DEVICE TO MEASURE EASE OF SKIN REMOVAL FROM PEANUTS

SUMMARY— A new procedure for measuring the ease of skin removal from peanuts is described. A simple device was constructed from readily, available materials and will blanch a 250g sample in 2 min. A series of tests showed that the procedure has excellent precision and compares favorably with two commercial dry-blanching operations.     

High-Temperature Centrifuge for Separation of the Liquid Phase from Refractories: II, Centrifuging Tests

A rotating-type induction furnace with graphite heater was used to demonstrate the application of the principles developed in Part I. Rotation at 1200 to 1300 r.p.m. for 15 minutes at an average temperature of 2560°F. (1405°C.) separated a low-melting slag from a silica brick which had been used in an open-hearth roof.     

Numerical Simulation of Natural Convection Heating of Canned Thick Viscous Liquid Food Products

Sterilization of a thick viscous liquid food in a metal can sitting in an upright position and heated from the side wall (T_w= 394 K) only in a still retort was simulated. The liquid had temperature dependent viscosity but constant specific heat and thermal conductivity. Equations of mass, motion and energy conservation for an axisymmetric case were solved and plots of temperature, velocity and streamlines were provided for natural convection heating and isotherms compared with pure conduction contour plots. Results indicated that the natural convection moved the slowest heating point to the bottom center. The bottom of the can heated up slower than predicted by pure conduction heating. The magnitude of the axial velocity was found to be of the order of 10^?5 m/sec which varied with time and position in the can.     

OPERANT EYELID CONDITIONING IN TRISOMY-18.

2 PROFOUNDLY RETARDED CHILDREN WITH EXTRA NO. 18 CHROMOSOMES WERE CONDITIONED TO EMIT OPERANT EYEBLINKS IN CONFORMITY WITH CONTINUOUS AND EXTINCTION SCHEDULES OF REINFORCEMENT. CONDITIONING WITH EACH CHILD WAS UNDERTAKEN AT NORMAL FEEDING TIMES, AND WHEN SPOONFULS OF FOOD WERE MADE CONTINGENT UPON BLINKING, BLINK RATES INCREASED. ON INTERPOLATED AND FINAL SESSIONS WHEN FOOD WAS GIVEN INDEPENDENTLY OF BLINKING, BLINK RATES FELL TO BASE-LINE LEVEL. THIS IS THE 1ST REPORTED EVIDENCE OF LEARNING IN THE TRISOMY-18 CONDITION, PROBABLY BECAUSE MOST OF THESE CHILDREN DIE BEFORE 1 YR. OF AGE. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels

Ground beef-based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85. Samples were analyzed by uniaxial compression and colorimetry after production and after 52°C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated. Glycerol, as well as water, acted as an effective textural plasticizer. Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30–40%. Glycerol can thus effectively be used to adjust physical properties without compromising stability. Higher moisture samples were relatively more elastic, as determined by recoverable work. High temperature storage reduced modulus, solidity and percent recoverable work (20–70%) in all samples.     

INFLUENCE OF FLOW REGIMES ON TEMPERATURE HETEROGENEITIES WITHIN A SCRAPED SURFACE HEAT EXCHANGER

In industrial applications, fluids processed in scraped surface heat exchangers often show large temperature heterogeneities at the exchanger outlet. Our study deals with the thermal evolution of model fluids, Newtonian and non‐Newtonian in heating or cooling conditions and allows us to link the phenomena of appearance and disappearance of temperature heterogeneities with the changes in the flow pattern within the exchanger. Based on literature data dedicated to scraped surface heat exchangers as well as to annular spaces without blades, we have shown that thermally homogeneous products can be obtained when Taylor vortices appear in the exchanger. Studies done on the exchanger with and without blades show that the thermal behavior is basically the same for both geometries but with a difference in critical Taylor numbers value for change in heat transfer regime. The presence of blades promotes the appearance of instabilities at lower values of generalized Taylor number (Ta_g= 10 with blades; Ta_g= 39 without blades). It shows as well, that the value of critical Taylor number in scraped surface heat exchanger closely depends upon the flow‐rate even for very low values for Re_axg (Re_axg < <1).     

STUDY ON INTERACTION AMONG EXTRUSION-COOKING PROCESS VARIABLES AND ENZYME ACTIVITY: EVALUATION OF EXTRUDATE STRUCTURE

A blend of wheat flour (moisture content 11.61%) and different amounts of two commercial enzymes like GRINDAMYL (GA) amylase 1000 (0–0.1 g/kg) and GA protease 41 (0–1.0 g/kg) were extruded through a co-rotating twin-screw extruder.
The effects of barrel temperature (60–120C), dough moisture (20–36%), screw speed (100–400 rpm) and different amounts of enzymes on structure of extrudates (porosity and break strength) were studied using response surface methodology.
Results showed that the highest value of porosity (62.47%  ±  4.07) was obtained at the highest value of barrel temperature (120C) and at the largest amounts of GA protease 41 (1.0 g/kg) or GA amylase 1000 (0.1 g/kg). However, the simultaneous addition of large amounts of both enzymes caused a negative effect on expansion degree (porosity  <  30%). Large amounts of moisture dough and GA amylase 1000 resulted in a high value of break strength (25.7 N/mm²) and in stiff-textured extrudates .

PRACTICAL APPLICATIONS

This research could provide some information about the effects of and the interactions between extrusion parameters and enzyme activities, which are commonly used to produce bakery products, in order to improve the texture of extrudates processed at low barrel temperatures, i.e., 60C, for example, extrudates with thermolabile components like vitamins or extrudates with high lipid fraction like breakfast cereals, pet food, etc.