scholarly journals Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages

2012 ◽  
Vol 1 (1) ◽  
pp. 32-44 ◽  
Author(s):  
Dimitris Petridis ◽  
Christos Ritzoulis ◽  
Iakovos Tzivanos ◽  
Eleuterios Vlazakis ◽  
Emmanuel Derlikis ◽  
...  
Keyword(s):  
Volume Fraction ◽  
Sodium Caseinate ◽  
Sensory Properties ◽  
Fat Volume

Effects of fat concentration on the homogenization of cream

1983 ◽  
Vol 50 (1) ◽  
pp. 91-96 ◽  
Author(s):  
Leslie W. Phipps
Keyword(s):  
Volume Fraction ◽  
Milk Proteins ◽  
Maximum Area ◽  
A Value ◽  
Surface Active Properties ◽  
Fat Globule ◽  
Surface Active ◽  
The Mean ◽  
Semi Empirical ◽  
Fat Volume

SummaryA study has been made of the interdependence of the volume fraction and the degree of dispersion of the fat in creams subjected to single-pass homogenization. The effects of fat volume fraction φ could be incorporated into a semi-empirical correlation of the homogenizing variables established previously. In general, as φ increased from a low value the mean fat globule diameter at first decreased, reached a minimum and subsequently increased. The total area of the fat interface/m.l. volume when the globule diameter was a minimum proved to be independent of the homogenizing pressure and had a value of approximately 1·1 m2; the interface of maximum area was greater than this and, in contrast, its magnitude was pressure-dependent.The overall results have been interpreted in relation to the variability of the disruptive energy within the homogenizing valve, competing effects of globule coalescence and hindered break-up, and the surface-active properties of the milk proteins.

Changes in viscosity of processed creams during storage at 5 °C

1984 ◽  
Vol 51 (2) ◽  
pp. 299-305 ◽  
Author(s):  
Keith R. Langley
Keyword(s):  
Heat Treatment ◽  
Volume Fraction ◽  
Fat Content ◽  
Heat Treated ◽  
Rate Of Increase ◽  
Fat Volume

SummaryThe viscosity of heat treated creams increased with time (t). The rate (k) was dependent on homogenization pressure, fat content and heat treatment temperatures. Viscosity and its rate of increase could be related by the expressions:log η = log η0 + kt(where η0 is the viscosity at t = 0),log η0 = a1 + b1φ/d(where φ is the fat volume fraction, d is the globule diameter) andk = a2 + b2φ/d.Different values of a1b1a2 and b2 were found for homogenized and unhomogenized creams.

A viscometric study of the flocculation of the components in stored homogenized ultra-heat-treated cream

1982 ◽  
Vol 49 (4) ◽  
pp. 655-664 ◽  
Author(s):  
Leslie W. Phipps
Keyword(s):  
Volume Fraction ◽  
Particle Interaction ◽  
Relative Viscosity ◽  
Storage Period ◽  
Fat Globules ◽  
Heat Treated ◽  
Seasonal Factors ◽  
Image Position ◽  
Viscometric Study ◽  
Fat Volume

SUMMARYThe apparent relative viscosity (ηr) of stored homogenized ultra-heat-treated ‘coffee’ cream increased with time (t) at a rate which was a function of mean fat globule diameter (d) and fat volume fraction (ø); the rate was also influenced by Na2CO3and Na citrate when present as stabilizing additives. Viscosity increases were attributed to the progressive flocculation of fat globules and to the strengthening of the structure formed by the gradual accretion of casein micelles on to globule surfaces and their points of contact (bridging). The expressionwheretis in days anddin μm, was found to hold over a 12-week storage period for a batch of creams (ø = 0·143) of differentdvalues prepared from the bulk cream containing carbonate and citrate stabilizers; η0is the relative viscosity att= 0 andkis a rate parameter. In the absence of stabilizers the parameterkassumed a smaller value and so appeared to be a function of chemical composition of the cream and of forces of particle interaction; seasonal factors were also suspected of influencingk. The effect of the fat volume fraction on storage behaviour was not fully resolved, but there was some evidence that the proportionality log ηrα1/ø½ was appropriate.

scholarly journals Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3024
Author(s):  
Qi Wang ◽  
Yang Zhu ◽  
Zhichao Ji ◽  
Jianshe Chen
Keyword(s):  
Size Distribution ◽  
Droplet Size ◽  
Volume Fraction ◽  
Droplet Size Distribution ◽  
Fat Content ◽  
Sensory Properties ◽  
Milk Samples ◽  
Significant Difference ◽  
Emulsion Systems ◽  
Reconstituted Milk

The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.

Chemical partitioning of elements in Ni-base MC-carbide reinforced eutetic superalloys

1983 ◽  
Vol 41 ◽  
pp. 250-251
Author(s):  
E. F. Koch ◽  
E. L. Hall ◽  
S. W. Yang
Keyword(s):  
Alloy Composition ◽  
Volume Fraction ◽  
Lattice Mismatch ◽  
Turbine Blades ◽  
Eutectic Alloys ◽  
Alloy Matrix ◽  
X Ray ◽  
Gas Turbine Blades ◽  
Analytical Electron ◽  
Analytical Electron Microscope

The plane-front solidified eutectic alloys consisting of aligned tantalum monocarbide fibers in a nickel alloy matrix are currently under consideration for future aircraft and gas turbine blades. The MC fibers provide exceptional strength at high temperatures. In these alloys, the Ni matrix is strengthened by the precipitation of the coherent γ' phase (ordered L12 structure, nominally Ni3Al). The mechanical strength of these materials can be sensitively affected by overall alloy composition, and these strength variations can be due to several factors, including changes in solid solution strength of the γ matrix, changes in they γ' size or morphology, changes in the γ-γ' lattice mismatch or interfacial energy, or changes in the MC morphology, volume fraction, thermal stability, and stoichiometry. In order to differentiate between these various mechanisms, it is necessary to determine the partitioning of elemental additions between the γ,γ', and MC phases. This paper describes the results of such a study using energy dispersive X-ray spectroscopy in the analytical electron microscope.

Morphology, Distribution and Identification of Micro-Constituents Along Grain Boundaries in Nickel-Base Alloys

1973 ◽  
Vol 31 ◽  
pp. 176-177
Author(s):  
D. E. Fornwalt ◽  
A. R. Geary ◽  
B. H. Kear
Keyword(s):  
Electron Microscope ◽  
Grain Boundaries ◽  
Volume Fraction ◽  
Rupture Life ◽  
Stress Rupture ◽  
High Volume ◽  
Precipitate Morphology ◽  
Stress Rupture Life ◽  
Nickel Base ◽  
Scanning Electron

A systematic study has been made of the effects of various heat treatments on the microstructures of several experimental high volume fraction γ’ precipitation hardened nickel-base alloys, after doping with ∼2 w/o Hf so as to improve the stress rupture life and ductility. The most significant microstructural chan§e brought about by prolonged aging at temperatures in the range 1600°-1900°F was the decoration of grain boundaries with precipitate particles.Precipitation along the grain boundaries was first detected by optical microscopy, but it was necessary to use the scanning electron microscope to reveal the details of the precipitate morphology. Figure 1(a) shows the grain boundary precipitates in relief, after partial dissolution of the surrounding γ + γ’ matrix.

Instrumentation For Quantitative Microscopy

1977 ◽  
Vol 35 ◽  
pp. 206-209
Author(s):  
B. Ralph ◽  
A.R. Jones
Keyword(s):  
Volume Fraction ◽  
Three Dimensional ◽  
Two Dimensional ◽  
Automatic Data ◽  
Phase Volume Fraction ◽  
Statistical Confidence ◽  
Resultant Data ◽  
Automatic Data Collection ◽  
Third Dimension ◽  
Evolution Of Microstructure

In all fields of microscopy there is an increasing interest in the quantification of microstructure. This interest may stem from a desire to establish quality control parameters or may have a more fundamental requirement involving the derivation of parameters which partially or completely define the three dimensional nature of the microstructure. This latter categorey of study may arise from an interest in the evolution of microstructure or from a desire to generate detailed property/microstructure relationships. In the more fundamental studies some convolution of two-dimensional data into the third dimension (stereological analysis) will be necessary.In some cases the two-dimensional data may be acquired relatively easily without recourse to automatic data collection and further, it may prove possible to perform the data reduction and analysis relatively easily. In such cases the only recourse to machines may well be in establishing the statistical confidence of the resultant data. Such relatively straightforward studies tend to result from acquiring data on the whole assemblage of features making up the microstructure. In this field data mode, when parameters such as phase volume fraction, mean size etc. are sought, the main case for resorting to automation is in order to perform repetitive analyses since each analysis is relatively easily performed.

Formation of Persistent Slip Band in Fatigued Copper Single Crystals

1982 ◽  
Vol 40 ◽  
pp. 470-471
Author(s):  
N. Y. Jin
Keyword(s):  
Volume Fraction ◽  
Fatigue Cracks ◽  
Wall Structure ◽  
Matrix Structure ◽  
Dislocation Dipole ◽  
Slip Bands ◽  
Persistent Slip Bands ◽  
The Matrix ◽  
Hard Shell ◽  
Copper Single Crystals

Localised plastic deformation in Persistent Slip Bands(PSBs) is a characteristic feature of fatigue in many materials. The dislocation structure in the PSBs contains regularly spaced dislocation dipole walls occupying a volume fraction of around 10%. The remainder of the specimen, the inactive "matrix", contains dislocation veins at a volume fraction of 50% or more. Walls and veins are both separated by regions in which the dislocation density is lower by some orders of magnitude. Since the PSBs offer favorable sites for the initiation of fatigue cracks, the formation of the PSB wall structure is of great interest. Winter has proposed that PSBs form as the result of a transformation of the matrix structure to a regular wall structure, and that the instability occurs among the broad dipoles near the center of a vein rather than in the hard shell surounding the vein as argued by Kulmann-Wilsdorf.

Grain Refinement in Titanium-Erbium Alloys

1974 ◽  
Vol 32 ◽  
pp. 522-523
Author(s):  
B. B. Rath ◽  
J. E. O'Neal ◽  
R. J. Lederich
Keyword(s):  
Electron Microscopy ◽  
Size Distribution ◽  
Grain Refinement ◽  
Grain Growth ◽  
Volume Fraction ◽  
Pure Titanium ◽  
Systematic Investigation ◽  
Second Phase ◽  
Titanium Matrix ◽  
Average Size

Addition of small amounts of erbium has a profound effect on recrystallization and grain growth in titanium. Erbium, because of its negligible solubility in titanium, precipitates in the titanium matrix as a finely dispersed second phase. The presence of this phase, depending on its average size, distribution, and volume fraction in titanium, strongly inhibits the migration of grain boundaries during recrystallization and grain growth, and thus produces ultimate grains of sub-micrometer dimensions. A systematic investigation has been conducted to study the isothermal grain growth in electrolytically pure titanium and titanium-erbium alloys (Er concentration ranging from 0-0.3 at.%) over the temperature range of 450 to 850°C by electron microscopy.

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