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  • 1
    Electronic Resource
    Electronic Resource
    Mechanical properties of hydrocolloid gels filled with internally produced carbon dioxide gas bubbles (1992)
    s.l. : American Chemical Society
    Biotechnology progress 8 (1992), S. 424-428 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00017a009
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  • 2
    Electronic Resource
    Electronic Resource
    Microstructure of Selected Binary Food Powder Mixtures (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Binary mixtures of sugar, citric acid, malic acid, soy protein and starch, after exposure to various relative humidities, were analyzed by Scanning Electron Microscopy (SEM). It is shown that depending on interparticle surfaceaffinity, concentration and relative humidity, the mixtures could be random, partially random, ordered or partially ordered. The type of bridging, between the aggregated particles depended on their chemical species and the availability of surface moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13430.x
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  • 3
    Electronic Resource
    Electronic Resource
    Comparison of the Compaction Characterisitics of Selected Food Powders by Vibration, Tapping and Mechanical Compression (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 compaction characteristics of selected powders in tapping could be described by either Sone's model or by a single term exponential equation. The Hausner ratio, i.e., the ratio between tapped and loose density, calculated by using these models was found to be a sensitive and useful indictor of the compaction mechanism in different types of tapping tests. The latter, especially where particle attrition was evident, could produce distinctly different compaction patterns. No correlation was found between these powders, Hausner's ratio, and their compressibility in mechanical compaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10502.x
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  • 4
    Electronic Resource
    Electronic Resource
    Migration of Absorbed Food Colorants Between Powder Components (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Granular sucrose, malic acid and cornstarch were colored with FD&C Yellow No. 5 and Blue No. 1. The pure and colored powders, each species having a different particle size, were mixed together in combinations where the colored ingredients in the mixture carried a different colorant and were subsequently sieved to retrieve the original carrier particles. The color of the retrieved powders indicated that the colorant particles were redistributed between the carrier's particles through migration and reabsorbtion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10522.x
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  • 5
    Electronic Resource
    Electronic Resource
    Viscosity Evaluation of Drum Contents by Torsional Vibration (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 oscillatory system was devised to nondestructively monitor the viscosity of the contents of 55 gallon drums. The damping rate of the system obeyed a decay function in the form θ(t) =θo (exp (-bt) where θO and θ(t) are the initial amplitude and its magnitude after time t respectively, and b, an empirical decay factor. Tests of the system with contents having a large range of apparent viscosities (corn syrup, CMC, and agar solutions) showed that the parameter b and, to a lesser extent, the system's natural frequency, were sensitive indices of the content viscosity. When gelling occurred there was a drastic change in the system's natural frequency and the oscillation's duration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05091.x
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  • 6
    Electronic Resource
    Electronic Resource
    MONITORING THE DAMPING CHARACTERISTICS OF LIQUID FOODS IN CYLINDRICAL CONTAINERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 oscillatory damping characteristics of model food solutions and gels in cans were studied in an apparatus designed for nondestructive testing. Oscillations, resulting from a small angular displacement, were monitored by an accelerometer and recorded by a fast recorder. An empirical damping coefficient, derived from an exponential decay constant was found to be sufficiently sensitive to monitor the apparent viscosity of liquid contents. In the case of gelation, the magnitude of the damping coefficient considerably increased when a very soft gel was formed. When the gel gained rigidity, however, there was a dramatic drop in the coefficient value to levels well below those of the nongelled contents. At this stage, however, there was also an appreciable drop in the system's natural frequency which could easily be recorded. This provided a complementary criterion that enabled unambiguous distinction between “viscous” and gelled contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02576.x
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  • 7
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Relaxation curves of Agar gel, apple, bologna sausage, bread, cheddar cheese, pear and potato specimens, at various deformation levels, were normalized and fitted to the equation: [F0 - F(t)J /F, = abt/(1 + bt) where F, is the initial force, f(t) the force after time t and a and b constants. Unlike other equations (e.g. a series of exponential terms derived from a Maxwellian model), this equation contains only two constants and these are directly related to the curve shape features. This enables simple comparison between the shape characteristics of curves of different materials. Similarly, the equation facilitates quantitative evaluation of the effects of the straining history on the shape of the stress relaxation curves of solid foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10062.x
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  • 8
    Electronic Resource
    Electronic Resource
    EARLY INDICATIONS OF FAILURE IN LARGE COMPRESSIVE DEFORMATION OF SOLID FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 specimens of Agar gel (5%), apple flesh, and potato tissue were subjected to large uniaxial compressive deformation and then the stress was allowed to relax. The relaxed moduli as well as the relaxation curves shape characteristic constants were calculated and plotted vs the initial stress or the fixed strain. The latter relationships revealed that there are early quantitative indications of failure well before this is indicated in the force deformation relationship.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07459.x
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  • 9
    Electronic Resource
    Electronic Resource
    SOME MATHEMATICAL ASPECTS OF MASTICATION AND ITS SIMULATION BY MACHINES (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: If the deformation process of a specimen satisfies the condition: H(t) = g(Ho) ·f(t) (Eq. l), where H(t) is the deformed specimen length at time (t), g(Ho) is a function of the initial length (Ho) only and f(t) a function of time only, then the true strain e(t) and the strain rate e(t) are: e(t) = In f(t) (Eq. 2), and e(t) = [d In f(t)] /dt (Eq. 3). These imply that the stress-strain (or force-time) relationship of a homogeneous material is independent of the specimen length and is only determined by the rheological properties of the material and the selected function f(t). If the deformation histories produced in mastication satisfy the condition set by Eq (1) it would provide a partial mathematical explanation to why sensory textural-rheological properties are not affected by the specimen dimensions in contrast to instrumental parameters obtained by existing testing machines. The construction of machines that provide such straining histories is physically possible (they would not, however, be operated at a constant deformation rate), and there- fore it is theoretically possible to obtain instrumental parameters that are dimension independent. The concept is demonstrated with some simplified rheological models and its possible application to food testing evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15241.x
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  • 10
    Electronic Resource
    Electronic Resource
    SOME RHEOLOGICAL PROPERTIES OF A CHEESE-LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION (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: A processed, nonfermented cheese-like product was prepared by direct acidification of milk and heat coagulation of the curd. Modification of the textural properties was done by the incorporation of carrageenan. Textural evaluation was done by uniaxial compression. The parameters analyzed were true stress-true (Hencky's) strain relationships obtained at two deformation histories, residual stresses after relaxation and true stresses and strains at failure. Results showed that with respect to all these parameters the experimental nonfermented product resembled commercial processed American cheese though at generally smaller strength levels. Introduction of carrageenan contributed solid properties to the experimental processed cheese. At 1% level of carrageenan the product had mechanical properties similar to those of commercial cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02460.x
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