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  • 1
    Electronic Resource
    Electronic Resource
    Prediction of moisture gain and loss for packaged pasta subjected to a sine wave temperature/humidity environment (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The loss or gain of moisture through a package depends on the sorption isotherm of the food material, the conditions of temperature and relative humidity at which it is stored, and the water vapour permeability of the packaging material. The water vapour permeability (WVP) characteristics of paperboard, polypropylene, and polyethylene used for pasta were determined at 30 to 45°C and from 11 to 85% r.h. Both temperature and relative humidity affected the water vapour permeability of all the three films. Paperboard showed a greater WVP at 30°C compared to 45°C due to a higher moisture content which swells the matrix. Thus, it did not follow the typical Arrhenius relationship of a higher permeability at higher temperature. Polyethylene and polypropylene, on the other hand, showed a higher WVP as the temperature was increased. A second degree polynomial was fitted to predict the WVP of paperboard as a function of the ambient conditions. It was found that the creases and end openings on a typical paperboard box increase the overall transmission rate by two times over that of paperboard alone, therefore reducing the shelf life to half under adverse conditions.A dynamic mathematical model to predict mixture transfer for pasta packages under controlled unsteady state conditions of temperature and r.h. was developed and tested; good predictions were obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00299.x
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  • 2
    Electronic Resource
    Electronic Resource
    Prediction and measurement of volatile retention during extrusion processing (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The loss of volatiles during extrusion of a corn-based product was studied. Four organic flavour compounds were tested: n-butanol, octane, benzaldehyde and limonene. A method was developed to calculate the vapour pressure of the volatile at the extruder die exit temperature through use of the Henry's law coefficient. Two models were developed to predict loss of volatiles. The thermodynamic model assumed complete equilibrium between the solid and vapour phase. This model gave moderate to poor prediction of retention for n-butanol but was within 20–30% for limonene and benzaldehyde. A second model based on relative volatility with respect to water loss, as assessed by steam distillation, gave predictions which were good for both n-butanol and benzaldehyde. This latter model has potential for prediction of retention of polar flavour compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00415.x
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  • 3
    Electronic Resource
    Electronic Resource
    Microbial growth response to water sorption preparation (1975)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 10 (1975), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Intermediate moisture food systems were prepared by both an adsorption and desorption method to similar aws. Hysteresis occurred above an aw of 0.86. Four organisms, Candida cypolytica, Pseudomonas fragi, Staphylococcus aureus and Aspergillus niger, when inoculated in a pork system, showed more rapid growth in systems prepared by a desorption process than by an adsorption process at the same aw. In a solid chicken cube system, the same effect was found but the difference was less between the adsorption and the desorption systems. These results indicate that the method of addition of water to a food system as well as the aw is important in determining the response to growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00068.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMPUTER-AIDED PREDICTIONS OF FOOD STORAGE STABILITY: OXIDATIVE DETERIORATION OF A SHRIMP PRODUCT (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: — A study was conducted on stability of a freeze-dried shrimp bar packaged in various materials. The purpose of this study was to develop a method for predicting the storage stability of dry foods stored in semipermeable containers and deteriorating through oxidation of lipids. In the shrimp bar, organoleptic deterioration was correlated with absorption of oxygen and with loss of carotenoid pigment; these indices of oxidation were used for the study. Rates of oxidation were studied as a function of oxygen concentration and permeability characteristics of materials used to package the bars determined. A mathematical model for prediction of storage life of the product was formulated using the kinetic data for shrimp oxidation and the permeability data. An iteration procedure utilizing a high-speed computer was used to solve the pertinent equations and to predict storage life. Predictions were compared with results of actual storage tests; those based upon pigment loss were better than those based upon changes in flavor score.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04043.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARSION OF CHEMICALLY MEASURED AVAILABLE LYSINE WITH RELATIVE NUTRITIVE VALUE MEASURED BY A Tetrahymena BIOASSAY DURING EARLY STAGES OF NONENZYMATIC BROWNING (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: Tetrahymena pyriformis W (TPW) was used as a biological assay to study the loss of overall protein quality due to nonenzymatic browning. The Relative Nutritional Value (RNV) as determined by this organism decreases in a model food system as Maillard compounds are formed during storage at 35°C for 80 days and at three water activities (0.3, 0.5 and 0.7). These results were compared to the fluorodinitrobenzene (FDNB) chemical assay. The latter method shows a greater loss of available lysine than is seen by TPW growth at early stages of browning. Significant accumulation of brown pigment production does not occur until after RNV has diminished by 35–50% and FDNB has decreased by 60–70%. At advanced stages of browning, however, the TPW test showed equivalent or greater losses of nutritional value. Considerable variation in the TPW bioassay occurred due to the problems in the technique but analysis of all stored samples in a single test allowed comparison to a standard casein control for measurement of protein quality loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01515.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM (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: Maillard browning is one of the main chemical reactions causing deterioration and shortening shelf life of intermediate moisture food (IMF) systems. The purpose of this research was to study Maillard browning in an IMF model system containing casein, glucose and the liquid humectant glycerol. The kinetics of pigment production, glucose utilization and loss of DNP-available lysine were studied as a function of temperature, moisture content and water activity. It was found that the factors which control reactant (glucose and available lysine) utilization also control end-product (brown pigment) accumulation. The rate of the Maillard browning pigment production, after an initial induction period, follows zero order kinetics. The initial loss rate of both glucose and available lysine, however, follows first order kinetics. Exceedingly large nutritional (available lysine) losses occur before brown discoloration is appreciable. Slightly greater than one mole of glucose reacts per mole of lysine made unavailable. Based on this, nutritional losses may be relatively easily estimated by monitoring the loss of specific reducing sugars. The Maillard browning reaction proceeds 33 times faster at 45°C than at 2S°C, with the maximum rate occurring at 0.4–0.5 aw. This is an aw range considerably lower than the 0.65–0.75 aw range usually found for maximum browning in dehydrated foods. The downward shift in the aw maximum for browning is because glycerol being liquid has water-like properties and increases reactant mobility and/or solubility at aw's below which most water soluble reactions occur very slowly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00663.x
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  • 7
    Electronic Resource
    Electronic Resource
    NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM: EFFECT OF GLUCOSE TO LYSINE RATIO (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: An intermediate moisture model food system containing casein, glucose, glycerol, oil, microcrystalline cellulose and water, was used to study nonenzymatic browning. The initial molar ratio of glucose to available lysine was varied from one-half to five. The model food system samples were prepared to 0.52 water activity and were stored in sealed cans at 45°C and analyzed periodically. The browning was followed by determining pigment accumulation, glucose utilization, and loss in FDNB-available lysine. The rate of pigment formation followed zero order kinetics after an initial short induction period. This rate increased linearly as the initial molar ratio of glucose to available lysine increased from one-half to three. Above this ratio the rate did not change. The initial rate of glucose utilization and available lysine loss obeyed first order kinetics, and increased as the initial molar ratio of glucose to available lysine increased from one-half to five. This work shows that in the presence of glycerol, the initial condensation reaction is not the rate controlling step for pigment production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14372.x
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  • 8
    Electronic Resource
    Electronic Resource
    DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY (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.tb01000.x
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  • 9
    Electronic Resource
    Electronic Resource
    Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD (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: The effectiveness of several microbial inhibitors in preventing the growth of Staphylococcus aureus in an intermediate moisture food was tested. S. aureus was inoculated into the food at aw's of 0.86–0.90 and pH 5.2 and 5.6. Not all inhibitors prevented growth. The effectiveness against S. uureus was a function of both pH and aw. Of the compounds tested, methyl paraben, sodium benzoate, potassium sorbate, and calcium propionate proved to be the most effective against S. aureus at low concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00752_41_4.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF ORDER-OF-MIXING ON aw LOWERING ABILITY OF FOOD HUMECTANTS (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: The effect of the order-of-mixing on four humectants of major concern to the U.S. pet food industry was investigated using a meat-soy flour model intermediate moisture dog food system. Humectants were added dry or as a solution and the resultant water activities were measured. Both adsorption and desorption curves for pure humectant/water systems were prepared for each humectant. Even though the isotherms of some humectants exhibit a hysteresis effect, there was no significant difference in the final aw achieved as a result of the order-of-mixing in the aw range of intermediate moisture food products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00665.x
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