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Studies On Shrink -Wrapping And Low-Oxygen Storage Of 'Beauregard' Sweet Potatoes (Ipomoea Batatas (L.) Lam.)., Anthony Wathome Kilili
Studies On Shrink -Wrapping And Low-Oxygen Storage Of 'Beauregard' Sweet Potatoes (Ipomoea Batatas (L.) Lam.)., Anthony Wathome Kilili
LSU Historical Dissertations and Theses
The applicability of using shrink-wrap films in sweetpotato storage was investigated. 'Beauregard' sweetpotatoes were individually wrapped in either Cryovac D955, Clysar EHC50, Clysar EHC60 or Clysar EHC75 shrink-wrap film and a nonwrapped control. Roots were also overwrapped in 2.3-kg packages using Cryovac D955 or Clysar EHC75 films. Wrapped and nonwrapped roots were stored at either 7°C, 15.6°C or 22°C for five weeks followed by one week at 22°C. Shrink-wrapped roots exhibited increased sprouting. Roots wrapped in EHC75 film had less weight loss and increased sucrose compared to the other films. Shrink-wrapped roots were higher in sucrose content but were not …
Reduction Of Endogenous Bacteria Associated With Catfish (Ictalurus Punctatus) Fillets Using The Grovac Process., Milton Ruben Ramos
Reduction Of Endogenous Bacteria Associated With Catfish (Ictalurus Punctatus) Fillets Using The Grovac Process., Milton Ruben Ramos
LSU Historical Dissertations and Theses
Fresh catfish (Ictalurus punctatus) fillets (CF) can serve as vehicles for spoilage and pathogenic bacteria. Concern for the microbiological safety of chilled CF has grown lately because psychrotrophic pathogens can survive and grow at refrigeration temperatures. The Grovac method, a new, patented (U.S. 5,543,163) process is being used in an attempt to reduce the growth of pathogens and spoilage microorganisms in CF. This process involves the using of a process solution of ascorbic acid (AA) and sodium chloride (NaCl), vacuum and tumbling. Specific objectives of this study included the isolation and identification of endogenous microflora associated with fresh whole catfish …
Production Of L-(+) Lactic Acid From Blackstrap Molasses By Lactobacillus Casei Subspecies Rhamnosus Atcc 11443., Narumol Thongwai
Production Of L-(+) Lactic Acid From Blackstrap Molasses By Lactobacillus Casei Subspecies Rhamnosus Atcc 11443., Narumol Thongwai
LSU Historical Dissertations and Theses
Lactobacillus casei subspecies rhamnosus grew on non-supplemented blackstrap molasses. The bacteria grew best at the optimal temperature of 40 +/- 2°C, and at pH 5.5. Addition of yeast extract to molasses shortened the lag phase and increased cell mass. In batch fermentations without pH control, the highest ratio of lactic acid produced to cell mass was 12 from non-supplemented molasses. For pH controlled batch fermentations, the ratio's of lactic acid produced/cell mass were 81, 79, 51 and 31 for 0, 0.2, 0.4 and 0.8% yeast extract supplementation, respectively. Non-supplemented molasses, 8% Brix, produced 28 +/- 2 g/l of lactic acid …
The Potential Of High Oryzanol Rice Bran Oil As An Antioxidant In Whole Milk Powder., Jackin Njagi Nanua
The Potential Of High Oryzanol Rice Bran Oil As An Antioxidant In Whole Milk Powder., Jackin Njagi Nanua
LSU Historical Dissertations and Theses
Lipid autoxidation of whole milk powder (WMP) during storage lowers its organoleptic quality and causes accumulation of oxidation products. This study evaluated the effectiveness of high-oryzanol (2.5%) rice bran oil (RBO) as an antioxidant in WMP. The powder was fortified with 0.1% and 0.2% RBO and its oxidation studied during accelerated storage at 45°C and 0.31 water activity for 40 days. Free radicals were determined by electron spin resonance spectroscopy. Oxidation was estimated by determining thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products using gas chromatography. The effect of RBO on flavor and consumer preference of freshly manufactured milk …