bluuebunny/crossref_metadata_2025_split huggingface dataset:
ENERGY INPUTS FOR PRODUCTION, PACKAGING AND TRANSPORTATION OF WINE
Authors: RAO M. A. , RICE A. C. 
Published: February 2007

ABSTRACTEnergy expenditure for wine during its processing, packaging, and transportation was studied; the study was based on data from a winery in upstate New York for the years 1974–75 and 1975–76. It was found that the following quantities of energy are expended in each of the studied segments per case of twelve 1/5 gal. bottles: winery operation— 6.10 × 104Btu; ingredients and processing aids— 1.34 × 104Btu; packaging materials— 1.76 × 105Btu; and transportation for distribution— 2.78 × 104 Btu. All four segments should be studied for their potential for energy conservation.
THERMAL CONDUCTIVITY OF LIQUID FOODS—A REVIEW
Authors: CUEVAS ROBERTO , CHERYAN MUNIR 
Published: February 2007

ABSTRACTTheoretical and semi‐empirical models for estimating the thermal conductivity (k) of liquid foods are reviewed. Seven models were considered; five, all containing temperature as an independent variable, were selected for their simplicity and apparent accuracy for further study and statistical evaluation. Experimental k values of 158 food samples, such as fruit and vegetable juices, sugar solutions, egg white and dairy products, were obtained from the literature. The model by Riedel (1949) described the data the best, producing the lowest standard error in the estimation of experimental values. Using thermal conductivity of water would give errors almost four times as much as if the Riedel model was used. These semi‐empirical models could also be used to estimate average k values in processes where temperature and/or solids content were varying. Theories of thermal conductivity applicable to liquid food systems were reviewed.
ENERGY REQUIREMENTS OF BEET COLORANT PRODUCTION
Authors: BLOCK J. E. , AMUNDSON C. H. , VON ELBE J. H. 
Published: February 2007

ABSTRACTEnergy requirements were monitored during the production of a beet colorant on a pilot plant scale. Colorant production involved centrifugation, concentration by fermentation, vaccum concentration, and spray drying. The economic feasibility of adding the fermentation operation to the present extraction and concentration operations was studied. Data were obtained on the production rate, pigment recovery, energy consumption (electrical, steam, gas), and pigment concentration at each unit operation. Calculations were based on a ton of raw beets processed. Energy costs were $15.57 per ton. The final spray dried colorant contained between 3 and 5% pigment depending on raw product quality. Byproducts of yeast and alcohol helped to offset 16% of the energy and raw product costs.
POTENTIAL FOR UTILIZING 11S SOY GLOBULAR PROTEIN TO STUDY TEXTURE FORMATION1
Authors: BRESNAHAN D. P. , WOLF J. C. , THOMPSON D. R. 
Published: February 2007

ABSTRACTA corn meal based model food system was successfully utilized in experiments designed to measure the influence of protein type on product integrity. The food systems were processed using either a capillary rheometer or an extrusion capillary rheometer to produce the texturized product. The Warner‐Bratzler Shear test and the Ottawa texture measuring tests were utilized to indicate product integrity. The purified 11S soy protein produced a product with greater integrity as measured by maximum shear value than an equivalent amount of soy protein isolate from which it was derived.
HYDRODYNAMICS and HEAT TRANSFER IN LIQUID FULL SCRAPED SURFACE HEAT EXCHANGERS — A REVIEW
Authors: ABICHANDANI H. , SARMA S. C. , HELDMAN D. R. 
Published: February 2007

ABSTRACTTheoretical and empirical models pertaining to the hydrodynamics and heat transfer in liquid full scraped surface heat exchangers have been reviewed up to date. In hydrodynamics, various aspects viz. fluid flow, residence time distribution, power requirement are covered. the heat transfer characteristics have been reviewed from stand points of heating, cooling and ultra high temperature applications. the limitations of various models are explained. the logical conclusions and the areas needing further investigations have been delineated.
MEASURING the MECHANICAL PROPERTIES of APPLE TISSUE USING MODAL ANALYSIS
Authors: VAN WOENSEL G. , VERDONCK E. , DE BAERDEMAEKER J. 
Published: February 2007

ABSTRACTAlong with the grade of intactness, fruit firmness is an important factor for the quality criteria on which the consumers acceptance for apples is based.Two methods for measuring the fruit firmness (a destructive one and a nondestructive one) are compared. the nondestructive method uses modal analysis to define the lower vibration modes. This enables the use of the 3‐media elastic sphere model developed by Cooke and Rand (1973) to calculate the dynamic elastic moduli of the whole apples. the destructive method determines the dynamic elastic moduli of cylindrical samples of apple tissue. This method is based on the vibration characteristics of a mass‐spring‐damper system. This system consists of a cylindrical apple sample and a mass. Measuring the direct transfer function of this one‐degree‐of‐freedom system results in values of its system parameters, from which the dynamic elastic moduli of the specimen can be calculated.The results of the two methods applied on Golden Delicious apples were compared, and the suitability of each model was evaluated.
STUDIES of WATER TRANSPORT PHENOMENA DURING POTATO‐DRYING
Authors: LAMBERG INGRID 
Published: February 2007

ABSTRACTSorption isotherms and drying mechanisms of Bintje potatoes have been investigated experimentally. the product temperature and the moisture content was determined during the drying experiments.A simulation method to estimate the diffusion coefficient and the moisture content profiles for the potatoes was performed by means of a finite‐difference computer program. Experimentally determined moisture contents were compared with calculated for different estimated values of the diffusion coefficient. If the diffusion coefficient was assumed to be 0.8.10−9 m2/s the correlations were acceptable. the simulated moisture content profiles also gave the surface moisture content.The surface mass transfer coefficient has been calculated, the resulting β values were in the range of 0.014–0.029 m/s.
OPTIMAL ROASTING
Authors: TOWNSEND M.A. , GUPTA S. , PITTS W.H. 
Published: February 2007

ABSTRACTIn this paper we discuss the application of numerical optimization techniques to the process of roasting, which essentially is heat treating meat under a variety of ambient temperature conditions. the doneness of roast, as measured by the distribution of maximum temperatures achieved through the meat, is taken to be the objective for optimization, using cooking temperatures and times as the process variables. Cooking beef roasts of varying weights and shapes are the examples considered. Additional considerations for optimization, such as minimum cooking time and energy used, have also been considered. Direct search methods were found to be most suited for objective functions with a highly varied topology, as were encountered in this problem. the optimal results, compared with the conventional cooking recommendations, show that superior heat treatment can be effected by using numerical modeling and optimization techniques.
PIGMENTS MODIFICATIONS DURING FREEZING and FROZEN STORAGE of PACKAGED BEEF
Authors: LANARI M.C. , BEVILACQUA A.E. , ZARITZKY N.E. 
Published: February 2007

ABSTRACTMuscle pigment modifications during freezing and frozen storage of beef wrapped in high (polyethylene) and low (EVA/SARAN/EVA) gaseous permeability films were analyzed. Myo (Mb), oxy (MbO2) and metmyoglobin (MetMb) concentrations were determined using reflectance spectrophotometry. Results indicated that in polyethylene wrapped samples myoglobin oxygenation took place during freezing and the only reaction observed throughout frozen storage was MetMb production from MbO2. Autoxidation was interpreted as a first order kinetic reaction. Storage temperature effect on kinetic and equilibrium constants was analyzed; reaction enthalpy and activation energy were calculated. MbO2 and MetMb production during beef oxygenation was represented as a consecutive first order reaction system determining previous vacuum storage time and temperature influence on oxygenation capacity. Vacuum packaging of frozen beef increased color stability maintaining MetMb concentration levels lower than those corresponding to just frozen samples wrapped in polyethylene.
MODELLING of the MEDIA‐SIDE HEAT TRANSFER IN SCRAPED SURFACE HEAT EXCHANGERS
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTThe heat transfer on the media‐side and in the tube wall of scraped surface heat exchangers was investigated when the product was heated with steam or cooled with water.The heat transfer coefficients found experimentally were 15% higher than predicted with the Nusselt theory for steam condensation, and 30% lower than predicted with a traditionally recommended model for cooling with water. New, much better models for the media‐side heat transfer were developed. the choice of model for the media‐side affects a subsequent modelling of the heat transfer on the product‐side.When the product‐flow was laminar in the scraped surface heat exchangers, the heat transfer was controlled mainly by the resistance on the product‐side; while the resistance on the media‐side was very small. Vortical flow decreased the resistance on the product‐side considerably and made the choice of material in the tube wall important from a heat transfer point of view.
TEMPERATURE VARIATIONS IN the OUTLET FROM SCRAPED SURFACE HEAT EXCHANGERS
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTThe radial temperature differences and the stability of the temperatures in the product outlet from scraped surface heat exchangers (SSHE) have been investigated over wide ranges of operating conditions.When the flow was vortical, the temperature were stable and no radial differences occurred.When the flow was laminar, channelling effects occurred. the radial temperature differences of the outlet from SSHEs were sometimes very large. the flow was unstable; this was most obvious from the temperature variations close to the blades. In some cases the central parts of the product passed straight through the SSHE without being heated or cooled.Thus, efficient mixing of the product after the SSHE is of primary importance in many applications with high‐viscosity products, e.g., aseptic processing, or the modelling of the performance of SSHEs.A static mixer after the SSHE eliminated the radial temperature differences, but in some cases unstable temperatures remained after the mixer due to unstable flow conditions in the SSHE. the degree of stability was influenced by the design of the SSHE and by the flow rate.
GELATION KINETICS of MEAT EMULSIONS CONTAINING VARIOUS FILLERS DURING COOKING
Authors: CORREIA L. R. , MITTAL G. S. 
Published: February 2007

ABSTRACTA cylindrical shaped thermal scanning rigidity monitor (TSRM) was developed to determine shear rigidity modulus of meat batters during cooking. A meat fatprotein ratio of 1.8, moisture content of 62% and 8.6% filler were used. the fillers were buttermilk powder, corn starch, micro‐crystalline cellulose, modified corn starch, modified wheat flour, soy‐protein concentrate and whey‐protein concentrate. Plots of rigidity modulus versus product‐temperature showed two major thermal transitions. the first and most important transition (53 to 61°C) was due to myosin gelation. the second transition (64 to 69°C) was ascribed to the collagen softening. the maximum rigidity‐temperature slopes of 0.60 to 1.02 kPa/°C occurred after the first transition.
SPECIFIC HEAT of DEHYDRATED PULPS of FRUITS
Authors: ALVARADO JUAN DE DIOS 
Published: February 2007

ABSTRACTSpecific heat of dehydrated pulps, which were obtained from 31 different fruits at several moisture contents, was determined by the indirect mixing method. Data are reported for each fruit. They confirm the application of linear functions, especially at moisture contents above 50%. an exponential regression equation for calculation of specific heat in the whole range of moisture content was established using all the values.
DISTRIBUTION of HEAT TRANSFER RATE and LETHALITY IN A SINGLE BASKET WATER CASCADE RETORT
Authors: CAMPBELL S. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTTemperature and heat distribution studies were carried out in a single basket horizontal water cascading retort at two temperatures and two air over‐pressure levels under fully loaded operating conditions. Various heat transfer parameters (heating and cooling rate indices, fh and fc), lag factors (jch and jcc) and process lethality (Fo) were used as indicators of the retort performance. Time‐temperature data gathered from 24 LexanTM transducers were used for calculation of the heating and cooling rate indices as well as lethality. There were significant variations in the temperature distribution and heat transfer parameters at the different tray levels; however, these variations did not contribute to large variations in the accumulated overall process lethality.
THE FLUID MECHANICS of COOKIE DOUGH EXTRUDERS
Authors: LEVINE LEON , BOEHMER ED 
Published: February 2007

ABSTRACTA model of the fluid mechanics of two roll cookie dough extruders, such as used for wire cut and rout cookies, is presented. the model uses the lubrication approximation to obtain a first estimate for the predictive equations for extruder capacity, power consumption, total shear strain, and forces developed by the rolls. These equations are used to understand the importance of various design and operational parameters.
PREDICTION of MASS‐AVERAGE and SURFACE TEMPERATURES, and the TEMPERATURE PROFILES AT the COMPLETION of FREEZING FOR SHAPES INVOLVING ONE‐DIMENSIONAL HEAT TRANSFER
Authors: ILICALI COŞKAN , ENGEZ SEMIH TEVFIK , ÇETIN METIN 
Published: February 2007

ABSTRACTA model for predicting the temperature profiles of simple‐shaped foodstuffs at the end of freezing was developed. It was shown that with appropriate selection of effective thermal diffusivity and initial temperature data, the standard solution of the unidimensional unsteady state heat conduction equation can be used in predicting the average and surface temperatures of infinite slabs at the end of freezing operation. For the calculation of average and surface temperatures in infinite cylinders and spheres, unsteady state solutions were corrected by an empirical factor that was derived from temperature profiles predicted by an accurate finite difference scheme. the temperature profiles calculated from the proposed model were compared with the predicted results obtained from a numerical model. Mean absolute errors between the predictions of the proposed model and the numerical model were 0.54C and 0.46C for average and surface temperatures, respectively.
REVERSE OSMOSIS TRANSPORT and MODULE ANALYSIS FOR GREEN TEA JUICE CONCENTRATION
Authors: ZHANG SHI QIU , FOUDA A.E. , MATSUURA T. , CHAN KAM 
Published: February 2007

ABSTRACTReverse osmosis experiments were performed to concentrate the green tea juice, and the experimental data was analyzed by using a set of transport equations together with osmotic pressure and density data of the green tea juice. the transport parameters obtained numerically by the above analytical procedure were then used to calculate several dimensionless quantities that can characterize a reverse osmosis module. an example of module design calculation was attempted using the dimensionless parameters so obtained. It has been found that an increase in operating pressure reduces the module length significantly when the feed tea juice concentration is high. an increase of the mass transfer coefficient on the high pressure side of the membrane has the same effect.
ADSORPTION of BILE ACIDS ON CEREAL TYPE FOOD FIBERS
Authors: HUANG CHAO‐MING , DURAL NILUFER H. 
Published: February 2007

A study involving measurement and analysis of adsorption of common bile acids, namely cholic, deoxycholic, and lithocholic acids, on cereal type dietary fibers was conducted. the selected food fibers were oat fiber, rice fiber, barley fiber, corn bran, and wheat bran, which are all extensively used in processed foods. the adsorption data were measured at 37C and 25C, which correspond to approximate human body and room temperatures. Influence of particle size reduction, due to grinding, on a fiber's bile acid binding capacity was examined by using macro size (35–60 mesh) and micro size (100–300 mesh) fibers as adsorbents. the investigation also included the effects of medium pH and the chemical composition. the experimental data were correlated with the Langmuir and the Freundlich isotherms in order to utilize the data in future predictions and simulations.It was found that the particle size reduction, accompanied by surface area increase, has a significant influence on the adsorption capacity of the fiber. Macro size fibers adsorbed the same bile acid with the following trend: oat > barley > rice > wheat > corn; while micro size fibers followed a somewhat different trend: rice > barley > oat > wheat > corn. This was due to the surface area change after grinding, and a positive correlation between the surface area and the adsorption capacity was observed in each case. the adsorption was favored by acid pH surroundings, and it was positively correlated with the hydrophobicity of the bile acid. were adsorbed on the same fiber with the following trend: lithocholic acid > deoxycholic acid > cholic acid. Fibers adsorbed more bile acid at 25C than they did at 37C. However, the increase in the uptake capacities were not very signipcant.
THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP‐FAT FRIED POULTRY PRODUCT
Authors: BALASUBRAMANIAM V.M. , CHINNAN M.S. , MALLIKARJUNAN P. , PHILLIPS R.D. 
Published: February 2007

ABSTRACTThe recent trend in reducing the fat content in fried foods is leading to the development of low‐fat products using batter and breading formulations from protein and other hydrocolloids. The functionality of many of these edible ingredients on moisture retention and fat barrier properties during deep‐fat frying is not clearly understood. The objective of this study is to evaluate the effectiveness of hydroxypropyl methylcellulose edible film coating on chicken balls for moisture retention and fat reduction during deep‐fat frying. Two sizes (35 and 47 mm) of uncoated and coated chicken balls were fried in peanut oil at 175C for five different frying periods ranging from 30 to 180s for small and 30 to 300s for large balls. The moisture and fat content from the surface layer and core were determined. In comparison to the control, moisture retention up to 16.4% and fat reduction up to 33.7% were observed.
PREDICTING INTERNAL TEMPERATURE RESPONSE TO CONDUCTION‐HEATING OF ODD‐SHAPED SOLIDS
Authors: KIM K.H. , TEIXEIRA A.A. 
Published: February 2007

ABSTRACTHeat penetration experiments were carried out in a hot water bath with small blocks of a solid polycarbonate material cut into various shapes (cylinder, cube and oval) to obtain heat penetration factors for each shape. These factors, along with characteristic dimensions from the odd shapes were then used in the finite cylinder heat transfer model to predict accurately the temperature at the center of each block in response to measured dynamic bath temperatures. Results showed sufficiently good agreement between predicted and measured center temperature profiles to justify use of the finite cylinder model for rapid evaluation of process deviations in thermal processing of foods in odd‐shaped containers.
VELOCITY PROFILES OF FLUID/PARTICULATE MIXTURES IN PIPE FLOW USING MRI
Authors: McCARTHY KATHRYN L. , KERR WILLIAM L. , KAUTEN ROBERT J. , WALTON JEFFREY H. 
Published: February 2007

ABSTRACTMagnetic resonance imaging (MRI) techniques have been utilized to experimentally measure velocity profiles and apparent Theological properties of fluid/paniculate mixtures as functions of flow rate, particle loading, and particle size. The experimental velocity profiles were described by apower law model for these systems. A 3% aqueous sodium alginic acid solution was used to form two particle sizes of 2.5 mm and 5.0mm in diameter. The spheres were suspended in a 0.5% carboxymethyl cellulose solution at loadings ofO, 10, 20, and 30% by weight. The average fluid velocity ranged from 2–35 cm/s. The flow behavior index decreased as flow rate, particle loading or particles size increase. Cumulative residence time curves were evaluated based on this modeling procedure. Results of this research have direct application to aseptic processing of fluid/particulate mixtures.
MOISTURE SORPTION ISOTHERMS FOR KARINGDA (CITRULLUS LANATUS (THUMB) MANSF) SEED, KERNEL AND HULL
Authors: SUTHAR S.H. , DAS S.K. 
Published: February 2007

ABSTRACT Adsorption‐desorption behaviors of karingda (Citrullus lanatus (Thumb) Mansf) seed, kernel and hull for nine equilibrium relative humidities (ERH) ranging between 11 and 96% at temperatures of 10, 20, 30, 40 and 50C were studied following a static equilibriation technique using saturated solutions of various salts. Under both the adsorption and desorption processes, the equilibrium moisture contents (EMC) of the hull were found to be highest followed by those of the seed and the kernel at all the corresponding temperatures and ERH values. Analysis of these data using four sorption models (modified Henderson, modified Halsey, modified Chung‐Pfost and Guggenheim‐Anderson‐de Boer) and taking the temperature dependence of the respective coefficient into consideration, it revealed that both the Chung‐Pfost and the GAB models were acceptable in describing EMC‐ERH relationships for karingda seed, kernel and hull over the entire range of temperatures. The excess heat of sorption of all the samples, estimated from the Clausius‐Clapeyron equation, decreased exponentially with the increase in moisture content of the same.
TEXTURE DEGRADATION KINETICS OF GELS MADE FROM PACIFIC WHITING SURIMI
Authors: YONGSAWATDIGUL JIRAWAT , PARK JAE W. , KOLBE EDWARD 
Published: February 2007

ABSTRACTDegradation kinetics of whiting surimi gel texture were examined over a temperature/time range (40–85C, 0.5–35 min). Changes in textural properties of whiting surimi gel were mainly affected by proteolytic activity of endogenous proteinase. A decrease of failure shear stress and shear strain followed first order kinetics. The kinetic parameters developed using either isothermal or nonisothermal principles were similar. Degradation rate of gel texture increased with temperature, reaching a maximum at 55C. It then decreased to a minimum at 70C. Ea values for the activation and inactivation temperature range were 138.6–162.6 and 13.5–35.0 kJ/mol, respectively.