bluuebunny/crossref_metadata_2025_split huggingface dataset:
APPARENT THERMAL CONDUCTIVITY, WATER CONTENT, DENSITY, AND POROSITY OF THERMALLY‐PROCESSED GROUND CHICKEN PATTIES1
Authors: MURPHY R.Y. , MARKS B.P. 
Published: February 2007

ABSTRACTChanges in thermal conductivity, density, and porosity during heating were evaluated for commercially manufactured ground chicken breast patties in a temperature range of 23 to 85C. The thermal conductivity of the meat, heated in a closed container, decreased approximately 8% with increasing temperature. In a separate test series, where water was free to leave the meat during cooking, the water content decreased approximately 15% over the same temperature range. The thermal conductivity of the meat was modeled as a quadratic function of temperature. Changes in the water content were modeled as a linear function of temperature. The solid density increased approximately 6%, and the porosity more than doubled with a temperature increase from 23 to 85C.
IMPROVED VIABILITY OF SPRAY DRIED BREWER'S YEAST BY USING STARCH (GRITS) AND MALTODEXTRIN AS PROCESSING AIDS
Authors: LUNA‐SOLANO GUADALUPE , SALGADO‐CERVANTES MARCO A. , GARCIA‐ALVARADO MIGUEL A. , RODRIGUEZ‐JIMENES GUADALUPE 
Published: February 2007

ABSTRACTActive dry brewer's yeast was prepared by spray drying (Tout 50 and 60C). Addition of processing aids to the yeast cream was necessary in order to dry at these temperatures. Corn starch (grits) and maltodextrins (DE‐6) two levels of additions (10 and 20%) were used as processing aids. Statistical analyses proved that processing aids concentration, air outlet temperature and rotor speed had significant effects on yeast viability. Dried samples could be preserved at least 4 months stored at 5 and 25C with a loss of 1 and 2 log cycles of viable cells, respectively.
HEAT TRANSFER COEFFICIENT FOR COOKIE SHAPED OBJECTS IN A HOT AIR JET IMPINGEMENT OVEN
Authors: NITIN N. , KARWE M.V. 
Published: February 2007

ABSTRACTCorrelations for average heat transfer coefficient for cookie shaped objects in a hot air jet impingement oven were obtained using aluminum cookie models. The study was carried out in a pilot plant scale hot air jet impingement oven. The effects of individual cookie position, presence of surrounding cookies, air velocity, air temperature and rotation of the oven plate on average surface heat transfer coefficient were investigated. The value of the heat transfer coefficient ranged between 100–225 W/m2K and was found to be a strong function of jet air velocity. The impact of surrounding cookies on the heat transfer coefficient was more for smaller cookies, which had larger cookie‐to‐cookie spacing.
THERMOPHYSICAL PROPERTIES OF PINK GUAVA JUICE AT 9 AND 11°BRIX
Authors: ZAINAL B.S. , RAHMAN R. ABDUL , ARIFF A.B. , SAARI B.N. , ASBI B.A. 
Published: February 2007

ABSTRACTThe effect of temperature on the conservation of pseudoplastic characteristics and on the physical properties of pink guava juice (Psidium guajava L.) variety Beaumont: B‐30 with two different total soluble solids (9°Brix and 11°Brix) was investigated. It was found that the juice exhibits pseudoplastic behavior in the range of shear rate between 40 to 160 s−1 and within pasteurization temperature of 60–90C. While the flow behavior index (n) and density (p) increased, consistency coefficient (K), thermal conductivity (k) and specific heat capacity (Cp) decreased with increasing temperature. The linear regression equations or models for flow behavior index, consistency coefficient, density, thermal conductivity and specific heat capacity were determined with correlation coefficients ranging from 0.75 to 1.00.
DIFFUSION OF BEET DYE DURING ELECTRICAL AND CONVENTIONAL HEATING AT STEADY‐STATE TEMPERATURE1
Authors: LIMA MARYBETH , HESKITT BRIAN F. , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACTOhmic heating has been shown to alter mass transfer properties of fruit and vegetable tissue. Diffusion of beet dye from beetroot tissue into a fluid was studied during conventional and ohmic heating as a function of steady‐state temperature. The volume of beet dye diffusing into solution during ohmic heating was enhanced with respect to conventional heating at 42C and 58C, but not at 72C. This can be explained by examining the differences in electrical conductivity of beet tissue at these temperatures during conventional and ohmic heating. At 42 and 58C, the electrical conductivity of beet tissue heated ohmically is higher than the electrical conductivity of beet tissue heated conventionally. At 72C, the electrical conductivities of beet tissue during conventional and ohmic heating are equal. The extent of diffusion in the ohmic case is also positively correlated with applied voltage. These results suggest that food processes involving mass transfer can be enhanced by choosing conditions in which the electrical conductivity of a sample under ohmic conditions is maximized.
PORE SIZE DISTRIBUTION AND STRUCTURE OF A COOKED BEEF PRODUCT AS AFFECTED BY VACUUM COOLING
Authors: McDONALD KARL , SUN DA‐WEN 
Published: February 2007

ABSTRACTTrue density, apparent density, and pore size distribution were measured for a vacuum cooled cooked beef product using helium pycnometry and mercury porosimetry. Vacuum cooled samples resulted in the development of high porosity and lower density in comparison to more conventional cooling methods. Pore size distribution for vacuum cooled samples revealed the presence of random pore sizes with no distinct pore size but rather a pore size range of 10 μm to 0.02 μm. It was determined that the vast majority of porosity in vacuum cooled samples was composed of void space volume as distinct to regular pores. Analysis of estimated diffusion coefficients revealed that the efficiency of vacuum cooling is dependent on the development of porosity within the samples during cooling which leads to more efficient cooling times and higher diffusion rates in samples with higher porosity and larger pore size distributions.
NONLINEAR CONSTRAINED OPTIMIZATION OF THERMAL PROCESSING: I. DEVELOPMENT OF A MODIFIED ALGORITHM OF COMPLEX METHOD
Authors: ERDOǦDU FERRUH , BALABAN MURAT O. 
Published: February 2007

ABSTRACTThe complex method, a general and flexible optimization algorithm, was used to determine the optimum process temperature profiles during thermal processing to maximize (optimize) the objective function of volume average retention of thiamine in conduction heated foods with restrictive explicit and implicit constraints. Implicit constraints were the target lethality at the coldest point, and a threshold below which the center temperature must reach at the end of the process. A process temperature range of 5–150C was used as an explicit constraint. Another explicit constraint was that the process temperature had to reach 5C at the end of the process. Control variable for the optimization was process temperature profile discretized at equidistant time steps throughout the process. All calculations were performed using a computer program written in Microsoft Visual Basic V. 6.0. This Windows‐based software calculated the optimum temperature profiles with resulting objective functions and implicit constraints. The developed algorithm for the Complex Method was found to be satisfactorily usable for the optimization of thermal processing of conduction heated foods.
FILTRATION AND FILTER SYSTEM FOR TREATED FRYING OIL
Authors: BHEEMREDDY R.M. , CHINNAN M.S. , PANNU K.S. , REYNOLDS A.E. 
Published: February 2007

ABSTRACTUsed canola oil was treated with commercially available adsorbents (HB 600, Magnasol, and Frypowder) and a UGA blend for flow rate study and oil quality improvement. Viscosity measurements of fresh and used oil indicated that the oil temperature >140C was best suited for active filtration. One percent adsorbent gave better flow rates than 2% except for Frypowder, which showed no difference in flow rates. All the adsorbents significantly improved the oil quality. Most significant improvement was observed in FFA values (15–20% and 24–35% for 1% and 2% adsorbent level, respectively) except for Frypowder, which resulted in least improvement (4 to 7%). Neither increasing the duration of treatment, prior to filtration, from 3 to 6 min, with 3% UGA blend, nor the multipass filtration treatment showed any significant improvement in oil quality. Pressure system was more promising for active filtration than vacuum and gravity systems.
COATING WITH HONEY: A STUDY WITH MODEL SOLIDS
Authors: PATEL BHAVESH K. , BHATTACHARYA SUVENDU 
Published: February 2007

ABSTRACTSimulation studies on coating of steel balls with honey as well as the rheological measurements were carried out at different moisture contents (20.3–37.7%, dry basis), and temperatures (5–80C). The coating characteristics of honey were judged by the thickness of honey layer, and by the proposed index, dimensionless uptake. Honey possesses extremely high viscosity at low temperatures and/or at low moisture contents. The sensitivity of honey viscosity with temperature was determined by using Arrhenius equation. Enhanced values of dimensionless uptake and thickness were obtained at low temperature‐low moisture combinations. Viscosity of honey for easy handling and coating is in the neighborhood of 103 mPas corresponding to a temperature of 50C.
RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET‐PACK PEARS
Authors: OLIVAS G.I. , RODRÍGUEZ J.J. , SEPÚLVEDA D.R. , WARNER H. , CLARK S. , BARBOSA‐CÁNOVAS G.V. 
Published: February 2007

ABSTRACTWet pack pears in retort pouches were studied for six months. Four selected residual gas volumes [10, 15, 20 and 30 cubic centimeters (cc)] were used to determine the influence of residual gas volume on physicochemical and sensory attributes. Three storage temperatures (4.4, 26.7 and 37.8C) were used to carry out an accelerated shelf‐life study. Residual gas of 30 cc promoted faster darkening and higher ascorbic acid degradation than the rest of the volumes studied (α≤ 0.01). No significant effect of residual gas volume was found on any other attribute analyzed. Temperature accelerated the consumption of remaining oxygen in the pouches, degradation of ascorbic acid, formation of 5‐hydroxymethyl‐2‐furaldehyde (HMF) and 2‐furaldehyde, and softening of pears. Calculated activation energies (Ea) for HMF and 2‐furaldehyde formation, ascorbic acid, and color degradation were 35, 31.1, 29.8, and 10.4 kcal/mol, respectively. Residual gas volume of 20 cc was the maximum volume studied that accomplished the desired shelf‐life for this product.
MODELING HEAT EFFICIENCY, FLOW AND SCALE‐UP IN THE COROTATING DISC SCRAPED SURFACE HEAT EXCHANGER
Authors: FRIIS ALAN , SZABO PETER , KARLSON TORBEN 
Published: February 2007

ABSTRACTA comparison of two different scale corotating disc scraped surface heat exchangers (CDHE) was performed experimentally. The findings were compared to predictions from a finite element model.We find that the model predicts well the flow pattern of the two CDHE's investigated. The heat transfer performance predicted by the model agrees well with experimental observations for the laboratory scale CDHE whereas the overall heat transfer in the scaled‐up version was not in equally good agreement.The lack of the model to predict the heat transfer performance in scale‐up leads us to identify the key dimensionless parameters relevant for scale‐up.
THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTS
Authors: CASTRO I. , TEIXEIRA J.A. , SALENGKE S. , SASTRY S.K. , VICENTE A.A. 
Published: February 2007

ABSTRACTThe effects of field strength, soluble solids (from 14 to 59.5 °Brix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry‐based products. an increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 °Brix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity.
DIMENSIONLESS CORRELATION FOR ESTIMATING INTERNAL PRESSURE IN THIN‐WALLED ALUMINUM CONTAINERS DURING THERMAL PROCESSING
Authors: AWUAH G.B. 
Published: February 2007

ABSTRACTThe need for creating container initial pressure, overpressure requirements and maintenance during thermal processing of thin‐walled aluminum containers is briefly discussed. the initial pressure within containers was achieved by injecting liquid nitrogen (LN2) into the container headspace (0.5, 0.75 and 1 in.) prior to seaming. Experiments were conducted using a computer‐controlled retort with water‐immersion as heating medium, and temperatures ranging from 241 to 261F. Product initial temperature varied from approximately 45 to 135F. Container internal time‐pressure history during processing was monitored using a remote pressure sensor mounted within the container. Using water as model food, a dimensionless correlation that related the maximum cortainer pressure to product headspace, initial temperature and pressure was developed. Increasing retort temperature increased the maximum container internal pressure, while increasing product initial temperature decreased the maximum internal pressure developed within the container processing. the effect of product initial temperature on the maximum internal pressure was attributed to the amount/level of entrapped gasses present. Developed correlation using water predicted the internal pressure for 5% bentonite suspension with marginal errors (2 to 7%). However, the model failed to predict the maximum pressure for oil‐filled containers.
ELECTRIC SENSOR FOR PROMPT MEASUREMENT OF MOISTURE CONTENT IN SOLID FOOD PRODUCTS
Authors: RYWOTYCKI RYSZARD 
Published: February 2007

ABSTRACTOriginally designed sensor for electrical measurement of moisture content in comminuted food was presented. Equations were formulated to demonstrate the dependence of tested sample electrical resistance on resistivity (specific resistance) of food as well as the dependence of investigated sample electrical capacitance on permittivity of food. Experiments were carried out to determine moisture content in wheat flour, potato starch, and raw pork loin serving as examples. The results of these measurements were compared with the results obtained using conventional gravimetry. The measurement of moisture content lasted for between 3 to 5 s, and the time used for a sample preparation was not longer than 60 s. An advantage of the designed sensor of moisture content is that the density of the investigated food sample does not affect the measurement results.
PROPERTIES of CROSS‐LINKED STARCH PRODUCED IN A SINGLE SCREW EXTRUDER WITH and WITHOUT A MIXING ELEMENT
Authors: SEKER M. , SADDIKOGLU H. , HANNA M.A. 
Published: February 2007

ABSTRACTStarch was extruded with sodium hydroxide and sodium trimetaphosphate in order to cross‐link it in a single‐screw extruder with and without a mixing element at constant screw speed of 90 rpm in the first set of experiments and at similar mean residence time controlled by screw speed in the second set of experiments. For the screw without mixing element in the second set of experiments, screw speed was adjusted to give the similar residence time as the single‐screw extruder with mixing element at 220 rpm. Phosphorus content and pasting curves of extrudates showed that starch was cross‐linked during extrusion. Replacing the screw without mixing element by the screw with mixing
CHARACTERISTIC DRYING CURVE and MATHEMATICAL MODELING of THIN‐LAYER SOLAR DRYING of PRICKLY PEAR CLADODE (OPUNTIA FICUS INDICA)
Authors: LAHSASNI S. , KOUHILA M. , MAHROUZ M. , MOHAMED L. AIT , AGORRAM B. 
Published: February 2007

ABSTRACTThin‐layer solar drying experiments were conducted for the prickly pear cladode grown in Marrakech, Morocco. the experimental drying curves obtained show only a falling rate period. the results verified, with good reproducibility, that the drying air temperature is the main factor in controlling the drying rate. the expression of the drying rate equation was determined empirically from the characteristic drying curve. Eight different drying models were compared according to their correlation coefficient (r2) to estimate solar drying curves. the Page model could satisfactorily describe the solar drying curves of cladode with an r2 of 0.9995. the coefficient of this model could be explained by the effect of drying air temperature with an r2 of 1.0000.
RATE OF FREEZING AND INTEGRITY OF VEGETABLE TISSUES: IV: Observations on Summer Squash (Cucurbita pepo L.)
Authors: CRIVELLI G. , BUONOCORE C. 
Published: February 2007

AbstractThis paper reports histological observations on blanched and unblanched summer squash tunnel frozen at different rates. The detected textural damage consisted of detached cell layers, cell tearings, cavities, and various changes in the cytoplasm, nucleous, and starch granules. The number and extent of these damages increased as the freezing rate decreased. Blanching made the tissue more sensitive to freezing damage. With 5 mm thick slices, the critical freezing time is less than 15 min at ‐ 35°C.
DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS
Authors: MITA TOMOYOSHI , IGUCHI EIKO , YAMADA KENICHI , MATSUMOTO‡ SACHIO , YONEZAWA DAIZO 
Published: February 2007

AbstractThe stability of concentrated benzene‐in‐water emulsions emulsified by bovine serum albumin (BSA) in the presence of various concentrations of sodium chloride has been measured in the light of the coalescence kinetics. On the acid and alkaline sides of the isoelectric point of BSA (pH 4.9), the rate of coalescence between globules decreased and approached that at the isoelectric point of BSA with increasing concentrations of sodium chloride. In these systems, the interfacial tension at the benzene/aqueous BSA solution interface, and the globule size distribution in the emulsions, reached the values observed at the isoelectric point when the concentration of sodium chloride was above about 50 mM. The role of the adsorbed film of BSA on the surface of dispersed globules is considered in relation to the dissociation state of the BSA molecules.
TEXTURE OF FRESH‐PACK WHOLE CUCUMBER PICKLES: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS*
Authors: JEON IK JOON , BREENE WILLIAM M. , MUNSON SHIRLEY T. 
Published: February 2007

AbstractCorrelations were determined between Texture Profile Analysis parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fresh‐pack processed whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a parthenocarpic slicer (MSU 6902 G). Further, correlations were determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. TPA hardness and total work correlated well with sensory responses; FPT firmness correlated satisfactorily with sensory firmness. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in the processed fruit. Processing reduced mean TPA values across the six varieties to 35‐58% of raw fruit values; it decreased mean FPT firmness to only 88%.
TEXTURE OF SALT STOCK WHOLE CUCUMBER PICKLES: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS*
Authors: JEON IK JOON , BREENE WILLIAM M. , MUNSON SHIRLEY T. 
Published: February 2007

AbstractCorrelations were determined between Texture Profile Analysis (TPA) parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fermented salt stock whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a partheonocarpic slicer (MSU 6902 G). Correlations were also determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. Correlations were good between TPA parameters and FPT firmness. Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in salt stock. Processing reduced mean TPA values across the six varieties to 39‐86% of raw fruit values. Mean FPT firmness was relatively unchanged at 99% that of raw fruit. Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased FPT firmness.
MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUE
Authors: CIVILLE GAIL VANCE , LISKA IRENE HENRY 
Published: February 2007

AbstractThe primary attributes of the General Foods sensory texture profile technique are standardization, reproducibility, and ease of correlation with instrumental measurements. Since the original publication in 1963, the method has undergone modifications and refinements such as: addition of an initial stage for evaluation of surface properties, evaluation of certain mechanical characteristics of elasticity and cohesiveness on specific products, and development of texture profile techniques and terminology for the evaluation of semi‐solids. Application of this expanded texture profile method is demonstrated using foods such as vanilla cookies, frankfurters, and whipped toppings.
APPLICATION OF THE GENERAL FOODS TEXTUROMETER TO SPECIFIC FOOD PRODUCTS
Authors: SZCZESNIAK ALINA S. , HALL BERTRAND J. 
Published: February 2007

AbstractThe application of the Texturometer to a variety of foods is discussed. Illustrative data are reported for puddings, whipped toppings, cold cereals, potato chips, bread at different stages of staling, frankfurters, French fried potatoes, chocolate, etc. A one‐kernel technique for rice is described and correlations with sensory evaluation for specific products are discussed. It is emphasized that optimum conditions of testing must be established for each class of products to parallel the human being who alters the manner of manipulating food in the mouth depending on its textural characteristics. Instrument conditions found adequate for testing different foods are given.
TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATURE
Authors: PENFIELD M. P. , BARKER C. L. , MEYER B. H. 
Published: February 2007

ABSTRACTThe effects of heating rate and end point temperature on tensile properties of beef semi‐tendinosus muscle were studied. Samples of meat heated in glass tubes in a water bath to simulate oven roasting at 93 °C had lower (P < 0.01) shear values than those heated to simulate oven roasting at 149 °C. Samples heated to 60 and 70°C had lower (P < 0.001) shear values than samples heated to 50°C.Instron breaking strength values varied (P < 0.001) with end point temperature, but were not significantly affected by the rate of heating. Significant (P < 0.001) interactions between the end point temperature and heating rate, as well as between the end point temperature and fiber direction suggested that Instron breaking strength measurements may be more sensitive to changes in tenderness than Warner Bratzler shear measurements.