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  • 1
    Electronic Resource
    Electronic Resource
    Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 method was developed for the determination of water activities of flour at high moisture contents. In this method a flour sample was allowed to equilibrate with water contained in a porous membrane while under a certain constant mechanical pressure. The cell was fitted with a porous membrane which allowed the transfer. of moisture from and to the sample. After equilibrium was achieved the sample was analyzed for moisture content. A thermodynamic relationship enabled calculation of the water activity corresponding to the pressure used in the cell. Results obtained with this method were in agreement with those obtained with the constant-relative-humidity desiccator technique in the over-lapping range of water activities. The two methods were also in agreement that the water activity of flour was not affected by the particle size distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00288.x
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  • 2
    Electronic Resource
    Electronic Resource
    Quantitative Determination of Bound Water By NMR (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— A Nuclear Magnetic Resonance (NMR) instrument was used to measure the amount of liquid water in a complex colloidal system over a broad temperature range. The bound water content, defined as that which remained liquid at 0°F (−18°C), was 0.29±0.01 g water per g dry solid in case of a wheat flour dough. This value was independent of total moisture content for doughs of the same flour with moisture contents greater than 24.6%. NMR signals indicated that most of this water remained liquid at −58°F (−50°C). This method gives a direct reading of bound water and is nondestructive of sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01376.x
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  • 3
    Electronic Resource
    Electronic Resource
    A Method for Rapid Determination of Moisture-Adsorption Isotherms of Solid Particles (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 new method for rapid determination of moisture-adsorption isotherms is a modification of the method suggested by Wilson and Fuwa in 1922. Air at a certain constant relative humidity is recirculated in a closed system through a tube loosely packed with a sample of solid particles, as a result of which the moisture in the sample equilibrates to the environmental relative humidity. This method is indirect but gives results in relatively short periods. A peristaltic pump, designed in this laboratory, circulated air through 12 independent closed systems. Thus, moisture-adsorption isotherms in a wide range of relative humidities can be obtained in 24–36 hr. Moisture-adsorption isotherms of flour obtained with this method agree very closely with those obtained with the constant-relative-humidity desiccator technique and with results reported by researchers who used a high-vacuum technique in conjunction with a McBain-Bakr sorption balance. The one limitation of this method is that it can be successfully applied only to solid particles whose physical state does not cause excessive resistance to flow of air through them.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00271.x
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  • 4
    Electronic Resource
    Electronic Resource
    Enzyme Assay, Quantitative Determination of Peroxidase in Sweet Corn (1958)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 6 (1958), S. 39-41 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60083a006
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  • 5
    Electronic Resource
    Electronic Resource
    Crystallinity of Waxy Maize Starch as Influenced by Ambient Temperature Absorption and Desorption, Sucrose Content and Water Activity (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: Crystallinity of waxy maize starch was determined by X-ray diffraction. Absorption and desorption over the range 0.33-0.84 aw, were applied to raw, partially gelatinized, and completely gelatinized starches mixed with0–50% sucrose. Increasing aw and moisture content in-creased crystallinity in case of all three starch treatments. A critical moisture content was required for recrystallization of starch. Gelatinized starch showed the greatest crystallinity hysteresis which was much greater than water sorption hysteresis. Sucrose had no effect on starch crystallinity with absorption. With desorption of completely gelatinized starch-sucrose mixtures, the sucrose caused a sharp decrease in crystallinity at0–10% sucrose while, at higher sucrose content, the crystallinity increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11217.x
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  • 6
    Electronic Resource
    Electronic Resource
    Interaction of Solutes with Raw Starch during Desorption as shown by Water Retention (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: The objective was to study interaction of salt and sucrose with raw starch as determined from water retention at a given aw. NaCI-starch mixtures were 5:95, 10:90, 15:85, and 25:75. Sucrose-starch mixtures were 1:9, 2:8, 1:1, and 9:1. Equilibration was against salt slushes over the water activity range 0.33 to 0.97. At each aw, as the solute concentration increased above zero, the amount of interacted solute rose to a maximum and then, in contrast to previous findings with protein, declined to zero. For each solute, saturation aw showed the highest amount of interaction at any solute concentration; the interaction decreased with increasing aw. At maximum, 87.2% of total NaCl and 56.3% of the total sucrose interacted with starch. These desorption data showed less interaction than previously found for absorption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11152.x
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  • 7
    Electronic Resource
    Electronic Resource
    Crystallinity of Sucrose by X-ray Diffraction as Influenced by Absorption versus Desorption, Waxy Maize Starch Content, and Water Activity (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: Crystallinity of sucrose in a mixture with waxy maize starch as affected by absorption and desorption in the range 0.33 to 0.97 aw was studied by X-ray diffraction. Ratio of sucrose to starch peak areas was linear with weight ratios as expected. Sucrose crystallinity as determined by X-ray diffraction was found to be in excellent agreement with that calculated from sorption data. Sucrose in a mixture equilibrated by absorption to 0.33 and 0.75 aw was about 80% crystalline. On absorption to 0.84 aw, the mixture showed sucrose crystallinity reduced to 50%. However, on desorption to 0.33–0.84 aw, the sucrose crystallinity was reduced to zero regardless of sucrose content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11154.x
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  • 8
    Electronic Resource
    Electronic Resource
    Interaction of Sodium Chloride With Raw Starch in Freeze-Dried Mixtures as Shown by Water Sorption (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: Mixtures of NaCl and starch, obtained by freeze dehydration of dilute aqueous suspensions of various NaCl:starch ratios, were equilibrated over saturated salt solutions of a, range 0.33 - 0.97. They showed a decreased water sorption at aw above 0.75 as compared to the expected values obtained from the Lang-Steinberg mass balance equation. This suppression was taken to mean that some NaCl interacted with starch. The maximum amount of interacted NaCl was 0.15g per g starch, obtained at 0.75 a,. Interacted NaCl decreased to half maximum as a, increased to 0.93 and drastically decreased to one-tenth maximum when a, reached 0.97. With increasing NaCl content, the interaction rose sharply to a peak at about 0.13 NaCl:starch ratio and decreased to zero at the ratio of about 0.33.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13805.x
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  • 9
    Electronic Resource
    Electronic Resource
    Characterization of Polymer and Solute Bound Water by Pulsed NMR (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: Pulsed NMR signals from water in combination with two polymers and two solutes, individually and in mixtures, was measured over aw range 0.75–0.95. Both spin-lattice (T1) and spin-spin (T2) relaxation curves showed negligible slopes for water with starch and casein (polymer water) and large for water with sucrose and salt (solute water). Mixtures of polymer and solute waters showed intermediate slopes. Dilution of a sucrose solution gave T1 and T2 responses approaching that of pure water. T2 from NaCl indicated less and from sucrose more water structure than pure water. NMR data coincided with sorption isotherms. It was concluded that polymer and solute waters show different NMR responses and can coexist in a food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10779.x
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  • 10
    Electronic Resource
    Electronic Resource
    Rheology and Water Imbibing of Major Fractions of Soybean Beverage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Six fractions of soybean cotyledons were prepared as slurries ranging from 10–65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12773.x
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