摘要:

ABSTRACTThe Bostwick consistometer is a durable and simple instrument that is widely accepted in industrial practice to evaluate product consistency. Flow observed in the Bostwick consistometer was evaluated as a balance of forces; the resulting expression yields the Bostwick measurement as a function of trough geometry and fluid properties. Experimental measurements for four Newtonian fluids verify the theoretically predicted dependence of the extent of flow on the kinematic viscosity to the – 1/5 powe

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01273.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA cinematographic study was made of subjects during mastication of fibrous and nonfibrous foods. The motion of the jaw was analysed mathematically. Each cycle of the vertical movement of the jaw could be considered as a combination of a sinusoidal motion, chewing phase, and a linear one, jaw opening phase. The lateral movement was not so well defined. On average, females took longer to chew foods and had smaller jaw movements than males. Fibrous foods took longer to chew and the amplitudes were larger than nonfibrous foods. The maximum rate of jaw movement during chewing ranged from 15 mm s−1to 30 mm s−1, with males chewing at faster rates than fema

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01274.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTSpring roll (or popiah) consists of a filling surrounded by a remarkably thin pastry that is subjected to tension as it is wound around the filling. It cracks easily if stored before use. Textural perception of the pastry in the mouth is also affected. Within 1 day of manufacture, the Young's modulus of the pastry increases ten‐fold, the tensile strength and critical stress intensity factor (KIC) increase to a lesser extent, but the strain to failure decreases. In the single‐edge‐notched test (mode I fracture) and trousers tear test (mode III fracture), which gave free‐running cracks, fresh pastries were tougher than stored pastries because of blunting of the crack tip by large elastic strains. When the radii of curvature of crack tips in both fresh and stored pastries were constrained to be more equal in a cutting test, which induced out‐of‐plane shear in mode III fracture, fresh pastries were less tough than stored pastries. This paradox could be important in understanding otherwise contradictory textural assessments made by human subjects at the front versus the back of

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01275.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe mean magnitude of the power spectra of the compressive force‐deformation relationships of breadsticks, pretzels and zwiebacks, exposed to five levels of relative humidity, was determined at various cutoff frequencies. In all three foods the mean magnitude had a linear correlation with the Fractal dimension of the normalized original force‐deformation relationship, regardless of the cutoff frequency. This implies that the jaggedness of the force‐deformation curve, which is most probably a manifestation of the material crunchiness or crumbliness, can be quantified by an additional single numerical index, the mean magnitude of the power spectrum. The correlation's independence of the cutoff frequency is an indication that the loss of crunchiness, as a result of moisture sorption, can be expressed in the shape of the whole spectrum and not only in its high frequency r

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01276.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe influence of salt content (7‐14% of weight) on the rheological behaviour of egg yolk in the temperature range 5‐60°C was studied. The samples showed rheological behaviour that may be described by the power law equation. An increase in the salt content leads to an increase in the consistency index, whereas the flow behavior index shows a tendency to decrease. The effect of temperature on the consistency may be related by an Arrhenius‐type equation in which the activation energy decreases as the salt content increases. The behaviour index does not vary greatly with temperature and there is a linear relation with the total solids content. A general equation describes the behaviour of egg yolk for the ranges of dry extract (D), salt content (C) and temperature s

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01277.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA micro‐scale penetrometry method for testing the hardness of heat‐induced whey protein gels was developed. The hardness of gels could be determined quantitatively on sample volumes as small as 20 μl. A needle with an outside diameter of 1.06 mm (18 gauge) weighted with a water reservoir was used to measure the force which was necessary to penetrate a gel contained within a capillary tube. In parallel, the Instron was used for compression testing of protein gels. There was a high correlation between the values obtained using an Instron (70% compression) and those obtained using a micro‐penetrometer for bovineβ‐lactoglobulin gels prepared at concentrations over a range of 10‐13%. Similarly, there was a high degree of correlation for hardness measurements between both methods for gels made from either whey protein isolate or bovine serum albumin. Based upon standard curves of Instron force versus penetration force, the penetration force of whey protein gels as measured by micro‐scale penetrometry could be converted into relative Instro

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01278.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTFifteen milled rice varieties covering the usual range of amylose content and cooked rice hardness were used in a collaborative study to verify the sensitivity of the present objective method for measuring cooked rice hardness. The grains were cooked either in a rice cooker using a fixed water:rice ratio of 2:1, or by boiling in excess water for the predetermined optimum cooking time for each sample followed by draining. Hardness of cooked rice was measured in an Instron Universal Testing Machine (UTM) using two methods: (1) puncture of 100 individual grains and (2) extrusion through a 30 cm2Ottawa Texture Measuring System (OTMS) cell with either a 3.2‐ or 4.8‐mm‐diam. holes plate. Hardness values were compared with sensory scores by a trained panel composed of 11 members. Sensory hardness of the rices cooked in a fixed amount of water showed very good correlation with puncture force (r = 0.94, P<0.01) and with extrusion force through a 3.2‐mm‐diam. holes plate (r = 0.94). The correlation coefficient between puncture force and extrusion force was 0.97. Paired comparison test by the sensory panel on three pairs of rices verified consumers’ claims with respect to preference between members of each pair and agreed with results of r

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01279.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

Book Reviewed in this Article:VISCOELASTICITY OF BIOMATERIALS. W. Glaser and H. Hatakeyama, eds.MANUAL ON DESCRIPTIVE ANALYSIS TESTING FOR SENSORY EVALUATION.R.C. Hootman, ed.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01280.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

GENERAL PRINCIPLESA Comparison of Some Rheological Properties of Durum and Wheat Flour Doughs.L. Lindahl and A.‐C. EliassonMechanism of Galactan Gelation.E. E. BraudoKinetic Treatment for Rheological Properties and Effects of Saccharides on Retrogradation of Rice Starch Gels.K. KatsutaA Drag Correlation for Single Spheres in Pseudoplastic Tube Flow.G. Subramaniarn, C.A. ZuritzStress‐Relaxation Properties of Yellow‐Dent Corn Kernels under Uniaxial Loading.K.M. WaananenThree‐Dimensional Simulation of the Acoustic Response of Fruit for Firmness Sorting.D. Rosenfield, I. Shmulevich and G. RosenhouseThe Mechanism of Formation of Gels from Myosin Molecules.A. Sharp and G. OfferRelationship Between Structural Development of Cell Walls and Degradation of Tissues in Maize Stems.F.M. EngelsImplication of Cell Wall Degrading Enzymes in the Heat‐Induced Softening of the African Pear (Dacryodes edulis) (G Don) H J Lam).P.N. OkolieChanges in Intramuscular Collagen of Cod during Post‐mortem Storage in Ice.P. Montero and I.M. MackieRelation between Softening and the Polyuronides in Ripening Banana Fruit.N.L. Wade, E.E. Kavanagh, D.G. Hockley and C.J. BradyEffect of Dextrans of Differing Molecular Weights on the Rheology of Wheat Flour Doughs and the Quality Characteristics of Pan and Arabic Bread.A.S. Ross, G.J. McMaster, J.D. Tomlinson and N.W.H. CheethamMETHODOLOGY&INSTRUMENTATIONPractical Fluids for Food Rheology and Process Engineering Studies.M. Hull and J.F. SteffeUse of the Farinograph in Predicting Baking Quality of Unchlorinated and Chlorinated Flours.F.D. Confort and J.M. JohnsonComparison of Different Methods to Determine the Spreadability and Firmness of Processed Cheese.W. Strohmaier, H. Kostermeyer, R. Deuritz and E. WindhabDevelopment of Rheological Test Methods for Cheese.R.P. Konstance and V.H. HolsingerRheological Characterization of Low‐Calorie Milk‐Based Salad Dressings.A. Chiralt, V. Ferragut and J.A. SalazarCharacterization of the Jagged Stress‐Strain Relationships of Puffed Extrudates Using the Fast Fouriex Transform and Fractal Analysis.A.M. Barrett, M.D. Normand, M. Peleg and E. RossDynamic Measurement of Tissue Rigidity during Freezing and Cooking of Vegetables.S.V. Ramana and A.J. TaylorDevelopment of a Method to Measure Rheological Properties of Carrot Cell and Cell Wall Material.S.V. Ramana and A.J. TaylorImpact Force Model Related to Peach Firmness.X. Zhang and G.H. BrusewitzAcoustical, Mechanical and Quality Parameters of Winter‐Grown Melon Tissue.A Mizrach, N. Galili, G. Rosenhouse and D.C. TeitelEffect of Maturity Stage on Mechanical Properties of Canola Seeds.S. Cenkowski, Q. Zhang, J. Bielewicz and M.G. BrittonInstrumental Measurement of Cookie Hardness. I. Assessment of Methods.C.P. Gaines, A. Kassuba and P.L. FinneyInstrumental Measurement of Cookie Hardness. 11. Application to Product Quality Variables.C.S. Gaines, A. Kassuba, P.L. Finney and J.R. DonelsonWheat Hardness. 1. A Method to Measure Endosperm Tensile Strength Using Tablets Made from Wheat Flour.R.B. Malouf and R.C. HoseneyWheat Hardness. 11. Effect of Starch Granule Protein on Endosperm Tensile Strength.R.B. Malouf, W.D.A. Lin and R.C. HoseneyCharacterization and Prediction of the Compressive Stress‐Strain Relationship of Layered Arrays of Spongy Baked Goods.s. Swyngedau and M. PelegSENSORY ASSESSMENTIdentification of Key Textural Attributes of Viscoelastic Syrups by Regression Analysis.C.C. Elejalde and J.L. KokiniFACTORS AFFECTING TEXTUREChemical Modification Effects on Texture and Gelation Properties of Finely Comminuted Beef.S. Barbut and G.S. MittalTextural Properties and Color Characteristics of Restructured Beef Steaks With Selected Binders and Nonmeat Adjuncts.C.M. Chen, D.L. Huffman and W.R. EgbertEffect of Soy Protein Isolate and Soy Fiber on Color, Physical and Sensory Characteristics of Baked Products.M.S. Brewer, S.M. Potter, G. Sprouls and M. ReinhardTextural and Sensory Attributes of Curried Raw Jack Fruit, Fried and Pressure Cooked.P.J. John, G.K. Sarvamangala and P. NarasimhamPeach Bruising: Susceptibility to Impact, Vibration and Compression Abuse.P.J Vergano, R.F. Testin and W.C. Newll, Jr.Composite Mechanical Behavior of Carrageenan‐Gum Mixed Gels. Influence of Composition.E. Costell, M.H. Darnasio, L. Izquierdo and L. DuranRheological Changes During Thermal Gelation of Meat Batters Containing Surimi from Alaska Pollack (Theragm chalcogramma) or Sardine (Sardina pilchardus).J. Carballo, M. Cavestany and F. Jimenez‐ColmeneroRheological Properties and Adhesion Characteristics of Flour‐Based Batters for Chicken Nuggets as Affected by Three Hydrocolloids.H.Y. Hsia, D.M. Smith and J.F. SteffeFirmness Control of Sweetpotato French Fry Type Product by Tissue Acidification.W.M. Walter Jr., H.P. Fleming and R.F. McFeetersEvaluation of Economical Pasta Products Prepared from Durum Semolina/Yellow Corn FlourlSoy Flour Mixtures. I. Mixing Properties, Chemical Composition and Colour Components.S.A. Taha, E. Acs and F. SigiEvaluation of Economical Pasta Products Prepared from Durum SemolinalYellow Corn Flour/Soy Flour Mixtures. 11. Cooking Behaviour, Firmness and Organoleptic Properties.S.A. Taha, Zs. Kovhcs and F. SagiStudies of Frozen Doughs. I. Effects of Frozen Storage and Freeze‐Thaw Cycles on Baking and Rheological Properties.Y. Inque, W. BushukStudies on Frozen Doughs. 11. Flour Quality Requirements for Bread Production from Frozen Dough.Rheological Properties and Breadmaking Quality of Wheat Flour Doughs Made with Different Dough Mixers.K. Mani, A.‐C. Eliasson, L. Lindahl and C. TragardhEffects of High‐Voltage Electric Field Treatment on Wheat Dough and Bread‐Making Properties.(Communication to the Editor)

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01281.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1993.tb01272.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY