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Articles 61 - 90 of 109
Full-Text Articles in Food Science
Improved Growth Of Lactobacillus Bulgaricus And Streptococcus Thermophilus As Well As Increased Antioxidant Activity By Biotransforming Litchi Pericarp Polysaccharide With Aspergillus Awamori, Sen Lin, Lingrong Wen, Bao Yang, Guoxiang Jiang, John Shi, Feng Chen, Yueming Jiang
Improved Growth Of Lactobacillus Bulgaricus And Streptococcus Thermophilus As Well As Increased Antioxidant Activity By Biotransforming Litchi Pericarp Polysaccharide With Aspergillus Awamori, Sen Lin, Lingrong Wen, Bao Yang, Guoxiang Jiang, John Shi, Feng Chen, Yueming Jiang
Publications
This study was conducted to increase the bioactivity of litchi pericarp polysaccharides (LPPs) biotransformed by Aspergillus awamori. Compared to the non-A. awamori-fermented LPP, the growth effects of A. awamori-fermented LPP on Lactobacillus bulgaricus and Streptococcus thermophilus were four and two times higher after 3 days of fermentation, respectively. Increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and DNA protection activity of litchi pericarp polysaccharides were also achieved after A. awamori fermentation. Moreover, the relative content of glucose and arabinose in LPP after fermentation decreased from 58.82% to 22.60% and from 18.82% to 10.09%, respectively, with a concomitant increase in the relative contents of …
Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley
Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley
All Theses
In response to concerns about an increasingly globalized food system in the United States, and increasing interest in the connections between small- and medium-scale (SMS) farms and institutional foodservice operations (IFO), the U.S. has recently developed legislation to link farmers to institutional markets (Joshi, Azuma, & Feenstra, 2008; Poulton, Dorward, & Kydd, 2010; USDA, 2010; Wootan, 2012). The purpose of this study is to determine if these connections are viable, sustainable and ultimately if the food is safe for consumption in the IFO. There are significant logistical, contractual and food safety concerns when sourcing food for IFOs from SMS farms. …
Analyses Of Consumer Perceptions, Farmer Challenges, Polyamine, And Amino Acid Content Of Organic And Conventional Fresh Produce Grown In South Carolina, Emily Steinberg
Analyses Of Consumer Perceptions, Farmer Challenges, Polyamine, And Amino Acid Content Of Organic And Conventional Fresh Produce Grown In South Carolina, Emily Steinberg
All Dissertations
Execution of the USDA organic standards led to more support for local food as distinct from organic food. The current study was conducted to examine fresh produce perceptions and purchasing decisions of S.C. consumers. Four-hundred and eight S.C. consumers were surveyed at S.C. grocery stores. More than one-third of the S.C. consumers not knowing about the 'certified S.C. grown' program suggest that the S.C. Department of Agriculture (SCDA) may want to improve the promotion of their program. Eighty-five percent of consumers indicated that they would choose local over organic. This information would be useful to local S.C. produce farmers who …
Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb
Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb
All Theses
Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60¡C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination.
The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly affected …
Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines
Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines
All Theses
The effects of media type and culture selection on the aroma profile of Blue cheese flavorings produced using submerged culture fermentation were studied. Fermentations were carried out for 16 hours then compared using sensory analysis and GC/MS SPME. The differences between samples were minimal. Samples produced with adjunct media were found to have higher concentrations of methyl ketones and more &ldquo'creamy'&rdquo aroma character than samples produced from standard media. Higher levels of free fatty acids were found in standard media samples. Adjunct cultures appear to enhance the &ldquo'creamy'&rdquo character of Blue cheese flavorings.
Near-critical and supercritical carbon dioxide were used …
Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena
Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena
All Theses
Functional foods serve nutrients and physiologically active components for a healthy living. In most countries, the products related to having a healthy gut dominate the functional foods market. These products are prebiotics, probiotics and synbiotics. Concerning the health benefits, various probiotics are introduced to food matrices. Though dairy is the ideal food matrix for probiotics, the trend of non-dairy probiotics is growing among consumers.
This study included two research objectives: surveying the commercial probiotic containing products for probiotic level and developing a practical home-made probiotic fermentation process. The first part of this study was mainly based on assessing viability of …
Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing
Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing
All Theses
Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), Vitamin E and ethoxyquin, have been commonly added to formulated animal feeds in order to delay discoloration and deterioration due to oxidation. However, these synthetic antioxidants have been limited in their applications as food additives because of potential health hazards. Specifically, synthetic antioxidants have been considered to be linked to various forms of cancer, most commonly kidney, liver and bladder cancer. In this work, value-added peptide antioxidants from rendering products were developed for use in potential aquaculture and pet food markets as natural antioxidant substitutes for synthetic antioxidants. The antioxidant …
Purification And Characterization Of Aspergillus Niger Α-L-Rhamnosidase For The Biotransformation Of Naringin To Prunin, Hui Ni, An Feng Xiao, Hui Nong Cai, Feng Chen, Qi You, Yun Zheng Lu
Purification And Characterization Of Aspergillus Niger Α-L-Rhamnosidase For The Biotransformation Of Naringin To Prunin, Hui Ni, An Feng Xiao, Hui Nong Cai, Feng Chen, Qi You, Yun Zheng Lu
Publications
This study was conducted to increase the bioactivity of litchi pericarp polysaccharides (LPPs) biotransformed by Aspergillus awamori. Comparedtothenon-A. awamori-fermented LPP, the growth effects of A. awamori-fermented LPP on Lactobacillus bulgaricus and Streptococcus thermophilus were four and two times higher after 3 days of fermentation, respectively. Increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and DNA protection activity of litchi pericarp polysaccharides were also achieved after A. awamori fermentation. Moreover, the relative content of glucose and arabinose in LPP after fermentation decreased from 58.82% to 22.60% and from 18.82% to 10.09%, respectively, with a concomitant increase in the relative contents of galactose, rhamnose, xylose, …
Analysis Of The Relationship Between Sweetener Properties And Variations In Both Functionality And Final Product Characteristics, Danielle Lynn
Analysis Of The Relationship Between Sweetener Properties And Variations In Both Functionality And Final Product Characteristics, Danielle Lynn
All Theses
Scientific research and media attention regarding possible health concerns related to high fructose corn syrup (HFCS) consumption has led to a negative consumer perception of this ingredient. Therefore, the baking industry, which commonly uses HFCS as a sweetener, needs to identify appropriate replacements. Even though invert sugar (IS) is nutritionally similar to HFCS, its use in product formulations would allow HFCS to be removed from ingredient lists. Light agave nectar (LA) and amber agave nectar (AA) are two potential replacement ingredients, with the added benefit of low glycemic indexes for products targeting the diabetic community. This study was designed to …
Biological Properties Evaluation And Chemical Profiles Of Phenolic Compounds In Muscadine Grapes (Vitis Rotundifolia), Qi You
All Dissertations
Phenolic compounds, including anthocyanins in muscadines have attracted much attention due to their diverse biological activities. With bioassays of antioxidant activities in terms of total phenolic content (TPC), total flavonoid content (TFC) total anthocyanin content (TAC), total procyanidin content (TPA), oxygen radical absorbance capacity (ORAC), ABTS radical scavenging Activity (ABTS), ferric reducing antioxidant power (FRAP), and oil peroxidation inhibitory capacity of all muscadine samples, the muscadine grapes showed strong antioxidant activities. The liquid-liquid organic solvent extraction successfully separated the anthocyanins and other phenolics to different fractions. Strong linear relationship between responses of TPC, TAC and TPA versus their antioxidant activities …
Effects Of Soy Supplementation On Bone Characteristics And Egg Quality In Peak Production Laying Hens, Kealani Izquierdo
Effects Of Soy Supplementation On Bone Characteristics And Egg Quality In Peak Production Laying Hens, Kealani Izquierdo
All Theses
In the last few decades equol, a metabolite of the isoflavone daidzein, has become the target of various animal and human studies. Coined the key to health benefits associated with soy foods, equol formation been implicated in the healthy profiles associated with Asian populations. As a metabolite of daidzein, equol must be synthesized from its precursor by intestinal bacteria; however, clinical and epidemiological studies indicate that only about a third of the general human population possess the microflora necessary to metabolize equol. Research indicates that by supplementing laying hens with soybean meal, equol deposition into table eggs can be stimulated, …
Extraction And Identification Of Volatile Constituents Of Oplopanax Horridus , Gregory Jones
Extraction And Identification Of Volatile Constituents Of Oplopanax Horridus , Gregory Jones
All Theses
O. horridus is an important medicinal and spiritual plant for native peoples where it natively grows. Secondary volatile metabolites which compose the essential oil were isolated by atmospheric simultaneous distillation-solvent extraction (SDE) and headspace solid phase microextraction (HS-SPME) from the bark and leaves of Oplopanax horridus. The differences between the two extraction methods was investigated for their sensitivity, precision and use in separating volatile compounds from sample matrices.The extracts were analyzed by capillary gas chromatography with mass spectrometric detection. Compounds were identified according to their non-isothermal Kovats indexes, mass spectra, or by comparison with analytical standard substances. The bark essential …
The Nutritional And Microbiological Characteristics Of An Equol-Enriched Table Egg Produced In A Free-Range Or Conventional Production System, Michelle Parisi
The Nutritional And Microbiological Characteristics Of An Equol-Enriched Table Egg Produced In A Free-Range Or Conventional Production System, Michelle Parisi
All Dissertations
The specialty foods market has grown by 30% since 2006 with specialty eggs now making up about 5% of all eggs sold at retail. Specialty eggs like those produced in alternative production systems and enhanced in beneficial nutrients can provide a profitable opportunity for egg producers while meeting consumer demands for nutritious, safe, and humanely-produced eggs. Isoflavone-enriched eggs can be marketed as a new specialty egg that would offer a valuable source of health-promoting isoflavones, nutrients that are typically lacking in diets of Western culture. Equol, a potent soy isoflavone is found naturally in eggs of laying hens and can …
Use Of The Health Belief Model To Assess Hand Hygiene Knowledge, Perceptions, And Practices Of Saudi Students Studying In The U.S., Najla Khateeb
Use Of The Health Belief Model To Assess Hand Hygiene Knowledge, Perceptions, And Practices Of Saudi Students Studying In The U.S., Najla Khateeb
All Theses
Many factors influence hygiene but those that have the greatest impact vary widely across population groups. Our aim was to characterize hand hygiene practices of Saudi students studying in the U.S. by completing two objectives: (1) assess hand hygiene knowledge, perceptions, and practices of Saudi students studying in the U.S. and (2) determine the relationship among knowledge, perceptions, and practices.
A modified version of the Health Belief Model was the theoretical framework to characterize hand hygiene practices. A web-based instrument was posted to the ¬DSaudis Studying in USAÁÂ Facebook page. The instrument was prepared in English then translated into Arabic. …
Thermal Destruction Of Geobacillus Stearothermophilus In Rendered Animal Co-Products, Yubo Zhang
Thermal Destruction Of Geobacillus Stearothermophilus In Rendered Animal Co-Products, Yubo Zhang
All Theses
The non-pathogenic, heat stabile organism Geobacillus stearothermophilus was used during thermal death time testing of rendered poultry materials from three different rendering plants. G. stearothermophilus is an endospore–forming, Gram positive, thermophilic bacterium that is commonly used in the canning industry. A modification of the method of Kim and Naylor (1966) was used to prepare a G. stearothermophilus spore suspension. Uninoculated and inoculated rendering samples containing 50% fat and rendered crax were prepared. Lecithin and 2,3,5–triphenyl–2H–tetrazolium chloride (TTC) were used during sample enumeration to emulsify the high fat samples and to aid in detection of colonies, respectively. Commercial rendering cookers are …
Improved Keratinase Production For Feather Degradation By Bacillus Licheniformis Zjuel31410 In Submerged Cultivation, Hui Ni, Qi-He Chen, Feng Chen, Ming-Liang Fu, Ya-Chen Dong, Hui-Nong Cai
Improved Keratinase Production For Feather Degradation By Bacillus Licheniformis Zjuel31410 In Submerged Cultivation, Hui Ni, Qi-He Chen, Feng Chen, Ming-Liang Fu, Ya-Chen Dong, Hui-Nong Cai
Publications
Optimal medium was used to improve the production of keratinase by Bacillus licheniformis ZJUEL31410, which has a promising application in the transformation of feather into soluble protein. The results of single factor design revealed that the concentration of feather at 20 g/l and the initial pH at value 8 was the best for the production of keratinase and the degradation of feather. Ammonia salt and nitrate salt strongly restricted the production of keratinase and the degradation of feather. Result of Box-Behnken design (BBD) experiment which was used to optimize concentrations of glucose, corn steep flour and K2HPO4 …
Biodiesel Production From Crude Cottonseed Oil: An Optimization Process Using Response Surface Methodology, Xiaohu Fan, Xi Wang, Feng Chen
Biodiesel Production From Crude Cottonseed Oil: An Optimization Process Using Response Surface Methodology, Xiaohu Fan, Xi Wang, Feng Chen
Publications
Biodiesel, known as fatty acid methyl ester (FAME), was produced from crude cottonseed oil (triglycerides) by transesterification with methanol in the presence of sodium hydroxide. This process was optimized by applying factorial design and response surface methodology (RSM) with SAS and PSIPLOT programs. A second-order mathematical model was obtained to predict the yield as a function of methanol/oil molar ratio, catalyst concentration, reaction temperature, and rate of mixing. Based on ridge max analysis and RSM, as well as economic cost consideration, the practical optimal condition for the production of biodiesel was found to be: methanol/oil molar ratio, 7.9; temperature, 53 …
Shelf Life Studies On Processed Peaches, Divija Unhale
Shelf Life Studies On Processed Peaches, Divija Unhale
All Theses
A series of experiments were conducted on the preservation of fresh peaches using freezing and heat (hot-filled packaging). In the first experiment, the effects of four calcium salts (calcium chloride, calcium lactate, calcium citrate, calcium phosphate) on the texture of processed peach slices were determined. Peach slices were immersed in solutions containing dissolved calcium salts at levels of 0.5, 1 and 2 % for 1 minute then stored at 4 ¡C for 3 days. Treatments with calcium salts were firmer than non calcium treated peach slices at all levels. Calcium lactate at 2 % level was best in terms of …
Chemical Composition And Antioxidant Properties Of Maya Nut (Brosimum Alicastrum), Hatice Kubra Tokpunar
Chemical Composition And Antioxidant Properties Of Maya Nut (Brosimum Alicastrum), Hatice Kubra Tokpunar
All Theses
ABSTRACT
Maya nut was investigated in term of its moisture, ash content, antioxidant activities, phenolic components by high pressure liquid chromatography-ultraviolet detector (HPLC-UV) and fatty acid composition by gas chromatography-flame ionization detector (GC-FID). The results showed that Maya nut was mainly composed of 55.06% linoleic acid (C18:2 n6), 27.2% palmitic acid (C16:0), 6.26% stearic acid (C18:0), 9.9% linolenic acid (C18:3 n3), and 3.36% Cis-11-Eicosenoic (C20:1). Maya nut possesses a higher content of polyunsaturated fatty acids (PUFAs) (linoleic and linolenic acid), but lower content of monounsaturated fatty acids (MUFAs) than canola oil and olive oil. The antioxidant capacities and total phenolic …
Effect Of Crust Freezing On The Quality And Survival Of Escherichia Coli And Salmonella Typhimurium In Raw Poultry Products, Byron Chaves-Elizondo
Effect Of Crust Freezing On The Quality And Survival Of Escherichia Coli And Salmonella Typhimurium In Raw Poultry Products, Byron Chaves-Elizondo
All Theses
Industry has widely used freezing as a strategy to halt pathogen growth and more recently, crust freezing has been suggested as a means to improve mechanical operations, quality, and safety of poultry products. Two separate studies were conducted to evaluate the effect of crust freezing (20 min, -85 ¡C) on the survival of Escherichia coli and Salmonella Typhimurium and on quality and shelf life of raw chicken breasts, with or without skin. For the first study, ampicillin-resistant E. coli JM 109 and nalidixic acid-resistant S. Typhimurium were used in the experiments. A set of cultures was subjected to cold-shock stress …
Isolation, Characterization And Application Of Bacteriophage To Treat Hydrogen Sulfide Producing Bacteria In Raw Animal Materials Destined For The Rendering Process, Chao Gong
All Theses
In the United States, billions of pounds of animal by-products are generated by the food processing industry every year. Hydrogen sulfide producing bacteria (SPB) can utilize the sulfur-containing proteins and amino acids in the raw animal materials destined for the rendering process to produce harmful hydrogen sulfide (H2S) gas rapidly under the ambient conditions, resulting in hazardous working environments and inferior quality of finished products. In this study, the application of bacteriophage was explored as an effective solution for the elimination of H2S production in the rendering industry. The objectives of this study were to: 1) isolate and characterize strains …
Effects Of Common Culinary Cooking Techniques On The Antioxidants In Collard Greens, Alexander Clifford
Effects Of Common Culinary Cooking Techniques On The Antioxidants In Collard Greens, Alexander Clifford
All Theses
This thesis explores the effects of different cooking techniques on the antioxidant activity in collard greens. Chapter 1 is a literature review covering the topics of antioxidants, nutrition, cooking techniques and the effect of thermal treatment on antioxidants. Chapter 2 is a research manuscript evaluating collard greens from a local South Carolina farm exposed to seven different thermal treatments along with an untreated raw group. The thermal treatments utilized were sautŽ, both long and short simmer, the sautŽ treatment applied to both a long and short simmer treated group and the reserved cooking water from both a long and short …
Synthesis Of Opinions From The Food Manufacturing Industry, Academia Representatives, And Undergraduate Students Reviewed To Highlight The Skills, Knowledge And Attitudes Applied To The Product Development Process, Emilia Saad
All Theses
Satisfying the market needs for new food products is a challenge that every food processing company faces as consumers have diversified into many groups and necessities. Higher education institutions confront the same challenge in order to deliver
the precise knowledge and skills to prepare students to undertake the challenge of being integrated to industry as new product developers.
Industry and academia were surveyed and responses were used to compare their opinions about the importance of competencies currently taught in product development courses, and their relevance to the process. Fisher's Exact Test was used to compare the
distribution of the survey's …
Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna
All Dissertations
During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument …
Effect Of Refrigerated Vacuum Storage On The Shelf Life Of Comingled Broccoli, Cauliflower, And Carrots, Ashley Spokowski
Effect Of Refrigerated Vacuum Storage On The Shelf Life Of Comingled Broccoli, Cauliflower, And Carrots, Ashley Spokowski
All Theses
The objective of this research was to study the interaction of comingled vegetables (broccoli, cauliflower, and carrots) in a refrigerated 30% vacuum system at various temperatures for 15 days. The vegetables were trimmed, washed, and randomly separated into 200 gram lots. They were placed into vacuum chambers and sealed. Each chamber was labeled with a temperature, sampling day, and treatment identification (vacuum vs non-vacuum). Samples were stored refrigerated set at 3, 7, and 11¡C. Samples were evaluated at (0, 5, 10, and 15 days). Analytical testing included; microbial population, texture, color, and gas headspace composition. There was no evidence that …
Two Novel Approaches Used To Produce Biodiesel From Low-Cost Feedstocks, Xiaohu Fan, Xi Wang, Feng Chen
Two Novel Approaches Used To Produce Biodiesel From Low-Cost Feedstocks, Xiaohu Fan, Xi Wang, Feng Chen
Publications
The price of feedstock is one of the most significant factors affecting the economic viability of biodiesel manufacturer. Many approaches were investigated to reduce the biodiesel production cost. The present work gave a preliminary study of two approaches to economically produce biodiesel from waste cooking oil (WCO) and flaked cottonseed. One was the use of ultrasound-assisted synthesis of biodiesel from WCO. The other was the application of in situ transesterification from flaked cottonseed. Gas chromatography (GC) and High performance liquid chromatography (HPLC) results demonstrated the feasibility of using both approaches to produce biodiesel from low-cost feedstock.
A Comparative Identification Of Ochratoxin A In Longan Fruit Pulp By High Performance Liquid Chromatography-Fluorescence Detection And Electron Spray Ionization-Mass Spectrometry, Jing Li, Haihui Xie, Bao Yang, Xinhong Dong, Linyan Feng, Feng Chen, Yueming Jiang
A Comparative Identification Of Ochratoxin A In Longan Fruit Pulp By High Performance Liquid Chromatography-Fluorescence Detection And Electron Spray Ionization-Mass Spectrometry, Jing Li, Haihui Xie, Bao Yang, Xinhong Dong, Linyan Feng, Feng Chen, Yueming Jiang
Publications
Harvested longan (Dimocarpus longan Lour.) fruit are susceptible to decay caused by both bacterial and fungal infections. Ochratoxin A (OTA) is a kind of mycotoxin produced by a number of fungi. In this study, OTA was extracted from longan fruit pulp by 80% methanol and then loaded on C-18 solid-phase extraction columns. The extract solution was then analyzed by high-performance liquid chromatography - fluorescence detection (HPLC-FD) and an electron spray ionization-mass spectrometry (ESI-MS), respectively. The HPLC-FD analysis showed that a compound similar to OTA might exist in longan fruit pulp, but further analysis by the ESI-MS method demonstrated that …
Carnosine Content And Antioxidant Activity From Poultry Co-Products, Protein Meal And Stressed Poultry Tissues, Paljinder Manhiani
Carnosine Content And Antioxidant Activity From Poultry Co-Products, Protein Meal And Stressed Poultry Tissues, Paljinder Manhiani
All Dissertations
Four separate studies were conducted to examine carnosine levels and associated antioxidant activity in poultry co-products, in rendered poultry protein meal, in tissues from stressed or non-stressed chickens. In the first study, carnosine was extracted from poultry co-products (head, liver, lungs, tail, gizzard, brain and heart). Liver contained the highest (102.29 mg/gm) level, while brain contained the lowest level of carnosine (0.95 mg/gm). Except brain, all tissue ultrafiltrates (20.87-39.57%) and reconstituted dry powders (5.66- 14.47%) showed thiobarbituric reactive acid species (TBARS) inhibition. Head ultrafiltrate and reconstituted dry powder showed maximum while gizzard showed the minimum metal chelating activity. Free radical …
Effect Of Oscillating And Static Retort Thermal Processing Technology Using An Institutional Size Pouch, Judith Trevino
Effect Of Oscillating And Static Retort Thermal Processing Technology Using An Institutional Size Pouch, Judith Trevino
All Theses
The effects of oscillating and static retort thermal processing on heat penetration using an institutional size pouch were evaluated. A literature review of general information on retort thermal processing, process modes, processing mediums, retort pouches and starch was presented.
Frigex-W starch (National Starch Food Innovation) and water mixtures were prepared at three different concentrations (1%, 3% and 5%). Five replications of starch and water mixtures were processed using water spray as the processing medium in institutional size retort pouches (29.2 cm. x 38.1 cm.) using both oscillating and static processing modes.
Viscosity (by Brookfield viscometer and Bostwick consistometer), residual air …
Bacterial Transfer From Mouth To Different Utensils And From Utensils To Food, Chaitali Purohit
Bacterial Transfer From Mouth To Different Utensils And From Utensils To Food, Chaitali Purohit
All Theses
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