bluuebunny/crossref_metadata_2025_split huggingface dataset:
EVALUATION OF PROCESSES TO ENHANCE GRAIN AND MEAT COPRODUCTS1
Authors: CHA J.Y. , FLORES R.A. , KASTNER C.L. 
Published: February 2007

ABSTRACTBlends of soybean meal (SBM) and pork red blood cells (RBC) or stick water (SW) were extruded at different extrusion temperature profiles using a laboratory‐scale single screw extruder. The ratios of SBM:RBC were 90:10, 85:15, and 80:20 on a dry basis. The ratio of SBM:SW was 80:20 on a dry basis. Ground extrudates were analyzed for physical and nutritional properties which indicate the suitability of each treatment for use in feed processing systems. As screw speed increased from 60 to 120 rpm, the protein digestibility of the ground extrudates from the blends of SBM with 20% RBC increased from 94.4 to 97.1% at an extrusion temperature of 90C, and from 89.1 to 93.1% at an extrusion temperature of 130C. The protein digestibilities of the ground extrudates decreased as RBC content and particle size of the SBM increased. The protein digestibilities of the extrudates from the blends of SBM with RBC and SW decreased as extrusion temperature increased and screw speed decreased. The equilibrium moisture content of pelletized extrudates was lower than that of ground extrudates at each water activity tested. The extrudates from the blend of SBM with RBC had increased protein content and quality because of an improved balance of essential amino acids compared to SBM alone.
VOLATILE ORGANIC COMPOUNDS FROM CITRUS FEED MILL EMISSIONS1
Authors: GENTRY TREVOR S. , BRADDOCK ROBERT J. , MILLER WILLIAM M. , SIMS CHARLES A. , GREGORY JESSE F. 
Published: February 2007

ABSTRACTAlthough citrus processors recover most of the essential oils in the peel, the amount remaining is released as air pollutants and volatile organic compounds (VOCs) during cattle feed manufacturing. Citrus processing plants are required to obtain permits allowing emission of 91 t/year (100 tons/year) of VOCs, an amount exceeded by most processors. The objective of this study was to develop an accurate, on‐site method to measure VOC emissions, accomplished by use of adsorbent traps subsequently analyzed by gas chromatography. Over 90 percent of the oil entering the feed mill was accounted for, with d‐limonene as the major VOC, including other terpenes, β‐pinene and myrcene. Of sampling locations in a typical feed mill, error analysis determined the least precision (16.9%) was associated with determining the input rates of peel to the dryer. The sampling technique developed is a viable method for monitoring VOCs with reproducible results.
TIME‐TEMPERATURE RELATIONSHIPS FOR IQF SHRIMP WITH LIQUID NITROGEN AND ITS QUALITY ASSESSMENT
Authors: GOSWAMI T.K. , RAVINDRA M.R. , NAYAK T.K. 
Published: February 2007

ABSTRACTExperiments were conducted to study the time temperature relationship during freezing of individual raw shrimp by dipping in Liquid Nitrogen. Four sets of experiments were conducted. The first set involved the assessment of the temperature profile of the gaseous nitrogen environment in a thermocole container with varying quantity of liquid nitrogen. The next two sets of experiments involved direct dipping of the raw shrimp in a liquid nitrogen bath in a thermocole container using perforated stainless steel tray suspended by means of a wire loop, one in a single tier and the other in a double tier. The fourth set was conducted in a laboratory model tunnel provided with immersion freezing facility. In each case, the dipping time was progressively increased from 5 s to 30 s at 5 s increments. The time‐temperature relationships obtained were compared with those from available literature and were found to exhibit similar trend.The quality of the frozen shrimp was also studied in terms of pH, TVB, TMA and Indole content. It was observed that dipping shrimp in liquid nitrogen for the specified period retained the quality well within the acceptable commercial limit.
SUPERCRITICAL CO2/ETHANOL EXTRACTION OF ASTAXANTHIN FROM BLUE CRAB (CALLINECTES SAPIDUS) SHELL WASTE
Authors: FÉLIX‐VALENZUELA LETICIA , HIGUERA‐CIAPARA INOCENCIO , GOYCOOLEA‐VALENCIA FRANCISCO , ARGÜELLES‐MONAL WALDO 
Published: February 2007

ABSTRACTAstaxanthin (AX) is the major naturally occurring carotenoid pigment in marine crustaceans and the flesh of salmonids. These organisms are unable to synthesize AX de novo and when farmed commercially, require it in their feed. The high cost of synthetic AX has promoted research into new natural sources of ihe pigment, such as crustacean wastes. In this work, AX from demineralized crab (Callinectes sapidusj shell waste was extracted with a mixture of supercritical C2 and ethanol as a cosolvent. The effect of total solids load, pressure and temperature was assessed by response surface methodology (RSM). Extracted AX was determined by HPLC. The experimental data were fined to a second order model whereby the conditions for maximum extraction yield were defined (≥ 34 MPa, 45C and solids load of 25 g). Pressure and solids load were the most important factors affecting AX extraction yields.
OPTIMIZATION OF WHEAT BLENDING TO PRODUCE BREADMAKING FLOUR
Authors: HAYTA MEHMET , ÇAKMAKLI ÜNSAL 
Published: February 2007

ABSTRACTLinear programming was utilized to optimize the blending of wheat lots which have different quality characteristic and costs. Using best subsets regression three quality tests (particle size index, dough volume and falling number value) were selected in relation to loaf volume of bread to be produced. The chosen criteria were set up in a linear programming format as a model for the computerized solution. The model's applicability was assessed in a commercial mill. As a result of applying the model it was found possible to produce breadmaking flour with a reasonable quality and at a lower cost.
USE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH
Authors: DHANASEKHARAN M. , WANG C.F. , KOKINI J.L. 
Published: February 2007

ABSTRACTNonlinear viscoelastic models of the differential type, such as the Phan Thien Tanner model, White‐Metzner model and Giesekus model were used to predict the steady shear, oscillatory shear and transient shear properties of gluten dough. The predictions were compared with new data and the experimental results of Wang and Kokini (1995b). The Phan‐Thien Tanner model and the Giesekus model were used in eight modes to fit the relaxation modulus accurately. The White‐Metzner model gave the best prediction for the steady shear properties as it used a Bird‐Carreau dependence for the shear viscosity. The Phan‐Thien Tanner model and the Giesekus model predicted the transient shear viscosity and the transient first normal stress coefficient better than the White‐Metzner model. A consistent prediction of all the experimental data could not be obtained using a single model.
MASS TRANSFER IN PACIFIC HAKE (Merluccius australis) PACKED IN REFRIGERATED MODIFIED ATMOSPHERE
Authors: SIMPSON R. , ALMONACID S. , ACEVEDO C. 
Published: February 2007

ABSTRACTThe objective of this research was to develop, and experimentally validate a fully mathematical model, to predict mass transfer phenomena in Pacific Hake (Merluccius australis) packed in refrigerated modified atmosphere.A mathematical model to predict mass transfer of CO2, O2, N2 and water vapor was developed and validated. The diffusion model was developed utilizing Fick's second law, considering fish fillet as an infinite slab and applied to Pacific Hake (lean fish species) under refrigeration conditions. CO2 diffusivity of Pacific Hake was determined by an inverse procedure at OC and resulted in a value of 5.19 × 10−10 [m2/s] that is in accordance with values reported in the literature. However, postmortem variations of pH could affect solubility and diffusivity of CO2 in fish muscle.
EFFECT OF EXTRUSION OPERATING PARAMETERS ON AIR BUBBLE ENTRAPMENT
Authors: CISNEROS FAUSTO H. , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTThe effect of different extrusion operating parameters on air bubble entrapment during twin‐screw extrusion of amylopectin half‐products was studied. A ZSK‐30 twin‐screw corotating extruder with a slit die attached to the discharge end of the extruder to cool the extrudate to prevent water vapor puffing was used. The extrusion parameters investigated were screw speed (150, 300 and 500 rpm), mass flow rate (1.67 and 3.33 g s−1), native versus pregelatinized amylopectin, screw configuration (with or without kneading blocks), and moisture content (32 and 35%, w.b.).The parameters that exerted the greatest effect on air bubble entrapment during twin‐screw extrusion are the type of amylopectin used, mass flow rate and screw speed. On the other hand, in the ranges studied screw configuration and moisture content did not show any significant effect on air bubble entrapment. Explanations for these results are interpreted with the aid of the barrel fill length mechanism proposed by Cisneros and Kokini (2001).
THE EFFECT OF THERMOCOUPLE AND RECEPTACLE TYPE ON OBSERVED HEATING CHARACTERISTICS OF CONDUCTION‐HEATING FOODS PACKAGED IN SMALL METAL CONTAINERS
Authors: ZHANG ZHONGBIN , WEDDIG LISA , ECONOMIDES SIA 
Published: February 2007

ABSTRACTThree different types of thermocouples and receptacles were studied to determine the effect on the observed heat penetration rate of a conduction‐heating food packaged in 202 × 204 and 211 × 300 cans. The studies were conducted at two product initial temperatures (70 and 140F) and three retort temperatures (240, 250 and 260F) using an Allpax R&D retort. The results indicated that the Ecklund stainless steel receptacles and needle type thermocouples in 202 × 204 cans increased the apparent heat penetration rates significantly, which resulted in underestimated Ball Formula process times (≈5%) and overestimated process lethalities (≈27%). However, in the 211 × 300 cans only minimal effects were seen on the apparent heat penetration rates, Ball process times and resulting lethalities. The use of plastic Delrin receptacles and thermocouples in 202 × 204 and 211 × 300 cans produced results in close agreement with those obtained from thin‐gauge flexible thermocouples having minimum conduction error.
THERMAL PROCESS EVALUATION OF RETORTABLE POUCHES FILLED WITH CONDUCTION HEATED FOOD
Authors: CRISTIANINI MARCELO , MASSAGUER PILAR RODRIGUES 
Published: February 2007

ABSTRACTTwo models using the finite element technique (FE) and another using an analytical solution to solve the 3‐dimensional heat conduction equation for a finite plate were built. FE models were built considering the actual pouch shape and retort temperature profile. Chi‐square and regression lines were obtained for each set of temperatures generated by the models against experimental data. A mass average sterilizing value of 9.9 min was estimated when a critical point sterilizing value was at 8.7 min using the 3‐Dimensional FE model. Close agreement was found among the three models for heating phase. Using actual retort temperature profile made FE models more accurate than the one using analytical solution, especially for cooling phase.
EFFECTS of PULSED ELECTRIC FIELD ON QUALITY FACTORS and MASS TRANSFER DURING OSMOTIC DEHYDRATION of APPLES
Authors: TAIWO KEHINDE A. , ANGERSBACH ALEXANDER , KNORR DIETRICH 
Published: February 2007

ABSTRACTHigh intensity electric field pulses using varying field strengths (0.5, 1.0 and 2.0 kV/cm corresponding to 12, 48 and 192 J/kg, per pulse, respectively, with a pulse duration of 400μs) and pulse numbers (2 to 50) were applied to apple slices as a pretreatment to study their influence on mass transfer during osmotic dehydration (OD). Cell membrane permeabilzation increased with increasing field strength and higher pulse number. Higher water loss and solids gain were obtained at 1.0 kV/cm. Pretreated apples turned brown but sample brightness improved with OD time but L values decreased with increasing pulse number. Maximum deformative force and amount of strain experienced by dried samples were influenced by both the field strength and OD time. Vitamin C content of dried samples reduced at higher field strengths and longer immersion times.
GRINDING SPRAY‐DRIED MILK POWDER NEAR the GLASS TRANSITION TEMPERATURE
Authors: ZIEGLER GREGORY R. , LANGIOTTI JORDANA P. 
Published: February 2007

ABSTRACTThe fine grinding of chocolate is typically accomplished on five‐roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray‐dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy‐rubbery transition in commercial milk powders usually lies between 60–70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg∼ 60C, and 40% wt/wt cocoa butter was ground in a three‐roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so‐called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished “white chocolate” coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior.
RETORTABILITY of THIN‐WALLED ALUMINUM CONTAINERS PRESSURIZED WITH ADDED LIQUID NITROGEN (LN2)
Authors: AWUAH G.B. , ECONOMIDES A. 
Published: February 2007

ABSTRACTStudies were conducted to investigate the effect of initial container pressure on heat penetration parameters using flexible aluminum containers. A pilot scale liquid nitrogen dispenser, regulated to discharge a fine stream of liquid nitrogen (LN2), provided approximately 10 to 15 psi pressure within the container prior to end‐over‐end processing in a computer‐controlled retort using water immersion with 32 psi over pressure. Thermal process parameters including the heating rate index (fh), lag factor (jh), the cumulative lethality (Fo), cook‐value (Co) and the overall heat transfer coefficient (Uo) were examined in relation to retort temperature (241–261F), rpm (0–15 rpm) and product initial temperature (54–121F) using 5% w/w bentonite suspension with or without liquid nitrogen. Generally, containers with added liquid nitrogen had no impact on evaluated data compared to their counterparts without LN2 under similar experimental conditions. Estimated overall heat transfer coefficient (Uo) compared favorably with published data, while the Co/Fo ratio decreased with increasing temperatures as expected. Product cold spot location migrated in either upward or downward direction depending on the mode of heat transfer. Although added LN2 generally had no limiting effect on both heat transfer and heat penetration data, processing aluminum containers with high initial pressure at high retort temperatures could create excessively high internal pressure that could compromise container seam integrity.
PERFORMANCE ANALYSIS of the MILK CONCENTRATING SYSTEM FROM A BRAZILIAN MILK POWDER PLANT
Authors: RIBEIRO CLÁUDIO PATRÍCIO , ANDRADE MARIA HELENA CAÑO 
Published: February 2007

ABSTRACTThe steady‐state operation of the concentrating system from an industrial milk powder plant was studied using a simulation approach. This system is composed of two tubular preheaters, a plate pasteurizer, a thermocompressor and four climbing‐falling‐film plate evaporators operating in a multiple‐effect arrangement. Its simulation was performed using the ASPEN Plus shell, into which calculation routines previously developed by the authors had to be introduced in order to enable the calculation of the plate units. For the thermocompressor, a simulation code based on the solution of a design equation and the overall mass and energy balances was formulated and then introduced into ASPEN. In the validation step, simulation results were compared with operating data of the industrial plant, and a good agreement was verified. A sensitivity analysis of the concentrating system was then performed, considering two different operating variables, namely the milk inlet temperature and the motive steam pressure in the thermocompressor.
PHYSICAL, CHEMICAL, and THERMAL CHARACTERIZATION of WHEAT FLOUR MILLING COPRODUCTS1,2
Authors: KIM Y.S. , FLORES R.A. , CHUNG O.K. , BECHTEL D.B. 
Published: February 2007

ABSTRACTHard red winter (HRW) and hard red spring (HRS) wheat milling coproducts (bran, germ, shorts, and red dog) from three commercial flour mills and the Kansas State University pilot mill were evaluated for differences in physical, chemical, and thermal properties. the ranges of bulk density for bran, germ, and red dog determined at three moisture levels were 146.5 to 205.2 kgm−3, 269.2 to 400.6 kgm−3, and 298.9 to 398.1 kgm−3, respectively. the true density ranking order was: red dog >shorts = germ >bran, independently of the moisture level. Red dog had the smallest geometrical mean diameter with the highest variation (coefficient of variation of 23.8%). There was a significant (P < 0.05) difference among wheat blends and milling flows in the thickness of bran and germ at the same particle separation size. the image analysis study determined that the equivalent projected area diameter of bran at the same separation size was significantly (P < 0.05) larger than that of germ. the ratio between the equivalent projected area diameter and the particle thickness were within ranges of 15.7 to 37.6 for bran and 15.5 to 32.2 for germ particles. the chemical composition (ash, protein, lipids and fiber) ranges were determined for each coproduct. Ranges of thermal conductivity for bran, germ, shorts, and red dog were 0.049 to 0.074, 0.054 to 0.0907, 0.057 to 0.076, and 0.063 to 0.080 W(mK)−1, respectively. Specific heat of coproducts, measured with a differential scanning calorimeter, exhibited a wider range [1.08–1.94 kJ(kgK)−1] than that observed in whole wheat kernels and wheat flour. the variability observed among the samples was due to the different wheat sources and characteristic milling flows for the flour mills.
OPTIMIZATION CRITERIA FOR BATCH RETORT BATTERY DESIGN AND OPERATION IN FOOD CANNING‐PLANTS
Authors: SIMPSON R. , ALMONACID S. , TEIXEIRA A. 
Published: February 2007

ABSTRACTOptimization of thermal processing in the commercial sterilization of canned foods is of great interest because the canning industry plays an important role within the economy of the food processing sector. Many food canning plants operate in a batch mode with a battery of individual batch retorts. The aim of this study was to propose and analyze several criteria and methodologies for optimum design and operation of such retort systems. Two criteria were proposed in the case of choosing the optimum number of retorts to be installed when designing a new batch‐operated canning line. The third criterion dealt with seeking optimum process conditions for maximizing output from a fixed number of retorts when processing small batches of different products and container sizes.In the case of new plant design optimization, one objective was to determine the optimum number of retorts that would minimize on‐going processing costs related to labor and energy. Retort scheduling (programming) was studied from which a simple mathematical expression was derived for this purpose. A second objective was to determine the optimum number of retorts that would maximize the net present value of initial investment. Approaches based upon engineering economics were studied from which to develop a mathematical procedure for this purpose. In the case of maximizing output from a fixed number of retorts for different products and container sizes, isolethal processes were identified for various product/containers from which a common set of process conditions could be chosen for simultaneous processing of different product lots in the same retort.
OPTIMIZATION OF QUALITY RETENTION IN CONDUCTION‐HEATING FOODS OF CONICAL SHAPE1
Authors: PORNCHALOEMPONG P. , BALABAN M.O. , TEIXEIRA A.A. , CHAU K.V. 
Published: February 2007

ABSTRACTA cone frustum is an alternative shape for packaging thermally processed foods that can be useful in modeling the increasing number of microwaveable, ready‐to‐eat conical‐shaped food containers seen on supermarket shelves. Thermal processing in a cone frustum can be optimized by using numerical models for heat transfer to predict temperature distribution profiles, together with thermal destruction kinetics of target organisms and nutrient/quality factors. Iso‐lethality curves, showing combinations of process time and retort temperature that deliver equal lethality, were developed for each of three different cone frustum geometries (different dimensional proportions of major and minor diameters and height). Total volume average quality retention was determined for equivalent process time‐temperature combinations for quality factors with assumed thermal degradation kinetic parameters (D and Z‐values). Response of quality retention to the equivalent process combinations (designated by their retort temperature) revealed optimum process conditions that delivered maximum quality retention. The effect of kinetic parameters, thermal properties, and surface heat transfer coefficient on quality retention response to equivalent process conditions was also studied and compared with findings reported in the literature for the case of more traditional finite cylinder shapes.
ELECTRICAL CONDUCTIVITY of APPLE and SOURCHERRY JUICE CONCENTRATES DURING OHMIC HEATING
Authors: ICIER FILIZ , ILICALI COSKAN 
Published: February 2007

ABSTRACTOhmic heating is based on the passage of electrical current through a food product that serves as an electrical resistance. In this study, apple and sourcherry concentrates having 20–60% soluble solids were ohmically heated by applying five different voltage gradients (20–60 V/cm). the electrical conductivity relations depending on temperature, voltage gradient and concentration were obtained. It was observed that the electrical conductivities of apple and sourcherry juices were significantly affected by temperature and concentration (P < 0.05). the ohmic heating system performance coefficients (SPCs) were defined by using the energies given to the system and taken up by the juice samples. the SPCs were in the range of 0.47–0.92. the unsteady‐state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. the mathematical model results considering system performance coefficients were compared with experimental ones. the predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate.
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE
Authors: YOSHIKAWA S. , NISHIMARU S. , TASHIRO T. , YOSHIDA M. 
Published: February 2007

AbstractUsing a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words. Results were compared with those obtained by Szczesniak in the United States. Frequencies of response were well balanced for some but not for all words with opposite meanings. There were many onomatopoeic words. The median frequency of mention per subject per food was about 3.5 texture words. This became about 7 when words which were mentioned only once were omitted. In the descending order of frequency, the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori‐kori), crunchy (kari‐kari), and brittle.