bluuebunny/crossref_metadata_2025_split huggingface dataset:
POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. 
Published: February 2007

AbstractContributions to the structural strength of meat samples by the myofibrillar and connective tissue components were altered by varying the myofibrillar contraction state, muscle type and the cooking temperature. Shear, tensile and adhesion measurements were used to evaluate quantitatively changes in the properties of the samples. Detailed examination of shear and tensile force‐deformation curves suggested that the initial effect of shear, compression or tensile force was to produce a yield in the myofibrillar structure. After the initial yield, the applied force was probably resisted mainly by the connective tissue structure. Adhesion and tensile values showed changes which indicated a probable rearrangement of the collagen fibers in the connective tissue network as it adjusted to accommodate changes in the myofibrillar contraction state.
VISCOSITY CHARACTERIZATION OF UNMODIFIED CASSAVA STARCH PASTE
Authors: ODIGBOH E. U. , MOHSENIN N. N. 
Published: February 2007

AbstractUnmodified cassava starch paste was characterized on the basis of its paste viscosity as affected by drying, cooking, and paste temperatures at different paste concentrations The paste exhibited plastic fluid flow with high hot‐paste peak viscosity. The temperature of the peak viscosity decreased with increasing concentration. Drying temperature had statistically significant effects on the paste viscosity; the higher the temperature at which the starch was dried, the lower was the paste viscosity over the levels of concentration and cooking temperature. Starch drying temperature and paste concentration significantly affected the paste stability as measured by freeze‐thaw tests and paste retrogradation tendencies.
THERMAL CONTRACTION OF MEAT DURING COOKING AND ITS POSSIBLE INFLUENCE ON TENDERNESS
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. 
Published: February 2007

AbstractSamples of beef muscles with different states of myofibrillar contraction were cooked at 80 °C, both restrained and unrestrained from thermal shortening. Samples restrained from thermal shortening lost similar amounts of moisture to the unrestrained samples and had significantly (P < 0.001) larger decreases in the cross‐sectional area. The effects of restraint on structural strength were assessed using adhesion, tensile and shear testing. Restraint decreased adhesion between the fibers and increased tensile, initial yield and peak force values in the control and stretched samples where, without the restraint, thermal contraction would normally have been large. Shear force values of the cooked meat showed the increase normally associated with cold shortening whether or not thermal shortening occurred.
PSYCHOMETRIC SCALING OF SENSORY TEXTURE ATTRIBUTES OF MEAT
Authors: HOWARD A. 
Published: February 2007

ABSTRACTThe nature of psychometric scaling is considered and serious limitations in the use of unidimensional scales for characterizing multidimensional properties are pointed out. It is suggested that the ratio estimation has definite advantages over the commonly used subjective estimate scaling in that statistical tests of validity can be applied. Ratio estimation scales can also be used to test and calibrate other types of scales. Furthermore, it is suggested that multidimensional scaling techniques are valuable in that they provide evidence on (a) validity of scales, and (b) dimensionality and configuration of underlying data on differences between products with multidimensional properties.
EFFECT OF BLADE THICKNESS ON READINGS FROM THE F.T.C. SHEAR COMPRESSION CELL*
Authors: VOISEY PETER W. 
Published: February 2007

AbstractThe effect was examined of reducing the thickness of the blades in the shear compression cell of the Texture Test System in order to increase the clearance between the moving and the stationary cell components. The results indicated that blade thickness reductions up to 0.14mm did not affect the characteristic shape of the force‐deformation curves for the 9 foods tested. Friction between the cell components was eliminated and the force to operate the cell tended to decrease, but force variations within foods were unaffected. It was concluded that it would be useful to reduce the thickness of the blades to decrease friction and to promote standardization by making the blades more precisely of steel. The variation of blade thickness may account for some of the differences between the presently manufactured aluminum cells.
A VERSATILE FOOD RHEOMETER
Authors: VOISEY PETER W. , RANDALL C. J. 
Published: February 2007

ABSTRACTA new texture test instrument is described that applies linear or rotary deformations, singly or in combination, to food samples. A range of texture test cells and mixing, consistometer or viscometer attachments are adaptable to this apparatus so that many test methods presently used to measure the properties of foods can be performed with the instrument. Different transducers can be installed to detect force, torque, deformation and deformation rate, which are precisely recorded electronically. Environmental and sample temperature controls are built into the equipment. Application of the apparatus is illustrated with measurements of consistency during the formation of wiener emulsions and the rupture property of the wieners.
SALIVARY SECRETION IN RESPONSE TO MASTICATION OF CRISP BREAD1
Authors: PANGBORN ROSE MARIE , LUNDGREN BIRGIT 
Published: February 2007

ABSTRACTUsing a precision sialometer, unilateral parotid saliva was collected from six subjects while they masticated and swallowed pieces and powders from four types of Swedish crisp breads. Significantly more saliva was required for oral manipulation of the powders than for the corresponding pieces, as the greater surface area of the former required more saliva for lubrication in preparation for deglutition. Significant differences were observed in response to the four types of bread, related to both their texture and their taste. Despite wide among‐subject variation in the amount of saliva secreted, there was agreement in all cases on the direction of the response. The results indicate that the measurement of the relation between the amount (and possibly the composition) of saliva secreted and the texture and chemical properties of foods can be quantitated, and merits further investigation.
NONLINEAR VISCOELASTIC MODEL CONTAINING A YIELD ELEMENT FOR MODELING A FOOD MATERIAL1
Authors: CHEN Y. , ROSENBERG J. 
Published: February 2007

ABSTRACTA series‐parallel model is introduced in which a yield element is incorporated in the parallel branch. Before the yield stress is reached, the stress‐strain behavior is determined by the series branch to exhibit the linear uiscoelasticity of the material. When the yield stress is reached, the stress in the model which was sustained by the yield element is suddenly transferred to the spring and dashpot in parallel. As a consequence, a stress rate discontinuity was created. It is this feature which makes possible the simulation of the yield behavior of the food material. Data from Instron tests on American cheese are used to illustrate the model.
MECHANICAL PROPERTIES OF SATSUMA ORANGE AS RELATED TO THE DESIGN OF A CONTAINER FOR BULK TRANSPORTATION1
Authors: CHUMA Y. , SHIGA T. , IWAMOTO M. 
Published: February 2007

ABSTRACTThe mechanical properties of Satsuma oranges were studied under static, quasi‐static and impact loading in order to determine conditions leading to minimum fruit injury in containerized shipping. The results indicated that the use of containers is safe for a 70h transport provided the stacking height does not exceed 70 cm. The static load at the bottom of the container should not exceed 2 kg per fruit if permanent deformation is to be avoided; the fruit ruptures when the load exceeds 4.2 kg per fruit. The time‐deformation curve under static load was explained with a Burgers model modified with a sliding element. Bruising energy by impact was 3 times and that by quasi‐static loading 1.4 times as great as that by static loading. The relationship between impact acceleration and dropping height of single fruits agreed well with the Hertz’ theory of colliding spheres for dropping heights up to 15 cm.
TEXTURE OF TEMPERATE FRUITS
Authors: BOURNE MALCOLM C. 
Published: February 2007

ABSTRACTTemperate fruits may be classed into two groups on the basis of their texture. One group comprises fruits that soften greatly as they ripen. These are characterized by a soft melting texture and usually have a relatively short shelf life. The measurement of the texture of these fruits is relatively straightforward. The second group encompasses fruits that soften moderately as they ripen. These are characterized by a firm, crisp, fracturable texture and have a relatively long storage life. The measurement of their texture poses a number of complex problems. Some factors that affect the firmness of temperate fruits are the kind, size, variety, maturity and temperature of the fruit, and cultural factors.
FRUIT TEXTURE—AN OVERVIEW OF TRENDS AND PROBLEMS
Authors: BOURNE MALCOLM C. 
Published: February 2007

ABSTRACTThe development of the Magness Taylor Pressure Tester in 1925 led to major advances in understanding and controlling factors that affect the firmness of fruits. Recent advances in elucidating the complex nature of texture and in improved instrumentation should lead to another round of major advances in understanding and controlling factors that affect the textural properties of fruits. The trend to mechanical harvesting will probably lead to fruits with firmer texture that can withstand the rigors of machine harvesting. The difficulty of duplicating the textural properties of fruits is the principal obstacle to the development of fruit analogs.
YIELD BEHAVIOUR OF CRUMBLY ENGLISH CHEESES IN COMPRESSION
Authors: DICKINSON ERIC , GOULDING IAN C. 
Published: February 2007

ABSTRACTCompression measurements on samples of Cheddar, Cheshire and Leicester cheeses with an Instron Universal Testing Machine indicate the presence of a yield point characteristic of crumbly foods. The force and nominal strain at the yield point were studied as a function of deformation rate, temperature and pre‐yield compression history. A recently proposed non‐linear viscoelastic model with a single fracture element fits individual compression curves, but the model has little predictive capability.
STRUCTURE OF FOODS1,2
Authors: RAEUBER H. J. , NIKOLAUS H. 
Published: February 2007

ABSTRACTA general classification scheme is proposed which recognizes organizational, architectural and relative meanings of food structure and how these relate to textural properties. Within the architectural (or constructive) meaning, one can recognize certain elementary structures which give rise to homogeneous or heterogeneous compounded structures, and permeated or embedded types. Depending on the level of magnification needed, one can also speak of macro‐, micro‐, and ultrastructures. Specific examples are given and the relatonship between structure and processing is pointed out.
TEXTURE CHANGES AND STORAGE OF RICE
Authors: PEREZ CONSUELO M. , JULIANO BIENVENIDO O. 
Published: February 2007

AbstractMonthly texture assessments of seven milled rices, differing in amylose content and stored at 28–30°C, verified that three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values. Therefore, texture measurements should be done on samples aged at least three months after harvest. Texture changes tend to be greatest for high‐amylose rice with hard gel consistency and least for waxy rice. Free fatty acids were highest in stored, waxy, milled rice. Storage under nitrogen instead of air had a slight retarding effect on storage changes of five rices in another study. Surface defatting with petroleum ether had little effect on storage change in cooked rice hardness and stickiness, but reduced the changes in gel consistency and amylograph setback and consistency.
TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1
Authors: MARTENS H. , STABURSVIK E. , MARTENS M. 
Published: February 2007

ABSTRACTDifferential scanning calorimetry was used to select temperatures that diferentiated between thermal denaturation of the three major structural protein species in bovine muscle: myosin, collagen and actin.Samples of m. semimembranosus, m. semitendinosus and m. psoas major were heated to those different temperatures and evaluated sensorially. Three groups of sensory properties were needed to describe the main texture changes observed in the meat:1. Firmness2. Fiber cohesivity, bite‐off force, residual bolus3. JuicinessFirmness increased with thermal denaturation of the myofibrillar proteins (myosin; 40‐60d̀C and actin; 66‐73d̀C). Fiber cohesivity etc. decreased with collagen denaturation (56‐62d̀C). Reduction in juiciness was primarily associated with actin denaturation, while cooking loss increased over the whole temperature range.The property “total chewing work”, a composite of the first two texture groups mentioned, yielded like the judges' “total texture preference”, optimal texture in the 60‐67d̀C temperature region, implying denatured myosin and collagen but native actin. This meat was light pink‐gray in colour, while the cooking juice released was dark red.
BETWEEN‐SPECIES DIFFERENCES IN FRACTURABILITY LOSS: COMPARISON OF THE THERMAL BEHAVIOR OF PECTIC AND CELL WALL SUBSTANCES IN POTATO AND CHINESE WATERCHESTNUT1
Authors: LOH J. , BREENE W. M. 
Published: February 2007

AbstractThis study was undertaken to determine how the mode of chemical changes taking place during the cooking of two chemically similar vegetables (potato and waterchestnut) might explain the tremendous between‐species differences in cooked tissue fractura bility as determined by Instron Texture Profile Analysis. Although pectin breakdown and depolymerization by heat weakens the cell wall structure, loss of cell wall physical strength does not necessarily coincide with pectin depolymerization. Potato phosphate‐soluble pectin (PSP) showed a more rapid rate of depolymerization than waterchestnut PSP as proven by both chemical and gel chromatographic studies.The unique composition (e.g., neutral sugar content) of the cell wall microstructure of a given vegetable species is the major determinant of the resistance of that plant tissue to fracturability loss during cooking. Based on GLC analyses of cell wall components, cell wall models have been proposed to illustrate the possible structural differences between potato and waterchestnut tissue. It appears that the cell wall character of edible plant tissue for a given species is determined genetically.
A SINUSOIDAL COMPRESSION SYSTEM TO STUDY RHEOLOGICAL PROPERTIES OF FOODS IN THE TRANSIENT STATE
Authors: SALE P. , NOEL Y. , LASTEYRAS A. , OLEON C. 
Published: February 2007

ABSTRACTA testing device specially designed to study rheological properties of meats and their relation to tenderness is described. Samples are submitted to a sinusoi&#x030c;dal compression during 1 to 2 cycles with recovery delay of 0 to 10 s at frequencies between 0.05 and 25 Hz so that deformation rates thus attained overlapped those of chewing. The compression can be regulated between 10 and 90%, and adjusted to initial sample height from 3 to 30 mm. Sample strength is measured by a force quartz transducer connected to a high speed data acquisition and storage system, versus the deforming tool displacement whose specific law is given.
MEASUREMENT OF THE HARDNESS AND MOUTHFEEL OF CHEESE USING A SLIDING PIN CONSISTOMETER
Authors: DAVEY KENNETH R. 
Published: February 2007

ABSTRACTA sliding pin consistometer (SPC) was used to differentiate between six commercial cheese products, including a hard, mature Cheddar and a soft, cream cheese, at a number of temperatures in the range 0.8 to 25.0°C. Average force values (Ff) decreased with increasing temperature and with decreasing relative cheese hardness. Measurements were also made on six Cheddar cheeses with a range of salt to moisture (s/m) ratio (2.95 × 10‐2 to 5.57 × 10‐2) at a sample temperature of 16°C at maturation periods of 22, 58, 100 and 183 days. A panel of 27 adults scored the hardness and mouthfeel of these samples at these maturation periods using 9‐point scoring scales. The SPC discriminated between samples and maturation periods and was more discriminating than the subjective evaluation of panelists. Mean Ff values decreased with maturation and increased linearly with increasing s/m. Panelists' hardness scores increased with s/m but were not influenced significantly by maturation. Mouthfeel increased with maturation and was a maximum at a s/m of between 4.36 × 10‐2 and 4.57 × 10‐2. The SPC provides objective information that could be useful in assessing the effect of treatment on cheese.
EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
Authors: PILOSOF A.M.R. , DE OGARA M.C. LOPEZ , BARTHOLOMAI G.B. 
Published: February 2007

ABSTRACT The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries.
INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE III. PROCESSING CONDITIONED FACTORS INFLUENCING THE TEXTURE
Authors: TSCHEUSCHNER H.‐D. , MARKOV E. 
Published: February 2007

ABSTRACTThe texture characteristics of chocolate are greatly influenced by processing conditions. By means of instrumental texture studies the effect of variations in the conching process parameters, of precrystallization and after‐crystallization during storage is illustrated. In order to compare the results, the exact precrystallization of the chocolate masses before moulding is of special importance.
UNIAXIAL COMPRESSION OF A HARD WHEAT FLOUR DOUGH: DATA ANALYSIS USING THE UPPER CONVECTED MAXWELL MODEL
Authors: BAGLEY E. B. , CHRISTIANSON D. D. , MARTINDALE J. A. 
Published: February 2007

ABSTRACTThe behavior of a hard wheat flour dough has been measured in lubricated uniaxial compression experiments at compressional rates (crosshead speeds) of 0.2, 2 and 20 cm/min. The appropriate differential equation, derived for an upper convected Maxwell model, while taking into account the changing strain rate during the compression at constant crosshead speed, was solved numerically. With a single choice of model parameters (a viscosity and a relaxation time) there was surprisingly good agreement between the experimental and calculated results. Best fits were obtained, however, when the parameters were allowed to vary with crosshead speed, reflecting the broad relaxation time distribution known to exist in doughs.
EFFECTS OF EMULSIFIERS, SORBITOL, POLYDEXTROSE, AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED‐CALORIE CAKES1
Authors: KAMEL B. S. , RASPER V. F. 
Published: February 2007

ABSTRACTThe textural and sensory qualities of reduced‐calorie cakes prepared from non‐shortening batters in which sucrose was partly replaced with sorbitol or poly‐dextrose (with the addition of carboxymethylcellulose or microcrystalline cellulose to the latter) was studied. The batters were treated with different types and concentrations of emulsifier (Tandem 22H, Atlas A and MD‐SSL). At the 30% replacement of sucrose with 1.5% or 3.5% (on flour weight) of Tandem 22H or Atlas A, the cakes were of an acceptable quality. Higher levels of emulsifier treatment further enhanced the aeration capacity of the batters, but impaired the overall quality of the final product. The emulsifier MD‐SSL was found to be less suitable under the given conditions of cake baking because of the excessive aeration of batters. With cakes of acceptable quality, the calorie value reduction was in a 15 to 23% range compared with a standard full‐calorie cake.
RHEOLOGICAL BEHAVIOUR OF SHEARED JAMS. RELATION WITH FRUIT CONTENT
Authors: CARBONELL E. , COSTELL E. , DURÁN L. 
Published: February 2007

ABSTRACTEight samples of jam were sheared to destroy gel structure and their flow behaviour was analysed in a concentric cylinder viscometer. Jams were prepared from 4 different fruits—strawberry, peach, plum, and apricot—at 50% and 30% fruit content approximately. Flow of sheared jam showed time dependence, which could be quantified by the Weltmann model and which was eliminated by shearing samples for 8 min at 300 rpm. Casson's yield stress values were obtained at two ranges of shear rates: 0.08–1.01 s−1 (O01) and 2.58–387.30 s−1 (o02). o02 values were about double the o01 values. Flow was adequately described by the Herschel and Bulkley model, introducing either of the yield stress values (o01 or o02). Significant differences were found for some of the rheological parameters studied (Weltmann A and B constants, o01, o02, K1, and n1) between samples containing 50% and 30% fruit. These results demonstrate the role played by fruit particles in the rheological behaviour of this type of product and suggest the possibility of using rheological parameters as indices of fruit content in jams.
RHEOLOGY OF STIRRED YOGURTS
Authors: RAMASWAMY H. S. , BASAK S. 
Published: February 2007

ABSTRACTRheological characteristics of 2 commercial brands of stirred yogurt were evaluated using a Haake Rotovisco Model RV 20 with an M‐5‐Osc measuring head and MV‐1 rotor assembly from measured shear stress values under a programmed 3‐cycle up‐ and down‐shear rate at 100 s−1/min from 0–500 s−1 (5 min). The upward shear‐rate flow behavior of the yogurt samples could be described by a Herschel‐Bulkley model while the downward shear‐rate curves were essentially linear. Both upward and downward shear rate curves demonstrated progressive structural degradation with repeated shearing. The dependency of rheological parameters on temperature in the range 10–25°C followed both Arrhenius and Turian models.
EFFECTS OF DIMENSIONS OF AGAR AND GELATIN GELS ON PALATAL PRESSURE PATTERNS
Authors: TAKAHASHI JUNKO , NAKAZAWA FUMIKO 
Published: February 2007

ABSTRACTEating of agar and gelatin gels in the mouth was studied dynamically in detail. The palatal presures on agar and gelatin gels of various concentrations and dimensions were detected by pressure transducers installed at three locations of the palate. For each of the gels, Pm (the maximum palatal pressure at the initial stage of mastication), P (the mean palatal pressure), W (work), and T (retaining time in the mouth) changed significantly when their concentrations increased. Moreover, gel dimensions also affected Pm, P and W. For a bite‐size gel, Pm, P and W increased or remained constant, while for a finer sized gel, Pm, P and W were nearly constant regardless of the increase in rupture strength or gel concentration.
TRANSIENT FLOW OF MAYONNAISE DESCRIBED BY A NONLINEAR VISCOELASTICITY MODEL
Authors: GALLEGOS C. , BERJANO M. , GUERRERO A. , MUNOTZ J. , FLORES V. 
Published: February 2007

ABSTRACTDynamic and stress relaxation tests were carried out to verify the applicability of the Wagner model for describing transient flow of mayonnaise. Tests were done on two commercial brands at temperatures ranging between 10 and 40C. It was necessary to modify the model by introducing the Soskey‐Winter damping function to describe the nonlinear relaxation modulus of mayonnaise. This modified Wagner model fits transient flow better at low shear rates, because the damping function estimated from stress relaxation tests does take into account the irreversible breakdown of mayonnaise.