Food processing and technology 1978: a summary of research

Evaluation of tomato cultivars for processing / W. A. Gould, W. Stone, J. Mount, L. Witt, Y. Yamada, and S. Z. Berry -- Geotrichum candidum in midwestern tomato processing plants and various methods of inhibiting its growth / James G. Fox and Wilbur A. Gould -- Effects of various qualities of raw tomatoes (subjective evaluation) on color of extractable juice (objective evaluation) / Yasunori Yamada and Wilbur A. Gould -- Protein content of seeds taken from tomatoes at various stages of ripeness / Daniel Brodowski and J. R. Geisman -- Effects of cultivar, break temperature, and extraction methods on the viscosity of tomato juice / Hashmy Bel-Haj and Wilbur A. Gould -- A study of some factors affecting the solid content of canned tomatoes / J. R. Mount and W. A. Gould -- Prediction of ascorbic acid stability in canned apple juice / Mohamed I. Mahmoud and Wilbur A. Gould -- Investigation of protein content of ohio grown soybeans / Girish N. Desai and Andrew C. Peng -- Recovery and functionality of soybean leaf proteins / Mohammed H. Ali and Andrew C. Peng -- Carotene content of green snap beans / H. Fenercioglu and D. E. Crean -- Effect of reconditioning on the ascorbic acid content of potato cultivars / I. S. Arkoudilos and D. E. Crean -- Kinetic studies of polyphenol oxidase from HiDri cabbage / Ling-May Chen and Andrew C. Peng -- Refinements in pickle brine recycling / T. Glares and J. R. Geisman -- Use of ultraviolet light to inhibit Staphylococcus aureus growth on the surface of baked pumpkin pie / Nicholas N. Kallas and Wilbur A. Gould -- Development of a nutritionally improved corn masa / Thomas H. Rieman and Wilbur A. Gould -- Mechanical deboning of Lake Erie freshwater drum / W. E. Stone and W. A. Gould -- Lake Erie freshwater drum fillet processing, storage, and evaluation / W. E. Stone and W. A. Goul

Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice

PubMedID: 14609083The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior

Study on the development of pomegranate juice processing technology; the pressing of pomegranate fruit

In this research, the effects of pressing on pomegranate juice quality were studied. Fruits of three different cultivars were pressed at different pressures, times, and shapes as a whole, parts and sacs only. Juice yields increased up to 49% depending on pressure, time and cultivar but such juice was of excessive astringency and bitterness. Astringency and bitterness are mostly attributed to phenolic substances. These substances pass through juice by size reduction of the fruits before pressing. Thus, best results in pressing were obtained by using whole fruits compared with juice sacs and size reduced pomegranates. Amounts of phenolic substances in fruit juice are increased by increasing presssure. It was evaluated that it would not be feasible for both phenolic substance and pressing cost, if the pressure is taken over 10 kg/cm2

The Utilization of Carp (Cyprinus carpio) Flesh as Fish Ball [Sazan (Cyprinus carpio) Etinin Balik Köftesi Olarak Degerlendirilmesi]

In this study, the sensory properties and shelf life of fish balls prepared from carp flesh were investigated. Four study groups were prepared with different combinations of ingredients: garlic, garlic-sunflower oil. onion and onion-sunflower oil. A control group was also prepared. At the end of the sensory evaluation, the groups received between 7.4 and 9.07 points from the panelists regarding appearance, texture, succulence, odour and flavour and general acceptance. The onion and garlic groups were found to be preferable to the control group (p0.05). Vacuum-packed minced fish meat stored at -18°C for 6 months was of good quality in terms of pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid value (TBA) and peroxide value (PV)

Fatty acid profile determination of cold pressed oil of some nut fruits

WOS: 000363002800004The oils extracted from walnut, pistachio and acorn were investigated in this study. Physicochemical properties including density, color, acid value, peroxide value, iodine value, degree of unsaturation and refractive index were evaluated. Fatty acid composition was determined by gas chromatographic method. The results point out that linoleic acid (C18:2) was the major unsaturated fatty acid in walnut samples (61.62%), but it was oleic in acorn (57.80%) and pistachio oil samples (45.23%).The second important fatty acid was oleic acid (C18:1). The most abundant saturated fatty acid was palmitic acid (C16:0) in three oils ranging from 6.98% to 13.80%. Linolenic acid (C18:3) was the other important fatty acid in walnut and pistachio samples and found in amounts of 11.14% and 11.46% respectively. In regard to stearic acid, pistachio oil had the highest stearic acid (C18:0) content (3.71%) while acorn (1.54%) and walnut oil (2.53%) samples followed. Walnut oil with a high iodine value (157.85) was the most unsaturated (90.27%) oil. The importance of the present study was determining fatty acid composition and as a result of this establishing the related information about physiological and nutritional effects of the investigated oils.Suat Sobucovali of Sunar Misir Entegre Tesisleri A.S.; Elita Gida San. ve Tic. Ltd. Sti., Adana, TurkeyThe authors are grateful to Suat Sobucovali of Sunar Misir Entegre Tesisleri A.S. and Elita Gida San. ve Tic. Ltd. Sti., Adana, Turkey and for support and assistance

Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 °C were completed in 11, 8 and 5 h, respectively with a total solid content of about 85%. SO 2 content of dry samples decreased with increasing dehydration temperature. Dehydration at 60 °C resulted in less phenolic content than others. The L, a and hue values of the samples were measured but the visual variations between the samples was not quite clear. Non-sulphited samples dehydrated at 60 °C received the highest average score for the taste, astringency and color of samples. © 2004 Elsevier Ltd. All rights reserved

Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice

Nanocomposite films based on polypropylene (PP) and zinc oxide or silver nanoparticles were obtained by the blown film method. The film color properties, mechanical properties, barrier properties, and migration values were investigated in dependence on the concentration and type of nanoparticles. The incorporation of nanoparticles in the PP matrix decreased oxygen permeability and water vapor permeability rates but increased the film's total color difference, overall migration value, and zinc and silver migration values depending on the concentration of nanoparticles. A high level of nanoparticles led to an increase in migration values and a decrease in film transparency. The migration tests of all the films in isooctane, ethanol, and acetic acid showed that the total migration limit was not exceeded. Also, the results showed that the nanocomposite films had a beneficial effect on improving the preservation quality of lemon juice compared with plain PP film. Practical applications: In this study, the production methods of polypropylene (PP)-based nanocomposite films are described. The broader analysis of films provides detailed information about film properties for industry and academia. The films produced were transformed into packaging by heat sealing them to package lemon juice. The result showed that nanocomposite films had better properties that maintained some quality attributes of the lemon juice. The present study represents a model for further studies. Also, the produced films may be used as an active packaging material for the fruit juice industry. © 2017 Wiley Periodicals, Inc.US-Egypt Joint Board on Scientific and Technological Cooperation 213O231This research was supported by the Scientific and TechnologicalResearch Council of Turkey (TUBITAK, grant no. 213O231)

KNOWLEDGE AND ATTITUDES TOWARDS ORAL AND DENTAL HEALTH AMONG 7TH AND 8TH GRADE STUDENTS COMPARED WITH THEIR TEETH EXAMINATION IN MANISA, TURKEY

Aim Oral and dental heath are important aspects of general health and impact the quality of life and well-being. In this study, we aimed to assess the level of knowledge and attitudes towards oral and dental health and to examine the relative effect of social- behavioural risk factors on caries and other teeth problems among seventh and eighth grade students. Method

Knowledge and attitudes towards oral and dental health among seventh and eighth grade students compared with their teeth examination

Aim Oral and dental heath are important aspects of general health and impact the quality of life and well-being. In this study, we aimed to assess the level of knowledge and attitudes towards oral and dental health and to examine the relative effect of social- behavioural risk factors on caries and other teeth problems among seventh and eighth grade students. Method