bluuebunny/crossref_metadata_2025_split huggingface dataset:
A REVIEW of FUNDAMENTAL PROCESS ASPECTS FOR the PRODUCTION of MUSHROOM MYCELIUM
Authors: MARTIN ANTONIO M. 
Published: February 2007

ABSTRACTA review of fundamental process aspects to produce mushroom mycelium in submerged culture is presented. With peat hydrolysate as the main nutrient source, the operations of substrate preparation, cultivation and product recovery are explained. Based on the growth of Agaricus spp. mushroom mycelium, the conditions for the production of the desired mycelial pellets are analyzed.
AUTOMATIC CONTROL of MOISTURE IN FOOD EXTRUDERS1
Authors: LEVINE LEON , SYMES STEVEN , WEIMER JOHN 
Published: February 2007

ABSTRACTA computer simulation illustrating the possibility of extrudate moisture control via feedback of die pressure is described. the simulation of a controller, utilizing dead‐time compensation, illustrates the advantages of such a control strategy. the sensitivity of the dead‐time compensating controller performance to errors in parameter estimation is examined and discussed. This type of predictive control is found to provide a stable control strategy even with very large modeling errors. Such a control system is readily implemented with a microprocessor.
WATER ABSORPTION IN CEREAL GRAINS and ITS EFFECT ON THEIR RUPTURE STRESS1
Authors: ITUEN E. U. U. , MITTAL J. P. , ADEOTI J. S. 
Published: February 2007

ABSTRACTA study on water absorption characteristics of the selected cereal grains was conducted. It was found that well dried maize, sorghum and millet grains take about 96, 48 and 24 h, respectively, to reach their water absorption capacities (water absorption saturations). Millet had the highest rate of water absorption as well as the total water absorbed. The rate of water absorption in sorghum was higher than in maize but maize grains imbibed more water than sorghum.Rupture stress of the grains and its variation with moisture content was also investigated. The rupture stress of the grains was seen to decrease with increase in moisture content except for maize which showed a rapid rise only at the onset of the increase in moisture content.
MOISTURE TRANSFER PROPERTIES of WILD RICE
Authors: GENCTURK M. B. , BAKSHI A. S. , HONG Y. C. , LABUZA T. P. 
Published: February 2007

ABSTRACTWorking isotherms for processed wild rice and desorption isotherms for unprocessed wild rice were determined at temperatures ranging from 10 to 43.5°C. the constants for the Guggenheim‐Anderson‐DeBoer (GAB), Day and Nelson, Chen and Clayton and modified Halsey equations were determined by using a nonlinear optimization technique. the GAB equation showed extremely good fit to the experimental data (less than 5% error). the diffusion coefficients for moisture transport in both broken and whole processed wild rice and for unprocessed wild rice samples were determined at room temperature. the processed broken wild rice kernels had an effective diffusion coefficient of 2.66 × 10−9 m2/h, whereas the effective diffusion coefficient was 7.08 × 10−10m2/h for the processed whole wild rice kernels. Unprocessed wild rice had moderate effective diffusivity (1.4 × 10−9 m2/h). These results predicted quite well the equilibrium water activities and time to equilibrium of wild rice‐white rice mixtures using both analytical methods and the finite element method. the transfer of moisture to or from packaged wild rice was also illustrated for different distribution systems.
ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS
Authors: BALABAN MURAT O. , ZURITZ CARLOS A. , SINGH R. PAUL , HAYAKAWA KAN‐ICHI 
Published: February 2007

ABSTRACTHeat of sorption of moisture on foods can be estimated from sorption isotherm equations having both moisture and temperature as independent variables. Sorption thermodynamics dictate that the heat of moisture sorption should decrease with increased moisture concentration, or increased temperature of food, provided no biological, chemical or other changes occur during sorption. This fact, and the Clausius‐Clapeyron equation were used to derive two analytical formulae to evaluate the reliability of moisture sorption equations in the calculation of heat of sorption. As examples, Chung and Pfost, modified Harkins and Jura, modified Henderson, and Guggenheim‐Anderson‐De Boer equations at specified conditions were analyzed.
MODELLING of TEMPERATURE HISTORIES DURING VENTING of STILL RETORTS
Authors: del VALLE CARLOS ENRIQUE , SOULE CARLOS LUCIO 
Published: February 2007

ABSTRACTExperimental tests were carried on a pilot retort to gather information on the temperature evolution inside batch retorts during the venting stage. to fit the coming‐up curves the equation for the response of an over‐damped second‐order system to a step input was proposed. the parameters that characterize this equation were related to steam flow, initial temperature and retort load. Results allow the prediction of coming‐up curves for different operating conditions.
CRYOGENIC SEPARATION of CITRUS FRUIT INTO INDIVIDUAL JUICE SACS
Authors: WATANABE HISAHIKO , HAGURA YOSHIO , ISHKAWA MASANOBU , SAKAI YOSHIO 
Published: February 2007

ABSTRACTCitrus fruits were crushed by a falling ball type impact crusher at low temperature and their juice sacs were separated into individual sacs. the effect of freezing temperature on the degree of separation was examined, using four kinds of citrus fruits, Unshu orange, sweet orange, grapefruit, and lemon. the results indicated that the degree of separation depended solely on temperature regardless of sample size, applied force, and fruit kind. No shattering occurred above ‐ 30°C. the degree of separation increased until below − 120°C, there was little further separation. the cause of no shattering at or above − 30°C was attributable to the mechanical property of juice.
REVERSE OSMOSIS CONCENTRATION of APPLE JUICE: FLUX and FLAVOR RETENTION BY CELLULOSE ACETATE and POLYAMIDE MEMBRANES
Authors: CHUA HUNTER T. , RAO M.A. , ACREE T.E. , CUNNINGHAM D.G. 
Published: February 2007

ABSTRACTApple juice was concentrated in a pilot scale reverse osmosis unit using two commercial spiral wound cellulose acetate membranes with 97% (CA‐97) and 99% (CA‐99) NaCl rejection ratings and an experimental polyamide (PA‐99) membrane with 99% salt rejection rating. Flux and concentration rates were higher for the PA‐99 membrane than for the CA membranes. Gas chromatographic analysis of feed, permeate, and concentrate samples was undertaken and a mass balance of odor‐active volatiles was performed. the PA‐99 membrane retained 45% of the total odor‐active volatiles while the CA‐99 retained 23 %. Acetates were not found to increase when apple juice was concentrated with the cellulose acetate membrane. Retention of individual aroma compounds for the CA‐99 and PA‐99 membrane was rationalized using polar, nonpolar, and steric parameters.
MODELING of VENTING TIME, TEMPERATURE DISTRIBUTION and STEAM CONSUMPTION DURING VENTING of RETORTS
Authors: del VALLE C. E. , SOULE C. L. 
Published: February 2007

ABSTRACTA model to predict the temperature history of the slowest heating point during venting of steam retorts is proposed. the theoretical analysis was based on a physical interpretation of the system behavior. the model was used to evaluate the influence of steam flow rate and initial temperature on venting time, steam consumption and temperature distribution in a pilot scale horizontal retort.
THERMAL CONDUCTIVITY of CONCENTRATED WHOLE MILK
Authors: MORE G. R. , PRASAD SURESH 
Published: February 2007

ABSTRACTThe information of thermal conductivity of milk is required for the design of heat exchanger equipment in the dairy processing. Thermal conductivity of whole milk was experimentally determined by a steady‐state, parallel disk, relative method at various concentrations (from 37 to 72.4% total solids) and temperature range between 40 to 90°C. This thermal property of milk increased with rise in temperature and decreased with increase in total solids content and its values varied from 0.278 to 0.491 W/m K. an expression has been proposed for derivation of milk thermal conductivity from temperature and total solids content.
CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE I. THERMAL INACTIVATION of FUNGI
Authors: REYES V. G. , JINDAL V. K. 
Published: February 2007

ABSTRACTConduction heating of high moisture rough rice was evaluated as a means of arresting fungal growth using an experimental batch‐type rotary heating unit. the heat treatments significantly reduced fungal activity in rough rice as measured by dilution plating and carbon dioxide production. the effectiveness of heat treatments depended upon the exposure time and heating surface temperature. Exposure times for isothermal heating of rough rice were determined for inactivating the fungi to specified mortality levels based on the heating surface temperature. Subsequently, a general procedure which accounted for the heating lags was developed for estimating the heat dosages based on the time‐temperature history of the bulk grain during conduction heating in any given equipment.
THE ROAST: NONLINEAR MODELING and SIMULATION
Authors: TOWNSEND M.A. , GUPTA S. , PITTS W.H. 
Published: February 2007

ABSTRACTRoasting meat is modeled as a nonlinear variable‐property heat transfer. the results are compared with conventional recommendations, and quite a variance is found for roasts which are either long or flat. the effects of initial temperature, aftercooking, and other parameters are evaluated. A companion paper considers optimizing the roasting process for a specified desired doneness profile.
BACK EXTRUSION and SIMULATION of VISCOSITY DEVELOPMENT DURING STARCH GELATINIZATION
Authors: DOLAN K.D. , STEFFE J.F. , MORGAN R.G. 
Published: February 2007

ABSTRACTA generalized apriori theoretical model relating apparent viscosity of protein dough to several independent variables was used to model gelatinized starch dispersions. Independent variables in the original model were shear rate, temperature, moisture content, temperature‐time history and strain history. the model is applied here to corn starch dispersions gelatinized using various temperature‐time treatments. Apparent viscosity of a 13.7% gelatinized cornstarch solution at constant shear rate and strain history was measured at 20 C using a back extrusion technique. Activation energy of gelatinization was estimated as 210 kJ/mol (50 kcal/mol) over the range 81–95 C. the activation energy decreased in the range 95–105 C.
RHEOLOGICAL MODELING of POTATO FLOUR DURING EXTRUSION COOKING
Authors: MACKEY KEVIN L. , OFOLI ROBERT Y. , MORGAN RON G. , STEFFE JAMES F. 
Published: February 2007

ABSTRACTA generalized model for predicting the effects of shear rate, temperature, moisture content, time‐temperature history and strain history on viscosity has been evaluated for extruded potato flour doughs. an Instron Capillary Rheometer and a 50 mm Baker Perkins co‐rotating twin screw extruder were used to evaluate all effects incorporated in the model, except strain history. the power law model was used to describe shear rate effects in the range 10–10000 s−1. the generalized model fit observed data for temperatures of 25–95°C and moisture contents ranging from 22 to 50%, wet basis. Since potato flour by its manufacturing process is pregelatinized, it was unnecessary to evaluate the effects of time‐temperature history. Strain history was found to have an insignificant influence on the viscosity.
THE COMPACTION PROPERTIES of DEHYDRATED POTATO
Authors: FERDINAND J.M. , KIRBY A.R. , SMITH A.C. 
Published: February 2007

ABSTRACTThe compaction behavior of two dehydrated potato granule materials has been studied in a cylindrical geometry. the effect of moisture content and the addition of dehydrated potato flake and potato starches has also been considered. the coefficient of friction and the stress anisotropy factor have been calculated from the pressure transmission measurements using a semi‐particulate analysis previously used for polymer powders. the two granule types behaved more similarly under those conditions than their Brabender consistencies implied. the stress anisotropy factor tended to unity with increasing moisture content. the presence of other potato materials had a considerable effect on the compaction of the granules. These results indicate that the performance of processes that involve compaction of these materials, such as extrusion, will vary considerably with composition and moisture content.
HEAT TRANSFER DURING EVAPORATION of MILK to HIGH SOLIDS IN THIN FILM SCRAPED SURFACE HEAT EXCHANGER
Authors: DODEJA A. K. , SARMA S. C. , ABICHANDANI H. 
Published: February 2007

ABSTRACTThermal performance of thin film scraped surface heat exchanger was evaluated for concentration of milk to high solids with process variables such as mass flow rate, steam condensing, temperature, etc. Appropriate dimensionless groups were formulated and fitted in Cobb‐Douglas model to obtain a correlation. This relationship which is in the form of a Nusselt equation will be useful in predicting the scraped film coefficient during milk concentration to high solids. the effect of process variables on scraped film coefficient were discussed.
MULTIRESPONSE OPTIMIZATION of ACID CASEIN PRODUCTION
Authors: FICHTALI J. , VAN DE VOORT F. R. , KHURI A. I. 
Published: February 2007

ABSTRACTA multivariate skimmilk extrusion process, designed to produce an acid coprecipitate was studied in terms of minimizing residual lactose, ash and fines. an experimental model system was utilized to simulate the extrusion process and evaluated using response surface methodology to assess the relationship between the responses (fines, residual lactose and minerals) and the process variables (concentration, pH, temperature, agitation, washing time and wash water ratio). Compromise optimum conditions were derived using the Generalized Distance Approach (GDA) and an Extended Response Surface Procedure (ERSP) which made use of the SAS RSREG procedure with and without constraints. the GDA procedure produced good results in terms of providing an optimum for a general acid casein process, while the ERSP allowed more extensive analysis of the data in terms of assessing specific processing conditions. Although more computing intensive, the ERSP conferred additional flexibility in determining optimal conditions for special situations such as extrusion processing. Both approaches are useful for process engineering, with the GDA being a more general tool while the ERSP is advantageous when the GDA procedure becomes limiting.
MODELLING of LAMINAR HEAT TRANSFER IN SCRAPED SURFACE HEAT EXCHANGERS
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTHeat transfer experiments with starch pastes have been performed in pilot plant scraped surface heat exchangers (SSHE). Effects of the following variables were considered in the modelling of the laminar heat transfer: rotational speed; viscosity, flow rate, number of blades, radius ratio and heat transfer direction.The poor radial mixing restricted the heat transfer coefficients. When the radius ratio increased, the heat transfer rate increased. This was probably due to increasing mixing effects from the blades. the flow rate and the heat transfer directions did not affect the heat transfer coefficients.The scatter in the heat transfer coefficients was considerable, due to unstable flow conditions in the SSHEs. However, the scatter was reduced, compared with previous investigations, by the use of a static mixer after the SSHEs, since the radial temperature differences were eliminated.Better design of rotor and blades may improve the performance of SSHEs operating with laminar flow.
MODELLING of VORTICAL HEAT TRANSFER IN SCRAPED SURFACE HEAT EXCHANGERS
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTHeat transfer experiments have been performed in pilot plant scraped surface heat exchangers, using starch pastes and water as model products. When the flow was vortical, the backmixing effects were considered using the plug flow and axial dispersion model; the true surface heat transfer coefficients and axial dispersion coefficients were determined from temperature measurements. These coefficients were modelled and the following variables were considered: rotational speed, viscosity, flow rate, number of blades, radius ratio and heat transfer direction. Using these models, the overall heat transfer coefficients and the axial temperature profiles can be predicted quite precisely for SSHEs over a wide range of operating conditions. the first blade improved the heat transfer coefficients while additional blades did not; and heat transfer was higher when the radius ratio was 0.5 than when it was 0.75. the differences between previously proposed models are explained.The most favorable flow pattern in SSHEs occurred when the flow was vortical, but close to the transition point to laminar flow.
SPECIFIC HEAT of INDIAN UNLEAVENED FLAT BREAD (CHAPATI) AT VARIOUS STAGES of COOKING
Authors: GUPTA T. R. 
Published: February 2007

ABSTRACTA simple inexpensive calorimeter was built to measure specific heat of foods at various process temperatures. By using vegetable/mineral oil as the heating medium in place of water, specific heat at temperatures beyond 100°C can also be evaluated. Specific heat of whole wheat dough and Chapati (round disc prepared mostly from whole wheat flour dough) at various stages of cooking and puffing were determined. Based on the experimental data a linear equation (C = 2476.56 + 23.56M − 3.79Te) is proposed from the experimental data for specific heat of wheat flour, dough, cooked and puffed Chapati and for other food materials at moisture levels ranging from 0.1% to 80% and temperature ranges from 303° to 336° K.
THERMAL PROCESS TIME CALCULATIONS FOR THIN PROFILE PACKAGES: COMPARISON of FORMULA METHODS
Authors: GHAZALA S. , RAMASWAMY H.S. , SMITH J. , SIMPSON B. 
Published: February 2007

ABSTRACTThe process time calculation accuracy of five formula methods were evaluated in relation to predictions from a computer model based on finite difference numerical solution to three‐dimensional heat conduction equations with finite surface convection as applicable to processing of packaged foods in thin profile forms. Heat penetration data were obtained from the computer model for a range of package sizes, food properties and processing conditions. the centerpoint time‐temperature data were used to calculate process times required for a target lethality of 5.0 min using the General method approach (employing numerical integration). the study indicated that process time prediction errors for the different methods calculated as percent deviations from those computed using the General method were relatively small (below 4% on average) within the range of experimental conditions.
A ONE‐DIMENSIONAL STRESS PULSE PROPAGATION MODEL FOR CRYO‐COMMINUTION of AGGLOMERATED GRANULES INTO INDIVIDUAL GRANULES
Authors: WATANABE HISAHIKO , SAKAI YOSHIO 
Published: February 2007

ABSTRACTAn elementary theory of stress pulse propagation was applied to a one‐dimensional mathematical model for cryo‐comminution of agglomerated granules into individual granules. an assembly of granules is approximated by a bar constructed with blocks stuck together. When an impulsive loading is given at one end of the bar, a compressive stress pulse generates there and propagates through the bar. When it survives after transmitting through the interfaces between blocks and reaches the opposite free end, the compressive stress pulse turns into a tensile stress. This tensile stress causes separation of the block located farthest away from the loading end, provided the intensity of the stress pulse exceeds the tensile strength of the material. the model successfully explained the experiment on shattering orange juice ice as well as frozen citrus fruit.
ASSESSMENT of A SEMI‐EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMS1
Authors: PELEG MICHA 
Published: February 2007

ABSTRACTPublished sigmoid moisture sorption isotherms (0 < aw < ∼ 0.9) were fitted by the four parameter models m = k1awn1+ k2awn2 where m is the moisture contents (dry basis), aw the water activity and the k and n values are constants (n1 < 1 and n2 > 1). Not surprisingly, the model had the same or better fit than the GAB model. In contrast with both the BET and GAB models, the proposed model is not based on the assumption that there exists a well‐defined monolayer of absorbed water. At aw < ∼ 0.4 and n1 > ∼ 0.55, however, the model produces a practically linear aw/[m(1 – aw)] vs aw plot, of the kind used to calculate the monolayer moisture with the BET model.The proposed model can be a convenient means to catalog both sigmoid and nonsigmoid isotherms, and used to calculate the equilibrium water activity of dry mixtures with equations solving software.
ANALYSIS of the HELICAL SCREW RHEOMETER FOR FLUID FOOD
Authors: TAMURA MAGDALENA S. , HENDERSON JERALD M. , POWELL ROBERT L. , SHOEMAKER CHARLES F. 
Published: February 2007

ABSTRACTThe Helical Screw Rheometer (HSR) is being evaluated for rheological measurements of fluid food suspensions. the HSR consists of a helical screw enclosed in a tight fitting cylinder. With a closed system the inner screw is rotated creating a linearly increasing pressure differential along the axis of the screw, which is proportional to the viscosity of the fluid. This paper presents theoretical one‐ and two‐dimensional flow analyses for Newtonian fluids using both rectangular and cylindrical coordinates. For non‐Newtonian fluids a one‐dimensional rectangular analysis was developed using the power law model.
A GRID GENERATION TECHNIQUE FOR NUMERICAL MODELLING HEAT and MOISTURE MOVEMENT IN PEAKED BULKS of GRAIN
Authors: SINGH A.K. , THORPE G.R. 
Published: February 2007

ABSTRACTThis paper describes a numerical solution procedure to study heat and moisture transfer processes by two‐dimensional natural convection phenomena in grain stores with arbitrary geometries. This enables grain storage technologists to investigate the design and performance of grain stores in which the grain surface is peaked, as in bunker storage, for example. Momentum transfer is described by an elliptic partial differential equation, which governs the behavior of the stream function. Using an algebraic grid generation technique, the governing equations are transformed into a body‐fitted rectangular coordinate system that allows coincidence of all boundary lines with a coordinate line. Numerical solutions of the resulting equations are obtained using an alternating direction implicit method. Results from numerical experiments on a peaked bulk of stored grain retained between two vertical walls are obtained that show the magnitude and directions of convection currents and contours of temperature, moisture, dry matter loss and chemical pesticide concentrations.
THE RHEOLOGICAL PROPERTIES of RICE GRAIN
Authors: CHATTOPADHYAY P.K. , HAMANN D.D. 
Published: February 2007

For rice kernels uniaxial compressive modulus function, the time‐temperature and time‐moisture content shift factors, the bulk compressive creep modulus, the uniaxial compressive stress relaxation modulus, and the uniaxial compressive failure stress were experimentally determined, while the shear modulus and Poisson's ratio were calculated from the available experimental data.Uniaxial compression tests were carried out at deformation rates of 0.254.0.0508 and 0.0127 cm per min for five temperatures in 11C increments from 25 to 69C for each of the four moisture levels of 12, 17, 22 and 29% (d.b.). Stress relaxation and bulk compression tests were performed at the same four moisture levels and at the temperature of 25C.Master curves for uniaxial compressive modulus and failure strength were developed as functions of reduced time where the temperature and moisture effects were transformed to equivalent time effects by the method of reduced variables. the brown rice kernel was found to have only one time‐temperature and one time‐moisture shift function showing that the material is thermo‐ and hydro‐rheologically simple.