Food Science Commons^™

Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru

Food and Machinery

To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. …

Experimental Evidence For Adaptation To Species-Specific Gut Microbiota In House Mice, Andrew H. Moeller, João C. Gomes-Neto, Sara Mantz, Hatem Kittana, Rafael R. Segura Munoz, Robert J. Schmaltz, Amanda E. Ramer-Tait, Michael W. Nachman

Department of Food Science and Technology: Faculty Publications

The gut microbial communities of mammals have codiversified with host species, and changes in the gut microbiota can have profound effects on host fitness. Therefore, the gut microbiota may drive adaptation in mammalian species, but this possibility is underexplored. Here, we show that the gut microbiota has codiversified with mice in the genus Mus over the past 6 million years, and we present experimental evidence that the gut microbiota has driven adaptive evolution of the house mouse, Mus musculus domesticus. Phylogenetic analyses of metagenomeassembled bacterial genomic sequences revealed that gut bacterial lineages have been retained within and diversified alongside Mus …

Physiological Response Of ‘Fuji’ Apples To Irradiation And The Effect On Quality, Nasim Kheshti, Anderson Adriano Martins Melo, Alan Baquero Cedeno, David Obenland, Anuradha Prakash

Food Science Faculty Articles and Research

The objective of this study was to determine the influence of irradiation-induced physiological responses on quality parameters in ‘Fuji’ apples. Apples were treated at 377 and 1148 Gy, stored for 7 days at 1 °C to mimic ground transportation to Mexico and another 7 days at ambient temperature to simulate retail and consumer storage conditions. Irradiation suppressed ethylene production, especially in the 1148 Gy treated apples, which was consistent with lower activities of 1-aminocyclopropane-1-carboxylate oxidase (ACO). A dose-dependent increase in respiration rate corresponded with decreases in titratable acidity (TA) and organic acids. Higher electrolyte leakage in apples irradiated at the …

Growing South Dakota (Summer 2019), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Celebration of Faculty Excellence
[Page] 6 Ag and Biosystems Engineering - Quarter Scale Tractor Team Named Reserve National Champs - Jackrabbit Wrestler Passionate About Sharing the Story of Pork - Mesonet Spray Tool Aids Precision Application Decisions
[Page] 10 Ag Business and Economics -POET Commodity Trading Fund
[Page] 12 Ag Education, Communication and Leadership - Leadership Opportunities Launch Recent Graduate to Career Readiness
[Page] 14 Agronomy, Horticulture & Plant Science - Local Foods Education Center Donates Over 5,000 Pumpkins - Seeding Success - Doug Malo Retires After 43 Years of Teaching - Howard Woodard's 29-Year Career Had a …

Synergistic Anti-Inflammatory Effects And Mechanisms Of Combined Phytochemicals, Lijuan Zhang, Carlos Virgous, Hongwei Si

Human Sciences Faculty Research

The anti-inflammatory effects of phytochemicals, bioactive components from plants having health benefits, have been heavily investigated in the last several decades. However, the gap between the high dosage demands (μM) of phytochemicals in vitro studies and the low bioavailability (nM) of most phytochemicals after consuming relevant foods/supplements in humans undermines the application of these phytochemicals in the prevention of chronic inflammation and its related chronic diseases in humans. One of the approaches to bridging this gap is to combine two or more phytochemicals/foods to synergistically prevent chronic inflammation. While increasing combinations of phytochemicals on anti-inflammation studies have been reported, there …

L-Cysteine Effects On Chlorogenic Acid Quinone-Amino Acid Induced Greening And Browning: Mechanism And Effects On Antioxidant Capacity, Yundi Liang

Food Science (MS) Theses

The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu …

Integration Of Technology In The Chemistry Classroom And Laboratory, Barry J. Ryan

Books/Book Chapters/ Proceedings

The role of technology in the chemistry classroom and laboratory continues to evolve, with mainstream applications such as pre-lecture/laboratory resources being supplemented by technological innovations such as immersive reality. Although the range is vast, care must be taken to select appropriate and pedagogically aligned technologies to enable learning.

In this chapter a model for the appropriate selection and application of technology enabled learning in chemistry is developed and explored in the context of two case-studies. This model, LEAPTech, is based on ten years of personal experience, informed by evidence and underpinned by the scholarly literature. This model will serve as …

In Vitro And In Vivo (Mouse Model) Investigation Of The Efficacy Of Probiotic Bacteria Lactobacillus Casei And Lactobacillus Rhamnosus Incorporated In Tomato Juice, Bennett Atta Dzandu

LSU Doctoral Dissertations

Fruit and vegetable production in Ghana were estimated at 371,811 tons in 2017 with tomatoes ranked among the top four most cultivated vegetables. The majority of the production goes to waste due to spoilage and lack of processing. Probiotics have recently gained much attention owing to claims about their potential health benefits. However, the inability of certain probiotics to survive gastric conditions remain a potential setback. Tomatoes can be processed into value added products including those fortified with probiotics. Such value-added products can be used as protectant for the delivery of probiotics to improve gut health. The objective of this …

Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li

Department of Civil and Environmental Engineering: Dissertations, Theses, and Student Research

With the increasing meat demand and awareness of sustainability, concerns have been raised regarding the sustainability of beef production and processing. However, scarce data and inadequate sustainability assessment frameworks for the U.S. beef processing industry limit the ability to develop new technologies and policies comprehensively without shifting sustainability burdens. To fill those gaps, various assessments of the U.S. beef processing industry were conducted from multiple perspectives regarding the environmental, economic, microbial effectiveness of its antimicrobial systems, and human health impacts from foodborne illness, occupational hazards, and environmental pollution.

First, process-level water and energy usage at a typical large-size beef processing …

Research Progress Of Nutritional Intervention In The Treatment Of Diabetes Mellitus, Liu Dongbo, Zhou Jiali, Li Jian, Wu Ruiyu

Food and Machinery

Under the guidance of professionals, medical nutrition therapy (MNT) is very important for diabetes management by changing nutritional status or intake to improve health or treat diseases. The basic objectives are to promote and support healthy eating patterns, to achieve personalized nutritional needs according to cultural background, knowledge structure, eating habits and self-control, and to emphasize the humanization of food choices. Scientific restrictions on food choices and practical tools for providing daily dietary planning for diabetic patients. This paper mainly reviews the related knowledge of MNT and its application in diabetes mellitus according to the consensus report published in 2019 …

Modification Condition Optimization Of Site Specific Pegylation At Β-Lactoglobulin Glutamine Residues And Its Effect On Antigenicity, Luo Shunjing, Gan Keming, Lu Xuli, Cheng Nana, Liu Chengmei

Food and Machinery

Site specific polyethylene glycol modification (PEGylation) catalyzed by transglutaminase (TGase) was applied to modify β-lactoglobulin (β-LG) at glutamine residues and its effect on the antigenicity of β-LG was explored. The modification rate of the modified product was analyzed by SDS-PAGE combined with gel filtration chromatography. According to single factor experiment, the optimal modification conditions were obtained as follows: reaction pH was 7.0, reaction temperature was 25 ℃, molar ratio of β-LG to PEG was 1∶15, mass ratio of TGase to β-LG was 3∶1, the amount of ethanol added in buffer was 25% (v/v). Under the optimal modification conditions, the modification …

Establishment Of Diabetic Zebrafish Model And Evaluation Of Hypoglycemic Activity Of Antarctic Krill Enzymatic Hydrolysates, Ji Wei, Zhang Chaohua, Allanv Kalueff, Song Cai

Food and Machinery

Diabetic zebrafish model was established quickly by combination of 20 g/L glucose solution immersing and 10% cholesterol feeding for 20 days. The model established was used to evaluate the in vivo hypoglycemic activity of 3 000～100 Da AKEH. The effects of it on physicochemical indexes such as DPP-IV activity, glucose, triglyceride, cholesterol and expression levels of relative gene such as Insa, Glucagon and Pck1 of diabetic zebrafish were investigated. The results showed that the physicochemical index and blood glucose related gene expression level of the 1.35 g/L and 2.7 g/L concentrations were not significant difference. 3 000～100 Da AKEH of …

The Effects Of Different Treatments On The Stability Of The Sesaminol-Triglucoside, Zhu Xiuling, Dai Qingyuan, Wang Feng, Tao Renyou, Cao Xinxin, Xu Zuowen, Zhang Zhixiang

Food and Machinery

The effects of light, heat, oxygen (air), acid, alkali, enzyme and high temperature and high pressure on the stability of the sesaminol-triglucoside were investigated in this study. The results showed that the light, heat, oxygen (air), alkali (sodium hydroxide), high temperature and high pressure, and α-glucosidase treatments had no significant effects on the stability of the sesaminol-triglycosides. However, the hydrochloric acid, β-glucosidase, α-galactosidase and β-galactosidase treatments resulted in significant decreases in the stability of sesaminol triglucoside. It was indicated that sesaminol-triglucoside was unstable under the treatment of specific acid or enzyme, and could be converted into other compounds.

Preparation And Characterization Of Clove Essential Oil-Loaded Chitosan Nanoparticles, He Peng, Zhang Huiyun, Kang Huaibin, Zhao Mengyue, Li Yinhui, Li Senjie, Zhang Haiyan, Cao Xiaofei

Food and Machinery

In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.8∶1.0, mass ratio of chitosan to sodium tripolyphosphate 5∶1. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average …

Study Of The Rheological And Gel Properties Of Seven Kinds Of Root-Derived Starch, Zou Jinhao, Li Yan, Yu Honglu, Guo Shiyin, Su Xiaojun, Li Wenjia, Li Qingming

Food and Machinery

In order to widen the application of the root-derived starches in South China, the pasting, rheology and gel characteristics of different kinds of root-derived starche form yam and taro were investigated in this study. It turned out that the rheological and gel properties of starch were significantly different, while the differences among different varieties were relatively small. The pasting temperature of all kinds of starch ranged from 69.77 ℃ to 84.37 ℃，but the pasting temperature and peak time of yam and taro starch was higher than that of tapioca starch. The loss of tapioca starch was higher than those of …

Effect Of Cooking Time On The Content Of Fat And Fatty Acid Components In Lionhead (A Typical Local Dish In Yangzhou), Zhu Wenzheng, Xu Yan, Qian Xiangyu, Zhan Ghuimin, Y Uhai, Zhou Xiaoyan, Yang Zhangping

Food and Machinery

This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C_16:0), stearic acid (C_18:0), oleic acid (C_18:1) and …

The Screening And Identification Of Thermostable Decomposition Bacteria In Kitchen Waste And The Relative Application, Wan Wenjuan, Zhang Yunbin, Nie Zhiyan, Mao Yanjia, Xu Jing, Yu Ying

Food and Machinery

The efficient degrading and high-temperature resistance bacteria in kitchen waste were isolated according to the characteristics of domestic kitchen waste. The microorganisms in the kitchen waste were cultured for 48 hours under the conditions of a temperature of 55 ℃ and a relative humidity of 50% RH using a nutrient agar medium (LA), and then they were screened and separated according to the colony morphology. 20 strains of bacteria were obtained, and their decomposition effects of starch, protein, oil and cellulose were determined. X13, which has the best decomposition effect, was selected and identified to be Bacillus licheniformis by morphology, …

Effects Of Different Dietary Patterns On Intestinal Microbial Metabolism Of Human, Yao Lehui

Food and Machinery

120 volunteers were randomly divided into three groups: high fat diet group, high sugar diet group and high fiber diet group. The changes of intestinal microflora were analyzed, DNA was extracted, PCR amplification and product purification were carried out, and biological indexes were tested. The effects of high-fat diet on intestinal microbial metabolism were studied. It was found that high-fat diet could increase body mass and promote intestinal harmful microbial metabolism. The diversity of intestinal microorganisms in the experimental group was higher than that in the control group. To study the effect of high-sugar diet on intestinal microbial metabolism, it …

Comparative Analysis Of The Aroma Components In Mainstream Aerosol Of Heat-Not-Burn Tobacco Products, Wang Ying, Yang Wenbin, Wang Chong, Chen Jiabin, Li Jianzheng, Xie Tao, Ji Xiong

Food and Machinery

In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products, three popular commercial products were smoked. The aroma components were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that: ① The release of neutral and basic aroma components per unit puff was higher than that of acids flavors. ② The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G. ③ The quality and quantity of aroma components which originated from natural tobacco leaves, were lower …

Effects Of High Temperature Stress On Stressresistance Of Thermotolerant Salmonella Derby Stresses, Zhai Ligong, Du Chuanlai, Yang Qing, Chen Chen, Wang Junying

Food and Machinery

The application of high temperature treatment to food is one of the most common methods for eliminating microbial contamination. In this study, high temperature tolerance of Salmonella Derby（SD）was obtained by high temperature culture and the effect of the heat-stressed SD on its response to environment stresses The survival rate of high temperature domesticated SD was 1.5 time higher in 55 ℃ for 20 min than the control group. The survival rate of high temperature domesticated SD was better in pH 3.0 and pH 2.4 acid challenge. The high temperature tolerant bacteria had enhanced sensitivity to alkali, ethanol and NaClO. The …

Preparation, Characterization And Antibacterial Activity Of O-2,4-Dichlorophenoxyacetic-Oligochitosan, Yuan Xiaoxian, Yue Lin, Jiang Qixing, Liu Xiaoli, Chen Wanwen, Xia Wenshui, Ping Yuan

Food and Machinery

The O-2,4-dichlorophenoxyacetic-oligochitosan (Dcpo-O-COS) was synthesized by chitosan oligosaccharide (COS) and 2,4-dichlorophenoxyacetic acid. The steps were as followed: amino protecting of chitosan oligosaccharide, carboxyl acyl chlorination of 2,4-dichlorophenoxyacetic acid, hydroxyl of COS reacted with acyl chlorination 2,4-dichlorophenoxyacetic acid, amino deprotection. Fourier transform infrared (FTIR), UV-Vis absorption and ¹H nuclear magnetic resonance (NMR) were used to characterize the structure of the final product. The results exhibited that Dcpo-O-COS was successfully synthesized. Moreover, both stability, tested by X-ray diffraction (XRD) and Thermogravimetric Analysis (TGA), and antibacterial activity, toresistance to Escherichia coli and Staphylococcus aureus, of Dcpo-O-COS were higher than COS.

The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor, Liu Wei, Tang Qian, Liu Zongmin, Liang Pinghua

Food and Machinery

Aiming at the conveying characteristics of the horizontal screw conveyor under the action of gravity, a simplified model of the conveying motion is proposed, and the constraint relationship between the parameters is calculated inference. By calculating the relationship between the conveying speed of the screw conveyor and the height of the material drop, the concept of “full filling state” is proposed, and the relationship between the design speed and other dimensional parameters in this state is calculated; the material conveying is determined. The minimum blanking length in the axial direction; through the calculation of each parameter, the relationship between the …

Optimization Of Design And Control Parameters Of Citrus Meat Removal Machine, Yue Donghai, Tu Qin, Wu Hongtao

Food and Machinery

To solve the problem of low production efficiency of Citrus pericarp in the process of making citrus-pu'er tea, a kind of Citrus pericarp remover was designed. Based on the working principle of circumcision cap, tool cavity opening and high pressure air blowing, the mechanism design of the device was carried out. Taking the pulp removal rate and production efficiency as evaluation indexes, the optimum combination of parameters of the air-blowing mechanism was determined by means of orthogonal test and comprehensive scoring method. The optimum combination of parameters of the air-blowing mechanism was as follows: the diameter of the air hole …

Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan

Food and Machinery

Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 …

Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract, Xie Dongmei, Xu Dan, Ren Dan

Food and Machinery

Fresh orange peel extract was used as a reducing agent and a stabilizer to synthesize rGO loaded with Ag nanoparticles (rGO-Ag), which can be used as an antibacterial nano-filler to fabricate antibacterial food packaging materials. The effects of reaction time, temperature and AgNO₃ concentration on the reaction rate, average particle size and dispersion stability of rGO-Ag were investigated by single factor experiments. The orthogonal experiment was conducted to optimize the reaction conditions using the average particle size of rGO-Ag as an indicator. Results revealed that extending the reaction time, increasing reaction temperature and AgNO₃ concentration improved the reaction …

Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin

Food and Machinery

It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential …

Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang

Food and Machinery

Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, …

Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit, Luo Meng, Zhao Bo, Chen Hao, Huang Min

Food and Machinery

Ponkan fruit were used as test materials, which were treated with different doses (0.25, 0.50, 0.75, 1.00 kGy) of γ-irradiation to study the irradiation intensity on the postharvest physiology and biochemistry of the fruit. The results showed that suitable irradiation treatment effectively reduced weight loss ratio of Ponkan fruit, inhibited the respiration intensity and the increase of the malondialdehyde (MDA) content, delayed the decline of soluble solid, titratable acid and Vc content, maintained the activities of peroxidase (POD) in fruits. The best result was obtained when irradiation dose was 0.5 kGy.

Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min

Food and Machinery

The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the …

Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne, Zuo Lixu, Liu Changjin, Bi Jinfeng, Lv Jian, Jin Xing, Zhou Mo

Food and Machinery

Effects of supersonic treatment (ST), instant controlled pressure drop (ICPD) treatment and steam blanching treatment (SBT) on functional components and antioxidant activity of Prunus mira Koehne were investigated. Diverse methods, including DPPH, ABTS and FRAP, were used to evaluate antioxidant activity of functional components extracted from Prunus mira Koehne. Relationship between contents of antioxidant substances and antioxidant activities was analyzed by linear fitting method. Compared with the control group, ST induced a significant decline in contents of antioxidant substances and their antioxidant capacity except pectin (P<0.05); ICPD could increase contents of polysaccharide and pectin and improve their antioxidant activities. However, ICPD had adverse effects on polyphenol and flavonoid；SBT induced a remarkable increase in contents of functional components and enhanced their antioxidant capacity (P<0.05). Moreover, SBT reserved more chlorogenic acid, catechin and neochlorogenic acid than other treatment method. Extacts of Prunus mira Koehne had the highest contents of polyphenol [(15.05±0.04) mg GAE/g DB] when treated with steam blanching for 1 min. As steam blanching processing time increased to 3 min, the contents of flavonoid, polysaccharide and pectin of Prunus mira Koehne reached their peak value, (67.40±0.74) mg RE/g DB, (143.95±0.37) mg GE/g DB and (61.81±1.10) mg GalA/g AIR, respectively. Line fitting analysis (P<0.05) presented a positive correlation between contents of polyphenol, flavonoid, polysaccharide and their DPPH radical scavenging activity (R²=0.756, 0.991, 0.820, respectively) . Above all, SBT is supposed to be an …