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Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., Kartik Verma
Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., Kartik Verma
Masters Theses
Multiphysics modeling plays a crucial role in understanding the complexities of microwave-food interactions, especially in multi-port solid-state microwave systems where microwave parameters can be precisely and dynamically controlled. However, previous models using simplistic or manually measured oven geometries face challenges in accurately simulating the microwave heating process. This study first developed a robust 3-D scanning approach to capture precise geometric details of the oven cavity, incorporating them into multiphysics modeling for solid-state microwave heating. Furthermore, a quantitative validation approach was also developed to characterize modeling accuracy against experimental results. The results showed that multiphysics modeling with 3-D scanned geometry demonstrated …
Efficacy Of A Mushroom Derived Saltiness Enhancer In Increasing Saltiness And Consumer Acceptance In Low Sodium Applications, Lindsay Jenkinson
Efficacy Of A Mushroom Derived Saltiness Enhancer In Increasing Saltiness And Consumer Acceptance In Low Sodium Applications, Lindsay Jenkinson
Masters Theses
The average American consumes sodium at excessive levels resulting in a multitude of adverse health effects. To reduce these risks, it is imperative to lower consumption rates. When sodium is reduced in a product, the main effect is decreased saltiness and often corresponds with reduced consumer acceptance. In addition to addressing the issue of sodium reduction, attenuating effects such as reduced consumer acceptance is also of importance.
Consuming and perceiving food is a multimodal experience, involving tastes, smells, and trigeminal sensations to produce a singular percept of flavor. This is an example of multisensory integration. When stimuli through different sensory …
Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom
Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom
Chancellor’s Honors Program Projects
No abstract provided.
Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs
Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs
Masters Theses
Although odorants and tastants are perceived by two different sensory modalities, the perceived taste qualities of a solution may be modified with the addition of an odorant. While many studies have investigated odor-induced taste modifications in model solutions, there is a lack of conducted research examining odor-induced taste modifications in complex food systems. The research objective was to determine the effect of added vapor-phase stimuli on the perceived sweetness of a model solution and complex food system.
Eight vapor-phase stimuli (i.e. blueberry, caramel, ginger, honey, lemon, orange, peach, and strawberry) were selected for investigation. The study was conducted in two …