Food Processing Commons^™

Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee

Graduate Theses and Dissertations

During storage, the milling and physicochemical properties and eating quality of rice change, which is generally termed `aging'. Aged rice is preferred by processors, and there are attempts to develop accelerated aging process using various heat sources. In this study, the effects of various heat treatments and their influence on the milling, pasting, thermal, and cooking properties of two long-grain rice cultivars during storage were investigated using a full-factorial experimental design. Two long-grain rice cultivars, Wells and XP723, was treated with 8 different heat treatments including one control and stored at room temperature for 180 days. Heat treatments included 2 …

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 …

Protecting Children From Overexposure To Lead In Candy And Protecting Children By Lowering The Blood Lead “Level Of Concern” Standard, Bryan Wagner, Colleen C. Hughes, Robert Sobsey

Nevada Journal of Public Health

The American Public Health Association: Recognizing that in April 2004, the Orange County Register in an investigative report, published for the first time information that the state of California had been testing for lead in candies for decades but had not informed the public about the high lead levels in many candies, candy wrappers and seasonings (sold as a snack item and consumed as candy) imported from Mexico, the Philippines and other countries.

Single-Pass Drying Of Rough Rice Using Glass Transition Principles, George Owira Ondier

Graduate Theses and Dissertations

The objective of this research was to study the drying characteristics, milling quality, and functional properties of rough rice subjected to single-pass drying while controlling kernel material states. Drying experiments were conducted at 60, 70, and 80C and relative humidities ranging from 13 to 83%. High drying air relative humidities (greater than 63%) maintained both the kernel surface and core in a rubbery state during drying, whereas low drying air relative humidities caused rapid transitioning of the surface layers from a rubbery to a glassy state. Long-grain pureline cultivar, Wells, medium-grain pureline cultivar, Jupiter, and long-grain hybrid cultivar, CL XL729, …

Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana

Graduate Theses and Dissertations

Organic waste generated from industrial sweet potato canning is estimated to be 30% of incoming raw material. This waste contains carbohydrates (sugars and starch) that could be used as substrates for the production of useful compounds via fermentation (e.g. lactic acid), resulting in the production of value-added products. The goal of this research project is to produce a substrate from the sweet potato processing waste material that supports the growth of lactic acid bacteria, which results in the production of lactic acid. The sweet potato waste product was characterized, and found to contain 16.5% solids. The solids components were 18.5% …

Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan

Graduate Theses and Dissertations

White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence …

The Effect Of Chlorine And Ozone In Controlling Microbes On Organically Grown Cilantro And Carrots, Adam Holtz

BioResource and Agricultural Engineering

This senior project investigates the relative efficacy of ozonated water and chlorinated water for the purpose of sanitizing freshly-harvested organic produce. The aim of this study was to assist the Cal Poly Organic Farm in deciding whether or not to invest in an ozone generator. The crops used for testing were grown organically in the same field. Carrots and cilantro were harvested and promptly treated with 5 ppm ozone solution or 25 ppm sodium hypochlorite solution. Carrots were sampled at 0, 7, and 14 days storage to determine microbial populations. Cilantro was similarly tested at 0, 6, and 12 days …

Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs, Amara Venkata Sunil Perumalla

Graduate Theses and Dissertations

Ready-to-eat meat (RTE) products such as hotdogs represent a popular segment in convenience food purchases. Increased demand has led the processors to extend the shelf life by minimizing lipid oxidation and post-processing contaminants such as Listeria monocytogenes. There is a growing interest in the food processors and consumers regarding the use of natural alternatives in place of synthetic food additives to control the growth of foodborne pathogens and (or) lipid oxidation. In recent years, green tea (GTE) and grape seed extracts (GSE) are increasing choices as they have demonstrated antioxidant as well as antimicrobial properties in various food applications. …

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 …

Response Surface Methodology Approach For The Optimization Of Lab Fermentation Using Vegetable Based Substrate, Amit Jaiswal, Nissreen Abu-Ghannam, Juan Valverde

Conference papers

In the present studies, an attempt was made to optimize the conditions for the lactic acid bacteria (LAB) fermentation using Irish York cabbage (Brassica oleracea var. capitata alba subvar. conica) as a substrate. Prior to fermentation with Lactobacillus plantarum, York cabbage was blanched at 95°C for 12 min to inactivate surface microflora. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant capacity in the broth, Box-Behnken design integrating a desirability approach was used. The optimized factors (fermentation time 36h, solid/liquid ratio 0.25 g/ml and agitation rate 100 rpm) were used for …

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 …

Delicious-Ology: The Science Of Delicious Food, Sasha Yan

Undergraduate Theses—Unrestricted

You can read this book two ways. If you want to “just cook,” flip to the recipe index, pick a recipe, and skip straight to that page. The surrounding text will explain some aspects of the science behind the recipe. While the recipes in this book are chosen to complement and provide examples of the science, they’re also recipes that are fantastic in and of themselves.

Evaluating Ceres Fair Food As An Urban Sustainable Food Initiative: A Comparison Of Retail Pricing, Wholesale Pricing And Food Miles For A Healthy Food Basket, Stella Chung

Independent Study Project (ISP) Collection

CERES Fair Food, an organic food delivery system in Melbourne, VIC was evaluated in terms of its transportation resource consumption, ability to enhance food security, and support of local organic farmers, which are key factors in sustainable food systems for urban areas.

Transportation resource consumption was analyzed by calculating the food miles for a selection of Fair Food’s products and comparing them to data on typical products consumed in Victoria. Most of Fair Food’s products had similar or lower food miles, particularly the fresh produce. But many assumptions had to be made in the calculations due to limited information. Food …

“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 …

Milling Characteristics Of High And Low Quality Rice, Alexandria Huck, Sarah Lanning, Terry Siebenmorgen

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

Harvest moisture contents (HMCs) have been proven to play a role in rice quality, especially affecting head rice yield (HRY) due to fissuring or immature kernels. Differences in milling characteristics between samples having high and low level milling quality were studied in this experiment. Two hybrid, long-grain cultivars (CL XL729 and CL XL745) and two pureline, long-grain cultivars (CL 181 and Wells) were harvested at near optimal and low HMCs, representing high and low milling quality, respectively. Lots were dried to approximately 12.5 ± 0.5% and milled in triplicate for durations of 10, 20, 30, and 40 s. Results showed …

Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C …

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 …

Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …

Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher

Articles

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed at …