摘要:

Uniaxial creep tests of food sometimes involve considerable deformation and consequently a progressive alteration of the specimen's cross‐sectional area. Under such conditions the difference between constant force and constant stress histories becomes substantial, and the strain needs to be represented by one of several possible large strain measures. Correction factors for creep curves, based on the assumption of incompressibility, were calculated employing Green's, Cauchy's, Hencky's, Swainger's and Almansi's strain definitions. The relationships between these correction factors and the extension or compression ratio are presented in a graphical form, and their possible role in the interpretation of creep data of solid foods is evaluate

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00685.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

A personal microcomputer (Apple II plus) was applied to a dynamic viscometer (Low Shear 30 sin.) through the interface: analog digital converter (fiMAC‐4000) to acquire the data of sinusoidally varying stress and strain.The program allows saving of up to 5000 individual recordings of time (in milliseconds), strain and stress (in millivolts) per disk side. The accuracy of the system is ± 1 ms and ± 0.1 mV. The delay between two successive recordings could be established between 0.25 s and 1000 s. Ten to twenty records per cycle are sufficient to reproduce the data with an accuracy better than 0.5%. Accuracies of determination of frequency and of phase angle on one side and of amplitude of stress and strain on the other side could be better than 0.5% and 0.3%, respectively. The program permits changes in viscoelastic properties as a function of time or freque

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00686.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The influence of some factors on the hardness of subcutaneous fat on sides of chilled beef as measured by the average force resisting movement of a cutting pin (Ff) was investigated. Values of Ff determined at a fat temperature of 10°C on grass‐fed animals denied water 24 h preslaughter were not significantly influenced by moisture content (5‐11%) or fat depth (2‐27 mm). There was a quadratic relationship (P<0.001) between the age of animals at slaughter (31‐141 months) and Ff, and a linear one (P<0.001) between saturated fatty acid content (35‐50%) and Ff. Values of Ffat a fat temperature of 5°C were not significantly related to moisture content (1‐22%) but there was a linear relationship (P<0.01) with fat depth (5‐13 mm). This had a common slope for the three feeding patterns: (1) grass‐fed animals denied water 24 h preslaughter; (2) grass‐fed animals given access to water 24 h preslaughter, and; (3) lot‐fed animals given access to wa

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00687.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00688.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Texture profile parameters of frankfurters were found to be generally related to cooking temperatures, except for degree of elasticity, hysteresis loss, and work ratio. Cohesiveness, elasticity, gumminess, and chewiness all were polynomial functions of cooking temperature and were smallest at 70‐75° C where physico‐chemical changes in proteins important to texture development appeared to be occurring. Hardness, compression energy of first bite, brittleness, apparent moduli of elasticity, stress at 20% compression and strain energy of compression per unit volume were all linearly related to the cooking temperature. Texture profile parameters were higher for samples with higher protein and lower moisture contents at all cooking temperat

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00689.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The rheological behavior of strained apricots thickened with modified tapioca starch was investigated using mixer viscometry techniques. Initially, the sample showed irreversible thixotropy which was quantified by evaluating time‐dependent torque decay. Mechanically degraded samples had time‐independent properties and were evaluated as power‐law fluids. Rheological techniques developed were successfully used to evaluate the textural shelf‐life of strained apricots thickened with different types of modified tapioca

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00690.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Lipids in Cereal Technology.P.J. Barnes, ed.Practical Business Research Methods.Steven C. BlankDevelopments in Soft Drink Technology – 3.H.W. Houghton, ed.Extrusion Cooking Technology.Ronald Jowitt, ed.Thermal Processing and Quality of Foods.P. Zeuthen, J.C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linke, G. Varela, and G. Vos ed

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00691.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Apparent Shear Viscosity of Native Egg White.E.R. Lang and C. RhaGENERAL PRINCIPLES: A Computer Assisted Analysis of Some Theoretical Rate Effects in Mastication and in Deformation Testing of Foods.M. Peleg and M.D. NormandGENERAL PRINCIPLES: Rheological and Sensory Characterization of Comminuted Fish Products from Mechanically Recovered Fish Flesh.R.M. ArochaGENERAL PRINCIPLES: A Rheological Characterization of Heat‐Induced Protein Gels.D.W. HicksonGENERAL PRINCIPLES: Study on the Viscosity and Density Equations Regarding Temperature of Vegetable Oils and Salad and Frying Oils.K. Kubota, S. Kurisu, K. Suzuki, T. Matsumoto and H. HosakaGENERAL PRINCIPLES: Physicochemical Rheology of Fruit Juices and Purees.E. Costell and L. DuranGENERAL PRINCIPLES: Thixotropic Properties of Colloidal Precipitates in Preliming Juice.J. GrabkaGENERAL PRINCIPLES: Development of a Rheological Constitutive Relation for a Soft Biological Tissue.M. G. Sharma and S. RafieGENERAL PRINCIPLES: Nuclear Magnetic Resonance Studies of Wheat Starch Pastes.P. T. Callaghan, K. W. Jolley, J. Lelievre and R. B. K. WongGENERAL PRINCIPLES: A Rheological Model of Nonlinear Viscoplastic Solids.K. PelegGENERAL PRINCIPLES: The Effects of Spoilage on the Dielectric Properties of Frozen Fish.Michael KentGENERAL PRINCIPLES: Production of Extrusion‐Texturized Protein Preparations.J. Scpendowski, L. Smietana and J. LurawGENERAL PRINCIPLES: Parameters Influencing Spun Protein Fiber Properties 1 – Dope Preparation.M. Boulet, F. Castaigne and R. R. RielGENERAL PRINCIPLES: Parameters Influencing Spun Protein Fiber Properties 2 – Unit Operations.F. Castaigne, M. Boulet, R. R. RielGENERAL PRINCIPLES: Influence of Ions of Low Molecular Weight on Solubility and Rheological Properties of Wheat Gluten.R. Kieffer, J. J. Kim and M. D. BelitzOBJECTIVE MEASUREMENTS: Intra‐ and Intermuscular Variation of Shear Force of Beef.B. L. DumontOBJECTIVE MEASUREMENTS: A Method for Measuring the Firmness of Cooked Soybean.H. P. S. Makker, O. P. Sharma and S. S. NegiOBJECTIVE MEASUREMENTS: Correlation Between the Dry Matter Content of Fat‐Free Cottage Cheese and Its Apparent Viscosity Measured During Production.G. Corrieu, M. Lalande and A. FissetteOBJECTIVE MEASUREMENTS: Instrument Prediction of the Lean Content of Pork Carcasses Using Ultrasound or Light Reflectance.S. D. M. Jones and C. R. HaworthSENSORY MEASUREMENTS: Consumer Reaction to Processed Suntan Apples.A. A. Williams, G. M. Arnold and M. WarringtonFACTORS AFFECTING TEXTURE: Correlation Between Rheological Parameters and Microstructure of Sausages of Bologna Type.L. Feher, K. Kabok and T. HuszkaFACTORS AFFECTING TEXTURE: The Effect of Apple Maturity and Firmness on Bruise Volume.R. G. Diener, S. Singha and J. PetitFACTORS AFFECTING TEXTURE: Extrusion Cooking of High‐Fiber Cereal Product with Crispbread Character.Y. Andersson, B. Hedlund, L. Jonsson and S. SvenssonFACTORS AFFECTING TEXTURE: Textural Properties of Untoasted and Toasted Rusks.H. D. Tscheuschner and U. BindrichFACTORS AFFECTING TEXTURE: Instrumental and Sensory Analysis of the Action of Catheptic enzymes on Flaked and Formed Beef.S. H. Cohen, R. A. Segars, A Cardello, J. Smith and f. M. RobbinsFACTORS AFFECTING TEXTURE: Morphological and Textural Comparisons of Soybean Mozzarella Analogs Prepared with Different Hydrocolloids.C. S. Yang and M. V. TarantoFACTORS AFFECTING TEXTURE: Effects of Freezing and Thawing Green Curds Before Processing on the Rheological Properties of Cream Cheese.T. HoriFACTORS AFFECTING TEXTURE: Textural Properties of Salted Radish Root and Their Changes During Salting.K. Kaneko, M. Kurosaka and Y. MaedeFACTORS AFFECTING TEXTURE: Canned Shrimp Texture as a Function of Its Heat History.L. Y. Ma., J. C. Deng, E. M. Ahmed and J. P. AdamsFACTORS AFFECTING TEXTURE: Factors Affecting the Staling of Madeira Slab Cake.Robin C. E. GuyFACTORS AFFECTING TEXTURE: Influence of Variety, Site and Storage on Physical, Sensory and Compositional Aspects of Mashed Potato.Richard M. Faulks and Nerys M. GriffithsFACTORS AFFECTING TEXTURE: Susceptibility of Yoghurt to Syneresis. Comparison of Centrifugation and Draining Methods.V. R. Harwalker and M. KalobFACTORS AFFECTING TEXTURE: Gelation of UHT Milk During Storage – A Comparison of Some Chemical and Physical Methods of Analysis.K. Guthy, Y. H. Hong and H. KlostermeyerFACTORS AFFECTING TEXTURE: Age Gelation of Sterilized Milks

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00692.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY