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Articles 1 - 7 of 7
Full-Text Articles in Food Science
Online Class-Incremental Learning For Real-World Food Image Classification, Siddeshwar Raghavan, Jiangpeng He, Fengqing Zhu
Online Class-Incremental Learning For Real-World Food Image Classification, Siddeshwar Raghavan, Jiangpeng He, Fengqing Zhu
Graduate Industrial Research Symposium
Food image classification is essential for monitoring health and tracking dietary in image-based dietary assessment methods. However, conventional systems often rely on static datasets with fixed classes and uniform distribution. In contrast, real-world food consumption patterns, shaped by cultural, economic, and personal influences, involve dynamic and evolving data. Thus, it requires the classification system to cope with continuously evolving data. Online Class Incremental Learning (OCIL) addresses the challenge of learning continuously from a single-pass data stream while adapting to the new knowledge and reducing catastrophic forgetting. Experience Replay (ER) based OCIL methods store a small portion of previous data and …
Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield
Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield
Graduate Industrial Research Symposium
Novel biotechnological approaches are needed to enhance renewable food production and waste recycling capabilities in resource-constrained environments. Edible mushrooms possess nutritious profiles and represent emerging opportunities to develop circular bioproduction by transforming waste organic materials into food and high-value products. However, traditional mushroom cultivation methods utilizing solid substrates have technical limitations like 1) uneven nutrient diffusion, 2) constant sterilization needs, 3) numerous intermediate steps that are energy and time-demanding, and 4) waste production from bags and jars. This work introduces an innovative hydroponic fungal cultivation system called Mycoponics™ using bioengineered ceramic materials. This liquid-nutrient-based technique optimizes fungal metabolism and facilitates …
Nucleic Acid Detection Of Live Pathogens On Contaminated Foods, Simerdeep Kaur, Mohit Verma
Nucleic Acid Detection Of Live Pathogens On Contaminated Foods, Simerdeep Kaur, Mohit Verma
Graduate Industrial Research Symposium
The goal is to develop a point-of-care biosensor for the detection of live pathogens contaminating beef products. Biosensing of live pathogens is based on isothermal amplification of nucleic acid on a paper-based device. A colorimetric dye is employed as an indicator of the amplification product for visual result. The assay incorporates a compound Propidium monoazide (PMA) that makes the DNA from dead cells inaccessible for amplification. This approach is especially applicable for pathogens that can enter a viable but non-culturable state (VBNC).
A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak
A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak
Faculty Publications
The realization of Internet of Underground Things (IOUT) relies on the establishment of reliable communication links, where the antenna becomes a major design component due to the significant impacts of soil. In this paper, a theoretical model is developed to capture the impacts of change of soil moisture on the return loss, resonant frequency, and bandwidth of a buried dipole antenna. Experiments are conducted in silty clay loam, sandy, and silt loam soil, to characterize the effects of soil, in an indoor testbed and field testbeds. It is shown that at subsurface burial depths (0.1-0.4m), change in soil moisture impacts …
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
The Summer Undergraduate Research Fellowship (SURF) Symposium
There is a growing need for economical, effective, and safe methods of sterilizing fresh produce. The most common method is a chlorine wash, which is expensive and may introduce carcinogens. High voltage cold atmospheric pressure plasmas are a promising solution that has demonstrated a germicidal effect; however, the responsible chemical mechanisms and reaction pathways are not fully understood. To elucidate this chemistry, we used optical emission spectroscopy to measure the species produced in the plasma generated by a 60 Hz pulsed dielectric barrier discharge in a plastic box containing various fill gases (He, N2, CO2, dry …
Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia
Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia
The Summer Undergraduate Research Fellowship (SURF) Symposium
Protein nanoparticles are ideal carriers for bioactive compounds such as nutraceuticals and drugs because they are biodegradable, less immunogenic and non-toxic and can be nanoparticulated. This study focuses on the desolvation method to form lactalbumin protein nanoparticles. Lactalbumin is soluble in water and insoluble in many organic solvents. Different solvent/non-solvent ratios are evaluated in this research project for the effect they have on the size, PDI and stability of protein nanoparticles. Different methods including sonication and centrifugation were used and compared in terms of their effectiveness to produce small nanoparticles during fabrication of the nanoparticles. Data collected including protein nanoparticles …
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 …