Life Sciences Commons^™

Hop Cone Drying For The Small Grower: Temperature And Airflow Considerations, Stacy A. Adams, David M. Mabie, Michael F. Kocher, David Jones

Department of Agronomy and Horticulture: Faculty Publications

Small hop growers without nearby processors for cone stripping and drying must attempt to do so on their own farm. Challenges exist for self-built drying systems, including drying capacity, processing speed, airflow direction, and maintaining quality during drying. Research-based recommendations are given for optimal temperature, sizing of drying vessel, maximum cone depth, and influences associated with airflow on processing uniformity and cone quality are presented.

Proximate Composition, Retained Water, And Bacterial Load For Two Sizes Of Hybrid Catfish (Ictalurus Furcatus × Ictalurus Punctatus) Fillets At Different Process Steps, Manirul Haque, Juan L. Silva

Department of Food Science and Technology: Faculty Publications

The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilmTM. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and …

Monitoring And Analysis On Microbes In Edible Areca Processing, Wen-Xiang Li, Feng Li, Song-Hang Zhou, Xiao Yuan, Xiong-Wei Huang, Bu-Cheng Xu, Juan Luo

Food and Machinery

To investigate the sanitary conditions of edible areca processing, improve the quality and safety of products, using spot investigation and lab test method, monitor the sanitary conditions of products and the processing environment in edible areca enterprise. The monitoring data will help the revision of detailed rules for the review of areca production licenses. The result shows, areca nuts storage condition improving and enhance the disinfection of production tools and workers, will effetely control the microbial contamination in production process, ensure the quality of products.

American Sign Language (Asl): Linguistically And Cognitively - Why Deaf People Should Learn Asl & Learn It Early, Helena Isabel Berczes

Undergraduate Honors Theses

This thesis presents data supporting the value of including American Sign Language (ASL) in the education of Deaf people. Historically, Deaf education has not fully included or has excluded ASL in an effort to focus on English due to a belief that ASL hinders learning English. ASL must fit within the definition of language with unique linguistic features for its inclusion in language education. Plasticity of the brain lends itself to the ability for language processing networks to form based on language experience. Deaf people can fully access visual language versus auditory language. Therefore, acquiring ASL early in life, during …

Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin

Food and Machinery

The basic nutrition components and physiological changes after harvest of daylily were described, and the development status of daylily industry and storage and preservation technology were summarized in this review. Finally, the processing technology of daylily was prospected.

A Review Of Shiga-Toxin Producing Escherichia Coli (Stec) Contamination In The Raw Pork Production Chain, Manirul Haque, Joseph M. Bosilevac, Byron D. Chaves

Department of Food Science and Technology: Faculty Publications

Epidemiological evidence of Shiga toxin-producing Escherichia coli (STEC) infections associated with the consumption of contaminated pork highlight the need for increased awareness of STEC as an emerging pathogen in the pork supply chain. The objective of this review is to contribute to our understanding of raw pork products as potential carriers of STEC into the food supply. We summarize and critically analyze primary literature reporting the prevalence of STEC in the raw pork production chain. The reported prevalence rate of stx-positive E. coli isolates in live swine, slaughtered swine, and retail pork samples around the world ranged from 4.4 …

Micronutrient Fortified Soymilk Processing Supplemental Data Tables, Michael L. Dunn, Oscar A. Pike, Bradley J. Taylor, Dallin M. Hardy

ScholarsArchive Data

This data set contains Supplemental Tables (created using Microsoft Word) for the following manuscript submitted for publication:

Vitamin stability and sensory acceptability in micronutrient-fortified soymilk prepared by small-scale batch processing

Authors: Dallin M. Hardy, Oscar A. Pike, Bradley J. Taylor, Michael L. Dunn

The above manuscript was prepared with modifications from portions of the M.S. thesis of Dallin M. Hardy, which can be found at: https://scholarsarchive.byu.edu/etd/8284/

The data set includes five supplementary tables containing data values for vitamin retention during processing and sensory acceptance of micronutrient fortified soymilk. The data in these tables had no statistically significant differences between treatments.

B.R. Wells Arkansas Rice Research Studies 2020, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 47.5% of total U.S. rice production and 48.1% of the total acres planted to rice in 2020. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Assessment Of Meat Quality Attributes Of Four Commercial Broiler Strains Processed At Various Market Weights, Ashleigh Jo Mueller

Graduate Theses and Dissertations

As the demand for poultry meat continues to grow, the industry is challenged with how to meet these needs of consumers. The growth rate of broilers is continuously improving in order to increase production efficiently resulting in greater yields and an increase in product to satisfy consumer needs. However, the industry has seen an increase in quality issues of the meat as growth rates and growth periods continue to increase. The objective of this study was to evaluate the effect of various strains (standard and high-yielding) and target weights on meat quality attributes such as pH, water holding capacity (WHC), …

Fate And Dissemination Of Salmonella Reading In Market-Age Turkeys At Processing Using Oral Gavage Challenge Model, Aaron Ashcraft

Graduate Theses and Dissertations

This study aimed to evaluate the fate and dissemination of Salmonella Reading (SR) in market-age turkeys using an oral gavage challenge model. One hundred twenty-eight-week-old commercial turkey hens were moved from commercial production to research facilities. Upon arrival, a combination of enrofloxacin, 10 mg/kg, and florfenicol, 20 mg/kg, were orally administered sequentially before comingled placement on fresh pine shavings. Turkeys were challenged with 108 cfu SR by oral gavage on days 4 and 7 post-placement. Subsets were subjected to simulated commercial processing on days 14 (n=40), 21 (n=40) and 28 (n=32) post-placement (corresponding to 10, 11, and 12 weeks of …

Economic Contribution Of Agriculture And Food To Arkansas' Gross Domestic Product 1997-2019, Leah English, Jennie Popp, Wayne Miller

Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …

Pigs And Poultry, Nicole Burton

Sustainability Education Resources

This course provides students with a farmer’s perspective on the management, production and marketing of poultry and pigs on a small farm. This course will address the advantages of having pigs and poultry and will review basic care, processing options, regulations, marketing and finances. The course will be structured around lectures, farm visits, guest lectures and acquiring hands on skills. We will explore different alternative farming systems that utilize animals to enhance their production. At the end of this course, students will be able to utilize pigs and poultry as an integral part of their small farm plan.

A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer's spent grain for the production of bread is also covered.

Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette

Doctoral Dissertations

The current NASA spaceflight food program encompasses a wide variety of commercial and custom-made edible products. These foods are designed to ensure each crewmember receives the Recommended Dietary Allowance (RDA) of vitamins and minerals to maintain adequate health during the entire spaceflight mission. With the desire for long-duration and exploration-class missions, such as the impending mission to Mars, the retention of important nutrients such as labile vitamins in spaceflight foods is critically important. For this reason, multiple studies were conducted to determine the vitamin degradation behavior of thiamine (vitamin B₁) within three spaceflight foods which demonstrated both significant …

Sensory Acceptability And Nutrient Stability In Micronutrient-Fortified Soymilk Prepared In Small-Scale Batch Processes, Dallin Max Hardy

Theses and Dissertations

Fortified and unfortified soymilk were produced from the same production batches for comparative evaluation. Fortification included a comprehensive array of micronutrients of interest to community and humanitarian nutrition programs. The effects of time after fortification prior to cooling, cooling method, and light or dark refrigerated storage on the stability of 5 vitamins (vitamin A, vitamin C, thiamine, riboflavin, and folate) were investigated for both fortified and unfortified soymilk. Significant vitamin C loss (6%) and mild vitamin A isomerization occurred while soymilk was hot immediately following fortification. Cooling bottled soymilk in an ambient water bath or ice water bath made no …

Climate Change Mitigation Beyond Agriculture: A Review Of Food System Opportunities And Implications, Meredith T. Niles, Richie Ahuja, Todd Barker, Jimena Esquivel, Sophie Gutterman, Martin C. Heller, Nelson Mango, Diana Portner, Rex Raimond, Cristina Tirado, Sonja Vermeulen

College of Agriculture and Life Sciences Faculty Publications

A large body of research has explored opportunities to mitigate climate change in agricultural systems; however, less research has explored opportunities across the food system. Here we expand the existing research with a review of potential mitigation opportunities across the entire food system, including in pre-production, production, processing, transport, consumption and loss and waste. We detail and synthesize recent research on the topic, and explore the applicability of different climate mitigation strategies in varying country contexts with different economic and agricultural systems. Further, we highlight some potential adaptation co-benefits of food system mitigation strategies and explore the potential implications of …

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Comparative Analysis Of Double-Stranded Rna Degradation And Processing In Insects, Indrakant K. Singh, Satnam Singh, Kanakachari Mogilicherla, Jayendra Nath Shukla, Subba R. Palli

Entomology Faculty Publications

RNA interference (RNAi) based methods are being developed for pest management. A few products for control of coleopteran pests are expected to be commercialized soon. However, variability in RNAi efficiency among insects is preventing the widespread use of this technology. In this study, we conducted research to identify reasons for variability in RNAi efficiency among thirty-seven (37) insects belonging to five orders. Studies on double-stranded RNA (dsRNA) degradation by dsRNases and processing of labeled dsRNA to siRNA showed that both dsRNA degradation and processing are variable among insects belonging to different orders as well as among different insect species within …

Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination, Deandrae Lynette Smith

Graduate Theses and Dissertations

An industrial microwave (MW) system operating at 915 MHz frequency was used to dry high moisture content (MC) (23% to 24% wet basis) medium-grain rough rice samples (cv. Jupiter). The rice beds were contained in a modified tray that accommodated up to 9 kg of rice separated by thin fiberglass mesh in 3 kg increments. Each layer of rice was fitted with fiber optic sensors connected to a real time data logger during MW treatments. It was determined that drying rice to a MC of 14% to 16% was feasible with the application of MW specific energy at 600 kJ/kg-grain …

Isolation And Genetic Identification Of Spore-Forming Bacteria Associated With Concentrated-Milk Processing In Nebraska, Bismarck Antonio Martinez, Jayne E. Stratton, Andreia Bianchini

Department of Food Science and Technology: Faculty Publications

Spore-forming bacteria are heat-resistant microorganisms capable of surviving and germinating in milk after pasteurization. They have been reported to affect the quality of dairy products by the production of enzymes (lipolytic and proteolytic) under low-temperature conditions in fluid milk, and have become a limiting factor for milk powder in reaching some selective markets. The objective of this research was to isolate and identify the population of spore-forming bacteria (psychrotrophic and thermophilic strains) associated with concentrated milk processing in Nebraska. During 2 seasons, in-process milk samples from a commercial plant (raw, pasteurized, and concentrated) were collected and heat-treated (80°C/12 min) to …

Development Of A Berry Processing Score For Sorghum Silage And Assessment Of Processing Effects On Sorghum Silage Starch Digestibility, J. R. Johnson, J. P. Goeser, Michael Brouk

Kansas Agricultural Experiment Station Research Reports

The objectives of this study were to develop a berry processing score (BPS) for sorghum silage, similar to the kernel processing score currently used for corn silage, and to evaluate the effects of processing on starch digestibility. Sorghum silage samples were collected from commercial farms in Kansas and randomly assigned to 1 of 4 processing levels differing in roll gap spacing: unprocessed (UNP), 1.5 (1.5P), 1.0 (1.0P), or 0.5 (0.5P) mm. Differences in BPS and starch digestibility were found–as the roll gap decreased, both BPS and starch digestibility increased. Thus, by processing sorghum silage during harvest and measuring the extent …

Development Of A Berry Processing Score For Sorghum Silage, J. R. Johnson, J. P. Goeser, Michael Brouk

Kansas Agricultural Experiment Station Research Reports

This study was done in an effort to develop a berry processing score (BPS) for sorghum silage, similar to the kernel processing score (KPS) currently used for corn silage. Sorghum silage samples were collected from 3 dairies in Kansas and processed in the Grain Science & Industry grain processing laboratory at Kansas State University using one of four different roll gap settings to give four differently processed samples: unprocessed, 1.5, 1.0, or 0.5 mm. After drying, samples were placed into a Ro-Tap particle separation machine for 10 minutes until the whole sample was separated. Whole samples, as well as separated …

Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe

All Dissertations

This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 …

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 …

Detrital Stoichiometry As A Critical Nexus For The Effects Of Streamwater Nutrients On Leaf Litter Breakdown Rates, David W. P. Manning, Amy D. Rosemond, John S. Kominoski, Vladislav Gulis, Jonathan P. Benstead, John C. Maerz

Biology Faculty Publications

Nitrogen (N) and phosphorus (P) concentrations are elevated in many freshwater systems, stimulating breakdown rates of terrestrially derived plant litter; however, the relative importance of N and P in driving litter breakdown via microbial and detritivore processing are not fully understood. Here, we determined breakdown rates of two litter species, Acer rubrum (maple) and Rhododendron maximum (rhododendron), before (PRE) and during two years (YR1, YR2) of experimental N and P additions to five streams, and quantified the relative importance of hypothesized factors contributing to breakdown. Treatment streams received a gradient of P additions (low to high soluble reactive phosphorus [SRP]; …

Effects Of High Pressure Processing On The Quality Of Farm-Raised Abalone (Haliotis Rufescens), Brianna H. Hughes

Electronic Theses and Dissertations

High pressure processing (HPP) is a non-thermal method used to increase food safety and shelf-life. HPP has been explored for meat tenderization, with conflicting results depending on rigor status during HPP. In the seafood industry, HPP is used to shuck oysters and lobsters, but has been minimally investigated for use in processing abalones. Abalones are shellfish with high perishability that are typically sold live or frozen in the U.S. HPP has been proposed as an alternative method to process shucked abalone meats. The objectives of this research were to evaluate the effects of 1) rigor status during HPP on abalone …

Processing Of Oats And The Impact Of Processing Operations On Nutrition And Health Benefits, Eric A. Decker, Devin J. Rose, Derek A. Stewart

Department of Nutrition and Health Sciences: Faculty Publications

Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely non-digestible and thus must be utilised in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause rancidity, and cutting, rolling or grinding to convert the groat into a product that can be used directly in oatmeal or can be used as a food ingredient in products such as bread, ready-to-eat breakfast cereals and …

Utah Red Raspberry Jam: The Effects Of Formulation, Heating, And Time On Color, Flavor, Texture, And Antioxidant Capacity, Jennifer Leigh Chase

Theses and Dissertations

The amount and type of antioxidants present in raspberries is dependent upon cultivar, ripeness, and growing conditions. Previous research on raspberry jam has reported some color, antioxidant, and flavor loss after processing and storage, though it is unknown to what extent similar changes will occur in raspberries grown in Utah. Sugar concentration and heating temperature as well as storage time were evaluated in an effort to maximize color retention, flavor, antioxidant content, shelf life, and consumer acceptance of Utah-grown raspberry jam. Four types of jams were processed in two batches each: low-sugar (40-42 Brix) and typical sugar (65-68 Brix) at …

Impact Of Microwave Processing On Quality Of High Value Shelf Stable Fruit Products, Milena Maria Leon Garcia

Open Access Theses

Fruits and vegetables are a rich source of health promoting micronutrients and phytochemicals, and their consumption has been associated with reduction of many chronic and degenerative disease. Thermal processing techniques are used to preserve quality and extent of the shelf life of foods, although these traditional processes are associated with specific quality changes in fruits and vegetables. Compared to traditional thermal processing methods, microwave heating provides the potential to improve product quality by virtue of its energy transfer mechanism that provides rapid volumetric heating of food and can potentially enhance overall quality of processed fruit and vegetable products. Though direct …

Design And Use Of An Adjustable Clearance Flailing Knife Biomass Shredder To Mechanically Increase Particle Surface Area, Shawn Gregory Ehlers

Open Access Theses

A flailing knife shredder was designed and tested as an alternative to a hammermill for processing biomass. The machine was comprised of two cylinders with four rungs, each with five free-swinging blades. Each of the two cylinders had adjustable clearance hoods and variable speed drives. Energy usage, output characteristics and device capacities were compared with corn stover processed at moisture contents (MC) of 10%, 35% and 50% wet basis (WB). The hammermill produced a more uniform particle size distribution in comparison to the shredder. Accessibility, indicated by conductivity index, to plant constituents, revealed that the method of treatment was not-significant …