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  • 11
    Digitale Medien
    Digitale Medien
    Mass Balance Model for Enthalpy of Water Binding by a Mixture (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A thermodynamic approach was based on sorption data over a wide range of water activity (aw) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same aw. This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11039.x
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  • 12
    Digitale Medien
    Digitale Medien
    Freeze-Thaw Stability of Illinois Soybean Beverage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze-thaw (F-T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F-T stability index. This index was below 35% for both plain base and plain beverage. The freeze-thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludging. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11083.x
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  • 13
    Digitale Medien
    Digitale Medien
    Water Activity Determination with the Proximity Equilibration Cell (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective was to develop a new method for water activity (aw) determination. A reference material (circle of filter paper) of known sorption isotherm was equilibrated to the sample. Sorption isotherm data for this paper were obtained by equilibrating for 24 hr to each of six salt slushes; these data were described well by a linear equation relating moisture content to log (1 − aw). This equation served as the calibration curve. Results showed that this new method (1) does not require a vacuum, (2) gives a linear calibration equation, (3) is applicable over the aw range from 0.40–0.98, and (4) with minor replication can bring the standard deviation of the mean to less than ± 0.01.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04542.x
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  • 14
    Digitale Medien
    Digitale Medien
    Linearization of the Water Sorption Isotherm for Homogeneous Ingredients over aw 0.30–0.95 (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Many attempts have been made to quantitate the water sorbed by a material as a mathematical function of water activity (aw). Based upon a theory of polymolecular absorption, the Smith model states that moisture content is proportional to In (1 – aw). Subsequent workers showed this to be accurate to 1% but only between about 0.6 and 0.9 aw. It was hypothesized that the validity of this model could be extended over a much broader aw range by applying the model to a single homogeneous ingredient. This was tested by obtaining sorption data for nine materials, including four noncrystalline macromolecules as well as five crystalline solutes, including both sugars and salts. Results showed the model to describe the sorption isotherm for these macromolecules to within 2% over the aw range 0.30–0.95. The model was shown to be valid in the case of each solute to within 2.5% between the aw of a saturated solution and 0.95. Correlation coefficients (r) for the nine materials were all greater than 0.995, showing excellent linearity for the model. Fructose showed the highest “% (error)AV”, only 3.26.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04195.x
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  • 15
    Digitale Medien
    Digitale Medien
    Cooked Flavor in Sterile Illinois Soybean Beverage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Whole soybean beverage prepared by the Illinois process can be rendered commercially sterile by a 42-min still retort process at 250°F (121°C). However, the resulting beverage possesses a pronounced cooked or heated flavor defect which is correlated to formation of H2S during thermal processing. Amount of H2S release is a function of process time at 250°F and is related to the destruction of sulfur amino acids, particularly cystine. H2S formation increased significantly as beverage pH was increased from 7.0 to 8.0. H2S concentration and cooked flavor intensity both decreased during storage of the processed beverage especially with the use of can enamel containing zinc oxide.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04864.x
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  • 16
    Digitale Medien
    Digitale Medien
    BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMR (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01001.x
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  • 17
    Digitale Medien
    Digitale Medien
    WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°-90° pulse sequences and T2 by the spin-echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two-phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2-moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00604.x
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  • 18
    Digitale Medien
    Digitale Medien
    EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Raffinose and stachyose present in soybeans have been reported to cause flatulence. The objective of this work was to study the aqueous extraction of whole soybeans during water cooking to determine optimum conditions for maximum removal of oligosaccharides with minimum loss of protein. Chief variables were bean to water ratio (1:3, 1:5, 1:7.5 and 1:10) and pH. Residual oligosaccharides in the soybeans were determined by silylation followed by GLC analysis. During 20 min boiling in water, a 1:10 ratio resulted in 33% oligosaccharide extraction (g per 100g original oligosaccharide) with 1% protein loss (g per 100g original protein) while a 1:3 ratio gave only 7.7% oligosaccharide removal with 0.9% protein loss. When the time was extended to 60 min, a 1:10 ratio resulted in 59% extraction with 2.6% protein loss and 12% total solids loss (g per 100g original soybean solids). With the latter treatment, sucrose fell from 6.5 to 3.0% dry basis and fructose fell from 1.6% to 1.0%. Addition of 0.5% NaHCO3 to the tap water (initial pH 8.1) increased ohgosaccharide removal but trebled protein loss to 6.8% while addition of HCI to initial pH 4.3 gave about the same protein loss and oligosaccharide removal as tap water.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00619.x
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  • 19
    Digitale Medien
    Digitale Medien
    MICROWAVE FINISH DRYING OF POTATO CHIPS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of microwave finish drying of potato chips on their texture, color and oil content was studied. The intermediate moisture content (IMC) of the chips before microwave application and the reducing sugar content of the raw potatoes were the primary variables. The slices were individually submerged in oil at 320° F to various IMC and finish dried with 2500 watts microwave power for 1–3 min. Chip color was rated against PC11 Color Standards. Texture was evaluated subjectively by a panel and objectively by the L.E.E. Kramer Shear Press. Oil determination was made by Soxhlet extraction. The results showed that potato chips removed from the oil at IMC above 13% were unacceptably tough after microwave drying. Potatoes containing more than 0.9% reducing sugar had to be removed from the oil at IMC above 13% in order to obtain acceptable color of the microwave-finished product. Therefore, microwave finishing raises the limiting reducing sugar content from about 0.4 to about 0.9%. Oil content of microwave-finished chips was 90% that of conventional controls
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02820.x
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  • 20
    Digitale Medien
    Digitale Medien
    A SIMPLE SHEAR PRESS FOR MEASURING TENDERNESS OF WHOLE SOYBEANS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A simple shear press instrument for measuring the tenderness of whole soybeans was developed. A perforated plate was forced through a sample of beans by a hydraulic piston and the required pressure of the hydraulic fluid indicated the force required which was related to tenderness of the beans. Soybeans were processed to various degrees of tenderness. Samples were tested by both the simple shear press and a L.E.E. Kramer shear press. The correlation coefficient between these instruments was 0.9933. The average of the coefficients of variation of all samples tested with the simple shear press was 4.61%. This showed that the simple shear press could be used in place of the L.E.E. Kramer shear press for determining tenderness of whole soybeans.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02856.x
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