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Bill Owens: A Us Craft Beer Pioneer, 1982-2001, Patrick Walls 2017 University of San Diego

Bill Owens: A Us Craft Beer Pioneer, 1982-2001, Patrick Walls

Theses

Bill Owens is a pioneer in the United States craft brewing industry through his efforts as an advocate, writer, publisher, brewer, and entrepreneur who created a lasting legacy by influencing generations of brewers and beer fans. Owens wrote the first book on homebrewing equipment (How to Build a Small Brewery: Draft Beer in Ten Days in 1982). He opened the third brewpub in the country (Buffalo Bill's Brewery in Hayward, California in 1983) where, in 1985, he introduced the first commercial pumpkin beer among other beer style firsts. Owens published numerous brewery-focused magazines that featured many illustrious beer writers ...


Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash 2017 Chapman University

Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash

Student Research Day Abstracts and Posters

Irradiation is an effective treatment to sterilize and destroy insect pests on fresh fruit. It serves as an alternative to cold treatment and to fumigation which are time consuming and ozone depleting, respectively. In this study, the postharvest quality of Fuji apples was evaluated after irradiation at 400 Gy and 800 Gy. The quality of the apples which were stored at 1˚C for 7 days to mimic ground transportation and distribution and then at ambient temperature for another 7 days to mimic retail storage and consumer use, was assessed. Irradiation caused an immediate decrease in firmness by 12% at ...


Simulating Foodborne Pathogens In Poultry Production And Processing To Defend Against Intentional Contamination, Silas B. Lankford 2017 University of Arkansas, Fayetteville

Simulating Foodborne Pathogens In Poultry Production And Processing To Defend Against Intentional Contamination, Silas B. Lankford

Computer Science and Computer Engineering Undergraduate Honors Theses

There is a lack of data in recent history of food terrorism attacks, and as such, it is difficult to predict its impact. The food supply industry is one of the most vulnerable industries for terrorist threats while the poultry industry is one of the largest food industries in the United States. A small food terrorism attack against just a single poultry processing center has the potential to affect a much larger population than its immediate consumers. In this work, the spread of foodborne pathogens is simulated in a poultry production and processing system to defend against intentional contamination. An ...


Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock 2017 Stephen F Austin State University

Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock

Electronic Theses and Dissertations

The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft2/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study ...


Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi 2017 University of Arkansas, Fayetteville

Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi

Theses and Dissertations

High respiration rate of a grain indicates faster degradation of its dry matter. Proper grain management requires chronological and precise measurements of carbon dioxide evolved from grain respiration during the postharvest storage duration. Therefore the main goal of this research was to develop a new technique that evaluates temporal corn respiration rate using pressure sensors. It was based on measuring pressure drop associated with the grain respiration in a closed container and using it to calculate the grain respiration rates.

Dry corn (Zea Mays L.) was procured from a local farmer and stored at 4ºC. Corn rewetting technique was applied ...


Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric McLamore, Maurice Marshall, William Pelletier, Amarat Simonne 2017 University of Florida

Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric Mclamore, Maurice Marshall, William Pelletier, Amarat Simonne

Journal of Applied Packaging Research

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods.

In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis.

Concentrated red cabbage extract was obtained ...


Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. McCoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez 2017 Kansas State University, Manhattan

Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. Mccoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls.


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

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

Carolyn Washburn

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


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Carolyn Washburn

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Kathleen Riggs

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer 2017 Utah State University Extension

Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer

Kathleen Riggs

This publication discusses the basic principles of pressure canning.


Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer 2017 Utah State University Extension

Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer

Kathleen Riggs

This publication discusses the basic principles of boiling water cannings.


Preserving Apples, Charlotte P. Brennand, Kathleen Riggs 2017 Utah State University Extension

Preserving Apples, Charlotte P. Brennand, Kathleen Riggs

Kathleen Riggs

This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Kathleen Riggs

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Avoiding Common Canning Mistakes, Kathleen Riggs 2017 Utah State University Extension

Avoiding Common Canning Mistakes, Kathleen Riggs

Kathleen Riggs

This publication gives tips on avoiding common canning mistakes.


Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker 2017 Utah State University Extension

Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker

Teresa Hunsaker

This publications provides information on pears, including freezing, canning, drying, storing, and nutritional information.


Preserving Grapes, Christine Jensen, Charlotte P. Brennand 2017 Utah State University Extension

Preserving Grapes, Christine Jensen, Charlotte P. Brennand

Christine Jensen

This publication describes grapes, how to select, can, freeze and dry them. It gives storage and nutritional information.


Preserving Apricots, Charlotte P. Brennand, Ann Henderson 2017 Utah State University Extension

Preserving Apricots, Charlotte P. Brennand, Ann Henderson

Ann Henderson

This publication provides information on the proper selection, preparation, freezing, and canning of apricots.


Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya 2017 University of Massachusetts - Amherst

Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya

Masters Theses May 2014 - current

Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their diet against the dietary recommendation of 1,500 to 2,300 mg/day. The majority of this sodium comes from processed foods. Excess sodium in the diet can potentially cause health issues such as hypertension, heart attack, kidney failure, and bone problems. The objective of this study is to understand sodium diffusion in a protein model using turkey breast meat and determine the opportunities of its reduction by changing the process conditions and combining table salt with other sodium salts.

Since ...


Chocolate Bar Wrapping Machine, Austin M. Hoff, Daniel R. Trepke, Caleb B. Krichbuam 2017 The University of Akron

Chocolate Bar Wrapping Machine, Austin M. Hoff, Daniel R. Trepke, Caleb B. Krichbuam

Honors Research Projects

Gilbert Chocolates has proposed to manufacture a machine to wrap chocolate bars. This machine is intended to replace two people wrapping the chocolate bars by hand, which is a time consuming method. This is especially apparent between October and January when the workers are working long hours in preparation for the Christmas rush of customers. Currently wrapping a bar takes about a minute and Gilbert Chocolates wants this time reduced down to 20-30 seconds. The budget for this project is set at $1000, and is being funded by the company. This machine needs to fit in a cubic foot of ...


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