Processed texture

Extrusion processing texturizes WPCs, WL AC, and WPl, but the greatest amoimt of texturing occurred with WPL... 

Using three-dimensional modeling tool—3dsMax, to construct the feature model, using Photoshop software to process texture data and create a simulation model of the object feature. The building model is shown in Figure 3. 

Okamoto, M. Kawamura, Y Hayashi, R. Application of high pressure to food processing Textural comparison of pressure and heat induced gels of food proteins. Agric. Biol. Chem. 1990, 54(1), 183—189. 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Take-Up. Take-up devices attenuate the spinline to the desired linear density and collect the spun yam in a form suitable for further processing. A godet wheel is typically used to control the take-up velocity which varies from 1—2 m/s for heavy monofilaments to 10—33 m/s for fine yams. The yam can be stacked in cans, taken up on bobbins, or directiy transferred to drawing and texturizing equipment. 

Texturing. The final step in olefin fiber production is texturing the method depends primarily on the appHcation. For carpet and upholstery, the fiber is usually bulked, a procedure in which fiber is deformed by hot air or steam jet turbulence in a no22le and deposited on a moving screen to cool. The fiber takes on a three-dimensional crimp that aids in developing bulk and coverage in the final fabric. Stuffer box crimping, a process in which heated tow is overfed into a restricted oudet box, imparts a two-dimensional sawtooth crimp commonly found in olefin staple used in carded nonwovens and upholstery yams. 

Bicomponent fibers have also provided a route to self-texturing (self-crimping) fibers. The crimp results from the length differential developed during processing caused by differential shrinkage in the two polymers in side-by-side or eccentric core—sheath configurations (50). 

The air jet textured yam process is based on overfeeding a yam into a turbulent air jet so that the excess length forms into loops that are trapped in the yam stmcture. The air flow is unheated, turbulent, and asymmetrically impinges the yam. The process includes a heat stabilization zone. Key process variables include texturing speed, air pressure, percentage overfeed, filament linear density, air flow, spin finish, and fiber modulus (100). The loops create visual and tactile aesthetics similar to false twist textured and staple spun yams. 

Filament. Eully drawn flat yams and partially oriented (POY) continuous filament yams are available in yam sizes ranging from about 3.3—33.0 tex (30—300 den) with individual filament linear densities of about 0.055 to 0.55 tex per filament (0.5—5 dpf). The fully drawn hard yams are used directly in fabric manufacturing operations, whereas POY yams are primarily used as feedstock for draw texturing. In the draw texturing process, fibers are drawn and bulked by heat-setting twisted yam or by entangling filaments with an air jet. Both textured and hard yams are used in apparel, sleepwear, outerwear, sportswear, draperies and curtains, and automotive upholstery. 

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

Formulation Aids. Formulation aids, which include carriers, binders, fillers (qv), plasticizers (qv), and film-formers, are ingredients used in processing to impart a particular physical state or textural characteristic. Table 5 gives an overview of the formulation aids used in the food industry. 

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