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  • Articles  (128,902)
  • 2010-2014  (76,610)
  • 2005-2009  (52,292)
  • Process Engineering, Biotechnology, Nutrition Technology  (128,902)
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  • Books  (20)
  • Articles  (128,902)
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  • 1
    Electronic Resource
    Electronic Resource
    MICROBIOLOGY AND NUTRITIONAL COMPOSITION OF AN EDIBLE LARVA (BUNAEA ALCINOE STOLL) OF THE NIGER DELTA (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 25 (2005), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The microbial load and nutritional composition of the Bunaea alcinoe larvae were investigated. The bacterial population of the skin and intestinal content were 8.16 × 106and 5.70 × 105 cfu/g while the fungal populations were 2.07 × 106and 1.32 × 106 cfu/g, respectively. Twenty bacterial isolates belonging to the genera Staphylococcus, Bacillus, Micrococcus and Acinetobacter were isolated. Staphylococcus aureus occurred on both the skin and intestinal content. The nutritional composition of the larvae revealed high protein (55%) followed by fat (25%). Total available carbohydrate, moisture and ash were 4, 8 and 8%, respectively. The public health implication of the presence of S. aureus is highlighted. B. alcinoe larva is a rich source of protein and can be recommended in the diet of communities where protein is scarce or expensive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2005.00577.x
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  • 2
    Electronic Resource
    Electronic Resource
    COMPARISON OF METHODS FOR ANALYZING REPLICATED PREFERENCE TESTS (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Preference testing is commonly used in consumer sensory evaluation. Traditionally, it is done without replication, effectively leading to a single 0/1 (binary) measurement on each panelist. However, to understand the nature of the preference, replicated preference tests are a better approach, resulting in binomial counts of preferences on each panelist. Variability among panelists then leads to overdispersion of the counts when the binomial model is used and to an inflated Type I error rate for statistical tests of preference. Overdispersion can be adjusted by Pearson correction or by other models such as correlated binomial or beta-binomial. Several methods are suggested or reviewed in this study for analyzing replicated preference tests and their Type I error rates and power are compared. Simulation studies show that all methods have reasonable Type I error rates and similar power. Among them, the binomial model with Pearson adjustment is probably the safest way to analyze replicated preference tests, while a normal model in which the binomial distribution is not assumed is the easiest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00042.x
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  • 3
    Electronic Resource
    Electronic Resource
    DIFFERENTIATION OF ACTIVITY PATTERNS IN THE SUPRAHYOID MUSCLES DURING SWALLOWING OF FOODS WITH FIVE TASTE QUALITIES (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Activity patterns of the suprahyoid muscles were examined using a new analytical technique. The suprahyoid activities were recorded during swallowing of tasteless foods and foods with taste qualities (sweet, salty, sour, bitter and umami). The technique involved: (1) division of cumulative integrated suprahyoid activities from each swallow into 10 equal sections and (2) assignment of individually sectioned activities to a standardized timescale as TP (from T10To T100; relative time for P% of the cumulative electromyogram) to enable comparison of data from different trials. Three significant differences were found in T p between the following foods: tasteless and sour, tasteless and bitter, and sour and umami. However, the differences were not repeatedly confirmed. These results suggest that gustatory signals from food tastes affect differentially the activity patterns of the suprahyoid muscles during pharyngeal swallowing, although the effect is not permanent. This method may be used to measure taste impressions in infants and in certain disabled subjects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00041.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMMENTARY: TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00045.x
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  • 5
    Electronic Resource
    Electronic Resource
    TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this article is to discuss the issues associated with selecting assessors for sensory panels. It develops the argument that although there are many variations in the detail of how assessors are selected, all panels can be considered as either (1) selecting respondents to measure ingredient concentrations via perceptions or (2) selecting respondents to represent the response that would be obtained from a wider consumer population. The validity of the data collected, i.e., the extent to which the data collected measures what was originally intended, depends on the detail of how assessors were selected as well as a number of other factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00044.x
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  • 6
    Electronic Resource
    Electronic Resource
    COMMENTARY: TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00048.x
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  • 7
    Electronic Resource
    Electronic Resource
    CROSS-MODAL ADDITIVITY OF TASTE AND SMELL (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjects were simultaneously given subthreshold levels of taste and odor stimuli, delivered orally, for both a commonly paired and an uncommonly paired taste–odor combination. Results indicate cross-modal summation of subthreshold concentrations of both taste–odor pairs when the olfactory stimulus is delivered orally. Results of control studies suggest that the summation was indeed across modalities, and not due to the taste of the odor compound or the smell of the taste compounds. Furthermore, results indicate that regardless of taste–odor pair commonness, taste and smell can combine in a completely additive fashion (i.e., at threshold detectability when both stimuli are presented simultaneously at 50% threshold level) if the taste–odor pair is presented orally. In several instances, but not all, measured probabilities exceeded those predicted by probability summation, indicating that hyperadditive mixing often occurs, but there do seem to be individual differences. Cross-modal summation, regardless of taste–odor pair commonness, has broader implications for the development of foods, beverages and pharmaceuticals, especially in masking undesirable tastes and smells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00047.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE IMPACT OF GEOGRAPHIC ORIGIN ON SENSORY PROPERTIES OF VITIS VINIFERA CV. MENCÍA (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to establish the aromatic descriptors that identify the aroma of young Mencía wines from different geographic areas of Ribeira Sacra Appellation of Origin Controlled in Galicia (NW Spain). Initially, 36 attributes were identified. A multivariate analysis was carried out to evaluate this possible differentiation between the Mencía wines according to production area. Principal component analysis of sensory data permitted the differentiation among geographic areas. The wines differed significantly for seven sensory attributes. The wines from Chantada and Ribeira do Miño were characterized by higher intensities of metallic and bread odors, while Amandi and Quiroga-Bibei by balsamic, apple and phenolic characters. The wines from Ribeira do Sil exhibited a toasting character and the lactic character was present in all wines except those from Ribeira do Sil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00046.x
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  • 9
    Electronic Resource
    Electronic Resource
    PSYCHOPHYSICAL THINKING IN BUSINESS: PRODUCTS AND CONCEPTS (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Psychophysical thinking informs both concept development and product design. With products, the researcher systematically varies ingredients/processes and measures consumer reactions such as acceptance and sensory impressions. The product data generate a model showing how the formulations drive ratings. With concepts (and package designs), the researcher systematically varies the presence/absence of elements/pictures and measures consumer reactions such as acceptance or appropriateness. The concept data generate a model showing how the elements drive reactions. Concept and product research look for relations among variables, at once to understand and also to engineer consumer-acceptable products and messaging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00034.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF VARIETAL DIFFERENCES AND POLISHING OF RICE ON QUALITY PARAMETERS OF IDLI (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of varietal differences and polishing of rice on quality parameters of “idli,” an Indian fermented product, were studied. In addition, the functional properties of decorticated (whole and split) black gram (Phaseolus mungo Roxb.), were also determined. Two varieties of raw rice, “Jaya” and “Minilong,” and one variety of parboiled rice “Ponni” with two degrees of polishing (high and low) were selected. Idlis were prepared following standard procedures. Variations were observed in water and fat absorption capacities of two black gram samples. Emulsification capacity ranged from 102 to 110 mL/100 g. Foam capacities at different pH range were similar, but foam stability differed as a function of time. The pH of the fermented batter was between 4.1 and 4.8. Rice with a lesser degree of polishing fermented better with higher batter volume and microbial count, lesser shear value and gave softer idlis. However, sensory analysis revealed that idlis prepared with low-polish rice scored significantly lower for appearance and color quality compared with products prepared with high-polish rice. Significant differences were observed in the quality of flavor of all products. It can be concluded that the quality characteristics of Idli were influenced by the variety of rice and the degree of polishing, but the two types of black gram used, whole and split, had no effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00035.x
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  • 11
    Electronic Resource
    Electronic Resource
    SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICE (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready-to-eat purposes was carried out by different time–temperature schedules with and without oil to achieve a minimum Foof 3 min. The sensory analysis of the cooked rice carried out using quantitative descriptive analysis showed that a process schedule of 118C, 8 min was optimum to have the optimal sensory characteristics. The same rice samples were subjected to instrumental texture measurements by texture analyzer using a crosshead speed of 0.5 mm/s with 90% compression for hardness and stickiness parameters. The instrumental hardness showed high correlation with sensory hardness, chewiness and overall quality (r = 0.72; r = 0.73; r = 0.79) and a negative correlation with sensory stickiness (r = −0.75). Applying principal component analysis, thermally processed rice samples were further classified based on the sensory and instrumental texture attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00036.x
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  • 12
    Electronic Resource
    Electronic Resource
    TERMINOLOGY DEVELOPMENT AND PANEL TRAINING FOR SENSORY EVALUATION OF SKIN CARE PRODUCTS INCLUDING AQUA CREAM (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article describes the approach of the spectrum descriptive analysis (SDA) method to evaluate sensory properties of skin care products. The terminology for various lotions and creams was developed using SDA. A total of 26 attributes on five phases was developed with definitions and scales. Through discriminative, descriptive and scaling testing, 10 panelists were selected, and panel training was conducted until the panel grand standard deviation of the evaluated data of calibration samples showed less than 1.0. After the extensive training on sensory perceptions and scaling, the panelists evaluated the 26 attributes on 12 aqua-cream products. In the principal component analysis result of aqua-cream data, the first principal component (PC) was mainly related to oiliness, viscosity, adhesiveness and thickness on one side of the scale and transparency, wetness, coolness and spreadability on the other, with 40% of variance. The stickiness and gloss contributed greatly to the second PC with 30% of variance. The total amount of variance that was explained at the two PCs was 78%. In the biplot loadings of products and attributes, creams of K and L were identified by their higher degrees of wetness, spreadability and moisturization. They had lower degrees of stickiness, gloss and oiliness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00037.x
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  • 13
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00040.x
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  • 14
    Electronic Resource
    Electronic Resource
    COMMENTARY: EVERY TOOL HAS ITS PROPER USE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00033.x
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  • 15
    Electronic Resource
    Electronic Resource
    Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : In this study a method to obtain native α-lactalbumin with a high degree of purity of 98% (m/m) and recovery of 75% (m/m) by selective denaturation of β-lactoglobulin was developed. To achieve this goal, the thermal pretreatment of whey protein concentrate was optimized varying the composition of the liquid whey protein concentrate in terms of total protein, lactose and calcium content, and pH value. The kinetics of the thermal denaturation of α-la and β-lg were then investigated at predetermined optimal composition (protein content 5 to 20 g/L, lactose content 0.5 g/L, calcium content 0.55 g/L, and pH 7.5). Using the activation energies and reaction rate constants obtained, lines of equal effects for targeted denaturation degrees of α-la and β-lg were calculated. Depending on total protein content, an area of optimal heating temperature/time conditions was identified for each protein concentration level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08319.x
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  • 16
    Electronic Resource
    Electronic Resource
    Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Frozen squid is susceptible to both lipid oxidation and yellow/brown discoloration during frozen storage. The involvement of lipid oxidation in the microsomal fraction of squid muscle on oxidative rancidity and discoloration was investigated using iron and either enzymatic or non-enzymatic redox cycling pathways. Lipid oxidation was measured by thiobarbituric acid-reactive substances (TBARS), and color changes were measured spectrophotometrically using an integrating sphere. The lipid oxidation was not observed in the squid microsomes in the presence of Fe3+ and β-nicotinamide adenine dinucleotide disodium salt (NADH) or β-nicotinamide adenine dinucleotide phosphate, reduced (NADPH), suggesting that the enzymatic redox cycling pathway was not active. Iron-promoted TBARS formation was observed in the non-enzymatic pathway when ascorbic acid was used as a reducing compound. Non-enzymatic lipid oxidation increased with increasing temperature (4 °C to 37 °C), iron (0 to 100 μM), and ascorbic acid (0 to 200 μM) concentrations. As lipid oxidation in the microsomes or isolated microsomal lipids increased, color changes were observed as could be seen by an increase in b* values (yellowness) and a decrease in a* (redness) values. The ability of iron and ascorbate to promote both lipid oxidation and pigment formation in the microsomal fraction suggests that this pathway could be responsible for quality deterioration of squid muscle during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11504.x
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  • 17
    Electronic Resource
    Electronic Resource
    The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3 (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 novel cysteine protease D3, which was purified from germinating soybean cotyledons, showed high homology with cathepsin L and cathepsin K. In our previous study, because of the specificity of the enzyme, hydroly-sates treated with D3 treatment showed a prominent property of less bitterness than other hydrolysates treated with commercially available proteases. However, active recombinant D3 prepared from Escherichia coli inclusion bodies was so intricate and less productive that it made further studies on this protease and hydrolysates difficult. In the concrete, the refolding process of the immature proD3 from inclusion bodies takes more than a day, and autocatalytic activation of refolded immature proD3 at low pH was difficult to control. In this study, we aimed to establish an efficient refolding and activating method of protease D3. In the refolding step, the procedures could be simplified by using a size-exclusive column-based method. In the activation step from immature proD3, we utilized another protease, subtilisin, rather than autocatalytic activation by D3 itself. After subtilisin treatment, the peptide having 12 amino acids-length of N-terminal pro sequence was initially cleaved, and residual proD3 showed only a half proteolytic activity of active D3. However, when the pH was shifted lower (pH4.5), D3 automatically changed to have the same proteolytic activity as active one, and this activated recombinant had the same N-terminal sequence as purified D3 from germinating soybean cotyledons. By using this method, all preparation processes of D3 from inclusion bodies to active D3 could be completed within a few hours, and it became possible to carry out the investigation on hydrolysates on a large scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11507.x
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  • 18
    Electronic Resource
    Electronic Resource
    Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: To determine whether detection of fecal contamination on cantaloupes is possible using fluorescence imaging, hyperspectral images of cantaloupes artificially contaminated with a range of diluted bovine feces were acquired from 425 to 774 nm in responses to ultraviolet-A (320 to 400 nm) excitation. Evaluation of images at emission peak wavelengths indicated that 675 nm exhibited the greatest contrast between feces contaminated and untreated surface areas. Two-band ratios compared with the single-band images enhanced the contrast between the feces contaminated spots and untreated cantaloupe surfaces. The 595/655-nm, 655/520-nm, and 555/655-nm ratio images provided relatively high detection rates ranging from 79% to 96% across all feces dilutions. However, both single band and ratio methods showed a number of false positives caused by such features as scarred tissues on cantaloupes. Principal component analysis (PCA) was performed using the entire hyperspectral images data; 2nd and 5th principal component (PC) image exhibited differential responses between feces spots and false positives. The combined use of the 2 PC images demonstrated the detection of feces spots (for example, minimum level of 16-μg/mL dry fecal matter) with minimal false positives. Based on the PC weighing coefficients, the dominant wavelengths were 465, 487, 531, 607, 643, and 688 nm. This research demonstrated the potential of multispectral-based fluorescence imaging for online applications for detection of fecal contamination on cantaloupes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11517.x
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  • 19
    Electronic Resource
    Electronic Resource
    Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 experiment was to quantify variation in bovine M. longissimus dorsi tenderness and determine the extent such variation is explained by variation in the ultrastructure of muscles after different postmortem treatments. Eight muscles were hot-boned and aged for 2 d at 2 °C (T1) to achieve very contracted actomyosin crossover and tough beef. Eight carcass sides were tenderstretched for 10 h at 10 °C and a further 38 h at 2 °C (T2) to achieve lengthened actomyosin crossover and tender beef. Both T1 and T2 were compared with conventionally hung carcasses, which underwent similar chilling regimes, C1 (n= 8) and C2 (n= 8), respectively. Measurements of sarcomere length, pH, Warner Bratzler shear force (WBSF), and sensory tenderness were taken, and transmission electron microscopy images analyzed. Variances of attributes were analyzed on Bartlett's test. Variances of the 4 groups were homogenous for all attributes except for pH after 24 h postmortem (with T1 [0.00] having lower variances than C1 = 0.04, T2 = 0.06, and C2 = 0.05) and WBSF after 2 d aging (with T2 [74.33] having lower variances than T1 = 236.76, C1 = 398.82, and C2 = 856.74). The variation in the tenderness of beef was quantified through ultrastructural variation in bovine muscle, with tenderstretched moderately chilled beef having the least variable tenderness as a result of more uniform overlap between actin and myosin filaments. Variation in the eating quality of beef was not reduced by hot-boning with fast chilling or conventional hanging with fast or moderate chilling. The development of the uniformity within filaments of tenderstretched muscle requires further analysis as residual variation remains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08322.x
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  • 20
    Electronic Resource
    Electronic Resource
    Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 feasibility of gamma radiation in combination with low temperature was studied to ensure microbiological safety and maintaining physicochemical and sensory characteristics of minimally processed bitter gourd. Radio sensitivity (D10 values, that is, irradiation dose required for 90% reduction of microorganisms) for Salmonella paratyphae A and Escherichia coli were 0.28 kGy and 0.23 kGy, respectively. On the basis of D10 values, 5D10 values were determined and samples of minimally processed bitter gourd were irradiated up to 5D10 values, stored for 14 d at 5 ± 1 °C, and analyzed for total bacterial, fungal, and coliform counts. Ascorbic acid, acidity, texture, and sensory qualities were also studied. Results showed that an irradiation dose of 2.0 kGy significantly reduced the microbial count to keep the samples microbiologically safe for 7d. Sensory evaluation revealed that the samples received maximum scores for appearance and flavor (7.8 and 7.9, respectively) with radiation dose of 2.0 kGy and minimum score for control (6.5). Firmness and ascorbic acid content decreased significantly with increase in storage time and irradiation dose. All the samples were discarded during the 2nd wk of storage due to high bio-burden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09980.x
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  • 21
    Electronic Resource
    Electronic Resource
    Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Effects of proteins (whey protein isolate [WPI], Na-caseinate, and gelatin), drying method, storage relative vapor pressure (RVP), and time on lactose crystallization and crystals formed were investigated using x-ray diffraction (XRD). Crystallization was observed from increasing peak intensities of XRD patterns. Lactose in lactose/protein (5:1,3:1) mixtures crystallized in samples stored at RVP of 44.1% and above in both spray-dried and freeze-dried materials, except in freeze-dried lactose/Na-caseinate and lactose/gelatin mixtures, which showed lactose crystallization at 54.5% RVP and above. The rate of crystallization increased with increasing RVP and storage time. The rate of crystallization in spray-dried materials was higher than in freeze-dried materials, and the crystallization rate decreased with increasing protein content. Lactose crystallized mainly as α-lactose monohydrate in spray-dried lactose/WPI and lactose/gelatin mixtures. Crystals formed in freeze-dried lactose/WPI and lactose/gelatin mixtures were anhydrous β-lactose and α-lactose monohydrate crystals. Lactose crystallized as a-lactose monohydrate in both spray-dried and freeze-dried lactose/Na-caseinate mixtures. Trace amounts of anhydrous β-lactose were present in spray-dried lactose/WPI (5:1) and lactose/gelatin (5:1) mixtures. Peak intensities of XRD patterns for anhydrous β-lactose decreased with increasing protein content and storage time. The crystallization data were successfully modeled using Avrami equation at an RVP of 65.6% and above. These data are important in understanding and predicting storage stability of lactose- and protein-containing food and pharmaceutical materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09977.x
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    A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 continuous high-pressure carbon dioxide system, run at ambient conditions, was tested on its performance in reducing both natural and inoculated microbial loads. The prototype system continuously processes orange juice with carbon dioxide (CO2) at high pressures. A central composite design was originally used to examine the variables of pressure, residence time, and CO2/juice ratio. For microbial reduction, residence time was the major factor followed by pressure. The CO2/juice ratio showed no influence on microbial load, and in this equipment, was difficult to control. The unit was able to cause a 5-log reduction of the natural flora in spoiled juice, and could attain a 5-log decrease in numbers of pathogenic Escherichia coli O157:H7, Salmonella typhimurium, and Listeriamonocytogenes. No viable cells of E. coli O157:H7 orS. typhimurium were cultured after the treated juices were stored at room temperature (22 °C) for 14 d. Thus, non-thermal pathogen reduction is possible with this system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09979.x
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  • 23
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    Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 enzymatic reaction that produces 1 -octen-3-ol and 10-oxo-trans-8-decenoic acid was successfully scaled up from a 1 -L to a 10-L bioreactor using a crude mushroom homogenate of Agaricus bisporus. For this non-Newtonian reaction broth, the agitation rate was considered the most important controlling factor for the scale up. An agitation rate of 600 rpm, for an aeration rate of 0.44 m3/m3/h, was found to be the minimum to maintain the yield constant for the 1-L reactor. Subsequently, the agitation rate for the 10-L reactor was determined using 2 different approaches: a constant power per volume of liquid and a constant volumetric mass transfer coefficient (kLa). The constant power per volume of liquid approach predicted an agitation rate of 364 rpm that resulted in being too low to maintain the same yield obtained with the 1-Lreactor. Measurement of the kLa for the 10-Lreactor, at 364 rpm and an aeration of 0.44 m3/m3/h, produced a value of 11.7/h, thus confirming that the reaction in the larger reactor was oxygen-deprived. Therefore, the use of constant volumetric mass transfer coefficient (kLa) strategy was used instead. kLa was experimentally determined at different agitation rates for the 10-L reactor. It was found that 750 rpm produced a kLa of 40.2/h. Confirmatory reactions were run in both reactors with the same batch of mushrooms, and the results were equivalent, thus indicating that was a good criterion for scaling up this process.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09978.x
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  • 24
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    Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 purpose of this research was to improve probiotic microencapsulation using prebiotics and modern optimization techniques to determine optimal processing conditions, performance, and survival rates. Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-nate were incorporated as coating materials to microencapsulate 4 probiotics (Lactobacillus acidophilus, Lacto-bacillus casei, Bifidobacterium bifidum, and Bifidobacterium longum). The proportion of the prebiotics, peptide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface model, with sequential quadratic programming (SQP) subsequently adopted to optimize the model and evaluate the survival of microencapsulated probiotics under simulated gastric fluid test. Optimization results indicated that 1% sodium alginate mixed with 1% peptide and 3% fructooligosaccharides as coating materials would produce the highest survival in terms of probiotic count. The verification experiment yielded a result close to the predicted values, with no significant difference (P 〉 0.05). The storage results also demonstrated that addition of prebiotics in the walls of probiotic microcapsules provided improved protection for the active organisms. These probiotic counts remained at 106 to 107 colony-forming units (CFU)/g for microcapsules stored for 1 mo and then treated in simulated gastric fluid test and bile salt test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09981.x
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  • 25
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    Electronic Resource
    Transmissible Spongiform Encephalopathies (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 Institute of Food Technologists has issued this Scientific Status Summary to update our knowledge of transmissible spongiform encephalopathies and provide an authoritative perspective on the surrounding regulatory and trade landscape.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09983.x
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  • 26
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    Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl-idene Chloride Films Containing Sorbic Acid (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Polyvinylidene chloride (PVDC, SaranR F-310) films containing sorbic acid (0%, 1.5%, and 3.0% w/v) were prepared with use of a solvent-casting method and were then placed between slices of commercially produced beef bologna that were previously surface-inoculated with L. monocytogenes at 103 or 105 CFU/g. In addition, cubes of commercial Cheddar cheese were surface-inoculated to contain 103 or 105Listeria monocytogenes colony-forming units (CFU) /g and then wrapped with the sorbic acid-containing films. Films containing 1.5% and 3.0% (w/ v) sorbic acid prevented growth of L. monocytogenes on bologna slices with populations as much as 7.1 logs lower after 28 d of storage at 4 °C compared with the sorbic acid-free controls. In contrast, numbers of Listeria remained relatively stable on Cheddar cheese with populations decreasing 〈 1.3 logs after 35 d of storage. With use of the sorbic acid-containing films, common spoilage organisms were also inhibited on both products. After 28 d of contact with bologna and Cheddar cheese, these films retained 7% and 60% of their original sorbic acid content, respectively, with the control film retaining 85% of its original sorbic acid content. Given these findings, sorbic acid-containing films may be useful in enhancing the safety and shelf-life of ready-to-eat delicatessen products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09982.x
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  • 27
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    Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Development of fresh-cut apple products requires consideration of cultivars that store well as both intact and fresh-cut fruit. We compared the instrumental and sensory quality of 2 apple cultivars, Granny Smith and Fuji, that are used for fresh cutting with 2 new cultivars, Pink Lady and GoldRush, which were considered to have quality characteristics suitable for fresh cutting. Firmness, titratable acidity (TA), soluble solids content (SSC), and aromatic volatile concentration were measured in intact fruit of the 4 cultivars during 12 mo storage in air at 0 °C and during 3 wk storage at 5 °C as fresh-cut slices. After 1 wk storage as fresh-cut slices, sensory evaluations for acceptability of flesh and peel appearance, flavor, texture, and overall eating quality were performed. During storage, GoldRush apples maintained 〉 80 N firmness, approximately 17% SSC, 〉 0.5% TA, and had high aromatic volatile production, that is, maintained quality better than the other cultivars. The quality and shelf stability of GoldRush slices were also as good as or better than slices from the other cultivars, whereas Granny Smith slices generally rated lower than the other cultivars. The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good as that for Pink Lady and Fuji. The quality of GoldRush apples can be maintained throughout the year in refrigerated air storage and still remain suitable for fresh-cut processing. The results indicate that GoldRush and Pink Lady are 2 promising new, high-quality apple cultivars for fresh cutting. Keywords: fresh-cut fruit, Malus × domestica, postharvest quality, respiration rate, shelf life
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09985.x
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  • 28
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    Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppma-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on he stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage. α tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when a-tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k270) values were more stable, with changes of 5.87 g I2/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09986.x
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  • 29
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    Development and Evaluation of Iron-fortified Extruded Rice Grains (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were 〈3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09987.x
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  • 30
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    Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 relationship between vitamin E and the oxidative stability of raw and dry roasted peanuts was studied during storage at 21°C under air and vacuum. Lipid oxidation was monitored by peroxide values (PVs) and conjugated diene values (CDVs). In air, PV (meq/kg) for roasted peanuts reached 47 by 12 wk, whereas that for raw peanuts was below 2 after 38 wk. Under vacuum, lipid oxidation was significantly retarded (P 〈 0.05). Tocopherols of raw and roasted peanuts exponentially decreased with increasing PV. After 12 wk, about 50% of α-tocopherol (α-T) was lost for roasted peanuts under vacuum compared with about 90% under air. For raw peanuts, more than 70% of each tocopherol remained after 38 wk under air and vacuum. In general, α-T showed the least stability in roasted peanuts compared with other tocopherols under the reported storage conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07176.x
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  • 31
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    E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 antioxidant activities of E vitamer fraction extracted from rice bran were investigated and compared with α-tocopherol at 2 concentration levels (16 ppm and 160 ppm) in the emulsified cholesterol and linoleic acid systems. 7-Ketocholesterol, 7α-hydroxycholesterol (7α-OH), 7β-hydroxycholesterol (7β-OH), 25-hydroxycholesterol (25-OH), and 5,6-epoxycholesterol (5,6-EP) were found at different incubation times (0, 6, 12, 24, and 48 h) in the emulsified cholesterol system accelerated by using 2, 2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH) at 80°C and pH 5.5. Samples treated with 160 ppm of E vitamer fraction exhibited a significant antioxidant activity by inhibiting the formation of cholesterol oxidation products (COPs). Addition of E vitamer fraction to the emulsified linoleic acid model at 37°C significantly inhibited the hydroperoxide formation and decomposition more than that of α-tocopherol. The former was more effective in inhibiting the primary and secondary oxidations of the polyunsaturated fatty acid (PUFA). No significant differences (P 〈 0.05) were found in inhibition of the linoleic acid autoxidation between the E vitamer fraction and the α-tocopherol at 16 and 160 ppm, respectively. E Vitamer fraction was most effective in inhibiting both emulsified cholesterol and linoleic acid. These results suggested that compounds inhibiting cholesterol autoxidation and PUFA autoxidation in both food and biological systems were present in the rice bran extract. Thus, the addition of E vitamer fraction to animal- derived muscle food may be a more compelling way to replace the synthetic antioxidants currently used in the food industry because the former is both natural and effective in inhibiting both cholesterol and PUFA autoxidation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07175.x
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  • 32
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    A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Channel catfish muscle was subjected to 2 novel protein extraction and precipitation techniques using acid (pH 2.5) or alkaline (pH 11) pH and compared with surimi processing (3 wash cycles). Solubility of catfish proteins was found to be highest at pH 2.5 and 11, and at these pH levels, viscosity was found to be low enough to cause separation of proteins from insoluble materials via centrifugation. Both the acid-aided and alkali-aided processes led to higher recoveries (P 〈 0.05) of protein and larger reduction (P 〈 0.05) in lipids compared with surimi processing. The protein recovery could be increased even more with a modified version of the acid-aided and alkali-aided processes. There was no hydrolytic breakdown detected during low and high pH. The acid-aided process recovered more protein types than the alkali-aided process during isolelectric precipitation (pH 5.5), which indicated that it led to more protein denaturation and thus more aggregation at pH 5.5. The alkali-aided process had more soluble proteins (including heme proteins) at isoelectric precipitation than the acid-aided process, and the soluble proteins were of the same type as the soluble proteins for non-pH-treated catfish muscle at pH 5.5. This suggested the alkali-aided process led to less denaturation than the acid-aided process. Both acid-aided and alkali-aided processes recovered proteins of higher (P 〈 0.05) whiteness scores than surimi. The alkali-aided process recovered proteins of higher whiteness (P 〈 0.05) than the acid-aided process. The acid-aided process led to higher yellowness (P 〈 0.05) than the other 2 processes. All processes led to minimal levels of lipid oxidation as assessed by secondary oxidation products.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07177.x
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  • 33
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    Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit (Citrus paradisi Macf.) Juices (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Grapefruit (Citrus paradisi Macf.) sales and crop value have declined during the last decade. One reason is consumer concerns about possible drug interactions. Coadministered grapefruit increases the bioavailability of some medicines because it contains furanocoumarins that inhibit an intestinal enzyme (cytochrome P450-3A4 or CYP3A4) that normally metabolizes these drugs. Only drugs metabolized by intestinal CYP3A4 are significantly affected when taken with grapefruit juice, but the magnitude of the effect varies considerably between studies, indicating that there are differences in the amount of components responsible for CYP3A4 inhibition in commercial grapefruit juices. Content variation of 6,7-dihydroxybergamottin, bergamottin, and 6 furanocoumarin dimers were determined for 58 commercial grapefruit juices collected over 2 seasons. The content of 6,7-dihydroxybergamottin ranged from 0.2 to 7.7 ppm in all juices tested, and averaged 1.8 ± 0.85 ppm in the red compared with 2.9 ± 2.07 ppm for white grapefruit juices. Bergamottin content ranged from 1.6 to 7.3 ppm for all juices and averaged 3.4 ± 0.98 and 4.2 ± 1.23 ppm and in red and white grapefruit juices, respectively. Only 1 dimer varied significantly between the red and white juice types. Dihydroxybergamottin and 2 dimer compounds were significantly lower in shelf-stable or nonrefrigerated products compared with refrigerated products whereas bergamottin and 1 dimer compound occurred at higher levels in the shelf-stable products. Individual measured dimer compounds varied up to 60-fold in all juices, but the sum of all 6 dimers varied only 14-fold. The clinical significance in terms of CYP3A4 inhibition is uncertain. The presence of 3 new furanocoumarin dimers are also reported.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07178.x
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    Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 quantitative procedure was developed to predict the composition of ternary ground spice mixtures using an electronic nose. Basil, cinnamon, and garlic were mixed in different compositions and presented to an e-nose. Nineteen training mixtures were used to build predictive models. Model performance was tested using 5 other mixtures. Three neural network structures—multilayer perceptron (MLP), MLP using principal component analysis as a preprocessor (PCA-MLP), and the time-delay neural network (TDNN)—were used for predictive model building. All 3 neural network models predicted the testing mixtures' compositions with a mean square error (MSE) equal or less than 0.0051 (in a fraction domain where sum of fractions = 1). The TDNN provided the smallest MSE.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07180.x
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  • 35
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    Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 studies of natural actomyosin (NAM) extracted from normal and pale, soft, and exudative (PSE) pork longissimus muscle stored at -20°C for up to 6 mo, revealed that the surface hydrophobicity (S0-ANS) of NAM from PSE pork was significantly (P 〈 0.05) higher than that from normal pork indicating greater conformational changes in proteins from PSE meat that resulted in the exposure of hydrophobic aromatic amino acid residues on the surface. Also, the S0-ANS of NAM was a function of storage time. The equations were as follows: S0-ANS = 16.9 × storage mo + 123 for normal and S0-ANS = 17.5 × storage mo + 164 for PSE. NAM from frozen normal pork had lower α-helical content than comparable fresh pork. With extended frozen storage, viscosity of NAM from PSE meat was lower than that from normal pork. The sulfhydryl and disulfide contents were unchanged. Electrophoresis revealed an extra 95 to 100 kDa band from PSE meat NAM, possibly from α-actinin or myosin degradation. Water-binding capacity (WBC) of normal and PSE meat decreased with increasing storage time; however, there were only minor changes in thaw loss. The decrease of WBC of pork meat partially can be explained by the increase of S0-ANS observed for the NAM. These results suggest that proteins from PSE pork are more susceptible to denaturation and degradation in fresh meat and following frozen storage.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07179.x
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  • 36
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    Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 accuracy and efficiency of gas chromatography (GC) and sensory methods in predicting spice mixture compositions were investigated and compared with those of an electronic nose (e-nose) reported in part I of this study. Triangle tests were performed to estimate difference thresholds of spice mixtures. It was found that the prediction errors of the e-nose methods were lower than sensory thresholds. The GC method provided a more accurate but much less efficient prediction.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07181.x
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  • 37
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    Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images of bread crumb microstructure. After image acquisition, numerical algorithms were used for the slice reconstruction. Successively, 3D images were rendered and quantitatively analyzed. Stereological analyses were performed to determine the void volume fraction and some directionally dependent parameters, such as cell wall number, cell wall thickness, cell wall spacing, and specific surface. Moreover, the favorite orientations of the cell structure and the degree of anisotropy related to the arrangement of the solid phase around the main directions were also determined. Results from statistical analysis suggest that in addition to the void volume fraction, the parameters describing anisotropy or the favorite orientation of cell structure are crucial in understanding the differences observed in crumb architecture. Indeed, the latter parameters can explain more than 50% of whole structural variance existing between bread samples. The ability to reflect the bread crumb compression behavior proved the effectiveness of the microstructural descriptors, as obtained from image analysis, to give representative information on the inner architecture of bread crumb.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07182.x
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  • 38
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    The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Commercially produced sliced ham and all-pork frankfurters were obtained from a national meat processor and irradiated at 1.6 kGy. The samples were evaluated for color, lipid oxidation, odor, flavor, and the production of volatiles over an 8-wk storage period. Irradiation processing did not affect color values for the ham or frankfurters. Lipid oxidation as measured by 2-thiobarbituric acid-reactive substances (TBARS) did not increase for either the ham or frankfurters. Irradiation processing increased off-odor scores for the ham but not for frankfurters. On the other hand, off-flavor scores were not significantly different for ham but were higher in frankfurters after irradiation processing. Dimethyl disulfide content increased as a result of irradiation in both the ham and frankfurters but decreased during the 8-week storage period. Irradiation processing resulted in the formation of new volatile compounds in the ham samples including heptane, trans-1-butyl-2-methylcyclopropanone, 2-octene, and toluene, which were not present in nonirradiated ham. In the case of frankfurters, irradiation treatment resulted in the formation of 2-butanone, which was not present in the nonirradiated frankfurters. Most volatile compounds that were affected by irradiation processing of either the ham or frankfurters were increased when compared with nonirradiated controls. Although color and lipid oxidation (TBARS) did not seem to be affected by irradiation processing at 1.6 kGy, changes in odor, flavor, and the production of volatiles are of concern if irradiation is to be used to control microbial growth in ready-to-eat pork products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07200.x
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  • 39
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    Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Alicyclobacillus acidoterrestris can produce sufficient guaiacol (methoxyphenol), a metabolic by-product of the bacterium, in apple juice to cause a detectable taint characterized by an antiseptic off-odor or distinct medicinal flavor and lingering aftertaste. Bacterial spoilage may not be visibly detectable. The objective of this study was to determine the best estimate threshold (BET) for detection of guaiacol in water and commercial pasteurized apple juice from concentrate using the forced-choice ascending concentration method of limits with an experienced 17-member sensory panel. The mean BET for aroma detection of guaiacol in water and apple juice was 0.48 ppb and 0.91 ppb, respectively. The mean BET for taste detection of guaiacol in water and apple juice was 0.17 ppb and 0.24 ppb, respectively. Individual aroma BET values ranged from 0.06 ppb to 4.71 ppb guaiacol in water and 0.17 ppb to 4.71 ppb for guaiacol in apple juice. Individual taste BET values ranged from 0.01 ppb to 4.71 ppb for guaiacol in water and apple juice. The taste BET was equal to or lower than the aroma BET for guaiacol in both water and apple juice for all panelists. There was about a 500-fold range in guaiacol taste detection between panelists, with some individuals exhibiting a BET value as low as 10 ppt (trillion). The information should be useful for developing quality assurance sensory methodology to evaluate potential apple juice flavor spoilage by Alicyclobacillus spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07201.x
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  • 40
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    Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Water, an inexpensive and environmentally friendly solvent is an ideal solvent for industrial extraction of phenolics, but its use is limited due to poor extraction efficiency at low temperatures. In this study, subcritical water (SW) and subcritical sulfured water (SSW) (containing 1400 μg/mL sodium metabisulfite) extractions of grape skin phenolics were conducted over the temperature range of 100 to 160°C in 10°C increments for a short time (40 s), and compared with conventional hot water or aqueous 60% (v/v) methanol extractions (50°C, 1 h). The composition and contents of anthocyanins, flavonols, hydroxycinnamates, phenolic acids, and antioxidant capacities (Oxygen Radical Absorbing Capacity [ORAC]) in the extracts were determined. Increasing SW extraction temperature from 100 to 160°C resulted in a linear increase in ORAC values, but extraction temperatures 〉 110°C resulted in decreased contents of individual and total anthocyanins. Subcritical sulfured water extracts had higher levels of total anthocyanins and total phenolics than SW extracts. The SW and SSW extracts had comparable or higher levels of anthocyanins and ORAC values than extracts obtained using conventional hot water or 60% methanol. Subcritical water at 100 to 110°C appears to be an excellent alternative to organic solvents to extract anthocyanins and other phenolics from dried red grape skin and possibly other grape processing byproducts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07202.x
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  • 41
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    Design of a Beverage from Whey Permeate (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Wheypermeate (WP) is a byproduct ofwhey protein ingredient production, and primarily contains water, lactose, and minerals, with minimal fat and protein. The majority of the WP produced in the United States is disposed of via land-spreading or is used as a component in animal feed. However, WP could be utilized in the growing beverage industry. The objectives of this study were to conduct descriptive sensory analysis of a wide selection of commercial beverages and to design a beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouth-feel) of fifteen commercial beverages were determined using a trained descriptive panel (n= 11).WP with and without hydrolysis of lactose was subsequently incorporated into a basic beverage formula, substituted for 0%, 25%, 50%, 75%, or 100% of water. Consumers (n = 100) evaluated beverages withWP and commercial beverages for overall acceptability, flavor liking, and thirst-quenching ability. Drinks made with lower levels (25% and 50%) of either hydrolyzed or unhydrolyzed WP were more similar to the commercial beverages in visual and flavor properties than beverages containing higher percentages (75% and 100%) ofWP. All drinks made withWP were higher in electrolyte (Na, K, Zn, Mg, P) content compared with a commercial sports beverage (P 〈 0.05). Beverage incorporation represents a value-added utilization for low levels ofWP
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07203.x
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  • 42
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    Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 methodology was used to evaluate the effects of processing variables, such as ripening time (20 to 60 d), ripening temperature (6 to 10°C), level of rennet added (1 to 2 g/100 kg milk), and brine concentration (8% to 14%, w/v), on the sensorial quality of Iranian pickled cheese (feta type). Optimization of sensorial quality was performed by canonical analysis to derive the stationary point. Based on contour plots and canonical analysis, optimum conditions were ripening time 32 d, ripening temperature 8.3°C, level of rennet added 1.6 g/100 kg of milk, and brine concentration 11%. Predicted sensory score was 20.76 from maximum score of 25.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07206.x
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  • 43
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    Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07204.x
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  • 44
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    Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 association has been identified between the extent of roasting and the amount of extractable protein from the cocoa bean, its nutritive value, and the sensorial quality of the liquor. Cocoa nibs from fermented seeds (Theobroma cacao L.) were precision-roasted at 150°C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total soluble protein determination and albumin concentration of the roasted nibs diminished slightly until minute 38, when acceptable sensory characteristics were obtained for the liquor. Both total nitrogen and capillary-electrophoretic separation and quantification of the albumin showed that the amounts of extractable protein in this fraction consistently followed a cyclic pattern until minute 42, irreversibly decreasing thereafter. Biological evaluation of the protein from the cocoa nibs roasted for the various times showed that at the point that the sensory rating approached that of a commercial liquor, the albumin content and nutritive value were still high. The findings suggest that with moderate, uniform roasting it may not be necessary to sacrifice the protein's biological value for the sensorial attributes of chocolate in a standard commercial roast.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07205.x
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  • 45
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    Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 hot and cold (nonheated) pressing on yield, quality components, and nutraceutical content of juice, grapes, and press fractions (seeds and skins) from Black Beauty (Vitis rotundifolia) and Sunbelt (Vitis labruscana L.) grape cultivars were evaluated. Heating the must before pressing increased juice yield, titratable acidity, red color, brown/yellow pigments, and darkness and decreased the press fraction yield and juice pH in both cultivars. Sunbelt juice from the heated must had the highest yield (786 L/metric ton), red color, brown/yellow pigments, and darkness. Black Beauty nonheated must had the largest press fraction (43%) but the lowest red color, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins than the skins. The highest total phenolic level (95338 mg/kg) equivalents and ORAC level (1100 μmol trolox/g) was in Black Beauty seeds from nonheated must. The skins of nonheated Sunbelt had the highest anthocyanins (11889 mg/kg). Because the press fractions of both cultivars had high ORAC values and total phenolic levels, products with nutraceutical benefits could be developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07152.x
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  • 46
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    Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Strawberries (Fragaria ananassa) are highly perishable and characterized by a short shelf-life. Chitosan has been found to be an ideal preservative coating material for fresh berries due to its antifungal and film-forming properties. However, acid-dissolved chitosan solutions develop bitterness and astringency tastes, making chitosancoated foods less practical on the real market. Three 1% chitosan-based solutions were developed for coating strawberries: chitosan in 0.6% acetic acid solution, in 0.6% lactic acid solution, and in 0.6% lactic acid solution plus 0.2% vitamin E. Coated strawberries were packed in clam-shell boxes and stored at 2°C and approximately 88% to 89% RH for 1 wk, at which time they were evaluated by consumers for “liking” or acceptance attributes and by trained panel for describing the appearance, texture, and flavor of the strawberries. Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries. Chitosan coatings did not change consumer acceptability of flavor, sweetness, or firmness of the samples. Trained panel results after 1 wk of storage showed that chitosan-coated strawberries have similar sensory descriptors as those of fresh berries, whereas coatings containing vitamin E developed the waxy-and-white surface of the samples. The trained panel did not detect astringency difference among all samples, indicating that 1% chitosan coating did not change astringency of strawberries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07153.x
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  • 47
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    In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : To predict physiologic functions of recrystallized amylose (RCA), the true resistant starch (RS) content of RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anastomosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (∼50%). RCA resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed foods, and a bread containing 20% RCA showed a significantly lower glycemic response in rats compared with that of a control bread. Also, RCA ingestion significantly and dose-dependently decreased the body fat accretion and lowered serum concentrations of cholesterol and triglycerides in rats compared with cornstarch. These lipid-lowering effects of RCA were comparable to those obtained with high-amylose cornstarch. The restricted energy value as well as suppressed insulin response with RCA ingestion might be related to preferable changes in lipid metabolism. These nutritional properties of RCA may suggest a possible benefit as an alternative source of resistant starch for preventing diabetes, hyperlipidemia and obesity, and so on.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07154.x
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  • 48
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    Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : To improve the quality of fish muscle, mackerel muscle protein was hydrolyzed by proteases from Aspergillus oryzae, and then fermented by lactic acid bacteria (LAB). The highest protease activities were obtained from A. oryzae after 72 h incubation at 25°C. Acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the degradation of muscle proteins after 1 or 2 h hydrolysis by A. oryzae proteases at 50°C. During 48 h fermentation by Pediococcus pentosaceus L and S at 37°C, rapid growth of LAB, decline in pH, and suppression in the growth of microflora, Enterobacteriaceae, Staphylococcus, and Pseudomonas, occurred while increases in whiteness, nonprotein nitrogen, sensory quality, and free amino acids were observed. These data suggested that the acceptability of LAB -fermented mackerel hydrolysates could be substantially improved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07155.x
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  • 49
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    Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Chicken bouillon is well accepted all over the world, but dried bonito stock is only preferred by the Japanese, and only the Japanese use dried bonito as material for soup stock. To learn the reason, we compared the sensory responses to the taste of dried bonito stock and the chicken bouillon by employing Japanese and Chinese as panelists for sensory evaluation. The descriptive terms were 1st designed and used for sensory analysis of food action rate scaling and paired comparison. The Japanese panel evaluated dried bonito stock as less greasy, no odd taste, weaker in fishy flavor, more well-balanced taste, and preferable to chicken bouillon. The Chinese panel evaluated dried bonito stock as less greasy, stronger in odd taste, stronger in fishy flavor, less well-balanced taste, and less preferable to chicken bouillon.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07156.x
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  • 50
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    A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile and furanic compounds, and low-molecular mass polyphenols. Principal Component Analysis established relationships between sensory attributes and the cider distillates on the basis of the raw material used in their manufacture and aging level. Three sensory descriptors (smoothness, nutty, and toasty) were predicted with good accuracy using 7 aromas as predictor variables and a Partial Least Squares (PLS) model with 2 principal components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07158.x
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  • 51
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    Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Oil-in-Water (O/W) emulsions are mainly produced by application of high mechanical stress or by membrane emulsification processes at low pressures. Advantages such as narrower droplet size distribution and lower operating costs make membrane emulsification processes more suitable for producing astaxanthin-loaded O/W emulsions. The characteristics of 1 of these membrane emulsification methods, called repeated premix membrane emulsification, are studied in this work. In this emulsification process, a pre-emulsion is repeatedly pushed through a hydrophilic or hydrophobic membrane. In this research, ahydrophilic membrane was used because the objective was to obtain an O/W emulsion. Pre-emulsions were produced by dispersing palm oil containing dissolved astaxanthin in water. The oil droplets were stabilized with a combination of 2 emulsifiers. Each O /W emulsion passed the membrane 3 times underpressures and disperse phase fractions of 5 to 15 bar and from 10 wt% to 40 wt%, respectively. To investigate the production of O/W emulsions by repeated premix membrane emulsification, mean Sauter diameters and fluxes were measured. To find the optimal ranges of pressure and dispersed phase fraction, a “2-level factorial design with central composite and stars points” experimental design was applied.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07083.x
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  • 52
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    Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Evolution of carbon dioxide and water vapor during roasting of coffee was followed in an isothermal high-temperature short-time and a low-temperature long-time roasting process. In addition, CO2 release during storage of roasted beans was followed. CO2 and water vapor concentration were assayed in the exhaust air by nondispersive infrared gas analysis. Although CO2 evolution rates differed in the 2 processes, the final total amount of CO2 released after 63 d of storage remained equal. CO2 evolution and differentiation between evaporation of initial water and chemically formed water showed that chemical reactions leading to relevant amounts of CO2 and water start at ap -proximately 180°C. A mass balance established on the present measurements was able to account fairly well for the gravimetrically measured roast loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07084.x
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  • 53
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    State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as X′s (characteristic water content) = 0.82 [X′g (characteristic solids content) = 0.18] with the characteristic temperature of glass formation being T′m (characteristic glass transition) =−38.6°C and T′m (characteristic end point of freezing) =−26.0°C. Other characteristic glass transitions T″g and T‴g equal to −29.3°C and −48.6°C, respectively.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07086.x
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  • 54
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    Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Minced goat meat (Black Bengal variety) was stored aerobically and refrigerated at 4°C for 15 d after washing with hot water followed by different combination pretreatments including acetic acid-glucose, a curing mixture, and tea liquor and honey mixture. It was observed that pretreated samples exhibited better physicochemical (pH, water-holding capacity, thiobarbutyric acid value, and extract release volume), sensory, and microbial characteristics compared with the control goat meat samples, which were not washed and pretreated (P 〈 0.05). Microbial characterization of goat meat samples was evaluated with respect to aerobic bacterial, yeast, and mold growth during its storage. Microbial growth characteristics were modeled by 2 nonlinear regression models of sigmoidal functions, specifically, a logistic equation and modified Gompertz equation. In this study, the modified Gompertz equation was found to be more suitable to explain the microbial growth characteristics. Tea liquor and honey pretreatment was most effective in controlling aerobic bacterial growth, whereas acetic acid-glucose pretreatment was most effective in controlling yeast and mold growth. Storage life of pretreated samples was 〉15 d, whereas storage life of the control sample was 〈5 d.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07099.x
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    Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Growth of Lactobacillus casei ASCC 292 was optimized in the presence of 2 prebiotics, namely fructooligosaccharide (FOS) and maltodextrin, and the patterns of organic acids produced was monitored. Perturbation plot, response surface, and coefficient estimates showed that inoculum size and concentration of prebiotics had significant quadratic effects on growth, with FOS showing the most prominent quadratic change. The second-order polynomial regression model estimated the optimum inoculum size and the concentrations of FOS and maltodextrin for the growth of L.casei ASCC 292 to be 1.67% w/v, 4.82% w/v, and 6.93% w/v, respectively.Validation experiments showed that the predicted optimum condition was better than the high and low levels of the factors, and at center points. Response surface methodology (RSM) was reliable in developing a model, optimizing factors, and analyzing interaction effects. Analysis of individual organic acids production by L. casei ASCC 292 showed that highest amount of lactic acid was produced, followed by propionic, acetic, formic, and butyric acid. The production of lactic acid was greatly influenced by the inoculum size, and the organism was relatively sensitive to the end-product of maltodextrin fermentation. Production of acetic acid was greatly influenced by the inoculum size and was inhibited by end-product of the maltodextrin fermentation. Increased concentration of FOS contributed to the increased production of propionic acid. The response surface of butyric and formic acid showed that the production of these acids were growth associated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07100.x
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    The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 combined effect of marination and different cooking regimes on the cooking yield and palat-ability of bison and beef top round roasts was investigated. Semimembranosus (SM) muscles from beef and bison top rounds were injected with a marinade to achieve 20% extension by weight and 0.5% sodium chloride and 0.3% sodium tripolyphosphate levels and then subdivided into 4 roasts and cooked by following 4 cooking regimes: cooking at a constant temperature of 75°C (control; C); similar to the control treatment except that roasts were held at an internal temperature of 55°C for 45 min (Hold45) or 90 min (Hold90) prior to final cooking at 75°C; initial cooking at 55°C with a 5°C increase in oven temperature every hour (Step-up) until the 71°C internal temperature was achieved. Cooking yield, expressible moisture, purge, and shear force of processed roasts were determined. Marination by injection improved the yield and tenderness of beef and bison SM roasts. The cooking yield for injected samples (78%) was significantly (P 〈 0.05) higher compared with noninjected controls (68%). Injected SM roasts from bison had lower cooking losses than those from beef, whereas control samples from these 2 species did not differ in their cooking yields. Injected beef SM was more tender than bison SM; however, marination significantly reduced the shear force values of SM roasts for both species (i.e., shear force values of 82 N in control samples was reduced to 63 N in injected ones). The cooking regimes, Hold45, Hold90, and Step-up (which allowed a longer time at 55 to 60°C), gave products with lower (P 〈 0.05) shear force values than those of the controls. Based on the cooking yield and time involved, the Hold 45 treatment performed the best.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07112.x
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    Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N4−acetyl Sulfamethazine in Chicken Breast Muscle Tissue (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 anti-sulfamethazine monoclonal antibody was developed in a BALB/c mouse immunized with sulfamethazine (SM2) -human serum albumin (HSA). Using this monoclonal antibody, an indirect competitive enzyme-linked immunosorbent assay (cELISA) was developed to detect SM2 and its metabolites in chicken breast muscle tissue. The 50% inhibition value (IC50) was 9.3 ng/mL. When SM2 was spiked at levels of 20 to 200 ng/g, recoveries ranged from 81.3% to 104.2% with coefficients of variation (CVs) of 4.3% to 19.3%. The metabolite N4−acetyl SM2 was also evaluated by the same assay. When it was fortified atlevels of 20 to 200 ng/g, recoveries ranged from 80.4% to 100.8% with CVs of 3.0% to 14.2%. The results were confirmed with analysis by high-performance liquid chromatography (HPLC). In an actual residue study, the results obtained by cELISA did not correlate well with those obtained by HPLC (P 〈 0.05). This might be due to the coextraction of cross-reactive SM2-related residues that were not quantified by the HPLC method. The study indicated that the presence of residues should be anticipated when considering the maximum residue limit of SM2 residue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09012.x
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    Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0° to 4 °C for 12 h followed by 90°C for 15 min) were increased (P 〈 0.05) on addition of additives with the exception of WPC 76, which decreased (P 〈 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09014.x
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    Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Volatile compositions of‘Marion’and‘Thornless Evergreen’blackberries from 3 growing seasons were analyzed using gas chromatography-flame ionization detection (GC-FID) and GC-mass spectrometry (GC-MS). Although seasonal variations were present for both cultivars, it was generally observed that the most abundant volatiles in‘Marion’blackberry were acetic, 2/3-methylbutanoic, hexanoic and decanoic acids, ethanol, and linalool, whereas the most abundant volatiles in‘Thornless Evergreen’were 2-heptanol, hexanol, octanol, α-pinene, nopol, and p-cymenol. Compared with‘Marion,’‘Thornless Evergreen’contained significantly more total volatiles, especially in alcohols, terpenoids, and phenols, whereas‘Marion’contained more organic acids. Odor activity values (OAVs) were determined to identify each cultivar's most potent odorants. The compounds with the high odor activity values (OAV 〉 10) in‘Marion’were ethyl hexanoate, β-ionone, linalool, 2-heptanone, 2-undecanone, α-ionone, and hexanal. The compounds with the high odor activity values (OAV 〉 10) in‘Thornless Evergreen’were ethyl hexanoate, 2-heptanone, ethyl 2-methylbutanoate, 2-heptanol, 3-methylbutanal, α-pinene, limonene, p-cymene, linalool, t-2-hexenal, myrtenol, hexanal, 2-methylbutanal, and sabinene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09013.x
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    Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 capabilities of mass spectrometry for microscale determination of anthocyanins were investigated using high-performance liquid chromatography electrospray ionization mass spectrometry (LC-ESI/ MS) and tandem mass spectrometry (MS-MS). Four anthocyanins [cyanidin 3-glucoside, cyanidin 3-sambubioside, cyanidin 3–(2G−xylosylrutinoside) and cyanidin 3-rutinoside] were characterized in black raspberry samples by LC-ESI/MS-MS using both positive and negative ion analyses. Quantification of anthocyanins was conducted using ESI/MS-MS with selected reaction monitoring (SRM). Linear responses of several anthocyanins were determined during MS-MS analyses. Detection limits as low as 1 femtomol for most anthocyanins were obtained during ESI/MS-MS. Compared with other quantitative procedures such as high-performance liquid chromatography (HPLC) and ultraviolet/visible spectrophotometry, the current method provides an improved sensitive, specific technique for direct determination of intact anthocyanins. The developed methodology was successfully applied to analysis of trace levels of anthocyanins in human plasma and epithelial cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09018.x
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    Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe Melon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 on sensory attributes and shelf life of fresh-cut cantaloupe melon subjected to pre-cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors such as musty, sour, bitter, chemical and fermented. The study suggests that heat treatment would be useful in improving shelf life of fresh-cut fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09020.x
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    Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 rapid measurement of phytate from soybean and its products, such as soy flour, defatted meal, soymilk, and tofu, was investigated using Fourier transfer infrared spectroscopy (FT-IR) with an attenuated total refraction accessory. The phytate, separated from protein by trichloroacetic acid (TCA), was precipitated completely by the addition of calcium, pH 〉 7.0, even in the presence of TCA. The precipitate was dissolved in citrate buffer (pH 6.0) and then used for infrared measurement. The absorbance at 1070 cm−1 correlated well the phytate content of the each sample. The measurement of phytate can be done rapidly by FT-IR with an ATR accessory and gives reproducible values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09022.x
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    Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate Lyase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 production of alginate lyase using genetically modified Escherichia coli was superior to the purification of alginate lyase from a culture medium of Pseudoalteromonas elyakovii regarding production efficiency. When alginate oligosaccharide (AO) prepared using genetic recombinant alginate lyase was introduced to fish myofibrillar proteins, the protein obtained high water solubility and improved thermal stability, similarly to AO prepared using wild-type lyase. Therefore, the use of genetic recombinant technology for the production of alginate lyase would be useful for the functional improvement of fish myofibrillar proteins by conjugation with AO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09021.x
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    Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl2 concentrations. An increase in CaCl2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl2 concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09023.x
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    Robust Temperature Stabilization for Fluid Catalytic Cracking Units Using Extended Kalman-Type Estimators (2006)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 1 (2006), S. 3 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fluidised-bed Catalytic Cracking (FCC) units, are one of the most complex and interactive processes in the refining industry, hence they are difficult to operate and to control; on the other hand they are one of the main producers of gasoline, which is an incentive to improve operation policies. This work deals with the design of regulative control law for stabilisation of reactor and regenerator temperatures considering that kinetics terms are poorly known, which is the industrial case. This control law uses on-line estimates of the heat of reaction, obtained from Kalman-like filtering of measured temperatures. The controllers designed are similar to standard input-output linearising controllers and can be tuned by standard techniques. Performance of the estimation technique under closed-loop operation is analysed by numerical simulations, considering noisy measurements and time delay in the regenerator control input.
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    URL: http://www.bepress.com/cppm/vol1/iss1/3
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    A Multi-Level Methodology for Conceptual Reaction-Separation Process Design (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 2 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Generic technology is presented for the optimal screening of reaction and separation process interactions. The proposed scheme enables the use of particularly rich superstructure formulations that are comprised of two types of generic synthesis units with flexible representation modes. A reaction unit enables a detailed representation of the reaction and a conceptual representation of separation systems is facilitated through separation task units. Possible process design interactions are embedded in the superstructure formulations as combinations of generic units. The design options are explored using stochastic optimisation techniques suitable for this class of problems. The synthesis scheme supports the decision making process in early process design stages and prepares problem definitions for later stages. Conceptual screening functionalities reveal design insights into the performance of complex reaction-separation systems based on the limited modelling information available early in design. This enables the identification and inclusion of the relevant design information into the superstructure formulations employed in the subsequent design stages.
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    URL: http://www.bepress.com/cppm/vol2/iss3/2
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    Learning to Control pH Processes at Multiple Time Scales: Performance Assessment in a Laboratory Plant (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 7 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article presents a solution to pH control based on model-free learning control (MFLC). The MFLC technique is proposed because the algorithm gives a general solution for acid-base systems, yet is simple enough for implementation in existing control hardware. MFLC is based on reinforcement learning (RL), which is learning by direct interaction with the environment. The MFLC algorithm is model free and satisfying incremental control, input and output constraints. A novel solution of MFLC using multi-step actions (MSA) is presented: actions on multiple time scales consist of several identical primitive actions. This solves the problem of determining a suitable fixed time scale to select control actions so as to trade off accuracy in control against learning complexity. An application of MFLC to a pH process at laboratory scale is presented, showing that the proposed MFLC learns to control adequately the neutralization process, and maintain the process in the goal band. Also, the MFLC controller smoothly manipulates the control signal.
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    URL: http://www.bepress.com/cppm/vol2/iss1/7
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    Inference of Chemical Reaction Networks Using Hybrid S-system Models (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 10 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article demonstrates, using simulations, the potential of the S-system formalism for the inference of unknown chemical reaction networks from simple experimental data, such as that typically obtained from laboratory scale reaction vessels. Virtually no prior knowledge of the products and reactants is assumed. S-systems are a power law formalism for the canonical approximate representation of dynamic non-linear systems. This formalism has the useful property that the structure of a network is dictated only by the values of the power law parameters. This means that network inference problems (e.g. inference of the topology of a chemical reaction network) can be recast as parameter estimation problems. The use of S-systems for network inference from data has been reported in a number of biological fields, including metabolic pathway analysis and the inference of gene regulatory networks. Here, the methodology is adapted for use as a hybrid modelling tool to facilitate the reverse engineering of chemical reaction networks using time series concentration data from fed-batch reactor experiments. The principle of the approach is demonstrated with noisy simulated data from fed-batch reactor experiments using a hypothetical reaction network comprising 5 chemical species involved in 4 parallel reactions. A co-evolutionary algorithm is employed to evolve the structure and the parameter values of the S-system equations concurrently. The S-system equations are then interpreted in order to construct a network diagram that accurately reflects the underlying chemical reaction network.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss1/10
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    Spatial and Temporal Resolution in Data-Driven Process Modeling of an Integrated Newsprint Mill (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 13 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Like many globalized industries, the pulp and paper sector finds itself with an increasingly demanding clientele, who continually expect a better and cheaper product. An important design strategy being employed to address this objective is through an analysis of the vast quantity of process and product data accumulated in plant-wide data historians, in order to improve operations. Mill processes are multivariate, meaning that the interactions between the variables are as important as the variables themselves. Process relationships must therefore be modeled as a group, using an appropriate simulation technique like Multivariate Analysis (MVA), with suitable data pre-processing to account for process upsets and other disturbances. In a previous paper, using an Eastern Canadian newsprint mill as an industrial case study, we showed that it was possible to find statistically significant correlations between wood chip refiner operation, intermediate pulp quality, and final paper quality using data-driven models. This was true even though some important process parameters went unmeasured, process lags changed with time, and the operation of key equipment items changed gradually with use. The present study compares the use of different timescales and combinations of unit operations to determine which ones yield the best MVA simulations. Because plant operating data were used, and experimental design was not practical, it is possible that some of the correlations found could be attributable to coincidence. We therefore added and removed variables and time periods to explore the validity of the models. The best MVA models were obtained by using a shorter (1-hour) data timescale, although use of a weighted-average filter helped to bridge the gap between these faster readings and the slower paper quality trends.
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    Optimization of the Variable Reflux Ratio in a Batch Distillation Column through a Heuristic Method (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 12 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The manuscript is focused on the optimization of a batch distillation column that is actually formulated in terms of control problem. The final objective is finding the optimal time-dependent reflux profile. In order to fulfill the call for simplicity and functionality from the industries, the reflux profile was approximated by means of a piece-wise function with three time intervals. A first-principles model, derived from the literature, proved to be a good trade-off between computational effort and accuracy. The capacity factor (CAP), defined as the on-specification products produced per time unit, is the performance index that must be maximized. The optimization problem was solved by a specifically modified Simplex method that demonstrated a good behavior in case of discontinuous objective function. Finally, a graphical analysis of the capacity factor was performed to show the irregularities of such a function.
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    Sliding-mode Observer for Uncertainty Estimation in a Class of Chemical Reactor: A Differential-Algebraic Approach (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 10 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The problem of the on-line estimation of the reaction heat in a continuous stirred tank reactor from temperature measurements is addressed in this paper. The proposed uncertainty observer is based on differential algebraic techniques, such that the algebraic observability condition of the uncertainty from noisy temperature measurements is easily verified and the observer structure is very simple, which lead to feasible implementation. The observer proposed is robust against noisy measurements and sustained disturbances. The good performance of the observer is shown by means of numerical simulations and is compared with a nonlinear Luenberger-type observer.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss3/10
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    Passivity Based Dynamic Controllability Analysis for Multi-Unit Processes (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 7 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this paper, a simple dynamic controllability analysis is developed to analyze the achievable control performance of different control structures for multi-unit processes. Based on the concept of passive systems, this approach extends the concepts of Decentralized Integral Controllability (DIC) and Block-Decentralized Integral Controllability (BDIC) so that process dynamics are considered. By using particular multipliers that represent different control structures, the frequency ranges in which perfect control may be achieved by multi-loop, multi-unit (block diagonal) and multivariable controllers are estimated. This bandwidth indicates the swiftness of the feedback control systems (e.g., the time the control systems take to reject a disturbance).
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss2/7
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    Mathematical Modelling of the Self-Heating Process in Compost Piles (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 8 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We model the increase in temperature in compost piles or landfill sites due to micro-organisms undergoing exothermic reactions. The model incorporates the heat release due to biological activity within the pile and the heat release due to the oxidation of cellulosic materials. The heat release rate due to biological activity is modelled by a function which is a monotonic increasing function of temperature over a particular range and followed by a monotone decreasing function of temperature. This functionality represents the fact that micro-organisms die or become dormant at high temperatures. The heat release due to the oxidation reaction is modelled by the usual manner using Arrhenius kinetics. The bifurcation behaviour is investigated for two-dimensional slab geometries to determine the critical sizes of the compost piles.
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    A MINLP Solution for Pellet Reactor Modeling (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 7 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A fluidized bed reactor for phosphate precipitation and removal from wastewater is modeled according to a two-step procedure. The first modeling phase, based on the development of a thermodynamic model for the computation of phosphate conversion, previously presented elsewhere is not reported here. The second step is related to the reactor modeling in the core of this paper. The pellet reactor is modeled as a reactor network involving a set of elementary cells representing ideal flow patterns. All the potential solutions are imbedded into a superstructure and the modeling problem is expressed as a MINLP problem. The MINLP problem is solved by means of the GAMS package, first for two flow rate values corresponding to two experimental fluidized bed behaviours, and then for the two flow rates considered simultaneously. In each case, the problem consists in finding an output concentration as close as possible to the experimental output concentration. Three objective functions are studied. The results are compared with those of Montastruc et al. (2004) who used a different numerical procedure. Whatever the considered case, the solutions found are structurally simpler than the ones of Montastruc et al. (2004). A major assessment of this study is that the reactor efficiency can easily be deduced, without any precise knowledge of some key parameters such as the density and thickness of the calcium phosphate layer. Finally a last numerical study concerning the superstructure definition shows that too complex a superstructure does not provide significant refinements on the solution.
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    Molecular Simulation Study of Vapor-Liquid Equilibrium of Morse Fluids (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 8 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Morse potential energy function (PEF) is considered regarding the characterization of interaction forces of particles with tuning parameters. Phase coexistence of Morse fluids is predicted for different steepness and range of the PEF parameters using the grand-canonical transition matrix Monte Carlo (GC-TMMC) method, with quantification of the parameter S, which is the product of a constant with a unit of reciprocal length and the equilibrium distance between two molecules. We found that a lower limit of S exists bounded by infinite critical temperature. The critical properties of the vapor-liquid equilibrium curves are estimated using a rectilinear diameter method and a scaling law approach. A Clausius-Clayperon type relation of S and critical temperature is derived in this work. Vapor-liquid surface tension of Morse fluids by finite size scaling and GC-TMMC is also reported. Surface tensions are found to be higher at lower S.
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    Simulation of the Coke Calcining Processes in Rotary Kilns (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 20 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study is to simulate the green petroleum coke calcining processes using the simulation program HYSYS and using actual industrial data. Because counter-current mass flow is not allowed in the HYSYS program, the kiln was described by using fictive streams and unit operations. By the simulation, it is possible to predict the operating conditions that control the contents of undesirable impurities in the calcined petroleum coke, namely, sulfur, volatile matter and moisture contents. It also gives the desirable calcined petroleum coke properties such as density. Apart from the metal contents, the simulation allows the coke calciner to utilize any type of green coke regardless of the undesirable impurities. This is done without resorting to the costly blend from different types of green cokes. Simulation is also effective in controlling and optimizing calcination processes' variables. From the simulation it was found that it is possible to process any type of green coke for varying sulfur, volatile matter and water content by adjusting the amount of tertiary air and/or fuel. Two simulation cases were studied for low and high volatile matter contents of 8.5 and 14.7 wt% in the feed. Mass flow rates of fuel and tertiary air were both increased in the first case, while no fuel was required in the second case. The benefit from this is to reduce the operating costs.
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    Determining the Optimized Controller Parameters Using a Hybrid GA-SQP Technique (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 30 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dynamic simulation and optimization of a hydrogenation reactor system were developed and investigated in the present work. The process mainly consists of three adiabatic fixed bed hydrogenation reactors in series in addition to one heater before the first reactor and three coolers after each reactor for interstage cooling. The feed flow rate to the unit, the feed temperature or the carbon monoxide content of the feed may change and cause variations of the outlet temperature of reactors. Therefore, it is essential to control the inlet temperature of each reactor. There is a temperature controller before each reactor and also one after the third reactor. The tuning parameters of the controllers were optimized in three different cases, taking into account the process constraints. In each case, a special disturbance was forced to the process. Because of catalyst deactivation, the inlet temperature of reactors must be increased during the running period in order to have the desired conversion. Therefore, the optimal inlet temperature profile was determined based on SOR, MOR and EOR data. Optimization of the process was done by the use of a hybrid GA-SQP method. The new hybrid method was developed to overcome the difficulties of both methods. The genetic algorithm (GA) which is a stochastic method, is relatively slow, but is not sensitive to the initial point. In contrast, sequential quadratic programming (SQP) method is a deterministic method which is fast, but very sensitive to the initial point and gets trapped in local optima. In the newly developed hybrid method, the SQP method speeds the solving procedure, while the GA enables the algorithm to escape from local optima. An industrial acetylene hydrogenation system was used to provide the necessary data to adjust kinetics and to validate the approach.
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    The Equilibrium Network: A New Approach for Simulation and Visualization of Aqueous Electrolyte Systems (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 22 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new simulation method for investigating mixed aqueous electrolyte systems at thermodynamic equilibrium is presented. Based on the commercial simulation package IPSEpro, a graphical procedure for assembling equilibrium systems followed by simultaneous solution of the underlying equation system was developed. At graphical setup, species and reactions objects are connected by the information of activity and stoichiometry in a network-like manner. Consequently, the resulting equations of mass action, the electro-neutrality and balance conditions are solved incorporating the Pitzer activity coefficient model and equilibrium constants from thermodynamic standard data. The method developed allows fast and flexible application of the complex thermodynamic principles to engineering tasks. The modeling approach and all basic models for graphical input and simultaneous solution of coupled equilibrium conditions are explained. For demonstration of the simulation method, example simulations for the systems of H2SO4-H2O, CaSO4-H2SO4-H2O and NaCl-CaSO4-CO2-H2O are described and evaluated successfully.
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    Development of Web Based Computer Package for the Simulation of Thermal Desalination Processes (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 14 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computer package based on visual basic code is developed for single and multiple effect evaporation desalination systems (SEE and MEE). The package features design calculations of heat transfer area, power consumption, and costing. The package is user-friendly and is equipped with interactive menus for report and form printing, file saving and retrieving, help files, and tutorial. The computer code is designed to run a default design case and also allows the user to change variables within pre-specified practical ranges. A rigorous process model is used in the package, which is based on detailed fundamental material and energy balance equations, well-proven correlations for the heat transfer coefficients, physical properties, and thermodynamic losses. Illustrations of the package displays are presented together with a number of case studies. Model predictions generated from the code are validated against actual field data and they showed a very good agreement. Future plans involve development of design simulator for the multistage flash desalination (MSF) and reverse osmosis (RO).
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    Mathematical Modeling of Supercritical Fluid Extraction of Fatty Acids from Trout Powder: Correlation of Mass Transfer Parameters (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 17 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Supercritical fluid extraction (SCFE) has been introduced as an excellent method especially for food and pharmaceutical industries. Trout powder was selected as a source of high amount of valuable materials such as essential fatty acids (FAs). In this work, a mathematical model is introduced to simulate the transitional behavior of the extraction process. This model is able to explain the variation of FAs concentration profile in the bulk and solid phases versus the time of extraction. Effects of main operational parameters such as pressure (280 to 340 bar) and temperature (310 to 326 K) on the extraction yields were investigated in the supercritical fluid extraction system of laboratory scale and the results were compared with that information obtained from the solution of the model. In order to describe solid-solvent interactions, a linear equilibrium relationship was used in the model. Partial differential mass balance equations for the solid and fluid phases were solved numerically using an implicit method. The effective diffusivity into the particle pores and mass transfer coefficient to the bulk phase were the model parameters and they were correlated at different temperatures and pressures by fitting the results of the model to the experiments. The axial diffusivity and equilibrium coefficient of solid-solvent were kept constant in whole range of the operational conditions and they were estimated as the model constants.
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    Extended Modeling Framework for Heat and Power Integration in Batch and Semi-continuous Processes (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 24 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flexible manufacturing and processing, which are becoming crucial for companies that wish to remain competitive in today's changing market environment, require the detailed modeling of process operations, as well as the incorporation of utility consumption modeling and energy integration strategies. In this paper, a comprehensive modeling environment for heat and power integration in batch and semi-continuous processes is presented. Moreover, a general procedure concerning utility generation and utility system design optimization is described. This framework has been tested and evaluated as part of an industrial case study. The results obtained indicate that the general design methodology developed is effective for process integration of time-dependent processes with combined heat and power.
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    Dynamic Simulation of Reactive Batch Distillation Column for Ethyl Acetate Synthesis (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 5 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A detailed mathematical dynamic model of reactive batch distillation column is formulated for ethyl acetate synthesis and presented in terms of differential and algebraic equations (DAEs). These DAEs are solved using fourth order Runge-Kutta method in MATLAB® to obtain the detailed column dynamics. The simulation results provide the dynamics of reboiler and distillate compositions, reboiler temperature, ethyl acetate purity in the accumulated distillate and conversion of the reactants. These results are analyzed to derive the optimum operating policy, i.e., reflux ratio and batch time.
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    Optimal Solution of MINLP Problems Using Modified Genetic Algorithm (2006)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 1 (2006), S. 4 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many engineering and industrial constrained optimization problems can be modeled as mixed integer nonlinear programming (MINLP) problems e.g. heat and mass exchange networks, reactor-separator networks, batch plant design and scheduling, flow sheeting etc. The global optima in such problems are ill-conditioned due to the involvement of continuous and discrete variables, nonlinearities and non-convexities. This research work concerns the development of a modified GA and to apply it to find the solutions of several difficult MINLP problems. The modified GA utilizes tournament selection, SBX cross-over, polynomial mutation and variable elitism operators, along with distance based dynamic penalty with anti-distortion. The algorithm has been programmed in MATLAB. Six MINLP problems, which emerged from the optimal design of sequential multi-product batch plants, and considered as difficult ones in literature, were successfully solved. The solutions thus obtained are either comparable or better than those available in literature. The above combination of various schemes in modified GA helps in achieving faster convergence to global optimum with comparatively less violation of constraints; population size required is also less. The effect of various parameters on the convergence to global optimum has also been studied along with setting of various parameters. In future, efforts may be devoted to search proper merging strategy of quality operators for the design of a general purpose and robust GA so as to use it for a variety of engineering, specifically process engineering problems, more effectively.
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    Analysis and Simulation of Cross-Flow Reactor for Ethylene Epoxidation (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 6 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A steady-state cross-flow reactor for ethylene epoxidation was simulated using industrial data (low oxygen/ethylene feed ratio) and pilot plant data (high oxygen/ethylene feed ratio). A comparison between the conventional fixed-bed reactor and the cross-flow reactor with two types of feeding modes was performed. The present study showed the possibility of enhancing the reactor yield by distributing the ethylene optimally at equal spaced along the reactor for both commercial and pilot plant cases. We have shown that the evenly distributed feeding mode does not increase the desired ethylene oxide yield. The model results confirmed that the cross-flow reactor with ethylene is the best configuration, followed by the conventional fixed-bed reactor and the cross-flow reactor with oxygen, respectively.
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    Process Simulation - From Large Computers and Small Solutions to Small Computers and Large Solutions (2006)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 1 (2006), S. 5 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper reviews the evolution of process simulation in conjunction with the evolution of computer hardware and software technologies from a chemical engineering perspective. A brief history of this hardware evolution is presented and points to exponential growth of computing power. The current personal computers or full function workstations have at least 1GB of memory, 100GB hard drive and run at 4 GHz. We as chemical engineers can only benefit from this continued hardware evolution, as the personal computer has become our full function slide rule.Concurrent with this hardware evolution there has been a proliferation of operating systems and applications software. Some of the applications software has migrated from mainframes and minicomputers and some has been specifically written to take advantage of the user-friendly features available on today's personal computers. A review of this software is presented with particular emphasis on process simulation software. The currently available fifth generation, non-sequential interactive process simulator does make process modeling and design a truly rewarding experience. This software has been designed to allow the personal computer and the engineer to do what each does best, namely the personal computer performing the systematic number crunching and the engineer the intuitive aspect of process simulation and design. The paper will conclude with a look into the future development of process simulation and its interaction with chemical engineering practice.
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    Applications of Computational Fluid Dynamics (CFD) Tools for Gravity Concentrators in Coal Preparation (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 11 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extensive progress has been made in using CFD tool in the simulation of multiphase flows in some gravity concentrators. Several case studies for calculation of multiphase flows by different numerical models in spiral, dense medium cyclone, water only cyclones, hindered-settling bed separator, heavy medium vessel and jig are reviewed. The Euler-Lagrange approach in calculation of the particle movement and particle-liquid coupling effect are also discussed. The limitation of Euler-Euler models in the treatment of the particles with a size distribution, and disadvantages of discrete element method (DEM) in description of the jigging processes will be presented. The successful two-dimensional simulation of the hindered-settling bed separator, heavy medium vessel and jig by Euler-Lagrange approach is also addressed.
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    Instrumentation Network Design for Solids Processes (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 9 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Proper plant control and operation has to be based on measurements of process data at different locations within the process. The design of the instrumentation network is therefore an important step in the design phase of a given process. An advanced instrumentation network design should not only allow process control on a minimum data basis but should enable the plant operator to gain more insights into the functionality and capabilities of his process. For this purpose in-process balancing based on a suitably configured instrumentation network is necessary. To make full use of the measurements the data has to be processed by data reconciliation methods. In the present work an earlier approach by Chmielewski et al. (2002) has been applied to solids processes. This paper shows how the selected approach can be adopted to the measurement and processing of distributed variables, e.g. particle size and densities. An optimal instrumentation with regard to investment cost can be found that ensures that all necessary data for the reconciliation problem can be collected. The application to solids processes is illustrated with the examples of a simple screening-crushing process and a hydrocyclone cascade.
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    A Generalized Kinetic Model for Hydrometallurgical Processes (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 1 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In electrochemical leaching processes the solid must be an electric conductor, e.g., a metal, or a semiconductor, e.g., certain metal sulfides or oxides. Reaction takes place by the transfer of electrons at the solid surface and involves oxidation-reduction processes that take place simultaneously at two different locations not far from each other. At one location, electrons are picked up by a depolarizer, D, in solution, e.g., O2, H+, etc. (the cathodic zone) and at another location metal ions are released in solution (the anodic zone) where they react with reagent C. A single kinetic law derived theoretically is obeyed:Rate = k1k2A[D][C] / (k1[D] + k2[C]) where k1 and k2 are constants, and A is the total surface area of the dissolving solid.
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    Parallel Dynamic Artificial Neural Network for Temperature and Moisture Content Predictions in Microwave-Vacuum Dried Tomato Slices (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 23 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Temperature (T) and moisture content (MC) of non-homogenous food undergoing microwave-vacuum (MV) drying (MVD) are directly dependent on microwave power, vacuum pressure, and the product's physical properties. A two-hidden-layer Artificial Neural Network (ANN) model was developed in an earlier study to predict temperature and moisture content of the product at a given time based on the present state of product conditions and process control parameters. This approach either provided lowest error in temperature prediction or in moisture content prediction but not the lowest error in both the prediction parameters simultaneously. The main objective of this work was to improve the performance of the ANN model for temperature and moisture content predictions in MV dried samples. Experimental data obtained from MVD of tomato slices at different drying conditions was normalized and divided into two groups for training and validating. The parallel dynamic ANN model consisted of two double-hidden-layer feed-forward ANN models with varying node numbers (10, 20, and 30). These models were separately trained, simultaneously for moisture content as well as temperature, with the Levenberg-Marquardt algorithm. Inputs for the ANN models were magnetron on-off status, vacuum pressure, temperature, and moisture content at time `ti'. The previous temperature and moisture content data at time `ti-1, i-2, , i-n' where n = 0, 10, 20, and 30 were also added to the input layer. Outputs from the ANN models were temperature and moisture content at time `ti+1'. The results indicated that the dynamic ANN model working in parallel with the previous temperature and moisture content data provided results that are more accurate and required less training time than those of ordinary ANN models. Model simulation may supply essential information regarding temperature and moisture content of non-homogenous foods corresponding to microwave power and vacuum pressure levels to the predictive control system. Therefore, improved drying efficiencies and thermal damage prevention may be achieved.
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    Multirate Constrained Predictive Control: Algorithm and Experimental Results (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 13 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Control of multirate systems is a challenging problem due to several reasons such as increased complexity in the design with tighter performance specifications. In this work, an algorithm for multirate constrained predictive control (MCPC) is presented. The multirate predictive control system includes a multirate state estimator, which provides inter-sample estimates of state variables of the process from infrequent and slow measurements. Constraints are addressed rigorously in this framework. The proposed design method is verified via simulation as well as experimentation. The results of the multirate predictive control for temperature control of a stirred tank system are shown and compared with those of a proportional integral (PI) control system.
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    Three-Dimensional Hydrodynamics and Reaction Kinetics Analysis in FCC Riser Reactors (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 4 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fluid catalytic cracking (FCC) is the refinery process for the conversion of high molecular-weight hydrocarbons to produce higher valuable products such as gasoline. The optimization of FCC process is challenging due to the complex interactions between a large number of dependent and independent parameters. One of the most uncertain aspects of a fluid catalytic cracking (FCC) unit is the description of fluid-solid mixing at the riser entrance. Most of the existing models assume an instant mixing of solids and gaseous reactants. However, a finite mixing length at the bottom of the riser may have a pronounced effect on the FCC operation, particularly, when very short residence times are allowed in the current commercial FCC risers. A good solid-fluid mixing is essential to ensure a complete feed vaporization which is important for several reasons including assuring a thorough catalyst to oil contact and minimizing coke deposition. In this study, the Eulerian-Eulerian multiphase flow and the 3-lump kinetic models were used to simulate the hydrodynamics and cracking reactions occurring in the FCC riser reactors. The model demonstrated the capability of commercial CFD code FLUENT 6.2 to describe the flow field in the riser reactor. The model also takes into account the temperature, the heat of reactions and gasoline distribution along the riser height.
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    Performance of Statistical Process Control Tools under Different Plant Operation Strategies (2008)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 3 (2008), S. 4 
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    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The outputs of statistical process control (SPC) tools developed for fault detection are comparatively examined while applied to actual data collected in an industrial plant. The influence of added information gathered from the plant operation under different strategies is analyzed. Particularly, standard principal component analysis (PCA), kernel PCA and the Hotelling's T2 charts are inspected for a reported problem. The effect of training the tools either with an extended historic databank obtained under standard operation, or including also non-conventional conditions, is studied. The ability of the tools to provide a specific alarm and identify the responsible variable is examined by analyzing the contributions per variable to the SPE and the T2 statistics. In addition, the capacity of the tested tools to adapt to a new operation strategy is compared.
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    Advanced Computational Techniques for Solving Desalination Plant Models Using Neural and Genetic Based Methods (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 29 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Simulation of multi-stage flash (MSF) desalination processes that have a production capacity range between 50,000 to 75,000 m3/d is an intensive computational problem that requires high computer processing speed despite the availability of advanced processing computer power in hand nowadays. In this work, a comparative study is conducted to explore the performance of different numerical techniques to solve large set of nonlinear equations generated by large scale MSF models. These algorithms can be categorized into three groups, namely: conventional numerical approximation methods, multi-objective optimization based methods, and the last group comprises artificial neural networks (ANN) based models and genetic algorithms (GA) based methods. The problem of solving large sets of nonlinear equations with upper and lower constraints is accomplished successfully using all algorithms with different prediction efficiency and speed. The idea of using GA and ANN based algorithms in simulating the MSF model is basically used to generate feasible initial solution estimates that were used as starting guesses for other numerical methods in the former case and to eliminate the step of providing these initial guesses in the later case. Significant reduction of computation effort was attained using ANN-based techniques. The outcome of this work can be utilized to develop new generations of process simulators that are based on well-trained ANNs in order to achieve speedup of computations and to generate more reliable predictions without detracting from accuracy.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss3/29
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  • 94
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    Nonlinear Modelling Application in Distillation Column (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 12 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Distillation columns are widely used in chemical processes and exhibit nonlinear dynamic behavior. In order to gain optimum performance of the distillation column, an effective control strategy is needed. In recent years, model based control strategies such as internal model control (IMC) and model predictive control (MPC) have been revealed as better control systems compared to the conventional method. But one of the major challenges in developing this effective control strategy is to construct a model which is utilized to describe the process under consideration. The purpose of this paper is to provide a review of the models that have been implemented in continuous distillation columns. These models are categorized under three major groups: fundamental models, which are derived from mass, energy and momentum balances of the process, empirical models, which are derived from input-output data of the process, and hybrid models which combine both the fundamental and the empirical model. The advantages and limitations of each group are discussed and compared. The review reveals a remarkable prospect of developing a nonlinear model in this research area. It also shows the discovery of new advance methods in an attempt to gain a nonlinear model that is able to be used in industries. Neural network models have become the most popular framework in nonlinear model development over the last decade even though hybrid models are the most promising method to be applied for future nonlinear model development.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss3/12
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  • 95
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    Simulation and Analysis of Fluid Dynamic Behaviour of Foods during Filling Processes (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 18 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This research presents a model describing the behaviour of a non-Newtonian shear-thinning fluid during aseptic filling processes, in order to determine the influence of the behaviour of fluids on the performance of filling valves in aseptic beverage plants, mainly in terms of the time required to perform the filling process. The ultimate aim of the study is to explore the possibility of improving the accuracy of industrial filling processes, so as to be able to utilise them with high viscosity fluids.The numerical model, exploiting the Finite Elements Method (FEM), was designed using the commercial software Comsol Multiphysics, and validated by comparing the steady state predictions with outcomes of filling experiments performed in industrial laboratories. Hence, subsequent numerical simulations were performed to investigate the transition from laminar to turbulent flow for shear-thinning fluids under different pressure conditions, in 3D time-dependent configurations. Results of the simulations, performed on a low fat yoghurt, show that laminar flow subsists within the whole filling system when the Metzner-Reed Reynolds number at the inlet section of the valve is lower than approx 444.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss3/18
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  • 96
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    A Unified Approach for Modeling Three-Way Catalytic Converters and NOx Traps with a Minimum Set of Tunable Parameters (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 15 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The demanding legislation for vehicle emissions pushes the automotive industry to the commercialization of advanced exhaust systems. The careful design of each aftertreatment device fitted in exhaust line and the interactions with the engine management, makes modelling an important part of systems engineering for these applications. Almost all catalytic converter models that are found in the literature use tunable parameters which typically address the kinetic terms of chemical reactions. A great effort has been given to the definition of complex reaction schemes and mechanistic description of them in-vitro, in order to assist the advanced design of catalytic washcoats and explain their complex chemistry. This paper presents a systematic effort towards the modelling of advanced commercial exhaust treatment systems, using a unified approach for the different devices. The model used in this work describes the catalytic processes with global reactions, using apparent Arrhenius type rate expressions with L-H kinetics. The model is used to predict transient performance of commercial catalytic converters under legislated test conditions. During these tests the existing uncertainties and intrinsic variations of engine and catalyst operation make the robustness and flexibility of the model prominent targets. Comparison of computed and measured second-by-second emissions demonstrate a high level of modelling accuracy, adequate to fit the behavior of advanced commercial applications of three-way catalytic converters and NOx traps, using a minimum set of 3 tunable parameters for each device.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss3/15
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  • 97
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    On-line Fault Detection and Isolation for State Space Models Using a Combination of Extended Kalman Filters and the Standardized Innovation Approach (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 27 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper presents a Fault Detection and Isolation (FDI) method for stochastic nonlinear dynamic systems. Our contribution consists of showing another method of tackling the problem of the physical origin diagnosis of faults by combining the technique based on the innovations and the technique using the multiple Kalman filters for a nonlinear dynamic system strongly non-stationary. The usefulness of this combination is the implementation of all the faults dynamics if the decision threshold on the standardized innovation exceeds a fixed value. In the other case, one filter is enough to estimate the process state. An algorithm is described and applied to a perfectly stirred chemical reactor functioning in a semi-batch mode. In this paper, the chemical reaction used is an oxido reduction one, the oxidation of sodium thiosulfate by hydrogen peroxide.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss3/27
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  • 98
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    Modern Trends in CFD Simulations: Application to GTL Technology (2006)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 1 (2006), S. 2 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Multiphase flow processes are frequently observed in several important reactor technologies. These technologies are found in diverse applications such as in manufacture of petroleum-based fuels and products, conversion of synthesis gas into liquid hydrocarbons (Gas-to-liquid technology), production of commodity chemicals, pharmaceuticals, herbicides, pesticides, polymers etc. Due to the inherent complexity of these processes, the knowledge of fluid dynamic and transport parameters is necessary for development of appropriate reactor models and scale-up rules. It is, therefore, of paramount importance to develop understanding and predictive tools to simulate multiphase flow processes for better and economically viable reactor technologies.In the past, knowledge of hydrodynamics and transport characteristics of multiphase reactors has been interpreted in the form of empirical correlations, which have numerous restrictions in terms of their validity for different operating conditions. Computational fluid dynamics (CFD) simulation, on the other hand, deals with the solution of fluid dynamic equations on digital computers, requiring relatively few restrictive assumptions and thus giving a complete description of the hydrodynamics of these reactors. This detailed predicted flow field gives an accurate insight to the fluid behaviour and can sometimes give information, which cannot be obtained from experiments. These days, due to cheaper computational resources, CFD simulations are becoming economically reliable for modeling of multiphase processes including GTL (Gas-to-liquid) processes.In this paper, a comprehensive review of different multiphase flow simulation approaches has been presented. The recent progress made in hydrodynamic modeling of multiphase reactors, their capabilities and limitations (with special focus on GTL processes) are discussed in detail. Finally, case studies with different simulation approaches (Eulerian-Eulerian and VOF (Volume of fluid) simulations of bubble column reactors operating in different flow regimes) are discussed to demonstrate the power of this emerging research tool.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol1/iss1/2
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  • 99
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    CFD Simulations for Continuous Flow of Bubbles through Gas-Liquid Columns: Application of VOF Method (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 2 (2007), S. 9 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hydrodynamics study of a continuous bubble chain rising through liquid column has been performed for laboratory scale bubble column using the volume-of-fluid (VOF) approach. The effect of operating and design parameters on the bubble size distribution and rise trajectory has been investigated for air-water system. For the same distributor, simulation results have indicated the formation of small bubbles at low superficial gas velocity and relatively large bubbles at higher velocities. The increase in the hole-size of distributor has shown similar behaviour. Analysis of bubble trajectories for different superficial gas velocities and distributors has demonstrated an oscillatory behaviour exhibited by small bubbles formed at low superficial gas velocity. A reasonable agreement between the predicted values of gas hold-up with the experimental work has validated the present model.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol2/iss1/9
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  • 100
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    Modeling of Grinding in a Laboratory Continuous Ball Mill for Dynamic Studies (2006)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    Chemical product and process modeling 1 (2006), S. 6 
    Details
    ISSN: 1934-2659
    Source: Berkeley Electronic Press Academic Journals
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Comminution, in general, and grinding, in particular, is extremely energy intensive and it is imperative that size reduction equipment is operated at optimum operating conditions. Reasonably accurate mathematical models are required to understand their dynamic characteristics to enable optimisation and control of such unit operations. This paper deals with the development of a phenomenological mathematical model for describing size reduction operation in a laboratory-size continuous ball mill. Breakage rate function parameters and a correlation relating the power drawn to the operating conditions such as the mill throughput and percent solids in the mill were determined using the data collected from the ball mill operation. Using this correlation and the estimated breakage model parameters, simulations were carried out to compare the experimental data with the simulated results. It is observed that the model is adequately accurate in predicting the product size distributions with a maximum error of about 5% in the prediction of particles finer than 104 micron in the mill product.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/cppm/vol1/iss1/6
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