Food Processing Commons^™

Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Sorghum, a highly nutritious grain, is usually not considered as a main staple in many families because it is not as easy to be digested as other grains such as rice or maize. But recent studies of ultrasonication shed a light on potential utilization of this world’s fifth important cereal other than being raw material source of biofuel or liquor. This experiment was meant to compare the differences between unsonicated and sonicated sorghum starch in terms of their physical chemical properties and digestion ability. Despite their similarities in shapes under microscopes and their thermal properties, but sonicated sorghum starch was …

Chemical Disinfectants For The Inactivation Of The Emerging Foodborne Aichi Virus, Andres Ignacio Arreaza

Masters Theses

Aichi virus (AiV) is an emerging virus responsible for gastroenteritis outbreaks worldwide. Improved decontamination methods are being researched to control AiV spread. The effects of common hard surface disinfectants including benzalkonium chloride (BAC), potassium peroxymonosulfate (KPMS), tribasic sodium phosphate (TSP) as well as sodium metasilicate (SMS) and calcium hypochlorite (Ca(ClO)₂) [calcium hypochlorite] against AiV need to be explored. The objective of this research was to determine their effects against AiV using suspension and carrier tests over various contact times at room temperature. Phosphate buffered saline (pH 7.2 as control), 0.64% BAC, 10% KPMS, 10% TSP, 0.16 and 0.3% …

Casein Micelles And Their Properties: Polydispersity, Association With Vitamin A And Effect Of Ultra-High Pressure Homogenization, Maneesha Sheenu Mohan

Doctoral Dissertations

The internal structure of casein micelles is not fully understood. In the present work, we explore some of the basic questions about casein micelles in bovine milk including its size distribution, native binding properties and effect of ultra-high pressure homogenization (ultra-HPH) on technological properties of casein micelles. The size distribution of casein micelles was studied by cryo-TEM using skim milk from four cows. The degree of variation in casein micelle sizes (polydispersity) ranged between 0.39 and 0.47 for a size distribution ranging from 10 to 693 nm. These results indicated high polydispersity of casein micelles in milk from single cows. …

Influence Of Aba On Calcium Binding In Tomato Fruit And Its Impact On Fruit Texture, Kendall Cressman

Chancellor’s Honors Program Projects

No abstract provided.

Design And Development Of Seed Hydration Analyzing Device And Its Utilization In Studying Cereal And Legume Hydration, Vinay Kumar Mannam

Doctoral Dissertations

Cereals and legumes are important sources of vegetable-based human nutrition. Together they account for 48.6 % of protein and 8.7 % carbohydrate consumption around the world. During preparation, majority of these agricultural staples are re-hydrated to aid in their digestibility, palatability and the bio-availability of the nutrients.

Study of hydration kinetics of cereals and legumes is an important and valuable necessity for industry and academia to understand and gain insights into seed hydration characteristics. An automatic seed hydration analyzing system is developed as a solution for lack of instruments with broad capabilities to study variety of seed properties. The device …

Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe

Masters Theses

Navy beans were subjected to six different hydration protocols that varied in time, temperature, and methodology after which they were thermally processed in both a brine solution and a typical baked bean sauce. Beans, isolated starch, and hydration fluid were analyzed immediately after the completion of hydration protocols. Significant differences were noted between those protocols utilizing low heat (1 and 2) and those utilizing high heat methods (3-6). Bean from low heat protocols were firmer overall. Starch granules from low heat beans were smaller in overall size, experienced less surface damage retained birefringence, and could absorb more water (higher swell …

The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington

Masters Theses

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …

Quality Of Applesauce And Raspberry Puree Applesauce As Affected By Type Of Ascorbic Acid, Calcium Salts And Chelators Under Stress Storage Conditions, Eric Calvin Goan

Masters Theses

Applesauce prepared for the US military is processed as MRE (meals-ready-to-eat) in several forms including Type VI - Applesauce with raspberry puree, and Type VII - Carbohydrate enriched applesauce. Production of MRE applesauce starts with commercially prepared and thermally processed applesauce that is further processed by a military contractor. The further processing includes adjusting pH, ºBrix, and ascorbic acid level, packaging into pouches, and again thermally processing. Both types of the MRE applesauce are very much liked by troops, but under stress storage applesauce darkens and its consumption is drastically reduced. The overall goal of this project was to identify …