摘要:

ABSTRACTAlthough a minor biochemical component of wheat flour, the nonstarchy polysaccharides have been the subject of investigation by various groups of workers. This review discusses primarily the studies conducted at the Cereal Chemistry and Technology Department at North Dakota State University and covers information pertinent to structure, properties and function of the nonstarchy polysaccharides.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00247.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTCompressive complex moduli were determined for two cultivars of apples at two ripeness stages by subjecting cylindrical tissues from various locations within the apple to sinusoidal stress. The complex moduli varied within sampling regions and with regional sampling depths. They also varied with the degree of ripeness, but only at certain storage temperatures and in certain sampling regions of the fruit. The data analysis showed that the sinusoidally varying stress and strain test and the Magness Taylor pressure test did not measure the same mechanical properties and that apparently the complex modulus was influenced by changes in the cellular structure of the fruit tissues.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00248.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTA modified deformation theory for the parallel‐plate plastometer, with empirical assumptions that the material obeys the “power law” and that elastic components are negligible, appears to apply to chewing gums of varying degrees of subjective staleness. Data for apparent viscosity correlate with panel perceptions of initial hardness of chew.Thickness‐time curves generated in plastometer tests can be fitted by either of two different algebraic functions whose constants also reflect the subjective hardness. These equation constants vary in a regular way with changes in the forces employed for deformation so that comparisons under different test conditions are faci

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00249.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTDeformation of a specimen between the fingers or in the mouth usually results in a significant deformation of the contacting tissues. This implies that the mechanical response is related to both deformations or, in other words, to the mechanical resistance of the combined systems. Since the latter form an in‐series configuration, the combined mechanical resistance (Mc) is given by:where M1and Mxare the resistance of the sensory testing system and the test specimen, respectively. Thus, Mccan be a function of the geometry and the rate of force application. The equation provides a simple explanation as to why there are differences in the sensing range between the fingers and the jaws and why the human senses are practically insensitive to hardness beyond certain levels. The model indicates that the sensitivity decreases rather rapidly after the ratio Mx/M1becomes greater than about 0.05, but leaves unanswered the question whether, or to what extent, we can compensate for the loss of sensitivity by additional information or modification of the testing procedur

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00250.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTAn apparatus previously used to evaluate the rheological properties of weak milk gels has proved suitable for studying the creep compliance—time behaviour of fruit yoghurt, mayonnaise and fruit jams. All samples exhibited viscoelastic properties. The equipment is recommended for its simplicity of design and operation, and because of its ability to test foods containing fruit pieces. The size and weight of the fruit must be known since these quantities influence the creep compliance behaviou

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00251.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTDoughs were sheared at a constant rate and heated in a cone‐and‐plate viscometer. As the temperature increased, the apparent viscosity first decreased, passed a minimum, and then increased rapidly presumably due to the swelling of starch granules. If the dough was heated more rapidly, the viscosity had its minimum value at a higher temperature. This is explained by the swelling of starch granules being a rate process. The present experiments explain why in previous work with heating prior to shearing, the minima in the viscosity versus temperature curves were found at unexpectedly low temperatures. The temperature at which in a standard amylograph experiment the viscosity begins to rise is a fairly good estimate of the temperature at which viscosity has its minimum value during baking. The agreement is due to compensating effects of the rate of heating and of the starch concentrat

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00252.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTApparent viscosities of guar gum, locust bean gum, and sodium carboxymethylcellulose were measured at shear rates of 16‐2620s‐1in water, sucrose, milk, and sucrose/milk solutions. The effect of different heat treatments was also studied. For all solutions, a power law equation described the variation of relative viscosity with shear rate allowing comparison of their non‐Newtonian behaviour. With the neutral hydrocolloids, the hydration was limited by the presence of sucrose and milk which reduced the effective length of the polymer molecules. The behaviour of the polyanionic hydrocolloid, Na CMC, although influenced by milk and sucrose separately, was controlled by milk in a milk/sucrose mixture. This is due to milk salts which reduced the intramolecular repulsions along the polyanion and substantially lowered its effective hydrated l

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00253.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTA method is proposed for determining the yield stress of liquid and semi‐liquid foods. The described technique makes use of a modified Fisher Autotensiomat apparatus. A yield stress range of from 20 dynes/cm2to about 900 dynes/cm2was covered by products such as condensed milk and tomato paste, respectively. The data were compared with the results obtained with a Ferranti‐Shirley cone and plate viscometer, a Chainomatic Beckers balance and a Thomas‐Stormer viscosimeter. With the exception of the data from the latter instrument, the results were in good agre

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00254.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

Food and People.Lowenberg, M. E., Todhunter, E. N., Wilson, E. D., Savage, F. R. and Lubawski, J. L.Food Texture and Rheology. P Sherman, Editor

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00255.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Observations on the Action of the F.M.C. Pea Tenderometer Relating to Standardization of the Instrument. P. W. Voisey and M. Kloek.GENERAL PRINCIPLES: Engineering Analysis of Soy Dough Rheology in Extrusion. Y. C. Jao, A. H. Chen, D. Lewandowski and W. E. IrwinGENERAL PRINCIPLES: Design and Modeling of a Capillary Food Extruder. R. G. Morgan, D. A. Suter and V. E. Sweat.INSTRUMENTATION AND METHODOLOGY: Examination of Operational Aspects of Fruit Pressure Tests. P. W. VoiseyINSTRUMENTATION AND METHODOLOGY: Interaction of Indices Characterizing the Physico‐Mechanical Properties of Bread Crumb. L. Ya. Auerman and M. G. VasilevINSTRUMENTATION AND METHODOLOGY: Analysis of the Plastometer and Correlation of Bostwick Consistometer Data. M. A. Rao and M. C. Bourne.OBJECTIVE MEASUREMENTS: Quelques Donnees Sur La Texture De L'Emmenthal En Provenance De Fruitieres Diverses. F. Sauvageot, R. Mathis, G. Fagnoni, M. Marien and P. M. Lamelliere.OBJECTIVE MEASUREMENTS: Spreadability and Rheological Characteristics of Some Fondu Cheeses. F. Sauvageot and A. M. Piolet.OBJECTIVE MEASUREMENTS: Bulk Compression Testing of Peaches to Assess Texture. R. C. Clark and V. N. M. Rao.FACTORS AFFECTING TEXTURE: Distribution of Molecular Species of Collagen in Muscle and the Relationship to Meat Texture. (Lecture); A. G. Bailey.FACTORS AFFECTING TEXTURE: The Structure of Peaches and Pavias After Various Freezing and Thawing Treatments. Relation with quality (Lecture). P. A. Phan and V.‐X. Nguyen.FACTORS AFFECTING TEXTURE: Some Rheological Properties of a Cheese‐like Product Prepared by Direct Acidification. J. R. Rosenau, J. F. Calzada and M. Peleg.RELATIONSHIP TO STRUCTURE: Scanning Electron Microscopy of Cooked Spaghetti. J. E. Dexter, B. L. Dronzek and R. R. M

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00256.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY