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  • 1
    Electronic Resource
    Electronic Resource
    LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS (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 conducted in order to develop a mathematical model for predicting lysine losses during processing of soy products. Model systems used in this study consisted of micro crystalline cellulose, glucose, sucrose, potato starch and soy protein. System composition, water activity, pH and time and temperature of heating were varied and available lysine was monitored by the fluoro-2,4-dinitro benzene method of Carpenter. In the first set of experiments, statistical analysis of the data obtained resulted in an equation which shows the effects of the variables used on available lysine retention: Fraction available lysine remaining = 0.58 + 0.047 pH - 0.093 glucose - 0.059 temperature —0.0068 time + 0.031 (water activity)2+ 0.025 aw sucrose + 0.033 sucrose starch. These data were collected at heating times well in excess of that required to destroy all reducing sugars present. Heating times were reduced in the second experiments such that kinetic data could be obtained. The average Ea was 28,500 calories/mole°K and the average reference reaction rate at 100°C (K100) was 0.036 mg lysine/min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00730_41_4.x
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  • 2
    Electronic Resource
    Electronic Resource
    Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose- MH-1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10789.x
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  • 3
    Electronic Resource
    Electronic Resource
    COMMENTS ON “Guest Editorial – Deep Well Injection: Models, Reality, and How To Do It Right,” by Raphael G. Kazmann, November-December 1988 issue, v. 26, no. 6, pp. 690–693 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 27 (1989), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1989.tb00451.x
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  • 4
    Electronic Resource
    Electronic Resource
    Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching (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: A pilot scale study was conducted to measure soluble solid losses of early June, mini and medium sweet peas commercially blanched at 95 ± 1°C for 3 min using a 25 lb (11.34 kg) sample size. Early June peas had smaller losses than mini and medium sweet peas. Dry matter losses were the greatest for the smallest sizes in each variety. Moisture content did not change significantly during blanching but increased after canning. Alcohol Insoluble Solids increased for all sizes in each cultivar after blanching. Recovery of small size peas may be maximized by bypassing blanching and gravity separation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14262.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Clostridium perfringens After Growth at Several Constant and Linearly Rising Temperatures (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: Inactivation kinetics of Clostridium perfringens strains NCTC 8238 and NCTC 8798 vegetative cells were evaluated in autoclaved ground beef after growth at constant (37, 41, 45, or 49°C) or linearly rising temperatures (4.0, 6.0, or 7.5 C°/hr) representative of long-time, low-temperature (LTLT) cooking. Inactivation temperatures of 55, 57, 59, 60, and 61°C were used. D values and z values were determined. For strain NCTC 8798 cells grown at 45°C, the average D59°C was 7.2 min and the zD was 3.8 C°. Both strains exhibited greater heat resistance after growth at higher constant temperatures. Also, NCTC 8798 was more heat resistant than NCTC 8238. With linearly rising temperature, terminal growth temperatures appeared dominant in resistance to inactivation. These data will permit predictions of growth and survival of C. perfringens during LTLT cooking of beef roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04227.x
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  • 6
    Electronic Resource
    Electronic Resource
    Clostridium perfringens POPULATION DYNAMICS DURING CONSTANT AND RISING TEMPERATURES IN BEEF (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 population dynamics of C. perfringens organisms in autoclaved ground beef heated at 16 constant- or rising-temperature conditions has been mathematically modeled. The basic model is a rate equation determined from the 16 experimental conditions. The specific reaction rate is based on an effective temperature rather than the instantaneous environmental temperature. The effective temperature for both growth and death was found to be a time average of the previous environmental temperatures. The concentration term includes both an initial lag and a maximum population concentration for continued growth as reported by Kono (1968). Between these limits and after the effective temperature is above the death initiation temperature, the equation is first-order in concentration. The model has been verified by experimental data taken both from constant-temperature growth conditions and from rising-temperature growth and death conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08467.x
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  • 7
    Electronic Resource
    Electronic Resource
    KINETICS OF AVAILABLE LYSINE LOSSES IN A SOY PROTEIN ISOLATE: CONFIRMATION OF THE ‘TRANSITION PHASE’ BY PROTEIN EFFICIENCY RATIO TESTS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Available lysine losses in soy protein isolates during thermal processing go through three phases: a fist-order loss, a transition phase and a no-loss phase. The transition phase shows a statistically significant (P 〈 0.02) increase in available lysine when measured by the fluoro-dinitrobenzene (FDNB) method. Using the protein efficiency ratio method (PER), a statistically significant (P 〈 0.1) increase in available lysine was demonstrated in samples processed at 80° C for 700 mm. The PER values decreased from 2.65 ± 0.04 to 1.17 ± 0.04 after 600 min of processing. At 700 min the PER value increased to 1.37 ± 0.05. At 80°C the transition phase in systems containing 4% sugar occurs 600 mm after processing is initiated according to previously published equations. The PER and FDNB results exhibited an excellent correlation (r = 0.98). Thus, PER results confirm the increase detected using the FDNB procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10067.x
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  • 8
    Electronic Resource
    Electronic Resource
    USE OF A RAPID MUSCLE PROTEIN SOLUBILITY TECHNIQUE TO PREDICT BEEF MUSCLE YIELD AS A FUNCTION OF TIME, TEMPERATURE, SALT AND PHOSPHATE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: An improved muscle protein solubility method has been developed which has two distinct advantages over the traditional method: it requires much less time and may be conducted at room temperature. The pre- or post-rigor sample is homogenized in a Brinkman Polytron in 25 ml buffer and is centrifuged. The supernatant is decanted and soluble protein determined as in the traditional method (biuret). Comparable results were obtained for old vs new method for samples of porcine longissimus muscle which encompassed a wide range of sarcoplasmic and myofibrillar protein solubilities. The new method can also be applied with accuracy equivalent to the traditional method for the determination of solubility in cooked meat samples. A four-factor response surface experimental design (central composite) was utilized to evaluate the role of process variables and product ingredients on the cooking losses of USDA Utility grade biceps femoris muscle. The factors were cooking time (0.5–12.0 hr), temperature (55–85°C), NaCl (0–4%), and Na tripolyphosphate (0–0.5%): Shrink was determined on ground 25-g samples by calculating the free moisture lost (as a percentage of total moisture) after centrifugation in Wierbicki tubes. Sarcoplasmic and myofibrillar protein solubility were determined on the same samples by the rapid solubility technique. Stepwise regression was used to tit a multiple polynomial equation to shrink loss and protein solubility (P 〈 0.001). The results indicated that cooking temperature was decisively the most important factor controlling yield and protein solubility. Shrink and protein solubility were nearly independent of time in the center point regions of the experiment which are, based on the type of design (central composite), the most accurate areas for prediction. Previous studies have demonstrated that the major tenderization reactions in beef are dependent both on time and temperature. Therefore, these findings suggest that improved yield in commercial thermal processes is possible by selecting long-time, low-temperature treatments since protein solubility and, therefore, yield are primarily functions of temperature and are relatively independent of time at a given temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12556.x
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  • 9
    Electronic Resource
    Electronic Resource
    Changes in Texture of Green Peas during Freezing and Frozen Storage (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 effects of freezing (still-air, air-blast, and Freon immersion freezing) and frozen storage (−5°, −10° and −15°C for 0 to 48 wk) on texture of cooked frozen peas were examined. Peas frozen by a Freon-12 immersion method with no appreciable damage to cell structure had firmer and more chewy sensory textural quality compared to those peas frozen by a slower freezing method. Sensory tenderness decreased initially and then increased with storage time to the maximum storage times of 6 wk in −5°C storage, 16 wk in −10°C storage, and 48 wk in −15°C storage. Sensory chewiness increased initially, then remained constant with storage time except in −15°C storage. Generally, the lower storage temperature resulted in less sensory chewiness. The correlation coefficients (r) between sensory and objective measurements for tenderness and chewiness were 0.76 and 0.88 (P 〈 0.05), respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08576.x
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  • 10
    Electronic Resource
    Electronic Resource
    Relative Importance of Food Composition in Free Lysine and Methionine Losses During Elevated Temperature Processing (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: Free lysine and methionine loss were monitored as a function of food composition (independent variables) utilizing fortified model food systems. The food systems were composed of varying quantities of protein, sugar, oil, salt, cellulose, and water, and were isothermally processed for varying time intervals at 65 or 115°C. The arnino acid losses were best modeled by first order reaction kinetics. Protein, sugar, and water activity (aw) had the predominant influence on the loss rate. The rate coefficient increased when protein or sugar levels were increased, but decreased when water activity was increased. Salt and oil had only a minor influence on the rate coefficient when compared with other variables. Interactions among food components also influenced the loss rate coefficient.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02994.x
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