Thin-layer re-wetting of rough rice at low and high temperatures

Thin-layer re-wetting studies were conducted with medium-grain rough rice. The temperature range used was 17.8-45°C and the relative humidities ranged from 56% to 89.3%. The initial moisture contents (m.c.) of the samples were in the range of 10.26-12.71% dry basis (d.b.). Sample weights were recorded continuously throughout the re-wetting period for each test. Twenty-five tests were conducted, and each test was continued until the m.c. change in 24 h was less than 0.1% d.b. (weight change was less than 0.05 g).The re-wetting data were then fitted to the Page model, based on the ratios of the differences between the initial and final m.c.s and the equilibrium m.c. The Page model was chosen because it is both effective and relatively simple, and when incorporated into a deep-bed simulation model required less computing time than the theoretical diffusion moisture-transfer model. The model gave a very good fit for the m.c. with an average standard error of 0.142% d.b. Both the model parameters K and N are functions of re-wetting air temperature and relative humidity. The results presented here are useful in calculating the moisture-transfer process occurring during cooling of stored grain, that is a useful alternative to pesticide use.     

Cooking qualities of parboiled rices produced at low and high temperatures

The cooking characteristics of parboiled rice are related to (i) its hydration behaviour at temperatures above and below the gelatinisation point; (ii) to kernel elongation on cooking; and (iii) to the extent of amylose solubility. These properties differ among samples, depending on the parboiling conditions. Samples were prepared by parboiling paddy at 70, 80, 90, 100, 110 and 120°C. The kernel elongation on cooking and the amount of soluble amylose in the gruel were then determined. The water uptake values for raw and parboiled rice samples were determined by hydrating them at room temperature (25-30), 60 and 98°C (boiling temperature) for optimal cooking times. The rate of hydration at temperatures below the gelatinisation point increased on parboiling and, conversely, a reverse pattern above this point. Close correlations existed between the temperature of parboiling and the properties studied. The different properties studied also correlated well. The temperature of parboiling influenced the linear elongation of the kernel after cooking. The soluble amylose content was negatively correlated with the temperature of parboiling. Though the hydration properties of different parboiled samples differed among themselves, depending on the degree of parboiling, they fell into two distinct classes, viz. the samples parboiled at a temperature close to the gelatinisation point having cooking qualities similar to raw rice, and above this point qualities differing from raw rice. The water uptake values at room temperature and at 60°C, and the ratio of water uptake at 98°C and optimum cooking time to that at 60°C were found to be useful in differentiating the parboiled rices into the two classes.     

The rheology of starch dispersions at high temperatures and high shear rates: a review

Engineering design of continuous processes for liquid and semi-liquid foods involves a complex heat transfer and fluid flow coupling, which strongly depends on the rheological behaviour of fluid foods. Most of these processes are performed at temperatures above 95°C. Lack of rheological data is one major problem encountered during numerical simulation and equipment design of liquid food processing at high temperatures. Insufficient rheological studies in the literature have been conducted with food products under these conditions. This paper presents a literature review of experimental devices and methods used to obtain rheological data for starch dispersions at temperatures below and above 95°C. Results and gelatinization models from the literature are analysed and discussed.     

Shelf-life prediction of olive oils using empirical models developed at low and high temperatures

Induction period of the formation of hydroperoxides and conjugated dienes at 50 °C and oxidative stability index at 100–130 °C as the oxidative stability measures of different types of olive oils with a wide range of chemical compositions were determined. Regression models (R² ? 0.95) developed at low and high temperatures showed different contributions of compositional variables (the ratio between monounsaturated and polyunsaturated fatty acids, the content of total tocopherols and phenolics, peroxide value, acid value, and total polar compounds content) to the oxidative stability measures. To estimate the shelf-life of olive oils at low temperature, three empirical models with errors of ±1.5%, <±10%, and ±21.2% were developed.     

Behavior of Clostridium perfringens at low temperatures

Refrigerated storage is an important step in the preparation of foods and inadequate storage is one of the main causes of food poisoning outbreaks of Clostridium perfringens. Therefore, growth and germination characteristics of C. perfringens in a temperature range of 3-42 degrees C were determined in fluid thioglycollate broth (FTG) and Dutch pea soup. To study the effect of adaptation, cells were either inoculated from a 37 degrees C pre-culture or from a temperature-adapted pre-culture. Membrane fatty acid patterns were determined at all temperatures to examine the effect of temperature on membrane composition. Spores were either inoculated with and without heat treatment. Adaptation of cells did not influence growth rate nor lag phase. Growth in pea soup, however, was slower and lag phases tended to be more extended compared to FTG. No growth was observed at temperatures < or =10 degrees C and death rates in pea soup were higher than those in FTG at these low temperatures. Cells preserved the membrane fluidity by reducing the arachidic acid content and increasing the lauric acid content when the temperature dropped. This resulted in a net reduction in chain length. Microscopic analysis of cells grown at 15 degrees C revealed a morphological change: cells were elongated compared to those grown at 37 degrees C. These data demonstrate the ability of C. perfringens to adapt to lower temperatures. However, this did not influence growth characteristics compared to non-adapted cells. Spores of C. perfringens did germinate at all temperatures with and without heat-activation. Combining this fact with the extended survival at low temperatures emphasizes the need for adequate heating of refrigerated foods before consumption to eliminate health risks due to C. perfringens.     

Rheology of starch dispersions at high temperatures

In the food industry, many food products experience extreme processing conditions of high temperature and high shear stresses. The measurements of sample behavior for water-based formulations above 100°C is extremely challenging due to changes in material composition from the boiling of volatile ingredients. We have developed a high-sensitivity, pressurized starch pasting cell (up to 5 bar) which utilizes a design free of mechanical bearings and seals, resulting in an order-of-magnitude improvement in torque sensitivity (1 μN.m in oscillatory and 10 μN.m in shear flows) compared to traditional pressure cells. A pressurized atmosphere in the cell suppresses boiling of the volatile components, allowing the characterization of the structure–property relationships of the sample over a range of testing conditions (−5 to 150°C) which simulate industrial processing and storage conditions. This cell is employed to investigate the pasting properties of a commercial starch dispersed in water. In situ gelatinization of starch dispersions of varying starch particle weight fractions (ϕ) subjected to a high temperature (120°C) at elevated pressure and at a fixed shear rate is studied. A phase transition, from an initial flowable starch slurry to a paste, takes place during which the viscosity evolves by several orders of magnitude. Typical parameters associated with the viscosity evolution during gelatinization such as onset temperature, peak temperature, and peak viscosity are analyzed to probe the impact of high temperature on the gelation process and the rheological properties of the final starch paste. Furthermore, yield stresses of the final paste, measured at 120°C, are examined for varying ϕ through traditional rheological methods such as flow ramps, oscillatory shear, and stress growth, demonstrating the capabilities of this cell for studies of steady shear and nonlinear viscoelastic behavior of the starch pastes. The yield stress values are found to be in good agreement when comparing various testing methods. Yield stresses range from 0.25 to 6.5 Pa for ϕ between 0.05 and 0.15, with 0.05 being the minimum starch weight fraction for which there is any measurable yield stress. The yield stress and the paste viscosity both scale with starch particle weight fraction as (ϕ − ϕ_c) ^m, where ϕ_c = 0.04 as no yield stress is observed for ϕ ≤ 0.04. The exponent, m, for yield stress is found to be in the range of 1.15–1.4 depending on the analytical method used and the definition of yield stress while for peak and breakdown viscosities it is noted to be 1.6 and 1.1, respectively. The Herschel-Bulkley model is found to fit the flow curves well. The starch pastes are found to exhibit shear-thinning and significant thixotropic behavior.     

Triiodothyronine and thyroxine during gestation in dairy cattle selected for high and low milk production

Circulating thyroxine, triiodothyronine, and prolactin were analyzed by radioimmunoassay from two groups of pregnant heifers representing genetic populations that differed by 685 kg milk in their first lactation. At 100 days of gestation, blood samples were taken every 15 min for prolactin assay and every 2 h to determine variations of thyroid hormone serum concentration from 0800 to 2000. Basal serum prolactin concentrations in the two genetic groups were not significantly different. A pattern was consistent for both triiodothyronine and thyroxine; concentrations were lower in the morning and higher during the afternoon. Serum triiodothyronine means were not different in the high-producing (1.84 ng/ml) and low-producing heifers (1.86 ng/ml). Serum thyroxine concentrations were significantly higher in the low-producing heifers (67.84 ng/ml) than in high-producing heifers (59.18 ng/ml). The higher thyroxine concentration in pregnant heifers with lower producing ability suggests a negative relationship of thyroxine to milk yield potential.     

The survival of immature grain beetles at low temperatures

A laboratory study was made of the survival of the immature stages of Cryptolestes ferrugineus, Oryzaephilus surinamensis, Rhyzopertha dominica, Sitophilus granarius, Sitophilus oryzae and Tribolium castaneum in gradually cooled wheat or flour of ca 11% moisture content (m.c.) that was held at either 13.5 or 9°C for 13, 26, 39 or 52 weeks and then transferred to 30 or 32°C for incubation.In a high density experiment, no C. ferrugineus and 0.5% or less T. castaneum survived cold treatment. The proportion of R. dominica, S. granarius and S. oryzae that survived decreased from 33–59% or 4–16% for 13 week exposures to 13.5 or 9°C respectively, to 2.4% or less for exposures of 52 weeks. Although 8.7% of O. surinamensis survived exposure to 13.5°C for 52 weeks none did so after exposure to 9°C for 39 weeks or longer.In a low density experiment designed to obviate possible culture heating, 0.5% or less of T. castaneum and 1.1% or less of O. surinamensis completed development after exposure to either 13.5 or 9°C for any of the periods used. The proportion of R. dominica surviving cold treatment for 13 and 26 weeks was greater than in the high density experiment whereas the proportion of S. granarius and S. oryzae was sometimes less and sometimes greater. With these three species, survival after exposures of 39 or 52 weeks was generally zero.The results are discussed in terms of other studies on cold tolerance in grain beetles and the likely efficacy of refrigerated aeration in Australia.     

Rheological behaviour of concentrated mandarin juice at low temperatures

Several rheological properties of concentrated mandarin juice were investigated, quantifying thixotropic behaviour and fitting experimental data to the Hahn, Weltman, and Figoni–Shoemaker equations. The latter one proved best for modelling the time dependency response. Pseudoplastic behaviour fitted well with the Herschel–Bulkley model in the interval between ?12 and 6 °C, in which yield stress and the flow behaviour index scarcely changed with temperature. The consistency coefficient and apparent viscosity both decreased as temperature increased. Fitting these consistency data to the Arrhenius‐type equation, a value of 33 kJ mol^?1 for activation energy was obtained. Concentrated mandarin juice displayed viscoelastic properties in the temperature range between ?12 and 6 °C, with the elastic character (determined by the juice’s pectin content) predominating over the viscous nature at low frequency values, but with this behaviour being inverted for high values. Furthermore, as the temperature became higher, the elastic character became more important than the viscous nature.     

生物柴油低温降凝研究进展

生物柴油凝点一般为0℃左右,其低温结晶和凝胶化限制生物柴油在天冷季节应用;生物柴油低温流动性能主要由生物柴油中饱和脂肪酸甲酯支链程度、含量及组成分布所决定。该文论述国内外在生物柴油低温降凝方面所进行探索,并对前人有关生物柴油降凝机理及降凝剂研究进展作简要评述。     

Survivability and β‐galactosidase activity of bifidobacteria stored at low temperatures

Abstract

This work evaluated the ability of strains representing six species of Bifidobacterium with probiotic potential to survive and maintain β‐galactosidase activity through a two‐step, low‐temperature storage period. Cultures were also evaluated for their ability to ferment skim milk and retain viability during storage at 4°C. Bifidobacterium longum ATCC 15707, B. breve 15700, and B. bifidum 29521 maintained the greatest viabilities at > 1 x 10⁷ CFU/mL, and B. infantis 15702 maintained the highest β‐galactosidase activity at > 1 U/ml (with < 1 × 10⁵ CFU/mL) after ‐60 to 4°C storage. In fermented skim milk, B. breve 15700, B. bifidum 29521, and B. animalis 25527 tolerated a final product pH of 4.75 with > 1 × 10⁸ CFU/mL remaining after 14 days of storage at 4°C. Overall, it was found that highest levels of β‐galactosidase activities did not necessarily correlate to the highest plate‐count populations.     

Comparison of the predictive power of beef surface wavelet texture features at high and low magnification

Beef longissimus dorsi surface texture is an indicator used in predicting beef palatability by expert graders. Computer vision systems have previously used imaging at normal view to develop surface texture features with some success. Good models of beef overall acceptability using imaging at high magnification have been recently developed. As a comparison the same surface texture features were computed from the corresponding images at normal view and used to model overall acceptability. Both sets of texture features were also combined with muscle colour and marbling features and used to model overall acceptability. Models using texture features alone were more successful at normal modality. However colour and marbling features combined much better with texture features at high modality to yield the most accurate model of overall acceptability (r² = 0.93). Accurate Partial Least Squares Regression (PLSR) models were computed at both modalities with and without inclusion of colour and marbling features. Addition of squared terms to the models failed to improve accuracy.     

Effects of sarsaponin on digestion and passage rates in cattle fed medium to low concentrate

Four dairy cows with duodenal cannulae were fed diets consisting of sorghum silage (67% of dietary dry matter) at 85% of ad libitum intake with 0 (control diet) or 44 ppm (dry matter) sarsaponin (sarsaponin diet) in a crossover experiment. Digestion coefficients for organic matter were low but increased by addition of sarsaponin both in the rumen (43.7 versus 32.4%) and total tract (52.1 versus 48.2%). Digestibilities of starch and nitrogen in the rumen and total tract and passage rates of fluid, concentrate, and silage tended to be greater for the sarsaponin diet. Extent of ruminal digestion of organic matter was related to passage rate of concentrate (correlation .81) and fluid (correlation .75). In a second study, diets contained 50% concentrate either with or without sarsaponin added at 44 ppm. Ruminal pH for animals given sarsaponin tended to be lower 4, 8, and 12 h after feeding. In situ rate constants of dry matter disappearance tended to be greater with the control diet for corn, alfalfa, and prairie hay and lower for milo and soybean meal. Lag time of digestion tended to be longer with the sarsaponin diet for corn, milo, soybean meal, and corn gluten meal but shorter for alfalfa and prairie hay. Although sarsaponin may increase ruminal digestion of medium to low concentrate diets, in situ data indicate that effects may differ with type of feed.     

Bezema: 聚酯耐水洗低温染色分散染料

瑞士Bezema公司生产高性能的分散染料已有7年时间.这类耐水洗、色牢度等级极高的染料尤其适合聚酯染色.随着研发的继续进行,已成功实现低温下中深色染色生产.     

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; wall slip, structural failure during measurement and viscoelastic time dependent effects. Serrated plates were the most successful surface modification at eliminating wall slip. However, even with serrated plates shear banding occurred at higher shear rates. Because of the viscoelastic nature of the cheeses, a time dependent viscous response occurred at shear rates <1 s⁻¹, requiring longer times to attain steady shear conditions. Prolonged continuous shearing altered the structure of the molten cheeses. The effects of structural change were greatly reduced by minimising the total accumulated strain exerted on the sample during flow curve determination. These techniques enabled successful measurement of steady shear viscosity of molten Mozzarella-type cheeses at 70 °C at shear rates up to 250 s⁻¹.     

Studies of some improver effects at high dough temperatures

A number of improvers which can be used successfully in fast breadmaking processes have a large theological effect in tests at the normal dough-testing temperature of 30°. The exception is potassium bromate which has only a small effect. By raising the dough temperature to 40° or 50°, corresponding to the temperatures reached towards the end of proving and during the early stages of baking, the slow bromate improvement is accelerated and a delayed but large Theological effect can be demonstrated. This delayed high-temperature effect can account for the successful use of potassium bromate as an improver, either alone or with other compounds, in rapid breadmaking processes. The dough-softening effects of a bakers' compound fat and of urea were no greater at 50° than at 25°.