bluuebunny/crossref_metadata_2025_split huggingface dataset:
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE II. Children and Teenagers
Authors: SZCZESNIAK ALINA S. 
Published: February 2007

AbstractA discussion of children’s and teenagers’ attitudes to food texture is presented based on published data relative to growth and development and on information obtained from original consumer interviews. It is pointed out that, in this population group, physiological factors appear to be dominant in shaping attitudes to texture. These are modified by psychological, social, cultural, and other factors in the adult consumer. With both children and teenagers, texture is an important attribute of foods influencing their likes and dislikes. In the young child, attitudes to food texture follow the developmental sequence of oral functions, and textures are rejected which are difficult to manipulate in the mouth at a particular stage of physical development. The high degree of texture awareness of teenagers may possibly surpass that of adults. Teenagers also appear to have a better understanding of the concept of texture suggesting that this attribute may assume greater importance with the oncoming generation of adult consumers.
IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods
Authors: SHAMA F. , SHERMAN P. 
Published: February 2007

AbstractThe stimulus associated with oral evaluation of the viscosity of liquid and viscous foods appears to embrace a range of shear rates extending from 10‐1 to 1000 s‐1. The value associated with a particular food depends on its flow characteristics. For liquid foods the stimulus appears to be the shear rate developed at an approximately constant shear stress (∼ 100 dyn cm‐2), whereas for viscous foods it appears to be the shear stress developed at an approximately constant shear rate (∼ 10 s‐1). Additional factors may be involved when evaluating highly viscous non‐Newtonian foods or foods with an oil continuous medium. These are ‘plug flow’ or the spreading coefficient, respectively.
PSYCHORHEOLOGY: LINKS BETWEEN THE PAST AND THE PRESENT*
Authors: BLAIR G. W. SCOTT 
Published: February 2007

AbstractA brief discussion is given concerning the validity of psychophysics as a science with special reference to psychorheology. Some early work on psychorheology concerned mainly with cutaneous and kinaesthetic sensations is discussed. A distinction is made between connotative and denotative concepts; difficulties in defining the latter are stressed, with special reference to translating into other languages.Denotative concepts are to be regarded as processes rather than as properties; i.e., properties changing with time often as a result of the testing. It was suggested long ago that these time‐differentials should be fractional, and it is proposed that ‐ in spite of mathematical difficulties ‐ fractional differential equations might serve as a useful adjunct to the ‘consistency profiling’ now in wide use.
THE EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE BRUISING OF JONATHAN, DELICIOUS AND GRANNY SMITH APPLES
Authors: SCHOORL D. , HOLT J. E. 
Published: February 2007

ABSTRACTThe resistance to bruising of Jonathan, Delicious and Granny Smith apples decreased with increasing storage time during the 1975 and 1976 seasons. Impact bruise volumes were approximately equal for the three varieties in April. Subsequent testing in June, August and October showed that bruise volumes increased markedly for both Jonathan and Delicious apples and by a small amount for Granny Smith apples. Jonathan apples deteriorated most rapidly and had broken down by October. The resistance to bruising of the three varieties was unaffected by pulp temperature over the range 2°C—30°C. Jonathan, Delicious and Granny Smith apples exhibited strong linear correlations between bruise volume and energy absorbed for all storage times, thus confirming earlier results for Granny Smith apples.
USE OF POISSON'S RATIO FOR OBJECTIVE‐SUBJECTIVE TEXTURE CORRELATIONS IN BEEF. AN APPARATUS FOR OBTAINING THE REQUIRED DATA1
Authors: SEGARS RONALD A. , HAMEL ROGER G. , KAPSALIS JOHN G. 
Published: February 2007

ABSTRACTA device is described for measuring the transverse deformation of cylindrical samples during axial compression. The device is fitted to an Instron Universal Testing Instrument and requires only standard Instron electronics and data recording systems. Calculations showing that the transverse deflection gives a good estimate of Poisson's ratio are valid for both isotropic and anisotropic materials.Correlation coefficients for magnitude estimates of three sensory texture attributes in beef increase from 0.5 to 0.9 when Poisson's ratio is substituted for the uniaxial “modulus of elasticity.” This indicates that Poisson's ratio may be a very promising objective parameter for predicting the sensory texture quality in meat.
COMPUTER‐ASSISTED READOUT OF DATA FROM TEXTURE PROFILE ANALYSIS CURVES1
Authors: BOURNE M. C. , KENNY J. F. , BARNARD J. 
Published: February 2007

ABSTRACTThe speed of computer readout plus the flexibility of interpretation of the various features of the Texture Profile Analysis (TPA) curves by an experienced operator was accomplished by placing the Instron re‐ corder charts ouer a digitizer interfaced to a computer. The digitizer provides a 14″× 14″ digitizing area with a resolution of 100 lines per inch. The operator guides a cursor over the TPA curve and the com‐ puter records X and Y coordinates in units of 0.01 in. A trigger on the cursor allows the operator to select designated foxes, distances and areas to be used by the computer in subsequent calculations of TPA parameters. Correlation coefficients between manually measured TPA parameters and computer‐assisted readout of the same force‐distance curues using apples, carrots, cream cheese, frankfurters and pretzel sticks were generally higher than r = 0.99.
RELATIONSHIP BETWEEN VISCOSITY AND FAT CONTENT OF MILK AND CREAM
Authors: VAN VLIET T. , WALSTRA P. 
Published: February 2007

ABSTRACTA comparison of the published data on the flow behaviour of milk and cream at higher shear rates reveals conflicting results which can be explained partly by differences in experimental conditions. Among others, cold agglutination and churning effects appear to play a role. In the absence of these effects and at not very low shear rates, milk behaves as a Newtonian liquid. Excellent agreement is obtained between measured viscosity (η) as a function of fat content (øf) and theoretical relations between η; and the volume fraction of dispersed particles, but only if the volume occupied by the protein particles and sugar molecules in the milk is taken into account.
BRUISE RESISTANCE MEASUREMENTS IN APPLES
Authors: SCHOORL D. , HOLT J. E. 
Published: February 2007

ABSTRACTA quick and easy method of measuring the bruise resistance of apples is described. The method is based on the strong linear correlation between energy absorbed and bruise volume from which is calculated a bruise resistance coefficient, with units ml joule−1. The bruise resistance coefficient can be accurately determined by dropping a sample of 10 apples. For each drop the energy absorbed is calculated from measured drop height, rebound height and apple mass. The bruise volume on each apple is calculated from measured apple diameter, bruise diameter and bruise depth. The bruise resistance coefficient is effective in the evaluation of packaging, handling and distribution systems for apples.
WHEY PROTEIN DENATURATION OF UHT PROCESSED MILK AND ITS EFFECT ON RHEOLOGY OF YOGURT
Authors: LABROPOULOS A. E. , PALMER J. K. , LOPEZ A. 
Published: February 2007

AbstractThe denaturation of whey proteins in whole milk during processing by the indirect UHT and vat systems was determined. Whey protein denaturation plateaued at about 88% following a UHT heat treatment of 149°C for 10 s. However, it reached about 88% with a vat heat treatment of 82°C for 5 min and reached 95 to nearly 100% after 10 to 15 min. Vat processing under pasteurizing conditions at 63°C for 30 min resulted in less than 10% denaturation. The yogurts prepared from the vat processed milk had considerably higher structural firmness than those prepared from the UHT milk, as confirmed by the lower value of curd firmness and the higher shear stress of these yogurts. It was also found that the structural or curd firmness of yogurts prepared from UHT milk was highest when the milk was processed for 3.3 s process holding time and was lower when the milk was processed for longer or shorter process holding times. The results suggest that the vat process at 63°C or 82°C brings about a specific change in the whey protein which leads to formation of a firm structure. This change apparently does not occur during the brief UHT treatment.
RELATIONSHIP BETWEEN THE PHYSICAL PROPERTIES OF DRIED BEANS AND THEIR TEXTURAL CHARACTERISTICS AFTER PROCESSING
Authors: ANZALDUA‐MORALES A. , BRENNAN J. G. 
Published: February 2007

Baked beans in brine and in tomato sauce were prepared using samples from six different uarieties of bean. The dry unprocessed‐beans were tested by means of compression and puncture, shearing, back extrusion and compression tests, as well as to sensory evaluation of texture. For canned beans in brine, the maximum forces for compression and back extrusion were found to be linearly dependent on the maximum force for compression of the dry beans. In the case of beans canned in tomato sauce, only the maximum force for back extrusion exhibited linear dependence. When tomato sauce was used, some softening was observed. The maximum force for back extrusion was correlated to sensory firmness, and the energy for back extrusion to sensory chewiness.
MECHANICAL PROPERTIES AND TEXTURE OF STORED APPLES
Authors: HOLT J. E. , SCHOORL D. 
Published: February 2007

ABSTRACT Granny Smith, Delicious and Jonathan apples were placed in cool store immediately after harvest and were tested for ultimate tensile strength, fracture resistance and hysteresis of tensile specimens, and bruise resistance of whole apples under slow and impact compression over a period of 18 weeks. Sensory panel assessments of apple flesh texture were also made. Ultimate tensile strength and fracture resistance showed strong negative correlations with time for all varieties. Ultimate tensile strength decreased from 200–300 kPa at the beginning of the test period to 10 kPa at the end. Fracture resistance fell from 200–300 Jm−2 to 10 Jm−2 over the same time. The hysteresis ratio was unaffected by storage time but showed some effect of conditioning at 20° C for one week. Hysteresis ratios were between 0.1 and 0.2. Bruise resistance also remained fairly constant over the storage period for all varieties for both slow and impact compression. The explanation of this behaviour is the increase in the number of ruptured cells per unit volume of bruised tissue as storage time increases. Sensory panel assessment showed an inability to sense long term textural changes. There was, however, good correlation between panel assessment, ultimate tensile strength and fracture resistance for varietal effects and storage treatments. The tensile properties of apple tissue, namely, ultimate tensile strength and fracture resistance, provide a good measure of deterioration of apples during storage.
COMPARISON OF FORCE‐DEFORMATION CHARACTERISTICS OF ARTIFICIAL AND SEVERAL NATURAL FOODS FOR CHEWING EXPERIMENTS
Authors: OLTHOFF L. W. , VAN DER BILT A. , DE BOER A. , BOSMAN F. 
Published: February 2007

ABSTRACTThe masticatory performance of an individual has been quantified by determining the particle sizes of the comminuted food. Optosil, a silicon rubber, has been used as an artificial test food in clinical studies, because it has reproducible textural properties. A comparison between Optosil and several natural foods was made by measuring textural properties of Optosil, turnip, carrot, Gouda cheese and peanut. Several types of probes were used to imitate the cusp form of the teeth. Force‐deformation plots revealed similar maximum firmness for Optosil, turnip and carrot, whereas peanut showed a larger firmness. The force needed to crush Optosil is much larger than for the natural foods, but it is well within the physiological range of healthy subjects. The reproducibility of the textural properties is better for Optosil than for the natural foods. The particle size distribution of Optosil broken by a testing machine was compared with the results obtained during chewing.
RHEOLOGY OF APPLE AND POTATO TISSUE AS AFFECTED BY CELL TURGOR PRESSURE
Authors: LIN TA‐TE , PITT R. E. 
Published: February 2007

ABSTRACTExperiments were performed on two varieties of apple tissue and one variety of potato tissue, in which cell turgor pressure was varied and the concomitant mechanical properties of the tissue were tested. Turgor pressure was controlled by immersion in solutions of various mannitol concentrations, and the degree of swelling or contraction of the tissue samples was measured. Under constant‐strain‐rate loading, mode of failure varied among the different commodities, and underwent a transition as the turgor pressure was varied. Rate of loading also caused a transition in failure mode. The stress and strain at failure and tissue stiffness were related to mode of failure, turgor pressure, and strain rate. From the osmotic swelling data, estimates were made of the cell wall stress‐strain behavior and of the probability distribution for cell‐wall strength in Ida Red apple tissue.
COMPARISON BETWEEN PROJECTED MECHANICAL EQUILIBRIUM CONDITIONS OF SELECTED FOOD MATERIALS IN STRESS RELAXATION AND CREEP1
Authors: PURKAYASTHA S. , PELEG M. 
Published: February 2007

ABSTRACTAsymptotic modulus versus strain relationships in stress relaxation tests of potato flesh, cheddar cheese and 1.5% agar gels were compared to similar relationships derived from creep experiments. The asymptotic moduli (or compliance reciprocals) were on the same order of magnitude and their dependency on the strain of a similar character. These suggest that despite the history sensitive response of food materials, their mechanical equilibrium conditions are governed by the same structural features.
STRUCTURAL FAILURE AND NONDESTRUCTIVE RHEOLOGICAL ANALYSES OF FRANKFURTER BATTERS: EFFECTS OF HEATING RATES AND SUGARS1, 2
Authors: SALIBA D. A. , FOEGEDING E. A. , HAMANN D. D. 
Published: February 2007

The effects of heating rate and sugar type and concentration on the values of frankfurter textural parameters at structural failure were evaluated by a torsion test and a two cycle uniaxial compression test. Structural failure tests indicated that heating rate and sugar concentration had major effects on shear stress; in addition to minor effects on true shear strain. In general, heating rate had a greater effect on stresses and strains than sugar. Torsion and compression tests yielded different values, however, trends due to treatment were similar. The method used for interpretation of texture profile analysis parameters from Instron force‐deformation curves had an effect on the statistical analysis results.A thermal scanning rheology monitor nondestructively measured rheological changes during thermal processing. During thermal processing, the major modulus of rigidity increase started at 58°C and the major decrease in energy loss occurred in the 40–60°C range. Unlike structural failure rheological properties, rigidity at 70°C was not affected by heating rate.
EXTRUSION OF SORGHUM AND SORGHUM PEANUT MIXTURES: EFFECT OF BARREL TEMPERATURE AND FEED MOISTURE ON PHYSICAL‐TEXTURAL CHARACTERISTICS
Authors: PHILLIPS R. D. , FALCONE R. G. 
Published: February 2007

ABSTRACTSorghum and 85% sorghum‐15% full‐fat peanut meals were extruded over a range of barrel temperatures (160–205°C) and feed moistures (13‐25%) in a pilot‐scale machine. The resulting products were characterized for physical and textural properties. Resulting data were fit to third order models and the corresponding response surfaces plotted. For both compositions, maximum expansion and minimum density and textural strength occurred at low‐to‐medium temperatures and moistures. Some extrudates compared favorably with commercial snack products. The addition of full‐fat peanut to sorghum meal enchanced the expansion and tenderness in the optimum range. A 70% sorghum‐30% full fat peanut mixture could not be extruded successfully.
YIELD STRESS OF STRUCTURED AND UNSTRUCTURED FOOD SUSPENSIONS
Authors: MISSAIRE F. , QIU C‐G. , RAO M. A. 
Published: February 2007

ABSTRACTYield stresses of 40 model suspensions of apple pulp particles with unimodal and bimodal particle size distribution in water, of 13 commercial food suspensions, and of 11 prepared apple sauce samples were determined by the vane method (s̀0V), and by application of the Casson (s̀0C) model. For the unstructured (US) apple pulp suspensions magnitudes of s̀0V and s̀0C were nearly equal, but for the structured commercial and prepared apple sauce samples, magnitudes of s̀0V were much higher than s̀0C. The ratio of s̀0V/s̀0C can be used to determine the shear diameter and the degree of structure of a suspension. Energy dissipation due to viscous drag was also higher for the structured suspensions than for the US suspensions. The results suggest that some trends observed with rheological properties of nonfood suspensions may not be applicable to structured food suspensions.
EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS
Authors: SAUVAGEOT FRANÇOIS , BLOND GENEVIÈVE 
Published: February 2007

ABSTRACTThree breakfast cereals (two commercial products and one experimental product made by extrusion cooking) were placed over 10 saturated salt solutions in desiccators for 3 weeks and then studied by sensory and mechanical analysis. A slight decrease of sensory crispness intensity occurs between 0 and 0.50 (aw) or 7% (water content), after which there is a very rapid decrease. The value of critical water activity given by the intersection between the two straight lines which can be adjusted seems not to depend on the product. Moreover this value is confirmed by the mechanical analysis and, partially, by a Differential Scanning Calorimetry analysis. There is a good correlation between sensory crispness and deformation to the first fracture.
GELPOINT MEASUREMENTS ON HIGH‐METHOXYL PECTIN GELS BY DIFFERENT TECHNIQUES
Authors: DAHME A. 
Published: February 2007

ABSTRACTSLow steady shear deformation and small amplitude oscillation measurements have been used to characterize the onset of gelation in high‐methoxyl pectin gels. A simplified technique with a shear modulus threshold criterion is proposed for routine evaluation of the gelpoint with a normalized parameter. Limiting conditions of the three methods are discussed.
MEASUREMENT OF THE TENSILE FAILURE OF GELS
Authors: LELIEVRE JOHN , MIRZA IQBAL , TANG JUMING 
Published: February 2007

ABSTRACTVarious methods of probing the tensile failure characteristics of both extensible and brittle gels using the Instron machine were evaluated. The true strain of the gels at failure determined from high speed video camera recording and the corresponding true stress were used as the reference. When the ratio of the test length to the length of the end‐pieces of a dumbbell shaped specimen exceeds 10:1, the effect of the end‐pieces was negligible and the measured stress and strain at failure by the Instron machine represent the true values in the test sector of the gel. Experimental data from tensile testing using the above method suggest that both extensive and brittle gels were weaker in tension than in compression.
CHARACTERIZATION OF THE POWER SPECTRUM OF FORCE‐DEFORMATION RELATIONSHIPS OF CRUNCHY FOODS1
Authors: ROHDE FLORIAN , NORMAND MARK D. , PELEG MICHA 
Published: February 2007

ABSTRACTThe mean magnitude of the power spectra of the compressive force‐deformation relationships of breadsticks, pretzels and zwiebacks, exposed to five levels of relative humidity, was determined at various cutoff frequencies. In all three foods the mean magnitude had a linear correlation with the Fractal dimension of the normalized original force‐deformation relationship, regardless of the cutoff frequency. This implies that the jaggedness of the force‐deformation curve, which is most probably a manifestation of the material crunchiness or crumbliness, can be quantified by an additional single numerical index, the mean magnitude of the power spectrum. The correlation's independence of the cutoff frequency is an indication that the loss of crunchiness, as a result of moisture sorption, can be expressed in the shape of the whole spectrum and not only in its high frequency region.
RHEOLOGICAL BEHAVIOUR OF KAPPA‐CARRAGEENAN/GALACTOMANNAN MIXTURES AT A VERY LOW LEVEL OF KAPPA‐CARRAGEENAN
Authors: FERNANDES PAULO B. , GONÇALVES M. P. , DOUBLIER JEAN‐LOUIS 
Published: February 2007

ABSTRACTThe rheological behaviour of kappa‐carrageenan/galactomannan blends, at ratios ranging from 1/99 to 5/95 in the presence of KCl, was investigated by means of viscosity and oscillatory shear measurements. These experiments were performed at 1% total polymer concentration and at 15C. The results were compared to those of the galactomannans alone (locust bean gum or guar gum).
RHEOLOGICAL AND CHEMICAL PROPERTIES OF MOZZARELLA CHEESE
Authors: YUN J. JOSEPH , HSIEH YIN LIANG , BARBANO DAVID M. , ROHN CHARLES L. 
Published: February 2007

ABSTRACTDynamic viscoelastic parameters and chemical properties of Mozzarella cheese produced using a “no‐brine” cheese making method with 3 different cooking temperatures (38, 41, and 44C) were determined. Samples were stored for 3 weeks at 4C before dynamic mechanical analysis at 22C. G', G” and tan δ were 5.8 – 6.4 × 105 dyne/cm2, 1.9 – 2.1 × 105 dyne/cm2, and 0.33 – 0.35, respectively, at 1% strain and 10 rad/s. The percentage of intact αs‐casein and β‐casein were 38–40% and 33–35% of total protein in the cheese, respectively. The range of cooking temperatures used in this experiment had little effect on dynamic viscoelastic properties or the amount of intact protein for the cheese.
EFFECT OF UNIMODAL PARTICLE SIZE AND PULP CONTENT ON RHEOLOGICAL PROPERTIES OF TOMATO PUREE
Authors: YOO B. , RAO M.A. 
Published: February 2007

ABSTRACTThe vane method in controlled shear stress mode was used to determine the yield stress and the shear rate—shear stress data of tomato purees containing 10–35% pulp of two different average particle sizes: 0.34 and 0.71 mm. Consistency index and apparent viscosity increased significantly with pulp content and decreased with average particle size. The effect of pulp weight fraction (P) on relative viscosity (ηr) could be described by the single parameter equation: ηr= [1 – (P/A)]−2, while the effect of particle diameter on ηr could be described using Peclet number. Magnitudes of yield stress determined directly by the vane method were higher than those obtained by using the Casson model, and were proportional to the square of pulp content. Reduced Casson yield stress—P data on purees of both particle sizes followd a single curve. Effects of pulp content and particle size on vane yield stress and apparent viscosity were evident from the correlation forms with high values of R2.