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  • 1
    Electronic Resource
    Electronic Resource
    A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Control and roasted (80°C), dry black beans (Phaseolus vulgaris) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5°, 25°, and 40°C. Similarly, beans heated in a solid-to-solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C. Final hardness increased with moisture content and temperature. Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma-shaped. A pseudo-zero order kinetic model fitted for initial rates had an activation energy of 6–11.8 kcal/mol. The hardening rate at 25°C paralleled the shape of the sorption isotherm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06704.x
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  • 2
    Electronic Resource
    Electronic Resource
    Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi) (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mechanical and physical properties of light and dark tissues from horse mackerel (Trachurus murphyi) were determined for tissue separation. Raw dark tissue was 1.8 times harder than raw white (1.4 and 0.79 kg-f/g, respectively). Hardness after heating to 20°C decreased slightly but it increased sharply to a value of about 2.4 kg-f/ g at 40°C. Tensile strength of the skin was highest at 30°C and a large reduction in the shearing force of the interfibrillar matrix (connective tissue) was also attained at that temperature. Pieces of light muscle were denser (d =1.082) than those of dark tissue (d = 1.059) and relative separation was attained based on terminal velocities. Heating at 30°C appeared adequate to implement future mechanical disruption processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10232.x
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  • 3
    Electronic Resource
    Electronic Resource
    Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    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 rotating chamber dry roaster using pre-heated ceramic beads as heat transfer media was used to roast navy beans. Processing conditions were: beads temperature, 240 and 270°C; bean-to-bead ratio, 1/10 and 1/15 and contact times of 1 and 2 min. Product temperatures achieved ranged from 92–125°C for the eight runs. Heat transfer coefficients varied from 3.6–23.4 W/(m2) (°C). Roasted products showed reduced water-soluble nitrogen content and gel forming capacity, increased water-holding capacity and cold paste viscosities, and no changes in available lysine and degree of starch damage. Residual trypsin inhibitor (TIA) and hemagglutinin activity varied from 92 to 22%, and 48 to 1%, respectively. A correlation was found to exist between nitrogen solubility index and TIA of products. Roasting caused fracture and separation of hulls, and facilitated their removal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12763.x
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  • 4
    Electronic Resource
    Electronic Resource
    ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes occurring in the ultrastructure of soybean grits during thermoplastic or cooking extrusion were studied with the scanning electron microscope. The extruded product was obtained with a Wenger X-5 laboratory extruder under one set of conditions (feel moisture content: 25%; screw speed: 800 rpm; max barrel temp: 145° C; temp at die: 120°C). At steady state, the extruder barrel was disassembled and samples taken from seven preselected areas along the screw. Comminution and mixing predominate first until cooking temperatures are reached in the last turns of the screw. In this zone, completely disrupted cells are arranged into strands that orient into thin fibrils at the die. Pressure release upon exit of the extrudate from the unit causes radial flow with the formation of new, more extended surfaces. Only the combined effect of shear, heat and pressure release is shown to be responsibte for texturization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14419.x
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  • 5
    Electronic Resource
    Electronic Resource
    SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Response Surface Analysis (RSA) was used to study the effect of three variables, process temperature (120, 145 and 170°C), feed moisture content (20, 30 and 40%) and screw speed (800, 900 and 1000 rpm) on extrudate characteristics. Unheated soybean flakes extruded under different conditions were subjected to Warner-Bratzler shear (WBS), water absorption (WA) measurements and residual trypsin inhibitor activity (TIA) assays. Low feed moisture contents induced higher internal heat production causing residual TIA in the product to be lower than expected, WA to increase and WBS to be independent of process temperature (at constant screw speed of 900 rpm). Variation of screw speed permitted the attainment of desired values of product characteristics when moisture and temperature had to be fixed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00691.x
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  • 6
    Electronic Resource
    Electronic Resource
    Air Classification and Extrusion of Navy Bean Fractions (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pilot plant air classification or raw beans (Phaseolus vulgaris) produced high-protein fractions (HPF) containing 51.4% protein and high-starch fractions (HSF) having about 50% starch. Particle size distribution analyses and scanning electron micrographs confinned the fractionation of starchy and proteinaceous materials. Extruded corn/HSF blends had lower water absorption and water solubility indices, higher protein content, and a better balanced amino acid pattern than pure corn extrudates. Extrusion-texturized vegetable proteins obtained by substituting HPF for defatted soy flour at levels of 10, 20 and 30% had similar functional properties as the 100% texturized soy. Air classification followed by extrusion-cooking is a feasible alternative for dry-processing of beans into products for human consumption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12463.x
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  • 7
    Electronic Resource
    Electronic Resource
    Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eight Navy bean samples, roasted between 92 and 125°C in a particle-to-particle heat exchanger, were ground to produce whole bean and hull flours. Dehulled bean flours were also separated into high protein (HPF) and high-starch fractions (HSF) by air classification. Whole bean flours contained 1.92% fat and 25.8% protein on the average. Hull flours contained between 31.2 and 50.2% dietary fiber, of which approximately 60% was crude fiber. Dehulled bean flour containing 26.8% protein was fractionated into HSF and HPF with average protein contents of 15.6 and 43.1%, respectively. Greater protein shift may be further accomplished by finer grinding and adjustment of the cut point. Residual trypsin inhibitor activity of HPF s ranged from 25–108 TIA/mg protein, down from 116 units in the raw control HPF. Hemagglutinins were inactivated from 110 HA units/mg to values ranging from 2.4–105 HA units/mg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07638.x
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  • 8
    Electronic Resource
    Electronic Resource
    Nutritive Value of an Extrusion-Texturized Peanut Protein (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Defatted peanut flour was texturized in a Wenger X-25 extruder at 25.1% moisture content and 140°C product temperature. Texturization did not have any significant effect on the amino acid pattern nor on the PER of defatted flour. For example, the PER of the flour was 1.57 as compared to 1.54 for the textured product. Supplementation of both products with 0.3% DL-threonine, 0.2% L-lysine and 0.2% DI -methionine resulted in a 39 and 41% increase in PER, respectively (PER = 2.18).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15390.x
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  • 9
    Electronic Resource
    Electronic Resource
    EXTRUSION AND ROLL-COOKING OF CORN-SOY-WHEY MIXTURES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    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 partially demineralized, delactosed whey product containing about 36% protein and 56% lactose was used to supplement corn meal together with soy flour and soy isolate. All four mixtures prepared contained 75% corn meal. Mixtures A and B had 5% and 22% lactose-hydrolyzed whey respectively, mixture D, 5% unhydrolyzed whey and mixture C used skim milk as in CSM. Protein content was standardized to 20% protein. Amino acid analysis revealed an increase in all amino acids except leucine with respect to corn. Processing, either roll-cooking or extrusion reduced the quantity of essential amino acids. PER values of all mixtures were not significantly different (P 〉 0.05) from casein. Functionally, the whey product reduces water absorption capacity but increases water and nitrogen solubility. Products from hydrolyzed whey, suitable for snacks or breakfast cereals, showed increased sweetness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09777.x
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  • 10
    Electronic Resource
    Electronic Resource
    Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    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 exact mechanism of fat and oil migration in chocolate and chocolate coatings is still unknown. Nevertheless, the so-called “diffusion equation” derived from Fick's 2nd law has been extensively used to model the phenomenon, giving the impression that molecular diffusion is the single transport mechanism. We propose that chocolate may be microstructurally regarded as a particulate medium formed by an assembly of fat-coated particles (for example, cocoa solids, sugars crystals, and milk powder). Within this matrix the liquid fraction of cocoa fat (which increases with temperature) is likely to move under capillary forces through interparticle passages and connected pores. Based on available evidence (microstructure, kinetic data, temperature dependence of liquid fat fraction, and so on) we demonstrate that capillary forces may have an important role to play in bulk flow of liquid fat and oils. The Lucas-Washburn equation for capillary rise fits available data under most reported experimental conditions. Detailed microstructural analysis in actual products as well as data on key parameters (surface tension, contact angle, viscosity) is necessary to confirm this hypothesis. Bulk flow due to capillary effects, highly disregarded in structured foods, should be considered as a mass transfer mechanism in liquid-filled porous or particulate foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13615.x
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