摘要:

ABSTRACTPalatal pressures of gelatin gel at various concentrations were detected by pressure transducers set at three locations in the palate. The following parameters were derived from the palatal pressure patterns: P, mean of palatal pressure from the beginning of eating to the end of swallowing; S, the last pulse of swallowing; T, retaining time of the sample in the mouth and W, energy consumed in the course of time until swallowing. P and W increased as the gelatin concentration increased from 1.0–4.0% and then they decreased as the gelatin concentrations exceeded 4.0%. T increased linearly over the whole range of gelatin concentrations. Changes in gelatin concentration had little effect on S. It was concluded that oral action changed primarily from crushing by the tongue against the palate to biting by the teeth as the toughness of the gelatin gel increase

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00001.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe deglutition of non‐Newtonian liquids introduced into the mouth was studied dynamically by measuring palatal pressure (P) with pressure transducers set at three locations on the palate. The value of P and the swallowing pressure (S) changed only from 100 to 200 g/cm2over the viscosity range 10−2to 101Pa.s. The retaining time (T) and work (W), required for swallowing after the liquid entered the mouth, remained almost constant up to a critical value of 1.0 Pa.s. above which both T and W increased markedly. When the viscosity was low, all of the liquid was swallowed in one deglutition, up to 15 mL volume. Therefore, T was almost constant but S increased with the volume. When the viscosity was high, the liquid was swallowed in several smaller portions. When the volume was high, T increased and S was either constant or it decrea

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00002.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTNutting's general law of deformation was used to characterize the nonlinear rheological behaviour of bread. A simple experimental technique submits a sample of regular geometry to a sequence of compression runs in which the ultimate strain, or the ultimate load, was kept constant. In order to avoid sample failure as a consequence of mechanical fatigue an ultimate strain as low as 5% and an ultimate load of 150 g were chosen. An extremely good agreement (correlation coefficient 0.9997) between the model prediction of bread stress‐strain behaviour and the experimental results was found up to 80% compression. This result appears quite promising since it provides a simple way to predict and compare material performances under very large deformation

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00003.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTEight samples of jam were sheared to destroy gel structure and their flow behaviour was analysed in a concentric cylinder viscometer. Jams were prepared from 4 different fruits—strawberry, peach, plum, and apricot—at 50% and 30% fruit content approximately. Flow of sheared jam showed time dependence, which could be quantified by the Weltmann model and which was eliminated by shearing samples for 8 min at 300 rpm. Casson's yield stress values were obtained at two ranges of shear rates: 0.08–1.01 s−1(O01) and 2.58–387.30 s−1(o02). o02values were about double the o01values. Flow was adequately described by the Herschel and Bulkley model, introducing either of the yield stress values (o01or o02). Significant differences were found for some of the rheological parameters studied (Weltmann A and B constants, o01, o02, K1, and n1) between samples containing 50% and 30% fruit. These results demonstrate the role played by fruit particles in the rheological behaviour of this type of product and suggest the possibility of using rheological parameters as indices of fruit cont

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00004.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe fracture properties of foods are relevant to texture but can be difficult to measure because of limitations of size or shape. Many established engineering tests for the measurement of crack growth and unstable propagation of cracks require specific test geometries, sizes and compliances of the specimen. With food materials this is rarely possible. The wedge penetration technique can usefully be adapted to foods to determine fracture parameters of brittle and semi‐brittle foods such as moderately hard cheeses and raw and cooked fruits and vegetable

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00005.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe influence of milling level on the rheological behavior of processed mustard was investigated using three different particle sizes (slightly‐coarse, standard, and fine) prepared according to a standard formulation and pilot‐plant replication of the commercial methodology. All samples showed unimodal population‐based particle size distributions which were described by the population‐mode (dpop). On a volume basis, all milling levels had well‐defined bimodal distributions consisting of a smaller‐ and a larger‐size group of particles described by their modes (d and D). The most important particle size index in relating milling level to rheological behavior was not the population mode (dpop) but the larger‐size volume mode (D) from the bimodal distribution. The coarser the milling, the higher the larger‐size volume mode (D), and higher the values of: a) Apparent viscosity of nonmixed samples (ηp), b) Bingham yield stress (o−o) and plastic apparent viscosity (σp), c) Shear stress constant (A) and coefficient of thixotropic breakdown (B) from the Weltman stress decay model, d) Yield stress (o−o) and consistency index (K) from the Herschel‐Bulkley model, and e) Storage (G1) and loss (G”) moduli. As indicators of structure‐texture relationship, the above rheological parameters can be profitably utilized to study the effect of manufacturing practices on long term sto

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00006.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTSamples of processed yellow mustard with three different particle size distributions (slightly‐coarse, standard, and fine) were prepared according to a standard formulation and pilot‐plant replication of the commercial methodology and stored for 3 months at 5°C, 25°C, and 45°C. After 3‐month storage at 45°C, all samples showed visible liquid separation (syneresis) and aggregation of colloidal particles, as indicated by increase in dpopand decrease in % colloids. The fine milled samples exhibited syneresis and an increase in dpopafter 3‐month storage even at 25°C. The bimodal distribution did not show significant changes as a result of aggregation. In general, increase in dpopincreased apparent viscosity (ηap), flow behavior index (n) from the Herschel‐Bulkley model, and exponent n″ from the loss modulus (G″) power law equation. As dpopincreased, Bingham yield stress s̀o), plastic apparent viscosity (ηp), shear stress constant (A) from the Weltman stress decay model, yield stress (s̀o) and consistency index (m) from the Herschel‐Bulkley model, exponent n’ from the storage modulus (G') power law equation, and minimum values of loss tangent (tan δ) decreased. In heterodisperse semi‐solid foods such as processed mustard, the particle size distribution influences the structure (i.e., packing) and the rheological behavior. Therefore, time and temperature dependent instabilities such as syneresis may be minimized by controlling particle size d

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00007.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

BATTERS AND BREADINGS IN FOOD PROCESSING. American Association of Cereal Chemists, Inc., St. Paul, Minnesota.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00008.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Cell Wall Characteristics and Firmness of Fresh Pack Cucumber Pickles Affected by Pasteurization and Calcium Chloride.L. R. Howard and R. W. BuescherGENERAL PRINCIPLES: Rheological Changes in Cracker Sponges During the First Five Hours of Fermentation.J. Y. Wu and R. C. HoseneyGENERAL PRINCIPLES: Meat Tenderization: Possible Causes and Mechanisms.A Review. A. QualiGENERAL PRINCIPLES: Selected Physical Characteristics of Ground Roasted Coffees.M. MolinaGENERAL PRINCIPLES: Rheological Modeling of Potato Flour During Extrusion Cooking.K. L. MackeyGENERAL PRINCIPLES: Modeling the Average Shear Rate in a Co‐Rotating Twin Screw Extruder.I. 0. MohamedGENERAL PRINCIPLES: A Simplified Nonlinear Model for Describing the Viscoelastic Properties of Wheat Flour Doughs at High Shear Strain.B. LaunayGENERAL PRINCIPLES: A Rheological Characterization of Cereal Starch‐Galactomannan Mixtures.M. AlloncleGENERAL PRINCIPLES: On the Influence of Fluid Inertia in Oscillatory Rheometry.G Böhme and M. StengerGENERAL PRINCIPLES: Shear Induced Order and Shear Processing of Model Hard Sphere Suspensions.B. J. AckersonGENERAL PRINCIPLES: Theoretical and Experimental Study of the Fractal Nature of the Structure of Casein Gels.Leon G. B. BremerGENERAL PRINCIPLES: Viscoelastic Characterization of the Soybean Seedcoat.M. Liu, K. Haghighi and R. L. StroshineGENERAL PRINCIPLES: Modeling Stress Relaxation Response of Wheat En Masse Using the Triaxial Test.R. G. Bock, V. M. Puri and H. B. ManbeckGENERAL PRINCIPLES: Rheological Modeling of Corn Starch Doughs at Low to Intermediate Moisture.K. L. MackeyGENERAL PRINCIPLES: Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening.R. F. McFeeters and H. P. FlemingGENERAL PRINCIPLES: Role of Muscle Fibers in Contributing Firmness of Cooked Fish.K. Hatae, F. YoshimatsuGENERAL PRINCIPLES: Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction.M. FuchigamiINSTRUMENTAL MEASUREMENTS: Flow Behavior of Tomato Sauce with or without Particulates in Tube Flow.S. Bhamidipati and R. K. SinghINSTRUMENTAL MEASUREMENTS: Tensile Characteristics of Squid Mantle.J.‐D. Kuo, M. Peleg and H. O. HultinINSTRUMENTAL MEASUREMENTS: Anisotropy of Apple Parenchyma.Ali A. Khan and Julian F. V. VincentMETHODOLOGY&INSTRUMENTATION: An Evaluation of Simple Method for Following Rigor Development in Fish.R. W. Korhonen, T. C. Lanier and F. GiesbrechtMETHODOLOGY&INSTRUMENTATION: Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique.O. Miyawaki, Y. Sato, T. Yano, K. Ito and Y. SaekiMETHODOLOGY&INSTRUMENTATION: Mechanical Criteria of Banana Ripening.A. Nussinovitch, I. J. Kopelman and S. MizrahiFACTORS AFFECTING TEXTURE: Influence of Pasteurization Time and Temperature on the Rheology and Sensory Properties of a Type of Gazpacho.L. Jimenez and A. LopezFACTORS AFFECTING TEXTURE: Functional Properties of the Flour and the Major Protein Fraction from Sesame Seed, Sunflower Seed and Safflower Seed.K. Booma and V. PrakashFACTORS AFFECTING TEXTURE: Mechanical Properties of a Raspberry Product Texturized with Alginate.A. Nussinovitch and M. PelegFACTORS AFFECTING TEXTURE: Storage‐Induced Hardening in 20 Common Bean Cultivars.D. W. Stanley, T. E. Michaels, L. C. Pljak and K. B. CaldwellFACTORS AFFECTING TEXTURE: Effects of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency.C. S. Gaines and P. L. FinneyFACTORS AFFECTING TEXTURE: Role of Ingredients in the Texture of a Flanlike Food.R. S. Kadan and G. M. Ziegler, Jr.FACTORS AFFECTING TEXTURE: Rheological Changes in Cracker Sponges During an 18‐Hour Fermentation.J. Y. Wu and R. C. HoseneyFACTORS AFFECTING TEXTURE: Rheological and Cookie Making Studies on Wheat‐Rice Flour Blends.N. Singh, A. Kaur, R. P. Singh and K. S. SekhonFACTORS AFFECTING TEXTURE: Relative Humidity Increases that Cause Stress Cracks in Corn.G. Sarwar and O. R. KunzeFACTORS AFFECTING TEXTURE: Influence of K+and Ca++on the Rheological and Gelation Properties of Reduced Fat Pork Sausages Containing Carrageenans.S. Barbut and G. S. MittalFACTORS AFFECTING TEXTURE: Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage.Y. L. Xiong and C. J. BrekkeFACTORS AFFECTING TEXTURE: Effect of Heating Rate on Meat Batter Stability, Texture and Gelation.S. Barbut and G. S. MittalFACTORS AFFECTING TEXTURE: Effects of Rigor Mortis on Gel‐forming Properties of Surimi and Unwashed Mince Preparation from Tilapia.J. W. Park, R. W. Korhonen and T. C. LanierFACTORS AFFECTING TEXTURE: Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk.I. S. Martinou‐Voulasiki and G. K. ZerfiridisFACTORS AFFECTING TEXTURE: Effect of Post‐Cooking Storage Conditions on Shear‐Force Values of Beef Steaks.J. D. Crouse and M. KoohmaraieFACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Monoglyceride and Diglyceride at the Oil‐Water Interface and its Effect on Interfacial Rheological Properties.Ana Martinez‐Mendoza and P. ShermanFACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Mono‐Glyceride and Diglyceride at the Corn Oil‐Water Interface and its Effect on Time‐Dependent Interfacial Tension Reduction.Ana M.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1991.tb00009.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY