Food Processing Commons^™

Effects Of Malting And Fermentation On The Composition And Functionality Of Sorghum Flours, Onesmo N.O. Mella

INTSORMIL Presentations

Includes information about the sorghum market in Tanzania, and provides an overview of the chemical components present in sorghum grain and their effects on the nutritional qualities of the grain with respect to human consumption. Explains that malting and fermentation improve the nutritional profile of sorghum grain, and describes the methods used to test this hypothesis.

Developing Entrepreneurship, The Tanzania Experience: Sua-Intsormil Project, Joseph J. Mpagalile, Wenceslaus R. Ballegu

INTSORMIL Presentations

Project Title: Building a Sustainable Infrastructure for Product Development and Food Entrepreneur/Industry Technical Support: A Strategy to Promote Increased Use of Sorghum and Millet in East Africa.

Long Term Program Objectives: Development of successful entrepreneurial businesses that add-value to sorghum and millet such that:

~Farmers have an established outlet for cash sales of high-quality sorghum and millet

~Small businesses or cooperatives develop processing capabilities enabling the incorporation of sorghum and millet into a wide variety of food products

~Markets and market channels for sorghum and millet-based products develop.

Further develop research, extension and marketing expertise of National Agricultural Research Institutes …

Harina De Sorgo Para Uso En La Industria De La Panificación, Laboratorio De Tecnología De Alimentos (San Andrés, El Salvador)

INTSORMIL Scientific Publications

El sorgo o maicillo ha sido cultivado y utilizado en El Salvador por muchos años tanto para el consumo humano como animal. Existen variedades criollas y mejoradas que han sido utilizadas para la produccion de harina y la elaboración de alimentos, obteniendo muy buenos resultados. Con harina de sorgo se pueden elaborar muchos productos alimenticios, ya sea en combinación con harinas de otros cereales (harinas compuestas); o usando harina de sorgo pura, sin mezclas. La industria de la panificacion en El Salvador ya esta utilizando el sorgo para la elaboración de diversos productos tales como pan de dulce y pan …

Chicos Del Horno: How Adobe Oven-Roasted Corn Became A Local, Slow, And Deep Food, Devon Peña

NACCS Annual Conference Proceedings

No abstract provided.

Effect Of Different Schedules Of Baby Corn (Zea Mays L.) Harvests On Baby Corn Yield, Grain Yield, And Economic Profit Value, Zheng Wang

Masters Theses & Specialist Projects

Maize (Zea mays L.) ranks third as a food crop after wheat and rice and is characterized not only as a cereal crop but also as a vegetable. Maize used as a vegetable is known as “baby corn”. Baby corn consists of unfertilized young ears harvested 2 or 3 days after silk emergence. The present study was implemented in 2009 at Western Kentucky University Agriculture Research and Education Center (36.93 N, 86.47 E) in Bowling Green, Kentucky. The purpose of the study was to compare the effect of different schemes of harvest on baby corn (BC) yield, grain maize (GM) …

Processing And Storage Effects On The Polyphenolic Content And Antioxidant Capacity Of Conventional And Sugar-Free Blueberry Jams, Chelsea Castrodale, Luke Howard, Cindi Brownmiller

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Fresh blueberries have received much attention due to their positive role in human health and disease prevention. The abundance of polyphenolics, namely anthocyanins and procyanidins, is thought to play an important role in health promotion. Due to seasonal availability and limited shelf-life, blueberries are commonly preserved and consumed in various thermally processed forms (jams, juices, canned whole fruit, and purées). Both conventional high sugar and sugar-free blueberry jams are available on the market, but no information is available on how different formulations, processing conditions, and storage of processed jams affect the retention of polyphenolics and antioxidant capacity found in fresh …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor

INTSORMIL Scientific Publications

Malt (dried, sprouted cereal grain) is the major ingredient in most beers and in certain hot and cold beverages. It is also a useful ingredient in some cereal food products such as bread and infant porridges. In terms of nutrients, malt contains mainly complex carbohydrates (starch and dietary fiber), but also protein of reasonable quality and availability, B vitamins and minerals. Malt is a source of hydrolytic enzymes, especially amylases. In brewing, the malt amylases produce the sugars which the yeast ferments to alcohol and carbon dioxide The amylases also increase the sweetness and improve the texture of food products …

Effects Of Storage Temperature And Duration On The Milling Properties Of Rice, Tanya Pereira, Nora Cooper, Terry Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

To maximize rice quality, it is essential to quantify the various factors that affect milling properties of rice. Rice aging, a process during which rice undergoes a series of chemical and physicochemical changes, affects head rice yield (HRY) and the rate at which HRY changes with degree of milling (DOM). This study examined effects of storage duration (0, 2, and 4 months) and storage temperature (4, 21, and 35°C) on milling properties of ‘Wells’ (long-grain) and ‘Jupiter’ (medium-grain) rice cultivars. In general, HRY increased with storage duration, most significantly for Wells cultivar. Millability curves were developed by plotting HRY vs. …

Investigating The Utilization Of Silica Gel Packets In Drying Research-Scale Rough Rice Samples, Ashley Wiedower, George Ondier, Terry Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice moisture content (MC) must be reduced to approximately 12.5% MC to prevent spoilage during storage. Desiccants may provide an improved method for drying research-scale rice samples. This study investigated the effects of 1) rice mass to be dried, 2) placement method of silica gel packets in rice samples, 3) regeneration and re-use of the packets, 4) drying temperature, and 5) initial MC on the effectiveness of silica gel packets to dry rough rice samples to the desired 12.5% MC. Multiple masses (200, 500, and 1000 g) of long-grain rice samples were dried using three desiccant placement treatments: 1) intimate …

Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Grape pomace, a by-product of juice and wine processing, is a rich source of anthocyanins, antioxidant compounds that may afford protection against cancer and coronary heart disease. Unfortunately, traditional extraction of these antioxidants involves use of organic solvents, which pose serious safety and disposal problems for industry. Clearly a need exists for “green” extraction technologies—such as use of subcritical water—that eliminate or reduce the amount of organic solvents. In this study, we determined the efficacy of subcritical and carbonated water in extraction of anthocyanins from red grape pomace. Extraction variables including particle size, pomace mass, and temperature were optimized, and …

Sheep Updates 2007 - Part 1, Richard Gunner, Anthony Clarke, Kevin Bell, Hugh Dove, H. M. Burrow, Kevin Goss

Sheep Updates

This session covers six papers from different authors:

PLENARY

1. Life beyond the farmgate - the meat perspective, Richard Gunner – Principal:- Richard Gunner’s Fine Meats

2. Do you need to worry about climate change?, Anthony Clark, Centre for Resource and Environmental Studies, Australian National University and Bureau of Rural Sciences.

3. Ruminant nutrition panel session - The impact of nutrition on animal health and welfare, Kevin Bell, School of Veterinary and Biomedical Studies, Murdoch University

4. Ruminant nutrition panel session - Pasture/animal interactions, Hugh Dove, Chief Research Scientist, CSIRO Plant Industry

5. Precision Cattle Breeding for …

Facilitating The Development Of The Strawberry Industry In Western Australia, Dennis Phillips, Aileen Reid

Horticulture research reports

Horticulture Australia Project No. BS05001 Annual report 2005/06

This is the first of three annual reports for the Horticulture Australia project BS05001 — ‘Facilitating the development of the strawberry industry in Western Australia’. This project is managed by the Strawberry Growers Association of WA Inc. and the work is being done in collaboration with the Department of Agriculture and Food WA (DAFWA). The project has been funded by voluntary contributions from the W.A. Strawberry Producers Committee, Toolangi Strawberry Runner Growers Co-operative and DAFWA with matching funding from Horticulture Australia Ltd (HAL). The project has been funded for three years, 2005, …

Sheep Updates 2005 - Part 3, Rob Davidson, David Pethick, C. F. Engelke, B. D. Siebert, K. Gregg, A-D G. Wright, P. E. Vercoe, Robin Jacob, Russell Barnett, Joanne Sneddon, Sandra Brown, G. Rose, C. Kabore, J Dart, Stuart Adams

Sheep Updates

This session covers seven papers from different authors: CUSTOMER 1. Benefits VIAscanR to producers and WAMMCO, Rob Davidson, Supply Development Manager, David Pethick, School of Veterinary and Biomedical Studies, Murdock University. 2. Healthy fats in lamb: how WA lambs compare with others, C. F. Engelke Animal Biology, University of Western Australia, bCSIRO Livestock Industries, Western Australia B.D. Siebert, Department of Animal Science, University of Adelaide, South Australia, K. Gregg, Centre for High-Throughput Agricultural Genetic Analysis, Murdoch University, Western Australia. A-D.G. Wright CSIRO Livestock Industries, Western Australia, P.E Vercoe Animal Biology, University of Western Australia 3. Shelf life of fresh lamb …

Growth And Development Of Tomato Seedlings In Sphagnum Peat, Vermiculite, And Processed Rice Hull Substrates, Matthew K. Nutt, Michael R. Evans

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Tomato (Lycopersicum esculentum ‘Early Girl’) seedling growth was evaluated in substrates containing varying proportions of ground rice hulls. Substrates were formulated containing 0, 30, 60, and 90% ground rice hulls with one-half of the treatments also treated with a surfactant. Seedling growth in two of the ground rice hull-containing substrates was generally similar to the two controls of 90% peat or 100% vermiculite. The germination percentages for all ground rice hull-containing substrates were similar to the two controls. Ground rice hulls are a viable alternative to peat and vermiculite seedling substrates.

Incorporating Glass Transition Concepts To Explain Rice Milling-Quality Reductions During The Drying Process, Derek A. Schluterman, Terry J. Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Previous research has indicated that while drying rough rice using air temperatures above the glass transition temperature (Tg), head rice yield (HRY) reductions are incurred if a state transition occurs when severe intra-kernel moisture content (MC) gradients are present. State transitions can occur by extended drying using high-temperature air or by cooling kernels below Tg before sufficient tempering has occurred. The objectives of this experiment were to determine the maximum MC removal per initial drying pass and the associated tempering durations required to prevent HRY reduction. Two long-grain cultivars, ‘Francis’ and ‘Wells’, at two harvest moisture contents (HMC) were used. …

Effects Of Heating On Hydrophobicity, Viscosity, And Gelling Properties Of Soy Products, Robert S. Walnofer, Navam S. Hettiarachchy, Ronny Horax

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step applied to foods during processing. Changes in structural and functional properties can be affected by thermal or chemical treatments. The objective of this study was to evaluate the effect of heat on surface hydrophobicity, gelling properties, and viscosity of soy meal (SM), soy protein concentrate (SPC), and soy protein isolate (SPI). The soy products were subjected to heat at varying temperatures …

Characterizing Bean Pod Rot In Arkansas And Missouri, Jeremy H. Taylor, Craig S. Rothrock

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Green beans are an important crop grown for processing in both Arkansas and Missouri. Green beans are harvested mechanically using non-selective picking fingers. Harvested beans are then transported in bulk to processing plants that are located at various locations throughout the mid-South. Thus, the crop is managed for high quality, avoiding pod blemishes caused by insects and diseases. One of the consistent quality problems that affect Arkansas and Missouri green bean crops is pod rot. Two of the causal agents of pod rot that have been reported by researchers and vegetable companies alike are Pythium aphanidermatum and an unidentified Phytophthora …

A Comparison Of Recently Introduced Instruments For Measuring Rice Flour Viscosity, Nettie Mathis, Linfeng Wang, Terry J. Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The Rapid Visco-Analyser (RVA) and the Micro Visco-Amylograph (MVA) were compared in measuring the viscosity properties of rice flours. A total of 72 rice samples were procured from three cultivars harvested at two locations and three moisture contents and separated into thin, medium, and thick kernel-thickness fractions. A fast and a slow heating rate was used in the procedure for both instruments. Cultivar, kernel thickness, and harvest location affected rice viscosity. The RVA viscosity profiles using a fast heating rate were best correlated with those of the MVA using a slow heating rate. The RVA slow heating rate resulted in …

Vietnam’S Rice Economy: Developments And Prospects, Kenneth B. Young, Eric J. Wailes, Gail L. Cramer, Nguyen Tri Khiem

AAES Research Reports and Research Bulletins

Vietnam shifted rapidly from being a net rice importer prior to 1987 to become the second largest world rice exporter by 1995. Net rice exports have leveled off at about 3.8 million metric tons from 1997 to 1999. The world rice price has dropped dramatically in 2000 to barely cover the rice production cost in Vietnam, and net rice exports are expected to fall to 3.4 million mt because of the poor import demand in 2000. This report reviews the policy adjustments that led to the rapid growth in rice production and evaluates the prospects for Vietnam to continue as …

The Influence Of Storing High Moisture-Content Rough Rice On Milling Quality, Julita M. Manski, Terry Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The objective of this research was to determine the influence on drying characteristics of storing high-moisture content (MC) rough rice under various conditions and durations before drying. Two cultivars of rice, 'Bengal', a medium-grain cultivar, and 'Cypress', a long-grain cultivar, were used. The MC of 'Bengal' was 24.8%1 and that of 'Cypress' was 20.4% at harvest. Immediately after harvest, drying runs were performed with samples of both cultivars under two drying air conditions: one at 51.7°C (125°F) and 25% relative humidity (RH), and the other at 60°C (140°F) and 17% RH. Storage treatments using the high MC rice were also …

Correlating Fissure Occurrence To Rice Quality For Various Drying And Tempering Treatments, Monica J. Jimenez, Terry J. Siebenmorgen, A. G. Cnossen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

When a rice kernel fissures, it can break in subsequent food processing operations and lose its commercial value. Head rice yield (HRY) is a measure of the percent of kernels that remain whole (at least three-fourths of original length) after rice has been milled. Our experiment was designed to test the effect of a rapid state transition during drying and tempering processes using cultivars Bengal and Cypress. ‘Bengal’ is a medium-size kernel and ‘Cypress’ is a long-size, thinner grained cultivar. Immediately after drying, the rice samples were separated into four sub-samples and tempered for 0, 80, 160, or 240 minutes …

Prediction Of Rice Texture From Starch Profiles Measured Using High-Performance Liquid Chromatography, Hazel Fromm, J. F. Meullenet

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Starch determines a large proportion of the textural properties of cooked rice. The amylose: amylopectin ratio plays a significant role in the functionality of native starch. In this study a medium-grain rice cultivar, ‘Bengal’, was used for starch structure characterization using high performance size-exclusion chromatography (HPSEC). This cultivar is characterized by having lower amylose content (15% to 20%) than long grain cultivars and being sticky when cooked, similar to short-grain cultivars. Rice samples were harvested in 1999 from five locations around Arkansas at state verification trials where cultural practices are closely monitored. Samples of this cultivar stored at a specified …

Mango Growing In Western Australia, P R. Johnson, D C. Parr

Bulletins 4000 -

This bulletin covers mango growing in Western Australia in Kununurra, Carnarvon, Kimberly, Gingin, Perth regions. Details include climate requirements, soils, propagation, planting, spacing, weed control, nutrition, pests, diseases and disorders, pruning, harvesting and packing, ripening and storage, and processing.

Export Cauliflower Quality Improvement 1996 - 1998, Vynka Mcveigh, Rachel Lancaster, Dennis Phillips, S. C. Tan

Horticulture research reports

Final report for the project VG 94043 January 1996 to December 1998.

This three year study is the first conducted in Australia which has evaluated and assessed the postharvest chain for export cauliflowers. From harvesting to transportation to the wharf, the project has identified a range of improved practices to ensure optimum quality of cauliflower at the destination market. The project has also examined cauliflower agronomy issues such as the effect of seed weight, seedling weight and phosphorus nutrition and placement on yield and harvest period, as well as variation in potting mix composition within a seedling cell tray.

Producing …

An Economic Assessment Of The Myanmar Rice Sector: Current Developments And Prospects, Kenneth B. Young, Gail L. Cramer, Eric J. Wailes

AAES Research Reports and Research Bulletins

In this study, the Myanmar rice economy is described in the context of the current political situation and state of national economic development. The forces that are changing rice production and exports are identified; however, the rate of development involves a complex integration of government intervention and politics, as well as availability of resources. Probable scenarios for rice production and export are projected based on recent growth trends and expected infrastructure development. The Arkansas Global Rice Model is used to integrate the Myanmar rice sector with the global rice market in developing projections.

Durum Wheat : A Potential New Crop For Western Australia, Alfredo Impiglia, Wal Anderson

Journal of the Department of Agriculture, Western Australia, Series 4

The export orientation of our grains industries and the current favourable position of durum wheat in the world trade make this an opportune time to examine the propsects for durum wheat in Western Australia. Alfredo Impiglia and Wal Anderson summarise the known requirements for consistant production of high quality durum that will lead to the establshment of a new industry in Western Australia.

Canola : Golden Oil For Farmers And Consumers, Paul Carmody

Journal of the Department of Agriculture, Western Australia, Series 4

It is feasible that canola could become Western Australia's fourth largest crop after wheat, barley and lupins by the turn of the century.

Without the stigma attached to its parent crop, rapeseed, canola has also become one of the most successful international agricultural product launches, proving itself not only a useful cropping alternative but a healthy oil for consumers. State Oilseeds Adviser PAUL CARMODY sets the scene.

Apple Harvest Maturity Indices Of Retail Quality, Department Of Agriculture And Food, Western Australia

Bulletins 4000 -

No abstract provided.

Bulletin No 4225 - Dairying In Western Australia, Dean Maughan

Bulletins 4000 -

Dairying in Western Australia is a small though very efficient industry. In 1989/90, 480 dairy farmers produced 266 million litres of milk for an estimated return of $84 million. The retail value of milk and dairy products was estimated to be $250 million making dairying a very significant industry in the south-west of Western Australia.