Food Processing Commons^™

New Technologies For Whole Wheat Processing: Addressing Milling And Storage Issues, Andres F. Doblado-Maldonado

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Whole wheat flour production and demand has increased dramatically during the last decade due to evidence supporting the benefits of whole grains in the diet. Hence, the food industry has provided a wide variety of new whole grain products. There are unique challenges that accompany whole wheat flour production, especially related to milling and storage. The present thesis provides new strategies on the adaptation of new technologies to overcome whole wheat processing issues. These issues are first discussed in a literature review and then followed by three research studies. In the first study, retail whole wheat flours were evaluated for …

Validation Of Thermal Processing To Control Salmonella Spp. And Clostridium Perfringens During Prime Rib Preparation From Intact And Non-Intact Meat, Maria A. Calle

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Beef prime rib is a delicacy cooked at low temperatures for long period and extended hot holding prior to consumption. Due to the potential survival and outgrowth of foodborne pathogens, this process may pose a public health risk. Considering an increase in the availability of non-intact beef, the microbial safety of the preparation of prime rib from intact and mechanically tenderized beef was evaluated.

In the first study, lethality of the prime rib (from intact and non-intact, blade tenderized beef) cooking process to Salmonella spp. was evaluated. Boneless beef rib eye was surface inoculated with a five-strain cocktail of Salmonella …

Sorghum Flour Production Manual For Compatible Technology International (Cti) Burr Grinders, Kris Emillee Duville

INTSORMIL Scientific Publications

The importance of sorghum in human nutrition and food security

The grinders of Compatible Technology International (CTI) were brought to El Salvador in 2009, for a project of CENTA-INTSORMIL/USAID to promote the grinding of sorghum for human nutrition. In 2011, ten of these grinders had been installed in small bakers associations, individual bakers, or persons producing ethnic drinks based on roasted and ground cereals. These people had been trained in sorghum use for human nutrition at the food technology laboratory of CENTA. The grinders are being used in areas were the access to other foods is limited and were sorghum …

Utilizacion De Molinos Cti Para La Produccion Artesanal De Harina De Sorgo, Vilma Ruth Calderón De Zacatares, Lily Marisol López, Kris Emillee Duville, Carla Elizabeth Bermúdez

INTSORMIL Scientific Publications

El aprovechamiento del sorgo para la alimentación humana permite agregar valor al cultivo y aumentar su rentabilidad, especialmente para pequeños y medianos productores, contribuyendo a la seguridad alimentaria y nutricional en El Salvador. El CENTA esta promoviendo el cultivo del sorgo como una alternativa para la produccion de alimentos en las areas rurales y urbanas. Desde 2010 cuando el trigo bajo de precio nuevamente, dejo de ser una alternativa para la sustitucion por sorgo en ciertos tipos de alimentos, pero se esta utilizando en mercados mas estables, como personas alergicas al gluten, personas diabéticas y para corregir deficiencias nutricionales como …

“Manual Para La Molienda De Sorgo O Maicillo, Usando Molinos Cti De Discos”, Kimberly Christiansen

INTSORMIL Scientific Publications

IMPORTANCIA EN LA NUTRICIÓN Y SEGURIDAD ALIMENTARIA

Los molinos CTI fueron introducidos por la ONG Tecnologia compatible internacional en el ano 2009, con la ayuda del proyecto CENTA‐INTSORMIL/USAID, para facilitar los procesos de molienda de granos en El Salvador, en especial para ser utilizados en la molienda de sorgo o maicillo. Existen ya un aproximado de 12 molinos en el país, los cuales están siendo utilizados por asociaciones de productores de sorgo, cooperativas, asociaciones de mujeres rurales, pequeñas empresas de alimentos y personas particulares, para la elaboración de diversos productos alimenticios, los cuales son usados para la alimentación familiar o …

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Department of Food Science and Technology: Faculty Publications

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …