bluuebunny/crossref_metadata_2025_split huggingface dataset:
CHARACTERIZATION OF BRITTLE FOOD PRODUCTS: APPLICATION OF THE ACOUSTICAL EMISSION METHOD
Authors: AL CHAKRA W. , ALLAF K. , JEMAI A.B. 
Published: February 2007

ABSTRACTThe structural properties of pasta have been characterized based on sound emisison which generally accompanies rupture of brittle products. This paper presents the principal evolution tendency of the different mechanical and acoustical parameters by varying the relative humidity of the product, and the correlation existing between these two parameters. The correlations suggest that sound emission during rupture may well be utilized to characterize a given product in parallel to or in replacement of commonly measured mechanical properties.
CREEP AND DYNAMIC RHEOLOGICAL BEHAVIOR OF TOMATO CONCENTRATES: EFFECT OF CONCENTRATION AND FINISHER SCREEN SIZE
Authors: YOO BYOUNGSEUNG , RAO M.A. 
Published: February 2007

ABSTRACTBased on laser diffraction, pulp particles > 900 μm were detected in tomato concentrates; particles greater than 100–200 μm were found in serum from a concentrate. Creep‐compliance and dynamic rheological data showed that viscoelastic properties of 21 °Brix tomato concentrates using a 0.84 mm finisher screen were higher than those from a 0.69 mm screen. Both types of viscoelastic properties were sensitive to increase in concentration in that they increased with increase in Brix of the concentrates. Magnitudes of instantaneous modulus (G0= 1/J0) of the tomato concentrates were of the same order of magnitude as the storage modulus (G') at 1 rad s‐1.
RELAXATION BEHAVIOR AND THE APPLICATION OF INTEGRAL CONSTITUTIVE EQUATIONS TO WHEAT DOUGH
Authors: RAMKUMAR D.H.S. , BHATTACHARYA M. , MENJIVAR JUAN A. , HUANG T.A. 
Published: February 2007

ABSTRACTThe small amplitude rheological properties of doughs of different compositions were measured using a dynamic rheometer. In the first study, the effect of water, flour, and added gluten on the dynamic properties was investigated. Frequency sweep was carried out in the range of 0. 1 to 100 s−1 at an applied strain of 0. 1%. Storage (G') and loss (G”) moduli for each composition were recorded. The storage modulus versus frequency plots were a series of parallel curves indicating that the moisture‐to‐flour ratio was the most important parameter. The loss modulus versus frequency plot showed a falling‐off after a frequency of 40 s−1. A plot of tan δ versus frequency indicated a more elastic dough at shorter time
EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD
Authors: AK M.M. , GUNASEKARAN S. 
Published: February 2007

ABSTRACTWe adapted the squeezing flow technique to make compression and relaxation tests on Mozzarella cheese at temperatures ranging from 30 to 60C during one month of refrigerated storage. The deformability modulus of the cheese decreased with aging and temperature but increased with deformation rate. The average decrease in the deformability modulus was 0.4 kPa/day and 0.5 kPa/C. Relaxation data also indicated a continuous increase in viscous character of Mozzarella with aging and temperature. Apparent relaxation time was less than 10 s. Relaxation parameters showed a strong temperature dependency in the range of 10‐60C. Lubricated squeezing flow data showed that the resistance of Mozzarella to flow decreased with aging and temperature indicating an increased meltability.
FIBER DIAMETER AND FISH TEXTURE
Authors: HURLING R. , RODELL J.B. , HUNT H.D. 
Published: February 2007

ABSTRACTCross‐sections of cooked muscle were prepared using a vibrating microtome. Average fiber cross‐sectional area was measured by confocal scanning laser microscopy and image analysis. Fiber cross‐sectional area significantly correlated with sensory perception of firmness (r = ‐0.91, p < 0.01). Sensory firmness decreased with increasing fish species fiber cross‐section.
SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG YOLK
Authors: PARASKEVOPOULOU ADAMANTINI , KIOSSEOGLOU VASSILIS , ALEVISOPOULOS STEFAN , KASAPIS STEFAN 
Published: February 2007

ABSTRACTLow‐fat, low‐cholesterol materials were extracted from spray‐dried egg yolk using as solvents petroleum ether, petroleum ether/ethanol, ethanol/water, and supercritical CO2. The four extracts and their source (spray‐dried yolk) were incorporated into traditional recipes for oil in water salad dressings. The linear viscoelasticity of these systems was characterised by dynamic oscillation and creep/relaxation curves on a stress‐controlled Carri‐Med rheometer. The high protein content of the extracts generates stronger and more elastic structures than those of commercial salad dressings but they are comparable to the viscoelastic properties of commercial mayonnaises which contain high cholesterol egg yolk. Measurements of the size of oil droplets over a period of eleven days demonstrate that these emulsions maintain acceptable consistency. The methodology adopted and the conclusions derived might assist in the purposeful formulation of low‐cholesterol salad dressings.
CHANGES IN SIZE OF GAS CELLS IN DOUGH AND BREAD DURING BREADMAKING AND CALCULATION OF CRITICAL SIZE OF GAS CELLS THAT EXPAND
Authors: SHIMIYA Y. , NAKAMURA K. 
Published: February 2007

ABSTRACTMicroscopic observation showed that a group of small air cells entrained during the early stage of mixing is the original cause of cell structure of bread. At the beginning of fermentation, about 3 × 108/m2 gas cells with diameters between 3 × 10−6 and 8 × 10−4 m were entrained in the dough. The distribution curve of cell size was approximately normal on a logarithmic scale. During fermentation and proofing, a great portion of carbon dioxide was released into cells larger than about 10−4 m in diameter that was equivalent to a few percentages of total number of gas cells. After baking, gas cells smaller than 10−4 m in diameter were not observed and the total number of cells in baked bread reduced to about 106/m2 with diameters between 10−4 and about 5 × 10−3 m. The critical cell size to expand generally agreed with the calculated value using an equation, rc’= 3s/E (re': critical radius to expand, s: surface tension, E: elasticity), and cited value of s and E.
CORRELATION BETWEEN TRANSIENT ROTATIONAL VISCOMETRY AND A DYNAMIC OSCILLATORY TEST FOR VISCOELASTIC STARCH BASED SYSTEMS
Authors: NAVARRO A.S. , MARTINO M.N. , ZARITZKY N.E. 
Published: February 2007

ABSTRACTGelatinized starch formulations including lipids and xanthan gum, typical of viscoelastic foodstuffs, were analyzed using a rotational viscometer (transient conditions) and an oscillatory rheometer. Ultra‐rapid and slow freezing processing conditions, which can modify product stability, were also tested. Transient shear stress curves showed a typical overshoot and a structural breakdown; the Bird‐Leider model satisfactorily fitted these curves. Model parameters were correlated with characteristic peak stress (αmax), peak time (tmax) and relative overshoot corresponding to the α vs time curve. Relationships between transient shear stress data and dynamic measurements (G′, G*, δ) for viscoelastic ranges were found for the starch‐based systems and were used to assign a physical meaning to Bird‐Leider parameters. Viscoelastic starch systems were grouped in different zones of the correlation diagrams based on structure properties like rigidity, stability to the applied strain and fluid characteristics after breakdown.
RHEOLOGICAL PROPERTIES OF UF‐FETA CHEESE DETERMINED BY UNIAXIAL COMPRESSION AND DYNAMIC TESTING
Authors: WIUM H. , QVIST K.B. 
Published: February 2007

ABSTRACTRheological characteristics of three Feta cheeses produced from ultrafiltered milk (UF‐Feta cheeses) with different textures were evaluated using uniaxial compression and dynamic testing (strain and frequency sweeps). Stress at fracture was 20–46 kPa, Hencky strain at fracture was 0.20–0.35, modulus of deformability was 176–465 kPa, and work up to fracture was 4.4–6.7 kj/m3, depending on the type of cheese and the strain rate. Stress at a given strain, and stress at fracture increased with strain rate: the slope of the log (stress at fracture) versus log(in‐itial Hencky strain rate) plot was 0.06–0.21, indicating a partially viscous behavior. Stress at fracture discriminated between all three Feta textures, and Hencky strain at fracture discriminated a Tin Feta texture from two Brick Feta textures at every compression rate. In dynamic testing the complex modulus was 40–173 kPa, and tan (δ) was 0.17–0.25 depending on the type of cheese and the frequency of oscillation. The slope of log(complex modulus) or log(storage modulus) versus log (frequency) was 0.12–0.14, and the slope of log(loss modulus) versus log (frequency) was 0.07–0.11 for all three types of cheese. The complex modulus from strain and frequency sweeps in the dynamic testing distinguished the Tin Feta texture from the Brick Feta textures, and the phase angle (δ) measured in strain sweep could differentiate the Blue Brick Feta texture from the Red Brick Feta texture in the strain interval 0.0003–0.024.
Correlation Between Fracture of Semi‐sweet Hard Biscuits and Dough Viscoelastic Properties
Authors: PIAZZA L. , SCHIRALDI A. 
Published: February 2007

ABSTRACTSemi‐sweet hard dough biscuits were considered in the present work which aims at assessing whether biscuit failure mode and dough viscoelastic properties, which depend on the resting time after mixing, can be correlated to one another. Uniaxial compressions were performed on rested biscuit doughs to determine biaxial extensional viscosities. The experimental data seemed strongly dependent on the compression rate in the 1‐20 mm/min range of crosshead speed. The stress growth trend observed for doughs of different resting time showed that the extent of structural recovery increased with resting. The rheological behuviour of dough under higher extensional deformation was evaluated by means of tensile and tensilerelaxation tests, the result of which can be directly related to the sheeting extensional deformation. These data confirmed the picture of dough structural recovery. Rheological investigations were coupled with DSC determinations of the glass transition temperature, The higher Tg found for rested doughs was tentatively attributed to gluten protein polymerisation. It was finally shown that the failure mode of biscuits changes with the resting time after mixing: the longer the rest, the less the biscuit strength.
SEM IMAGE PROCESSING FOR FOOD STRUCTURE ANALYSIS
Authors: TAN J. , ZHANG H. , GAO X. 
Published: February 2007

ABSTRACTImage processing techniques were developed to characterize the cellular structure of puffed corn meal extrudates from their scanning electron microscope (SEM) images. Cross‐section SEM images were taken and digitized for product samples of different degrees of expansion. Two major approaches were developed to extract structure‐related image features. The air cells were also manually measured as the true characteristics of the cellular structure. Correlation and regression analyses were conducted to determine the effectiveness of the image features as measures of the structural characteristics. A number of image features were found to be good indicators of cell size and cell uniformity (R2‐values up to 0.95). The image processing techniques developed were useful in cellular structure characterization and they provide a rapid and consistent way for food cellular structure quantification and analysis.
ESTIMATION OF THE MECHANICAL PROPERTIES OF INDIVIDUAL BRITTLE PARTICLES FROM THEIR BULK COMPRESSIBILITY1
Authors: SUWONSICHON THONGCHAI , NORM MARK D. , PELEG MICHA 
Published: February 2007

ABSTRACTTwo puffed cereal particles were compressed both individually and in cells of different diameters and heights. The degree of jaggedness of their force‐displacement curves were expressed in terms of their apparent fractal dimension determined from the Richardson plot and by the box counting method (Kolmogorov's dimension). Plots of the degree of jaggedness versus cell diameter and height produced approximately planar relationships in a three dimensional space. Their extrapolation to the individual particle characteristic dimensions gave jaggedness values in agreement with those determined experimentally on the individual particles. This demonstrates that it is possible, at least in certain products, to assess the “brittleness” of individual particles from their bulk compressibility pattern. The same procedure could also be used to estimate the particle “stiffness” expressed in terms of the force at a preselected displacement level (e.g., 15 or 25%).
PERCEPTION AND MEASUREMENT OF STICKINESS IN SUGAR‐RICH FOODS
Authors: KILCAST DAVID , ROBERTS CLIVE 
Published: February 2007

ABSTRACTThe subject of stickiness is reviewed briefly in this paper, together with the factors influencing perceived stickiness in different contexts. A clear understanding of the difference between adhesive and cohesive failure mechanisms, and the factors influencing them, is a key requirement in developing successful tests to measure stickiness. This has led to the development of an instrumental test for measuring the stickiness of confectionery products, and recommendations are made for minimising sticking of confectionery products to surfaces.
USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS: RELEVANCE TO MEASUREMENT OF FOOD TEXTURE
Authors: BROWN WENDY E. , EVES DAVID , ELLISON MILES , BRAXTON DENISE 
Published: February 2007

ABSTRACTThis paper describes a method for obtaining detailed information about the velocities, directions and relative forces involved in mastication, and how these change throughout the chewing sequence, from combined electromyograph and kinematic records in human subjects. Differences in the temporal breakdown patterns of apple, carrot and biscuit are highlighted. Mastication of apple and carrot relied on vertical compression for each chew, with decreasing effort applied over the course of the chewing sequence. Differences between these products were related principally to the chewing effort exerted. For biscuit, compression was the predominant mechanism of breakdown in early chews but this was transferred to a shear action over the course of the sequence.
INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL‐BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES
Authors: ROUDAUT G. , DACREMONT C. , MESTE M. LE 
Published: February 2007

ABSTRACTThe texture properties of crispy breads were studied as a function of water content using compression tests, acoustic measurements and sensory analysis. The addition of water slowly lowers the characteristics associated with crispness up to 9%, after which they steeply decrease. Dynamic Mechanical Thermal Analysis (DMTA) measurements were carried out, at room temperature and at 5 Hz, on the same bread samples. The evolution of the textural properties of crispy bread are accompanied by an increase of the loss factor prior to the one associated to the glass transition. It was therefore proposed that the effect of water on the brittle character, on crispness and on the intensity of the sound emitted at fracture were due to the onset of molecular motions preceding or accompanying the glass transition.
MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT
Authors: LOBATO‐CALLEROS C. , VERNON‐CARTER E. J. , HORNELAS‐URIBE Y. 
Published: February 2007

ABSTRACTThe texture of cheese analogs, whose fat fraction was composed of butterfat, soybean oil or soybean fat and their blends was measured by instrumental Texture Profile Analysis (TPA), and sensorially by a trained panel and the results were subjected to Response Surface Methodology (RSM). The microstructure was examined by Scanning Electron Microscopy (SEM). The models showed that the diverse fat types differently influenced the instrumental characteristics of hardness and springiness, and the sensory characteristics of firmness, elasticity, shear resistance, mouthfeel and creaminess of the cheese analogs. Scanning electron micrographs indicated that the morphology, size and distribution of fat droplets also varied with the fat type.
THE EFFECTS OF pH AND TIME ON RHEOLOGICAL CHANGES DURING EARLY CHEESE MATURATION
Authors: RAMKUMAR C. , CAMPANELLA O. H. , WATKINSON P. J. , BENNETT R. J. , CREAMER L. K. 
Published: February 2007

ABSTRACTChanges in rheological properties of cheese curd during the initial stages of ripening, with pH (5.45–6.05) and with time (2–14 days), were evaluated using a small strain oscillatory test and a newly designed large strain deformation test. The new test method developed for evaluation of grated cheese employed extrusion flow technique and was carried out using the Instron Universal Testing Machine. The values for the storage modulus (G') measured using the small strain test increased with an increase in the pH of cheese curds from 5.45 to 5.90. The results from the large strain test showed essentially similar trends. The samples of curd also showed an increased solid‐like behaviour as the pH increased and appeared to become more elastic with time during the two‐week period of analysis.
EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY
Authors: MORITAKA HATSUE , NAITO SHIGEHIRO , NISHINARI KATSUYOSHI , ISHIHARA MIKI , FUKUBA HIROYASU 
Published: February 2007

ABSTRACTEffects of various ingredients on the texture of milk jellies prepared from gellan gum, milk powder, sweetener were examined using a sensory test and physical measuring apparatus. The data were analyzed by use of the modification ofScheffé's mixture experiment method in rectangular experimental area in the Scheffé's triangle. “Hardness” and “smoothness” of milk jellies estimated by a subjective method were influenced by the content of gellan gum. The evaluations of “milk flavor” and “sweetness” estimated by a subjective method were varied with the content of sweetener and evaluated as higher for softer milk jellies. The correlation coefficients between “hardness” estimated by a subjective method and “smoothness”, “milk flavor”, and “sweetness” estimated by a subjective method were negative.
SENSORY, INSTRUMENTAL AND ACOUSTIC CHARACTERISTICS OF EXTRUDED SNACK FOOD PRODUCTS
Authors: DUIZER L.M. , CAMPANELLA O.H. , BARNES G.R.G. 
Published: February 2007

ABSTRACTCorn based extrudates produced at three moisture contents and stored at four water activities were evaluated by sensory evaluation and instrumental tests in order to assess how processing and storage affect the sensory characteristics of the products. Acoustic signatures were collected by recording the sounds produced as the samples were bitten through with the back molars. These signatures were analyzed by fast Fourier transformation and the Kolmogorov dimension of fractal analysis. Products with a low moisture content and water activity were crisper than those at a higher moisture content and water activity. Fourier transformations of the data showed peaks between 1 and 2 kHz and between 6 and 7 kHz. Fractal analysis of the normalized raw time‐amplitude curves showed significant positive correlations between fractal dimensions and the sensory characteristics of crispness, crumbliness and pitch.
WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO‐δ‐LACTONE: EFFECTS OF HEAT TREATMENT AND GELATION TEMPERATURE
Authors: LUCEY JOHN A. , MUNRO PETER A. , SINGH HARJINDER 
Published: February 2007

ABSTRACTThe effects of heat treatment and gelation temperature on whey separation in acid milk gels made with glucono‐δ‐lactone were studied using three empirical methods, two of which were developed specifically to quantify spontaneous whey separation from set acid gels. Gels were made in volumetric flasks and petri dishes and the amount of surface whey produced by gels after 16 h was compared with the amount of supernatant expressed by low speed centrifugation (100 g X 10 min) of gels made in tubes. A central composite experiment design and response surface methodology were used. Using regression analysis a second order polynomial model satisfactorily predicted the effect of heat treatment and gelation temperature on whey separation for gels made in volumetric flasks (R2= 0.89). Whey separation was significantly increased by heat treatment (P < 0.001), gelation temperature (P < 0.01) and the quadratic term for heat treatment (P < 0.01). A significant (P < 0.01) positive correlation (r = 0.71) was observed between whey separation in volumetric flasks and petri dishes. It was suggested that high heat treatments and gelation temperatures favour more rearrangements of the network just after formation, making gels unstable and sensitive to spontaneous whey separation.
QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD
Authors: DAUBERT C.R. , TKACHUK J.A. , TRUONG V.D. 
Published: February 2007

ABSTRACTThis study was performed to describe an application of the vane method for the rapid, quantitative measurement of spreadability, a subjective, textural property. Yield points of thirteen commercial food items were determined and related to spreadability using models HBTDV‐I and 5X HBTDV‐I Brookfield viscometers equipped with three different vanes. Spreadability strongly impacts consumer approval of a food. This textural property has been linked to the yield stress of a material, but observations support that strain at yielding may also be important. A textural map, showing yield stress and yield strain of the selected foods was created to chart regions of spreadability.
ASSESSMENT OF COHESION IN GRUYERE‐TYPE CHEESE BY RHEOLOGICAL METHODS
Authors: PESENTI V. , LUGINBÜHL W. 
Published: February 2007

ABSTRACTThe quantitative assessment of cohesion in unripened hard cheese was studied using static methods (uniaxial compression and tension, 3‐point bending, and cutting) and transient methods (stress relaxation and creep). The two levels of cheese cohesion (denoted as weak and strong, according to the judgement of the cheesemaker) were obtained by two different manufacturing procedures. Statistical analysis showed that all static methods can be used to discriminate various levels of cohesion. Uniaxial tension proved to be the most powerful test to assess quantitatively the cohesive properties of hard cheese since the values of all parameters (fracture stress, fracture strain, work to fracture, modulus of deformability, and apparent flow modulus) depend significantly (α < 0.01) on the level of cohesion. Stress relaxation and creep tests were not as powerful as the rapid static methods in distinguishing the two levels of cheese cohesion.
RHEOLOGICAL CHARACTERIZATION OF “DULCE DE LECHE” BY DYNAMIC AND STEADY SHEAR MEASUREMENTS
Authors: NAVARRO ALBA S. , FERRERO CRISTINA , ZARITZKY NOEMI E. 
Published: February 2007

ABSTRACTRheological properties of three commercial samples of the typical Argentine sweet spread “Dulce de Leche” (common, low calorie and confectionery types) were measured by transient tests (constant shear rate time dependency) using rotational viscometry and dynamic measurements with oscillatory rheometry. All the samples showed a strong time dependency but no recovery of the structure was detected in a 24‐h period. A prominent overshoot was evidenced in all transient assays; at long times, the Leider‐Bird model converges to the power law equation. The linear‐viscoelastic range for the confectionery “Dulce de Leche” determined by the dynamic test ranged up to a limit deformation of 9% whereas the other two types had a range up to 3.5%. The behavior of the three types of “Dulce de Leche” was intermediate between a concentrated solution and a gel but the confectionery type was closer to a gel‐like behavior than the other two. Differences found in the rheological behavior of the three “Dulce de Leche” types were related to their different compositions and the presence or absence of thickening agents.