Food Science Commons^™

Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping

Food and Machinery

In order to explore the effect of salt on the quality of chicken breast meat mince with seaweed powder (Eucheuma spinosum), the effect of different salt amount on such factors as pH value, color, emulsification stability, solubility of salt-soluble protein, cooking loss, freeze-thaw loss, texture, water holding capacity, relaxation time T₂ and microstructure of chicken breast batters was investigated. It's revealed in the result that pH value, L^* and W values decreased significantly with the increase of salt content, a^* value increased followed by decreased reaching the maximum value at 1.5% NaCl. Addition of salt could significantly …

Effect Of Lactic Acid Bacteria Fermentation On Quality And Safety Of Fuyuan Sauerkraut, Huang Huifu, Xiao Yuxue

Food and Machinery

In this study, liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory, physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process. The results showed that compared with natural fermentation, the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better; the nitrite content was lower and the nitrous peak value appeared earlier, the pH value was lower, and the total acid content was higher; the …

Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour, Wang Lifeng, Zhang Lei, Yao Yijun, Wang Hongling, Xu Feiran, Wang Haiou

Food and Machinery

Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability. The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined. The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch. The peak gelatinization viscosity increased from (2 025±169.2) cp to (4 847±140.5) cp, and the gelatinization temperature decreased from (71.82±0.67) ℃to (70.1±0.04) ℃. With the …

Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco, Li Da, Li Xiaoke, Xu Renjie, Yuan Peng, Li Exian

Food and Machinery

Taking two different representative batches (A, B) of the domestic commercial cigarette brand M as raw materials. A static headspace-GC/MS method was established and the datas were collected by the MES automatic control system. Aroma components in two batches of tobacco samples (A and B) were determined. RESULTS A total of 40 core aroma components were detected in two batches of finished cut tobacco, of which batch A contained 34 and batch B contained 37; 3-methyl-1-butanol, 2,6-dimethyl Pyridazine, n-hexadecane, 2-acetylfuran, 2-hexen-1-ol, cis-4-heptenal are undetected components in A, 2-methylpyrazine, isoprene Enol and 2-acetylpyrrole were undetected components in B; the relative total …

Ultrasound-Assisted Preparation And Characterization Of Grapefruit Essential Oil Nanocapsules, Peng Yingyun, F Ufuhua, Zhu Pingping, Hu Xiao, Shan Yang

Food and Machinery

The preparation technology of grapefruit essential oil nanocapsules was optimized by complex coacervation and orthogonal design. Nano-sized microcapsule were prepared with gelatin A and sodium alginate as wall materials, grapefruit essential oil as core material and CaCl₂ solution as curing agent. The effects were investigated, including core-wall ratio, ultrasonic time, ultrasonic amplitude and the amount of curing agent on the particle size of microcapsules. The particle size distribution, monomer reaction and thermal stability of grapefruit essential oil nanocapsules were characterized by laser particle size analyzer, Fourier transform infrared spectrometer and thermogravimetric analyzer. The results showed that the optimum preparation …

Research Progress On Stabilization Of Natural Anthocyanin Pigments, Jiang Yuting, Qin Fang, Chen Jie, He Zhiyong

Food and Machinery

The use of natural pigments of anthocyanins in the food industry to replace synthetic pigments has become a development trend. Compared to synthetic pigments, however, natural anthocyanin pigments show low stability and easy to lose, during the processing and storage, and reducing the color loss during industrial applications is challenging. This study reviewed the stabilization techniques of anthocyanins in recent years, including the addition of polymeric compounds, copigments, metal ion, and encapsulation techniques, in order to provide guidance for the stabilization application of anthocyanin pigments in the food industry.

A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies, Guo Yingxi, Wangman Sheng, Chengjun Hu, Han Zhong

Food and Machinery

Summarized several non-thermal processing technologies including cold plasma, high pressure, ultrasonic and irradiation treatment on reducing and eliminating food allergens, which can expose or mask epitopes, change the secondary structure, and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity. In addition, this article also compared their advantages and disadvantages for future development and application.

Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan

Food and Machinery

Aiming at the shortcomings of series dexterous hand, a new multi-fingered dexterous hand is designed and analyzed based on the advantage of parallel mechanism. Firstly, according to the method of configuration synthesis, a three-degree-of-freedom parallel finger mechanism is proposed and its kinematics is analyzed. Then, based on the configuration of finger mechanism, a suitable palm is designed and combined into a multi-fingered dexterous hand. Finally, the grasping ability and reachable workspace of the parallel multi-fingered dexterous hand are analyzed and compared with the performance of the series dexterous hand. The results show that the multi-fingered dexterous hand based on parallel …

Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa

Food and Machinery

This study was conducted to evaluate the effect of new propylene glycol esters emulsifier on the specific gravity, viscosity, rheology, microstructure of batter and baking characteristics of low-fat cake. The results showed that propylene glycol esters increased the surface tension of oil and promoted changes in fat structure to the α crystalline form as observed by XRD. The small bubbles were protected by propylene glycol esters from defoaming caused by oil. The number of bubbles increased by 1.87 times. Propylene glycol ester significantly increased the specific volume and decreased hardness of low-fat cake.

Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg

Food and Machinery

The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied. Taking the DPPH scavenging free radical rate, total reducing power, starch hydrolysis curve as the indicators, discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder. Research indicates: the addition of tea polyphenols significantly changed the index of black powder (P<0.05), enhanced DPPH free radical scavenging ability, total reducing power, total antioxidant, reduced starch hydrolysis rate. When the amount of tea polyphenols added is 0.040%, the DPPH free radical scavenging ability, total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%, 0.58, 8.83 U/g, respectively. The starch hydrolysis rate of black powder was reduced by 24.98%.

The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting

Food and Machinery

The single factor test was used to analyze the influence of the three factors, sample mass, extraction time and extraction temperature, on the extraction effect of flavor substances from the fermented sausage. And the aroma components from sausages fermented for 6 h and 9 h at 32 ℃ were compared. The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60 ℃. The 54 and 20 aroma components were respectively identified in sausages fermented for 6 h and 9 h. The esters were found the main volatile components in …

Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao

Food and Machinery

Based on the analysis of the forming law and manufacturing technology of butter cake, a new butter cake processing machine body was proposed, consisting of a three-degree-of-freedom manipulator and a four-axis motion platform. In the control system, ARM microcontroller and MCX514 motion control chip were used as the core hardware of the control system. At the software level, FreeRTOS embedded operating system and GRBL numerical control system were used as the software framework of the control system. Through the calibration of the basic coordinate system of the contact three-point handshake, the manipulator and the motion table were cooperated to complete …

Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin

Food and Machinery

The relation between the equilibrium moisture content and the water activity of crust filling at 23, 30 and 45 ℃ were studied by gravimetric method. The test data were fitted with some typical moisture absorption models by Matlab. The results showed that the moisture isotherm of crust and filling were both S type model. When the moisture activity was constant, the equilibrium moisture content first increase and then decrease with the increase of temperature, which was different from other foods. The Lewicki model and Peleg were the most suitable for fitting adsorption isotherms of crust and filling when the moisture …

Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa

Food and Machinery

In order to clarify the effect of ice-temperature storage on the quality of grape fruit, the quality of Italian grape was studied under four different storage temperatures: super-ice temperature (-3 ℃ and -2 ℃), ice temperature (-1 ℃) and ordinary low temperature (4 ℃). The results showed that the contents of chlorophyll, titratable acid and vitamin C of Italian grapes stored at -3 ℃ were relatively high, which could maintain the nutritional components of grapes well and help grapes to maintain better color and taste during storage.

Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian

Food and Machinery

Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.

Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu

Food and Machinery

In this revtew, the current research progress on the main nutritional components, bioactive substances and biological activities of pepper seed worldwide were summarized, to provide reference basis and new ideas for its comprehensive utilization.

Nitrogen, Cobalt Co-Doped Fluorescent Magnetic Carbon Dots As Ratiometric Fluorescent Probes For Cholesterol And Uric Acid In Human Blood Serum, Shan Huang, Erli Yang, Jiandong Yao, Xu Chu, Yi Liu, Yue Zhang, Qi Xiao

Department of Food Science and Technology: Faculty Publications

Detection of cholesterol and uric acid biomarkers is of great importance for clinical diagnosis of several serious diseases correlated with their variations in human blood serum. In this study, a new kind of well selective and highly sensitive ratiometric fluorescent probe for cholesterol and uric acid determination in human blood serum was innovatively developed on the basis of the inner filter effect (IFE) process of nitrogen, cobalt co-doped carbon dots (N,Co-CDs) with 2,3-diaminophenazine (DAP). DAP was the oxidative product during the oxidation reaction between ophenylenediamine and H2O2. Fluorescent magnetic N,Co-CDs possessing blue emission and magnetic property were prepared through a …

Use Of Gamma Irradiation As An Intervention Treatment To Inactivate Escherichia Coli O157:H7 In Freshly Extracted Apple Juice, Dielle Aurelia Fernandes

Food Science (MS) Theses

Escherichia coli O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of gamma irradiation at the maximum allowed dose of 1000 Gy to inactivate Escherichia coli O157: H7 in whole apples used for juicing. Whole apples were punctured to simulate wounds which were then inoculated with an outbreak strain of E.coli O157:H7 and subjected to gamma irradiation at doses upto 1000 Gy. The D-value …

A Revised Land Ethic: Sustainable And Spiritual Agriculture, Brooke Maitlan Parrett

Student Theses 2015-Present

This paper proposes a return to the land and reconnection of spiritual practices through ethical teachings. Such a land ethic would involve answering the woes of industrial agriculture and providing a framework for farmers, consumers, and policymakers based on sustainable and spiritual considerations of the land. I analyze the loss of spiritual literacy and traditional ecological knowledge in the United States and discuss the spiritual history of agriculture in order to analyze contemporary religious perspectives on farming and agricultural ethics and thereby develop my own recommendations. The land ethic I propose combines sustainability and spirituality to develop intrinsic respect for …

Introduction To Sorghum Paper Production, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

Sorghum is a tall grass used for many commercial products such as fodder and syrup. The 10 to 15 feet stalk of the plant has lower lignin than wood and provides a fiber length of 2.31 mm in the outer covering and 1.38 mm for the leaf. Sorghum fiber makes a high quality, strong paper suitable for printing, packaging and paperboard.

Universe Of Things: A Human Presentation Of Food-For-Thought., Madeline Halpern

Bachelor of Fine Arts Senior Papers

I present this statement under three loose categories: People, Objects and their Environment. I consider People as human, Objects as art objects, domestic objects, and food, and Environment as the shared space of the former groups. Food directs this statement as I present each concept and creative process as a metaphorical dish. Material exploration carried me from a direct practice of reorienting acrylic paint and questioning object functionality through personified sculptures into theoretical thesis work in which I use interpersonal relations and the idea of consumption to translate tactile, gustatory and olfactory sensations into digital film. In this meal I …

Antimicrobial Properties Of Different Chitosans Against Gram-Negative And Gram-Positive Foodborne Pathogens In Food Products, Nancy Katherine Rubio Zapata

LSU Doctoral Dissertations

Chitosan is a polymer derived of the deacetylation of chitin that is one of the most abundant material in nature. Chitosan solutions applied as edible coatings, and dipping solutions have shown positive results in the extension of shelf life on seafood and meat products. The purpose of this study was to evaluate the antimicrobial activities of a newly invented high molecular weight water-soluble (HMWWS) chitosan against selected Gram-negative (Salmonella Typhimurium, Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae) and Gram-positive (Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus) foodborne pathogens (initial inoculation of 6.5 Log). Chitosans with …

Characterization Of Bacterial Isolates Obtained From Commercial Poultry Feed And Retail Food Using Whole Genome Sequence Analysis And Selected Biochemical Tests, Elena George Olson

Electronic Theses & Dissertations

The goals of this study is two-fold. The first part investigates bacterial isolates from commercial poultry feed and the second part deals with bacterial isolates recovered from retail food. In order to reduce pathogen contamination in poultry products identification of overall microbial populations in poultry production processing steps have always been considered an important monitoring tool for assessing sanitizer effectiveness and the corresponding responses of bacteria load levels on poultry carcasses. Bacterial isolates recovered from corn-based chicken feed were purified on aerobic plate count agar and eleven morphologically different colonies were selected for whole genome sequencing. In this part, the …

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.

Rising Rural Body-Mass Index Is The Main Driver Of The Global Obesity Epidemic In Adults, Con Burns, Tara Coppinger, Janette Walton, Et Al

Publications

Body-mass index (BMI) has increased steadily in most countries in parallel with a rise in the proportion of the population who live in cities1,2. This has led to a widely reported view that urbanization is one of the most important drivers of the global rise in obesity3,4,5,6. Here we use 2,009 population-based studies, with measurements of height and weight in more than 112 million adults, to report national, regional and global trends in mean BMI segregated by place of residence (a rural or urban area) from 1985 to …

Improving The Food Safety Of Louisiana Strawberry Industry, Jose L. Brandao Delgado

LSU Doctoral Dissertations

Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes have been linked to foodborne outbreaks in produce. The most recent outbreaks in produce have been associated with irrigation water due to infiltration of well water or water run-off from contaminated sources. The Food Safety Modernization Act (FSMA) requires all irrigation water to be safe for use on produce, as a strategy to reduce foodborne illnesses. A surfactant modified zeolite (SMZ) filtration system could provide produce farmers with a sustainable low-cost system for high-quality and safe irrigation water. The objective of this study was to evaluate the effectiveness of hexadecyltrimethylammonium …

Effect Of Resistant Starch On The Glycemic Effect Of A Meal, Sofia Maragoudakis

Theses & Dissertations

The purpose of this study was to determine if supplementation of a high glycemic load breakfast with resistant starch attenuates the glycemic response in young healthy adults. Twenty-one subjects, 23.8 + 3.3 yrs, reported for two days of data collection, having fasted 8-12h. On day 1(control), fasting BG was measured using glucometers, then subjects consumed 2 slices white bread and 250mL apple juice within 15min, the repeated BG measurement at 15, 30, 60, 90, and 120min after baseline. Day 2, the protocol was repeated, except that 10g of resistant starch supplement was added to the apple juice. There was no …

The Development, Implementation, And Assessment Of A Home Component To The Fit Game Healthy Eating Program, Hali King Obray

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Researchers at Utah State University created a school intervention called the FIT Game that has successfully increased children’s vegetable intake during lunchtime. The aim of this project was to create a home aspect to the FIT Game for parents that would increase the availability of vegetables within the home. Studies within this thesis discuss the development and revision of parent newsletters for the FIT Game program, as well as the implementation and assessment of the revised newsletters. Results from the assessments indicate that providing parent newsletters is not enough to change the vegetable availability at home.

This home component was …

Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai

Food Science Undergraduate Honors Theses

Anthocyanins are well known for their health-promoting benefits. The goal of this study was to evaluate a distillation-based membrane technology to concentrate aqueous anthocyanins extracted from muscadine grape pomace using polypropylene (PP) or ethylene chlorotrifluoroethylene (ECTFE) membranes. A hot water extraction method was utilized to extract the anthocyanins from the pomace. A pre-experimental run using DI water as feed was conducted to optimize the NaCl brine concentration for osmotic distillation and it was determined that 4M was the optimal concentration. The aqueous anthocyanins extraction was filtrated through a series of filter of different pore sizes before the distillation process. Membrane …

Smartphone Ecological Momentary Assessment: Adherence, Stress, And Sleep Study, David Massabni

Honors Scholar Theses

It is known that lack of sleep correlates with more stress throughout the day. In this unique study, we utilize participants smartphones to complete surveys through a hyperlink via text message. The use of smartphones could help because stress and sleep can only be measured at a moment’s notice. A sample of 8 participants were assessed for Pittsburgh Sleep Quality Index (PSQI), Perceived Stress Scale (PSS), College Student’s Stressful Event Checklist (CSSEC) along with their height, weight, and blood pressure at baseline. Next, participants were asked to respond to five scheduled surveys over the next two days where they completed …