The Series MgCr2O4-MgFe2O4

The characteristics of spinels in the series MgCr₂O₄-MgFe₂O₄ were determined. The plot of cell size vs. molar composition is unusual in series showing complete solid solution because an unusually large deviation from Vegard's law was observed. This deviation is caused by changes in spinel structure with composition and temperature, and an equation was derived which applies a correction in terms of the degree of inversion. The effects of temperature on compositions high in MgFe₂O₄ include changes in density and refractive index. Solid solution of forsterite in MgCr₂O₄ decreases the cell size to 8.329 A but apparently is less than 1%. Changes in composition caused by vapor loss or by dissociation are small enough that this series is essentially binary below 1400° C.     

Development of goat cheese whey-flavoured beverages

Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate composition and little variation in pH and titratable acidity during refrigerated storage. They also showed low caloric value. For colour, aroma and consistency acceptability, there was no significant difference ( P > 0.05) among peach and strawberry flavoured samples. The flavour acceptability was higher for the strawberry beverage than for the peach one ( P = 0.05). A positive purchase intent for strawberry flavoured beverage was reported by 76% of the consumers, while 50% affirmed a similar intention for the peach-flavoured product. The beverages produced showed potential for commercialization, serving as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant.     

Role of Lean Tissue on the Formation of N-Nitrosothiazolidine in Raw Bacon

Lean tissue, separated from whole bacon, was found to contain the precursors for N-nitrosothiazolidine (NTHZ), a nitrosamine formed when cured meats are smoked during processing. Of the various treatments investigated, cure incorporation of sodium ascorbate and liquid smoke yielded the lowest NTHZ values.     

Preparation, Evaluation and Analysis of a French-Fry-Type Product from Sweet Potatoes

A French-fry-type product was prepared from ‘Jewel’ and ‘Centennial’ sweet potatoes. Samples were prepared from freshly harvested, cured, and stored, cured roots. The roots were peeled, sliced into strips and blanched in hot water. The blanched strips were partially dehydrated by one of five treatments and then frozen at ?30°C. Frozen strips were fried in hot peanut oil and evaluated by a sensory panel. Strips prepared by dehydration in a hot air tunnel at 120°C for 5 min were favored by the sensory panel. Blanching removed significant amounts of dry matter and resulted in partial hydrolysis of the starch by endogenous enzymes. Sensory color scores were not affected by reducing sugar content. Sensory flavor scores were related to total sugar content.     

CORRELATION OF PARTIAL MOLAR VOLUMES AT INFINITE DILUTION OF SALTS IN WATER

Salt partial molar volumes at infinite dilution show the unusual behavior of increasing with pressure while at higher temperatures becoming large and negative, reaching negative infinity at the critical point of water. A simplified method for estimating the infinite dilution partial molar volumes for fully ionized aqueous salts up to 350°C and all pressures has been developed using generalized expressions based on fluctuation solution theory. Tabulations of parameters are given for several salts made from 10 different cations and 9 different anions that can be used to predict V^∞ _s for many solutions of practical interest.     

MICROWAVE HEATING AND γ-IRRADIATION TREATMENT OF RAPESEED (BRASSICA NAPUS)

Rapeseeds were treated with different doses of γ-irradiation and microwave heating of oil extraction. Improvement of the oil extractivity was achieved after microwave treatment while the quality parameters of crude oil were not significantly changed except the total phosphorus content, which was nearly four times higher compared to that of the control. It seems that microwave treatment damages membranes and thus higher amounts of phospholipids may be released into the crude oil. Microwave heating also resulted in a reduction of enzyme activities and lower protein content in buffered seed extracts due to partial protein denaturation. The differences in protein profiles of treated and untreated seeds were also demonstrated by SDS PAGE. The protein denaturation was observed for all types of proteins. γ-irradiation had practically no effect on the oil quality parameters and did not change its yield.     

N-Nitrosothiazolidine and its 4-Carboxylic Acid in Frankfurters Containing Alaska Pollock

In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N-nitrosothia-zolidine-4-carboxylic acid (NTHZC) and N-nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi-meat frankfurters were similar to or lower than those found in an all-meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.     

The Induced Stabilization of Aqueous Pectin Dispersions by Ethanol

The potential antagonism between dispersed pectin and ethanol, in the presence of sodium chloride and/or tartaric acid, was examined through constants of the Huggins equation. It was found that ethanol (10% and 15%) indefinitely stabilized a 0.10% pectin dispersion containing 0.070 total molal concentration of electrolytes. The data and their interpretation imply favorable prospects for functionality and storage of alcoholic foods and beverages containing edible quantities of salt and acid.