bluuebunny/crossref_metadata_2025_split huggingface dataset:
ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZE1
Authors: PALANIAPPAN SEVUGAN , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACTA device was developed to determine the electrical conductivities of foods under ohmic or conventional heating conditions. Orange and tomato juices (serum and various solids contents) were tested in the device. the electrical conductivity of juices increased with temperature and decreased with solids content. the temperature dependence of conductivity was linear, both under conventional and ohmic heating. Experiments on suspensions of carrot juice solids, and polystyrene spheres in sodium phosphate solution showed an increase in electrical conductivity of the suspension with decreasing particle size.
CONSEQUENCES of FOULING and MACROMOLECULE ADSORPTION ONTO ULTRAFILTRATION MEMBRANE FOR PINEAPPLE JUICE PROCESSING
Authors: DOKO M.B. , VALENTE M. , JACOB M. , PUECH A. 
Published: February 2007

ABSTRACTPineapple juice samples were ultrafiltrated using a polysulfone 10,000 molecular weight cut‐off (MWCO) membrane. However, to facilitate operations, the ultrafiltration experiments were preceeded by fractionation of juice samples using sequentially Microfiltration/Diafiltration and Ultrafiltration/Diafiltration with 8 μm; 0.4 μm; 0.2 μm and 0.1 μm membranes, using three specific experimental procedures. the 10,000 MWCO membrane was cleansed using a 40°C IN NaOH solution for a minimum of 30 min, to restore optimal membrane water permeation flux. the effects of selective fractionation processes, pretreatments (using antifoaming agent, hemicellulase, and ammonium sulfate saturation), on permeation rates, concentration levels, protein rejection and protein yields were determined. Water permeation fluxes, measured before and after each UF operation showed a dramatic flux drop from 313 L/hm2 to 91 L/hm2 within seven successive 10,000 MWCO membrane experiments. This occurred inspite of suitable membrane washing conditions, pretreatments and selective fractionation processing of samples. the modification, mainly due to fouling, of the integrity of the 10,000 MWCO membrane relative to concentration level was investigated.
NONDESTRUCTIVE MEASUREMENT of TRANSIENT MOISTURE PROFILES and the MOISTURE DIFFUSION COEFFICIENT IN A POTATO DURING DRYING and ABSORPTION BY NMR IMAGING
Authors: RUAN RONGSHENG , SCHMIDT SHELLY J. , SCHMIDT ARTHUR R. , LITCHFIELD J. BRUCE 
Published: February 2007

ABSTRACTA nondestructive method to measure the internal moisture distribution and to determine the effective moisture diffusion coefficient for a potato during drying and absorption was developed using NMR imaging and numerical modeling techniques. the coefficients obtained were 1.04 to 7.28 × 10−10 m2/s, for moisture contents between 40% and 55% (wb), during drying with a sample temperature of 40°C; and were 9.78 × 10−12 to 2.33 × 10−11 m2/s, for moisture contents between 56% and 60%, during absorption at 23°C.
SETTLING CHARACTERISTICS of CARROT PARTICLES IN VERTICAL PIPELINES
Authors: McKAY G. , MURPHY W.R. , JODIERI‐DABBAGHZADDEH S. 
Published: February 2007

ABSTRACTThe settling characteristics of carrot and plastic cylindrical particles has been investigated. the settling velocities in hindered and unhindered environments have been determined for particles of different diameters and aspect ratios.In settling studies using single particles, there was an initial increase in falling velocity with increasing aspect ratio. However, for aspect ratios above 2:1, the settling velocity reached a constant value, which then began to decrease as a function of the particle length. the results for particles subjected to hindered settling did not correlate well with existing literature except for low aspect ratio systems. Wall effects were studied and observed for particles with aspect ratios greater than 4.25:1. Fluidization data were compared with the results from settling tests for similar systems, and it was observed that the terminal falling velocity of a particle is mainly affected by drag only, but in fluidization, the transportation velocity is influenced by a combination of drag, wall and interparticle effects.
EFFECT of DIFFERENT TEMPERATURE CONTROL METHODS ON HEATING TIME and CERTAIN QUALITY PARAMETERS of OVEN‐ROASTED BEEF
Authors: MIELCHE MARTIN M. 
Published: February 2007

ABSTRACTFour different methods of oven roasting beef were studied. Twelve semi‐tendinosus muscles were transversely divided, and the 24 subsamples were allocated to 4 cooking methods: High temperature roasting (HTR) with a constant oven temperature of 170C; low temperature roasting (LTR) with a constant oven temperature of 120C; maximum temperature roasting (MTR) with maximally 70C 1 cm below the roast surface and temperature difference roasting (TDR) with constantly 50C between the oven and 1 cm below the roast surface. Quality parameters measured were cooking loss, Warner‐Bratzler shear parameters and taste panel ratings.Mean heating times of HTR, LTR, MTR and TDR were 69, 100, 79 and 157 min, respectively. Most of the quality parameters by HTR were significantly poorer as compared with the other methods, while differences between LTR, MTR and TDR were small.Surface heat transfer coefficient was estimated as 14.1 W/m2C. Heating times were predicted with a maximum deviation of 10%.
APPLICATION of an ENZYME KINETICS BASED RESPIRATION MODEL to CLOSED SYSTEM EXPERIMENTS FOR FRESH PRODUCE
Authors: HAGGER P.E. , LEE D.S. , YAM K.L 
Published: February 2007

ABSTRACTAn approach was developed to use a respiration model, based on enzyme kinetics principle, along with the closed system method for generating respiration rates of fresh produce as a function of O2 and CO2 concentrations. to verify this approach, experiments were conducted to measure the respiration rates of cut broccoli contained in closed jars at 0, 7, 13 and 24C. the respiration model was found to fit the experimental data very well, and the model parameters were estimated using multiple linear regression analysis. Another experiment was also conducted with a permeable package containing cut broccoli at 13C, and the experimental respiration rates were found to compare well with those predicted using the model parameter values estimated above.
PRACTICAL FLUIDS FOR FOOD RHEOLOGY and PROCESS ENGINEERING STUDIES
Authors: HULL M. , STEFFE J.F. 
Published: February 2007

ABSTRACTCorn syrups were shown to have potential for use as Newtonian calibration fluids in some applications where established standard oils are not suitable. Theological analyses, using both steady and dynamic shear conditions, demonstrated that corn syrup viscosities are as constant as those of standard calibration oils. Some syrups showed significant elasticity that may be due to their tendency to dry upon exposure to air during testing. With careful attention to shelflife and protection from air drying, corn syrups can be used in many food engineering problems where equipment calibration and process standardization are needed.
EFFECT of PULPER‐FINISHER OPERATION ON QUALITY of TOMATO JUICE and TOMATO PUREE
Authors: NOOMHORM ATHAPOL , TANSAKUL AMPAWAN 
Published: February 2007

ABSTRACTPreliminary tests were done on the performance of an existing pulper finisher design with two unadjustable blades. Quality parameters such as consistency index and yield were determined at screen sizes of 0.5, 1.0, 1.5 mm and speeds: 100, 300, 500 and 700 rpm. Design modifications were made on the pulper finisher by addition of another blade and slide tapering of blades to allow smooth flow of material on one direction. Quality parameters such as consistency index, pulp/serum ratio, particle size distribution, total solids and total yield were evaluated.A maximum quality index in terms of total solids, pulp/serum, consistency, particle size distribution was achieved at screen size 1.0 mm and a speed of 700 rpm. Maximum yield of tomato juice however, was obtained with screen size of 1.5 mm and a speed of 700 rpm. Results of the comparative tests done on existing and modified pulper finisher showed that quality and quantity of tomato juice and puree from the modified unit is better and higher. A 3% increase in yield was observed from the modified unit.
SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES
Authors: LOMBARDI A.M. , ZARITZKY N.E. 
Published: February 2007

The study of the simultaneous diffusion of chemical preservatives in vegetable tissues permits the determination of the time required to complete this process and the concentration distributions of the preservatives.The individual or simultaneous diffusion of citric and ascorbic acids in pre‐peeled potatoes was analyzed; the effect of pH decrease on the diffusive flux of ascorbic acid and the interaction between both acids was considered as the multicomponent diffusion problem.Potato spheres of different radii were immersed in individual solutions or mixtures of citric and ascorbic acids in concentration ranging from 0.5% to 2% W/V for different immersion times and agitation conditions. the residual concentration of citric acid was determined by titrable acidity (22058 AOAC method) and that of ascorbic acid by 2–6 dichlorophenol‐indophenol method.Experimental data were fitted to the mathematical models and the effective diffusion coefficients were determined for citric (De= 4.3 ± 0.2 × 10−10 m2/s) and ascorbic acids (De= 5.45 ± 0.4 × 10−10 m2/s) diffusing individually. When mixtures of two acids were used, multicomponent analysis was adopted and interaction coefficients were evaluated (D12= 6.67 ± 0.8 × 10−11 m2/s and D21= 8.33 ± 0.8 × 10−11 m2/s); they were an order of magnitude lower than binary diffusion values.The pH effect on the diffusive flux of ascorbic acid was decoupled from the interaction of both acids during simultaneous diffusion by studying the diffusion of the first acid in potatoes preacidified with the second acid.
YIELD AND QUALITY OF ONION FLAVOR OIL OBTAINED BY SUPERCRITICAL FLUID EXTRACTION AND OTHER METHODS
Authors: DRON ADITI , GUYERU DANIEL E. , GAGE DOUGLAS A. , LIRA CARL T. 
Published: February 2007

ABSTRACTMethods of extraction of onion flavor oil were studied including supercritical fluid extraction using carbon dioxide (CO2), liquid CO2 extraction and steam distillation‐solvent extraction. The effect of using entrainers with supercritical fluid extraction was also studied. The yield and the quality of onion extracts obtained from the different methods were compared. The maximum yield of 0.0324% was obtained by supercritical CO2 extraction at 3600psi (24.5 MPa), 37C at a CO2 flow rate of 0.5 L/min. Ethyl alcohol used as entrainer enhanced the yield of onion oil over that obtained by supercritical CO2 experiment without entrainer at the CO2flow rate of 1.0 L/min. Gas chromatography and combined gas chromatography‐mass spectrometry of the extracts indicated that the flavor profiles were different for extracts obtained by different methods. Supercritical and liquid CO2 extracts had fresh onion‐like flavor as opposed to a cooked flavor of the extract obtained by steam distillation‐solvent extraction.
COAGULATION OF FISH PROTEINS FROM FROZEN FISH MINCE WASH WATER BY OHMIC HEATING
Authors: HUANG LIHAN , CHEN YING , MORRISSEY MICHAEL T. 
Published: February 2007

ABSTRACTA batch‐type ohmic heating device was developed to investigate the possibility of coagulating fish proteins from frozen fish mince wash water. At constant voltage (90 VAC), the temperature of wash water samples was raised to different set points (40, 50, 60, 70, and 80C, respectively). Effect of heating on coagulation of proteins and removal of COD, TS, and TSS was investigated. When the temperature reached 70C, 33.0%, 59.3%, 33.3%, and 92.1% protein, COD, TS, and TSS, respectively, were removed from the wash water. Holding samples at constant temperatures for longer time periods did not improve solids removal, except at 40C. The highest heating temperature for effective coagulation of proteins and removal of solids is 70C. The relationship between heating temperature and heating time followed a second order polynomial model. Apparent electrical conductivity and energy consumption increased linearly with the heating temperature. At the early stage of heating, almost all electric energy was converted to heat energy. As the temperatures rose, energy efficiency began to decrease linearly with the temperature. Overall energy efficiency was above 86%.
THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION
Authors: SALVATORI DANIELA , ANDRÉS ANA , CHIRALT AMPARO , FITO PEDRO 
Published: February 2007

ABSTRACTThe behavior of several fruits (three varieties of apples, strawberry, kiwi‐fruit, mango and peach) during vacuum impregnation (VI) treatments was studied by using specially designed equipment and methodology to determine deformation and impregnation levels in fruit samples. The coupling of the Hydrodynamic Mechanism (HDM) and the Deformation‐Relaxation Phenomena (DRP) was analyzed throughout the two typical steps of VI process (first period at vacuum pressure and second period at atmospheric pressure). VI experiments were carried out over different lengths of time under vacuum (t1) and at atmospheric pressure (t2) duration in order to obtain kinetic information on the coupled HDM and DRP. Nevertheless, neither the duration of t1 or t2 was observed to have an influence on the deformation and impregnation levels in the examined time scales. The effective porosities (ɛe) of the fruits that were studied were determined and compared with the fruit porosity (ɛ) obtained from density data. In almost all cases the ratio ɛe/ɛ was lower than 1, which indicates that only a fraction of fruit pores was available to HDM action. DRP affects the volume fraction of impregnated liquid in all cases.
STUDY OF THE STEADY FLOW BEHAVIOR OF HAZELNUT PASTE
Authors: ERCAN SAYBIL NURAY , DERVISOGLU MURAT 
Published: February 2007

ABSTRACTThe steady flow behavior of five different hazelnut pastes was studied and compared. Among the three steady shear geometries tried; cone and plate, plate and plate and concentric cylinder, the concentric cylinder was found to produce the most consistent data. Generated data were used to test the applicability of possible rheological models. Power Law Model could correlate the data very successfully. Yield stress values determined were quite low and application of Herschel‐Bulkley Model did not improve the correlation significantly. The temperature dependency of the flow behavior was also studied obtaining data at four different temperatures. Correlations for temperature dependency were incorporated into the rheological model equations and these models were used to estimate pumping power requirements for pipe flow.
SIZE AND SHAPE EFFECT ON NONUNIFORMITY OF TEMPERATURE AND MOISTURE DISTRIBUTIONS IN MICROWAVE HEATED FOOD MATERIALS: PART I SIMULATION
Authors: VILAYANNUR R.S. , PURI V.M. , ANANTHESWARAN R.C. 
Published: February 2007

ABSTRACT Temperature and moisture distributions were calculated using a finite element model (FEM) in potato samples of different shapes (brick‐, cylinder‐, and hexagonal prism‐shaped), sizes (75, 90 and 105 cm3) and height to base dimension ratios (DR = 0.25 to 1.75). For each of the three product volumes considered, the nonuniformity in temperature distribution (as indicated by the standard deviation of temperature (SDT) distribution within the product) was found to be lower in the case of hexagonal prism‐shaped products (SDT ranged from 4.9 to 6.4C for product volume of 90 cm3) when compared with brick (7.0 to 7.5C) and cylinder‐shaped products (5.2 to 8.2C). The time to reach the same maximum temperature of 80C, however, was longer in hexagonal prism‐shaped products (61 s for product volume of 90 cm3 and DR = 1.0) when compared to brick (48 s) and cylinder‐shapes (44 s). For the cases considered, the nonuniformity of temperature and moisture distribution increased as the product volume increased from 75 to 105 cm3, in the case of brick‐ and hexagonal‐shaped products. Cylindrical products of low volumes (75 cm3) and low radii showed high temperature nonuniformity. The moisture nonuniformity in all the product shapes considered was influenced by the area.
THE REMOVAL OF β‐LACTOGLOBULIN FROM STAINLESS STEEL SURFACES AT HIGH AND LOW TEMPERATURE AS INFLUENCED BY THE TYPE AND CONCENTRATION OF CLEANING AGENT
Authors: KARLSSON CAMILLA A.‐C. , WAHLGREN MARIE C. , TRÁGÅRDH A. CHRISTIAN 
Published: February 2007

ABSTRACTIn the food industry, severe fouling of equipment surfaces is common and frequent cleaning is necessary. The aim of this work was to contribute to an understanding of the cleaning process. The adsorption of β‐lactoglobulin (β‐LG) onto stainless steel surfaces and its removal by detergent were followed at 24 and 82C using in situ ellipsometry. Soil removal using different concentrations of sodium hydroxide was studied. Furthermore, NaOH was combined with the anionic surfactant sodium dodecyl sulphate (SDS). Increasing the NaOH concentration resulted in an enhanced cleaning rate and better cleanability. When the concentration was increased to 0.8 mg/mL, the cleaning process could no longer be monitored by ellipsometry. Combining SDS with NaOH resulted in improved cleaning compared to if using the individual components. Adsorption and removal of β‐LG at high temperature led in all cases to decreased cleanability compared to the results obtained at room temperature.
STUDIES ON THE EFFECT OF TEMPERATURE ON THE MOISTURE SORPTION CHARACTERISTICS OF POTATOES
Authors: McMINN W.A.M. , MAGEE T.R.A. 
Published: February 2007

ABSTRACTAn understanding of the moisture sorption characteristics of food systems is an important objective in food engineering, in particular with respect to the mass transport phenomena during drying. A standard gravimetric technique was employed to examine the influence of temperature on the adsorption and desorption behavior for potatoes. The type II sorption isotherms were analysed using the Guggenheim‐Anderson‐de Boer model, with the observed hysteresis phenomena displaying a temperature dependence. The moisture dependent net isosteric heats of sorption were determined using the Clausius‐Clapeyron equation.
A STUDY OF HIGH PRESSURE WATER JETS FOR CUTTING CHICKEN BREAST MEAT
Authors: BANSAL R.K. , WALKER JOEL T. 
Published: February 2007

ABSTRACTA replicated experiment was conducted to determine optimum settings for orifice size, operating pressure, and nozzle traverse speed for cutting boneless chicken breast meat with high‐pressure water jets. Three orifices of 0.076, 0.127 and 0.178 mm were tested with different water pressures in the 90 to 224 MPa range and nozzle traverse speeds in the 50 to 800 mm/s range. A 0.127‐mm orifice working with water pressure in the range of 179 to 224 MPa and at 100 mm/s or slower cutting speed gave best results in this study to produce sharp clean cuts. Water jets from a 0.178‐mm orifice frequently caused too much meat loss especially at higher water pressures and slower nozzle speeds. Variations in chicken filet thickness also had significant effect on chicken breast meat cutting quality and depth with both 0.076 and 0.127‐mm orifices.
MOISTURE LOSS AS RELATED TO HEATING UNIFORMITY IN MICROWAVE PROCESSING OF SOLID FOODS
Authors: NI H. , DATTA A.K. , PARMESWAR R. 
Published: February 2007

ABSTRACTMoisture loss due to internal evaporation and its relationship to nonuniformity of heating in microwave reheating of high moisture solid foods was studied. A simple heat and mass transfer model was developed that excluded diffusional limitations of moisture movement. Microwave absorption and some dielectric and thermal properties were measured as input parameters to the model. Effect of varying microwave penetration with moisture level and temperature was included. For smaller total moisture loss, typical for a reheating application, predictions of total moisture loss and temperatures matched well with experimental data. Most of the moisture loss occurred from the edges due to higher temperature at these locations. Uniformity of heating to achieve a given average temperature is the key variable controlling total moisture loss. When starting from a frozen material, heating is much more nonuniform, leading to a greater moisture loss. As surface area increases for a given volume, uniformity of heating increases and the total moisture loss reduces. This simple model can be an effective tool in computer‐aided optimization of food products and processes.
THE APPLICATION OF PORTION CONTROL OPTIMIZATION IN AN AUTOMATED CAN‐FILLING PROCESS
Authors: OMAR F. , SILVA C.W. DE 
Published: February 2007

ABSTRACTThe main objective of portion control is to ensure that desired portions, usually specified by weight, are placed in the packages. In can‐filling in particular, an optimal goal would be to minimize underfilling and overfilling. This paper develops an advanced packaging process for automated can‐filling of fish, which achieves this goal. The overall automated system uses an innovative technique of optimal overlapping and cutting of fish. First, a batch of fish are overlapped in a linear orientation where the ordering sequence, the head orientation, and the degree of overlap between fish are the variables of optimization. The optimization is carried out with the objective of minimizing the absolute total weight of underfill and overfill of the produced cans.The optimal portioning method should possess a computational speed that is consistent with the process speed and the filling accuracy requirements. Several models of optimization have been developed. This paper follows a model development procedure that realizes a feasible and practical model. A numerical example that uses real data on a batch of salmon is presented to illustrate the approach and to demonstrate its feasibility in achieving both optimization objective and the processing speed. A comparison of several optimization models that have been developed is given, with respect to the computational speed and the filling accuracy. Results show that the optimal portioning method is able to achieve high production rates and improved filling accuracy in can‐filling process of salmon.
FIBER OPTIC SENSOR RESPONSE TO LOW LEVELS OF FAT IN SKIM MILK
Authors: CROFCHECK C.L. , PAYNE F.A. , HICKS C.L. , MENGÜÇ M.P. , NOKES S.E. 
Published: February 2007

ABSTRACTA fiber optic transmission technique using single fibers to deliver and receive light was investigated for measuring the milkfat content of homogenized skim milk. Light transmission through skim milk for wavelengths of 400 to 1000 nm was measured using a fiber optic spectrophotometer. Transmission was measured for distances of 0.5, 1, 2, 3, 4 and 5 mm and for milk containing 0.05 to 0.21 wt% milkfat. Skim milk was centrifuged, and the resulting fractions mixed to yield samples with 5 different milkfat levels. Three optical responses were tested for correlation with milkfat content. One used a light intensity measurement at a single transmission distance of 4 mm, the second used the light intensity ratio of two wavelengths at a single transmission distance of 4 mm, and the third used six different transmission distances to determine a light extinction coefficient at a single wavelength. The calibration equations from all three methods were able to predict sample milkfat content with a RMSE of 0.008 to 0.012 wt%. Statistical analysis did not find a significant difference between the three methods. Hence, for simplicity using a single transmission distance is attractive for further sensor design.