bluuebunny/crossref_metadata_2025_split huggingface dataset:
Numerical Simulation of Natural Convection Heating of Canned Thick Viscous Liquid Food Products
Authors: KUMAR ASHWINI , BHATTACHARYA M. , BLAYLOCK JACK 
Published: August 2006

ABSTRACTSterilization of a thick viscous liquid food in a metal can sitting in an upright position and heated from the side wall (Tw= 394 K) only in a still retort was simulated. The liquid had temperature dependent viscosity but constant specific heat and thermal conductivity. Equations of mass, motion and energy conservation for an axisymmetric case were solved and plots of temperature, velocity and streamlines were provided for natural convection heating and isotherms compared with pure conduction contour plots. Results indicated that the natural convection moved the slowest heating point to the bottom center. The bottom of the can heated up slower than predicted by pure conduction heating. The magnitude of the axial velocity was found to be of the order of 10−5 m/sec which varied with time and position in the can.
Reversibility of the Hard‐to‐Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata)
Authors: HENTGES D.L. , WEAVER C.M. , NIELSEN S.S. 
Published: August 2006

ABSTRACTThe hard‐to‐cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) which had developed the hard‐to‐cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard‐to‐cook defect in legume seeds would provide several economic and nutritional benefits.
Predictive Model for the Lightness of Comminuted Porcine Lean Meat during Heating
Authors: PALOMBO RACHAMIM , WIJNGAARDS GERRIT 
Published: August 2006

ABSTRACTA mathematical model for the prediction of lightness values (L*) of a comminuted porcine lean meat (PLM) system (about 2.5% fat) during heating was constructed using kinetic data collected from process temperatures of 50, 60, 80 and 100°C and heating times of up to 3 hr. The procedure of model formulation included regression analysis of L* versus time to obtain model parameters and a description of temperature dependence of these parameters using linear and Arrhenius models. By solving the final predictive model numerically, the value of L* was closely predicted for different temperature‐time combinations during heating of the PLM system. This can be used as basis for further development of predictive models during meat processing operations.
Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts
Authors: MUEGO K. F. , KOEHLER P.E. , RESURRECCION A.V.A. 
Published: August 2006

ABSTRACTThe effects of temperature, time, and number of extractions on the color, gas chromatographic profile, and flavor characteristics of water extracted peanuts were determined. Temperature was the major factor which affected these attributes. Increasing the extraction temperature resulted in darker colored peanuts with less chroma, less raw peanut flavor, and more cooked peanut flavor. It also led to a significant decrease in flavor volatiles. Based on the results, the recommended conditions are to water extract at 90°C for 10 min three times to produce peanuts which arc light in color and bland in flavor.
Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique
Authors: MIYAWAKI OSATO , SATO YUJI , YANO TOSHIMASA , ITO KENSUKE , SAEKI YUKIHIRO 
Published: August 2006

ABSTRACTFundamental aspects of the monitoring of viscosity by the hot wire technique in stagnant test fluid was investigated. The behavior of the hot wire viscosity sensor was well described, theoretically, by the stagnant layer analysis combined with the Ostrach solution for natural convection heat‐transfer from a vertical plate. To improve the sensitivity of the sensor to the change in viscosity of a test fluid, lower curvature for the sensor structure and higher heat flux for the operating condition were recommended theoretically and proved experimentally. As a practical example, the change in apparent viscosity during the coagulation of soy protein was monitored using the hot wire sensor.
Quality Attributes of Cheddar Cheese Containing Added Lactobacilli
Authors: LALEYE L.C. , SIMARD R.E. , LEE B.H. , HOLLEY R.A. 
Published: August 2006

ABSTRACTVarious strains of homo‐ and heterofermentative lactobacilli isolated from cheddar cheese were added to milk with a commercial streptococci culture to produce cheddar cheese. The heterofermatative lactobacilli L. brevis and L. fermentum almost always led to the development of fruity flavors, openness and late‐gassing within 10 months of aging. Cheddar cheese produced using combined cultures of heterofermentative lactobacilli and L. casei‐casei or L. casei‐pseudoplantarum did not exhibit gas formation and openness. The overall grading scores of cheese containing added lactobacilli were not higher than those for the control cheese (without lactobacilli). A definite correlation was found between the lactobacilli used and the flavors of the cheese. The controlled acidity development during cheese making, the fat and the salt in moisture content of the cheeses were not affected.
Flesh and Peritoneal Lining Color of Gold, Bronze, and Black Tilapia mossambica
Authors: TAVE DOUGLAS , LOVELL R.T. , SMITHERMAN R. ONEAL , REZK MAHMOUD 
Published: August 2006

ABSTRACTFlesh color of gold (homozygous recessive gg), bronze (heterozygous Gg), and black (homozygous dominant GG)Tilapia mossambica was evaluated sensorily (visually). Gold fish had white flesh, while black and bronze fish had flesh that had a grayish tint. Flesh color of gold fish was significantly lighter than that of both black and bronze fish (P = 0.001). Flesh color of bronze and black fish did not differ. Peritoneal lining of the abdominal cavity of black fish is black, that of gold fish is white, and that of bronze fish is spotted and quite variable. The peritoneal lining of black fish must be removed when they are marketed whole to remove the black pigmentation, but this is not necessary with gold fish.
Growth of Listeria monocytogenes Inoculated in Waste Fluids from Clean‐up of a Meat Grinder
Authors: BOYLE D.L. , SCHMIDT G.R. , SOFOS J.N. 
Published: August 2006

ABSTRACTThe potential of waste fluids from clean‐up of a meat grinder to support growth (8°C and 35°C) of artificially inoculated Listeria monocytogenes Scott A was examined. Estimated generation times were 10.1 and 2.3 hr at 8°C, and 8.9 and 2.2 hr at 35°C for a fluid collected during rinsing of the meat grinder and a fluid collected from the floor drain, respectively. A sanitizer fluid (25 ppm titratable iodine), collected after sanitation of the grinder, inactivated the inoculated cells. Thus, waste fluids may support growth of L. monocytogenes in meat processing facilities, but frequent sanitation should inactivate the pathogen.
A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts
Authors: YOUNG CLYDE T. , HOVIS ALLAN R. 
Published: August 2006

ABSTRACTA rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150°C, and the headspace injected using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace analysis, most have been identified by gas chromatography/mass spectrometry and eight have been related to specific flavor characteristics.
Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures
Authors: BUCKNAVAGE MARTIN W. , PIERSON MERLE D. , HACKNEY CAMERON R. , BISHOP J. RUSSELL 
Published: August 2006

ABSTRACTD‐values of Clostridium botulinum type E in oyster homogenates were calculated from the slopes of survivor curves for each variable tested (control, 1.0% NaCl, 0.13% potassium sorbate (KS), and a combination of NaCl and KS) at five temperatures. Mean D‐values ranged from 0.78 min at 80°C to 7943 min at 50°C. The addition of salt and/ or KS affected heat resistance of the spores, but differences were not consistent among the temperatures tested, z‐Values calculated for the curve between 70°C and 80°C ranged from 6.9 C° to 7.6 C°, while z‐values calculated for the curve between 55°C and 70°C were 12.1–14.70°. These data indicate that C. botulinum type E would survive in oysters that are minimally processed. A suitable process could be determined using the data presented; however, oysters would have a cooked appearance.
Characterization of Oyster Shucking Liquid Wastes and Their Utilization as Oyster Soup
Authors: SHIAU C. Y. , CHAI T. 
Published: August 2006

ABSTRACTLiquid wastes including shell liquor, bled liquor, original liquid and wash water were collected from laboratory and commercial oyster shucking operations and were characterized physically and chemically. These liquid wastes contained 0.01 to 0.36% nonprotein‐N components, 0.03 to 0.44% total‐N, 0.13 to 1.64% salt and an identical protein profile with molecular weights around 20kD to 25kD as major proteins. Total solids could be used to predict the levels of total‐N, nonprotein‐N, ash, salt, total suspended solids and COD. Steam‐jacketed kettle heating was an easy method to concentrate liquid wastes for production of oyster soup. Chemical, physical and sensory properties of processed oyster soup were analyzed and compared with a commercial product.
Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese
Authors: LEE B.H. , LALEYE L.C. , SIMARD R.E. , MUNSCH M.‐H. , HOLLEY R.A. 
Published: August 2006

ABSTRACTCheddar cheese was manufactured by inoculation with and without cultures of homofermentative Lactobacillus strains (L. casei‐subsp‐casei, L. casei‐subsp‐pseudoptantarum, L. plantarum). Growth rate of microflora, the incidence of heterofermentative lactobacilli and the rate of proteolysis were then studied during aging. The total number of psychotrophs, mesophiles and lactic streptococci reached a maximum at 5 months but maximum numbers attained were dependent upon the curing temperature (7°C or 15°C). The acceleration of cheese ripening by Lactobacillus cultures was accompanied by a greater degree of protein hydrolysis which was detectable after 8 months aging as soluble nitrogen in TCA extracts (360 mg/100g at 15°C and 240 mg at 7°C, versus 170 mg and 75 mg, respectively, for the controls).
Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk
Authors: MIN D. B. , TICKNOR D. B. , LEE S. H. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTThe effects of different processing methods and antioxidants on the oxidative stability and carbon dioxide formation in low fat dry milk at 65°C for 8 days were determined by measuring volatile compound formation, oxygen disappearance, and carbon dioxide formation in the gas‐tight sample bottle by gas chromatography. Foam spray dried or steam jacketed centrifugal wheel atomization dried milks had significantly less (P < 0.05) volatile compound formation, oxygen depletion, and carbon dioxide formation than conventional spray dried milks. Dry milks containing 100 ppm propyl gallate showed significantly less (P <0.05) oxygen disappearance, volatile compound formation, and carbon dioxide formation than dry milks containing 100 ppm butylated hydroxyanisole or tertiarybutyl hydroquinone during storage.
Continuous Potable Alcohol Production by Immobilized Zymomonas mobilis on γ‐Alumina Pellets
Authors: KOUTINAS A.A. , KANELLAKI M. 
Published: August 2006

ABSTRACTExperiments were carried out with Z. mobilis immobilized on ‐γ‐alumina pellets in a continuous reactor for potable alcohol production. It was found that ‐γ‐alumina was a suitable support for continuous ethanol production processes. Specifically, an ethanol productivity (calculated on the basis of liquid volume) of 23.8 g/L/hr was achieved at 0.88 hr−1dilution rate, 159 g/L invert sugar content and 43.7% conversion, using raisin extracts as feed material. Similar productivities were obtained with media containing glucose. Biomass productivity, yield and free cells concentration in glucose and raisin extracts were examined. Ethanol production was constant during the time the system was operated, a period of over 60 days.
Processing and Sensory Evaluation of Scrambled Eggs Containing Defatted Yolk Solids
Authors: WARREN M. W. , DAVIS D. R. 
Published: August 2006

ABSTRACTEgg yolk solids defatted with hexane were incorporated into frozen and spray‐dried scrambled egg products. Part of the egg oil removed was replaced with nonfat oil replacers. Both products were evaluated by sensory panels. The frozen product was compared with frozen whole egg and a nonyolk, commercial frozen product. The spray‐dried product was compared with a nonyolk, commercial dried product. In the frozen products, the whole egg was preferred over both the defatted frozen product and nonyolk, commercial frozen product, with the defatted and nonyolk products being equally acceptable. In the dried products, the spray‐dried scrambled eggs were preferred over the nonyolk, commercial dried product. The products formulated from defatted yolk solids contained 84% less lipid and 79% less cholesterol than products made from fresh whole eggs.
Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry
Authors: CHOU T.C. , PINTAURO N. , KOKINI J.L. 
Published: August 2006

ABSTRACTConformation of citrus pectin [uronide 93%, degree of esterification, 61.5%] solution was studied and experimental reduced storage [G′]R and loss moduli [G″]R were compared with random coil theories of Rouse and Zimm and the rodlike theory of Marvin and McKinney. The theory of Zimm best approximated experimental data. This suggested that components of the pectin molecule internally interact to form a compact random coil with conformation controlled by hydrodynamic interactions.
Germination response of Bacillus subtilis PCI219 Spores to Caramelized Sugar and l‐Asparagine
Authors: KANDA KAYOKO , YASUDA YOKO , TOCHIKUBO KUNIO 
Published: August 2006

ABSTRACTIn presence of L‐asparagine, effective substances in caramelized sugar were primarily glucose and fructose; isomerization of glucose/fructose was observed after autoclaving (120°C, 20 min, pH 7.2). Glucose and fructose were 63 to 24 in caramelized glucose and 12 to 44 in caramelized fructose. Apparent dissociation constants were: glucose 2.2 × 10−4, fructose 1.3 × 10−4, L‐asparagine 2.2 × 10−4. Hydroxymethylfurfural and maltol were not effective. Aging and heat activation of spores contributed to germination, especially for response to L‐asparagine and/or fructose, but not glucose. The initiation mechanism was distinguishable from the L‐alanine system in requirement for aging, heat activation of spores and response to inhibitor. L‐AS‐paragine could be partially replaced by NH4+, but not by L‐glutamine.
Postmortem Changes in Chilled Round, Bled and Dressed Albacore
Authors: PRICE R.J. , MELVIN E.F. , BELL J.W. 
Published: August 2006

ABSTRACTAlbacore were killed by brain destruction, dressed, bled or left round, chilled in sea water/ice slurry at 1.1°C, and stored in ice. Fish were analyzed for 33 days for aerobic plate count (APC), pH, salt, histamine, trimethylamine nitrogen (TMA‐N), and nucleotide content. Dressed albacore cooled faster than round or bled albacore. No significant differences were evident in APC, pH, salt, TMA‐N, or nucleotide content of round, bled and dressed albacore. Histamine was detected only at day 33. TMA‐N, inosine monophosphate and hypoxanthine content, and nucleotide ratios appeared to be useful indices of storage life.
Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat
Authors: CHEN Z. Y. , NAWAR W. W. 
Published: August 2006

ABSTRACTThe influence of the milk fat globule membrane (MFGM) on oxidation of milk fat under various conditions was monitored by fatty acid analysis and oxygen consumption at 50°C. The rate of copper‐catalyzed oxidation of cream containing the membrane was faster than when the membrane was removed. In the dry state, the isolated MFGM, membrane lipids (ML) and the nonlipid membrane solids (NLMS) inhibited oxidation at 50°C and 95°C. In the presence of water, however, all membrane components enhanced oxidation at 50°C. The balance between the accelerating effects of membrane components and the inhibiting influence of other factors appeared to depend on processing conditions.
Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
Authors: GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTHigh starch fractions (HSF) of navy, pinto and garbanzo beans were extruded with different moisture contents using a Wenger X‐5 extruder. Increasing moisture content resulted in increased expansion index for navy and garbanzo beans and a decrease for pinto bean. The highest water absorption index was obtained for navy bean HSF at moisture 27%, for pinto 30% and for garbanzo 26%. For all beans, water solubility index decreased with increasing moisture. Color of extrudates also was affected by moisture. The extrusion process reduced trypsin inhibitor activity by about 70–85%, the level of decrease determined by moisture content of starting material and temperature. Extrusion temperatures of 121, 132 and 150°C inactivated hemagglutinating activity of navy, pinto and garbanzo beans.
Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes
Authors: WENG ZHIJUN , HENDRICKX M. , MAESMANS G. , TOBBACK P. 
Published: August 2006

ABSTRACTThe heat‐stable fraction of covalently immobilized peroxidase on/in porous glass beads in an environment of dodecane was studied as a bioindicator for evaluation of thermal processes under conditions of pasteurization. The verified bioindicator had a z value of 10.1°C and a Dref (at 70°C) of 22 min. At processing temperatures of 70°C and 80°C, the lethalities (F)bio as read from the bioindicator agreed very well with the target Ft10.0 values calculated from the time temperature data according to the general method.
Thermostability of Soluble and Immobilized Horseradish Peroxidase
Authors: WENG ZHIJUN , HENDRICKX M. , MAESMANS G. , GEBRUERS K. , TOBBACK P. 
Published: August 2006

ABSTRACTThermal inactivation kinetics of soluble horseradish peroxidase and the enzyme covalently immobilized onto glass beads were studied in phosphate buffer and organic solvents in a temperature range of 65° to 98°C. The z value of the heat‐stable fraction of peroxidase was changed from 26.3°C to 14.1°C by the method of enzyme immobilization. Further, the z value of 14.1°C of the immobilized peroxidase was lowered to 11.1°C using an organic solvent in order to modify the environment of the enzyme.
Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
Authors: RAHMAN MD. SHAFIUR , POTLURI PRAKASH LAL 
Published: August 2006

ABSTRACTThermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.
Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate
Authors: STOICK S.M. , GRAY J.I. , BOOREN A.M. , BUCKLEY D.J. 
Published: August 2006

ABSTRACTAntioxidant activities were evaluated in raw restructured beef steaks stored at −20°C six months and in cooked steaks at 4°C six days. During refrigerated storage, thiobarbituric acid‐reactive substances (TBARS) and sensory scores indicated sodium tripolyphosphate (STPP) provided (p<0.01) protection against warmed‐over flavor development. No significant differences existed between OR (0.10%)/STPP and TBHQ/STPP, due probably to STPP. During frozen storage, a linear concentration effect of OR existed (p<0.01) for both TBARS values and sensory scores indicating OR was an effective antioxidant which combined with STPP produced an additive protective effect during frozen storage. Hexanal content and phospholipid fatty acid profiles also changed during frozen storage. Correlation coefficients between TBARS values and sensory scores were generally nonsignificant.
Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle
Authors: MILLER M.F. , GEORGE S.M. , AZAIN M.J. , REAGAN J.O. 
Published: August 2006

ABSTRACTMuscle samples removed immediately postexsanguination were vacuum marinated in CaCl2, EGTA, and NaCl and chemical and textural analysis was performed at 0, 3, 6, and 24 hr postmortem. Samples at 0 hr were tougher within respective treatments than those stored 24 hr. Marination increased moisture absorption, and consequently, purge and cooking losses as well. Calcium marination resulted in faster pH declines and more rapid ATP depletion. No significant effects on color or shear force values were observed for any treatments.
Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat
Authors: CRAPO C.A. , CRAWFORD D.L. 
Published: August 2006

ABSTRACTSoaking raw sections in polyphosphate solutions and cooking in water or steam for varying times was evaluated to improve processing. Optimum meat yield, quality and frozen storage stability was achieved by soaking raw section ≥60, but ≥120 min in 10% polyphosphate (2–4°C) and then cooking in steam for a minimum time for complete protein coagulation (8 min). Moisture and proteins, rich in phosphorus, retained by polyphosphate treatment and cooking in steam (rather than water) were believed responsible for improving meat yield, quality and storage stability.
Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation
Authors: YLIMAKI G. , HAWRYSH Z.J. , HARDIN R.T. , THOMSON A.B.R. 
Published: August 2006

ABSTRACTYeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel‐lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten‐free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.
Postmortem Changes in ATP, Creatine Phosphate, and Lactate in Sardine Muscle
Authors: WATABE SHUGO , KAMAL MOHAMED , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTPostmortem changes were followed in sardines stored in ice. Fast (“white”) muscle creatine phosphate began decreasing from 25 μmol/ g immediately after death. ATP concentration remained about 10 μmol/ g and began decreasing after 2 hr when rigor mortis onset was observed. ATP decreased rapidly when creatine phosphate concentration reached a level similar to ATP, and was 2 μmol/g after 8 hr when full rigor was observed. Lactate accumulation proceeded parallel to ATP degradation (correlation coefficient r = ‐0.995) and the degree of rigor mortis (r = ‐0.989). In contrast, sardine slow muscle was low in creatine phosphate (1 μmol/g) and ATP (5 μmol/g), both of which decreased immediately after death. Lactate accumulation was low in this muscle and correlation with rigor mortis progress was lower (r = ‐0.902) than for fast muscle.