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Properties
Kinds of Properties Terms modified by Properties Selected AbstractsCrime scene actions and offender characteristics in a sample of Finnish stranger rapesJOURNAL OF INVESTIGATIVE PSYCHOLOGY AND OFFENDER PROFILING, Issue 1 2004Helinä Häkkänen Abstract The crime scene actions employed by offenders in stranger rapes were analysed in relation to offender characteristics. Data were drawn from an official police database and consisted of stranger rapes occurring in Finland between 1992 and 2001 (n,=,100). The structure of dichotomous variables derived through a content analysis of crime scene actions and offender characteristics were analysed with non-metric multidimensional scaling (MDS). The first analysis revealed three separate action themes, with thematic emphases on Hostility, Involvement or Theft. The MDS-solution for offender characteristics suggested four themes: Conventional; Psychiatric/Elderly; Criminal/Violent; and Criminal/Property. Each case was assigned to one of the themes or as a hybrid in order to analyse the associations between action themes and characteristics. The only significant association was found between the action theme, Theft and characteristics theme Criminal/Property. The results are discussed in relation to previous research. Copyright © 2004 John Wiley & Sons, Ltd. [source] ASSESSMENT OF ELASTIC PROPERTIES OF ISOTROPIC PLATES BY DYNAMIC TESTSEXPERIMENTAL TECHNIQUES, Issue 2 2010L. Pagnotta First page of article [source] TRANSIENT STRESS WAVES IN STUDY OF COCONUT PHYSICAL PROPERTIESEXPERIMENTAL TECHNIQUES, Issue 1 2010J. Trnka First page of article [source] PHENOLIC COMPOUND CONTENT, ANTIOXIDANT AND RADICAL-SCAVENGING PROPERTIES OF METHANOLIC EXTRACTS FROM THE SEED COAT OF CERTAIN THAI TAMARIND CULTIVARSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2010MANEEWAN SUKSOMTIP Methanolic extracts from the seed coats of five major tamarinds (Srichomphu, Sithong-nak, Sithong-bao, Priao-yak and Khanti) cultivated in Thailand were investigated for their content of phenolic compounds and their antioxidative properties. Antioxidative properties were evaluated by various different methods: scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical, anti-lipid peroxidation and reducing power assay. The phenolic compound contents were determined by spectrophotometric methods. Extract of Priao-yak with the highest tannin content showed the strongest reducing power, while extract of Khanti with the highest proanthocyanidin content revealed high scavenging ability on both DPPH and hydroxyl radicals. Stronger antioxidative activity measured by most assays was noted for the extract of Sithong-bao with a high content of total phenols, proanthocyanidin and tannins. The results suggest that specific phenolic constituents in the extract could be responsible for the different antioxidant properties observed in different cultivars. Furthermore, seed coat extract of Sithong-bao may be a potential source of natural antioxidant to be developed into nutraceuticals. PRACTICAL APPLICATIONS Components of Tamarindus indica L., a tree indigenous to India and South-East Asia, have long been used as a spice, food component and traditional medicine. According To traditional medicine, the tamarind pulp is used as a digestive, carminative, laxative, expectorant and blood tonic; the seeds are used as an anthelmintic, antidiarrheal and emetic. In addition, the seed coat is used to treat burns and aid wound healing as well as as an antidysenteric. Recent studies have demonstrated polyphenolic constituents with more potent antioxidant and anti-inflammatory activities of T. indica seed coat extract. Therefore, seed coat extracts of T. indica have economic potential for development into health promotion products as well as natural preservatives to increase the shelf life of food by preventing lipid peroxidation. [source] ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEAJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010SHENG-DUN LIN ABSTRACT Cold and hot water extracts (2, 6 and 10%) were prepared from parching green tea and its antioxidant properties studied and potential antioxidant components determined. Yields of hot water extracts (17.53,28.63%) were significantly higher than those of cold water extracts (13.34,16.14%). The half maximal effective concentration (EC50) values in antioxidant activity and reducing power were 2.17,2.75 and 0.22,0.30 mg/mL, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were comparable. EC50 values in scavenging ability on hydroxyl radicals and chelating ability on ferrous ions were 3.31,4.54 and 1.63,3.09 mg/mL, respectively. Contents of total phenols were 220.52,339.83 mg/g whereas those of total catechins in cold and hot water extracts were 130.22,146.28 mg/g and 136.40,191.33 mg/g, respectively. Based on the results obtained, hot water extracts were more effective in antioxidant activity, reducing power and scavenging ability on hydroxyl radicals but less effective in chelating ability on ferrous ions. PRACTICAL APPLICATIONS Tea is one of popular drinks in the world. The consumption of green tea is especially popular in Asia, mainly for its health benefits. Parched tea is a Chinese style green tea, which is different from the Japanese style steamed tea. Recently, the tea prepared by brewing tea leaves in cold water has become a new choice in Taiwan in addition to traditionally hot water-brewed tea. Results from this research, the cold and hot water extracts of green tea are good antioxidant. Besides, green tea is also reported to reduce serum cholesterol levels and inhibit hypertension, mutagenesis, and tumourigenesis in several experiments in vitro and in vivo. Therefore, the extract of green tea has the potential to be developed into new health foods, and the cold brewing would be a new alternative way to make a tea. [source] FILM FORMING MECHANISM AND MECHANICAL AND THERMAL PROPERTIES OF WHEY PROTEIN ISOLATE-BASED EDIBLE FILMS AS AFFECTED BY PROTEIN CONCENTRATION, GLYCEROL RATIO AND PULLULAN CONTENTJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010MAHAMADOU ELHADJI GOUNGA ABSTRACT Tensile strength (TS), elongation at break (EAB) and elastic modulus (EM) of edible films prepared from 5, 7 and 9% whey protein isolate (WPI) plasticized with different levels of glycerol (Gly) (WPI : Gly = 3.6:1, 3:1 and 2:1) were investigated in order to completely characterize WPI-Gly films. On increasing protein concentration an increase in TS and EAB was observed. On the other hand, increasing Gly led to a decrease in TS and EM, while EAB increased. The addition of pullulan (Pul) into the film forming solution (FFS) increased EAB while TS, EM and thermal properties were reduced. This suggested that Pul had a similar effect as plasticizers. Films with higher Pul content showed lighter protein bands on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Fourier transform infrared spectroscopy showed that hydrogen bonding was high in WPI : Pul films as compared with the control. This is attributed to the protein-polysaccharide interactions brought about by the dominance of Pul in the FFS. PRACTICAL APPLICATIONS This work describes some physical properties of films based on blends of whey protein isolate (WPI) and pullulan (Pul), made after a previous study on some characteristics of films based on pure WPI plasticized by glycerol. The most studied proteins in the edible films technology being gluten and WPI, the use of Pul in mixture with WPI is considered as a new investigation to explore the utilization of WPI-Pul in edible film and coating materials applied to food products. Furthermore, the use of WPI-Pul films and coatings could potentially extend the shelf life and improve the stability of the coated products as shown by the resultant properties in this investigation and previous works. [source] GLYCOSIDASE INHIBITORY ACTIVITY AND ANTIOXIDANT PROPERTIES OF A POLYSACCHARIDE FROM THE MUSHROOM INONOTUS OBLIQUUSJOURNAL OF FOOD BIOCHEMISTRY, Issue 2010HAIXIA CHEN ABSTRACT A water-soluble polysaccharide from Inonotus obliquus (IOPS) was isolated from the mushroom Inonotus obliquus (Fr.) Pilat. The chemical compositions, molecular weight and inhibitory activities on glycosidase and antioxidant properties of IOPS were investigated. The results indicated that IOPS was an acid protein-bound polysaccharide, with a molecular weight of 1.7 × 104 Da and the contents of neutral sugar, protein and uronic acids being 42.5, 18.5 and 6.1%, respectively. IOPS exhibited an inhibitory activity against ,-glucosidase with the IC50 value of 93.3 µg/mL, whereas it had no effective inhibition on ,-amylase. Results of antioxidant activity assays revealed that IOPS had inhibitory activity on the concentration-dependent quenching of 1,1-Diphenyl-2-picrylhydrazyl and hydroxyl radicals. Furthermore, IOPS inhibited the formation of thiobarbituric acid-reactive substances in Fe2+/ascorbate-induced lipid peroxidation in rat liver tissue. These results clearly demonstrated that IOPS was one of the main bioactive components of I. obliquus that contributed to hypoglycemic activity and antioxidant activity. PRACTICAL APPLICATIONS Diabetes mellitus is one of the primary threats to human health because of its increasing prevalence, chronic course and disabling complications. Postprandial hyperglycemia plays an important role in the development of type 2 diabetes mellitus and complications associated with the disease. One therapeutic approach to decrease postprandial hyperglycemia is to retard the absorption of glucose through inhibition of carbohydrate-hydrolyzing enzymes in the digestive organs. In this study, a polysaccharide isolated from the mushroom Inonotus obliquus (IOPS) was shown to have notable glycosidase inhibitory effects and antioxidant activities. This research will benefit for the investigation of effective and safe ,-glucosidase inhibitors from natural materials. IOPS could be a good candidate for application in food and medicinal fields. It might be developed for functional food or lead compounds for use in antidiabetes. [source] PROPERTIES OF CYSTEINE PROTEINASE INHIBITORS FROM BLACK GRAM AND RICE BEANJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2001SOOTTAWAT BENJAKUL ABSTRACT Cysteine proteinase inhibitors (CPI) were purified to 59 and 54 fold from black gram (Vignaraungo (L.) Hepper) and rice bean (Vignaumbellata Thunb.), respectively, by using heal treatment, followed by chromatography on a carboxymethyl (CM)-papain-Sepharose affinity column. The purified inhibitors were highly inhibitory to papain and Pacific whiting cathepsin L in a concentration dependent manner. They were detected as a dark band on tricine-SDS-PAGE gel stained for inhibitory activity. The apparent molecular weights of purified CPI from black gram and rice bean seeds were estimated to be 12, 000 daltons. The purified inhibitors were thermostable up to 90C and active in the neutral and alkaline pH ranges. [source] ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTSJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2000GIOVANNA CERVATO ABSTRACT We tested the antioxidant properties of both aqueous and methanolic extracts of oregano (origanum vulgare) They proved to be effective in the inhibition of all phases of the peroxidative process: first neutralizing free radicals (superoxide anion, hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl radical), then blocking peroxidation catalysis by iron (through iron-chelating and iron-oxidizing properties), and finally through interruption of lipid-radical chain reactions (chain-breaking activity). Their anti-glycosylation activity was also effective. The glycosylation oflipoproteins is directly related to their peroxidation. The amount of extract used in our experiments was obtained from 0.1,1 mg of dried leaves, amounts far less than those normally used in the Mediterranean diet. [source] EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEATJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2000S. JOOD ABSTRACT Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra-strong cultivars. Polypeptide compositions of different ghttenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non-reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW-glutenin subunits decreased and LMW-glutenin subunits increased correspondingly in each cultivar with the fractionation from R2 to R6. The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R2) from extra-strong wheat had a higher vahte of G' and a lower tan , value as compared to strong and weak bread-making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW-glutenin subunits are not the only factors governing good bread-making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in sinking a balance between viscous and elastic properties essential for bread making performance. [source] STABILITY AND PROPERTIES OF A THERMOSTABLE ,-GALACTOSIDASE IMMOBILIZED ON CHTTINJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2000JADWIGA MACIU ABSTRACT Thermostable ,-galactosidase from an E. coli transformant containing the enzyme gene from P. woesei was immobilized at pH 4.0 and a glutaraldehyde concentration of 10 mM on chitin isolated from shrimp Crangon crangon shells. These preparations had a specific activity of 43,000 U/g of chitin at 85C using ONPG as substrate. The optimum pH and temperature for immobilized ,-galactosidase activity were 5.2 and 93C. Immobilization shifts the optimum pH for the activity of the enzyme by 0.2 units towards the acid side. The immobilized enzyme is stable at temperatures close to the optimal value, and the residual activity for ONPG hydrolysis of the preparations incubated 5 h in 0.1 M phosphate citrate buffer (pH 5.4) at 90C and 100C was 70% and 40% of the initial value, respectively. [source] FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010RODRIGO DIAZ FLAUZINO ABSTRACT The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for a wide temperature range (2 and 87C) using a rotational rheometer. Newtonian behavior was observed, except for fat content between 0.20 and 0.31 and temperature between 2 and 33C, where viscoplastic behavior was remarkable. The rheological parameters (Newtonian viscosity, plastic viscosity and yield stress) and density were well correlated to temperature and fat content. Tube friction factor during flow of cream was experimentally obtained at various flow rates, temperatures and tube diameters (86 , Re , 2.3 × 104, 38 , ReB , 8.8 × 103, 1.1 × 103 , He , 6.7 × 103). The proposed correlations for density and rheological parameters were applied for the prediction of friction factor for laminar and turbulent flow of cream using well-known equations for Newtonian and viscoplastic flow. The good agreement between experimental and predicted values confirms the reliability of the proposed correlations for describing the flow behavior of cream. PRACTICAL APPLICATIONS This paper presents correlations for the calculation of density and rheological parameters (Newtonian viscosity, Bingham plastic viscosity and yield stress) of milk cream as functions of temperature (2,87C) and fat content (0.10,0.31). Because of the large temperature range, the proposed correlations are useful for process design and optimization in dairy processing. An example of practical application is presented in the text, where the correlations were applied for the prediction of friction factor for laminar and turbulent tube flow of cream using well-known equations for Newtonian and viscoplastic flow, which are summarized in the text. The comparison with experimental data obtained at various flow rates, temperatures and tube diameters showed a good agreement, which confirms the reliability of the proposed correlations. [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] GEOMETRICAL, THERMAL AND MECHANICAL PROPERTIES OF OLIVE FRUITSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2010MOHAMAD I. AL-WIDYAN ABSTRACT In Mediterranean countries, olive trees play a significant economical role. Knowledge of olive fruits properties is essential for the efficient handling of the product and optimizing oil yield. The lack of such knowledge at the local level triggered this study in an attempt to report the fruit's chemical composition and some major engineering properties. Established procedures were followed in conducting the measurements and calculations on fruit samples. The study examined four major varieties of olive fruits, including Spanish, Black Spanish, improved Nabali and Nabali Baladi for their chemical composition and other properties, including geometrical, thermal and frictional properties. Thermal properties, including thermal conductivity, heat capacity and thermal diffusivity, ranged from 0.41 to 0.47 W/(m·K), 2.35 to 2.39 kJ/(kg·K) and 2.88 × 10,7to 2.779 × 10,7 m2/s, respectively. The geometrical properties of the Spanish and Black Spanish were quite similar except for roundness and sphericity. Similar results were found for improved Nabali and Nabali Baladi. The properties of weight, density and packing coefficient ranged from 2.22 to 8.60 g, 890 to 1,230 kg/m3 and 0.43 to 0.52, respectively. The fruit's static friction coefficient over mild steel, aluminum and softwood surfaces ranged from 0.20 to 0.30, 0.21 to 0.29 and 0.22 to 0.33, respectively. PRACTICAL APPLICATIONS In Jordan and other Mediterranean countries, olive fruits are produced in large quantities every season. They are very widely used as pickled fruits or are processed in mills to extract their oil. Despite the fact that fruit properties are a necessary prerequisite for the efficient handling and processing of fruits, literature search indicated the lack of a comprehensive study of scientific merit that reports on the engineering properties of olive fruits. In addition, it is established that knowledge of the fruit properties leads to optimized handling and processing and results in knowledge-based development of all processes and equipment that deal with the fruits. The practical merit of this study stems from the fact that it reports on the key properties of a major product (olive fruits) that has social, cultural and economical significance throughout a whole region and is expanding throughout the globe. [source] MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2010YANTAO WU ABSTRACT Cantonese sausage is one of the traditional meat products in China. In the present study, eight Cantonese sausage samples from different manufacturers were collected. Their microbial and textural properties were characterized. The chemical compositions were determined as follows: moisture, 15.18 ± 3.40%; protein, 33.75 ± 7.26% (expressed in dry matter); fat, 42.12 ± 6.64% (expressed in dry matter); total carbohydrates, 9.11 ± 3.73%; sodium chloride, 6.13 ± 0.41%; and sodium nitrite, 35.55 ± 6.69 mg/kg. The pH was determined to be 6.22 ± 0.14, while the acid value was 2.02 ± 0.71 mg potassium hydroxide/g lipid, and the peroxide value was 0.03 ± 0.04 g potassium iodide/100 g lipid. The total viable counts were 5.55 ± 1.48 log10 cfu/g, lactic acid bacteria were 3.59 ± 0.68 log10 cfu/g, staphylococci/micrococci were 3.96 ± 0.54 log10 cfu/g and yeasts/molds were 3.55 ± 0.47 log10 cfu/g. Staphylococci/micrococci were the dominant microbial group in Cantonese sausage. This was different from other sausages. The textural profiles of Cantonese sausage were determined as follows: average values of hardness, springiness, cohesiveness, gumminess and chewiness were 3,066.56 g, 0.96 mm, 0.57, 1,736.76 g and 1,658.26 g × mm, respectively. Analysis of between-variable relationships indicated that the pH value of Cantonese sausage was significantly correlated to its microbial and textural properties. PRACTICAL APPLICATIONS Cantonese sausage has gained much popularity and acceptance in China and many other countries. Commercial products from different manufacturers were collected in this work. The microbiological and textural characteristics of Cantonese sausage as well as the chemical compositions were evaluated. It is helpful to understand this type of sausage in order to improve its quality. [source] EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009NILGÜN ERTA ABSTRACT Three popcorn genotypes, Koē Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4 < D < 5 and 5 < D < 6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5 > D > 6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L, a and b) and expansion volume were found significant (P < 0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods. PRACTICAL APPLICATIONS Physical parameters like width, sphericity and color values were found important in predicting popping quality. Color values should be used to predict expansion volume instead of classic physical properties for ease ofmeasurement. Conventional popping method, 5 > D > 6 kernel size and 12,14% moisture content parameters should be used for optimum popcorn quality. [source] SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009MEHMET AKBULUT ABSTRACT The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm3, 4.46 mm, and 0.58 and 0.2535 cm2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. [source] RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEIJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009YUE-WEN CHEN ABSTRACT Good spreadability is a highly desirable quality for crystallized honey used in product applications. In this study, we processed Taiwanese liquid litchi honey into crystallized honey by adding a new nuclei material, namely 0.1% (w/w) glucose powder, instead of the traditional 5,10% (w/w) natural nuclei. Rheological properties of the resulting product were determined during heating and cooling utilizing small amplitude oscillatory shear to assess spreadability. As the product was heated, it exhibited decreased consistency and improved fluidity (evidenced by decreasing storage modulus [G,] and loss modulus [G,] values) and three distinct regions within the G,curve ("softening,""crystalline plateau" and "melting"). As the product was cooled from 55 to 0C, moduli were lower than those obtained during heating, and the product did not exhibit the three G,curve regions across the temperature range. Therefore, we observed incomplete reversible crystallization and rheological properties during temperature migration. Flow properties of crystallized honey in the 0,25C temperature range could be successfully predicted using the Herschel,Bulkley model (R2 > 0.97). However, the product approached Newtonian flow behavior as temperatures neared the upper end of this range. Higher viscosity and lower yield stress were observed at temperatures below 15C. The crystallized honey developed for this study exhibited shear-thinning properties desirable in honey products intended to be spread. PRACTICAL APPLICATIONS Crystallized honey is traditionally prepared by introducing 5,10% natural nuclei into liquid honey. Our lab developed a new method that replaces the natural nuclei with glucose powder, which, at 0.1% (w/w), produces a good quality creamed honey that, in commercial production, offers the potential for significant production cost advantages. As crystallized honey is used in commercial/consumer applications as a spread, its dynamic rheology is of both academic and industrial interest. In this study, we discuss the physical properties of the crystallized honey developed using glucose powder to help better identify the factors and variables involved in honey spreadability and thus facilitate the development of better honey products with more desirable spreadability profiles. This study also provides a rheological properties and spreadability database for crystallized honey that reflects the range of temperature changes that can be expected to occur during normal product storage and use. [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] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [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] RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2006C.S. RAINA ABSTRACT Native rice starches have poor resistance to shear, and fair stability to retrogradation with soft texture, which can be altered through chemical modifications. Starch from broken pieces of rice of three rice cultivars (PUSA-44, PR-106 and PR-114) was chemically modified by etherification and esterification reactions by different combinations of modification reagents to investigate the effect of modification on the rheological properties of rice starches. The modification resulted in shear stable gel with apparent pseudoplastic characteristics. The viscosity of starches increased upon acetylation and dual modification as a result of increase in solubility. However, cross-linking had shown the reverse effect. The flow behavior index (n) and consistency coefficient (k) were significantly (P , 0.05) improved upon modification in acetylated and dual-modified starches. The effect of modification on the rheological properties was observed in similar pattern in all the three rice cultivars but varied significantly in variety PUSA-44 may be because of its relatively higher amylose content. [source] PROPERTIES of CROSS-LINKED STARCH PRODUCED IN A SINGLE SCREW EXTRUDER WITH and WITHOUT A MIXING ELEMENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2004M. SEKER ABSTRACT Starch was extruded with sodium hydroxide and sodium trimetaphosphate in order to cross-link it in a single-screw extruder with and without a mixing element at constant screw speed of 90 rpm in the first set of experiments and at similar mean residence time controlled by screw speed in the second set of experiments. For the screw without mixing element in the second set of experiments, screw speed was adjusted to give the similar residence time as the single-screw extruder with mixing element at 220 rpm. Phosphorus content and pasting curves of extrudates showed that starch was cross-linked during extrusion. Replacing the screw without mixing element by the screw with mixing [source] THERMAL AND RHEOLOGICAL PROPERTIES OF BRINE FROM FERMENTED AND SULFITE-PRESERVED CUCUMBERS,JOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2002O.O. FASINA ABSTRACT Pickling cucumbers may be temporarily preserved by fermentation in brine (6,8% NaCl) or without fermentation in salt-free, sulfite solution (300 ppm sulfite, pH 3.5). Brines obtained from preservation processes are often discarded. Due to environmental concerns, there is increasing consideration for further use of the brine solutions by recycling for use in bulk storage or filtration and incorporation into finished products. Thermal and rheological properties are fundamental to the reuse of the brine. The effect of temperature was determined on the rheological (5,45C) and thermal properties (5,75C) of brine. The properties of the brine samples were found to be significantly different (P < 0.05) from each other and from water. Salt content was the most important factor affecting the thermal and rheological properties of brine. At the same conditions, the values of the properties (thermal conductivity, specific heat, and thermal diffusivity, viscosity) were about 5 to 23% less than the corresponding values for water. [source] USE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGHJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2001M. DHANASEKHARAN ABSTRACT Nonlinear viscoelastic models of the differential type, such as the Phan Thien Tanner model, White-Metzner model and Giesekus model were used to predict the steady shear, oscillatory shear and transient shear properties of gluten dough. The predictions were compared with new data and the experimental results of Wang and Kokini (1995b). The Phan-Thien Tanner model and the Giesekus model were used in eight modes to fit the relaxation modulus accurately. The White-Metzner model gave the best prediction for the steady shear properties as it used a Bird-Carreau dependence for the shear viscosity. The Phan-Thien Tanner model and the Giesekus model predicted the transient shear viscosity and the transient first normal stress coefficient better than the White-Metzner model. A consistent prediction of all the experimental data could not be obtained using a single model. [source] RHEOLOGICAL PROPERTIES OF NONCOHESIVE APPLE DISPERSION WITH HELICAL AND VANE IMPELLERS: EFFECT OF CONCENTRATION AND PARTICLE SIZEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2000DENIS CANTŚ-LOZANO ABSTRACT The proportionality constant, ks, between shear rate, ,, and agitation velocity, N, for a helical ribbon-screw (HRS) agitator was 17.8. Using the HRS agitator, values of consistency index K and the flow behavior index n of 14 apple pulp suspensions at seven different solids concentrations and two average particle diameters 0.71 mm and 1.21 mm were determined; in addition, values of the Casson viscosity ,c and yield stress ,OC were also calculated. The magnitudes of K increased and of n decreased with increase in pulp concentration. Experimental values of the vane yield stress, ,O,, measured with a six-blade vane increased with increase in pulp content. The values of ,OC obtained using the Casson model were close to the experimental values ,O,. The effect of particle size on the relative viscosity, ,r, was correlated with Peclet number. [source] FLOW PROPERTIES OF MALT CONCENTRATE-SWEETENED CONDENSED MILK MIXTURESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2000S. TEJINDER ABSTRACT The rheological characteristics of various malt extract concentrate-sweetened condensed milk mixtures in the ratios of 50:50, 60:40, 70:30 and 80:20 (w/w) were studied at 30 to 80C, using a coaxial viscometer. The magnitudes of flow behavior index varied from 0.42,0.93. Experimental temperatures and concentrations of sweetened condensed milk considerably affected pseudoplasticity, consistency index and yield stress values of the mixtures. At 60 to 80C, the 60:40, 70:30 and 80:20 mixtures showed spectacularly higher flow behavior index values than those of the 50:50. The yield stress values increased with increasing temperature. The increases were considerably high in the 50:50 mixtures. The hulless barley malt concentrate-sweetened condensed milk mixtures, however, were mildly non-Newtonian and showed decreases in the values for yield stress with increasing temperatures. The activation energy values for flow behavior index and yield stress were negative in magnitudes, whereas those of consistency index were positive, which ranged from 1.6 to 15.0 Kcal/g mole. [source] THERMAL PROPERTIES OF SHRIMPS, FRENCH TOASTS AND BREADINGJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2000M.O. NGADI ABSTRACT Thermal properties of fried products namely butterfly and popcorn shrimp, French toast and breading were determined for a wide range of temperature (20 to 140C), moisture content (3.3 to 87.4% w.b.) and fat content (0.005 to 0.618 kg/kg dry weight) typically encountered during deep-fat frying. Solid density of the products ranged from 1034 to 1508 kg/m3. Solid density increased with decreasing moisture content of product. Thermal conductivity ranged from 0.03 to 0.85 W/mC. Specific heat ranged from 1.51 to 4.67 kJ/kgC. The results were in the range of published data for similar products. Temperature, moisture and fat content affected variations of thermal conductivity and specific heat. Regression equations were used to fit experimental data. [source] PHYSICOCHEMICAL AND PROCESSING FUNCTIONAL PROPERTIES OF PROTEINS FROM TWO CHINESE CHICKPEA (CICER ARIETINUM L.) CULTIVARSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010WEN-RUI GAO ABSTRACT The physicochemical and functional properties of protein isolates from two Chinese chickpea cultivars were investigated and compared with those of SPI. GCPI has the lightest, reddest, most yellow and highest chroma. SHF and Ho of three protein isolates were significantly different (P < 0.05). Significant differences (P < 0.05) in EAI, FC, FS and LGC were observed between the two chickpea protein isolates, whose most functional properties were inferior to those of SPI. Most textural properties of heated gels from two chickpea protein isolates were similar and were also inferior to those of the SPI heated gel. PRACTICAL APPLICATIONS Chickpea is the third most widely grown grain legume crop in the world after bean and soybean. In the present study, we examined the physicochemical properties (chemical composition, color characteristics, SHF content and Ho) and functional properties (nitrogen solubility, emulsifying properties, WHC and OHC, FC and FS, and gelation properties) of protein isolates derived from Desi and Kabuli chickpea cultivars grown in Xinjiang Autonomous Region in China, and compared them with those of SPI. This study would be useful in the comprehensive understanding of the characteristics of chickpea protein and its use as a potential additive for food and dietary items. [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] | ||||||||||||||||||||||||||||||||||||||||||||||||||||