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  • 1
    Electronic Resource
    Electronic Resource
    IDENTIFICATION AND MEASUREMENT OF THE RESISTANCES TO ABSCISSION OF INTACT OR UNIT KERNELS OF SWEET CORN (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 successful detachment of sweet corn kernels as intact kernels promises large yield and effluent advantages over cut kernels during processing but requires a low strength of kernel attachment to the cob. This work describes the development of a test method for measuring the strength of kernel attachment and applies it to the identification of %varietal differences. Two components resisting detachment were identified: a base or abscission component and a side or frictional component. Base components as low as 1.3 Newton (N) (Golden Happiness) and as high as 5.5N (Illini Xtra Sweet) and side components as low as 1.3N (Vanguard) and as high as 4.0N (Golden Happiness) were observed. Abscission strength was found to correlate with prototype machine processing variables such as kernel mass production rates and the completeness of kernel removal from the cob.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03427.x
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  • 2
    Electronic Resource
    Electronic Resource
    FREEZING OF VEGETABLES BY DIRECT CONTACT WITH AQUEOUS SOLUTIONS OF ETHANOL AND SODIUM CHLORIDE (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: Aqueous freezant (AF 15–15) consisting of 15% NaCl and 15% ethanol with a −19.3°F solubility limit was developed for direct contact freezing of vegetables. Carrots (3/8 in. dice) and peas were frozen and cooled to 2.5°F in 1.5 min of immersion and beans (1 in. cut) and whole kernel corn were frozen and cooled to 2.5°F in 2.5 min of immersion. AF 15–15 frozen and blotted peas, beans and corn contained 0.72–0.82% NaCl and were statistically indistinguishable from air-blast frozen vegetables in organoleptic ratings. Air-blast frozen carrot dice were preferred over AF frozen dice which contained 1.77% NaCl. A mixture of all of the above vegetables frozen in AF 15–15 was slightly favored over an air-blast frozen mixture (6.7 vs 5.8 score). AF frozen vegetables showed a small (2.3–0.9%) weight gain, whereas the air-blast frozen vegetables showed losses of from 3.9–13.3% with respect to fresh weight.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12635.x
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  • 3
    Electronic Resource
    Electronic Resource
    APPLICATION OF HIGH-VELOCITY LIQUID JETS TO INJECTION OF CURING FLUIDS (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 work treats the use of high velocity liquid jets as a means of adding desired constituents to the interior of food materials. Specifically, curing fluids were injected into pork legs. The technique was successful in penetrating all tissue types encountered when jets were formed at 4200 psi through a 0.254 mm orifice. Duration of each jet pulse was 0.48 sec. Pork legs pumped to 30% by either a jet in contact with the leg or by multineedle injection were visually and organoleptically indistinguishable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14401.x
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  • 4
    Electronic Resource
    Electronic Resource
    METHODOLOGY FOR DIRECT CONTACT FREEZING OF VEGETABLES IN AQUEOUS FREEZING MEDIA (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 work treats the freezing of foodstuffs in aqueous media with the intention of reducing the pickup of solute on the solid. Product frozen in 23% NaCl solution (AF 23-0) was centrifuged, washed, and/or blotted to remove surface adhering freezant. Freezing times of less than 1 min were obtained for peas, diced carrots, snow peas and cut green beans. This corresponded to an estimated surface heat transfer coefficient in the range 50-150 BTU/hr ft2°F. Salt residuals ranged from 0.48% (peas) to 2.2% (carrots) and compared favorably to the values reported for canned and remanufactured products. Preliminary cost analysis indicated competitiveness of the method to air-blast freezing methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00736_41_4.x
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  • 5
    Electronic Resource
    Electronic Resource
    Ionomeric Films of Alginic Acid (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Transparent, flexible films could be made by casting aqueous solutions of alginic acid, but they dissolved in water. When films were made from a solution of alginic acid and multivalent ions, they were still water soluble. However, when alginic acid films were immersed in a solution of salts with multivalent ions, they dissolved in water much more slowly, if at all. Treatment with calcium and zinc resulted in films insoluble in water and their tensile strength increased by an order of magnitude. Iron and magnesium ions had little effect on properties of the films. Copper and aluminum showed intermediate effect, but treatment with cupric ion resulted in a fast crosslinking of the surface without affecting the inside of the film. This resulted in the formation of a tube when opposing surfaces were pulled apart.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09861.x
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  • 6
    Electronic Resource
    Electronic Resource
    FLAVOR AND TEXTURE OF PRESERVED INTACT SWEET CORN: COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Sensory studies were conducted to determine if intact or unit kernels of sweet corn (i.e. kernels which are detached at their normal abscission layer and lack a cut surface) can replace cut kernels. Samples of intact or unit kernel sweet corn were compared hedonic-ally and by relative preference with samples of cut sweet corn after appropriate processing. Stability of the frozen and canned intact kernels was studied for one year. Hedonic ratings for frozen intact corn yielded values of 7.4–7.6 and compared to values of 6.0–6.2 for cut corn. Hedonic ratings for canned intact corn yielded values from 6.4–6.8 and compared to values of 5.9–6.1 for cut corn. Laboratory taste panels expressed preference for intact samples in 86–89s of the judgements of frozen corn and in 64–86s of the judgements of canned corn. Both flavor and texture of the intact corn were most frequently cited as the reasons for preference. Frozen samples of intact kernels were stable for at least 1 yr at −18°C. Canned samples of intact kernels of Golden Jubilee and Golden Happiness were stable for 1 yr at 18°C. Sensory differences were detected in Stylepak samples at the 12-month evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02580.x
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  • 7
    Electronic Resource
    Electronic Resource
    UNIT OPERATIONS FOR GENERATION OF INTACT OR UNIT KERNELS OF SWEET CORN (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: The mechanical removal of sweet-corn kernels from the cob by cutting or scraping leads to waste, loss of nutritional value, and loss of yield. Solutions to this problem are being developed by food engineers and plant breeders by modifying the mechanical separation method and by modifying the raw product processing characteristics. The goal of this work is to achieve the removal of intact kernels (“unit” kernels) from the cob. Preliminary tests comparing processing of conventional cut corn with unit kernel corn indicate the latter can result in a reduction in the effluent during washing (up to 80% reduction based on total carbon analysis) and water blanching (50% reduction), in increased yields which approach the total available edible portion (20% greater yield than cut corn on a per kernel basis), and in increased opportunity for in-field processing. Two mechanical techniques are under investigation. One of these employs a cutter which breaks away the kernel pedicel from presorted ears. A second removes kernels by applying a rubbing action to rows of kernels on ears which have been split lengthwise. Inherited modifications of the cob such as development of vestigial glume varieties with kernels that are easily detached from the cob may complement the improved technology for processing intact or unit kernel sweet corn.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14480.x
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  • 8
    Electronic Resource
    Electronic Resource
    Saccharification of explosively dried corn (1986)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 28 (1986), S. 1159-1165 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Very rapid or explosive drying of grains such as corn leads to obvious physical changes in the macrostructure of the grain kernel, probable alteration in starch molecular structure, and reduction in starch average molecular weight. These changes lead to greater susceptibility to attack by liquefying and saccharifying enzymes. Rates of formation of nonreducing and reducing sugars by liquefying and saccharifying enzymes applied to explosively dried and milled yellow dent corn and small-kernel flint corn were 3.3-10.6 times greater than rates for the normally milled grains. The enzymatic conversion of explosively dried flint corn containing absorbed ethyl alcohol, as would be the case if it had been used as an adsorbent to dewater aqueous ethyl alcohol, was not significantly different from that of ethyl-alcohol-free flint corn.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260280805
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  • 9
    Electronic Resource
    Electronic Resource
    Diosgenin formation by freely suspended and entrapped plant cell cultures of Dioscorea deltoidea (1989)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 34 (1989), S. 1114-1125 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Altered phosphorus concentration, oxygen supply rate, and programmed addition of sucrose and phosphorus were applied to Dioscorea deltoidea plant cells in airlift suspension to increase the formation of the secondary metabolite diosgenin. A low oxygen supply rate (kla′ of 3.9 h-1) completely inhibited formation of diosgenin. A high oxygen supply rate (kla′ of 17.1 h-1) led to the greatest formation of diosgenin in 30 g/L sucrose when the sucrose-to-phosphorus mole ratio was 42.5:1. Programmed addition of nutrients over a 15-day period reduced growth of cell mass relative to diosgenin mass. Intentional aggregation by entrapment of virtually all cells in reticulated polyurethane foam led to reduced cell-mass yield, diosgenin yield and concentration relative to suspended cells at the same conditions. Entrapment of a small fraction of the cells led to a delayed development of a suspension culture and to formation of significantly higher concentrations of diosgenin. Nearly all of this increase was attributable to the suspended cells. This result suggested sequestering of nonproductive cells by the matrix or sequestering of important nutrients by the matrix-bound cells. Entrapped cells attained densities of 40 g/L in the matrix.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260340813
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  • 10
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    Optical emission from Ga ionization at a field emitter (1980)
    American Institute of Physics
    Details
    Publication Date: 1980-06-15
    Print ISSN: 0003-6951
    Electronic ISSN: 1077-3118
    Topics: Physics
    Published by American Institute of Physics
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