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Highlands (Matthew E.) Records, 1800s?-2003, Special Collections, Raymond H. Fogler Library, University Of Maine

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Matthew Edward Highlands was a pioneer in the food processing industry. He was born on June 19, 1905 in Huntington, Indiana, but would relocate to Maine and attend school in Berwick, Maine. Highlands attended the University of Maine and graduated in 1928 with a degree in bacteriology. In 1943, Highlands earned a master's degree in food technology from the Massachusetts Institute of Technology (MIT).

In 1936, Highlands was appointed an assistant professor in bacteriology and food technology at the University of Maine. Highlands would stay in this position until 1942 when he entered the U.S. Army's World War II efforts …

Briwa (Kathryn Elizabeth) Papers, 1921-1960, Special Collections, Raymond H. Fogler Library, University Of Maine

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Kathryn E. Briwa was a foods and nutrition specialist for the University of Maine Extension Service from 1941 until her retirement in 1960. She earned a B.A. degree from Vassar College and an M.A. and Ph.D. from Columbia University. She received a national Superior Service Award from the United States Department of Agriculture in 1960 for her work in promoting better nutrition, strengthening school lunch programs, training volunteer groups for wartime and emergency meal planning, and for pioneering work in group weight control.

The record group contains personal correspondence, photographs, and a few Cooperative Extension publications related to Dr. Briwa’s …

Tb201: Comparison Of The Efficacy Of Sodium Acid Sulfate And Citric Acid Treatments In Reducing Acrylamide Formation In French Fries, Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. Leblanc

Technical Bulletins

Two acidulant food additives, sodium acid sulfate (SAS) and citric acid, were investigated for their effectiveness in reducing acrylamide formation in french fries. Acrylamide concentration was determined by gas chromatography-mass spectrometry (GC-MS) after cleanup of french fry extracts by passage through a C-18 column and derivitization by bromination. At a frying temperature of 180°C, both acidulants appeared ineffective, possibly due to the rapid rate of acrylamide formation, which surpassed the capacity of the acidulants to protonate acrylamide intermediates. At the lowest frying temperature tested (160°C), 3% SAS and 3% citric acid significantly (P < 0.05) inhibited acrylamide formation as compared to the control. However, 3% SAS appeared to inhibit acrylamide formation more effectively than citric acid at 160°C, as well as at frying temperatures of 170 and 180°C. Our results indicate that acrylamide formation during frying can be reduced by treatment of potatoes with 3% SAS or citric acid, but SAS, a stronger acid with a lower pKa, is the more effective acidulant.

Tb185: Designing A Labeling Policy For Genetically Modified Food: Results Of Focus Group Research, Mario F. Teisl, Lynn Halverson, Kelly O'Brien, Brian Roe

Technical Bulletins

The labeling of genetically modified foods is a topic of growing, and sometimes cantankerous, public debate—a debate whose outcome could dramatically alter the operation of the U.S. production agriculture, processing, distribution and retailing sectors. The debate surrounding the labeling of genetically modified foods is largely about how much information to supply to consumers to facilitate effective choice and how that information should be supplied. Although there seems to be empirical evidence of a mainstream desire for the labeling of genetically modified foods, we know of no study that has provided guidance to policy makers as to the best method of …

Tb174: Maine Wild Blueberries Field Winnowing Systems, Darrell W. Donahue, Alfred A. Bushway, Keith E. Moore, Ben J. Lagasse

Technical Bulletins

The objective of this study was to determine if there were differences in berry quality between the two winnowing systems currently used in the Maine wild blueberry industry. The following experiment was performed three times during the 1997 field season.

B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue

Bulletins

The main focus of this paper is to review the pasteurization methods that can be applied to the needs of the apple industry and to recommend further research. In addition to the review of methods, we conducted a sensory evaluation of cider to evaluate the acceptability of various pasteurized samples. This review of potential methods for product treatment will serve as an informative study with recommendations for future processing. Although not an exhaustive survey, conventional methods and the most promising new techniques are discussed.

B803: The Effects Of Juice Extraction Methods On The Quality Of Low-Calorie Blueberry Jellies, Tom C.S. Yang

Bulletins

Juice extracted from lowbush blueberries was used to prepare a low-calorie jelly. Extraction methods included cold-extraction, hot-extraction, and enzyme-extraction. Enzyme-extraction produced the highest yield and least viscous juice with lighter and redder color than other extraction methods whereas hot-extracted juice had an intermediate yield, greatest viscosity and darkest color. Cold-extracted juice made the hardest jelly. Jellies prepared from cold-extracted and enzyme-extracted juices were darker and had a more intense purple color than the corresponding juices, whereas jelly prepared from hot-extracted juice was lighter and redder in color than its corresponding juice.

Tb103: Factors Determining Potato Chipping Quality, Therese M. Work, Alan S. Kezis, Ruth H. True

Technical Bulletins

The purpose of this investigation was (1) to investigate the relationship of four potato varieties, the sucrose content at harvest, storage temperatures, and the length of storage time to the color of chips from potatoes grown in central Maine and (2) to develop an equation that will help forecast the potential chipping qualit y of potatoes grown in central Maine

1981 Piscataquis County Cooperative Extension Annual Report, Donna Coffin

Maine County Extension Associations

Annual Meeting Program and Annual Report for the Piscataquis County Extension Association.

B770: Nutritional Assessment Of Elementary School Children, Katherine O. Musgrave

Bulletins

One goal of health education is to diminish problems through prevention of disease rather than through intervention or treatment. Physicians and health scientists have identified such nutrition-related diseases as obesity, atherosclerosis, dental disease, osteoporosis, diabetes, and cancer as conditions that may be affected by lifelong dietary habits. The purpose of this bulletin is to describe procedures for assessing nutritional status of school children utilizing anthropometric measurements and dietary intake records and to report the findings.

B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark

Bulletins

The bulletin presents the results of a study on the affect of peeling methods on peeling and trimming losses of white potatoes for the processed potato industry. The researchers used Katahdin, Kennebec, and Russet Burbank potatoes, grown in Maine over two growing seasons (1959-60). Potatoes were grown, harvested, graded (when required) and stored by the Plants and Soils Department under commercial storage conditions. Potatoes were peeled shortly after digging, after four months' storage, and after seven months' storage. Under the conditions of this study, for both series, peel, trim and total losses were significantly greater for the abrasive method used …