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1

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Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures (2001)

Arntfield, S.D. ; Scanlon, M.G. ; Malcolmson, L.J. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 66 (2001), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Laird No. 1 lentils micronized (high-intensity infrared heat) to give internal temperatures of 138 and 170 °C were compared to unprocessed lentils stored at room temperature. Micronized lentils, which had been tempered to 33% moisture for 16 h, required less force to compress after cooking and contained increased levels of gelatinized starch and pectic substances but decreased levels of soluble protein, phytic acid, and neutral detergent fiber compared to the unprocessed lentils. Cell walls in the micronized lentil were less susceptible to fracture, and the microstructure was more open. Properties of the micronized lentils were better when the internal temperature reached 138 °C. When micronized to an internal temperature of 170 °C, cooked lentils were harder, possibly due to greater moisture losses and a change in the neutral detergent fiber. Micronization resulted in a slight darkening of the lentils, and this was accentuated at 170 °C.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16139.x

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2

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Consumer acceptance of canola oils during temperature-accelerated storage

Vaisey-Genser, M. ; Malcolmson, L.J. ; Ryland, D. ; [et al.]

Amsterdam : Elsevier

Food Quality and Preference 5 (1994), S. 237-243

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ISSN: 0950-3293

Keywords: Canola oil ; consumer acceptance ; logistic regression ; oxidation ; sensory stability ; shelf life

Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002

Topics: Process Engineering, Biotechnology, Nutrition Technology

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1016/0950-3293(94)90048-5

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A bifurcation study of convective heat transfer in porous media. Part II: Effect of tilt on stationary and nonstationary solutions* (1992)

Ryland, D. K. ; Nandakumar, K.

New York, NY : American Institute of Physics (AIP)

Physics of Fluids 4 (1992), S. 1945-1958

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ISSN: 1089-7666

Source: AIP Digital Archive

Topics: Physics

Notes: In the present work the investigation of Weinitschke et al. [Phys. Fluids A 2, 912 (1990)] on the bifurcation structure of stationary, two-dimensional solutions of the Darcy–Oberbeck–Boussinesq model equations, which governs the convection heat transfer in a porous medium, is extended. The effect of imposing a symmetry breaking geometrical perturbation, viz., a tilt, on the unfolding of the bifurcation structure, is investigated first. The symmetry breaking bifurcation points that are found at zero tilt are structurally unstable to even a slight degree of tilt, and they unfold into limit points that coalesce with the neighboring limit points as the degree of tilt is increased. Two such limit points disappear through the formation of a double limit point at very small angles of tilt. On the fold curve of such limit points are found origins of paths of Hopf points, also known as the B-point singularity. Several such B points are located on the fold curves of limit points. This is helpful in pointing to regions of parameter space, where interesting dynamical behavior with oscillatory and chaotic flow structures are possible. The dynamical behavior is explored through simulation of the governing time-dependent equations after suitable spatial discretization through the Arakawa scheme. Linear stability analysis of stationary solutions indicate that such solutions remain stable over an increasing range of Rayleigh number (Ra) as the degree of tilt is increased. The first limit point (L1), below which there is a unique solution, tends toward infinite Rayleigh number as the tilt approaches 45°. At 45° tilt, a reflective symmetry about the diagonal of a square cell is restored and the stationary solutions computed by the continuation method remain stable for Ra as high as 200 000. Results from the dynamic simulation confirm this behavior. For tilts of 5° and 10° stationary solutions lose stability at Rayleigh numbers in the range of 4000–5000. Periodic solutions interspersed with regions of chaotic behavior are observed as Ra is increased continuously. For 20°, however, periodic solutions begin only above Ra≈10 000.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1063/1.858364

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EVALUATION OF LENTIL TEXTURE MEASUREMENTS BY COMPRESSION TESTING (2000)

ARNTFIELD, S. D. ; CINQ-MARS, C. D. ; RYLAND, D. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of texture studies 31 (2000), S. 0

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ISSN: 1745-4603

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: The variability in texture for lentils of different size, from different locations and cooked for varying lengths of time was examined in relation to the sample size and the extent to which the sample was compressed during testing. The force to compress the lentils was found to be dependent on all variables examined and also demonstrated significant interactions between these variables. The coefficient of variability was dependent on the size of the lentil, a two-way interaction between sample size and compression and a three-way interaction between location, cooking time and sample size. Regardless of lentil size, location where the lentil was grown and the cooking time used, the variability in the texture readings was lowest when the larger sample size and maximum compression force were used.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4603.2000.tb00298.x

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