Open Access. Powered by Scholars. Published by Universities.®

Food Processing Commons

Open Access. Powered by Scholars. Published by Universities.®

639 Full-Text Articles 900 Authors 318418 Downloads 49 Institutions

All Articles in Food Processing

Faceted Search

639 full-text articles. Page 1 of 21.

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai 2017 Purdue University

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but ...


Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner 2017 Purdue University

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the ...


Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr. 2017 Purdue University

Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.

The Summer Undergraduate Research Fellowship (SURF) Symposium

Dried apricots are one of Tajikistan’s major export products. The country wants to expand its production in the southern region. However, the producers don’t have the expertise needed to produce dried apricots that meet the quality requirements of the European Union and other potential export markets. Local producers in southern Tajikistan would benefit from improvements in methods of applying sulfur and drying the apricots. This would allow them to gain a share of global markets. Methods that were studied include sulfur treatment prior to drying and approaches for rapidly drying the apricots while preventing contamination. Because the project ...


Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma 2017 University of Nebraska-Lincoln

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

Dissertations, Theses, & Student Research in Food Science and Technology

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of ...


An Overview Of Functional Non-Meat Ingredients In Meat Processing: The Current Toolbox, Joseph G. Sebranek 2017 Iowa State University

An Overview Of Functional Non-Meat Ingredients In Meat Processing: The Current Toolbox, Joseph G. Sebranek

Joseph G. Sebranek

My “assignment” as part of this discussion of the challenges facing meat processors trying to meet consumer demands for clean labels is to review the critical functional roles of the fundamental non-meat ingredients that are essential for processed meats. The market pressure for shorter, simpler, easier-to-understand ingredient statements is providing considerable motivation for processors to reduce or even eliminate some of the traditional, wellestablished non-meat ingredients. However, the practical applications of many of the traditional non-meat ingredients have been developed and refined as a result of years, decades or even centuries of use, and have clearly evolved to play very ...


Preserving Figs, Carolyn Washburn, Charlotte P. Brennand 2017 Utah State University Extension

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

All Current Publications

This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.


Antimicrobial Ingredients, Rodrigo Tarté Ph.D. 2017 Iowa State University

Antimicrobial Ingredients, Rodrigo Tarté Ph.D.

Rodrigo Tarté

Review of the current state of antimicrobial ingredients that qualify as "clean label"ingredients.


Proteolysis Influences Tenderness Of Aged Pork Loins, Kelsey Carlson, Kenneth Prusa, Chris Fedler, Ed Steadham, Amanda Outhouse, Elisabeth Huff-Lonergan, Steven Lonergan 2017 Iowa State University

Proteolysis Influences Tenderness Of Aged Pork Loins, Kelsey Carlson, Kenneth Prusa, Chris Fedler, Ed Steadham, Amanda Outhouse, Elisabeth Huff-Lonergan, Steven Lonergan

Steven M. Lonergan

Aged pork loins were selected to have similar ultimate pH, color, lipid content, and purge. The star probe values (kg) obtained from these loins were evaluated and loins were sorted into either a low star probe (LSP) group or a high star probe (HSP) group. Loins were evaluated for autolysis of calpain-1 and degradation of troponin-T, desmin, and titin. Results showed calpain-1 was completely autolyzed in all samples. LSP pork loins exhibited more degradation of troponin-T, desmin, and titin, demonstrating proteolysis influences measured tenderness in aged pork.


Degradation Of Filamin In Aged Pork Loins Classified By High And Low Star Probe Values, Amanda C. Outhouse, Kelsey B. Carlson, Chris A. Fedler, Elisabeth Huff-Lonergan, Kenneth J. Prusa, Steven M. Lonergan 2017 Iowa State University

Degradation Of Filamin In Aged Pork Loins Classified By High And Low Star Probe Values, Amanda C. Outhouse, Kelsey B. Carlson, Chris A. Fedler, Elisabeth Huff-Lonergan, Kenneth J. Prusa, Steven M. Lonergan

Steven M. Lonergan

Filamin is necessary to maintain the integrity of muscle structure. Postmortem degradation of filamin results in loss of organizational structure at the Z-disk and improves meat tenderness. Intact and degraded filamin was successfully identified in aged pork loin. The removal of amino acids to form this degradation product is likely the first cleavage of intact filamin observed in postmortem muscle. A significant decrease in abundance of intact filamin in low star probe (SP) value samples demonstrates that degradation of filamin varies when aging period and pH are similar. Filamin degradation was significantly different in SP groups, suggesting that filamin proteolysis ...


Environmental Impact Analysis Of Soybean Oil Production From Expelling, Hexane Extraction And Enzyme Assisted Aqueous Extraction, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stéphanie Jung, Lawrence A. Johnson 2017 Iowa State University

Environmental Impact Analysis Of Soybean Oil Production From Expelling, Hexane Extraction And Enzyme Assisted Aqueous Extraction, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stéphanie Jung, Lawrence A. Johnson

Stéphanie Jung

In the industry, expelling and hexane extraction are the two typical processes for soybean oil production. However, the low efficiency and hazardous chemical problem are the main issues for these two processes respectively. Enzyme assisted aqueous extraction process (EAEP) is applied to increase the efficiency without using organic solvent, which is replaced by water. The environmental impact analysis of these three processes are based on their mass flows, energy consumption and global warming potential. For mass flows, the environmental impact indices were calculated based on mass balance of input and output components. Energy consumption was used to evaluate the carbon ...


Sustainable Production Of Bioenergy From Agricultural And Food Waste, Stéphanie Jung 2017 Iowa State University

Sustainable Production Of Bioenergy From Agricultural And Food Waste, Stéphanie Jung

Stéphanie Jung

This project will determine the potential of pre- and post-consumer waste collected from ISU Dining for bioethanol production. The investigator will gather data about the quantity and composition of these wastes and how much energy could be produced.


Techno-Economic Analysis Of Integrated Enzyme Assisted Aqueous Extraction Of Soybean Oil, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stephanie Jung, Lawrence A. Johnson 2017 Iowa State University

Techno-Economic Analysis Of Integrated Enzyme Assisted Aqueous Extraction Of Soybean Oil, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stephanie Jung, Lawrence A. Johnson

Stéphanie Jung

Aqueous oil extraction is a process which replace organic solvent, hexane is most used in solvent extraction, with water. Comparing to typical solvent extraction and expelling processes, the aqueous extraction has higher oil yield (over 80%) than expelling process and that is exempt the issues resulted from chemical loading and remaining. The enzyme was used to improve the breakdown of cell and release free oil. The enzyme assisted aqueous extraction process (EAEP) includes dehulling, flaking, extraction and demulsification processes. SuperPro Designer was used to conduct the techno-economic analysis (TEA) of the extraction process. The total capital investment, operation cost and ...


Is It A Jungle Out There? Meat Packing, Immigrants, And Rural Communities, Georgeanne Artz, Rebecca Jackson, Peter Orazem 2017 University of Missouri

Is It A Jungle Out There? Meat Packing, Immigrants, And Rural Communities, Georgeanne Artz, Rebecca Jackson, Peter Orazem

Rebecca Jackson

The shift of the U.S. meat packing industry from urban to rural areas has generated controversy regarding potential social and economic costs of meat packing plants on their host communities. This study uses media comments to identify the most prominent controversies regarding meat packing, its largely immigrant workforce, and rural communities. We find that the industry has impacted the demographic composition of rural communities and their schools, but find no evidence that the industry increases per capita government expenditures. Our results suggest rural communities trade off the economic benefits of hosting these large employers against the costs of accommodating ...


Nuevas Tendencias En Ingredientes No Cárnicos (New Trends In Non-Meat Ingredients), Rodrigo Tarté Ph.D. 2017 Iowa State University

Nuevas Tendencias En Ingredientes No Cárnicos (New Trends In Non-Meat Ingredients), Rodrigo Tarté Ph.D.

Rodrigo Tarté

Esta sesión proporcionará información actual sobre la situación tecnológica en el área de ingredientes no cárnicos para encarar las nuevas tendencias de mercado y de consumo.


The Reflect Statement: Methods And Processes Of Creating Reporting Guidelines For Randomized Controlled Trials For Livestock And Food Safety, Annette M. O'Connor, Jan M. Sargeant, I. A. Gardner, James S. Dickson, Mary E. Torrence, C. E. Dewey, Ian R. Dohoo, R. B. Evans, J. T. Gray, Mattias Greiner, Greg Keefe, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, William Sischo, D. R. Smith, Kate Snedeker, John N. Sofos, M. P. Ward, Robert W. Wills 2017 Iowa State University

The Reflect Statement: Methods And Processes Of Creating Reporting Guidelines For Randomized Controlled Trials For Livestock And Food Safety, Annette M. O'Connor, Jan M. Sargeant, I. A. Gardner, James S. Dickson, Mary E. Torrence, C. E. Dewey, Ian R. Dohoo, R. B. Evans, J. T. Gray, Mattias Greiner, Greg Keefe, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, William Sischo, D. R. Smith, Kate Snedeker, John N. Sofos, M. P. Ward, Robert W. Wills

James S. Dickson

The conduct of randomized controlled trials in livestock with production, health, and foodsafety outcomes presents unique challenges that may not be adequately reported in trial reports. The objective of this project was to modify the CONSORT (Consolidated Standards of Reporting Trials) statement to reflect the unique aspects of reporting these livestock trials. A two-day consensus meeting was held on November 18–19, 2008 in Chicago, IL, United States of America, to achieve the objective. Prior to the meeting, a Web-based survey was conducted to identify issues for discussion. The 24 attendees were biostatisticians, epidemiologists, food-safety researchers, livestock-production specialists, journal editors ...


The Reflect Statement: Reporting Guidelines For Randomized Controlled Trials In Livestock And Food Safety: Explanation And Elaboration, Jan M. Sargeant, Annette M. O'Connor, I. A. Gardner, James S. Dickson, Mary E. Torrence, Ian R. Dohoo, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, Kate Snedeker 2017 University of Guelph

The Reflect Statement: Reporting Guidelines For Randomized Controlled Trials In Livestock And Food Safety: Explanation And Elaboration, Jan M. Sargeant, Annette M. O'Connor, I. A. Gardner, James S. Dickson, Mary E. Torrence, Ian R. Dohoo, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, Kate Snedeker

James S. Dickson

Concerns about the completeness and accuracy of reporting of randomized clinical trials (RCTs) and the impact of poor reporting on decision making have been documented in the medical field over the past several decades. Experience from RCTs in human medicine would suggest that failure to report critical trial features can be associated with biased estimated effect measures, and there is evidence to suggest that similar biases occur in RCTs conducted in livestock populations. In response to these concerns, standardized guidelines for reporting RCTs were developed and implemented in human medicine. The Consolidated Standards of Reporting Trials (CONSORT) statement was first ...


The Reflect Statement: Methods And Processes Of Creating Reporting Guidelines For Randomized Controlled Trials For Livestock And Food Safety By Modifying The Consort Statement, Annette M. O'Connor, Jan M. Sargeant, I. A. Gardner, James S. Dickson, Mary E. Torrence, C. E. Dewey, Ian R. Dohoo, R. B. Evans, J. T. Gray, Mattias Greiner, Greg Keefe, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, William Sischo, D. R. Smith, Kate Snedeker, John N. Sofos, M. P. Ward, Robert W. Wills 2017 Iowa State University

The Reflect Statement: Methods And Processes Of Creating Reporting Guidelines For Randomized Controlled Trials For Livestock And Food Safety By Modifying The Consort Statement, Annette M. O'Connor, Jan M. Sargeant, I. A. Gardner, James S. Dickson, Mary E. Torrence, C. E. Dewey, Ian R. Dohoo, R. B. Evans, J. T. Gray, Mattias Greiner, Greg Keefe, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, William Sischo, D. R. Smith, Kate Snedeker, John N. Sofos, M. P. Ward, Robert W. Wills

James S. Dickson

The conduct of randomized controlled trials in livestock with production, health and food-safety outcomes presents unique challenges that may not be adequately reported in trial reports. The objective of this project was to modify the CONSORT (Consolidated Standards of Reporting Trials) statement to reflect the unique aspects of reporting these livestock trials. A 2-day consensus meeting was held on 18–19 November 2008 in Chicago, IL, USA, to achieve the objective. Prior to the meeting, a Web-based survey was conducted to identify issues for discussion. The 24 attendees were biostatisticians, epidemiologists, food-safety researchers, livestock-production specialists, journal editors, assistant editors and ...


Antioxidant Peptides In Commercial Dry-Cured Hams, Chao-Zhi Zhu, Joseph G. Sebranek, Dong U. Ahn 2017 Nanjing Agricultural University

Antioxidant Peptides In Commercial Dry-Cured Hams, Chao-Zhi Zhu, Joseph G. Sebranek, Dong U. Ahn

Dong U. Ahn

Measurement of the antioxidant peptide content of six commercial dry-cured hams each from a different processor showed a wide range of peptide concentrations and antioxidant activity, but no clear association with processing variables such as drying and aging time, smoke application or cooking treatments. Thus, while the dry-curing process for hams has potential to result in significant production of antioxidant peptides, specific processing conditions considered in this study do not appear to affect production of these peptides.


Antioxidant Peptides In Commercial Dry-Cured Hams, Chao-Zhi Zhu, Joseph G. Sebranek, Dong U. Ahn 2017 Nanjing Agricultural University

Antioxidant Peptides In Commercial Dry-Cured Hams, Chao-Zhi Zhu, Joseph G. Sebranek, Dong U. Ahn

Dong U. Ahn

Measurement of the antioxidant peptide content of six commercial dry-cured hams each from a different processor showed a wide range of peptide concentrations and antioxidant activity, but no clear association with processing variables such as drying and aging time, smoke application or cooking treatments. Thus, while the dry-curing process for hams has potential to result in significant production of antioxidant peptides, specific processing conditions considered in this study do not appear to affect production of these peptides.


The Reflect Statement: Reporting Guidelines For Randomized Controlled Trials In Livestock And Food Safety: Explanation And Elaboration, Jan M. Sargeant, Annette M. O'Connor, I. A. Gardner, James S. Dickson, Mary E. Torrence, Ian R. Dohoo, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, Kate Snedeker 2017 University of Guelph

The Reflect Statement: Reporting Guidelines For Randomized Controlled Trials In Livestock And Food Safety: Explanation And Elaboration, Jan M. Sargeant, Annette M. O'Connor, I. A. Gardner, James S. Dickson, Mary E. Torrence, Ian R. Dohoo, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, Kate Snedeker

Annette O'Connor

Concerns about the completeness and accuracy of reporting of randomized clinical trials (RCTs) and the impact of poor reporting on decision making have been documented in the medical field over the past several decades. Experience from RCTs in human medicine would suggest that failure to report critical trial features can be associated with biased estimated effect measures, and there is evidence to suggest that similar biases occur in RCTs conducted in livestock populations. In response to these concerns, standardized guidelines for reporting RCTs were developed and implemented in human medicine. The Consolidated Standards of Reporting Trials (CONSORT) statement was first ...


Digital Commons powered by bepress