Publisher Summary Starch is a major source of calories and raw materials in food and process indu... more Publisher Summary Starch is a major source of calories and raw materials in food and process industries. In foods, starch is majorly used as as a thickening/gelling agent. The swelling of starch granules is not hindered at low starch (excess moisture) concentrations. Gelatinized starch dispersions (STDs) may also be viewed as microgel systems, whose flow and viscoelastic behavior are strongly influenced by the physical state of granules (size and size distribution). The state of the starch granule influences whether heated starch dispersion exhibits shear-thinning, shear-thickening, or antithixotropic rheological behavior. Increase in volume fraction of starch granules beyond a threshold imparts yield stress to the dispersions. Dynamic rheological data obtained during gelatinization reflect in part the changes in granule volume fraction as a result of corresponding changes in a granule size.
Heat transfer to canned 5% cross-linked waxy maize (CWM) and 3.5% corn (CN) starch dispersions (S... more Heat transfer to canned 5% cross-linked waxy maize (CWM) and 3.5% corn (CN) starch dispersions (STDs), and a 5.6 °Brix tomato juice (TJ) which exhibited different thermo-rheological (TR) behaviours was studied. The three fluids had approximately the same maximum viscosity (∼2.6 Pa s) at some point during thermal processing. The η a –T profiles of the 5% CWM STD were determined using a pressurized viscometer system, while those of the 3.5% CN STD and 5.6 °Brix TJ were obtained from Yang and Rao 1 and Sornsrivichai 2 , respectively. A simulation program (FIDAP) was used to solve the governing mass, momentum, and energy transport equations for heating each fluid in a 81mm×111mm horizontal can at 121.6 °C under going intermittent rotation as in a Steritort TM . The 3.5% CN STD which exhibited sol-gel-sol transition over a narrow range of temperature, had the highest heating rate and the most uniform temperature distribution. In contrast, the 5% CWM STD, which gelatinized at a lower temperature and formed a heat- and shear-stable gel, had the slowest heating rate. In the 5.6 °Brix TJ, which had high initial viscosity, the heating rate increased as the viscosity decreased according to the Arrhenius model and attained heating rates higher than in the 5% CWM STD.
High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructu... more High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructure of pressurized raw chicken breast meat was determined. The inoculated samples (approximately 7 log CFU/g initial load) were processed at 300 and 400 MPa, using pressurized medium of 25 to 35 °C during pressurization. Weibull model was well fitted to the survival curves with tailing. Least severe conditions with acceptable inactivation levels were 300 MPa, 35 °C, 1 min (approximately 2 log reduction) and 400 MPa, 30 °C, 1 min (approximately 4 log reduction). Based on these 2 conditions, the 400 MPa treatment yielded the raw chicken meat with higher L* value, greater cooking loss, and lower water holding capacity. Cooked chicken breast meat prepared from the pressurized samples had firmer texture than the control. Scanning electron microscopic images showed that higher pressure resulted in increasing extent of protein coagulation and the contraction of the muscle bundles. For raw chicken breast fillet, 300 MPa, 35 °C, 1 min was the condition that reasonably reduced the load of Salmonella Typhimurium. However, the pressurized samples had greater cooking loss. Marination with brine containing sodium chloride and phosphate prior to pressurization might help improve this eating quality.
ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracte... more ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 – 91.5 g carbohydrates/100 g flour, 5.1 – 8.7 g protein/100 g flour, 1.1-3.2 g fiber/100 g flour, 2.0 – 5.0 g ash/100 g flour, 0.4 – 0.9 g fat/100 g flour, and 317.0 – 435.8 mg calcium oxalate /100 g flour. The carbohydrate content of taro was not affected by corm size, but by cultivating location. An extraction using 0.05 % (w/v) sodium hydroxide yielded purified taro flour (PTF) with lower protein content, compared with the water extraction method. PTF contained 96.9 – 98.2 g carbohydrates/100 g flour, 0.7 – 1.9 g protein/100 g flour, 0.1 – 0.3 g fat/100 g flour, 0.1 – 0.9 g fiber/100 g flour, 0.1 – 0.4 g ash/100 g flour, and 182.0 – 200.1 mg calcium oxalate /100 g flour. All PTFs had 18.8 – 22.4 % amylose, with an average degree of polymerization of 195 –...
Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® m... more Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® microbial predictive software. The prediction was based on real time and temperature monitoring chicken sausages during distribution to retailer around Bangkok area. Six pathogens, which were Pseudomonas spp., Staphylococcus aureus , Salmonella spp., Listeria monocytogenes, Escherichia coli and Clostridium perfringens were selected respectively for simulation during distribution. Five parameters were selected to predict the growth of selected pathogens during distribution period (maximum temperature from observation periods, pH, A w , and initial log of Total Aerobic Plate Count (TAPC). The result showed that Clostridium perfringens , Listeria monocytogenes , Salmonella spp., Staphylococcus aureus , E.coli and pseudomonas spp count ranged from 0.11 log CFU/g to 1 log CFU/g during distribution at 19.5°C for 9.05 hours. Pseudomonas spp showed the highest growth (1 log cfu/g ) while Clostrid...
The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C ... more The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C for 32.5 minutes, (T2) 67°C for 18.5 minutes, (T3) 68°C for 17 minutes, (T4) 69°C for 7 minutes, (T5) 70°C for 7 minutes in comparison with the control (nonpasteurized) sample was studied. TVC of pasteurized marinated shrimp (T1 to T5) was lower than 10 CFU/g and Listeria spp. was not detected in 25g sample, while the TVC for control was 3.67 log CFU/g and Listeria spp. was 1.18 log CFU/g. The pH value of pasteurized marinated shrimp (T1 to T5) was significantly lower than the non-pasteurized marinated shrimp. The shear force value for samples pasteurized at T3, T4 and T5 was not significantly different from control. Sensory evaluation result showed that the highest score for overall acceptability was 5.75 for the product pasteurized at 70°C for 7 minutes (T5). Treatment 5 (70°C for 7 minutes) was selected as optimum condition for pasteurized sample for shelf life study. From shelf life ...
Publisher Summary Starch is a major source of calories and raw materials in food and process indu... more Publisher Summary Starch is a major source of calories and raw materials in food and process industries. In foods, starch is majorly used as as a thickening/gelling agent. The swelling of starch granules is not hindered at low starch (excess moisture) concentrations. Gelatinized starch dispersions (STDs) may also be viewed as microgel systems, whose flow and viscoelastic behavior are strongly influenced by the physical state of granules (size and size distribution). The state of the starch granule influences whether heated starch dispersion exhibits shear-thinning, shear-thickening, or antithixotropic rheological behavior. Increase in volume fraction of starch granules beyond a threshold imparts yield stress to the dispersions. Dynamic rheological data obtained during gelatinization reflect in part the changes in granule volume fraction as a result of corresponding changes in a granule size.
Heat transfer to canned 5% cross-linked waxy maize (CWM) and 3.5% corn (CN) starch dispersions (S... more Heat transfer to canned 5% cross-linked waxy maize (CWM) and 3.5% corn (CN) starch dispersions (STDs), and a 5.6 °Brix tomato juice (TJ) which exhibited different thermo-rheological (TR) behaviours was studied. The three fluids had approximately the same maximum viscosity (∼2.6 Pa s) at some point during thermal processing. The η a –T profiles of the 5% CWM STD were determined using a pressurized viscometer system, while those of the 3.5% CN STD and 5.6 °Brix TJ were obtained from Yang and Rao 1 and Sornsrivichai 2 , respectively. A simulation program (FIDAP) was used to solve the governing mass, momentum, and energy transport equations for heating each fluid in a 81mm×111mm horizontal can at 121.6 °C under going intermittent rotation as in a Steritort TM . The 3.5% CN STD which exhibited sol-gel-sol transition over a narrow range of temperature, had the highest heating rate and the most uniform temperature distribution. In contrast, the 5% CWM STD, which gelatinized at a lower temperature and formed a heat- and shear-stable gel, had the slowest heating rate. In the 5.6 °Brix TJ, which had high initial viscosity, the heating rate increased as the viscosity decreased according to the Arrhenius model and attained heating rates higher than in the 5% CWM STD.
High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructu... more High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructure of pressurized raw chicken breast meat was determined. The inoculated samples (approximately 7 log CFU/g initial load) were processed at 300 and 400 MPa, using pressurized medium of 25 to 35 °C during pressurization. Weibull model was well fitted to the survival curves with tailing. Least severe conditions with acceptable inactivation levels were 300 MPa, 35 °C, 1 min (approximately 2 log reduction) and 400 MPa, 30 °C, 1 min (approximately 4 log reduction). Based on these 2 conditions, the 400 MPa treatment yielded the raw chicken meat with higher L* value, greater cooking loss, and lower water holding capacity. Cooked chicken breast meat prepared from the pressurized samples had firmer texture than the control. Scanning electron microscopic images showed that higher pressure resulted in increasing extent of protein coagulation and the contraction of the muscle bundles. For raw chicken breast fillet, 300 MPa, 35 °C, 1 min was the condition that reasonably reduced the load of Salmonella Typhimurium. However, the pressurized samples had greater cooking loss. Marination with brine containing sodium chloride and phosphate prior to pressurization might help improve this eating quality.
ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracte... more ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 – 91.5 g carbohydrates/100 g flour, 5.1 – 8.7 g protein/100 g flour, 1.1-3.2 g fiber/100 g flour, 2.0 – 5.0 g ash/100 g flour, 0.4 – 0.9 g fat/100 g flour, and 317.0 – 435.8 mg calcium oxalate /100 g flour. The carbohydrate content of taro was not affected by corm size, but by cultivating location. An extraction using 0.05 % (w/v) sodium hydroxide yielded purified taro flour (PTF) with lower protein content, compared with the water extraction method. PTF contained 96.9 – 98.2 g carbohydrates/100 g flour, 0.7 – 1.9 g protein/100 g flour, 0.1 – 0.3 g fat/100 g flour, 0.1 – 0.9 g fiber/100 g flour, 0.1 – 0.4 g ash/100 g flour, and 182.0 – 200.1 mg calcium oxalate /100 g flour. All PTFs had 18.8 – 22.4 % amylose, with an average degree of polymerization of 195 –...
Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® m... more Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® microbial predictive software. The prediction was based on real time and temperature monitoring chicken sausages during distribution to retailer around Bangkok area. Six pathogens, which were Pseudomonas spp., Staphylococcus aureus , Salmonella spp., Listeria monocytogenes, Escherichia coli and Clostridium perfringens were selected respectively for simulation during distribution. Five parameters were selected to predict the growth of selected pathogens during distribution period (maximum temperature from observation periods, pH, A w , and initial log of Total Aerobic Plate Count (TAPC). The result showed that Clostridium perfringens , Listeria monocytogenes , Salmonella spp., Staphylococcus aureus , E.coli and pseudomonas spp count ranged from 0.11 log CFU/g to 1 log CFU/g during distribution at 19.5°C for 9.05 hours. Pseudomonas spp showed the highest growth (1 log cfu/g ) while Clostrid...
The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C ... more The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C for 32.5 minutes, (T2) 67°C for 18.5 minutes, (T3) 68°C for 17 minutes, (T4) 69°C for 7 minutes, (T5) 70°C for 7 minutes in comparison with the control (nonpasteurized) sample was studied. TVC of pasteurized marinated shrimp (T1 to T5) was lower than 10 CFU/g and Listeria spp. was not detected in 25g sample, while the TVC for control was 3.67 log CFU/g and Listeria spp. was 1.18 log CFU/g. The pH value of pasteurized marinated shrimp (T1 to T5) was significantly lower than the non-pasteurized marinated shrimp. The shear force value for samples pasteurized at T3, T4 and T5 was not significantly different from control. Sensory evaluation result showed that the highest score for overall acceptability was 5.75 for the product pasteurized at 70°C for 7 minutes (T5). Treatment 5 (70°C for 7 minutes) was selected as optimum condition for pasteurized sample for shelf life study. From shelf life ...
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