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Articles 1 - 5 of 5
Full-Text Articles in Life Sciences
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two …
Simulation And Validation Of Radio Frequency Heating Of Shell Eggs, Soon Kiat Lau
Simulation And Validation Of Radio Frequency Heating Of Shell Eggs, Soon Kiat Lau
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Finite element models were developed with the purpose of finding an optimal radio frequency (RF) heating setup for pasteurizing shell eggs. Material properties of the yolk, albumen, and shell were measured and fitted into equations that were used as inputs for the model. When the egg was heated by itself, heating tend to be focused at the air cell to result in a “coagulation ring.” The focused heating near the air cell of the egg prevented satisfactory pasteurization of the egg, but deeper analysis of the simulation results offered a new perspective on how non-uniform RF heating could occur in …
Multiphysics Modeling To Enhance Understanding Of Microwave Heating Of Food In Domestic Ovens, Jiajia Chen
Multiphysics Modeling To Enhance Understanding Of Microwave Heating Of Food In Domestic Ovens, Jiajia Chen
Department of Biological Systems Engineering: Dissertations and Theses
Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics based models are promising tools to improve microwave heating uniformity by properly designing the food product. However, limited availability of accurate temperature-dependent material properties, inadequate model prediction accuracy, and high computational power and complexity in model development are three gaps that greatly limited the application of these models in the food industry.
To fill in the gaps, firstly, we developed a multitemperature calibration protocol to measure temperature-dependent dielectric properties (dielectric constant and loss factor). The temperature-dependent dielectric and thermal (thermal conductivity and specific heat capacity) properties …
If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk
If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk
Master of Arts in Professional Writing Capstones
If You Don’t Want to Talk About Food, Don’t Sit Next to Me has as its main characters the same qualities taken from the new philosophy of Le Cordon Bleu: “Aspire, Discover, Flourish, Delight, and Thrive,” and the memories made while a full-time student.
Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria
Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria
Books/Book Chapters/ Proceedings
The term probiotic was technically defined as “live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition” (FAO/ WHO 2001). This definition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defined to contain health-promoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modified to become functional.