Food Science Commons^™

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

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

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Mutu Buah Sawo Selama Periode Simpan Berbeda, Kusumiyati, Farida, Wawan Sutari, Syariful Mubarok

Jurnal Kultivasi

Buah sawo adalah salah satu buah tropik yang dipanen sebelum matang fisiologis, sehingga membutuhkan masa penyimpanan. Proses penyimpanan dilakukan saat proses distribusi. Selama masa penyimpanan terjadi perubahan mutu buah. Tujuan penelitian ini adalah untuk mengetahui perubahan mutu buah sawo yang terjadi selama masa simpan terhadap kekerasan buah, kadar air dan total padatan terlarut (TPT). Penelitian ini dilaksanakan pada Maret sampai Juli 2017 di Laboratorium Tekno-logi Produksi Tanaman Divisi Hortikultura Fakultas Pertanian Universitas Padjadjaran, Jatinangor. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diberikan adalah penyimpanan 0 hari (P0), penyimpanan 5 hari (P5) …

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.

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma

Nutrition, Dietetics, and Food Sciences Faculty Publications

The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …

Comparison Of Hermetic Storage Of Wheat With Traditional Storage Methods In India, Pavel Somavat, Haibo Huang, Sunil Kumar, Mukesh K. Garg, Mary-Grace C. Danao, Vijay Singh, Marvin R. Paulsen, Kent D. Rausch

Department of Food Science and Technology: Faculty Publications

India is among the countries experiencing high postharvest losses. Four hermetic bags, two metallic bins, and two gunny bag (also known as jute or burlap bag) piles each containing 1 tonne of wheat were instrumented with temperature, relative humidity, and carbon dioxide sensors. Representative samples from each structure were collected each month and tests for moisture, germination, insect-damaged grain, and milling yield were performed. After nine months, wheat stored in hermetic bags had higher germination (87%) and lower insect-damaged grain percentages (0% to 0.33% with a mean value of 0.2%). Hermetic bags with deliberately introduced Rhyzopertha dominica successfully eliminated the …

Study Of Storage Conditions On Monascus Purpureus Spore Viability, Li Yongbo, Li Jing, Song Lisha, Xiao Guoxue, Ma Yuan

Food and Machinery

Using the spore germination rate as evaluation index, study the effects of light, storage temperature, oxidation reduction potential, metal ions and low concentration of lactic acid on Monascus purpureus congjiang var. spore viability. The results showed that at the 2 ℃low-temperature storage, darkness, adding 400 μg/mL of V_C, adding 1% lactic acid were beneficial to the Monascus purpureus congjiang var. spore viability. With the addition of 400 μg/mL V_C had the highest activity, spore germination rate reached 74.22%; treatments of light, ultraviolet rays, 0.1% H₂O₂, Monascus purpureus congjiang var. spore germination rate were …

Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal

The Summer Undergraduate Research Fellowship (SURF) Symposium

Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two …

Utah Red Raspberry Jam: The Effects Of Formulation, Heating, And Time On Color, Flavor, Texture, And Antioxidant Capacity, Jennifer Leigh Chase

Theses and Dissertations

The amount and type of antioxidants present in raspberries is dependent upon cultivar, ripeness, and growing conditions. Previous research on raspberry jam has reported some color, antioxidant, and flavor loss after processing and storage, though it is unknown to what extent similar changes will occur in raspberries grown in Utah. Sugar concentration and heating temperature as well as storage time were evaluated in an effort to maximize color retention, flavor, antioxidant content, shelf life, and consumer acceptance of Utah-grown raspberry jam. Four types of jams were processed in two batches each: low-sugar (40-42 Brix) and typical sugar (65-68 Brix) at …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

Accelerated Shelf Life Determination Of Antioxidant Stabilized High Oleic Sunflower And Canola Oils In Plastic Bottles, Christine Nicole Shearer

Theses and Dissertations

Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic sunflower oil (HOSUN) and high oleic canola oil (HOCAN), each containing 1,000 ppm …

Metabolic Profiling And Fingerprinting For The Detection And Discrimination Of Mechanical Damage In Mushrooms (Agaricus Bisporus) During Storage, Aoife O'Gorman

Doctoral

Horticultural products such as mushrooms are exposed to external agents during their postharvest life, which are going to affect product quality. Loss of whiteness during storage is particularly important in the mushroom industry. Rough handling and distribution of crops, fruiting body senescence, bacterial and viral infection are among the causes of mushroom discolouration. The aim of this work was to study the use of metabolic fingerprinting and metabolic profiling tools for the detection and discrimination of mechanical damage on mushrooms. This research involved: 1. Investigating whether the chemical changes induced by mechanical damage and ageing of mushrooms could be (a) …

Modelling Browning And Brown Spotting Of Mushrooms (Agaricus Bisporus) Stored In Controlled Environmental Conditions Using Image Analysis, Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan

Articles

Mushrooms have a short postharvest shelf life compared to most vegetables, due to a very high metabolic activity and high water content, making them prone to microbial spoilage and to exhibit enzymatic browning. Storage conditions and natural product variability are both important factors that affect the management of mushrooms, and both of them can be managed using monitoring systems. In order to study the effect of the temperature and relative humidity on the whiteness decrease and appearance of brown spotting, an image analysis system was employed. Twenty five batches of mushrooms were subjected to combinations of three storage temperatures (T) …

Mango Growing In Western Australia, P R. Johnson, D C. Parr

Bulletins 4000 -

This bulletin covers mango growing in Western Australia in Kununurra, Carnarvon, Kimberly, Gingin, Perth regions. Details include climate requirements, soils, propagation, planting, spacing, weed control, nutrition, pests, diseases and disorders, pruning, harvesting and packing, ripening and storage, and processing.

Water Storage, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Home Storage Of Wheat, Ralph E. Whitesides

All Archived Publications

No abstract provided.

Mechanisms Of Hard-To-Cook Defect In Cowpeas: Verification Via Microstructure Examination, Keshun Liu, Yen-Con Hung, R. Dixon Phillips

Food Structure

It has been hypothesized that part of the hard-to-cook (HTC) defect in cowpeas is due to decreases in solubility and thermal stability of intracellular proteins during storage since coagulated proteins would limit water to starch and prevent full swelling during cooking. To verify this hypothesis, effects of soaking and heating temperature on texture, water absorption, protein water extractability and microstructure of control and HTC cowpea seeds (aged or treated) were studied. Scanning electron microscopy showed no structural difference between dry control and dry aged seeds. However, after soaking, in contrast to the control, aged seeds exhibited a coarse protein matrix …

Storage Of Dry Milk, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Effect Of Irradiation And Dielectric Heating On Soybean Ultrastructure, Trypsin Inhibitor, And Lipoxygenase Activities, E. Kovacs, N. D. Lam, J. Beczner, I. Kiss

Food Structure

Scanning electron microscopy ( SEM) was used to observe the protein bodies of soybeans after irradiation (0 - 10 kGy dose range) , dielectric heating and storage . Microbiological changes , lip oxygenase and trypsin inhibit or activities and biological value were also studied after different treatments and storaee . There were no differences in the ultrastructure of control and irradiated ( 3, 6 and 10 kGy) soybeans immediately after irradiation . The effect of storage depended on whether whole or milled soybeans had been stored . There was no direct effect of dielectric he ating on soybeans ultrastruc ture …

Effect Of High-Pressure Homogenization On A Sterilized Infant Formula: Microstructure And Age Gelation, Y. Pouliot, M. Britten, B. Latreille

Food Structure

Age thickening and gelation of an Infant formula was Induced by applying high pressure homogenization prior to in-can sterilization. The Initial viscosity of the preparation increased with Increasing homogenization pressure. Thickening rate upon storage, as monitored by viscosity changes, was also proportional to the pressure applied during homogenization. Optical and electron micrographs of 6 month-old samples showed evidence of aggregation. The effect of dissociating agents on the viscosity and microstructure of these samples suggested a contribution of hydrogen bonds and calcium bridges to the gel integrity. The alteration of the mineral balance of aged samples also Indicated a gel strengthening …

The Effect Of Storage, Processing And Enzyme Treatment On The Microstructure Of Cloudy Spartan Apple Juice Particulate, D. L. Mckenzie, T. Beveridge

Food Structure

The effect of blanching, post-harvest refrigerated (4C) storage and enzyme treatment with poly-galacturonase on the microstructure of Spartan apple juice was examined by thin sectioning and negative staining transmission electron microscopy. Particles were categrized as granules (3-54 nm), spheres (20-368 nm) and aggregates (12-2519 nm). Enzyme treatment with polygalacturonase significantly decreased granule size (P < 0.01). Storage of apples significantly decreased both granule size (p < 0.01) and aggregate length (p < 0.05) and also resulted in a web-like aspect in the microscopic appearance of juice particulate. The web-like aspect of the particulate was removed either through enzyme treatment with polygalacturonase or by blanching. Blanching of puree significantly increased granule (p < 0.05) and sphere size (p < 0.01) while significantly decreasing aggregate length (p < 0.01). In addition, blanching stabilized suspended particulate by what appeared to be the formation of a protective colloid which prevented particle aggregation through electrostatic repulsion.

Grape Guards Prove Their Worth, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

now being packed and protected with "grape guards"—gas releasing generators consisting of chemically treated paper which releases small quantities of sulphur dioxide. Grape guards inserted in unventilated storage boxes are activated by the high humidity in the box to release their sulphur dioxide and prevent decay of the packaged fruit. The guards were developed in the United States two years ago.

Planning Home Vegetable Supplies, James P. Fallon

Journal of the Department of Agriculture, Western Australia, Series 4

PLANNING is important to obtain the best value from growing vegetables at home and many types can be satisfactorily stored for later use to provide a welcome change of diet when they are not generally available.

Whatever is home grown can be picked absolutely fresh and at the best stage for eating, but there is no advantage in growing too much or in growing lines which are plentiful and cheap on the market when yours are ready to pick.

Growing And Marketing Yates For Profit, Frank Melville

Journal of the Department of Agriculture, Western Australia, Series 4

THE YATES APPLE is a late maturing red variety which because of its good storage qualities enjoyed a prominent place on the late market for many years.

The trees grow and crop well, the only disabilities are insufficient colour under some circumstances, small size fruit and a tendency to shrivel.

All these troubles can be successfully overcome by appropriate management.

Use Milk - An Essential Food, University Of Nebraska - Lincoln

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this publication is to furnish the housewife with information on ways to utilize more milk in the home, especially in the farm home where milk is readily available and an economical source of vitality and greater health for all the family.

Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung

Nebraska Agricultural Experiment Station: Historical Circulars

The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold.

Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …