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Articles 1 - 11 of 11
Full-Text Articles in Food Processing
A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice, Houmin Zhong
A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice, Houmin Zhong
Graduate Theses and Dissertations
Natural air (NA), in-bin drying and storage of rough rice generally maintains high grain quality, but the associated slow movement and occasional stagnation of the drying front during the process may result in problems of rice quality reduction, mold growth, and mycotoxin development, especially for rough rice in the top layers of the bin. Using modeling techniques to simulate in-bin rough rice drying in typically-encountered field scenarios may provide a tool for rapidly predicting the grain condition as drying progresses. The objectives for this study were to (1) investigate accurate models for predicting equilibrium moisture content (EMC) of rough rice …
Chemical Disinfectants For The Inactivation Of The Emerging Foodborne Aichi Virus, Andres Ignacio Arreaza
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% …
Antioxidant Effect Of Spent, Ground, And Lyophilized Brew From Roasted Coffee In Frozen Cooked Pork Patties, Katrina Maryse Malixi Jully, Criselda Toto, Lilian Were
Antioxidant Effect Of Spent, Ground, And Lyophilized Brew From Roasted Coffee In Frozen Cooked Pork Patties, Katrina Maryse Malixi Jully, Criselda Toto, Lilian Were
Food Science Faculty Articles and Research
The ability of light and dark roasted coffee (1 g/kg) in varying application forms (spent ground [SCG], whole ground [WGC], or lyophilized brew [LBC]) to inhibit lipid and protein oxidation in cooked pork patties stored at −18 °C was monitored over 3 months. Malondialdehyde (MDA) for the negative control (NC) increased from 0.31 to 1.11 mg MDA/kg pork over 3 months, while pork with coffee or rosemary oleoresin had lower values at month 3 (0.054–0.40 mg MDA/kg pork). The NC had the highest values for hexanal, octanal, and nonanal (2.59, 0.10, and 0.13 mg/kg pork, respectively), while light and dark …
Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant
Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant
Graduate Theses and Dissertations
Recently, sustainability and process-related label claims have gained immense popularity especially for meat products like chicken. Apart from providing consumers with required product information, these labels have an impact on consumer perception and purchase behavior. The objective of this study was to determine whether providing label information affects consumers’ awareness and attitude toward the claims found on chicken products. Additionally, it was analyzed if enhanced label understanding affects consumers’ sensory and quality perceptions along with purchase intent. A total of 110 participants were randomly distributed into 1 of 3 types of education sessions: (1) reading a flyer (passive learning), (2) …
A Prototype On-Line Aotf Hyperspectral Image Acquisition System For Tenderness Assessment Of Beef Carcasses, Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, David D. Jones, Carol Lorenzen, Jeyamkondan Subbiah
A Prototype On-Line Aotf Hyperspectral Image Acquisition System For Tenderness Assessment Of Beef Carcasses, Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, David D. Jones, Carol Lorenzen, Jeyamkondan Subbiah
Department of Food Science and Technology: Faculty Publications
A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system (λ = 450– 900 nm) was developed for tenderness assessment of beef carcasses. Hyperspectral images of ribeye muscle on stationary hanging beef carcasses (n = 338) at 2-day postmortem were acquired in commercial beef slaughter or packing plants. After image acquisition, a strip steak was cut from each carcass, vacuum packaged, aged for 14 days, cooked, and slice shear force tenderness scores were collected by an independent lab. Beef hyperspectral images were mosaicked together and principal component (PC) analysis was conducted to reduce the spectral dimension. Six different textural …
Predictive Modeling Of Oxygen Transmission Through Micro-Perforations For Packaging Applications, Ayman Abdellatief, Bruce A. Welt, Jason Butler, Eric Mclamore, Arthur Teixeira, Sanjay Shukla
Predictive Modeling Of Oxygen Transmission Through Micro-Perforations For Packaging Applications, Ayman Abdellatief, Bruce A. Welt, Jason Butler, Eric Mclamore, Arthur Teixeira, Sanjay Shukla
Journal of Applied Packaging Research
Methods for creating precise perforations in respiring produce packaging are being increasingly adopted. Knowledge of oxygen transfer through perforated packaging and oxygen distribution in packages is necessary for successful packaging design of fresh produce. An approach to modeling perforated packaging performance was developed using a cylindrical chamber with precision perforations using Fick’s second law. The model was simulated using two techniques including Finite Element Method (FEM) using commercially available software and Finite Volume Method (FVM) through programming. Perforations were approximated as a source term in the second method. Both simulation techniques showed trends similar to experimental data.
Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash
Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash
Student Scholar Symposium Abstracts and Posters
In this study, we evaluated the chemical and physiological effect of low-dose gamma irradiation on the post-harvest quality of Chandler Pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the U.S. Chandler pummelos from a local grower in California were irradiated at target doses of 150 Gy and 1000 Gy. Irradiated and untreated pummelos were stored at 12 °C for 3 weeks and at 20 °C for the 4th week to reflect three weeks of sea shipment at ideal temperature for storage of pummelos and an additional week of retail under ambient conditions. Irradiation reduced hardness of the …
Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane
Food Science (MS) Theses
Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been reported between 2000-2015. However, there is currently a lack of information regarding this practice in the United States. Therefore, the objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and …
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …
Western Farmers’ Markets In Kathmandu: Vendor Perspectives, Caroline Saunders
Western Farmers’ Markets In Kathmandu: Vendor Perspectives, Caroline Saunders
Independent Study Project (ISP) Collection
This study seeks to understand Western farmers’ markets (FMs) in Kathmandu by understanding vendors’ motivations for attending FMs; and further, their perspectives on the purpose and potential for expansion of FMs in Kathmandu’s food economy. In the US and Europe, FMs are often seen in the literature as a component of a social movement (SM) called the ‘alternative food movement’ (AFM) concerned with environmental sustainability and social justice within the processes of food production and consumption (Isenhour 2012). FMs, a type of direct market that offer face-to-face interaction between producers and consumers, are a site for the transmission of values …
Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams
Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams
All Master's Theses
The use of shortwave ultraviolet (UVc) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the …