Home About us Contact
|
Home About us Contact | ||
|
|
||
Physical Properties (physical + property)
Kinds of Physical Properties Selected AbstractsTRANSIENT STRESS WAVES IN STUDY OF COCONUT PHYSICAL PROPERTIESEXPERIMENTAL TECHNIQUES, Issue 1 2010J. Trnka First page of article [source] EFFECT OF WATER ACTIVITY ON PHYSICAL PROPERTIES OF CONJUGATED LINOLEIC ACID (CLA) MICROCAPSULESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2010MARIBEL JIMENEZ ABSTRACT The physical properties of spray drying powders must be considered for the design of equipment. Conjugated linoleic acid (CLA) microcapsules were spray dried by using the following as wall materials: whey protein concentrate (WPC), a blend of whey protein concentrate,maltodextrins (WPC-MD) and gum arabic (GA). These were prepared and their physical properties were studied. The bulk density, packed density, particle density, compressibility and color of the microcapsules were evaluated in a range of water activities from 0.108 to 0.898. No significant differences in the physical properties were found when WPC was used as a wall material in the microcapsules stored at the whole range of water activities tested. Maltodextrins conferred changes in some of the physical properties of the microcapsules (WPC-MD) upon storage at high water activities. GA microcapsules showed drastic changes in all physical properties studied at water activities above 0.628. PRACTICAL APPLICATIONS This work shows the best conditions for storing conjugated linoleic acid (CLA) microcapsules elaborated with different wall materials, which have been reported to have a high potential as a food additive because of the nutraceutical properties of CLA. This research should reveal the behavior of water activity during storage on physical properties, and make it possible to predict what characteristics need to be added to a food, besides being important for the design of equipment, packing and transport. [source] EFFECT OF OLIVE OIL AND GLYCEROL ON PHYSICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008MAJID JAVANMARD ABSTRACT Olive oil was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 10% protein in distilled water; and plasticized with different levels of glycerol (glycerol : protein [Gly : pro ] = 0.5 and 0.6). Olive oil was added at different levels (oil : pro = 0.0, 0.2, 0.3 and 0.4). The emulsion films were evaluated for mechanical properties, water vapor permeability (WVP) and opacity. Increasing the levels of Gly or olive oil in the films led to decreases in modulus and tensile strength. Increasing Gly content of films at oil/pro ratios of 0.2, 0.4 led to slight increases in elongation (EL). Increasing the oil : pro ratio further resulted in a decrease in EL for all films. No significant difference in WVP and opacity was observed between films made from mixtures of various proportions of whey protein concentrate,Gly with increasing olive oil (addition) at all levels of the plasticizer. PRACTICAL APPLICATIONS The main advantages of using edible films are extending food shelf life, improving food quality, adding value to the edible film-forming polymer and reducing synthetic packaging materials. Whey, obtained as a by-product in cheese, is produced in large quantities and has excellent functional properties and could potentially be used for edible films. [source] PHYSICAL PROPERTIES OF TWO POPULAR INDIAN POTATO VARIETIESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2006D.K. SINGH ABSTRACT Physical properties of potatoes, often required for analyzing heat and mass transfer during cooling and storage applications, were determined for the Kufri Jyoti and Kufri Sinduri varieties. The average values of linear dimensions, Dp, Sp, Ra, mass, ,, Acand A of these two varieties were measured. The Kufri Jyoti was found to have comparatively more variations in a, b and c than the Kufri Sinduri. The average values of Dp, Sp, Ra, ,, Acand A for the Kufri Jyoti and Kufri Sinduri were found to be 4.647 and 3.692 cm; 82.45 and 86.65%; 82.99 and 91.78%; 1113.3 and 1092.1 kg/m3; 30.86 and 12.10 cm2; and 79.05 and 47.10 cm2, respectively. The average values of ,, Dv, average Dpi, ,and bulk density for the Kufri Jyoti and Kufri Sinduri in a commercially used 50-kg gunny bag were found to be 0.42 ± 0.01 and 0.43 ± 0.008; 4.998 and 4.056 cm, 4.817 ± 0.534 and 3.922 ± 0.211 cm, 0.58 and 0.57; and 647.6 and 622.5 kg/m3, respectively. Relationships were also established for calculating the A of potato as a function of volume and weight. [source] EFFECT OF GLYCEROL ON PHYSICAL PROPERTIES OF CASSAVA STARCH FILMSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010P. BERGO ABSTRACT In this work, the effect of glycerol on the physical properties of edible films were identified by X-ray diffraction (XRD), differential scanning calorimetry (DSC), infrared (FTIR) and microwave spectroscopy. According to XRD diffractograms, films with 0 and 15% glycerol displayed an amorphous character, and a tendency to semicrystallization, for films with 30% and 45% glycerol. From DSC thermograms, the glass transition (Tg) of the films decreased with glycerol content. However, two Tgs were observed for samples with 30% and 45% glycerol, due to a phase separation. The intensity and positions of the peaks in FTIR fingerprint region presented slight variations due to new interactions arising between glycerol and biopolymer. Microwave measurements were sensitive to moisture content in the films, due to hydrophilic nature of the glycerol. The effect of plasticizer plays, then, an important rule on the physical and functional properties of these films, for applications in food technology. PRACTICAL APPLICATIONS Edible and/or biodegradable films are thin materials used mainly in food recovering, food packaging and other applications, in substitution of the films obtained by synthetic ways. In view of these applications, these films must satisfy some of the exigencies in order to increase the food shelf-life, or in other words, they must be flexible, transparent, resistant to some gases such as oxygen, as well as resistant to water vapor. The addition of plasticizers alters the functional properties of the films. Thus, the physical characterization of these films becomes fundamental in order to increase their potential use in industry. [source] ROLE OF OIL ON PHYSICAL PROPERTIES OF CORN MASA FLOURS AND SENSORY CHARACTERISTICS OF CORN TORTILLASJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2001REYNA LUZ VIDAL-QUINTANAR This study was conducted to evaluate the effect of oil on physical properties of corn masa and sensory of tortillas. Oil from commercial and lab-made whole dry corn masa (DCM) was extracted with hexane. Both flours were reconstituted with 2, and 4% w/w of commercial corn oil, to have 50 and 100% oil reconstituted flours. These levels of reconstitution were to determine the impact of oil on dough properties and sensory characteristics of corn tortillas. The sensory analysis of both types of flours showed the same patterns. The absence of oil did not affect dough stickiness or tortilla reliability. But, low content of oil did adversely and significantly (p<0.05) affect the typical corn tortilla flavor. Presence of oil significantly improved tortilla firmness and chewiness. [source] RELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2000J. JU Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes. [source] COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUITJOURNAL OF FOOD QUALITY, Issue 2 2010YU QIAO ABSTRACT Jinchen is a native sweet cultivar of Citrus sinensis and one of the most important varieties used in orange juice processing in China. The study of flavor components of Jinchen orange juice has not been carried out before. In this paper, the color characteristics, pH value, total soluble solids, total acids, as well as organic acids and sugars were determined in Jinchen orange juice from different parts of fruit (peeled juice, pulp juice, whole fruit juice). The color characteristics were significantly different among three types of Jinchen orange juice. The level of vitamin C and total soluble solids/total acids ratio (TSS/TA) is higher in whole fruit juice. The organic acids and sugars also changed. Pulp juice is rich in the highest amounts of organic acids and sugars. Volatiles from three juices were studied using the solid phase microextraction (SPME) combined with gas chromatography/mass spectrometry. The whole fruit juice has the highest amount of volatile compounds (53.07 mg/L) followed by peeled juice (51.044 mg/L) and pulp juice (27.107 mg/L). Some differences in the constituents of the volatile compounds of three type juices were observed. These results indicated that volatile compounds and quality properties differed in Jinchen orange juice from different parts of fruit. PRACTICAL APPLICATIONS The peeled orange fruits are usually used for juice processing. Great amounts of aroma components with intensive odor are located in the peel of orange. The aroma of pulp possessing weak fresh citrus odor is different from peel. The different parts of the orange utilized in processing have direct impact on juice quality. It is very essential to obtain the data of chemical and physical properties in juice from different parts of orange fruit. The quality information could be used to modify the orange aroma. [source] PHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATINGJOURNAL OF FOOD QUALITY, Issue 5 2007PANIDA PONGVIRAT CHAI ABSTRACT The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water-bath-cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic-cooked gels mostly exhibited higher gel strength than conventionally cooked gels. PRACTICAL APPLICATIONS There is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture. [source] RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY-PRODUCT (PHOENIX DACTYLIFERA L.) AND COMMERCIAL XANTHAN GUMSJOURNAL OF TEXTURE STUDIES, Issue 2 2010RIADH BEN SALAH ABSTRACT Rheological and thermal properties of xanthan produced by Xanthomonas campestris from date by-products (DBP-xanthan) and commercial xanthan were determined. DBP-xanthan gave solutions with lower apparent viscosity than commercial xanthan. However, DBP-xanthan solutions were more stable to temperature changes and ionic strength than commercial xanthan. Gradual increase of storage modulus (G,) as function of frequency was observed for the two polysaccharides. On the other hand, loss modulus (G,) remained constant for DBP-xanthan and an increase was observed for commercial xanthan. Granulometric profile indicates that DPB-xanthan particle size was lower than commercial xanthan. Differential scanning calorimetry showed that the melting temperatures (Tm) and enthalpy (,Hm) of DBP-xanthan were higher than those of commercial xanthan. These properties of DBP-xanthan are quite rare among xanthan described in the literature and give this new gum great potential for use in the field of bioindustries as thickening and stabilizing agents. PRACTICAL APPLICATIONS Xanthan gum from date by-products (DBP-xanthan) was recently produced in our laboratory. No work has been undertaken to study the rheological properties of this polysaccharide to date. Rheological and some physicals properties were compared to those of commercial xanthan. This could promote industrial use of DBPs as low-cost natural source for xanthan gum production. [source] IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATEJOURNAL OF TEXTURE STUDIES, Issue 3 2009ASLI E. OZEN ABSTRACT The use of whey protein concentrate (WPC) for the improvement of physical properties of nonfat fermented milk drink was investigated. Drinks were prepared from nonfat milk powder and WPC at different proportions. Rheological properties, serum separation and particle size of the drinks were measured. The effect of WPC on the physical properties of the drinks was evaluated by comparison with those of commonly used stabilizers, including propylene glycol alginate and locust bean gum. WPC addition caused an increase in the consistency coefficient and thixotropy and a decrease in the particle size of the samples. There was no serum separation in the sample with 2% WPC. Large unstable aggregates were observed in the sample with 3% WPC, which also exhibited the highest serum separation. WPC up to a level of 2% positively influenced the physical properties of nonfat fermented milk drink similar to stabilizers. PRACTICAL APPLICATIONS Fermented milk drinks are consumed especially for their beneficial health effects. Physical properties of fermented milk drinks influence their quality and consumer acceptability. Hydrocolloid stabilizers are used for the improvement of physical properties of fermented milk products. Whey protein concentrates (WPC) with high protein content can be used to substitute hydrocolloid stabilizers. In this study, the effect of the addition of WPC with 75% protein in place of a part of the nonfat milk powder on the physical properties of nonfat fermented milk drink with 6% dry matter was investigated. Use of an appropriate level of WPC was found to be important for obtaining a desirable effect on the physical properties of nonfat fermented milk drink. The effect of WPC was found to be comparable to those of commonly used hydrocolloid stabilizers. Use of WPC also enhances the nutritional value of the product as whey proteins have a high biological value. [source] COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTYJOURNAL OF TEXTURE STUDIES, Issue 4 2002ATSUKO IGARASHI ABSTRACT Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders. [source] ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELSJOURNAL OF TEXTURE STUDIES, Issue 4 2001MATTHEW K. McGUFFEY Physical properties of particulate whey protein isolate gels formed under varying electrostatic conditions were investigated using large strain rheological and microstructural techniques. The two treatment ranges evaluated were adjusting pH (5.2-5.8) with no added NaCl and adjusting the NaCl (0.2-0.6 M) at pH 7. Gels (10% protein w/v) were formed by heating at 80C for 30 min. The large strain properties of fracture strain (,f), fracture stress (,f), and a measure of strain hardening (R0.3) were determined using a torsion method. Gel microstructure was evaluated using scanning electron microscopy (SEM) and gel permeability (Bgel). Overlaying ,f and ,f curves for pH and NaCl treatments demonstrated an overlap where gels of equal ,f and ,f could be formed by adjusting pH or NaCl concentration. The high fracture stress (,f, 23 kPa and ,f, 1.86) pair conditions were pH 5.47 and 0.25 M NaCl, pH 7.0. The low fracture stress (,f, 13 kPa and ,f, 1.90) pair conditions were pH 5.68 and 0.6 M NaCl, pH 7.0. The 0.25 M NaCl, pH 7 treatment demonstrated higher R0.3 values than the pH 5.47 treatment. When the sulfhydryl blocker n-ethylmaleimide was added at 2 mM to the 0.25 M NaCl, pH 7 gel treatment, its rheological behavior was NSD (p>0.05) to the pH 5.47 gel treatment, indicating disulfide bond formation regulated strain hardening. Altering surface charge or counterions, and disulfide bonding, was required to produce gels with similar large strain rheological properties. An increase in gel permeability coincided with an increase in pore size as observed by SEM, independent of rheological properties. This demonstrated that at the length scales investigated, microstructure was not linked to changes in large strain rheological properties. [source] Challenges in Measuring of Physical Properties of Liquid Phases for Material and Process Optimisation,ADVANCED ENGINEERING MATERIALS, Issue 4 2007S. Akbari The exact knowledge of thermo-physical properties of molten phases is crucial to modern metallurgy. It leads to optimized process windows including better metal/slag separation, suitable slag selection or reduced slag/refractory wetting. The most important properties are melting and boiling point, electrical- and thermal conductivity, melting and transition enthalpies, wetting angle, density, viscosity and surface tension. The aim of this paper is to present opportunities, methods and uncertainties of characterization of this kind of materials. This will be examplified by measuring three physical properties (density, viscosity and surface tension). [source] Unprecedented Binary Semiconductors Based on TCNQ: Single-Crystal X-ray Studies and Physical Properties of Cu(TCNQX2) X=Cl, BrADVANCED MATERIALS, Issue 9 2010Nazario Lopez Single crystals of a new structure typefor the M+(TCNQ),, binary family are isolated from reactions of dihalogenated TCNQ derivatives and CuI ions (see figure; Cu: pink C: black, N: blue, Br: orange, H: light blue). The new compound Cu(TCNQCl2) exhibits the highest conductivity of the M+(TCNQ),, series to date, despite the larger separation of TCNQCl2 units in the stacks. Conductive properties of Cu(TCNQX2) where X,=,Cl, Br is attributed to charge-carrier transport through copper ions, which is unprecedented in M+(TCNQ),, materials. [source] Bulk Metallic Glasses with Functional Physical Properties (Adv. Mater.ADVANCED MATERIALS, Issue 45 200945/2009) [source] Bulk Metallic Glasses with Functional Physical PropertiesADVANCED MATERIALS, Issue 45 2009W. H. Wang Abstract In this review, we report on the formation of a variety of novel, metallic, glassy materials that might well have applications as functional materials. The metallic glasses, with excellent glass-forming ability, display many fascinating properties and features such as excellent wave-absorption ability, exceptionally low glass-transition temperatures (,35,60,°C) approaching room temperature, ultralow elastic moduli comparable to that of human bone, high elasticity and high strength, superplasticity and polymer-like thermoplastic formability near room temperature, an excellent magnetocaloric effect, hard magnetism and tunable magnetic properties, heavy-fermion behavior, superhydrophobicity and superoleophobicity, and polyamorphism, all of which are of interest not only for basic research but also for technological applications. A strategy based on elastic-moduli correlations for fabrication of bulk metallic glasses (BMGs) with controllable properties is presented. The work has implications in the search for novel metallic glasses with unique functional properties, for advancing our understanding of the nature and formation of glasses, and for extending the applications of the materials. [source] Vertical Interface Effect on the Physical Properties of Self-Assembled Nanocomposite Epitaxial FilmsADVANCED MATERIALS, Issue 37 2009Hao Yang Vertical interface effect on the physical properties of epitaxial metal-oxide films is demonstrated. Self-assembled (BiFeO3)0.5:(Sm2O3)0.5 nanocomposite films are fabricated with three-dimensional heteroepitaxy having an ordered nano-columnar structure on a large scale. The vertical interface effect on lattice parameters, dielectric properties, and leakage currents is investigated. [source] Synthesis, Structure, and Physical Properties of a New Organic Conductor Based on a ,-Extended Donor Containing a Stable 2,2,5,5-tetramethyl-1-pyrrolidinyloxy Radical,ADVANCED MATERIALS, Issue 19 2004H. Fujiwara A stable-organic-radical-functionalized tetrathiapentalene organic conductor has been synthesized and studied using X-ray crystallography of very small single crystals. The crystal structure reveals alternating conducting and insulating layers (see Figure). [source] Saline Drainage Water, Irrigation Frequency and Crop Species Effects on Some Physical Properties of SoilsJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 1 2001Y. A. Al-Nabulsi This field study evaluated the effects of water quality, irrigation frequency and crop species on some physical properties of soils. The experiment had a split-split-plot design, with three irrigation water qualities (normal water, drainage water and a 1 : 1 mixture of freshwater and drainage water) as the main treatments, two irrigation frequencies (at 7- and 14-day intervals) as the subtreatments and two crops (barley and alfalfa) as the subsubtreatments. The soil infiltration rate was highest in the barley plot receiving freshwater irrigation at weekly intervals. The lowest soil infiltration rate was found in alfalfa plots receiving saline irrigation water at 14-day intervals. Bulk density and proportions of micropores [pore radius (r) < 1.4 µm] were higher and the proportion of macropores (r > 14.4 µm) was lower in barley than in alfalfa. Saline irrigation caused the greatest decrease in total porosity. The soil infiltration rate was higher with more frequent irrigation, and was highest in alfalfa plots receiving freshwater irrigation. The decrease in soil bulk density and infiltration rate was greater with saline drainage water, irrespective of the crop grown and the irrigation frequency. Salzhaltiges Drainagewasser, Bewässerungshäufig-keit und Kulturpflanzenarten mit Wirkung auf einige physikalische Eigenschaften des Bodens Eine Felduntersuchung wurde vorgenommen, um dem Einfluss der Wasserqualität, der Bewässerungshäufigkeit und Kulturpflanzenarten auf einige physikalische Eigenschaften von Böden zu untersuchen. Die Infiltrationrate mit Frischwasser in wöchentlichen Abständen unter Gerste war hoch. Eine Behandlung mit Salzwasser in 14 tägigen Abständen unter Luzerne zeigte eine geringere Infiltrationsrate des Bodens. Bodendichte und der Anteil der Mikroporen (Poren mit einem Radius von r < 1,4 mm) waren größer und der Anteil der Makroporen (r > 14,4 mm) war unter Gerste geringer. Bewässerung mit Salzwasser verursachte die stärkste Abnahme in der Gesamtporosität. Die Infiltrationsrate des Bodens nahm mit der Häufigkeit der Bewässerung zu und zeigte den höchsten Wert bei Luzerne und einer Frischwasserbewässerung. Die Abnahme in der Bodendichte und der Infiltrationseigenschaften waren bei Salzwasserdrainage unabhängig von der Kulturpflanzenart und der Bewässerungshäufigkeit höher. [source] Physical Properties of Gelidium corneum,Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork LoinsJOURNAL OF FOOD SCIENCE, Issue 1 2009Y.-H. Hong ABSTRACT:, Edible Gelidium corneum,gelatin (GCG) blend films containing grapefruit seed extract (GFSE) or green tea extract (GTE) were manufactured, and the quality of pork loins packed with the film during storage was determined. Tensile strength (TS) and water vapor permeability (WVP) of the films containing GFSE or GTE were better than those of the control. The film's antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes increased with increasing antimicrobial concentration, resulting in a decrease in the populations of bacteria by 0.77 to 2.08 and 0.91 to 3.30 log CFU/g, respectively. Pork loin samples were inoculated with E. coli O157:H7 and L. monocytogenes. The samples packed with the GCG film containing GFSE (0.08%) or GTE (2.80%) had a decrease in the populations of E. coli O157:H7 and L. monocytogenes of 0.69 to 1.11 and 1.05 to 1.14 log CFU/g, respectively, compared to the control after 4 d of storage. The results showed that the quality of pork loins during storage could be improved by packaging them with the GCG film containing GFSE or GTE. [source] Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic CultivarsJOURNAL OF FOOD SCIENCE, Issue 9 2007S.-H. Kim ABSTRACT:, Chemical structure and physical properties of starches isolated from 5 domestic mung bean cultivars (Gyungsun, Geumsung, Sunhwa, Eohul, and Jangan) were examined. The granules were jelly bean like in shape and smooth on surface, and the size was within 10 to 30 ,m. Mung bean starches displayed a CA -type crystalline structure when judged by the X-ray diffraction patterns. Branch chain-length distribution patterns of amylopectin (AP) revealed that peak chain length of APs was at either DP (degree of polymerization) 12 or DP13. Apparent amylose contents of 5 cultivars by iodine affinity test were 31.7% to 33.8%. Mung bean APs showed a unique molecular size distribution that has not been observed from other plant-derived starches. Two distinct peaks of AP fraction were identified on the size-exclusion chromatogram, and the ratios of these 2 peaks were different depending on the mung bean cultivars. Weight-average chain length (CLavg) of APs was in the range of 16.9 (Eohul) and 17.5 (Geumsung). The onset temperature (To) and enthalpy change (,Hgel) of starch gelatinization were 54.6 to 60.2 °C and 11.6 to 13.2 J/g. The ,H of the retrograded mung bean starches was 5.5 to 6.6 J/g, which indicated 44.5% to 52.7% of recrystallization. The pasting temperature, peak viscosity, and setback were 66.1 to 69.2 °C, 510 to 579 Rapid Visco Unit (RVU), and 66 to 90 RVU, respectively. [source] Effects of Calcium Chloride and Sodium Hexametaphosphate on Certain Chemical and Physical Properties of SoymilkJOURNAL OF FOOD SCIENCE, Issue 8 2007P. Pathomrungsiyounggul ABSTRACT:, Soymilks with sodium hexametaphosphate (SHMP) (0% to 1.2%) and calcium chloride (12.50, 18.75, and 25.00 mM Ca) were analyzed for total Ca, Ca ion concentration, pH, kinematic viscosity, particle diameter, and sediment after pasteurization. Higher added Ca led to significant (P, 0.05) increases in Ca ion concentration and significant (P, 0.05) decreases in pH. At certain levels of SHMP, higher concentrations of added Ca significantly increased (P, 0.05) kinematic viscosity, particle diameter, and sediment. Increasing SHMP concentration reduced Ca ion concentration, particle diameter, and dry sediment content, but reduced kinematic viscosity of samples (P, 0.05). Adding SHMP up to 0.7% influenced pH of soymilk in different ways, depending on the level of Ca addition. When the pH of Ca-fortified soymilk was adjusted to a higher level, ionic Ca decreased as pH increased. There was a negative linear relationship between the logarithm of ionic Ca concentration and the adjusted pH of the soymilk. Ionic Ca appeared to be a good indicator of thermally induced sediment formation, with little sediment being produced if ionic Ca was maintained below 0.4 mM. [source] Relationship between Physical Properties and Sensory Attributes of Carbonated BeveragesJOURNAL OF FOOD SCIENCE, Issue 1 2007S.M. Kappes ABSTRACT:, Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, aw, carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to aw. Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular. [source] The Effect of Protein Particle Size Reduction on the Physical Properties of CO2 -Precipitated Casein FilmsJOURNAL OF FOOD SCIENCE, Issue 4 2006Kirsten L. Dangaran ABSTRACT:, Casein precipitated with high pressure-CO2 (CO2CAS) has unique properties compared to commercial acid-precipitated casein. CO2CAS is less water-soluble and films made from it are less susceptible to high humidity environments; however, the films are also opaque and hazy. The appearance of CO2CAS films is important especially if applied as a food coating. To improve the appearance properties, the particle size of CO2CAS film plasticized with glycerol was reduced. The effect of protein particle size reduction on tensile properties, water vapor permeability (WVP), and gloss was studied using ASTM methodology. As particle size of the CO2CAS was reduced from 126 ,m to 111 ,m, tensile strength and modulus of the films increased, while WVP decreased. With the same particle reduction, gloss increased from 55.3 gloss units on average to 73 gloss units, but films were still hazy. With a particle size less than 86 ,m, CO2CAS films were glossy and transparent, however, tensile strength decreased and WVP increased. Depending on desired application, the properties of CO2CAS films can be optimized by changing particle size. [source] Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and NisinJOURNAL OF FOOD SCIENCE, Issue 3 2006Bin Li ABSTRACT: The antimicrobial effect of konjac glucomannan (KGM) edible ûlm incorporating chitosan (CHI) and nisin at various ratios or concentrations was studied. This activity was tested against pathogenic bacteria, namely, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. Mechanical and physical properties were determined, and the results indicated that the blend film KC2 (mixing ratio KGM 80/ CHI 20) showed the maximum tensile strength (102.8 ± 3.8 MPa) and good transparency, water solubility, and water vapor transmission ratio. Differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy were used to characterize the structural change of the blend films; and the results showed that strong intermolecular hydrogen bonds occurred between CHI and KGM. Incorporation of nisin at 463IU per disk of film for the selected KC2 was found to have antimicrobial activity against S. aureus, L. monocytogenes, and B. cereus. The mean value of inhibition zone diameter of the CHI-N series and the KC2-N series were higher than the KGM-N series at each corresponding concentration and with significant difference (P < 0.05), however, there was no significant difference in the antimicrobial effect between CHI and KC2 incorporating nisin. At all these levels, the blend ûlm KC2-nisin had a satisfactory appearance, mechanical and physical properties, and antimicrobial activity. Therefore, it could be considered as a potential "active" packaging material. [source] Effects of Water-Glycerol and Water-Sorbitol Interactions on the Physical Properties of Konjac Glucomannan FilmsJOURNAL OF FOOD SCIENCE, Issue 2 2006Lai Hoong Cheng ABSTRACT Konjac glucomannan (KGM)-edible films were prepared with different amounts of glycerol or sorbitol as a plasticizer. Films were characterized by moisture sorption isotherm, and following conditioning at different relative humidities, by differential scanning calorimetry and tensile tests. Moisture and polyols (sorbitol and glycerol) were found to plasticize KGM-based films with respect to their tensile properties. However, thermal properties and water sorption capacity (WSC) of polyolplasticized KGM films were found to vary with water activity (aw), namely at low aw (< 0.6), WSC and melting enthalpy were decreased with increasing in polyol content and the opposite was true at higher aw (>0.6). This was attributed to extensive interactions between plasticizer and KGM that reduced the available active site (-OH groups) for water adsorption. The presence of polyols at low aw appeared to suppress crystalline structures due probably to restricted molecular mobility. These effects were diminished when the moisture content was >20%. [source] Physical Properties of Co-crystalline Sugar and HoneyJOURNAL OF FOOD SCIENCE, Issue 9 2005A.P.E. Maulny ABSTRACT: Clear and partially granulated honeys, were co-crystallized with sucrose in 3 proportions, 90:10, 85:15, 80:20, respectively. The products obtained by centrifugal filtration from both honeys were found by high-performance liquid chromatography to contain between 1% and 2% of honey. The moisture content of the products increased with the amount of honey added, whereas their powder flowability decreased. Differential scanning calorimetry showed a decrease in the overall crystallinity of the solidified products with an increase in the amount of honey added. Neither crystalline fructose nor glucose was detected by powder X-ray diffraction in any of the co-crystalline products. Glucose monohydrate crystallized on storage in some co-crystalline materials prepared from granulated honey. [source] Effect of Processing Parameters on Physical Properties of Cadmium Stannate Thin Films Prepared by a Dip-Coating TechniqueJOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 1 2001Radhouane Bel Hadj Tahar Thin films of dicadmium stannate spinel (Cd2SnO4) were deposited on glass substrates using a dip-coating technique. The films were transparent to visible light (90%) and electrically conductive. X-ray diffractometry showed that annealed films consisted of a single cubic spinel phase only when they were prepared from a solution with the composition of Cd:Sn = 2.5 and fired at a temperature of 400°,500°C. The Cd:Sn ratio, the firing temperature, and the post-deposition annealing sequence were crucial for the formation of a single phase, which is vital to obtain optimal optical and electrical properties. A resistivity as low as 3.3 × 10,4,·cm could be obtained after annealing. [source] Physical Properties of Chalcogenide and Chalcohalide GlassesJOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 4 2000Vinh Q. Nguyen The physical properties of glasses in the Ge30As10Se(60,x)Tex system with x= 25, 28, 30, and 35 at.% Te, the Ge30As10Se30Te(30,y)Iy system with y= 5, 10, 20, and 30 at.% I, the Ge30As10Se35Te(25,z)Iz system with z= 2, 6, 10, and 20 at.% I, and the [Ge30As10Se30Te30](100,w)Iw system with w= 0, 5, 10, and 20 at.% I have been investigated. The changes in the glass transition temperature, density, coefficient of thermal expansion, hardness, and viscosity are attributed to the delocalized metallic bonding character of Te in the substitution of Te for Se in the Ge-As-Se-Te glass system and the network-terminating role of iodine in the substitution of I for Te in the Ge-As-Se-Te-I glass system, respectively. [source] | ||||||||||||||||||||||||||||||||||||||||||||||||||||