ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01145.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01146.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractThis review discusses factors responsible for the texture of fruits and vegetables and the changes brought about by freezing. It describes some of the early work on frozen food texture, as well as the more recent studies of cryogenic and other rapid freezing methods. The effects of storage and cooking on texture are also considered.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01147.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractThe Minnesota Texture Method, designed to differentiate objectively textural differences in commercial textured soy protein (TSP) products and their mixtures with ground beef, was correlated statistically with sensory evaluation. The results indicated substantial predictability of sensory evaluations from MTM on eight selected commercial TSP products and their mixtures with ground beef.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01148.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractA strong correlation was obtained between bruise volume and energy absorbed for both impact and slow compression of Granny Smith apples. Apple tissue was more easily bruised by slow compression than by impact. For the same amount of energy, bruise volumes were approximately 40% higher under slow compression.There was no correlation between the stiffness (force/deflection) of apple flesh and bruise volume. It is unlikely that the theories of failure based on the theory of elasticity will prove useful in predicting the extent of bruising. The application of elastic theory to bruise initiation was not studied in this paper.A simple model was formulated to explain the behaviour of apples under compression. Apple tissue was likened to an orderly arrangement of liquid‐filled, spherical cells bounded by viscoelastic membranes with air‐filled interstitials. It is postulated that on initial compression the cells are deformed into ellipsoids under a stress distribution similar to that found in an elastic sphere. Further compression would then result in cell wall fracture, i.e., cell bursting in regions of high shearing stress. Distortion and bursting of cells explains the energy dissipative mechanism.The work showed that energy absorbed during compression is a good predictor of bruising and is, thus, a useful parameter in evaluating handling and packing syst

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01149.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractThe effect was examined of reducing the thickness of the blades in the shear compression cell of the Texture Test System in order to increase the clearance between the moving and the stationary cell components. The results indicated that blade thickness reductions up to 0.14mm did not affect the characteristic shape of the force‐deformation curves for the 9 foods tested. Friction between the cell components was eliminated and the force to operate the cell tended to decrease, but force variations within foods were unaffected. It was concluded that it would be useful to reduce the thickness of the blades to decrease friction and to promote standardization by making the blades more precisely of steel. The variation of blade thickness may account for some of the differences between the presently manufactured aluminum cell

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01150.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractThe objective of this study was to increase the apparent viscosity of 1‐7% soy protein suspensions using calcium. The thickening effect, measured by apparent viscosity, depended upon the calcium concentration. Maximum apparent viscosity was obtained with a calcium to protein molar ratio of 20‐50 moles of calcium required per mole of protein (M.W. 100 000) decreased with an increase in the protein concentration. Effective stirring was necessary during and after calcium addition to attain maximum thickening and stability. Heat treatment of the protein suspension prior to calcium addition enhanced the extent of apparent viscosity increase. Higher protein concentration, improved stability of the thickened mixture. The established optimum thickening conditions leading to a stable homogenous suspension involved addition of 12.5 mM CaCl2to 5% protein suspension preheated at 80 d̀C for 30

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01151.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractCompression force and relaxation properties of radially compressed carrot samples were determined as a function of the cortex moisture content. The compression force at 10% deformation increased with an increase in the moisture content. The compression force at 86% moisture was almost ten times greater than the value at the 76% level. Similar trends were observed for part of the visco‐elastic coefficient

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01152.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

AbstractCompression testing indicated that the ripening of plantains is accompanied by textural changes which include a considerable decrease in the apparent compressive strength and the overall textural uniformity. The magnitude of the apparent strength was found to depend on the specimen's diameter. The prefailure deformation increased during ripening and reached a maximum level of 40‐45%. After this stage, the prefailure deformation declined as the fruit's flesh continued to soften. Unripe fruits could be distinguished from ripe fruits not only by the magnitude of these parameters but also by the failure pattern. The failure of unripe fruits was characterized by an instant formation of a single inclined failure plane, and that of ripe fruits by a progressive development of multiple irregular planes. The shift in the failure pattern may serve as a textural criterion for fruit ripenes

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01153.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01154.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY