bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEFORMATION TESTING OF FOODS: III. Effect of Size and Shape on the Magnitude of Deformation
Authors: BRINTON RALPH H. , BOURNE MALCOLM C. 
Published: February 2007

AbstractSlabs of uniform agar gels were cut into standard shapes of various sizes and their deformation under a small compressive force was measured in an Instron Universal Testing machine. The deformation of rectangular solids and regular cylinders with vertical axes was found to be directly proportional to the specimen height and inversely proportional to the cross‐sectional area. The deformation of regular cylinders with horizontal axes was inversely proportional to the length and was a linear function of the diameter. Deformation of spheres first increased to a maximum, then decreased as the diameter increased giving an inverted V‐shaped curve. The diameter at which the maximum deformation of spheres occurred depended on the agar concentration in the gel and the magnitude of the deforming force.
SENSORY AND OBJECTIVE MEASUREMENTS OF PEACH FIRMNESS
Authors: FINNEY ESSEX E. , ABBOTT JUDITH A. 
Published: February 2007

AbstractA non‐destructive random‐vibration technique was used to test whole intact peaches over the frequency region 250–10000 Hz. Changes in the vibration properties of peaches during maturation and ripening were related to changes in fruit firmness. Vibration measurements in the frequency region 2–5 kHz provided the best correlations with pressure test measurements and with sensory firmness ratings. Such correlations were in general greater than 0.80.
MEASUREMENT OF PEA TENDERNESS IV. Development and Evaluation of the Test Cell*
Authors: VOISEY PETER W. , NONNECKE I. L. 
Published: February 2007

AbstractA wire extrusion cell was developed to measure pea tenderness. The area of the cell and the wire grid dimensions affected the readings. The maximum force was linearly related to the total length of the shearing wires and the open area of the grid. Cells could be made interchangeable in testing unsieved peas within 1% or better using economic manufacturing tolerances. Sample temperature, time after harvest and damage to the wires of the test cell had negligible effects on the readings. The effect of variation in compression speed was small and erratic. Sample weight, however, had a marked effect on the results.
DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil‐in‐Water Systems
Authors: MITA TOMOYOSHI , YAMADA KENICHI , MATSUMOTO SACHIO , YONEZAWA DAIZO 
Published: February 2007

AbstractConcentrated benzene‐in‐water emulsions were prepared with various proteins such as lysozyme, bovine serum albumin, ovalbumin, casein and gluten. The emulsions consisted of coarse globules whose size distribution could be approximated to the log‐normal distribution function, while the adsorbed film of protein molecules seemed to contribute to the stabilization of the globules. These properties were influenced by the pH of the aqueous phase. The mean globule size increased progressively up to the isoelectric point of the proteins. Both the interfacial tension and the rate of coalescence between the globules were minimized as the isoelectric point of the proteins was approached.
SENSORY ASSESSMENT OF STIFFNESS AND RHEOLOGICAL MEASUREMENTS ON DOUGHS OF IDENTICAL FARINOGRAPH CONSISTENCIES
Authors: BLOKSMA A. H. , MEPPELINK E. K. 
Published: February 2007

AbstractSignificant differences were found in the sensory assessment of stiffness of doughs made from various wheat varieties with such water additions that their Brabender farinograph consistencies would have been identical. Sensory ratings correlated significantly with extensigraph and creep measurements. The use of the farinograph for the determination of baking absorption is discussed. It is suggested that other rheological measurements should be considered as a possible replacement for the farinograph method.
MEASUREMENT OR PEA, TENDERNESS II: A Review of Methods*
Authors: VOISEY PETER W. , NONNECKE I. L. 
Published: February 2007

Abstract. Different methods used to measure pea tenderness are reviewed. Objective estimation of crop maturity, pea tenderness and quality has concerned researchers for many years. Chemical and mechanical methods have been used, and several instruments developed. There is a high degree of correlation between methods which also appear to agree with sensory analysis.For grading peas to establish the price paid to the grower, accuracy and economy under commercial conditions is of prime importance. Some methods are unsuitable on this basis, and presently used instruments and the manner in which they are operated require improvement.
EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS*
Authors: PANGBORN ROSE MARIE , SZCZESNIAK ALINA S. 
Published: February 2007

Abstract. This study was undertaken to determine the flavor‐ and odor‐modifying effects of low concentrations of five selected food hydrocolloids (hydroxypropylcellulose, sodium alginate, xanthan, and sodium carboxymethylcellulose of low and medium viscosity types) on typical flavor compounds. The flavorants, representing polar/non‐polar and low/high boiling compounds, were: acetaldehyde, acetophenone, butyric acid and dimethyl sulfide. Their effects on both oral and Brookfield viscosities were also measured.Only one flavorant had a significant and consistent effect on viscosity of the hydrocolloids; butyric acid reduced both physical and oral viscosity, primarily of CMC‐M, sodium alginate and xanthan gums. This was similar to the previously reported effect of citric acid (J. Texture Studies4, 224, 1973).In general, addition of hydrocolloids decreased both the odor and the flavor intensities, with dimethyl sulfide being affected the most and acetophenone the least. The flavor of butyric acid was affected by more hydrocolloids than was its odor. Acetaldehyde represented an interesting case in that the general effect of the hydrocolloids was to reduce its odor but to increase its flavor. Overall, the effects were independent of viscosity and specific for the gum/odorant combination. A relationship may be postulated between the physico‐chemical nature of the odorant and the frequency/intensity of the observed effects.
AN ATTEMPT AT ESTIMATING THE SIZE DISTRIBUTION OF OIL GLOBULES IN EMULSION TYPE COMMERCIAL FOODS BY MEANS OF A MODIFIED CENTRIFUGAL PHOTOSEDIMENTOMETER
Authors: MATSUMOTO SACHIO , FUKUSHIMA SHOHJI 
Published: February 2007

AbstractThe size distribution of oil globules in emulsion type foods (mayonnaise, cow's milk, and ice cream) was estimated with the homogeneous (simple dilution) technique in the modified disk‐centrifugal photosedimentometer, for which data were available for calculating the cumulative size distribution. It was confirmed that, in many of the tested samples, a large number of oil globules are in the sub‐micron range. These very small globules have an important effect on the rheological properties of emulsion type foods.
CHEMICAL AND PHYSICAL ATTRIBUTES OF MUSKMELON RELATED TO TEXTURE
Authors: DINUS LINDA A. , MACKEY ANDREA C. 
Published: February 2007

AbstractEffects were investigated of certain physical and chemical characteristics on muskmelon texture as described by sensory evaluation. Turgor pressure, moisture content and concentrations of total sugars, alcohol insoluble solids, three pectin fractions, starch and cellulose were determined in 50 melons purchased randomly from a retail market. Sensory assessments included crispness, fibrous‐ness, and resistance to cutting, biting and crushing. Results indicated that the texture of muskmelon is determined largely by the type and amount of cell wall constituents. Maturity, inferred from starch and protopectin content, also affected sensory panel scores. Moisture, alcohol insoluble solids, total sugars and pectic substances, except protopectin, were not reliable texture indicators. Although turgor pressure was not related significantly to any textural characteristics, a trend was observed suggesting that this variable warrants further investigations.
MEASUREMENT OF PEA TENDERNESS
Authors: VOISEY PETER W. 
Published: February 2007

AbstractThe effect of pendulum inertia on Pea Tenderometer readings was examined by recording the pendulum angle and the torque that it applies to the peas during a test. The effect was significant at the critical point in the test cycle where the torque is at a maximum. It was concluded that this affects the standardization of the Tenderometer.
A MODIFIED RIGIDITY MODULUS TECHNIQUE FOR STUDYING THE RHEOLOGICAL PROPERTIES OF W/O EMULSIONS CONTAINING MICROCRYSTALLINE WAX
Authors: KOMATSU H. , SHERMAN P. 
Published: February 2007

AbstractThe creep compliance‐time responses at constant pressure of W/O emulsions containing microcrystalline wax were determined by subjecting them to air pressure in a glass U‐tube and measuring the resultant volume deformations. The constant stress at the tube wall was 2.52 times 102 dyn cm‐2. Sample slippage along the tube was avoided by blowing protuberances in the wall. Owing to the dynamic nature of the emulsions data reproducibility on a single sample could not be ascertained; with 4.0% gelatine gels reproducibility of the data was very satisfactory.
A COMPREHENSIVE FORMULA FOR THE ACCEPTANCE OF FOOD TEXTURE, AND ITS GENERALIZATION TO OVERALL FOOD ACCEPTANCE
Authors: DRAKE BIRGER 
Published: February 2007

AbstractA survey is made of factors contributing to food texture (atoms, molecules, structure, mechanics) together with factors leading to food texture acceptance (stimulus‐response, preferences), and a formula is developed for the relations among all these factors. An extension to general acceptance, involving all sensory quality factors, is also made.
EFFECTS OF CONCENTRATION ON THE VISCOSITY PROFILE OF CASSAVA STARCH PASTES DURING THE COOKING‐COOLING PROCESS
Authors: ODIGBOH E. U. , MOHSENIN N. N. 
Published: February 2007

AbstractRaw cassava starch, dried at 50 d̀C, was cooked at four concentrations in the Stormer visco‐meter modified in such a manner that the viscosity measurements were made under conditions satisfying the requirements of theoretical viscometry. The measurements provided rheological data usable in engineering design problems involving mixing, heat transfer or transport of the pastes. Viscosity and yield stress of the pastes were measured at 5d̀C intervals through the cooking‐cooling process. Plots of viscosity values versus cooking‐cooling temperatures and time yielded viscosity profiles for different paste concentrations. The results showed that paste concentrations have pronounced effects on the magnitude of viscosity values, the rate of viscosity rise to the peak value, the time and temperature of this peak, the paste shear‐thinning tendency and the extent of retrogradation on cooling.
TRAINING A SENSORY TEXTURE PROFILE PANEL AND DEVELOPMENT OF STANDARD RATING SCALES IN COLOMBIA
Authors: BOURNE MALCOLM C. , SANDOVAL ANA MERCEDES R. , VILLALOBOSC MARGY , BUCKLE TERESA S. 
Published: February 2007

AbstractTwo texture profile panels and two panel leaders were trained in the General Foods Sensory Texture Profiling Technique in Colombia using Colombian foods as reference points on the standard rating scales. The texture profiling technique adapted to Colombian conditions very successfully. The trained texture profile panel is now playing an essential part in the development of protein‐fortified staple foods of acceptable textural quality for Colombia.
APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*
Authors: BREENE WILLIAM M. 
Published: February 2007

AbstractAlthough the Texturometer was used in establishing the GF objective Texture Profile Analysis (TPA) of foods, it has been largely supplanted by the Instron. The Instron GF TPA parameters have been determined for the most part by the original Texturometer procedures. Some workers have chosen to measure only one or several of the GF TPA parameters; others have added new ones. Changes proposed to make parameter names more descriptive have not been universally adopted. Testing conditions (crosshead and chart speed, % deformation, etc.) have varied considerably and have often been poorly described. Multiple point non‐GF TPA has been performed on foods using homemade as well as commercial instruments, e.g., Instron, Ottawa Texture Measuring System. Major shortcomings of studies involving TPA include poor experimental design, absence or improper use of statistical analysis and incomplete description of experimental materials and testing conditions. Despite certain shortcomings, TPA (GF or non‐GF) via interpretation of stress‐strain curves is, and will continue to be, extremely useful in evaluating the textural quality of foods, particularly when parameters can be correlated with sensory assessments.
TEXTURAL CHARACTERIZATION OF TEMPERATURE SENSITIVE FOODS
Authors: SZCZESNIAK ALINA SURMACKA 
Published: February 2007

AbstractThe instrumental texture profile method is extended to include the temperature variant. Using dessert gel systems and whipped toppings as examples of thermally sensitive foods, advantages are demonstrated of performing instrumental measurements at a series of ascending temperatures covering the range that would be encountered during sensory evaluation. Plotting instrumental values against temperature yields curves which, for different samples within a product system, cross each other at different points and exhibit different rates of change. Advantages are also demonstrated of using several complementary instruments to obtain a more complete characterization. The Texturometer, the Gel Characterization Apparatus and the Brookfield Viscometer were used with the gel systems. In addition, the Texture Test System fitted with an orifice attachment and the Cenco Calorimeter were used with whipped toppings. Correlations with sensory evaluations using the texture profiling system are reported.
TEXTURE EVALUATION OF FRANKFURTERS BY DYNAMIC TESTING*
Authors: WEBB N. B. , RAO V. N. M. , CIVILLE G. V. , HAMANN D. D. 
Published: February 2007

Abstract. A direct sinusoidal force was applied at six frequencies to four brands of commercial frankfurter samples and the magnitude of deformation was sensed to determine the complex dynamic modulus and energy loss.Instrumental values were individually correlated with 23 characteristics identified by a trained texture profile panel as the texture profile for frankfurters. The results indicated that the dynamic testing method, especially the percent energy loss, provided a highly significant means of determining differences for eight of the frankfurter texture characteristics. Initial hardness, cohesiveness, elasticity, hardness of the cross‐section, ease of swallowing, moisture release, coarseness and skin texture identified by the profile panel had highly significant coefficients of correlation with the energy loss, ranging from—0.612 to—0.984 at 80 Hz frequency. The results indicated that the percent energy loss, as determined by the dynamic modulus technique, described a substantial amount of the total texture profile, probably as complete as any single instrumental method reported to‐date.
AN IMPROVED SHEAR STRESS CALIBRATION METHOD FOR THE HAAKE ROTOVISKO
Authors: HAŨBGEN P. , TUNG M. A. , RUNIKIS J. O. 
Published: February 2007

AbstractTwo shear stress calibration methods for the Haake Rotovisko Model RV1 were tested for non‐Newtonian shear‐thinning fluids. Determination of a shear stress calibration constant for each shear rate provided a significant improvement over the manufacturer's calibration method when both methods were compared with corresponding data generated with the Weissenberg Rheogoniometer.
CALIBRATION OF THE PEA TENDEROMETER AND A COMPARISON OF TENDEROMETER READINGS FROM THREE COUNTRIES
Authors: RAWSTHORNE JAMES 
Published: February 2007

AbstractThe validity of the Texture Test System (TTS) as a reference calibration instrument for the Pea Tenderometers has been evaluated. The factors influencing the results are discussed. A linear correlation between TTS values and tenderometer units has been obtained with a correlation coefficient of at least 0.98. Calibration of the Pea Tenderometers by means of the TTS is now the standard procedure in Sweden. A comparison has been made between Swedish, English and American tenderometer readings. The results show that Swedish and English tenderometer readings are quite similar, whereas the U.S. values differ by up to 9 TU depending on the sample tenderness.
A METHOD FOR MEASURING THE TEXTURE OF MEAT AND THE EFFECT OF NITRITE AND SALT ADDITION ON THE TEXTURE OF CURED MEATS1
Authors: RANDALL C. J. , VOISEY PETER W. 
Published: February 2007

ABSTRACT An instrumental technique was developed for measuring the texture of canned chopped ham using the 15 cm
2
wire extrusion cell of the Ottawa Texture Measuring System. Its measurement efficacy was evaluated by testing enzymatically tenderized ham. This showed that the technique was sensitive to textural changes and that the level of the added enzyme affected the ham's texture exponentially. Nitrite addition to the canned chopped ham product at levels of 0‐1000 ppm did not affect its texture. The level of salt used in the curing solution, however, had a marked tenderizing effect. Similarly, compression tests on wieners indicated that nitrite addition did not influence their texture. It was concluded that the characteristic texture of the two products tested cannot be attributed to nitrite addition and that other factors such as the level of salt addition to the canned chopped ham must be responsible.
EFFECT OF GAMMA RADIATION ON RHEOLOGICAL PROPERTIES OF PHARMACEUTICAL SEMISOLIDS
Authors: DAVIS S. S. , KHANDERAI M. S. , ADAMS I. , COLLEY I. R. , CAMMACK J. , SANFORD P. 
Published: February 2007

ABSTRACT Nonaqueous oleaginous gel systems were little affected by radiation, whereas aqueous gels were completely destroyed. In contrast, sterilization by heat had a profound effect on the nonaqueous gels and little effect on the aqueous gels.
PSEUDOPLASTIC AND RHEOPECTIC PROPERTIES OF A GLOBULAR PROTEIN (β‐LACTOGLOBULIN) SOLUTION1
Authors: PRADIPASENA PASAWADEE , RHA CHOKYUN 
Published: February 2007

ABSTRACTThe apparent viscosity of β‐lactoglobulin solutions was studied as a function of shear rate using a cone and plate uiscometer (Ferranti‐Shirley Viscometer System). Aqueous buffered solutions (pH 7, ionic strength 0.04) containing up to 40% protein were subjected to a rate of shear between 800 and 17,000 sec‐1.At protein concentrations of 5% and lower, the viscosity was independent of the shear rate or the time of shearing. At protein concentrations of 10% or higher, the viscosity decreased asymptotically with an increasing shear rate.At a constant shear rate, the viscosity of 10‐30%β‐lactoglobulin solutions increased with shearing time. However, this rheopectic property was not consistently observed but, rather, was dependent on the rate of shear at concentrations lower than 20%. A rheopectic hysteresis effect was observed for 10‐30% protein solutions whereas thixotropy was observed for 40% solutions. The rheopectic nature appeared to be the result of the permanent denaturation of protein characterized by UV absorption and gel filtration.
RHEOLOGICAL PROPERTIES OF AQUEOUS SUNFLOWER PROTEIN DISPERSIONS
Authors: LEFEBVRE J. , SHERMAN P. 
Published: February 2007

ABSTRACTRheological properties of 10.0% and 20.0% (wt/wt) aqueous dispersions of sunflower proteins have been examined at pH 10.0 by shear stress‐shear rate and stress relaxation‐time studies, respectively. The 10.0% isolates exhibited non‐Newtonian power law flow behaviour, with the power exponent decreasing during sample ageing to a mini‐muni at about 180 min and then increasing. The 20.0% isolates exhibited uiscoelasticity with the stress relaxation modulus increasing with ageing times up to about 290 min and then decreasing. Both series of observations can be explained in terms of aggregation, hydration and chain entanglement of protein molecules, with protein hydrolysis becoming a major factor after longer ageing times.
EFFECT OF SHEAR ON THE NEMATIC MESOPHASE OF THE WHEAT STORAGE PROTEIN A‐GLIADIN
Authors: BERNARDIN JOHN E. 
Published: February 2007

ABSTRACTThe nematic mesophase of A‐gliadin exhibits rheopectic properties under oscillatory shear but not under unidirectional shear. The solutions change from a viscous sol to a stable gel after 28 cycles of oscillatory shear at 0.17 Hz, 22°C. The interaction energy between A‐gliadin fibrils is estimated as 10.2 Kcal mole below 35°C and 6.25 Kcal/mole above 35°C with the change in interaction energy coinciding with a known change in the tertiary structure of the molecule. It is suggested that the different response of the solutions to oscillatory shear versus unidirectional shear results from the asymmetric tactoids present in the solutions and that any system which forms nematic tactoidal solutions would exhibit similar properties.
EVALUATION OF THE FIRMNESS OF LEICESTER CHEESE BY COMPRESSION TESTS WITH THE INSTRON UNIVERSAL TESTING MACHINE1
Authors: CARTER E. J. VERNON , SHERMAN P. 
Published: February 2007

ABSTRACTThe force‐compression behaviour of Leicester cheese was studied at several crosshead speeds with a table model Instron Universal Testing Machine under normal test conditions, and with a sheet of emery paper or a thin layer of mineral oil between the sample's surfaces and the compressing plates. Simultaneously, cine films were taken of the compression tests. In the first two test situations the deformations were primarily barrel shaped, particularly at temperatures approaching body temperature, whereas in the third test situation the deformation was concave shaped. Cracks appeared in all samples at 20–30% compression. The surface stress‐compression curves did not show a sharp rise in stress after crack initiation, whereas the force‐compression curves showed a sharp increase in force. The relevance of these observations to the sensory evaluation of firmness is discussed.
CONSUMER AWARENESS OF TEXTURE IN MEDICINES
Authors: FALAMARZIAN M. , PICKETT J. M. 
Published: February 2007

ABSTRACTThe word‐association technique was used to evaluate public awareness of texture in medicines. The results indicated that texture is an important attribute of medicines. The degree of association with texture varied with the type of medicine. Externally used semi‐solid dosage forms, such as creams, pastes and ointments, and also viscous materials, such as medicinal syrups, elicited more texture responses than the other types of medicines. The largest percentage of responses belonged to a ‘visual aspects’ category, while texture responses were the second largest group.
ON VISCOGRAMS AND VISCOGRAPHY, WITH SPECIAL REFERENCE TO RICE FLOUR
Authors: BHATTACHARYA K. R. , SOWBHAGYA C. M. 
Published: February 2007

ABSTRACTBrabender viscograms are usually determined at an arbitrarily fixed starch (or flour) slurry concentration and the resulting peak viscosity (P), breakdown (BD) and setback (SB) values are used as criteria for starch characterization. However, the use of this technique in rice quality research has not been fruitful. A critical review of some of the literature on viscography uncovered a number of fallacies in the above technique. It was revealed that even in a given sample, the magnitude of BD and SB varied drastically with the peak viscosity obtained, which in turn varied exponentially with the slurry concentration. In several samples of rice flour studied, it was found that not only the magnitudes of BD and SB but even the algebraic sign of SB depended on the slurry concentration chosen. Clearly, viscogram parameters of different samples can be properly compared not at a fixed slurry concentration but only at a fixed peak viscosity. Values of a few ratios at a fixed P value, particularly that of relative breakdown (BDr= BD/(BD + SB)), could effectively differentiate between starch and rice types.