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This post hoc analysis assessed the long-term safety, tolerability, and efficacy of perampanel in Asian patients with refractory focal seizures; an additional analysis assessed the effect of perampanel on focal impaired awareness seizures (FIAS) with focal to bilateral tonic-clonic (FBTC) seizures. In this subanalysis, data from Asian patients ≥12 years of age who had focal seizures with FBTC seizures despite taking one to 3 concomitant antiepileptic drugs at baseline, and who had entered either the long-term extension phase of 3 phase-3 perampanel trials (study 307) or the 10-week extension phase of study 335, were analyzed for the effect of perampanel on duration of exposure, safety, and seizure outcomes. Of 874 Asian patients included in the analysis, 205 had previously received placebo during the double-blind phase-3 trials and 669 had previously received perampanel 2-12 mg/day; 313 had FIAS with FBTC seizures at core study baseline. The median duration of exposure to perampanel was 385.0 days, and the retention rate at one year was 62.6%. Overall, during the first 52 weeks of perampanel treatment, 777 patients (88.9%) had treatment-emergent adverse events (TEAEs), most of which were mild to moderate in severity. The most frequent TEAEs were dizziness (47.1%), somnolence (22.3%), and nasopharyngitis (17.4%). During the first 52 weeks of perampanel treatment, median percent change in seizure frequency per 28 days from pre-perampanel baseline for all focal seizures was -28.1%, and -51.7% for FIAS with FBTC seizures. The 50% responder rate relative to pre-perampanel baseline for all focal seizures was 33.8%, and 51.1% for FIAS with FBTC seizures. Long-term treatment with perampanel in Asian patients had safety, tolerability, and efficacy similar to that of the global population in the phase-3 trials and extension study 307. The safety profile and response rate suggest benefit for an Asian population of patients with refractory epilepsy.

Puffed oat cakes were prepared by puffing the extruded oat pellets with a rice cake machine using independent variables of extrudate moisture contents (30 and 34%, wb), tempering moisture content (10, 12, and 14%, wb), heating temperature (238, 243, 249, and 254°C), and heating times (4, 6, and 8 sec). All four processing variables had significant effects on oat cake physical properties (specific volume, color, hardness, and integrity). Heating time had the most significant effect. Increasing heating time resulted in oat cakes with increased specific volume, integrity, and redness but lower lightness and yellowness. An acceptable product could be made using oat pellets extruded at either 30 or 34% moisture, dried to 9%, and then tempered to 12–14% moisture, and heated to 243–254°C for 8 sec. High correlations were observed between instrumental and sensory descriptive analysis.

Meat analogs produced by high-moisture extrusion of soy proteins are good alternatives to animal meat and have many health benefits. In addition to textural properties, an abundant fibrous structure in such extrudates is a key factor for consumer acceptance. Although several techniques have been developed for quantifying fiber formation in extrudates, their applications for real-time quality control in manufacturing process have been challenging. In this study, we developed a nondestructive imaging technique to quantify fibrous structures in soy protein extrudates. The spatial distribution of light reflectance on sample surface was imaged and a fiber formation index was derived based on the random-walk theory of light transport in anisotropic media. This method has a potential to be used as a nondestructive, real-time quality control tool for products with fibrous structures.

Pear fruit leathers were prepared by drying a mixture of pear juice concentrate, pectin, corn syrup, and water at 70°C for 8 h. The effects of ingredients on texture, color, microbial growth, moisture content (MC), water activity (aw), glass transition temperature (Tg), and sensory attributes were investigated. Pectin was the most significant independent variable that affected the properties of interest. This was followed by initial moisture content and corn syrup. Glass transition temperature (Tg) was not useful for predicting microbiological attributes but had strong correlations with instrumental and sensory hardness and chewiness. The results from partial least squares analysis (PLS) indicate instrumental hardness, chewiness, and cohesiveness could be used to predict their corresponding sensory attributes. The consumer liking of pear fruit leather could be increased by raising their fruit aroma, sweetness, tartness, and shininess.

Indoor studies were conducted to determine the potential use of Pantoea agglomerans isolate LRC 8311 as a biocontrol agent for control of bacterial wilt of bean caused by Curtobacterium flaccumfaciens pv. flaccumfaciens. Soaking seeds of great northern bean cv. US1140 in a suspension of 3 x 10 8 cfu/ml P. agglomerans resulted in thorough endophytic colonization of the entire bean seedling from root to apical stem after 7 days, regardless of whether the inoculated seeds were hilum injured or not. Colonization of seedlings by P. agglomerans increased seedling height after 10 days, and had no negative effect on seedling emergence. Treatment of hilum-injured bean seeds of great northern bean cv. US1140 or navy bean cv. Morden003 with a mixture of P. agglomerans + C. flaccumfaciens pv. flaccumfaciens resulted in a high rate of colonization of seedlings by P. agglomerans, reduced frequency of infection by C. flaccumfaciens pv. flaccumfaciens, improved seedling emergence and height, and reduced disease severity, compared with seeds treated with the wilt pathogen alone. Application of P. agglomerans as a soil drench 24 h after planting was also effective in suppressing bacterial wilt in some instances, but was generally not as effective as seed treatment. The study suggests that seed treatment with P. agglomerans may be an effective and practical method for control of bacterial wilt of bean.

Summary: Purpose: Hyperglycemia may rarely be seen with visual seizures. Observation of both visual evoked potentials (VEPs) and magnetic resonance imaging (MRI) in visual status epilepticus (SE) has not been reported. We describe acute and follow-up VEP and MRI findings of a patient with hyperglycemia-related visual SE of occipital origin. Methods: In a 59-year-old diabetic woman, complex visual hallucinations and illusions developed with ≤10 seizures per hour as an initial manifestation of nonketotic hyperglycemia. Results: Neurologic examination revealed ictal nystagmus to the right and continuous right hemianopsia. Ictal electroencephalography (EEG) and Tc-99m hexamethylpropylene amine oxime (HMPAO) single-photon emission computed tomography (SPECT) revealed an epileptogenic focus in the left occipital lobe. MRI with fluid-attenuated inversion recovery showed focal subcortical hypointensity and gyral hyperintensity. Followup MRI showed only minimal gyral hyperintensity at 6 months. The P100 amplitude of VEP was significantly higher at the right occipital area during SE, but slightly higher on the left after the patient had been seizure free for 6 months. Conclusions: Occipital seizures and hemianopsia can be caused by hyperglycemia and may be accompanied by special MRI and VEP findings. Ke yW ords: Nonketotic hyperglycemia—Hemianopsia—Visual evoked potentials— Magnetic resonance imaging.

Bacterial wilt caused by Curtobacterium flaccumfaciens pv. flaccumfaciens is an important new disease of common bean (Phaseolus vulgaris) in western Canada. Both yellow and orange variants of the pathogen were found in the region. A controlled environment study was conducted to assess 124 common bean cultivars and lines from eight market classes for resistance to the yellow and orange variants of the pathogen, using the hilum injury/seed inoculation method. Results of the screening tests showed significant (P

When tomato leaves were sprayed with 0.1% emulsified canola oil, corn oil, grape seed oil, peanut oil, safflower oil, soya bean oil or sunflower oil, the severity of powdery mildew caused by Oidium neolycopersici was greatly reduced. Among these edible oils tested, sunflower oil was the most effective in the control of powdery mildew. When sprayed with 0.5% sunflower oil, powdery mildew on tomato leaves was reduced to a negligible level. Sunflower oil applied to halves of upper leaf surface did not induce resistance against the pathogen in the non-treated halves. When applied to halves of lower leaf surface, it also failed to reduce the severity of powdery mildew on the upper leaf surface right above the treated area indicating that control of the powdery mildew by sunflower oil did not result from activation of host defence mechanisms. Scanning electron microscopy showed that control of powdery mildew with sunflower oil resulted mainly from the inhibition of conidial germination and suppression of mycelial growth of the pathogen.

Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite-treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO3 and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite-treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.

Use of several lipids as an alternative to cholesterol to prepare stable liposomes was tried. Liposome prepared at 1/0.25 lecithin/stearic acid ratio exhibited better (55%) encapsulation efficiency (EE) of bovine serum albumin (BSA) than that (41%) prepared at 1/0.25 lecithin/cholesterol ratio. Liposomes showed the minimal released percentage of encapsulated BSA at pH 6. Storage at −20 °C caused serious damage to liposomes. Addition of α–tocopherol was effective in stabilizing liposomes. Liposomes, incorporated with α–amylase, prepared at 1/0.25 lecithin/cholesterol or stearic acid ratio were effective in protecting enzyme against acid (pH 2.8) and pepsin (15 mg/mL). Use of stearic acid, instead of cholesterol, would be feasible in preparing stable liposomes.

Effects of microbial transglutaminase (MTGase), recombinant cystatin, or their combination on the gel properties of mackerel surimi were investigated. The addition of MTGase caused the cross-linking of myosin heavy chain (MHC) and substantially increased the gel strength (from 536.6 to 2012.4 g × cm), while the recombinant cystatin could effectively prevent the MHC degradation and gel softening during the production of mackerel surimi-based products. Combined use of MTGase and recombinant cystatin revealed synergistic effectiveness on improving the quality of mackerel surimi (increased from 435 to 2438 g × cm, set at 45 °C for 20 min).

Using the results from twin-screw extrusion of corn meal, both energy consumption and extruder efficiency were found to be significantly correlated with screw speed and specific feeding load (SFL). An increase in the SFL decreased the total specific mechanical energy, but increased the extruder efficiency. SFL influenced the extruder efficiency more than the screw speed. Increasing the screw speed from 300 to 450 rpm at a constant SFL level increased the extruder efficiency by 6 to 11%, whereas an increase of SFL from 0.0026 to 0.0038 kg rev 1 raised the extruder efficiency by 30%. Of the mechanical energy consumed per unit mass of extrudate, over 98% were used for shearing or viscous dissipation and less than 1.5% were for pumping during twin-screw extrusion of corn meal.

Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature.

The effect of processing variables, including screw speed (200,300, and 400 rpm), moisture content (18, 19.5, and 21%), and four different percentages (55,70,85, and 100%) of oat flour, on the extrudate physical properties (expansion, bulk density, and texture profiles) and sensory properties were studied. Increasing the percentage of oat flour resulted in extrudates with a lower specific length, higher bulk density, lower lightness, higher redness, lower yellowness, higher hardness, and lower springiness, gumminess, and chewiness. Higher moisture content reduced expansion, except for the 100% oat flour puffs. Screw speed had no significant effect on the bulk density, specific length, and expansion ratio. Principal Component Analysis showed that decreasing moisture content and increasing screw speed resulted in increased product temperature, which was highly correlated with attributes of a more expanded product such as lightness, crispness, shininess, and an open cell structure. With a higher screw speed and a higher product temperature, corn-related flavors were more likely to develop. High correlations between physical and sensory properties were observed.

The properties of surimi gels from threadfin-bream and pollack surimi set at 30 °C or 45 °C with microbial transglutaminase (MTGase) from Streptoverticillium ladakanum were determined. The optimal amounts of MTGase and setting conditions were: 0.3 unit/g surimi either at 30 °C for 90 min or at 45 °C for 20 min for threadfin-bream, and 0.2 unit/g surimi at 30 °C for 60 min for pollack. The strength of golden threadfin-bream surimi gels with 0.35 unit MTGase set at 30 °C for 90 min or 45 °C for 20 min was 3400 g × cm, almost 3-fold of the control. SDS-PAGE analyses indicated that inter- and/or intramolecular cross-linking formed in the myosin heavy

A combination of microbial transglutaminase (MTGase), reducing agent and protease inhibitor was employed to improve the quality of underutilized fish surimi. SDS-PAGE indicated that cross-linking of myosin heavy chain (MHC) occurred in MTGase-contained samples, while MHC of samples without MTGase disappeared after 120 min incubation at 45°C. Although the gel-forming ability increased with MTGase added up to 0.6 unit/g, it was still too low to be commercially acceptable. However, the combined use of 0.1% NaHSO3, 0.01 mM transepoxysuccinyl-L-leucylamido-(4-guanidino)butane (E-64) and 0.35 units MTGase/g substantially improved the quality of hairtail surimi. Based on this result, the combined use of E-64, MTGase and NaHSO3 seemed to be a better way to improve gel-forming ability of hairtail surimi.

The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160 degrees C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.

In order to fast and economically purify MTGase from Streptoverticillium ladakanum, a stepwise elution method was developed and compared with linear gradient elution method. MTGase was purified to electrophoretical homogeneity by using CM Sepharose CL-6B and Blue Sepharose Fast Flow chromatographies by linear gradient or stepwise methods. The recovery of MTGase by linear gradient and stepwise methods were 68.4% and 81.0%, respectively. The optimal temperature and pH were 40 degrees C and 5.5, respectively. It was stable at pH 5.0 to 7.0 and had a rate constant (K(D)) of 6.21 x 10(-5) min-1 for thermal inactivation at 45 degrees C. The purified MTGase was activated by K+, Na+, Ca2+, Mn2+, and Mg2+, not affected by Fe3+, EDTA, but inhibited by Cu2+, Zn2+, Hg2+, Ni2+, Co2+, Cd2+, PCMB, NEM, IAA, and PMSF. A simple stepwise method was developed for the purification of MTGase from S. ladakanum.

The physical characteristics and sensory properties of eight wheat noodles formulated with wheat gluten (0, 3 and 6%) and glyceryl monostearate (0, 1.4 and 2.8%) were investigated. Color parameters and texture attributes were instrumentally characterized. Four visually observed appearance attributes and four manually or orally assessed textural attributes, were sensorially profiled quantitatively. Glyceryl monostearate, at 1.4% and 2.8% fortification levels, had more profound influences than wheat gluten, at 3% and 6% fortification levels, and exhibited different behaviors in most of the physical and sensory properties of cooked noodles. These two additives well separated the eight noodle products along two independent dimensions. As to instrumental-sensory relations, principal component analysis (PCA), partial least squares regression (PLS) and Procrustes analysis (PA) confirmed that the instrumental and sensory analysis procedures reached a true consensus.

Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2, 43.3, 54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0, 1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPi addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI Increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different In hardness from control high-fat sausages.

Glass transition temperatures of yellow and white corn cakes were investigated within the moisture range of 2 to 32% (w/w) using dynamic differential scanning calorimetry. All measurements were conducted at 10°C/min heating rate, 30 sec equilibrium period, and 1°C amplitude. Effects of water plasticization on corn cakes were predicted by the Gordon-Taylor's equation. Moisture sorption isotherms were established using BET and GAB equations. Relationships were found among glass transition temperature, moisture content and cake texture. The loss of crispness of corn cakes occurred within the glassy state. The initial loss of crispness occurred around monolayer moisture content, and the complete loss of crispness occurred at about 9% moisture with the highest hardness.

Aims We investigated the significance of apoptosis, using the terminal deoxynucleotidyl transferase mediated dUTP-digoxigenin nick end-labelling method, in nasopharyngeal carcinoma biopsy samples. Methods and results The apoptotic index (AI) in 50 nasopharyngeal carcinomas was compared with various histopathological features and clinical stage. Also, the AI was correlated with p53, bcl-2 and Ki67 expression by immunohistochemistry. In histopathological studies, the AI was significantly higher in mixed cellular type (MC) than in keratizing squamous cell type (KS) and spindle cell type (SC) (P

The effects of fat type, fat content, and initial moisture content on the sensory attributes of extruded dry pet food were studied. A ‘Difference-from-Control” descriptive analysis was used to evaluate the extrudate sensory characteristics every 2 to 3 months for 14 months. There was no significant change of the intensity of attributes over time for no fat added samples and the results indicated their sensory characteristics remained stable within the studied time period. Significant correlation was found between sensory lightness and lipid oxidation of the pet food with fat addition. The instrumental L value was also found to have a high correlation with the sensory lightness. Principal Component Analysis (PCA) plots showed that the addition of fat enhanced the perceived fatty, painty, and cardboardy odors and oily surface of the pet foods; and the effects of beef tallow were more significant than poultry fat on these attributes. The highly correlated attributes of fatty, painty, and cardboardy odors indicated that the strong and characteristic aroma of beef tallow and poultry fat might interfere with the perception of painty and cardboardy odors, which represent the aroma of lipid oxidation.

Effects of particle size (50–1,622 μm), screw speed (200–400 rpm), and feed moisture content (19–22%) on twin-screw extrusion of corn meal were investigated using a full-factorial design. Torque, specific mechanical energy, and product temperature generally showed no change within the commonly used particle-size range (100–1,000 μm), but each value dropped significantly as the particle size increased >1,000 μm. Die pressure was influenced by the three-way interaction of particle size, screw speed, and feed moisture content. The highest moisture level (22%), largest particle size (1,622 μm), and two lowest screw speeds (200 and 300 rpm) were the only conditions where the starch was

The two-dimensional flow theory of a power law fluid in a fully-wiped co-rotating twin-screw extruder was investigated under steady-state, isothermal conditions. The important distinction between this approach and previously published theories (Denson and Hwang 1980; Booy 1980; Wang and White 1989; Lai-Fook et al. 1989, 1991) is that actual boundary conditions were used instead of boundary conditions based on the parallel plate model developed for single screw extruders. The generalized screw curves constructed for both double-lead and single-lead screw elements were similar in shape to those published for single screw extruders with rectangular channels. Noticeable increases in the closed discharge pressure and the open discharge flow rate were observed, which are the result of the screw geometry. Experimental results with corn meal were in agreement with theoretical predictions for single-lead screw elements. Theoretical predictions for double-lead screw elements using the new solution also showed reasonable agreement with experimental data from published literature after the incorporation of the intermeshing effect.

Through a simple application, this research demonstrates the potential and procedure of applying computer vision and control techniques in developing automated real-time statistical process controllers (SPC). A computer vision system was developed to sample and measure quality variables (area, length, and width) of an extruded food product. Shewhart control charts were used to monitor the state of statistical control. Corrective actions were determined by using a PI control algorithm to minimize the product size variation caused by material inconsistency in moisture content. the system was implemented and tested. Considerable improvement was achieved in product size uniformity.

A method to determine die swell in the presence of volumetric expansion due to moisture vaporization in extruded food products is proposed. the method is applied to twin screw extrusion of corn meal in a study to investigate the effects of extruder die parameter (exit capillary length and entrance cone angle), screw speed, and specific feeding load on die swell and volumetric expansion. the die swell results are compared with known effects for nonexpanded polymers. Die swell tended to decrease with increasing exit length, but had only a weak response to entrance angle. Increasing specific feeding load (SFL) increased die swell, where as increasing screw speed produced increases or decreases in die swell, depending on the SFL. Die swells ranged from approximately 1.2 to 1.7, accounted for approximately 10 to 22% of the total radial expansion, and for approximately 18 to 38% of the extrudate cross sectional area. Volumetric expansion increased with increasing die exit length, but was insensitive to entrance angle with a slight concave upward response. Increasing screw speed produced large increases in volumetric expansion, while increasing SFL produced only slight increases. Observations about die swell compare favorably with previous studies of nonexpanded polymers, suggesting that the proposed analysis method may be useful for food viscoelasticity evaluation studies.

Image processing techniques were used to characterize an extruded food product. Several image features in color and surface texture were developed and tested for their effectiveness to reflect changes in product appearance resulting from variations in extrusion conditions. The effects of process variables were related to the image features. Hue function conveyed more information about surface texture than did saturation or intensity functions.

The flow theory in an extruder is fundamental to the study of extrusion technology. Present analytical solutions of the flow theory used in many studies give significant overpredictions of the volumetric flow rate due to erroneous boundary conditions used. Modified flat plate models with and without considering side wall effect and a coaxial cylinder model for Newtonian fluids were derived in this study using new boundary conditions confirmed by Choo et al. (1980). Using experimental data from published literature, it was found that the volumetric flow rates in the extruder were better predicted by these models than the numerical solutions or the original analytical solutions.

The effects of a barrel-valve assembly on extrusion system dynamics and product properties with various screw speeds and specific feeding loads (SFL) were studied using an APV Baker twin-screw extruder. Turning the barrel-valve from the open to closed position resulted in a convex response of die pressure due to the axial offset of paired orifice plugs, with concomitant changes in system responses and extrudate properties. Variations in SFL by changing feed rate or screw speed caused more pronounced effects on product properties compared with barrel-valve control.

Puffing of rice cakes using both long-grain and medium-grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long-grain brown rice. For medium-grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium-grain brown rice also produced cakes that were much more fragile than those produced from long-grain brown rice.

A first order lag with time delay was used to model dynamic responses of product temperature, torque, and mass pressure to step changes in screw speed. Transportation lag was evident in the mass temperature at the die, while the time constants generally decreased with increased magnitude of the step input. Dynamic responses indicated a more stable response to larger magnitude of step inputs! Product attributes and process variables were shown to be a function of the magnitude of the step input when final screw speed set points were identical.

The best operational conditions for puffing dent corn grits with a rice cake machine were 14% grit moisture, 215°C and 9 sec. Salting and steaming, low pH soaking medium, larger corn grit sizes, 2% glycerin, and 2% corn oil tended to increase puffed volume of the corn cakes. Smaller grit sizes, 3% alcohol and high pH soaking medium had negative effects on corn cake volume. Acid-modification of corn starch, 1% or 3% corn oil, and up to 10% sugar had no effect.

The effects of screw speed and additives (sugar and salt) on processing and product variables of corn meal extruded with a twin-screw extruder were studied. Higher salt (0–3%) and sugar concentrations (0–4%) in the feed decreased the die pressure, % torque and specific energy. But at 6 and 8%, sugar increased the three processing parameters. Higher screw speed (250 vs 200 rpm) decreased die pressure and % torque, but increased specific energy. The addition of salt and sugar enhanced extrudate radial and axial expansions, but reduced product bulk density and breaking strength. An increase in screw speed decreased radial expansion and bulk density, but increased axial expansion and breaking strength.

Comparison of the heating process and determination of the critical heating point was studied for homogeneous and nonhomogeneous products in 211 × 214 retortable plastic containers and metal cans. The fh, j, and Fo values for bentonite dispersions (4-10%), were significantly different at α= 0.05 for the metal cans versus the plastic containers with metal lid oriented up or down. The slowest heating point was mathematically determined and found to be influenced by the container material and the lid orientation for the plastic containers. Results indicated the design of thermal processes in plastic containers must take into account nonsymmetrical external heat transfer due to the presence of the metal lid.

Puffed rice cakes were produced from long grain brown rice by a pressure-drop puffing method. Effects of raw rice tempering conditions (time and moisture level) and heating conditions (temperature and time) immediately before puffing on rice cake volume were investigated. In general, a lower moisture level (14% vs 16–20%) in raw rice and longer tempering time (5 hr vs 1–3 hr) resulted in higher specific volumes in rice cakes. Higher heating temperature (230°C vs 200–220°C) and 8 sec heating produced rice cakes with higher specific volumes. Darker cakes were obtained with the high temperature and long time combinations.