bluuebunny/crossref_metadata_2025_split huggingface dataset:
ENZYMATIC HYDROLYSIS OF SOYBEAN FOR SOLVENT AND MECHANICAL OIL EXTRACTION
Authors: BARGALE PRAVEEN C. , SOSULSKI KRYSTYNA , SOSULSKI FRANK W. 
Published: February 2007

ABSTRACTDue to inefficient extractability of its low oil content, soybeans are often bypassed in village‐scale processing. Soygrits, flakes, and expanded collets were hydrolyzed by proteases, cellulases, and pectinases before oil extraction by solvent and static mechanical pressure. Driselase with multi‐enzyme activity and two proteases improved solvent extraction rates but only Driselase enhanced mechanical pressing. Up to 58% of seed oil was pressed from enzyme‐hydrolyzed flakes but 88% was pressed from Driselase‐treated collets. Either pretreatment is a feasible adjunct to mechanical pressing in small batch operations.
REAL‐TIME DUAL‐WAVELENGTH IMAGE PROCESSING FOR POULTRY SAFETY INSPECTION1
Authors: PARK BOSOON , CHEN YUD‐REN 
Published: February 2007

ABSTRACTReal‐time multispectral image processing algorithms were developed for online poultry carcass inspection. Neural network models with different learning rules (delta and hyperbolic tangent) and transfer functions (sigmoid and norm‐cum‐sigmoid) were examined using features extracted from spectral images at 540 nm and 700 nm. The classification accuracy using dual wavelength spectral images was much higher than single wavelength spectral images in identifying unwholesome poultry carcasses. The spectral image features at 700 nm were useful to identify wholesome carcasses, while the combination of spectral image features at 540 nm, 700 nm, and their ratio improved the classification accuracy of unwholesome carcasses. The optimum neural classifier utilized delta learning rule and hyperbolic tangent transfer function. The classification accuracy was 91.1% for wholesome and 83.3 % for unwholesome carcasses when the spectral images of all 540 nm, 700 nm, and their ratio were used as inputs to the neural network model.
MIXING IN SCRAPED SURFACE HEAT EXCHANGER GEOMETRY USING MRI
Authors: WANG WEI , WALTON JEFFREY H. , MCCARTHY KATHRYN L. 
Published: February 2007

ABSTRACTMixing, as a unit operation, is a key component in the operation of scraped surface heat exchangers (SSHE) because of its importance in ensuring uniform heat treatment. In this study, two approaches were used to evaluate mixing effectiveness in a process geometry that simulates a closed type SSHE: the strain distribution function which was based on velocity profiles and statistical mixing indices based on concentration profiles. For the 1% carboxymethyl cellulose test solution under laminar flow conditions, the lower angular rotation speed and lower axial flow rate promoted mixing with respect to mixing intensity. The residence time, as characterized by the axial Reynolds Number, was the key factor for this statistic. The strain distribution function and mixing length scale were affected by the relative contribution of angular rotation to axial flow, which was expressed as the ratio of the angular Reynolds number to the axial Reynolds number. This work demonstrates the equivalence of evaluating mixedness by experimental concentration profiles and theoretical velocity profiles.
OXYGEN TRANSMISSION RATE THROUGH MICRO‐PERFORATED FILMS: MEASUREMENT AND MODEL COMPARISON
Authors: GHOSH V. , ANANTHESWARAN R.C. 
Published: February 2007

ABSTRACTStatic and flow‐through techniques were used to experimentally measure the oxygen transmission rate of micro‐perforated films. The static method simulates the actual package conditions but is very time consuming. Whereas, the flow‐through method is relatively simple and takes less time to give the results, but it gave higher values than that obtained by the static method. A regression equation was developed to correlate the data obtained by these two methods. Published models for predicting gas exchange through micro‐perforations were evaluated. The predicted data by these models were compared with the experimental data obtained by the static method and the flow‐through method for six different films. The model proposed by Fishman et al. (1996) (J=‐D(c‐cA)/Lh; Lh= thickness of the film + radius of the perforation) had very good agreement with the experimental data from the static method.
MODELING THE EFFECT OF MICROSTRUCTURE ON FOOD EXTRACTION
Authors: CROSSLEY J.I. , AGUILERA J.M. 
Published: February 2007

ABSTRACTSeveral cases of extraction of food components were analyzed applying the diffusion theory and Fick's second law to different microstructural architectures. A mathematical algorithm was developed for a two‐dimensional heterogeneous system and programmed in MATLAB. Architectures examined include: (1) structure with straight pores, (2) flake with impermeable platelets, (3) matrix with impermeable dispersed particles and, (4) cellular material. Results show that the architecture of phases in the solid matrix is more important than parameters normally used to correct the diffusivity for structural effects (tortuosity, porosity, volume fraction, etc.). Simulated extraction curves were similar to those obtained from experimental data where an empirical effective diffusivity was calculated. These results suggest a more fundamental approach to modeling of extraction in foodstuffs based on the microstructure and local architecture.
KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELS
Authors: CHÁFER M. , GONZÁLEZ‐MARTÍNEZ C. , ORTOLÁ M.D. , CHIRALT A. , FITO P. 
Published: February 2007

ABSTRACTThe nutritional and health properties of some citrus peel components such as pectin, flavonoids, carotenoids or limonene make interesting developing processing methods to obtain peel stable products, maintaining its quality attributes, increasing its sweetness and improving its sensory acceptability. In this sense, osmotic dehydration represents a useful alternative by using sugar solutions at mild temperature. Kinetics of osmotic treatments of orange and mandarin peels carried out at atmospheric pressure and by applying a vacuum pulse at the beginning of the process were analysed at 30, 40 and 50C, in 65 °Brix sucrose, 55 °Brix glucose and 60 °Brix rectified grape must. Vacuum pulse greatly affected mass transfer behavior of peels due to the greatly porous structure of albedo. So, PVOD treatments greatly accelerate the changes in the product composition in line with an increase in the peel sample thickness. In osmotic processes at atmospheric pressure, sample impregnation occurs coupled with osmotic process, but much longer treatments are required to achieve a reasonable concentration degree which assures sample stability. Low viscosity osmotic solutions seems recommendable in order to promote both diffusional and hydrodynamic transport, in vacuum pulsed pretreatments at mild temperatures.
APPLICATION OF WLF AND ARRHENIUS KINETICS TO RHEOLOGY OF SELECTED DARK‐COLORED HONEY
Authors: AL‐MALAH KAMAL I.M. , ABU‐JDAYIL BASIM , ZAITOUN SHAHERA , GHZAWI ABD AL‐MAJEED 
Published: February 2007

ABSTRACTThe rheological properties of Common Black Horehound, Globe Thistle, and Squill types of dark‐colored Jordanian honey were examined. The types of honey used were identified via assessing the source of nectar using pollen analysis (Melissopalynology). The apparent viscosity, η, was measured as a function of the shear rate, γ. In addition, the apparent viscosity was measured, at constant shear rate (6.12 s−1), as a function of shearing time. Newton's law of viscosity (i.e., τ=ηγ) was found to adequately (R2∼ 0.99) describe the flow behavior of honey samples. The apparent viscosity was found to decrease with temperature, and the temperature dependence of viscosity was contrasted versus both Arrhenius model (η=ηoeEa/RT) and WLF model (η/ηG= 10 (C1(T–T)/C2+(T–TG))). Although Arrhenius kinetics may fit the viscosity versus temperature data for the examined types of honey, nevertheless, it gives a relatively high value of activation energy that is quite comparable with, if not even larger than, that of a typical chemical reaction. On the other hand, WLF‐model was found to adequately describe the data while at the same time it gives quite reasonable values of both TG and ηG, which are in agreement with those cited in literature.
IMPINGEMENT DRYING OF POTATO CHIPS
Authors: CAIXETA ALINE T. , MOREIRA ROSANA , CASTELL‐PEREZ M. ELENA 
Published: February 2007

ABSTRACTThe effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m2C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated. Furthermore, potato chips dried by impinging superheated steam (130 and 145C, h = 100 W/m2C) were compared to air dried (same conditions), commercial, and fried potato chips.Temperature and convective heat transfer coefficient had a significant effect on the drying rate during superheated steam impingement drying. Potato chips dried at higher drying temperature and convective heat transfer coefficient showed less shrinkage, lower bulk density, higher porosity, and darker color when compared to chips dried at lower temperatures and convective heat transfer coefficients. They were also less hard and had a lower vitamin C content.A higher rate of evaporation during the falling rate period was obtained when superheated steam drying was compared to air impingement drying. Potato chips produced using superheated steam impingement drying showed more shrinkage, higher bulk density, lower porosity, and lighter color than chips dried with air under the same temperature and with the same convective heat transfer coefficient (130, and 145C, h = 100 W/m2C). Moreover, superheated steam‐dried potato chips retained more vitamin C during the drying process.
EFFECT OF HOLDING TUBE CONFIGURATION ON THE RESIDENCE TIME DISTRIBUTION OF MULTIPLE PARTICLES IN HELICAL TUBE FLOW
Authors: PALAZOGLU T. KORAY , SANDEEP K.P. 
Published: February 2007

ABSTRACTThe flow of solid‐liquid mixtures in a novel tube configuration was investigated and the results were compared to those obtained with a single‐helical tube configuration. Residence time distribution (RTD) of polystyrene and acrylic particles as affected by different processing parameters was determined. The studied parameters included flow rate, carrier fluid consistency, particle concentration, and curvature ratio of the helical tube. Curvature ratio and flow rate were found to be the most important factors affecting the RTD of particles. Interactions between particles appeared to be important, as the RTD of acrylic particles decreased significantly whereas that of polystyrene particles increased slightly upon mixing the two types of particles.
EFFECTS OF CONTROLLED MIXING ON THE RHEOLOGICAL PROPERTIES OF DEEP‐FAT FRYING BATTERS AT DIFFERENT PERCENT SOLIDS
Authors: LEE S. , NG P.K.W. , STEFFE J.F. 
Published: February 2007

ABSTRACTTwo types of deep‐fat frying batters (adhesion and tempura batters) were mixed under controlled conditions at different percent solids to study their rheological properties and coating characteristics. Optimum degree of mixing of a batter was defined as the conditions that gave the maximum amount of batter retention (coating thickness) on a coated probe. Batter with higher percent solids needed more energy to achieve optimum mixing. In the case of batter retention, batters with higher percent solids required a longer period of time to stabilize dripping. Thixotropic behavior was observed in both adhesion and tempura batters. When relating batter rheology with fried food quality, it was found that undermixing a batter had more detrimental effects on fried food quality than overmixing a batter.
DETERMINATION of the MIXING INDEX of PADDY GRAINS UNDER VIBRATING CONDITIONS
Authors: DAS IPSITA , DAS S.K. , BAL SATISH 
Published: February 2007

ABSTRACTMixing of ingredients is an important operation in processing of food for obtaining the better quality product. A laboratory set‐up capable of modulating both frequency and amplitude of vibration of the grain bed was used to determine the mixing indices of paddy grains under varied experimental conditions. the mixing indices of three different types of paddy grain for three different grain bed depths were determined. the parameters varied were the vibration amplitude, frequency and the mixing time, respectively from 2 to 10 mm, 10 to 50 Hz and 5 to 120 s. Three varieties of paddy (short bold, medium slender and long slender) were used in the experiments with different length‐breadth ratio (slenderness ratio, μ, of 5.77, 4.48 and 2.70). Response surface methodology was adopted to optimize the amplitude and frequency of vibration of the mixing device. the results revealed that, the optimum frequency and amplitude of vibration for the medium slender (μ= 4.48) variety of paddy were 20–22 Hz and 8–9 mm, respectively for all the three grain bed depths of 25, 12 and 6 mm. Irrespective of grain bed depth, all the three different types of paddy showed maximum mixing indices value after 1 min of mixing. Extending the mixing time did not have any effect on mixing indices. the effect of bed depth was found to be insignificant for short bold variety of paddy.
PRESSURE DROP and FRICTION FACTOR IN HELICAL HEAT EXCHANGERS UNDER NONISOTHERMAL and TURBULENT FLOW CONDITIONS1
Authors: CORONEL P. , SANDEEP K.P. 
Published: February 2007

ABSTRACTThis study involved the determination of pressure drop and friction factor (f) in helical heat exchangers under turbulent flow conditions. the experiments were conducted in helical heat exchangers, with coils of two different curvatures ratios (d/D = 0.114 and 0.078) at various flow rates (9.46 × 10−5 ‐ 6.31 × 10−4 m3/s) and end‐point temperatures (20, 93.3, 121, 149C). the computed friction factor (f) in the helical heat exchanger was compared to published correlations, and it was found that the experimental data was in good agreement with them. In addition, correlations to determine pressure drop based on the Reynolds number, curvature ratio, and temperature were developed.
MATHEMATICAL MODEL to PREDICT EFFECT of TEMPERATURE ABUSE IN MAP SYSTEMS APPLIED to PACIFIC HAKE (MERLUCCIUS AUSTRALIS)
Authors: SIMPSON R. , ALMONACID S. , ACEVEDO C. , CORTÉS C. 
Published: February 2007

ABSTRACTThis paper describes the development of a mathematical model to predict consequences of temperature abuse on shelf‐life of Pacific Hake packed in modified atmosphere. the model includes simultaneous heat and mass transfer phenomena coupled with a predictive shelf‐life model for packed fish. the model was solved using an explicit finite difference scheme. the simulated results are in good agreement with the experimental results. the model predicted temperature, gas concentration and relative humidity within < 0.6[°C], < 1.43% and 3%, respectively. Shelf‐life model predicts that, even if the fraction of the total storage time at an abusive temperature is small (4.3%), the reduction in shelf‐life can be significant (25%). the predicted shelf‐life without temperature abuse is consistent with literature results. Optimum MAP systems must reach pseudoequilibrium headspace gas composition which maximize the shelf‐life of food considering possible environmental temperature abuses.
THE EFFECTS of SOME PROCESSING CONDITIONS ON OIL POINT PRESSURE of LOCUST BEAN
Authors: OWOLARAFE O.K. , ADEGUNLOYE A.T. , AJIBOLA O.O. 
Published: February 2007

ABSTRACTThe effect of moisture content (4.5, 6.0, 8.5 and 10.0% wet basis) heating temperature (70, 85, 100 and 120C) and heating time (15, 20, 25, 30 min) on the oil point pressure of locust bean seed was investigated. It was found that oil point pressure is a minimum near moisture content of 6.0% (wet basis) and increased with increasing or decreasing moisture content from this value. the oil‐point pressure decreased with an increase in heating temperature and heating time except at excessive heating temperatures and retention (heating times). On the overall the oil point pressure has a highest value of 4.34 MPa for sample with a moisture content of 4.5% (wet basis), heating temperature of 120C and heating time of 30 min; and lowest value of 2.90 MPa for sample with moisture content of 6.0% (wet‐basis), heating temperature of 100C and heating time of 30 min.
KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATION
Authors: SHI JOHN , LE MAGUER MARC , BRYAN MIKE , KAKUDA YUKIO 
Published: February 2007

ABSTRACTLycopene as a natural antioxidant may provide protection against a broad range of epithelial cancers. Tomatoes and tomato‐based food products are a major source of lycopene compounds. Thermal processing is the main procedure in tomato puree production. Heat and light induces lycopene oxidation and isomerization of the all‐trans form to the cis form. The level of cis‐isomers increases as treatment time increases but only for a short period during the beginning of the treatment. The major effect of thermal processing was a significant decrease in the total lycopene content. Lycopene is relatively stable if heated at temperatures below 100C, but the duration of heating must be taken into consideration. The kinetics of lycopene degradation was analyzed. A shorter period of time of heating and less light irradiation in processing and storage would reduce lycopene degradation to a great extent.
MODELING and EXPERIMENTAL STUDY ON DRYING of APPLE SLICES IN A CONVECTIVE CYCLONE DRYER
Authors: AKPINAR E. KAVAK , BICER Y. , MIDILLI A. 
Published: February 2007

ABSTRACTThe main objective pursued in this paper is to experimentally investigate the single layer drying behavior of apple slices in a convective type cyclone dryer and also to perform the mathematical modeling by using single layer drying models in literature. the experiments were conducted at drying air temperatures of 60, 70 and 80C in drying air velocities of 1 and 1.5 m/s. It was concluded that apple slices with the thickness of 12.5 mm would perfectly dry in the ranges of 280–540 mm while those with the thickness of 8 mm would dry in the ranges of 180–320 min in these drying conditions by using convective type cyclone dryer. Additionally, the mathematical model describing the single layer drying curves was determined by nonlinear regression analysis, and the logarithmic model was selected as the most suitable model to obtain the drying curve equation of apple slices. Considering the parameters such as drying time, drying rate, moisture transfer, velocity and drying air temperature it is suggested that the apple slices be dried at the above optimum processing conditions.
OHMIC BLANCHING of MUSHROOMS
Authors: SENSOY ILKAY , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACTMushrooms that are to be canned are typically blanched for long times to preshrink them. Our objectives were to compare the weight and volume loss of mushrooms during blanching under conventional and ohmic heating conditions and to investigate waveform and frequency effects of ohmic heating. In our setup, it was possible to heat mushroom caps with ohmic heating to above 70C in 40 s while maintaining a 50% solid mushroom content in water. Weight loss predicted using previously published kinetic models, and internal mushroom temperature data suggested that substantially greater shrinkage occurred than attributable to temperature alone. Shrinkage predictions were more consistent with experimental values when the temperature of the surrounding medium was used as a basis, suggesting that some combination of thermal and nonthermal permeabilization mechanisms may be in action. Ohmic blanching offers the advantage of being able to maintain a high solids content during blanching compared to the use of excessive amounts of water (60 kg/400 L) in conventional blanching. Frequency and waveform did not affect the weight loss during ohmic blanching in the range studied. Ohmic heating may have potential for this application due to its rapid, volumetric heating rates, and the enhancement of mass transfer even at relatively low temperatures.
DEVELOPMENT and EVALUATION of MICROWAVE HEATING of APPLE MASH AS A PRETREATMENT to PRESSING
Authors: ROBERTS J.S. , GERARD K.A. 
Published: February 2007

ABSTRACTFuji, McIntosh, and Red Delicious apple mashes were heated in a 2450 MHz oven to achieve bulk temperatures of 40, 50, 60, and 70C. Three kilograms of mash at a depth of 0.016 m heated using 1500 W were the optimum parameters to heat apple mash in the microwave. Variety of the apple mash was shown not to have a significant effect on the heating performance. Comparing actual bulk temperature to the predicted bulk temperatures of 40, 50, 60, and 70C showed reproducibility of heating these mashes using microwave energy. Average variation between actual and predicted bulk temperatures were 1.48C for the Fuji mash, 0.98C for the McIntosh mash, and 1.13C for the Red Delicious mash. In addition, regional heating was investigated and four distinct regions of heating were observed: the corner, the edge, the middle, and the center. Color and moisture content of the mash were also measured and compared to unheated mash at 21C.
SET POINT DETERMINATION FROM SENSORY EVALUATIONS FOR FOOD PROCESS CONTROL
Authors: KUPONGSAK S. , TAN J. , HATEM I. , LU W. , GUTHRIE B. , TANOFF M. 
Published: February 2007

ABSTRACTSensory evaluation is often the ultimate measure of food quality, but food process control relies on instrumental measurements. Effective techniques are needed to convert desired sensory quality targets into instrumental process set points. This paper describes techniques developed for determining instrumental process set points from sensory evaluations. Various cases and different approaches depending on the nature of the sensory‐instrumental relationships are outlined. the major issues addressed include additional constraints for underdetermined cases and reverse mapping with neural networks for nonlinear multivariate cases. These techniques were illustrated and tested with experimental data based on waffie samples. Seven sensory attributes were evaluated by trained panelists and instrumental measurements were obtained with a color computer vision system. For nonlinear multivariate cases, reverse mapping with neural networks successfully mapped sensory measurements to instrumental process set points with average errors less than 1.3%. the results demonstrate the effectiveness of the techniques developed.
COFFEE DRYING IN A ROTARY CONDUCTION‐TYPE HEATING UNIT
Authors: MWITHIGA GIKURU , JINDAL V.K. 
Published: February 2007

ABSTRACTParchment coffee (Arabica) was dried from an initial moisture content of about 90% to 10% dry basis (db) in a recirculating rotary conduction type heating unit at controlled plenum temperatures of 100, 120 and 140C or controlled product temperatures of 50, 60, and 70C. the temperature of the plenum or moving beans could be maintained at specified levels with small variations during coffee drying experiments. the color and specific gravity of coffee beans exhibited minimum changes as a result of drying operations. the susceptibility of coffee beans to breakage decreased with the lowering of moisture and attained minimum values in the moisture content range of 20 to 30% db. the breakage susceptibility increased sharply with further reduction in moisture content. A drying model, which considered product temperature‐time history alone under different operating conditions, estimated the change in moisture content adequately. Such a model could be used for computer‐based control of the coffee drying process.