Stability of Non-Pasteurized, Refrigerated Muscadine Grape Juice

The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off-flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off-flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off-flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.     

Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Alginate

The rheological effects of propylene glycol alginate (PGA) added to solutions and model emulsions containing xanthan gum (XG) were studied using controlled stress rheometry with concentrations appropriate for salad dressings. For samples with XG and XG + PGA blends, solutions and emulsions showed a Newtonian plateau at low shear stresses. The Newtonian plateau of a solution accurately predicted (r²= 1.00) the Newtonian plateau for an emulsion of equivalent gum concentration. Addition of PGA to constant levels of XG showed a more than additive increase in the Newtonian plateau viscosity for solutions and emulsions. For XG aqueous solutions, pseudoplasticity decreased upon addition of PGA. Storage and loss moduli increased with addition of PGA to XG for solutions and emulsions, although G’ for solutions of PGA alone were negligible.     

A PORE NETWORK MODEL FOR THE CALCULATION OF NON-DARCY FLOW COEFFICIENTS IN FLUID FLOW THROUGH POROUS MEDIA

A computational method was developed to determine the correlation between permeability and the Forchheimer (non-Darcy) coefficient and to investigate numerically the factors that affect this correlation. The method is based on the construction of a 2-D random pore network. The porous medium is represented as a network of cylindrical pipes with randomly generated size, orientation, and connectivity. Probability density functions are used to characterize the orientation, length, diameter, and connectivity properties of the pipes that form the pore space. In this article the development and validation of the computational method are discussed. The computational procedure provides an expected value for the medium properties and a variation around this expected value, which is a measure of the uncertainty associated with the calculation of porous media properties. It was found that the porous medium structure has a strong effect on the flow properties. Specifically, the splitting of the pores is mostly responsible for non-Darcy flow behavior. Examination of the behavior of the medium properties under compaction shows that there is a unifying correlation for the behavior of the permeability. However, each type of porous medium exhibits different non-Darcy flow behavior under compaction. Finally, a statistical model, which correlates the structure characteristics of the porous medium to the measured properties, is presented.     

USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW

Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing.     

PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON

The objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty-one beef plates were cured and assigned to treatments: vacuum-tumbled (T); macerated and vacuum-tumbled (MT); macerated, emulsion-coated, and vacuum-tumbled (MET); and emulsion-coated and vacuum-tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum-tumbling is needed to produce an acceptable round beef bacon product.     

CORRELATION OF TIME-TEMPERATURE INDICATOR RESPONSE WITH MICROBIAL GROWTH IN PASTEURIZED MILK

Commercially obtained pasteurized whole milk was stored at three constant temperatures (0°C, 5°C, and 10°C), and one variable temperature condition (cyclic exposure of 0°C for 14 days and 10°C for 2 days). Daily analyses were conducted to enumerate the growth of total bacteria, coliforms, psychrotrophs, and spore forming organisms in samples from each storage treatment. Microbial growth was correlated with the response of the I-POINT and LifeLine full-history time-temperature indicators. Response of the I-POINT model 2140 was strongly related to germination of the psychrotrophic bacteria, and significant correlations (r > 0.95) were found between total count enumeration and the LifeLine model 57 indicator.     

BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON

This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean-to-fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off-flavor intensity were unrelated to raw belly thickness.     

Development and Characterization of Biodegradable/Edible Wheat Protein Films

Biodegradable and edible films were prepared from three types of wheat flours: commercial bread, hard red winter, and soft white. Films were produced at two pH values (4 and 11) and tested for oxygen permeability as related to temperature. Films were also produced with a cross-linked agent and tested for tensile strengths. Oxygen permeability was 5.9 × 10^?20 to 18.5 × 10^?20 m³O₂ m m^?2 s^?1 Pa^?1 similar to values for commercial nylon. The oxygen permeability activation energy varied from 9.1 to 14.5 kcal mol^?1, depending on type of flour and pH did not affect oxygen permeability. Presence of the cross-linking agent increased the strength of films and elongation at break ranged from 490% to 640%, while tensile stress at break ranged from 25.8 × 10^?3 kg m^?2 to 44.1 × 10^?3 kg m^?2, lower than commercial nylon.     

Performance of the Helical Screw Rheometer for Fluid Food Suspensions

The Helical Screw Rheometer (HSR) consists of a helical screw enclosed in a tight fitting cylinder. When the screw is rotated with the system closed it generates a linearly increasing pressure differential along the axis of the screw. The pressure is proportional to the viscosity of a Newtonian fluid. Viscosity of standard Newtonian fluids measured using the HSR correlated well with measurements on a rotational rheometer with cone and plate fixtures. HSR data on non-Newtonian suspensions analyzed with a power law model (σ= mγ^a) did not agree as well with results from cone and plate fiiures on the rotational rheometer.     

COMMUNITY DEVELOPMENT BLOCKS GRANTS IN URBAN COUNTIES: THE CASE OF HAMILTON COUNTY,OHIO

Urban counties must struggle with metropolitan expansion in order to deliver vital urban services. With the passage of the Housing and Community Development Act, urban counties throughout the nation found it necessary to develop the administrative capacity and the intergovernmental network sufficient to implement the Act. Hamilton County, Ohio, offers a typical example of how an urban county implemented CDBG. The result was a small county community development staff that look a pragmatic approach and relied heavily on the recommendations of participating municipalities and townships. The funded projects were primarily oriented toward transportation and public works. These projects, widely dispersed throughout the county, rewarded diverse political interests, generated few political conflicts, and required minimal county staff resources.