油漆真空喷涂设备

油漆真空喷涂设备是一种特殊的油漆涂装设备。该设备有一特殊的真空喷涂室（图1）。涂装时，真空喷涂室的胶木板上孔洞的形状与工件截面形状要相吻合，工件通过真空喷涂室，其四周都被涂料涂装。工件在送料输运带和送料压轮的驱动下进入真空喷涂室（图2），然后从喷涂室胶木板的孔洞输出，由送料输送带控制工件的涂装速度，速度调节由变频器调节（图3）。     

卵磷脂喷涂工艺及注意事项

从卵磷脂喷涂工艺过程及设备两方面介绍了卵磷脂在喷涂过程中正确操作方法及有关注意事项，在乳品工业中应用证明效果良好     

毛皮“草上霜”生产工艺及设备的研究

介绍了毛皮“草上霜”的生产技术及工艺，重点对“草上霜”生产设备进行了设计研究。该设备由喷涂室、汽蒸拔色室和烘干室组成生产线，可实现毛皮“草上霜”生产过程的连续化、自动化。     

热喷涂形成耐磨涂层及其在造纸工业中的应用

1引言 由于造纸设备的工作环境多具有腐蚀性或处于高温、高速工况下，设备要求一定的抗磨损、抗腐蚀能力。金属设备抗腐蚀、抗磨损能力较差，降低了造纸设备的使用寿命，直接影响着纸品质量。利用热喷涂技术可有效地改善金属设备表面的耐腐蚀、耐磨性能。热喷涂具有工艺简便易行和喷涂涂层较厚等优点．被广泛应用于造纸设备的维修等方面。热喷涂技术是指利用各种热源(气体、液体燃料或电弧、等离子弧、激光等)．     

质量才是硬道理

正始于1986时间证明了我们质量可靠,我们坚信质量才是硬道理。多年来我们一直专注烘缸喷涂,昆山造币纸厂、美洁、兴包、紫荆花、泉林……业绩锤炼了我们丰富的经验。我公司拥有目前世界先进的喷涂设备,超音速电弧喷涂、大气等离子喷涂、超音速火焰喷涂设备等。在管理方面我们引入ISO9001:2008质量体系。为更好的服务与客户,我们先后在全国建立六大服务机构新疆、吉林、河北、湖南、四川、广西等六大服务机构。     

成型饲料液体真空喷涂技术

介绍了当今国际上真空喷涂设备和原理,以及影响真空喷涂效果的因素。通过真空喷涂可增加水产饲料的油脂添加量,为生产高品质的水产饲料提供了保证。     

自动旋转式喷涂机

自动涂装设备已在部分家具企业运用，自动喷涂适合于板块类型的零部件涂装。对提高生产效率，提高产品质量有很大作用。     

涂装生产线的设备及常见问题

按照涂装生产线的工艺流程,分析了涂装生产线设备存在的常见问题:前处理设备的窜液、渗漏,喷涂设备的环保问题,烘干固化设备的节能、安全性,输送设备的转弯轨道的耐久性.电气控制系统安全性,以期对设计、制造企业和使用者有所帮助.     

清洁饲料加工设备技术研究

清洁饲料加工设备是生产清洁饲料的重要基础之一,从生产清洁饲料的要求出发,研讨了清洁清理设备、粉碎和微粉碎设备、配料设备、混合设备、调质设备、制粒机、挤压膨胀机、挤压膨化机、熟化器、干燥机、冷却器、分级筛、液体喷涂设备以及计量包装设备的结构设计要求和操作要求。     

设备喷涂防腐冷瓷效益浅析

设备防腐跟节约能源一样，是提高企业经济效益的重要措施之一。腐蚀造成的损失不算不明了，一算吓一跳。机械设备喷涂一层防腐冷瓷，每年可为糖厂节约几十万元维修费用。防腐的效果甚至高干节能带来的效益。众所周知，糖酒生产全过程都是在跟酸性糖液和钢铁设备打交道，腐蚀现象每时每刻都在发生，而且相当严重。停榨半年时间氧化作用继续发生，设备大检修首先碰的问题就是清洗锈蚀斑斑的设备表面，开榨中后期设备故障增多，跑冒滴漏出现，也是腐蚀和磨损所致。腐蚀的危害究竟有多大？这里略举一二于下。（1）腐蚀损坏生产设备。所谓“腐蚀…     

Book reviews

Book Reviewed in this Article:
Advances in Biotechnology.
Vol. 1. Scientific and Engineering Principles . Ed. by M. Moo-Young, C. W. Robinson and C. Vezina.
Vol. 2. Fuels, Chemicals, Foods and Waste Treatment . Ed, by M. Moo-Young and C. W. Robinson.
Vol. 3. Fermentation Products . Ed. by C. Vezina and K. Singh.
Vol. 4. Current Developments in Yeast Research . Ed. by G. G. Stewart and I. Russell.
Fermented Foods. (Vol. 7, Economic Microbiology) . Ed. by A. H. Rose.
Nutrition and Killer Diseases: The Effects of Dietary Factors on Fatal Chronic Diseases . Ed. by John Rose.
Food Science: A Chemical Approach , 4th ed. By Brian A. Fox and Allan G. Cameron.
Copper in Biology and Medicine Series . By C. A. Owen.
Vol. 1. Copper Deficiency and Toxicity .
Vol. 2. Wilson's Disease .
Vol. 3. Biochemical Aspects of Copper .
Vol. 4. Physiological Aspects of Copper .
Vol. 5. Biological Aspects of Copper .
Principles and Practice of Disinfection, Preservation and Sterilization . Ed. by A. D. Russell, W. B. Hugo and G. A. J. Ayliffe.     

Book Reviews

Book Reviewed in this Article:
Speiseeis. By Fritz Timm.
Meade-Chen Cane Sugar Handbook.
Immunoassays in Food Analysis. Ed. by B. A. Morris and M. N. Clifford.
Microbiology of Frozen Foods. Ed. by R. K. Robinson.
Microbiology of Fermented Foods, 2 volumes. Ed. by B. J. B. Wood.
Health or Hoax? The Truth about Health Foods and Diets. By Arnold E. Bender.
Spray Drying Handbook. 4th edn. Ed. by K. Masters.
Food Analysis: Principles and Techniques. Vol. 3. Biological Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker.
Basic Science for Food Studies. Ed. by V.L. Brownsell, C. J. Griffith and Eleri Jones.
Sensory Evaluation Practices. By Herbert Stone and Joel L. Sidel.
Trends in Modern Meat Technology. Ed. by B. Krol, P.S. van Roon and J.H. Houben.
Functional Properties of Food Components. Ed. by Yeshajahu Pomeranz.
Food Allergy. Ed. by Patricia Scowen, Gisela Medhurst and Jill Leslie.
Toxigenic Fungi - Their Toxins and Health Hazard. Ed. by H. Kurata and Y Ueno.     

Book Reviews

Book Reviews in this Article
Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983.
Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984.
Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984.
Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983.
Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985.
Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984.
Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984.
POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels. E.E. Ndi, B.G. Swanson, G.V. Barbosa-Canovas and L.O. Luedecke GENERAL PRINCIPLES: A Theoretical Analysis of Stress Concentrations in Gels Containing Spherical Fillers. Y.C. Gao, J. Lelievre and J. Tang. METHODOLOGY AND INSTRUMENTATION: Packing Line Bruise Evaluation for ‘Walla Walla’ Summer Sweet Onions. R.W. Bajema and G.M. Hyde. b METHODOLOGY AND INSTRUMENTATION: A Dynamic Sensor for Cherry Firmness. F.L. Younce and D.C. Davis. METHODOLOGY AND INSTRUMENTATION: Nondestructive Dynamic ForceAIefonnation Measurement of Kiwifruit Firmness (Actinidia deliciosa). J.A. Abbott and D.R. Massie. METHODOLOGY AND INSTRUMENTATION: Investigation of Gelation Phenomena of Some Polysaccharides by Ultrasonic Spectroscopy. Spectroscopy. M. Audebrand, J.L Doublier, D. Durand and J.R. Emergy. METHODOLOGY AND INSTRUMENTATION: Modelling Steady and Transient Rheologicsl Properties. C.F. Chan Man Fong, G. Turcotte and D. De Kee METHODOLOGY AND INSTRUMENTATION: Rheology of Cooked Debranned Maize Hour Suspensions. S. Bhattacharya and S. Bhattacharya. METHODOLOGY AND INSTRUMENTATION: Rheological Models for Xanthan Gum. (Research Note) Z. Xuewu, L. Xin, G. Dexiang, Z. Wei, X. Tong and M. Yonghong. METHODOLOGY AND INSTRUMENTATION: Rheological Behaviour of Sloe (Prunus Spinosu) Fruit Juices. A. Jbarz, A. Garvin and J. Costa. METHODOLOGY AND INSTRUMENTATION: Yield Stress and Relative Viscosity of Tomato Concentrates: Effect of Total Solids and Finisher Screen Size. B. Yoo Pangbae-Dong, Seochu-Gu, Seoul, So. Korea) and M.A. Rao. METHODOLOGY AND INSTRUMENTATION: Viscoelastic Properties of Butter. A. Shukla and S.S.H. Rizvi. SENSORY MEASUREMENTS: Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant M.F. Miller L.C. Hoover, K.D. Cook, A.L. Guerra, K.L. Huffman, H.C. Brittin and L.M. Huffman. FACTORS AFFECTING TEXTURE: Postmortem Changes in the Mechanical Properties and Ultrastructure of the Longissimus in Two Porcine Breeds. G. Minelli, J. C ulioli, X. Vignon and G. Monin. FACTORS AFFECTING TEXTURE: Pork Quality Audit: A Review of the Factors Influencing Pork Quality. J.E. Cannon, J.B. Morgan, J. Heavner, F.K. McKeith, G.C. Smith and D.L. Meeker. FACTORS AFFECTING TEXTURE: Initial Postmortem Porcine Muscle pH Effect on Heat-Induced Gelation Properties. Properties. Y.H. Lan, J.E. Novakofski, R.H. McCusker, M.S. Brewer, T.R. Carr and F.K. McKeith. FACTORS AFFECTING TEXTURE: Effect of Homogenization Pressure on Consistency of Tomato Jiuce. Jiuce. B.R. Thakur, R.K. Singh and A.K. Handa. FACTORS AFFECTING TEXTURE: Influence of Blanching Treatments on the Texture and Color of Some Processed Vegetables and Fruits. Z. Lin and E. Schyvens. FACTORS AFFECTING TEXTURE: Effect of Freezing Rate on the Rheological Behaviour of Systems Based on Starch and Lipid Phase. A.S. Navarro, M.N. Martino and N.E. Zaritzky. FACTORS AFFECTING TEXTURE: Changes in Texture and Cell Wall Polysaccharides of Olive Fruit during “Spanish Green Olive Processing A. Jimknez, R. Guillbn, C. Sanchez, J. Fernhndez- Bola& and A. Heredia. FACTORS AFFECTING TEXTURE: Liquid Drainage and Firmness in Full-Fat, Low Fat and Fat-Free Cottage Cheese. M. Rosenberg, Z. Wang, G. Sulzer. FACTORS AFFECTING TEXTURE: Mechanical Properties of Gellan Gels in Relation to Divalent Cations. J. Tang, M.A. Tung and Y. Zeng. FACTORS AFFECTING TEXTURE: Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium and Temperature. R.F. McFeeters, M.B. Balbuena and H.P. Fleming. FACTORS AFFECTING TEXTURE: Freeze-Thaw Stability of Prefermented Frozen lean Wheat Doughs: Effect of Flour Quality and Fermentation Time. J. Rashen, H. Hiirkonen and K. Autio.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Distinguishing Among Bruises in Peaches Caused by Impact, Vibration and Compression . P.J. Vergano, R.F. Testin, and W.C. Newall, Jr. GENERAL PRINCIPLES: Prediction of Physical Dough Properties from Glutenin Subunit Composition in Bread Wheats: Correlation Studies . R.B. Gupta, F. Bekes, and C.W. Wrigley GENERAL PRINCIPLES: A Mechanism of Bread Firming. I. Role of Starch Swelling . M.L. Martin, K.J. Zeleznak, and R.C. Hoseney GENERAL PRINCIPLES: A Mechanism of Bread Firming. II. Role of Starch Hydrolyzing Enzymes . M.L. Martin and R.C. Hoseney GENERAL PRINCIPLES: Prediction of the Non-Linear Viscoelastic Properties of a Hard Wheat Flour Dough Using the Bird-Carreau Constitutive Model . S.J. Dus and J.L. Kokini GENERAL PRINCIPLES: The Study of the Glass Transition of Glutenin Using Small Amplitude Oscillatory Rheological Measurements and Differential Scanning Calorimetry . A.M. Cocero and J.L. Kokini GENERAL PRINCIPLES: The Cox-Merz Rule Extended: A Rheological Model for Concentrated Suspensions and Other Materials with a Yield Stress . D. Doraiswamy, A.N. Mujumdar, I. Tsao, A.N. Beris, S.C. Danforth and A.B. Metzner GENERAL PRINCIPLES: Characterization of Nonlinear Creep Behavior of Two Food Products . R. Lu and V.M. Puri GENERAL PRINCIPLES: The Nonlinear Elastic Behavior of Polydisperse Hexagonal Foams and Concentrated Emulsions . A.M. Kraynik, D.A. Reinelt and H.M. Princen GENERAL PRINCIPLES: A Test Cell for Meat Cohesiveness Using the Instron Universal Testing Machine . H.W. Ockerman, D.M. Greene and R.R. Hodges GENERAL PRINCIPLES: Results of Testing Sensory Evaluation Methods . P. Molnar, V. Nágel and L. Katona GENERAL PRINCIPLES: Universal Laboratory Texturometer . Á. Álmos GENERAL PRINCIPLES: Textural Determination of “Montomorency” Cherries Using Shear/Compression and Stone Removal . C.R. Santerre, J.N. Cash and A.F. Iezzoni GENERAL PRINCIPLES: A Device to Measure the Dynamic Shear Properties of Small Samples . M.E. Mackay and C.A. Cathey GENERAL PRINCIPLES: A Probe Impact Sensor for Fruit Firmness Measurement . M. Delwiche and Y. Sarig GENERAL PRINCIPLES: Prediction of Apple Bruising Due to Impact on Different Surfaces . P. Chen and R. Yazdanu GENERAL PRINCIPLES: Impact Bruise Resistance of Peaches . G.H. Brusewitz, T.G. McCollum and X. Zhang GENERAL PRINCIPLES: Triaxial Test Sample Size Effect on Stress Relaxation of Wheat En Masse . R.G. Bock, V.M. Puri and H.B. Manbeck GENERAL PRINCIPLES: Electromyographic Measurement of Textural Changes of Foodstuffs During Chewing . H. Sakamoto, T. Harada, T. Matsukubo, Y. Takaesu and M. Tazaki GENERAL PRINCIPLES: Evaluation of Food Texture by the Masticatory Pattern. I. Analysis of Chewing Force Pattern in the Mouth . J. Takahashi and F. Nakazawa GENERAL PRINCIPLES: The Measurement of Mechanical Properties of Cheese . J.H. Dobrzycki and N. Baryko-Pikielna GENERAL PRINCIPLES: A Simple Antibody-Based Test for Dough Strength. I. Development of Method and Choice of Antibodies . J.H. Skerritt GENERAL PRINCIPLES: II. Genotype and Environmental Effects . INSTRUMENTAL MEASUREMENTS: Oscillatory Rheometry of Starch-Water Systems: Effect of Starch Concentration and Temperature . L.M. Hansen, R.C. Hoseney and J.M. Faubion INSTRUMENTAL MEASUREMENTS: Characterization of the Maturation Process by Changes in Pineapple Fruit Texture . H. Vega-Mercado and I. Beauchamp de Caloni INSTRUMENTAL MEASUREMENTS: Relationship of Properties of Rice to Texture of Japonica and Japonical/Indica cooked rice . Y.H. Hong, H.S. Ahn, S.K. Lee and S.K. Jun INSTRUMENTAL MEASUREMENTS: Investigations on the Physical Properties of Whipped Egg White Foam by the Multi-Biting Test . S. Tsuji CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Prediction of Sensory Evaluation of Gel Texture by Instrumental Measurement . Y. Watanabe, K. Amaike, T. Tomita and H. Aoki CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Textural Classification of Foods Based on Warner-Bratzler Shear . N. Chand CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: The Relation Between Instrumental Firmness Measurements and Sensory Chewing Texture of Briihwurst Sausages . P.G. Klettner SENSURY ASSESSMENT: Sensory Analysis of Fiber Formulated Ground Pork Patties . S1. Todd, F.E. Cunningham, J.R. Schwenke and S.J. Goetsch. SENSURY ASSESSMENT: Sensory and Instrumental Evaluation of the Mouthfeel of Beer . S.A. Langstaff, J.-X. Guinard and M.J. Lewis SENSURY ASSESSMENT: The Effect of Temperature on Carbonation Perception . N.J. Newton Yau and M.R. McDaniel SENSURY ASSESSMENT: Evaluation of Cooking Quality of Potatoes Using Sensory and Instrumental Methods . I. Sensory Evaluation. G. Böehler, F. Escher and J. Solms FACTORS AFFECTING TEXTURE: Breakage Susceptibility of Shelled Corn Due to Rehydration and Redrying . L.G. Tabil, A. Noomhorm and L.R. Verma FACTORS AFFECTING TEXTURE: Dry Bean (Phaseofus vulgaris) Hardening and the Consequences of Pectin Methylesterase Activity in Storage . M.M. Mafuleka, D.B. Ott, G.L. Hosfield and M.A. Uebersax FACTORS AFFECTING TEXTURE: Shelf-Life Extension of Michigan Apples Using Sucrose Polyester . Y.-L. Chai, D.B. Ott and J.N. Cash FACTORS AFFECTING TEXTURE: Precooling and Modified Atmosphere Storage of Green Asparagas . Y. Gari Cpy, G.S.V. Raghaven, F. Castaigne, J. Arul and C. Willemot FACTORS AFFECTING TEXTURE: Texture Analysis of Cheddar Cheese Made From Ultrafiltered Milk . S. Lakhani, E.A. Gullett, L.K. Ferrier and A.R. Hill FACTORS AFFECTING TEXTURE: Ultrastructural and Textural Changes in Processed Carrot Tissue . E.M. Ahmed, S. Mirza and A.G. Arreola FACTORS AFFECTING TEXTURE: The Effect of Marination and Cooking on the Mechanical Properties of Intramuscular Connective Tissue . G.J. Lewis and P.P. Purslow FACTORS AFFECTING TEXTURE: Effect of Vacuum Packaging on Changes Associated with Frozen Cod Fillets . M.E. Sirois, B.M. Slaby, R.H. True and R.E. Martin FACTORS AFFECTING TEXTURE: Rheological and Structural Properties of Wiener-Type Products Substituted with Vital Wheat Gluten . C.-Y. Ma, S.H. Yiu and G. Khanzada FACTORS AFFECTING TEXTURE: Effect of Washing on the Texture and Microstructure of Frozen Fish Mince . K.S. Yoon, C.M. Lee and L.A. Hufnagel FACTORS AFFECTING TEXTURE: Influence of Cultivar, Fruit Maturity and Fruit Anatomy on Apple Sauce Particle Size and Texture . W.P. Mohr FACTORS AFFECTING TEXTURE: Mechanical Properties of Composite Fruit Products Based on Hydrocolloid Gel, Fruit Pulp and Sugar . A. Nussinovitch, I.J. Kopelman and S. Mizrahu FACTORS AFFECTING TEXTURE: Effects of Freezing Rate and Storage Time on the Structural Properties of Minced Meat . G.S. Mittal and S. Barbut RELATIONSHIP TO STRUCTURE: Mechanics of Parenchyma Tissue Based on Cell Orientation and Microstructure . Q. Gao and R.E. Pin     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effects of “Ante Mortem” Treatment with Intraperitoneal Injections of Calcium Gluconate and Magnesium Sulphate on Tenderness of Frozen Lamb. E. Garcia-Matamoros, A. Moral, F. Jimenez and F. Senz. GENERAL PRINCIPLES: Structural - Mechanical Properties of Fresh Raw Meat, and Technologically Caused Changes. I. Kieszling and H. J. Raeuber. GENERAL PRINCIPLES: Gelation of Reconstituted Whey Powders by Heat. R. M. Hillier, R. L. J. Lyster and G. C. Cheeseman. GENERAL PRINCIPLES: Study of the Flow Behavior in the Low Flow Region of Skim Milk Solutions. K. Kubota, T. Matsumoto, K. Suzuki and H. Hosaka. INSTRUMENTATION AND METHODOLOGY: Apparatus for Determining the Rheological Properties of Meat Products. V.D. Kosoi, V.A. Gonotekii, S.N. Shevchenko, O.V. Zvonov, V.M. Yakushin and O.N. Kashelkin. INSTRUMENTATION AND METHODOLOGY: Instrument for Texture of Small Curd Cottage Cheese. A. Perry and P. A. Carroad INSTRUMENTATION AND METHODOLOGY: A Nondestructive Test for Determination of Optimum Maturity of French (Green) Beans (Phaseolus vulgaris). H.S. Ramaswamy, S. Ranganna and V.S. Govindarajan. INSTRUMENTATION AND METHODOLOGY: Viscoelastic, Dielectric and Piezoelectric Behavior of Solid Amylose. K. Nishinon and E. Fukoda. INSTRUMENTATION AND METHODOLOGY: Note on a Method for Measuring Breakage Susceptibility of Shelled Corn during Handling. B. S. Miller, J. W. Hughes, R. Rousser and Y. Pomeranz. INSTRUMENTATION AND METHODOLOGY: An Instrument for Measuring the Springiness of Chhana. V. K. Gera and G. S. Rajorhia. INSTRUMENTATION AND METHODOLOGY: Use of a Penetrometer to Determine Firmness of Emulsion-type Sausage. L. Andersson and K. E. Hansson. INSTRUMENTATION AND METHODOLOGY: Penetrometer to Evaluate Sausage Meat Quality. V. M. Gorbatov, A. V. Gorbatov, V. D. Kosoi and O. V. Zronov. INSTRUMENTATION AND METHODOLOGY: An Application of the Ultrasonic Pulse Echo Technique to the Measurement of Crispness of Biscuits. M.J.W. Povey and C.A. Harden. OBJECTIVE MEASUREMENT: Behaviour of the Mechanically Separated Flesh of Some Common Fish Species of the Mexican Shrimp By-catch During Storage at —20%. M.A. Tableros*and R.H. Young**. OBJECTIVE MEASUREMENT: Sheer Stress Relaxation of Wheat Flour Dough and Gluten. L. Bohlin and T.L-G. Carlson. OBJECTIVE MEASUREMENT: Changes in the Mechanical Properties of Rhein Riesling Grapes During Ripening. J. Frybort. OBJECTIVE MEASUREMENT: Storage Temperature and the Dynamic Elasticity of Apples and Potatoes. J. van Lancker. OBJECTIVE MEASUREMENT: Objective Measurement of Cottage Cheese Texture. P.C. Vasavade. OBJECTIVE MEASUREMENT: Subjective and Objective Assessments of the Degree of Cooking of Potatoes Heated by Different Methods. R. Collison, K. Johnson, O.O. Okikiolu and A. West. OBJECTIVE MEASUREMENT: A Rapid Batter Expansion Method for Testing the Baking Quality of Wheat Flours. Nawab Khan and Manzoor Elahi. OBJECTIVE MEASUREMENT: Emulsifying Properties of Undenatured Potato Protein Concentrate. F. Holm and S. Eriksen OBJECTIVE MEASUREMENT: Precision in the Measurement of Meat Texture. E. Dransfield and H.J.H. Mac-Fie. RELATIONSHIP TO STRUCTURE: The Carrageenan from Iridaea undulosa B.; Analysis, Fractionation and Alkaline Treatment. M. C. Matulewicz and A.S. Cerezo. RELATIONSHIP TO STRUCTURE: The Textural Quality of Cooked Potatoes.I. The Relationship of Cooking Time to the Separation and Rupture of Potato Cells. M. Nonaka. RELATIONSHIP TO STRUCTURE: Relationship Between Structure and Rheological Behavior of Juices and Purees of Fruits and Vegetables. T. R. Garcia and A. I. Buron. RELATIONSHIP TO STRUCTURE: The Influence of the Structure of Starch on Its Rheological Properties. D. Howling. RELATIONSHIP TO STRUCTURE: Relationship Between Covalent Structure of Xanthomonas Polysaccharide (Xanthan) and its Function as a Thickening, Suspending and Gelling Agent. K. C. Symes.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Thermal Denaturation of Proteins in Post Rigor Muscle Tissue as Studied by Differential Scanning Calorimetry. Eva Stabursvik and Harald Martens. GENERAL PRINCIPLES: Effect of Milk Concentration on the Nature of Curd Formed During Renneting, A Theoretical Discussion. D.G. Dalgleish. GENERAL PRINCIPLES: Hardening of Food Texture Induced by Microwave Irradiation. III. Changes in Starch Granules Under Conditions of Limited Water. A. Higo, M. Okubo and S. Michiko GENERAL PRINCIPLES: Infared and Laser-Raman Spectroscopic Studies of Thermally-Induced Globular Protein Gels. A.H. Clark, D.H.P. Saunderson and A. Suggett. GENERAL PRINCIPLES: Electron Microscopy of Network Structures in Thermally-Induced Globular Protein Gels. A.H. Clark, F.J. Judge, J.B. Richards, J.M. Stubbs and A. Suggett. GENERAL PRINCIPLES: Cs NMR in the Sol Gel State of Aqueous Carrageenan. Selective Site Binding of Cesium and Potassium Ions in Kappa-Carrageenan Gels. H. Grasdalen and O. Smidsrod. GENERAL PRINCIPLES: Relationship of Chewing Sounds to Judgments of Food Crispness. C.M. Christensen and Z.M. Vickers. GENERAL PRINCIPLES: Apparent Activation Energy of Viscous Flow in Pectin Jellies. R.H. Walter and R.M. Sherman. GENERAL PRINCIPLES: Ultrastructural Examination of Egg Albumen Protein Foams. T.M. Johnson and M.E. Zabik. GENERAL PRINCIPLES: Network Structure in Gels of Rod-like Polypeptides. K. Tohyama and W.G. Miller GENERAL PRINCIPLES: Dynamic Viscoelastic Properties of Gelatin Gels in Glycerol-Water Mixtures. J.L. Laurent, P.A. Janmey and J.D. Ferry. INSTRUMENTATION & METHODOLOGY: A Simple Centrifugal Method for Measuring Expressible Moisture, A Water Binding Property of Muscle Foods. C.A. Jauregui, J.M. Regenstein and R.C. Baker. INSTRUMENTATION & METHODOLOGY: Measuring the Breakage Susceptibility of Shelled Corn. B.S. Miller, J.W. Hughes, R. Rousser and Y. Pomeranz. INSTRUMENTATION & METHODOLOGY: Measurement of Corn Kernel Hardness. T.L. Tran, J.M. deMan and V.F. Rasper. INSTRUMENTATION & METHODOLOGY: Measuring the Breakage Susceptibility of Soybeans. B.S. Miller, J.H. Hughes, Y. Pomeranz and G.D. Booth. INSTRUMENTATION & METHODOLOGY: Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle. A.B. Cole Jr. and G. W. Davis. INSTRUMENTATION & METHODOLOGY: Low-Shear, Small Volume Viscoelastometer. K.S. Zaner, R. Fotland, and T.P. Stossel. INSTRUMENTATION & METHODOLOGY: A New Method and Apparatus for Measuring Foam Stability. G. Nishoika (NASA, George C. Marshall OBJECTIVE MEASUREMENTS: The Effect of Stabilisers on the Viscosity of an Ice Cream Mix. John I.L. Cottrell, Geoffrey Pass and Glyn O. Phillips OBJECTIVE MEASUREMENTS: Rheological Studies of Agar-Agar Gels Prepared from Makusa (Gelidium Amansii) Gathered in Different Seasons. M. Watase and K. Nishinari. OBJECTIVE MEASUREMENTS: Effect of Sodium Hydroxide Pretreatment on the Relaxation Spectrum of Concentrated Agar-Agar Gels. M. Watase and K. Nishinari. SENSORY MEASUREMENTS: Sensory Textural Properties of Stabilized Ice Cream. L.J. Moore and C.F. Shoemaker. SENSORY MEASUREMENTS: Evaluation of Textural Characteristics Produced in Cottage Cheese Creamed with Selected Dressings. H.R. Cooper and T.A. Watts. SENSORY MEASUREMENTS: Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements. A.S. Trant, R.M. Pangborn and A.C. Little. FACTORS AFFECTING TEXTURE: Objective and Subjective Texture Evaluation of Irradiation Sterilized Meat Products. R.A. Segars, A.V. Cardello and J.S. Cohen. FACTORS AFFECTING TEXTURE: Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties. H. Aoki, O. Taneyama, N. Orimo and I. Kitagawa. FACTORS AFFECTING TEXTURE: Changes in the Tenderness of Meat Cooked at 50–65d?C. P.E. Bouton and P.V. Harris. FACTORS AFFECTING TEXTURE: Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products. E.E. Katz and T.P. Labuza. FACTORS AFFECTING TEXTURE: Determining the Radial Distribution of Specific Gravity Within Potato Tubers. A.R. Quarmby. FACTORS AFFECTING TEXTURE: Improved Method for Preparation of Fruit-Simulating Alginate Gels. C. Pelaez and Marcus Karel. FACTORS AFFECTING TEXTURE: Recipes for Improvement of Scooperability of Ice Cream. F. Bray. FACTORS AFFECTING TEXTURE: Molds in Brined Cucumbers: Cause of Softening During Air-Purging of Fermentations. R.N. Costilow, K. Gates and M.L. Lacy. FACTORS AFFECTING TEXTURE: Influence of Heat and SO₂ Treatments on Some Quality Characteristics of Intermediate Moisture Bananas. A. Levi, J.R. Ramirez-Martinez and H. Padua. FACTORS AFFECTING TEXTURE: Processing of Grapefruit Segments Containing Membranes. H. Hannan Jr. FACTORS AFFECTING TEXTURE: Physical Properties of Milk and Milk Products I Hardness, Breaking Energy and Elastic Modulus of Milk Rennet Curd. T. Ohashi, S. Haga, H. Fujino, S. Taniyama, K. Yamauchi and T. Akiyame. FACTORS AFFECTING TEXTURE: As measured with a rheometer, hardness, breaking strength and elastic modulus of rennet curd varied significantly among different milk samples. Positive correlations were found among these three physical parameters. FACTORS AFFECTING TEXTURE: The Influence of Collagen on the Rheological Properties of Meat Homogenates. M. Sadowska, Z.E. Sikorski and M. Dobosz. FACTORS AFFECTING TEXTURE: Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and CMC Solutions. M.A. Rao, R.H. Walter and H.J. Cooley. FACTORS AFFECTING TEXTURE: Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry Meat. C.E. Lyon, B.C. Lyon, C.E. Davis, and W.E. Townsend.     

Book Reviews

Microbiological Methods, 5th ed. By C. H. Collins and Patricia M. Lyne.
Basic Food Chemistry, 2nd Ed. By Frank A. Lee.
Developments in Food Analysis Techniques, Vol. 3. Ed. by R. D. King.
Control of Food Quality and Food Analysis. Ed. by G. G. Birch and K. J. Parker.
Carbohydrate Metabolism in Plants. By C. M. Duffus and J. H. Duffus.
Developments in Food Colours, Vol. 2. Ed. by John Walford.
Manual for Social Surveys on Food Habits and Consumption in Developing Countries. By Adel P. den Hartog and Wija A. van Staveren.
Physical Properties of Foods. Ed. by Ronald Jowitt.     

Book Reviews

Book reviewed in this articles.
Toxic Hazards in Foods. Ed. by D. M. Coming and A. B. G. Lansdown.
Post-Harvest Pathology of Fruits and Vegetables . Ed. by Colin Dennis.
Gums and Stabilisers for the Food Industry, Vol 2. Application of Hydrocolloids. Ed. by Glyn 0. Phillips, David J. Wedlock and Peter A. Williams.
Biophsical Methods in Food Research . (Critical Reports on Applied Chemistry, Vol. 5). Ed. by H. W.-S. Chan.
Extrusion Cooking Technology . Ed. by Ronald Jowitt.
Food Industries Manual . 21st edition. Ed. by M. D. Ranken.
Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization . Characterization. Ed. by Dieter Gruenwedel and John R. Whitaker.
The EEC and the Food Industries . Ed. by Alan Swinbank and Jim Bums.
Bergey's Manual of Systematic Bacteriology .     

Book reviews

Book Reveiwed in this article:
Controlling Dietary Fiber in Food Products . Leon Prosky & Jonathan Devries. Chapman and Hall.
Chemical Senses Volume 4 Appetite and Nutrition . Edited M.I. Friedman, M.G. Tordoff and M.R. Kare.
Data Sourcebook for Food Scientists and Technologists . Edited by Y.H. Hui.
Modern Food Microbiology . Edited by James M. Jay. Chapman & Hall.
Pearson's Composition and Analysis of Foods . Edited by R.S. Kirk and R. Sawyer.
Biotechnology and Nutrition . Edited by D.D. Bills and Shain-dow Kung.
The Chemistry and Technology of Pectin . Edited by R.H. Walter.
Free Radicals and Food Additives . Edited by O.I. Aruoma and B. Halliwell.
The Chemistry and Technology of Cereals as Food and Feed . second edition. Edited by S.A. Matz.