Food Science Commons^™

Biodegradable Active Packaging: Exploring The Antimicrobial Efficacy And Compostability Of Chitosan-Based Films, Rachel Mchugh

All Theses

The overarching purpose of this experiment is to create an active packaging component that has both antimicrobial and biodegradable properties specifically designed for poultry food products. For the scope of this study, the packaging component created would theoretically be used in conjunction with another material, such as a poultry tray which are commonly used for fresh poultry products. Based on the scope and purpose of this experiment, biopolymer films and coatings were considered after the initial literature review. Due to the goals of the packaging component, chitosan, a polysaccharide shown to have antimicrobial properties and an inherent ability to biodegrade, …

The Effect Of Packaging On The Acceptance Of Natural Peanut Butter, Perian M. Reese

All Theses

The aim was to determine the effect of packaging on the acceptance of natural peanut butter, especially concerning the acceptance of the undesirable oil layer. The jars of peanut butter differed by color, label size, and inclusion of qualifying statements. 119 participants across two groups completed this study. Both groups completed an eye-tracking study in a mock grocery setting. The first group rated all five jars in appearance, expected quality, and overall rating. They were given one sample cup of peanut butter and gave hedonic liking values for color, oiliness, peanut flavor, smoothness, sweetness, and overall liking. The second group …

Interactions Between High-Pressure Processing And Natural Antimicrobials In Ground White-Meat Chicken: An Analysis Of Microbial, Textural Charactheristics And Physicochemical Changes, Amalia M. Diaz Alejandro

All Theses

High Pressure processing is an innovative technique for preserving a wide variety of foods, including meat, and this method is increasingly used to satisfy consumer demand for quality food products. High-pressure treatment can impact, negatively or positively, various aspects of meat quality, including color, texture, protein denaturation, and microbial stability, particularly when food products are processed at ambient or low temperatures. By minimizing thermal exposure, appropriate high-pressure ranges help to prevent quality and nutrition degradation, reduce microbial contamination, and enhance tenderness.

The first objective of this research was to examine the influence of high-pressure processing and addition of natural antimicrobials …

The Effect Of Chlorine Dioxide On Sliced Tomatoes Used In Retail And Foodservice, Charles Mattocks

All Theses

As food prices continue to rise, many consumers are looking at ways to cut back on spending and many look to how much they spend on food. Food waste in an average American household of four leads to about $1,500 worth of unused/wasted food annually,

This study was conducted to see how the use of Chlorine Dioxide (ClO₂) could be used to treat and extend the shelf life of freshly sliced tomatoes for food service applications. Prior research in this regard has looked at whole tomatoes as opposed to sliced varieties, and many have not utilized a sensory …

The Chemical And Physical Analysis Of Hiveless Tm A Plant Based Honey Alternative, Javin Goodine

All Theses

Honey is perhaps the oldest and one of the world's most widely used natural sweeteners. It is a viscous, sweet, golden substance bees produce via natural enzymatic and physical modification of flower nectar. It has long been prized for its unique flavor and medicinal properties. It can be incorporated into many applications, such as bread, cured meats, alcohol, condiments, candy, pharmaceuticals, and skin care products. In 2022 alone, America consumed over 600 million pounds of honey (Board Reports, 2023), but less than a fifth of that was produced domestically, the rest imported from other countries. The international honey trade can …

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair

All Theses

The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

An Investigation Of The Impact Of Entrepreneurship Programs On Student Interest In Entrepreneurship Competitions, Toni Sharp

All Theses

According to a survey by ACNielsen International Research, over half of Americans want to start their own business to build wealth and achieve independence (Bygrave & Zacharakis, 2011). In the research community, most entrepreneurship education research happens in business schools (Matlay, 2006). As a result of continually researching one form of entrepreneurship, less attention has been paid to other forms contributing to the “definitional obscurity with important consequences for the direction of the field” of entrepreneurship (Baker & Welter, 2017). This has created a need for research on entrepreneurship at the college level in fields outside of business.

Clemson University …

The Effect Of Package Types On Fresh Peaches In The Direct-To-Consumer Distribution Environment, Brennan Lytle

All Theses

The direct-to-consumer (DTC) shipping mode presents new opportunity for fresh peach sales in North America where demand over the past four decades has steadily declined. The hazards in this distribution mode are severe, and fresh peaches are fragile emphasizing the need for proper protection. A full analysis that not only encompasses the effects of the direct-to-consumer distribution environment, but also incorporates analyses of the environmental and economic impact of the packages utilized for transit of peaches is necessary. In this study, we use the metrics of peach grade, firmness, soluble solids concentration, and percent softness before and after the distribution …

Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang

All Theses

Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu⁺, Cu²⁺, Fe²⁺, and Fe³⁺) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …

Shelf Life Of Aquaponically-Grown Finstar Lettuce In Different Oxygen Transmission Rate Films, Katherine White

All Theses

The effects of oxygen transmission rate of packaging material on the shelf life of aquaponically-grown Finstar lettuce was studied. Parameters of packaging headspace gas composition (oxygen and carbon dioxide concentrations) and lettuce pH, percentage weight loss, total aerobic microorganisms, and color were analyzed every ten days for sixty days. Finstar lettuce was stored at 4^○C in four different types of packages (treatments), including a clamshell package and three film bags with oxygen transmission rates (OTR) of 3.0-6.0 cc/(m²/24 hr/1 atm), 80-90 cc/(m²/24 hr/1 atm), and >225 cc/(m²/24 hr/1 atm). Lettuce stored in …

Identification Of Critical Points For Bacterial Contamination In The Microbrewery Environment, Alex Ryan Thompson

All Theses

There are 8,884 craft breweries producing over 23 million barrels of beer in the United States as of 2020. These 23 million barrels of craft beer account for 12.3% of the United States beer consumption in 2020. The American craft beer industry is substantial and needs to protect its product from bacterial contamination.

Overall, beer is a microbially stable product. Beers pH, ethanol levels, CO₂ concentrations, the presence of hop-derived antimicrobial compounds, and low levels of O₂ make beer a highly unfavorable environment for most bacterial species. Furthermore, the brewing process, which involves heat treatments and chemical sanitizers …

Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage

All Theses

Microgreens are the young, edible seedlings of various vegetables, spices, herbs, and considered as the intermediate stage of sprouts and mature greens, suggesting microgreens may share similar food safety risks with both of these produce. Even though there are no known outbreaks due to contaminated microgreens, multiple product recalls have been reported, indicating food safety risks associated with microgreens should not be underemphasized. A recent national survey of the U.S. microgreens industry reported that almost half of growers (48.3% of 176) learned to grow microgreens by viewing websites and videos on the internet.¹ However, it is unknown whether the …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …

Effect Of Refrigerated Storage On Meat Quality, Jillian Reid Richardson

All Theses

Maintaining meat quality during cold temperature storage is an important goal for increasing consumer satisfaction and reducing food waste. Following a literature review on the importance of cold meat storage, a study was conducted as a part of Electrolux refrigerator research and development. Chicken breast and beef sirloin filets were stored at -2°C, -5°C, and -18°C and monitored for quality changes over a 7-day period. Temperature fluctuations and relative humidity data were monitored automatically by sensors. Meat quality was evaluated by measuring water activity, moisture content, pH, colorimetry, sensory, and drip loss. Microbial plate counts were used to monitor the …

Physical And Microbiological Characteristics Of Pickled Eggs From Japanese Quail (Coturnix Coturnix Japonica) Of The Pharaoh Variety, Adair Hoover

All Theses

The quality and microbiological characteristics of quail eggs were evaluated after eggs were pickled in different vinegar brine solutions. Pickling food in vinegar is one of the oldest preservation methods; however, little research has been conducted on pickled quail eggs. Commercial quail eggs obtained from a local producer were boiled, peeled, and placed into various pickling solutions and held for 24 or 48 hours at room temperature. After the holding period, eggs were removed from the solutions, weighed, and tested for pH, water activity, texture, and color. A second experiment was conducted to determine the effects of various pickling solutions …

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure …

Chemical Separation And Analyses Of Bioactive Compounds In Chloroform Fraction Of Oplopanax Horridus (Devil's Club), Lauren Wiseman

All Theses

O. horridus (a member of the family Araliaceae) is a plant traditionally used by the tribe of Pacific Northwest America for medicinal as well as spiritual purposes. O. horridus is found in the temperate forests of northwestern North America as an understory shrub capable of growing in well-drained to poorly drained, shady sites. Traditional medical preparations of O. horridus include decoction or infusion, preparation as a tea, preparation as a poultice, or preparation as a tonic. O. horridus is used as a form of treatment for cancer, hypoglycemia, diabetes, tough pneumonia, and for colds. A practical and reliable extraction method …

Hand Hygiene Promotion: An Essential Strategy For Preventing Foodborne Disease In Elementary Schools, Zhangqi Wang

All Theses

Student absenteeism is a pervasive problem in the United States, causing a number of educational, economic, and institutional problems. Hand-hygiene interventions have been reported to be a method for reducing illness-associated student absenteeism. As an increasing number of schools offer self-service, including salad bars and bowls of whole fresh fruit, opportunities for the transmission of foodborne pathogens via hands could possibly increase illness-associated student absenteeism. To address this problem, we conducted a two-phase study. First, we conducted a systematic literature review to evaluate peer-reviewed studies (N=24) that reported an association between hand hygiene interventions and illness-associated absenteeism reduction in elementary …

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 …

Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison

All Theses

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source …

Dietary Behaviors And Nutrition Intervention Preferences Of Breast Cancer Survivors, Sherry A. Stokes

All Theses

Breast cancer is the most commonly diagnosed cancer among women and there are expected to be 1,665,540 new cases diagnosed in 2014. Advancements in early detection, have greatly improved treatment outcomes for the majority of these patients and the 5-year survival rate is 89.2%. The newly emerging field of survivorship care is an attempt to meet the unique needs of this expanding population. Research has demonstrated that an unhealthy body weight is an important modifiable risk factor for the recurrence of breast cancer. This study used an electronic version of the Block 2005 to collect dietary information on 30 breast …

Determining The Fate Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Dairy Compost During Storage Using The Optimized Detection Method, Hongye Wang

All Theses

Shiga toxin-producing Escherichia coli (STEC), a member of Enterobacteriaceae family, has been recognized as emerging pathogens. Dairy compost is commonly applied to farmland as a soil amendment. Despite the agricultural benefit of manure-based soil amendment, the inadequately treated compost can contribute to fresh produce contamination on the farm. Moreover, the epidemiological results showed that the non-O157 STEC cases have surpassed those of E. coli O157. Therefore, it is critical to evaluate the behavior of non-O157 STEC strains in the dairy manure-based compost. The objectives of this study were to: 1) optimize a culturing method for detecting non-O157 STEC from dairy …

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 …

Prevalence Of Human Noroviruses In Commercial Retail Food Establishment Without A Recently Reported Outbreak Of Gastroenteritis, Chaoyi Tang

All Theses

Human noroviruses (NoV) are a leading cause of acute gastroenteritis, causing nearly 58% of foodborne disease in the USA. The aim of our study was to determine the prevalence of NoV on select bathroom surfaces in food establishments in South Carolina (SC). All SC counties (N=46) were sorted by population density into high-, medium-, and low-density categories. Three counties were randomly selected from each population category. Lists of all foodservice establishments in each selected county (N=9) were obtained from the Department of Health and Environmental Control and a total of 120 foodservice establishments were randomly selected. Swabs were collected from …

Antioxidant Effect Of Peach Skin Extracts From 13 Varieties Of South Carolina Grown Peaches, Yueyuan Zhang

All Theses

South Carolina is the second largest peach producing state in the United States. Every year, large quantities of peaches do not meet the fresh peach standard and are discarded or used for further processing. The waste stream from discarded and processed peaches includes the skin and this could be recovered as a rich source of antioxidants. The objective of this research was to determine the antioxidant (phenolic) content and antioxidant capacity of peach skin from various peach varieties grown in South Carolina. Chapter 1 is a literature review which covers topics of oxidation in foods, mechanism of lipid oxidation, antioxidants …

The Effect Of Gender And Status Difference On Saturated Fat Content Of Entree Items Chosen By Elementary School-Aged Students, Annie Anderson

All Theses

The purpose of this study was to examine participants in a National School Lunch Program (NSLP), and the effect of gender and/or participation in the NSLP on selection of high saturated fat content entrée items by the students. Nutrition information provided to parents often does not include a profile of the fats offered in school lunch items. This was true of this study's schools. However, new NSLP guidelines focus upon saturated and trans fat content in school lunches. The total kcal limit is less than 30% total fat, and saturated fat is less than or equal to 10% total kcal, …

Food, Nutrition, Culinary, And Packaging Science Undergraduate Research, Experiential Learning, And Product Development Focusing On Childhood Nutrition, Alexandra Weeks

All Theses

The objective of this research project was to develop a two-semester Applied Interdisciplinary Product Development (AIPD) course for sophomore students in the Food, Nutrition and Packaging Sciences (FNPS) department that would increase students’ confidence in skills pertaining to product development of food products and childhood nutrition, increase their sense of connection with the department, and would better prepare them to enter industry than students that did not participate in the course. A Subject Knowledge Assessment (SKA) was used to evaluate the mean difference value (MDV) of food science, nutrition, packaging science, and general product development knowledge gained through the AIPD …