Food Science Commons^™

Formation Of Polycyclic Aromatic Hydrocarbons On The Surfaces Of Ultra-High Temperature Treated Meat, Michelle T. Foote

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of ultra-high temperature (UHT) on production of polycyclic aromatic hydrocarbons (PAHs) on the surface of beef steaks was determined. Beef steaks were treated with five treatments, raw, UHT, UHT/grill marks, UHT/grill marks/microwave, and charcoal grilled. Four PAHs, benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and benzo[k]fluoranthene, were quantified. High performance liquid chromatography (HPLC) and gas chromatography (GC) were used to purify and analyze the PAH extracts, respectively. Levels of PAH found on charcoal-grilled steaks were higher than those observed in the literature. A balanced incomplete block design was used to analyze the data. There were no significant differences among the treatments in …

Anaerobic Treatment Of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whey permeate was anaerobically digested in laboratory scale upflow anaerobic sludge blanket reactors. Nine hydraulic retention times between 5 and 0.2 days were examined with a fixed influent concentration of 10.6 ± 0.2 g COD/L.

Chemical oxygen demand removal efficiency ranged from 99.0 to 18.9% and maximum production rate of methane gas was 2.67 L/L/day at a hydraulic loading rate of 12.97 kg COD/m³/day. About 70% of the chemical oxygen demand removed was converted to methane.

Both the nonlinear least square method with 95% confidence interval and linear regression were used to evaluate kinetic coefficients. The maximum substrate …

A Study Of Factors Controlling Physical Properties Of Mozzarella Cheese And The Manufacture Of A Reduced Fat Mozzarella Cheese, Richard Kevin Merrill

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese. Cook color was not affected by enzyme type, but melt and stretch were significantly affected.

Proteolytic nature of starter cultures was reviewed and recommendation s were give n. Cheese made with proteinase-deficient strains had more stretch after holding for 14 and 28 d than cheese made with non-deficient strains. Cheese made with pairs or single strains of L. helveticus had the same …

Sensory And Functional Properties Of Wheat Stored Under Home Conditions, Marilyn M. Shumway

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Samples of wheat that had been stored in homes up to 48 years were collected with information about age and storage conditions. Germination, weight per bushel, protein, moisture, grade, and aroma were investigated. Volumes of gluten balls and bread made from ground whole wheat samples were measured. Sensory attributes of bread were evaluated by Quantitative Descriptive Analysis (QDA) for eight flavor and seven texture characteristics. Because of the tremendous variation in samples, generalizations on cause and effect are difficult to make. No one criterion was a perfect indicator of quality. A high percentage of germination was one of the better …

Temporal Variation In Potassium Chloride Extractable Aluminum, Sodium, And Soil Ph, And The Effects On Interpretation Of Subsoil Aluminum Toxicity In Yellow Earths, S. J. Carr, G. S.P. Ritchie

Food Science and Nutrition

Temporal variation in two soil tests ([Al] and the ratio [Al]:[Na] in 1:5 0.005M KCl extract) and pH were evaluated on six occasions during a twelve month study of eleven yellow earths in the Merredin region (31°5, 118°E) of Western Australia. The [Al] and ratio [Al]:[Na] in 1:5 0.005M KCl extracts are useful soil tests capable of distinguishing between productive and non-productive (Al toxic) yellow earths in Western Australia. The aim of the study was to determine the most appropriate time to sample yellow earths, in order to predict accurately which soils contained concentrations of Al in the 15-25 cm …

United States Patent: Composition And Method For Inhibiting Pathogens And Spoilage Organisms In Food, Robert W. Hutkins, Elaine D. Berry, Michael B. Liewen

Department of Food Science and Technology: Faculty Publications

The method of the invention uses live cells of non-fermenting and/or non-growing lactic acid bacteria to deliver bacteriocin into edible food substances to inhibit the growth of food spoilage and/or food-borne pathogenic organisms. The method of the invention may be used to inhibit growth of these organisms in raw food substances and finished food products after processing. The lactic acid bacteria within the food mixture are capable of producing bacteriocin in the desired microbial- inhibiting amounts under conditions of non-growth and non-fermentation

Zinc Adsorption By Sterilized And Non-Sterilized Soil In The Presence Of Citrate And Catechol, P. Chairidchai, G. S.P. Ritchie

Food Science and Nutrition

The effect of organic ligands on zinc (Zn) adsorption in the rhizosphere may be influenced by microbial activity depleting the concentration of the ligand over time. Zinc adsorption by sterile and non-sterile lateritic soil was measured by shaking the soils with Zn solutions at a soil-liquid ratio of 1: 5 for five periods of time ranging from 17-480 h. The concentrations of Zn and the ligands were determined after the selected times. The speciation of Zn was then estimated. Changes in Zn adsorption with time in the presence of organic ligands were due to changes in pH and Zn complexation …

Ua12/12 Your Healthstyle, Wku Wellness Center

WKU Administration Documents

Newsletter created by the Wellness Center regarding services, health and fitness.

Effect Of Lupins And Pasture On Soil Acidification And Fertility In Western Australia, S. P. Loss, G. S.P. Ritchie, A. D. Robson

Food Science and Nutrition

An 'across the fence' comparison of farmer paddocks with nearby virgin bush sites was made at 3 locations, to measure the effects of lupins and subterranean clover based pastures on the chemical properties of the soil. Estimated rates of acidification in the 0-60 cm depth were 0.29-0.55 kmol H+/ha.year for wheat-lupin paddocks and 0.16-0.2 1 kmol H+/ha .year for pasture paddocks. A significant proportion of this acidification occurred below 20 cm, particularly in the lupin paddocks (up to 70% of the total). Severe water repellency had developed at 1 location that had produced 30 lupin crops with the occasional wheat …

The Effect Of Citrate And Ph On Zinc Uptake By Wheat, P. Chairidchai, G. S. P. Ritchie

Food Science and Nutrition

Zinc uptake by plants may be influenced by its reaction with organic ligands in the rhizosphere. Therefore, four experiments were conducted to examine the effects of an organic ligand (citrate) and pH on the uptake of Zn by wheat (Triticum aestivum L. emend. Thell). Plants were grown for 21 to 28 d in a nutrient solution (containing 0-0.05 µmol L^-1 Zn) in a temperature controlled tank, either in the absence or presence of citrate and at constant or variable pH (3.7-7.1). Dry matter weights of plant parts and Zn content in the shoots were determined. The activities of Zn …

Effect Of Gypsum And Lime On Wheat Growth In Pots Containing An Acidic Subsoil, C. D.A. Mclay, G. S. P. Ritchie

Food Science and Nutrition

A pot experiment was conducted to establish whether gypsum or lime could increase wheat growth in an acid subsoil. Wheat (Triticum aestivum c. v. Gutha) was grown in 3 kg of soil which had been mixed with basal nutrients and different rates of gypsum and lime. Wheat in the treatment which received no gypsum or lime showed the most severe nutrient deficiency symptoms and had the lowest shoot and root dry weights. Lime treatments increased shoot and root growth 2 to 3 fold and decreased the concentration of total Al and the calculated activities of all Al species. Gypsum increased …

Food Microscopy And The Nutritional Quality Of Cereal Foods, Suk Hing Yiu

Food Structure

The nutritional quality of cereal foods is directly related to the nature of nutrient storage in cereal grains. Most cereal nutrients, such as carbohydrates and minerals , are st ructurally bound. Processing alters the structural organization of the cereal grain. Results obtained from many nutritional studies indicate that the structure and physical form of a cereal food greatly influence the availability of its nutrients.

Using oats and wheat as examples, this review demonstrates how microscopy contributes to understanding the relationship between cereal structures and the availability of nutrients in cereal foods. Various forms of food microscopy play important roles in …

Physico-Chemical Changes Occurring In Gamma Irradiated Flours Studied By Small-Angle X-Ray Scattering, K. Ciesla, T. Zoltowski, R. Diduszko

Food Structure

Commercial samples of wheat, rye and potato flour and flaked oats, as well as ground flaked oats and fresh potatoes were gamma-irradiated (20 or 30 kGy dose). The products and appropriate control samples were inves tigated by small-angle X-ray scattering (SAXS) in the range of 28 from 0.357 to 6.46 degree (CuKa radiation). The results were compared with those obta ined for pure potato starch. Effects of grinding and heating at 100° Con SAXS results were also examined.

Different scattering curves were obtained for various unirradiated products. Refl ect ions derived from starch were de tected for some uni rradiated …

Liquid Holding Capacity And Structural Changes During Heating Of Fish Muscle: Cod (Gadus Morhua L.) And Salmon (Salmo Salar), Ragni Ofstad, Siw Kidman, Reidar Myklebust, Anne-Marie Hermansson

Food Structure

The loss of water and fat in cod and salmon muscle was studied as a function of heating temperature from 5-70 C. The liquid-holding capacity was measured by a low speed centrifugation net test leading to the separation of released liquid. To obtain a better understanding of the liquid-holding properties, the microscopic changes of the samples were evaluated by light microscopy. Two different preparation techniques were used . Cod lost twice as much water as salmon upon beating. After an initial delay , the water loss increased at 20-35°C, attained a maximum at 45-50°C, and thereafter decreased in both fish …

Microstructure Of Whey Protein/ Anhydrous Milkfat Emulsions, M. Rosenberg, S. L. Lee

Food Structure

Research has been undertaken in order to determine the microstructure of emulsions consisting of whey proteins and anhydrous milk fat. The results revealed that whey protein films were formed at oil/water interfaces. Scanning electron microscopy (SEM) analysis of chemically fixed specimens1 and cryo-SEM analysis of partially etched, fro zen specimens revealed that the ad sorbed protein layer (coating the fat droplets) had a granular, aggregated appearance. Emulsions with a high fat load prepared under high homogenization pressure exhibited a bimodal particle-size distribution. Clu!;tering of the protein-coated droplets, and sharing phenomena at the oil / protein interfaces were evident in these …

Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler

Food Structure

Water-holding properties have been well recognized by food technologists among !he diversity of functional properties attributed to milk protein products. In general , water-holding is accomplished by a complexity of interactions between water and milk proteins. Besides the term water-holding, synonyms such as water retention, imbibing and hydration have been used to describe this phenomenon. This paper provides a clearer understanding of this parameter by considering some fundamentals of both the molecular structure of milk proteins and the physical in terrelationships between water and milk protein powder particles. Differences in water-holding properties of milk protein products are frequently observed and …

Baking Properties And Microstructure Of Yeast-Raised Breads Containing Wheat Bran: Carrageenan Blends Or Laminates, P. R. Belisle, B. A. Rasco, K. Siffring, B. Bruinsma

Food Structure

Breads prepared using a commercial prototype sponge-and·dough formulation with no added gluten and containing white wheat bran:carrageenan blends or white wheat bran:carragcenan laminates (I 0% by weight nour replacement) had acceptable loaf volumes and crumb grain scores. Doughs con taining white wheat bran:carragccnan blends had a hi gher water absorption and longer mi xing time than doughs con taining wheat bran: carragecnan laminates wi th the same quantity of carrageenan . The addi tion of carrageenan to doughs resu lted in a hi gher water absorpti on va lue compared to the doughs contai ning wheat bran only. Breads made …

Interfacial Viscoelasticity In Emulsions And Foams, E. H. Lucassen-Reynders

Food Structure

Both the generation and the stability of emulsions and foams depend on interfacial properties induced by adsorbed surfactants. The essential function of surfactants during emulsification and foaming is not that they reduce the equilibrium interfacial tension, but they impart specific dynamic properties to the interface. A surfactant- covered interface behaves as a two-dimensional body with its own elasticity and viscosity, which a re related to the non-equilibrium values of the interfacial tension. Such viscoelasticity is a significant factor in any liquid flow near the interface, and in the stability of the thin films separating emulsion drops or foam bubbles. Numerically …

Lactose Crystallization In Spray-Dried Milk Powders Exposed To Isobutanol, Carlos A. Aguilar, Gregory R. Ziegler

Food Structure

A study was undertaken to establish whether suspension of dry milk powder in isobutanol and 1-octanol during particle size analysis and preparation for scanning electron microscopy introduced artifacts. The median , volume-based diameter, d[v, 0.5], of spray-dried milk powders containing 27-67% lactose changed over time of exposure to isobutanol. No changes in median diameter were observed when powders were exposed to 1-octanol. Changes in particle si ze resulted from solubilization of amorphous lactose and/or recrystallization of lactose on the particle surface. Both a- and ,6 -lactose were formed during contact with isobutanol as indicated by X-ray diffraction and scanning electron …

Luminescence Techniques To Identify The Treatment Of Foods By Ionizing Radiation, G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, K. W. Bogl

Food Structure

About a decade ago two luminescence techniques, thermoluminescence (TL) and chemiluminescence (CL), were first described as methods for the detection of irradiated spices. It has now been established that the CL method can be used to screen only certain foodstuffs for irradiation. The TL method, instead, has been developed for clear identification of foods irradiated with at least 1 kGy and contaminated by minerals. The method is therefore suitable for a wide range of foodstuffs and it has been applied by laboratories for routine control. The latest findings prove that even irradiation with very low doses used to inhibit the …

High-Resolution Scanning Electron Microscopy Of Milk Products: A New Sample Preparation Procedure, William R. Mcmanus, Donald J. Mcmahon, Craig J. Oberg

Food Structure

A metal-impregnation technique (tannin-ferrocyanide- osmium tetroxide) and thin metal coating imparted excellent preservation , and electric and thermal properties to milk products for scanning electron microscopy, resulting in high- resolution images. Three nanometer resolution was obtained, with minimal edge effects, charging , thermal drift, and decoration. Samples were fixed in 2% gluta raldehyde, cryoprotected in 70% ethanol, and cryofractured, exposing internal structure. Fat was extracted with Freon 113 and the sample were metal -impregnated with 1.0% osmium tetroxide and 1.5% potassium ferrocyanide, reduced with 1% hydroquinone, dried using !he critical-point drying melhod , and ion beam sputter-coated with 2-5 nm …

A Comparison Of The Effects Of Oven Roasting And Oil Cooking On The Microstructure Of Peanut (Arachis Hypogaea L. Cv. Florigiant) Cotyledon, Clyde T. Young, William E. Schadel

Food Structure

Peanut (Arachis hypogaea L. cv. Florigiant) cotyledon microstructure after oven roasting and oil cooking at 160 C was documented with scanning electron microscopy, light microscopy and transmission electron microscopy . Changes in peanut cotyledon microstructure were compared as thermal processing time at 160°C was increased for both oven roasting and oil cooking. The purpose was to evaluate thermal modifications in the cytoplasmic network, protein bodies and cell-to-cell junctions as thermal processing time in creased for each heating method. Principal findings included differences in the times at which these modifications occurred during the two thermal processes. Oven roasting a t 160 …

Three-Dimensional Molecular Modeling Of Bovine Caseins, Harold M. Farrell Jr., Eleanor M. Brown, Thomas F. Kumosinski

Food Structure

Three-dimensional (3 -D) structures derived from X-ray crystallography are important in elucidating structure- function relationships for many proteins. However, not all food proteins can be crystallized. The casei ns of bovine milk are one class of non-crysta11izable proteins (a, 1-, K-, and /3-). The complete primary and partial secondary structures of these proteins are known, but homologous proteins of known crystallographic structure cannot be found. Therefore , sequence based predictions of secondary structure were made and adjusted to conform with data from Raman and Fourier-transformed infra- red spectroscopy. With this information, 3-D structures for these caseins were built using the …

Microstructure And Fat Extractability In Microcapsules Based On Whey Proteins Or Mixtures Of Whey Proteins And Lactose, D. L. Moreau, M. Rosenberg

Food Structure

Research was undertaken to determine the microstructure of whey protein/lactose-based , anhydrous milk fat- containing , spray -dried microcapsules and to study the relationship between core extractability and the state of lactose in these microcapsules. Spherical microcapsules nearly free of surface dents were obtained in a ll cases The milkfat was found to be organized in the form of small droplets (0.2-0.8 um) embedded in the capsule wall. The surface topography of the capsul es ex hibited features that may be li nked to removal of mil kfat drop lets from th e outer surfaces at early stages of the …

Microstructure Of Black, Green And Red Gram, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson

Food Structure

The three most commonly consumed legumes (grams or pulses) in India, black gram (Vigna mungo (L.) Hepper), or urd , green gram (Vigna radiata (L.) Wilczek) or mung, and red gram (Cajanus cajan (L.) Millsp.) or tur, were examined by scanning electron microscopy . Seed coat and internal features were examined to differentiate these legumes from common beans (Phaseolus vulgaris) , adzuki beans (Vigna angu/aris) and lentils (Lens culinaris). Cross-sections of the seed coats of black, green and red gram contained single layers of columnar palisade cells extending as double palisade layers at the hilum regions. The funiculi located above …

The Surface Coverage Of Fat On Food Powders Analyzed By Esca (Electron Spectroscopy For Chemical Analysis), Pia Faldt, Bjorn Bergenstahl, Gilbert Carlsson

Food Structure

ES.A (electron spectroscopy for chemical analysis) was used to estimate the fat coverage on different spray-dried food powder surfaces. The method presented here represents a new way of estimating the actual surface coverage of fat on a food powder. The ESCAmethod is illustrated with three different series of experimen ts. The results obtained with the ESCA-technique are combined with the results obtained from the conventional free fat extraction technique for different spray-dried powders.

In the first series , emulsion s containing different ratios of protein to fat were spray-dried. An increase in the amount of fat in the emulsion gives …

Structure And Function Of Food Products: A Review, I. Heertje

Food Structure

A proper understanding of the behavior of food products requires knowledge of its structure, i.e., the spatial arrangement of the various structural elements and their interactions. The structure can properly be studied by visual observation techniques. In products such as fat spreads, creams, dressings, cheese, bread , milk , yoghurt , whipped cream, and ice cream , different structural elements can be distinguished. A number of those elements a re discussed, viz. , water droplets, oil droplets, gas cell s, particles, fat crystals and strand s. In addition examples of interactions between structural element s are presented, viz., oil droplets/matrix, …

The Influence Of Ph On The Forms Of Cadmium In Four West Australian Soils, S. S. Mann, G. S.P. Ritchie

Food Science and Nutrition

The forms of cadmium in soils affect its uptake by plants and hence its potential toxicity to animals and humans. We studied the effect of pH on the forms of native and added Cd in four West Australian soils which differed in their clay, hydrous oxide and organic matter content. The forms of Cd were extracted sequentially by KCl, BaCl₂, NaOCl, ammonium oxalate and concentrated acids.
The majority of Cd applied to a sandy soil was found in the soluble (KCl) and the exchangeable (BaCl₂) forms at all pH values. In the siliceous sand, the proportion …

Phosphorus Retention And Release From Sandy Soils Of The Peel-Harvey Catchment, G. S.P. Ritchie, D. M. Weaver

Food Science and Nutrition

In order to manage phosphorus (P) losses from soils to waterbodies, knowledge of the mechanisms through which P is retained or released from the soil is essential. Sandy soils of the Peel-Harvey catchment (Western Australia) were subjected to a range of environmental and management factors in the laboratory and field in order to gain an understanding of the mechanisms that affect the magnitude of P losses. Sandy soils accumulated P, despite having little sorption capacity, and this accumulation could be monitored by measuring an acid-extractable fraction. The potential, short-term P loss could be estimated by determination of water-soluble soil solution …

Al Toxicity Of Wheat Grown In Acidic Subsoils In Relation To Soil Solution Properties And Exchangeable Cations, S. J. Carr, G. S.P. Ritchie

Food Science and Nutrition

Toxic concentrations of soluble A1 in the subsoil decrease the yield of wheat grown on many yellow earths in the eastern wheatbelt of Western Australia. In our previous research (Carr et al. 1991), we observed variable plant response to high concentrations of soluble Al in subsoils of yellow earths in different regions of the wheatbelt. Environmental conditions (e.g. water supply) and/or an unidentified soil mitigating factor may have contributed to the variable plant response to soluble Al in some of the regions studied.
We collected ten soils from four regions of the eastern wheatbelt of Western Australia. In a glasshouse …