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  • 1
    Electronic Resource
    Electronic Resource
    TEXTURE PROPERTIES OF GELLAN GELS AS AFFECTED BY TEMPERATURE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gellan gels can be made very brittle, similar to agar gels, or very flexible, like gelatin gels. The entropy or enthalpy nature governing those gellan gel behaviors was studied by mechanical testing at temperatures varying from 2 to 62C. Both failure stress and strain for 1% low acyl and low acyl/high acyl mixed gellan gels decreased with increasing temperature, indicating that the hydrogen bonding contributed significantly to the stabilization of gellan gels in addition to the polyanion-calcium-polyanion bonding. Hydrophobic interactions were less important. The initial Young's modulus for two mixed high and low acyl gellan gels containing 2 mM Ca++ increased with temperature from 2–42C, indicating entropy elasticity. Average molecular weight between adjacent crosslinks for these two mixed gels was larger than 104. For other gels, the entropy elasticity was not a dominant mechanism for elastic force because of molecular weights between crosslinks and from the observation of negative temperature dependence of the modulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00228.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFECT OF pH BUFFERS ON MECHANICAL PROPERTIES OF GELLAN GELS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The strength and deformability of calcium cross-linked gellan gels as affected by pH 3.5 and 5.0 citrate and acetate buffers were measured by large compressive deformation test until failure. The trend of dependence of gel strength on polymer and calcium concentrations was similar to gels formed in distilled water without pH adjustment. A critical calcium concentration was observed for each gellan concentration. Gels formed at the critical calcium concentration exhibited the maximum strength. The chelating effect of pH 5.0 citrate buffer greatly increased the critical calcium concentration. The failure strain, representing the deformability, of gellan gels formed in buffers behaved differently from gels formed in distilled water. In the pH 3.5 buffer systems, gellan gels were brittle regardless of gellan and calcium concentrations. In the pH 5.0 buffer systems, gellan gels were brittle at high calcium concentrations and ductile at calcium concentrations less than 24 mM in citric buffer and less than 6 mM in acetate buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00208.x
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  • 3
    Electronic Resource
    Electronic Resource
    Polymer and Ion Concentration Effects on Gellan Gel Strength and Strain (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: Failure stresses and strains were measured in compressive, tensile and torsional modes on gellan gels at four polymer (0.6–1.8% w/v) and seven Ca++ (1.5–60 mM) concentrations. Shear stresses at failure were equal in all three testing modes and proportional to gellan content. Low calcium gels increased linearly in strength with Ca++ concentration until it reached a level of about 0.5 calcium ions per repeat tetrasaccharide unit of gellan gum polymer. Gel strength decreased linearly with Ca++ at higher concentrations. Low calcium gels were extensible with failure strains decreasing as the logarithm of Ca++; whereas high calcium gels were brittle and failed at a constant strain, the value of which was twice as high in compression and torsion as in tension.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06934.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : There is a current need for fresh-cooked-like yet shelf-stable egg products for U.S. military combat rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce overheating. This technology was explored to produce shelf-stable egg products for combat ration development. Clostridium sporogenes (PA 3679) spores were used as a surrogate to validate the RF sterilization process to control Clostridium botulinum. Decimal reduction time (D value) of PA3679 in scrambled eggs was determined using aluminum thermal-death-time (TDT) tubes. The thermal inactivation kinetic information was then used in inoculated pack studies to validate a novel thermal process based on 27.12 MHz radio frequency (RF) pilot scale unit. Trays of scrambled eggs inoculated with PA 3679 were subjected to 3 processing levels: target process (F0 about 5.3 min), under-target process (F0 about 3.0 min), and over-target process (F0 about 9.1 min). The results of the microbial challenge study showed that microbial destruction from the RF process agreed with sterilization values calculated from time-temperature data measured at the cold spot in the treated trays. A comparison of RF- and retort-treated scrambled eggs showed significant differences in the degree of lightness (L*) and redness (a*). RF-processed egg was less brown compared with conventional retorted eggs. Retort treatment of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF -treated samples. This study suggests that RF thermal processes can produce safe, shelf-stable sterilized scrambled eggs for both military and civilian uses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07185.x
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  • 5
    Electronic Resource
    Electronic Resource
    Mechanical Properties of Gellan Gels in Relation to Divalent Cations (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Mechanical behavior of gels formed with gellan polymer crosslinked by calcium and magnesium ions was studied to determine the influence of divalent ion type and polymer concentration. Failure strength and deformation were measured in compression and related to concentrations of gellan and bound cations in gel matrices. Insufficient cations formed weak, extensible gels. Maximum gel strength was achieved at 0.5 divalent cations/repeat tetrasaccharide unit, assumed to be the condition for maximal numbers of complete junction zones. At optimum cation levels gels with Ca++ were about 1.2 times stronger than gels with Mg++ at the same polymer concentration. Excessive cations weakened the gels. Twice as much reduction in gel strength resulted from additional Ca++ as compared to the same additional amount of Mg++. Differences between strengths of the gels may be attributable to polymer configurations at junction zones in relation to cation size.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06220.x
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  • 6
    Electronic Resource
    Electronic Resource
    QUALITY of ARTIFICIALLY DRIED LENTIL (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 13 (1990), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of artificial drying on Laird lentil qualities such as breakage susceptibility, cooking quality, and seed germination were determined at three initial moisture levels, 16%, 18%, 20% wet basis and seven levels of drying temperature varying from 40°C to 80°C. Cooking quality was not affected by drying in the range of treatments used in this study. High initial Omoisture content and lengthy drying periods at temperatures above 40°C were associated with increased seed breakage. Seed germination was particularly sensitive to heat treatment at 80°C and extended drying time for high moisture samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1990.tb00070.x
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  • 7
    Electronic Resource
    Electronic Resource
    RANCIDITY OF WALNUTS AND ALMONDS AFFECTED BY SHORT TIME HEAT TREATMENTS FOR INSECT CONTROL (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Short time heat treatments effectively control insect contamination of nuts containing substantial quantities of polyunsaturated fatty acids susceptible to oxidative rancidity. Walnut kernels contain greater concentrations of polyunsaturated fatty acids than almond kernels. The objectives of this research were to investigate the lipid stability of shelled walnuts and almonds as affected by short time heat treatments and accelerated storage temperatures. Heating treatments were at 55C for 2 min, 55C for 10 min, 60C for 2 min or 60C for 10 min to simulate predetermined deinfestation treatments. Untreated control and heat treated shelled walnut and almond kernels were stored at 25C for 5, 15, 30 and 60 days or 35C for 2, 5, 10 and 20 days to simulate the shelf lives of walnut and almond kernels at 4C for 2 years. Oils extracted from untreated and short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from untreated and short time heat treated almond kernels under equivalent conditions. Oils extracted from untreated walnut kernels exhibited significantly (P ± 0.05) higher peroxide values than oils extracted from short time heat treated walnut kernels after 5, 15, 30, and 60 days of storage at 25C, or after 2, 5, 10, or 20 days of storage at 35C. Oils extracted from untreated almond kernels exhibited higher peroxide values than oils extracted from short time heat treated almond kernels after 5, 15, 30, or 60 days of storage at 25C, or after 2, 5, 10 or 20 days of storage at 35C. Oils extracted from untreated walnut kernels and oils extracted from short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from almond kernels after storage at 25C or 35C. Short time heat treatment does not enhance development of rancidity during accelerated storage of walnut or almond kernels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00529.x
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  • 8
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION OF MICROWAVE TREATED MACARONI AND CHEESE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 26 (2002), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A pilot-scale 915 MHz Microwave-Circulation Water Combination (MCWC) sterilization system was used to treat macaroni and cheese entrees prepared according to recipes selected to minimize treatment effects on sensory quality. Modifications to the traditional commercial boxed macaroni and cheese recipe included the selection of a noodle better suited for applications requiring prolonged heat treatments and the addition of twice the amount of cheese sauce to optimize heating uniformity. The MCWC system provided desired sterility (with a F0 value of 7 min) within one fourth of the time required by conventional retort methods to produce shelf-stable products. Descriptive analysis was used to identify the quality attributes most significantly affected by MCWC processing. Formulation changes, such as noodle type and amount of cheese sauce present, affected the overall quality of MCWC treated macaroni and cheese entrees. Durum semolina noodles were superior to box-type noodles (a blend of durum and common wheat) in applications involving heat treatment. A consumer panel rated microwave treated macaroni and cheese as being acceptable when compared to freshly cooked controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2002.tb00487.x
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  • 9
    Electronic Resource
    Electronic Resource
    MICROWAVE and SPOUTED BED DRYING of FROZEN BLUEBERRIES: the EFFECT of DRYINGAND PRETREATMENT METHODS ON PHYSICAL PROPERTIES and RETENTION of FLAVOR VOLATILES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 23 (1999), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen blueberries (Vaccinium corymbosum L cv. ‘Elliott’) were dried in a microwave and spouted bed combined dryer (MWSB) at 70C air temperature and 3.7 W/g microwave power (wet material). the effect of pretreatment using a 2.5% Ethyl Oleate & 0.2 NaOH dipping solution followed by sucrose osmotic treatment was investigated. the drying kinetics of MWSB drying was compared with spouted bed (SB) drying with dipping treatment, and with tray drying. the rehydration ratio, the color, and the bulk density of MWSB dried blueberries were compared with those of freeze, tray, and SB drying. the drying time needed to reduce blueberry moisture content from 82.5% to 15% (wet basis) using MWSB drying was 1/19 and 1/24 (with and without pretreatment) of the time for tray drying. the MWSB drying resulted in a low bulk density and more reddish and less blue color compared with other methods. MWSB dried frozen blueberries exhibited a higher rehydration ratio in short soaking times. Analysis of flavor volatiles by GC/MS identified ten heat-generated compounds. Microwave heating generated three unique flavor compounds (2-Butanone, 2-methyl butanal, and 3-methyl butanal). Freeze-dried frozen blueberries lost several flavor compounds including the typical blueberry aroma, the 1, 8-Cineole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1999.tb00398.x
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