摘要:

ABSTRACTAcoustical characteristics of mastication sounds may provide information regarding the texture of food: however, methods are needed to study these sounds. Spectrographic analysis, a speech analysis technique, is a potential method for the study of mastication sounds. To illustrate this technique, spectrograms and waveforms are presented for sounds of foods that are reference standards for the hardness and fracturability scales of the Texture Profile Method. Spectrograms also are presented for the sounds of 3 vowels. Acoustical characteristics of these 2 types of sounds are described and compared from the spectrograms and waveforms.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00515.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTEating of agar and gelatin gels in the mouth was studied dynamically in detail. The palatal presures on agar and gelatin gels of various concentrations and dimensions were detected by pressure transducers installed at three locations of the palate. For each of the gels, Pm (the maximum palatal pressure at the initial stage of mastication), P (the mean palatal pressure), W (work), and T (retaining time in the mouth) changed significantly when their concentrations increased. Moreover, gel dimensions also affected Pm, P and W. For a bite‐size gel, Pm, P and W increased or remained constant, while for a finer sized gel, Pm, P and W were nearly constant regardless of the increase in rupture strength or gel concentratio

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00516.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTDynamic and stress relaxation tests were carried out to verify the applicability of the Wagner model for describing transient flow of mayonnaise. Tests were done on two commercial brands at temperatures ranging between 10 and 40C. It was necessary to modify the model by introducing the Soskey‐Winter damping function to describe the nonlinear relaxation modulus of mayonnaise. This modified Wagner model fits transient flow better at low shear rates, because the damping function estimated from stress relaxation tests does take into account the irreversible breakdown of mayonnais

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00517.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTA puncture test was used to differentiate exocarp (skin) and mesocarp tissues of fresh cucumbers for resistance to penetration. Optimum instrumental test conditions were a punch size of 3.15 mm diameter and crosshead speed of 5 cm/min. The force required to penetrate the exocarp of whole fruit was determined and was deemed to represent a composite of the exocarp and the underlying tissue. By placing 7 mm thick, longitudinal slices skin down on a die plate, failure forces representing the mesocarp and exocarp tissues were determined in fruit ranging from 2.5–5.5 cm diameter. Exocarp force measurements were not influenced by slice thicknesses greater than 1 mm. Mesocarp measurements were lower with thicker slices, and required uniformity of thickness to maximize precision. The exocarp was found to represent about 60% of the composite force required to penetrate whole cucumbers, regardless of fruit size. Toughness of both exocarp and mesocarp increased with fruit size. The relative contributions of exocarp to penetration of seven other fruits varied from 58 to 88

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00518.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTDespite the great attention that has been devoted to cheese rheology to date no rheological analyses to characterize cheese stretchability by well‐defined physical terms has been proposed. This paper illustrates the possibility of using a test commonly used to characterize polymer melt response to spinning to objectively measure cheese stretchability. The behaviour of cow milk Mozzarella cheese with varying temperature is presented. The results show that there exists a well‐defined temperature range in which the cheese can be stretched, and that within this range there is a temperature at which the cheese stretchability reaches its maximum va

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00519.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTStabilization mechanism of salt, as a dissolved electrolyte, in oil‐in‐water emulsions in the presence of stabilizers and/or emulsifiers, propylene glycol alginate, xanthan gum and/or polysorbate‐60 has been studied using rheological techniques, particle size analysis and surface tension measurements. Salt affected the stability of the ternary system, propylene glycol alginate/xanthan gum/polysorbate‐60, depending on the emulsifier/stabilizer ratio. Creep measurements indicated that low salt concentrations were particularly effective when PGA:X ratios were used in the presence of PS‐60. In both PGA:X and PGA:X/PS‐60 systems salt did not affect the particle size distribution during aging. Surface tension measurements were in agreement both with particle size distribution and high shear rate

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00520.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTA new test for measuring in‐situ crushing strength of flesh of a range of fruits and other crops is described. The device consists of a blade on a spindle, which is pushed into the fruit and rotated about the axis of the spindle. The resisting moment is measured by an offset arm arrangement. The tester can measure fruit properties in‐situ at any depth, including the core of the fruit. This has advantages for fruits that ripen from the centre, or where internal properties are more important than those close to the surface. Each full test can be completed in under 15 s. The tester is easier to use and more reliable than a conventional penetrometer. Some typical experimental results conducted on kiwifruit and apples harvested at various stages of growth and maturation are presen

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00521.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

Trends in Chemical Consulting. C.S. Sodano and D.M. Sturmer, eds.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00522.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Comparison of Four Models for the Compressibility of Breads and Plastic Foams. S. Swyngedau, A. Nussinovitch, I. Roy, M. Peleg and V. HuangGENERAL PRINCIPLES: Physicochemical Properties of Sweet Potato Starch. S.J. Tian, J.E. Richard and J.M.V. BlanshardGENERAL PRINCIPLES: Estimation of the Hydrophobicity Modifications in Meat Proteins upon Thermal Treatment. María L. Marín, Carmen Casas and Bemabé SanzGENERAL PRINCIPLES: Macromolecular Structural Features of Fruit Pectins and Their Relation to Gel Strength. G. Berth and A. DahmeGENERAL PRINCIPLES: Dynamic Viscoelasticity and Thermal Behavior of Pectin‐Calcium Gels. C. Gamier, M.A.V. Axelos and J.‐F. ThibaultGENERAL PRINCIPLES: The Effect of Added Sugars on the Retrogradation of Wheat Starch Gels by X‐Ray Diffraction. P. Cairns, H.J. I'Anson and V.J. MorrisGENERAL PRINCIPLES: α‐Amylase Adsorption on Crystalline Starch. V. Leloup, P. Colonna and S. RingGENERAL PRINCIPLES: Determination of Elasticity of Gels by Successive Compression Decompression Cycles. G. Kaletunc, M.D. Normand, A. Nussinovich and M. PelegGENERAL PRINCIPLES: Effect of Hydrocolloids and Minerals Content on the Mechanical Properties of Gels. A. Nussinovitch, I.J. Kopelman and S. MizrahiGENERAL PRINCIPLES: Behavior of Corn, Wheat and Rice Starch Gels in Uniaxial Compression. D.D. Christianson and E.B. BagleyGENERAL PRINCIPLES: Large Deformation Properties of β‐Lactoglobulin Gel Structures. M. Stading and A.‐M. HermanssonGENERAL PRINCIPLES: Investigation of Viscosity and Gelation Properties of Different Mammalian and Fish Gelatins. B.H. LeuenbergerINSTRUMENTAL MEASUREMENTS: “Degree of Elasticity” Determination in Solid Foods. G. Kaletunic, M.D. Normand, E.A. Johnson and M. PelegINSTRUMENTAL MEASUREMENTS: Measuring Netted Muskmelon Maturity by Delayed Light Emission. W.R. Forbus, Jr., G.G. Dull and D. SmittleINSTRUMENTAL MEASUREMENTS: Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission. W.R. Forbus, Jr., J.A. Payne and S.D. SenterINSTRUMENTAL MEASUREMENTS: Predictors of Beef Tenderness: Development and Verification. S.D. Shackelford, M. Koohmaraie, G. Whipple, T.L. Wheeler, J.D. Crouse, M.F. Miller and J.O. ReaganINSTRUMENTATION AND METHODOLOGY: The Benefits of Basic Rheometry in Studying Dough Rheology. D. WeipertINSTRUMENTATION AND METHODOLOGY: Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets. J.R. BottaINSTRUMENTATION AND METHODOLOGY: Compression Bruising Test for Bananas. Nigel H. Banks, Colin A. Borton and Marilyn JosephOBJECTIVE MEASUREMENT: Analytical Profiling of Ketchup. Sebastiano PorrettaOBJECTIVE MEASUREMENT: Detection and Interpretation of Variation Within and Between Assessors in Sensory Profiling. T. Naes and R. SolheimOBJECTIVE MEASUREMENT: Objective and Subjective Assessment of Australian Sausages. S.L. Beilken, L.M. Eadie, P.N. Jones and P.V. HarrisFACTORS AFFECTING TEXTURE: Review on the Significance of Starch and Protein to Wheat Kernel Hardness. F.M. Anjum and C.E. WalterFACTORS AFFECTING TEXTURE: Factors Affecting Resistance of Banana Fruit to Compression and Impact Bruising. Nigel H. Banks and Marilyn JosephFACTORS AFFECTING TEXTURE: Post‐Mortem Tenderisation of Rainbow Trout (Oncorhyncus mykiss) Muscle Caused by Gradual Disintegration of the Extracellular Matrix Structure. Masashi Ando, Haruhiko Toyohara, Yutaka Shimizu and Morihiko SakaguchiFACTORS AFFECTING TEXTURE: Correlations Between Empirical Methods For Texture Assessment of Butter. H. Rohm and K.H. WeidingerFACTORS AFFECTING TEXTURE: Low‐Fat, High Added‐Water Bologna Formulated with Texture‐Modifying Ingredients. J.R. Claus and M.C. HuntFACTORS AFFECTING TEXTURE: Rheological Properties of Heat‐Induced Gels from Egg Albumen Subjected to Freeze‐Thaw. C.W. Dill, J. Brough, E.S. Alford, F.A. Gardner, R.L. Edwards, R.L. Richter and K.C. DiehlFACTORS AFFECTING TEXTURE: Effects of Constituent Concentration on Rheological Properties of Corn Oil‐in‐Water Emulsions. K. Suzuki, T. Maeda, K. Matsuoka and K. KubotaFACTORS AFFECTING TEXTURE: Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef. J.D. Crouse, M. Koohmaraie and J.S. DicksonFACTORS AFFECTING TEXTURE: Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein. G.V.S. Reddy and L.N. SrikarFACTORS AFFECTING TEXTURE: Texture of Raw and Canned Jicama (Puchyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis). G.S. Mudahar and J.J. JenFACTORS AFFECTING TEXTURE: Gel‐Forming Characteristics and Rheological Properties of Kefiran. T. Mukai, N. W

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1992.tb00523.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY