摘要:

ABSTRACTThe compressive modulus of deforatability, strength and strain of failure of apple flesh of 12 commercial apple cultivars were determined using a Universal Testing Machine. The deformability modulus, calculated from the linear part of the corrected stress‐Hencky's strain relationship was between 1.5 to 2.3 MPa with a coefficient of variation of 9–26%. The apparent upper limit of the strain in the linear region was on the order of 0.08–0.2. The compressive strength was on the order of 160–280 kPa, with the Baldwin apples a notable exception with strength twice as large. Failure usually occurred at a strain of 0.12–0.16 with the exception of the Baldwin and Granny Smith apples for which failure occurred at a strain of 0.25 and 0.2, respectively. The variability in the failure

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00938.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTA study was undertaken to determine the effect of connective tissue, flake size and NaCl level on the texture of restructured beef steakettes; to examine the effect of these factors on the acceptability of restructured steakettes; and to develop sensory and instrumental texture profiles of the product. Restructured beef steakettes were manufactured with two levels of connective tissue (high, low), three flake sizes (3 mm, 6 mm, 13 mm) and three NaCl levels (0.25%, 0.50%, 0.75%). The textural attributes of these products were measured by a trained sensory panel and by objective measures of compression texture profile analysis, Warner‐Bratzler shear and three tensile tests. Most sensory texture attributes could be predicted accurately using instrumental methods. Reduction of the sensory attributes by Principal Components Analysis revealed two underlying dimensions of connective tissue and bind strength. A consumer panel rated steakettes manufactured with 6 mm flakes and 0. 75% NaCl at either connective tissue level to be the most acceptable of the 18 products manufactured for this stud

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00939.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTShear stress‐shear rate data of five commercial salad dressings at 2.0, 10.0, 18.3, 26.7, 32.2 and 43.3°C were obtained using a concentric cylinder viscometer. The power law and Casson equations were applicable for all products (r ≫ 0.98). The Arrhenius equation was applicable for the effect of temperature on the apparent viscosity at 100 s−l(r ≫ 0.97). Rheological data were obtained at a constant shear rate of 275s−lat 2.0 and 10.0° C. The results show that the Weltman equation was better than the Hahn equation in describing the thixotropic behavior of the five sala

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00940.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe change in dynamic Young's modulus E' and in volume of 2% and 4% kappa‐carrageenan gels induced by immersion in alkali metal salt solutions was observed for various kinds of salts, LiCl, NaCl, KCl, CsCl, LiBr, NaBr, KBr, CsBr, Nal, KI, Csl, and for various salt concentrations. E' of the gels increased rapidly up to 1 h after immersion, and then it increased more gradually. However, E' decreased after a certain immersion time when the concentration of the salt exceeded a certain value which depended on the kind of the salt. The volume of the gel immersed in salt solutions for 24 h decreased with increasing concentration of the salt except in the case of Nal where the gel swelled remarkabl

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00941.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe influence of surface friction and lubrication on the compression behavior, at compression rates of 5–100mm min−l, of cylindrical samples of potato flesh have been examined with an Instron Universal Testing Machine at room temperature. The samples had length/diameter ratios of 0.2–0.8. Parameters derived from compression to failure were: failure stress; failure strain; and apparent modulus of elasticity. Stress relaxation with time was studied using samples with length/diameter ratios of 0.4–0.8 following compressions of 10 and 30%. The length/diameter ratio, rate of compression, surface friction and lubrication influenced the parameters derived from both the compression and the stress relaxation tests. Relaxation times increased following sample lubrication. The effect due to surface lubrication was smaller than in previous compression and relaxation tests on Gouda cheese. This was attributed to release of fluid from the damaged cellular tissue of the potato flesh which reduced the effectiveness of the lubrica

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00942.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe behavior of a hard wheat flour dough has been measured in lubricated uniaxial compression experiments at compressional rates (crosshead speeds) of 0.2, 2 and 20 cm/min. The appropriate differential equation, derived for an upper convected Maxwell model, while taking into account the changing strain rate during the compression at constant crosshead speed, was solved numerically. With a single choice of model parameters (a viscosity and a relaxation time) there was surprisingly good agreement between the experimental and calculated results. Best fits were obtained, however, when the parameters were allowed to vary with crosshead speed, reflecting the broad relaxation time distribution known to exist in doughs.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00943.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe textural and sensory qualities of reduced‐calorie cakes prepared from non‐shortening batters in which sucrose was partly replaced with sorbitol or poly‐dextrose (with the addition of carboxymethylcellulose or microcrystalline cellulose to the latter) was studied. The batters were treated with different types and concentrations of emulsifier (Tandem 22H, Atlas A and MD‐SSL). At the 30% replacement of sucrose with 1.5% or 3.5% (on flour weight) of Tandem 22H or Atlas A, the cakes were of an acceptable quality. Higher levels of emulsifier treatment further enhanced the aeration capacity of the batters, but impaired the overall quality of the final product. The emulsifier MD‐SSL was found to be less suitable under the given conditions of cake baking because of the excessive aeration of batters. With cakes of acceptable quality, the calorie value reduction was in a 15 to 23% range compared with a standard full‐c

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00944.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Book Reviewed in This Article:Proteins at Interfaces: Physicochemical and Biochemical Studies. J. L. Brash and T. A. Horbett.Statistical Procedures in Food Research. J. R. PiggotCheese: Chemistry, Physics and Microbiology. Edited by P. F. FoxPhysical Properties of Foods ‐ 2. R. Jowitt, F. Escher, M. Kent, B. McKenna and M. Rogu

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00945.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Wall Slip Corrections for Couette and Parallel Disk Viscometers. A. Yoshimura and R. K. Prud'HommeGENERAL PRINCIPLES:Foam Rheology: III. Measurement of Shear Flow Properties. S. A. Khan, C. A. Schnepper and R. C ArmstrongGENERAL PRINCIPLES:Stability of Bovine Muscle Connective Tissues. V. M. Bernal and D. W. StanleyGENERAL PRINCIPLES:Application of Reaction Kinetics to the Denaturation of Whey Proteins in Heated Milk. F. Dannenberg and H. G. KesslerGENERAL PRINCIPLES:Rheological Properties of Ultrafiltered Skim Milk. M. Hallström and P. DejmekGENERAL PRINCIPLES:Mechanical Studies of Sol‐Gel Transition: Universal Behavior of Elastic Modulus. Masayuki Tokita and Kunio HikichiGENERAL PRINCIPLES:Rheological and Thermal Properties of Carrageenan Gels. Effect of Sulfate Content. Mineo Watase and Katsuyoshi NishinariGENERAL PRINCIPLES:Dymanic Viscoelasticity and Anomalous Thermal Behaviour of Concentrated Agarose Gels. Mineo Watase and Katsuyoshi NishinariGENERAL PRINCIPLES:Foaming Properties of Protein Solutions: Comparison of Large‐Scale Whipping and Conductimetric Methods. David J. Wright and John W. HemmantFACTORS AFFECTING TEXTURE:Responses of CA‐stored Bramley's Seedling and Cox's Orange Pippin Apples to Modified Atmosphere Retail Packaging. J. D. Geeson, S. M. Smith, Helen P. Everson, Pia M. Genge and K. M. BrowneFACTORS AFFECTING TEXTURE:Restructured Pork with Texture Variation. N. G. Marriott, S. K. Phelps, C. A. Costello and P. P. GrahamFACTORS AFFECTING TEXTURE:Texture Changes in White Bread: Effects of Processing and Storage. U. Stollman and B. LundgrenFACTORS AFFECTING TEXTURE:Chemical Composition and Rheological Behaviour of Strawberry Jams Relation with Fruit Content. E. Costell, E. Carbonell and L. DuranFACTORS AFFECTING TEXTURE:Influence of Sugar and Cyanide Concentrations and Paste Viscosities of Cassava Flour on Fried Cassava Chip Quality. A. M. AlmazanFACTORS AFFECTING TEXTURE:Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks. D. L. Seman, W. G. Moody, J. D. Fox and N. GayFACTORS AFFECTING TEXTURE:Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates. M. A. Bianchi, A. M. R. Rilosof and G. B. BartholomaiFACTORS AFFECTING TEXTURE:Relationship of Water Content to Textural Characteristics, Water Activity and Thermal Conductivity of Some Commercial Sausages. G. R. Ziegler, S. S. H. Rizvi and J. C. ActonFACTORS AFFECTING TEXTURE:Texture of Cooked Mantle of SquidIlex argentinusas Influenced by Specimen Characteristics and Treatments. I. Kolodziejska, Z. E. Sikorski and M. SadowskaFACTORS AFFECTING TEXTURE:Relationship Between Pectic Composition and the Softening of the Texture of Japanese Radish Roots During Cooking. M. FuchigamiFACTORS AFFECTING TEXTURE:Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates. T. Tanglertpaibul and M. A. RaoFACTORS AFFECTING TEXTURE:Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins. T. D. Chou and J. L KokiniFACTORS AFFECTING TEXTURE:Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion. R. Fischbach and J. L. KokiniFACTORS AFFECTING TEXTURE:Cold Shock in Fish: Its Characteristics in Bighead. R. W. H. Parry, M. V. Alcasid and E. B. PanggatFACTORS AFFECTING TEXTURE:Continuous Emulsification and Gelation of Dairy Ingredients by HTST Extrusion Cooking: Production of Processed Cheeses. F. Zuber, D. Megard and J. C. CheftelFACTORS AFFECTING TEXTURE:The Effect of Fermentation Temperature, Flour Type, and Starter on the Properties of Sour Wheat Bread. H. Salovaara and T. ValjakkaFACTORS AFFECTING TEXTURE:Rheological Properties of Ultrafiltered Skim Milk. I. Effects of pH, Temperature and Heat Treatment. M. Hallstrom and P. Dejmek.FACTORS AFFECTING TEXTURE:Improvement of Quality of Whipping Cream by Adding Carrageenan and Milk Constituents. II. Influence of Additives on the Physical Properties of Whipped Cream. D. Precht, K.‐H. Peters, and J. PetersenFACTORS AFFECTING TEXTURE:The Effects of Salt Concentration and pH Upon Water‐Binding, Water‐Holding and Protein Extractability of Turkey Meat. R. I. Richardson and J. M. JonesSENSORY EVALUATIONS:Sensory Profiling and Multidimensional Scaling of Selected Finnish Raye Breads. U. Hellemann, H. Tuorila, H. Salovaara and L. TarkkonenSENSORY EVALUATIONS:Texture and Sensory Evaluation of Frankfurters Made with Different Formulations and Processes. C. M. Lee, R. C. Whiting and R. K. JenkinsINSTRUMENTATION AND METHODOLOGY:Adaptation of the Instron to Determine the Surface Tension of Ice Cream Mix. S. A. Wittinger and D. E. SmithINSTRUMENTATION AND METHODOLOGY:Double Direct Shear Test for Potato Texture. D. R. McComber, R. A. Lohnes and E. M. OsmanINSTRUMENTATION AND METHODOLOGY:Computer Simulation of the Attrition Patterns of Particulated and Agglomerated Foods. M. Peleg and M. D. NormandINSTRUMENTATION AND METHODOLOGY:A Rapid Method for the Evaluation of Emulsion Stability of Non‐Dairy Creamers. R. M. Tran and M. A. EinersonINSTRUMENTATION AND METHODOLOGY:Elongational Viscosity Measurements of Melting American Process Cheese. O. H. Campanella, L. M. Popplewell, J. R. Rosen

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00946.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY