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Articles 1 - 12 of 12
Full-Text Articles in Food Science
Effects Of Transportation Hazards On Package Performance And Food Product Shelf Life, Kyle Dunno
Effects Of Transportation Hazards On Package Performance And Food Product Shelf Life, Kyle Dunno
All Dissertations
This research studied the effect of transportation hazards on food product shelf life and package performance. Studies were conducted to determine the effect of package headspace volume, product viscosity and storage temperature on package integrity. Finally, accelerated shelf life testing (ASLT) was utilized to determine how simulated transportation hazards affected the shelf life of a specific food product. Institutional retort pouches containing either water or 5% starch solution were filled with varying amounts of headspace volume to determine if package headspace volume could aid in package performance during simulated engineering tests for packaged products. Fixed displacement vibration testing and compression …
A Preventive Maintenance Framework In Dairy Production Operations, Maria F. Vargas
A Preventive Maintenance Framework In Dairy Production Operations, Maria F. Vargas
Theses and Dissertations - UTB/UTPA
Dairy operations suffer frequent stops. Product shrinkage is a consequence of downtime, which includes losses of packaging material, scraped finish product and capacity. This work proposes a troubleshooting methodology to identify causes of downtime, estimation of waste cost, and minimization of operation disruptions by applying a combination of a cost function to assess waste, and performance measurements. The drinkable yogurt process is evaluated to find the principal areas for wasted bottles and yogurt. In order to make a decision about which of those sources to address, a General Cost Function is used to estimate waste cost which include measurements that …
Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha
Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha
All Theses
This research determines if there is any relationship between the peel force, the opening force and the burst force for a semi-rigid cup and lid system, for pre- and post-retort conditions. It also compares the relationship (regression lines) between these forces pre- and post-retort. These seal results were studied by varying the sealing parameters of dwell time and temperature while keeping the pressure constant. Polypropylene cups and a peelable barrier retort lidding were used in this study. As compared to past research, a different peel testing technique was used to measure the peel and the opening force. The entire lid …
Combining Modified Atmosphere Packaging And Nisin To Extend The Shelf Life Of Atlantic Salmon (Salmo Salar), Dong Han
All Theses
Atlantic salmon is often used in laboratory experiments to represent marine fishes. Many researchers try to optimize the levels and dosage of preservatives to maintain the freshness and extend the shelf-life of Atlantic salmon. Little information has been provided about the effectiveness of combined method between MAP and nisin, especially on the preservation of Atlantic salmon. Strong evidences suggest that MAP associated with nisin may have a potential to improve Atlantic salmon storage quality. Preservation effectiveness of combining modified atmosphere package (MAP) and nisin on fresh Atlantic salmon was determined using various methods. Six groups of farmed Atlantic salmon were …
Differences In Carbon Dioxide Evolution From Samples Of Shelled Corn Subjected To Various Storage Treatments, Cininta Alp Pertiwi
Differences In Carbon Dioxide Evolution From Samples Of Shelled Corn Subjected To Various Storage Treatments, Cininta Alp Pertiwi
Open Access Theses
Shelled corn was collected from two sources - commercial grain elevators and corn harvested from Purdue University farms and then frozen until tested. Using a carbon dioxide (CO2) test kit manufactured by Woods End Laboratories, CO2 evolution measurements were conducted on shelled corn from both sources, after the samples were re-wetted to approximately 21% moisture content, placed in a 473 ml glass jar, and incubated at room temperature for 72 hours. The CO2 test kit uses a gel that changes color in response to a change in the level of CO2 in the surrounding air. …
Physical And Chemical Attributes Of A Genetically Modified Fruit Pectin, Carl Patrick Littrell
Physical And Chemical Attributes Of A Genetically Modified Fruit Pectin, Carl Patrick Littrell
Open Access Theses
Pectin is an important polymer used in the food industry as a thickening and gelling agent. Though pectin is ubiquitous in plants, chemical and structural differences among pectin molecules prevent most from being viable for industrial use. Enzymes found naturally in fruit cell walls during the ripening process impair many desirable attributes of fruit pectins, rendering them unsuitable for industrial applications. Pectin methylesterase (PME) is one such enzyme whose expression can be altered during ripening through the use of recombinant genetic engineering. Reduction in levels of PME results in increased degree of methylation and molecular size of pectin, greatly increasing …
Quality Changes In Hermetically Stored Corn Caused By Fungi And Sitophilus Zeamais, Nda-Agyima Addae-Mensah K
Quality Changes In Hermetically Stored Corn Caused By Fungi And Sitophilus Zeamais, Nda-Agyima Addae-Mensah K
Open Access Theses
Hermetic storage has been shown to be effective in controlling insect pests and maintaining grain quality of dry grains at 13% moisture and below. However, the feasibility and use of hermetic storage for grains at intermediate mid-moisture levels under the influence of the sub-Saharan African weather conditions is relatively unknown. Hermetic storage experiments were conducted on grade 1 "6297 and 6333 VT RIB" hybrid corn under controlled temperature conditions at 10 degrees centigrade and 25 degrees centigrade at target approximate moisture content levels of 11, 15, 18 and 21% wet basis for a total storage period of 6 months. Corn …
Propuesta De Plan De Trabajo Para El Montaje De Una Planta De Interesterificacion En Una Empresa Productora Y Comercializadora De Grasas Y Aceites En Bogotá, Camilo Andrés Malaver Robles
Propuesta De Plan De Trabajo Para El Montaje De Una Planta De Interesterificacion En Una Empresa Productora Y Comercializadora De Grasas Y Aceites En Bogotá, Camilo Andrés Malaver Robles
Ingeniería de Alimentos
No abstract provided.
Evaluación Fisicoquímica, Microbiológica Y Sensorial De Productos De Pastelería Adicionados Con Plasma Bovino, Karina Roxana Rosero Román, Yisel Juliana González Trujillo
Evaluación Fisicoquímica, Microbiológica Y Sensorial De Productos De Pastelería Adicionados Con Plasma Bovino, Karina Roxana Rosero Román, Yisel Juliana González Trujillo
Ingeniería de Alimentos
En Colombia se sacrifican en promedio tres millones de cabezas de ganado bovino por año, existen diferentes técnicas de proceso y utilización de desechos comestibles de matadero. Los principales centros de sacrificio procesan sus propios desechos, mientras que otros mataderos, venden la mayoría de sus desechos a las plantas de subproductos, o las arrojan a las cañerías provocando problemas ambientales. Por lo tanto, la finalidad de nuestra investigación fue evaluar la adición de plasma bovino en sustitución de huevo como emulsificante y sus efectos sobre los parámetros de calidad y aceptación de un cupcake. Esta metodología se llevó a cabo …
Evaluación De Clones Candidatos A Registro De Papa Criolla (Solanum Tuberosum Grupo Phureja) En Proceso De Cocción Con Tecnología Sous Vide, Laura Milena Muñoz Rodríguez, Manuel Fernando Villarraga Meneses
Evaluación De Clones Candidatos A Registro De Papa Criolla (Solanum Tuberosum Grupo Phureja) En Proceso De Cocción Con Tecnología Sous Vide, Laura Milena Muñoz Rodríguez, Manuel Fernando Villarraga Meneses
Ingeniería de Alimentos
El programa de mejoramiento de la papa del Centro de Investigación Tibaitatá (Mosquera) de la Corporación Colombiana de Investigación Agropecuaria (Corpoica), suministró la variedad comercial criolla Colombia y 3 clones candidatos a registros (CR) de papa criolla (Solanum tuberosum Grupo Phureja) cosechados en el municipio de El Rosal (Departamento de Cundinamarca), para la obtención de tubérculos cocinados mediante la tecnología de sous vide, después de definir variables de tiempo y temperatura de cocción mediante el desarrollo de una pre-experimentación. Las características fisicoquímicas, nutricionales y físicas de los tubérculos en fresco y cocidos se evaluaron. Adicionalmente al producto cocido se le …
Evaluación Del Comportamiento Tecnológico De Un Aislado De Proteína De Amaranto (Amaranthus Spp) Como Extensor En Un Producto Cárnico Cocido, Denis Carolina García Mendoza, Mónica Forero Parra
Evaluación Del Comportamiento Tecnológico De Un Aislado De Proteína De Amaranto (Amaranthus Spp) Como Extensor En Un Producto Cárnico Cocido, Denis Carolina García Mendoza, Mónica Forero Parra
Ingeniería de Alimentos
Esta investigación se realizó con el objetivo de evaluar el comportamiento tecnológico del aislado de proteína de amaranto como extensor sustituto en salchicha tipo Frankfurt usualmente formulada con aislado de proteína de soya. Es decir, se tuvo la proteína de soya como patrón de la investigación y se desarrollaron 6 formulaciones donde el porcentaje de proteína de soya se disminuyó en rangos de 20% hasta su total sustitución, siendo, F1 (formulación 1) con 100% proteína de soya-0% proteína de amaranto, F2 (formulación 2) 80% proteína de soya-20% proteína de amaranto, F3 (formulación 3) 60% proteína de soya-40% proteína de amaranto, …
Propuesta De Industrialización Del Proceso De Elaboración Del Vino De Mango (Mangifera Indica L.) A Partir De La Variedad Tommy Atkins, Néstor Iván Rojas Bernal, Santiago Valencia Rodríguez
Propuesta De Industrialización Del Proceso De Elaboración Del Vino De Mango (Mangifera Indica L.) A Partir De La Variedad Tommy Atkins, Néstor Iván Rojas Bernal, Santiago Valencia Rodríguez
Ingeniería de Alimentos
La demanda de vino en Colombia está en aumento, pero la industria vitivinícola nacional no cuenta con la infraestructura para satisfacerla, ni en capacidad ni calidad. La producción de vinos es solo el 0,7% dentro de la industria de licores nacional. Tradicionalmente el vino se elabora de uva, pero se ha podido obtener vino a partir de otras frutas, utilizando el proceso de vinificación en blanco. En Colombia la producción de frutas tropicales se facilita por su ubicación geográfica y climas; una de ellas es el mango, que en el año 2012 tuvo una producción de 311.920t y el 20% …