bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE
Authors: SCHIJVENS E.P.H.M. , van VLIET T. , van DIJK C. 
Published: February 2007

ABSTRACTThe relation between the composition and rheological properties of applesauce was studied in two ways. For artificial applesauces, reconstituted from isolated applesauce particles and applesauce serum, the residual shear stress increases exponentially with pulp content. Below a particle size of 0.625 mm the values of residual shear stress and apparent viscosity are lower for smaller particles. The effect of the processing conditions (finisher screen openings and cooking time) and raw material (apple variety and ripeness) on particle size and pulp content was studied on sauce made in a pilot plant. The particle size and pulp content of these applesauces affect the rheological properties in the same way as was shown for the artificial applesauces.
TEXTURE AND CHEMICAL FEELING DESCRIPTORS THAT 6–11 YEAR OLDS AND ADULTS ASSOCIATE WITH FOOD IN THE MOUTH
Authors: ORAM NICHOLAS 
Published: February 2007

ABSTRACTLittle is known about children's vocabulary for describing food. The present study investigated the vocabulary for food texture and chemical feelings (e.g., Spicy) of 6 to 11 year olds and adults. Subjects judged if 126 food words (e.g., Chewy), 10 nonfood words (e.g., Jump), and 10 nonwords (e.g., Frunp) were used to talk about food in the mouth. Grade 1 children were interviewed, whereas those in Grades 3 and 5 and adults filled out a questionnaire. The percentage of food‐word judgements was 75% or greater for 13 items in Grade 1, 9 items in Grade 3, 38 items in Grade 5, and 60 items for adults. This vocabulary increases cumulatively with age from Grade 3, words that met the 75% criterion for one age group also did for older ones. At all ages, these words referred to a wide range of attributes. A follow‐up study showed that more Grade 1 children correctly associated Greasy and Tender with hot chips and meat than judged these descriptors to be food‐words. This result implies that descriptors are associated with specific foods before being connected with the label ‘Food'.
EFFECT OF ALKALI AND ALKALI‐EARTH HALIDES ON TEXTURE AND COOKING YIELD OF COOKED COMMINUTED LEAN PORK
Authors: WETTASINGHE M. , SHAHIDI F. 
Published: February 2007

ABSTRACTThe effects of alkali‐and alkali‐earth halides and sulfates on the texture and cooking yield of cooked lean comminuted pork were examined. Divalent cations (Ca2+ and Mg2+) associated with Br−, I− and SO2‐4 imparted a firm texture to meat (peak force values of 17.1–21.1 kg as compared to 8.4 kg for the control sample devoid of any added salt). Peak force values of samples containing monovalent cations were generally low, but for most cases, were higher (P < 0.05) than that of the control. The cooking yields of samples containing divalent cations (regardless of their anion counterparts) were not different (P>0.05) from that of the control. At 200 meq/kg sample, iodides of monovalent cations as well as sodium chloride increased the cooking yield by approximately 5–20% compared to the control.
MRI METHOD TO EVALUATE INTERNAL STRUCTURAL CHANGES OF TOMATO DURING COMPRESSION
Authors: GONZALEZ JUAN J. , McCARTHY KATHRYN L. , McCARTHY MICHAEL J. 
Published: February 2007

ABSTRACTThe effects of compression on the structure of red Roma tomato (Lycopersicon esculentum) were observed using magnetic resonance imaging (MRI). Images were acquired at six strain levels: 0%, 3%, 6%, 20%, 25% and no load sequentially for each of the replicates. The MR images revealed internal structural changes as the strain level increased; these changes were characterized by three displacement parameters: buckling angle (α), flattening angle (β) and columella position (hc). The relative change of these parameters as a function of strain was evaluated by analysis of variance (ANOVA), which showed that the difference in the means was significant at the 0.05 level. In the post hoc analysis, structural changes at the low strains of 3% and 6% were different than the structural changes at the higher strains of 20% and 25%. The columella position showed significant recovery after the load was released. In addition to structural changes, the NMR signal intensity changed as a result of the compression. In particular, signal intensity from the columella region and upper radial arm increased with strain level. However, further studies are required to analyze these changes statistically.
SHEAR RATES DURING ORAL AND NONORAL PERCEPTION OF VISCOSITY OF FLUID FOODS
Authors: HOUSKA M. , VALENTOVA H. , NOVOTNA P. , STROHALM J. , SESTAK J. , POKORNY J. 
Published: February 2007

ABSTRACTRelationships were established for five sensory methods of oral and nonoral viscosity evaluation between viscosity scores and instrumentally measured dynamic viscosity for model and real Newtonian fluid foods. These relationships were then used to predict the effective shear rates under which the sensory tests were performed. The highest shear rates were predicted for viscosity perception by compression of samples between tongue and palate, and the lowest for pouring the fluid foods from a teaspoon. Mixing with a teaspoon, slurping and swallowing exhibited nearly the same dependencies of apparent shear rates on equivalent instrumental viscosity. All relations were of the hyperbolic type. The resulting relationships between the apprent shear rates and equivalent instrumental viscosity are in good agreement with a similar relationship predicted by Shama and Sherman (1973a) (see Cutler et al. 1983) for oral perception.
ANALYSIS OF THE ELASTIC MODULUS OF AGAR GEL BY INDENTATION
Authors: ROSS K. A. , SCANLON M. G. 
Published: February 2007

ABSTRACTThis study used the approach taken by Bourne to obtain the compressive and shear components for an agar gel. But in addition, the low strain regime for the same experiments was used to evaluate the gel's elastic modulus using the theory of elasticity. Compression testing, using lubricated teflon platens and a travelling microscope, was used to independently measure the gel's elastic modulus (52 kNm−2) and Poisson's ratio (0.32). The compressive and shear coefficients compared favourably with analyses performed by other researchers, and indicated that shear dominated in the failure of the gel under the probe. Indentation measurements of reaction force (P) and deformation (h) were analysed with the theoretical relationship for frictionless flat cylinder indentation. A good linear fit (r2= 0.991) was obtained for P/h versus indenter radius, indicating the validity of the analysis. The value of the elastic modulus derived from indentation was 79 kNm−2, an overestimate of 52%. The larger value suggests that additional factors to those considered in the theoretical model influence the indentation process, such as the presence of pores in the gel, frictional forces during indentation, and elastic mismatch between indenter and gel. Similarity in results for the elastic modulus determined from indentation compared to compression, indicates that a simple testing method can yield a more comprehensive evaluation of food textural quality.
EFFECT OF PHYSICAL PROPERTIES OF FOOD PARTICLES ON THE DEGREE OF GRAININESS PERCEIVED IN THE MOUTH
Authors: IMAI E. , SAITO K. , HATAKEYAMA M. , HATAE K. , SHIMADA A. 
Published: February 2007

ABSTRACTNineteen food materials were pulverized and passed through standard sieves to prepare samples with different particle sizes (23–500 μm). Each sample was tested for physical properties, and sensory evaluation tests were conducted to obtain the graininess threshold value and the degree of graininess discrimination. The graininess threshold value tended to decrease and the degree of graininess discrimination tended to increase with increasing degree of circularity, with decreasing solubility, with decreasing water absorption rate‐ particle size coefficient, and with increasing WK2/K1. The degree of graininess discrimination tended to increase with increasing particle size and increasing WK2. With a multiple‐regression analysis, the graininess threshold value was expressed by six physical properties, and the degree of graininess discrimination was expressed by eight physical properties, each with high contribution rates.
INSTRUMENTAL MEASUREMENT OF STICKINESS OF DOUGHS AND OTHER FOODS
Authors: HOSENEY R. C. , SMEWING JO 
Published: February 2007

ABSTRACTStickiness is a difficult attribute to measure. It can be defined as simply the force of adhesion when two surfaces are contacted with each other. In most food systems, the adhesion force is a combination of an adhesive force and a cohesive force. It is when the adhesive force is high and the cohesive force is low that material is perceived as being sticky. Cohesive properties can be measured by rheological techniques. To measure adhesive properties it is imperative to have a clean separation at the probe‐material interface.
CHARACTERIZATION OF MASA AND LOW‐MOISTURE CORN TORTILLA USING STRESS RELAXATION METHODS
Authors: GUO Z. , CASTELL‐PEREZ M. E. , MOREIRA R. G. 
Published: February 2007

ABSTRACTThe stress relaxation technique successfully detected changes in masa due to differences in initial moisture content and resting conditions (time and packaging). Changes in softness of corn tortillas was evaluated (fresh to stale) using the stress relaxation technique in uniaxial tension, and bending‐tension. Stiffness and energy dissipated were the best tortilla texture indicators. High correlation was observed between the total energy dissipated for fresh corn masa and the stiffness of fresh corn tortilla tested under tension mode. A mathematical model was built to estimate the stiffness of fresh corn tortilla using fresh masa characteristics. Stress relaxation under uniaxial tension showed good correlation with the scores from the subjective rollability method.
STEADY SHEAR VISCOSITY OF ULTRAFILTERED WHOLE AND SKIM MILK RETENTATES BEFORE AND DURING FERMENTATION
Authors: MUN D. M. , HSIEH T.‐T. , TIU C. , SUTHERLAND B. J. 
Published: February 2007

ABSTRACTSteady shear viscosities are reported for skim and whole milk retentates of different volume concentrations after ultrafiltration, as well as during fermentation for the most concentrated retentates with and without salt addition. Retentates up to 3X exhibit Newtonian behaviour, while the most concentrated retentates (5X and 5.3X whole and skim) fit the power law model. The fermentation follows a three‐phase model, during which the pH decreases from the natural pH of 6.0–6.5 to around 5.0–5.1. The viscosities of the fermented retentates vary significantly with the change of pH, depending on the fat and salt contents.
INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES
Authors: THYBO ANETTE KISTRUP , NIELSEN MORTEN , MARTENS MAGNI 
Published: February 2007

ABSTRACTThe effect of uniaxial compression rate (20–1000 mm/min) on the parameters: Stress (σftrue), strain (εfHencky) and work to fracture (Wf), modulus of deformability (Ed), maximum slope before fracture (Emax) and work during 75% compression (Wtotal) was investigated for ten potato varieties. Multivariate data analysis was used to study the correlation between and within the sensory and nonsensory measurements by Principal Component Analysis (PCA) which showed σftrue, Emax, Wf, and Wtotal to explain the same type of information in the data, and εfHencky versus Ed another type of information in the data. The deformation rate had a large effect on εfHencky. Nine sensory texture attributes covering the mechanical, geometrical and moistness attributes were evaluated. Relationships between uniaxial compression data at various deformation rates and the sensory texture attributes were studied by Partial Least Squares Regression (PLSR). A minor effect of deformation rate on the correlation with the sensory texture properties was obtained. Mechanical properties were predicted to a higher extent than the geometrical attributes and moistness. The prediction of the mechanical, geometrical and moistness attributes increased largely by using uniaxial compression supplemented by chemical measures such as dry matter and pectin methylesterase, but here no relevant effect of deformation rate was obtained.
RHEOLOGICAL BEHAVIOUR OF CLARIFIED MANGO JUICE CONCENTRATES
Authors: SINGH NGASEPPAM IBOYAIMA , EIPESON W. E. 
Published: February 2007

ABSTRACTThe rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius‐type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g‐mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power‐law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.
EVALUATION OF LENTIL TEXTURE MEASUREMENTS BY COMPRESSION TESTING
Authors: ARNTFIELD S. D. , CINQ‐MARS C. D. , RYLAND D. , WATTS B. , MALCOLMSON L. 
Published: February 2007

ABSTRACTThe variability in texture for lentils of different size, from different locations and cooked for varying lengths of time was examined in relation to the sample size and the extent to which the sample was compressed during testing. The force to compress the lentils was found to be dependent on all variables examined and also demonstrated significant interactions between these variables. The coefficient of variability was dependent on the size of the lentil, a two‐way interaction between sample size and compression and a three‐way interaction between location, cooking time and sample size. Regardless of lentil size, location where the lentil was grown and the cooking time used, the variability in the texture readings was lowest when the larger sample size and maximum compression force were used.
AN ENGINEERING METHOD TO EVALUATE THE CRISP TEXTURE OF FRUIT AND VEGETABLES
Authors: ALVAREZ M. DOLORES , SAUNDERS D. E. J. , VINCENT J. F. V. , JERONIMIDIS G. 
Published: February 2007

ABSTRACTPrecise measurements of the deformation and fracture behaviour of food can be difficult because of problems associated with the produce, for example, sample preparation, gripping, size and geometry. The aim of this study was to characterise fruits and vegetables in terms of fracture properties using an established engineering test method and geometry, the Single‐Edge Notched Bend (SENB). The SENB geometry was found to be readily applicable to crisp food produce such as carrots, celery, and apples, which exhibit linear elastic behaviour up to fracture. Fracture toughness and fracture energies were found to be in the range 10–50 kPa m1/2 and 40–400 Jm−2, respectively. The structure of these materials was confirmed, using confocal microscopy, and related to the observed fracture behaviour. Cell size and intercellular spaces influenced the values of fracture toughness and fracture energy.
EFFECT OF PROCESSING CONDITIONS ON THE VISCOELASTIC BEHAVIOR OF NU‐TRIMX: AN OAT‐BASED β‐GLUCAN‐RICH HYDROCOLLOIDAL EXTRACTIVE1
Authors: CARRIERE C. J. , INGLETT G. E. 
Published: February 2007

ABSTRACTThis paper examines the effects of processing conditions and starting materials on the viscoelastic behavior of Nu‐TrimX (a new β‐glucan‐rich hydrocolloid product) suspensions (5% by weight in deionized water). In general, Nu‐TrimX suspensions exhibit clockwise thixotropic loops with shear‐thinning behavior over the experimental shear rate range (0–250 s−1) at 25C. The rheological responses of the various Nu‐TrimX suspensions were modeled using a power law constitutive equation. The suspensions behave as pseudoplastic materials with power law exponents ranging from 0.42 to 0.71.
FLOW CURVES, STRESS RELAXATION AND CREEP MEASUREMENTS OF STARCH GELS
Authors: ROSALINA IRMA , BHATTACHARYA MRINAL 
Published: February 2007

ABSTRACTFlow curves, stress relaxation, and creep compliance were measured for various types of corn starch gel that underwent different degrees of modification. The four starches were native corn starch, medium hydroxypropylated distarch phosphate, highly hydroxypropylated distarch phosphate, and distarch phosphate. All the starches exhibited pseudo‐yield stress behavior at low shear rates and shear‐thinning at higher shear rates. Stress relaxation data at different strains indicated strain‐softening phenomenon for all starches. Higher degrees of cross‐linking decreased the half relaxation time due to the addition of rigid filler into the matrix. Increasing the concentration increased the relaxation modulus for all starches. Creep compliance and recovery measurements were conducted over the range of 3.2 Pa‐320 Pa. In the linear viscoelastic region, the compliance data were not dependent on the magnitude of stress applied. As concentration increases, higher stress magnitude leads to nonlinear behavior. The creep compliance data were fitted into the Ninomiya and Ferry relation from dynamic viscoelastic data and the Maxwell‐Voigt model. Ninomiya and Ferry overpredicted the relaxation data while the Maxwell‐Voigt model fitted the data reasonably well.
EFFECT OF PROCESSING, PRESERVATION AND STORAGE ON RHEOLOGY OF GUAVA PULP
Authors: HARNANAN S. W. , TEJINDER S. , BAINS G. S. 
Published: February 2007

ABSTRACTRheological behavior of white and pink guava pulps was investigated using Rheotest 2 coaxial cylinder viscometer over shear rates of 0.6 to 145.8 s−1. The shear rate‐shear stress data followed the power law, Casson, Herschel‐Bulkley, Michaels and Bolger models. The power law flow behavior index values were in the range of 0.14 to 0.19. Presence of measurable yield stress indicated Bingham model of the pulps. Storage of pulps for 30 weeks had negligible influence on flow behavior index values. The consistency index and yield stress values decreased with extending storage from 0 to 30 weeks. The Michaels and Bolger model distinctly described the non‐Newtonian nature of cold‐ and hot‐break pulps as well as different behavior of the pink guava pulps. The structure shear resistance values for hot‐break pulps at zero shear rate were considerably higher than those of the cold‐break, indicating their high pseudoplasticity.
MULTIVARIATE ANALYSIS OF ELECTROMYOGRAPHIC (EMG) FREQUENCY SPECTRA TO CHARACTERISE MASTICATION
Authors: KEMSLEY E.K. , SPRUNT J.C. , DEFERNEZ M. , SMITH A.C. 
Published: February 2007

ABSTRACTOn five separate occasions, eight volunteers were asked to consume five edible gels with known texture and flavour properties. The electrical activity of their temporal and masseter muscles was recorded using electromyography (EMG). The electrode voltages were sampled at a rate of 1 kHz, starting when each volunteer began to masticate, and terminating when the volunteer indicated that the gel's flavour could no longer be perceived. Data from the mastication phase (first 20 s) were Fourier transformed to give a power spectrum in the frequency domain. Upon visual examination, the low frequency (< 10 Hz) region was found to contain spectral features that differ between volunteers, and the differences were generally consistent between sessions. Principal component analysis (PCA) supported this finding, by showing some clustering of the scores from different volunteers. However, when PCA was applied to the whole of the frequency range, the clustering became much more pronounced, indicating that higher frequencies also contribute to the distinction between volunteers. Clusters of readings from each volunteer were almost entirely separated using internally cross‐validated canonical variate analysis (CVA), showing that each individual demonstrated characteristic and consistent mastication behaviour. Finally, a statistically significant association was found between the integrated power spectrum and the concentration of flavour compound in the gels; however, a similar relationship was discovered to exist between the flavour and the texture, as determined by cutting and compression. Hence, it was not possible to determine conclusively whether flavour alone has an effect on mastication characteristics.
QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING
Authors: LIMANOND B. , CASTELL‐PEREZ M.E. , MOREIRA R.G. 
Published: February 2007

ABSTRACTThe change in texture of corn tortillas due to staling is described using stress relaxation methods. Tortilla strips (70 × 35 mm) were subject to stress relaxation under tension at 3% strain. Force versus distance values were transformed into the textural indicator of stiffness. Fresh corn tortilla had significantly lower stiffness values than the stale tortilla (up to 10 days old). Stiffness decreased with increasing storage temperature from 6C up to 35C. The stiffness value from stress relaxation tests may be used as an objective indicator of tortilla texture.
BIOMECHANICAL PROPERTIES OF MEAT AND THEIR CORRELATION TO TENDERNESS
Authors: SPADARO VICTORIA , ALLEN DAVID H. , KEETON JIMMY T. , MOREIRA ROSANA , BOLEMAN RANDI M. 
Published: February 2007

ABSTRACTA biomechanical study was conducted to characterize mechanical properties of post rigor bovine m. longissimus thoracis et lumborum muscles. Linear viscoelastic properties were measured using a standard stress‐relaxation technique at 3% strain. A boundary value problem that partially mimicked a simplified model of a first chew cycle of the human masticatory process was solved, and stiffness and total energy dissipated were calculated and correlated to tenderness traits, as evaluated by a descriptive attribute sensory panel. Stiffness and total energy dissipated were highly correlated to overall tenderness (R = 0.86 and R = 0.91), and a model to predict tenderness using total energy dissipated was successfully developed.
THE USE OF CRITICAL STRESS INTENSITY FACTOR TO QUANTIFY “HARDNESS” AND “CRUNCHINESS” OBJECTIVELY
Authors: VINCENT J. F. V. , SAUNDERS D. E. J. , BEYTS P. 
Published: February 2007

ABSTRACTA simple test from materials science, in which a notched beam is bent so that the notch increases in length due to the propagation of a crack, allows determination of a parameter called the Critical Stress Intensity Factor in Mode I fracture, KIC, by means of which the conditions under which the crack will propagate can be quantified. This is shown to track sensory hardness of several apples, carrot, celery and cucumber with remarkable precision, a result predicted by theoretical analysis due to Lucas et al. (2002). Hardness and crunchiness are shown to be indistinguishable and therefore must be identical. Therefore, a mechanical test can reliably replace a sensory test resulting in quicker, cheaper and more accurate estimate of a sensory parameter.