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  • 1
    Electronic Resource
    Electronic Resource
    Alginate Texturization of Highly Acid Fruit Pulps and Juices (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Apple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity even at very high pulp or juice concentration. Their texture, judged by compressive strength, strain at failure, and deformability modulus was improved considerably by dipping in calcium lactate solution. The original pH of the fruit could be restored by a dip in a citric acid solution without adverse effects on texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03622.x
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  • 2
    Electronic Resource
    Electronic Resource
    Tensile Characteristics of Squid Mantle (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 mechanical properties of cooked and uncooked mantles of Loligo pealei and Illex illecebrosus in uniaxial tension were characterized by strength, strain at failure, overall stiffness and curvature of corrected stress vs strain relationships which is associated with degree of strain hardening. All four parameters differed at different orientations to the squid's principal axis. Uncooked mantle was considerably stronger and stiffer in the longitudinal direction, showed a higher degree of strain hardening, but sustained a smaller prefailure strain. Cooking at 60°C and 100°C had a much more drastic effect on the mechanical behavior of longitudinal specimens than on the transverse. These anisotropic mechanical features are attributed to the orientation of the collagen fibers of squid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06765.x
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  • 3
    Electronic Resource
    Electronic Resource
    Compressive Stress-Strain Relationships of Two Puffed Cereals in Bulk (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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 compressive stress-strain relationships of two puffed cereals, rice and corn based, in bulk were determined using a Universal Testing Machine. The general sigmoid shape of the relationship could be described by a four parameter empirical model originally developed for cellular solids. Jaggedness could be expressed in terms of an apparent fractal dimension and/or the mean magnitude of the power spectrum determined using the Fast Fourier Transform. Both measures as well as a particular parameter of the empirical model were sensitive indicators of the changes in the stress-strain relationships resulting from exposure to different relative humidities. Although the stress strain relationship, especially of dry samples, had an irregular, irreprodu-cible shape, the magnitude of the two roughness measures was highly reproducible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06182.x
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  • 4
    Electronic Resource
    Electronic Resource
    On estimating the probability of aperiodic outbursts of microbial populations from their fluctuating counts (2000)
    Springer
    Bulletin of mathematical biology 62 (2000), S. 17-35 
    Details
    ISSN: 1522-9602
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Mathematics
    Notes: Abstract The irregular sequence of counts of a microbial population, in the absence of observable corresponding environmental changes (e.g., temperature), can be regarded as reflecting the interplay of several unknown or random factors that favor or inhibit growth. Since these factors tend to balance one another, the fluctuations usually remain within bounds, and only by a coincidence—when all or most act in unison—does an ‘outburst’ occur. This situation can be represented mathematically as a sequence of independent random variables governed by a probability distribution. The concept was applied to reported microbial counts of ground meat and wastewater. It is found that the lognormal distribution could serve as a model, and that simulations from this model are indistinguishable from actual records. The parameters of the lognormal (or other) distribution can then be used to estimate the probability of a population outburst, i.e., an increase above a given threshold. Direct estimation of the outburst probability based on frequency of occurrence is also possible, but in some situations requires an impractically large number of observations. We compare the efficiency of these two methods of estimation. Such methods enable translation of irregular records of microbial counts into actual probabilities of an outburst of a given magnitude. Thus, if the environment remains ’stable’ or in dynamic equilibrium, the fluctuations should not be regarded merely as noise, but as a source of information and an indicator of potential population outbursts even where obvious signs do not exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1006/bulm.1999.0112
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  • 5
    Electronic Resource
    Electronic Resource
    Mathematical interpretation of dose-response curves (1997)
    Springer
    Bulletin of mathematical biology 59 (1997), S. 747-761 
    Details
    ISSN: 1522-9602
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Mathematics
    Notes: Abstract The dose-response of an individual organism can be described by a step functions if the organism survives when the dose is below a certain lethal level and dies when this level is exceeded. If, in a population of organism, the lethal dose for an individual has a unimodal distribution, the latter's properties will determine the shape of the population's response in the following manner. If the distribution is symmetric the dose-response curve has a symmetric sigmoid shape when plotted on linear coordinates. The location of the inflection point and the curve's slope around it are determined by the distribution's mode and variance. When the distribution is skewed, the dose-response curve has an asymmetric sigmoid shape which becomes reminiscent of an exponential decay when the distribution is strongly skewed to the right. The population's dose-response curve can be constructed by integration of the step changes over the distribution range. The step function representing the dose-response of an individual organism can be approximate by a Fermi function, and the distribution of an lethal doses can be represented by the Weibull distribution function. When the two functions are combined, the resulting dose-response of the populationS(X)), which is the fraction of survivors after exposure to a doseX, is given by:S(X)=∫ 0 1 [1/{+exp{(X-X c (φ))/a i ]}]dω whereX c (ω)={(1/b)[-ln(1-ω)]}(1/n),n andb being the constants of the Weibull distribution anda i an arbitrarily small number, i.e.a i ≪[X−X c (ϕ)], whose actual magnitude is of little significance. This model can be used to determine the underlying distributions of experimental dose-response relationship. It was applied to published survival data of microorganisms exposed to pulsed electric field, X-ray radiation and ozone to show that the different observed shapes of the dose-response curve, and shifts between them, can be expressed in terms of the correponding distribution parameters, namely the mode, variance and skewness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02458428
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  • 6
    Electronic Resource
    Electronic Resource
    A note on the tan δ(T) peak as a glass transition indicator in biosolids (1995)
    Springer
    Rheologica acta 34 (1995), S. 215-220 
    Details
    ISSN: 1435-1528
    Keywords: Glass transition ; complex modulus ; biopolymers ; solid foods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The plasticization of many biosolids can take place over a fairly broad temperature range. The resulting loss of stiffness is primarily expressed by a drastic drop of G′(T) whose magnitude is usually higher than G″(T) by one or two orders of magnitude. Both G′(T) and G″(T) have characteristic properties that can vary widely among biomaterials. Consequently, the tan δ(T) peak need not be a mark of the transition center and it can be observed at temperatures where different materials have undergone a very different degree of plasticization as judged by the magnitude of G′(T). This is demonstrated by computer simulations using typical functions that describe G′(T) and G″(T) at the glass transition region and with published data on the dynamic mechanical behavior of a variety of biosolids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00398441
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  • 7
    Electronic Resource
    Electronic Resource
    Squeezing flow of semi liquid foods between parallel Teflon coated plates (2000)
    Springer
    Rheologica acta 39 (2000), S. 452-460 
    Details
    ISSN: 1435-1528
    Keywords: Key words Squeezing flow ; Viscometry ; Elongational viscosity ; Texture ; Mayonnaise ; Mustard ; Tomato concentrates
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract Samples of commercial tomato paste, low fat mayonnaise and mustard about 6–8 mm thick were squeezed to 0.8 mm at various speeds between 5 mm min−1 and 25 mm min−1 between Teflon-coated parallel plates 127 mm in diameter using an Instron UTM Model 5542. All the log force vs log height relationships had a clearly identified linear region. This indicated that a dominant squeezing flow regime was achieved at about 3 mm height, and that the machine has the proper stiffness to perform the tests. The stress level at a pre-selected height in this region is a measure of consistency, sensitive enough to distinguish between products of different brands. The residual stress after relaxation for about 2 min was on order of 10–50% of the initial stress, an indication that all three foods have a considerable structural integrity. In all three products there was a considerable discrepancy between the observed rate effects and predictions based on a pseudoplastic (power law) model. It could be described by the empirical relation (Fv1 − FR)/(Fv2 − FR)=(V1/V2)m where Fv1 and Fv2 are the forces at the given displacement reached at speeds v1 and v2 respectively, FR is the residual force after relaxation (found to be practically rate independent), and m is a constant of the order of 0.15–0.33, independent of the compression velocities ratio but characteristic of the food and brand. The calculated elongational viscosity was not a unique function of biaxial strain rate. To a certain extent, this was probably due to imperfect lubrication. But it was also a manifestation of these products considerable structural integrity which cannot be accounted for by models developed for ideal liquids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s003970000102
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  • 8
    Electronic Resource
    Electronic Resource
    Imperfect lubricated squeezing flow viscometry for foods (1997)
    Springer
    Rheologica acta 36 (1997), S. 686-693 
    Details
    ISSN: 1435-1528
    Keywords: Lubricated squeezing flow ; elongational viscosity ; slip ; mayonnaise ; mustard
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract Commercial mayonnaise and mustard samples placed in a wide, shallow Teflon container were compressed by a wide Teflon plate to induce an ‘imperfect’ lubricated squeezing flow. A dominant squeezing flow regime could be clearly identified as a linear region in the log F(t) vs log H(t) relationship, F(t) and H(t) being the momentary force and specimen height respectively. The slope of the relationship enabled the estimation of the flow index, n, and the consistency coefficient K. The n values of the mayonnaise were on the order of 0.6–0.85 and those of the mustard about 0.7. The corresponding K values were on the order of 6–13 and 4–5 kPasn respectively. Considering the crudeness of the array the measurements were highly reproducible and sensitive enough to detect differences (mayonnaise) or establish similarities (mustard) in products of different brands. The calculated flow index was practically independent of the plate's radius and of the consistency coefficient, which had a weak dependency on the latter. The calculated elongational viscosity vs biaxial strain rate relationship could also be used to compare the different products and brands. At 0.01 s−1 the elongational viscosity of the maynonnaise was on the order of 150 kPas, and of the mustard 60 kPas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00367365
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  • 9
    Electronic Resource
    Electronic Resource
    Determination of the Fractal Dimension of the Irregular, Compressive Stress-Strain Relationships of brittle, crumbly particulates (1993)
    Weinheim : Wiley-Blackwell
    Particle and Particle Systems Characterization 10 (1993), S. 301-307 
    Details
    ISSN: 0934-0866
    Keywords: Chemistry ; Industrial Chemistry and Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The apparent fractal dimension of normalized rugged compressive force-deformation curves of two types of brittle particulates was determined using the blanket algorithm. Although the shape of the original force-deformation relationships of the individual specimens was irreproducible, the apparent fractal dimension of the normalized data was fairly constant and characteristic of the material. The applicability of the algorithm and the validity of the results were tested with computer simulated relationships generated with a set of Weierstrass functions whose fractal dimension was known a-priori. It is demonstrated that as long as the resolution along the two axes is the same, the fractal dimension so calculated provides an absolute rather than a relative measure of the relationship's jaggedness.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/ppsc.19930100603
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  • 10
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    Isothermal and Non-isothermal Kinetic Models of Chemical Processes in Foods Governed by Competing Mechanisms (2009)
    American Chemical Society
    Details
    Publication Date: 2009-08-26
    Print ISSN: 0021-8561
    Electronic ISSN: 1520-5118
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by American Chemical Society
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