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  • 1975-1979  (9)
  • 1970-1974  (7)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 vacuum chamber pressure and intensity of near infrared energy on freeze drying rate for 1-in.-thick slices of eye round were investigated. The radiation source was a 500-w quartz iodine lamp. Decreasing the chamber pressure increased the freeze drying rate, especially during the early stages of the drying cycle corresponding to the initial and constant rate periods. The critical moisture content seemed to be about 43%. Different energy intensities of the same radiation characteristics were obtained by varying the distance between infrared heater and product. For distances of 9, 13.5 and 18 in., the inverse-square law was not followed; the drying rate was faster than predicted and appeared to vary linearly with distance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04040.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: — Infrared radiation was extensively investigated as a heat source for freeze drying 1-in.-thick slices of beef. Two approaches were used to study the effect of spectral regions on the drying rate. First, filters which transmitted definite wavebands in the near infrared were interposed between the heaters and the product. Secondly, different spectral distributions were obtained by varying the voltage applied to the heaters while keeping the total radiating power constant. From the work with filters it was concluded that the short wavelengths, 1 μ or less, gave the most rapid drying. Similarly, the work with voltage variation showed that drying rate was improved by increasing intensity and decreasing wavelength to about 0.95 μ The shortest complete drying cycle using infrared heating was 7.0 hr as compared to 11 hr for the conventional control. Samples were evaluated for surface appearance, rehydration characteristics and organoleptic quality of cooked meat. The quality of samples produced with infrared radiation of short wavelengths predominantly at about 1 μ was judged to be similar to that obtained with conventional heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04041.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°-90° pulse sequences and T2 by the spin-echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two-phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2-moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00604.x
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  • 4
    Electronic Resource
    Electronic Resource
    EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Raffinose and stachyose present in soybeans have been reported to cause flatulence. The objective of this work was to study the aqueous extraction of whole soybeans during water cooking to determine optimum conditions for maximum removal of oligosaccharides with minimum loss of protein. Chief variables were bean to water ratio (1:3, 1:5, 1:7.5 and 1:10) and pH. Residual oligosaccharides in the soybeans were determined by silylation followed by GLC analysis. During 20 min boiling in water, a 1:10 ratio resulted in 33% oligosaccharide extraction (g per 100g original oligosaccharide) with 1% protein loss (g per 100g original protein) while a 1:3 ratio gave only 7.7% oligosaccharide removal with 0.9% protein loss. When the time was extended to 60 min, a 1:10 ratio resulted in 59% extraction with 2.6% protein loss and 12% total solids loss (g per 100g original soybean solids). With the latter treatment, sucrose fell from 6.5 to 3.0% dry basis and fructose fell from 1.6% to 1.0%. Addition of 0.5% NaHCO3 to the tap water (initial pH 8.1) increased ohgosaccharide removal but trebled protein loss to 6.8% while addition of HCI to initial pH 4.3 gave about the same protein loss and oligosaccharide removal as tap water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00619.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    REFRIGERATED STORAGE OF PREPACKAGED SALAD VEGETABLES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was done to characterize the changes that occur during refrigerated storage of six salad vegetables individually and in a mixture. Salad-cut and intact lettuce, carrot, celery, radish, green onion and endive, and a salad mixture were stored at 4.4°C in packages made from a film having low gas permeability. Respiration of individual vegetables during storage showed two patterns: carrot and celery respired throughout the storage time while respirations by the others was halted after a few days. Respiration of cut vegetables exceeded that of intact. Total plate counts (TPC) for intact vegetables in storage increased slower than for cut vegetables; lettuce and endive showed higher TPC than the others. The cut vegetables were invariably poorer in organoleptic quality. Mixed vegetable salads were sealed with either air or an atmosphere containing 10.5% CO2, 2.25% O2. After 2-wk storage, organoleptic evaluation indicated that the chemical treatments were generally of no value and in some cases were even detrimental but the modified initial headspace was beneficial.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00624.x
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  • 6
    Electronic Resource
    Electronic Resource
    ILLINOIS PROCESS FOR PREPARATION OF SOYMILK (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A beverage consisting of water, whole soybeans (including hulls), sugar and flavor has been developed. Preparation includes soaking and then blanching the whole soybeans in 0.5% sodium bicarbonate, grinding with water in a hammermih, heating the slurry to 200° F, homogenizing, neutralizing, dilution, addition of sugar and flavor, pasteurizing and rohomogenizing. Enzyme inactivation by blanching prior to grinding of soaked beans was found to completely prevent formation of painty (oxidized) flavor and result in a bland flavored product. Trypsin inhibitors were also inactivated by blanching. A sufficient degree of tender-ization of soybean tissue during the soak and blanch treatments was necessary to obtain good mouth feel and colloidal stability. Homogenizing conditions such as temperature and pressure were also important; when the soybeans had been blanched to a LEE-Kramer Tenderometer reading of 300 lb or below and homogenization was done at 200°F and 3500 psi, the resulting beverage showed zero separation after 2 months refrigerated storage. Dilution to below 1% protein had no effect on colloidal stability. Coulter Counter measurements of the beverage indicated that 81% of the particles fell between 3.4-7.3 microns which is larger than the defined colloidal particle range. Recoveries of protein and total solids based on the raw soybean were 99% and 90%, respeo tively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01100.x
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  • 7
    Electronic Resource
    Electronic Resource
    BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMR (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01001.x
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  • 8
    Electronic Resource
    Electronic Resource
    CONTROL OF CHALKINESS IN SOYMILK (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Chalkiness is a defect used to describe a food which coats the mouth and throat with fine, grainy particles. This study evaluates the processing and formulation variables which affect chalkiness of Illinois process soymilk produced from dehulled soybeans. Alkalinity of the blanch solution, homogenization conditions, soymilk pH, and solids concentration had the most pronounced effects on chalkiness. Increasing blanch alkalinity decreased chalkiness; beverages adjusted to higher final pH were less chalky. Homogenization at higher temperatures or pressures also significantly reduced chalkiness. Chalkiness increased with soy solids concentration. Beverages produced using conditions to effect optimal quality were compared to low quality products. Centrifugal desludging reduced chalkiness to an imperceptible level. Particles retained by 150 mesh were primarily responsible for chalkiness. The process conditions leading to minimum chalkiness were: direct blanch of cotyledons in 0.25% NaHCO3; homogenization at 180°F and 3500 psi; formulation with 6% soy solids; beverage pH of 7.5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15287.x
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  • 9
    Electronic Resource
    Electronic Resource
    PROTEIN DISPERSIBILITY OF SPRAY-DRIED WHOLE SOYBEAN MILK BASE: EFFECT OF PROCESSING VARIABLES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A full-fat soybean milk base was produced by grinding blanched soybean cotyledons with water, heating, and homogenizing the resulting slurry (Nelson et al., JFS 41(1): 57, 1976). The soy milk base was spray dried using a Necro-Niro portable spray drier. The protein dispersibility index (PDI) of the spray dried powder was altered by changing the processing conditions used during manufacture or spray drying. The PDI of the spray-dried soy milk base was higher when ammonium bicarbonate rather than sodium bicarbonate was used for blanching the cotyledons. The PDI of the spraydried powder increased when the soybean slurry was homogenized at high pressures and when sodium bisulfite was added to the soy milk base before drying. Sodium bisulfite was the most effective single treatment for increasing PDI. Increasing the pH of the soy milk base to 9 before spray drying increased the PDI of the soy powder. Desludging the soy milk base did not increase the PDI. The best PDI obtained was 72.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12651.x
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  • 10
    Electronic Resource
    Electronic Resource
    PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY-EGG FLOURS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Full fat soy (S), 85% soy + 15% whole egg (85S) and 75% soy + 25% egg (75S) flours were produced and evaluated both nutritionally and as a 12% flour supplement in wheat breads. Dehulled, blanched, wet milled soybeans and whole eggs were mixed, drum dried, and milled to produce 85S and 75S flours. Nutrient analyses indicated increased fat, pantothenic acid, calcium, and sodium contents in egg flours. Although protein content decreased with egg addition as compared to S, NPR and PER analyses showed increases in protein quality. 12% S bread resulted in a depressed loaf volume as compared to 85S, 75S, and 100% wheat breads. The addition of 0.5% sodium stearoyl-2-lactylate increased loaf volumes of 100% wheat and S, but not 85S or 75S bread.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12646.x
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