Food Processing Commons^™

Membranes For Food And Bioproduct Processing, Alexandru Marius Avram

Graduate Theses and Dissertations

Modified membranes for process intensification in biomass hydrolysis

Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to …

Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse

Graduate Theses and Dissertations

The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process …

Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young

Graduate Theses and Dissertations

Recently introduced technology-comprising cables used for monitoring grain moisture content (MC) and temperature throughout the entire grain mass during drying offers a means to utilize low-temperature natural air-drying for soybean seed. From an electronic monitor and fan control standpoint, the new technology appears to be very promising for managing drying and storage conditions for soybean seed. The objectives for this study were to simulate conditions typically encountered in on-farm, in-bin drying systems and investigate impact of seed cultivar, temperature, moisture content and duration of storage on seed germination rates and vigor (electrical conductivity). In addition this research addresses the problem …

Sustainability Assessment Of U.S. Beef Production Systems, Greg Thoma, Ben Putman, Marty Matlock, Jennie Popp, Leah English

Food Systems

With increasing public concern and awareness of agricultural sustainability issues, comprehensive methodologies such as life cycle assessment are required to benchmark the beef industry and identify areas of opportunity for continuous improvement. To that end, the Beef Checkoff completed a retrospective sustainability assessment benchmark in 2013 by using Eco-efficiency analysis to compare the years 2005 and 2011. At the time of the analysis, the methodology used was the most up-to-date and comprehensive – indeed the analysis remains one of the only complete cradle-to-grave assessments of the U.S. beef industry. In 2015, a further refined version of the Eco-efficiency analysis was …

Simulating Foodborne Pathogens In Poultry Production And Processing To Defend Against Intentional Contamination, Silas B. Lankford

Computer Science and Computer Engineering Undergraduate Honors Theses

There is a lack of data in recent history of food terrorism attacks, and as such, it is difficult to predict its impact. The food supply industry is one of the most vulnerable industries for terrorist threats while the poultry industry is one of the largest food industries in the United States. A small food terrorism attack against just a single poultry processing center has the potential to affect a much larger population than its immediate consumers. In this work, the spread of foodborne pathogens is simulated in a poultry production and processing system to defend against intentional contamination. An …

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 …

Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang

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

Nutritional concerns have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. However, such lean blends of ground beef may suffer in palatability. This study seeks to bridge the gap between perceived health and palatability. Participants were asked to identify the relative importance of characteristics commonly used in purchasing ground beef and select a preferred package of ground beef from labeled and unlabeled sections consisting of 4%, 10%, 20%, and 27% fat content. Instrumental color data and their main drivers were also collected. Participants then completed a blind …

Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day

Graduate Theses and Dissertations

Grain sorghum is an underutilized crop despite many advantages to its cultivation. A drought-tolerant plant with many pest-resistant cultivars, its applications are limited by problems with nutrient availability, particularly protein digestibility. Digestibility of grain sorghum protein is reduced by antinutritional compounds in the grain like tannins and phytates, and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility. Fermentation can also concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and used as a substrate for yeast fermentation. …

Antimicrobial Inhibitory Activities Of Phenolic Extracts From Four Selected Soybean Hulls In Culture And Chicken Skin Model Systems, And Preliminary Ace-Inhibitory Activity, Rajaa Abdulkair Abutheraa

Graduate Theses and Dissertations

Soybean components provide health benefits to humans. Soybean hulls, a major by-product of the soybean processing industry consist of complex carbohydrates, proteins, lipids and polyphenols such as anthocyanidins, proanthocyanidins and isoflavones. The polyphenolic compounds in the hulls give them various colors such as black, brown, green, yellow or even a mottled appearance. Studies have reported different soybean varieties with varying total phenolic compounds in their seed hulls, which have antioxidant property. Phenolic extracts can be used as substitutes for synthetic antimicrobials and preservatives to assist in preventing the growth of pathogens such as Salmonella Typhimurium, E coli 0157:H7, and Campylobacter …

Effects Of Harvest Conditions And Thickness Fractionation On Physicochemical Properties, Cooking And Sensory Characteristics Of Long Grain Rice, Sara Esther Jarma Arroyo

Graduate Theses and Dissertations

Previous research has demonstrated the extensive impacts of various environmental and processing conditions on rice milling and processing characteristics. Nevertheless, little is known about the influences of these conditions on cooking and sensory qualities of rice. The present study aimed to determine the impact of cultivating location, harvest moisture content (HMC), and thickness fractionation on the physicochemical properties, and cooking and sensory characteristics of long-grain rice. Four long-grain rice cultivars (purelines: Cheniere and V3501, and hybrids: XP760 and XL753) were cultivated at Harrisburg, AR and Alvin, TX, and harvested at three HMC. Rough rice lots were conditioned and a portion …

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) …

Development Of Infrared Heating Technology For Corn Drying And Decontamination To Maintain Quality And Prevent Mycotoxins, Shantae Wilson

Graduate Theses and Dissertations

Infrared (IR) heating of corn followed by tempering treatments has potential to rapidly dry and simultaneously decontaminate corn without adverse effect on the overall quality. However, it is vital to determine the optimal processing parameters that maximize throughput and minimize drying energy without affecting overall corn quality. This study investigated the effects of IR heating and tempering treatments on moisture removal, mold load reduction, corn color change, and drying energy requirements. In addition, the study evaluated the feasibility of scaling up IR drying process using a newly built, pilot scale IR dryer. Freshly harvested corn with initial moisture content (IMC) …

Effects Of Delayed Drying And Storage Conditions On Milling, Color, And Viscosity Properties Of Rice, Kathryn Nicole Haydon

Graduate Theses and Dissertations

Head rice yields (HRYs), kernel discoloration, and functional properties are three hallmarks of rice quality, and can be impacted after harvest by storage conditions. This study evaluated impacts on rice quality due to controlled storage at moisture contents (MCs), temperatures, and storage durations that may be incurred during Mid-South rice farming practices. Three hybrid, long-grain cultivars, harvested in Arkansas in 2014 and 2015, were stored in rough rice form at 4 MCs (12.5%, 16%, 19%, and 21%), and 5 temperatures (10°C, 15°C, 20°C, 27°C, and 40°C), for 16 weeks, with samples taken every 2 weeks. After drying and milling, HRYs, …

Use Of A Blunt Version Of Meullenet-Owens Razor Shear To Analyze Meat Qualities Of Broilers With Woody Breast Myopathy And Reared To Various Ages, Famous Lue Yang

Graduate Theses and Dissertations

Broiler breast meat tenderness is an important meat quality attribute. There has been an increase in incidences of woody breast along with white striping as meat quality defects. These defects have been found to negatively impact meat qualities of broiler breast fillets. Woody breast can be classified by the degree of hardness into normal (NORM) and severe (SEV). The Meullenet-Owens Razor Shear (MORS) method was developed to assess broiler meat tenderness and a blunt version (BMORS) has been reported to be more sensitive at higher degrees of toughness. The present study was intended to determine the effect of age, debone …

A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek

Food Systems

The goal of this study was to analyze land use in the production of US pork using Life Cycle Assessment (LCA). LCA is a comprehensive methodology for quantitatively analyzing potential environmental impacts associated with complex systems. Identification of processes contributing to high environmental impacts often highlights opportunities for gains in efficiency, which can increase the profitability and sustainability of US pork. The environmental impact category analyzed in this assessment was land use. After reviewing existing information regarding land use in agriculture and livestock production, analysis for US pork production was performed at two scales: cradle-to-grave and cradle-to-farm gate. The cradle-to-grave …

Impacts Of Feedstock And Parboiling Conditions On Quality Characteristics Of Parboiled Rice, Kanokporn Leethanapanich

Graduate Theses and Dissertations

Parboiling involves soaking, steaming, and drying, and is known to improve head rice yield (HRY), remove chalkiness, and retain nutrients. Because of an increasing number of rice cultivars developed, commingling of rice may happen during harvesting, distributing, or storage. Using commingled rice with a wide range of gelatinization temperatures (To) as a feedstock may cause inconsistent parboiled rice products. Therefore, this study was aimed at investigating the effect of soaking temperature and steaming duration on the quality of parboiled, commingled rice. Rough rice samples of individual or commingled rice cultivars with different To ranges were soaked at different temperatures (25, …

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 …

Extraction, Purification And Characterization Of A Pure Peptide From Soybean To Demonstrate Anti-Proliferation Activity On Human Cancer Cells And Test The Ability Of Soy Peptide Fractions In Reducing The Activity Of Angiotensin-I Converting Enzyme, Srinivas Jairam Rayaprolu

Graduate Theses and Dissertations

Proteins are of major interest for nutritional value, functionality and sensory characteristics in foods, and biological activity as health-promoting ingredients. A large number of potential biological activities are encrypted within the primary structures of animal and plant proteins. This research has been based on utilizing a legume by-product, soybean meal, to obtain value-added protein products. Forty four Arkansas grown soybean lines were subjected to analysis for protein and amino acid (profile) content to select lines that have high protein attributes. Three soybean lines, R95-1705 (high yielding, non-transgenic and high protein), N98-445A and S03-543CR (bred for high oleic acid - monounsaturated …

Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over

Graduate Theses and Dissertations

Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …

Composition Of Four Selected Arkansas-Grown Non-Gmo Soybean Cultivars And The Development Of High Protein Beverage Using A Selected Soybean Protein Hydrolysate, Quyen Tran Phuong Nguyen

Graduate Theses and Dissertations

Protein beverages made with non-genetically modified (non-GM) ingredients have been in demand due to the increasing consumers’ interest in healthy eating habit. Beverages formulated with non-GM soy protein are rare in the United States market since 93% soybeans planted in U.S (2013) are labeled as GM. This study aimed to develop protein hydrolysate beverages using one cultivar among the four Arkansas grown non-GM soybean cultivars including Osage, R95-1705, R08-4004 and R05-4969. R08-4004 was selected since it had the highest amounts of the three branched amino acids including Phenylalanine (51.4 mg/g), Leucine (74.9 mg/g), and Isoleucine (49.7 mg/g) with lowest amount …

Effects Of Soybean Pectin On Blood Glucose And Insulin Responses In Healthy Men, Melissa Ann Jones

Graduate Theses and Dissertations

The goal of this study was to examine the effects of soy pectin on postprandial plasma glucose and insulin responses in healthy adult males␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣ intestinal microbiota to determine if differences in weight or body mass index would be linked to differences in microbiota populations. Pectin is a soluble fiber with demonstrated health benefits such as the ability to lower blood glucose and cholesterol, increase satiety leading to lower caloric intake, improve insulin resistance and lower inflammation. These benefits suggest that pectin may help in prevention and treatment of type II diabetes. Soy pectin is extracted from hulls, a waste product …

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) …

Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun

Graduate Theses and Dissertations

This study investigated the impact of different flour-batter types on protein rich food in regard to people’s overall liking and sensory preferences (saltiness, flavor, texture, moisture, and color). In addition, all battered fried chicken, fish, shrimp, pork, and beef were analyzed for fat, calories, and protein content in the Central Analytical Laboratory at the University of Arkansas. Two hundred thirty-five participants completed the questionnaire containing five major sections. Respondents evaluated samples of battered fried chicken, fish, shrimp, pork, and beef using all-purpose flour (APF), rice-flour (RF), and potato flour (PF). Data was analyzed using binomial analysis and paired sample t-test …

Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey

Graduate Theses and Dissertations

Several studies have verified that lactic acid bacteria are capable of directly producing lactic acid from starch. One of these bacteria, L. amylovorus, has been studied using corn, potato, and cassava starches. However, the use of sweet potato starch, a widely available starch, has not been considered. Furthermore, there exists the possibility that the efficiency of lactic acid production can benefit from the systematic exposure of bacteria to increasing concentrations of a particular starch. In this work, fermentation studies were conducted to understand the adaptation of L. amylovorus to rising concentrations of sweet potato starch. L. amylovorus was cultured in …

Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje

Graduate Theses and Dissertations

Starch-inclusion complexes have been proposed as delivery tools for bioactive molecules; however complexation yield is generally low with low solubility, which may limit the bioavailability of the included molecule. It was proposed that chemical (acetylation) and/or enzymatic (isoamylase and beta-amylase) modifications of starches prior to complex formation with fatty acids of different structures, including stearic, oleic and linoleic acid, may help increase complexation yield and solubility of the resulting starch complexes. Potato starch had a significantly higher complexation yield than common corn and high amylose (~70%) corn starches after debranching combined with a beta-amylase treatment. Debranched waxy maize starch and …

Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan

Graduate Theses and Dissertations

Production of fuels and chemicals from a renewable and inexpensive resource such as lignocellulosic biomass is a lucrative and sustainable option for the advanced biofuel and bio-based chemical platform. Agricultural residues constitute the bulk of potential feedstock available for cellulosic fuel production. On a global scale, rice straw is the largest source of agricultural residues and is therefore an ideal crop model for biomass deconstruction studies. Lignocellulosic biofuel production involves the processes of biomass conditioning, enzymatic saccharification, microbial fermentation and ethanol distillation, and one of the major factors affecting its techno-economic feasibility is the biomass recalcitrance to enzymatic saccharification. Preconditioning …

Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos

Graduate Theses and Dissertations

The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for …

Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Walle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel

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

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …

The Elimination Of Listeria Monocytogenes Biofilms From Stainless Steel Deli Meat Slicer Components By The Use Of Hurdle Technologies, Alexandria Wynne Mertz

Graduate Theses and Dissertations

Listeria monocytogenes growth is of the greatest concern amongst ready-to-eat foods. The United States Department of Agriculture's Food Safety and Inspection Services determined that deli luncheon meats pose the greatest risk of contamination from L. monocytogenes Industrial meat slicers have many removable parts that are connected with sealers and gaskets, which can become worn over time. These spaces cannot be cleaned adequately, therefore are susceptible to bacterial growth. Planktonic cells form biofilms in order to protect the cell from adverse conditions, like during routine cleaning and sanitation. Once a biofilm is formed, the bacteria are much more difficult to eradicate …