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Full-Text Articles in Food Science
Effects Of Storage Temperature And Duration On The Milling Properties Of Rice, Tanya Pereira, Nora Cooper, Terry Siebenmorgen
Effects Of Storage Temperature And Duration On The Milling Properties Of Rice, Tanya Pereira, Nora Cooper, Terry Siebenmorgen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
To maximize rice quality, it is essential to quantify the various factors that affect milling properties of rice. Rice aging, a process during which rice undergoes a series of chemical and physicochemical changes, affects head rice yield (HRY) and the rate at which HRY changes with degree of milling (DOM). This study examined effects of storage duration (0, 2, and 4 months) and storage temperature (4, 21, and 35°C) on milling properties of ‘Wells’ (long-grain) and ‘Jupiter’ (medium-grain) rice cultivars. In general, HRY increased with storage duration, most significantly for Wells cultivar. Millability curves were developed by plotting HRY vs. …
Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard
Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Grape pomace, a by-product of juice and wine processing, is a rich source of anthocyanins, antioxidant compounds that may afford protection against cancer and coronary heart disease. Unfortunately, traditional extraction of these antioxidants involves use of organic solvents, which pose serious safety and disposal problems for industry. Clearly a need exists for “green” extraction technologies—such as use of subcritical water—that eliminate or reduce the amount of organic solvents. In this study, we determined the efficacy of subcritical and carbonated water in extraction of anthocyanins from red grape pomace. Extraction variables including particle size, pomace mass, and temperature were optimized, and …
Investigating The Utilization Of Silica Gel Packets In Drying Research-Scale Rough Rice Samples, Ashley Wiedower, George Ondier, Terry Siebenmorgen
Investigating The Utilization Of Silica Gel Packets In Drying Research-Scale Rough Rice Samples, Ashley Wiedower, George Ondier, Terry Siebenmorgen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Rice moisture content (MC) must be reduced to approximately 12.5% MC to prevent spoilage during storage. Desiccants may provide an improved method for drying research-scale rice samples. This study investigated the effects of 1) rice mass to be dried, 2) placement method of silica gel packets in rice samples, 3) regeneration and re-use of the packets, 4) drying temperature, and 5) initial MC on the effectiveness of silica gel packets to dry rough rice samples to the desired 12.5% MC. Multiple masses (200, 500, and 1000 g) of long-grain rice samples were dried using three desiccant placement treatments: 1) intimate …