bluuebunny/crossref_metadata_2025_split huggingface dataset:
Modeling of Residence Times in Continuous Fluidized Bed Freezers
Authors: VÁZQUEZ A. , CALVELO A. 
Published: August 2006

ABSTRACTA longitudinal dispersion model is proposed for analyzing the movement of peas along continuous fluidized bed freezers. By comparing the model with experimental data, a dispersion coefficient is obtained which correlates satisfactorily with the bed height and the superficial air velocity. Thus, minimum residence times can be predicted in terms of bed dimensions and operating conditions in the fluidized freezer. By adapting an individual particle model for freezing time prediction to the existing conditions in fluidized bed freezers, the analysis of production rate in terms of design parameters is performed. Thus, an optimum bed height which maximizes the production rate per unit of grid area is obtained.
The Finite Element Method in Thermal Processing of Foods
Authors: NAVEH D. , KOPELMAN I. J. , PFLUG I. J. 
Published: August 2006

ABSTRACTA variational finite element approach using triangular simplex and 2nd order quadrilateral elements was employed to analyze several problem areas that are of practical importance in the thermal processing of conduction heating products: (1) A method was developed to calculate conversion factors for thermal process design applicable to glass jars filled with conduction heating products. (2) The overshooting of temperatures after steam‐off was studied, indicating that not including the contribution of overshooting to sterilization values in process design, can lead to gross overprocessing. (3) A method of correcting sterilization values to account for harmonious fluctuations in retort temperature was developed. (4) The air cooling of cans by natural convection was analyzed.
Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration
Authors: WILSON ERIC L. , BURNS DONALD J.W. 
Published: August 2006

ABSTRACTHeat treatment of kiwifruit juice caused formation of a heavy protein precipitate. Celite filtration removed the precipitate giving a clear, heat‐stable juice which could be readily concentrated and reconstituted. Hollow fibre ultrafiltration was used to clarify and nonthermally sterilize kiwifruit juice. Virtually all the soluble proteolytic enzyme, actinidin, remained in the retentate although there was some loss of enzymatic activity. Some sedimentation was observed in both conventionally prepared and ultrafiltered juices prepared in the 1980 season, but not in 1981. A procyanidin: protein haze formed immediately in certain clarified kiwifruit juice: apple juice blends.
Comparison of the Whippability of Defatted Meals from Three Hybrid Varieties of Sunflower Seed
Authors: HOLM E. T. , BREEDON C. H. 
Published: August 2006

ABSTRACTThe whippability of meals from three hybrid varieties of sunflower was examined under varying conditions of temperature, meal concentration, pH and whipping time. Whippability was measured in terms of initial foam volume produced and the stability of the foam after periods of 30 and 120 min. Optimal levels of maximum volume and stability under the varying conditions were determined by response surface analysis. Optimal levels were not the same for all hybrids tested. The nitrogen solubility index of the meal from each hybrid correlated strongly with initial foam volume but not with foam stability.
Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking
Authors: SINGH T. , MANINDER K. , BAINS G. S. 
Published: August 2006

ABSTRACT T. dicoccum malt developed high amylolytic and proteolytic activity by applying 0.25 and 0.50 ppm gibberellic acid (GA) and germination for 5 and 7 days at 20°C. The 5‐ and 7‐day malts without GA showed an alpha‐amylase activity (SKB/g) of 73.7 and 99.2, respectively, which was increased to 183.5 and 193.1 by 0.5 ppm of GA treatment. Kolbach Index values of 61.7 and 65.2% of GA malts indicated high modification with conversion times of >1 min. Phytic P decreased from 80.5% in wheat to 41.2–53.4% in malts. Increased volume and softer crumb were characteristic of loaves made with 10 SKB of malt per 100g flour without sugar in the formula.
Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran
Authors: CADDEN A. M. , SOSULSKI F. W. , OLSON J. P. 
Published: August 2006

ABSTRACTFiber‐supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose‐supplemented dough and bread resembled the straight‐grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber‐supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
Functional and Morphological Changes in Processed Frozen Fish Muscle
Authors: GRONINGER H. , HAWKES J. W. , BABBITT J. K. 
Published: August 2006

ABSTRACTWhen frozen fish muscle was ground, there were drastic changes in salt‐soluble protein, viscosity, emulsifying capacity, and elasticity compared to samples from fish thawed prior to grinding. When cod muscle was tested for cooked texture in sausages, ground‐while‐frozen muscle was unacceptably soft and crumbly while the ground‐while‐thawed muscle was acceptable. Electron microscopy showed the sarcomeres of pollock muscle ground while frozen or thawed to be similarly disrupted. It appears that differences in functionality losses of pollock, and presumably of other species, were related to the particular type of fragmentation of muscle tissue that occurred when fish was ground‐while‐frozen rather than to the disruption of the submicroscopic structure of muscle.
High Vacuum Flame Sterilization of Canned Diced Tuna: Preliminary Process Development and Quality Evaluation
Authors: SEET S. T. , HEIL J. R. , LEONARD S. J. , BROWN W. DUANE 
Published: August 2006

ABSTRACTA preliminary study of the potential of high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs study at five process levels, and comparative assessment of the physical, chemical and nutritional property of the raw, precooked, high vacuum flame sterilized (HVFS) and still‐retorted canned tuna. The vacuum achieved in the HVFS packs was significantly higher (P < 0.05) than the control packs. Fatty acid and amino acid composition, in‐vitro protein digestibility, and the Computed Protein Efficiency Ratio (C‐PER) were similar for the raw, precooked and canned tuna. Available lysine was marginally decreased by precooking, and HVFS processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin and mineral concentrations were generally lower in the retort process control canned tuna.
Anthocyanin Degradation in the Presence of Furfural and 5‐Hydroxymethylfurfural
Authors: DEBICKI‐POSPIŠIL JASNA , LOVRIĆ TOMISLAV , TRINAJSTIĆ NENAD , SABLJIĆ ALEKSANDAR 
Published: August 2006

ABSTRACTThe influence of furfural (F) and 5‐hydroxymethylfurfural (HMF) on degradation of cyanidin‐3‐glucoside (CG) was investigated in blackberry juice and in a citrate buffer model solution (pH 3,45) at 24°, 50° and 70°C. Presence of 0.012 M F or HMF accelerated pigment degradation. The acceleration was directly temperature‐dependent, more pronounced in fruit juice, and considerably decreased in nitrogen. CG and HMF disappearance – but not the interaction between these compounds – followed the first‐order reaction kinetics. The influence of formaldehyde (Fa) acetaldehyde (Aa) and benzaldehyde (Ba) on the stability of CG was investigated in blackberry juice. CG degradation effect of non‐furane aldehydes (0.012 M) was Fa < Aa < Ba. CG and cyanidine (C) reactivities were studied by condensation with F and examination of molecular electrone properties (cyanidine, keto‐pseudobase, anhydrobase, chalcone). Furfural did not react with CG but it did react with C. Electron charge distribution points to anhydrobase as the tautomeric form of C most reactive to F. Possible mechanisms of C decomposition in presence of F are proposed and discussed.
High Fructose Corn Syrup: Replacement for Sucrose in Angel Cake
Authors: COLEMAN PHILIP E. , HARBERS CAROLE A.Z. 
Published: August 2006

ABSTRACTHigh fructose corn syrup (HFCS) (42% fructose) was used to replace 25, 50, 75 or 100% of the sucrose in angel cakes. Replacement with HFCS of 50, 75 or 100% of sucrose resulted in foams with lower specific gravities; decreased foam beating time; and cakes with lower volume, browner crusts, yellower crumb, firmer texture, and decreased sweetness. Replacement of 25% sucrose with HFCS did not affect greatly the physical measurements or sensory characteristics studied.
Water Velocity Effect on Heat Penetration Parameters During Institutional Size Retort Pouch Processing
Authors: PETERSON WAYNE R. , ADAMS J. P. 
Published: August 2006

ABSTRACTInstitutional size retort pouches (15 × 12 × 1) filled with 10% bentonite were processed in water with overriding air pressure. The heat penetration parameter, fh, was measured at seven flow rates from 10 gal/min (Re = 3000) to 110 gal/min (Re = 33000). Apparent convection heat transfer coefficients (h‐values) were calculated. Significant differences were found for both the h‐value and observed fh value as a function of flow rate. The h‐values ranged from 33–48 BTU/hr ft2 F and the observed fh values ranged from 23.0–20.1 min for 10 and 110 gal/min, respectively.
Zinc, Iron and Copper Availability as Affected by Orthophosphates, Polyphosphates and Calcium
Authors: ZEMEL MICHAEL B. , BIDARI MOLOOK T. 
Published: August 2006

ABSTRACTMale weanling tats were fed an adequate diet supplemented with 0.42% P from either hexametaphosphate or orthophosphate, each at two levels of Ca intake (0.53% or 1.06%). Polyphosphates represented 13% of the total fecal phosphorus at the 0.53% Ca intake; this fraction was increased to 27% at the 1.06% Ca intake. Hexametaphosphate caused a 15% increase in fecal iron, a 12% decrease in liver iron and a 15% decrease in fecal zinc losses. These effects were markedly enhanced by supplemental Ca. Orthophosphate was without effect at the 0.53% Ca intake, but caused an 11% increase in fecal zinc losses at the 1.06% Ca intake.
Influence of Potassium Sorbate and Reduced pH on the Growth of Vegetative Cells of Four Strains of Type A and B Clostridium botulinum
Authors: BLOCHER J. C. , BUSTA F. F. 
Published: August 2006

ABSTRACTGrowth of vegetative cells of four strains of Clostridium botulinum was measured as the average A630nm of five replicate peptone‐yeast extract broth cultures at 37°C. Media pH values ranged from 7.1 to 5.5 and potassium sorbate concentrations of 0 or 0.26%. Growth ratios (GR = treatment/control) based on the time to reach an A = 0.35 were calculated. Predicted GR's from the linear regression of log (GR) vs log (undissociated sorbic acid concentration) were used to compare strains. Reduced pH (>5.5) had minimal effects on GR. Sorbate inhibited the growth of all strains at 250 mg/L undissociated sorbic acid. This was indicated by predicted GR's of 2.3‐3.4. Responses of cells derived from different spore suspensions of the same strain were similar.
Thermal Destruction of 5‐Methyltetrahydrofolic Acid in Buffer and Model Food Systems
Authors: MNKENI A. P. , BEVERIDGE T. 
Published: August 2006

ABSTRACTThermal kinetic data (rate constants, k, and activation energies, Ea) for 5‐Methyltetrahydrofolic acid (5‐CH3‐H4PteGlu) were determined in citrate buffers (pH 3‐6) and in model food systems between 100° and 140°C. As pH increased from 3.0 to 6.0, the rate constants decreased as the temperature increased from 100° to 130°C, the rate constants increased. Ea values were 19.0, 17.0, 19.7 and 19.8 kcal/mole at pH 3, 4, 5 and 6, respectively. In the model food systems, the Ea values (kcal/mole) were 7.85 in apple juice and 10.6 in tomato juice. When dissolved oxygen content was reduced to 5.3 ppm, the stability of the 5‐CH3H4PteGlu was increased substantially.
Fiber Contents of Selected Raw and Processed Vegetables, Fruits and Fruit Juices as Served
Authors: ZYREN J. , ELKINS E. R. , DUDEK J. A. , HAGEN R. E. 
Published: August 2006

ABSTRACTPectin and neutral detergent fiber (NDF) contents were investigated for commercially processed foods as served: 10 vegetables, 10 fruits, and 8 fruit juices. Fiber content of fruits ranged from 0.7%−4.5% NDF and 0.28%−0.48% pectin; juices ranged from 0.1%−0.22% NDF and 0.2%−0.39% pectin. Fiber in frozen, canned and cooked vegetables ranged from 1%−4.4% NDF and 0.5%−1% pectin. In general, there is no evidence that any of the food preparation methods was superior. There appears to be no great loss of fiber when food is prepared by typical home methods or commercial processing.
An Evaluation of Selective Differential Plating Media for the Isolation of Yersinia enterocolitica from Experimentally Inoculated Fresh Ground Pork Homogenate
Authors: HARMON M. C. , YU C. L. , SWAMINATHAN B. 
Published: August 2006

ABSTRACTSeven selective differential plating media were evaluated for their effectiveness in recovering eight serotypes (0:3; 0:8; 0:9; 0:11,24; 0:12,25; 0.16; 0:17; and 0:28) of Y. enterocolitica from pure cultures and from artificially inoculated fresh ground pork homogenate. Cefsulodin‐irgasan‐novobiocin (CIN) agar was the most effective medium for the recovery of Y. enterocolitica. However, Y. enterocolitica 0:12,25 was slightly inhibited on CIN agar. Bismuth sulfite agar, MacConkey, and MacConkey‐Tween 80 agars were acceptable; cellobiose‐arginine‐lysine, desoxycholate citrate, and Salmonella‐Shigella agars were the least effective media.
Characterization of the Aroma of Raw Carrots (Daucus carota L.) With the Use of Factor Analyses
Authors: McLELLAN M. R. , CASH J. N. , GRAY J. I. 
Published: August 2006

ABSTRACTSensory evaluations of 20 aroma related characteristics derived using open discussion profile methods were made on 10 different carrot selections. Factor analysis was applied to the sensory evaluations to determine an orthogonal set of descriptors which were derived from the original set of data. Five factors, defining independent aroma characteristics of raw carrots, were determined to be earthy‐organic aroma, basic raw carrot aroma, fruity‐perfumy aroma, nonearthy aromatics, and piney aroma. A second application of factor analysis was utilized to identify components in the head space profile which might correlate with the five newly determined aroma descriptions.
Control of Heat Induced Oxidative Rancidity in Refrigerated Shark and Mackerel
Authors: YOUNATHAN MARGARET T. , OON JUAT K. , YUSOF ROKIAH B. MOHD. 
Published: August 2006

ABSTRACTOxidative rancidity in heated shark and mackerel was determined by the thiobarbituric acid (TBA) test and sensory evaluations. Control measures used were 1% and 2% hot water extract of yellow onion peel and 1% onion juice. TBA values of heated shark and mackerel were significantly affected by storage periods and experimental treatments (P<0.05). A 2% yellow onion peel hot water extract was the most effective means of reducing rancidity in both shark and mackerel tissue. Fatty acid analyses showed that both tissues contained oleic acid (18:1ω9); mackerel contained a higher percentage of palmitic acid (16:0) than shark. Decosahexaenoic acid (22:6ω3) was present in larger amounts in mackerel than in shark.
Role of the Osmoticum in Bloater Formation of Pickling Cucumbers
Authors: COREY K. A. , PHARR D. M. , FLEMING H. P. 
Published: August 2006

ABSTRACTChanges in internal gas volume and pressure, and mass flow characteristics of fresh compared to brined cucumbers were measured to study the mechanism of bloater formation. Internal gas volume of fresh cucumbers decreased by about 50% and the resistance to mass flow of gases increased following storage in brine. Internal gas pressure increased by 81 mm Hg in cucumbers stored in brine and only 26 mm Hg in fresh cucumbers in brine following carbonation of the brine. Upon carbonation, cucumbers stored in both 2M NaCl and 3M ethylene glycol exhibited bloater damage accompanied by tissue dehydration, whereas fresh and water stored cucumbers did not bloat. Susceptibility of pickling cucumbers to bloater formation was proposed to be associated with a lowered internal tissue resistance to increased gas pressure.
Influence of Selected Thermal Processing Conditions on Steam Consumption and on Mass Average Sterilizing Values
Authors: BHOWMIK SANTI R. , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTThe influence of can size, type of food (conductive or convective), retort temperatures, initial temperature of food and target sterilizing value on steam consumption was studied. A 25 factorial design of experiments was used. Steam consumption was measured by using steam flow meters. A mass average sterilizing value was computed for each process by using experimentally determined heat penetration parameters. Steam consumption was significantly high for processing larger cans compared to smaller cans both containing equal quantities of conduction heating food simulant. The can size had no significant influence on steam consumptions with the convection heating food simulant. Steam consumption and mass average sterilizing values were reduced significantly by employing a high retort temperature to obtain a high target Fp value. With a low target Fp value, the type of food simulant did not affect significantly mass average sterilizing value.
Heat and Mass Transfer During the Warm Water Blanching of Potatoes
Authors: CALIFANO A. N. , CALVELO A. 
Published: August 2006

ABSTRACTA model of heat and mass transfer with simultaneous chemical reaction is proposed for analyzing the influence of operating variables on the reducing sugar content at the surface of blanched potatoes. This content is partially responsible for the color of the finished product. The involved parameters (potato thermal conductivity, heat transfer coefficient of the system and kinetic constants for overall reaction of reducing sugar generation) were evaluated in separate experiments. The apparent diffusion coefficient of reducing sugars in potatoes was the only parameter obtained from blanching experiments. Temperature and concentration profiles and effect of blanching temperature on surface reducing sugar content are analyzed using the developed model. The possible underestimation of the diffusion coefficient when simultaneous starch hydrolysis is not taken into account is also considered.
Application of Two‐Level Fractional Factorial Designs in Development of a Soybean Whipped Topping
Authors: CHOW EDWARD T. S. , WEI L. S. , DEVOR RICHARD E. , STEINBERG MARVIN P. 
Published: August 2006

ABSTRACTThe feasibility of developing a whipped topping formula based on Illinois Soybean Beverage was investigated. Two‐level fractional factorial designs were shown to be efficient for statistical analysis of a large number of ingredients. Foam stability was the major consideration in selecting ingredients for a formula. Rapid cooling of the homogenized mix was the processing factor controlling overrun while stability depended on composition of the mix. A hydrophilic‐hydrophobic emulsifier blend was most effective. The model system thus derived contained 3% soybean solids, 30% fat, 7% sucrose, 1% emulsifier, and 59% water; it gave 270% overrun, complete stability over 2 hr and stiffness similar to commercial products.
Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage
Authors: WEINGARTNER KARL E. , NELSON ALVIN I. , ERDMAN JOHN W. 
Published: August 2006

ABSTRACTPasteurized or thermally processed soy beverages (6% soy solids) were fortified to a comparable level of cow's milk with 25 mM (or 30 mM) calcium using mixtures of calcium citrate and tricalcium phosphate. These fortified pasteurized products had acceptable sensory properties. Addition of these calcium salts did not adversely affect protein stability of the beverage. Calcium citrate addition caused a decrease in beverage pH and viscosity. Thermally processed (still retort and agitort) canned beverages containing calcium salts were stable for 6 months when stored at 1°C or at room temperature.
In Vitro Interactions Between Dietary Fiber and 14C‐Vitamin D or 14C‐Vitamin E
Authors: OMAYE STANLEY T. , CHOW FAYE I. , BETSCHART ANTOINETTE A. 
Published: August 2006

ABSTRACTFree 14C‐vitamin D3 decreased between 86.8–92.9% when incubated at 37°C with various fibers in the presence of 0.84% saline. The addition of bile as sodium taurocholate reversed the decrease in free vitamin D3 and was related directly to the concentration of the bile salt. Free 14C‐vitamin E was also decreased in saline solutions with the fiber sources of hard red spring (HRS), soft white winter (SWW) wheat brans or alphacel cellulose (AC). In turn the decrease in free 14C‐tocopherol was reversed by the addition of bile. Citrus pectin (CP) had no influence on the 14C‐vitamin E.
Evaluation of a Modified AOAC Determination for Thiamin and Riboflavin in Foods
Authors: MacBRIDE D. E. , WYATT C. JAIME 
Published: August 2006

ABSTRACTModifications of the AOAC thiamin and riboflavin methods allow determination of the two vitamins from aliquots of a single food sample with alternatives to obsolete or dangerous reagents. Mylase 100, an α‐amylase enzyme which hydrolyzes thiamin esters, was shown to be effective at releasing thiamin in 3 hr over a pH range of 3.5–5.5, at 35 and 42°C. In thiochrome extraction, anhydrous isopropanol can be substituted for isobutanol, a suspected carcinogen.
Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef
Authors: HARRISON M. A. , DRAUGHON F. A. , MELTON C. C. 
Published: August 2006

ABSTRACTBacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.