bluuebunny/crossref_metadata_2025_split huggingface dataset:
SIMULATION OF AN IMMOBILIZED ENZYME PARTICLE USING β‐GALACTOSIDASE ADSORBED TO A PHENOL‐FORMALDEHYDE RESIN
Authors: GRULKE ERIC A. , OKOS MARTIN R. , SYVERSON ALDRICH 
Published: February 2007

ABSTRACTThe mass transfer and kinetic properties of both soluble and immobilized β‐galactosidase were investigated. A reversible enzyme kinetic model was found to best fit the soluble and immobilized enzymatic lactose hydrolysis. A finite difference model was used to simulate the steady state and unsteady state behavior of an immobilized enzyme particle. The performance of the catalyst in a stirred tank reactor was simulated by using the physical properties of the support with the kinetic model and varying the effective substrate diffusivity to fit the data. A sensitivity analysis was performed to evaluate the effect of particle size, diffusivity, external mass transfer coefficient and enzyme loading.
THE HEAT OF COMBUSTION OF DRIED CITRUS PULP
Authors: KESTERSON J. W. , CRANDALL P. G. , BRADDOCK R. J. 
Published: February 2007

ABSTRACTThe heat of combustion of dried citrus pulp has been found to be 4150 ± 118 cal/g or 7470 ± 212 Btu/lb. Dried citrus pulp has been compared with Bunker “c” fuel as a source of energy and found to be more valuable as a livestock feed.
KINETICS OF THERMAL INACTIVATION FOR A PECTIC ENZYME IN SWEET CHERRY BRINES1
Authors: ATHANOSOPOULOS P. E. , HELDMAN D. R. 
Published: February 2007

ABSTRACTThe manufacturing of several sweet cherry products involves the use of calcium bisulfite brines and generates significant amounts of the brine for disposal. One of the primary concerns preventing the reclamation and reuse of these brines is the enzymatic softening of product caused by polygalacturonase enzymes that may be present in spent brine. The objective of this investigation was to evaluate the thermal stability of the polygalacturonase enzyme in cherry brine so that thermal inactivation processes can be designed.The first‐order rate constants to describe thermal inactivation of polygalacturonase in cherry brine were measured over a range of typical pasteurization temperatures (68°to 72°C). The results were used to characterize thermal resistance of the enzyme in terms of Z‐value ( 8.4°C) and activation energy (271kJ/mole). The thermal stability of the enzyme was maximum between pH 2.8 and 3.5 and at sugar concentrations above 12%. A pasteurization system for cherry brine should be designed with all of the thermal stability characteristics considered in order to assure maximum product quality.
EFFECT OF EXTRUDER RETENTION TIME ON CAPILLARY FLOW OF SOY DOUGH1
Authors: JASBERG B. K. , MUSTAKAS G. C. , BAGLEY E. B. 
Published: February 2007

ABSTRACTSoy dough (defatted soy flakes), at 120° C and 30% moisture, was extruded through a series of dies of differing length (L) and radius (R). Rlots of pressure (P) were linear with the length to radius ratios (L/R) of the dies at constant output rate (Q) and R. The intercepts of the P versus (L/R) plots on the P = O axis give the end corrections (e) for capillary flow at each output rate. For soy dough, these end corrections were surprisingly large at low output rates and generally decreased rapidly with increasing output rate. This is contrary to the normal behavior of viscoelastic fluids, such as thermoplastics, where the end correction increases with increasing output rate. Both the end correction, which is a measure of the elastic properties of the soy dough, and the viscosity of the soy dough depended on the output rate as expected and also on the retention time of the material in the system.
MATHEMATICAL SIMULATION OF THE THERMAL BEHAVIOR OF FROZEN MEAT DURING ITS STORAGE AND DISTRIBUTION
Authors: ZARITZKY NOEMÍ E. 
Published: February 2007

ABSTRACTDuring the various stages of marketing, frozen food products are frequently subjected to changes in temperature which affect their quality.In the present work, a mathematical model is developed to analyze the thermal behaviour of frozen meat subjected, under different insulation conditions, to thermal step functions and periodic fluctuations in temperature varying in amplitude and frequency.The heat transfer equation has been numerically solved, since it is a system with physical properties that vary with the temperature, and fluctuating boundary conditions.At the same time, laboratory experiments were performed to verify that the mathematical model is applicable to one‐dimensional and three‐dimensional heat transfer problems.The obtained results were compared with analytical solutions for the heat transfer equation, with constant coefficients, determining the temperature range for which it is possible to use average values in the physical properties.
HYDROGEN IONS PROFILES, APPARENT MOBILITY, AND DISAPPEARANCE DURING COOKING OF MEAT EMULSION—1. SLAB GEOMETRY
Authors: MITTAL GAURI S. , BLAISEDELL JOHN L. 
Published: February 2007

ABSTRACTA simulation model was developed by considering diffusion, convection and first order chemical reaction to predict the hydrogen ion profiles during cooking of meat emulsion slab. The model was experimentally verified for various processing conditions and the compositions of the produci. There was a sharp increase of pH at the initial stage of thermal processing and it reached to a steady state value at the end of processing. The Eyring's Absolute Reaction Rate Theory described the H+ diffusivity and reaction rate constant reasonably well. The disappearance of H+ due to chemical reaction contributed the most in defining the H+ profiles during processing.
ANALYSIS OF KINETICS OF QUALITY CHANGE IN FROZEN FOODS1
Authors: LAI DAR‐JEN , HELDMAN DENNIS R. 
Published: February 2007

ABSTRACTTemperature fluctuations of frozen foods are of influence on frozen food quality. Prediction of quality changes under temperature fluctuations is therefore important in assuring high product quality and, by optimizing storage temperature, in conserving energy. This study is focused on applying kinetic models in analyzing Time‐Temperature‐Tolerance (TTT) data for frozen food storage and investigating the potential for use of kinetic parameters to describe quality degradation in frozen foods.Based on theoretical considerations, quality life and activation energy are related by the equation:ln tQ= ln B+Ea/R· 1/Twhere B is a function of the pre‐exponential of Arrhenius equation, initial and end point quality magnitude.Reasons for some TTT data to deviate from this relationship are:

Different standards for measuring quality lives of different storage temperatures or experiments.
Negative effect of temperature.
Variations in initial or final quality magnitudes for a given experiment.
Variations in packaging material and other factors influencing the quality magnitude or mode.

ITT experiments are suitable approaches for obtaining activation energy constants, although they are not applicable for determination of reaction order and rate constant. When dealing with overall quality life of several contributing factors, quality life for each component is needed to get a better description. Quality changes in terms of fraction of initial quality magnitude retained can be described by quality life, activation energy, temperature history and the constant, α= CtQ/C0.
HEAT TRANSFER TO WATER AND SOME HIGHLY VISCOUS FOOD SYSTEMS IN A WATER‐COOLED SCRAPED SURFACE HEAT EXCHANGER
Authors: VAN BOXTEL L. B. J. , GOETHART R. L. DE FIELLIETTAZ 
Published: February 2007

ABSTRACTHeat transfer in a water‐cooled scraped surface heat exchanger has been investigated. The overall heat transfer coefficient in the heat exchanger is composed of three elements: heat transfer coefficient in the coolant jacket, resistance to heat flow in the separation wall and heat transfer coefficient inside the scraped cylinder.A method for assessing the heat transfer coefficient at the coolant side was developed.In contrast with studies published elsewhere, heat transfer was investigated with food systems which are non‐newtonian and possess a complicated and unknown flowing behavior at higher shear rates.For water and three starch‐based food products (starch content 12–18%) the heat transfer coefficients inside the scraped cylinder were measured for shaft speeds ranging from 1.67 to 10 revolutions/s. The experimental results were compared with heat transfer coefficients calculated with a model based on the penetration theory. For the starch‐based products, in general, no consistent interactions between mass flow rates and internal heat transfer coefficients were observed. In the shaft speed range studied heat transfer coefficients at scraped surface varied from 3200 to 7800 W/m2 K for water, from 500 to 3150 W/m2 K for velouté sauce, from 670 to 1330 W/m2 K for roux and from 780 to 1900 W/m2 K for ragout.
MODELING A TWIN SCREW CO‐ROTATING EXTRUDER1
Authors: YACU W. A. 
Published: February 2007

ABSTRACTThis work desribes the simulation of a twin screw co‐rotating extruder. Based on a uni‐directional analysis, the temperature and pressure profiles within the extruder are predicted from knowledge of feed and extruder characteristics. A non‐Newtonian, non‐isothermal viscosity model is used to describe the materials rheology. the analysis covers an evaluation of conditions within the solid conveying zone, the melt pumping zone and a melt shearing zone achieved by reverse screw elements. the total energy input (both mechanical and through the barrel) is also evaluated. the simulation work has proved satisfactory in the design and optimization of extruder operation.
SOLAR OSMOVAC‐DEHYDRATION of PAPAYA
Authors: MOY J. H. , KUO M. J. L. 
Published: February 2007

ABSTRACTA solar osmotic dryer was designed and constructed to test the utilization of solar energy in the two‐step osmovac‐dehydration of papaya. Drying rates measured in solar versus nonsolar osmotic dehydration experiments showed that solar osmotic drying had higher drying rates and sucrose uptake in the papaya samples (0.6 cm thick × 4 cm long × 2 cm wide) than in the nonsolar runs. In separate experiments, drying rates from solar vacuumdrying (as a second step of the osmovac‐drying process) were about twice those of nonsolar vacuum‐drying. Drying rates of both solar and nonsolar vacuum‐drying reached the end of the constant‐rate period in about 3 h. Sensory qualities of solar osmovac‐dried papaya were comparable to those of vacuum‐dried or solar osmotic‐nonsolar vacuum‐dried. These results suggest the possibility of drying rate increase and quality retention in utilizing solar energy in the osmovac‐dehydration process.
CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREES
Authors: ILICALI COSKAN 
Published: February 2007

ABSTRACTTwo correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10−6e1500/T(%TS)3.5 and for the pear puree, K = 3.1 × 10−6e1500/T(%TS)3 Experimental values obtained from the literature are compared with the predictions obtained using the above equations. the level of agreement is generally satisfactory. It is recommended that the consistency coefficients for fruit purees be determined at known dissolved solids and insoluble solids content.
USE OF TIME‐TEMPERATURE DATA DURING FLUIDIZED BED FREEZING TO DETERMINE FROZEN FOOD PROPERTIES
Authors: MARIN M. , RIOS G. M. , GIBERT H. 
Published: February 2007

ABSTRACTMost of the methods proposed in literature for freezing time calculation require the previous knowledge of the enthalpy change and thermal conductivity of frozen materials. Ordinarily these properties are not easy to obtain, and often need a special approach depending on the process under consideration.This paper deals with a new and simple method that affords an estimation for Fluidized Bed Freezing of small food pieces (20‐40 mm) immersed in a cold fluidized bed of fine inert particles. Based upon Plank equation and temperature‐time recordings, the method more particularly yields the latent heat to be removed for bringing the product below the freezing poatt and the thermal conductivity of the matter in this final state. The associated percentage of water actually frozen during operation may be also determined.With the help of this technique properties have been determined for various fruits and vegetables (banana, carrot, potato, turnip and cucumber). The values that have been found agree well with literature data: latent heats correspond to the latent heat required to freeze 80% of the water in the products, and thermal conductivities lie between 1 and 2 W/m °C. Helpful correlations for Fluidized Bed Freezing time calculation are proposed that simply relate these properties to the total water content of materials.
RELATION BETWEEN MECHANICAL PROPERTIES of APPLE FRUIT and SENSORY QUALITY
Authors: VAN WOENSEL G. , WOUTERS A. , DE BAERDEMAEKER J. 
Published: February 2007

ABSTRACTIn order to select those parameters determining the apple fruit acceptability for the consumer, fruit texture was measured using several methods. Three methods were selected to do tests on Golden Delicious apples with differing acceptability for the consumer. the three methods used were an uniaxial compression test on cylindrical fruit samples, a resonance test on cylindrical apple specimen, and a non‐destructive dynamic test.Most useful information is given in the dynamic tests. the apparent elastic modulus derived from the destructive dynamic test and the stiffness factor (S = f2m2/3) as well as the damping ratio at the spheroidal vibration mode of a whole apple derived from nondestructive dynamic tests seem to be parameters correlating highly with the apple fruit acceptability, hence with the internal quality, for the consumer.
MOISTURE EQUILIBRIA of SOME DEHYDRATED CASSAVA and YAM PRODUCTS
Authors: ONAYEMI O. , OLUWAMUKOMI M.O. 
Published: February 2007

ABSTRACTThe moisture content for optimum stability of the products made from cassava (gari and lafun) and yam (elubo and instant pounded yam flour) were calculated from equilibrium moisture data using the BET equation.The sorption properties for products (lafun and elubo) that were not precooked prior to final drying were similar. the moisture content for optimum stability of the cassava and yam products lies between 6.5–8.0% under conditions that simulated distribution and marketing of the products.Storage tests confirm that the calculated moisture values from the sorption isotherms indicate that aside from differences in the pretreatment conditions the poor keeping qualities of the products could be improved by further drying to moisture levels of 6.5–8.0% prior to packaging in moisture proof containers.
A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN FOODS
Authors: ILICALI C. , SAGLAM N. 
Published: February 2007

ABSTRACTA simplified analytical model for the freezing 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 during cooling and freezing. the latent heat effects during freezing were incorporated into an effective diffusivity term. the predictions of the model were compared to the available experimental data on freezing of infinite slabs, infinite cyliners and spheres, and to the experimental data obtained in this research for the freezing of apples. the level of agreement between the predictions and the experimental data was quite satisfactory.
FREEZING TIME CALCULATION FOR PRODUCTS WITH SIMPLE GEOMETRICAL SHAPES
Authors: LACROIX C. , CASTAIGNE F. 
Published: February 2007

ABSTRACTA simple model is proposed to estimate freezing times of foodstuffs of simple geometrical shapes (infinite flat slabs, infinite cylinders, spheres, rectangular parallelepipeds and finite cylinders). This model combines Plank's equation for change of phase period with the unsteady heat transfer solutions for cooling periods before and after phase change.The total freezing time is obtained by the determination and the summation of the precooling, phase change and tempering times. the results produced are at least as accurate as or better than any of the previous methods, including regression formula and finite difference computations.Tables required for fast and accurate predictions of freezing times of foodstuffs with this method are provided.
MATHEMATICAL MODELLING of RADIAL CONTINUOUS CROSSFLOW AGRICULTURAL DRYERS
Authors: CENKOWSKI STEFAN , SOKHANSANJ SHAHAB 
Published: February 2007

ABSTRACTCircular grain dryers in which grainflow is continuous and airflow is in radial direction are widely used as on‐farm grain dryers. A concurrentflow drying model is adapted to the crossflow drying of the moving bed of grain. the simulated air and grain temperatures and moisture contents of wheat and corn samples were compared to the experimental drying of these grains in laboratory dryers. the results show that the model can be used to describe temperature of grain within 1°C and moisture content within 0.3% w.b.
PARTICULATE HEAT TRANSFER to CANNED SNAP BEANS IN A STERITORT
Authors: FERNANDEZ C.L. , RAO M.A. , RAJAVASIREDDI S.P. , SASTRY S.K. 
Published: February 2007

ABSTRACTConnective heat transfer coefficient at the fluid‐particle interface was determined for cut green beans in 303 × 406 cans processed in an agitated retort (FMC Steritort) by measuring the temperature of an aluminum bean and that of the surrounding Newtonian fluid. Four retort reel velocities, two sizes of aluminum beans, and six particle/fluid ratios were employed. Several correlation forms were tested. A correlation was developed in terms of the j‐factor, Reynolds number (Re), and shape factor with an R2 of 0.785. the particle's shape was a critical factor in the heat transfer correlations. the fluid‐particle heat transfer rate increased with an increase in rotational velocity of the retort.
STRENGTH CHARACTERISTICS of PRESSURIZED CANS
Authors: BREWBAKER PHILIP L. , HENDERSON JERALD M. 
Published: February 2007

ABSTRACTTo study the strength advantages of pressurized cans used for food packaging, two indicators of can strength, maximum axial load and maximum external pressure, were investigated experimentally. Unbeaded 303 × 406 steel cans having several thicknesses and tempers with various internal pressures were tested. Also tested were beaded steel cans and aluminum cans with 206 × 406 dimensions. Failure of the cans was by both buckling and yielding. the results indicated that steel can thicknesses could be significantly reduced, and beading eliminated, by using internal pressure to supplement can strength.
A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS1
Authors: MORGAN R.G. , STEFFE J.F. , OFOLI R.Y. 
Published: February 2007

ABSTRACTA theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. the model allows viscosity prediction based on the effects of temperature‐time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investingating the performance of the model. the approach facilitates an understanding of the mechanisms associated with protein texturization during extrusion.
FLOW BEHAVIOR of TOMATO SAUCE WITH OR WITHOUT PARTICULATES IN TUBE FLOW1
Authors: BHAMIDIPATI SATYANARAYANA , SINGH RAKESH K. 
Published: February 2007

ABSTRACTViscosity and density are two properties of fluids that are affected by temperature changes. the flow behavior of tomato sauce (7° and 14° Brix) in a tube viscometer was studied at varying concentrations of added particulates (2 and 5 wt%) at temperatures in the range of 70 to 95°C. the results indicate that the Power Law model described the flow behavior of the non‐Newtonian fluids better than the Casson model. the effects of temperature, concentration of carrier fluids and particulates on the flow behavior indices and viscosity was studied. the effect of temperature on the flow behavior index (n) and consistency index (K) were modeled as exponential relationships. the values of n and K for 7° Brix sauce ranged from 0.30 to 0.86 and 0.04 to 0.34, respectively. For the 14° Brix sauce these values were 0.27 to 0.53 and 0.20 to 0.60 respectively. the values of n decreased and K increased with increase in concentration of solids and particulates. the relative changes in K and n were lower for higher concentrations of solids and particulates. It was found that temperature had a greater effect on K than on n.The effects of temperature on viscosity was modeled as an Arrhenius type equation from which the activation energies were calculated. the combined effects of temperature, concentration of solids in the sauce and added particulates on apparent viscosity can be predicted by a nonlinear model.
REVERSE OSMOSIS CONCENTRATION of GREEN TEA JUICE
Authors: QUI ZHANG SHI , MATSUURA TAKESHI , CHAN KAM 
Published: February 2007

ABSTRACTThe reverse osmosis concentration of green tea juice was attempted by using membranes prepared from different polymeric materials. the pore sizes of the membranes were also changed in order to investigate the effect of the pore size on the membrane performance. Special attention was focused on the removal of caffeine from the tea juice while retaining other components such as polyphenols and amino acids. Since severe membrane fouling was observed while tea juice was treated at high concentrations, an attempt was made to describe the membrane fouling by a modified gel model that includes the effect of the interaction between the membrane and the tea juice components.
SIMULATION BASED PERFORMANCE ANALYSIS of CRAWFISH PROCESSING OPERATIONS1
Authors: ESCOBAR F.A. , WELLS J.H. , WAIKAR A.M. 
Published: February 2007

ABSTRACTA detailed model of crawfish processing operations was developed using the SLAM II simulation language. the simulation model was used to compare overall plant performance for two crawfish cooking schemes, boiling water and steam infusion, and to evaluate processing parameters for different plant capacities. For all the range of operating levels included in this study (2,400‐19,000 lb of live crawfish/day or 360‐2,900 lb of tail meat/day), the steam infusion cooking scheme rendered shorter processing times than those required by the boiling water cooking scheme. Moreover, the batch sizes and amount of resources used are smaller for the steam infusion cooking scheme. the simulation model is a valuable tool to analyze the performance of crawfish plants as well as to determine the impact of changes in technology on the overall process.
EVAPORATION IN A HORIZONTAL THIN FILM SCRAPED SURFACE HEAT EXCHANGER
Authors: ABICHANDANI H. , SARMA S. C. 
Published: February 2007

ABSTRACTLiterature surveys have revealed inadequate information on heat transfer characteristics during evaporation in straight‐sided horizontal thin film scraped surface heat exchangers (SSHE). the evaporation of water, concentration of milk and dehydration of cream (30–40% total solids) at different rotor speeds, number of blades, flow rates and temperature differentials were studied in 108 tests with objectives to develop a predictive equation for overall heat transfer coefficient and to study its variation with regard to above parameters in the light of proposed mechanism governing fluid flow, film formation and heat transfer. Data were processed in HCL System‐4 computer to fit in quadratic form by method of least squares. Experiments were conducted at higher temperatures compared to those encountered in milk evaporators. the information would be useful in designing SSHE for processing several Indian dairy products.