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Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook
Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook
All Theses
Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …
Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage
Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage
All Theses
Microgreens are the young, edible seedlings of various vegetables, spices, herbs, and considered as the intermediate stage of sprouts and mature greens, suggesting microgreens may share similar food safety risks with both of these produce. Even though there are no known outbreaks due to contaminated microgreens, multiple product recalls have been reported, indicating food safety risks associated with microgreens should not be underemphasized. A recent national survey of the U.S. microgreens industry reported that almost half of growers (48.3% of 176) learned to grow microgreens by viewing websites and videos on the internet.1 However, it is unknown whether the …
Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe
Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe
All Dissertations
This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 …