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- Department of Food Science and Technology: Dissertations, Theses, and Student Research (3)
- The Summer Undergraduate Research Fellowship (SURF) Symposium (3)
- CHEMISTRY AND CHEMICAL ENGINEERING (1)
- Center for Engagement and Community Development (1)
- Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research (1)
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Articles 1 - 10 of 10
Full-Text Articles in Food Science
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Graduate Theses, Dissertations, and Problem Reports
Antarctic krill (Euphausiacea superba) is an abundant and sustainable but underutilized natural resource with well-studied protein isolation methodology using Isoelectric solubilization-precipitation (ISP). The resulting krill protein isolate (KPI) has high yield and sufficient impurity removal in addition to desirable nutritional and functional properties but has yet to be used in food systems. Extrusion is a versatile and scalable food processing method with many benefits; thus, the aim of this study was to determine the impact of KPI as an additive in extrusion processing with the eventual goal of introducing it to human and animal food systems. KPI was …
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
Simulation Of The Extrusion Process Oil Crops Waste, On The Example Of Flax., Mukhtar Tultabaev, Umyt Zhumanova, Aleksandr Borovski, Marzhan Kizatova
Simulation Of The Extrusion Process Oil Crops Waste, On The Example Of Flax., Mukhtar Tultabaev, Umyt Zhumanova, Aleksandr Borovski, Marzhan Kizatova
CHEMISTRY AND CHEMICAL ENGINEERING
The modern fodder base does not allow organizing a full and balanced feeding of animals, which leads to the use of the genetic potential of livestock productivity by only 40-60%. As a result of the work, the extrusion of waste of post-harvest processing of oilseeds growing in Northern Kazakhstan (flax) was carried out. In the process of work, an experiment planning matrix was drawn up, on the basis of which experiments were carried out on the extrusion of oilseed waste. The research results were processed and mathematical models of optimization were obtained.
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith
Department of Food Science and Technology: Dissertations, Theses, and Student Research
There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough …
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 …
Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma
Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of …
Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo
Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing …
Bringing Hope To Rural Kansas And Globally One Grain At A Time - Grains For Hope, Sajid Alavi
Bringing Hope To Rural Kansas And Globally One Grain At A Time - Grains For Hope, Sajid Alavi
Center for Engagement and Community Development
Slides from IGNITE session
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 …
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 …