摘要:

ABSTRACTThe vane method was used to measure yield stresses of 15 commercial food dispersions under controlled shear stress (Cσ) and controlled shear rate (C) operating conditions. Magnitudes of yield stress (σσ) at Cσ were higher than those of yield stress (σ) at C on tomato products and baby foods. There were good linear correlations (R2= 0.96, 0.86) between γ and σσfor food dispersions with undisturbed structure (UDS) and with broken down structure (BDS). Data obtained under Cσ were also used to calculate shear moduli

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00780.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTMechanical properties of flat‐bread‐shaped extrudates were studied in bending. The effects of bending conditions (plunger thickness, support shape and distance between supports) are presented. Bending parameters, the modulus of deformability particularly, are used to study extrudate anisotropy, discriminate between various samples and correlations discussed in relation to cell structure. It is shown that the Ashby analysis of cellular materials applies to bending of extrudates, and that the modulus of deformability is correlated with cell size and cell dens

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00781.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTSeparate air and bone conducted food sounds generated by six subjects biting into eight foods were recorded and analysed by a fast Fourier transform (FFT) signal analyser. A panel of 60 subjects classified the 8 foods according to their texture: crispy, crunchy and crackly and these textural characteristics were described by spectral characteristics of biting sounds. Crispy foods (such as extruded flat breads) were found to generate high pitched sounds that show a high level of frequencies higher than 5 kHz, especially for air conduction. Crunchy foods (such as raw carrot) generate low pitched sounds with a characteristic peak on frequency range 1.25 to 2 kHz for air conduction. And crackly foods (such as dry biscuits) generate low pitched sounds with a high level of bone conduction. We hypothesize that discrimination between crunchy and crackly foods could be due to vibrations propagated by bone conduction that also generated vibrotactile sensations.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00782.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe mechanical properties of the flesh of sweet and sour cherry varieties were studied using penetration of whole and skinned fruits by a cylindrical pin. Fresh and canned fruits were included in the study. The results obtained, and their relation to results obtained previously, show that the cherry flesh plays a more important role in the deformation process when its apparent modulus of elasticity is greater than approximately 0.15 MPa. At lower values compression behaviour of the cherry flesh seems to resemble the behaviour of liquids, and the fruit skin has a more important role in a fruit integrity.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00783.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTTwo national brands of cornflakes were compressed in cells of various dimensions (height 38–76 mm and diameter 50–91 mm) using a Universal Testing Machine. The stress‐strain (σ vs. ε) relationships could be described by a four parameter model originally developed for cellular materials, i. e., σ(ε) = k1εn1+ k2εn2where the k's and n's are constants (n11). The scatter around the fitted relationships was normalized and its jaggedness determined in terms of an apparent fractal dimension and the mean magnitude of the power spectrum after filtering. The magnitude of both depended on the cell diameter and height indicating that the observed degree of jaggedness is influenced simultaneously by “averaging” and “cu

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00784.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe ultimate tensile strength and extensibility in the direction of the muscle fibres of cooked meat decreased exponentially during storage of the raw meat for up to 3 days at 15C. The mode of fracture was examined by light microscopy of longitudinal sections taken after testing to break. In meat cooked soon after stunning, ‘brittle’ fracture had been induced across the fibres and the high extensibility was proposed to be due to sequential fibre fracture. At 1 day postmortem, the fractures crossed several fibres occurring in a repetitive fashion every 30 μm along the fibres. This was thought to be due to a stiff fibre embedded in an extensible surface matrix connecting the fibres. In aged meat, discontinuous fractures were prominent within each fibre and which stopped at the surface of each fibre showing further weakening of the fibre and the composite matrix. All the myofibrils remained in register. These changes are consistent with a gradual reduction in cohesion within the meat and indicates that the weakening of the focal adhesions is primarily responsible for postmortem tenderisa

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00785.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThis paper demonstrates the use of the nuclear magnetic resonance (NMR) velocity spectrum to rheologically characterize a fluid‐like material in steady tube flow. The velocity spectra for four different materials, an oil‐water solution, a polyacrylamide solution, tomato juice and a paper pulp suspension are measured and qualitative agreement with theory based upon simple constitutive models is demonstrated. These materials exhibit Newtonian, power law and Bingham plastic behavior. Homogeneous and heterogeneous samples are used and the applicability to each discussed. The velocity spectra from NMR experiments allows for a nonin‐vasive method of monitoring flow behavior and as such has applications to online process monitoring of rheological prope

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00786.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Influence of Rheological Properties of Fluid and Semisolid Foods on the Performance of a Filler. M. A. Rao, H. J. CooleyGENERAL PRINCIPLES:Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle. N. C. Bertola, A. E. Bevilacqua and N. E. ZaritskyGENERAL PRINCIPLES:Whey Protein Gels: Fracture Stress and Strain and Related Microstructural Properties. S. R. Bottcher and E. A. FoegedingGENERAL PRINCIPLES:Flow Curves with a Maximum. J. R. A. PearsonGENERAL PRINCIPLES:The Glassy State Phenomenon in Applications for the Food Industry: Application of the Food Polymer Science Approach to Structure‐Function Relationships of Sucrose in Cookie and Cracker Systems. L. Slade, H. Levine, J. Ievolella and M. WangINSTRUMENTATION AND METHODOLOGY:The Effect of Masticatory Patterns as Measured by Time‐Intensity and Electromyography on the Perceptions of Bovine Muscle Tenderness. L. M. Duizer, E. A. Gullett and C. J. FindlayINSTRUMENTATION AND METHODOLOGY:A Quantitative Method for the Determination of Shreddability of Cheese. C. Aoistolopoulos and R. J. MarshallINSTRUMENTATION AND METHODOLOGY:Finite‐Element‐Based Modal Analysis of Fruit Firmness. H. Chen and J. De BaerdemaekerINSTRUMENTATION AND METHODOLOGY:Axial Flow Through a Narrow Annulus. I. The Kinetic Energy Correction. I. M. KriegerINSTRUMENTATION AND METHODOLOGY:Effect of Free Surface and Inertia on Viscoelastic Parallel Plate Flow. D. O. OlagunjuINSTRUMENTATION AND METHODOLOGY:The Rheological Properties of Rice Grain. P. K. Chattopadhyay and D. D. HamannSENSORY ASSESSMENT:Measuring Sources of Error in Sensory Texture Profiling of Ice Cream. B. M. King and P. ArentsSENSORY ASSESSMENT:Using Cumulative Ranks to Detect Individual Differences in Sensory Profiling. T. Naes, D. Hirst and P. BaardsethSENSORY ASSESSMENT:Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐Frozen Sweet Corn. F. Azanza, J. A. Juvik and B. P. KleinFACTORS AFFECTING TEXTURE:Effect of Heat Treatment on Firmness of Apples and Apple Slices. D. M. Kim N. L. Smith and C. Y. LeeFACTORS AFFECTING TEXTURE:Relationship Between Fissured Kernels and Cooking Characteristics of Rice. N. Singh, B. Singh and K. S. SekhonFACTORS AFFECTING TEXTURE:Impact of Temperature and Cellulase Treatments on Rheological Behavior of Potato Tuber Cell Suspensions. I. Shomer, M. A. Rao, M. C. Bourne and D. LevyFACTORS AFFECTING TEXTURE:Emulsifying Capacity of Fish Mince from Several Species During Frozen Storage. A. Huidobro and M. TejadaFACTORS AFFECTING TEXTURE:Crisp Quality of Two Potato Varieties: Effects of Dehydration and Rehydration. K. D. Kulkarni, N. Govinden and D. N. KulkarniFACTORS AFFECTING TEXTURE:Preliminary Development of Intermediate Moisture, Pasteurised Mackerel (Scornberjuponicus marplantensis) Chunks. G. L. Sanchez Pascua, M. R. Casales and M. I. YeannesFACTORS AFFECTING TEXTURE:Effect of Storage, Soaking and Cooking Method on Cookability of Cowpeas. K. Liu and K. H. McWattersFACTORS AFFECTING TEXTURE:Tenderness and Its Variation of Broiler Breast Meat Harvested from Electrically Stimulated CarcassesY. LI, T. J. Siebenmorgen, C. L. Griffis, R. E. Wolfe, R. L. Dake and J. E. WebbFACTORS AFFECTING TEXTURE:Effect of Flour Refinement on Raw Cantonese Noodle Color and Texture. J. E. Krueger, M. H. Anderson and J. E. DexterGENERAL PRINCIPLES:Fracture Properties of Konjac Mannan Gel: Effect of Gel Temperature. S. E. Case and D. D. HamannGENERAL PRINCIPLES:Studies on Frozen Doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw‐Freeze Cycles. Y. Inoque, H. D. Sapirstein, S. Takayanagi and W. BushukINSTRUMENTAL MEASUREMENTS:Characterization of Texture and Mechanical Properties of Starch Gels. H. Inaba, M. Hoshizawa, T. Adachi, Y. Matsumura and T. MoriINSTRUMENTAL MEASUREMENTS:Thixotropic Behaviour of Concentrated Fruit Pulps. J. E. Lozano and A. IbarzINSTRUMENTAL MEASUREMENTS:Rheological Behaviour of Bentonite ‐ Apple Juice Dispersions. T. Dik and M. OzilgenINSTRUMENTAL MEASUREMENTS:Tensile Fracture Stress of a Pasta Product at Temperatures from 293 to 343 K. K. Hayakawa and T. AkiyamaINSTRUMENTAL MEASUREMENTS:Rheological Properties of Mesquite Seed Gum in Steady and Dynamic Shear. B. Yoo, A. A. Figueiredo and M. A. RaoINSTRUMENTAL MEASUREMENTS:Rapid Visco‐Analyzer (TVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums. Y. A. Bahnassey and Wm. M. BreeneINSTRUMENTAL MEASUREMENTS:Shear Thinning Properties of Sorghum and Corn Starches. V. Subramanian, R. C. Hoseney and P. Brame‐CoxINSTRUMENTAL MEASUREMENTS:Summary of Doctorate Thes

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00787.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1995.tb00779.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY