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  • 1
    Electronic Resource
    Electronic Resource
    Entrance effect correction on the flow of moisturized soy protein isolate melt in an extrusion viscometer (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A newly developed capillary viscometer, having an airtight sample cell and capillary system, was utilized to determine the flow properties of moisturized [70% dry basis (d.b.)] soy protein isolate (SPI) melt at 140°C. Pressure drop measurement with an orifice die was done to clarify the large end effect. An end effect correction method was performed by subtracting the orifice die data from the capillary tube data, and reasonable results were obtained. The flow properties of the SPI melt were thus elucidated and could be classified as those of a power law fluid with flow behaviour index of 0.35. It was concluded that SPI with 70% d.b. moisture is an extremely high pseudoplastic fluid at 140°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb02002.x
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  • 2
    Electronic Resource
    Electronic Resource
    Hydrostatic pressures in wet grinding of soybean with a double-disk attrition mill (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soybean was finely ground with a modified double-disk attrition mill by a wet-grinding process. The hydrostatic pressure in the gap between the rotating and stationary disks of the mill decreased with radial distance between the central inlet and the peripheral exit in the disks. Observed values were in good agreement with theoretical values derived from Bernoulli's equation. The maximum hydrostatic pressure was found at the feed entrance zone of the gap under any given operational conditions. The effects of rotational speed, gap width and soybean feed concentration on the hydrostatic pressure were measured. This implied that increase in hydrostatic pressure from height of feed head and/or increased speed will increase output.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb02003.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of reciprocal pressurization on germination and killing of bacterial spores (2000)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 35 (2000), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: We measured the germinating and inactivating effects of reciprocal pressurization (consisting of six cycles of 5 min compression and rapid decompression) (RP) on bacterial spores compared with the effects of continuous pressurization (CP) by using heat sensitivity (70 °C, 30 min) as a criterion for germination. There was no significant difference in the germination of spores by RP and CP, but there was a significant difference in spore inactivation by RP and CP except for 200 MPa-25 and 35 °C. The number of germinated spores was more than the number of inactivated spores following RP and CP. These results indicated that compression could initiate germination, whereas rapid decompression could not initiate germination, but could inactivate the germinated spores. Thus, RP was more effective than CP in inactivating spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2000.00416.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure (2002)
    Oxford UK : Blackwell Science Ltd
    International journal of food science & technology 37 (2002), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of initial concentration [104–109 colony forming units (CFU) mL−1] on the inactivation of vegetative cell suspensions (Escherichia coli) and spore suspensions (Bacillus subtilis) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2002.00586.x
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  • 5
    Electronic Resource
    Electronic Resource
    The role of oral sensorimotor function in masticatory ability (2004)
    Oxford, UK : Blackwell Science Ltd
    Journal of oral rehabilitation 31 (2004), S. 0 
    Details
    ISSN: 1365-2842
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: summary  In order to investigate the relationship between oral sensorimotor ability and masticatory function, an oral stereognosis ability (OSA) test, masticatory performance and efficiency was employed for 15 dentate subjects. Subjects were instructed to orally identify OSA test pieces blindly. The response score and sum of the duration time for identification were used for analysis as OSA score and OSA response time. Masticatory function was evaluated using a sieving method with 3 g of peanuts. Masticatory performance was calculated with the weight percentage of portions finer than 1700 μm by the total volume after 20 chewing strokes. Masticatory efficiency was calculated by the declination rate of median particle size which is defined by the Rosin–Rammler equation. To analyse the relationship between OSA variables and masticatory ability, the correlation coefficient was calculated. The results summarized as a significant correlation was found only between OSA score and masticatory efficiency. However, a significant correlation could not be found between other OAS variables and masticatory ability. It was revealed that positive correlation existed between oral stereognosis ability and masticatory ability. It was suggested that the role of oral sensorimotor function might affect the masticatory function.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2842.2004.01175.x
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  • 6
    Electronic Resource
    Electronic Resource
    Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon Dioxide (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: : Continuous method with microbubbles of supercritical carbon dioxide (SC-CO2) was applied to enzyme inactivation in a buffer system, which has a buffer capacity similar to commercial liquid foods (natural juices, fruit drinks, Japanese sake). By continuous treatment with microbubbles of SC-CO2, α-amylase and acid protease were effectively inactivated rather than by heat treatments. Compared with the inactivation efficiencies of these enzymes in deionized water by continuous treatment with microbubbles of SC-CO2, that of α-amylase was slightly lower, but that of acid protease was not in the buffer system. These results suggest that this method enables the effective inactivation of enzymes, although inactivation efficiency by this method was affected by initial pH and the buffer action of samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09570.x
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  • 7
    Electronic Resource
    Electronic Resource
    Inactivation of Vegetative Bacteria by Rapid Decompression Treatment (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: : We investigated the inactivation and injury effects of hydrostatic pressure treatment combined with a slow decompression (SD treatment) and a rapid decompression (RD treatment) on several vegetative bacterial strains. Single decompression time for the SD and RD treatments was longer than 30 s and about 1 ms, respectively. The RD treatment gave significantly (P 〈 0.05) smaller D and z values than the SD treatment, showing that the RD treatment was more effective than the SD treatment in inactivating vegetative bacteria and in lowering the treatment pressure. It was suggested that a rapid decompression procedure could enhance the degree of pressure-mediated injury, which caused the higher bactericidal effect of the RD treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09598.x
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  • 8
    Electronic Resource
    Electronic Resource
    Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide (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: Enzyme inactivation using a new apparatus for continuous treatment with microbubbles supercritical carbon dioxide (SC-CO2) was investigated. D value of a-amylase (5.0±1.2 min) subjected to microbubbles of SC-CO2 treatment (microbubbles-SCT) at 35 °C, 30 MPa was lower than that (227 ± 15.9 min) subjected to heat treatment (HT) at 70 °C. D value of acid protease was reduced by microbubbles-SCT at 50 °C, 30 MPa (15.4 ± 4.1 min), compared to HT at 50 °C (233 ± 15.2 min). The activation energy for the inactivation of acid protease (135 ± 8.3 kJ mol-1) by microbubbles-SCT was 1 half of that (259 ± 9.0 kJ mol-1) by HT. These results indicated that continuous treatment with microbubbles of SC-CO2 was effective for enzyme inactivation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04623.x
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  • 9
    Electronic Resource
    Electronic Resource
    Oscillatory Compared with Continuous High Pressure Sterilization on Bacillus stearothermophilus Spores (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: TO ESTABLISH a sterilization method with minimal heating, the effect of high pressure on bacteriostasis was studied using thermoduric spores of Bacillus stearothermophilus. After exposure to 800 MPa for 60 min at 60°C, the spore count decreased from 106 to 102/mL. However, exposure to the same pressure at room temperature did not cause significant change in spore numbers. The synergistic effect of high pressurization on the bacteriostatic action of sucrose fatty acid ester at low concentration (〈 10 ppm) was pronounced with sucrose palmitic acid ester but not with sucrose stearic acid ester. Oscillatory pressurization was more effective for spore sterilization. Six cycles oscillation of 5-min pressurization with 400 MPa at 70°C decreased the spore count from 106 to 102/mL, and with 600 MPa, complete sterilization was achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06924.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of moisture content on flow behaviour of molten soy-protein isolate under an elevated temperature (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The flow behaviour of molten soy-protein isolate (SPI) with moisture content ranging from 17 to 41% was measured with a capillary rheometer under an elevated temperature of 140°C. The flow-starting temperature of SPI under 90 MPa pressure was inversely proportional to the moisture content. The relationship between flow rate and pressure drop for a molten SPI with 17-35% moisture was non-linear on a log-log scale, while it was linear for a molten SPI with 41% moisture. Based on these results, the shear characteristic of a molten SPI with 41% moisture can be classified as a power-law fluid with a flow behaviour index of 0.3. However, a molten SPI with 17-35% moisture may be classified as an unknown type of non-Bingham plastic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01140.x
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