bluuebunny/crossref_metadata_2025_split huggingface dataset:
ENERGY USE IN TOMATO PASTE EVAPORATION
Authors: RUMSEY T. R. , CONANT T. T. , FORTIS T. , SCOTT E.P. , PEDERSEN L. D. , ROSE W. W. 
Published: February 2007

ABSTRACTThe energy consumption of several tomato paste evaporators was monitored to provide baseline data for equipment selection or modification. Daily average performance data are given for single, double and triple effect evaporators. Average daily steam economies for the single effect evaporator ranged from 0.74 to 1.02 and averaged 0.84 compared to a theoretical average of 0.95. Two similar double effect evaporators had average daily steam economies which ranged from 0.79 to 2.03. The average daily steam economy measured was 1.45 while the theoretical average was 1.91. The average daily steam economies for the three triple effect evaporators ranged from 1.66 to 3.06.
ESTIMATION OF PARAMETERS FOR MOISTURE TRANSPORT IN FOODS1
Authors: BAKSHI A. S. , CHHINNAN M. S. 
Published: February 2007

ABSTRACTThe problem of estimation of transport parameters in food processing models is examined. A procedure is presented which consists of controlled experiments, application of theory to model the process and estimation of parameters by comparing the experimental and predicted data by the use of nonlinear optimization technique. The optimization program estimates a set of parameters in a food processing model which gives a minimum value of the sum of squares of the deviation between the observed and estimated values. The processes considered are drying, soaking and parboiiing of rice and peanut drying. Depending on the complexity of the process, the solution of the mathematical model is given in the form of analytical, finite difference or finite element approximations. The precision of transport parameters determination is also discussed.
THROUGHPUT AND POWER CONSUMPTION OF DOUGH SHEETING ROLLS
Authors: LEVINE LEON 
Published: February 2007

ABSTRACTPower law models of dough sheeting are shown to be inadequate in predicting sheeting roll energy input to doughs. Empirical modification of the theoretical model yields a model which predicts energy input to a dough for different roll sizes. The model indicates that energy input will be different for different size rolls. It is suggested that this is a source of difficulty when scaling up from laboratory to plant.
PARTICLE SIZE CHARACTERIZATION OF SELECTED GRAINS UNDER WET GRINDING
Authors: ITUEN E. U. U. , MITTAL J. P. , ADEOTI J. S. 
Published: February 2007

ABSTRACTThe particle size analysis of maize, sorghum and millet under wet grinding conditions was studied with a burr grinding mill (the type commonly used in the locality). Some constants regarding particle size and size distribution of the wet ground products such as the distribution modulus, the size modulus, and the geometric mean diameter were determined.The ground material was wet seived in BS410 sieves with the aid of a dispersing agent, Calgon, which improved sieving, especially in the lower sieves.The results of the dried sieve fractions were plotted as cumulative percent by weight versus particle diameter on a log‐probability paper for the study of the particle size and size distribution characteristics. The geometric mean diameter (average particle size) of the ground product was observed to decrease with increase in moisture content, except that for maize which showed an initial rise before decrease. The size modulus, too, decreased with increase in moisture content but maize showord the usual deviation at the sian of soaking in water. The distribution modulus in maize and sorghum was seen to decrease with increase in moisture content but that of millet increased slightly.
EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI‐SOLID FOODS
Authors: DERVISOGLU M. , KOKINI J. L. 
Published: February 2007

ABSTRACTThe effect of different tube materials was studied using galvanized steel, PVC, teflon and glass capillaries on tomato paste, apple sauce, ketchup and mustard as typical semi‐solid food materials. In the shear rate range of 10 to 1000 s−1 studied apple sauce and mustard showed the most pronounced effect which was wall material and shear rate dependent.
AN ENERGY USE ANALYSIS of A FRESH and FROZEN FISH PROCESSING COMPANY
Authors: ENRIQUEZ LEOPOLDO G. , FLICK GEORGE J. , MASHBURN WILLIAM H. 
Published: February 2007

ABSTRACTAn energy use analysis was performed on a fresh and frozen fish processing company to identify current levels of energy consumption and establish an energy conservation program. Electrical energy constituted 79% and 87% of the fish and ice plants’energy consumption, respectively. Baseload electricity in the fish plant was 88% and 30% in the ice plant. the fish plant's intensity index was 1,882.3 BTU/Ib (4,371.9 KJ/Kg) of product while the ice plant's 172.5 BTU/lb (399.6 KJ/Kg) of ice. the trucking fleet had a fuel intensity index of 29,910.6 BTU/mile (19,630.6 KJ/Km) and was the largest energy consumer accounting for 60% of the company's total energy usage. Proposed energy conservation measures can lead to significant reductions in the current levels of energy consumption.
DIELECTRIC PROPERTIES of RICE BRAN
Authors: SREENARAYANAN V. V. , CHATTOPADHYAY P. K. , RAO K. V. 
Published: February 2007

ABSTRACTThe dielectric properties of rice bran have been of interest because of their correlation with moisture content and because to a large extent they determine the absorption of energy in dielectric heating applications. the dielectric properties, namely, dielectric constant, loss tangent, dielectric loss factor and a.c. conductivity of rice bran were measured experimentally at a frequency of 13.56 MHz by a resonance method using a Q‐meter along with a coaxial, cylindrical sample holder. In order to study the effects of various factors, namely, the moisture content, temperature and bulk density of rice bran, the experiments were designed and performed based on Response Surface Methodology. the dielectric constant, dielectric loss factor and a.c. conductivity were found to have positive nonlinear relationships, while the loss tangent had a positive linear relationship within the ranges of factors studied, namely 3.95 to 14.05% (w.b.) moisture content, 26.5 to 53.5°C temperature, and 299.5 to 400.5 kg/m3 bulk density.
TRANSPORTATION of FROZEN FOOD IN INSULATED CONTAINERS — THEORETICAL and EXPERIMENTAL RESULTS
Authors: MITTAL G. S. , PARKIN K. L. 
Published: February 2007

ABSTRACTA study was conducted on the ability of two insulated containers to maintain the low temperature of ice cream in an ambient environment. A mathematical model was solved using Continuous System Modeling Program (CSMP) and finite difference technique to predict the temperature distribution in the product with time. the model predicted the temperature profiles within ± 5% of the experimental data.
ON‐LINE MEASUREMENT of DYNAMIC RHEOLOGICAL PROPERTIES DURING FOOD EXTRUSION
Authors: STEFFE J.F. , MORGAN R.G. 
Published: February 2007

ABSTRACTDynamic rheological properties of extruded rice dough were measured continuously using a Rheometrics On‐line Rheometer, an instrument designed for rubber and plastics applications. Storage and loss moduli were successfully measured over a moisture content range of 24 to 50% wet basis; however, the instrument is difficult to use in food research due to numerous problems: high pressure required to move material through the unit, internal dead spots causing build up of material, cleaning problems due to difficult disassembly. As a result of the development project discussed here, these problems are being addressed by Rheometrics (Piscataway, NJ) with the goal of producing an on‐line rheometer acceptable to the food extrusion industry.
LYE PEELING of MANDARINS
Authors: ATHANASOPOULOS P. E. , VAGIAS G. A. 
Published: February 2007

ABSTRACTA comparative study of three mandarins of Chios, Satsuma and Clementine varieties was carried out to determine the appropriate conditions for lye peeling of fruit segments.The peeling process was both temperature and alkali concentration dependent. the time‐temperature correlation was linear while the effect of the alkali concentration was exponential.At low temperature the “Clementine” exhibited higher sensitivity to alkali concentration than the other varieties, while at the highest temperature the “Chios” mandarin was the most sensitive.
MATURITY STANDARDS FOR PROCESSING CLINGSTONE PEACHES
Authors: DELWICHE MICHAEL J. 
Published: February 2007

ABSTRACTThe flesh color of 5 clingstone peach cultivars was measured (in CIELAB coordinates) by tristimulus colorimeter before and after canning. Before canning, fruit were separated into 3 color classes (1A: green‐yellow, 4A: yellow‐green, 7A: orange) by visual comparison with a trial maturity chart. After canning, flesh color was measured and visually graded. All samples in color class 1A were rated USDA grade C, while classes 4A and 7A were rated grade A. Flesh color was also measured as a function of time before and after harvest. Fresh flesh L* values were approximately constant, a* values increased steadily, and b* values increased then slightly decreased. Final specifications for a new maturity chart were 7 colors of constant luminance (L*= 76.5) and linearly increasing a* and b* values (−5.0 to 13.0 and 70.1 to 76.4, respectively), corresponding to a time step of 3.5 days between colors.
CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE II. SAFE TEMPORARY STORAGE
Authors: REYES V.G. , JINDAL V.K. 
Published: February 2007

ABSTRACTHigh temperature conduction heating reduced the fungal growth and prevented the spoilage of freshly harvested high moisture rough rice leading to its safe temporary storage. Heat treatments resulting in fungal mortality levels equal to 90% and higher were found to be satisfactory for general use. Finally, a relationship was developed for estimating the safe storage periods of heattreated high moisture rough rice based on its moisture content and fungal mortality level achieved with various heat treatments.
CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE III. CHANGES IN MILLING and COOKING QUALITIES
Authors: REYES V.G. , JINDAL V.K. 
Published: February 2007

ABSTRACTThe effects of high temperature conduction heating on the milling and cooking qualities of rough rice having moisture in the range 18–30% wet basis were investigated. the results showed an increase in head rice yields of heat‐treated samples accompanied by a reduction in milled rice whiteness and improvement in cooked‐rice texture. Heat treatments of rough rice corresponding to fungal inactivation level of 95% gave the highest head rice yields and acceptable level of reduction in the whiteness of milled rice. the observed increase in the firmness of cooked‐rice kernels and a reduction in their stickiness due to conduction heating appeared to resemble the natural aging of fresh rough rice.
HEAT TRANSFER DURING FLUIDIZED BED PUFFING of RICE GRAINS
Authors: CHANDRASEKHAR P.R. , CHATTOPADHYAY P.K. 
Published: February 2007

ABSTRACTA pneumatic rice puffing machine was developed for increasing the production capacity of puffed rice for which a knowledge of the heat transfer process during puffing was required. the physical properties of the rice grains and other fluidization parameters, necessary for this study was experimentally determined. the surface heat transfer coefficient in case of hot air fluidized bed puffing was found to be 155.39 W/m2K. the calculated grain surface temperature for puffing was about 170°C and this did not vary significantly for experimental puffing air temperatures ranging from 200°C to 270°C. the air temperature ranging from 240°C to 270°C with corresponding exposure time of 9.7 s to 7s was found to be optimum for higher expansion ratio (8.5 to 10) and better color of the product. the temperature differentials between surface and center temperatures and between surface and average temperatures of the grains at the time of puffing were found to vary linearly with various puffing air temperatures and their ratios remained almost constant at 2.056.
MASS TRANSFER IN PLANT MATERIALS IN CONTACT WITH AQUEOUS SOLUTIONS of ETHANOL and SODIUM CHLORIDE: EQUILIBRIUM DATA
Authors: BISWAL R. N. , LE MAGUER M. 
Published: February 2007

ABSTRACTA process for osmotic dehydration of plant materials using aqueous solutions of ethanol and sodium chloride is described. Equilibrium data for blanched and unblanched carrots in contact with binary aqueous solutions of ethanol and sodium chloride are presented. Based on the equality of activities of the solutes in carrots and the external solution a successful representation of equilibrium has been obtained in terms of the measurable practical variables such as the total solids in the material at full turgor, solute concentration in the bath and the temperature of contacting.
MODELLING of FLOW PROPERTIES of STARCH PASTES PREPARED BY DIFFERENT PROCEDURES
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTThe flow properties of starch pastes prepared by different procedures were measured and modelled. an extended power law model was developed to describe the shear stress over wide ranges of shear rates, temperatures and concentrations (6‐450 s−1, 10‐90°C, 3‐10%). Each pastes preparation procedure required its own set of parameter values to be modelled since different preparation procedures produced pastes with considerably different flow properties. These effects have to be considered before the flow properties can be predicted with satisfactory precision for process applications. Such a method is presented in a subsequent paper. the exactness in the modelling was restricted by the changes of the flow properties during the measuring process.
TIME‐DEPENDENT FLOW BEHAVIOR of STARCH PASTES, WITH FOOD PROCESS APPLICATIONS
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTThe time dependency of shear stress has been investigated in completely swollen modified potato starch pastes during short periods of time (30 s) over wide ranges of shear rates, temperatures and starch concentrations (6‐450 s−1, 10‐90°C, 3‐10%). A special, stepwise measuring process made it possible to correlate the kind of time dependency to the shear stress level; thixotropy or rheodestruction occurred at low shear stress (below 10 Pa); rheopexy occurred at intermediate shear stress (from 10 to 150 Pa); and thixotropy occurred at high shear stress (above 150 Pa). Bearing these results in mind, similar results can be observed in other studies on potato starch, maize starch, modified tapioca starch and tomato juice. the size and the kind of hysteresis loop in the flow curves can be related to the kind of time dependency at each shear stress level and to the duration of the effect at each level. These phenomena limit the precision when the flow properties are predicted for starch pastes and many other viscous foods, as long as the time dependency factor is disregarded in the measuring and modelling procedures. It is important to consider the time dependency when holding tubes for aseptic processing are sized; if this is not done, the sterilization effect will be too low when rheopexy prevail close to the surface of the tube.
A STUDY of DRAG FORCES ON SOLID SPHERICAL PARTICLES IN POWER LAW BOUNDED FLOW: APPLICATIONS to ASEPTIC PROCESSING1
Authors: SUBRAMANIAM GIRISH , ZURITZ CARLOS A. 
Published: February 2007

ABSTRACTDrag forces on rigid spherical particles suspended at specific points in a tube carrying viscous solutions of sodium carboxymethylcellulose (CMC) were measured using a load cell. Polystyrene spheres of diameter 1, 2.22 and 3.175 cm were used in a plexiglass tube of 4.75 cm internal diameter. the range of consistency coefficient of the carrier fluid studied was 5 to 16 Pa‐sn. Mass flow rate was varied between 0.01 and 0.9 kg/s. the drag coefficient‐generalized particle Reynolds number correlation developed from linear regression was: Cd = 101.35/[(NRe)p]0.84/n. This correlation may be used to estimate drag forces on suspended spherical food solids in aseptic holding tubes.
CHANGES IN PARTITION COEFFICIENTS of ALCOHOLS AS AFFECTED BY the PRESENCE of VARIOUS FOOD SOLIDS
Authors: CHUNG SEESUB , VILLOTA RICARDO 
Published: February 2007

ABSTRACTUsing homologous series of alcohols and varing temperatures, it has been demonstrated in this study that volatility of alcohols increases upon changes in the system which decrease their solubility in the liquid. Addition of solutes has various effects on volatility, depending upon their ability to interact with water and volatiles. Surface characteristics, including the number of binding sites and surface area, significantly affect interaction. When more than one type of solids is present, alcohols preferentially adsorb to the solid with higher affinity for alcohols, until all binding sites on the solid are occupied. Silica and soy protein increase solubility of alcohols in water by adsorbing them through hydrophobic association and/or hydrogen bonds. Sodium silicoaluminate, xanthan gum and, to some extent, maltodextrin show less interaction with alcohols than with water.
INACTIVATION of PROTEASES and LIPASE IN MILK IN THIN FILM SCRAPED SURFACE HEAT EXCHANGER
Authors: DODEJA A. K. , SARMA S. C. , ABICHANDANI H. 
Published: February 2007

ABSTRACTA cascade thin film scraped surface heat exchangers, having sterilizer, regenerator and cooler sections was designed and fabricated. It was employed for inactivation of thermostable proteases and lipases in milk. Buffalo milk was sterilized in the temperature range: 143–152°C for holding times of 0.75, 1.0 and 1.25 s. Samples collected aseptically were stored at 37°C to study the proteolytic and lypolytic activities. the study established that activity of enzymes in milk subjected to higher temperature was far less than that of milk processed at lower temperature for same holding time. the effect of longer holding times was similar.
DRYING of GRAINS IN A DRAFTED TWO DIMENSIONAL SPOUTED BED
Authors: KALWAR M.I. , KUDRA T. , RAGHAVAN G.S.V. , MUJUMDAR A.S. 
Published: February 2007

ABSTRACTA two‐dimensional spouted bed with draft plates for grain drying was tested using soybean, wheat and corn. Drying rate and material temperature were measured as functions of the dryer geometry and operating parameters. the hypothesis of intermittent drying, consisting of a heating period in draft channel and a tempering period in the downcomer was verified. the drying rate was found to be related to the measured rate of solids circulation. For mathematical description of the drying process in the configuration investigated, the Page's equation for thin layer drying of grains was used. the two parameters in this model were correlated versus the bed geometry and the operating parameters of the spouted bed.
EFFECT of pH and ENZYMATIC TREATMENT ON MICROFILTRATION and ULTRAFILTRATION of TANGERINE JUICE
Authors: CHAMCHONG M. , NOOMHORM ATHAPOL 
Published: February 2007

ABSTRACTTangerine (Citrus reticulata blanco) juice clarification by crossflow microfiltration and ultrafiltration using polysulphone flat sheet membranes with nominal molecular weight cut off of 25,000, 50,000, 100,000 and 0.1 μm, 0.2 μm pore sizes was studied. the juice was pretreated by polygalacturonase and pH adjustment. the treated juice was clarified with a laboratory scale filtration unit with effective filtration area of 14 cm2. Filtration conditions were transmembrane pressure of 93 to 194 kPa, crossflow velocity of 0.96 to 3.5 m/s and 25°C. Membrane performance was evaluated in terms of volume flux and clarity (% transmittance) of the permeate.Pretreatment of the juice by polygalacturonase and adjustment to pH 2 with HCl resulted in a clearer supernatant than enzyme treatment alone. Maximum flux was obtained with the 0.1 μm microfiltration membrane. Flux increased with transmembrane pressure and crossflow velocity. Flux at 194 kPa and 3.5 m/s was 69 L per square meter per hour. Permeate clarity was better at higher transmembrane pressure and lower velocity, due to the effect of the polarized/fouling layer of solute on the membrane surface, which acted as a secondary “dynamic” filter.
BREAKAGE SUSCEPTIBILITY of SHELLED CORN DUE to REHYDRATION and REDRYING
Authors: TABIL L. G. , NOOMHORM A. , VERMA L. R. 
Published: February 2007

ABSTRACTProcessing activities such as drying expose grains to temperature and moisture gradients resulting to increased susceptibility of corn breakage. the effect of rehydration and redrying rates on the breakage susceptibility of corn was compared and evaluated. Dried corn samples were rehydrated and redried artificially. Breakage susceptibility of the samples were tested using a food grinder (blender) and Instron testing machine. Treatments consisting of a cycle of rehydration and redrying represented different rates of moisture sorption. Initial sample moisture, rehydration methods and redrying temperatures were used in comparing breakage susceptibility.Samples of low initial moisture had higher breakage susceptibility as compared to higher initial moisture samples. the rehydration method representing the highest moisture adsorption rate resulted to samples which were more susceptible to breakage than the two rehydration methods representing intermediate and slow rates of moisture adsorption. Temperature of redrying also showed significant effects with high temperatures (80°C) resulting to grains with higher breakage susceptibility compared to samples redried with unheated air (30°C). Breakage susceptibility increased when samples were rehydrated and increased much more when they were redried.
AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLE
Authors: RAHMAN SHAFIUR , LAMB JACK 
Published: February 2007

ABSTRACTFick's Law of diffusion was used in the analysis of the air drying behavior of fresh (non‐osmosed) and osmosed pineapple. the drying rates of osmosed pineapples were significantly decreased due to the presence of infused solute. the effective diffusion coefficient decreased with the increasing solid gain during osmosis.
KINETIC STUDY of QUALITY LOSSES IN FROZEN SCALLOP MEATS
Authors: CHUNG SIEW LIAN , MERRITT JOHN H. 
Published: February 2007

ABSTRACTThe rates of changes of texture, cook drip and free fatty acid during frozen storage of scallop meats at −30, −18, −12, −8 and −5°C were studied. Both the physical and chemical changes were found to follow first order kinetics. the activation energies for toughness, cook drip and free fatty acid were 43.6, 69.3 and 37.9 kJ/mol, respectively.
EQUILIBRIUM DATA FOR OSMOTIC CONCENTRATION of POTATO IN NACL‐WATER SOLUTION
Authors: BISWAL R.N. , BOZORGMEHR K. 
Published: February 2007

ABSTRACTEquilibrium data needed in modeling of osmotic dehydration are reported for unblanched diced potato in contact with aqueous solutions of sodium chloride. Diced potato, 1 cm cubes, were equilibrated with 0–12% (w/w) aqueous NaCl solutions at three temperatures (8, 21 and 35°C). the mass fraction of total solids nonsalt (wF3) in potato at equilibrium was modeled as a function of mass fraction of total solids in the fresh material at full turgor (wF3), concentration of NaCl in the external solution (wIB) and temperature. Using wF3 and wIB, and assuming that the activity of NaCl in the potato tissue and the external solution at equilibrium are equal, equilibrium densities were calculated based on the principle of volume additivity. the predicted and experimentally measured equilibrium densities were in close agreement.