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Full-Text Articles in Food Science
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
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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 …
Development And Testing Of A Machine-Coatable Chitosan Coating Applied To A Flexible Packaging Sealant, Steffen Rau
Development And Testing Of A Machine-Coatable Chitosan Coating Applied To A Flexible Packaging Sealant, Steffen Rau
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Chitosan is a naturally derived material that has anti-microbial properties. Studies have shown that chitosan is effective when it is in contact with the surface of the product upon which the antimicrobial effect is desired. This suggests that chitosan should be on the inside surface of the package. In this work, a machine coatable chitosan coating was developed for application to the sealable (LDPE) side of a PET/LDPE lamination. The viscosities and percent solids of the coating were evaluated over 12 days. The coating was tested using manual drawdowns (Mayer rods) and also on a gravure coating line. Adhesion properties …
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
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Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass
Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass
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The purpose of this study was to determine the driving factors in food choice. The Flavor Pyramid, introduced by Steven Kaun, indicates that the foundation of consumer food choice is emotional (Kaun, 2005). This study serves as a preliminary means to validate the role of the emotional component of food choice in today's market. Four gingerbread formulas, one from 1430, 1861, 2004, and a new product, were evaluated in a sensory panel in order to collect preliminary data on the role that food emotions play in consumer preference. Nearly sixty-six percent of all panelists chose the 2004 recipe as the …