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  • 1
    Electronic Resource
    Electronic Resource
    Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 method was developed for the determination of water activities of flour at high moisture contents. In this method a flour sample was allowed to equilibrate with water contained in a porous membrane while under a certain constant mechanical pressure. The cell was fitted with a porous membrane which allowed the transfer. of moisture from and to the sample. After equilibrium was achieved the sample was analyzed for moisture content. A thermodynamic relationship enabled calculation of the water activity corresponding to the pressure used in the cell. Results obtained with this method were in agreement with those obtained with the constant-relative-humidity desiccator technique in the over-lapping range of water activities. The two methods were also in agreement that the water activity of flour was not affected by the particle size distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00288.x
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  • 2
    Electronic Resource
    Electronic Resource
    A Method for Rapid Determination of Moisture-Adsorption Isotherms of Solid Particles (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 new method for rapid determination of moisture-adsorption isotherms is a modification of the method suggested by Wilson and Fuwa in 1922. Air at a certain constant relative humidity is recirculated in a closed system through a tube loosely packed with a sample of solid particles, as a result of which the moisture in the sample equilibrates to the environmental relative humidity. This method is indirect but gives results in relatively short periods. A peristaltic pump, designed in this laboratory, circulated air through 12 independent closed systems. Thus, moisture-adsorption isotherms in a wide range of relative humidities can be obtained in 24–36 hr. Moisture-adsorption isotherms of flour obtained with this method agree very closely with those obtained with the constant-relative-humidity desiccator technique and with results reported by researchers who used a high-vacuum technique in conjunction with a McBain-Bakr sorption balance. The one limitation of this method is that it can be successfully applied only to solid particles whose physical state does not cause excessive resistance to flow of air through them.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00271.x
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  • 3
    Electronic Resource
    Electronic Resource
    Rheology and Water Imbibing of Major Fractions of Soybean Beverage (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: Six fractions of soybean cotyledons were prepared as slurries ranging from 10–65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12773.x
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  • 4
    Electronic Resource
    Electronic Resource
    Freeze-Thaw Stability of Illinois Soybean Beverage (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: The objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze-thaw (F-T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F-T stability index. This index was below 35% for both plain base and plain beverage. The freeze-thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludging. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11083.x
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  • 5
    Electronic Resource
    Electronic Resource
    Cooked Flavor in Sterile Illinois Soybean Beverage (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: Whole soybean beverage prepared by the Illinois process can be rendered commercially sterile by a 42-min still retort process at 250°F (121°C). However, the resulting beverage possesses a pronounced cooked or heated flavor defect which is correlated to formation of H2S during thermal processing. Amount of H2S release is a function of process time at 250°F and is related to the destruction of sulfur amino acids, particularly cystine. H2S formation increased significantly as beverage pH was increased from 7.0 to 8.0. H2S concentration and cooked flavor intensity both decreased during storage of the processed beverage especially with the use of can enamel containing zinc oxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04864.x
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  • 6
    Electronic Resource
    Electronic Resource
    BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMR (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01001.x
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  • 7
    Electronic Resource
    Electronic Resource
    WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR (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: Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°-90° pulse sequences and T2 by the spin-echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two-phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2-moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00604.x
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  • 8
    Electronic Resource
    Electronic Resource
    EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS (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: Raffinose and stachyose present in soybeans have been reported to cause flatulence. The objective of this work was to study the aqueous extraction of whole soybeans during water cooking to determine optimum conditions for maximum removal of oligosaccharides with minimum loss of protein. Chief variables were bean to water ratio (1:3, 1:5, 1:7.5 and 1:10) and pH. Residual oligosaccharides in the soybeans were determined by silylation followed by GLC analysis. During 20 min boiling in water, a 1:10 ratio resulted in 33% oligosaccharide extraction (g per 100g original oligosaccharide) with 1% protein loss (g per 100g original protein) while a 1:3 ratio gave only 7.7% oligosaccharide removal with 0.9% protein loss. When the time was extended to 60 min, a 1:10 ratio resulted in 59% extraction with 2.6% protein loss and 12% total solids loss (g per 100g original soybean solids). With the latter treatment, sucrose fell from 6.5 to 3.0% dry basis and fructose fell from 1.6% to 1.0%. Addition of 0.5% NaHCO3 to the tap water (initial pH 8.1) increased ohgosaccharide removal but trebled protein loss to 6.8% while addition of HCI to initial pH 4.3 gave about the same protein loss and oligosaccharide removal as tap water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00619.x
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  • 9
    Electronic Resource
    Electronic Resource
    REFRIGERATED STORAGE OF PREPACKAGED SALAD VEGETABLES (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: This study was done to characterize the changes that occur during refrigerated storage of six salad vegetables individually and in a mixture. Salad-cut and intact lettuce, carrot, celery, radish, green onion and endive, and a salad mixture were stored at 4.4°C in packages made from a film having low gas permeability. Respiration of individual vegetables during storage showed two patterns: carrot and celery respired throughout the storage time while respirations by the others was halted after a few days. Respiration of cut vegetables exceeded that of intact. Total plate counts (TPC) for intact vegetables in storage increased slower than for cut vegetables; lettuce and endive showed higher TPC than the others. The cut vegetables were invariably poorer in organoleptic quality. Mixed vegetable salads were sealed with either air or an atmosphere containing 10.5% CO2, 2.25% O2. After 2-wk storage, organoleptic evaluation indicated that the chemical treatments were generally of no value and in some cases were even detrimental but the modified initial headspace was beneficial.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00624.x
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  • 10
    Electronic Resource
    Electronic Resource
    MICROWAVE FINISH DRYING OF POTATO CHIPS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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 effect of microwave finish drying of potato chips on their texture, color and oil content was studied. The intermediate moisture content (IMC) of the chips before microwave application and the reducing sugar content of the raw potatoes were the primary variables. The slices were individually submerged in oil at 320° F to various IMC and finish dried with 2500 watts microwave power for 1–3 min. Chip color was rated against PC11 Color Standards. Texture was evaluated subjectively by a panel and objectively by the L.E.E. Kramer Shear Press. Oil determination was made by Soxhlet extraction. The results showed that potato chips removed from the oil at IMC above 13% were unacceptably tough after microwave drying. Potatoes containing more than 0.9% reducing sugar had to be removed from the oil at IMC above 13% in order to obtain acceptable color of the microwave-finished product. Therefore, microwave finishing raises the limiting reducing sugar content from about 0.4 to about 0.9%. Oil content of microwave-finished chips was 90% that of conventional controls
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02820.x
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