bluuebunny/crossref_metadata_2025_split huggingface dataset:
PHYSICAL PROPERTIES OF RECONSTITUTED CARROT/ALGINATE PARTICLES STABLE FOR ASEPTIC PROCESSING
Authors: MARCOTTE M. , TAHERIAN A.R. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACT Textural and thermophysical properties of reconstituted carrot/alginate particles, subjected to thermal and mechanical stresses during aseptic processing, were investigated. Four levels of sodium alginate (4, 6, 8 and 10%) and calcium chloride (0.2, 0.5, 1.0 and 1.5%) and three levels of water addition (50, 150 and 300 mL) were used for two types of alginate (high in guluronic acid, HGA and low in guluronic acid, LGA). Hardness, water content, density and thermal conductivity of reconstituted carrot/alginate particles were determined using an Instron, an oven drying technique, a pycnometer measurement and a line heat source method, respectively. Moreover, Bacillus subtilis was inoculated in carrot/alginate particles.Reconstituted particles, unlike carrot cubes and other vegetables, were thermally stable. The moisture content increased with a decrease in calcium chloride concentration and an increase in water addition. There was no significant effect of formulation on density and thermal conductivity measurements. Reconstituted carrot/alginate cubes were able to sustain successfully thermal and mechanical stresses encountered in a pilot scale aseptic processing system.
ON‐LINE RHEOLOGICAL CHARACTERIZATION OF PIZZA SAUCE USING TUBE VISCOMETRY
Authors: CULLEN P.J. , DUFFY A.P. , O'DONNELL C.P. 
Published: February 2007

ABSTRACTThe performance of a tube process viscometer was evaluated forits ability to characterize the rheological properties of pizza sauce. Tube flow was described using common rheological models (Power Law, Herschel‐Bulkley, Casson and Bingham plastic) and model parameters were compared to laboratory rheometer data. Derived model parameters (tube) and measured pressure drop data were both correlated with other off‐line instruments, namely the Bostwick Consistometer and Brookfield viscometer. Bingham Plastic model parameters of viscosity and yield stress as generated from the tube viscometer were found to be comparable to the rheometer generated equivalents. Measured pressure drop readings using linear and Power law regression showed good predictive capability (R2 >0.99 & 0.93) of Brookfield and Bostwick Consistometer readings respectively. It can be concluded that tube viscometry would result in effective real time rheological characterization of tomato‐based products. Limitations of the Bostwick Consistometer are highlighted.
RHEOLOGICAL PROPERTIES AND FLUID DYNAMICS OF COFFEE EXTRACT
Authors: TELIS‐ROMERO JAVIER , CABRAL RENATO ALEXANDRE FERREIRA , GABAS ANA LÚCIA , TELIS VÂNIA REGINA NICOLETTI 
Published: February 2007

ABSTRACTThe rheological behavior of coffee extract with different water contents (49 to 90%) was studied at a wide range of temperatures (274 to 365 K) using a concentric cylinder rheometer. The flow curves followed different models depending on the concentration and temperature level. Newtonian behavior was observed at high values of water content and temperature, changing to power law as these values were decreased. The Newtonian viscosity as well as the consistency and behavior index could be well correlated by functions simultaneously dependent on temperature and water content. The rheological parameters, together with experimental values of pressure loss in tube flow, were used to calculate friction factors. These showed to be in good agreement with those resulting from classical theoretical and empirical equations, thus confirming the reliability of the rheological measurements.
THERMAL AND RHEOLOGICAL PROPERTIES OF BRINE FROM FERMENTED AND SULFITE‐PRESERVED CUCUMBERS1
Authors: FASINA O.O. , FLEMING H.P. , MCFEETERS R.F. 
Published: February 2007

ABSTRACTPickling cucumbers may be temporarily preserved by fermentation in brine (6–8% NaCl) or without fermentation in salt‐free, sulfite solution (300 ppm sulfite, pH 3.5). Brines obtained from preservation processes are often discarded. Due to environmental concerns, there is increasing consideration for further use of the brine solutions by recycling for use in bulk storage or filtration and incorporation into finished products. Thermal and rheological properties are fundamental to the reuse of the brine. The effect of temperature was determined on the rheological (5–45C) and thermal properties (5–75C) of brine. The properties of the brine samples were found to be significantly different (P < 0.05) from each other and from water. Salt content was the most important factor affecting the thermal and rheological properties of brine. At the same conditions, the values of the properties (thermal conductivity, specific heat, and thermal diffusivity, viscosity) were about 5 to 23% less than the corresponding values for water.
EFFECT of DRYING TYPE and DRYING CONDITIONS OVER FERMENTATIVE ABILITY of BREWER'S YEAST
Authors: LUNA‐SOLANO G. , SALGADO‐CERVANTES M.A. , RAMIREZ‐LEPE M. , GARCIA‐ALVARADO M.A. , RODRIGUEZ‐JIMENES G.C. 
Published: February 2007

ABSTRACTIn this work the growth and glucose consumption as well as alcohol production kinetics of fresh and rehydrated brewer's yeast were evaluated. Dried yeast was obtained by fluidized bed and spray drying. Based on fermentation trials, there was no difference between the number of viable cells determined at the end of the stationary phase, however differences in growth velocity between the dehydrated yeast and the fresh yeast cream were found. Regarding alcohol production, no differences were found in most of the treatments (F2, F3, F4*, A1, A2. A3 and A4) with respect to the fresh yeast. the brewery dried yeast with an efficient viability and fermentative ability can be stored at least 4 months and used when required. Therefore the need of conventional propagation and fresh yeast transport may be eliminated.
COMPLEX METHOD FOR NONLINEAR CONSTRAINED MULTI‐CRITERIA (MULTI‐OBJECTIVE FUNCTION) OPTIMIZATION of THERMAL PROCESSING
Authors: ERDOǦDU FERRUH , BALABAN MURAT O. 
Published: February 2007

ABSTRACTThe goal in a multi‐objective function optimization problem is to optimize the several objective functions simultaneously. the complex method is a powerful algorithm to find the optimum of a general nonlinear function within a constrained region. the objective of this study was to apply the complex method to two different shapes (a sphere and a finite cylinder) subjected to the same thermal processing boundary conditions to find a variable process temperature profile (decision variable) to maximize the volume‐average retention of thiamine. A process temperature range of 5 to 150C was used as an explicit constraint. Implicit constraints were center temperature and accumulated center lethality of the sphere and the finite cylinder. the objective functions for both shapes were combined into a single one using a weighting method. Then, the previously developed complex algorithm was applied using Lexicographic Ordering to order the objective functions with respect to their significance. the results were reported as optimum variable process temperature profiles using the given geometries and objective functions. the thiamine retentions were also compared with a constant process temperature process, and 3.0% increase was obtained in the combined objective function. the results showed that the complex method can be successfully used to predict the optimum variable process temperature profiles in multi‐criteria thermal processing problems.
MIXER VISCOMETRY to CHARACTERIZE FLUID FOODS WITH LARGE PARTICULATES
Authors: OMURA ALISON P. , STEFFE JAMES F. 
Published: February 2007

ABSTRACTMixer viscometry is an effective means of characterizing fluids containing particulates. an interrupted helical screw impeller used to determine the flow behavior of fresh concrete was scaled‐down to analyze fluid foods with large particulates. the mixer viscometer constant was determined to be 1.6 rad−1 by the matching viscosity method. Large particulate food materials successfully investigated in this study included cream corn, salsa, smooth pasta sauce and chunky pasta sauce.Apparent viscosity curves were constructed from torque and angular velocity data. Testing materials exhibited shear‐thinning behavior and temperature dependence. Analysis revealed K and n values ranging from 10.1 Pa sn to 40.3 Pa sn and 0.17 to 0.36, respectively. Regression control charts, based on apparent viscosity and average shear rate data were constructed for each product. A protocol is presented for producing and utilizing these charts as a statistical quality control tool for industry.
ADSORPTION CHARACTERISTICS OF FUNCTIONAL SOY PROTEIN PRODUCTS
Authors: PAN ZHONGLI 
Published: February 2007

ABSTRACTThe moisture adsorption characteristics of three commercial functional soy protein products (two isolates and one concentrate) in the temperature range of 10 to 40C were studied. The temperature showed significant effect on both the change of moisture content during adsorption and equilibrium moisture content. The rate of moisture adsorption of a soy protein isolate at water activity of 0.84 increased, but its equilibrium moisture content decreased with the increase of temperature. The suitability of Peleg and GAB equations for modeling the change of moisture content during adsorption and adsorption isotherms was respectively examined, and the constants in both equations were determined. In the temperature range of 10C to 40C, the relative errors of predicted change in moisture content at water activity of 0.84 and predicted isotherms of a soy protein isolates were ranged from 1.36% to 4.85% and 2.80% to 3.63%, respectively. The two equations can be used to predict the change in moisture content during adsorption and isotherms of functional soy protein products at different temperatures with satisfactory accuracy.
NUMERICAL SIMULATION OF CONDUCTION HEATING IN CONICALLY SHAPED BODIES1
Authors: PORNCHALOEMPONG P. , BALABAN M.O. , CHAU K.V. , TEIXEIRA A.A. 
Published: February 2007

ABSTRACTA 2‐dimensional energy balance approach was used to model temperature distribution in conduction heated conically shaped bodies. A numerical solution by finite differences to the second order partial differential equation for heat conduction served as basis for the model. The cone was divided into small volume elements. The inner elements were concentric rings of rectangular cross section while those at the side surfaces had triangular cross‐sections. Energy balance equations for the volume elements were solved explicitly. Acrylic of known thermal properties was used to fabricate cones in 3 different geometries and sizes, varying from a frustum to a point cone. Every cone had 3 or 4 thermocouples (36 gauge, T type) inserted at different locations. Heat penetration tests were carried out in a water bath with constant and variable water temperatures. Experimental temperatures at different locations within the cones agreed well with temperatures predicted by the model. Use of the model to predict the location of the slowest‐heating point or “cold point” under different processing conditions was also demonstrated.
MOISTURE SORPTION CHARACTERISTICS of STARCH GELS. PART II: THERMODYNAMIC PROPERTIES
Authors: McMINN W.A.M. , AL‐MUHTASEB A.H. , MAGEE T.R.A. 
Published: February 2007

ABSTRACTA thermodynamic approach was used to interpret the experimental adsorption and desorption isotherm data for potato starch gel. Calculation of the thermodynamic properties (differential enthalpy, integral enthalpy, differential entropy and integral entropy) provides an understanding of the properties of water and energy requirements associated with the sorption behavior. Isosteric heats (differential enthalpies) were calculated through direct use of moisture isotherms by applying the Clausius‐Clapeyron equation. the differential enthalpy and entropy decreased with increasing moisture content and were adequately characterized by an exponential model. A plot of differential heat versus entropy satisfied the enthalpy‐entropy compensation theory. the spreading pressure increased with increasing water activity, and decreased with increasing temperature. the net integral enthalpy increased with moisture content to a maximum value (around the monolayer moisture content) and then decreased. In a reverse manner, the net integral entropy decreased with moisture content to a minimum value and then increased.
SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETER*
Authors: BRENNAN J. G. , JOWITT R. , MUGHSI O. A. 
Published: February 2007

Abstract As part of a programme of investigation into the effects of processing on the texture of food the General Foods Texturometer was adopted, because it appeared to offer versatility, multiple‐property determination and a fair degree of objectivity.Preliminary investigations with the instrument indicated a high degree of reproducibility when used on a ‘recoverable’ material (rubber). The results are highly dependent on the dimensions of the sample and reproducibility decreases somewhat with increasing hardness of material under test. The ‘representativeness’ of the results for a range of food materials varied widely, being influenced by the uniformity of the material and the accuracy with which samples can be prepared.Experiments to correlate the results from this instrument with those from the Instron Universal Testing Machine, the Kramer Shear Press and a subjective panel method indicate that the Texturometer ‘hardness’ might prove the most useful measure of the firmness/hardness of foods as judged subjectively. None of the other textural properties measured by the Texturometer in this work proved of value in indicating subjective textural characteristics and further study of such properties is currently in progress.
TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTION
Authors: KAPSALIS JOHN G. , DRAKE BIRGER , JOHANSSON BIRGIT 
Published: February 2007

Abstract Textural properties of pre‐cooked, freeze‐dried beef and of special bite‐size space foods, all of which were designed for consumption without prior rehydration, were determined by instrumental and sensory methods at different relative humidity points of the moisture sorption isotherm. Supplemental instrumental measurements were also made on completely rehydrated pre‐cooked, freeze‐dried beef.In general, as the relative humidity increased, the mechanical properties of hardness and cohesive‐ness (Szczesniak) increased, whereas the mechanical property called the crushability index (Drake) and the sensory property ‘ease of biting’ decreased. Close relationships were found between the heat of sorption and the sensory rating of heat evolved in the mouth during chewing of initially dry meat samples. Good correlations were also obtained between other thermodynamic functions and textural properties.
MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked Beef
Authors: HARRIES J. M. , RHODES D. N. , CHRYSTALL B. B. 
Published: February 2007

Abstract69 beef roasts from different breeds, ages, growth histories and joints, were judged for texture, hot or cold, by a panel of 12 tasters. The panel was selected for discrimination and consistency over a series of training sessions during which a descriptive score sheet was developed through repeated discussion. Eight characteristics were decided upon to describe the texture of roast beef; seven on scales (resistance, wetness, juiciness, cohesiveness, hardness, overall texture, chew count) and one qualitative (adjectival descriptions).The panel average scores for the seven quantified characteristics were subjected to factor analysis and the loss of information involved in reducing the matrices to two dimensions was 6.3% (hot tasting) and 4.6% (cold tasting). Factor scores calculated for both sets of data agreed in being highly correlated (0.98 > r > 0.90); Factor 1 with ‘resistance’, ‘cohesion’, ‘hardness’, ‘overall texture’ and ‘chew count’ and Factor 2 with ‘wetness’ and ‘juiciness’, but poorly with any characteristic in the other group (0.11 > r > 0.03). Thus, the texture of roast beef was appreciated by this panel in two characteristics describable as ‘toughness‐tenderness’ and ‘juiciness’, and the more elaborate scoring system originally devised did not add appreciably to the precision of measurement.Comparison of factor scores on samples tasted both hot and cold showed that the relative toughness‐tenderness was maintained between samples under both conditions, whereas juiciness was not.
MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS II: The Modified Bingham Body ‐ A Useful Rheological Model*
Authors: ELLIOTT J. H. , GREEN C. E. 
Published: February 2007

AbstractRheological measurements were made with the Weissenberg Rheogoniometer on a series of unctuous materials including butter, margarine, an ointment, and gels prepared from sodium carboxymethylcellulose of a low degree of substitution. In steady shear, these substances show a sharply peaked stress overshoot. The stress response to an imposed sinusoidal strain is almost a square wave. These responses may be qualitatively described by a modified Bingham body consisting of a viscous element of viscosity, ν, a yield element having a yield stress of s̀0, r at rest and s̀0, s when moving (s̀0, r≥s̀0, s), and an elastic element of modulus, G, connected in series.The response of this model for imposed steady and sinusoidal shear has been calculated in terms of the model parameters. The boundary condition equations for the imposed sinusoidal shear case cannot be solved in a closed form. Numerical solutions were obtained by computer for the full range of the parameters using a successive approximation technique. The predictions of this model are in good agreement with experimental results, and enable such results to be interpreted in terms of meaningful physical parameters.
GENERAL FOODS TEXTURE PROFILE REVISITED‐TEN YEARS PERSPECTIVE
Authors: SZCZESNIAK NA S. 
Published: February 2007

AbstractThe history of the development of the GF Texture Profile is traced and modifications introduced since it was first published are reported. The method is based on the recognition that texture is a multi‐dimensional attribute. While the method is widely accepted, criticisms have been made which are acknowledged and answered. The present day status with respect to applications to both sensory and instrumental measurements is briefly summarized.
TEXTURE ANALYSIS OF TEXTURED SOY PROTEIN PRODUCTS: RELATIONS BETWEEN INSTRUMENTAL AND SENSORY EVALUATION*
Authors: LOH JIMBAY , BREENE W.M. 
Published: February 2007

AbstractThe Minnesota Texture Method, designed to differentiate objectively textural differences in commercial textured soy protein (TSP) products and their mixtures with ground beef, was correlated statistically with sensory evaluation. The results indicated substantial predictability of sensory evaluations from MTM on eight selected commercial TSP products and their mixtures with ground beef.
PSYCHORHEOLOGY ‐ ITS FOUNDATIONS AND CURRENT OUTLOOK1
Authors: MOSKOWITZ HOWARD R. 
Published: February 2007

ABSTRACTPsychorheology is the study of how we perceive the textural charac‐teristics of materials. This paper concerns three streams of research on psychorheology: psychological inputs, food science approaches, and models as developed by physicists. The approaches of the three sciences are described from an historical perspective, and the gradual inter‐twining of the sciences in psychorheology is explored to assess prospects for future research.
FORCE‐DEFORMATION AND TEXTURE PROFILE BEHAVIOUR OF AQUEOUS SUGAR GLASSES
Authors: McNULTY P. B. , FLYNN D. G. 
Published: February 2007

ABSTRACTAqueous sugar glasses, simulating the structure of commercial boiled sweets, were investigated in their temperature transition range by force deformation and texture profile tests using the Instron Universal Testing Machine. Cylindrically cast and thermally equilibrated aqueous glucose‐sucrose model systems having 2—2.3% moisture (w/w) and containing glucose to sucrose ratios (%w/w) of 100/0, 70/30, 55/45 and 35/65 were used. Force‐deformation tests revealed that the Young's modulus was independent of the glucose‐sucrose ratio and decreased drastically with temperature from 820 MN/m2 at 3°C to 30MJV/m2 at 30°C.Texture profile tests were carried out on a model system (35/65 glucose‐sucrose blend) and on a commercial hard boiled sweet. Experimental profiles for both systems were largely similar and permitted evaluation of the textural parameters of hardness and cohesiveness. Composite force‐strain or force‐penetration curves were constructed from series profile tests on the same sample and demonstrated that (a) high values of hardness were found with a flat probe and low temperatures; (b) low values of hardness were found with cone and wedge probes and high temperatures. Cohesiveness generally decreased as the initial applied strain increased, because higher strains resulted in greater sample fracture and/or plastic flow. On the other hand, temperature and probe type had little effect on cohesiveness.The difficulties experienced in bridging the gap between the empirical and the fundamental approaches to texture profiling of food are discussed.
RHEOLOGICAL ASPECTS OF THE RENNETING OF MILK CONCENTRATED BY ULTRAFILTRATION
Authors: CULIOLI J. , SHERMAN P. 
Published: February 2007

ABSTRACTThe kinetics of clotting by rennet of ultrafiltrated milk were studied by determining induction and clotting times, and development of the rigidity modulus as a function of rennet concentration and protein content in the sample. Creep cmpliance‐time studies were conducted on the resultant gels at three different stresses. Clotting time increased with protein content and decreased with rennet concentration. The protein effect on clotting time decreased with increasing rennet concentration and was practically nil at 200 mg enzyme/kg sample. The ultimate rigidity and the viscoelastic parameters of gels depended on the protein concentration in a double logarithmic relationship. The calculated values of the constants indicated that the viscosities were influenced to a greater degree by the protein concentration than were the elastic moduli. The renneted milk gels exhibited creep compliance‐time response at low shear stresses indicative of the viscoelastic behaviour of an interlinked three‐dimensional network. Gelation followed a second order reaction in its initial stages and an approximately third order reaction in the final stage. The results are discussed in terms of potential mechanism and type of bonds involved.
FACTORS AFFECTING TENSILE AND WARNER‐BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT
Authors: BOUTON P. E. , HARRIS P. V. 
Published: February 2007

ABSTRACT The influence of slit width on the force deformation curves obtained for raw and cooked meat of different myofibrillar contraction states was investigated with a modified version of the Warner‐Bratzler (WB) shear device. Decreasing the clearance or compressing the sample directly onto a base plate (i.e. no slit) had little effect on the initial yield force values. Meat samples retained most of their original tensile strength after compression to initial yield on the shear device. Even cold‐shortened cooked samples compressed to peak force values retained over 30% of their original tensile strength. Peak tensile and peak WB shear force measurements were highly correlated: R2= 0.71, 0.94 and 0.88 for raw, stretched/cooked and contracted/cooked samples, respectively. The slopes (WB on tensile) of the regression lines were increased by both cooking and by contraction to below rest length. These results indicate that components other than tensile in the WB shear force measurements were increased by cooking and by myofibrillar contraction.