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  • 1
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02856.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 effects of vacuum chamber pressure and intensity of near infrared energy on freeze drying rate for 1-in.-thick slices of eye round were investigated. The radiation source was a 500-w quartz iodine lamp. Decreasing the chamber pressure increased the freeze drying rate, especially during the early stages of the drying cycle corresponding to the initial and constant rate periods. The critical moisture content seemed to be about 43%. Different energy intensities of the same radiation characteristics were obtained by varying the distance between infrared heater and product. For distances of 9, 13.5 and 18 in., the inverse-square law was not followed; the drying rate was faster than predicted and appeared to vary linearly with distance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04040.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: — Infrared radiation was extensively investigated as a heat source for freeze drying 1-in.-thick slices of beef. Two approaches were used to study the effect of spectral regions on the drying rate. First, filters which transmitted definite wavebands in the near infrared were interposed between the heaters and the product. Secondly, different spectral distributions were obtained by varying the voltage applied to the heaters while keeping the total radiating power constant. From the work with filters it was concluded that the short wavelengths, 1 μ or less, gave the most rapid drying. Similarly, the work with voltage variation showed that drying rate was improved by increasing intensity and decreasing wavelength to about 0.95 μ The shortest complete drying cycle using infrared heating was 7.0 hr as compared to 11 hr for the conventional control. Samples were evaluated for surface appearance, rehydration characteristics and organoleptic quality of cooked meat. The quality of samples produced with infrared radiation of short wavelengths predominantly at about 1 μ was judged to be similar to that obtained with conventional heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04041.x
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  • 4
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00604.x
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  • 5
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00619.x
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  • 6
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01001.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Soybean Maturity on Storage Stability and Process Quality (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Hack and Williams 82 soybeans from four maturation stages were studied for storage stability and process quality. As compared to mature beans, trypsin inhibitor, urease and lipoxygenase (LA) activities were lower in immature seeds, but free fatty acid (FFA) was higher and oil was greener. During storage for six months, LA decreased and FFA increased at a faster rate in immature than in mature soybeans. Crude oil and protein contents were similar, regardless of maturation or storage time. Both 7S and US proteins increased with maturation but the 7S/11S ratio decreased. There was no change in protein during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04660.x
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  • 8
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11083.x
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  • 9
    Electronic Resource
    Electronic Resource
    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
    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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04542.x
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  • 10
    Electronic Resource
    Electronic Resource
    Predicting Water Activity from 0.30 to 0.95 of a Multicomponent Food Formulation (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 develop an equation to calculate the aw of a mixture of known composition at a given moisture content. A simple equation was derived by combining the Smith isotherm with the Lang-Steinberg mass balance: log (1–aw) = [MW–Σ(aiwi)]/Σ(biwi) where M is moisture content of the mixture, W is total dry weight of the mixture, ai and bi are Smith isotherm parameters for the individual ingredient, and wi is the dry weight of the ingredient. For comparison of experimental and calculated aw values, an experimental value was used to calculate M from the mixture isotherm and this M was used to calculate aw, from the model. Four binary and one ternary mixtures of two macromolecules, two solutes and one complex ingredient were included. Twenty-one comparisons between calculated and experimental aw, over aw 0.30–0.95 resulted in a maximum error of only 1.86% and a mean error of -0.25%, showing excellent agreement. Only one constraint was found; when the mixture contains i solute (sugar or salt) and the aw, is below the aw of saturation for that solute, that solute is deleted from the summations in the Model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15320.x
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