities (η). Consequently the Cox‐Merz rule is not obeyed. Moreover the obvious nonlinearity suggests that shift‐factor type relationships are not obeyed either. The in‐phase (η') component of the dynamic viscosity shows similar behavior when compared to the steady viscosity (η).Comparison of G′/ω2 and Ψ1 also suggests that any of the results predicted by classical theories of viscoelasticity are not obeyed. G'/ω2 is always much larger than Ψ1 and the relationship between these two material functions is nonlinear.
DETERMINATION OF EFFECTIVE SHEAR RATES IN ROTATIONAL VISCOMETERS WITH COMPLEX GEOMETRIES
Authors: RAO M. A. , COOLEY H. J. 
Published: February 2007

ABSTRACT The effective shear rates of a flag and a star shaped impeller were determined in a jacketed vessel by matching the viscosity of a Newtonian fluid and the apparent viscosity of a non‐Newtonian fluid, and from the slope of a plot of (1–n) versus log (P/K Nn+1d3). The results from the two methods were in good agreement. For geometries with large surface areas, the method of matching viscosities is less likely to contribute to errors.
LINEAR VISCOELASTIC BEHAVIOR OF FRANKFURTERS
Authors: SKINNER G.E. , RAO V.N.M. 
Published: February 2007

ABSTRACTNormal creep and stress relaxation experiments were performed on seven commercial brands of frankfurters. A nonlinear procedure was used to determine the model best fitting the data for each test. Re assumption of linear viscoelasticity was tested by the equivalence of model parameters. Results showed fankfurters to be linear viscoelastic materials at strain levels up to 3.8%.
RHEOLOGICAL CHARACTERIZATION OF APPLE CORTEX
Authors: MITTAL J. P. , MOHSENIN N. N. , SHARMA M. G. 
Published: February 2007

The incremental creep and recovery theory was used to develop a constitutive relationship for apple cortex without assuming the nature and the characteristics of the material. Successive loading and unloading cycles of increasing duration were applied on the cylindrically shaped specimens of apple cortex. The elastic strain component was linear with stress. The viscoelastic and permanent strain components were time dependent and nonlinear functions of stress.Three‐step creep tests and stress‐strain tests at various deformation rates were also conducted on cylindrically shaped specimens of apple cortex. Prediction of strains under these loading histories by using the constitutive equation showed a close agreement between the theoretical and experimental strains. An equivalence between the critical creep stress (found from the incremental creep and recovery tests) and the ultimate stress, obtained from the stress‐strain tests at various deformation rates, were also established.
COMPUTERIZED VISCOMETRIC METHOD FOR STUDYING RENNET COAGULUATION OF MILK
Authors: KOROLCZUK J. , MAUBOIS J.‐L. 
Published: February 2007

A viscometer (Rheomat‐30) was computerised by connecting a microcomputer (Apple II plus) through the interface: analog/digital converter (MID 1612M1). The maximal speed of the viscometer's signal readings was up to 20 records per second. This equipment was used to follow the apparent viscosity changes during the rennet coaguluation of milk.An equation describing the evolution of the viscosity as a function of time has been drawn. It seems to be sufficient to know the initial and maximal viscosity level and the time coordinates of two points: maximum and 0.6 of the viscosity amplitude, to be able to reproduce the viscosity versus time curve.