Forpurposes of data analysis and data interpretation, it is important tohave uniform representation of hue derived from the Hunter L,a, b color space. Using the standard calculation for hue [Arc tan(b/a)], positive signed results are generated for the first quadrant [+a, +b] only. l2e other quadrants should be handled so that a 360" representation is accommodated and results are expressed as positive signed numbers. Second quadrant [-a, +b] and third quadrant [-a, -bJ calculations should be: hue = I80+Arc tan(b/a). Fourth quadrant [+a, -b] calculations should be: hue = 360+Arc tan(b/a). Furthermore when planning statistical analysis of data which transverse the IV and I quadrant, vanformations of the data will continue increasing in hue angle from 361 " on up as high as appropriate. A spreadsheet macro for achieving these results can be easily derived.
The objective was to determine the effect of cider composition on the heat resistance of Escherichia coli O157:H7. The average D52 value in a model Empire apple juice was 18 min with a z value of 4.8 degrees C. Increasing the Brix from 11.8 to 16.5 degrees had no effect on thermal resistance, while increasing L-malic acid from 0.2 to 0.8%, or reducing the pH from 4.4 to 3.6 sensitized the cells to heat. The greatest effect on heat resistance was afforded by the preservatives benzoic and sorbic acids: D50 values in ciders containing 1,000 mg/l were 5.2 min in the presence of sorbic acid and only 0.64 min in the presence of benzoic acid. Commercial apple juice concentrates yielded lower numbers of survivors than single-strength juices even though their higher sugar concentrations of about 46 degrees Brix increased heat resistance.
A study was undertaken to compare juice yield from electroplasmolysis treated (EP, US Patent 4 723 483) apple pomace with other standard methods of juice extraction, enzyme treatments, a heat treatment and a control. On a 15-min press cycle yields among treatments were similar, with the heated mash sample and the EP sample slightly higher than the others. Rate of juice expression from press cake was very diferent between treatments, with the heat treated sample and the EP being among the highest.Many researchers have attempted to improve yields of juice from apple mash, and reports have varied widely as to effectiveness. Bielig et a1 (1971) indicated that with the use of Pectinol at 45°C for 10 min they observed a minimal 0.04% increase in total yield. A dramatic improve of 26% in total yield was observed in Golden Delicious juice using stored apples plus an addition of 40mgkg-' Ultrazym 100 at 40°C for 20 min (Hak et al 1973).In 1989 Cornell University hosted a brief review of a process developed at the Institute of Applied Physics of the Academy of Science, Moldavia, USSR, called electroplasmolysis (EP; Papchenko et al 1988). In the limited time allowed, a comparison of juice yield using EP was made with a control, a heated mash and three different enzyme treatments.Ida Red apples were harvested and stored for 5 months at 0°C and 95% RH. Uniform sub-lots of apples were ground in a Fitzpatrick Hammermill with a 0-635-mm (0.25-in) screen and a rotation speed of 4200 rev min-'.Following mash treatment, sub-lots were pressed for juice using a pneumatic air press: 35 kg cmz gauge for 5 min, followed by 70.31 kg cm2 gauge for 3 rnin with a hold at 98.434 kg cm2 gauge for 7 min. Juice yield was monitored for each treatment at 1 min intervals by volume. The control sample was held as mash for a time equivalent to that required to process the entire EP sub-lot.
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