摘要:

ABSTRACTMany authors have drawn attention to the limitations of present texture testing methods. To a great extent this may be due to the assumption that the perception of the structural properties of foods is comprised of a series of single attributes. This philosophy may account for the failure of the single instrumental measurement as a reliable texture descriptor.The present paper emphasises that texture perception is a dynamic sensory monitor of changes made to a food by processes occurring in the mouth. A general three dimensional model applicable to foods is postulated with “Degree of Structure”, “Degree of Lubrication” and “Time” as its axes. As each food is changed in the mouth, it describes its own “Breakdown Path” throughout the three dimensions. This approach is seen as the start of a general hypothesis for the physics and psychophysics

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00928.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe rheological behaviour of raw meat, and of meat cooked under different conditions, has been studied with sinusoidal compression in a transient state. Meat samples underwent compression perpendicular to the myofibre axis in a cell equipped with lateral walls that made it possible to limit the free strain of samples to only one direction viz. parallel (longitudinal configuration) or perpendicular (transverse configuration) with respect to the myofibres. Both raw and cooked meat exhibit visco‐elastic behaviour with a slight viscous component. Cooking meat results in both increased resistance and more elasticity. The variations in these parameters depend on the configuration and compression ratio used. With raw or slightly cooked meat, myofibrillar and connective structures can be analysed selectively in the longitudinal configuration by using compression ratios that are, respectively, nondestructive and destructive. When cooking is carried out at a high temperature, the myofibrillar resistance can be analysed preferentially in the longitudinal configuration, and connective tissue in the transverse configuratio

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00929.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe pressure applied to soybean curd during processing into tofu has a profound effect on the moisture content, yield and some textural parameters of tofu. As the pressure increased from 0.186P to 0.744 P the moisture content decreased from 82% to 60% and yield decreased from 2.0 kg to 1.2 kg per kg whole dry soybeans. Hardness‐1, hardness‐2, chewiness andgumminess increased linearly with increasing pressure. Springiness, cohesiveness, adhesiveness and stringiness were hardly affected by increasing pressure. During storage in water at 2–3°C for 3 weeks, hardness, gumminess, and adhesiveness increased moderately; springiness decreased moderately and the other texture parameters were almost unc

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00930.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTFlow profiles of commercially processed whole, two‐percent, one‐percent and nonfat milks with added solids as well as skim milk without added solids were measured using a rotational steady shear viscometer. Also tested were mixtures of concentrated skim milk added to skim milk over a range of 9.7% to 20.2% total solids. A shear rate range of 121 to 486 s‐1was used with a cone and plate geometry. In all cases, linear plots of shear stress versus shear rate with small nonzero intercepts were obt

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00931.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTTexture measurements of both fresh apple slices and steam‐blanched apple slices were studied using the FTC Texture Press. Sample weights of 40, 70, 100, 130, and 160 g slices were tested and three orientations (crosswise, lengthwise and randomly) of slices in the standard shear compression cell. The maximum shearing force approaches a constant when the sample weight reaches 70 g for blanched slices. Sample weights of 100 g for fresh slices and 100–130 g for blanched slices are suggested by these test results. Crosswise or random orientation of slices in the cell is preferred. Polynominal models of the maximum force (N) versus sample weight (g) are given and shown to be a closer fit over simple linear mod

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00932.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThis note describes a simple method to measure the kinetics of milk coagulum formation using an Instron Universal Testing Machine operating in dynamic mode. Coaxial cylinder geometry is used, applying to the internal cylinder a vertical periodical motion of 2 mm amplitude and constant speed of 1 cm/min. The flow conditions are similar to that applied in a sliding rheometer. The experiment can be equated to a periodical stress growth experiment as coagulation proceeds. Data produced according to this technique provides information on the kinetic parameters which characterize the kinetic model currently used to describe milk coagulation

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00933.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTA computer‐aided method was developed to simplify the analysis of creep behavior and to determine the elasticity, the Newtonian viscosity and individual viscosities of viscoelastic foods. The method enabled the inclusion of all creep compliance data in the analysis, and reduced the analysis time from hours to minutes. The method was tested in the calculation of rheological properties of wheat flour doug

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00934.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTSorghum and 85% sorghum‐15% full‐fat peanut meals were extruded over a range of barrel temperatures (160–205°C) and feed moistures (13‐25%) in a pilot‐scale machine. The resulting products were characterized for physical and textural properties. Resulting data were fit to third order models and the corresponding response surfaces plotted. For both compositions, maximum expansion and minimum density and textural strength occurred at low‐to‐medium temperatures and moistures. Some extrudates compared favorably with commercial snack products. The addition of full‐fat peanut to sorghum meal enchanced the expansion and tenderness in the optimum range. A 70% sorghum‐30% full fat peanut mixture could not be ext

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00935.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Book Reviewed in This Article:Applications of Mass Spectrometry in Food Science. Edited by J. GilbertRecent Advances in Chemistry and Technology of Fats and Oils. Edited by R. J. Hamilton and A. BhatiHandbook of Industrial Drying. A. S. MajumdarFood Structure and Behaviour. J. M. V. Blanshard and P. LillfordExtrusion Technology for the Food Industry. C. O'Connor

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00936.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Elasticity and Failure in Composite Gels. G. J. Brownsey, H. S. Ellis, M. J. Ridout and S. G. RingSlender Viscosities Fiber Flow. William W. SchultzThe Use of Tensors to Describe and Predict Fiber Orientation in Short Fiber Composites. S. G. Advani and C. L. TuckerMathematical and Computational Aspects of a General Viscoelastic Theory. A. Markovsky, T. F. Soufles, V. Chen and M. R. VukcevichSensory, Acoustical and Force‐Deformation Measurements of Potato Chip Crispness. Z. M. VickersPost‐denatured Exothermic Transition in Soya Isolate. P. R. Sheard, D. A. Ledward and J. R. MitchellFunctional Aspects of Blood Plasma V. Viscosity. N. K. Howell and R. A. LawriePhysical Stability of Chocolate Milk. Th. Vanden Boomgard, T. Van Vliet and A. C. M. Van HooydonkGlutamic Acid Reactivity in Heated Protein and Protein‐Alginate Mixtures. C. G. Oates, D. A. Ledward, J. R. Mitchell and I. HodgsonA Model System for Studying Protein Binding to Hydrophobic Surfaces in Emulsions. Christoper J. Brock and Michael EnserViscosity Studies on the Polysaccharide Gum fromRhizobiurnStrain CB744. Richard Beyer, Laurence D. Melton and Lawrence D. KennedyThe Effect of Concentration and Botanical Source on the Gelation and Retrogradation of Starch. Paul D. Orford, Stephen G. Ring, Vincent Carroll, Mervyn J. Miles and Victor J. MorrisCalculated Molecular Weight Distribution for Glutenin. John A. D. EwartStudies in Pectin Degradation. W. H. Van Deventer ‐ Schriemer and W. PilnikTexture Evaluation of Some Italian Cheeses by Instrumental Texture Profile Analysis. M. Lucisano, C. Pompei and E. CasiraghiSuitability of the Warner‐Bratzler Shear for Textural Measurements of Fish Protein Gels. K. Vareltzis and E. M. BuckA Comparison of Techniques for Measuring Yield Stresses. A. S. Yoshimura and R. K. Prud'Homme and H. M. Princen and A. D. KissDetermination of the Yield Stress of Semi‐Liquid Foods from Squeezing Flow Data. O. H. Campanella and M. PelegSensory Characteristics of Ham and Their Relationships with Composition, Viscoelasticity and Strength. G. R. Nute, R. C. D. Jones, E. Dransfield and O. P. WhelehanSoftening of Fish Bone. I. Relation Between Softening Rate and Solubilization Rate of Organic Matter from Fish Bone. M. Ishikawa, S. Mori, H. Watanabe and Y. SakaiYield and Tenderness of Cured Chicken Roll Products as Affected by Water Addition. S. W. Wang and T. C. ChenTexture Profile Analysis, Expressed Serum, and Microstructure of Heat‐Formed Egg Yolk Gels. S. A. Woodward and O. J. CotterillImprovement by Oxidising Agents of the Baking Performance of Pure and Composite Flours from Nigerian‐Grown Wheats (Lee X and Inia 66). Eric C. Okoli, Linus O. Ezenweke and Anthony AlaeduEffect of Carbon Dioxide and Nitrogen on Fish Fillets. L. Bellau and R. E. SimardProcessing and Freezing of Steaks from Re‐Rigor Beef Muscle. B. W. Berry, L. K. Leddy and K. OnoMicrostructure of Yoghurt as Affected by Heat Treatment of Milk. E. Parnell‐ Clunies, Y. Kakuda and A. K. SmithComparison of Several Blanching Methods on the Texture and Ascorbic Acid Content of Frozen Potatoes. W. Canet and M. A. HillThe Effects of Iota Carrageenan, Carboxymethyl Cellulose and Xanthan Gum on the Stability of Formulated Minced Fish Products. D. J. B. de Ponte, J. P. Roozen and W. PilnikEffects of Changes during Ripening and Frozen Storage on the Physicochemical and Sensory Characteristics of Cabrales Cheeses. L. Alonso, M. Juarex, M. Ramos and P. J. Martin‐AlvarezEffect of Water from Different Sources in Saudi Aradia on the Rheological Properties of Wheat Flour and Bread Quality. A. S. Mesallam, M. I. El‐Sha

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00937.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY