Food Processing Commons^™

Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin

Food and Machinery

Through the inspection of Hunan Province students 8～10 years old and the pregnant women urine iodine level and thyroid volume and salt iodine content, analysis of iodine nutrition level of residents in regions in Hunan, the current evaluation of iodized salt concentration can meet the iodine nutrition level of the people in Hunan, and provide basis for decision making of targeted scientific iodine. Through the investigation, the results showed that: in 2012 the iodized salt concentration after adjustment, Hunan province still reached the standard of eliminating iodine deficiency disorders (IDD). The level of iodine nutrition of pregnant women was suitable, …

The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili

Food and Machinery

The food contaminants and residues from food processing and food packaging materials are threating the food quality and safety, such as pesticide residue, veterinary drug, illegal non-food substances and organic pollutants. Therefore, the advanced modern detection methods are indispensable for food analysis. Meanwhile, the complex of food matrix and diversity of the food contaminants and residues also propose the higher requirements for food detection technology. The time of flight mass as one of the mass techniques is considered as a superior analysis technique and has been applied in food quality and safety analysis as a result of its high sensitivity …

Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian

Food and Machinery

The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.

Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun

Food and Machinery

The number of kinds and the corresponding capacities of mineral elements in milk and dairy products are key criteria to evaluate their nutritional quality. Thus choosing an efficient, sensitive and rapid detection method for mineral elements is important to the research, production, and trade of dairy products. This paper first discussed the pretreatment method for digesting milk or diary products, and then made comparisons among different detection methods, including flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption specteometry (GFAAS), hydride generation atomic absorption specteometry (HGAAS), atomic fluorescence spectrometric (AFS), atomic emission spectrometry (AES), inductively coupled plasma-mass spectrum (ICP—MS), enzyme-linked …

Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui

Food and Machinery

In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …

Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing

Food and Machinery

Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.

Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin

Food and Machinery

Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.

Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing

Food and Machinery

Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …

Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu

Food and Machinery

GM food is an important achievement in the development of biotechnology, and it has two sides as any other achievements. Taking into account the special nature of GM food, it needs to make effective legal regulation to regulate the impossible problems. Europe, Japan and other developed countries establish experimental and listing approval system, a isolation system and labeling system specifically. The US also sets up legal principle of non discrimination for supervision of GM food. Combined with the present situation of legal regulation on GM food in China, several steps should be taken, for adopting formal legislation, enacting specific workable …

Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue

Food and Machinery

There are four major problems existing in China's food safety supervision and management. They are imperfection in the system of laws on food safety, obvious defect of current criminal law governing food safety crimes, insufficient understanding for supervisory staff to hazard of food safety crimes, absence of workable accountability system for supervisory staff who spoil their duty. Those existing problems have caused frequent crisis of food safety. To tackle these problems, a legally governing system, which should be mainly supported by the system of criminal law, needs to be established to unify names of crime for food safety crime and …

Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao

Food and Machinery

With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …

Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying

Food and Machinery

Food safety and people's life and health are closely related, its importance is self-evident. The problem of food safety in food logistics mainly in several cases includes food spoilage, chemical pollution and breakage of packing and food expiring. The reasons for these food safety problems are many and varied, not only the logistics industry itself is inefficient, too many intermediate links, technology and self-discipline ability, lack of infrastructure investment, but also the unperfect legal system, the supervision in relevant departments. Therefore, the corresponding countermeasures should be found from two aspects in national and food logistics operator. National level can improve …

High Moisture Extrusion Of Oatmeal, Brandon F. Coleman

Master's Theses

Oats are considered to be a highly nutritious breakfast food available to consumers. Heightened consumer interest in functional food products and advances in human nutrition have led to increased levels of interest in the development of new oat based products (Webster and Wood 2011). Developments in technology have led to manufacturing of instant oatmeal, making the product more convenient to consumers. Low moisture extrusion processing is one of the most widely used methods to produce ready to eat breakfast cereals; however, there has been little research carried out to determine if high moisture extrusion methods would be viable. This study …

Multiphysics Modeling To Enhance Understanding Of Microwave Heating Of Food In Domestic Ovens, Jiajia Chen

Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research

Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics based models are promising tools to improve microwave heating uniformity by properly designing the food product. However, limited availability of accurate temperature-dependent material properties, inadequate model prediction accuracy, and high computational power and complexity in model development are three gaps that greatly limited the application of these models in the food industry.

To fill in the gaps, firstly, we developed a multitemperature calibration protocol to measure temperature-dependent dielectric properties (dielectric constant and loss factor). The temperature-dependent dielectric and thermal (thermal conductivity and specific heat capacity) properties …

A Prototype On-Line Aotf Hyperspectral Image Acquisition System For Tenderness Assessment Of Beef Carcasses, Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, David D. Jones, Carol Lorenzen, Jeyamkondan Subbiah

Department of Food Science and Technology: Faculty Publications

A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system (λ = 450– 900 nm) was developed for tenderness assessment of beef carcasses. Hyperspectral images of ribeye muscle on stationary hanging beef carcasses (n = 338) at 2-day postmortem were acquired in commercial beef slaughter or packing plants. After image acquisition, a strip steak was cut from each carcass, vacuum packaged, aged for 14 days, cooked, and slice shear force tenderness scores were collected by an independent lab. Beef hyperspectral images were mosaicked together and principal component (PC) analysis was conducted to reduce the spectral dimension. Six different textural …

Predictive Modeling Of Oxygen Transmission Through Micro-Perforations For Packaging Applications, Ayman Abdellatief, Bruce A. Welt, Jason Butler, Eric Mclamore, Arthur Teixeira, Sanjay Shukla

Journal of Applied Packaging Research

Methods for creating precise perforations in respiring produce packaging are being increasingly adopted. Knowledge of oxygen transfer through perforated packaging and oxygen distribution in packages is necessary for successful packaging design of fresh produce. An approach to modeling perforated packaging performance was developed using a cylindrical chamber with precision perforations using Fick’s second law. The model was simulated using two techniques including Finite Element Method (FEM) using commercially available software and Finite Volume Method (FVM) through programming. Perforations were approximated as a source term in the second method. Both simulation techniques showed trends similar to experimental data.

Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash

Student Scholar Symposium Abstracts and Posters

In this study, we evaluated the chemical and physiological effect of low-dose gamma irradiation on the post-harvest quality of Chandler Pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the U.S. Chandler pummelos from a local grower in California were irradiated at target doses of 150 Gy and 1000 Gy. Irradiated and untreated pummelos were stored at 12 °C for 3 weeks and at 20 °C for the 4th week to reflect three weeks of sea shipment at ideal temperature for storage of pummelos and an additional week of retail under ambient conditions. Irradiation reduced hardness of the …

Combining Systems Methodologies To Reduce Allergen-Related Food Recalls, Jill Marie Sweney

Dissertations and Theses

The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for …

Insomniac Of The Soil: A Collection Of Poetry And Essays, Sarah E. Golibart

Senior Honors Projects, 2010-2019

“Insomniac of the Soil” is a homage to a landscape that has deeply informed Sarah Golibart's life and her artistic voice – the tidewater flatlands of Virginia’s Chesapeake Bay peninsula where her family lives and where Golibart has worked on farms since high school. Both her poems and essays are earthy, imagistic, and grounded – quite literally – in the soil as well as in a sensibility of ecological ethics and sustainability. “Insomniac of the Soil” is also a love song to the fervent and fallow cycles of the soil.

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane

Food Science (MS) Theses

Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been reported between 2000-2015. However, there is currently a lack of information regarding this practice in the United States. Therefore, the objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and …

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 …

Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N.O. Sahasrabudhe

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

Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their affordable cost, ease of production, and the diversity of products that can be made using similar unit operations. The nixtamal produced after alkaline cooking depends on the processing parameters used during cooking and steeping, as well as the physicochemical properties of the corn hybrids used. Processors incur high costs in narrowing down hybrids suitable for a given process, or they must be able to adjust cooking conditions to obtain the desired end-product characteristics. Improper processing generates large quantities of waste. Researchers have developed small …

Effects Of Blanching On Color, Texture And Sodium Chloride Content During Storage Time Of Frozen Vegetable Soybean Modeling For Commercial Scale, Pimsiree Suwan

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

Vegetable soybeans [Glycine max (L.) Merrill] are a green stage of soybeans, which have become increasingly popular among health-conscious Americans as an alternative low-fat and heart-healthy food. Vegetable soybeans (VSB) are also an excellent source of protein and fiber. However, the vast majority of the VSB consumed are imported, as they are not extensively grown and processed in the United States. The situation results in short supply and limited processing information.

The purpose of this study was to investigate the effects of water blanching (at 86, 92, 98 °C for 1m30s, 2m, 2m30s) and steam blanching (at 86, 92, …

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 …

Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong

Food and Machinery

The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to …

Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang

Food and Machinery

Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R²=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …

Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen

Food and Machinery

The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very …

Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming

Food and Machinery

Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm^-1 and 1 682 cm^-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative …