Food Processing Commons^™

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

Impacts Of Size Fractionation And Processing On Functional Characteristics Of Broken Rice Kernels, Rebecca Mawusi Bruce

Graduate Theses and Dissertations

Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens used for the flour. It is postulated that size classification of brokens can improve flour functionality. This study sought to investigate the effect of size fractionation of brokens on the functional or pasting properties of resulting rice flour. Broken rice was generated from six cultivars of freshly harvested rough rice that were dried at 25◦C in the laboratory. The brokens were classified into large, medium and small, using US sieve size 10, 12 and 20 respectively. …

Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water, Andrew Micciche

Graduate Theses and Dissertations

As human populations increase in numbers, access to clean, fresh water is becoming increasingly difficult to balance between agricultural and municipal demands. Water scarcity is a limiting factor of food production in many countries, whether they are emerging or established economies. In conventional poultry processing systems, access to water is particularly critical for the maintenance and disinfection of processing areas, as well as in processing operations such as scalding, chilling, and carcass washing. The need for sustainable alternatives to single-use water supplies is becoming increasingly more urgent, and as a result, the implementation of water reuse in poultry processing plants …

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.

Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai

Food Science Undergraduate Honors Theses

Anthocyanins are well known for their health-promoting benefits. The goal of this study was to evaluate a distillation-based membrane technology to concentrate aqueous anthocyanins extracted from muscadine grape pomace using polypropylene (PP) or ethylene chlorotrifluoroethylene (ECTFE) membranes. A hot water extraction method was utilized to extract the anthocyanins from the pomace. A pre-experimental run using DI water as feed was conducted to optimize the NaCl brine concentration for osmotic distillation and it was determined that 4M was the optimal concentration. The aqueous anthocyanins extraction was filtrated through a series of filter of different pore sizes before the distillation process. Membrane …

Regulatory Disclosure Policies And Potential Induced Changes In Behavior: An Outcome Evaluation Of Santa Clara County’S Enhanced Food Safety Program Elements, Christian Cruz

Master's Projects

Despite countless advances in food microbiology and public health regulations, foodborne illness continues to be a major strain on public health outcomes and a costly economic burden. In the United States, many agencies are responsible for ensuring the quality of food, both domestically produced and imported. States and localities are delegated the responsibility of identifying and ensuring sound practices in the latter stages of the food production process, namely the retail distribution of food products to consumers.

Regulatory policies across the nation have only recently incorporated the evidenced-based principles of hazard risk management (Law, 2003). Still, food-related acute gastrointestinal illnesses …

Farm To Label: A Critique Of Consumer Activism In The Sustainable Food Movement, Olivia Whitener

Pomona Senior Theses

“Local,” “organic,” “natural,” and “Fairtrade” are just several of the many claims adorning the food products that line grocery store shelves. These promises of environmental sustainability and social responsibility are pillars of the “good food revolution” sweeping the nation as consumers demand alternatives to the products of the industrial food system. Green consumerism, the premise that consumer demand for environmentally sustainable goods will bring about ecologically beneficial outcomes, is at the heart of the sustainable food movement. This thesis takes a critical look at the operation of green consumerism in the food system. It explores the ideology and shortcomings of …