Life Sciences Commons^™

Quality Control Standards For Cooked Frozen Green Beans Held Heated For Varying Holding Times, Anna Mae Brenner

Doctoral Dissertations

Objective quality control standards for prepared food, held heated for varying periods of time were studied. Frozen Grade A whole stringless Peco and Slender White string green beans grown, blast frozen, and packaged in Tennessee were used.

Before cooking, 12 lb of each variety were randomly chosen, removed from the freezer and package, mixed together, then divided into seven 735 g portions. Portions were placed in seven half-size shallow stainless steel steam table inset pans marked with holding times of 0, 10, 20, 30, 40, 50, and 60 minutes.

All pans of green beans were steamed at one time for …

Effects Of Variations In Peeling On The Recovery Of Water-Soluble Pigments, Betanin And Vulgaxanthin, From Red Beet Peel (Beta Vulgaris L.), Ola Goode Sanders

Masters Theses

Objectives of this study were to measure the effects of three peeling methods on the recovery of water-soluble pigments from peels of two lots of table beets using whole beets as a control.

Red beets are a good source of red pigments which are natural pigments and can replace artificial dyes and lakes available on the market and those which have been restricted.

Two lots of red beets were peeled by three peeling methods and the peels were used for analysis of water-soluble red and yellow pigments in the beets. Vulgaxanthin-I recovery (yellow pigment) was not affected by the peeling …

Functional Properties Of A Soy Isolate And A Soy Concentrate In Simple Systems As Related To Performance In A Food System, Cheryl Whetstone Hutton

Doctoral Dissertations

Two commercial soy protein products, Promine-D (a soy isolate) and Promosoy-100 (a soy concentrate), with protein contents on a moisture-free basis of approximately 97 and 72% respectively, were studied. Part A of the study was,an investigation of protein solubility, hydration capacity, emulsion properties, fat absorptivity, and thickening function of the soy products in simple systems at pH levels of 5.0, 6.0, and 7.0 and at temperatures of 4 °, ambient (22-25°), and 90°C. The soy products were compared on both equal sample weight and equal protein bases. Part B involved evaluation of the functional performance of the soy products, compared …

Food Preferences, Food Intake, And Food Prestige Of Some Selected Black Women In Knoxville, Tennessee, Verdis Lee Taylor

Masters Theses

The food preferences, meanings of foods and food intake patterns, of black women with incomes ranging from $6,000 to more than $15,000 and educational levels ranging from the 10th grade through the Doctor of Philosophy degree were studied through a hand-out questionnaire.

Results indicated that as the preference for a food was related positively to the perceived food intake. Milk was the most highly preferred food for the women (78%) and the perceived intake was high. However, the 24-hour recall revealed that the women used milk only with cereal and coffee. A positive correlation (p < 0.05) was found between preference and perceived intake for most foods. Some foods were more highly preferred by older women, others by younger women. There were positive relationships between prestige and preference, prestige and age, and prestige and intake for some foods. For a few foods, there were negative correlations between the variables.

The women did assign prestige …

Forecasting Educational And Training Requirements And Responsibilities For Consulting Dietitians To Nursing Homes, Erskine R. Smith

Masters Theses

The adequacy of present dietetic education and training programs was investigated, and the future responsibilities and educational and training needs of consulting dietitians were explored through the use of the Delphi forecasting technique. The two panels of experts in this study were composed of 42 consulting dietitians to nursing homes and 100 administrators of such facilities in the State of Tennessee. Information was obtainedby means of three rounds of Delphi questionnaires.

Profile data were obtained from the panels in Delphi Round I. Consulting dietitians indicated whether or not they performed responsibilities listed on the questionnaire as functions for consulting dietitians. …

Milk Protein Analysis By Automated Ultraviolet Spectroscopy, R. Ford Wilkinson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An automated continuous flow analysis for milk protein utilizing ultraviolet spectroscopy resulted in a correlation coefficient of 0.972 and a standard estimate of error of 0.082 percent protein when 30 samples were compared with the acid orange 12 dye binding method. Milk was solubilized in 95-105 volumes of acetic acid using the Technicon Auto Analyzer II and measured for absorbance at 274 nanometers. No deviation from the standard method due to mastitis and varying milk fat concentration was observed. A theoretical model indicated a possible standard estimate of error 0.059 percent protein due to inter- and intra-breed variation in milk …

Anthocyanins Of Fresh And Stored Freeze-Dried Sour Cherries In Compressed Form, Suwan Potewiratananond

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Anthocyanin pigments of sour cherry (prunus cerasus L., cultivar Montmorency) fruit were studied by spectrophotometry, paper and two-dimensional thin layer chromatography and disc electrophoretic method. Mature and wholesome fresh sour cherries and freeze-dried compressed sour cherries stored at 70 F and 100 F for 6 months were used.

A total of seven anthocyanin pigments were observed in both paper and thin layer chromatograms of the fresh and freeze-dried compressed samples stored for O month whereas the freeze-dried compressed samples stored at 70 F and 100 F for 6 months showed the retention of three to six pigments. All of …

The Effects Of Gamma Irradiation, Color Mutation And Various Subatmospheric Pressures On The Growth And Patulin Production By Penicillium Expansum And Penicillium Patulum, Karl B. Adams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

To assess the effects of gamma radiation at low doses, spores of Penicillium expansum NRRL 971 and Penicillium patulum NRRL 989 were exposed to doses of 0, 50, 100, 150, and 200 krads. The amount of patulin for each culture was quantitatively determined and growth at each dose was evaluated. The results showed a 31% increase in the amount of patulin synthesis after a dose of 150 krads for Penicillium expansum. At 200 krads, both fungi showed low levels of patulin production and inhibited growth.

Eight color mutants of P. expansum and eight color mutants of P. patulum were produced …

A Five-Year Follow-Up Study: Relationship Of The High Pufa Diet Used In Original Study Of Middle-Aged Adults To Present Dietary Choices, Rate Of Erythrocyte Hemolysis And Serum Cholesterol And Triglyceride Values, Jeanette Parsons Egan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was a follow-up of the Christiansen study which was completed in 1967. Dr. Christiansen's 26 subjects ranged in age from 33 to 60 years. Ten were designated as controls and the other 16 were placed on a high polyunsaturated fatty acid (PUFA) diet for a period of 26 weeks.

The purpose of doing a follow-up was to determine what effect the study had on present dietary patterns, serum lipid levels and rate of erythrocyte hemolysis.

Eighteen of the original subjects participated in this study. Of these 18, nine were from the control group and nine were from the …

Mechanical Desinewing Of Meat, Kamchorn Tantikarnjathep

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of mechanical desinewing on yield, proximate analyses and connective tissue content of pork and beef have been examined and its influence on the appearance and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half of the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71 to 87 percent, however, cooking yield defined as cooked weight divided by uncooked weight from the desinewed salami were 6 to 7 percent higher than from the nondesinewed salami. For both the beef and pork there was no significant …

Effect Of Processing On Aliphatic Aldehyde Content Of Turkey Meat, Carolyn G. Ponce

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitrite at the level found in turkey frankfurter formulations vii did not interfere in the hydrazone test as developed by Andrews (1975). The aldehyde levels of frankfurters made principally from MD turkey meat were, on the average, twice as high as the levels in the raw meat. Aldehyde levels generally increased as the frozen storage time of the raw meat increased. There were some variations from this trend due to variation in the fat content of the raw meat. Sixty days was recommended as a maximum frozen storage time. However, because of variation in the fat content from sample to …

Effect Of Zinc Nutriture And Contraceptive Steroid Injection On Body Composition Of Young Female Rats, Sang Ai Hahn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Forty-nine female rats initially weighing about 95 grams were used in this experiment to determine the effect of contraceptive hormones on body composition in zinc deficient and zinc supplemented rats. Four treatment groups were: 2 ppm of dietary zinc with daily contraceptive steroid injections, or with placebo injection, and 140 ppm of dietary zinc with contraceptive steroid injection or with placebo. The daily injected steroids consisted of 0.1ug of Ethynyl Estradiol and 0.1mg of Medroxyprogesterone in 0.1ml of corn oil. Non-hormone treated groups received 0.1ml of plain corn oil. All injections were administered into the Gluteus Maximus muscle. Food intake, …

Evaluation Of A Vapor Pressure Osmometer For Determination Of Added Water In Milk, Kietipong Pensiripun

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Wescor Vapor Pressure Osmometer measured the osmolality of a solution by sensing the vapor pressure above the solution in a closed chamber. The instrument sensing element comprised a precision thermocouple which measured the dew point temperature depression, a function of the water vapor pressure in the chamber. It used approximately 5-7 microliter samples to saturate a 0.64 cm filter paper disc. The instrument fixed a milliosmolal digital reading and signaled test completion in 110 seconds. The instrument weighed approximately 3. 62 kilograms, was 26. 7 x 24. 1 x 10. 2 cms in size and had a range of …

Manufacture Of Cottage Cheese Utilizing A Ph-Controlled, Whey-Based Lactic Culture, Yen-Luon Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eleven strains of lactic cultures were used to determine their effectiveness in different bulk culture media for the manufacture of Cottage cheese. The acid phosphate-treated whey-based medium (APWM) made from Cottage cheese whey was found to be as effective as sweet phosphate-treated whey-based medium (PWM) made from Swiss cheese whey in supporting the development of lactic cultures. The relative activity of cultures in APWM with pH control was higher than phage inhibitory medium and nonfat dry milk without pH control. APWM was used successfully in the manufacture of Cottage cheese. Greater reliability and shorter cutting time resulted, and the product …

Comparison Of Compatibility Of Streptococcus Starters In Reconstituted Nonfat Dry Milk And A Whey-Based Bacteriophage Inhibitory Medium, Clinton K. Searle

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Compatibility of mixed cultures of Streptococcus lactis and Streptococcus cremoris were studied by the phage tracer technique in 10% nonfat dry milk and a whey-based phage inhibitory medium. Methods of membrane dialysis and differential enumeration were tried and abandoned. Dominance occurred in nonfat dry milk and in the whey-based medium during a continuous fermentation period within a pH range 6.8 to 5.2. The dominance pattern of two-strain combinations in 10% nonfat dry milk was different from that in the whey-based media. Dominance varied from one strain to another in no consistent sequence in some combinations. Dominance patterns of combinations were …

Evaluation, Assay, Distribution, And Survey Of Staphylococcus Aureus Thermonuclease In Milk And Cheese Products, Gene Leong Hong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The metachromatic agar-diffusion test of Lachica, Hoeprich, and Genigeorgis (1971) was modified by adding 17 ml of the agar medium to a 100 by 15 mm plastic petri dish, using 5 µl samples and 3 mm wells. The test detected 0.5 ng/ml of thermonuclease in 3 hr at 37 C. This was equivalent to 10⁶ to 10⁷ cells/ml of Staphylococcus aureus strains 196 E, 14458, and 19095 grown in Brain Heart Infusion (BHI) broth. The test sensitivity was decreased ten fold in raw and pasteurized milk.

One-half gram of cheese was dissolved in 4.5 ml of 0.1 M …

Applicability Of An Electronic Semiautomatic Somatic Cell Counter To Dairy Herd Improvement Milk Sample Testing, Nianwei Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Technicon OSCC II was evaluated for application in dairy herd improvement central laboratories. Dilution using a Fisher Autodiluter made sample preparation for assay less time consuming and more convenient and resulted in the same accuracy as with the manual syringe technique.

Sample storage and the presence of a potassium dichromate preservative tablet had little effect on somatic cell count when tested within two days at room temperatures (20-23 C) or within four days at refrigeration temperatures (4-7 C). The preservative tablet caused an average increase of 14,000 cells/ml. The average cell count dropped 26 percent following two days at …