bluuebunny/crossref_metadata_2025_split huggingface dataset:
LIMITATIONS OF RHEOLOGY IN FOOD TEXTURE MEASUREMENTS1
Authors: BOURNE MALCOLM C. 
Published: February 2007

ABSTRACTRheological measurements constitute an important part of food texture measurements but they d o not cover all the factors that make up the “texture” of a food. Mastication is a process in which lumps of food are ground into a fine state, mixed with saliva and converted into a liquid slurry at approximately body temperature ready. for swallowing. The processes of size reduction, wetting with saliva, melting, release of moisture or fat are not rheological processes. The perception of moistness, size, shape and roughness of food particles are important factors in texture sensations that are not rheological and yet these oral sensations are an important aspect of the acceptability of a food. This leads to the conclusion that food texture measurement lies partly with‐in and partly outside the field of conventional rheology.
A DIGITAL POSITION INDICATOR FOR THE INSTRON CROSSHEAD1
Authors: VOISEY PETER W. , KLOEK M. 
Published: February 2007

ABSTRACTAn accessory for indicating the position of the crosshead of the Instron Universal Testing Machine relative to the machine frame is described. A linear displacement transducer allows the crosshead position to be selected within 0.35 mm or returned to a previous setting within at least 0.0083 mm. This facilitates accurate crosshead positioning and reproduction of the settings for different tests. The transducer also has the potential to indicate or record test sample deformations.
STRUCTURE AND IMPORTANCE OF NONSTARCHY POLYSACCHARIDES OF WHEAT FLOUR1
Authors: D'APPOLONIA B. L. 
Published: February 2007

ABSTRACTAlthough a minor biochemical component of wheat flour, the nonstarchy polysaccharides have been the subject of investigation by various groups of workers. This review discusses primarily the studies conducted at the Cereal Chemistry and Technology Department at North Dakota State University and covers information pertinent to structure, properties and function of the nonstarchy polysaccharides.
ACOUSTIC IMPULSE RESPONSE METHOD FOR MEASURING NATURAL FREQUENCY OF INTACT FRUITS AND PRELIMINARY APPLICATIONS TO INTERNAL QUALITY EVALUATION OF APPLES AND WATERMELONS
Authors: YAMAMOTO HIROMICHI , IWAMOTO MUTSUO , HAGINUMA SHIKO 
Published: February 2007

ABSTRACTA nondestructive textural quality measurement technique that uses an acoustic property was studied for apples and watermelons. By means of digital Fourier analysis, the natural frequencies of intact fruits are obtained from the sound which is produced by hitting them with a wooden ball pendulum. The reliability of this method was confirmed. This method requires simpler instrumentation than the sonic vibrating resonance method.
RELATIONSHIPS BETWEEN SENSORY PROFILE PARAMETERS AND FUNDAMENTAL MECHANICAL PARAMETERS FOR RAW POTATOES, MELONS AND APPLES1
Authors: DIEHL K. C. , HAMANN D. D. 
Published: February 2007

ABSTRACTRatings by a trained texture profile panel were compared with the mechanical properties (shear stress at structural failure, normal strain to failure and apparent elastic modulus) determined in torsion and uniaxial compression for apple, melon and Irish potato flesh.Results indicated that, for melon and potato flesh, the structural failure stress levels were more frequent and significant indicators of sensory note magnitudes than the modulus values. The reverse was true for apple flesh. Of the sensory notes, moisture release correlated most consistently with the mechanical properties.Melon flesh failed in uniaxial compression by widespread crushing rather than along a failure plane. Correlation of the mechanical failure stress with the first bite sensory notes dominated in this case. The structural failure of potato flesh in uniaxial compression generally occurred along a single plane of maximum shear stress which left two essentially intact pieces of specimen. First bite and mastication sensory notes for potato flesh correlated with shear stress at failure about equally well. The structural failure of apple tissue in uniaxial compression was caused by general compression failure with many fragmented pieces of tissue remaining. Apple flesh produced the most frequent correlations of both first bite and mastication texture notes with the instrumental modulus and failure values.
THE RHEOLOGY OF GELS
Authors: MITCHELL J. R. 
Published: February 2007

ABSTRACTThe following aspects of the rheological behavior of polysaccharide and protein gels are discussed with particular emphasis on recent investigations: (1) Viscoelasticity of gels; (2) Validity of rubber elasticity theory; (3) Rupture strength of gels; and (4) Single‐point measurements of gel strength.It is concluded that in contrast to most food materials gels show linear viscoelastic behavior up to strains of the order of 0.1. Results obtained from creep and stress relaxation experiments would suggest that noncovalent crosslinks in gels move or break when the gel is stressed. Activation energies associated with crosslink breakage have been estimated from the temperature dependence of viscoelastic parameters. For gelatin and polysaccharide gels energies ranging from 5–65 Kcals/mole have been reported.The stiff and extended nature of polysaccharide chains make it unlikely that polysaccharide gels obey rubber elasticity theory, though it is possible that this theory holds for gelatin gels and also for ovalbumin gels in 6 M urea.It is emphasized that the rupture strength of a gel is not necessarily related to its elastic modulus and therefore ‘single point’ measurements of ‘gel strength’ based on rupture tests will not always rank a series of gels in the same order as tests which involve small deformations without rupture. One of the reasons for this is that the elastic modulus and rupture strength depend in different ways on the primary molecular weight of the polymer from which the gel is formed.
EFFECTS OF DIETARY SOYBEAN LECITHIN ON SOME SENSORY AND RHEOLOGICAL PROPER TIES OF FROZEN AND NON‐FROZEN CHICKEN MEAT
Authors: MORAES M. A. C. , SCHNEIDER I. S. , FORSTER R. J. 
Published: February 2007

AbstractSoy bean lecithin was added to practical rations fed to 144 broiler chicks. The dark and white meats from frozen and non‐frozen carcasses were submitted to both mechanical (Warner Bratzler and Instron Universal Testing Machine) and sensory assessments of tenderness. A good correlation was observed between the two types of measurements. Regression equations indicated that higher lecithin contents in the rations decreased sensory toughness of the white meat. Freezing of the meats at – 40°C had little effect on texture.
DETERMINATION OF DYNAMIC MODULI OF SOY DOUGHS USING AN ORTHOGONAL RHEOMETER1
Authors: JASBERG B. K. , TAYLOR N. W. , MUSTAKAS G. C. , BAGLEY E. B. 
Published: February 2007

AbstractThe orthogonal rheometer in principle provides a relatively simple means of applying a dynamic strain to polymers to determine the dynamic storage and loss moduli (G′, G″) as functions of frequency and strain. In applying this technique to soy doughs, surface evaporation of water from the samples was found to be a serious problem, but when evaporation was controlled, good reproducibility for G′ and G″, was obtained. The moduli were very sensitive to dough moisture level, with G’ changing by a factor of 10 over the moisture range 40 to 50%. Plate diameter and percent strain both affected the absolute values of G′ and G″, though the effects were relatively small. Log G′ and log G″ increased linearly with decreasing nitrogen solubility index. The two major advantages of the orthogonal rheometer for such food systems are the ease of operation and the fact that sample thickness can be chosen to obviate problems associated with sample heterogeneity. Nevertheless, the effects of plate diameter and percent strain need more extensive study.
ACOUSTIC PROPERTIES OF PAPAYA
Authors: HAYES C.F. , CHINGON H.T.G. 
Published: February 2007

AbstractThe speed of sound in papaya pulp was found to be (1.6 ± 0.3) × 104cm/s. The absorption of sound varied, approximately, as the square root of the acoustic frequency. Measurements were made to test the tolerance of papaya to high acoustic intensity. Discoloration and softening occur at 43 W/cm2 for exposures of 30s.
THE USE OF A COMPUTER WITH AN INSTRON FOR TEXTURAL MEASUREMENTS3
Authors: ABBOTT J. A. , MASSIE D. R. , ADA A. E. WAT 
Published: February 2007

AbstractA minicomputer was interfaced with an Instron so that force/deformation tests could be performed and analyzed automatically. The equipment eliminates time consuming measurements and transcription of data from recorder charts. The data extracted include force, deformation, slope and area variables not previously reported as well as the usual texture profile parameters. Procedures and analyses are illustrated by texture profile measurement of apple tissue. Comparison of visually and computer selected force at failure indicate satisfactory computer identification of the Texture Profile “yracturability” parameter, the parameter most difficult to interpret for apples.
A CRITICAL STUDY AND IMPROVEMENT OF THE CHEESE CURD TORSIOMETER2
Authors: GERVAIS A. , VERMEIRE D. 
Published: February 2007

The Scott Blair cheese torsiometer designed in the late 60's was rendered automatic by combining an angular transducer with the stress measuring system. A linear transducer was used to verify that the device had sinusoidal movement. The absolute error of the improved system was 3 times lower than that of the original.Gelification kinetics were determined with the automated version. We report an example in which experimental points could be fitted to the Scott Blair model as well as to the Douillard equation (the former is biphasic with an inflection point, and the latter describes a simple exponential curve). In both cases, the standard error of estimation was smaller than or equal to the absolute error of the torsiometer.Even the automated version cannot measure the phase difference between stress and strain with the required precision. Thus, neither the viscosity or elasticity modulus can be determined.
CRACKING IN POTATOES
Authors: SCHOORL D. , HOLT J.E. 
Published: February 2007

Cracking in two varieties of potatoes was investigated by compressing whole tubers between flat plates at low compression rates. It was found that resulting crack areas correlated directly with the energy stored at cracking. Of the energy imparted to the tuber, a large proportion is dissipated during compression.Cracking occurs when the stored energy exceeds a critical value, approximately 1.6 J for Sebago and 0.9 J for Pontiac. The extent of cracking is determined by the fracture toughness, calculated to be 1350 Jm−2 for Sebago and 1230 Jm−2 for Pontiac. The Sebago variety is thus more resistant to cracking than Pontiac. The energy dissipative mechanisms in hysteresis and crack propagation are explained in terms of the structure of potato tissue.
W/O/W‐TYPE MULTIPLE EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS1
Authors: MATSUMOTO SACHIO 
Published: February 2007

ABSTRACTW/O/W‐type multiple emulsions have potential applications for the formulation and processing of foods, as each dispersed globule in this type of emulsion consists of single or multiple aqueous compartments separated from the aqueous suspending fluid by a layer of the oil phase components. Three different methods can be applied to prepare W/O/W emulsions, such as mechanical agitation, the phase inversion technique and a two‐stage emulsification. The oil layer in the W/O/W emulsions appears to thin immediately after the preparation, and water permeates through the narrow oil layer under the osmotic pressure gradient between the two aqueous phases. Therefore, it is believed that the thin oil layer may contain the hydrophobic emulsifier in a lamella structure. Addition of electrolytes to the aqueous phase causes instability of the W/O/W‐type dispersion due to rupture of the thin oil layer, or aggregation formation amongst the dispersed globules. A systematic study of the W/O/W emulsion stability is desirable in view of possible applications of this type of emulsion in foods.
RHEOLOGICAL PROPERTIES OF MIXED GELS
Authors: KOBAYASHI MICHIKO , NAKAHAMA NOBUKO 
Published: February 2007

ABSTRACTThe rheological properties of carrageenan/gelatin and agar/gelatin mixed gels were investigated by measuring the rupture properties, the texture parameters and the dynamic viscoelasticities. fie melting point, transparency and syneresis of these gels were measured in order to obtain the relationship with the rheological properties. The physical properties of the two mixed gels were slightly different. The agar/gelatin mixed gels generally showed the hindered effect of gelatin. The brittleness of agar gel disappeared on mixing with gelatin. It then became a flexible, cohesive and transparent gel. Carrageenan/gelatin mixed gels showed a decrease in the values of almost all of the mechanical properties when compared with carrageenan gels. However, the rupture properties of the C0.5 mixed gel were much higher than those of simple carrageenan gels.
INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF COOKED SNAP BEANS IN RELATION TO THE PROPERTIES OF PECTIN
Authors: VAN BUREN J. P. , KEAN W. P. , WILKISON M. 
Published: February 2007

ABSTRACT Solute conditions inside cooked bean pods were adjusted by soaking the pods in different solutions. Interactions of Ca++ and Na+ showed increasing firmness as Ca++ concentration was raised and decreasing firmness as Na+ was raised. Chelating agents removed Ca++ and decreased firmness. Higher pH gave lower firmness except in the presence of excess Ca++. The presence of Na+ decreased the effect of pH on firmness. Urea decreased firmness when pods had been previously treated with a chelator. The effects of treatments on firmness were related to the behavior of pectin solutions and gels.
EFFECT OF PRESSURE AND STORAGE TIME ON TEXTURE PROFILE PARAMETERS OF SOYBEAN CURD (TOFU)
Authors: GANDHI A. P. , BOURNE M. C. 
Published: February 2007

ABSTRACTThe pressure applied to soybean curd during processing into tofu has a profound effect on the moisture content, yield and some textural parameters of tofu. As the pressure increased from 0.186P to 0.744 P the moisture content decreased from 82% to 60% and yield decreased from 2.0 kg to 1.2 kg per kg whole dry soybeans. Hardness‐1, hardness‐2, chewiness andgumminess increased linearly with increasing pressure. Springiness, cohesiveness, adhesiveness and stringiness were hardly affected by increasing pressure. During storage in water at 2–3°C for 3 weeks, hardness, gumminess, and adhesiveness increased moderately; springiness decreased moderately and the other texture parameters were almost unchanged.
A RESEARCH NOTE UNIAXIAL COMPRESSION OF DOUBLE LAYERS OF SOLID FOODS 1
Authors: ROY ISABELLE , CAMPANELLA O. H. , NORMAND M. D. , PELEG M. 
Published: February 2007

The compressive force deformation relationships of various foods, that included breads, cheeses and sausages, were described by a two parameter power model.To predict the behavior of double layered arrays of some foods, their model parameters were incorporated into an equation that describes the relationships between the force and the total deformation of the array for a given cross‐sectional area and any initial thickness of each of the two layers. Construction of the force‐deformation relationships of the double layered array was done by numerical solution of this equation for various levels of deformation. The force deformation relationships predicted in this way were found to be in good agreement with experimental relationships. This was irrespective of whether the force deformation curve of the components had a concave upward or downward shape.
EVALUATING SHEAR RATES FOR POWER LAW FLUIDS IN MIXER VISCOMETRY
Authors: CASTELL‐PEREZ M. ELENA , STEFFE JAMES F. 
Published: February 2007

ABSTRACTEstablished mixer viscometry methods, the viscosity matching and the slope methods, were evaluated for determining average shear rates when agitating time‐independent, non‐Newtonian fluids. Results indicate that the use of a constant value of the mixer proportionally constant, k', is not valid for all ranges of fluid rheological properties, system geometry (impeller and cup) and impeller rotational speed. A small impeller‐to‐cup diameter ratio and impeller rotational speeds greater than .33 rev/s (20 rpm) provide the optimum operating parameters for evaluation of k'.
EFFECTS OF VISCOSITY OF LIQUID FOODS ON PALATAL PRESSURE
Authors: TAKAHASHI JUNKO , NAKAZAWA FUMIKO 
Published: February 2007

ABSTRACTThe deglutition of non‐Newtonian liquids introduced into the mouth was studied dynamically by measuring palatal pressure (P) with pressure transducers set at three locations on the palate. The value of P and the swallowing pressure (S) changed only from 100 to 200 g/cm2 over the viscosity range 10−2 to 101 Pa.s. The retaining time (T) and work (W), required for swallowing after the liquid entered the mouth, remained almost constant up to a critical value of 1.0 Pa.s. above which both T and W increased markedly. When the viscosity was low, all of the liquid was swallowed in one deglutition, up to 15 mL volume. Therefore, T was almost constant but S increased with the volume. When the viscosity was high, the liquid was swallowed in several smaller portions. When the volume was high, T increased and S was either constant or it decreased.
RHEOLOGICAL BEHAVIOR OF PROCESSED MUSTARD. II. STORAGE EFFECTS
Authors: AGUILAR C. , RIZVI S. S. H. , RAMIREZ J. F. , INDA A. 
Published: February 2007

ABSTRACTSamples of processed yellow mustard with three different particle size distributions (slightly‐coarse, standard, and fine) were prepared according to a standard formulation and pilot‐plant replication of the commercial methodology and stored for 3 months at 5°C, 25°C, and 45°C. After 3‐month storage at 45°C, all samples showed visible liquid separation (syneresis) and aggregation of colloidal particles, as indicated by increase in dpop and decrease in % colloids. The fine milled samples exhibited syneresis and an increase in dpop after 3‐month storage even at 25°C. The bimodal distribution did not show significant changes as a result of aggregation. In general, increase in dpop increased apparent viscosity (ηap), flow behavior index (n) from the Herschel‐Bulkley model, and exponent n″ from the loss modulus (G″) power law equation. As dpop increased, Bingham yield stress s̀o), plastic apparent viscosity (ηp), shear stress constant (A) from the Weltman stress decay model, yield stress (s̀o) and consistency index (m) from the Herschel‐Bulkley model, exponent n’ from the storage modulus (G') power law equation, and minimum values of loss tangent (tan δ) decreased. In heterodisperse semi‐solid foods such as processed mustard, the particle size distribution influences the structure (i.e., packing) and the rheological behavior. Therefore, time and temperature dependent instabilities such as syneresis may be minimized by controlling particle size distribution during processing.
SIMPLE DETERMINATION OF POWER LAW FLOW CURVES USING A PADDLE TYPE MIXER VISCOMETER
Authors: CASTELL‐PEREZ M. ELENA , STEFFE JAMES F. , MOREIRA ROSANA G. 
Published: February 2007

ABSTRACTA simple and accurate procedure to determine the flow properties of powerlaw fluids using a paddle type mixer viscometer is described. The approach considers the mixer as analogous to a concentric cylinder system and incorporates the inclusion of end effects in modeling. The procedure significantly reduces data collection because calibration with standard fluids is not necessary to estimate average shear stress and shear rate values.
SPEECH ANALYSIS TECHNIQUES: A POTENTIAL MODEL FOR THE STUDY OF MASTICATION SOUNDS
Authors: BROCHETTI DENISE , PENFIELD MARJORIE P. , BURCHFIELD SAMUEL B. 
Published: February 2007

ABSTRACTAcoustical characteristics of mastication sounds may provide information regarding the texture of food: however, methods are needed to study these sounds. Spectrographic analysis, a speech analysis technique, is a potential method for the study of mastication sounds. To illustrate this technique, spectrograms and waveforms are presented for sounds of foods that are reference standards for the hardness and fracturability scales of the Texture Profile Method. Spectrograms also are presented for the sounds of 3 vowels. Acoustical characteristics of these 2 types of sounds are described and compared from the spectrograms and waveforms.
OBJECTIVE MEASUREMENT OF THE STRETCHABILITY OF MOZZARELLA CHEESE
Authors: CAVELLA S. , CHEMIN S. , MASI P. 
Published: February 2007

ABSTRACTDespite the great attention that has been devoted to cheese rheology to date no rheological analyses to characterize cheese stretchability by well‐defined physical terms has been proposed. This paper illustrates the possibility of using a test commonly used to characterize polymer melt response to spinning to objectively measure cheese stretchability. The behaviour of cow milk Mozzarella cheese with varying temperature is presented. The results show that there exists a well‐defined temperature range in which the cheese can be stretched, and that within this range there is a temperature at which the cheese stretchability reaches its maximum value.
RHEOLOGICAL BEHAVIOUR OF BUTTER AT LARGE DEFORMATIONS
Authors: ROHM H. 
Published: February 2007

ABSTRACTEleven traditionally produced butter samples were evaluated for rheological properties at large deformations by lubricated and nonlubricated uniaxial compression with varying sample geometries and compression rates, by stress relaxation in shear and creep experiments in compression at 5–20C each. Compression forces required to deform cylindrical samples in nonlubricated conditions were higher than in lubricated cases. Correction of shape changes in nonlubricated stress‐strain curves resulted in good agreement with lubricated experiments at low compression rates up to stress maxima or yielding. As frictional forces were relatively smaller at high deformation rates, lower stresses were obtained in nonlubricated conditions. Samples with higher height/diameter ratios showed more pronounced stress maxima. A biaxial extensional viscosity, ηbe, was computed for nonbrittle, soft samples. Typical slopes in logarithmic plots of viscosity against strain rate were approximately ‐1. At strains of about 0.01 creep compliance depended on compression stress. The average ratios of recovered to initial instantaneous compliance were between 0.31 and 0.59, and increased with sample temperature. A calculated ηBE from creep compression showed fair agreement with ηBE from static compression experiments. At comparable strains, a conversion of creep compliance to the stress relaxation modulus by an approximate method showed a good fit of experimental results.
JAW MOVEMENT DURING MASTICATION OF FIBROUS AND NONFIBROUS COMPOSITE FOODS BY ADULT SUBJECTS
Authors: LANGLEY KEITH R. , MARSHALL RICHARD J. 
Published: February 2007

ABSTRACTA cinematographic study was made of subjects during mastication of fibrous and nonfibrous foods. The motion of the jaw was analysed mathematically. Each cycle of the vertical movement of the jaw could be considered as a combination of a sinusoidal motion, chewing phase, and a linear one, jaw opening phase. The lateral movement was not so well defined. On average, females took longer to chew foods and had smaller jaw movements than males. Fibrous foods took longer to chew and the amplitudes were larger than nonfibrous foods. The maximum rate of jaw movement during chewing ranged from 15 mm s−1 to 30 mm s−1, with males chewing at faster rates than females.