Food Processing Commons^™

Effects Of Filtration Temperature And Heat Treatment On Composition And Rheological Properties Of Whole Milk Ultrafiltration Retentates, John W. Montella

Master's Theses

ABSTRACT

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

John William Montella

For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also …

Boiling Water Canning Lemon Or Lime Curd, Brian Nummer

All Current Publications

This publication includes recipe and instructions on canning lemon and lime curd using boiling water method.

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 …

The Feasibility Of Producing Vacuum-Packed Fermented Vegetable Products., Antoni Llovera

Masters

The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties …

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 …