bluuebunny/crossref_metadata_2025_split huggingface dataset:
A CHICKEN CARCASS INSPECTION SYSTEM USING VISIBLE/NEAR‐INFRARED REFLECTANCE: IN‐PLANT TRIALS1
Authors: CHEN YUD‐REN , HRUSCHKA WILLIAM R. , EARLY HOWARD 
Published: February 2007

ABSTRACTOn‐line trials of an industrial prototype visible/near‐infrared spectrophotometer system developed by the Instrumentation and Sensing Laboratory for inspecting poultry for diseased and defective carcasses were conducted during an 8‐day period in a slaughter plant in New Holland, Pennsylvania. Spectra (470–960 nm) of 1174 normal and 576 abnormal (diseased and/or defective) chicken carcasses were measured. The instrument measured the spectra of veterinarian‐selected carcasses as they passed on a processing line at a speed of 70 birds per minute. Classification models using principal component analysis as a data pretreatment for input into neural networks were able to classify the carcasses from the spectral data with a success rate of 95%. Data from 3 days can predict the subsequent two days’chickens with high accuracy. This accuracy was consistent with the results obtained previously in off‐line studies. Thus, the method shows promise for separation of diseased and defective carcasses from wholesome carcasses in a partially automated inspection system. Details of the models using various training regimens are discussed.
OSMOTIC DEHYDRATION OF KIWIFRUIT (ACTINIDIA CHINENSIS): FLUXES AND MASS TRANSFER KINETICS
Authors: ESCRICHE ISABEL , GARCIA‐PINCHI RICARDO , ANDRÉS ANA , FITO PEDRO 
Published: February 2007

ABSTRACTPulsed‐Vacuum‐Osmotic‐Dehydration of kiwifruit (Actinidia chinensis) was studied using two kinds of osmotic solution: sucrose (65 Brix) and concentrated grape juice (63 Brix), three temperatures (25, 35 and 45C) and four vacuum pulse times (0, 5, 10 and 15 min). Experimental results enabled the mass transfer kinetics for water and solutes to be studied (compositional changes of the liquid fraction and changes in the liquid fraction/solid matrix ratio). The impregnation of samples, because of the vacuum pulse, was higher when concentrated grape juice was used as the osmotic solution, probably due to its lower viscosity. The effective diffusivity (De) was obtained for each experimental condition and the results show higher diffusivities for vacuum‐pulsed treatments, although differences between treatments with different vacuum‐pulse time could not be observed. De values were slightly greater for treatments with concentrated grape juice. The activation energies (Eo) were obtained by fitting the data to the Arrhenius equation.
FEED‐BACK QUALITY CONTROL IN THE BAKING INDUSTRY USING FUZZY SETS
Authors: PERROT N. , TRYSTRAM G. , GUELY F. , CHEVRIE F. , SCHOESETTERS N. , DUGRE E. 
Published: February 2007

ABSTRACTA methodology for the closed loop control of biscuit quality during baking is proposed and was validated during several experiments. This methodology involves expert knowledge which is captured in a modular way. Three modules are involved in the control strategy of the process. The first module reproduces sensory evaluation by the operator. The second module diagnoses the state of the process with respect to quality state of biscuits. Finally, a decision module supervises the actuators of the process. Different fuzzy concepts are applied within these modules and fuzzy information is processed through the control chain. Results show that using only 11 rules, all components of quality are controlled with accuracy and robustness. This is particularly interesting in the light of the complexity of the process. Such a modular approach makes it possible to follow the evolution of quality during the process, in successive steps which are easily recorded and interpreted by experts. This approach could be envisaged as an operator decision support system.
A NEW APPROACH TO MODELING AND CONTROL OF A FOOD EXTRUSION PROCESS USING ARTIFICIAL NEURAL NETWORK AND AN EXPERT SYSTEM
Authors: POPESCU OTILIA , POPESCU DIMITRIE C. , WILDER JOSEPH , KARWE MUKUND V. 
Published: February 2007

ABSTRACTThe paper presents a new approach to the modeling of the start‐up part of a food extrusion process. A neural network model is proposed and its parameters are determined. Simulation results with real data are also presented. The inputs and outputs of the model are among those used by the human operator during the start‐up process for control. An intelligent controller structure that uses an expert system and “delta‐variations” to modify inputs is also proposed.
ATTRITION EVALUATION FOR SELECTED AGGLOMERATED FOOD POWDERS: THE EFFECT OF AGGLOMERATE SIZE AND WATER ACTIVITY
Authors: YAN HONG , BARBOSA‐CÁNOVAS G.V. 
Published: February 2007

ABSTRACTInvestigation of the attrition of agglomerates is very important for assessing the agglomerate strength, compaction characteristics, and quality control. A one‐term exponential attrition index model and the Hausner ratio were used to study the effects of agglomerate size and water activity on the attrition kinetics of some selected agglomerated food powders. It was found that the agglomerate size and water activity played significant roles in affecting the attrition: the larger the agglomerate size and the higher the water activity, the higher the attrition index under the same tap number. The Hausner ratio was well correlated with the attrition index at high tap numbers and might be used as a simple index to evaluate attrition severity for agglomerates. Knowing the effects of agglomerate size and water activity is very useful to minimize the attrition phenomenon during the handling and processing of agglomerated powders.
A MODEL FOR PREDICTING THE GROWTH OF LISTERIA MONOCYTOGENES IN PACKAGED WHOLE MILK
Authors: ALAVI S.H. , PURI V.M. , MOHTAR R.H. 
Published: February 2007

ABSTRACTExperiments were conducted to determine growth characteristics of Listeria monocytogenes in sterilized whole milk at nine temperatures in the range of 277.15 to 308.15K (4 to 35C). Based on these data, the parameter values of the Baranyi dynamic growth model were statistically determined. Finite element software, ANSYS, was used to determine temperature distributions in milk cartons subject to a time‐varying ambient temperature profile. The space‐time‐temperature data were input to the Baranyi dynamic growth model, to predict the microbial population density distribution and the average population density in the milk carton. The Baranyi dynamic growth model and the finite element model were integrated and validated using experimental results from inoculated sterilized whole milk in half‐gallon laminated paper cartons. In all experiments, the milk cartons were subjected to the same temperature profile as the Baranyi dynamic growth model. Experimental microbial counts were within predicted upper and lower bounds obtained using the integrated Baranyi dynamic growth and finite element models. In addition, the growth curve at the mean value of initial physiological state parameter for L. monocytogenes underpredicted the microbial growth (standard error = 0.54 log (cfu/mL) and maximum relative difference = 15.49%).
EFFECTS OF CO‐IMMOBILIZATION OF PECTINASE AND AMYLASE ON ULTRAFILTRATION OF APPLE JUICE SIMULATE
Authors: CARRÍN MARÍA E. , CECI LILIANA N. , LOZANO JORGE E. 
Published: February 2007

ABSTRACTIn view of its possible application in apple juice clarification, the potential of co‐immobilized pectinase/amylase by physical adsorption on a polysulfone ultrafiltration hollow fiber was examined. Solutions containing different concentrations of pectin and starch were used. The effect of various operational parameters on the production of reducing compounds, mainly galacturonic acid and maltose, was investigated. Results indicated that relative permeate flux, during ultrafiltration of starch‐pectin solutions, was up to 35% higher when commercial pectinase and amylase were co‐immobilized on a hollow fiber membrane. Although the concentration of reaction products increased up to 50% with the pectin concentration, the same was not verified when the starch content changed from 3.85 to 5.00 mg/mL. However, the reference permeate flux was improved when starch was added to substrate, independently of its concentration. Considering the size of an average starch granule, this increase in permeate flux was attributed to the removal of pectin gel by dragging. Permeate fluxes were comparable for both batch and permeate recycling operations.
EFFECTS OF FLOW INCIDENCE AND SECONDARY MASS FLOW RATE ON FLOW STRUCTURING CONTRIBUTIONS IN SCRAPED SURFACE HEAT EXCHANGERS
Authors: STRANZINGER M. , BIEDER A. , FEIGL K. , WINDHAB E. 
Published: February 2007

ABSTRACTContinuous mixing and dispersing process flows produced by scraped surface heat exchangers (SSHE) in food technology influence the microstructure of multiphase food systems and hence desired quality aspects (e.g. specific texture properties and temperature resistance). Such process flows in general depict non‐Newtonian fluid behavior. To explain and optimize the structuring mechanism of food systems (due to mixing and dispersion) treated in such process apparatus the knowledge of the local flow behavior is necessary.In this paper a scraped surface apparatus with special narrow annular gaps including two wall scraper blades is chosen as model process (scraped surface heat exchanger (SSHE)). To get optimizing criteria in the SSHE for mixing and dispersion of shear‐thinning fluids which include structuring components, a numerical particle tracking method (NPT) was developed and used to investigate local flow behavior for various scraper blade geometries and rotational velocities. The flow fields considered are received from numerical flow simulations (finite volume method (FVM)), which have been validated with experimental velocity field measurements (digital‐particle image velocimetry method (D‐PIV)). Besides the flow field and pressure contours, values of elongational and shear rates (as components of the deformation rate tensor, causing flow structuring contributions) are compared along characteristic particle tracks in order to get a quantitative information on the mechanical history which is experienced by the structuring units. Related flow structuring contributions are defined in terms of elongational and shear energy dissipation, integrated over the particle residence times along the tracks. Hence the effects of the rotational velocity ω, the scraper blade angle β and the scraper blade gap rs on the flow structuring contributions are discussed and suggestions of SSHE geometries for food processing are given.
COMPUTER SIMULATION of CAPACITIVE RADIO FREQUENCY (RF) DIELECTRIC HEATING ON VEGETABLE SPROUT SEEDS
Authors: YANG JUN , ZHAO YANYUN , WELLS JOHN HENRY 
Published: February 2007

ABSTRACTThe application of a three‐dimensional finite‐element computer program package, TLM‐FOOD‐HEATING (FAUSTUS Scientific Corp., Victoria, Canada), on the simulation of capacitive radio frequency (RF) dielectric heating of radish and alfalfa seeds was investigated. Seeds placed inside polystyrene boxes were described as a rectangle, where nonuniform boundary conditions presented complications in the simulation. Temperature and moisture dependent thermal properties and temperature and frequency dependent dielectric properties of seeds were considered in the modeling. the time‐temperature profiles of seeds at different locations within the rectangle seeds boxes were simulated. the model was then validated using experimental data. Simulated temperature distribution in seeds was consistent with the measured results. the absolute temperature differences between simulated and measured values in radish seeds packed in a 100 × 25 × 50 mm rectangle seeds box were 1.8C, 1.1C, 8.9C, and 13.6C in the center, top, edge, and bottom locations, respectively, when seeds reached about 80C, and were 0.9C, 2.4C, 7.75C, and 14.3C, respectively, in alfalfa seeds box in the same conditions.
OBJECTIVE MEASUREMENTS FOR TEXTURE IN FOODS
Authors: ESSEX E 
Published: February 2007

AbstractFoods are complex systems exhibiting various degrees of elasticity, viscosity, and plasticity. Because of its complex structure and mechanical behavior, objective measurements of food texture may be influenced by a variety of test conditions, including rate of loading, the magnitude of deformations imposed upon the material, geometry of the loading surface, and localized yielding within the product tested. These sources of variance are discussed. Brief descriptions are given of methods for measuring texture of meats, dairy products, bakery foods, fresh fruits and vegetables, and processed commodities. The paper concludes with a discussion of new techniques for assessing textural qualities of foods based upon an analysis of sound, light transmission, and vibration phenomena.
COLLOIDAL STABILITY OF ICE CREAM MIX*
Authors: SHERMAN P. 
Published: February 2007

AbstractThe contributions of oil globule size (dv), emulsifying agent, hydrocolloid stabilizer, and temperature, to the stability of ice cream mix have been investigated.On ageing the mix at 20 °C, the oil globules coalesce in one or two stages, depending on the initial size. When this is less than approximately 0.95 n, coalescence proceeds rapidly until a critical size is reached. The number of oil globules per unit volume of mix (TV) and variations in holding temperature influence the rate of coalescence at this stage. Subsequent coalescence, which is unaffected by N, proceeds at a much slower rate. Mixes with initial globule sizes exceeding 0.95 μ show only this second stage.It is suggested that the sharp reduction in coalescence rate for globules of diameter greater than 0.95 μ arises from the pronounced increase in the energy barrier to coalescence. Decreasing inter‐facial area with increasing diameter of the globules leads to a more rigid emulsifier layer at the oil‐water interface.Milk protein is the main contributor to stability during slow coalescence. The emulsifier exerts only a synergistic effect.Data are provided to show how the texture of frozen ice cream may be related to the initial size of the globules in the mix from which it is prepared.
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE
Authors: YOSHIKAWA S. , NISHIMARU S. , TASHIRO T. , YOSHIDA M. 
Published: February 2007

AbstractUsing 40 texture‐describing words as rating scales, texture profiles were constructed for 79 foods employing the constant‐sum method. The following words were found to be important: soft, hard, juicy, chewy, not chewy, warm, cold, elastic, greasy, moist, and smooth.
A PHYSICO‐CHEMICAL STUDY OF THE MECHANICAL PROPERTIES OF LOW AND INTERMEDIATE MOISTURE FOODS*
Authors: KAPSALIS J. G. , WALKER J. E. , WOLF M. 
Published: February 2007

AbstractA number of textural properties of precooked, freeze‐dried beef were examined by a cutting‐extrusion test (force) and by a compression test (seven different properties). The tests were performed at different points of the moisture sorption isotherm over the complete range of water activity, Aw. In cutting‐extrusion experiments (Allo Kramer Shear Press), a maximum in the force vs. Aw curve was observed at about Aw= 0.85. In compression experiments (Instron Universal Testing Apparatus), important changes of the textural properties were found in the range Aw= 0.15–0.30. These changes were paralleled by changes in the thermodynamic functions of water vapor sorption, especially in the standard differential entropy. Thermodynamic theory and mechanical measurements were used to interpret the textural changes in terms of increased crystallinity and subsequent swelling of the food structure.
TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITY
Authors: MOSKOWITZ HOWARD R. , ARABIE PHIPPS 
Published: February 2007

AbstractThe method of magnitude estimation was used to determine how viscosities imparted by sodium carboxymethylcellulose affect the taste intensities of various concentrations of glucose, citric acid, sodium chloride and quinine sulfate. For almost all levels of concentration across the four substances, an increase in the viscosity of the aqueous solvent produced decreases in taste intensity. A power function with a negative slope was chosen to describe the relation between the apparent viscosity (V, in centipoises) and the taste intensity (T): T=kV−n, where n varied between 0.05 and 0.20. The relation between the concentration of the sapid chemical and the taste intensity, in most instances, also conformed to a power function, although some deviations occurred at low stimulus levels.
DYNAMIC ELASTIC PROPERTIES AND SENSORY QUALITY OF APPLE FRUIT
Authors: FINNEY ESSEX E. 
Published: February 2007

AbstractA nondestructive resonance technique for measuring the textural qualities of apple fruit was evaluated. The resonance frequency, f, and the mass, m, were measured on each intact fruit, and a factor, f2m, was computed. This resonance factor, f2m, directly reflected the elastic properties of the fruit flesh and correlated significantly with sensory judgements of apple firmness during harvest. The dynamic resonance test is not as reliable an index of sensory firmness as the pressure test, but it has the advantage of being nondestructive.
TEXTURE OF BAKED BEANS ‐ A COMPARISON OF SEVERAL METHODS OF MEASUREMENT
Authors: VOISEY PETER W. , LARMOND ELIZABETH 
Published: February 2007

AbstractObjective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear‐compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at hand.
THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTURE
Authors: MUSSELLWHITE P. R. , WALKER D. A. 
Published: February 2007

AbstractIce creams with different ‘stand‐up’ characteristics have been prepared using the same basic mix but without emulsifiers. This has been achieved by allowing the gelatin stabiliser to compete for the oil‐water interfaces in the emulsion yielding mixes of varying emulsion stability. The emulsion stability varies according to the ratio of gelatin to milk protein present at the homogenisation stage and shows a minimum which corresponds to ice creams with maximum stand‐up. The data provides an independent check of the theory of Kloser and Kenney in mixes not containing lipid emulsifiers.
TEXTURE PROFILE OF IRRADIATED MANGOES AND PEACHES*
Authors: AHMED E. M. , DENNISON R. A. 
Published: February 2007

AbstractThe mechanical characteristics of the texture profile of Kent mango and Loring, Redskin and Suwannee peach fruits were determined. Irradiation at 150 or 300 krad as well as storage at 20°C decreased all of the measured parameters with the exception of mango cohesiveness which increased during storage. Hardness, gumminess and chewiness of irradiated Loring peaches reflected the sensory hardness ratings to a greater extent than did the puncture or shear forces.
TEXTURAL AND ELASTIC PROPERTIES OF IRISH POTATOES II.
Authors: SCHMIDT THOMAS R. , AHMED ESAM M. 
Published: February 2007

AbstractUnprocessed steam‐peeled potatoes exhibited lower apparent moduli of deformability and elasticity than unpeeled or abrasion‐peeled potatoes. Both moduli decreased upon thermal processing and on storage of the processed product. The degree of elasticity and energy capacity decreased, while mechanical hysteresis increased, due to peeling prior to processing. The processed Sebago variety showed greater mechanical hysteresis than the Red LaSoda variety. The apparent elastic properties of processed potatoes exhibited varied trends due to the peeling method and storage as evidenced by the significant interaction of these two main variables.The results obtained suggest that apparent elastic moduli are not reliable indices of the degree of firmness of the peeled and processed Irish potatoes. Texture measurements on these potatoes should involve destructive forces and deformations to give true indications of differences in firmness.
AN INSTRUMENT FOR MEASURING RHEOLOGICAL PROPERTIES BY BENDING. APPLICATION TO FOOD MATERIALS OF PLANT ORIGIN*
Authors: KAPSALIS JOHN G. , SEGARS R. A. , KRIZIK JAN G. 
Published: February 2007

AbstractA new instrument, the MITEX MK II Bending Tester, is described as a means of measuring the following rheological properties of solid foods: bending moment, curvature, bending rigidity, modulus of elasticity, curvature set and bending moment loss. Equations applicable to bending and results of measurements on samples of celery, carrot, apple and potato are presented. Changes of the modulus of elasticity in relation to the time of exposure of sample strips to the ambient atmosphere, and graphical and mathematical treatment of the data for estimating a total ‘adjusted time’ (age) of a particular sample are discussed.
TEXTURAL PROPERTIES OF STORED AND IRRADIATED TIOGA STRAWBERRIES*
Authors: AHMED E. M. , DENNISON R. A. , FLUCK R. C. 
Published: February 2007

AbstractFresh as well as irradiated Tioga strawberries were softer, required smaller forces to puncture and to compress, and exhibited smaller degrees of elasticity and recoverability from applied stress than the stored berries. Thus, fresh or irradiated strawberries should be more susceptible to mechanical damage during handling, shipping and marketing than the stored fruits.
PSYCHOPHYSICAL MEASURES OF TEXTURE
Authors: MOSKOWITZ HOWARD R. , DRAKE BIRGER , ÅKESSON CAJ 
Published: February 2007

AbstractPsychophysical measurement seeks functional relations between instrumentally measured quantities and subjective perceptions. The review concerns the sequence of operations needed to construct meaningful scales for dimensions of perceived texture. Initial investigations require delimitations of the range of texture description in order to select ‘fundamental’ perceptual dimensions. Once dimensions such as subjective hardness or viscosity are selected, the next step is to develop an appropriate scale of magnitude. Placing products into verbal categories or into an ordinal arrangement cannot provide the necessary scale. However, when a scale is set up so that differences or ratios of scale values are meaningful, then an equation can be chosen to describe perceptual strength as a function of physical intensity. By constructing valid scales of perceived texture, it is possible to expand the applications of sensory scaling to encompass the optimization of products and the quality control of food materials under development.
VIBRATION TECHNIQUES FOR TESTING FRUIT FIRMNESS*
Authors: FINNEY ESSEX E. 
Published: February 2007

AbstractVibration instruments and tests previously developed for engineering materials have been applied recently to measuring the vibration properties of agricultural commodities. The vibration properties of some of these commodities are significantly correlated with firmness and ripeness. This paper reviews the current methodology for measuring and characterizing the vibration response of fruits within the frequency region 20–10000 Hz. Sweep‐sine as well as random‐vibration test methods are discussed. Emphasis is placed upon test techniques and sources of variation in test results due to such factors as the vibrator capacity, detector mass, and the manner of coupling the fruit to the test transducers.