EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS

ABSTRACT— Frankfurter emulsions containing either 25% or 35% beef fat, pork fat, or cottonseed oil were prepared by comminuting at 1500, 2500, or 5000 rpm to temperatures ranging from 45°–85°F. Data were obtained on the viscosities of the emulsions; except for initially high viscosities for which unmelted fat was responsible, the viscosities of emulsions containing the fats, or oil, were similar: viscosities tended to decrease with increasing time and temperature of chopping. The frankfurters were stuffed, smoked, and cooked, and data were obtained on shrinkage, fat retention, ease of peeling, specific gravity, and texture. Shrinkage was inversely related to content of fat. Fat separation mainly occurred in processing frankfurters containing beef fat; the data suggest that emulsions containing beef fat should be comminuted to 65°–75°F to avoid possible under or overchopping: the results show that optimum conditions were time as well as temperature dependent. The air content of frankfurters varied inversely with the maximum temperature attained during communition. Frankfurter skin strength was lessened on increasing the temperatures to which emulsions were communited; elasticity, the equivalent of rubberiness, decreased under these conditions.     

SYNTHESIS AND CHARACTERISATION OF DIMERS OF CATECHIN AND EPICATECHIN

A method of synthesis of ‘dimers’ of catechin and epicatechin is described which gives 50% yields of the pure substances. The structures of the products are confirmed by nuclear magnetic resonance using ¹H and ¹³C resonances and by mass spectrometry. Mass spectrometry using laser impact with (+) ions allows a rapid distinction to be made between the ‘dimers’ derived from catechin or epicatechin.     

高粱营养价值及资源的开发利用

综述了高粱的营养特点和开发利用状况，并对前景进行了讨论，提出了需要解决的问题。     

天然石材染色印花理论及工艺研究

通过电镜观察发现，石材中不存在明显的缝隙．利用有机染料熔融染色可得到色谱齐全、色泽艳丽的染色试样，适用于室内装修，无机盐熔融染色的试样适用于室外装修．另外，利用有机染料熔融法对石材泼染、手绘和防染以提高装修的艺术效果．     

EFFECT OF RELATIVE HUMIDITY, TEMPERATURE AND LENGTH OF STORAGE ON DECAY AND QUALITY OF POTATOES AND ONIONS

Long term storage tests at 0–10°C indicated that for potatoes the optimum relative humidity was 98–100%, whereas for onions a lower humidity was required. For potatoes, the high relative humidity minimized moisture loss, generally reduced decay and maintained firmness and a thin skin. While onions stored at 98–100% RH were firmer and juicier than those held at 75–95% RH, decay was generally greater and the surface layers were not as light and crisp. Sample size (from 1 bu to 11/2 tons) did not affect results. With the larger samples, a study of temperature, relative humidity and air movement in the stored produce was also made.     

PROPERTIES OF BIXIN AND NORBIXIN AND THE COMPOSITION OF ANNATTO EXTRACTS

SUMMARY— The melting point and ₁ ^1% _cm-values of a-bixin, β-bixin, and a-norbixin were determined and the stability of a-bixin examined under different conditions. The total pigment content of butter colors was determined. a-Bixin was the principal pigment; in addition, at least eight different pigments were present. The content of a- and β-bixin in butter colors was also determined. Because of complex formation of bixin and norbixin with a yellow pigment, the simple chromatographic method became rather laborious. This complex formation did not occur in the annatto suspensions in oil and fat. These preparations were more concentrated, while the amount of decomposition products of a-bixin was relatively slight. The stability of the pigments in butter colors appeared to be great. Investigation of annatto cheese colors showed that these extracts contain at least seven color components. The total amount of red pigment and the principal pigment a-norbixin were determined.     

RHEOLOGY AND THERMAL PROPERTIES OF SYRUPY COMPOSITES OF SACCHARIDES AND MILKFAT

Viscous syrups with between 20 and 34% moisture were made from homogenized slurries of sugars, nonfat dry milk, anhydrous butteroil and emulsifiers. Homogenized mixtures were condensed under vacuum at 45C for 35 min, to form ordered structures with a syrup-like consistency. Complex viscosity determined through dynamic spectrometry increased with increasing fat content. At low frequency, high fructose corn syrup and maltose-based syrups showed more solid-like behavior (G" > G") while the sucrose-based syrup was more liquid (G" > G'). Thermal analyses showed all composites to have a uniform melting range (95–140C), whereas the original components melted in the range 20–200C. The rheological and thermal properties suggest that these syrups could be useful confectionery ingredients.     

DETERMINATION OF TOTAL BROMINE AND OF BROMATE IN BARLEY AND MALT

Published methods for determining total bromine were found to be unsatisfactory or to require modification. Bromate may be determined directly on an aqueous extract of barley using an iodometric amplification reaction. Total bromine may be determined by the same reaction after ashing the sample in an oxygen combustion flask and oxidizing the bromide formed with hypochlorite to bromate.     

纸张拉毛速度与油墨粘度、粘着度关系的分析

文献中一般认为,纸张拉毛速度和油墨的粘度、粘着度呈线性关系。本文在较精密的实验基础上,利用一元非线性回归分析的方法,得出纸张拉毛速度和油墨粘度、粘着度呈非线性关系的结论。     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

花粉的营养成分、结构及破壁方法

花粉是一种含有多种营养成分的食品,但花粉坚硬的外壁阻止人体对其营养成分的吸收,花粉破壁有利于对其进行深层开发与利用。介绍了花粉营养成分的种类、花粉粒的结构组成以及几种主要的破壁方法。     

THE INFLUENCE OF pH AND OF SELECTED CATIONS ON THE FERMENTATION OF MALTOSE AND MALTOTRIOSE

The fermentation of maltose and maltotriose in metal-free buffer solutions strongly depends on the pH value; the optimum pH is close to 5·0 and activity diminishes to zero above pH 7·2. Potassium stimulates utilization of these sugars at pH values of 5·0 and below, but in contrast to the situation with glucose, pH still influences fermentation markedly in the presence of potassium. Both pH and potassium influence sugar uptake rather than internal metabolism. Zinc, magnesium and ammonium ions stimulate utilization of both sugars by stimulating uptake mechanisms.