Digital Commons Network^™

Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract, Wu Ting, Jia Wei, Zhang Chunhui, Li Xia, Guan Sheng, Han Ling, Yu Qunli

Food and Machinery

Design a type of hot pressing extraction equipment with composite rotary agitation and auto-discharging, which consists of three parts: tank, composite rotary agitation device and feeding device. The equipment is a horizontal stirring extraction, to avoid the problem that the extract is mixed with the solid material irregularity in conventional extraction method, and greatly increase the heating rate and extraction efficiency. Propelled scraper agitator and mixing paddle type impeller installed spaced equidistant, and the motor can forward and reverse, which make the extraction process and the process of tapping automatic. The use of two dimensional heating via jacket and stirring …

The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle

Food and Machinery

In this study, spoilage bacteria in fresh Xiang lotus seeds preserved at 4 ℃ temperature for 18 d were separated by dilution-plate method. Total genomic DNA was extracted from these strains and then subjected to PCR amplification. Dominant spoilage bacteria were identified using 16S rDNA sequencing for the identification and the law of their growth and declination was drawn. The results showed the four dominant spoilage bacteria in fresh Xiang lotus seeds preserved at the temperature of 4 ℃ were Pantoea dispersa, Staphylococcus epidermidis, Staphylococcus warneri, and Pantoea agglomerans. At the storage temperature of 4 ℃, the growing trends of …

Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen

Food and Machinery

Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ-left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration (responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice) as the indicator on quality evaluation. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice，to …

The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan

Food and Machinery

The enzymes-chemical method was used to extract the insoluble antioxidant dietary fiber (IADF) from the remaining orange pomace after oppressing juice. The single factor experiment and response surface optimization have carried out considering the clearance rate of DPPH free radical as the indicator. The results of response surface showed that the clearance rate of free radicals was best in the condition of liquid ratio 33.58 mL/g, protease dosage of 0.21 mL/g, amylase temperature of 67 ℃ and glucoamylase temperature of 64 ℃, and highest value was up to 3.520 mmol Trolox/100 g IADF.

Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi

Food and Machinery

To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin _D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L₉(3³) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …

Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing

Food and Machinery

To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …

In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing

Food and Machinery

Aflatoxin B1-contaminated corn (ACC) (83.0 μg/kg) was treated for 40 min at 90 mg/L ozone. And mice were used to assess the vivo toxicity of ozone treated ACC. Results indicated that compared with basal feedstuff, the mean weight of mice fed with ACC significantly decreased (P＜0.05). Whereas, the liver and kidney/body weight ratio increased significantly (P＜0.05). Alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) in serum increased significantly (P＜0.05). The total protein (TP), albumin (ALB), and globulin (GLB) content significantly decreased (P＜0.05). When mice were fed with the ozone-treated ACC, no significant differences were observed in the mice …

Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing

Food and Machinery

Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%.

Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian

Food and Machinery

Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score …

Effect Of Pulse Flours On The Physiochemical Characteristics And Sensory Acceptance Of Baked Crackers., Kim Millar, Catherine Barry-Ryan, Róisín Burke, Sinead Mccarthy, Eimear Gallagher

Conference papers

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically-leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison to 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13g/100g DM and 38.8 …

Pediatric Malnutrition Sarah, Sarah Ballini

BYU Research Development Office Research Networking Conference

This research will provide critical insights into the early detection and management of malnutrition in children, contributing to the reduction of malnutrition-related morbidity and mortality. Additionally, it will offer evidence-based strategies for effective nutrition education, empowering families to make healthier dietary choices and fostering long-term positive health outcomes.

Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham, Regan Elise Stanley

Department of Animal Science: Dissertations, Theses, and Student Research

Deli-style hams were manufactured to measure the effects of salt and nitrite concentration on shelf life and physicochemical characteristics. Three replications of deli-style ham treatments were manufactured in a 3 x 4 factorial arrangement of salt concentration (0.7%, 1.4%, or 2.1%, meat block basis) and nitrite concentration and source (0 ppm, 100 ppm or 200 ppm sodium nitrite, SN, or 100 ppm sodium nitrite equivalent from pre-converted celery juice powder, CP; Veg Stable 506, Florida Food Products). Salt concentration, water activity, cook yield, and texture profile analysis (TPA) were measured on w 0. Color, pH, residual nitrite, and aerobic and …

Diabetes, Insulin Secretion, And Beta Cell Function, Jeffery Tessem

BYU Research Development Office Research Networking Conference

The intricate processes of nutrient metabolism and their biochemical pathways are fundamental to understanding human physiology and health. This research focuses on exploring the biochemical mechanisms underlying nutrient metabolism and how deviations in these processes can lead to metabolic disorders and associated human diseases.

Influence Of Dietary Polyphenols On Carbohydrate Intestinal Digestion And Absorption, Sydney E. Moser

Open Access Dissertations

Both epidemiological and clinical evidence support the notion that polyphenol rich foods and beverages may modify glycemic response, glucose homeostasis and subsequent risk of Type-2 diabetes. In vitro evidence typically derived from experiments with pure phenolics and phenolic rich extracts have pointed to this benefit being associated with two potential mechanisms: (1) the ability of specific polyphenolics to inhibit carbohydrate digestion (amylase and glucosidase) and (2) polyphenolic inhibition of intestinal glucose transport. While the high potential of these activities is evident, little is actually known regarding the extent to which these benefits are extendable to the actual food matrix these …

Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen

Graduate Theses and Dissertations

Within the United States type 2 diabetes is an ever growing health epidemic. The prevalence in the adult population has quadrupled over the past 30 years and is expected to continue on a similar path in the coming decades. While the cause of type 2 diabetes is multifactorial, it is considered to be an acquired condition related to environmental contributors including poor diet, obesity, and physical inactivity, which may be managed to alter the course or progression of the disease. Preventative or maintenance measures emphasize nutritional intervention strategies, including encouraging individuals to follow a nutrient-dense, high-fiber diet with ample whole-grains, …

Listeria Monocytogenes Strain Variation: Starvation, Metabolism, And Macrophage Survival, Nathan A. Jarvis

Graduate Theses and Dissertations

Listeria spp. are often isolated from raw and processed food products. Listeria monocytogenes is responsible for death rates of 10 to 30% in immune compromised people; it can also infect a vast range of animals. There are numerous reports of poultry harboring or becoming infected with L. monocytogenes. First, this research assessed the ability of L. monocytogenes to replicate within chicken macrophages. Using the gentamicin-killing assay, a cell culture of chicken macrophage-like cells (HD11) were infected with two strains of L. monocytogenes individually (EGD-e and Scott A). Results show that unlike data on mouse macrophages, intracellular L. monocytogenes do not …

In Vitro Fermentation Patterns Of Rice Bran Components By Human Gut Microbiota, Tung Minh Pham

Graduate Theses and Dissertations

The prevalence of colorectal cancer (CRC) has been increasing in recent years worldwide. In the United States, it is ranked the second leading cause of cancer death. Risks of CRC increase with age and are associated with several lifestyle factors such as diet, drinking and smoking habits, and levels of physical activity. There is an abundance of scientific literature demonstrating the protective roles of several dietary components including fibers and polyphenolic compounds. These compounds have been shown to be able to positively modulate gastrointestinal ecology by increasing the production of short-chain fatty acids (SCFA) and promoting the population of beneficial …

Matrix Effects On The Detection Of Milk And Peanut Residues By Enzyme-Linked Immunosorbent Assays (Elisa), Abigail S. Burrows

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Food matrices are complex systems of lipids, carbohydrates, and proteins in which interactions between matrix components and allergenic proteins are known to have negative effects on the recovery of allergens when analyzed by ELISA. The purpose of this study was to first evaluate the recovery of milk and peanut residues from multiple food matrices and mixes and to secondly evaluate the use of a modified extraction protocol, sequential extractions, on the recovery of milk and peanut allergens.

Pastry dough matrices and pastry dough mixes incurred with milk were prepared at varying concentrations of flour and evaluated for recovery of NFDM. …

Developing And Designing Novel Foods And Drinks Using Note By Note Cooking., Roisin Burke, Pauline Danaher, Sophie Dalton

Conference papers

No abstract provided.

Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng

Food and Machinery

Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of …

The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice, Wang Liqun, Meng Qinghong, Zhang Zhihong, Yan Song, Lu Shuwen

Food and Machinery

Some rice products processed roughly always have plentiful nutrition, and their storage property could be affected by lipoxidase greatly. In this study, rice was used to analyze the distribution of lipoxidase in relevant products, as well as the factors of different processing precision influencing on the residual activity of lipoxidase. Moreover, the change regularity of lipoxidase under different temperatures was investigated in the 28-day-stored rice. Our results showed that lipoxidase was distributed pocketily in diffenrent structural parts of rice, and the activity of lipoxidase was highest in the embryo layer and was correlated to the processing precision negatively. The activity …

Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus, Li Yunyun, Wei Dan, Zhang Min

Food and Machinery

0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O₂ and CO₂ content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the …

Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua

Food and Machinery

Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …

Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo

Food and Machinery

Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO₂ flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO₂ flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO_{2 …}

Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang

Food and Machinery

The effects of microwave sterilization process on the quality of radish pickle were studied. Three factors of microwave power, sterilization time and sterilization temperature were chosen for the orthogonal test via single factor experiment. The optimum processing conditions confirmed by the orthogonal test was microwave power at 750 W, sterilization for 8min, setting temperature of instrument at 60 ℃. The results showed that the different conditions, i.e. sterilization temperature, microwave power and sterilization time, influenced the quality of radish pickle decreasing systematically. Moreover, sterilization temperature and microwave power influenced in the quality of radish pickle significantly (P＜0.05). Vc content, nitrite …

Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao

Food and Machinery

The components of nutritional and functional ingredients in 7 kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components (moisture and ash)，nutritional compositions (amino acid, fatty acid, starch and protein) and functional active ingredient (flavonoids, polyphenols and rutin) in 7 kinds of tartary buckwheat were determined. The starch contents varied from 60.23% to 65.44%, and there were no significant difference between different varieties, while the differences of slowly digestible and resistant starch (RS) starch (SDS) were large. The protein contents varied from 11.80% and 15.83% and no difference were found among different …

Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog, Akinbode A. Adedeji, Michael V. Joseph, Brian Platter, Sajid Alavi

Biosystems and Agricultural Engineering Faculty Publications

The objective of this study was to develop and evaluate the physicochemical and functional properties of a bean like product made from cold extrusion of sorghum, soy and wheat flours. Formulated samples comprised of sorghum (25–70%), wheat (0–35%) and soy (30–50%) flours. The degree of gelatinization ranged from 54.1 to 93.6%. Pasting curves showed minimal starch damage with peak and final viscosities in the range of 456.0–1138.5 and 297–584 cP, respectively. Textural properties of the extrudates were significantly impacted by starch content and cooking time. There was significant cooking loss due to poor binding properties of the extrudates. Cooking the …

Growing South Dakota (Summer 2016), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Breaking New Ground SDSU Leads Nation With Precision Agriculture Initiative
[Page] 6 In The Driver's Seat Utility Vehicles Provide Students Hands-On Precision Ag Experience
[Page] 7 Introduction To Industry Travel To National Events Opens Opportunities For Students
[Page] 9 On The Ground SDSU Extension Specialists Have Vital Role In Bringing Data To Producers
[Page] 10 Curricula Collaboration SDSU Leaders Among Team Preparing Future Precision Ag Coursework
[Page] 12 Future Focus Ag 2020 Plan Prompts Important Reinvestments In State's Ag Experiment Station
[Page] 13 The Power Of Connections Connected Approach Helps Solve "Real-Life" Problems To Benefit Animal And …

From Milpas To The Market: A Study On The Use Of Metal Silos For Safer And Better Storage Of Guatemalan Maize, José Rodrigo Mendoza

Department of Food Science and Technology: Dissertations, Theses, and Student Research

This project aimed to implement the use of metal silos to improve quality and safety of maize consumed by inhabitants of the highlands of Guatemala. This manuscript includes a literature review of the maize production chain in Guatemala, a survey about agricultural practices used in the region of study, as well as a characterization of the analyzed maize regarding its mycoflora, nutritional composition, and insect infestation. To better understand the current situation regarding agricultural practices and maize consumption, a survey was carried out. Sample consisted of 280 families representing 14 rural communities distributed in the townships of Todos Santos and …

Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Publications

Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P < 0.05) affected the color and composition of essential oil in ginger. Fresh ginger was found to contain 3.60% gingerol and 18.30% zingerone. A maximum yield of 7.43% gingerol was obtained when slow frozen gingers when thawed by infrared method. Maximum zingerone content of 38.30% was achieved by thawing slow frozen gingers using infrared-microwave method. Microscopic examination revealed that structural damage was more pronounced in slow frozen gingers than fast frozen gingers. Simulated freezing curves were in good agreement with experimental measurements (r = 0.97 for slow freezing and r = 0.92 for fast freezing). Slow freezing damaged ginger’s cellular structure. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting freezing time may help in developing proper storage system of ginger.