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Hosahalli S. Ramaswamy - One of the best experts on this subject based on the ideXlab platform.
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effect of reciprocating agitation thermal processing ra tp on quality of canned tomato solanum lycopersicum puree
Journal of the Science of Food and Agriculture, 2017Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high-quality canned food. The objective of this study was to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene contents) of canned tomato (Solanum lycopersicum) puree.Owing to a 63-81% reduction in process times as compared with still processing, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz Reciprocation frequency, the loss of antioxidant, lycopene and carotenoid contents could be reduced to 34, 8 and 8% respectively as compared with 96, 41 and 52% respectively during still processing. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher Reciprocation frequencies (between 2 and 3 Hz).Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high-quality attribute retention. It can also be concluded that a very high Reciprocation frequency (>3 Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (∼2 Hz). © 2016 Society of Chemical Industry.
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effect of reciprocating agitation thermal processing ra tp on quality of canned tomato puree solanum lycopersicum
Journal of the Science of Food and Agriculture, 2016Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:BACKGROUND Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high quality canned food. The objective of this study is to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene content) of canned tomato (Solanum lycopersicum) puree. RESULTS Due to 63-81% reduction in process times as compared to still process, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz Reciprocation frequency, the loss in antioxidant, lycopene and carotenoid contents could be reduced to 34%, 8% and 8% respectively, as compared to 96%, 41% and 52%, respectively during still process. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher Reciprocation frequencies (between 2 Hz and 3 Hz). CONCLUSIONS Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high quality attribute retention. It can also be concluded that a very high Reciprocation frequency (>3Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (~2Hz).
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heat transfer coefficients during thermal processing of model particulate mixtures in non newtonian fluids undergoing Reciprocation agitation as affected by process variables
Lwt - Food Science and Technology, 2016Co-Authors: Anika Singh, Hosahalli S. RamaswamyAbstract:Abstract Overall (U) and fluid-to-particle heat-transfer coefficients (h fp ) in canned particulates (Nylon spheres) suspended in non-Newtonian fluid (CMC dispersions) undergoing Reciprocation agitation thermal processing was evaluated in a pilot-scale reciprocating retort. Five influencing process variables affecting U and h fp were selected. A CCRD and a 3 × 3 × 2 full-factorial design of experiments were used to relate the coefficients U and h fp to the various process variables viz . Reciprocation frequency; Reciprocation amplitude; temperature; liquid viscosity and headspace. U and h fp varied in the range 524–1124 W/m 2o C and 549–1610 W/m 2o C respectively. Analysis of variance showed frequency, amplitude, liquid viscosity, headspace and temperature to be significant factors for h fp , and frequency, amplitude and liquid viscosity for U (p fp and U values also increased, but with increasing liquid viscosity, both h fp and U showed a decrease. Finally, optimization of processing conditions was carried out to minimize quality losses due to particle motion (agitation intensity) and thermal damage (severity of thermal processing).
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effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing
Food Research International, 2015Co-Authors: Anika Singh, Anubhav Pratap Singh, Hosahalli S. RamaswamyAbstract:Abstract The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their soft texture and sensitive color. Green beans (2.5 cm length × 0.8 cm diameter) were filled into 307 × 409 cans with carboxylmethylcellulose (0–2%) solutions and processed at different temperatures (110–130 °C) and Reciprocation frequency (1–3 Hz) for predetermined heating times to achieve a process lethality (Fo) of 10 min. Products processed at higher temperatures and higher Reciprocation frequencies resulted in better retention of chlorophyll and antioxidant activity. However, high Reciprocation frequency also resulted in texture losses, with higher breakage of beans, increased turbidity and higher leaching. There was total loss of product quality at the highest agitation speed, especially with low viscosity covering solutions. Results suggest that reciprocating agitation frequency needs to be adequately moderated to get the best quality. For getting best quality, particularly for canned liquid particulate foods with soft particulates and those susceptible to high impact agitation, a gentle reciprocating motion (~ 1 Hz) would be a good compromise.
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effect of product related parameters on heat transfer rates to canned particulate non newtonian fluids cmc during Reciprocation agitation thermal processing
Journal of Food Engineering, 2015Co-Authors: Anika Singh, Hosahalli S. RamaswamyAbstract:Abstract Effect of product parameters (particle size, shape, density and concentration) on overall (U) and fluid-to-particle (hfp) heat transfer coefficients during reciprocating agitation thermal processing of canned particulate non-Newtonian fluid (1% CMC) mixtures were evaluated at various Reciprocation frequencies using two full-factorial (3 × 3 × 3) experimental designs. Analysis of variance of results revealed that all parameters significantly affected (p sphere > cylinder. U and hfp values increased up to an optimal particle concentration of 20% and 30%, respectively, but decreased at higher particle concentrations.
Anika Singh - One of the best experts on this subject based on the ideXlab platform.
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effect of reciprocating agitation thermal processing ra tp on quality of canned tomato solanum lycopersicum puree
Journal of the Science of Food and Agriculture, 2017Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high-quality canned food. The objective of this study was to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene contents) of canned tomato (Solanum lycopersicum) puree.Owing to a 63-81% reduction in process times as compared with still processing, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz Reciprocation frequency, the loss of antioxidant, lycopene and carotenoid contents could be reduced to 34, 8 and 8% respectively as compared with 96, 41 and 52% respectively during still processing. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher Reciprocation frequencies (between 2 and 3 Hz).Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high-quality attribute retention. It can also be concluded that a very high Reciprocation frequency (>3 Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (∼2 Hz). © 2016 Society of Chemical Industry.
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effect of reciprocating agitation thermal processing ra tp on quality of canned tomato puree solanum lycopersicum
Journal of the Science of Food and Agriculture, 2016Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:BACKGROUND Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high quality canned food. The objective of this study is to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene content) of canned tomato (Solanum lycopersicum) puree. RESULTS Due to 63-81% reduction in process times as compared to still process, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz Reciprocation frequency, the loss in antioxidant, lycopene and carotenoid contents could be reduced to 34%, 8% and 8% respectively, as compared to 96%, 41% and 52%, respectively during still process. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher Reciprocation frequencies (between 2 Hz and 3 Hz). CONCLUSIONS Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high quality attribute retention. It can also be concluded that a very high Reciprocation frequency (>3Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (~2Hz).
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heat transfer coefficients during thermal processing of model particulate mixtures in non newtonian fluids undergoing Reciprocation agitation as affected by process variables
Lwt - Food Science and Technology, 2016Co-Authors: Anika Singh, Hosahalli S. RamaswamyAbstract:Abstract Overall (U) and fluid-to-particle heat-transfer coefficients (h fp ) in canned particulates (Nylon spheres) suspended in non-Newtonian fluid (CMC dispersions) undergoing Reciprocation agitation thermal processing was evaluated in a pilot-scale reciprocating retort. Five influencing process variables affecting U and h fp were selected. A CCRD and a 3 × 3 × 2 full-factorial design of experiments were used to relate the coefficients U and h fp to the various process variables viz . Reciprocation frequency; Reciprocation amplitude; temperature; liquid viscosity and headspace. U and h fp varied in the range 524–1124 W/m 2o C and 549–1610 W/m 2o C respectively. Analysis of variance showed frequency, amplitude, liquid viscosity, headspace and temperature to be significant factors for h fp , and frequency, amplitude and liquid viscosity for U (p fp and U values also increased, but with increasing liquid viscosity, both h fp and U showed a decrease. Finally, optimization of processing conditions was carried out to minimize quality losses due to particle motion (agitation intensity) and thermal damage (severity of thermal processing).
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effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing
Food Research International, 2015Co-Authors: Anika Singh, Anubhav Pratap Singh, Hosahalli S. RamaswamyAbstract:Abstract The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their soft texture and sensitive color. Green beans (2.5 cm length × 0.8 cm diameter) were filled into 307 × 409 cans with carboxylmethylcellulose (0–2%) solutions and processed at different temperatures (110–130 °C) and Reciprocation frequency (1–3 Hz) for predetermined heating times to achieve a process lethality (Fo) of 10 min. Products processed at higher temperatures and higher Reciprocation frequencies resulted in better retention of chlorophyll and antioxidant activity. However, high Reciprocation frequency also resulted in texture losses, with higher breakage of beans, increased turbidity and higher leaching. There was total loss of product quality at the highest agitation speed, especially with low viscosity covering solutions. Results suggest that reciprocating agitation frequency needs to be adequately moderated to get the best quality. For getting best quality, particularly for canned liquid particulate foods with soft particulates and those susceptible to high impact agitation, a gentle reciprocating motion (~ 1 Hz) would be a good compromise.
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effect of product related parameters on heat transfer rates to canned particulate non newtonian fluids cmc during Reciprocation agitation thermal processing
Journal of Food Engineering, 2015Co-Authors: Anika Singh, Hosahalli S. RamaswamyAbstract:Abstract Effect of product parameters (particle size, shape, density and concentration) on overall (U) and fluid-to-particle (hfp) heat transfer coefficients during reciprocating agitation thermal processing of canned particulate non-Newtonian fluid (1% CMC) mixtures were evaluated at various Reciprocation frequencies using two full-factorial (3 × 3 × 3) experimental designs. Analysis of variance of results revealed that all parameters significantly affected (p sphere > cylinder. U and hfp values increased up to an optimal particle concentration of 20% and 30%, respectively, but decreased at higher particle concentrations.
Robert Eisenberger - One of the best experts on this subject based on the ideXlab platform.
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Reciprocation wary employees discount psychological contract fulfillment
Journal of Organizational Behavior, 2016Co-Authors: Gokhan Karagonlar, Robert Eisenberger, Justin AselageAbstract:Summary The present study examined the moderating role of Reciprocation wariness in the association of employees' psychological contract fulfillment with psychosomatic strain and voluntary turnover, as mediated by perceived organizational support. To study these relationships longitudinally, 169 graduating college seniors were surveyed upon job acceptance and again 3 weeks, 3 months, 6 months, and 18 months following the start of employment. The findings showed that psychological contract fulfillment was positively related to perceived organizational support. However, this positive relationship was eliminated by Reciprocation wariness, and this influence was carried over to psychosomatic strain and voluntary turnover. Thus, it appears that Reciprocation wariness leads employees to discount psychological contract fulfillment as an indication of the organization's valuation and caring. Copyright © 2015 John Wiley & Sons, Ltd.
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the supervisor pos lmx subordinate pos chain moderation by Reciprocation wariness and supervisor s organizational embodiment
Journal of Organizational Behavior, 2014Co-Authors: Robert Eisenberger, Gokhan Karagonlar, Mindy K Shoss, Gloria M Gonzalezmorales, Robert E Wickham, Louis C BuffardiAbstract:Summary We present three studies providing an increased understanding of the interdependence between perceived organizational support (POS) and leader–member exchange (LMX). Using employees from a social service agency and new hires from a variety of organizations, we report evidence for a relational chain leading from supervisors' perceptions of support by the organization (supervisor POS) to the formation of high-quality LMX relationships with their subordinates (first link), who interpret high-quality LMX as support from the organization (subordinate POS, second link) and, ultimately, repay the organization with increased dedication and effort (examined here in terms of reduced withdrawal behavior). The relationship between supervisor POS and LMX with subordinates was strongly moderated by supervisor fear of exploitation in exchange relationships (Reciprocation wariness), holding only for supervisors with low Reciprocation wariness. Consistent with the view that employees perceive the organization as partly responsible for treatment received from supervisors, LMX was found to be more strongly related to POS when employees highly identified their supervisors with the organization (supervisor's organizational embodiment), and this interaction extended to reduced withdrawal behavior. Copyright © 2013 John Wiley & Sons, Ltd.
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Reciprocation wary employees discount psychological contract fulfillment
Academy of Management Proceedings, 2014Co-Authors: Gokhan Karagonlar, Robert Eisenberger, Justin AselageAbstract:The present study examined the moderating role of Reciprocation wariness in the association of employees’ psychological contract fulfillment with psychosomatic strain and voluntary turnover. Graduating college seniors of a large mid-Atlantic university were sent mail surveys as soon as they accepted a job but prior to their first day of employment, and again 3 weeks, 3 months, 6 months, and 18 months following the first day of employment. Reciprocation wariness markedly weakened the relationships of psychological contract fulfillment with reduced psychosomatic strain and voluntary turnover. Further, this perceived contract fulfillment by wariness interaction effect on psychosomatic strain and turnover was mediated by perceived organizational support. Thus, it appears that Reciprocation wariness leads employees to discount psychological contract fulfillment as an indication of the organization’s valuation and caring of them, thereby lessening the positive influence of psychological contract fulfillment on ...
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Reciprocation of perceived organizational support
Journal of Applied Psychology, 2001Co-Authors: Robert Eisenberger, Stephen Armeli, Barbara Rexwinkel, Patrick D Lynch, Linda RhoadesAbstract:Four hundred thirteen postal employees were surveyed to investigate Reciprocation's role in the relationships of perceived organizational support (POS) with employees' affective organizational commitment and job performance. The authors found that (a) POS was positively related to employees' felt obligation to care about the organization's welfare and to help the organization reach its objectives; (b) felt obligation mediated the associations of POS with affective commitment, organizational spontaneity, and in-role performance; and (c) the relationship between POS and felt obligation increased with employees' acceptance of the reciprocity norm as applied to work organizations. Positive mood also mediated the relationships of POS with affective commitment and organizational spontaneity. The pattern of findings is consistent with organizational support theory's assumption that POS strengthens affective commitment and performance by a Reciprocation process.
Anubhav Pratap Singh - One of the best experts on this subject based on the ideXlab platform.
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effect of reciprocating agitation thermal processing ra tp on quality of canned tomato solanum lycopersicum puree
Journal of the Science of Food and Agriculture, 2017Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high-quality canned food. The objective of this study was to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene contents) of canned tomato (Solanum lycopersicum) puree.Owing to a 63-81% reduction in process times as compared with still processing, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz Reciprocation frequency, the loss of antioxidant, lycopene and carotenoid contents could be reduced to 34, 8 and 8% respectively as compared with 96, 41 and 52% respectively during still processing. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher Reciprocation frequencies (between 2 and 3 Hz).Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high-quality attribute retention. It can also be concluded that a very high Reciprocation frequency (>3 Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (∼2 Hz). © 2016 Society of Chemical Industry.
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effect of reciprocating agitation thermal processing ra tp on quality of canned tomato puree solanum lycopersicum
Journal of the Science of Food and Agriculture, 2016Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:BACKGROUND Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high quality canned food. The objective of this study is to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene content) of canned tomato (Solanum lycopersicum) puree. RESULTS Due to 63-81% reduction in process times as compared to still process, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz Reciprocation frequency, the loss in antioxidant, lycopene and carotenoid contents could be reduced to 34%, 8% and 8% respectively, as compared to 96%, 41% and 52%, respectively during still process. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher Reciprocation frequencies (between 2 Hz and 3 Hz). CONCLUSIONS Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high quality attribute retention. It can also be concluded that a very high Reciprocation frequency (>3Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (~2Hz).
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effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing
Food Research International, 2015Co-Authors: Anika Singh, Anubhav Pratap Singh, Hosahalli S. RamaswamyAbstract:Abstract The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their soft texture and sensitive color. Green beans (2.5 cm length × 0.8 cm diameter) were filled into 307 × 409 cans with carboxylmethylcellulose (0–2%) solutions and processed at different temperatures (110–130 °C) and Reciprocation frequency (1–3 Hz) for predetermined heating times to achieve a process lethality (Fo) of 10 min. Products processed at higher temperatures and higher Reciprocation frequencies resulted in better retention of chlorophyll and antioxidant activity. However, high Reciprocation frequency also resulted in texture losses, with higher breakage of beans, increased turbidity and higher leaching. There was total loss of product quality at the highest agitation speed, especially with low viscosity covering solutions. Results suggest that reciprocating agitation frequency needs to be adequately moderated to get the best quality. For getting best quality, particularly for canned liquid particulate foods with soft particulates and those susceptible to high impact agitation, a gentle reciprocating motion (~ 1 Hz) would be a good compromise.
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modification of a static steam retort for evaluating heat transfer under Reciprocation agitation thermal processing
Journal of Food Engineering, 2015Co-Authors: Anubhav Pratap Singh, Anika Singh, Hosahalli S. RamaswamyAbstract:Abstract A lab-scale reciprocating agitation retort was developed by modifying an existing conventional vertical static retort to include a reciprocating mechanism consisting of: (i) a reciprocating cage; (ii) a slider-crank assembly; and (iii) a permanent magnet motor. Mechanism was provided to control the amplitude (3–30 cm) and frequency of Reciprocations (0–5 Hz). 307 × 409 cans filled with 80% glycerin to 10 mm headspace and equipped with a single particle were processed under different operating temperatures (110–130 °C), frequencies (0–4 Hz) and amplitudes (5–25 cm). Heat transfer analysis of the system revealed a very uniform and rapid heating scenario with 52–87% reduction in the equilibration time of the cold-spot and 2–7 times enhancement in the values of heat transfer coefficients. Consequently, process time required to achieve lethality of 10 min, reduced from 45 min to 17–24 min. Reciprocation processing also resulted in 26–36% reduction in quality-deterioration index (cook-value/lethality), showing potential to deliver high quality products.
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effect of can orientation on heat transfer coefficients associated with liquid particulate mixtures during Reciprocation agitation thermal processing
Food and Bioprocess Technology, 2015Co-Authors: Anubhav Pratap Singh, Hosahalli S. RamaswamyAbstract:The objective of this work was to study the effect of container orientation on heat transfer during Reciprocation agitation thermal processing of cans filled with liquid particulate mixtures. A vertical steam retort, retrofitted with a mechanism to provide horizontal Reciprocation of containers, was used in this study. Cans of size 307 × 409, filled with 30 % (v/v) Nylon particles in a Newtonian fluid (100 % glycerin), were placed inside the reciprocating cage with longer axis in one of the three possible orientations viz. horizontal along axis of Reciprocation (HA), horizontal perpendicular to axis of Reciprocation (HP), or vertical (V). Reciprocation frequency (1–4 Hz) and amplitude (5–25 cm), and container headspace (2–12 mm) were varied according to a full factorial experimental design, and heat transfer coefficients and process times associated with each orientation were calculated. Additional experiments were also carried out in still mode to study the effect of container orientation in static processing mode. Results showed that for the static mode, HA and HP provided more rapid heating than V. For agitation processing, HA provided more rapid heat transfer followed by HP and then V, respectively. Reciprocation frequency and amplitude affected the heat transfer significantly (p < 0.05) in all orientations, while headspace was significant only for HA. An agitation intensity (AI) parameter was defined based on Reciprocation frequency and amplitude. An AI value of 3.0 g was found sufficient for HA cans, while HP and V cans required a higher AI of 6.0 g for optimum heat transfer. This study could be used in designing of Reciprocation thermal processes with optimal heat transfer delivery.
Justin Aselage - One of the best experts on this subject based on the ideXlab platform.
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Reciprocation wary employees discount psychological contract fulfillment
Journal of Organizational Behavior, 2016Co-Authors: Gokhan Karagonlar, Robert Eisenberger, Justin AselageAbstract:Summary The present study examined the moderating role of Reciprocation wariness in the association of employees' psychological contract fulfillment with psychosomatic strain and voluntary turnover, as mediated by perceived organizational support. To study these relationships longitudinally, 169 graduating college seniors were surveyed upon job acceptance and again 3 weeks, 3 months, 6 months, and 18 months following the start of employment. The findings showed that psychological contract fulfillment was positively related to perceived organizational support. However, this positive relationship was eliminated by Reciprocation wariness, and this influence was carried over to psychosomatic strain and voluntary turnover. Thus, it appears that Reciprocation wariness leads employees to discount psychological contract fulfillment as an indication of the organization's valuation and caring. Copyright © 2015 John Wiley & Sons, Ltd.
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Reciprocation wary employees discount psychological contract fulfillment
Academy of Management Proceedings, 2014Co-Authors: Gokhan Karagonlar, Robert Eisenberger, Justin AselageAbstract:The present study examined the moderating role of Reciprocation wariness in the association of employees’ psychological contract fulfillment with psychosomatic strain and voluntary turnover. Graduating college seniors of a large mid-Atlantic university were sent mail surveys as soon as they accepted a job but prior to their first day of employment, and again 3 weeks, 3 months, 6 months, and 18 months following the first day of employment. Reciprocation wariness markedly weakened the relationships of psychological contract fulfillment with reduced psychosomatic strain and voluntary turnover. Further, this perceived contract fulfillment by wariness interaction effect on psychosomatic strain and turnover was mediated by perceived organizational support. Thus, it appears that Reciprocation wariness leads employees to discount psychological contract fulfillment as an indication of the organization’s valuation and caring of them, thereby lessening the positive influence of psychological contract fulfillment on ...