bluuebunny/crossref_metadata_2025_split huggingface dataset:
LOW DEFORMATION AND WATER HOLDING MEASUREMENTS OF WHOLE AND COMMINUTED MEAT ORIGINATING FROM TWO MUSCLES OF DIFFERENT FIBRE TYPE COMPOSITION
Authors: MEYER CHRISTINE , EGELANDSDAL BJØRG 
Published: February 2007

ABSTRACTThe rheological properties and water uptake in the white muscle m. cutaneus trunci and the red muscle m. masseter of Norwegian red cattle were compared. The two muscle systems were examined intact, ground and chopped, at two different salt levels, and unheated as well as heated to 70C. Three different rheological parameters were recorded: the complex modulus, the phase angle and a parameter measuring nonlinear viscoelastic properties (called deformation index). The white muscle had, in general, the highest complex modulus, the highest phase angle and the lowest deformation index. The variation imposed on the data by the pH variation accompanying different fibre types, made direct comparisons between the two muscles difficult. It is suggested that the complex modulus for unheated systems was most sensitive to fibre type differences. The different rheological parameters recorded revealed different sensitivity to the variables investigated. The complex modulus, measured on unheated systems, were insensitive to the degree of comminution while both the phase angle and the deformation index were sensitive to this mechanical treatment. To record different rheological parameters might therefore be useful when establishing nondestructive viscoelastic measurements for on‐line quality control in factories. However, it is felt that such measurements must be supported by other rapid measurements to fully utilize their potential.
INSTRUMENTAL DETERMINATION OF ELASTICITY OF MARSHMALLOW 1
Authors: KALETUNC G. , NORMAND M.D. , JOHNSON E.A. , PELEG M. 
Published: February 2007

ABSTRACTMarshmallows of a national and supermarket brand were subjected to four successive compression‐decompression cycles using a computer interfaced Universal testing machine and the total and recoverable work in each cycle determined. The two brands were significantly different. Differences were maintained irrespective of the deformation rate (10 and 20 mm.min–1), the magnitude of imposed strain in the range of 15–40% and the time between the cycles (0, 30 and 60 s). It appears that the discriminatory power of the test decreases as the magnitude of the imposed strain increases.
COMPARISON OF THE CONFORMATION OF TOMATO PECTINS WITH APPLE AND CITRUS PECTINS
Authors: KOKINI J.L. , CHOU T.C. 
Published: February 2007

ABSTRACTThe conformation of hot break tomato pectins in water/glycerol solutions as a function of degree esterification was studied and compared with the conformation of apple and citrus pectin using reduced storage [G′]R and loss [G″]R moduli and the theories of Marvin and McKinney for rod‐like behavior and those of Rouse as well as Zimm for random coil conformation. In all three cases the theory of Zimm implying dominant hydrodynamic interactions fit the experimenal data best. This is consistent with current knowledge on chemical structure of pectin where the charged uronides clearly readily interact with each other.
CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS‐LINKING
Authors: KIM HAK RYANG , ELIASSON ANN‐CHARLOTTE 
Published: February 2007

ABSTRACTThe effects of molar substitution (M.S.) and cross‐linking on the freeze‐thaw stability of hydroxypropyl potato starch pastes were studied by following the changes in the rheological behaviour during heat treatment of the thawed starch pastes, and by determination of syneresis. In addition, differential scanning calorimetry (DSC) was used to investigate the thermal transition properties of the starch pastes that exhibited syneresis. With increasing M.S., the changes in both complex modulus (G*) and phase angle (δ) indicative of destabilization, and starch paste syneresis were delayed with regard to the number of freeze‐thaw cycles. When a starch paste showed a peak in G*, related to syneresis, it also showed a thermal transition peak in the DSC measurements. The enthalpy value decreased with increasing M.S., and it appeared to be related to the extent of syneresis and the magnitude of the peak in G*. Comparison of the rheological behaviour of hydroxypropyl potato starch pastes and hydroxypropyl and cross‐linked potato starch pastes, suggested that the former were gradually transformed into coarsely aggregated structures while the latter became diluted starch dispersions, due to shrinkage of swollen starch granules and their disruption.
COMPACTION CHARACTERISTICS OF AGGLOMERATED COFFEE DURING TAPPING
Authors: BARLETTA B.J. , KNIGHT K.M. , BARBOSA‐CÁNOVAS G.V. 
Published: February 2007

ABSTRACTThree brands of instant coffee were used as model agglomerated powders. They were exposed to compaction in a tap density tester. Experiments were done confining samples of instant coffee in graduated cylinders with several diameters, i.e., 1.6, 2.0 and 2.4 cm; and different product heights, i.e., 3.2, 6.3, and 12.5 cm. Increased attrition was noticed with the number of tappings, which ranged from 0 to 10,000 taps. Changes in bulk density were fitted to two‐parameter models used for compaction of food powders, using nonlinear regression. New three and four‐parameter models were proposed, and their fit to experimental data was also examined. The fit of these new models was better than that of previous ones, indicating that the combined effect of attrition and compaction cannot be properly described by models containing less than three parameters. The container diameter, product height, and particle size were found to affect the parameters’ estimates for the models examined.
FLOW PROPERTIES OF OAT PROTEIN DISPERSIONS1
Authors: MA C.‐Y. 
Published: February 2007

ABSTRACTThe effects of protein and salt concentrations, anions, and heating on thejlow properties of oat globulin dispersions were studied. Flow properries were greatly influenced by the conformation and state of aggregation‐dissociation of the oat protein polypeptides. Chemical modijications including deamidation, acylation, trypsin hydrolysis and linoleate treatment also change the flow characteristics of oat protein concentrates and isolates.
INFLUENCE OF THE SKIN ON PUNCTURE PROPERTIES OF CHILLED AND NONCHILLED TOMATO FRUIT
Authors: JACKMAN ROBERT L. , STANLEY DAVID W. 
Published: February 2007

ABSTRACTThe puncture properties (firmness, toughness) of tomato skin and its influence on the overall puncture properties of mature‐green fruit during ambient temperature (22C) ripening or chilled (5C) storage were estimated from the difference between whole fruit puncture force‐deformation behaviour and that measured with the skin removed. Although the firmness of the skin of nonchilled fruit did not change significantly (p > 0.05) over 28 days of ripening, its contribution to overall puncture firmness increased from about 25 to 70%. Both skin toughness and its contribution to overall puncture toughness doubled within the first week of ripening of nonchilled fruit. The firmness of chilled fruit skin decreased (p > 0.05) only after 16 days of storage, but its contribution to overall puncture firmness remained constant at 25–30%. Both the toughness of the skin of chilled fruit and its contribution to overall puncture toughness remained constant during storage. Possible artifacts in the measurement of puncture properties of chilled fruit are discussed. The results are consistent with a toughening of tomato skin during early stages of ripening of nonchilled fruit that somewhat compensates for a rapid reduction in pericarp tissue integrity, and with an increase in firmness or rigidity of tomato skin and underlying tissue(s) during chilled storage of fruit.
SPECTRAL COMPOSITION OF EATING SOUNDS GENERATED BY CRISPY, CRUNCHY AND CRACKLY FOODS
Authors: DACREMONT C. 
Published: February 2007

ABSTRACTSeparate air and bone conducted food sounds generated by six subjects biting into eight foods were recorded and analysed by a fast Fourier transform (FFT) signal analyser. A panel of 60 subjects classified the 8 foods according to their texture: crispy, crunchy and crackly and these textural characteristics were described by spectral characteristics of biting sounds. Crispy foods (such as extruded flat breads) were found to generate high pitched sounds that show a high level of frequencies higher than 5 kHz, especially for air conduction. Crunchy foods (such as raw carrot) generate low pitched sounds with a characteristic peak on frequency range 1.25 to 2 kHz for air conduction. And crackly foods (such as dry biscuits) generate low pitched sounds with a high level of bone conduction. We hypothesize that discrimination between crunchy and crackly foods could be due to vibrations propagated by bone conduction that also generated vibrotactile sensations.
EFFECTS OF pH ON WHEY PROTEIN CONCENTRATE GEL PROPERTIES: COMPARISONS BETWEEN SMALL DEFORMATION (DYNAMIC) AND LARGE DEFORMATION (FAILURE) TESTING
Authors: TANG QINGNONG , McCARTHY OWEN J. , MUNRO PETER A. 
Published: February 2007

ABSTRACTThe effects of pH on the properties of gels prepared from commercially available whey protein concentrate were investigated by nondestructive dynamic shear testing with a Bohlin Rheometer and by large deformation compression, tension and penetration tests with an Instron Universal Testing Machine. Dynamic storage modulus, G′, and the slopes of force‐deformation curves from all three types of large deformation test exhibited maxima at or near both pH 4 and pH 7. Electrostatic interactions were the dominant factor in explaining this behaviour. Failure displacements in the large deformation tests generally increased with increase in pH. It is proposed that the formation of disulphide bonds at pH values above 6.5 is the dominant factor in explaining this behaviour. Failure forces in the large deformation tests remained low up to pH 6.5, increased rapidly to a maximum at pH 7–7.5 and then decreased again. The variation in both electrostatic interactions and disulphide bonds with pH is necessary to explain this behaviour. The combination of penetration failure force, penetration failure displacement and penetration rigidity (slope of force‐displacement curve) provided as much qualitative understanding of the variation of gel properties with pH as similar information from any other single test.
SURFACE PROPERTIES OF PROTEIN LAYERS ADSORBED FROM MIXTURES OF GELATIN WITH VARIOUS CASEINS
Authors: GALAZKA VANDA B. , DICKINSON ERIC 
Published: February 2007

ABSTRACTWe report surface tensions and surface shear viscosities of protein layers adsorbed from mixtures of gelatin +αs11‐casein, β‐casein, k‐casein or sodium caseinate. Under conditions where the two protein components carry opposite net charges, the combined experimental data at 25C and neutral pH are consistent with a two‐layer model of the mixed protein film. The surface properties of sodium caseinate lie intermediate between those for the two major individual caseins (αs1 and β).
FACTORS AFFECTING THE VISCOELASTIC PROPERTIES OF ALBUMEN FOAMS1
Authors: FUJIOKA TOSHIKO , MATSUMOTO SACHIO 
Published: February 2007

ABSTRACTThe stability of foams prepared from egg albumen could be characterized by the changes in viscoelastic parameters obtained from measurements of stress relaxation and creep in compression. The initial relaxation modulus and instantaneous elasticity increased with time for about 40 min after the preparation of the foams because of the slow rate of adsorption of ovalbumin molecules to the air/water interface of the liquid film. These moduli then decreased with aging due to the thinning and rupture of the liquid films in the foam. The rate of decrease of the moduli was accelerated by reducing the concentration of sugar or by lowering pH in the aqueous phase of the liquid films. The presence of a certain amount of sugar seems to control the drainage rate of water from the liquid films, while the electrostatic repulsion between the inside surfaces of the liquid films may decrease in the acid region according to the reducing charged potential at the inside surfaces adsorbed ovalbumin molecules.
COMPARISON OF MATHEMATICAL MODELS APPLIED TO THE RENNET COAGULATION OF SKIM MILKS
Authors: O'CALLAGHAN DONAL J. , GUINEE TIMOTHY P. 
Published: February 2007

ABSTRACTThe coagulation of renneted skim milks was monitored by dynamic measurement of elastic shear modulus (G) based on low amplitude oscillation. Four alternative time‐dependency models were fitted to the measurements and compared with respect to their ability to describe the development of curd firmness and their usefulness in deriving parameters of practical interest in cheesemaking.All models described the development of G over the course of the experimental time‐scale (≈ 60 min), with the Scott‐Blair and Carlson models following the experimental course of G more accurately than the other models. The fit of the Douillard model was consistent with a systematic error in the region of onset of gelation, owing to its nonsigmoidal nature. The fit of the linearized Scott Blair model was poor at the upper end of the experimental range of G.Apart from gel time as defined by G = 0.2 Pa, there was no significant difference between the Carlson and Scott Blair models in simulating most coagulation parameters, including set‐to‐cut time, firmness at 2.4 ks, rate of curd firming and time of maximum curd firming rate.Where significant differences occurred between the Carlson and Scott Blair models, on one hand, and either the Douillard or linearized Scott Blair model on the other, as for set‐to‐cut time, the mean deviations from experimental data were smaller when using the former models.
TOMATO PERICARP TISSUE RESONANCE AND ITS USE IN TEXTURE EVALUATION
Authors: JACKMAN ROBERT L. , TREGUNNO NANCY B. , GOFF H. DOUG , STANLEY DAVID W. 
Published: February 2007

ABSTRACTThe use of resonance properties, measured by dynamic oscillation using a constant stress rheometer, as textural parameters for excised pericarp tissue of tomato (Lycopersicon esculentum Mill cv Trust) fruit during 21 days of ambient temperature ripening was assessed relative to the large‐deformation behavior measured by flat‐plate compression. The resonance frequency (fr) of excised tissue discs decreased significantly (P < 0.05) over the first 9–12 days, and then approached a relatively low and constant value with subsequent ripening. A significant (P < 0.05) increase in associated resonance strain amplitude (ymax) became apparent after the first 9–12 days of tomato fruit ripening. Ripening‐associated changes in bioyield and failure strengths, toughness, and apparent elastic and failure deformability moduli derived from flat‐plate compression tests were similar to those observed for tissue fr. Results were consistent with a change in the dominant mode of tissue failure from cell relaxation and rupture to debonding after 9–12 days of fruit ripening. A significant (P < 0.05) semilogarithmic relationship was observed between fr, but not ymax, and compression parameters, allowing for reasonable prediction of large‐deformation behavior on the basis of measurement of only fr. The results demonstrate that resonance frequency may provide a useful parameter in the evaluation of tomato pericarp tissue texture.
MIXER VISCOMETER CONSTANT (k) FOR THE BROOKFIELD SMALL SAMPLE ADAPTER AND FLAG IMPELLER
Authors: BRIGGS JENNI L. , STEFFE JAMES F. 
Published: February 2007

ABSTRACTThe mixer viscometer constant (k1) of a Brookfield viscometer equipped with a flag impeller and small sample adapter was determined using the slope and matching viscosity methods. Results showed that k’ was equal to a constant value of 2.92 rad−1 using the slope method and found to be a function of angular velocity (Ω), k’= 2.54(Ω)−0.176, using the matching viscosity method. An example problem illustrating how the mixer viscometry principle can be used to determine the relationship between apparent viscosity and average shear rate is presented.
RHEOLOGICAL BEHAVIOR OF COCOA DISPERSIONS WITH COCOA BUTTER REPLACERS
Authors: FANG T. , ZHANG H. , HSIEH T.T. , TIU C. 
Published: February 2007

ABSTRACTThe steady shear viscosity and yield stress of cocoa powder dispersed in three cocoa butter replacers (CBRs) are measured over a wide range of powder concentration and temperature. The flow activation energies of the three CBRs are nearly the same, and close to that of cocoa butter. Values of intrinsic viscosity of cocoa powder dispersed in corn oil and Socolate 36–38 are in the range of 4.0–5.0, (similar to that in cocoa butter), suggesting that these two CBRs are good cocoa replacers. A lower value of intrinsic viscosity is found for the powder dispersed in Super YZ‐2. Viscosity measurements indicate that all three CBR dispersions exhibit Newtonian behavior at low volume fraction, but non‐Newtonian shear thinning characteristics when the volume fraction φ > 0.3 at 60C. The non‐Newtonian behavior can be described by the Casson model when φ exceeds a critical value, φmo, the maximum packing fraction at zero shear. The yield stress can be related to the powder volume fraction using a four‐parameter equation originally proposed by Zhou et al. (1995).
RHEOLOGICAL PROPERTIES OF BEDS OF RAISINS
Authors: KOSTAROPOULOS A.E. , MANDALA I.G. , SARAVACOS G.D. 
Published: February 2007

ABSTRACTThe rheological properties of beds of Sun‐dried Sultana and Corinth raisins equilibrated to various moisture levels were investigated. Raisin beds of fixed bulk density at various configurations were compressed in a cylindrical test cell, and the apparent modulus and the two constants of an empirical model were estimated from the linearized stress/strain and relaxation curves. Beds of black Corinth raisins were more elastic than Sultana (seedless) raisins at moistures lower than 18%, but both types of raisins showed similar rheological behavior at higher moistures. The unrelaxed stress of all beds, after 10 min of relaxation, was about 25% of the initial stress. Beds of randomly mixed raisins of different moisture content appeared to be more elastic when the proportion of the moist raisins was increased. The apparent modulus of columns of raisins decreased as the number of raisins per column and the number of adjoining rows were increased.
GEL CHARACTERISTICS OF β‐LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE
Authors: TWOMEY MYRA , KEOGH M. KIERAN , MEHRA RAJ , O'KENNEDY BRENDAN T. 
Published: February 2007

ABSTRACTThe gelation characteristics of β‐lactoglobulin, whey protein isolate and whey protein concentrate at varying levels of protein (6–11%), sodium chloride (25–400 mM), calcium chloride (10–40 mM) and pH (4.0–8.0) were studied in a multifactorial design. Small scale deformation of the gels was measured by dynamic rheology to give the gel point (°C), complex consistency index (k*), complex power law factor (n*) and critical strain (γc). The gel point decreased and turbidity increased with increasing calcium level. The denaturation temperature measured by differential scanning calorimetry was measured at higher pH values. Large scale deformation at 20% and 70% compression was measured using an Instron Universal Testing machine. The true protein level had the largest effect on the stress required to produce 20% and 70% compression and on the consistency (k*) of the gels.
SENSORY AND TEXTURAL EVALUATION OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET
Authors: DONAHUE DARRELL W. , WORK THERESE M. 
Published: February 2007

ABSTRACTMaine wild blueberries were sized according to berry diameter into three size classes; ≤ 8 mm, 9–10 mm and 11–12 mm. A consumer sensory panel was asked to indicate their opinion of flavor, texture and overall attributes using a 9‐point hedonic scale. Subsamples of berries were subjected to a compression test using an Instron Materials testing machine, measuring force and deformation to point of rupture of individual blueberries. Berries ≤ 8 mm were significantly lower in sensory acceptability for all three attributes evaluated. No significant difference was found between 9–10 mm and 11–12 mm samples. Both were rated “like moderately”. Ranked preference data indicated a significant preference for the larger 11–12 mm berries. The results of the compression tests revealed significant differences among all size classes with respect to the apparent modulus. A linear relationship was found between the “texture” sensory attribute and the elastic modulus.
A MEMBRANE MODEL FOR ELASTIC DEFLECTION OF INDIVIDUAL PLANT CELL WALLS
Authors: DAVIES G. C. , HILLER S. , BRUCE D. M. 
Published: February 2007

ABSTRACTDeformation of plant cells by a fine probe can provide a measure of cell wall stiffness which is responsible for many of the mechanical properties of the plant. An example system of potato tuber parenchyma cells is used, and cell wall deformation approximated as the axisymmetric deformation of a circular membrane made from a nonlinear‐elastic material with a Mooney strain energy function. A system of differential equations describing the shape of the membrane is derived and solved. The effects of turgor and initial cell wall strain on the force required to produce a given deflection and on the shape of the deformed cell are examined. Values for the elastic constants of the wall material are proposed, guided by statistical data for cell size and stiffness obtained from micropenetration tests.
RHEOLOGICAL BEHAVIOUR OF MIXED GELS OF WHEAT STARCH AND ETHYL(HYDROXYETHYL)CELLULOSE
Authors: LARSSON HELENA , ELIASSON ANN‐CHARLOTTE 
Published: February 2007

ABSTRACTGelatinisation of wheat starch (6%) in the presence of a nonionic amphiphilic polymer, ethyl(hydroxyethyl)cellulose (EHEC) has been studied. Concentration (0.1–1 wt %) and molecular weight (approximately 80,000–350,000) of EHEC were shown to influence the rheological behaviour of the pastes at 60C, and the gels after 340 min storage at 25C. Two separated regions in the mechanical spectra (0.01–10 Hz) were observed for the mixed gels at 25C with the highest concentration of EHEC. This behaviour suggested long range (overall gel properties) and the influence of short range (molecular entanglements) interactions.
COMPARISON OF OBSERVED RHEOLOGICAL PROPERTIES OF HARD WHEAT FLOUR DOUGH WITH PREDICTIONS OF THE GIESEKUS‐LEONOV, WHITE‐METZNER AND PHAN‐THIEN TANNER MODELS
Authors: DHANASEKHARAN M. , HUANG H. , KOKINI J.L. 
Published: February 2007

ABSTRACTThe measured rheological behavior of hard wheat flour dough was predicted using three nonlinear differential viscoelastic models. The Phan‐Thien Tanner model gave good zero shear viscosity prediction, but overpredicted the shear viscosity at higher shear rates and the transient and extensional properties. The Giesekus‐Leonov model gave similar predictions to the Phan‐Thien Tanner model, but the extensional viscosity prediction showed extension thickening. Using high values of the mobility factor, extension thinning behavior was observed but the predictions were not satisfactory. The White‐Metzner model gave good predictions of the steady shear viscosity and the first normal stress coefficient but it was unable to predict the uniaxial extensional viscosity as it exhibited asymptotic behavior in the tested extensional rates. It also predicted the transient shear properties with moderate accuracy in the transient phase, but very well at higher times, compared to the Phan‐Thien Tanner model and the Giesekus‐Leonov model. None of the models predicted all observed data consistently well. Overall the White‐Metzner model appeared to make the best predictions of all the observed data.