bluuebunny/crossref_metadata_2025_split huggingface dataset:
Establishing Thermal Processes for Products with Broken‐Heating Curves from Data Taken at Other Retort and Initial Temperatures
Authors: BERRY MAURICE R. , BUSH RALPH C. 
Published: August 2006

ABSTRACTHeat penetration data were obtained at high and low retort temperatures and at high and low product initial temperatures in two can sizes for five products displaying broken heating in a still retort. Extrapolation of data to a higher retort temperature was found to be an acceptable (conservative) practice for process establishment. For 300 × 400 cans of corn in brine predicted processing time was 9.7 min for a 128°C process on the basis of data obtained at 116°C. The actual required time was 8.5 min. Conversely, data extrapolated to a lower retort temperature were not acceptable. Initial temperature influenced processing times by as much as 50% for some products; the highest initial temperature intended for establishment of the process must be used for the heat penetration test.
Heat Transfer Coefficients to Liquids with Food Particles in Axially Rotating Cans
Authors: DENISTON MARK F. , HASSAN BAKRI H. , MERSON RICHARD L. 
Published: August 2006

ABSTRACTHeat transfer rates were measured for steam‐heated, rotating cans containing potato spheres in water. Can rotational speed (9.3–101 rpm), sphere size (22.2–35.0 mm), and potato volume fraction (0.107–0.506) were varied in 14 triplicated experiments. Overall heat transfer coefficients were correlated within ±25% with physical properties and operating variables by an equation derived by dimensional analysis. Film coefficients (hp) for heat transfer from the water to potatoes in the can were determined by thermocouple measurement of potato surface temperatures; values were found to be finite and nearly invariant, averaging hp= 160 ± 30 W/m2K. The lack of variation of hp suggested that for the experimental conditions tested, there was little relative motion between liquid and particles.
Calculation of Thermal Process Lethality for Conduction‐Heated Canned Foods
Authors: PHAM Q. T. 
Published: August 2006

ABSTRACTThe problem of deriving a formula to calculate sterilizing values from temperature curves was examined. For the high sterilizing value range (U/f>1), a simple algebraic formula was found that enabled the temperature approach g and the sterilizing value U to be calculated from each other to within 3%. For low sterilizing values (U/f>1) regression equations were presented to calculate g from U. A table was also given as an alternative to the equations. The method took into account variations in initial product temperature and cooling water temperature. Being expressed in terms of dimensionless quantities, it was more generally applicable than previous methods derived along similar lines.
Heat Transfer to Non‐Newtonian Fluid Foods under Laminar Flow Conditions in Horizontal Tubes
Authors: RODRíGUEZ‐LUNA GRACIELA , SEGURAJAÚREGUI JOSÉ SIMÓN , TORRES JESÚS , BRITO EDMUNDO 
Published: August 2006

ABSTRACTThis paper presents a study of rates of heat transfer to non‐Newtonian fluid foods: mango and papaya nectars, passing through horizontal tubes of circular cross section under laminar flow conditions. Determination of the flow and thermal properties of the fluids under study was performed to adequately explain heat transfer experiences. A laminar mixed convection equation was used for describing experimental heat transfer coefficients:Nu = 1.75 [Gz + 0.0083 (Grw . PrW)0.75]1/3 . δ1/3 . (Kb/Kw)0.14The experimental data covered Graetz numbers between 500 and 7000, and were correlated with a mean deviation of 8.4%. The results should be helpful for interpreting heat transfer to pseudoplastic materials in the design of double tube heat exchangers.
Effect of Osmotic Dehydration and High Temperature Fluidized Bed Drying on Properties of Dehydrated Rabbiteye Blueberries
Authors: KIM M.H. , TOLEDO R.T. 
Published: August 2006

ABSTRACTRabbiteye blueberries were dried using an experimental high temperature fluidized bed (HTFB) dehydrator and the properties of the dried product were evaluated. 15 m/sec air velocity was required for fluidization and at 170°C the moisture content (MC in kg water/kg dry matter) of thawed blueberries was reduced from 5.8 to 0.7 after 8 min. After osmotic dehydration in sucrose, MC was 1.3, and 4 min in the HTFB drier at 150°C reduced MC to 0.28. Reduction of water activity to 0.5 after HTFB required cabinet drying at 60°C and 4 m/ set for 2.13 and 2.75 hr for the untreated and osmotically dehydrated berries, respectively. HTFB simultaneously dried and puffed the berries, resulting in reduced bulk density compared to berries produced using conventional drying. Osmotic dehydration prior to HTFB imparted a raisin‐like texture to the product.
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
Authors: COSETENG M.Y. , LEE C.Y. 
Published: August 2006

ABSTRACTPolyphenoloxidase (PPO) activity and polyphenol concentrations decreased during maturation and remained relatively constant during cold storage. However, there was no set pattern of changes in degree of browning during maturation and cold storage. Not all cultivars showed the same relationship between degree of browning and enzyme activity. In some cultivars (Classic Delicious, RI Greening, McIntosh and Cortland), PPO activity was directly related to degree of browning while in others (Empire, Rome and Golden Delicious), degree of browning was related more to phenolic concentration. High performance liquid chromatography analysis of the phenolics in apples showed that the types of phenolic compounds in all cultivars were similar and that no one particular compound could account for the differences observed in browning.
Kinetics of Browning of Sultana Grapes
Authors: AGUILERA J.M. , OPPERMANN K. , SANCHEZ F. 
Published: August 2006

ABSTRACTHeat inactivation of polyphenoloxidase (PPO) in sultana grapes between 83° and 98°C followed zero order kinetics with an activation energy of 13.7–16.7 kcal/mol. A high correlation (r = 0.973) was found between the residual PPO activity and darkness of the raisins (Hun‐terlab L value) after drying at 50°C. Reaction rate for enzymatic browning increased with higher water activities while non‐enzymatic browning showed the typical bell‐shaped curve with a maximum around 0.8. Light‐colored raisins were obtained without the use of SO2 by pretreating the grapes with a 2 min dip in 93°C water that inactivated PPO and improved mass transfer through the skin. This latter effect was compared to that of other treatments such as ethyl oleate and caustic soda by drying studies and scanning electron microscopy.
Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching
Authors: SHAMS M.A. , THOMPSON D. R. 
Published: August 2006

ABSTRACTA pilot scale study was conducted to measure soluble solid losses of early June, mini and medium sweet peas commercially blanched at 95 ± 1°C for 3 min using a 25 lb (11.34 kg) sample size. Early June peas had smaller losses than mini and medium sweet peas. Dry matter losses were the greatest for the smallest sizes in each variety. Moisture content did not change significantly during blanching but increased after canning. Alcohol Insoluble Solids increased for all sizes in each cultivar after blanching. Recovery of small size peas may be maximized by bypassing blanching and gravity separation.
Effect of Curing on Sensory Properties and Carbohydrate Composition of Baked Sweet Potatoes
Authors: WALTER W. M. 
Published: August 2006

ABSTRACTIn a two‐year study, the flavor and texture profiles and carbohydrate composition of cured, baked‘Jewels’sweet potatoes were compared to baked, uncured‘Jewels’sweet potatoes. Curing increased the rate of production of flavor notes and only slightly influenced development of “moist” mouthfeel. Given sufficient time after harvest, baked, cured roots were indistinguishable from baked, uncured roots. Carbohydrate content was not a sensitive indicator of post‐harvest treatment since no statistically significant differences were detected between cured and uncured roots.
Sensory and Objective Measures of Quality of Early Harvested and Traditionally Harvested Pecans
Authors: RESURRECCION A. V. A. , HEATON E. K. 
Published: August 2006

ABSTRACTEarly harvesting and controlled drying of pecans provides a light colored, bright, uniform kernel, with increased storage stability. This study compares sensory and objective measures of quality in Early Harvest (EH) and Traditionally harvested (TH) pecans. Samples of EH and TH pecans were evaluated on eight quality attributes and purchase intention by a sensory laboratory panel, and for color and appearance by a consumer panel. Objective measures included color, puncture and shear force for texture, size (number/lb), moisture and total fat content of both nuts. Differences found between EH and TH nuts for all measures support recommended early harvest practices.
Photoxidation of Cinnamon Oil
Authors: HICKS C. L. , ABDULLAH C. 
Published: August 2006

ABSTRACTCommercial cinnamon leaf oil and bark oil distillates from commercially ground cinnamon were oxidized via immobilized riboflavin at 22°C under 1740 lumens of light in a model system. Most components of bark oil were oxidized in the model system which produced singlet oxygen. Compound disappearance was observed in cinnamon bark oil distillates with storage time of ground cinnamon. Bleached and filtered cinnamon leaf oil was resistant to oxidation in the model system. Thirty‐seven water‐soluble compounds in bark distillate were identified using GUMS procedures. Of these compounds 10 had not been previously reported in the literature.
Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides
Authors: BUERA M. del PILAR , CHIRIFE JORGE , RESNIK SILVIA L. , LOZANO ROBERTO D. 
Published: August 2006

ABSTRACTThe rate of browning of solutions (water activity adjusted to 0.90 by adding sodium chloride) of glucose‐glycine peptides (diglycine and triglycine) was well described by a “mixed‐order” kinetic model having two rate coefficients, ko and kl. Activation energies for these parameters were calculated and compared with values for the same reaction of glucose with the amino acid (glycine). At pH below 6 the rate of browning of peptide solutions was higher than that of the amino acid (glycine) at the same molar concentration; at higher pH the reverse was observed.
Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers
Authors: GREGORY GAYLE K. , CHEN TUNG‐SHAN , PHILIP THOMAS 
Published: August 2006

ABSTRACTThe carotenoids of red bell peppers were analyzed without saponifi‐cation by high performance liquid chromatography using octadecyl silica as stationary and methanol‐ethyl acetate as mobile phases. The red bell peppers contained 280 ug/gm total carotenoids. Capsanthin accounted for 60% of the total carotenoids. Also present were 11%beta‐carotene and 20% capsorubin. Capsanthin was acylated with C12 to C18 saturated fatty acids.
Characterization of a Crude Kiwifruit Pectin Extract
Authors: LODGE N. , NGUYEN T. T. , MCINTYRE D. 
Published: August 2006

ABSTRACTPectin was extracted from whole kiwifruit at a mean yield of 0.85%. The analytical properties of the crude kiwifruit pectin extract were compared with those of a commercially available apple pectin. The kiwifruit pectin exhibited a high gelling temperature of 90°C.
Variation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica)
Authors: HACKNEY CAMERON R. , BIEDE STANLEY L. , ARBOUR PATRICIA , REILY LAWRENCE , KILGEN MARILYN , COLE MARY 
Published: August 2006

ABSTRACTThe concentrations of nine individual minerals were determined in oysters harvested over a 10‐month period. Significant (p > 0.01) monthly variations were observed in the levels of all the minerals determined. Salinity of the growing waters was significantly (p > 0.01) correlated to levels of sodium, magnesium, iron, chromium, and nickel in the oysters. Levels of potassium, copper and chromium were related to pH. Zinc and iron levels were correlated (p > 0.05) to water temperature. In this study, variations in the mineral content of oysters were often directly influenced by the growing water. This variation must be taken into consideration, should sodium labeling be required for fresh oysters.
Water Adsorption of Peanut Kernels in a Closed System with Respect to Moisture Transfer
Authors: CHIOU R. Y. ‐Y. 
Published: August 2006

ABSTRACTAdsorption isotherms of peanut kernels, Tainan # 9 and #11, were determined at 30°C and used as reference to determine the aw at equilibrium. The changes of the apparent aw and moisture of three weighed dried kernels in closed systems stored with distilled water were determined in an electric hygrometer and a series of vessels at 30°C. A nonequilibrium state of moisture and apparent aw gradients of the kernels was observed in the early stages of 144 hr storage. In a 90 min experiment with the hygrometer at 30°C, the vapor adsorption rate and final apparent aw decreased in order with the increase of the number of kernels, from 1 to 7, stored with saturated K2Cr2O7 salt (aw= 0.98 at 30°C). Vapor adsorption rate and final apparent aw of Tainan # 9 were slightly higher than those of # 11.
Influence of Antioxidants on Maillard Browning Reaction in a Casein‐Glucose Model System
Authors: YEN GOW‐CHIN , LAI YUNG‐HSIANG 
Published: August 2006

ABSTRACTMixtures of casein and glucose with and without antioxidants were prepared to give a moisture content of 11%, and stored at 37°C. under 60% relative humidity for O‐60 days. The effects of antioxidants on the Maillard reaction were monitored by browning, available lysine and furosine level. Browning decreased with the addition of α‐tocopherol, BHT, BHA or propyl gallate but not ascorbic acid in mixtures stored 60 days. All antioxidants improved the retention of available lysine and lowered the concentration of furosine compared to the control.
Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix
Authors: WITTINGER S. A. , SMITH D. E. 
Published: August 2006

ABSTRACTA study was conducted to compare surface tension values measured by the DuNouy Method using the Cahn Electrobalance (an accepted procedure) with a procedure developed for use with an Instron. Surface tension was measured on a standard ice cream mix. Results indicate that the method developed for the Instron gave results which were not only similar to the Cahn Electrobalance procedure but also more precise.
Microstructural Changes of Ice‐Chilled and Cooked Freshwater Prawn, Macrobrachium rosenbergii
Authors: NIP W.K. , MOY J.H. 
Published: August 2006

ABSTRACTThe microstructural changes in ice‐chilled and cooked prawn, M. rosenbergii were studied with the scanning electron microscopy (SEM) and transmission electron microscopy (TEM) techniques. The SEM study revealed muscle fibers in the control samples were wrapped in bundles by the endomysium and subsequently by the perimysium. During ice‐chilling, degradation of these intact structures proceeded gradually. The TEM study showed the organized myofilaments of muscle fiber, presence of M line in the H Zone, and abundance of sarcoplasma in the controlled sample. During ice‐chilling, the disappearance of sarcoplasma and the fine structure of myofilaments in the H Zone was clearly demonstrated. These findings supported previous observations of mushiness development and textural changes under similar conditions.
Menhaden (Brevoortia tyrannus): Thermally Processed for a Potential Food Resource
Authors: JOHNSON J.M. , FLICK G.J. , LONG K.A. , PHILLIPS J.A. 
Published: August 2006

ABSTRACTFilleted, dressed, and dark unwashed minced menhaden packed in oil, broth, or preprocessed with alum citric acid brine were evaluated by a trained sensory panel. The filleted and minced menhaden were significantly more firm than dressed products in oil or broth but a pre‐process with alum citric acid brine preserved the firmness of the dressed form. The minced was significantly stronger in flavor and significantly less in flakiness. Chewiness was significantly higher in the filleted products in oil or broth and the minced products. Canned menhaden incorporated in fish salad rated lower than fish salad prepared with tuna. The filleted packed in oil or broth or the dressed preprocessed in an alum citric acid brine has potential as a canned fish product.
Prediction of Quality in Frozen Cod (Gadus morhua) Fillets
Authors: LeBLANC E.ILEEN L. , LeBLANC R.AYNALD J. , BLUM I.LYA E. 
Published: August 2006

ABSTRACTPhysical and chemical indices were determined on frozen cod (Gadus morhua) fillets stored for ca. 90 days at either ‐ 12°C, ‐ 15°C, ‐ 22°C, ‐ 30°C or under a set of simulated industrial fluctuating temperature conditions (SIFTC). Univariate and multivariate statistics on the quality indices gave a relationship between frozen storage textural deterioration and the chemical parameters as influenced by storage temperature. Results on the SIFTC resembled the ‐ 12°C and ‐ 15°C storage treatments. Chemical indices had lower activation energy values than those for the physical parameters. Ammonia, determined enzymatically, can be used as an index of frozen fish quality. The quadratic equations developed using the dependent variable of Instron raw peak force, independent of time and temperature, can predict the textural quality of frozen cod fillets.
Effect of Sodium Chloride and Phosphates on the Thermal Properties of Chicken Meat Proteins
Authors: KIJOWSKI J.M. , MAST M.G. 
Published: August 2006

ABSTRACTMaximum thermal transition (Tmax) and denaturation enthalpy (ΔH) of water‐washed myofibrils and finely cut chicken breast muscle, treated with 1–4% NaCl and/or 0.25–1% of either pyrophosphate (PP) or tripolyphosphate (TPP), were monitored by differential scanning calorimetry. Increasing the concentration of NaCl destabilized the heat resistance of the proteins in water‐washed myofibrils and in meat specimens. Actin showed the greatest reduction of Tmax, a 16°C decline in the presence of 4% NaCl. In a meat system, the addition of 4% NaCl resulted in one Tmax instead of five transitions, as seen in untreated meat. The presence of PP and TPP, especially in concentrations of 0.25 and 0.50%, enhanced the thermal stability of myosin. Changes in denaturation temperatures of proteins were accompanied by corresponding changes in AH.
A Simple Liquid Chromatographic Method for Determination of B6 Vitamers in Raw and Cooked Chicken
Authors: ANG C. Y. W. , CENCIARELLI M. , EITENMILLER R. R. 
Published: August 2006

ABSTRACTFour forms of vitamin B6 (B6 vitamers) in various chicken tissues were determined by a liquid chromatographic method. The vitamers were extracted from the tissues with metaphosphoric acid and separated on a C18 reverse phase column followed by fluorescence detection. Recoveries of added vitamins at two concentrations were mostly between 84.5% and 107.9% The most abundant form of B6 in raw tissues was pyridoxal phosphate (PLP) followed by pyridoxamine phosphate (PMP). Cooked tissues contained more PMP than PLP. The levels of pyridoxal (PL) and pyridoxamine (PM) were relatively low. Data also indicated a net increase of PMP and PM vs a decrease of PLP and PL during cooking.
Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product
Authors: POST L.AURIE S. , LEE D.EBORAH A. , SOLBERG M.YRON , FURGANG D.AVID , SPECCHIO J.OHN 
Published: August 2006

ABSTRACTToxin production by S. aureus was studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N2 during storage at 8°C, 12°C or 26°C. Product wrapped in air permeable film deteriorated rapidly at 26°C and was rejected by sensory evaluation prior to staphylococcal enterotoxin detection. Enterotoxin was not detected in vacuum or N2‐flushed packages stored at 26°C. Samples stored at 12°C supported S. aureus growth although enterotoxin was not detected at 12°C or 8°C in any packaging environment. The potential for staphylococcal food poisoning resulting from the production of a nitrite‐free bacon‐like product was limited under the conditions studied.
Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter‐Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating
Authors: RHEE K.S. , LEU R. , ZIPRIN Y.A. , KEETON J.T. , BOHAC J.J. , CROSS H.R. 
Published: August 2006

ABSTRACTPork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batter‐breaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4°C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmed‐over flavor scores of products showed that oxidative flavor deterioration in batter‐breaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pick‐up and palatability.
Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage
Authors: DEFREITAS J.J. , MOLINS R.A. , KNIPE C.L. , WALKER H.W. , KRAFT A.A. , OLSON D.G. , MARCY J.A. 
Published: August 2006

ABSTRACTLiver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined forClostridium sporogenesPA3679 survival and growth during refrigerated temperature storage (5°C, 6 days) and during subsequent exposure to elevated temperatures (22–24°C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22–24°C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibitC. sporogenesgrowth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (P<0.05) with erythorbate addition but was unaffected by MSP.
Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning
Authors: CECCHI L.A , HUFFMAN D.L. , EGBERT W.R. , JONES W.R. 
Published: August 2006

ABSTRACTChucks from 12 electrically stimulated steer carcasses were randomly assigned to one of 3 treatments: (1) cold boned [CB], (control), (2) hot boned [HB], and (3) hot boned/time conditioned [HB/TC], (5 hr at 18°C). Infraspinatus, Serratus ventralis, Subscapularis, Supraspi‐natus, Teres major, and Triceps brachii were excised from each chuck according to treatment conditions. No differences (P > 0.05) were noted among treatments for muscle yields, cooking loss, proximate composition, or collagen content; however, differences (P<0.05) were found among muscles. Differences (P < 0.05) were found among treatments and muscles for ultimate pH, sarcomere length, Warner Bratzler shear values, and Hunter color ‘a’ values. Sarcomere length of muscles assigned to CB treatment were longer (P < 0.05) than HB and HB/ TC treatments.