bluuebunny/crossref_metadata_2025_split huggingface dataset:
Modeling of Apple Juice Filtrations
Authors: BAYINDIRLI L. , ÖZILGEN M. , UNGAN S. 
Published: January 2007

ABSTRACTIn cake filtration of apple juice, usage of filter aid increased filtration rates. Precoating the filter medium with diatomaceous earth increased filter medium resistance, but cloudy juice was produced in its absence. There was an inverse relation between filtration rates and resistances. Although these were expected results, they did not agree with most of the present filtration theories. De La Garza and Boulton's “exponential model” of wine filtrations simulated the data satisfactorily. Our results show that the common filtration theories, adapted from the other disciplines, may not be appropriate for food engineering analysis.
Prediction of Thermal Conductivity of Fruit Juices by a Thermal Resistance Model
Authors: BHUMBLA VIRENDRA K. , SINGH A.K. , SINGH Y. 
Published: January 2007

ABSTRACTA model for prediction of thermal conductivity of fruit juices was developed. The model was based on the concept of thermal resistances in parallel and compared with other models and experimental values. Effect of temperature and solid concentration on thermal conductivity was discussed. Extension of the model to predict thermal conductivity of fruit juices below the freezing temperature was briefly discussed. The model gave error of less than 10% from the experimental values for juices for which such values were available.
A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels
Authors: NUSSINOVITCH A. , PELEG M. , NORMAND M.D. 
Published: January 2007

ABSTRACTCompressive stress relaxation curves of agar and alginate gels of different gum concentration (1–3% and 0.5–2%, respectively) were fitted by a two parameter nonexponential empirical model and a three term modified Maxwell model with two fixed relaxation times (10 and 100s). The asymptotic portion of the residual (unrelaxed) stress calculated by the two models for each gel had a similar magnitude, and therefore could serve as an objective measure of the gels degree of solidity. The coefficients of the modified Maxwell model provided a simple but meaningful means to compare, in quantitative terms, the differences in the relaxation time spectra that were associated with the gels' stiffness and strength.
Heat Transfer and Simulated Sterilization of Particulate Solids in a Continuously Flowing System
Authors: CHANG S.Y. , TOLEDO R.T. 
Published: January 2007

ABSTRACTThe heat transfer coefficients (h) between a cube and water were 239 and 303 W/m2K at 0 and 0.86 cm/s relative velocity. In 35% sucrose and 0 cm/sec, h was 146 W/m2K. A model for heat lethality in cubes during continuous sterilization which used finite difference equations for heat conduction and above values of h, revealed that hold times for 6D inactivation of PA 3679 (F0= 7.2 min) in an isothermal fluid at 132.2°C were 1.78 and 5.2 min for 1 and 2 cm cubes when h was 303 W/m2K and 1.23 and 4.13 min when h was 2500 or higher. When h was 239 W/m2K, hold times were 2.36 and 6.02 min for 1 and 2 cm cubes. When fluid entered the hold tube at 132.2°C and particle to fluid ratio was 0.56, fluid‐particle heat exchange increased hold time to 12.2 and 119 min for 1 and 2 cm cubes.
Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral Product
Authors: LOWRY KAREN R. , BAKER DAVID H. 
Published: January 2007

ABSTRACTRat bioassays revealed that protein quality of a commercial enteral product was not affected by carbohydrate (CHO) content, heat treatment or storage. Slope‐ratio regression analysis of weight gain yielded lysine (LYS) and sulfur amino acid (SAA) bioavailability estimates of 96.7% and 100.0% (relative to crystalline sources of LYS and SAA), respectively, regardless of CHO content or heat treatment. With storage of the products for 1 year, a 10% decrease in LYS bioavailability occurred in those products containing CHO with dextrose equivalency values ≥ 17.3. LYS bioavailability in the products with lower reducing sugar content was not affected by storage. SAA bioavailability was not affected by storage, regardless of CHO content.
A Simplified Analytical Model for Thawing Time Calculation in Foods
Authors: ILICALI COSKAN 
Published: January 2007

ABSTRACTA simplified analytical model for the thawing time prediction of simple‐shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid throughout the thawing operation. The latent heat effects were incorporated into effective diffusivity terms defined for the various phases of the thawing operation. The predictions of the model were compared to experimental and numerical data obtained on thawing of infinite slabs, infinite cylinders, and spheres. The level of agreement between the predictions of the present model, and the experimental and numerical data was quite satisfactory.
Effects of In Vitro Proteolysis on the Allergenicity of Major Whey Proteins
Authors: ASSELIN J. , HÉBERT J. , AMIOT J. 
Published: January 2007

ABSTRACTThe effects of in vitro proteolysis on the allergenicity of major whey proteins (α‐lactalbumin and β‐lactoglobulin) by simulating the human gastrointestinal conditions were evaluated. The proteolysis of demineralized whey with pepsin (pH 2.0 for 30 min) and/or various pancreatic enzymes (pH 7.5 for 60 and 240 min) was performed by the pH‐stat technique at 37°C. The enzyme inactivation was performed by heating at 80°C for 20 min. Allergenicity of the hydrolyzates was evaluated by RAST inhibition using sera obtained from children allergic to whey proteins. Selective proteolysis of whey by pepsin and α‐chymotrypsin was the most efficient combination of enzymes to reduce the allergenicity of both α‐lactalbumin and β‐lactoglobulin. The above hydrolyzate could be used to develop an ingredient for infant milk formula with a lower allergenicity.
Establishing Thermal Processes for Products with Straight‐Line Heating Curves from Data Taken at Other Retort and Initial Temperatures
Authors: BERRY MAURICE R. , BUSH RALPH C. 
Published: January 2007

ABSTRACTHeat penetration data were obtained at high and low retort temperatures (RTs) and at high and low product initial temperatures in two can sizes for food products displaying straight‐line heating curves in an agitating retort. The extrapolation of data to other RTs was found to be a safe practice for products heating with conduction or significant induced convection. Extrapolating to lower RTs for intermediate viscosity products slightly underpredicted required processing times. The effect of initial temperature was consistent with that found in a previous study for broken‐heating products in a still retort, in that heat penetration tests conducted at different initial temperatures can have a significant influence on process establishment, depending on the product.
An Ion‐Pair High Performance Liquid Chromatographic Method for the Determination of Aspartame and its Decomposition Products
Authors: STAMP JEFFREY A. , LABUZA THEODORE P. 
Published: January 2007

ABSTRACTThe retention behavior of aspartame and six decomposition products were evaluated as a function of added sulfonic acid ion‐pair mobile phase modifiers by HPLC. The separation of aspartame decomposition products was optimized utilizing an isocratic mobile phase of acetonitrile, monosodium phosphate buffer, and I‐heptane sulfonatc at pH 3 with UV detection at 214 nm. The effects of ion‐pair chain length and mobile phase pH on the separation and quantitation of six aspartame decomposition products were compared to traditional reversed‐phase methods. The advantage of the described method is a rapid analysis with minimal peak tailing, which is easily manipulated to maintain the desired resolution as chromatographic conditions change.
A Basic Model for a Twin‐Screw Extruder
Authors: TAYEB J. , VERGNES B. , VALLE G. DELLA 
Published: January 2007

ABSTRACTA model based on solving thermal balance and Stokes equation in a corotating twin‐screw extruder with deep screw channels was developed. The present stage of the model described the evolution of temperature in the conveying section and the isothermal evolution of pressure in the melt pumping and reverse screw elements, with a Newtonian viscosity adapted to each part of the screw; residence time distribution in the whole extruder was also computed. Experimental validation was carried out on a pilot scale twin‐screw extruder CLEXTRAL BC 45 fed with maize starch. Good agreement was found between the theoretical and actual temperature and pressure profiles, as well as with residence time distribution. In standard operating conditions (30 kg/hr, 200 rpm), the pressure generation in one C‐shaped chamber was computed to be about 2.2 MPa, while pressure drops were about 0.3 MPa (intermeshing zone) and 0.5 MPa (reverse screw element) while the major part of the residence time per unit of screw length was spent in the reverse screw element.
Reactions of Aqueous Chlorine and Chlorine Dioxide with Tryptophan, N‐Methyltryptophan, and 3‐Indolelactic Acid: Kinetic and Mutagenicity Studies
Authors: SEN A. C. , OWUSU‐YAW J. , WHEELER W. B. , WEI C. I. 
Published: January 2007

ABSTRACTReactions of tryptophan, N‐methyltryptophan and 3‐indolelactic acid with aqueous chlorine or chlorine dioxide (ClO2) in 0.1M potassium phosphate buffer, pH 6.0, were investigated to determine any structural relationships with regards to kinetics and mutagenicity. The reaction with ClO2 followed pseudo‐first order kinetics, with the half‐life of the respective compounds being 36, 22, and 8 milliseconds. The formation of a dark precipitate in the reaction of tryptophan with HOCl precluded any kinetic comparison. The reaction products of tryptophan with hypochlorous acid (HOCl) or ClO2 were mutagenic to Salmonella typhimurium TA98 and TA100; while those of N‐methyltryptophan with HOCl and ClO2 were more mutagenic toward TA98. Higher recoveries of the reaction products were achieved by passing the acidified (pH 2.5) mixture through an XAD‐8/XAD‐2 resin column.
Evaluation of Polydimethylsiloxane Fluids as Non‐Caloric Frying Media
Authors: MOREHOUSE S. E. , ZABIK M. E. 
Published: January 2007

ABSTRACTSynthetic polydimethylsiloxane (PDMS) fluids were evaluated for their potential use as noncaloric deep fat frying media, even though use of PDMS fluids as a food ingredient has not received FDA approval. Fish patties, French fries and cake doughnut holes were each fried separately in 35, 100, 350, and 1000 centistoke (est) PDMS fluids and in corn oil (control). Time/temperature relationships and product quality attributes were objectively measured. Of the PDMS fluids examined, the 35 est functioned most effectively as a synthetic frying medium due to efficient heat transfer and acceptable quality of foods fried in it. Fat content of each PSMS‐fried food was one‐quarter or less of the fat content of the corn oil‐fried controls.
Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts
Authors: SANDERS TIMOTHY H. , VERCELLOTTI JOHN R. , BLANKENSHIP PAUL D. , CRIPPEN KAREN L. , CIVILLE GAIL V. 
Published: January 2007

ABSTRACTWindrow dried peanuts were separated into five, pod‐mescarp color‐based maturity classes and mechanically cured with three temperature regimes. Temperature treatments used in the commercial drying operation were ambient air (maximum 35°C), ambient + 8.4°C increase, and ambient +16.8°C increase. A panel trained in peanut flavor descriptive analysis evaluated peanuts of similar size and roast color from each maturity stage. Intensity ratings of descriptors roasted peanutty and sweet aromatic were lowest and ratings for fruity fermented, painty, sour, and bitter were highest for immature peanuts cured at the higher temperatures.
Conversion of Provitamin D3 to Vitamin D3 by Monochromatic Ultraviolet Rays in Fish Dark Muscle Mince
Authors: HIDAKA AYAKO , SUZUKI HIRAMITSU , HAYAKAWA SEIICHI , OKAZAKI EMIKO , WADA SHUN 
Published: January 2007

ABSTRACTTo determine whether the photochemical conversion of provitamin D3 is possible in fish meat, the dark muscle of skipjack was irradiated with monochromatic ultraviolet rays (peak, 305 nm; range, 280–360 nm) under various conditions of both time of exposure and strength of light. The vitamin D3 and provitamin D3 content were analyzed by HPLC. The vitamin D3 content increased, and the provitamin D3 content decreased with 20W light at a distance of 50 cm. The conversion was at a maximum 15 hr after the start of irradiation and about 20% of the provitamin D3 changed to vitamin D3
Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature
Authors: ARGANOSA G.C. , GODBER J.S. , TANCHOTIKUL U. , McMILLIN K.W. , SHOA K.P. 
Published: January 2007

ABSTRACTRestructured beef roasts (2.5 kg) were cooked in a water bath at 70, 85, and l00°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. Storage increased (p ≤ 0.05) oxidation; after 3 days storage, roasts cooked at higher temperatures had higher (p ≤ 0.05) TBA values. Sensory panelists detected more (p ≤ 0.05) warmedover flavor (WOF) due to storage; however, after 3 days there was less (p ≤ 0.05) WOF in samples cooked at 70°C than in samples cooked at 85 or 100°C. Interaction (p ≤ 0.05) between cooking temperature and storage indicated oxidation proceeded more rapidly with higher cooking temperatures during refrigerated storage. Cook yield decreased as cooking temperature increased and expressible moisture was lower (p ≤ 0.05) at 100°C than at 70°C.
Effects of pH and ATP Concentrations on the Heat Contracture of Glycerinated Single Fibers of Rabbit Psoas Muscle
Authors: KAMISOYAMA HIROSHI , SHIGEMORI SUSUMU , OKITANI AKIHIRO , ITO TATSUMI 
Published: January 2007

ABSTRACTThe occurrence of heat contracture of glycerinated single fiber of rabbit psoas muscle was investigated in relaxing solutions with varying pH values and ATP concentrations. The threshold temperature for inducing heat contracture of single muscle fibers in relaxing solutions decreases with increasing pH values and decreasing ATP concentrations. There seems to be a relationship between heat contracture of muscle fibers and the tremor of skeletal muscle of porcine stress syndrome. Also, there seems to be a relationship between the heat contracture and alkaline rigor development.
Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography
Authors: BEVILACQUA A.E. , CALIFANO A.N. 
Published: January 2007

ABSTRACTA high performance liquid chromatographic method was developed for the quantitative analysis of organic acids in dairy products. A reverse‐phase C8 column at room temperature, a mobile phase of 0.5% w/v buffer ((NH4)2HPO4 at pH 2.24 with H3, PO4)‐0.4% v/v acetonitrile, UV detection at 214 nm and 1.2 mL/min flow rate were utilized. Formic, acetic, pyruvic, propionic, uric, orotic, citric, lactic and butyric acids were quantitated for raw milk, yogurt, Blue, Provolone, Port Salut and Quartirolo cheeses. Recoveries greater than 85.3% were observed for all acids.
Fluorescence Intensity Indicates Bean Hardening
Authors: STANLEY D.W. , PLHAK L.C. 
Published: January 2007

ABSTRACTFluorescence microscopy was used to measure the intensity of fluorescent emanation from the cut surface of uncooked bean cotyledons. This parameter correlated significantly with the hardness of soaked cooked beans determined by either compression force of whole beans or the probe force of cotyledons only. This relationship existed whether hardness resulted from varietal differences or elevated storage conditions. Similarly, a significant correlation was found between the fluorescence intensity of isolated cell wall material and bean hardness. These results led to the conclusion that the increase in fluorescence intensity in hard beans may have been due to the accumulation of phenolic compounds within the cell wall and that the procedure developed had potential as a quicker and simpler way to determine bean hardness.
Water‐Holding Capacity in Hard‐to‐Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength
Authors: GARCIA‐VELA L. A. , STANLEY D. W. 
Published: January 2007

ABSTRACTThe effect of pH and ionic strength (IS) of soaking solution on the water holding capacity (WHC) of hard‐to‐cook (HTC) and control black beans (Phaseolus vulgaris) was evaluated. Beans were soaked 18 hr in solutions covering the pH range 1–7 at constant IS (1.0 M) or in solutions ranging in IS from 0.01 to 1.3M (prepared with either NaCl or CaCl2) at pH 7. WHC was significantly reduced in the pH range 3.5 to 5.1 in control beans but the effect was not as pronounced with HTC samples which had a lower WHC at each pH. Solutions prepared with NaCl produced significantly lower WHC values than CaCl2 solutions in the control but not in the HTC beans. WHC values in control beans tended to increase with higher IS, although this effect was not as apparent for HTC beans.
Effect of Processing on the Content of Condensed Tannins in Rapeseed Meals
Authors: SHAHIDI F. , NACZK M. 
Published: January 2007

ABSTRACTThe condensed tannins of rapeseed meals produced by a two‐phase solvent extraction system were determined and compared with those of hexane‐extracted meals. Ground seeds were extracted with absolute methanol, 95% methanol, 10% (w/w) ammonia in methanol or 10% (w/w) ammonia in 95% methanol and hexane as a second phase. Tannins were extracted with 70% (v/v) aqueous acetone and assayed by the 0.5% vanillin methodology. Methanol alone extracted only 16% of the tannins; addition of 5% (v/v) water to methanol increased the efficiency of tannin extraction to 36%. The methanol‐ammonia‐water/hexane, however, was the most effective solvent system for the removal of tannins. The resultant meals contained from 4% to 33% of the condensed tannins which were originally present in rapeseed meals.
Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata)
Authors: OGUN P. O. , MARKAKIS P. , CHENOWETH W. 
Published: January 2007

ABSTRACTFour Nigerian cultivars of cowpeas were analyzed for raffinose, stachyose, phytic acid, tannins, and trypsin inhibitory activity after dehulling, cold‐soaking, hot‐soaking, and cooking as ewa‐ibeji and moin‐moin (two popular Nigerian cowpea foods). Dehulling decreased stachyose and removed the tannins. Hot‐soaking caused a significant reduction in stachyose and trypsin inhibitory activity. Ewa‐ibeji and moin‐moin contained similar quantities of antinutrients, except for tannins which were absent in moin‐moin.
Batch Hydrolysis of Lactose in Concentrated Whey Systems
Authors: JACKSON ERIC H. , JELEN PAVEL 
Published: January 2007

ABSTRACTCommercial preparations of acid and neutral β‐galactosidases were assayed for their ability to hydrolyze lactose in wheys with varying total solids content. In wheys with 7.3 to 24.7% TS, at pH 4.5 and 55°C the lactose conversion obtained in 300 min with the acid lactase ranged from 92 to 75%. Similarly, the neutral lactase hydrolyzed between 92 and 79% of lactase in wheys adjusted to pH 6.5 and 35°C; however, the reaction appeared to reach its maximum after 90 min in contrast to the acid lactase.
Acetone Extracted Cottonseed Meals Without Catty Odors
Authors: HRON R.J. , KUK M.S. 
Published: January 2007

ABSTRACTDclintered cottonseed was hulled and flaked. Moisture‐adjusted cooked and uncooked samples were either dried or left undried, and all samples were then Soxhlet‐extracted with acetone for five hours and desolventized. Sensory testing of gruels prepared from the meals indicated that if free moisture was not present during acetone extraction, catty odors were not found in extracted meals. Gas chromatographic analyses of acetone extracted meals showed concentrations of 0.3 ppm mesityl oxide and 0.7 ppm diacetone alcohol, believed to be catty odor precursors, in a catty‐odorless meal, whereas concentrations of 1.6 ppm and 0.8 ppm, respectively, were found in a product with a catty odor.
Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips
Authors: GARROTE RAÚL L. , SILVA ENRIQUE R. , BERTONE RICARDO A. 
Published: January 2007

ABSTRACTThe average retention of ascorbic acid in potato strips (10 × 10 × 80 mm) blanched in water at 50°C and 65°C over various blanching times, with and without surface freezing pre‐treatment was determined. The strips were frozen in Freon Freezant‐12 for 15 sec, with the freezing front penetrating 0.4–0.5 mm. Average retention of ascorbic acid in the surface‐frozen potato strips was significantly lower than that in fresh strips and lower at 65°C than at 50°C. At an equal average retention of ascorbic acid, at 50°C the fresh strips required a blanching time four times higher than that for the surface‐frozen strips; at 65°C it was twice as high.
Influence of Acidification on Texture of Canned Carrots
Authors: HEIL J.R. , McCARTHY M.J. 
Published: January 2007

ABSTRACTTexture of acidified canned carrots was evaluated using a shear compression procedure. Carrots canned with as little as 0.77% gluconic acid in the brine retained firmer texture than those packed without acid. Softening phenomena of acidified carrots do not appear to be consistent with a two substrate first order rate expression model.
Delayed Light Emission as an Indicator of Cantaloupe Maturity
Authors: FORBUS W. R. , SENTER S. D. 
Published: January 2007

ABSTRACTSaticoy cantaloupes at six stages of maturity were evaluated for differences in delayed light emission (DLE), chlorophyll, and soluble solids. DLE varied significantly and predictably by stage of maturity indicating its potential as a rapid, nondestructive method for measuring cantaloupe maturity.
Effect of Emulsifying Agents on Inhibition of Enzymatic Browning in Apple Juice by Ascorbyl Palmitate, Laurate and Decanoate
Authors: SAPERS G. M. , EL‐ATAWY Y. S. , HICKS K. B. , GARZARELLA L. 
Published: January 2007

ABSTRACTThe effects of emulsifying agents (EA) on the stability of aqueous dispersions of ascorbyl palmitate (AP), laurate (AL), and decanoate (AD), and on the effectiveness of these compounds as browning inhibitors in apple juice were investigated. The stability of 1.14 mM AP, AL or AD, dispersed in simulated juice, was greatly improved by the addition of hydrophilic EA's such as Tween 60. More lipophilic EA's also were effective in stabilizing AL and AD dispersions. However, the addition of EA's to these browning inhibitors failed to improve their effectiveness in juice and, in the case of Tweens, had a detrimental effect. These results are attributed to the solubilization or activation of bound polyphenol oxidase.
A Comparison of Single and Concurrent Evaluations of Sensory and Hedonic Attributes
Authors: MELA D. J. 
Published: January 2007

ABSTRACTAllowing judges to make simultaneous evaluations of multiple sensory attributes on individual test stimuli may make the most economical use of resources; however, this method assumes that the express rating of one property does not produce artifactual changes in the concurrent ratings of others. In the present study, subjects evaluated a set of crackers with spread having a wide range of salt levels, and rated saltiness and/or oiliness and/or pleasantness alone and in various combinations. The evaluation conditions produced neglible differences in ratings, suggesting that such concurrent rating procedures may be a valid, as well as efficient, method of collection of this type of sensory data.