White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.

Chemical, physical, sensory, and microbiological changes were monitored during storage of unwrapped and shrink-wrapped fresh sweet corn at lo" and 20°C. Wrapping essentially eliminated moisture loss and resulted in elevated carbon dioxide and decreased oxygen concentrations within packages. These effects, together with refrigeration markedly reduced the changes associated with senscence and post harvest deterioration, and hence resulted in at least a threefold extension in shelf life. The water-saturated atmosphere, however, enhanced microbial growth on shrink-wrapped corn. The initial microbial population was effectively decreased by treating the wrapped corn with 0.5 or 1.0 kGy (Co60) irradiation.

Dielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from ‐25 to 70C by using a network analyzer. The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz. Below the freezing point, the dielectric constant (ɛ′) and dielectric loss factor (ɛ″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ɛ′) decreased as frequency and temperature increased at both frequencies. The dielectric loss factor (ɛ″) did not change significantly with temperature. The relationships between penetration depth and temperature at both frequencies were evaluated from the experimental data.

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