摘要:

AbstractThis review is concerned with the non‐Newtonian behaviour of selected fluid food products and, in particular, with the applicability of the power law. Some alternative models are included which food scientists might find useful in correlating flow properties. The interpretation of rheological characteristics in terms of structure and consistency is mentioned and the need for more detailed studies, particularly with regard to thermodynamic aspects, is pointed out. Application of the power law model to food processing is illustrated with principles of heat transfer and mixing of non‐Newtonian foodstu

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00589.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractThe operation of the single puncture maturometer is described. A linear regression relationship was established between single puncture maturometer readings (SPMR) and commercial maturometer readings. Various parameters of the force distance curve obtained during puncturing of individual peas were found to be related to gross chemical composition and maturity. Maximum force showed the highest and a positive correlation with alcohol insoluble solids (AIS). The force required to puncture peas was independent of the hole size used but increased with increasing pin diameter; it was related to AIS and to total solids by linear regressions. SPMR of peas in a single peapod showed that all were of similar maturity.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00590.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractOne hundred and forty‐four untrained judges ranked O/W creams on consistency, spreadability, and stickiness or tackiness, and the results were correlated with rheological characteristics obtained from flow curves. The ranking order for consistency corresponded, for all practical purposes, to the ranking order for shear stress needed to break down the internal structure of the sample (shear rates of 44 s‐1or less). The ranking for spreadability was related to plastic viscosity at 26–32°C. The judges showed poor agreement on the ranking for stickiness (tackiness) and no clear‐cut relationship could be obtained between this property and rheological parameters. Consumer preference favored the sample with the highest con

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00591.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractA survey of the food industry, government agencies and educational institutions dealing with foods has been conducted to establish the nature and extent to which instrumental texture measurements are employed in Canada. Two hundred and fifteen questionnaires were sent out and 123 (57%) returned. Of those replying, 52% were using texture evaluation instruments. Within the food industry the use of texture measuring instruments was as follows: meat 36%; fish 20%; canner/freezer 79%; dairy 42%; confectionery 73%; baking 50%; fats and oils 78%; multi product 77%; beverage 0%. Most widely used instruments in the quality control area were rotational viscometers and penetrometers. The more complex instruments, such as the Universal Testing Machine and the Shear Press, were used to a larger extent in the research area. The use of some instruments appeared to be restricted to particular commodity groups. The questionnaire dealt among other things with the use of taste panels, statistical evaluation of results, and the need for expanded use of instruments. There was general agreement that more standardization of methods is desirable.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00592.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractLow viscosity Newtonian fluids exhibit turbulence in a cone‐plate viscometer at high rates of shear which are comparable to those operating in the mouth during sensory assessment of the viscosity of the same fluids. Saliva reduces this effect to some small extent, possibly due to its content of mucin and other proteinaceous substances. The net result is that these fluids appear to have a higher viscosity in the mouth than when they are examined in a viscometer at low rates of shear. Higher viscosity non‐Newtonian food materials such as Carnation milk and ice cream do not exhibit turbulent flow, and the only effect exerted by saliva is a reduction in the viscosity at all rates of sh

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00593.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractSteam‐peeled unprocessed potatoes showed the least hardness, gumminess, and resistance to shear or to compression forces in comparison to those peeled by lye or by abrasion. Fracturability values were greater than hardness values for the unprocessed potatoes, while the reverse was true for processed potatoes. Processed lye‐peeled potatoes showed the greatest amount of cohesiveness and gumminess, and required the largest forces to shear or compress. The peeling method had no observed effect on adhesiveness values of processed potatoes. Texture profile parameters as well as resistance to shear or compression forces, and sensory hardness ratings increased during storage of processed potatoes. Steam and lye‐peeled potatoes were more preferred organoleptically than abrasion‐peeled p

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00594.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractThe binding quality of the heat set gel increased when F‐actin was present in an appropriate ratio to myosin A. It increased further when tropomyosin was added to the myosin A/F‐actin model system. The water holding capacity was increased by tropomyosin only. Thus, the contribution of not only myosin A but also of native tropomyosin and actin should be controlled in sausage manufacture. The presence of 0.6 M NaCl or KCl in the sol was necessary to produce high binding quality and high water holding capacity of heated myosin B gels. NaCl is preferred because of the taste effect on the meat product. Heating temperature (65, 80, or 90°CC) affected the physical properties of heated myosin B gels. The water holding capacity and the maximum relaxation time decreased with increasing temperature. In the manufacture of meat products, the heating temperature should be selected in accordance with the desired properties in the finished pro

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00595.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractThe mechanical characteristics of the texture profile of Kent mango and Loring, Redskin and Suwannee peach fruits were determined. Irradiation at 150 or 300 krad as well as storage at 20°C decreased all of the measured parameters with the exception of mango cohesiveness which increased during storage. Hardness, gumminess and chewiness of irradiated Loring peaches reflected the sensory hardness ratings to a greater extent than did the puncture or shear forces

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00596.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

B. Warburton (ed.)Rheology in Medicine and PharmacyP. S.Stanley E. Charm,Fundamentals of Food EngineeringP. S.Ahimud Kramer and Bernhard E. Twigg,Quality Control For The Food IndustryP. S.R. A. Lawrie (ed),Proteins as Human Food, P. S.Theodore J. Weiss,Food Oils and Their Uses, P. S.The Biochemistry of Fruits and Their Products(ed. by A. C. Hulme), J. M. De Man

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00597.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

1. General Principles: ‘Statistical Aspect of the Correlation Between Objective and Subjective Measurements of Meat Tenderness’, by M. C. Gacula, Jr., J. B. Reaume, K. J. Morgan, and R. L. Luckett1. General Principles: ‘Texture of Semi‐Solid Foods: Sensory and Physical Correlates’, by W. F. Henry, M. H. Katz, F. J. Pilgrim, and A. T. May2. Instrumentation and Methodology: ‘Measurement of Bread Staling’, by W. Morandini and L. Wassermann2. Instrumentation and Methodology: ‘Physical Considerations of the Methods of Consistency Measurement of Butter’, by E. Knoop2. Instrumentation and Methodology: ‘Electronic Recording Mixers for the Baking Test’, by P. W. Voisey, V. M. Bendelow and H. Miller2. Instrumentation and Methodology: ‘Measurement of the Consistency of Reconstituted Instant Potato Flakes’, by P. W. Voisey and P. R. Dean2. Instrumentation and Methodology: ‘The Ottawa Electronic Recording Farinograph’, by P. W. Voisey, H. Miller and P. L. Byrne3. Objective Measurements: A. FOODS: ‘The Rheological Properties of Corn Horny Endosperm’, by J. R. Hamerle*, R. K. White**, and N. N. Mohsenin***3. Objective Measurements: ‘Evaluation of Mechanical Properties of Comminuted Sausages by Construction and Analysis of Rheological Model’, by St. Tyszkiewicz3. Objective Measurements: ‘Studies on Creep Compliance of Butter’, by M. Chwiej3. Objective Measurements: ‘Heat‐Induced Milk Gels. II. Preparation of Gels and Measurement of Firmness’, by M. Kalab, P. W. Voisey and D. B. Emmons3. Objective Measurements: ‘Rheology of Fresh, Aged and Gamma‐Irradiated Egg White’, by M. A. Tung, J. F. Richards, B. C. Morrison and E. L. Watson3. Objective Measurements: ‘Retardation of Bread Staling ‐ Practical Experiences’, by W. Morandini and L. Wassermann3. Objective Measurements: B. PHARMACEUTICALS: ‘Influence of HLB on Certain Physicochemical Parameters of an O/W Emulsion’, by M. Schrenzel3. Objective Measurements: ‘The Rheological Evaluation of Semisolids’, by L. H. Block and P. P. Lamy4. Factors Affecting Texture: ‘Effects of Physical and Mechanical Treatments on the Tenderness of the Beef Longissimus’, by G. C. Smith, T. C. Arango and Z. L. Carpenter4. Factors Affecting Texture: ‘Histological and Physical Changes in Carrots as Affected by Blanching, Cooking, Freezing, Freeze Drying and Compression’, by A. R. Rahman, W. L. Henning and D. E. Westcott4. Factors Affecting Texture: ‘Effects of Physiological Maturity of Beef and Marbling of Rib Steaks on Eating Quality’, by H. L. Norris, D. L. Harrison, L. L. Anderson, B. Van Welck and H. J. Tuma4. Factors Affecting Texture: ‘Effect of Ultimate pH Upon the Water‐Holding Capacity and Tenderness of Mutton’, by P. E. Bouton, P. V. Harris and W. R. Shorthose4. Factors Affecting Texture: ‘The Dilution Coefficient of Butter Serum and the Consistency of Butter’, by E. Pijanowski, M. Chwiej, H. Hernik and M. Kurtowicz4. Factors Affecting Texture: ‘Moisture and pH Changes as Criteria of Freshness in Abalone and their Relationship to Texture of the Canned Product’, by D. G. James and J. Olley4. Factors Affecting Texture: ‘Effect of Sucrose on Crispness of Explosion‐Puffed Apple Pieces Exposed to High Humidities’, by E. O. Strolle, J. Cording, Jr., P. E. McDowell, and R. K. Eskew4. Factors Affecting Texture: ‘Effect of Heat Treatment on Viscosity of Yolk’, by P. K. Chang, W. D. Powrie and O. Fennema4. Factors Affecting Texture: ‘Protein Quality and Quantity: A Rheological Assessment of the Relative Importance in Breadmaking’, by T. Webb, P. W. Heaps, and J. B. M. Coppock4. Factors Affecting Texture: ‘Bread Staling. 1. Experimental Study’

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00598.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY