bluuebunny/crossref_metadata_2025_split huggingface dataset:
OXYGEN TRANSMISSION RATE of an EDIBLE METHYLCELLULOSE‐PALMITIC ACID FILM1
Authors: RICO‐PẼNA DELMY C. , TORRES J. ANTONIO 
Published: February 2007

ABSTRACTEdible coatings with low potassium sorbate permeability could be used to increase the microbial stability of food surfaces. However, such coatings could induce anaerobic food conditions if their oxygen permeability were low. the oxygen permeability of an edible emulsion film (average thickness, 55 μm), composed of methylcellulose and palmitic acid (weight ratio of 3:1), was evaluated at 24°C, atmospheric pressure, and at different percentages of relative humidity (RH). RH values in the 0–57% range had no significant effect on oxygen transmission rate (OTR); calculated OTR values ranged from 660 to 740 mL O2 (STP)/m2 24h atm. At 79% RH, the OTR doubled to 1,500 mL O2 (STP)/m2 24h atm. This effect correlated well with the moisture isotherm for the film which showed a low moisture content in the 0–57% RH range and a rapid increase at higher RH values. OTR values, particularly at high relative humidity, indicate no risk of developing anaerobic conditions on the food surface.
PARTICLE/FLUID INTERFACE HEAT TRANSFER UNDER UHT CONDITIONS AT LOW PARTICLE/FLUID RELATIVE VELOCITIES1
Authors: CHANDARANA D. I. , GAVIN A. , WHEATON F. W. 
Published: February 2007

ABSTRACTMathematical models are often used for determining commercial thermal process schedules for heterogeneous foods processed in an aseptic processing system. the particle/fluid interface convective heat transfer coefficient is a critical input parameter for these models and must be determined experimentally. Experiments were conducted at 129.4°C in a specially designed apparatus to determine the particle/fluid interface convective heat transfer coefficient for model food particles heated by Newtonian and non‐Newtonian fluids. Values of the heat transfer coefficient ranged between 55.63 and 89.5 W/m10C for particles heated in a non‐Newtonian fluid and between 65.67 and 107.11 W/m20C for particles heated in a Newtonian fluid.
CONVECTION HEAT TRANSFER COEFFICIENT FOR A RESTRUCTURED PORK/SOY HULL PRODUCT1
Authors: UNKLESBAY KENNETH , UNKLESBAY NAN , BIEDRZYCKI KRZYSZTOF 
Published: February 2007

ABSTRACTHeat transfer coefficients, h, (J/cm2°C min) were determined for a pork/soy hull mixture during heating in a convection oven (142°C) with and without control of the dew point. Data were acquired by heat processing 5 stacked layers of product (10 × 10 × 1 cm) so that heat was only conducted into the top surface. One experiment was designed to determine h when the second layer from the top reached one of 6 temperatures: 20, 32, 44, 56, 68 and 77°C, with no control of the dew point. the second experiment determined h for 60 min of heating for 5 dew point levels: 6, 21, 31, 40 and 50°C. Without the control of humidity, values for h ranged from 0.0170–0.0366 J/cm2°C min. the heat transfer coefficient increased with temperature and heat processing time. Product yield and surface area ratios decreased as h increased. When relative humidity was controlled, values for h ranged from 0.0167–0.0270 J/cm2°C min, decreasing for dew points above 31°C.
INFLUENCE of PARTICLE ORIENTATION ON the EFFECTIVE ELECTRICAL RESISTANCE and OHMIC HEATING RATE of A LIQUID‐PARTICLE MIXTURE1
Authors: SASTRY SUDHIR K. , PALANIAPPAN SEVUGAN 
Published: February 2007

ABSTRACTThe ohmic heating rate of a liquid‐particle mixture is expected to depend on particle orientation. A mathematical model was developed to determine the extent of orientation dependence for the case of a cubic particle. the particle and liquid resistances were determined by taking incremental sections through the particle and using the electrical conductivity to calculate the effective resistance. Modeling and experimental results indicate that for a cubic particle, orientation effects are slight; both with regard to effective resistance and heating time. However, this result is not expected to apply to particles of large aspect ratios.
SIMULTANEOUS HEAT and MASS TRANSFER DURING the DEEP FAT FRYING of TORTILLA CHIPS
Authors: MOREIRA ROSANA , PALAU JAIME , SUN XIUZHI 
Published: February 2007

The heating and water loss of a single tortilla chip during deep fat frying was investigated experimentally and the data were analyzed by writing two heat and mass transfer balances. the equations were solved using explicit finite difference technique. Oil uptake as a function of frying time was described by a first order exponential equation. the empirical and theoretical heat and mass transfer agreed well.The effect of oil temperature on the moisture loss and oil uptake as a function of frying time was analyzed. Moisture loss rate increased as temperature increased. the effects of temperature on oil uptake were not significant during the first 15 s of frying, however, the final oil content was higher for the tortilla chip fried at 190C than at 150C for 60 s.
CONVERGENCE ANGLE OF WHEAT DOUGH IN A ZERO LENGTH DIE
Authors: SCHLUENTZ EMILY J. , STEFFE JAMES F. 
Published: February 2007

ABSTRACTA mechanical system was designed, and constructed, to experimentally determine the angle of convergence (required to calculate extensional viscosity from converging flow data) of wheat flour dough flowing through a zero‐length die. To determine the convergence angle, and investigate potential dead spaces, tests were conducted with angled inserts. The mean angle for a flat‐entry die was 43.1° with a standard deviation of 5.30°. Results show that convergence patterns did not follow straight lines, and entrance angles for wheat dough could not be closely controlled with angled inserts. Based on these findings, calculating extensional viscosity from converging die data cannot be expected to provide accurate values for wheat dough.
COMMERCIAL TESTING AND OPTIMIZATION STUDIES OF THE SURFACE PASTEURIZATION PROCESS OF CHICKEN1
Authors: KOZEMPEL MICHAEL , GOLDBERG NEIL , RADEWONUK E. RICHARD , SCULLEN O. JOSEPH 
Published: February 2007

ABSTRACTThe performance of the surface pasteurization process to reduce the bacteria levels on the surface of chicken was tested on carcasses received from federally inspected commercial processing plants. These tests were made with carcasses that had been chilled and shipped overnight with ice packs. The tests and follow‐up experiments showed the visceral cavity was not treated as effectively as the outside. A second series of tests with chicken halves which eliminated the difficulty with the cavity, produced significant kills in E. coli, coliform, and total aerobic plate counts. Further research with chicken purchased at the supermarket established optimum process conditions as initial vacuum of 0.1 s, steam at 138C for 0.1 s, and final vacuum of 0.5 s. At these conditions, for half carcasses, bacteria kills for E. coli, coliforms, and APC generally ranged from approximately 0.5 to 1.0 log cfu/mL. The process is being modified to assure adequate treatment of the cavity
REMOVAL KINETICS OF BACILLUS CEREUS SPORES FROM STAINLESS STEEL PIPES UNDER CIP PROCEDURE: INFLUENCE OF SOILING AND CLEANING CONDITIONS
Authors: LELIEVRE CAROLINE , FAILLE CHRISTINE , BENEZECH THIERRY 
Published: February 2007

ABSTRACTCleaning efficiency is of prime importance for food industries to ensure both the quality and safety of the products. The removal kinetics of Bacillus cereus spores adhering to unheated stainless steel pipes was studied under turbulent flow conditions (Reynolds’number of 77500 and 116300) in order to be close to those encountered in industrial practice. The experimental data was fitted using a hyperbolic tangent model. Variance analysis was then performed to underline any potential effects on the kinetics of the processing parameters, such as soiling conditions, soiling media and mean walls shear stress during cleaning.A significant influence of the adhesion medium (milk or saline) is shown at the level of spore removal (P < 0.001). This trend could probably be explained by the change in the surface properties of spores and stainless steel surfaces when covered by milk macromolecules. After milk soiling in turbulent flow conditions, removal efficiency was enhanced by a factor of 2.5 to remove 50% of the initial spore contamination and by a factor of 2 for the remaining spores after 30 min of cleaning. No effect of the two mean wall shear stresses (9.4 and 19.1 Pa) has been identified. The removal kinetic model proposed here could now permit the effect on the cleaning efficiency of a wide range of CIP conditions to be tested.
NONLINEAR CONSTRAINED OPTIMIZATION of THERMAL PROCESSING II. VARIABLE PROCESS TEMPERATURE PROFILES to REDUCE PROCESS TIME and to IMPROVE NUTRIENT RETENTION IN SPHERICAL and FINITE CYLINDRICAL GEOMETRIES
Authors: ERDOǦDU FERRUH , BALABAN MURAT O. 
Published: February 2007

ABSTRACTConventional methods for thermal processing of foods use constant processing temperature profiles (CPTPs) for a prescribed processing time, which is based on achieving a required microbial lethality to comply with public health standards. This also results in degradation of nutrients and quality factors. the variable process temperature profiles (VPTPs) obtained by using optimization methods can reduce quality losses and/or processing time compared to CPTPs. the objective of this research was to evaluate VPTPs using the Complex Method to reduce the processing time and/or improve quality retention for a specified level of lethality in thermal processing of conduction heated foods. the VPTPs were obtained for volume average retention of thiamine considering different sizes of spheres (small and large) and finite cylinders (small and large), and the thiamine retention and processing time results were compared with a conventional method (processing at 121.1C) for a specified lethality level. the use of VPTPs resulted in a 37 and 10% decrease in processing times in spherical and 40 % and 6 % for finite cylindrical shapes, for the same objective function value and specified lethality compared to the CPTP process. For the same processing time, the improvements in thiamine destruction were 3.7 and 2 % for spheres, and 3.9 and 2.2% for finite cylinders.
A MODEL FOR DIFFUSION of SODIUM IN GREEN OLIVES AT DIFFERENT TEMPERATURES and LYE CONCENTRATIONS
Authors: MALDONADO MARIELA BEATRIZ , ZURITZ CARLOS ALBERTO 
Published: February 2007

ABSTRACTA diffusion model for a composite flat plate, consisting of a thin skin of thickness o, and a thicker flesh of thickness L, with constant flesh and skin effective diffusion coefficients (DF and DS) was successfully adjusted to the experimental data obtained during the debittering of green olives variety Arauco (also known as Criolla) at 15C, 20C and 25C and lye concentrations of 1.50%, 2.25% and 3.00% of NaOH. the DF values ranged between 1.64 × 10−10 and 9.20 × 10−10 m2/s, and increased with increasing temperature and lye concentration. the DS values ranged between 1.27 × 10−12 and 5.63 × 10−12 and also increased with increasing lye concentration and temperature. Activation Energies (Ea) of diffusion in the flesh and the skin were evaluated with an Arrhenius‐type relationship. the Ea values for the flesh were 93.2, 72.7 and 64.8 kJ/mol, and 92.7, 91.46 and 33.67 for the skin for lye concentrations of 1.50%, 2.25% and 3.00%, respectively.
PHYSICAL CHANGES DURING COFFEE ROASTING IN ROTARY CONDUCTION‐TYPE HEATING UNITS
Authors: MWITHIGA GIKURU , JINDAL V.K. 
Published: February 2007

ABSTRACTCoffee beans were roasted in a rotary conduction‐type‐heating unit under constant heating surface or product temperatures ranging from 200 to 240C or 170 to 210C, respectively. the roasting duration was varied from 0 to 70 min through intermittent sampling of coffee beans at selected intervals. There were marked changes in physical conditions of coffee beans during roasting. the specific gravity, bulk density, susceptibility to breakage, and color lightness index L changed from 1.2 to 0.5, 0.7 to 0.3 g/cm3, 20 to 100, and 50 to 12, respectively.
RELATION OF RHEOLOGICAL PROPERTIES OF TESTA OF PISUM SATIVUM L. TO HISTOLOGICAL CHANGES*
Authors: ANGEL SAMUEL , KRAMER AMIHUD 
Published: February 2007

AbstractThe study was undertaken to determine histological distortions occurring in the pea testa (skin) as a result of various force applications.Multi‐directional compression caused bending of macrosclereids and flattening of osteosclereids. Unidirectional pressure caused similar deformations plus eventual separation between cells; shearing caused bending, buckling and wedging of macrosclereids; bruising resulted in cracks between macrosclereids and buckling.The existence of a pentosan‐cellulose complex in the basal and apical ends of the macrosclereids and in the end wall regions of the osteosclereids, as established by R. M. Reeve of the U.S.D. A., and the triangular arrangement of the osteosclereids might explain the ability of the macrosclereids to bend and buckle and of the osteosclereids to spread in the end wall regions. This in turn contributes to the resiliency and toughness of the testa in the face of varied physical forces.
FOOD TEXTURE MEASUREMENTS IN CANADA
Authors: CUMMING D. B. , MAN J. M. DE , LYNCH A. G. , MERTENS W. G. , TANAKA M. 
Published: February 2007

AbstractA survey of the food industry, government agencies and educational institutions dealing with foods has been conducted to establish the nature and extent to which instrumental texture measurements are employed in Canada. Two hundred and fifteen questionnaires were sent out and 123 (57%) returned. Of those replying, 52% were using texture evaluation instruments. Within the food industry the use of texture measuring instruments was as follows: meat 36%; fish 20%; canner/freezer 79%; dairy 42%; confectionery 73%; baking 50%; fats and oils 78%; multi product 77%; beverage 0%. Most widely used instruments in the quality control area were rotational viscometers and penetrometers. The more complex instruments, such as the Universal Testing Machine and the Shear Press, were used to a larger extent in the research area. The use of some instruments appeared to be restricted to particular commodity groups. The questionnaire dealt among other things with the use of taste panels, statistical evaluation of results, and the need for expanded use of instruments. There was general agreement that more standardization of methods is desirable.
TEXTURAL AND ELASTIC PROPERTIES OF IRISH POTATOES: I. Textural Properties*
Authors: SCHMIDT THOMAS R. , AHMED ESAM M. 
Published: February 2007

AbstractSteam‐peeled unprocessed potatoes showed the least hardness, gumminess, and resistance to shear or to compression forces in comparison to those peeled by lye or by abrasion. Fracturability values were greater than hardness values for the unprocessed potatoes, while the reverse was true for processed potatoes. Processed lye‐peeled potatoes showed the greatest amount of cohesiveness and gumminess, and required the largest forces to shear or compress. The peeling method had no observed effect on adhesiveness values of processed potatoes. Texture profile parameters as well as resistance to shear or compression forces, and sensory hardness ratings increased during storage of processed potatoes. Steam and lye‐peeled potatoes were more preferred organoleptically than abrasion‐peeled potatoes.
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS
Authors: NAKAYAMA TERUO , SATO YASUSHI 
Published: February 2007

AbstractThe binding quality of the heat set gel increased when F‐actin was present in an appropriate ratio to myosin A. It increased further when tropomyosin was added to the myosin A/F‐actin model system. The water holding capacity was increased by tropomyosin only. Thus, the contribution of not only myosin A but also of native tropomyosin and actin should be controlled in sausage manufacture. The presence of 0.6 M NaCl or KCl in the sol was necessary to produce high binding quality and high water holding capacity of heated myosin B gels. NaCl is preferred because of the taste effect on the meat product. Heating temperature (65, 80, or 90°CC) affected the physical properties of heated myosin B gels. The water holding capacity and the maximum relaxation time decreased with increasing temperature. In the manufacture of meat products, the heating temperature should be selected in accordance with the desired properties in the finished product.
RHEOLOGICAL MODELS FOR DISPERSIONS OF POLYOXYETHYLENE (4) LAURYL ETHER IN HYDROXYETHYL CELLULOSE
Authors: HAÜGEN P. , RUNIKIS J. O. , TUNG M. A. 
Published: February 2007

AbstractViscometric properties of polyoxyethylene (4) lauryl ether (Brij 30) in hydroxyethylcellulose (HEC) dispersions were evaluated over a concentration range of 2.0–3.5% HEC and 0–16% Brij 30. Three rheological models: the modified Shangraw structure equation, the Steiger‐Trippi‐Ory equation and the power‐law model were fitted to the data and found to describe accurately the flow behaviour of the dispersions at 30.0°C between shear rates of 8.5–685 s‐1. Variation of model parameters with surfactant (Brij 30) concentration was computed for each HEC dispersion. A shear sensitive interaction between the surfactant and the cellulose polymer was noted.
MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef
Authors: RHODES D. N. , JONES R. C. D. , CHRYSTALL B. B. , HARRIES J. M. 
Published: February 2007

AbstractTen instrumental characteristics of the mechanical properties of roast beef were derived from an analysis of the force‐deformation curve obtained during compression of the meat between blunt jaws, fitted in the Instron. Equipment is described for recording the curve in a computer readable form on punched tape. Sixty‐nine samples of beef, representing a wide range of textural properties, were examined instrumentally and by a taste panel. The data correlated much more closely with the sensory ‘toughness‐tenderness’ factor than with the sensory ‘juiciness’ factor. All characteristics of cold samples together accounted for 50% of the variance in the ‘toughness‐tenderness’ factor of samples tasted hot and for 75% of those tasted cold. Two or three of the characteristics were almost as effective. Neither single characteristics derived from the compression curve nor their various combinations improved markedly the correlations with sensory assessments reported in the literature and obtained with other texture measuring devices.
TERMINOLOGY OF THE TEXTURE OF CREAM
Authors: PRENTICE J. H. 
Published: February 2007

AbstractAn enquiry among experts into the use of terms to describe subjectively assessed properties of double cream (48% fat) showed that ‘body’, ‘texture’ and ‘homogeneity’ were the most important and widely used, though inadequately defined. Only ‘body’ appeared to be analogous to a rheological property; ‘texture’ and ‘homogeneity’ appeared to refer to small scale and large scale structures.
MEASUREMENT OF PEA TENDERNESS: V: The Ottawa Pea Tenderometer and its Performance in Relation to the Pea Tenderometer and the FTC Texture Test System*
Authors: VOISEY PETER W. , NONNECKE I. L. 
Published: February 2007

Abstract. An instrument is described to measure pea tenderness for establishing the price paid to the grower. Peas are forced through a wire grid by a plunger and the maximum force is recorded automatically in digital form by electronic apparatus. Provision is made for rapid electric calibration of the recording system which can be checked by weights.Readings from the new machine, the shear‐compression cell of the Texture Test System and the pea tenderometer were highly correlated, but there was a different relationship for each pea variety tested. This introduces complexity into establishing a new pricing scale if the pea tenderometer is replaced. The data indicate the importance of using test samples having a wide range of textural properties to compare instruments.
ANALYSIS OF THE MECHANICS OF THE FRUIT PRESSURE TESTER
Authors: YANG Y. M. , MOHSENIN N. 
Published: February 2007

AbstractThe Magness‐Taylor pressure tester is used extensively as a firmness measuring device for convex‐shaped fruits. Researchers have been interested to learn what is really being measured by this device when its probe is pressed against the fruit to the point of flesh rupture. This investigation analyzes the mechanics of deformation of Rome Beauty apples, with the skin sliced off, in two deformation stages namely prior to and after puncturing of the flesh. Theories of inelasticity and piercing problem are adopted in analyzing the theoretical stress distribution. With the stress distribution, the theoretical force‐deformation relations were found which show the effect of probe size, shape, radius of curvature, and the mechanical properties of the fruit. Experimental tests included simple compression of cylindrical specimens of the flesh, punch shear tests of slices of the flesh, and pressure tests of whole pared fruits. With the 5/16‐in. probe, agreement between experimental and theoretical results was within 1.5 % and 2.2 % for the first and the second deformation stage, respectively.Results showed that; (1) the Magness‐Taylor pressure test involves a combination of shear and compression stresses; (2) an average conversion factor of 1.85 can be used to convert readings by a 5/16‐in. rigid die to those by a 7/16‐in. die; and (3) shearing strength of the flesh is the only mechanical property needed to predict the maximum force reading after puncturing of the flesh.
EFFECT OF FRICTION ON THE PERFORMANCE OF TEXTURE TEST CELLS*
Authors: VOISEY PETER W. , REID W. S. 
Published: February 2007

AbstractThe relationship was measured between the normal contact force and the force required to overcome friction between food samples and a surface simulating a typical texture test cell. Peas produced frictional behavior that combined the characteristics of dry friction and fluid flow. Friction coefficients for selected foods ranged from 0.04 to 0.52. Friction force was linearly related to the normal contact force and non‐linearly to the area of contact between the sample and the surface, and the speed of the sample relative to the surface. This verifies the fact that, with empirical texture test devices, these test variables must be held constant.The estimated friction forces represented a significant amount of the total force required to operate a wire extrusion cell and a back extrusion cell. It was concluded that standardization of the test cell would be easier to achieve if the contact area between the sample and the cell surfaces was minimized and if low friction materials were used to construct the cells.
RECENT PROGRESS IN FOOD TEXTURE RESEARCH IN JAPAN
Authors: MATSUMOTO SACHIO 
Published: February 2007

AbstractThis paper reviews the original work on food rheology and texture published by Japanese authors and integrates advances made in many areas of food science in Japan. The contents are divided into four sections: description of the native Japanese foods tested, experimental techniques for studying food rheology and texture, rheological properties of specific foodstuffs, and other research on the textural quality of foods.
ON THE RHEOLOGY OF MINCED MEAT
Authors: HAMM R. 
Published: February 2007

AbstractThe paper reviews research conducted by the author on the basic factors affecting the flow properties of beef muscle homogenates and meat emulsions having a bearing on sausage production. Apparent viscosity and yield value were measured using a coaxial cylinder viscometer. The homogenates show structural viscosity, plasticity and ‐ under certain conditions ‐ some thixotropy. The rheological behavior of homogenates is influenced by the time post‐mortem, pH, NaCl and added water. Sausage type emulsions are, in addition, influenced by the amount of added fat and the temperature. The results point to the following main factors as affecting the rheological properties of minced meat and meat emulsions: changes in the water holding capacity and swelling, changes in the interaction between myosin and actin, solubilization of myofibrillar proteins, and the physical state of fat.