bluuebunny/crossref_metadata_2025_split huggingface dataset:
DIFFUSION of WATER IN CEREAL‐BREAD TYPE FOOD FIBERS
Authors: DURAL NILUFER H. , HINES ANTHONY L. 
Published: February 2007

ABSTRACTA study involving water vapor diffusion in cereal‐bread type dietary fibers was conducted. the experimental diffusivity data were derived from adsorption rate measurements for water vapor in wheat bran, oat fiber, corn bran, and rice fiber at 278, 288, 298 and 310 K, using a gravimetric method. the effective bulk diffusivities were determined by employing a Fickian model for isothermal diffusion, and were subsequently correlated by an Arrhenius type expression. Thermal effects on the rate measurements were evaluated through a nonisothermal analysis. the rate at which water diffused in different fibers followed the trend: rice > oat > corn > wheat. the effective diffusion coefficients of water in all fibers were in the range of 10‐3‐10−4 cm2/s. As expected, all fiber samples were saturated faster at higher temperatures.
DIVIDED SORPTION ISOTHERM CONCEPT: an ALTERNATIVE WAY to DESCRIBE SORPTION ISOTHERM DATA
Authors: ISSE M.G. , SCHUCHMANN H. , SCHUBERT H. 
Published: February 2007

ABSTRACTThe broad range of moisture sorption isotherm (MSI) data of mango is divided into two ranges of submoisture sorption isotherms (sub‐MSI), corresponding to two different ranges of water activity; the net isosteric heat of sorption (qst) is used as subdivision criterion of these two ranges. the sub‐MSI are fitted to a general elquation. the mean error is 5% for the first sub‐MSI (qst) and 10% for the second (qst≤ 0).
A NUMERICAL METHOD FOR SIMULATING HEAT TRANSFER IN HETEROGENEOUS and IRREGULARLY SHAPED FOODSTUFFS1
Authors: CALIFANO A.N. , ZARITZKY N.E. 
Published: February 2007

Heat conduction during cooking of foodstuffs with heterogeneous thermal properties was simulated, mainly for irregularly shaped geometries. A code employing boundary‐fitted grids was implemented in a numerically conservative form (control volume formulation). This technique consists of finding a numerical coordinate transformation which fits a regular grid to the domain of integration. With the grid as data, coefficients for a transformed differential equation are then obtained.The proposed model was experimentally verified on irregularly shaped pieces of beef containing a nonuniform distribution of fat. Relative errors between predicted and measured temperatures were less than 2%.The effects of heat transfer coefficient and temperature of the cooking medium on the temperature distribution during the process were analyzed. the influence of different fat patterns was also considered.
EFFECT of ENZYMES ON MICROFILTRATION of APRICOT PUREE1
Authors: HART MARCUS R. , NG KENG C. , HANNI PETER F. , HUXSOLL CHARLES C. 
Published: February 2007

In pilot plant flitration tests, using a ceramic microfilter, it was shown that pectinase was effective in increasing flux at an enzyme level as low as 75 ppm and that flux increased with time during filtration. Cellulase was shown to inhibit flux when used alone or in combination with pectinase, even though it contributed to reducing viscosity of the puree.Both cellulase and pectinase were partially held back by the filter; usually more than half the pectinase was retained. This resulted in increased enzyme concentration with time in retentate. Retained enzymes might be used by continuously adding fresh puree with reduced enzyme to retentate after startup.
VARIABLE CONTROL of A BATCH RETORT and PROCESS SIMULATION FOR OPTIMIZATION STUDIES
Authors: FASTAG J. , KOIDE H. , RIZVI S.S.H. 
Published: February 2007

A microcomputer was interfaced with a batch retort for digital PI control of the retort temperature. Six retort temperature profiles (three isothermal, sinusoidal, step, and ramp) were examined for processing pea puree to nearly the same lethality values in 211 × 400 cans. Thiamine content and steam consumption were measured. Thiamine retentions in non‐isothermal processes were greater than in the isothermal processes, but there was no significant difference in the steam consumption.Lethality and thiamine retention were also simulated using a finite difference model for the same heating profiles, with good agreement with experimental results. the simulation suggests that differences in thiamine retention due to differing heating regimes are significant only for large lethality values and smaller cans. For F0 values smaller than 10 min, the simulation suggests that the sinusoidal heating regime will provide better thiamine retention. Limitations of the model and suggestions for future improvement are also discussed.
SIMULATION OF DYNAMIC PROPERTIES OF BATCH STERILIZER WITH EXTERNAL HEATING
Authors: LOUČKA MILOSLAV 
Published: February 2007

ABSTRACTA computer program for simulation of a sterilizer with an external recirculation heating system was developed on the basis of a requirement formulated in our previous work (Loučka and Vinkldrkovd 1990) containing the analysis and comparison of sterilization equipment with respect to technological aspects. The originally derived mathematical model provides the characteristic curves in the dimensionless form which solves many technical problems under the condition that bath temperature is reached in the required time period. From this calculation it follows that plate arrangement of the heat exchanger is significantly better than a tubular one.
FLOW MODELING OF A POWER‐LAW FLUID IN A FULLY‐WIPED, CO‐ROTATING TWIN‐SCREW EXTRUDER1
Authors: LI Y. , HUFF H.E. , HSIEH F. 
Published: February 2007

ABSTRACTThe two‐dimensional flow theory of a power law fluid in a fully‐wiped co‐rotating twin‐screw extruder was investigated under steady‐state, isothermal conditions. The important distinction between this approach and previously published theories (Denson and Hwang 1980; Booy 1980; Wang and White 1989; Lai‐Fook et al. 1989, 1991) is that actual boundary conditions were used instead of boundary conditions based on the parallel plate model developed for single screw extruders. The generalized screw curves constructed for both double‐lead and single‐lead screw elements were similar in shape to those published for single screw extruders with rectangular channels. Noticeable increases in the closed discharge pressure and the open discharge flow rate were observed, which are the result of the screw geometry. Experimental results with corn meal were in agreement with theoretical predictions for single‐lead screw elements. Theoretical predictions for double‐lead screw elements using the new solution also showed reasonable agreement with experimental data from published literature after the incorporation of the intermeshing effect.
A NONLINEAR PROGRAMMING TECHNIQUE TO DEVELOP LEAST COST FORMULATIONS OF SURIMI PRODUCTS
Authors: HSU CHENG‐KUANG , KOLBE EDWARD , ENGLISH MARSHALL 
Published: February 2007

ABSTRACTOptimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi‐based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90C for 15 min with 2% NaCl, five final moisture contents (74, 76, 78, 80, 82%), and various combinations of beef plasma protein (0–2%), potato starch (0–8%), and two whey protein concentrates (0–8%). Due to the nonlinear constraint functions describing texture and color, a nonlinear programming search technique was required to solve the least cost model for PWSBS. Results for representative target quality constraints are reported in this study and show that whey protein concentrate both increases the texture properties and remains economically competitive with other ingredients which similarly influence functionality in PWSBS.
TEXTURAL AND VISCOELASTIC CHANGES OF CANNED BISCUIT DOUGH DURING MICROWAVE AND CONVENTIONAL BAKING
Authors: PAN B. , CASTELL‐PEREZ M.E. 
Published: February 2007

ABSTRACTTextural changes of canned biscuit wheat dough during microwave and conventional baking were described and contrasted using empirical methods. Drastic increases of specific volume and modulus of elasticity were observed in the beginning and the ending periods of both baking processes. Weight loss showed a significantly (p < 0.001) linear relationship with baking time for both baking methods, but the weight loss rate constant for microwave baking was 0.36%/s significantly (p<0.01) higher than conventional baking. Multi‐dimensional Scaling showed that microwave baking for 50 s best resembles the textural characteristics of wheat dough under conventional baking for 10 min. Stress relaxation modeling indicated that microwave baking produced higher viscosity and modulus of elasticity values which translates into baked biscuits with undesirable tougher texture.
ANALYSIS OF MASS TRANSFER IN OSMOTIC DEHYDRATION BASED ON PROFILES OF CONCENTRATION, SHRINKAGE, TRANSMEMBRANE FLUX AND BULK FLOW VELOCITY IN THE DOMAIN OF TIME AND SPACE
Authors: YAO ZHIMING , MAGUER MARC LE 
Published: February 2007

ABSTRACTAn analysis of mass transfer mechanisms in osmotic dehydration was carried out by examining the profiles of concentration, shrinkage, transmembrane flux and bulk flow velocity in the domain of time and space. The profiles were obtained through simulations using a computer simulation model that described mass transfer in osmotic dehydration based on cellular structure. It was shown that bulk flow was the main resistance for solute penetration, and the magnitude of bulk flow was affected not only by the transmembrane flux, but by internal cellular structure changes. Since bulk flow often played an important role in mass transfer during osmotic dehydration, precautions should be taken when interpreting mass transfer in osmotic dehydration using a simple pure diffusion theory.
A THREE PARAMETER EQUATION FOR FOOD MOISTURE SORPTION ISOTHERMS
Authors: LEWICKI PIOTR P. 
Published: February 2007

ABSTRACTA three parameter equation for moisture isotherms was developed and fitted to 31 food sorption isotherms. The GAB and the Peleg's models were fitted to the isotherms for comparison. Residuals and root mean square were used for assessment of the goodness of fit. The proposed equation gives fit to 28 isotherms but not as good as that obtained with the Peleg's model but much better than that found with the GAB model. Nevertheless the new equation gives higher probability of good fit to experimental data than the other two equations tested. Moreover, the new equation gives water content approaching infinity when aw= 1, a property which is not offered neither by the Peleg's nor the GAB model.
RESIDENCE TIME DISTRIBUTION OF FOOD AND SIMULATED PARTICLES IN A MODEL HORIZONTAL SWEPT SURFACE HEAT EXCHANGER1
Authors: ALHAMDAN ABDULLAH , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACTThe residence time distribution (RTD) of food and inert particles flowing in a swept surface heat exchanger at room temperature was investigated. The effects of selected experimental conditions on RTD include particle shape (cube, cylinder, and sphere), particle concentration (10, 20, and 30% w/v), particle type (potato, carrot, turkey, green peas, and polystyrene), fluid viscosity (water, 0.5% CMC, and 1.0% CMC), bulk flow rate (5.8 × 10−4, 7.28 × 10−4, and 8.71 × 10−4 m3/s) and shaft rotational speed (30, 60, and 90 rpm). Although turkey cubes were denser than other food particles, they moved faster than potato and carrot particles. Mean particle normalized residence time (MNPRT) of food particles (green peas) were found to be significantly higher than that of simulated particles (polystyrene). Cylindrical particles stayed longer than cubic particles in water, but not significantly in CMC solution. MNPRT values were found to be dependent on viscosity. Increasing particle concentration (up to 30%) tended to decrease MNPRT. Both bulk flow rate and shaft rotational speed tend to decrease MNPRT, thus reducing the lethality achieved. The distribution of residence time curves were narrowed by decreasing particle concentration, bulk flow rate, and shaft rotational speed, and by using fluids with high viscosity. In general, particle velocity was found to be higher than the average bulk velocity. The fastest particle velocity was found to be 3.23 times the average bulk velocity while the ratio was 0.382 for the slowest.
PREDICTING THE ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE
Authors: DAUBERT C.R. , STEFFE J.F. , SRIVASTAVA A.K. 
Published: February 2007

ABSTRACTElectrorheology is the study of the effects of electric fields on the flow properties of fluids. These materials generally exhibit an increase in apparent viscosity and a greater yield stress over an unelectrified sample. The phenomenon requires an electric field and polar particles suspended in an insulating oil. A standard concentric cylinder viscometer, fitted with custom made electrical attachments, was converted into an electrorheometer. This system allowed control of DC voltage (0–450 Volts mm−1), fluid temperature (35C–40.5C), and shear rate (0.022 s−1– 8.744 s−1) while observing the resulting effects on the shear stress. Dimensional analysis was used to study the rheological response of milk chocolate when subjected to electric fields. Dimensionless groups were identified to explain the phenomena, and multiple regression analysis was used to predict the electrorheological flow behavior of milk chocolate. Over the ranges of input variables, the electric field‐induced forces dominated the rheological response over thermal forces, and a prediction equation for apparent viscosity was developed as a function of electric field strength and shear rate. This mathematical expression allows for prediction of milk chocolate rheology in the presence of an electric field.
THE EFFECT OF FREQUENCY AND WAVE FORM ON THE ELECTRICAL CONDUCTIVITY‐TEMPERATURE PROFILES OF TURNIP TISSUE1
Authors: LIMA MARYBETH , HESKITT BRIAN F. , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACTElectrical conductivity (σ) – temperature (T) curves were determined as a function of frequency and wave form of alternating current. Turnip cylinders were sandwiched between titanium electrodes and heated ohmically to 100C using four frequencies (4, 10, 25 and 60 Hz) and three wave forms (square, sine and sawtooth). The σ‐T curve shifted upward at 4 Hz for all wave forms. Curses were not significantly different at 10, 25 and 60 Hz for sawtooth and sine wave forms, while those for square waves were not significantly different at any of the frequencies tested. A comparison of wave forms showed that σ‐T curves for square waves were shifted downward significantly with respect to sine and sawtooth waves. Heating rate increased with decreasing frequency. Changes in vegetable tissue cellular structure are believed to be responsible for these results. Further research is necessary to characterize these mechanisms.
DEVELOPMENT OF A QUANTITATIVE VIDEO‐BASED VISUALIZATION METHOD TO CHARACTERIZE THE FLOW BEHAVIOR OF FOOD PARTICULATES IN A MODEL CONTINUOUS ASEPTIC STERILIZER3
Authors: SHEFET SARID M. , SHELDON BRIAN W. , FARKAS BRIAN E. , SWARTZEL KENNETH R. 
Published: February 2007

ABSTRACTThe objectives of this study were to develop a quantitative visualization tool for evaluating flow behavior of particles in a compartmented aseptic system or other flow systems. The three dimensional movement of polystyrene balls as influenced by ball diameter (0.95 and 1.90 cm), fluid flow rate (10, 20 and 30 L/min) and conveyor disk design (2 configurations) was recorded in a model heating apparatus and analyzed using motion analysis software. Ball speed and net‐to‐gross‐displacement ratio (NGDR) values were calculated for ball movement in the x;y and x;z planes. As carrier liquid flow rate increased, there was an associated increase in both the mean and standard deviation speed and NGDR values. In general, larger ball sizes yielded lower speed and NGDR values (i.e., less movement). A concave (bowl‐like) conveyor disk design as opposed to a 90° flat‐edge disk design yielded greater speed and NGDR values when carrier velocity was greater than 20 L/min. Speed and NGDR values having higher standard deviations were interpreted as having more compartmental mixing. Furthermore, speed and NGDR mean and standard deviations were highly correlated. The results of this study demonstrated the potential utility of the flow visualization method for quantitating the flow behavior of particles through tubes. Furthermore, this method should be of value to food process engineers in developing continuous aseptic processes for particulate‐containing foods.
OPTIMAL GRINDING CHARACTERISTICS OF BLACK PEPPER FOR ESSENTIAL OIL YIELD
Authors: MURTHY C.T. , RANI MEENAKSHI , RAO P.N. SRINIVASA 
Published: February 2007

ABSTRACT Black pepper (Piper nigrum L) was ground to different particle sizes at ambient conditions, and the ground material temperatures at the mills’outlet were recorded. The surface mean diameter (ds) and geometric mean diameter (dga) of the pepper grits were determined by sieve analysis. Energy for size reduction was computed using Bond's equation. The quantity of essential oil distilled, using Clevenger's method, was recorded at 30 minutes interval for each particle size. Effective diffusion coefficient (D) determined using Fick's second law, was constant (1.38 × 10−11 m2s−1) for higher oil concentrations and it was very less in lower oil concentrations. The essential oil yield was evaluated in terms of four major compounds using gas chromatographic analysis. The particle size (dgo) of about 0.7 mm was found to be optimal for distillation of essential oil.
STUDIES ON CRYOGENIC GRINDING OF CUMIN SEED
Authors: SINGH K.K. , GOSWAMI T. K. 
Published: February 2007

ABSTRACTStudies on grinding of cumin seed at various cryogenic and ambient temperatures were conducted to observe its influence on volatile oil content and its components, particle size distribution, volume mean diameter and specific energy consumption. An increase in temperature in the cryogenic range (‐160 to ‐70C) had no significant effect on volatile oil content, whereas increase in temperature in the ambient range (40 to 85C) significantly reduced the volatile oil content from 2.86 to 2.26 mL/100g. The volatile oil components, α‐pinene, β‐pinene, γ‐terpinene, p‐cymene and cuminaldehyde were not significantly affected by grinding temperature in the cryogenic temperature range. However, these components decreased significantly with increase in grinding temperature under ambient condition. With increase in temperature from ‐160 to ‐70C for 12 number of rotor ribs, the volume mean diameter of cumin powder increased quadratically from 129 to 164μm and the specific energy consumption increased from 72 to 108 kJ/kg.
SCREW CONFIGURATION EFFECTS ON RESIDENCE TIME DISTRIBUTION AND MIXING IN TWIN‐SCREW EXTRUDERS DURING EXTRUSION OF RICE FLOUR
Authors: GAUTAM AKHILESH , CHOUDHURY GOUR S. 
Published: February 2007

ABSTRACTScrew configuration effects on residence time distribution and mixing were investigated during twin‐screw extrusion of rice flour. The type, length, and position of mixing elements, and spacing between two elements significantly affected residence time distribution and mixing. Mean residence time (tmean) and extent of mixing were lower for screw profiles with KB than those with RSE. A systematic increase in tmean was observed as the mixing elements were moved farther away from the die, with longer elements, and with increased spacing between two elements.
CLARIFICATION OF EGG YOLK SUSPENSION FOR THE PRODUCTION OF N‐ACETYLNEURAMINIC ACID
Authors: KOKETSU MAMORU 
Published: February 2007

ABSTRACTSeveral filter aids were investigated in order to separate the hydrolyzed egg yolk suspension easily. λ‐Carrageenan was found to be the most effective flocculant for the purpose. The addition of 1.67 g λ‐carrageenan to 1 L of hydrolyzed egg yolk suspension was effective to get a clear supernatant. The ionic flocculation between the λ‐carrageenan and the egg yolk lipoprotein was presumed. Using λ‐carrageenan, N‐acetylneuraminic acid containing in the hydrolyzed delipidated egg yolk was prepared. λ‐Carrageenan did not adsorb to an anion exchange resin and could be separated completely from N‐acetylneuraminic acid, when the filtrate treated with λ‐carrageenan was applied on a column of the resin.
STUDIES ON THE EFFECT OF SURFACTANT, BLANCHING AND OSMOTIC PRETREATMENTS ON THE CONVECTIVE DRYING OF POTATOES
Authors: McMINN W.A.M. , MAGEE T.R.A. 
Published: February 2007

ABSTRACTMoisture removal from solids is an integral part of food processing. To approach the drying process of a given product it is necessary to have a knowledge of the drying kinetics. However, foodstuffs are often subjected to certain chemical and physical treatments, such as surfactant impregnation, osmotic dehydration or blanching, prior to convective drying. The drying behavior of potatoes was monitored within an experimental air tunnel dryer, with the mechanism of internal moisture migration being identified as diffusion. This was subsequently evaluated on the basis of the liquid diffusion theory. Experimental data revealed osmotic concentration as a favorable process. A 29±2% reduction in diffusion coefficient was observed following osmotic dehydration with a salt/sugar solution, however, this provided a 63±3% reduction in drying time. Structural modifications were induced by blanching, with this rendering a 10±1 and 27±2% lowering of the moisture transfer rate during drying at 30 and 60C, respectively.
MEASUREMENT OF VELOCITY DISTRIBUTION IN THE BRABENDER FARINOGRAPH AS A MODEL MIXER, USING LASER‐DOPPLER ANEMOMETRY
Authors: PRAKASH SUBBALAKSHMI , KARWE MUKUND V. , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTThe nonintrusive technique of Laser‐Doppler Anemometry was used to characterize flow velocity distribution in the Brabender Farinograph, which is often used to mix rheologically diverse food materials. A two‐dimensional Argonion laser Doppler system was used to obtain local velocity data at selected locations in this complex mixer. Three components of velocity were obtained as a function of time and spatial location for model fluids with characteristic rheological properties. The results revealed that the velocity distribution in the Farinograph changes with the time‐relative motion of the blades and with fluid rheology. Velocity values at locations close to the blades were much higher for the non‐Newtonian fluids than for the Newtonian fluid studied. The prevalence of static zones at regions away from the blades was noticeable, particularly in the non‐Newtonian fluids. These findings indicate that Laser Doppler Anemo metry is a valuable tool in the design and analysis of complex mixing processes.
THERMAL PROPERTIES OF SHRIMPS, FRENCH TOASTS AND BREADING
Authors: NGADI M.O. , MALLIKARJUNAN P. , CHINNAN M.S. , RADHAKRISHNAN S. , HUNG Y.‐C. 
Published: February 2007

ABSTRACTThermal properties of fried products namely butterfly and popcorn shrimp, French toast and breading were determined for a wide range of temperature (20 to 140C), moisture content (3.3 to 87.4% w.b.) and fat content (0.005 to 0.618 kg/kg dry weight) typically encountered during deep‐fat frying. Solid density of the products ranged from 1034 to 1508 kg/m3. Solid density increased with decreasing moisture content of product. Thermal conductivity ranged from 0.03 to 0.85 W/mC. Specific heat ranged from 1.51 to 4.67 kJ/kgC. The results were in the range of published data for similar products. Temperature, moisture and fat content affected variations of thermal conductivity and specific heat. Regression equations were used to fit experimental data.