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Full-Text Articles in Food Science
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
Electronic Theses and Dissertations
In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese …
A Natural Antimicrobial From Bacillus Subtilis As A Biosanitizer For Resilient Membrane Biofilms, Pratishtha Verma
A Natural Antimicrobial From Bacillus Subtilis As A Biosanitizer For Resilient Membrane Biofilms, Pratishtha Verma
Electronic Theses and Dissertations
The microbial attachment and colonization on separation membranes lead to biofilm formation. Some selective isolates within the biofilm constitutive microflora acquire resistance and emerge predominant over prolonged use of the membrane. Thus, proving the cleaning and sanitization protocols to be ineffective in adequately removing resilient biofilms. This subsequently leads to selecting microbial resistance within the constitutive microflora to almost all antimicrobial treatments and hence, creates a need to develop novel alternative strategies to control biofilm formation on membrane surfaces. The first research project under this study was designed to understand the microbial interactions and emergence of predominance within biofilm constitutive …
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Electronic Theses and Dissertations
The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …