bluuebunny/crossref_metadata_2025_split huggingface dataset:
Simulation of high‐speed packaging lines
Authors: Filmer Peter J. , Marcondest Jorge A. , Johnston Robert E. 
Published: November 2006

AbstractSimulation is a problem‐solving technique that requires the creation of a mathematical model for a real‐life system. This allows experimentation on that model such that answers to ‘what if’ questions can be provided. The mathematical relationships and constraints that define the behaviour of a packaging line are relatively easy to derive but difficult to optimize. This results from the stochastic behaviour of most packaging lines and means that simulation becomes the preferred problem‐solving technique. This paper shows a specification of requirements that was prepared to develop software that overcomes the limitations found in currently available programs. It also shows the development of new software designed specifically for high‐speed packaging lines. This software has been created and used to simulate a wide variety of packaging lines. It was found capable of delivering efficiency gains of up to 15%.
Evaluating substances used in food contact plastic materials: Importance of the chemical information
Authors: Feigenbaum A. 
Published: November 2006

AbstractIn Europe, the substances used for the manufacture of plastic materials intended to come in contact with food have to belong to a positive list. The data requested for assessing these substances are specified by the Scientific Committee for Food (SCF) in the Practical Guide of the European Commission (EC).This review shows how this document contributes to preserving consumer health on the basis of chemical information. Some practical examples are treated to illustrate the approach of the SCF to protect consumer safety.
Rapid analysis of polymer homologues and additives with SFE/SFC‐MS coupling
Authors: Bücherl Thomas , Gruner Anita , Palibroda Nicolae 
Published: November 2006

AbstractA rapid and easy analysis method for polymers is presented. The method involves sample preparation by SFE, separation of the extracted compounds by SFC and simultaneous quantitative detection by FID, as well as identification of unknowns by MS. The applications illustrate how structural research work and routine polymer analysis can be done with this time saving method.
Generation of cushion curves from one shock pulse
Authors: Burgess Gary 
Published: November 2006

AbstractThree methods for generating performance information relative to the shock absorbing ability of cushioning materials are discussed. The conventional method, which follows the test standard ASTM D1596, requires enormous amounts of test data and can be quite expensive in material costs, laboratory time and equipment. Two methods based on generating the dynamic stress vs. energy density curve for the material are discussed. This single curve replaces all of the published cushion curves. One method requires only 10‐20 drops and predicts peak G to within ± 5% of the published values. A new method proposed here produces the same stress vs. energy curve from only one drop.
The importance of energy in environmental life cycle assessments of packaging materials
Authors: Knoepfel I. H. 
Published: November 2006

AbstractBy comparing existing studies and additional scenario calculations it was shown that energy data plays a central role in environmental life cycle assessments (LCA) of packaging materials. More attention should be paid to correctly linking environmental data from energy studies to packaging LCA, if possible adapting the data base to the local conditions. In general terms, it was shown that it is possible to calculate energy and packaging systems separately, because of the predominantly static links between the two. Scenario calculations show that the potential for reducing the environmental impact of packaging production by the use of cleaner energies is still considerable.
Evaluation of a proposed test method to measure surface and volume resistance of static dissipative packaging materials
Authors: Singh S. Paul , El‐Khateeb H. 
Published: November 2006

AbstractThis investigation examined a proposed method to provide a reliable and reproducible test to measure and evaluate the virtual surface and virtual volume resistance of packaging materials used to protect products from electrostatic discharge. The method also tests the ability of materials to dissipate electric charge as a result of conductivity between two points on the same side of a surface or on opposite sides of that material. The measurements provide a means to compare different materials and their ability to protect products from electrostatic discharge.The study found that the LDPE extruded foam cushion showed the highest virtual surface resistance, followed by the nylon/PE laminate, HDPE and LDPE air‐cell bubblewrap material tested.
Performance of aluminium trays for sterilized products
Authors: Ortiz Sylvio Alves , Alves Rosa Maria Vercelino , de Oliveira Léa Mariza , de Almeida Anjos Valéria Delgado , Goncalves José Ricardo 
Published: November 2006

AbstractThe performance of a retortable semi‐rigid aluminium container, of square shape, net capacity 330ml and with a heat sealable lid, produced in Germany by Alcan, was studied relative to parameters of filling, thermal processing and heat sealing. Tests were applied to packages containing water (275 and 295 g) and a solution of carboxymethyl cellulose (CMC) at 1.25% (295 and 306 g). The thermal processing was applied under stationary and rotary (at 8, 10 and 12 r.p.m.) conditions. Heat sealing was evaluated by visual aspect, integrity, burst resistance, tensile strength and thickness reduction. The influence of contamination (presence of water, water vapour, CMC and vegetable fat) on the heat sealing area was also examined.Rotary thermal processing has been proved more advantageous in comparison with a stationary process, mainly for a high viscosity model medium (CMC solution at 10 000 cP at 25°C), as it reduces the sterilization time to about 50%. The headspace volume measured by the destructive method indicated small variations, significant at the level of 5%, when pre‐ and post‐thermal processing values were compared. This is due to the presence of entrapped air in the test product, which is released during thermal processing. The seal resistance measured by the increase in internal pressure (burst) resistance showed average values of 26–29 p.s.i. obtained for packages containing water or CMC examined pre‐ and post‐stationary and rotary (8 r.p.m.) thermal processing. Such average values guarantee the container good performance. At the 5% level, there was no significant difference in burst resistance for the container processed with or without rotation, containing either water or CMC, at any of the filling levels analysed. Contamination of the heat sealing area, evaluated through the burst resistance, indicated the non‐existence of any significant difference at the level of 5% and the minimum value of 25 p.s.i. can be said to be satisfactory for all the treatments studied. For the two test products, at the filling levels studied, the compression resistance measured before heattreatment showed average maximum load values ranging from 84.5 to 87.8kgf (deflection varying from 4.7 to 5.0mm). After both stationary and rotary (8r.p.m.) thermal processing, the minimum crushing yield load value was around 83.5 kgf. Such values are acceptable for this kind of package.
Polymeric packaging film for food products
Authors: Goldade Victor A. , Aleshkevich Evgeny N. , Bezrukov Sergey S. , Pinchuk Leonid S. , Rechits Galini V. , Kestelman Vladimir N. 
Published: November 2006

AbstractThe object of this paper is to report the development and testing of a new packaging film that increases the storage term of food and agricultural products, expands the functional possibilities of film packaging and improves product quality.To achieve this, the polyolefin polymeric packaging film is produced with a structure varying across its thickness with a density gradient ranging from ½p to ¼p, where p is the density of the polyolefin. The packaging film is a system in which the communicating pores are filled with specific additives in a liquid phase.
Electrostatic discharge (ESD)—Facts and faults—A review
Authors: Trost Thomas 
Published: November 2006

AbstractConcepts of electrostatic discharge (ESD) and how to protect electronic products from ESD are thoroughly discussed.
The effect of humidity and temperature on ESD sensitivity, the antistatic properties of various packaging materials and the problems of latent failures are described. Demands to be met by the packaging materials are described.
Examples are given regarding the design of the handling and work environment in order to reduce the damage caused by ESD.
Problems concerning the various ways of measuring charging ability, discharging time, surface resistivity and shielding properties are examined.
The important European standard EN 100 015‐1 is described.
Some cases illustrating the problems of ESD, as experienced by international electronics industries, are commented on.
Future possibilities for development and suggestions for further research in the field of ESD protection are discussed.
Mechanisms for object caching in distributed applications using Java RMI
Authors: Eberhard John , Tripathi Anand 
Published: November 2006

AbstractRemote Method Invocation (RMI), a mechanism to access remote objects in Java‐based distributed applications, uses network communication for each method invocation. Consequently, using RMI in a wide‐area environment can cause poor application performance. One solution to improve performance is to cache the objects such that network communication is not necessary for each method invocation. In this paper, we present mechanisms to transparently add object caching to RMI. These mechanisms are compatible with existing RMI applications and use an event‐based model to support different consistency policies. The mechanisms also include the ability to adaptively select the consistency policy for an object based on its usage pattern. A novel feature of our mechanisms is the use of a ‘reduced object’, which is a partial representation of the RMI object. We experimentally evaluate and demonstrate the benefits of our mechanisms. Copyright © 2006 John Wiley & Sons, Ltd.
On the Stiffness of Amylosic Chains
Authors: Patel C. K. , Patel R. D. , Vidyanagar Vallabh 
Published: November 2006

AbstractThe solution behaviour of amylosic chains has been reviewed in light of the stiffness parameter ρ. The stiffness parameter is reevaluated for three probable conformations of amylose in solution according to Burchard. It is shown that the boat conformations explain the flexibility of amylosic chains which is consistent with their solution behaviour.
Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other Additives
Authors: Gerlsma S. Y. 
Published: November 2006

AbstractThe effect of polyhydric and monohydric alcohols, of phenols, of carboxylic acids and their anions, of halide anions, of alkalimetalions and of some other compounds on the gelatination temperature of potato starch granules in aqueous solutions were studied.Polyhydric alcohols and methanol raise the gelatination temperature, whereas ethanol, propanol, butanol, p‐dioxane, carboxylic acids, phenols, urea and hydrogen peroxide cause a decrease in the gelatination temperature. The effect of polyhydric alcohols may be attributed to the lessened tendency of the medium to rupture hydrogen bonds. Carboxylic acids, phenols, urea and hydrogen peroxide may act in a opposite way. The lowering effect of the monohydric alcohols, dioxane, and other non‐polar substances may be due to structural and kinetic alterations of the aqueous medium, induced by the non‐polar groups. At higher concentrations of ethanol, propanol, p‐dioxane, acetic, propionic and butyric acid the gelatination temperature tends to increase. This is to be attributed to the association of solute molecules.
Thermal Properties of Wheat Flour
Authors: Wheelock T. D. , Lancaster E. B. 
Published: November 2006

AbstractData from several sources were pooled to develop a regression equation for predicting the heat capacity of either flour or unmilled wheat at specified temperatures and moisture contents. Similarly, relationships were developed for predicting the heat of hydration of flour at specified moisture contents. Finally, this information was used to prepare a table of enthalpy values for flour.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais. 2. Mitt. Die Veränderung der Quellwasserzusammensetzung während des Quellprozesses
Authors: Franzke Cl. , Wahl G. 
Published: November 2006

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 2. The Change in the Composition of Steeping Water During the Steeping Process. 1. The time, for which the steeping water stays in a countercurrent steeping battery of 8 tanks, is about 20 h and should not be regarded as the steeping time of maize. 2. The changes in the composition of steeping water (dry matter, SO2 content, nitrogen substances, reducing substances, mineral substances, lactic acid) have been examined in the normal technological steeping cycle (without interruption of maizemilling), during the 40–50 hours' milling break as well in a laboratory‐one‐tank system, and from this resulting indications as to the processes taking place within the maize grain have been obtained.From the interior of the grain, substances that have become soluble by secondary reactions (SO2, enzymes) get into the steeping water beside substances that have been present in soluble form from the very start.
Über modifizierte Maisstärke
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D. 
Published: November 2006

AbstractOn Modified Corn Starch. The physico‐chemical behavior of differently modified corn starch, of American origin has been investigated. The properties of the obtained materials have been compared. The data include the beginning of gelatinization, and temperature of gelatinization, gelatinization range, viscosity, limiting viscosity, paste history curves, swelling power, solubility, X‐ray diffraction patterns, setback, transparency as well as the description of the starch films, and their solubilities.After treating the starch samples with di‐sodium phosphate, sulfuric acid, by freezing, at a temperature of 100 °C and by heatmoisture treatment at 120 °C, changes could be observed which affected the measurable properties in a different – or in some cases – in a characteristic way.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais 3. Mitteilung. Die Milieubedingungen im Maiskorn während des Quellprozesses
Authors: Wahl G. 
Published: November 2006

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 3. The Medium Conditions in the Maize Grain During the Steeping Process.
According to fundamental methodical examinations the destillation method with use of ground steeped corn is appropriate for the determination of SO2 content in the interior of the maize grain.
As a result of the high buffering capacity of a maize‐water suspension it is possible to judge pH‐conditions in the interior of the grain during the steeping process by the pH‐value determined in this medium.
During steeping by the single tank process at first a considerable amount of SO2 is absorbed by maize components (the maximum after 10 hrs). Later, desorption symptoms begin to show according to the initial SO2‐concentration. The course of pH‐values in the maize steeping‐water gives reason to believe that at this stage SO2 adheres to parts of the protein matrix that have become soluble. As a result of the entering SO2, there occurs an intensive pH‐decrease in the maize grain. Near the end of the process, values in both maize steeping‐water and maize grain get very close without reaching full identity. Initial SO2‐values of 0,4 % and more inhibit lactic acid bacteria.
In a technological counter‐current process two steeping phases can be distinguished. During the first phase – from the beginning up to the 40th hour – the SO2 content in the maize steeping water and in the steeping maize increases unnoticeably, but the formation of lactic acid takes place (maximum between 12th and 28th hour). At a certain steeping condition the produced lactic acid can enter the interior of the grain and cause a decrease of pH‐value. The second, shorter phase is characterized by intensive SO2 increase and pH decrease in both maize steeping water and maize. The lactic acid content as well as its new formation are low. The proteindesintegrating effect of the steeping agent, the determining factor for the further processing of the maize, becomes effective at a late stage of the process.
The lactic bacteries as well as their products of metabolism can enter themselfs in the interior part of the grain, provided that the bacteria concentration in the aqueous medium is high and a certain level of maize stepping is reached. As the portion of the relatif bacterial activity in the grain liquid is 70 % in relation to the maize steeping water, a proteolytic activity of the bacterial enzymes is possible.
Reinigung und Verwertung von Abwässern der Kartoffelstärkeindustrie mit Hilfe von biologischen Kläranlagen
Authors: Häusler J. , Malcher J. 
Published: November 2006

AbstractPurification and Utilization of Waste Water of Potato Industry by Means of Biological Clarification Plants. The importance of waste water pre‐clearing in potato starch industry by means of a hig‐grade separation of fruit water has been examined in both model and semi‐technological scale. Observing the recirculation principle better economical as well as technical possibilities for biological purification of starch waste waters have been demonstrated by these investigations.
Starch waste waters which are extensively freed of fruit water can be profitable purified in fresh state as well as after storing in collection tanks in biological clarification plants.
Potato starch waste waters can be purified without difficulty in public clarification plants together with domestic waste waters.
By their contents of nitrogenic matter and P2O5 potato starch waste waters support the biological process in such waste waters, which are poor of these activating substances, i.e. waste waters of wood processing industry.
The Characterization of Starch and its Components. Part 2. The Semi‐Micro Estimation of the Starch‐Content of Cereal Grains and Related Materials
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractA rapid, semi‐micro method has been developed for the estimation of the amount of starch in cereal grains. The method is suitable for samples of flour in the range 7.5–20 mg, and hence the amount of starch in a single grain can be readily determined. The procedure – which is given in detail – involves first solubilizing the starch by hot aqueous calcium chloride, and then subjecting the extract to the concurrent action of a‐amylase and amyloglucosidase. A quantitative determination of the resultant glucose is then made by the use of glucose oxidase. Relatively few manipulations are involved.This technique is applicable to a wide range of cereals, including the high‐amylose‐content, genetic mutants of maize. The method has a reproduceability of ± 1.5 %.The new procedure has been compared with methods based on polarimetry and perchloric acid extraction.
Acetylation of High‐Amylose Corn Starch. Influence of Pretreatment Techniques on Reaction Rate and Triacetate Solubility
Authors: Mark A. M. , Mehltretter C. L. 
Published: November 2006

AbstractVarious pretreatment methods for starch were applied to a commercial high‐amylose corn starch of apparent 71% amylose content before acetylation in acetic anhydride‐pyridine at 100°C. Pretreatments that involved major granule disintegration, such as solubilization of the starch in DMSO or agitation in hot water followed by precipitation of the starches with ethanol and drying, were most effective for obtaining rapid and complete acetylation without degradation. The resulting triacetates, in contrast to the others, were completely soluble in chlorinated hydrocarbon solvents and therefore would be preferred for film and fiber preparation.
A Preliminary Note on the Enzymatic Hydrolysis of Starch in Whole‐Maize Grits
Authors: van Twisk P. 
Published: November 2006

AbstractThe role of amylase inhibitors on the liquefaction of starch in maize is discussed. Experiments with a Brabender Amylograph and a Votator continuous cooker for investigating the influence of proteolysis and amylase inhibitors are briefly discussed. Results indicated that excellent yields of sugar could be obtained by pretreating a 30% suspension of maize grits in water in the Votator apparatus at pressures of about 200 lb. p.s.i. before hydrolysing with amylolytic enzymes at this pressure.
Jack‐Bean Starch. 1. Properties of the Granules and of the Pastes
Authors: Rosenthal Feiga R. T. , Espindola Lodson , De Oliveira Sandra M. G. 
Published: November 2006

AbstractJack bean (Canavalia ensiformis) starch is composed of granules measuring up to 37 micra. Gelatinization temperatures of the granules range from 67.5 to 78 °C. Its pastes, in concentrations up to 6 % did not show swelling peak which appears only in high concentrations. They are very stable during stirring, both at low and high temperatures. They are also more resistant to α‐amylase bacterial action than those of corn starch.The results, both for granules and pastes of this starch, show a great resemblance with the same data for guandu bean.
Studies on the Starches of Barley Genotypes: The Waxy Starch
Authors: Banks W. , Greenwood C. T. , Walker J. T. 
Published: November 2006

AbstractTwo varieties of waxy barley originating from Japan, Sumiremochi and Mochimugi, have been characterized in detail for the first time. These two glutinous starches were found to be essentially identical. Both contained less than 0.5% of amylose, had a β‐amylolysis limit of 53% conversion into maltose, and an average length of unit‐chain of about 23 glucose units. The weight average molecular weight was 300 × 106. These properties are characteristic of amylopectin.The iodine binding capacity of six other varieties of Japanese waxy barley has been measured and apparent amylose contents of 3 to 13% were obtained. Possible reasons for the presence of this amount of amylose are discussed.
The Action of Bacillus subtilis Saccharifying Amylase on Starch and β‐Cyclodextrin
Authors: Keay Leonard 
Published: November 2006

AbstractThe action of B. subtilis saccharifying amylase on starch has been examined. It has been found that high yields of reducing sugar and glucose are produced from both starch solutions and starch gels upon prolonged reaction. The enzyme has also been found to have maltase and cyclodextrinase activities and to produce an almost quantitative yield of glucose from β‐cyclodextrin. Attempts to separate or differentiate the amylase, maltase and cyclodextrinase activities by electrophoresis, inhibitors, heat inactivation and hydroxylapatite chromatography have been unsuccessful, and it is concluded that the enzyme activities are all due to one molecular species.