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  • 1
    Electronic Resource
    Electronic Resource
    CORRELATION BETWEEN TRANSIENT ROTATIONAL VISCOMETRY AND A DYNAMIC OSCILLATORY TEST FOR VISCOELASTIC STARCH BASED SYSTEMS (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: Gelatinized starch formulations including lipids and xanthan gum, typical of viscoelastic foodstuffs, were analyzed using a rotational viscometer (transient conditions) and an oscillatory rheometer. Ultra-rapid and slow freezing processing conditions, which can modify product stability, were also tested. Transient shear stress curves showed a typical overshoot and a structural breakdown; the Bird-Leider model satisfactorily fitted these curves. Model parameters were correlated with characteristic peak stress (αmax), peak time (tmax) and relative overshoot corresponding to the α vs time curve. Relationships between transient shear stress data and dynamic measurements (G′, G*, δ) for viscoelastic ranges were found for the starch-based systems and were used to assign a physical meaning to Bird-Leider parameters. Viscoelastic starch systems were grouped in different zones of the correlation diagrams based on structure properties like rigidity, stability to the applied strain and fluid characteristics after breakdown.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1997.tb00123.x
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  • 2
    Electronic Resource
    Electronic Resource
    Potassium Sorbate Effect on Pigment Concentration of Refrigerated Beef (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 potassium sorbate (SorK) on the relative concentrations of myo (Mb), oxi (MbO2,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C. Diffuse rcflectance spectrophotometry was applied to determine muscle pigmcnts concentrations. Kinetics constants for Mbo2, and MetMb production during acrobic storage (polyethylene film) were statistically analyzed and compared with constants corresponding to sterilc and untreated meat. Influence of vacuum storage time, temperature and SorK levels on oxygenation capacity of samples packaged in EVA-SARAN-EVA was studied considering losses of cnzymatic activity and microbial growth. Shelf life of vacuum-packaged beef trcatcd with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability films was not convcnient since MetMb accumulation was faster than in untreated muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07800.x
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  • 3
    Electronic Resource
    Electronic Resource
    Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Inhibitory effectiveness of sorbic acid was analyzed in vacuum packaged refrigerated beef by studying the modifications of bacterial growth parameters. Total counts, Lactobacillus sp., Pseudomonas sp., Enrerobacreriaceae, Brochorhrix thermosphacta and yeasts in samples of different pH values (5.70–6.20) which had been treated with potassium sorbate (27–3125 ppm) showed variations in the lag phase, growth rate, stationary phase and inhibition index. For refrigerated beef the contribution of sorbic acid dissociated fraction to the inhibitory effect was negligible, Considering growth parameters’dependence on undissociated sorbic acid concentration a mathematical model of microbial growth in treated beef was derived, which could be used to predict product shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05853.x
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  • 4
    Electronic Resource
    Electronic Resource
    PIGMENTS MODIFICATIONS DURING FREEZING and FROZEN STORAGE of PACKAGED BEEF (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 12 (1990), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscle pigment modifications during freezing and frozen storage of beef wrapped in high (polyethylene) and low (EVA/SARAN/EVA) gaseous permeability films were analyzed. Myo (Mb), oxy (MbO2) and metmyoglobin (MetMb) concentrations were determined using reflectance spectrophotometry. Results indicated that in polyethylene wrapped samples myoglobin oxygenation took place during freezing and the only reaction observed throughout frozen storage was MetMb production from MbO2. Autoxidation was interpreted as a first order kinetic reaction. Storage temperature effect on kinetic and equilibrium constants was analyzed; reaction enthalpy and activation energy were calculated. MbO2 and MetMb production during beef oxygenation was represented as a consecutive first order reaction system determining previous vacuum storage time and temperature influence on oxygenation capacity. Vacuum packaging of frozen beef increased color stability maintaining MetMb concentration levels lower than those corresponding to just frozen samples wrapped in polyethylene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1990.tb00040.x
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  • 5
    Electronic Resource
    Electronic Resource
    Ice Crystal Size Modifications during Frozen Beef Storage (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Studies of ice recrystallization in frozen stored bovine meat were performed at −5°, −10°, −15°, and −20°C over a 5-month period. A histological technique of isothermal freeze-substitution was used. Experimental results showed the existence of a limit crystal diameter independent of temperature and initial diameter. A kinetic model for ice recrystallization based on the difference between the mean and the limit curvature of the system satisfactorily fitted the obtained data. An equation to predict theoretically the limit diameter—also applicable to other food systems—was proposed. Significant effects of thermal oscillation on ice crystal sizes were observed. Activation energy of recrystallization was related to protein denaturation and exudate production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07802.x
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  • 6
    Electronic Resource
    Electronic Resource
    Modeling of Sulfur Dioxide Uptake in Pre-Peeled Potatoes of Different Geometrical Shapes (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Sulfur dioxide uptake by pre-peeled potatoes from dipping solutions was mathematically modeled. Diffusive mass transfer equations in porous medium were experimentally verified; residual levels of sulfur dioxide were measured in the range of industrial operating conditions. Effects of sodium bisulfite solution concentration, immersion time, size, shape, dry matter, density and velocity of the product were analyzed. Three geometric approximations to pre-peeled potato cuts were examined (spheres, cubes and parallelepipeds). The fitting of equations to experimental data determined the effective diffusion coefficient of sulfur dioxide in potato tissue, which was compared to theoretical predictions in terms of molecular diffusivity, total solids content and tortuosity factor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13893.x
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  • 7
    Electronic Resource
    Electronic Resource
    Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives (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: Microbial flora of refrigerated orange juice was analyzed during storage at 10 °C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2–3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66–6.94 mM) led to storage life values 〉 11 d in polyethylene and 〉 20 d in the low gaseous permeability film, maintaining good sanitary conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04628.x
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  • 8
    Electronic Resource
    Electronic Resource
    Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks. Films made from high amylose starch showed lower WVP and GP than regular corn starch films; permeabilities of films with sorbitol (20 g/L) were lower than those with glycerol. The addition of 2g/L sunflower oil to the formulations decreased WVP of starch-based films; X-ray diffraction and Differential Scanning Calorimetry experiments demonstrated that films with plasticizer and lipid showed lower crystalline-amorphous ratio compared to films without additives. Microstructural observations helped explain the decrease of the film permeabilities during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09397.x
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  • 9
    Electronic Resource
    Electronic Resource
    Rate of freezing effect on the colour of frozen beef liver
    Amsterdam : Elsevier
    Meat Science 7 (1982), S. 299-312 
    Details
    ISSN: 0309-1740
    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/10.1016/0309-1740(82)90058-4
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  • 10
    Electronic Resource
    Electronic Resource
    SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 19 (1996), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The study of the simultaneous diffusion of chemical preservatives in vegetable tissues permits the determination of the time required to complete this process and the concentration distributions of the preservatives.The individual or simultaneous diffusion of citric and ascorbic acids in pre-peeled potatoes was analyzed; the effect of pH decrease on the diffusive flux of ascorbic acid and the interaction between both acids was considered as the multicomponent diffusion problem.Potato spheres of different radii were immersed in individual solutions or mixtures of citric and ascorbic acids in concentration ranging from 0.5% to 2% W/V for different immersion times and agitation conditions. the residual concentration of citric acid was determined by titrable acidity (22058 AOAC method) and that of ascorbic acid by 2–6 dichlorophenol-indophenol method.Experimental data were fitted to the mathematical models and the effective diffusion coefficients were determined for citric (De= 4.3 ± 0.2 × 10−10 m2/s) and ascorbic acids (De= 5.45 ± 0.4 × 10−10 m2/s) diffusing individually. When mixtures of two acids were used, multicomponent analysis was adopted and interaction coefficients were evaluated (D12= 6.67 ± 0.8 × 10−11 m2/s and D21= 8.33 ± 0.8 × 10−11 m2/s); they were an order of magnitude lower than binary diffusion values.The pH effect on the diffusive flux of ascorbic acid was decoupled from the interaction of both acids during simultaneous diffusion by studying the diffusion of the first acid in potatoes preacidified with the second acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1996.tb00379.x
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