Food Processing Commons^™

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

Non-Destructive Evaluation Of White Striping And Microbial Spoilage Of Broiler Breast Meat Using Structured-Illumination Reflectance Imaging, Ebenezer O. Olaniyi

Theses and Dissertations

Manual inspection is a prevailing practice for quality assessment of poultry meat, but it is labor-intensive, tedious, and subjective. This thesis aims to assess the efficacy of an emerging structured illumination reflectance imaging (SIRI) technique with machine learning approaches for assessing WS and microbial spoilage in broiler breast meat. Broiler breast meat samples were imaged by an in house-assembled SIRI platform under sinusoidal illumination. In first experiment, handcrafted texture features were extracted from direct component (DC, corresponding to conventional uniform illumination) and amplitude component (AC, unique to the use of sinusoidal illumination) images retrieved from raw SIRI pattern images build …

Applying Hermetic Storage And Multiple Abiotic-Stressed Germinations To Actuate Desirable Effects In Wheat Phytochemistry, Food, And Biological Functionalities, Bababode Kehinde

Theses and Dissertations--Biosystems and Agricultural Engineering

Wheat is one of the most widely consumed staple foods in the world, supplying both nutritional and caloric requirements for billions of people. The rising global population and increased food demand behooves all stakeholders across the wheat supply chain to significantly increase their output and efficiency. Beyond the target for increased farm yields, dietary, nutritional, and health requirements along with their continuous supply must be satisfied with improved storage and processing schemes. Post-harvest changes in wheat can result in a significant reduction in its quality. Such losses could be qualitative and/or quantitative, impacting its physical, physiological, organoleptic, and nutritional attributes. …

Potato Processing In The Home: Sustainability And Nutritional Impacts, Aubin Payne

Biological and Agricultural Engineering Undergraduate Honors Theses

Potatoes are the world's fourth most consumed crop. Their versatility and long shelf-life make them a staple food for millions of people worldwide. Still, the increasing consumption of highly processed potato products in developed countries has damaged the public's appreciation of potatoes as a valuable source of essential nutrients. Additionally, as public awareness of environmental sustainability increases, the average consumer is more likely to value processing methods that mitigate environmental damage.

Researchers simulated several home storage and processing conditions to find out how nutrition and environmental impact are affected by the home processing timeline. Then, a nutrient analysis, life cycle …

Inactivation Of Salmonella In Black Peppercorn By Fluidization With Hydrogen Peroxide Vapor, Edel Summers

Department of Biological Systems Engineering: Dissertations and Theses

The purpose of the present study was to assess the effectiveness of hydrogen peroxide vapor (HPV) at inactivating Salmonella inoculated in whole black pepper when used as fluidizing gas media. HPV treatment was conducted at two different temperatures (45°C and 60°C) and two dwell times (30 min and 60 min). Microbial reduction and residual hydrogen peroxide were measured at three storage times: 0 h (immediately after treatment), 24 h and 48 h post-treatment. The effect of HPV on the quality of whole black peppercorn was evaluated 48 h post-treatment based on changes in piperine content, total phenolics, antioxidant activity, total …

Developing A Lab-Scale Fluidized Bed Dryer System To Enhance Rough Rice Drying Process, Kaushik Luthra

Graduate Theses and Dissertations

For more than half of the world's population, rice (Oryza sativa L.) is a staple meal. However, rice growers encounter difficulties supplying this demand, particularly in developing nations, where rice is susceptible to spoilage if the moisture content is not lowered to a safe level soon after harvest. As a result, traditional drying methods, such as sun drying and natural air drying, are commonly used by rice growers, particularly in underdeveloped nations. However, these procedures are time-consuming and can lead to rice spoilage. On the other hand, fluidized bed drying is a well-established technology that might give rice growers a …

Effects Of Period And Temperature On Quality And Shelf-Life Of Cucumber And Garden-Eggs Packaged Using Cassava Starch-Zinc Nanocomposite Film, Adeshina Fadeyibi, Zinash Delebo Osunde, Mohammed Gana Yisa

Journal of Applied Packaging Research

Nanocomposite film can be used to prolong the shelf-life of fruits and vegetables. This research was undertaken to investigate the effects of packaging period and temperature on the quality and self-lives of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film. Hundred grams each of cucumber and garden-eggs were wrapped in a 200× 350 mm size nanocomposite film and low density polyethylene (LDPE) of 2.240± 1.076 × 10^-10 gm^-1Pa^-1s^-1 water vapor and 1.568± 0.084× 10^-10 gm^-1Pa^-1s^-1 oxygen gas permeability. The products were stored at 10−27^oC temperatures …

Improving Microbiological Safety Of Low Moisture Food Products Using Radio Frequency And Ethylene Oxide, Long Chen

Department of Biological Systems Engineering: Dissertations and Theses

Recent foodborne illness outbreaks in US associated with consumption of low-moisture foods (LMF) have heightened concerns of their microbial safety. Salmonella is a pathogen of major concern in LMF due to its ability to persist in low water activity (a_w) environments. The disadvantages of existing decontamination technologies for LMF call for novel and efficient intervention technologies. Radio frequency (RF) and ethylene oxide (EtO) were evaluated in this dissertation for improving microbial food safety and quality of LMF. Cumin seeds and inshell hazelnuts were selected as model foods.

It took < 2 min of stationary RF heating to achieve > 5 log reductions of Salmonella in cumin seeds without …

Elucidating Basis Of Rice Discoloration And Developing Prevention Strategies, Zeinab Mohammadi Shad

Graduate Theses and Dissertations

Economically, discolored rice kernels have less market value, which can seriously impact farm net profit. The reasons for rice discoloration during storage have not been studied extensively and many questions remain. Therefore, the primary goal of this study was to improve understanding of the role and contributions of storage practices on rice quality degradation and discoloration. In this study, three rice cultivars including XL753 (hybrid), Roy J (pureline), and Titan were assessed for changes in quality and microbial kinetics. The rice samples at a high moisture content (MC) of 21% w.b. and a low MC of 16% were stored at …

Physicochemical Characterization, Structural Determination, And Molecular Dynamic Modeling Of Proso Millet Proteins For Enhanced Food Functionality, Felix Akharume

Theses and Dissertations--Biosystems and Agricultural Engineering

More than one-third of Americans today incorporate plant-based protein into their diet and about 40% believed that plant-based protein is healthier than animal protein, especially Millennials. The increasing global demand for plant-based proteins driven by the high cost of animal proteins, consumers’ desire for lean protein, vegetarianism, and the need for more sustainable green protein products have necessitated research into alternate emerging and underutilized sources of protein to complement or supplement the major plant protein in the market- soy, pea, and gluten. Therefore, this dissertation is focused on the valorization of the proteins in proso millet. Specifically, this work focused …

Ecosystem Of Bagged Grain Stored Under Naturally Ventilated Warehouse: Analysis And Modelling, Michael Ayodele Omodara

Theses and Dissertations--Biosystems and Agricultural Engineering

Grain in Africa and indeed most developing parts of the world are stored in polypropylene or jute bags arranged in stacks of varied dimensions in naturally ventilated warehouses. This practice is, however, associated with high postharvest losses due to poor temperature and moisture management during storage. This constitutes a major economic and food security challenge in these countries. Therefore, this study characterizes changes in moisture content and temperature occurring in a stack of bagged corn by determining the permeability of bag materials that influence moisture transfer and developing a mathematical model of heat and mass transfer which incorporates the unique …

Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan

Journal of Applied Packaging Research

Introducing plasticizer poly(ethylene glycol) (PEG400) was applied into poly(lactic acid) (PLA) to produce film matrix packaging by direct casting. Non mechanical properties were carried out plasticized PLA including morphology, crystallinity structure and degree, thermal properties and oxygen barrier properties. Plasticized PLA revealed improving surface structure of PLA film matrix form fractures and homogenous film were achieved at 5% PEG 400. Chromatogram PLA and plasticized PLA were categorized crystal structure an α-form crystal. Intercalated and exfoliated structure did not occur significantly due to dispersion PEG 400 in the matrix but indicated dispersion structure. Thermal properties did not improve plasticized PLA significantly …

The Gmo/Ge Debate, Joanna K. Sax

Texas A&M Law Review

We live longer and healthier lives because advances in science create easier and better ways to sustain and survive. Society has an intricate relationship with biotechnology. Vaccines save lives. Fluoridated water decreases dental issues. Antibiotics treat bacterial infections. Nuclear power is a form of clean energy. With any emerging technology, the benefits do not exist in a vacuum, thus, negative consequences result as well. Our widespread uses of antibiotics are creating antibiotic-resistant strains of bacteria. Our research into nuclear energy also facilitated the creation of nuclear bombs. Perhaps it is human nature to use scientific advances for good and for …

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but …

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the barrel not …

Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi

Graduate Theses and Dissertations

High respiration rate of a grain indicates faster degradation of its dry matter. Proper grain management requires chronological and precise measurements of carbon dioxide evolved from grain respiration during the postharvest storage duration. Therefore the main goal of this research was to develop a new technique that evaluates temporal corn respiration rate using pressure sensors. It was based on measuring pressure drop associated with the grain respiration in a closed container and using it to calculate the grain respiration rates.

Dry corn (Zea Mays L.) was procured from a local farmer and stored at 4ºC. Corn rewetting technique was applied …

Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination, Deandrae Lynette Smith

Graduate Theses and Dissertations

An industrial microwave (MW) system operating at 915 MHz frequency was used to dry high moisture content (MC) (23% to 24% wet basis) medium-grain rough rice samples (cv. Jupiter). The rice beds were contained in a modified tray that accommodated up to 9 kg of rice separated by thin fiberglass mesh in 3 kg increments. Each layer of rice was fitted with fiber optic sensors connected to a real time data logger during MW treatments. It was determined that drying rice to a MC of 14% to 16% was feasible with the application of MW specific energy at 600 kJ/kg-grain …

Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog, Akinbode A. Adedeji, Michael V. Joseph, Brian Platter, Sajid Alavi

Biosystems and Agricultural Engineering Faculty Publications

The objective of this study was to develop and evaluate the physicochemical and functional properties of a bean like product made from cold extrusion of sorghum, soy and wheat flours. Formulated samples comprised of sorghum (25–70%), wheat (0–35%) and soy (30–50%) flours. The degree of gelatinization ranged from 54.1 to 93.6%. Pasting curves showed minimal starch damage with peak and final viscosities in the range of 456.0–1138.5 and 297–584 cP, respectively. Textural properties of the extrudates were significantly impacted by starch content and cooking time. There was significant cooking loss due to poor binding properties of the extrudates. Cooking the …

Assessment Of An Industrial Type Radiant Heating System For Drying Rough Rice, Anne Adhiambo Okeyo

Graduate Theses and Dissertations

Rough rice is normally harvested at moisture contents (MCs) higher than that for safe storage. The objective for this study was to investigate the effectiveness of scaled-up infrared (IR) heating followed by tempering steps to dry freshly-harvested rough rice. An industrial type, pilot scale, IR drying equipment, designed to convey rough rice on a vibrating conveyor belt was used in this study. The heating zone of the equipment had catalytic IR emitters powered by natural gas. Freshly-harvested rough rice of long-grain pureline (cv. Cheniere), long-grain hybrid (cv. 6XP 756) and medium-grain (cv. CL 271) cultivars at initial moisture contents (IMCs) …

The Future Of Farming In Capable And Small Hands: The Young Farmer’S Movement In Waterloo Region 1907-1924, Morgan Williams

The Partisan

No abstract provided.

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 …

A Finite Element Method Based Microwave Heat Transfer Modeling Of Frozen Multi-Component Foods, Krishnamoorthy Pitchai

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Microwave heating is fast and convenient, but is highly non-uniform. Non-uniform heating in microwave cooking affects not only food quality but also food safety. Most food industries develop microwavable food products based on “cook-and-look” approach. This approach is time-consuming, labor intensive and expensive and may not result in optimal food product design that assures food safety and quality. Design of microwavable food can be realized through a simulation model which describes the physical mechanisms of microwave heating in mathematical expressions. The objective of this study was to develop a microwave heat transfer model to predict spatial and temporal profiles of …

Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos

The Summer Undergraduate Research Fellowship (SURF) Symposium

Mini extrusion technology is a relatively new technology that offers fast timing and processing of food products. This technology paired with the advantageous properties and growing demand for soybeans can lead to a larger span of uses for the extruder that have not yet been explored, including NASA space missions and incorporation of soybeans into developing countries. During past research on parameters of operation, it was discovered that a significant amount of oil was being separated from the soy meal at the die of the mini extruder. Maximum removal of this oil allows use of the soy meal and soy …

The Effect Of Chlorine And Ozone In Controlling Microbes On Organically Grown Cilantro And Carrots, Adam Holtz

BioResource and Agricultural Engineering

This senior project investigates the relative efficacy of ozonated water and chlorinated water for the purpose of sanitizing freshly-harvested organic produce. The aim of this study was to assist the Cal Poly Organic Farm in deciding whether or not to invest in an ozone generator. The crops used for testing were grown organically in the same field. Carrots and cilantro were harvested and promptly treated with 5 ppm ozone solution or 25 ppm sodium hypochlorite solution. Carrots were sampled at 0, 7, and 14 days storage to determine microbial populations. Cilantro was similarly tested at 0, 6, and 12 days …

Development Of Vitamin And Dietary Fibre Enriched Carrot Pomace And Wheat Flour Based Buns, Navneet Kumar

Navneet Kumar

Buns are basically small sized wheat based bread, which are very popular due to its small shape and complete consumption at one time. The buns are generally used as burgers and other fast food items. The buns do not possess a good quantity of vitamins and dietary fiber. Hence, studies were conducted to develop carrot pomace and fine wheat flour based buns. Product development was done by conventional method utilizing carrot pomace in the different proportions of (0, 2.5, 5, 7.5 and 10%). All the ingredients were mixed to obtain good consistency dough, later on these were baked in hot …

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Department of Food Science and Technology: Faculty Publications

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …

Development Of Barnyard Millet Puffed Product Using Hot Air Puffing And Optimization Of Process Parameters, Raghunath Vyankatrao Jaybhaye, Dinesh Nandkumar Kshirsagar, Premprakash Srivastav

Raghunath Vyankatrao Jaybhaye

Abstract A ready-to-eat (RTE) puffed product was developed from barnyard millet using high temperature short time (HTST) puffing process. Cold extruded dough sheet pieces prepared from barnyard millet flour, potato mash and tapioca powder in the proportion 60:37:3 were steam cooked and then puffed in hot air puffing setup. The effect of process parameters viz. steaming pressure (SP), steaming time (St), hot air temperature (AT) and puffing time (Pt) on the product quality was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the synergy …

Development Of Carrot Pomace And Wheat Flour Based Cookies, Navneet Kumar Dr.

Navneet Kumar

Carrot is the excellent source of beta carotene and other vitamins. The carrot is utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product of carrot juice extraction process. The carrot pomace was dried in hot air oven at 65°C and then grinded to pass through 2 mm sieve. Dried carrot pomace was added in different proportions (0 –9%) to fine wheat flour, shortening, sugar and water. The formulation was baked at 175 °C for 12 min. in the gas oven with air circulation. The moisture content of cookies was measured using hot …

Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Microwave (MW) ovens are used extensively for heating a variety of not-ready-to-eat food products. It is vital to achieve target temperature uniformly throughout the food to inactivate foodborne pathogens to assure safety. Non-uniform heating of foods in microwave ovens is the major concern in assuring microbiological safety of such products. The non-uniform heating of foods in domestic microwave ovens is due to complex interactions of microwaves with foods. A comprehensive coupled electromagnetic and heat transfer model was developed using finite-difference time-domain based numerical method to understand the complex interaction of microwaves with foods. Simulation parameters such as cell size, heating …

Desulfovibrio Desulfuricans G20 Tetraheme Cytochrome Structure At 1.5 A˚ And Cytochrome Interaction With Metal Complexes, Mrunalini Pattarkine, J J. Tanner, C A. Bottoms, Y H. Lee, Judy D. Wall

Faculty Works

The structure of the type I tetraheme cytochrome c3 from Desulfovibrio desulfuricans G20 was determined to 1.5 A˚ by X-ray crystallography. In addition to the oxidized form, the structure of the molybdate-bound form of the protein was determined from oxidized crystals soaked in sodium molybdate. Only small structural shifts were obtained with metal binding, consistent with the remarkable structural stability of this protein. In vitro experiments with pure cytochrome showed that molybdate could oxidize the reduced cytochrome, although not as rapidly as U(VI) present as uranyl acetate. Alterations in the overall conformation and thermostability of the metal-oxidized protein were investigated …