bluuebunny/crossref_metadata_2025_split huggingface dataset:
Melatonin and prolactin secretion profile in naturally occurring scrapie in ewe
Authors: Picard‐Hagen N. , Gayrard V. , Andreoletti O. , Galea J. , Grandjean C. , Mandon‐Maurice F. , Cabanie P. , Schelcher F. , Toutain R.L. 
Published: February 2007

Picard‐Hagen N, Gayrard V, Andreoletti O, Galea J, Grandjean C, Mandon‐Maurice F, Cabanié P, Schelcher F, Toutain P.L. Melatonin and prolactin secretion profile in naturally occurring scrapie in ewe. J. Pineal Res. 1998; 24:117–122. © Munksgaard, CopenhagenAbstractThe 24 hr pattern of melatonin secretion was determined in scrapie‐affected ewes during the clinical course of the disease. The melatonin response to a night interruption by a 1 hr period of illumination was also measured. Fourteen ewes (seven control and seven scrapie‐affected ewes) were subjected to artificial short days (9L:15D). Four 24 hr blood sampling sessions separated by about 10 days were performed. Ewes were sacrificed when clinical signs had progressed to irreversible recumbency and the scrapie diagnosis was confirmed by histopathology. Plasma melatonin was assayed in all samples and prolactin was analysed in samples obtained during the second sampling session using RIA methods. The instantaneous amplitude of elevation of plasma melatonin concentrations was calculated for each ewe and each sampling session and the within‐ewe repeatability of this parameter was evaluated. The within‐ewe repeatability of instantaneous amplitude of melatonin secretion was apparently greater in control than in scrapie‐affected ewes (72% vs. 39%). The light stimulus induced an abrupt decrease of night melatonin concentrations in all ewes. Prolactin secretion was not affected by the disease. It was concluded that the 24 hr pattern of melatonin secretion was maintained in scrapie‐affected ewes. The retino‐hypothalamic tract transducing light information remained functional in diseased ewes despite some evidence of histopathological changes of the pineal gland. The instability of melatonin secretion during the clinical course of scrapie could reflect a disturbance of pineal function. However, whether this effect exists or not, it could not be used to discriminate scrapie‐affected ewes from control ones.
The impact of photoperiods and melatonin on gonadal development in juvenile Turkish hamsters (Mesocricetus brandti)
Authors: Gündüz Bülent , Stetson Milton H. 
Published: February 2007

Gündüz B, Stetson M.H. The impact of photoperiods and melatonin on gonadal development in juvenile Turkish hamsters (Mesocricetus brandti). J. Pineal Res. 1998; 25:193–200. © Munksgaard, CopenhagenAbstractThe reproductive response of both intact adult and juvenile Turkish hamsters has been thoroughly studied and shown to be similar, unlike the golden hamster where juveniles remain aphotoperiodic until approximately 8 weeks of age. Unstudied to date, however, is the role of the pineal and its hormone melatonin in generating the testicular response to photoperiod in juvenile Turkish hamsters. Therefore, in this study we examined the reproductive response of prepubertal male Turkish hamsters, subjected to four different photoperiods (8L: 16D, 16L: 8D, 20L: 4D, and 24L: 0D) with altered pineal gland function. At 15 days of age, long‐day‐born (16L: 8D) hamsters were either pinealectomized, received melatonin implants, or remained untreated. Testes sizes were measured every 2 weeks. Testicular growth occurred only in untreated and beeswax implanted groups in 16L: 8D. Exposure to other photoperiods inhibited testicular development in untreated and beeswax implanted animals. Removal of the pineal gland, masking of the daily melatonin rhythm with constant release subcutaneous melatonin implants, or eliminating the daily rhythm of melatonin by continuous light exposure resulted in inhibition of gonadal development. These results demonstrate that juvenile Turkish hamsters respond similarly to adults on all photoperiods and under all conditions of pineal function tested.
LABORATORY EVALUATION OF PAPERBOARD CARTONS FOR THE NONREFRIGERATED STORAGE OF STERILIZED MILK1,2
Authors: FELDSTEIN F. J. , WESTHOFF D. C. , KORT R. , JOHNSON A.T. 
Published: February 2007

ABSTRACTThe suitability of various carton materials for the nonrefrigerated storage of sterilized milk was investigated. One quart paperboard cartons were fabricated from the same base sheet of stock but varied in the type of sizing used to make them resistant to penetration by liquids and whether or not they were aluminum foil‐lined. They were preformed and sterilized with ethylene oxide. The four types of paperboard were: (a) rosin (sizing) paperboard (R); (b) rosin paperboard with foil lining (RF); (c) cyanasize (sizing) juice paperboard (CJ); and (d) cyanasizejuice paperboard with foil lining (CJF). Each carton was aseptically filled and sealed, in a glovebox. Incubation was carried out at 20°C for up to nine weeks. Every week five cartons of each type were randomly selected and the milk tested for microbial stability and flavor. The candidate cartons were also tested for degradation of the physical characteristics of static bulge, wicking, tensile strength, and stiffness. Of these, it appears as if selection of carton type will be determined mostly by wicking resistance. The most acceptable carton type is CJF, which had minimal wicking, acceptable bulge, acceptable stiffness, and acceptable tensile strength during the testing period.
FIRMNESS AND THERMAL CONDUCTIVITY OF RED BEETS IN STORAGE
Authors: RAO M. A. , KENNY J. F. , SHANNON S. , BOURNE M. C. 
Published: February 2007

ABSTRACTFirmness and thermal conductivity of “Detroit Dark Red, Ferry's Strain” and “Ruby Queen” beets were determined after storage at: 0°C, 95% relative humidity (RH); 12.8°C, 24% RH, and 1.7°C, uncontrolled humidity. Firmness at fixed temperature and humidity conditions decreased with storage; it could be described by a first order rate equation. At a fixed temperature (1.7°C) and uncontrolled humidity, magnitudes of firmness varied as the humidity varied; in contrast, thermal conductivity was influenced very little. At 0°C and 95% rel. humidity, thermal conductivity remained essentially constant for four weeks. The magnitude of thermal conductivity, at room temperature and on the day of harvest, was about the same for four different varieties of beets; “King Red,”“Detroit Dark Red, Ferry's Strain,”“Ruby Queen,” and “Detroit Dark Red, Morse's Strain;” it ranged between 0.579 and 0.600 W/m °K.
EFFLUENT GENERATION, ENERGY USE AND COST OF BLANCHING
Authors: BOMBEN JOHN L. 
Published: February 2007

ABSTRACTBlanching and cooling of vegetables is a major source of wastewater in the vegetable processing industry. In recent years modification of conventional blancher designs have been developed.Using material and heat balances, the theoretical effluent generation and energy use of blanching and cooling can be calculated. Actual performance of blanchers can then be compared to these theoretical quantities.The Vibratory Blancher‐Cooler, the Hot‐Gas Blancher and the Hydrostatic Steam Blancher are new blancher designs that have been developed in recent years. The effluent generation and energy use of these new designs as compared to conventional steam and water blanchers can be determined from published reports.When the operating costs of the above modifications are compared to those of a conventional water blancher, the low capital cost of the water blancher makes it the most economical choice. However, a doubling of the combined cost of energy, water and wastewater disposal would give the Vibratory Spiral Blancher‐Cooler an operating cost equivalent to that of a water blancher and flume cooler.
VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGH
Authors: CERVONE NANCY WARNER , HARPER JUDSON M. 
Published: February 2007

ABSTRACTA simple model was used to correlate extrusion dough viscosities with moisture, temperature and shear rate. The parameters were fit to the model for a pregelatinized corn flour dough. The effect of two additives, sodium stearoyl‐2‐tactylate and a diacetyltartaric acid ester of monoglycerides, were also explored using the pregelatinized corn flour system. Moisture, extrusion temperature and sodium stearoyl‐2‐lactylate levels were correlated to the viscosity of the pregelatinized corn flour dough.
INDIRECT ENERGY REQUIREMENTS FOR VEGETABLE CANNING
Authors: VERGARA W. , RAO M. A. 
Published: February 2007

ABSTRACTEnergy embedded in materials employed for vegetable canning was studied. The materials studied were vegetables, packaging materials, water treatment chemicals, and processing equipment. Data on energy use for vegetables, packaging, and water treatment chemicals were dorived from published sources. For process equipment a new method, based on data of the Bureau of the Census, was devised. It is more specific and reflects recent energy use data. Its results compare favorably with those of Herendeen. For the one cannery's inventory of the various materials, the indirect energy (k cal) inputs per case of 1‐lb cans (24/303) were: 8,157; 36,466; 641; and 207, for vegetables, packaging materials, water treatment chemicals, and processing machinery, respectively. Earlier, the direct energy use in the cannery was determined to be 17,589 k cal per case of 1‐lb cans.
SIMULATION OF ASCORBIC ACID STABILITY DURING HEAT PROCESSING AND CONCENTRATION OF GRAPEFRUIT JUICE
Authors: SAGUY I. , KOPELMAN I.J. , MIZRAHI S. 
Published: February 2007

ABSTRACTThe kinetics of ascorbic acid loss in grapefruit juice was determined for thermal and concentration processes. The results indicate an apparent first order anaerobic reaction which is dependent on temperature and degree of product concentration but not on initial ascorbic acid content. The effect of temperature on rate of reaction follows the Arrhenius equation with energy of activation ranging from 5 to 11.3 Kcal/mole for solids content of 11 to 62†Bx, respectively. Using a polynomial curve fitting technique, an empirical kinetic equation correlating rate of reaction with temperature and degree of concentration was established. Based on this empirical equation, a prediction mathematical model was formulated and proved useful in analyzing the extent of ascorbic acid retention in grapefruit juice during commercial thermal and concentration processes.
MODELING THE SOLUBILIZATION PROCESS DURING COFFEE BREWING
Authors: VOILLEY A. , SIMATOS D. 
Published: February 2007

ABSTRACTTwo different processes may be considered in coffee brewing: (1) solubilization of some compounds from the grind into the water, and (2) filtration of the extract through the grind.These two processes have been dissociated in our experimental studie. The results obtained for the first of them, solubilization, will be reported here.Variations in soluble content as a function of time, temperature, proportion of coffee to water were interpreted in relation to a model based on the general equation of diffusion and assuming the grind to be spherical particles suspended in a homogeneous system.Qualitative variations in the chemical composition of the extract have also been determined by some physico‐chemical measurements: optical density, titrable acidity, viscosity, caffein content.
EFFECTS OF SCREW RESTRICTIONS ON THE PERFORMANCE OF AN AUTOGENOUS EXTRUDER
Authors: SAHAGU JAIME F. , HARPER JUDSON M. 
Published: February 2007

ABSTRACTThe Brady Crop Cooker is a low‐cost autogenous extruder capable of manufacturing products suitable for human consumption in less developed countries (LDC). Versatility is achieved by the design of the extruder which directly affects its operation. One such design aspect is the inclusion of internal screw channel restrictions. The effects of location and number of restrictions on operation and product quality were studied. Results indicated that restrictions affected the location of the mechanical energy input and therefore temperature profiles along the screw. Increasing the number of restrictions also promoted cleavage of starch molecules due to the resulting higher shear in the screw channel.
PERFORMANCE MODELS FOR CONTINUOUS DIELECTRIC PASTEURIZATION OF MILK
Authors: MUDGETT RICHARD E. 
Published: February 2007

ABSTRACTThe steady‐state performance of a continuous parallel‐plate heat exchanger was generally predicted for nonfat milk solutions of measured conductivity by a model equation obtained from energy balance on the exchanger. Electrical properties of the milk were determined from the Hasted‐Debye models for aqueous ionic solutions. Heating characteristics of an experimental exchanger agreed closely with predicted values for various flow rates and voltage gradients at temperatures of interest in pasteurization of biological fluids. Such models could be employed in the development of electrical pasteurization or sterilization processes for a variety of food products. Electrical heating processes would reduce thermal denaturation of heat‐labile food constituents, as compared with conventional heating processes, due to rapid heat penetration, uniform heating and low surface temperatures and would give products of improved nutritional value and organoleptic quality. Theoretical considerations also suggest that higher thermal death rates would be obtained for vegetative microbial contaminants at process temperatures and holding times comparable to those of conventional heating processes.
MECHANICAL CLEANING EFFECT AND PRESSURE DROP OF AIR‐WATER‐FLOW IN HORIZONTAL GLASS TUBES (VACUUM DAIRY PIPELINES)
Authors: TRÄGÅRDH CHRISTIAN , VON BOCKELMANN IRENE 
Published: February 2007

ABSTRACTMathematical models are presented which make it possible to calculate pressure drop and mechanical cleaning effect for plant design of vacuum dairy milking pipes. Experimentally, air‐water mixtures were sent through a test plant, consisting of glass pipes 0.034 m in diameter and 60 m in length (93 m in some experiments), where a soiled piece of pipe could be inserted without disturbing the flow. The soiling was milk‐based and dried on application. Light absorption of the soiled glass tube was measured before and after the cleaning operation, which was performed for 45 s with plain water at room temperature. To calculate the pressure drop, the so‐called Dukler constant‐slip‐method was used. A holdup correlation according to Hughmark was improved to fit the pipe system used.Through linear regression analysis an equation was obtained, describing the cleaning effect as influenced by the Reynold number and the liquid fraction of the air‐water mixture.
MATHEMATICAL MODELING OF ROUGH RICE DRYING IN A SPOUTED BED
Authors: ZURITZ C. A. , SINGH R. PAUL 
Published: February 2007

ABSTRACT A theoretical model, based on the well‐known man and energy transport equations for a continuous media, was rigorously developed to describe the liquid diffusion controlled drying of cereal grain in a batch operated, well‐mixed spouted‐bed dryer. The equilibrium moisture content equation and the effective diffusion coefficient are required to solve the heat and mass transfer equations. Numerical techniques were used to solve these equations. The model was tested using laboratory‐scale experiments where rough rice was dried in a spouted‐bed. A good agreement was obtained between the experimental and theoretical model.
GAS PARTICLE HEAT TRANSFER COEFFICIENT IN FLUIDIZED PEA BEDS
Authors: VAZQUEZ ANALIA , CALVELO ALFREDO 
Published: February 2007

ABSTRACT Individually Quick Frozen food production has led to the development of fluidized bed freezing equipment, where the previously cooled fluidizing air freezes the food by direct heat transfer. The operating conditions of these beds, as well as their design characteristics, are consequently related to the gas‐particle heat exchange including the fluid dynamic complexity of aggregative fluidization. The purpose of this paper is the experimental determination of gasparticle heat transfer coefficients for fluidized pea beds and their extension to conditions prevailing in industrial processing. Heat transfer coefficients were determined for both, peas and porous alumina pellets, in a system where particles were dryed by the fluidizing air. Transfer coefficients were evaluated for various gas velocities and bed depths. The results obtained for alumina pellets and those for peas can be satisfactorily correlated by using the Archimides number, and show good agreement with correlations obtained by other authors.
EFFECTS OF PROCESSING ON ADSORPTION OF OFF‐FLAVORS ONTO SOY PROTEIN1
Authors: CROWTHER ALAN , WILSON LESTER A. , GLATZ CHARLES E. 
Published: February 2007

ABSTRACT Heats of adsorption and adsorption coefficients for the reversible adsorption of several aliphatic alcohols, aldehydes, and ketones on soy protein were measured using gas chromatography. The physical state of protein samples was changed by heating at 100°C and 121°C at moisture contents of 29%and 40%. A comparison was made with values for untreated soy isolate and sheared soy isolate, and the effects of moisture, temperature, and their interaction were examined by analysis of variance. Heats of adsorption were unchanged, but changes in adsorption coefficients of the treated samples demonstrated a significant decrease in binding that can be attributed to protein denaturation. The response depended on the interaction of moisture and temperature effects.
HIGH‐TEMPERATURE DRYING‐CUM‐PARBOILING OF PADDY
Authors: ALI S. ZAKIUDDIN , BHATTACHARYA KSHIROD R. 
Published: February 2007

ABSTRACT Alternate methods of parboiling of paddy, in place of conventional steam‐parboiling, for obtaining improved hydration ability in the parboiled rice were explored. Ratnachudi variety, a medium‐grained, tall indica, high‐amylose rice, was used. The paddy was soaked in warm water to a saturation moisture level (ca 30%, w.b.). The soaked paddy was dried by either exposing it to very hot air (150°—200°C) or by roasting it in hot sand (250°—300°C) for a few minutes. It was observed that under appropriate high‐temperature conditions paddy got simultaneously dried and parboiled by both the above treatments. Parboiled rice so produced was examined for appearance (translucence, color), milling breakage, alkali degradation pattern and starch retrogradation. It was found to be quite comparable to normal steam‐parboiled rice in all respects, except that it showed the desirable property of improved hydration ability due to lowering of starch retrogradation. Possible development of the technique into commercial process is indicated.
ENERGY CONSERVATION IN DRYING OF FRUITS IN TUNNEL DEHYDRATORS
Authors: THOMPSON JAMES F. , CHHINNAN MANJEET S. , MILLER MARTIN W. , KNUTSON GERALD D. 
Published: February 2007

ABSTRACT This study reports the energy use and thermal losses associated with tunnel dehydrators and discusses methods of increasing energy efficiency. These dehydrators can operate with an efficiency of water removal greater than 50%. It is shown that energy conservation techniques such as minimizing air leakage, increasing air recirculation, utilizing a furnace heat shield to prevent heat losses, and maximizing input can result in significant energy savings.
OPTIMIZATION OF PARAMETERS FOR PACKAGING OF FRESH PEACHES IN POLYMERTIC FILMS1
Authors: DEILY KARL R. , RIZVI S. S. H. 
Published: February 2007

ABSTRACTFresh produce packaged in polymeric films represents a dynamic respiration‐permeation model. Control of equilibrium concentrations of respiratory gases is an important variable in extending the shelf life if critical vectors of quality deterioration and transport properties of packaging materials are known.Fresh peaches were stored at 5 × 1° C under various modified atmospheres for a period of up to thirty days. Samples were removed at ten day intervals for chemical and physical analyses of vulnerable quality factors. Parameters evaluated include soluble solids, titratable acidity, and texture and profile parameters such as hardness, elasticity, and cohesiveness.An internal atmosphere of 10 to 15% O2 and 15 to 25% CO2 inside the package provided better retention of quality attributes such as hardness and cohesiveness than any other treatments. Springiness did not provide any significant index of quality. Soluble solids decreased over time as did the amount of acid present in the fruit. Anaerobic fermentation did not occur under any storage conditions.Subsequent to establishing the optimal gaseous concentrations, respiration rates were determined as a function of time and gas composition. Permeability of polymeric films were determined using ASTM method. Analytical equations were employed to optimize packaging parameters or to estimate transient and equilibrium gas concentrations in polymeric packages. Equations were set up to estimate transient and steady state time values for oxygen and carbon dioxide concentrations inside a package. This approach is applicable in extending the storage quality of other fresh produce.
RESPIRATION ACTIVITY OF SHELLED CORN
Authors: KUSTERMANN MARTIN , SCHERER REINHOLD 
Published: February 2007

ABSTRACTTo be able to minimize losses in terms of quantity and quality during storage time, investigations to determine the relations between respiration of shelled corn and moisture content and temperature were carried out. The main part of this paper cornsists of a description of a quick method to determine the amount of carbon dioxide produced and discusses the results evaluated by using this method. These results were checked by comparing them with respiration data evaluated with 0.6 m3 bins which are also briefly discussed.
COST OPTIMAL DEMAND FORECASTING FOR A MULTI‐LABEL INVENTORY ENVIRONMENT
Authors: Norback John P. , Lopez‐Soriano Eduardo M. 
Published: February 2007

ABSTRACTA decision problem associated with the production of the same goods under several labels is anticipating how much to produce under each label. In some settings a portion of the goods is left unlabeled so that subsequent excess demand can be filled by labeling these goods held in “bright storage”. This adds another decision variable to the problem and introduces some new alternatives. Attached to these alternatives facing the decision maker are several different kinds of costs depending upon the nature of the errors made in forecasting the demand for each of the labels. These costs, when associated with discrete probability distributions for the demand variables, lead to an optimization problem with nonnegative variables with objective of minimizing the decision maker's expected cost. Minor restrictions on the costs make this objective function, convex. By introducing new variables the entire problem can be reformulated as a linear program. If the demand variables can take only integer values, then there is an integer, optimal solution to the bright storage problem.
ESTIMATING OUTPUT AND POWER OF FOOD EXTRUDERS1
Authors: LEVINE LEON 
Published: February 2007

ABSTRACTA simplified model of food extruders is proposed. Analysis of this model suggests that extruder output and power consumption can be described by simple relationships of dimensionless groups. Comparison of the theoretical relationships with data obtained by processing a pseudoplastic dough in four different extruders indicates a sound scale‐up technique has been established. A method of extending the analysis to more complicated extrusion problems is suggested.
PREDICTING AVAILABLE LYSINE LOSSES DURING HEAT PROCESSING1
Authors: WOLF J. C. , THOMPSON D. R. , REINECCIUS G. A. 
Published: February 2007

ABSTRACTMathematical models, which are amalgams of empirical equations and reaction kinetics, were used to predict the destruction of available lysine in proteins. R2‐values for plots of predicted versus observed values ranged from 0.8 to 0.9. Changes in water activity, sugar, salt, oil, pH, time and temperature are considered by the model. The model can adjust for different sugars by employing an algorithm based upon the mutarotation constant for a specific sugar. A plot of sugar mutarotation constant against the appropriate loss rate coefficient demonstrated the relation between these two measures (R2= 0.8). Nomograms for predicting the loss rate coefficient and the activation energy, which can be used in an industrial application, are presented.