Food Science Commons^™

The Biofiltration Ability Of Asparagus Densiflorus To Remove Sulfur Dioxide From The Indoor Atmosphere, Rhiannon De La Rosa, Mary Savin

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Sulfur dioxide is an inorganic compound (IC) and air pollutant that causes health risks in humans. The buildup of sulfur dioxide (SO2) in enclosed indoor spaces is, therefore, a concern to human health, especially since the average person spends 90% of his/her time indoors. This study focused on decreasing SO2 concentration in a cost-effective and simple way—by using botanical biofiltration, or the uptake of pollutants by plants. Research in biofiltration has focused mostly on the remediation of volatile organic compounds (VOC). However, research has also shown that plant species that remediate VOC efficiently also have the potential for efficient IC …

Ecosystem Of Bagged Grain Stored Under Naturally Ventilated Warehouse: Analysis And Modelling, Michael Ayodele Omodara

Theses and Dissertations--Biosystems and Agricultural Engineering

Grain in Africa and indeed most developing parts of the world are stored in polypropylene or jute bags arranged in stacks of varied dimensions in naturally ventilated warehouses. This practice is, however, associated with high postharvest losses due to poor temperature and moisture management during storage. This constitutes a major economic and food security challenge in these countries. Therefore, this study characterizes changes in moisture content and temperature occurring in a stack of bagged corn by determining the permeability of bag materials that influence moisture transfer and developing a mathematical model of heat and mass transfer which incorporates the unique …

Evaluation Of Kentucky Grown Soft Red Winter Wheat With Sensory Evaluation For Bread-Making Capabilities And Quality, Asa Conkwright Iii

Theses and Dissertations--Nutrition and Food Systems

Soft red winter (SRW) wheat is a type of wheat that is best suited to grow in Kentucky. However, due to its low protein content, it is an undesirable flour for bread and is usually used for cakes, cookies, crackers, and pastries. This is problematic because this limits the ability for commercial bakers to have a local source of flour, forcing them to purchase from sources outside the state. In doing so, bakers are sacrificing freshness and quality. It also removes the opportunity to keep profits in Kentucky, contributing to the state’s economy. The purpose of this study was to …

Bridging The Food Gap: Founding And Sustaining A Food Recovery Network Chapter At Wku, Elaine Losekamp

Mahurin Honors College Capstone Experience/Thesis Projects

Food waste is a pervasive global issue with many environmental and social repercussions. While about one-third of all food produced for human consumption goes to waste, many people in the United States and the world are affected by food insecurity. Food recovery, the process of rescuing edible food that would otherwise go to waste and delivering to hungry people, is an effective solution for both food waste and food insecurity. The author of this capstone created a food recovery program at Western Kentucky University (WKU) in January 2019 and has grown the program’s scope and impact since that time. This …

Paleoethnobotanical Evidence Of Early Formative Period Diet In Coastal Oaxaca, Mexico, Éloi Bérubé, Guy David Hepp, Shanti Morell-Hart

Anthropology Faculty Publications

In this paper, we discuss dietary and possible medicinal practices of an Early Formative period (2000–1000 BCE) community transitioning from Archaic-style to Formative-style lifeways. The results we present come from the analysis of plant residues, including microbotanical and macrobotanical remains, which were excavated at the village site of La Consentida in coastal Oaxaca, Mexico. Phytoliths and starch grains were recovered by sonication from twenty ceramic and lithic artifacts. The microbotanical analyses identified plant remains from four different families: Bombaceae (flowering plants), Dioscoreaceae (yam family), Fabaceae (bean family), and Poaceae (grasses, including maize). We also report on limited macrobotanical analysis, including …

Growing South Dakota (Winter 2020), College Of Agriculture, Food And Environmental Sciences

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

This issue contains the SDSU Extension 2019 Annual Report

[Page] 2-3 South Dakota Animal Disease Research and Diagnostic Laboratory Ribbon Cutting Ceremony
[Page] 4 SDSU Extension
[Page] 4 From the Director of Extension Karla Trautman
[Page] 5 2019 USDA Risk Management Agency Crop Indemnities
[Page] 6-8 SDSU Extension Responds to Mother Nature in 2019
[Page] 9 Successful Energize! Conference Buoys Community Efforts in Lemmon & Beyond
[Page] 10-11 Helping Loved Ones Transition Smoothly
[Page] 12 AmeriCorps VISTA Members Expand Extension Programming
[Page] 13 South Dakota Wellness Coalitions Make Big Impacts in Small Communities [Page] 14-16 Extension Programs in Our Own …

Plant-Based Diets And Covid-19: Those Who Harvest Crops Are At High Risk, Jarret S. Lovell

Animal Sentience

This commentary extends Wiebers & Feigin’s (2020) plea to adopt diets that are less dependent on animals by calling on experts and activists to work for change with regard to farm worker labor conditions. Already doing among the most dangerous jobs, farmworkers are at increased risk of COVID-19. As we increasingly transition to plant-based diets, we must all ensure that farmworkers have safe and just working conditions to meet the demands of our changing diets.

Innovation In Meat Production: A Problem And An Opportunity, Christopher J. Bryant

Animal Sentience

Innovation in meat production has enabled modern humans to inflict far greater harm on animals, the environment, and public health than was possible just a few decades ago. Wiebers & Feigin aptly express the urgency with which these issues must be addressed. Those advocating for animals on moral grounds face resistance from omnivores citing taste, price and convenience. Further innovation in meat production (plant-based and cultured meat) will enable us to preserve the experience of eating meat whilst phasing out the many problems caused by industrial animal farming.

Food Accessibility Related To The Double Your Dollar Program, Julia Carlson, Heather Friedrich, Mechelle Bailey, Curt Rom

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The Double Your Dollar (DYD) Program is a program that gives Supplemental Nutrition Assistance Program (SNAP) beneficiaries and Senior Farmers Market Nutrition Program (SFMNP) participants match dollars to spend at local farmers markets. The DYD’s goal is to incentivize healthy eating among individuals of low income and promote spending at farmers markets. Food insecurity affects over 60,000 individuals in Washington and Benton counties in Arkansas. The aim of this study was to assess how the DYD program impacted users’ food accessibility and how the program could be improved for the future. A survey was used to address basic demographics, type, …

Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li

Food and Machinery

Aiming at the lack of key link in banana industry chain, a new concept of ‘storage processing’ was put forward, including the storage-products and the relative processing technology. Restricted by the absence of key node in industrial chain, banana processing industry is always difficult to achieve substantive breakthrough. Based on modern food processing technologies, such as integrated crushing, browning control, thickening, low temperature preservation or drying, the whole banana fruit is processed into full fruit banana sauce or full fruit banana powder, by developing some storable and easy-to-mix whole jam or whole fruit powder. This can effectively achieve the storage …

Research Progress Of Molecular Imprinting Technology Based On Boron Affinity Strategy, Xu Fei, Guo Meng, Ye Tai, Yuan Min, Cao Hui, Yu Jingsong, Yuan Ran, Xu Xiaozhe, Shi Jinghao, Yuan Hongen

Food and Machinery

Boron affinity molecular imprinting technology has the advantages of high imprinting efficiency, strong affinity, and the combination and release of pH regulation because of the reversible covalent binding of boric acid ligands to cis-dihydroxy compounds, and it is widely used in separation and enrichment of cis-diol complexes base molecule. We introduced the application of boron affinity molecular imprinting technology in the identification and enrichment of nucleotides, sugars, glycoproteins, cells and bacteria, and prospected for the future development of this technology.

Modeling And Experimental Verification Of Freeze Concentration (And Freeze Desalination) Progress Based On Characterizing The Volumetric Increment Of Materials, Ding Zhongxiang, Qinfrankg F, Yuan Jiaojiao, Jiang Runhua, Huang Simin, Shao Youyuan

Food and Machinery

A mathematical model was established to characterize the freeze concentration process based on the volume increase of materials, which was correlated with the crystallinity of the solution. The relationship between the height of liquid column and the solute concentration was measured on a multi-pass freeze concentrator. The results were compared with the model prediction and were used for model modification and the goodness of fit was high. The crystallization rate error was within 5%.

Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data, Wu Jing, Tang Xiaohua, Yang Siping, An Jiaqiang, Li Tianjiao, Yang Jinshan

Food and Machinery

In view of the morphological and structural characteristics of brown rice, use the non-contact laser scanning technology to acquire original point cloud on brown rice surface in the multi-section circular scanning way. The Poisson reconstruction algorithm is used to reconstruct the smoothed point cloud with normal information to obtain the ideal three-dimensional model of brown rice surface. The results show that the reconstructed brown rice model has smooth surface, clear outline, and obvious details such as rice ditch and germ, which can provide an effective digital model for the later improvement of rice processing technology.

Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui

Food and Machinery

With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R² greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited …

Preparation And Characterization Of New High-Potency Dipeptide Sweetener, Mu Xiaoqing, Yan Rian, Tan Qikun, Hu Jing, Zhou Hua

Food and Machinery

N-{N-[3-methyl-3-(3,4-methylenedioxyphenyl) butyl]-α-L-aspartyl}-L-phenylalanine methyl ester is a new sweetener of neotame analogues. In this paper, to synthesize this sweetener, designed the strategy to obtain the key intermediate 3-methyl-3-(3,3- methylenedioxyphenyl) butyraldehyde. Use 3,4-methylenedioxybenzenboronic acid and 3,3-dimethylacrylic acid as starting material through Heck reaction, esterification and DIBAL-H reduction to get the intermediate successfully. Then the target sweetener was synthesized by the reductive amination of 3-methyl-3-(3,4-methylenedioxyphenyl) butyraldehyde with aspartame, which was catalyzed by palladium/carbon under the hydrogen atmosphere. The structure of the final product was identified by NMR, IR and HRMS, and the results matched with the desired sweetener. After being verified by sensory …

In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin, Zheng Yingying, Wang Dahong, Xu Peng, Shen Wenhao, Zhang Ying

Food and Machinery

In this study, the static adsorption behavior and desorption effects of 9 kinds of macroporous resins on natamycin were investigated. The static adsorption kinetics and isothermal adsorption process of the resins were discussed. The in-situ adsorption effects of the macroporous resins on natamycin were also studied in Streptomyces natalensis HW-2 fermentation broth. The results showed that the adsorption and desorption effects of HPD300 and HPD450 resins on natamycin were better, the adsorption rates were 83.47% and 96.14%, respectively. The desorption rates were 95.22% and 85.42%, respectively, and the adsorption capacity was 0.63 and 0.72 mg/g dry resins, respectively. HPD450 was …

Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm, Wang Yangyang, Huang Xun, Chen Hao, Huang Lun, Lei Yangbo

Food and Machinery

Homomorphic filtering and improved k-means algorithm were used to solve the problem of apple surface reflection and apple shadow caused by uneven light during apple grading. Before homomorphic filtering, the apple image was converted from RGB space to HSV space. Then the V component of HSV space was enhanced by homomorphic filtering to minimize the impact of uneven light. For the traditional K-means clustering algorithm, distance measurement method, determination of clustering number and initial center point were newly added, which can better remove the influence of apple shadow on image segmentation. The Qin Guan apples in Fu Xian county of …

Liquor Hop Contour Detection Based On Image Processing, Yang Jingxian, Ren Xiaohong

Food and Machinery

Based on the traditional experience of liquor-receiving according to liquor hop, Computer vision is used instead of human eyes, the video images of liquor-receiving is captured by CCD, and the images of hops with different liquor degrees are preprocessed by histogram equalization and image corrosion to eliminate the influence of high light noise. Then hops contour is compared with different edge detection algorithms. Besides, the combination of OTSU algorithm and Canny edge detection algorithm can better realize the segmentation of hops and background, and clear edge contour is extracted. Through the pattern recognition of Daqing flower and Xiaoqing flower images, …

Design And Experiment Of Online Detection Pallets For Pomelo Fruit Based On Spectral Technique And Optical Simulation, Sun Xiaopeng, Xu Sai, Lu Huazhong

Food and Machinery

Combined with optical simulation analysis of Trace pro software, a delivery tray suitable for online detection of pomelo fruit is designed. Through the method of structure optimization and material replacement, the tray model with high irradiance/illumination value in the simulation results was processed in kind pomelo fruit was placed on a tray, and the diffuse transmission spectra of pomelo fruit were collected and compared on an independent spectral platform. The optimal tray with test results and pomelo fruit were used for spectral collection. After the spectral data pretreatment, the spectral characteristic points were extracted by continuous projection algorithm (SPA), and …

Effect Of High Temperature Treatment On Beef Fatty Acid And Fat Oxidation, Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi

Food and Machinery

Fresh cattle longissimus dorsi muscle was heated at 110, 115 and 121 ℃ for 5, 10, 15, 20 min respectively. The effects of high temperature on fatty acid composition and fat oxidation in cattle longissimus dorsi muscle were researched by gas chromatography. The results showed that: at 121 ℃, the oxidation rate of intramuscular fat was significantly higher than that at 110 ℃ and 115 ℃ (P<0.05); the content of saturated fatty acid (SFA) increased significantly (P<0.05), and the content of unsaturated fatty acid (UFA) decreased (P<0.05); SFA was not significantly affected by high temperature treatment temperature (110, 115 ℃) (P>0.05), and was significantly affected by treatment time (P<0.05), while heat treatment temperature and time had significant effects on UFA content (P<0.05); the content of short chain and medium chain fatty acids increased due to the fracture and degradation of long chain saturated fatty acids.

Effect Of Damaged Starch Content Of Wheat Flour On Fermentation Characteristics Of Dough, Zhang Bei, Zhang Jian, Li Mengqin, Ai Zhilu, Zhang Yifan, Zheng Wengang

Food and Machinery

The effect of damaged starch (DS) content on dough rheological properties of fermentation and steamed bread quality were studied by using medium gluten flour and high gluten flour as raw materials. The results showed that the rheological index of fermentation, specific volume, whiteness and sensory scores of steamed bread first increased and then decreased with the increasing DS content. When the medium gluten flour DSUc was 25.11 and high gluten flour DSUc was 25.60, the dough exhibited better fermentation property with the maximum value of Hm, gas production and holdup rate of CO₂, steamed bread had a higher …

Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite, Zhou Siqing, Duan Xu, Ren Guangyue, Zhang Meng, Ma Li, Che Xinzi

Food and Machinery

The water diffusion characteristics of drying dioscorea opposite during by far infrared were investigate. The dehydration of Dioscorea opposite by Far-infrared drying equipment. The technology of low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were applied to measured moisture content of D. opposite during drying. Comprehensive consideration results of LF-NMR, MRI, drying curve and drying rate. Water diffusion characteristics of D. opposite with different slice thickness (4, 8, and 12 mm) during drying were analyzed, and the thin-layer drying were modeled. The results showed that the drying rate shortly and rapidly increased and then gradually decreased. The …

Detection Of Pentachlorophenol In Fishery Water Using Surface-Enhanced Raman Spectroscopy, Zhang Luwen, Yu Wansong, Xia Sujie, Chen Yan, Wang Ke

Food and Machinery

A method for rapid determination of pentachlorophenol in fishery water was established by surface-enhanced Raman spectroscopy (SERS). The concentrated gold colloid was prepared to use as Raman substrate according to the classic method, and the optimal SERS enhancement effects were obtained by adjusting the pH of the system, optimizing the coagulants, nanoparticles volume and adsorption time. The method had a good linearity between the peak intensity and the pentachlorophenol concentration in the range of 0.2～4.0 μg/mL, and the detection limit was 0.5 μg/mL. The recovery ranged from 78.74% to 112.30%, and the relative standard deviation was between 6.1%～11.3%. The sensitivity …

Identification Of Nitrofuran Metabolites In Chicken By Using Surface-Enhanced Raman Spectroscopy Coupling With Principal Component Analysis-Linear Discriminant Analysis, Guo Hongqing, Liu Muhua, Yuan Haichao, Zhao Jinhui, Tao Jinjiang, Chen Jian, Xu Ning

Food and Machinery

Surface-enhanced Raman spectroscopy (SERS) using gold (Au) nanoparticles and NaCl solution as SERS enhanced substrate was applied to rapidly identify furaltadone metabolite (AMOZ) and nitrofurantoin metabolite (AHD) residues in chicken samples. The background interference was eliminated by using adaptive iterative re-weighted penalized least squares (air-PLS), and the spectra data was preprocessed by standard normalization. The samples of four groups, i.e. chicken extract containing AHD, AMOZ, AHD and AMOZ, and control, were marked in sequence, and the identification model was established by combining the principal component analysis and linear discriminant analysis (PCA-LDA). The experimental results showed that the correct discriminant rate …

Rapid Determination Of 14 Glucocorticoids In Grass Carp Using Quechers Coupled With Uplc-Q/Orbitrap Ms, Li Tao, Yang Xiao, Sun Guifang, Song Yang, Zhou Xinwang

Food and Machinery

A simple and rapid method for the simultaneous determination of 14 kinds of glucocorticoids in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatography quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 14 glucocorticoids ranged from 2.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.999. The LOD is in the range of 1.3~6.0 μg/kg and the LOQ is in the range of 4.5~20.0 μg/kg. The recoveries were in the range of 76.9% to 103.3%, with the precursor ions （n=6） in the range …

Design Of Monitoring System For Soybean Powder Spray Drying Tower Based On Fuzzy Pid, Hou Qiang, Xu Ying, Tian Siqing

Food and Machinery

Based on the characteristics of large delay and strong coupling in spray drying, a monitoring system of spray drying tower for soybean flour based on fuzzy PID is designed. According to the technological requirements, a cascade fuzzy control scheme is adopted for spray drying tower. The main circuit adopts fuzzy PID control, and the secondary loop adopts PI control. The upper and lower computer monitoring adopts Kingview and SIEMENS S7-300 series PLC. The simulation results show that the cascade fuzzy PID control has the advantages of fast speed, small overshoot and strong robustness compared with the conventional PID control.

Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang

Food and Machinery

In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 …

Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui

Food and Machinery

The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content …

The Effect Of Irradiation On Preservation Of The Solenocera Melantho During Storage, Hao Yunbin, Shao Honghong, Xiang Xingwei, Zhou Yufang, Xia Wenshui

Food and Machinery

To investigate the sterilization and preservation by radiation on the shrimp Solenocera melantho, the total number of colonies, TVB-N, pH value, amino acids, heavy metal content were measured. The results showed that 1 kGy irradiation dose could kill most of the microorganisms. The higher the irradiation dose was, the stronger the bactericidal effect did. Although the irradiation did not affect the TVB-N in the Solenocera melantho, but the TVB-N decreased with the increase of irradiation dose. The pH value of the irradiated shrimp decreased first and then rose, and the rising speed was higher than the unirradiated sample. The rate …

Lf-Nmr Combined With Electronic Nose To Analyze The Quality Changes Of Refrigerated Rainbow Trout Treated With Composite Preservative, Shen Qiuxia, Zhu Keyong, Li Mingyuan, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang

Food and Machinery

In order to study the effect of composite preservatives (chitosan, tea polyphenols and lemon juice) on the quality of rainbow trout fillets during storage, The fresh-keeping effects were listed as follows: texture, pH, TBA, TVB-N and the total number of colonies. LF-NMR and electronic nose technology were used to explore the changes of moisture content and volatile components during the storage. The results showed that the composite preservative group could better maintain the texture characteristics of fillets compared with the control group, and at the same time, it also could delay the TBA value, TVB-N value and total viable counts …