bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEGASSING KINETICS AND SORPTION EQUILIBRIUM OF CARBON DIOXIDE IN FRESH ROASTED AND GROUND COFFEE
Authors: SHIMONI EYAL , LABUZA THEODORE P. 
Published: February 2007

ABSTRACTCarbon dioxide produced by both the Strecker degradation reaction (Maillard reaction) and carbohydrate pyrolysis during high temperature roasting of coffee, and trapped in the fresh roasted and ground (FRG) coffee, is one of the major problems in the industry. Coffee solids can entrap or sorb up to 10 mL CO2/g. The eventual evolution of this carbon dioxide during storage after packaging in flexible films can cause the bursting of the package. A good understanding of the mechanism that governs carbon‐dioxide evolution and equilibrium in FRG coffee will provide true control over carbon dioxide release and equilibrium in the package. The objective of this study was to establish the equilibrium parameters of carbon‐dioxide sorption/desorption, and determine the rate of carbon‐dioxide diffusion from the ground coffee. Carbon dioxide sorption in FRG coffee is best described by the Langmuir isotherm. A higher degree of roasting resulted in an increase of CO2 sorption in the coffee. The degassing kinetics of CO2 from FRG coffee followed an exponential pattern, described by a series expansion function, which forms the basis for the simplified Crank solution. The range of diffusivities of the various roasts was at 10−14 to 10−15 m2/s. The temperature effect on the diffusivity can be described by the Arrhenius equation, with activation energy of 73.6 kJ/mole.
PARTICLE SIZE DETERMINATION OF FOOD SUSPENSIONS: APPLICATION TO CLOUDY APPLE JUICE
Authors: GENOVESE D.B. , LOZANO J.E. 
Published: February 2007

ABSTRACTThree different techniques were applied to determine particle size distribution (PSD) of cloudy apple juice: sedimentation‐photometry (S‐F), scanning electron microscopy (SEM) and photon correlation spectroscopy (PCS). All the three techniques found particles in a range from about 0.05 to 3 micrometers (μm = 10−6m). While calculation of PSD by SEM was based on particle number, calculation of PSD by PCS and S‐F were based on intensity of scattered light, and both weight (or volume) and projected area (or absorbed light), respectively. In order to compare results from these techniques, appropriate equations were used to convert distributions from one base to another. Three characteristic diameters were also obtained from each distribution: mean, median and modal. Characteristic diameters range from 0.88 to 2.50 μm in weight basis, 0.77 to 2.50 μm in projected area basis and 0.08 to 0.23 μm in number basis. Differences between these diameters were due to asymmetry in the distributions.
RESISTANCE COEFFICIENTS OF FITTINGS FOR POWER‐LAW FLUIDS IN LAMINAR FLOW
Authors: MARTÍNEZ‐PADILLA L.P. , GARCÍA J.A. LINARES 
Published: February 2007

ABSTRACTThe calculation of head loss in valves and fittings is highly important to design food engineering processes under several pumping conditions. Nevertheless, there are few data reported to predict pressure loss in accessories for non‐Newtonian fluids in laminar flow, usually observed in many viscous fluid foods. In this study, experimental data of pressure drops as a function of the generalized Reynolds number were obtained to determine the resistance or friction loss coefficient (kf) of power‐law fluids while pumped through 1‐in. diameter stainless steel valves (butterfly and globe), and an assembly of four 90° bends. Aqueous dispersions of carboxymethylcellulose were used as a model of a shear thinning fluid. Results showed that for all the accessories evaluated, the kf values hold an inverse function with the generalized Reynolds, using the classical log‐log plot. Results are in agreement with data reported in the literature for Newtonian and power‐law fluids. The correlations obtained in this study were compared with results in previous works and they were found to be within the range reported.
RHEOLOGICAL CHARACTERIZATION OF CARBOXYMETHYLCELLULOSE SOLUTION UNDER ASEPTIC PROCESSING CONDITIONS
Authors: VAIS ANDRIANA E. , PALAZOGLU TUNC KORAY , SANDEEP K.P. , DAUBERT CHRISTOPHER R. 
Published: February 2007

ABSTRACTThe rheology of Carboxymethylcellulose (CMC) solutions, which are widely used as carrier fluids in aseptic processing simulations, was studied. Effects such as time dependency, recovery, and viscoelasticity were studied. A model was developed to determine the apparent viscosity of CMC solutions as a function of shear rate, temperature, and concentration. The model can be used in process design from both a fluid mechanics standpoint and a heat transfer standpoint. It was found that the solutions behaved as pseudoplastic fluids that were irreversibly thixotropic and also viscoelastic.
COMPUTATIONAL FLUID DYNAMICS MODELING OF FLUID FLOW IN HELICAL TUBES
Authors: PALAZOGLU T. KORAY , SANDEEP K.P. 
Published: February 2007

ABSTRACTThe effect of different processing parameters on the degree of mixing and axial and radial pressure drops, during single‐phase flow in helical tubes was investigated by using CFD software. Correlations were developed to calculate axial and radial pressure drops, and also the ratio of maximum to average fluid velocities. All of these quantities were found to be dependent on curvature ratio (ratio of tube diameter to coil diameter). Flow visualization experiments were performed to assess the degree of mixing in different configurations. At identical conditions, the degree of mixing was higher in the system with the large curvature ratio, which is in agreement with the simulation results. A minimum ratio of maximum to average fluid velocities of 1.61 was achieved, representing a 20% reduction in hold tube length for Newtonian fluid in laminar flow.
RADIO FREQUENCY (RF) HEATING OF STARCH SOLUTIONS UNDER CONTINUOUS FLOW CONDITIONS: EFFECT OF SYSTEM AND PRODUCT PARAMETERS ON TEMPERATURE CHANGE ACROSS THE APPLICATOR TUBE
Authors: AWUAH G.B. , RAMASWAMY H.S. , PIYASENA P. 
Published: February 2007

ABSTRACTStudies were conducted to evaluate the effect of system and product parameters on the temperature change (ΔT) across a 1.5 kW radio frequency heater operating at 27.12 MHz. Starch solutions (1 to 4% w/w) were used at three different flow rates (0.35, 0.5 and 1 L/min) and four power levels (672, 912, 1152 and 1392 W). The average heating rate of starch solutions varied from 6 to 19C/min depending on flow rate, concentration and power level. The corresponding residence time varied from 1.5 to 4.3 min. Central composite designs involving power (830 to 1234 W) and starch concentration (1 to 4% w/w) at 0.5 L/min were used to study the effects of salt, pH and sugar. As expected fluid flow rate, power level and salt concentration had significant impact (P ± 0.05) on temperature change (ΔT) across the applicator tube. Although the interaction effect of salt and concentration influenced ΔT (P < 0.05), observed trends were not clear cut. Sugar and pH had no significant (P >0.05) influence on ΔT due probably to their relatively lower conductivities. However, the interaction effect of sugar and starch concentration affected ΔT. Correlations were developed for estimating ΔT across the tube as a function of power level, concentration, pH, added salt and sugar. Finally, dimensionless correlations involving the generalized Reynolds, Prandtl, Grashof numbers, dimensionless power and loss‐factor ratios were developed for estimating the temperature ratio (U) across the RF applicator.
USE of PHYTOGLYCOGEN EXTRACTED FROM CORN to INCREASE the BOWL‐LIFE of BREAKFAST CEREAL
Authors: ANDERSON BRENT A. , SINGH R. PAUL , ROVEDO CLARA 
Published: February 2007

ABSTRACTPhytoglycogen was extracted from frozen corn using water and ethanol. the phytoglycogen powder was dissolved in distilled water, sprayed onto ready‐to‐eat breakfast cereal, and dried. the coated cereal was soaked in milk for three minutes and compared to control samples. the coated cereal showed a significant improvement in texture over control samples after soaking in milk. Peak force for control samples dropped by almost 40% after soaking, while the peak force for samples coated with phytoglycogen dropped by less than 20%. Coated samples were also found to absorb less milk than did uncoated samples. Therefore, use of a corn phytoglycogen coating could potentially be used to increase the bowl‐life of some breakfast cereals.
MOISTURE SORPTION CHARACTERISTICS of STARCH GELS. PART 1: MATHEMATICAL DESCRIPTION of EXPERIMENTAL DATA
Authors: MCMINN W.A.M. , AL‐MUHTASEB A.H. , MAGEE T.R.A. 
Published: February 2007

ABSTRACTThe moisture sorption isotherms of potato starch, starch‐sugar and starch‐salt gels were determined using a gravimetric static method at 30, 45 and 60C, and over a range of relative humidities from 0.10 to 0.84. the starch gels exhibited Type II behavior, with incorporation of sugar or salt into the samples resulting in Type III form. the sorption capacity decreased with increasing temperature. the experimental data were analyzed using seven models; two‐parameter relationships (Halsey, Henderson, Smith), three‐parameter equations (Ferro‐Fontan, Guggenheim‐Anderson‐de Boer, modified‐Oswin) and four‐parameter equation (Peleg). the empirical Peleg equation and kinetic GAB model (parameters have physical significance) were found to be the most suitable for describing the sorption characteristics within the temperature range 30–60C and water activity range 0.05–0.95.
KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART II. COLOR
Authors: NOURIAN F. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTColor, as a quality attribute of cooked and fried potatoes, is affected by the extent and nature of heat during thermal processing. Improvement of color parameters has been made possible by the increase in knowledge of kinetics of color change. Analysis of kinetic data allows processors to minimize undesirable changes and optimize color retention. the objective of this study was to evaluate kinetics of color change during cooking and frying of potatoes. Potatoes were cut into cylinders (diameter × height: 20 mm × 20 mm for cooking and 10 mm × 20 mm for frying) and cooked in a temperature controlled water bath at 80–100C or fried in a commercial fryer at 160–190C for selected times. Color changes associated with cooked and fried potatoes were evaluated using a tristiumulus colorimeter in the L, a, b mode. For cooked potatoes, L and b values decreased while ΔE and a values increased with time at each cooking temperature. For fried potatoes, L value decreased while a, b and ΔE values increased as frying time increased. A modified first order model was used to characterize color change kinetics of both cooked and fried potatoes based on changes occurring between the initial and a maximum or minimum value. Temperature sensitivity of rate constants was adequately described by the Arrhenius and z‐value models.
SCALE‐UP and FIELD TEST of the VACUUM/STEAM/VACUUM SURFACE INTERVENTION PROCESS FOR POULTRY1
Authors: KOZEMPEL MICHAEL , GOLDBERG NEIL , DICKENS J. ANDRA , INGRAM KIM D. , CRAIG JAMES C. 
Published: February 2007

ABSTRACTThe Vacuum/Steam/Vacuum surface intervention pilot plant processor was scaled up to a mobile unit that can be transported to close proximity of chicken processing plants. After several modifications to the mandrel that supports the broiler carcass in the treatment chamber to minimize mechanical damage, the unit was capable of 1.1 log cfu/mL kill of inoculated Listeria innocua and 1.4 log cfu/mL kill of inoculated E. coli K‐12. Field tests achieved 1.4 log kill of E. coli and 1.2 log kill of Campylobacter on freshly processed chicken using 3 cycles and 138C saturated steam. But, there was extensive mechanical damage. the mandrel was modified in the Eastern Regional Research Center pilot plant to eliminate the mechanical damage. With mechanical damage eliminated, the bacteria kill was 1.1–1.5 log of inoculated E. coli K‐12 with a total process time of 1.1 s.
SENSORY EVALUATION OF FOOD FIRMNESS
Authors: SZCZESNIAK ALINA S. , BOURNE MALCOLM C. 
Published: February 2007

AbstractHow people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine. Evidence was obtained that the kind of sensory firmness test employed depends on the firmness of the food. Viscosity/ consistency, deformation, puncture, and flexure were used as the degree of ‘firmness’ increased from a low (whipped toppings) to a very high (carrots) level.
THE DETERMINATION OF POISSON'S RATIO BY COMPRESSION TESTS OF CYLINDRICAL SPECIMENS*
Authors: HAMMERLE J. R. , McCLURE W. F. 
Published: February 2007

AbstractTheoretical basis is presented for determining Poisson's ratio in uniaxial compression tests of cylindrical specimens. A simplified measurement technique and instrumentation for obtaining the required parameters are described in detail. Experimental data for Centennial sweet potato flesh at 72°F and four moisture contents are provided and analyzed to give the time dependent master curve and the time‐moisture shift factor; thus, the time and moisture influenced viscoelastic property of Poisson's ratio is completely specified.
FREQUENCY SPECTROGRAPHIC ANALYSIS OF BONE CONDUCTED CHEWING SOUNDS IN PERSONS WITH NATURAL AND ARTIFICIAL DENTITIONS*
Authors: KAPUR KRISHAN K. 
Published: February 2007

AbstractBone conducted chewing sounds picked up by a specially designed device were recorded from three different facial bony locations in two age and sex matched groups of subjects with natural and artificial dentitions. Frequency spectrographic analysis revealed that, although the sounds were louder in subjects with natural dentition, crisp and soggy textures could be equally well differentiated by their noise levels in both groups. The use of a denture adhesive restored the chewing noise of denture wearers to that observed in the natural dentition group. There was a marked degree of mechanical impedance in the transmission of sound from the site of masticatory impact to distant cranial points. Breakdown of particle size during chewing was accompanied by declines in noise levels.
TEXTURAL PROPERTIES OF STORED AND IRRADIATED PEACHES: II. Rheological Properties*
Authors: AHMED E. M. , FLUCK R. C. 
Published: February 2007

AbstractIrradiated peaches were more capable of recovery from applied stress, exhibited less creep deformation, and longer 35% stress relaxation times than the non‐irradiated or the ripened fruits. Irradiation, the degree of ripening, and the previous stress‐strain history of peaches influenced their response to applied stresses.
FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIES
Authors: HERMANSSON A.‐M. 
Published: February 2007

AbstractThe flow properties of dispersions of soy protein isolate (Promine‐D), casemate (Sodinol) and WPC were studied as a function of protein concentration, pH and salt concentration. Additional tests were also made on some other differently processed soy protein isolates and caseinates. The results showed that flow properties of protein dispersions could differ greatly due to differences in origin and processing conditions. The flow properties of Promine‐D dispersions were characterized by low n‐values according to the power equation, and the existence of yield values at concentrations above 8 % and pH 7. The addition of salt to soy protein dispersions reduced both yield values and the viscosity parameters. The flow properties of casemate dispersions were characterized by high n‐values and the absence of yield values with respect to changes in protein concentration, pH and salt concentration. The viscosity parameters increased enormously with concentration. Contrary to the effect on soy protein dispersions, the addition of salt caused an increase in the viscosity parameters of caseinate dispersions. The dispersions of whey protein were of low viscosity over a broad concentration range with high n‐values and no yield values. At high concentration (16‐20 %) the flow properties of WPC were more similar to those of Promine‐D than to those of caseinate. The viscosity parameters for all protein dispersions increased with pH to pH 10, whereupon the viscosity parameters of caseinate decreased markedly.
ADAPTATION OF THE SENSORY TEXTURE PROFILE METHOD TO SKIN CARE PRODUCTS
Authors: SCHWARTZ NAOMI OSHINSKY 
Published: February 2007

AbstractBased on the principles of sensory food texture profile, a method for evaluation of skin care products was developed and applied to ingredient selection, matching target attributes and identification of quality control problems. The method modified the original texture profile system to accommodate special problems involved in description of such qualities as application characteristics and after feel.
AN ANALYSIS OF THE ACTION OF THE GENERAL FOODS TEXTUROMETER
Authors: BRENNAN J. G. , JOWITT R. , WILLIAMS A. 
Published: February 2007

AbstractThe action of the General Foods Texturometer is studied in some detail and an analysis of the arctuate movement of the plunger together with the deflection of the sample supporting plate is described, enabling conversion of the force‐time trace to one of force‐distance. Relationships between the stress and corrected penetration depths are presented for both plunger and human incisor tooth, involving both arctuate and vertical actions. Using rubber and several different foods as test materials results indicate that for both plunger and tooth, during the normal action of the Texturometer, a high initial excess stress develops and disappears around a penetration depth of 3 mm for a 12.8 mm thick sample.
BOOK REVIEWS
Authors: Sherman P. , Sherman P. , Sherman P. , Parkinson C. J. 
Published: February 2007

Markus Reiner, Selected Papers on RheologyC. W. Hall, A. W. Farrall, and A. L. Rippen (eds.), Encyclopedia of Food EngineeringA. H. Johnson and M. S. Peterson (eds.) Encyclopedia of Food TechnologyG. W. Scott Blair. An Introduction to Biorheology
OBJECTIVE TESTS FOR THE STICKINESS OF COOKED RICE
Authors: KUMAR B. MANOHAR , UPADHYAY JANAK K. , BHATTACHARYA K. R. 
Published: February 2007

AbstractThe suitability of a sieve test and an adhesion test as objective tests for determining the stickiness of cooked rice was examined. Six rice varieties, two each from dwarf incica, tall indica and japonica classes, and stored for 1 and 2 years at three different temperatures, were used. The consistency of the cooked rices was also determined by the Haake consistometer.The sieve test gave a very good indication of the stickiness of cooked rice. The adhesion test also gave a fair indication, but the correlation was less sharp and the test needs improvement. Consistency of cooked rice was negatively correlated with its stickiness. The water‐insoluble amylose content of rice seemed to be importantly related to its stickiness and consistency after cooking.
MECHANICS OF A MULTIPLE NEEDLE TENDEROMETER FOR RAW MEAT*
Authors: MORROW C. T. , MOHSENIN N. N. 
Published: February 2007

ABSTRACTThe mechanics of an “Armour Tenderometer” type of probe used for quality evaluation of raw meat was investigated. The geometry of the probe was simulated in a series of conical indenters and used to test two non‐food materials. The results indicated that it is possible to employ a conical indenter to evaluate a material property, yield pressure, independent of probe geometry and depth of penetration. This information should facilitate the development of an instrumentation system for use with meat. Suggestions are given for continuation of this research.
EFFECTS OF CATHEPTIC ENZYMES FROM SPLEEN ON THE MICROSTRUCTURE OF BOVINE SEMIMEMBRANOSUS MUSCLE
Authors: ROBBINS FREDERICK M. , COHEN SAMUEL H. 
Published: February 2007

ABSTRACTFresh bovine semimembranosus muscle was treated with catheptic enzymes derived from bovine spleen and examined by light and scanning electron microscopy. The results indicate that the degree of microstructural changes in both the muscle fibers and the tissue surrounding the sarcolemma was related to the concentration of the enzyme. The structural changes in the myofibrils were restricted to the region of the Z bands.
CONTACT AND FRACTURE ELEMENTS AS COMPONENTS OF THE RHEOLOGICAL MEMORY OF SOLID FOODS1
Authors: PELEG M. 
Published: February 2007

ABSTRACTMost solid foods are rheologically nonlinear and their mechanical response may depend on their deformation history. Such behavior can be represented by modifying the conventional rheological models with discontinuous components. It is demonstrated that linear elastic and viscous elements combined with contact and fracture elements can form consistent models applicable under a wide range of deformation histories. This provides an explanation for the memory phenomena based on the physical aspects of the deformation mechanism.
OPERATIONAL CONDITIONS AND THE STRESS‐STRAIN RELATIONSHIP OF SOLID FOODS—THEORETICAL EVALUATION1
Authors: Peleg M. 
Published: February 2007

ABSTRACTMany textural evaluation techniques are based on test procedures that involve large compressive deformations and constant deformation rates. These imply that the specimen undergoes a straining history which depends on the specimen length and in which the true strain rate increases progressively. Mathematical simulation of the real conditions in simplified rheological models indicated that single stress‐strain curves may provide misleading information on the true characteristics of the material. I t is shown that the stress‐strain curves of different materials can cross one another a t stmin levels that depend on test conditions. Any comparison under such circumstances may result in inconsistent conclusions. It is suggested that relaxation data may provide the complementary information for the comprehensive characterization of the mechanical properties of foods.
SOME FACTORS AFFECTING GELATIN GEL TEXTURE EVALUATION BY PENETRATION TESTING1
Authors: KAMEL BASIL S. , DeMAN J. M. 
Published: February 2007

ABSTRACT A mechanical tester with punches of different sizes and shapes was used to determine the effect of penetration speed, penetration depth, and gelatin concentration on the resistance of gelatin gels to penetration. Penetration speed in the range of 0.04–0.12 cm s
‐1
had no significant effect on force readings. A straight line relationship existed between the square of gelatin concentration and penetration force. Depth of penetration was found to be an important factor in the measurement of the mechanical behaviour of the material. Coefficients of determination showed a high correlation between punch shape, circumference, depth of penetration, gelatin concentration and force readings.
A TEXTURE STUDY OF FRANKFURTERS1
Authors: HUANG FRANK , ROBERTSON J. W. 
Published: February 2007

ABSTRACTTextural qualities of seven different commercial frankfurters were measured using a compression/penetration test. Four plunger diameters and three penetration speeds were evaluated to select statistically optimum test conditions. A plunger with a 0.635 cm diameter and the penetration speed of 5.08 cm min‐1 were chosen based on the lowest mean square error. The textural qualities, i.e. skin toughness, internal texture and surface layer firmness, were determined for each product. These measurements exhibited distinct relationships with the square of fat/protein ratio of the frankfurters. In addition, the area‐dependent and perimeter‐dependent coefficients were obtained.
TEXTURAL QUALITIES AND MOLECULAR STRUCTURE OF STARCH PRODUCTS
Authors: STERLING C. 
Published: February 2007

ABSTRACTThis review deals with the physical properties of starch important in foods and with some of the factors which influence those properties. The major topics discussed are the molecular structure of the starch grain, the interaction of starch with water and with other compounds, the rheology of starch and starch products, and textural problems of starch in some representative foods.