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Articles 1 - 22 of 22
Full-Text Articles in Life Sciences
Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield
Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield
Graduate Industrial Research Symposium
Novel biotechnological approaches are needed to enhance renewable food production and waste recycling capabilities in resource-constrained environments. Edible mushrooms possess nutritious profiles and represent emerging opportunities to develop circular bioproduction by transforming waste organic materials into food and high-value products. However, traditional mushroom cultivation methods utilizing solid substrates have technical limitations like 1) uneven nutrient diffusion, 2) constant sterilization needs, 3) numerous intermediate steps that are energy and time-demanding, and 4) waste production from bags and jars. This work introduces an innovative hydroponic fungal cultivation system called Mycoponics™ using bioengineered ceramic materials. This liquid-nutrient-based technique optimizes fungal metabolism and facilitates …
Online Class-Incremental Learning For Real-World Food Image Classification, Siddeshwar Raghavan, Jiangpeng He, Fengqing Zhu
Online Class-Incremental Learning For Real-World Food Image Classification, Siddeshwar Raghavan, Jiangpeng He, Fengqing Zhu
Graduate Industrial Research Symposium
Food image classification is essential for monitoring health and tracking dietary in image-based dietary assessment methods. However, conventional systems often rely on static datasets with fixed classes and uniform distribution. In contrast, real-world food consumption patterns, shaped by cultural, economic, and personal influences, involve dynamic and evolving data. Thus, it requires the classification system to cope with continuously evolving data. Online Class Incremental Learning (OCIL) addresses the challenge of learning continuously from a single-pass data stream while adapting to the new knowledge and reducing catastrophic forgetting. Experience Replay (ER) based OCIL methods store a small portion of previous data and …
Nucleic Acid Detection Of Live Pathogens On Contaminated Foods, Simerdeep Kaur, Mohit Verma
Nucleic Acid Detection Of Live Pathogens On Contaminated Foods, Simerdeep Kaur, Mohit Verma
Graduate Industrial Research Symposium
The goal is to develop a point-of-care biosensor for the detection of live pathogens contaminating beef products. Biosensing of live pathogens is based on isothermal amplification of nucleic acid on a paper-based device. A colorimetric dye is employed as an indicator of the amplification product for visual result. The assay incorporates a compound Propidium monoazide (PMA) that makes the DNA from dead cells inaccessible for amplification. This approach is especially applicable for pathogens that can enter a viable but non-culturable state (VBNC).
Improving Access To Clean Water Through Service Learning, Rachel E. Gehr, Tolu Odimayomi, Carolina Tornesi Mackinnon
Improving Access To Clean Water Through Service Learning, Rachel E. Gehr, Tolu Odimayomi, Carolina Tornesi Mackinnon
Engagement & Service-Learning Summit
No abstract provided.
Community-Scale Water Treatment Systems In The Dominican Republic, Jonathan Racey, Annabelle Papai, Elise Fischer, Becca Johnson
Community-Scale Water Treatment Systems In The Dominican Republic, Jonathan Racey, Annabelle Papai, Elise Fischer, Becca Johnson
Engagement & Service-Learning Summit
Engagement and Service-Learning Summit: Reciprocal and Sustainable Partnerships
Effect Of Particle Interactions On Powder Flow Behavior, Ivana A. Penagos, Carolina P. Mora, Teresa Carvajal
Effect Of Particle Interactions On Powder Flow Behavior, Ivana A. Penagos, Carolina P. Mora, Teresa Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
The study of powder flow behavior is essential for the development of processing technologies in many industries. In fact, powders have a major function in diverse types of manufacturing, such as pharmaceuticals, foods, chemicals, materials, minerals and cosmetics. This leads to an increasing demand for the development of reliable methods to assess powder flow problems in industry. This research intends to provide a general insight into how surface interactions and particle properties may alter powder flowability. The materials used for this study were lactose, starch, milk powder, cocoa and chocolate. These vary in their interparticle forces as well as on …
Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.
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 has just …
The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai
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
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 barrel not …
Coffee Powder Wettability, Flowability And Characterization Thereof, Natalia Atuesta, Afolawemi Afolabi, Teresa M. Carvajal
Coffee Powder Wettability, Flowability And Characterization Thereof, Natalia Atuesta, Afolawemi Afolabi, Teresa M. Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
The production efficiency and high-quality results in industrial processes usually rely on how well product characteristics are understood as well as how well processes are controlled in order to obtain specific results. Therefore, in a billion-dollar industry as is the case of the instant coffee market, understanding the properties of the compounds produced using different techniques is a very important tool to enhance performance and delivery of high-quality coffee powders. The aim of the present study is to provide a framework of some powder properties such as particle size, shape, diameter, circularity, convexity, aspect ratio and surface energy among others, …
Dawn Or Doom: The Risks And Rewards Of Emerging Technologies, Diana Hancock, Steve Tally, Gerry Mccartney, Michele Arthur
Dawn Or Doom: The Risks And Rewards Of Emerging Technologies, Diana Hancock, Steve Tally, Gerry Mccartney, Michele Arthur
Purdue P-12 Networking Summit & Poster Session
Dawn or Doom is a free and open to the public conference at Purdue where we focus on benefits and risks surrounding some of the technologies that are both the most disruptive to current practices and being adopted the fastest. A collection of Purdue faculty experts and some outside speakers showcase their many perspectives related to this technology explosion, explore conditions that will foster innovation and investment into the next generation, and address the big-picture issues where both optimism and pessimism are warranted.
Food Processing In Haiti, Maggie R. Del Ponte
Food Processing In Haiti, Maggie R. Del Ponte
Engagement & Service-Learning Summit
No abstract provided.
Hunger Doesn't Take A Spring Break, Jessica Isaacs
Hunger Doesn't Take A Spring Break, Jessica Isaacs
Engagement & Service-Learning Summit
The rates of food insecurity amongst Hoosier children is slightly above the national average. For many of these children, school lunches are their primary source of nutrition. During school breaks, these children are at risk of going hungry. While Purdue Nutrition Society wishes that we could help all Hoosier children stay fed with nutritious meals, for now we are focusing on helping 20 local elementary students most at risk of going hungry over spring break. Working with Glen Acres Elementary in Lafayette, Indiana, a school where in 2014, over 71% of the students qualified for free or reduced lunches, we …
Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi
Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi
Engagement & Service-Learning Summit
No abstract provided.
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
The Summer Undergraduate Research Fellowship (SURF) Symposium
Meat color and tenderness are two most important quality factors affecting consumers’ decision on meat purchasing. Post-mortem meat aging has been widely practiced to improve palatability attributes, but could be adversely related to meat color. In particular, temperature abuse during aging or retail display can negatively affect the color stability of aged meat. The objective of this study was to determine the effect of aging time and short-term temperature abuse during display on color stability of two beef muscles (M. longissimus dorsi, LD and semitendinosus, ST). LD and ST muscles were separated from three beef carcasses, vacuum-packaged …
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
The Summer Undergraduate Research Fellowship (SURF) Symposium
There is a growing need for economical, effective, and safe methods of sterilizing fresh produce. The most common method is a chlorine wash, which is expensive and may introduce carcinogens. High voltage cold atmospheric pressure plasmas are a promising solution that has demonstrated a germicidal effect; however, the responsible chemical mechanisms and reaction pathways are not fully understood. To elucidate this chemistry, we used optical emission spectroscopy to measure the species produced in the plasma generated by a 60 Hz pulsed dielectric barrier discharge in a plastic box containing various fill gases (He, N2, CO2, dry …
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two …
Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia
Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia
The Summer Undergraduate Research Fellowship (SURF) Symposium
Protein nanoparticles are ideal carriers for bioactive compounds such as nutraceuticals and drugs because they are biodegradable, less immunogenic and non-toxic and can be nanoparticulated. This study focuses on the desolvation method to form lactalbumin protein nanoparticles. Lactalbumin is soluble in water and insoluble in many organic solvents. Different solvent/non-solvent ratios are evaluated in this research project for the effect they have on the size, PDI and stability of protein nanoparticles. Different methods including sonication and centrifugation were used and compared in terms of their effectiveness to produce small nanoparticles during fabrication of the nanoparticles. Data collected including protein nanoparticles …
Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos
Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos
The Summer Undergraduate Research Fellowship (SURF) Symposium
The dependence of the rate of relaxation of semolina pasta on moisture content and temperature and how it affects shrinkage during drying has not yet been determined. The purpose of this research was to develop an equation that relates moisture content and temperature in order to obtain a master curve for creep of the product. When found, this equation could help to optimize the drying process and increase the quality of the final pasta product. Semolina flour mixed with water and propionic acid to create a 35% wet basis product was extruded on a C.W. Brabender 2523 to obtain a …
Compositional Analysis Of Carbohydrates Of A Family Of Legumes, Arvind Raghothama, Bruce Hamaker
Compositional Analysis Of Carbohydrates Of A Family Of Legumes, Arvind Raghothama, Bruce Hamaker
The Summer Undergraduate Research Fellowship (SURF) Symposium
Legumes, most commonly identified as beans or lentils, provide a good source of both protein and carbohydrates. Many legumes contain the polysaccharide arabinogalactans, classified as dietary fiber and have unique functional properties in foods. However, these, and other plant polysaccharides have not been well characterized. A preliminary collaborative study between Florida State University and the Whistler Center at Purdue indicated that isolated legume arabinogalactans appear to have high texturizing capability through formation of viscoelastic structures. Their soluble property may also present unique fiber nutritional trait. These properties of arabinogalactans and their variability among different legumes are yet to be analyzed. …
Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos
Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos
The Summer Undergraduate Research Fellowship (SURF) Symposium
Mini extrusion technology is a relatively new technology that offers fast timing and processing of food products. This technology paired with the advantageous properties and growing demand for soybeans can lead to a larger span of uses for the extruder that have not yet been explored, including NASA space missions and incorporation of soybeans into developing countries. During past research on parameters of operation, it was discovered that a significant amount of oil was being separated from the soy meal at the die of the mini extruder. Maximum removal of this oil allows use of the soy meal and soy …
Development Of Markets For Local Food Crop To Enhance Incomes And Improve Food Security For Smallholder Farmers In East Africa, Betty Bugusu
Development Of Markets For Local Food Crop To Enhance Incomes And Improve Food Security For Smallholder Farmers In East Africa, Betty Bugusu
Changing World Conference
No abstract provided.