bluuebunny/crossref_metadata_2025_split huggingface dataset:
SYMMETRIZED DOT‐PATTERNS (SDP) OF IRREGULAR COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS 1
Authors: PELEG M. , NORMAND M.D. 
Published: February 2007

ABSTRACTSymmetrized dot‐pattern displays (SDP) of the kind used in speech analysis and medical diagnosis can also be used to visualize textural differences between and among crunchy foods. Meaningful interpretation of the patterns in terms of textural characteristics, however, will require further study of two topics: how the display parameters, notably the number of points and symmetry axes affect the resulting image perception, and how factors such as the specimen's geometry and moisture content, for example, affect the pattern's morphological features.
EFFECT OF SAMPLE DIMENSIONS AND DEFORMATION RATE ON THE TORSIONAL FAILURE OF DUMBBELL SHAPED GELS
Authors: MIRZA IQBAL , LELIEVRE JOHN 
Published: February 2007

ABSTRACTTorsional failure measurements were made on gels with dumbbell and capstan geometries. As a comparison, cylindrical specimens were tested in uniaxial compression. Both brittle and elastic gels, made from carrageenan and locust bean gelling agents by selecting appropriate ratios of the two polymers, were investigated. Using the dumbbell geometry, the stress at failure was found to be independent of the sample dimensions while the failure strain decreased with increase in the aspect ratio. In addition, neither the stress nor the strain at failure depended on the strain rate. The failure parameters from the two torsion geometries and the compression test were found to agree provided comparison was made using appropriate sample dimensions.
RHEOLOGICAL PROPERTIES OF WHEY PROTEIN ISOLATE GELS DETERMINED BY TORSIONAL FRACTURE AND STRESS RELAXATION 1
Authors: FOEGEDING E. ALLEN 
Published: February 2007

ABSTRACTThe effect of protein concentration on the rheological properties of whey protein isolate gels was investigated. Torsional fracture analysis was used to determine true shear stress and true shear strain at fracture, and initial Young's modulus (Eo) and equilibrium Young's modulus (Ee) were determined by stress relaxation. The power law equation provides an accurate description for the effect of protein concentration on shear stress at fracture and Eo and Ee moduli. The strain at fracture initially decreased with protein concentration and remained constant after a critical concentration was achieved. This trend was similar to relaxation time determined at nonfracture strains, establishing an association between strain at fracture and viscoelastic properties of whey protein isolate gels.
FLOW PROPERTIES OF STIRRED YOGHURT: STRUCTURAL PARAMETER APPROACH IN DESCRIBING TIME‐DEPENDENCY
Authors: BENEZECH T. , MAINGONNAT J.F. 
Published: February 2007

ABSTRACTThe time dependent rheological behaviour of 4 commercial stirred yoghurts was evaluated at constant shear rate within the range 18 to 280 s‐1.The viscosity decreased greatly to an equilibrium value after 600 s of shearing. A simple model based on a structural approach was used. A rheological test was designed and carried out at a constant shear rate of 111 s‐1 and a temperature of 10C. Three types of stirred yoghurt processed in the laboratory under standard conditions were compared with the 4 commercial brands. Two parameters of the model were highly significant for comparing the different stirred yoghurts. These were the rate constant of the structural decay and the consistency index at equilibrium.
A CONSTITUTIVE RELATIONSHIP FOR GELS UNDER LARGE COMPRESSIVE DEFORMATION
Authors: GAO Y.C. , LELIEVRE J. , TANG J. 
Published: February 2007

ABSTRACTA three‐parameter constitutive relationship was developed based on a strain energy function to describe the mechanical behaviour of gels subjected to large deformation under compressive load. The parameters in the relationship can be estimated from experimental data using regression techniques. Alternatively, these unknowns may be determined directly from three compression parameters σm, ɛm, β, which represent the strength, ductility and nonlinearity of the mechanical behaviour, respectively. The new constitutive relationship fits experimental data, for both brittle and ductile gels, up to the point of compressive failure.
INSTRUMENT FOR MEASURING BIND STRENGTH OF RESTRUCTURED AND EMULSION‐TYPE MEAT PRODUCTS1
Authors: DOBSON B.N. , MOISEEV I.V. , CORNFORTH D.P. , SAVELLO P. , WOOD R.J. , ANDERSEN R. 
Published: February 2007

ABSTRACTA sensitive and inexpensive penetrometer is described, consisting of a mounted rod and polished steel ball that may be advanced downward at variable speed through meat slices mounted on a plexiglass cylinder. The slice + mounting cylinder was placed on a top‐loading balance, tared to zero, and centered under the penetrometer rod. Bind strength was measured as the peak force (g) required for the steel ball advancing at 2.0 cm/min to penetrate the meat slice. Data points (grams force versus time) were collected and plotted using an IBM‐compatible personal computer and printer. Since the balance collected gram values continuously, a QuickBasic program was developed, allowing the user to specify the time interval (1,2,5 s, etc.) between recorded values. Bind strength of turkey rolls was increased by finely chopping the emulsion (vs. coarsely‐ground samples), and by inclusion of 3% nonfat dry milk. Whey protein concentrate (3%) increased bind strength of finely chopped, but not coarsely ground rolls.
METHOD TO INVESTIGATE DIFFERENCES IN CHEWING BEHAVIOUR IN HUMANS
Authors: BROWN WENDY E. 
Published: February 2007

ABSTRACTThis study examines whether the patterns of muscle activity measured from the masticatory muscles during a chew are sufficiently reproducible to form the basis of a characterisation of chewing behaviour, and whether they express the degree of variation evident between individuals. Electromyograph (EMG) readings of the repetitive activity involved in chewing gum were analyzed for 10 subjects, each on three separate occasions. For each individual the temporal aspects of the chew cycle (duration of the activity burst, period between bursts of activity and duration of the complete cycle) were reproducible between EMG recording sessions. Consistency was also found for amplitude aspects of the EMG record: mean voltage within the activity burst, maximum voltage, and the area under the EMG trace. For all six parameters there was significant variation between subjects. The study showed that variations in the chewing pattern, as occur for chewing on opposite sides of the mouth, were reflected in the 6 EMG parameters examined, and that the changes elicited were different for each individual. Moreover, encouraging subjects to concentrate on the act of chewing caused them to modify their chewing pattern, highlighting the importance of avoiding such attention when assessing habitual chewing behaviour.
METHOD TO INVESTIGATE DIFFERENCES IN CHEWING BEHAVIOUR IN HUMANS
Authors: BROWN WENDY E. , SHEARN MARK , MacFIE HALLIDAY J. H. 
Published: February 2007

ABSTRACTThis study develops a method to describe chewing behaviour, for individual subjects, based on data obtained from electromyograms recorded from the temporalis and masseter muscles during consumption of selected food samples. The data include measurements of the duration of the chewing sequence, the chew rate, the chewing work performed and its apportionment within the chewing sequence, manipulation of the bolus and swallowing. The numerical description of chewing behaviour obtained was shown to be consistent for each subject over separate recording sessions and expressed differences between subjects.
A MATHEMATICAL MODEL OF CRUNCHINESS/CRISPNESS LOSS IN BREAKFAST CEREALS1
Authors: PELEG MICHA 
Published: February 2007

ABSTRACTPublished sigmoid relationships between sensory crunchiness/crispness scores of five breakfast cereals and water activity (Sauvageot and Blond 1991) were fitted with the model Y(aw) = Yo/{1 + exp [aw ‐ awc)/b]}, where Y(aw) is the sensory score at a given aw level, Yo the score of the cereal at the dry (glassy) state, awc a critical water activity representing the inflection point of Y(aw) and b a constant representing the steepness of Y(aw) in the aw region where much of the plasticization occurs. In all five cases the fit of the model, which had previously been used with instrumental mechanical parameters of stiffness and crunchiness, was almost perfect (r2 in the range of 0.997–0.999). All the cereals had similar Yo and awc values, Yo between 7.5 and 7.9, on a scale of 10, and awc between 0.62 and 0.68. The range of water activity in which most of the perceived crunchiness/crispness loss took place, however, varied considerably among the five cereals, with the constant b being in the range of 0.046–0.093. Since according to this model about 90% of the perceived crunchiness/crispness loss occurs within awc± 3b these numbers correspond to water activity spans between about 0.28 and 0.55, respectively.
INTERRELATIONSHIPS BETWEEN SENSORY AND MECHANICAL CHARACTERISTICS OF CANNED PEACHES
Authors: APOSTOLOPOULOS C. , BRENNAN J. G. 
Published: February 2007

ABSTRACTThe 37 sensory characteristics of commercially canned peaches were measured using Quantitative Descriptive Analysis. Some mechanical parameters of the fruit were also measured by using both empirical and fundamental instrumental tests. Principal Component Analysis was employed to study the intra‐ and interrelationships of the sensory and the mechanical characteristics of the canned peaches. The results indicated that most of the characteristics were grouped in four main clusters. These clusters defined two perceptual axes corresponding to the first two principal components which described 76% of the variation. The first component described the viscoelasticity and the second the pleasantness of the sensory characteristics. It was also shown that the mechanical parameters of the fruits were good predictors of the whole range of their textural characteristics.
GRAVITY CURRENT ANALYSIS OF THE BOSTWICK CONSISTOMETER FOR POWER LAW FOODS
Authors: MCCARTHY KATHRYN L. , SEYMOUR JOSEPH D. 
Published: February 2007

ABSTRACTFlow observed in the Bostwick consistometer was evaluated as a gravity current; the balance of forces yields the Bostwick measurement as a function of the geometry of the apparatus and fluid properties. Experimental measurements for Newtonian and power law fluids are compared to theoretical predictions. Although the theory can be used to evaluate values for power law parameters, the best results are obtained by predicting the ratio of apparent viscosity to density to the –0.2 power. The agreement between theory and experiment for homogeneous fluids is within 2%. Values of Bostwick measurement versus (η/ρ)−0.2 for tomato suspensions fall along the same curve as the homogeneous fluids.
YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR STRESS
Authors: YOO B. , RAO M. A. , STEFFE J. F. 
Published: February 2007

ABSTRACTThe vane method was used to measure yield stresses of 15 commercial food dispersions under controlled shear stress (Cσ) and controlled shear rate (C) operating conditions. Magnitudes of yield stress (σσ) at Cσ were higher than those of yield stress (σ) at C on tomato products and baby foods. There were good linear correlations (R2= 0.96, 0.86) between γ and σσ for food dispersions with undisturbed structure (UDS) and with broken down structure (BDS). Data obtained under Cσ were also used to calculate shear moduli of foods.
MECHANICAL PROPERTIES OF THE FLESH OF SWEET AND SOUR CHERRIES
Authors: BLAHOVEC JǏRÍ , JESCHKE JAN , HOUŠKA MILAN 
Published: February 2007

ABSTRACTThe mechanical properties of the flesh of sweet and sour cherry varieties were studied using penetration of whole and skinned fruits by a cylindrical pin. Fresh and canned fruits were included in the study. The results obtained, and their relation to results obtained previously, show that the cherry flesh plays a more important role in the deformation process when its apparent modulus of elasticity is greater than approximately 0.15 MPa. At lower values compression behaviour of the cherry flesh seems to resemble the behaviour of liquids, and the fruit skin has a more important role in a fruit integrity.
MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE
Authors: AK M. M. , GUNASEKARAN S. 
Published: February 2007

ABSTRACTA vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension. Strain rate and sample temperature both increased during a test. Transient elongational (TE) viscosity of Mozarella cheese decreased with increasing strain rate and sample temperature. Proteolysis of caseins in Moz‐zarella, determined by gel electrophoresis, did not alter its TE viscosity to an extent measurable by our method.
TEXTURE ANALYSIS OF BEEF COOKED AT VARIOUS TEMPERATURES BY MECHANICAL MEASUREMENTS, SENSORY ASSESSMENTS AND ELECTROMYOGRAPHY
Authors: MATHEVON E. , MIOCHE L. , BROWN W. E. , CULIOLI J. 
Published: February 2007

ABSTRACTThe potential of mechanical measurements, sensory assessments and electromyography (EMG) to detect the variation in texture properties of beef induced by cooking at temperatures of 45–80C was determined. The mechanical behaviour of meat, from two Semimembranosus muscles from one animal, was studied by compression and shear tests in destructive and nondestructive conditions. Electromyographs from the masticatory muscles of 14 trained subjects were recorded during mastication of the meat samples. Texture profiles were completed at the end of each masticatory sequence. Increase in cooking temperature produced an overall increase in shear and compression parameters as well as in meat elasticity. Sensory hardness and total muscle work developed during mastication also increased with cooking temperature. Mechanical measurements, EMG parameters and sensory assessment of texture were highly correlated. EMG, on which the influence of psychological factors is limited, can be used to characterise meat texture objectively.
CREEP BEHAVIOUR OF TOMATO PERICARP TISSUE AS INFLUENCED BY AMBIENT TEMPERATURE RIPENING AND CHILLED STORAGE
Authors: JACKMAN ROBERT L. , STANLEY DAVID W. 
Published: February 2007

ABSTRACTThe influence of normal ripening and chilling stress on viscoelastic properties of tomato pericarp tissue were investigated by measuring creep behaviour of tissue from fruit stored at 22C (nonchilled) or 5C (chilled) for 28 days, or at 5C for 16 days prior to transfer to 22C for an additional 12 days (prechilled). Creep compliance of tissue from all treatments subjected to a constant shear stress of 150 Pa for 5 min was best represented by a 6‐element Burgers model containing two discrete Voigt‐Kelvin units characterizing fast and slow rate viscoelastic properties. The magnitude of instantaneous elastic, viscoelastic and steady‐state viscous compliances each increased steadily and contributed to the overall softening of nonchilled and prechilled tissues during ripening, but remained unchanged during chilling of tomato fruit. Increased fluidity of ripening tissues occurred at the expense of elasticity, consistent with a decrease in molecular weight‐size distribution of structural elements contributing to respective viscoelastic properties. The physico‐mechanical changes in prechilled tissue preceded those in nonchilled tissue by several days, and occurred at a faster rate. The 6‐element Burgers model defining the creep behaviour of tomato pericarp tissue was interpreted with respect to general plant cell wall structure and biochemical changes known to occur during ripening of tomato fruits. Multiple mechanisms of softening were thereby consolidated into a single physico‐mechanical model.
RHEOLOGY OF RICE‐FLOUR PASTES: RELATIONSHIP OF PASTE BREAKDOWN TO RICE QUALITY, AND A SIMPLIFIED BRABENDER VISCOGRAPH TEST
Authors: RANI M. R. SANDHYA , BHATTACHARYA K. R. 
Published: February 2007

ABSTRACTFlours from 21 nonwaxy rice cultivars, varying in amylose‐equivalent (AE) content and eating quality, were pasted at 12–13% concentration at 95C and then further cooked at the same temperature for another 60 min. The fall in apparent viscosity, measured in a coaxial cylinder viscometer, of the 95C–50 min as compared to that of the 95C–0 min paste (paste breakdown, bdp) was calculated. The bdp values were inversely correlated to the sensory and viscoelastograph hardness of cooked rice as well to the AE contents. Paste breakdown was clearly a fundamental attribute of rice quality. It appears that starch granule rigidity/fragility, as determined by its AE, is the basic element in rice quality. This principle was then used to devise an abridged Brabender viscograph procedure. The slurry concentration was adjusted, by a simple technique described, to give a predetermined viscosity value at 95C. Then the paste was heated for another 10 min at 95C. The breakdown at 95C (BD95) of the samples correlated excellently with their total and insoluble AE, sensory and instrumental measures of cooked‐rice texture, and with bdp.
TEXTURE EVALUATION OF FRENCH ACID‐TYPE FRESH CHEESES
Authors: BEN OMAR Z. , RAPHAELIDES S. , KESTELOOT R. 
Published: February 2007

ABSTRACTA range of French acid‐type fresh cheeses of various commercial brands was tested by a trained sensory panel which detected significant differences in thickness, smoothness and slipperiness. The cheeses exhibited thixotropic behaviour. The perceived thickness of the samples was highly correlated with the shear stress values obtained for a limited range of shear rates (30–80 S−1). The area of the hysteresis loop formed during the first shearing cycle of the samples over a wide range of shear rates (4.5–450 S−1) was negatively correlated to slipperiness. The correlation matrix showed that the sensory attributes were independent of the chemical composition of the products. Principal components analysis indicated the way the three sensory attributes were related to each other and to the rheological parameters.
CHARACTERISATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES
Authors: CHRONAKIS IOANNIS S. , KASAPIS STEFAN , RICHARDSON ROBERT K. , DOXASTAKIS GEORGIOS 
Published: February 2007

ABSTRACTThe mechanical features of a partially denatured commercial soy isolate (PP 500E) have been explored for comparison with data available on the gelation characteristics of native globular proteins and to improve the understanding of its textural properties as a structuring ingredient in the production of low fat products. The soy sample was reconstituted at 30C and networks were developed either during cooling to 5C or on heating to 90C (complete denaturation of the protein) followed by cooling to 5C. Throughout the course of experimentation, dynamic oscillatory (time, temperature, frequency and strain sweeps) and creep testing (in aqueous or urea solutions) measurements were recorded. Reduction in the thermal energy of the system causes a monotonic increase in storage modulus (G′) whereas the temperature rise results in equilibrium G′ values well below the elastic response observed at 30C. The absence of a positive thermal transition, observed in the gelation of native globular proteins, indicates a different mechanism for structure formation in commercial soy isolates. Application of the cascade treatment to the concentration dependence of the storage modulus argues that the heated and cooled networks possess a higher degree of bond permanency than their cooled‐only counterparts. Mechanical spectra in combination with the pattern of network breakage at high deformations suggests that disulphide bonds participate in the network formed by totally denatured soy protein (heated and cooled samples). Inclusion of urea in the aqueous preparations destabilises the predominantly physical forces of attraction in the unheated gels. By contrast, the heated and cooled samples achieve an equilibrium deformation whose storage modulus can be employed in the constitutive equation of rubber elasticity theory. On that basis the number of disulphide bridges per molecule was found to vary between 2.0 and 2.03. This result is consistent with the “string of beads” model proposed for the three‐dimensional structure of globular protein gels, where a dendric network is built by the occasional cross‐linking of corpuscular strands.
THE RELATIONSHIP BETWEEN THE RHEOLOGICAL AND SENSORY PROPERTIES OF A LEMON PIE FILLING
Authors: HILL M.A. , MITCHELL J.R. , SHERMAN P.A. 
Published: February 2007

ABSTRACTA range of lemon pie fillings containing the ingredients corn starch, sugar, egg yolk, lemon juice and water were prepared using a constant weight mixture design. There were five ingredients in the system and four ratio variables were employed resulting in 25 formulations. Dynamic rheological and sensory measurements were performed. The latter used magnitude estimation to evaluate the characteristics of thickness, sweetness and lemon flavour. The relationship between the complex viscosity (η*) and perceived thickness was in good agreement with previous work on simpler model systems. Perceived sweetness showed a greater decrease than perceived lemon flavour with increased viscosity. The decrease in sweetness with increasing viscosity increased with increasing sucrose concentration, but was less than has been observed for systems thickened by random coil polysaccharides. An attempt has been made to explain this in terms of solution structure.
MEASURING HARDNESS DISTRIBUTION OF COOKED RICE BY SINGLE‐GRAIN PUNCTURE
Authors: PEREZ CONSUELO M. , BOURNE MALCOLM C. , JULIANO BIENVENIDO O. 
Published: February 2007

ABSTRACTA 0.71‐mm‐diameter punch mounted in the Instron Universal Testing Machine was used to measure hardness of 100 individual grains of 15 rices after cooking. A hardness distribution curve for each rice was obtained. The puncture forces of rices cooked at a fixed water:rice weight ratio of 2 were more variable than those for rices cooked in excess water for the optimum cooking time. High‐ and intermediate‐amylose rices cooked using a water:rice ratio of 2 were harder than corresponding rices cooked in excess water. For waxy and low‐amylose rices, the reverse was generally true. Pairs of rices with almost identical physicochemical properties but which differed in preference tests by consumers also differed in their hardness distribution profile.
ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE
Authors: DAUBERT C.R. , STEFFE J.F. 
Published: February 2007

ABSTRACTElectrorheology is an area of study that evaluates changes in flow properties upon the application of an electric field. Electrorheological fluids generally exhibit an increase in apparent viscosity and a greater yield stress over an unelectrified sample. The phenomenon requires an electric field, polar particles in suspension, and an insulating oil. Milk chocolate meets these criteria and displays unique behavior when exposed to an electric field. A concentric cylinder viscometer, fitted with special electrical attachments, was used for data collection. This system allowed for control of the applied dc voltage, fluid temperature, and shear rate while observing the resulting effects on the shear stress. Data analyses show that, at constant temperature, the shear stress increases as the voltage increases. Continued analyses depict that shear stress increases as temperature increases when subjected to a constant shear rate and voltage. These results establish milk chocolate as a bona fide electrorheological fluid. The chocolate industry may benefit from this research by gaining knowledge of a new technique to externally control the flow properties of milk chocolate, allowing the development of unique processes and products.