bluuebunny/crossref_metadata_2025_split huggingface dataset:
MODELING the AVERAGE SHEAR RATE IN A CO‐ROTATING TWIN SCREW EXTRUDER
Authors: MOHAMED IBRAHIM O. , OFOLI ROBERT Y. , MORGAN RON G. 
Published: February 2007

ABSTRACTA procedure similar to the one commonly used with mixers has been utilized to develop a model for estimating the shear rate in co‐rotating twin screw extruders. Newtonian and non‐Newtonian fluids were used to estimate the average shear rate for three screw configurations of a Baker Perkins (MPF‐50D) twin screw extruder. As would be expected, the shear rate was highly correlated to the screw speed. At a given screw speed, 30 forwarding paddles generate the highest rate of shear, followed by feed screws and single lead screws. No data was found in the published literature to provide comparison with the results of this work. However, the model has performed well in heat transfer analysis of twin screw processes.The procedure is sensitive to screw configuration, accounts for the shearing effects in the different regions within the extruder barrel, and covers a range of screw speeds (100–400 RPM) typical of what is encountered in industrial pilot plants. Even though much more work remains to be done before the shear rate can be confidently characterized for composite screw configurations, this technique provides a sound foundation.
FUZZY EXPERT SYSTEMS: A PROTOTYPE FOR CONTROL of CORN BREAKAGE DURING DRYING
Authors: ZHANG Q. , LITCHFIELD J. B. 
Published: February 2007

ABSTRACTA prototype fuzzy expert system was developed to predict the breakage susceptibility of corn for certain drying conditions and to provide recommendations for dryer control. the control decisions were based on predicted levels of breakage, drying conditions, and the recommendations of corn drying experts. Drying temperature, initial moisture content, equilibrium moisture content, and level of the wet product holding bin were used as the process information for providing recommendations for drying temperature and flow rate adjustment. Two example drying processes were tested. the results of the study showed that (1) the predicted corn breakage levels matched the experimental results and (2) the control recommendations by the system were consistent with domain experts.
MATHEMATICAL ANALYSIS of CRITICAL PARAMETERS IN ASEPTIC PARTICULATE PROCESSING SYSTEMS
Authors: LARKIN JOHN W. 
Published: February 2007

ABSTRACTA sensitivity analysis of a one‐dimensional heat transfer model for a heat‐hold‐cool aseptic system of food products containing particulates was completed for eighteen different design, product, and process control parameters. All of the parameters, except the direct effect of the fluid specific heat, were determined to be statistically significant in influencing the accumulated lethality of the processes. the most influential parameters were surface heat transfer coefficient in the hold tube at the fluid‐particle interface, exit temperature of the fluid from the heater, initial temperature, holding tube size, and holding tube‐U value. the process/product‐related parameters that are significant in the establishement of a process are: particle diameter, surface heat transfer coefficient in the hold tube at the fluid‐particle interface, thermal properties of the fluid and particulates, maximum heater velocity ratio, maximum hold tube velocity ratio, surface heat transfer coefficient in the heater at the fluid‐particle interface, product flow rate, and particle to fluid ratio.
ON BALL'S FORMULA METHOD FOR THERMAL PROCESS CALCULATIONS
Authors: STOFOROS NIKOLAOS G. 
Published: February 2007

ABSTRACTDiscrepancies between Ball's equation and his tabulated values associated with his original formula method for thermal process calculations had initially led to arguments for the validity of the equation and finally to revised sets of tables. Here, the validity of Ball's tables (within the accuracy of graphical integration) is established. A typographical error associated with Ball's published equation was identified and the correct form is presented.
BARLEY β‐AMYLASE HYDROLYSIS of STARCH DURING TWIN SCREW EXTRUSION
Authors: KOMOLPRASERT VANEE , OFOLI ROBERT Y. 
Published: February 2007

ABSTRACTEffect of moisture content, screw rpm and β‐amylase dose on the rate of maltose production in a Baker‐Perkins twin screw food extruder has been studied. Fifteen experiments were conducted using a fixed screw configuration at a fixed mass flow rate of 15 kg/h, under isothermal conditions (t=57°C) and a pH of 5.5. Each of the three variables was found to have a significant effect (P<. 05) on maltose production. Using response surface regression analysis on the experimental data, a quadratic objective function was derived. the function was optimized, subjecting it to three explicit boundary conditions, using the adaptive complex method. the optimization process yielded a maximum maltose production of 34% at 54% moisture content, 30 rpm screw speed and 157 units of enzyme/g of starch. the extent of saccharification was about 30%.
REPARTITION of WATER IN PLANT TISSUES SUBJECTED to OSMOTIC PROCESSES
Authors: MARCOTTE MICHELE , LE MAGUER MARC 
Published: February 2007

ABSTRACTA study was conducted to investigate the osmotic behavior of potato tissue in equilibrium with an osmotic medium consisting of various solutions ranging from 5% to 60% sucrose at 40°C. At equilibrium, the total volume changes of the potato tissue with respect to the initial volume were constant for a wide range of sucrose concentration of osmotic solutions (10% to 40%). In order to explain this behavior, the analysis was transposed from the global description of the entire structure to the analysis of the behavior of the cells. It was found that the cells of the potato tissue were plasmolyzed in osmotic media from 10% to 40% sucrose, that is, the protoplast of the plant cell separates from the cell wall due to the efflux of water from the cell. the extracellular volume, which comprises the cell wall and the intercellular space, increased whereas the cellular volume, which is equivalent to the protoplast, decreased to maintain a constant total volume. When the tissue was in equilibrium with highly concentrated sucrose solution (40% to 60%), a loss of the integrity of the cells seemed to happen.Using a typical composition of the potato tissue and the expressions relating the equilibrium water content of each phase to the chemical potential of water, the calculated volume changes were predicted in good agreement with the experimental volume changes of the lumped cellular volume of the tissue. Thus, from the thermodynamic approach, one can predict quantitatively the repartition of water in the tissue.
MATHEMATICAL MODELLING of RICE BRAN OIL EXPRESSION
Authors: SIVALA K. , RAO V. VASUDEVA , SARANGI S. , MUKHERJEE R. K. , BHOLE N. G. 
Published: February 2007

ABSTRACTThe expression of liquid from a solid‐liquid matrix of oil‐bearing material is a complex process and is incompletely understood. an investigation was taken up to understand the phenomena relating to compression and consolidation of rice bran and gain an insight into the flow behavior of oil under uniaxial compression. A mathematical model based on one‐dimensional consolidation theory (Terzaghi 1943) was developed with suitable assumptions, taking into account the test‐cell geometry. the experiments were conducted with two types of parboiled rice bran; original unsieved bran and bran sieved through B.S. 30 mesh. the developed model was tested and a close agreement was found between calculated and observed values.
RECOVERY and CONCENTRATION of FLAVOR COMPOUNDS IN APPLE ESSENCE BY PERVAPORATION
Authors: ZHANG S.Q. , MATSUURA T. 
Published: February 2007

ABSTRACTRecovery and concentration of flavor compounds from an apple essence (x 500) was attempted by pervaporation using a silicone rubber (polydimethylsiloxane) membrane at room temperature. the flavor components were identified by GC‐MS method, and the ratio of concentration of the flavor compound in the permeate to that in the feed was determined for each component. It was found that pervaporation is indeed an effective measure for the above purpose. Concentration ratios above 20 were achieved for flavor components with boiling points lower than 100°C.
ROLE of CULTIVAR and PRESS AID IN PRESSING CHARACTERISTICS and JUICE YIELDS of CRUSHED GRAPES
Authors: RAO M.A. , COOLEY H.J. 
Published: February 2007

ABSTRACTThe stress‐volume characteristics of crushed grape cultivars: Baco Noir, Cabernet Sauvignon, Catawba, Cayuga White, Chardonnay, Concord, Delaware, Melody, Niagara, Johannisberg Riesling, and Seyval Blanc, with and without paper and rice hulls press aids were studied in an expression cell and an Instron Universal Testing Machine. the slopes of ln stress vs volume in compression were significantly (P< 0.001) dependent on the grape cultivar. Addition of 1–3% press aid by weight decreased the magnitudes of slopes by about 11% with Seyval Blanc to about 51% with Catawba; i. e., the ease with which pressing could be performed increased with the addition of press aid. With Cabernet Sauvignon grapes, addition of press aid 0.5, 1.0, and 2.0% resulted in increase in slopes ranging between 14.7 and 24.9%. the slopes of the ln stress‐ln time during the relaxation portion of the experiment were also significantly dependent (P< 0.001) on the grape cultivar; the magnitudes of the slopes increased with the addition of 1–3% paper press aid. the juice yields were affected significantly (P< 0.001) by the addition of paper press aid, with maximum yields being obtained when 1–2% (w/w) paper press aid was added. As expected, juice yields (w/w%) were significantly dependent (P< 0.001) on grape cultivars.
BATCHING DECISIONS IN A MULTI‐STAGED FOOD MANUFACTURING PROCESS
Authors: CHUNG HONG K. , NORBACK JOHN P. 
Published: February 2007

ABSTRACTDespite advances in process control, batching is a common practice in many process industries for various economic or technological reasons. Production managers often encounter a decision to produce whole or partial batches in the face of variable production targets. Producing whole batches is managerially convenient but may be economically undesirable. Producing partial batches may be managerially and qualitatively inappropriate, but enables achieving an exact production target. Batching decisions directly impact the total volume of final products, resource requirements, and unit costs of products. A model using a penalty approach was constructed to optimize product mix and batch mix under managerial and production constraints. the degree of penalty should be determined by the nature of the industry, the type of products, and the conditions of manufacturing and market. the model was applied to a case of production planning for spaghetti sauce products, and is intended as a guide for the construction of similar models in other industries and for other situtations. In the example situation investigated optimal solutions for the batch choices were regularly more economical than those driven by whole batch policies or by partial batching to meet a production target.
EFFECTS of HIGH‐PRESSURE APPLICATION ON SUBSEQUENT ATMOSPHERIC SOAKING of CORN
Authors: GUNASEKARAN SUNDARAM 
Published: February 2007

ABSTRACTAtmospheric‐soaking tests were performed on two varieties of corn samples subjected to a pretreatment of high‐pressure soaking at 10.5, 21, and 35 MPa. Soaking tests were also conducted with samples without any pretreatment at different soaking temperatures of 20, 40, 60, and 100C. Increased duration of initial high‐pressure soaking was found to reduce the rate of moisture absorption during the subsequent atmospheric soaking. Predicted soaking times required for the samples to reach 45% moisture content increased with increase in applied pressure and with increase in the duration of high‐pressure application. Therefore, initial high‐pressure application should be limited to a low pressure level and only for a short duration. Compared with the results of the high‐temperature soaking tests, initial high‐pressure application does help to shorten the steeping time required at atmospheric conditions but not to the extent to compensate for the effect of high temperatures.
SURFACE HEAT TRANSFER COEFFICIENTS ASSOCIATED WITH HEATING of FOOD PARTICLES IN CMC SOLUTIONS
Authors: AWUAH G.B. , RAMASWAMY H.S. , SIMPSON B.K. 
Published: February 2007

ABSTRACTThe fluid‐to‐particle heat transfer coefficients (hfp) associated with the heating of cylindrical specimens of potato and carrot were evaluated in carboxy‐methylcellulose (CMC) solutions (0–1%) at 50–80C. Average hfp values ranged from 80 to 450 W/m2C for potatoes and 100 to 550 W/m2C for carrots. Temperature and concentration of CMC influenced its power law parameters and hence. hfp values while fluid velocity (0.2 to 0.7 × 10−3 m/s), sample size (0.016–0.023 m diameter, 0.02–0.04 m length) and flow direction (upward and downward) had marginal effects. Natural convection dominated the flow regime, giving good correlations between Nusselt and Rayleigh numbers.
FUZZY LOGIC CONTROL FOR A CONTINUOUS CROSSFLOW GRAIN DRYER
Authors: ZHANG QIN , LITCHFIELD J. BRUCE 
Published: February 2007

ABSTRACTThis paper presents the assembly and the performance of a fuzzy logic control system in regulating a laboratory continuous crossflow grain dryer. With fuzzy control, similar outlet moisture contents and lower outlet breakage susceptibility of corn were obtained as compared to the manually controlled dryer operation. the results verified that drying‐induced corn breakage could be reduced through the application of fuzzy logic control. Like the corn drying process, many food processes are difficult to control automatically with conventional control techniques due to their complex nature. Fuzzy logic control provides an attractive solution for control of those processes.
OPTIMAL DESIGN of A ROTARY CUTTER BY LAGRANGIAN MULTIPLIERS FOR the CONTINUOUS PRODUCTION of INDIAN UNLEAVENED FLAT BREAD
Authors: SRIDHAR B.S. , RAO B.V. SATHYENDRA 
Published: February 2007

ABSTRACTA mathematical approach for the optimal design of a rotary cutter by using Lagrangian Multipliers, in the continuous production of chapatis (Indian unleavened flat bread), is presented.The objective function has been taken as the output and the constraints have been recognized as diameter and speed of rotation of the roller, number of cutters, diameter of the cutter and gap between the cutters. the numerical profile obtained from the method is in close agreement with the experimental values. It has been observed that, within the range of roller diameters and rotational speeds studied, the roller of diameter 0.165 m with three cutters was optimal with an output of 710 units h−1, leaving about 38% scrap dough for recycling.
ABSORPTION of WATER IN LONG‐GRAIN RICE ROUGH DURING SOAKING1
Authors: LU RENFU , SIEBENMORGEN TERRY J. , ARCHER TRACY R. 
Published: February 2007

Soaking tests were conducted to determine the rate of water absorption in Newbonnet long‐grain rough rice ranging from 14 to 30% initial moisture content (dry basis) at 11, 20, 30, 40, and 50C. Four rewetting models were compared, and the following model by Becker (1959) was found to best fit the experimental data, while the rice moisture content during soaking was lower than about 40% (dry basis):M(t) = M0+Δo+α*√t(see a list of symbols at the end of the article). the absorption rate, dM/dt, increased with temperature and decreased with initial moisture content. A regression equation was obtained to relate the parameter α to temperature and initial rice moisture content. the initial moisture gain was not significantly affected by temperature and initial rice moisture content. the average initial moisture gain over the test temperature range was 0.75 percentage points.
INFLUENCE OF TEMPERATURE AND ADDITIVES ON THE ADSORPTION KINETICS OF FOOD EMULSIFIERS
Authors: TAIWO K. , KARBSTEIN H. , SCHUBERT H. 
Published: February 2007

ABSTRACTThe influence of temperature (6, 25, and 50C) and additive substances (salt, sugar and vinegar) on the adsorption kinetics of typical food emulsifiers, egg yolk and whey protein concentrate (WPC) were studied using the Wilhelmy plate/burst membrane method to monitor the interfacial tension (IT) at the water soya oil interface. The effect of solutes on the adsorption kinetics depended on emulsifier type. The presence of salt and higher temperatures reduced the IT of egg yolk solutions, while the IT of WPC solutions increased with salt addition. The presence of sugar and vinegar generally increased the IT of both emulsifiers while increased temperature caused the equilibrium IT of both emulsifiers to decrease and attain equilibrium more quickly.
THERMOPHYSICAL PROPERTIES OF FRESH AND ROASTED COFFEE POWDERS1
Authors: SINGH PREM C. , SINGH RAKESH K. , BHAMIDIPATI S. , SINGH SHYAM N. , BARONE PETE 
Published: February 2007

ABSTRACTThe present work deals with experimental determination of bulk specific heat, bulk thermal conductivity, bulk and true density and moisture content of Columbian and Mexican coffee bean powders. Specific heat was determined by DSC, thermal conductivity by modified Fitch apparatus, density by stereopycnometer and moisture contents by standard vacuum oven method. Specific heat values showed marginal rise over the temperature range (45 to 150C) studied. Thermal conductivity values, determined in the temperature range of 20–60C were not found to have any definite trend with rise in moisture in the experimental range of 4.8 to 9.8% moisture (dry basis). Bulk density of powders varied appreciably (1.298 to 0.882 g.cm−3), while the change was negligible for true density (1.361 to 1.092 g.cm−3) with the degree of roasting. Statistical analysis of the data shows the reliability of the experimental determinations. Suitable correlations were developed to determine bulk specific heat and bulk density.
COMPLEX VISCOSITY‐TEMPERATURE MASTER CURVE OF CORNSTARCH DISPERSION DURING GELATINIZATION
Authors: YANG W.H. , RAO M.A. 
Published: February 2007

ABSTRACT Complex viscosity (η*) of 8% cornstarch dispersion during gelatinization at oscillatory frequencies (ω): 0.63–47.12 (rad s−1) was independent of the heating rates: 1.6–6.0 (°C min−1) when temperature was the independent variable. The influence of ω on η* was scaled by a frequency shift factor resulting in reduced complex viscosity (η*R) versus temperature (60–95C) master curve. Similar η*R master curves were derived for data on 6% and 3.5% dispersions. A modified Cox‐Merz rule correlated the complex and apparent viscosity data, and a power law model described the effect of concentration of the gelatinized structures.
MEASUREMENT OF THE HEAT TRANSFER COEFFICIENT IN A THAWING TUNNEL
Authors: GEKAS V. , CHRONAKIS I.S. , ESCADA C. , SJÖHOLM I. 
Published: February 2007

ABSTRACT In a convective (air) thawing tunnel designed in the department of Food Engineering at Lund, and previously applied for the thawing of meat, we have measured the heat transfer coefficient using an ice model with a geometry which could be approximated to an infinite slab. The heat transfer coefficient was deduced from the agreement between experimental and simulated (using a commercial numerical program) data. The results could be summarized by the following equation: Nu = 1.27Re0.553. Thus, the dependency of the heat transfer coefficient on the Reynolds number agrees well with correlations found in the literature for similar kinds (freezing, thawing) of application. In particular the found Nusselt relationship was in a very good agreement with the Heldman correlation for freezing of foodstuffs in the turbulent regime.
RHEOLOGICAL CHARACTERIZATION OF A MODEL FOOD SUSPENSION CONTAINING DISCS USING THREE DIFFERENT GEOMETRIES
Authors: MARTÍNEZ‐PADILLA L.P. , CORNEJO‐ROMERO L. , CRUZ‐CRUZ C.M. , JÁQUEZ‐HUACUJA C.C. , BARBOSA‐CÁNOVAS G.V. 
Published: February 2007

ABSTRACTThe objective of this study was to characterize the flow behavior of a solid‐liquid food model which imitates Mexican sauces. The model food suspension consisted of seeds suspended in a shear‐thinning fluid (Avicel and Xanthan gum). The effects of size and particle concentration were investigated using a traditional disc geometry in wide gap (spindle), and a ribbon adapted to a rotational viscometer. The effect of particle size was evaluated in a tube viscometer. Power‐law parameters and apparent viscosity were estimated in the shear range of each viscometer. The experimental apparent viscosity showed good agreement with predictions obtained using a theoretical expression of relative viscosity for uniform spheres. In all the viscometers investigated, shear‐thinning behavior of the suspension was observed, as the aqueous phase, due to low interactions among particles. The ribbon geometry appears to be the best option for flow characterization of food suspensions containing coarse disc shaped particles.
MATHEMATICAL MODEL TO PREDICT YIELD LOSS OF MEDIUM AND LARGE TIGER SHRIMP (PENAEUS MONODON) DURING COOKING
Authors: ERDOĜDU FERRUH , BALABAN MURAT O. , CHAU KHE V. 
Published: February 2007

ABSTRACTCooking causes moisture loss and reduces the yield of shrimp. This can be affected by its size, cooking temperature and time. A finite difference mathematical model to predict temperature distribution during heating/cooling of shrimp was modified to enable prediction of yield loss. The relationship between cooking temperature, time and yield loss was determined by isothermal experiments. For medium and large Tiger shrimp (Penaeus monodon), data were fitted into the following form: % Yield Loss = a + b*T + c *T2+ d*t2+ e*t + f*T*t where T is temperature and t is time. These equations were used in the model. Each volume element in the model was allowed to have its own yield loss; and overall yield loss was found by calculating mass average values. Experiments were conducted to cook Tiger shrimp under regular conditions and determine its yield loss, and the predictions of the model were compared with experimental data. Close agreement was obtained. This model can be used to predict yield losses during cooking of shrimp.
EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON ENZYME INACTIVATION OF ORANGE JUICE IN PILOT‐SCALE EXPERIMENTS1
Authors: KIM HAN B. , TADINI CARMEN C. , SINGH RAKESH K. 
Published: February 2007

ABSTRACTThe orange juice pasteurization is associated with enzymatic degradation (primarily pectin‐methylesterase) of soluble pectin. Time‐temperature curves were established to study different pasteurization conditions on enzyme inactivation, for fresh single‐strength orange juice from Florida, containing natural PME enzyme. The orange juice was heated in a DeLaval, model P5‐VRB plate heat exchanger with heating and cooling sections, and a 0.0101 m3 volume holding tube. The temperature in the heat exchanger was controlled by means of a pneumatic proportional controller. The residence time in the holding tube of the heat exchanger was monitored by adjusting the flow rate of the positive feed pump. The calculated holding times to obtain 90% reduction of enzyme activity ranged from 33.27 s at 80C to 17.85 s at 90C.
EFFECTS OF PECTINASE IMMOBILIZATION DURING HOLLOW FIBER ULTRAFILTRATION OF APPLE JUICE
Authors: CARRIN MARÍA E. , CECI LILIANA , LOZANO JORGE E. 
Published: February 2007

ABSTRACTThe immobilization of commercial pectinases by physical adsorption on hollow fiber ultrafiltration (HFUF) membranes was studied in view of its possible application in fruit juice clarification. The optimal pH during immobilization and washing was investigated, as well as the effects of enzyme and pectin concentrations and retentate flow on the operation. Results indicated that permeate flux was not initially increased when pectin solution or apple juice was ultrafiltred through pectinase immobilized on HFUF membranes. However, enzyme immobilization greatly extended the membrane operation, by keeping permeate flux constant during prolonged periods at a reasonable yield.