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  • Blackwell Publishing Ltd  (26)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of pre-chilling (air at −10°C or CO2 snow), freezing method or rate (liquid N2 immersion, CO2 snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water-holding capacity (WHC), pH, shrinkage, 2-thiobarbituric acid and textural properties. The liquid N2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2 snow pre-chilling provided lower total losses and more intense surface redness.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Using the hurdle approach, temperature, acidity, and number of pulses were varied to maximize microbial inactivation in orange juice. The effect of PEF combined with the addition of nisin, lysozyme, or a combination of both to orange juice was also investigated. Optimal conditions consisting of 20 pulses of an electric field of 80 kV/ cm, at pH 3.5, and a temperature of 44 °C with 100 U nisin/ml resulted in over a 6-log cycle reduction in the microbial population. The process was most influenced by a change in temperature (p 〈 0.0001). Following treatment, there was a 97.5% retention of vitamin C, along with a 92.7% reduction in pectinmethylesterase activity. The microbial shelf-life of the orange juice was also improved and determined to be at least 28 d when stored at 4 °C without aseptic packaging. Gas chromatography revealed no significant differences in aroma compounds before and after pulsing.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A 30 kV pulsed power treatment system was designed and developed to process fluid materials. Our objective was to investigate the effects of high voltage electric pulses on microbial inactivation in an aqueous solution under different operating conditions and fluid properties. Electric field strength at 10 kV/cm for 10 pulses (2 set pulse period and 2 Fsec pulse width) with a spike of reverse polarity resulted in significant microbial control. P. fluorescens in various aqueous solutions were reduced in population by more than six log cycles. However, the critical electric field strength was affected by the nature of the pulse waveform across the treatment chamber which, in turn, was a function of electrode distance and fluid properties. Sudden charge reversal immediately at the end of a pulse provided maximum microbial decay.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Kinetic models for changes in muscle pH and beef quality, based on press juice and puncture strength, were determined during beef carcass chilling. Changes in quality of Longissimus dorsi muscle during chilling were determined and modeled using reaction kinetics and Eyring's absolute reaction rate theory. The pH and press juice followed first order reaction kinetics while puncture strength did not follow any specific reaction order. Enthalpy and entropy of activation for changes in the quality indices were calculated.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The gelation and rheological properties of poultry meat emulsions prepared with three chloride salts (NaCl, KCl, MgCl2) and 50/50 mixtures of the above salts at isoionic strength (IS = 0.42) were studied. The relationship between shear rate and shear stress for the different raw meat emulsions was found to be nonlinear and followed Bingham pseudoplastic behavior. The yield stress for the emulsion containing only MgCl2 was significantly lower as compared to all the other treatments. The highest rigidity modulus values obtained during cooking were observed in the NaCl + MgCl2 treatment followed by the NaCl + KCl, NaCl and KCl. The emulsion containing MgCl2 only broke down at the initial stages of cooking, exhibiting the destabilizing effect of the magnesium cation.
    Type of Medium: Electronic Resource
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  • 6
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two air flow systems, four air changes, and three cook cycles on shrinkage and texture of wieners were investigated. The interaction between air flow patterns and cook cycles was significant for shrinkage revealing the highest weight losses for a low relative humidity cook cycle when combined with the vertical air flow. The interaction of air flow pattern and number of air changes for the texture profile analysis showed significantly higher results for hardness, gumminess, and chewiness when processed at 56 air changes per minute using vertical air flow than for any other combination of treatments. Air changes significantly affected shrinkage and Warner-Bratzler shear values producing higher values with an increase in the number of air changes.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Plantain fruits of the plantain subgroup (Musa AAB Group) were obtained at a green stage and used in this study. the fruits were labelled for identification, and stored in a chamber maintained at a temperature of 20C and relative humidity of 90 ± 4%. On daily basis, for a period of 14 days, the fruits were removed from the storage chamber and each was weighed to record the mass. They were vibrated vertically on a vibration exciter through a range of frequencies from 10 to 2000 Hz. the frequency response was modeled by a single-degree-of-freedom Kelvin model. the mass of the fruit, the stiffness, the natural frequency and the critical damping all decreased significantly (p 〈 0.01) with storage time. There was no significant change (p 〉 0.05) in the damping coefficient of the fruit. the damping ratio decreased significantly (p 〈 0.01) with storage time. the models that described the changes in these parameters with storage time were obtained by stepwise regression, and are also presented. It was concluded that a single degree-of-freedom model provides satisfactory results of the vibrational characteristics of intact plantain fruit.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical properties—rigidity modulus (RM), water solubility, gel strength (GS), water holding capacity (WHC), electrical conductivity (EC), apparent viscosity (AV), and pH of 8 starch-based fat-substitutes were determined. These fat-substitutes provide a wide variation in physical properties. Some form strong gels when heated, others provide good cold water solubility. In some cases, freezing treatment improved gelling ability. All fat-substitutes had good hot water solubility. the EC increased with the increase in fat-substitute concentration. pH at 30% concentration ranged from 4.8 to 6.6. the samples with lower concentrations resulted higher pH. Both pseudoplastic and dilatant behaviors were observed.
    Type of Medium: Electronic Resource
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  • 9
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of fat level, kappa and iota carrageenans, and xanthan gum on the composition, hydration, textural properties, color, and sensory properties of pork/beef frankfurters were evaluated. Cooking losses and pH were not affected by fat levels or gums. Reheating losses were lower in the high fat products compared to low fat treatments. Iota reduced the water holding capacity of low fat products. Xanthan gum provided the largest increase in color lightness (L) of raw low-fat products and also of cooked products that were stored frozen. Redness (a) increased due to cooking and also due to freezing. Product hardness, springiness, and chewiness were reduced by iota and xanthan gums. All the products were equally liked by the sensory panel.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes.
    Type of Medium: Electronic Resource
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