bluuebunny/crossref_metadata_2025_split huggingface dataset:
DYNAMIC ANALYSIS of the COOLING PROCESS IN PLATE HEAT EXCHANGERS
Authors: BERTO MARIA ISABEL , JUNIOR VIVALDO SILVEIRA 
Published: February 2007

ABSTRACTThis paper describes a dynamic simulation of a mathematical model that describes the cooling process of natural orange juice in plate heat exchangers. the goal was to obtain an evaluation of the process reaction curves, represented by the behavior of the outlet orange juice's temperature after simultaneous disturbances to the following process variables: product and refrigerant fluid temperatures and mass flow rates. the simulator was encoded using the Mat‐Lab program, whose effectiveness had been previously validated (predicted values were within 2% of the published values). Assays were simulated based on the factorial design technique. the importance of variable interaction was evaluated and it was shown that each combination of disturbances to the process gave way to different effects on outlet temperature stabilization values and on the behavior of process reaction curves. the monitoring of the process variable transient behavior has been found to aid in tuning controllers throughout this process, which requires, according to the results, nonconventional coutrollers for truly efficient automation.
EFFECT OF MECHANICAL TREATMENT ON THE HARDNESS OF MARGARINE AND BUTTER
Authors: MAN J.M.DE 
Published: February 2007

AbstractThe work‐softening of margarine and butter resulting from passage through perforated plates was determined. Various plates were used differing in size and number of perforations, but identical in the total area of perforations. Greater work‐softening was obtained with plates having many small perforations, but the back‐pressure in the equipment was higher. Passing the product through two or three plates slightly increased work softening. Additional mechanical action was provided by a propeller rotating immediately behind the perforated plates. Only small additional work‐softening was obtained by this action and little remained after 8 days storage. Increasing the speed of the propeller up to 100 r.p.m. increased work softening. Increasing it to 300 r.p.m. did not further increase work softening. It appears that excessive mechanical action has little permanent softening effect on plastic fats.
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE
Authors: YOSHIKAWA S. , NISHIMARU S. , TASHIRO T. , YOSHIDA M. 
Published: February 2007

AbstractA correlation matrix was computed from the rating score matrix of texture profiles of 79 foods. Multivariate analysis yielded eight orthogonal factors. The most important dimensions were: hard ↔ soft, cold ↔ warm, oily ↔ juicy, elastic ↔ flaky, heavy, viscous, smooth.
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS‐LINKAGE OF PROTEINS
Authors: MAO WEI‐WEN , STERLING CLARENCE 
Published: February 2007

AbstractSoluble myosin and insoluble protein (i. e., soluble only in 5 % sodium dodecyl sulfate) were obtained from fresh and processed Sacramento blackfish and analyzed for the existence of possible cross‐links. Free sulfhydryl groups decreased somewhat in freezing and more in frozen storage. None were present after dehydration or cooking nor in any insoluble fractions, so that presumably these were oxidized in the formation of cross‐links. Ester bonds were much more numerous in insoluble protein than in soluble myosin, but their relative content was not clearly related to processing. Aldehyde groups decreased in myosin after cooking and dehydration, and were absent from insoluble protein. The presumptive Schiff base content was somewhat greater in soluble protein than in myosin and appeared to increase upon freezing and dehydration.
EFFECT OF MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE‐DRIED SLICED BEEF*
Authors: SZCZESNIAK ALINA SURMACKA 
Published: February 2007

AbstractRehydration procedure had a significant effect on microscopic appearance, manner of liquid release on mechanical chewing, numerical values for the mechanical parameters of texture, correlations between objective measurements (Warner‐Bratzler Tenderometer, Kramer Shear Press and General Foods Texturometer) and the ability of instrumental measurements to show grade and cooking level effects. To a lesser extent, it also affected residual errors and coefficients of variation. As compared to cold distilled water, rehydration in warm 1% NaCl appeared to toughen the meat fibers while allowing more water to be absorbed intrafibrally. This water did not release easily on mechanical chewing. Overnight equilibration of drained samples increased the diameter of meat fibers, roughness of those rehydrated in the hot salt solution and smoothness of those rehydrated in cold distilled water. Best approximation to the microscopic appearance of fresh cooked beef was obtained by 20 min rehydration in room temperature distilled water followed by overnight equilibration in the refrigerator. This procedure also offered good differentiation of meat grade and cooking time effects by instrumental texture measurements.
APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS
Authors: HOLDSWORTH S. D. 
Published: February 2007

AbstractThis review is concerned with the non‐Newtonian behaviour of selected fluid food products and, in particular, with the applicability of the power law. Some alternative models are included which food scientists might find useful in correlating flow properties. The interpretation of rheological characteristics in terms of structure and consistency is mentioned and the need for more detailed studies, particularly with regard to thermodynamic aspects, is pointed out. Application of the power law model to food processing is illustrated with principles of heat transfer and mixing of non‐Newtonian foodstuffs.
SCALES OF SUBJECTIVE VISCOSITY AND FLUIDITY OF GUM SOLUTIONS
Authors: MOSKOWITZ HOWARD R. 
Published: February 2007

AbstractSubjective viscosity and fluidity of water soluble gums were investigated as a function of apparent physical viscosity (in poises), and as a function of the method of presentation. Subjective magnitude (S) appeared to grow as a power function of viscosity (P) with S=kPn, and the exponent n averaging about + 0.4 for subjective viscosity, and ‐0.4 for subjective fluidity. Stimuli appeared more viscous (and less fluid) when presented in narrow‐mouthed test tubes than in wide‐mouthed bottles. The growth rate of subjective magnitude, indexed by n, did not change, however, suggesting that the dynamics of subjective magnitude for viscosity and fluidity are independent of the presentation procedure.
PUNCTURE TESTING OF TIOGA STRAWBERRIES*
Authors: AHMED E. M. , FLUCK R. C. 
Published: February 2007

AbstractForces required to puncture firm ripe Tioga strawberries were dependent on the shape and physical dimensions of the punch used. They increased as the area, circumference or total contact surface area of the punch increased. The physical dimensions of the punch were responsible for 83 to 85% of variations in puncture forces. Punch circumference, punch area, and punch total contact surface area were equally effective in estimating the force required to puncture Tioga strawberries.
FACTORS AFFECTING TEXTURE OF COCKTAIL SHRIMP*
Authors: AHMED E. M. , KOBURGER J. A. , MENDENHALL V. T. 
Published: February 2007

AbstractTexture of shrimp was influenced by pH, cooking time, and length of storage but not by the method of thawing the raw product or the soluble solids contents of the sauce. Shrimp cooked for 2, 5, 10, and 15 min required larger forces to shear than raw shrimp. Larger shear forces were also found with lengthening either the cooking or the storage periods. Shrimps packed in cocktail sauce maintained at pH 6.0 or 8.0 were more tender than those packed at pH 4.0.
MEASUREMENT OF PEA TENDERNESS: III. Field Comparison of Several Methods of Measurement*
Authors: VOISEY PETER W. , NONNECKE I. L. 
Published: February 2007

AbstractFive objective techniques were compared with pea tenderometers to examine their performance under field operating conditions. The methods were a shear‐compression cell of the Kramer Shear Press, a back extrusion cell, wire and plate extrusion cells and a recording grinder. Results from the different methods were highly correlated allowing the choice of a test cell for possible replacement of the pea tenderometer to be based on practical considerations. The method selected for further development was the wire extrusion cell because it was inexpensive and suitable for a quality control instrument, where the maximum force during testing is a convenient value to record.
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS V. Effect of ‘Setting’ and Pyrophosphate on Rheological Properties of Heated Minced‐Meat Gel
Authors: NAKAYAMA TERUO , SATO YASUSHI 
Published: February 2007

Abstract‘Setting’ was observed in minced hen meat stored with 3.5% wt/wt added NaCl. When gels were made from the ‘set’ sol the breaking energy was greatly increased and the relaxation modulus was characterized by a wide ‘quasi‐equilibrium’ region. The effect of added pyrophosphate on the rheological properties of the gel prepared at pH 6.0 from ground ‘set’ sol was very similar to that previously observed for ATP in gels prepared at pH 6.0 from ‘unset’ sols. When pyrophosphate or ATP were added at pH 7.0 to the ‘unset’ minced meat sol, the strain at the breaking point and the ratio of the equilibrium to the instantaneous modulus of the heated gel were increased. A comparison with previous results from a model system suggests that pyrophosphate brings about a change in gel structure by dissociating ‘myosin B’ into myosin A and F‐actin.
APPLICATION OF A VISCOMETRIC METHOD TO THE STUDY OF WHEAT FLOUR DOUGHS*
Authors: LAUNAY B. , BURÉ J. 
Published: February 2007

AbstractThe cone and plate viscosimeter was found applicable to studying the effect of experimental variables on the behaviour of flour doughs. A simple method of analysis based on the use of a power law is proposed. The variables studied were: type of flour, water content, mixing time, temperature and the presence of certain chemical compounds. Based on the results obtained, hypotheses were advanced on the importance of non‐covalent bonds in influencing the rheological properties of doughs.
FREEZE‐THAW (AND BLANCH) DAMAGE TO VEGETABLE ULTRASTRUCTURE
Authors: MOHR WILLARD P. 
Published: February 2007

AbstractThe parenchyma cells of three vegetable tissues varying in starch content as well as in textural response to freeze‐thawing were studied ultrastructurally before and after controlled freeze‐thaw regimes. Similar tissue samples were also studied after blanching and after the blanch‐freeze‐thaw combination. Subcellular structures were altered more drastically by blanching than by freeze‐thawing. There was much less fine structural disruption in the high starch tissue (green pea cotyledon) than in the tissues of lower starch content (spinach leaf and green bean pod) following all processing treatments. As judged by sensory evaluation, peas also underwent less textural change on processing than the other tissues studied. The minimal ultrastructural change observed in peas may be associated with certain cell characteristics: high starch content, abundant protoplasmic structure, and resultant low degree of vacuolation. It is concluded that ‐ of these ‐ the starch granule component is the major contributor to texture. This probably applies in the case of most processed vegetable tissues of relatively high starch content. The protective role of cellular starch is discussed in relation to fine structure retention and to texture.
PROTEIN‐CARBOHYDRATE INTERACTIONS AT ELEVATED TEMPERATURES*
Authors: MOORE WILLIAM E. , CARTER JOSEPH L. 
Published: February 2007

AbstractA series of protein types have been characterized with respect to their interaction with low dextrose equivalent corn starch hydrolysates. From an assessment of the chemical modification of selected functional groups, classical denaturation studies, gel filtration and precipitation with tri‐chloro‐acetic acid, the partial basis for molecular interaction has been elucidated. Although all proteins under investigation were prominent components of a variety of food systems, particular emphasis was placed on the behavior of β‐lactoglobulin and selected soy fractions. Results from the modification and denaturation studies indicated that several factors are required to account for the extent of interaction, but that the predominant effect appears to be non‐covalent in nature. In the case of commercial soy proteins, considerable polydispereity was detected prior to the interaction ‐ much of which was doubtless induced during isolation. Many such fragments of this preparation showed self‐interacting properties, which could provide a basis for texture in the reported system. The starch hydrolysates appear to exhibit a protective effect against excessive protein aggregation, which could have significance in retention of nutritional value during food processing.
MEASUREMENT OF EGGSHELL STRENGTH*
Authors: VOISEY PETER W. , HUNT J. R. 
Published: February 2007

AbstractTechniques used to measure the eggshell strength and associated parameters are reviewed. Much of the early research was based on crude instruments that did not adequately control test conditions, particularly the rate of applying force to the shell. Better instruments have been used recently to obtain precise readings. A significant advance has been the development of techniques to describe the physical properties of the shell material. This is potentially more meaningful than the empirical comparisons of egg behaviour, and is leading to a better understanding of the shell fracture mechanism.Two practical tests are currently available to the biologist for non‐destructive measurements: specific gravity of the egg and shell deformation under a non‐destructive force. Both predict ‐ with acceptable precision ‐ the shell fracture force.Eggshell strength has been investigated for over 70 years, but an ideal test method has yet to be found, and research is still required.
METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES
Authors: BOURNE MALCOLM C. 
Published: February 2007

AbstractThe force required to puncture a food has been described previously as F=Ka?A+Kp? P++C where A and P are, respectively, the area and perimeter of the punch, C is a constant and Ka and Kp are two coefficients that are properties of the food. This paper describes how the equation can be rearranged for circular punches in a manner that allows the numerical values of the coefficients to be evaluated by a graphical method. A comparison of the numerical values obtained with the new method and those obtained with the older method using rectangular punches showed good agreement when carrots, two varieties of apples, agar gel, margarine, and polystyrene board were used as test materials. The method of deriving coefficients Ka and Kp is relatively easy and the coefficients may be more meaningful than the raw puncture data.
THE TEXTURE PROFILE: ITS FOUNDATIONS AND OUTLOOK
Authors: MOSKOWITZ HOWARD R. , KAPSALIS JOHN G. 
Published: February 2007

AbstractThe origins of the Texture Profile are traced from antecedent developments both in food science and in psychology. A variety of theoretical underpinnings of the Profile are considered: (1) selection of texture variables, (2) problem of standards in texture, (3) appropriate rules for measuring psychological magnitudes, (4) appropriate sensory‐instrumental functions, (5) combination rules whereby the observer combines different texture attributes and relates each attribute to a linear combination of others, and (6) interaction between users of the Texture Profile. In each of the above, the underlying assumptions are discussed and possible modifications are suggested in order to generalize the profile procedure.
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
Authors: VOISEY PETER W. 
Published: February 2007

ABSTRACTA review of the methods used to measure meat texture indicates considerable confusion in terminology, test conditions, and interpretation of the readings that makes evaluation of the results a complex task. Standardization of the methods appears premature and until this is accomplished, the applied methodology must be reported fully. Errors due to instrument design can no longer be accepted since modern instruments that overcome this are readily available. A common error in terminology or interpretation is the use of the term shear to describe the rupture imposed on meat samples in popular tests. It is shown that meat generally ruptures in tension which is also the case during mastication; this explains why empirical measurements often relate to sensory readings. It is concluded that there is room for improvement in existing methods, particularly in the interpretation of the results using common sense, close observation and theoretical analysis.
THE MICROSTRUCTURE OF MUSCLE TISSUE — A BASIS FOR MEAT TEXTURE MEASUREMENT
Authors: STANLEY D. W. , SWATLAND H. J. 
Published: February 2007

ABSTRACTA review is presented of meat texture and current methods employed for its measurement from the viewpoint of muscle microstructure. Experimental work was conducted with paired raw porcine sartorius muscles. One was stretched during rigor and the other was allowed to contract. Tensile properties were measured and compared with microstructural analyses (sarcomere length, scanning electron microscopy and histological examination of reticular fibers). Based on these data, a hypothesis is presented to explain the difference in Theological properties between the two treatments. The importance of microstructural factors is emphasized as a basis for meat texture measurements.
INSTRUMENTAL TESTING OF MEAT TEXTURE — COMMENTS ON THE PAST, PRESENT AND FUTURE
Authors: KAPSALIS JOHN G. , SZCZESNIAK ALINA S. 
Published: February 2007

ABSTRACTThis paper summarizes briefly the current trends in meat texture research and presents concluding remarks. It is suggested that a full understanding of human sensory perception is not needed before a unified meaningful instrumental test can be adopted with practical implications in quality control, purchase specifications and consumer acceptance of meat. It is further suggested that sufficient information exists to make the selection of a unified test a reality, and that workshop sessions of interested researchers be initiated to implement this process.
BRUISING AND ENERGY DISSIPATION IN APPLES
Authors: HOLT J. E. , SCHOORL D. 
Published: February 2007

AbstractA strong correlation was obtained between bruise volume and energy absorbed for both impact and slow compression of Granny Smith apples. Apple tissue was more easily bruised by slow compression than by impact. For the same amount of energy, bruise volumes were approximately 40% higher under slow compression.There was no correlation between the stiffness (force/deflection) of apple flesh and bruise volume. It is unlikely that the theories of failure based on the theory of elasticity will prove useful in predicting the extent of bruising. The application of elastic theory to bruise initiation was not studied in this paper.A simple model was formulated to explain the behaviour of apples under compression. Apple tissue was likened to an orderly arrangement of liquid‐filled, spherical cells bounded by viscoelastic membranes with air‐filled interstitials. It is postulated that on initial compression the cells are deformed into ellipsoids under a stress distribution similar to that found in an elastic sphere. Further compression would then result in cell wall fracture, i.e., cell bursting in regions of high shearing stress. Distortion and bursting of cells explains the energy dissipative mechanism.The work showed that energy absorbed during compression is a good predictor of bruising and is, thus, a useful parameter in evaluating handling and packing systems.
COMPRESSION AND RELAXATION PROPERTIES OF CARROTS*
Authors: SEGERLIND L. J. , SNOBAR B. A. , HELDMAN D. R. 
Published: February 2007

AbstractCompression force and relaxation properties of radially compressed carrot samples were determined as a function of the cortex moisture content. The compression force at 10% deformation increased with an increase in the moisture content. The compression force at 86% moisture was almost ten times greater than the value at the 76% level. Similar trends were observed for part of the visco‐elastic coefficients.
TEXTURAL CHANGES IN RIPENING PLANTAINS*
Authors: PELEG M. , BRITO L.GÓMEZ 
Published: February 2007

AbstractCompression testing indicated that the ripening of plantains is accompanied by textural changes which include a considerable decrease in the apparent compressive strength and the overall textural uniformity. The magnitude of the apparent strength was found to depend on the specimen's diameter. The prefailure deformation increased during ripening and reached a maximum level of 40‐45%. After this stage, the prefailure deformation declined as the fruit's flesh continued to soften. Unripe fruits could be distinguished from ripe fruits not only by the magnitude of these parameters but also by the failure pattern. The failure of unripe fruits was characterized by an instant formation of a single inclined failure plane, and that of ripe fruits by a progressive development of multiple irregular planes. The shift in the failure pattern may serve as a textural criterion for fruit ripeness.
DYNAMIC AND STEADY SHEAR RATE ASPECTS OF MINCED MEAT ‘SETTING’
Authors: NAKAYAMA TERUO , HAUGEN PATRICIA 
Published: February 2007

ABSTRACT Dynamic and time‐dependent steady shear rate properties of minced chicken meat were studied immediately after preparation and following a 24 hr low temperature incubation. Incubation at 3d̀ C resulted in a significant increase in the storage moduli and a relatively constant decrease in the loss tangent over the range of strain amplitude (0.010‐0.126; at an angular frequency of 0.299 s
‐1. The stress relaxation behaviour was retarded and the equilibrium shear stress value was 30% higher when compared with the untreated samples. Time‐dependent studies of hysteresis loop areas revealed a significant increase in structure breakdown after incubation. The effects observed after low temperature incubation were ascribed to an intermolecular interaction between myosin A and F‐action.
CHARACTERIZATION AND FAILURE IN SOLID FOODS WITH PARTICULAR REFERENCE TO FRUITS AND VEGETABLES1
Authors: MOHSENIN NURI N. 
Published: February 2007

ABSTRACTThe purpose of this paper is to point out the importance of understanding what the food materials are like, from the solid mechanics viewpoint, and how they fail under stress and strain. The difficulty in defining the threshhold of failure for solid foods is discussed, and suggestions are made with reference to three selected food materials. The importance of relating the mechanical behavior to structural changes in the plant and animal materials is pointed out. A comprehensive illustrated review of the stress‐strain‐time effect on solid food materials is given in a tabulated form. The review includes the type and location of stresses causing failure, the type of loading which has been shown to be more meaningful in characterization of the material, and failure‐related findings pertaining either to test specimens taken from the material or to the intact material in its natural shape. It is concluded that a basic approach requiring some mathematical manipulation and a knowledge of solid mechanics, a t least to apply the known theories i f not to develop new ones, is a prerequisite for understanding the mechanics of solid foods. Such knowledge is expected to be applied to many problems involving food handling and processing. The use of rheology in texture evaluation of food is only one of the many possible applications.