bluuebunny/crossref_metadata_2025_split huggingface dataset:
CLASSIFICATION OF ON‐LINE POULTRY CARCASSES WITH BACKPROPAGATION NEURAL NETWORKS1
Authors: CHEN Y.R. , PARK B. , HUFFMAN R.W. , NGUYEN M. 
Published: February 2007

ABSTRACTA transportable system equipped with an overhead shackle conveying line and a visible/near‐infrared (Vis/NIR) spectrophotometer system was assembled and used at a poultry slaughter plant. The reflectance spectra of each poultry carcass hung on the moving shackle was measured with a stationary fiber optic probe, which was set 2 to 5 cm away from the carcass, depending on the size. Reflectance spectra of wholesome and unwholesome poultry carcasses on the moving shackle, set at 60 or 90 birds/min, were measured, either under room light or in a dark environment. The scanning time for each carcass was 0.32 s. Most of the unwholesome poultry carcasses for this study were septicemic and air‐sacculitic. The average accuracy in classifying wholesome and unwholesome carcasses was above 94%. All the misclassified carcasses were air‐sacculitic. With a shackle speed of 90 birds/min, the highest average accuracy was obtained when the reflectance was measured in the dark (97.5%). The results showed that the accuracy of classification could be improved with the maintenance of a consistent lighting environment. All results indicated the Vis/NIR spectrophotometer system would be a highly accurate, robust tool for on‐line, real‐time classification of wholesome and unwholesome carcasses.
ELECTRICAL CONDUCTIVITIES OF HYDROCOLLOID SOLUTIONS
Authors: MARCOTTE M. , PIETTE J.P.G. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTOhmic heating was applied to solutions of 5 hydrocolloids (carrageenan, 1–3% w/w; xanthan, 1–3% w/w; pectin, 1–5% w/w; gelatin, 2–4% w/w and starch, 4–6% w/w) in a static cell to study the effect of concentration and temperature on electrical conductivities. For each experiment, the sample was poured into the cell and heated at a constant voltage gradient of 7.24 V/cm. Voltage, current, time and temperature were logged at time intervals and used to calculate electrical conductivities as a function of temperature. Of the thickening agents examined, carrageenan gave the highest value for electrical conductivity (0.2 S/m at 25C and 1% and 1.4 S/m at 100C and 3%) followed by xanthan (0.14 S/m at 25C and 1% to 1.1 S/m at 100C and 3%). Pectin and gelatin samples were found to exhibit lower, but similar electrical conductivities (0.06 S/m at 25C at the lowest concentration to 0.37 S/m at 100C at the highest concentration). Starch samples had the lowest electrical conductivity varying from 0.05 S/m at 25C and 4% to 0.21 S/m at 100C and 6%. Regression equations were established for each type of hydrocolloid solutions revealing a strong interaction between the concentration and the temperature and the electrical conductivity values. Major differences were observed between hydrocolloid types on electrical conductivities that were mainly attributed to their ash content.
HIGH TEMPERATURE RHEOLOGY OF TOMATO PUREE AND STARCH DISPERSION WITH A DIRECT‐DRIVE VISCOMETER
Authors: RAO M.A. , COOLEY H.J. , LIAO H‐J. 
Published: February 2007

ABSTRACTA direct‐drive concentric cylinder viscometer in a pressure chamber was used to study the flow behavior of a 11 Brix tomato puree at several temperatures in the range: 76 to 120C. The activation energy of flow of the tomato puree, based on apparent viscosity at 50 s−1, was: 9.4 kJ mol−1. The apparent viscosity (η) versus temperature profiles of a 4.0% waxy rice (WR) starch dispersion were determined during continuous heating from 30 to 110C at six shear rates in the shear range: 114 to 644 s−1; beginning at about 95C, significant increase in ηa was observed at 114 and 160 s−1. The said profiles collapsed to a single curve when ηa values were converted to reduced viscosity, values of η of the starch dispersion were lower than those of η* at about the same shear rates, γ=5.7 s−1 and ω=6.3 rad s−1.
FLOW BEHAVIOR AND RHEOLOGICAL MODELS OF RICE FLOUR PASTES
Authors: WANG HAI‐HONG , SUN DA‐WEN , ZENG QINGXIAO , LU YINQUAN 
Published: February 2007

ABSTRACTRheological properties of a popular Chinese rice flour pastes were determined with a rotational viscometer at different levels of concentration and temperature. The rice flour had intermediate amylose content, medium gel consistency and high birefringence‐endpoint temperature (BEPT). Cooked pastes exhibited shear‐thinning behavior without yield stress at the concentration levels of 2∼6% and temperatures of 25∼80C and their flow properties were represented by a power law model. The effects of concentration and temperature on consistency index, flow behavior index and apparent viscosity were investigated.
MICROBIAL, CHEMICAL AND PHYSICAL CHANGES IN CHILL WATER TREATED WITH ELECTROCHEMICAL METHOD
Authors: MA LI , YANG ZHONGPING , LI YANBIN , GRIFFIS CARL 
Published: February 2007

ABSTRACT A three‐zone (anode, neutral, and cathode) electrochemical treatment chamber was designed and built to evaluate the inactivation of Salmonella typhimurium in poultry chill water. The chill water in the three‐zone chamber containing ∼106 CFU/mL S. typhimurium and 0.5% or 1.0% NaCl was treated at 15 or 25 mA/cm2, and a temperature of 5–10C for up to 10 min. The Salmonella were inactivated within 0.5 to 4 min in the anode zone depending on the salt concentration and current density, slower inactivation rate in the cathode zone, and almost no inactivation in the neutral zone. The pH decreased to ∼ 2 in anode zone, but increased to ∼ 10 in the cathode zone. Temperature increased by 2–6.5C in the three zones depending on current density and salt concentration. The conductivity increased in the anode and cathode zones but little change in the neutral zone. The generated chlorine was proportional to the current density and the treatment time.
VISCOELASTIC FLOW MODELING IN THE EXTRUSION OF A DOUGH‐LIKE FLUID
Authors: DHANASEKHARAN MUTHUKUMAR , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTThis work attempts to investigate the effect of viscoelasticity and three‐dimensional geometry in screw channels. The Phan‐Thien Tanner (PTT) constitutive equation with simplified model parameters was solved in conjunction with the flow equations. Polyflow, a commercially available finite element code was used to solve the resulting nonlinear partial differential equations. The PTT model predicted one log scale lower pressure buildup compared to the equivalent Newtonian results. However, the velocity profile did not show significant changes for the chosen PTT model parameters. Past Researchers neglected viscoelastic effects and also the three dimensional nature of the flow in extruder channels. The results of this paper provide a starting point for further simulations using more realistic model parameters, which may enable the food engineer to more accurately scale‐up and design extrusion processes.
RHEOLOGICAL PROPERTIES OF NONCOHESIVE APPLE DISPERSION WITH HELICAL AND VANE IMPELLERS: EFFECT OF CONCENTRATION AND PARTICLE SIZE
Authors: CANTÚ‐LOZANO DENIS , RAO M.A. , GASPARETTO C.A. 
Published: February 2007

ABSTRACTThe proportionality constant, ks, between shear rate, γ, and agitation velocity, N, for a helical ribbon‐screw (HRS) agitator was 17.8. Using the HRS agitator, values of consistency index K and the flow behavior index n of 14 apple pulp suspensions at seven different solids concentrations and two average particle diameters 0.71 mm and 1.21 mm were determined; in addition, values of the Casson viscosity ηc and yield stress σOC were also calculated. The magnitudes of K increased and of n decreased with increase in pulp concentration. Experimental values of the vane yield stress, σOν, measured with a six‐blade vane increased with increase in pulp content. The values of σOC obtained using the Casson model were close to the experimental values σOν. The effect of particle size on the relative viscosity, ηr, was correlated with Peclet number.
PECAN TEXTURE AS AFFECTED BY MOISTURE CONTENT BEFORE FREEZING AND THAWING RATE
Authors: SURJADINATA B.B. , BRUSEWITZ G.H. , BELLMER D.D. 
Published: February 2007

ABSTRACTThe texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze‐thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness). Thawing rate only affected TPA hardness and resilience. TPA fracturability correlated best with sensory fracturability. The sensory panel could not detect any differences between the different thawing rates. The slowest thawing rate affected more parameters than the medium and faster rates. More freeze/thaw cycles significantly decreased most TPA texture values, especially for pecans at higher moisture content.
THERMAL PROPERTIES OF RADISH AND ALFALFA SEEDS
Authors: YANG JUN , ZHAO YANYUN 
Published: February 2007

ABSTRACTThermal conductivity, specific heat, and density were measured in a temperature range of 30C to 80C, and moisture content of 4.6% to 6.5% for radish seeds, 5.0% to 7.3% for alfalfa seeds typically encountered in the radio frequency dielectric heating for seeds. Thermal conductivity and specific heat were determined using a linear heat source probe and a modified calorimeter method, respectively. Thermal conductivity of radish and alfalfa seeds ranged from 0.050 to 0.091 W/mC (SD: 0.011) and 0.075 to 0.120 W/mC (SD: 0.012), respectively. Specific heat was in the range of 0.290 to 0.479 kJ/kgC (SD: 0.051) for radish seeds and 0.333 to 0.593 kJ/kgC (SD: 0.076) for alfalfa seeds. Density of radish and alfalfa seeds ranged from 684 to 675 kg/m3 (SD: 5.592) and 819 to 804 kg/m3 (SD: 8.921), respectively. Thermal diffusivity of the seeds was also determined, and the values varied from 25.13 × 10−8 to 34.47 × 10−8 m2/s for radish seeds and 27.14 × 10−8 to 29.73 × 10−8 m2/s for alfalfa seeds. Regression models were fitted to the experimental data for each thermal property, and showed second order polynomial relationships with temperature and moisture content.
USE OF ABLATION TO DETERMINE THE CONVECTIVE HEAT TRANSFER COEFFICIENT IN TWO‐PHASE FLOW
Authors: TESSNEER W. ADAM , FARKAS BRIAN E. , SANDEEP K.P. 
Published: February 2007

ABSTRACTThe fluid to particle convective heat transfer coefficient (hfp) is an essential design parameter in the development of an aseptic processing system. The convective heat transfer coefficient was determined using a new method based on ablation heat transfer. The amount of solid lost (ablated) was shown to be directly proportional to the energy flux across the fluid‐solid interface with the constant of proportionality being hfp. Change in mass of an ice sphere was used as an ablation probe to study hfp in straight, round conduit. Values of hfp ranged from 1,369 to 2,749 W/m2K over a Reynolds number range of 2,766 to 17,081.
A PREDICTIVE MODEL FOR THERMAL CONDUCTIVITY OF AN INTERMEDIATE MOISTURE GRANULAR FOOD
Authors: SABLIOV CRISTINA M. , HELDMAN DENNIS R. 
Published: February 2007

ABSTRACTA mathematical model for prediction of thermal conductivity of granular foods was developed to consider the influence of moisture content and bulk density. The range of moisture contents considered was from approximately 20% (db) to 150% (db). The model considers the influence of thermal conductivity and volume fraction of product solids and water as a first step in predicting thermal conductivity of product particles. The second step in the predictive model considers thermal conductivity and volume fraction of the product particles and air when predicting effective thermal conductivity of the food system. The model was evaluated by comparison of model outputs with experimental measurements for casein and corn meal starch particles. Experimental measurements of thermal conductivity were obtained using a thermal conductivity probe. The model provided excellent prediction of effective thermal conductivity over the entire moisture content range. Statistical agreement was described by standard errors of 0.0143 W/mK (7.2%) for starch at 25C, 0.01835 W/mK (12.1%) for casein at 25C, and 0.02584 W/mK (16.4%) for casein at 40C, with most of the variability associated with experimental measurements.
MICROFILTRATION OF RED BERRY JUICE WITH THREAD FILTERS: EFFECTS OF TEMPERATURE, FLOW AND FILTER PORE SIZE
Authors: BAGGER‐JØRGENSEN RICO , CASANI SANDRA , MEYER ANNE S. 
Published: February 2007

ABSTRACTA series of experiments was conducted to demonstrate the applicability of a new Filtomat® thread filtration principle for microfiltration of semiprocessed blackcurrant juice and cherry juice. The effect of juice temperature (3–20C), flow (20–80 L/h), and filter pore size (3–10 μm) on the transmembrane pressure, juice turbidity, protein, sugar, and total phenols levels was evaluated in a lab scale microfiltration unit employing statistically designed factorial experiments. Thread microfiltration reduced significantly the turbidity of both juices. For blackcurrant juice, in all experiments, the turbidity was immediately reduced to the level required for finished juice without compromising either the protein, the sugar or the phenols content. High flow rates increased the turbidity in blackcurrant juice, but did not affect cherry juice quality. Filtomat® thread microfiltration therefore appears suitable as a novel technology for berry juice processing, especially for blackcurrant juice filtration.
MODELING AND OPTIMIZATION OF CONSTANT RETORT TEMPERATURE (CRT) THERMAL PROCESSING USING COUPLED NEURAL NETWORKS AND GENETIC ALGORITHMS
Authors: CHEN C.R. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTCoupled artificial neural network (ANN) models and genetic algorithms (GA) were applied for developing prediction models and for optimization of constant temperature retort (CRT) thermal processing of conduction heating foods. ANN prediction models were developed for process time (Pt), average quality retention (Qv), surface cook value (Fs), equivalent energy consumption (En), final temperature difference (Tg) at can center, and lethality ratio (p, heating/total lethality). The processing conditions as inputs for ANN models were as follows: retort temperature (RT = 110–140C), thermal diffusivity (α= 1.1–2.14*10−7m2/s), volume of can (V = 1.64–6.55*10−4m3), ratio of height to diameter of can (Rdh= 0.2–1.8), total desired lethality value (F0= 5–10 min) at can center and quality kinetic destruction parameters: decimal destruction time (Dq– 150–300 min) and their temperature dependence (zq= 15–40C). The data for training and testing ANN models were obtained from a finite difference computer simulation program. A second order central composite design was used for constructing the experimental data for training ANN models, while an orthogonal experimental design with 6 factors and 3 levels was used for the generalization of trained ANN models. ANN model linked Genetic Algorithms (GA) were employed for searching for the optimal quality retention and corresponding retort temperature, and for investigating the effects of main processing factors. ANN‐based prediction models successfully described the various outputs of CRT thermal processing (correlation coefficients: R2 > 0.98; relative errors: Er ≤ 3%). The coupled ANN‐GA models, verified under several typical processing conditions, could be effectively used for optimization of CRT thermal processing. The main processing conditions and their interactions in the order of their importance with respect to the optimal quality retention and corresponding retort temperature were: V >zq >Rdh >; and zq >Fd > Rdh >V, respectively.
THE CONTINUOUS WOK — A NEW UNIT OPERATION IN INDUSTRIAL FOOD PROCESSES
Authors: ADLER‐NISSEN JENS 
Published: February 2007

ABSTRACTThe preparation of fine cut vegetables and meat by stir‐frying is characterized by a short cooking time and high rates of heat and mass transfer, which makes scale‐up difficult. A new principle for carrying out an industrial, continuous stir‐frying process is studied at pilot plant scale. The ingredients are transported in a horizontal, open frying tube by a conveyor helix while being tossed by scrapers and stirring rods mounted on the helix. During the frying process the average product temperature stabilizes around 80C, despite the intense heating, and this may explain why the texture of stir‐fried vegetables is firmer than the texture of vegetables cooked in water. However, the heat inactivation of a model microorganism applied as a surface contaminant showed that the effective surface temperature was above 90C which ensures a safe process. Vigorous evaporation from the free surfaces of the turning pieces may cause this temperature gradient to be established by an evaporation cooling effect.
EXPERIMENTAL EVALUATION OF THE PERFORMANCE OF VACUUM COOLING METHOD FOR LARGE COOKED MEAT JOINTS
Authors: WANG LIJUN , SUN DA‐WEN 
Published: February 2007

ABSTRACTThe cooling rate, weight loss and temperature distribution of large cooked meat joints during vacuum cooling are experimentally analyzed. For cooling cooked meat joints with a weight of more than 5 kg from an initial temperature of around 74C to a final temperature of 10C, the experimental results showed that the total cooling time for vacuum cooling was less than 2 h, compared with over 5 h, 7 h and 9 h for water immersion, air blast and slow air cooling, respectively. During vacuum cooling, meat weights had no significant effect on the cooling rate and the maximum temperature point was not always located in the geometrical center of meat body. Vacuum cooling meat resulted in a higher weight loss, which was as high as about 10–13 % of the weight before cooling, in comparison with 6–7% for slow air and air blast cooling. However, the moisture loss of cooked meats during vacuum cooling can be reduced by manipulating the brine injection levels.
A MIXER VISCOMETRY APPROACH FOR BLENDING DEVICES
Authors: GLENN T.A. , DAUBERT C.R. 
Published: February 2007

ABSTRACTThe Matching Stress Method is a mixer viscometry technique used to estimate mixer constants and viscosity using systems of complex geometry. Three Newtonian standards and three hydroxy‐propyl‐methyl‐cellulose (HPMC) solutions were used as model systems. to determine the mixer constants, a counter‐rotating, twin‐rotor blender was modified with a torque transducer and speed sensor installed between a drive shaft and a 0.75 hp (559.3 W) electrical motor. Mixer constants were determined using a concentric cylinder approximation of shear stress in an effort to match this approximation with shear stress measurements determined from a bench top rheometer. Mixer constants for the model systems ranged between 2.01 and 2.87 rad−1 with an average value of 2.57 rad−1 for all fluids. the results demonstrate a successful technique for providing accurate viscometric data during mixing processes. Such efforts could be followed to implement real time, quality control strategies and power estimation in scale‐up procedures.
PRESSURE DROP ESTIMATION IN TUBE FLOW of NON‐NEWTONIAN FLUID FOODS BY NEURAL NETWORKS
Authors: SINGH PAWAN P. , JINDAL VINOD K. 
Published: February 2007

ABSTRACTA tube flow viscometer complete with data acquisition system was designed and developed for continuous measurement of pressure drop and flow velocity. Experiments were carried out with tomato ketchup, oyster sauce, mayonnaise, and 1% and 1.5% CMC solutions in the laminar flow region using stainless steel tubes of four diameters (0.00751–0.01636 m). the flow parameters determined with the tube viscometer after slip correction and a rotational viscometer were correlated for estimating the pressure drop indirectly. Finally, it was shown that neural networks could accurately predict the pressure drop in tube flow without making any correction for wall‐slip from the input data on tube diameter, fluid density, mass flow rate, and power‐law parameters determined with a rotational viscometer. Among three neural network architectures tested, the generalized regression neural networks were most easy to train and they predicted the pressure drop gradient in tube flow with greatest accuracy (4.7% average absolute error).
HIGH PRESSURE DESTRUCTION KINETICS of INDIGENOUS MICROFLORA and ESCHERICHIA COLI IN RAW MILK AT TWO TEMPERATURES
Authors: PANDEY PRAMOD K. , RAMASWAMY HOSAHALLI S. , IDZIAK EDMUND 
Published: February 2007

ABSTRACTRaw milk with a high count of indigenous microflora, with and without inoculated Escherichia coliK‐12 (ATCC‐29055), was subjected to high pressure treatment (250–400 MPa) for various holding times (0–80 min) at two temperatures (3 and 21C). From the microbial survivor data, an instantaneous pressure kill value (IPK) which represented the effect of a pressure pulse, and kinetic parameters (rate constant, D‐value, z‐value and activation volume) were evaluated based on pressure hold‐time first order kinetics. Both IPK and D values were dependent on pressure level and temperature. Higher pressures, longer holding times and lower temperatures resulted in larger destruction of microorganisms, and E. coli was more pressure sensitive than indigenous microflora. Pressure dependency of kinetic parameters was well described by both pressure death time and Eyring‐Magee models. At 3 and 21C, the zp values were 227 and 240 MPa and λV# values were −2.32 and −2.34 (x 10−5 m3 mole−1), respectively, for indigenous microflora, and 179 and 205 MPa (zp) and −2.95 and −2.75 (x 10−5 m3 mole−1) (λV#), respectively, for E. coli.
KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTURE
Authors: NOURIAN F. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTKinetics of texture change during cooking and frying of potatoes were evaluated in this study. Potatoes were cut into cylinders (diameter × height: 20 mm × 20 mm for cooking, and 10 mm × 20 mm for frying) and cooked in a temperature controlled water bath at 80–100C or fried in a commercial fryer at 160–190C for selected times. the cooked samples were water cooled while the fried samples were air cooled immediately after the treatment. Test samples were then subjected to a single cycle compression test in a computer interfaced Universal Testing Machine and three textural properties (hardness, stiffness and firmness) were derived from the resulting force‐deformation curves. Texture parameters of cooked potatoes decreased with progress of cooking time and the rate of texture changes associated with each temperature was found to be consistent with two pseudo first‐order kinetic mechanisms, one more rapid than the other. Textural values of fried potatoes were found to increase with frying time and also followed a first order kinetic model. Temperature sensitivity of rate constants was adequately described by Arrhenius and z‐value models.