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Full-Text Articles in Social and Behavioral Sciences
Investigating Hops Production In Arkansas To Support Specialty Crop Growth, James Oliver Mcclellan
Investigating Hops Production In Arkansas To Support Specialty Crop Growth, James Oliver Mcclellan
Graduate Theses and Dissertations
The hop plant (Humulus lupulus L.) is a perennial, climbing species within the Cannabaceae family that produces cones used for brewing. Hops are grown worldwide. In the United States most hops production occurs in the Pacific Northwest, but growth in the craft beer industry is driving efforts for hops production in other U.S. regions. Recommendations on hops cultivar suitability, fertility, and management are needed for the U.S. mid-south region. Objectives of this research on Arkansas-grown hops were to 1) assess the impact of cultivar and fertility rate on plant and cone attributes of six cultivars of Arkansas-grown hops and 2) …
Arkansas Fresh-Market Blackberries: Identifying Unique Attributes And Harvest Practices That Impact Marketability, Andrea Lea Myers
Arkansas Fresh-Market Blackberries: Identifying Unique Attributes And Harvest Practices That Impact Marketability, Andrea Lea Myers
Graduate Theses and Dissertations
Fresh-market blackberries (Rubus subgenus Rubus) are sold worldwide and have attributes that appeal to consumers. The delicate-nature of the fruit requires hand harvesting, and minimal handling of the fruit postharvest. Objectives of this research on Arkansas fresh-market blackberries was to 1) identify the unique attributes 2) determine the best handling practices to increase postharvest quality, and 3) evaluate the potential of soft robotic gripper for harvesting. For the first objective, blackberry genotypes were harvested from the University of Arkansas System (UA System) Division of Agriculture Fruit Research Station in Clarksville, AR. Nineteen genotypes were harvested in 2020, eight genotypes were …
Sensory Comparison Of Beer Carbonated Using Forced Carbonation And The Carbo Rock-It, Michala Smith
Sensory Comparison Of Beer Carbonated Using Forced Carbonation And The Carbo Rock-It, Michala Smith
Biological and Agricultural Engineering Undergraduate Honors Theses
Craft brewing is a growing market which represents over 12% of beer produced in the United States. Dr. G Scott Osborn, PE invented the Carbo Rock-It™ to improve the carbonation process for craft breweries. The invention allows for shorter carbonation time and uses less CO2, saving companies money and time. Because of the lack of gas losses through bubbling, Osborn theorized that the Carbo Rock-It could also prevent the “stripping of the nose” that can occur in traditional forced carbonation. Existing research supports the mechanism, as beer flavor and aroma volatiles have been detected during the release of …