Food Science Commons^™

The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng

Food and Machinery

To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively …

Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan

Food and Machinery

Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.

Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min

Food and Machinery

The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results …

Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe

Food and Machinery

As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was …

Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez

LSU Doctoral Dissertations

Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates …

Sustainability For Whom? Place-Makers Of Detroit, Dominica, Ecuador, And Mexico, Emma Gaalaas Mullaney

Sponsored Events -- List

Drawing from more than a decade of work with farmers in rural and urban areas across the Americas, Professor Gaalaas Mullaney highlights some key findings about how small-scale farmers have a big influence on the conservation of cultural and ecological richness in their region. In each of these diverse places, innovative farmers work at the margins of dominant political and economic institutions with only occasional recognition of the value that they produce. What can these farmers teach us about how to cultivate place-based sustainability? How is sustainability related to social and economic justice?

Isolation, Detection, And Prevention Of Foodborne Bacteria In Irrigation Water And Dairy Food, Mohammed Saleemallah Alhejaili

LSU Doctoral Dissertations

Foodborne microorganisms can be beneficial to humans or cause disease. Salmonella is one of the most causative foodborne disease outbreaks in the U.S.A. Salmonella has been detected in surface water used in irrigation, and can survive for weeks to years in water. The purpose of the study was to detect low levels of Salmonella spp. by comparing surfactant modified zeolite (SMZ) filtration and Activated Carbon (AC) filtration with the Environmental Protection Agency (EPA) method 1200. Also, to determine the generic E.coli counts and if there was a direct correlation of Salmonella to generic E. coli in irrigation water. The EPA …

Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.

Creating A "Healthier Us" In The Workplace: Promoting A Healthy Lifestyle Through Evidence Based Nutrition Education., Jennifer Brennan Rd, Cso, Janine Gilboy Rd, Ldn, Erin Levine Rd, Cso, Ldn

Clinical Nutrition Service

No abstract provided.

Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram

Colby Magazine

For most people, a cricket's chirp is the song of summer. But for a multidisciplinary team of Colby alumni, the uninhibited chorus that comes from the insects marks a leap towards the future of sustainable food systems.

Is Tb Testing Associated With Increased Blood Interferon-Gamma Levels?, Aideen E. Kennedy, Jim O'Mahony, Noel Byrne, John Macsharry, Riona G. Sayers

Department of Biological Sciences Publications

The Republic of Ireland reports a relatively low prevalence of Johne’s disease (JD) compared to international counterparts. Postulated reasons for this include a lower average herd size and a grass-based production system. Ireland also engages in high levels of bovine tuberculosis (bTB) testing. As interferon-gamma (IFN-γ) is believed to play a key role in protecting against JD, it is our hypothesis that administration of purified protein derivative (PPD), as part of the bTB test, is associated with a systemic increase in IFN-γ production, which may potentially limit clinical progression of the disease. We studied 265 cows (202 Friesian and 63 …

Food Insecurity: Rudimentary Education For Local Youth (Firefly), Nam-Anh Nguyen, Quynh P. Nguyen, Jane E. Krause

Purdue Journal of Service-Learning and International Engagement

As service-learning becomes recognized as a significant teaching-learning tool for college students, the authors of this article came together to apply for the Purdue University Service-Learning Sustainability Projects Grant. Upon receiving the grant, with the encouragement of Professor Jane Krause and Food Finders Food Bank, the student authors created a project focused on food insecurity education in West Lafayette, Indiana. The main objective was to develop and teach a series of lessons on food insecurity and sustainability to middle school students using interactive activities. A team of Purdue students from various backgrounds was recruited to assist in planning and to …

Water Supply In Developing Countries: Student Experiences In The Dominican Republic, Albert Alwang, Margaret Busse, Audrey Caprio, Marieke Fenton, Jason Hawes, Andrew Kanach, Autumn Mcelfresh-Sutton

Purdue Journal of Service-Learning and International Engagement

In 2010, the United Nations established access to safe drinking water as a basic human right; however, many areas around the globe still lack access. The interdisciplinary service-learning course “Water Supply in Developing Countries” was established at Purdue in 2012 to address the complex issue of water insecurity around the world. Over the past five years, the course has produced teams involving students from nursing, engineering, agricultural economics, biology, and food science working together to develop sustainable, community-scale drinking water treatment systems. In partnership with Aqua Clara International, the student team in 2017 established a drinking water treatment system at …

Mulberry Garden : October Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook Dublin 4, Ireland, D04 WE03

Where The Wild Things Are 大自然的呼喚, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rather than a flavour of the day to be quickly forgotten, the trend for foraging appears to be growing and chefs around the world are heading into the wild to discover Mother Nature’s finest ingredients.

全球各地的廚師紛紛深入野外，發掘大自然賦予我們的最佳食材。這股採集野生食材的風 潮方興未艾，相信短期之內都不會退潮。

The Brews Brothers 啤酒新氣象, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Across the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.

全球各地的啤酒專家，各出奇謀，釀製各具特色而味道出眾的手工啤酒，使手工啤酒有力與葡萄酒一爭長短，成為各種佳餚的最佳配搭。

Microbial Inactivation And Cytotoxicity Evaluation Of Uv Irradiated Coconut Water In A Novel Continuous Flow Spiral Reactor, Manreet Singh Bhullar, Ankit Patras, Agnes Kilonzo-Nthenge, Bharat Pokharel, Sudheer K. Yannam, Kanyasiri Rakariyatham, Che Pan, Hang Xiao, Michael Sasges

Agricultural and Environmental Sciences Faculty Research

A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in coconut water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria (E. coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and coconut water were investigated (D₁₀ values ranging from 2.82 to 4.54 mJ·cm^{− 2}). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r² > 0.97). At the highest dose …

Chapter One : Four Course Dinner, Chapter One

Menus of the 21st Century

18-19 Parnell Square, Dublin 1.

Rozzers Restaurant : Dinner Menu, Rozzers Restaurant

Menus of the 21st Century

Aghadoe, Killarney, Co. Kerry.

The Limetree Restaurant : Dinner Menu, The Limetree Restaurant

Menus of the 21st Century

Kenmare, Co. Kerry.

Campagne Restaurant : A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

5 The Arches, Gashouse lane, Kilkenny City

Identifying The Inflammatory Pathways Of Genes Upregulated In Ladmac Cells Exposed To Bcm7, Oumlissa Persaud, Mary Kusenda

Biology & Chemistry Undergraduate Theses

Casein is the main protein present in milk and other dairy products. Beta-casein is one of the 3 major proteins in milk. Beta-casomorphin-9 (BCM9) was the original beta-casein protein found in milk, specifically cow's milk. However, a genetic mutation occurred and the 67th amino acid in the BCM9, proline, mutated to histidine (P67H) creating Beta-casamorphin-7 (BCM7). The protein BCM7 gets cleaved in the small intestine, making it readily absorbed in the body. In previous unpublished studies they found that murine leukocytes (LADMAC cells) showed an increase in inflammation when exposed to BCM7, as compared to BCM9. Therefore, the goal of …

Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui

Food and Machinery

The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. …

The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang

Food and Machinery

The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were …

A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng

Food and Machinery

Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar …

Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei

Food and Machinery

Effects of exogenous oxidative stress on glutathione production by Saccharomyces cerevisiae mutant Y518 were researched by addition of exogenous hydrogen peroxide. The results showed that the addition of hydrogen peroxide inhibited the growth of Y518 cells, but promoted the synthesis of glutathione of Y518. The best addition time and amount of hydrogen peroxide were respectively 24 h and 0.6 mmol/L. The content of gluconate reached (13.69±0.28) mg/g, increased by about 14% compared to that without hydrogen peroxide. Exogenous oxidation stress on Y518 was produced by adding 0.6 mmol/L hydrogen peroxide at 24 h, which activated the transcription regulation factor YAP1 …

Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong

Food and Machinery

To study the variation trend of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation and its transformation direction, the hydroxy-α-sanshool, a typical alkylamides of Zanthoxylum bungeanum, was extracted, separated and purified from Zanthoxylum oil and exposed to UV radiation. The alkylamides content was detected by using HPLC after different hours of radiation. The results indicated that hydroxy-α-sanshool under UV radiation decreased rapidly by 95.9% in 8 hours. Furthermore, the concentration and time obeyed the first order reaction rate equation C=490.68e^{-0.346 9t}, meanwhile it transformed into hydroxy-ε-sanshool, which was 8.56 times of its initial content after 3 hours. Moreover, …

Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping

Food and Machinery

Some potato resistant starches (AH-HMT RS3) were made by using acid hydrolysis combined with heat-moisture treatment (AH-HMT), and the effects of different types and concentration of organic acids and the starch slurry concentration on the formation of slowly digestive starch (SDS) and resistant starch (RS) in potato RS3 were investigated. The results demonstrated that the starch slurry concentrations had no effect on the formation of SDS and RS when the potato starches were modified by no acid combined with heat-moisture treatment (HMT). Compared with no acid-HMT, the RS contents in potato AH-HMT RS3 made by AH-HMT increased 21.89%～45.09%, non-influenced by …

Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao

Food and Machinery

Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little …

Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang

Food and Machinery

Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of …