Food Processing Commons^™

Effects Of A Commercial Jerky Cure And Seasoning And A New Spice Mixture On The Weight Loss And Water Activity Of Jerky Prepared From Deboned Asian Carp Meat, Kayla West, Changzheng Wang

Posters-at-the-Capitol

Effects of a commercial jerky cure and seasoning and a new spice mixture on the weight loss and water activity of jerky prepared from deboned Asian carp meat.

Kayla West, Olusoji Ayoola and Changzheng Wang

College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601

Preparing jerky from deboned Asian carp meat has the potential to expand the market for Asian carp meat. The objective of this experiment was to determine the effect of a commercial cure and seasoning mix and a new spice mixture on the weight loss and water activity of jerky prepared from …

Addition Of Sucrose Improved Moisture Retention In Jerky Prepared From Deboned Asian Carp Meat, Rhiana Lee, Changzheng Wang

Posters-at-the-Capitol

Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat.

Rhiana Lee*, Olusoji Ayoola, Changzheng Wang

College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601

Deboned Asian carp meat can be used to make a jerky product to increase its marketability. The objective of this study was to determine the effect of sucrose addition on the drying rate and the water activity of the final product. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery. The deboned meat was divided into …

Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield

Graduate Industrial Research Symposium

Novel biotechnological approaches are needed to enhance renewable food production and waste recycling capabilities in resource-constrained environments. Edible mushrooms possess nutritious profiles and represent emerging opportunities to develop circular bioproduction by transforming waste organic materials into food and high-value products. However, traditional mushroom cultivation methods utilizing solid substrates have technical limitations like 1) uneven nutrient diffusion, 2) constant sterilization needs, 3) numerous intermediate steps that are energy and time-demanding, and 4) waste production from bags and jars. This work introduces an innovative hydroponic fungal cultivation system called Mycoponics™ using bioengineered ceramic materials. This liquid-nutrient-based technique optimizes fungal metabolism and facilitates …

Evaluating 3d Printing As A Technology For Producing Dairy Snacks Based On Temperature-Controlled Rennet Induced Gelation Of Protein-Fortified Milk., Ricardo Uribe Alvarez

ORBioM (Open Research BioSciences Meeting)

3D food printing (3DFP) has the potential to develop products with complex structures, personalised nutrition, and customised textures. However, only foods with suitable physicochemical or rheological properties are suitable for 3DFP to ensure a self-supported structure is printed. Milk proteins can form structured objects (i.e., cheese, yoghurt), and so are potential ingredients for 3DFP. This study aims to adapt the rennet gelation from the curdling process of cheese-making to produce 3D printed dairy snacks using milk protein isolate-fortified milk. It is well known that curdling of milk by rennet is temperature dependant; therefore, the rennet gelation properties (G' and G'') …

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the barrel not …

Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.

The Summer Undergraduate Research Fellowship (SURF) Symposium

Dried apricots are one of Tajikistan’s major export products. The country wants to expand its production in the southern region. However, the producers don’t have the expertise needed to produce dried apricots that meet the quality requirements of the European Union and other potential export markets. Local producers in southern Tajikistan would benefit from improvements in methods of applying sulfur and drying the apricots. This would allow them to gain a share of global markets. Methods that were studied include sulfur treatment prior to drying and approaches for rapidly drying the apricots while preventing contamination. Because the project has just …

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but …

Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi

Engagement & Service-Learning Summit

No abstract provided.

Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal

The Summer Undergraduate Research Fellowship (SURF) Symposium

Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two …

Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos

The Summer Undergraduate Research Fellowship (SURF) Symposium

The dependence of the rate of relaxation of semolina pasta on moisture content and temperature and how it affects shrinkage during drying has not yet been determined. The purpose of this research was to develop an equation that relates moisture content and temperature in order to obtain a master curve for creep of the product. When found, this equation could help to optimize the drying process and increase the quality of the final pasta product. Semolina flour mixed with water and propionic acid to create a 35% wet basis product was extruded on a C.W. Brabender 2523 to obtain a …

Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos

The Summer Undergraduate Research Fellowship (SURF) Symposium

Mini extrusion technology is a relatively new technology that offers fast timing and processing of food products. This technology paired with the advantageous properties and growing demand for soybeans can lead to a larger span of uses for the extruder that have not yet been explored, including NASA space missions and incorporation of soybeans into developing countries. During past research on parameters of operation, it was discovered that a significant amount of oil was being separated from the soy meal at the die of the mini extruder. Maximum removal of this oil allows use of the soy meal and soy …

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

NACCS Annual Conference Proceedings

No abstract provided.