Food Science Commons^™

Comparative Efficacy Of Foaming And Non-Foaming Handsoap In Reduction Of Microorganisms In Handwashing, Danielle Marie Conover

Graduate Theses and Dissertations

Handwashing (HW) is a long established method to prevent disease transmission. Ensuring effectiveness of current HW methods is essential for optimal HW and enhanced disease prevention. The objectives of this research were to 1) conduct a survey of soap type and volume in food service establishments in Washington County, Arkansas; 2) investigate how soap type impacts HW behavior; and 3) determine the difference in microbial reduction between foaming (F) and liquid (L) handsoap. For Objective 1, food service establishments in Washington County, AR were selected based on exclusion criteria and random number generations, and handsoap samples were collected to determine …

The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett

Graduate Theses and Dissertations

Texture is an often-overlooked food attribute and is known to influence other food characteristics. More specifically, texture has been repeatedly to influence how we perceive flavor. Several studies have linked this change in flavor perception to the altered mastication patterns that accompany texture changes. This dissertation is composed of four studies that were designed to address how American food consumers view texture and other food attributes as well as characterize how texture and mastication can influence temporal flavor dynamics. The first study was a survey that outlined consumer attitudes towards a variety of different foods. This study solidified that texture …

Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses-GonzáLez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP) …

Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.

Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from …

A Novel And Rapid Staphylococcus Aureus Bacterial Identification Method Utilizing Immunomagnetic Beads And Single Cell Laser-Light Scattering, Kaylagh Hollen

All NMU Master's Theses

Staphylococcus aureus is the most commonly isolated human associated bacterial pathogen. It plays an important role in skin and soft-tissue infections, pneumonia, endocarditis, osteomyelitis, foreign-body infections, and sepsis. S. aureus diagnosis and treatment requires a minimum of 24-48. With this in mind, previous studies suggest that faster pathogen identification has been linked to improved patient outcomes. Improved patient outcomes including a reduction in hospitalization time, decreased risk of nosocomial infections, and decreased in medical costs. The impact of faster identification on patient outcome has led us to develop an alternative method of S. aureus identification via ImmunoMagnetic Separation (IMS) and …

Effects Of Thermosonication On Microbial Population Reduction And Solubility Index In Skim Milk Powder, Nicola F. Beatty

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Thermosonication has been researched as a means to improve shelf life, quality, and functional properties in dairy products. This study explored the effects of thermosonication on the inactivation of Geobacillus stearothermophilus in concentrated skim milk as a function of total solids content, temperature, and time and investigated changes in the solubility of the skim milk. Results showed thermosonication had an increased bactericidal effect on both vegetative cells and spores as compared to heat treatment alone without affecting solubility. A model was developed using response surface analysis showing that log reductions produced by thermosonication can be predicted based on a polynomial …

The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad Gary Bower

Department of Animal Science: Dissertations, Theses, and Student Research

This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with four different salt concentrations: 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in addition to sugar, phosphate, and water. Samples were cooked, chilled overnight, sliced, and packaged. On the day of slicing, samples were evaluated for water activity, cooking yield, proximate composition and percent salt. Samples were evaluated throughout 18w of refrigerated storage for pH, texture profile analysis, aerobic plate count (APC), and anaerobic plate count. Bacterial communities were …

Formulation And Characterization Of An Antimicrobial Coating Containing Nisin For Large Scale Food Package Converting Processes, Michele Christine Perna

All Dissertations

This research consisted of formulating an antimicrobial coating containing Nisaplin® intended for large scale production and inhibition of spoilage microorganisms. Secondly, the coating formulated was applied to a flexible film surface using two trials (gravure and flexography) commonly used in large scale food package coating or printing processes. In addition, diffusion and mass transfer theory was applied to discuss the many complications of predicting nisin diffusion or release from a coated material for antimicrobial food packaging applications.

Previous work conducted by predecessors, produced an antimicrobial coating formulation using a 70/30 Methylcellulose/Hydroxypropyl methylcellulose base (MC/HPMC). Some disadvantages of this coating included …

Effects Of Delayed Drying And Storage Conditions On Milling, Color, And Viscosity Properties Of Rice, Kathryn Nicole Haydon

Graduate Theses and Dissertations

Head rice yields (HRYs), kernel discoloration, and functional properties are three hallmarks of rice quality, and can be impacted after harvest by storage conditions. This study evaluated impacts on rice quality due to controlled storage at moisture contents (MCs), temperatures, and storage durations that may be incurred during Mid-South rice farming practices. Three hybrid, long-grain cultivars, harvested in Arkansas in 2014 and 2015, were stored in rough rice form at 4 MCs (12.5%, 16%, 19%, and 21%), and 5 temperatures (10°C, 15°C, 20°C, 27°C, and 40°C), for 16 weeks, with samples taken every 2 weeks. After drying and milling, HRYs, …

Use Of A Blunt Version Of Meullenet-Owens Razor Shear To Analyze Meat Qualities Of Broilers With Woody Breast Myopathy And Reared To Various Ages, Famous Lue Yang

Graduate Theses and Dissertations

Broiler breast meat tenderness is an important meat quality attribute. There has been an increase in incidences of woody breast along with white striping as meat quality defects. These defects have been found to negatively impact meat qualities of broiler breast fillets. Woody breast can be classified by the degree of hardness into normal (NORM) and severe (SEV). The Meullenet-Owens Razor Shear (MORS) method was developed to assess broiler meat tenderness and a blunt version (BMORS) has been reported to be more sensitive at higher degrees of toughness. The present study was intended to determine the effect of age, debone …

Assessment Of Microbial And Growth Response Of Broilers Fed A Commercial Prebiotic, Sang In Lee

Graduate Theses and Dissertations

Prebiotic refers to nondigestible food ingredients that enhance the health of the host by selectively promoting one or more number of beneficial bacteria. Gibson and Roberfroid (1995) initially described prebiotics as compounds that neither hydrolyzed nor absorbed in upper part of the gastrointestinal tract, selectively stimulates growth of beneficial bacteria, enhance health of the host and able to amend microorganism population to healthier states. Prebiotics are particularly attractive supplements in animal production due to their variety of effects including production of short chain fatty acids, pH amendments and suppression of pathogen colonization. In addition, prebiotics were emphasized as antibiotic alternatives …

Investigation Of Solubilization, Cold Gelation, And Rennet Coagulation Properties Of Highly Concentrated Micellar Casein Concentrate For Use In Cheese Making, Ying Lu

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This work demonstrated potentials to use a microfiltrated, diafiltrated, and vacuum-evaporated milk protein concentrate-highly concentrated micellar casein
concentrate (HC-MCC) for use in cheese making. Previously, ultrafiltrated milk concentrate has been used for cheese making to improve cheese yield and increase milk processing ability. However, ultrafiltrated milk contains high level of serum protein, which negatively impact cheese quality during aging. Microfiltrated milk is more suitable for cheese making with most serum proteins removed.

The project evaluated the potential of cheese making using recombined concentrated milk (RCM) by mixing HC-MCC and cream. We identify the method to solubilize …

Identifying And Reducing Risk Of The Female Athlete Triad In Division I Athletes, Jennifer Day

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Physically active females, or female athletes, are at risk for the condition known as the female athlete triad (Triad). The Triad is made up of three components that are distinctly separate, but intertwined: consuming inadequate energy for how much they are exercising, poor bone health, and problems with their menstrual periods. When female athletes don’t consume enough energy for how much they exercise, there can be hormonal imbalances, causing the body to conserve energy from some important functions including menstruation, and increased bone turnover resulting in a higher risk of stress fractures and early osteoporosis. Female athletes at risk for …

Production And Application Of Trans, Trans Cla-Rich Eggs: Chemical And Physiological Properties And Prospects For Value-Added Foods, Sara Shinn

Graduate Theses and Dissertations

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with conjugated double bonds that is naturally present in beef and dairy products. Certain CLA isomers exhibit human bioactivity such as anti-obesity and muscle metabolism effects, as well as prevention of age-associated conditions, and improved immune and inflammatory responses. However, an individual needs to consume 3-4 g CLA/day to realize these potential health benefits, and a Western diet only provides a tenth of this recommendation. Chicken eggs have been used as a commercialized vehicle to deliver other bioactive lipids such as omega-3 fatty acids, because the lipid profile of the egg …

Crystallization Behavior Of Waxes, Sarbojeet Jana

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Partially hydrogenated oil (PHO) has no longer GRAS status. However, PHO is one of the important ingredients in bakery and confectionary industry and therefore the food industry is seeking for an alternative fat to replace PHO. Waxes have shown promise to fulfill that demand because of its easy availability and cheap in price. Waxes with high melting points (> 40 °C) help in the crystallization process when mixed with low melting point oils. A crystalline network is formed in this wax/oil crystallization process where liquid oil is entrapped in wax crystal network. A new material is formed which is neither …

Effect Of Dietary Starch Source And Concentration On Equine Fecal Microbiota, Brittany E. Harlow, Laurie M. Lawrence, Susan H. Hayes, Andrea Crum, Michael D. Flythe

Animal and Food Sciences Faculty Publications

Starch from corn is less susceptible to equine small intestinal digestion than starch from oats, and starch that reaches the hindgut can be utilized by the microbiota. The objective of the current study was to examine the effects of starch source on equine fecal microbiota. Thirty horses were assigned to treatments: control (hay only), HC (high corn), HO (high oats), LC (low corn), LO (low oats), and LW (low pelleted wheat middlings). Horses received an all-forage diet (2 wk; d -14 to d -1) before the treatment diets (2 wk; d 1 to 14). Starch was introduced gradually so that …

Effects Of Barley Β-Glucan On Pasting And Rheological Properties Of Wheat Flour, Li Yuan, Zhou Huiming, Guo Xiaona, Zhu Kexue, Peng Wei

Food and Machinery

In the present study, the influence was investigated from water extracted barley β-glucan (BBG) on the pasting and rheological properties of wheat flour. Results showed that the values of wet gluten content decreased with the addition ratio of BBG increased. The presence of BBG induced an increase of peak viscosity, trough viscosity, breakdown and peak viscosity, while the setback value showed a decreasing tendency. Compared with the control, with increasing of the water absorption of dough, the development time, the stability and the weakening value reduced. Lower modulus (G′, G″) and tan δ values were observed in dynamic viscoelasticity measurements.

Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice, Li Yan, Gao Wenming, Yi Cuiping

Food and Machinery

The rice starch (RS), yellow starch (YS) and white starch (WS), which protein content were 2.36%, 4.23%, 0.38% respectively, were obtained after indica rice flour (protein content was 7.85%) treated by alkaline, and their pasting and structure properties were then studied. Results of RVA indicated that the peak viscosity, hot pasting viscosity and final viscosity of rice flour had significantly lower than rice starch, yellow starch and white starch (P<0.01), which agree with the result of the pasting temperature tested by DSC; RVA analysis also found that the viscosity between rice starch and yellow starch had no significant effect(P>0.05), while DSC result believed that the pasting temperature were approached between yellow starch and white starch. The structure analysis of the samples showed that transparency decreased with indica rice …

Mechanism Of Azodicarbonamide’S Impact On Protein Cross-Linking And Quality Of Soy-Wheat Chinese Steamed Bread, Liu Sha, Guo Xiaona, Zhu Kexue, Liu Gang, Zhou Huiming

Food and Machinery

Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour. The content of free thiol (—SH) was determined by DTNB method. Meanwhile, size-exclusion high performance liquid chromatography (SE—HPLC) and confocal laser scanning microscope (CLSM) were used to analyze the content of sodium dodecyl sulfate extractable proteins (SDSEP）and gluten network respectively. In addition, the specific loaf volume of soy-wheat Chinese steamed bread was determined by rapeseed displacement method. TPA was used to test the texture and the software Image J was applied to analyze …

Studies On Degradation Of Pectin During Pepper Peeling By Solid-State Fermentation, Wang Mengjie, Liu Sixin, Chen Haiming, Hu Qisong, Li Congfa

Food and Machinery

Infrared spectroscopy, ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation. The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin, while the chelating pectin was low degree of esterification pectin. The content of water-soluble pectin increased in the first 36 h and then decreased during fermentation, while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process. Galacturonic acid in the pectin backbone was degraded rapidly in 24～48 h. …

Correlation Between Sensory Evaluation And Instrumental Analysis Of Kamabokos Texture, Wang Dan, Jiang Qixing, Xu Yanshun, Xia Wenshui, Wang Haiou

Food and Machinery

Texture is a decisive factor in the quality of Kamabokos. In order to find an objective evaluation method of Kamabokos’ texture，the correlation was studied between sensory evaluation and TPA results by collecting different brands Kamabokos. 10 kinds of Kamabokos, which were most popular in market, were collected, evaluated by the sensory evaluation.Meanwhile, the profile analysis was made by TPA (Texture Profile Analysis). Then PCA (Principal component analysis) and correlation analysis of the determination results were studied. The results showed that there was correlation between the sensory evaluation and TPA analysis by texture analyzer. For further evaluation of Kamabokos, stepwise regression …

Effect Of Pressure Associated Medium Temperature Sterilization On Pa/Pe Packaging Materials, Cao Yanli, Tang Yali, Zhao Wei, Lu Lixin

Food and Machinery

To study the effect of pressure associated medium temperature treatment on PA/PE materials packed with four kinds of food simulation, the food simulation were distilled water, olive oil, 3%（volume fraction） acetic acid and 15% （volume fraction）ethanol. The treatment pressure were 200 MPa, 400 MPa and 300 MPa, the initial temperature was 10 ℃, 30 ℃ and 50 ℃ respectively, and the holding time was 15min. Changes of material structure were observed by scanning electron microscope, the mechanical and barrier properties of PA/PE were obtained by tests, reasons of the properties changes were further verified by DSC analysis. The high pressure …

Identification Of Bacteria And Screening Of Dominant Strains From Fermented Glutinous Rice, Chen Jin, Shao Bingjie, Zhu Xiaohao, Wang Suying

Food and Machinery

In order to screen dominant lactic acid bacteria during the process of fried glutinous rice cakes making, 7 strains of bacteria were isolated from drain rice milk and fermented wet rice flour in the traditional production process. The strains were identified through morphological observation, Gram staining reaction, catalase test, glucose fermentation experiment and other physiological and biochemical characteristics, and 16S rRNA sequence analyzing. The results showed that, B1, B5-2, B7, B8 were Lactobacillus plantarum, B2 was Bacillus cereus, B5-1 and B6 were Acetobacter indonesiensis. The acid production capacity and growth rate of 4 strains of lactic acid were determined, and …

Study On Cell Adhesion And Probiotic Characteristics Of Dominant Lactic Acid Bacteria In Traditional Fermented Camel Milk-Shubat, Nuliyan Abudumilike, Sajitanmu Keyisier, Ayiguzha Yibulayin, Nuerguli Reheman

Food and Machinery

Adopting alternative culture 4 bacteria trains among the superior bacteria were screened from Xinjiang camel acid -milk. Identified as lactic acid bacteria, and own high ability of resistance to acid and salt. The adhensive ability of the strains to cell line Caco-2 was tested via morphological observation and cell counting under microscope. The amount of cholesterol assimilated by the bacteria was measured by high performance liquid chromatography ( HPLC). As results, Le2-1 （Leuconostoc lactis strain）, M4-3-2（Enterococcus sp.）, M3-1 （Enterococcus faecium strain）, M3-3 （Lactobacillus brevis strain） were adhensive to Caco-2. M3-1 was the most adhesive strain among the four tested strains.The …

Analysis Of Main Nutrients, Bioactive Compounds And Antioxidant Capacities Inpea Tip, Ma Jie, Sun Bo, Xue Shengling, Xia Xue, Tian Yuxiao, Zhang Fen, Wang Song

Food and Machinery

The contents of main nutrients, bioactive compounds and antioxidant capacities among different edible parts (leaves, tendrils and stems) in pea tip were investigated. The results indicated that significant differences were found among different edible parts. The levels of soluble proteins, soluble solids, six bioactive compounds (chlorophyll, carotenoids, vitamin C, proanthocyanidins, flavonoids and total phenolics), and antioxidant capacities were followed as the trends of leaves> tendrils> stems; whereas the highest contents of total sugars and reducing sugars were observed in tendrils. Moreover, extremely significant positive correlation were found between antioxidant capacities and all bioactive compounds, and all the correlation coefficients associated …

Comparative Analysis Of Essential Oil Components In Eureka Lemon Peel From Different Producing Areas By Gc—Ms, Tu Xunliang, Lv Xiulan, Li Yabo, Yang Shuting, Zhang Li

Food and Machinery

The essential oil components in the fresh peels of Eureka Lemon from three main producing regions (Sichuan, Yunnan and Guangdong) were extracted by steam distillation extraction and identified by gas chromatography-mass spectrometry (GC—MS). The results indicated that 47, 41 and 39 kinds of compounds were identified in the peels of C_EUR, D_EUR, Y_EUR, and occupied 98.47%, 98.74% and 97.64% of total peak areas, respectively. Three tested samples gave priority to with terpenes, alcohols and aldehydes compounds, but alcohols and aldehydes existed obvious difference. Among the contents of 20 common components was relatively higher, including D-Limonene, γ-Terpinene, α-Terpineol, Terpinen-4-ol and Citral. …

Mechanical Compression Of Wen 185 Walnut Shell, Li Yong, Zhang Hong, Wang Ping, Shen Liuyang, Gao Yuanzhou, Wu Xiaowei

Food and Machinery

In order to improve the design and manufacture of walnut processing machinery, mechanical properties for compression of whole solid, hollow walnut were analyzed to learn shell breaking process in different loading direction, and reduce mechanical damage of walnut seed in breaking shell process. Hollow walnut which H2O contents (4%, 6%, 8% and 10%) were compression tested by microcomputer controlled mechanical through different loading rate (100, 200, 300 and 400 mm/min). Meanwhile, the force-deformation curves were analyzed and the rupture force, rupture energy, rupture power, and elastic modulus were performed to the basic characteristic quantity in significance. The results showed that: …

A Description And Comparison On Software For Food Predictive Microbiology, Liu Jing, Du Guangquan, Guan Xiao

Food and Machinery

In recent years, predictive microbiology and risk assessment software have obtained certain development. Predictive microbiology develops the models that describe and predict the growth or decline of microbes under specified environmental conditions. In this paper, an overall description and comparison of the 16 software tools are presented based on some different criteria ,such as the modeling approach, functional modules, the environmental factors (temperature, pH, aw), the different type of media and the different type of the provided microorganisms. For the fields of current food research and microbiological research, the study provide new idea and reference value for food predictive research …

Risk Pre-Warning Of Deterioration In Finished Sauce With Microbial Contamination, Jiang Xuewei, Ye Jing, Zhou Shangting, Xu Yantao, Fu Yulin, Chen Sheng

Food and Machinery

In order to achieve the purpose of the risk pre-warning about the deterioration occurring in the finished sauce with microbial contamination, 4 kinds of physicochemical indexes were compared and analyzed, including the content of reducing sugar, total acid, ammoniacal nitrogen and diacetyl. The results showed that the finished sauce deteriorated because of the contamination of salt-tolerance bacillus, and its physicochemical indexes changed significantly. The reducing sugar content decreased drastically and the content of total acid, ammoniacal nitrogen and diacetyl increased obviously. It can be judged that the sauce is deteriorated while the decreasing amplitude of reducing sugar content reach to …

Synthesis Of Long Chain Parabens Catalyzed By Solid Superacids And Determination Of Antimicrobial Activity, Hou Yanbing, Liang Xiaowei, Yan Rian, Ou Shiyi

Food and Machinery

Segregative and recyclable solid superacids SO^2-4/TiO2 and SO^2-4/Fe2O3 were prepared by the method of coprecipitation and wet impregnation, used as catalysts in the synthesis of undecylparaben and dodecylparaben. The MIC(minimal inhibitory concentration) of the ethylparaben, propylparaben, undecylparaben and dodecylparaben against Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae,Trichoderma spp were determined. The synthesis conditions were optimized as follows: catalyst SO^2-4/TiO2, ratio of alcohol and acid 6︰1, time 4.5 h, temperature 130～140 ℃, catalyst as 3.50% p-hydroxybenzoic acid, the yields were 55.29%, 57.02%. Second, catalyst SO^2-4/Fe2O3, ratio of alcohol …