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Bioresource and Agricultural Engineering
University of Nebraska - Lincoln
Department of Food Science and Technology: Dissertations, Theses, and Student Research
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Full-Text Articles in Engineering
The Application Of Mathematical Optimization And Flavor-Detection Technologies For Modeling Aroma Of Hops, Yutong Liu
The Application Of Mathematical Optimization And Flavor-Detection Technologies For Modeling Aroma Of Hops, Yutong Liu
Department of Food Science and Technology: Dissertations, Theses, and Student Research
In recent years, proprietary hops (Citra, Simcoe, and Mosaic) become the most sought-after hops among brewers due to their excellent aroma. However, they are restricted to the owners unless other growers purchase the costly licensing agreements. Many public hops are available to the growers without any additional costs, but their aroma is difficult to match to the proprietary hops. Although proprietary and public hop varieties are unique in their aroma profiles, all hops varieties contain similar volatile compounds, merely differ in the quantity of different individual compounds. The main objective of this thesis was to investigate the feasibility of matching …
Energy-Water Reduction And Wastewater Reclamation In A Fluid Milk Processing Facility, Carlyrain Adams, Yulie E. Meneses, Bing Wang, Curtis Weller
Energy-Water Reduction And Wastewater Reclamation In A Fluid Milk Processing Facility, Carlyrain Adams, Yulie E. Meneses, Bing Wang, Curtis Weller
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The energy-water nexus is the inseparable connection linking water and energy. We are faced with a unique opportunity to co-manage these resources, as conservation of one is directly linked to the conservation of its counterpart. Therefore, immediately facing this critical challenge, will lead to tangible impacts on the water and energy crisis our food system is faced with. Determining the role of water and energy in the food industry has proved to be the starting point for reducing the distance between process productivity and resource efficiency. Therefore, this research focuses on determining opportunities for water-energy optimization and wastewater reduction and …
A Finite Element Method Based Microwave Heat Transfer Modeling Of Frozen Multi-Component Foods, Krishnamoorthy Pitchai
A Finite Element Method Based Microwave Heat Transfer Modeling Of Frozen Multi-Component Foods, Krishnamoorthy Pitchai
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Microwave heating is fast and convenient, but is highly non-uniform. Non-uniform heating in microwave cooking affects not only food quality but also food safety. Most food industries develop microwavable food products based on “cook-and-look” approach. This approach is time-consuming, labor intensive and expensive and may not result in optimal food product design that assures food safety and quality. Design of microwavable food can be realized through a simulation model which describes the physical mechanisms of microwave heating in mathematical expressions. The objective of this study was to develop a microwave heat transfer model to predict spatial and temporal profiles of …
Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah
Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Blue green algae (spirulina) is a dietary system that is widely consumed as a whole food or as a supplement in many Asian countries where populations are mostly unaffected by many of the diseases currently afflicting western societies, such as cancer, heart disease and arthiritis. Indeed, spirulina is a rich source of antioxidants with the phenolic compounds playing a significant role. As components of a complex dietary system, phenolic compounds can act alone or through synergistic mechanisms to impart a greater biologic effect than can be elicited by a sum of the individual parts. Therefore, an understanding of the antioxidative …
Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai
Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Microwave (MW) ovens are used extensively for heating a variety of not-ready-to-eat food products. It is vital to achieve target temperature uniformly throughout the food to inactivate foodborne pathogens to assure safety. Non-uniform heating of foods in microwave ovens is the major concern in assuring microbiological safety of such products. The non-uniform heating of foods in domestic microwave ovens is due to complex interactions of microwaves with foods. A comprehensive coupled electromagnetic and heat transfer model was developed using finite-difference time-domain based numerical method to understand the complex interaction of microwaves with foods. Simulation parameters such as cell size, heating …