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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF METHOCEL AS A WATER BINDER ON THE LINEAR VISCOELASTIC PROPERTIES OF MOZZARELLA CHEESE DURING EARLY STAGES OF MATURATION (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 34 (2003), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the dynamic and transient rheological character of highmoisture, skim milk (HMSM) Mozzarella cheese due to the addition of 0.2% Methocel (methyl cellulose) as a water binder at room (25C) and refrigeration (7C) temperatures during early stages of maturation (1, 5, 7, and 14 days after manufacture) were investigated. The HMSM Mozzarella with 0.2% Methocel was softer (lower dynamic storage and loss modulus, and higher creep and recovery compliance) compared to HMSM Mozzarella without Methocel, due to improved water holding capacity. The age-dependent frequency dispersions of dynamic mechanical spectra (storage and loss modulus) were fitted to a power-law model. A six-element Voigt-Kelvin mechanistic model described the age-dependent retardation spectra (compliances, viscosities, and retardation times) obtained from creep experiments. Strong correlation was obtained between the viscoelastic
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2003.tb01069.x
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  • 2
    Electronic Resource
    Electronic Resource
    SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART II. RELAXATION SPECTRUM (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 28 (1997), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The frequency dispersion of dynamic mechanical spectra of a low-moisture, part-skim and a low-fat, part-skim Mozzarella cheese are presented. Small amplitude oscillatory shear measurements within the linear viscoelastic range (0.05% strain) were made over 12 weeks of storage. Proteolysis during storage led to softening of the cheeses and thus decreases in storage (G′;) and loss (G″) moduli. Master curves (at a reference temperature of40C) were obtained by shifting the temperature-dependent frequency dispersion of storage modulus. There was no significant change in G’ after 4 weeks of aging. The variation of relaxation time and viscosity spectrum of both cheeses with age were obtained from the master curves using the generalized Maxwell model and nonlinear regression analysis. With maturation the viscosity distribution of corresponding Maxwell elements shifted towards smaller values, indicating that cheeses become softer and melt more easily.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1997.tb00144.x
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  • 3
    Electronic Resource
    Electronic Resource
    Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis Process (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Gelling properties of heat-induced egg white (EW) powders obtained using a conventional (control) and a reverse osmosis (RO) process were investigated under different pHs (3–9) and protein concentrations (5–20%) by dynamic and uniaxial compression rheological tests. At pH 9, temperature sweep tests indicated that gelation behavior of RO and control samples were similar. Both gelation temperature and G′ were concentration-dependent; the increase in G′ with concentration followed a power-law relationship with an exponent of 2.42. Failure stress and strain of cured gels were concentration- and pH- dependent but were not significantly (p = 0.05) different for the two powders. Results suggest that gelling properties of EW powders are not significantly affected by the RO treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10666.x
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  • 4
    Electronic Resource
    Electronic Resource
    Temperature Profiles in a Cylindrical Model Food During Pulsed Microwave Heating (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Cylindrical 2%-agar gel samples were heated by pulsed and continuous microwave applications. The total microwave application time of 3 min was maintained for all experiments. Sample temperature was measured at various depths along the radial dimension to experimentally determine the internal temperature profile as a function of heating time. A local hot spot was observed at the center portion of the sample during the continuous microwave application. This hot spot was less significant during pulsed microwave applications, especially when longer intermittent power-off times were employed. An implicit finite-difference model was used to estimate temperature profiles within the sample during microwave heating. The estimated temperature profiles matched the experimental values well.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb08225.x
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  • 5
    Electronic Resource
    Electronic Resource
    A DEVICE FOR EVALUATING MELT/FLOW CHARACTERISTICS OF CHEESES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 29 (1998), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A device to objectively measure the melt/flow behavior of cheeses at different temperatures was built consisting of a temperature-controlled heater, an LVDT (linear variable differential transformer), and a personal computer with a data acquisition system. This device, named UW Meltmeter, operates in the lubricated squeeze-flow configuration and can be used either alone at a constant force or in conjunction with a universal testing machine at a constant deformation rate. A marker technique was used to verify the shear-free squeezing flow assumption. The flow of Mozzarella cheeses with 14 and 43% fat content was studied at 40 and 60C under constant force (0.7 and 0.9 N) and constant cross-head speed (0.5 and 2.5 cm/min). Biaxial extensional strain rate and biaxial stress growth coefficient were calculated. The results supported the expected trend of increased meltability at higher fat levels and at higher temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1998.tb00152.x
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  • 6
    Electronic Resource
    Electronic Resource
    SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART I. REGION OF LINEAR VISCOELASTICITY (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 28 (1997), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in texture of a low-moisture, part-skim and a low-fat, part-skim Moz-zarella cheese during heating were examined by measuring their rheological properties using small amplitude oscillatory shear (SAOS) tests after 1, 4 and 12 weeks of refrigerated storage. In general, the linear viscoelastic range decreases with increasing temperature and age because cheese behaves more like a viscoelastic solid at lower temperature and shorter ripening time. The dynamic rheological properties (η*, G′ and G″) were constant within a range of 0.05% shear strain. The dynamic rheological properties of low-fat, part-skim Mozzarella were found to be higher than that of low-moisture, part-skim Mozzarella within the linear viscoelastic range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1997.tb00143.x
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  • 7
    Electronic Resource
    Electronic Resource
    Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G′, compared with temperature) for both surimi clearly indicated G’ minima. Unlike for the PW surimi, the minimum values of the AP surimi was moisture-content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo-reversible gel may be considered equivalent to gelation temperature for thermo-irreversible gels, an Arrhenius-type model was used to estimate the enthalpy of cross-links formation for AP surimi to be 300.3 kJ/mol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13639.x
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  • 8
    Electronic Resource
    Electronic Resource
    Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Samples were subjected to uniaxial compression at six deformation rates until fracture occurred. Fracture strain, stress and work, deform-ability modulus, and biaxial extensional viscosity were determined. No significant effect of surface lubrication was observed on magnitudes of the selected mechanical properties. Irrespective of deformation rate Cheddar cheese fractured at a strain of 55.5% when aspect ratio was 0.65, and at a strain of 59.7% when aspect ratio was 1.0. The fracture stress ranged from 34 to 107 kPa and fracture work from 22 to 63 kJ/m3. Mean deformability modulus of Cheddar cheese was 240 kPa. Biaxial extensional viscosity was a decreasing function of strain rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11268.x
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  • 9
    Electronic Resource
    Electronic Resource
    Food process monitoring systems - edited by A.C. Pinder and G. Godfrey, Blackie, 1994. £69.00 (xii + 220 pages) ISBN 0 7514 0099 8
    Amsterdam : Elsevier
    Trends in Food Science and Technology 5 (1994), S. 408-409 
    Details
    ISSN: 0924-2244
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0924-2244(94)90177-5
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  • 10
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    Introduction (1992)
    Singapore : Periodicals Archive Online (PAO)
    ASEAN Economic Bulletin. 9:1 (1992:July) 1 
    Details
    ISSN: 0217-4472
    Topics: Economics
    Notes: Special Focus
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:f037-1992-009-01-000001
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