Food Processing Commons^™

Effects Of Different Conditioning Parameters On Aroma Components Of Tobacco Leaves, Li Jing-Xin, He Li, Sun Mi, Zou En-Kai, Li Chun-Guang, Zhan Xiao-Lin, Chen Dong, Luo Hai-Tao, Jing Yan-Qiu, Ren Zhou-Ying

Food and Machinery

Objective: This study aimed to find out the best parameters of moistening leaves in redrying. Methods: Based on the BO1 module of upper leaves in Ganzhou, the effects of hot air temperature, drum speed, water addition and steam valve opening on aroma components of primary and secondary leaves were investigated, and the optimum parameters of leaf moistening process were screened by comprehensive balance method based on the style of sweet and coke in Ganzhou. Results: The content of aroma components increased after one-time leaf wetting and decreased after two-time leaf wetting, but slightly increased, compared with that before leaf wetting. …

Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant, Luo Shi-Hua, Wang Yi-Xuan, Cui Bo, Xu Zhou, Jiao Ye, Cheng Yun-Hui

Food and Machinery

The article summarized the classification of flavonoids and their physiological activities in recent years. The classification, adsorption mechanism and application effects of nano-solid-phase extractant in the separation and purification of flavonoids were reviewed, and the development trend of the separation and purification on flavonoids by nano-solid-phase extractant was analyzed.

Advances In The Application Of Odour Fingerprinting Techniques In Meat Products, Li Yue-Ming, Han Bing, Wang Jun-Ru, Pan Lei, Xu Yi-Meng, Zhang Gen-Sheng

Food and Machinery

This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.

Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo

Food and Machinery

In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.

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'') …

High Pressure Processing Of Cashew Milk, Rachel Coggins

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

Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …

Producing Bacterial Cellulose From Coffee (Coffea Arabica) Kombucha Fermentation And Assessment Of Its Efficacy To Remove Pathogenic Bacteria From Contaminated Water And A Pollutant Dye From Aqueous Solution, Federico Bueno

LSU Doctoral Dissertations

Bacterial cellulose (BC), composed of cellulosic nanofibrils, is synthesized by a symbiotic culture of bacteria and yeast during the fermentation of coffee kombucha (CK). BC may be used as a purification agent and adsorbent. The overall goal of this project was to synthesize BC from CK fermentation and assess its efficacy in removing pathogenic bacteria from contaminated water and a pollutant dye from aqueous solution. The objectives of this study were to: (1) compare BCs that were produced from different carbohydrate substrates in the fermentation of CK, (2) characterize dried BCs produced using various drying methods, (3) evaluate BC as …

Improving Nutrition And Food Safety Knowledge Of Small-Scale Fish Processors In Delta State, Nigeria, Grace Adeola Adegoye

Theses and Dissertations

Introduction: Fish is an affordable animal source food that provides nutrition and serves as a source of income for many people especially women in Nigeria. Smoking and sun drying are the processing methods in practice that expose the fish products to possible contaminants which may consequentially negate their nutritive value.

Aim: To improve the knowledge of fish processors on nutrition and safe fish handling.

Methodology: A 3-day participatory training was organized to train 122 fish processors, 95 women, and 25 men. The training was conducted in the three senatorial districts in Delta State, Nigeria. Knowledge was assessed using the pre …

The Application Of Food-Grade Chitosan And Another Food-Grade Compound In Coatings To Control Tyrophagus Putrescentiae (Schrank, Family: Acaridae) Growth On Dry-Cured Hams And Their Impact On Dry-Cured Ham Quality, Wenjie Shao

Theses and Dissertations

The objective of this research was to evaluate if chitosan and another food-grade compound can be incorporated into food-grade coatings in conjunction with propylene glycol and polysaccharides to control Tyrophagus putrescentiae growth without affecting sensory attributes, water activity, and moisture content of dry-cured hams. Each coating solution was coated on ham cubes (2.5 × 2.5 × 2.5 cm³, n = 5/treatment) or infused in ham nets, and dry-cured ham cubes were wrapped in the ham nets prior to inoculation with 20 mixed-sex adult mites. Randomized complete block designs with two replications were utilized to evaluate the efficacy of …

Researching Of The Shelf Life And Quality Of Margarine Enriched In Inulin, Shakhnozakhon Salijonova, Akbarali Ruzibayev

CHEMISTRY AND CHEMICAL ENGINEERING

Extensive research is being carried out in the world on the effective use of non-traditional plant raw materials, its production in margarine, mayonnaise and similar oil and fat products. In this aspect, special attention is paid to improving targeted technological processes, developing margarine formulations from local raw materials, increasing the nutritional and biological value of products, efficient use of natural raw materials and expanding the range of products. The aim of the study is to study the shelf life of the obtained diabetic low-calorie margarine based on the extract of Jerusalem artichoke tubers. Based on the research, it was determined …

Food Allergy Education In The Hospitality Industry, Hayley Stull

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Food allergies affect thousands of people, because hospitality foodservice workers come into contact with the public, it is necessary that they need to be fully trained to ensure the safety of the public. This is especially important for those who possess food allergies. Previous research has shown major gaps in knowledge amongst these workers, which can lead to the potential to harm individuals with a food allergy. There is a lack in the consistency of training specifically concerning food allergies for food service workers across all states in the U.S. There are previous forms of educational tools concerning food allergies …

Camp: Children’S Acceptance Of Muffins With Different Proteins, Amber Knoernschild

Human Nutrition and Hospitality Management Undergraduate Honors Theses

In 2019, around 40% of school-aged children in Arkansas were classified as overweight (~17%) and obese (~23%), according to BMI data collected. Children with obesity have an increased risk of developing type 2 diabetes, hypertension, and dyslipidemia. Unhealthy eating habits, such as skipping breakfast, have been strongly associated with overeating, weight gain and obesity. Breakfast is a key component of a healthy diet and can positively impact children’s health and well-being. However, there has been a steady decline in breakfast consumption in US children over the past 40 years. Specifically, breakfast consumption declined among 8–10-yearold children by 9% and adolescents …

Broiler Efficiency As Affected By Dietary Protein Supply And Grain Source, Victoria Reid

Animal Science Undergraduate Honors Theses

This experiment was conducted to compare the effects of different diet compositions on performance and carcass yield of male broilers from 15 to 36 days of age. In total, 593 male birds were divided across a randomized design that consisted of 6 dietary treatments, each with 8 replications. The treatments included pelleted diets that varied in grain type and crude protein (CP) value: 3 sorghum-based diets at 20%, 18.75%, and 17.5% CP and 3 corn-sorghum blended diets at the same CP levels. CP amounts impacted only body weight gain and feed conversion rate while feed intake only differed with grain …

Characterization Of Gangliosides And Fatty Acids In Extracellular Vesicles From Human Milk, Aliya Amin

Food Science (MS) Theses

Extracellular vesicles (EVs) are bioactive components of human milk that may impact functionality to regulate growth, cognitive development, metabolism, and immunity in newborns. The biogenesis of EVs and the mechanism by which EVs elicit biologic effects in vivo have not been characterized entirely. Gangliosides and fatty acids are integral in the formation, release, stability, and functionalities of EVs. Presumably, EV function is related to EV composition and lipids in EVs influence the bioavailability of EV cargo and downstream functions of EVs. The objective of this research was to characterize the fatty acid and ganglioside composition of EVs in human milk. …

Effects Of One-Pass Microwave Drying On Rice’S Utilization In The Brewing Process., Christopher Stuckey

Food Science Undergraduate Honors Theses

Rice is utilized as an adjunct grain by the beer manufacturing industry. Before utilization, the rice has to be dried to a desired moisture content. The drying process employed may have an impact on the rice’s physicochemical properties which influence the rice’s performance in the brewing process. This study focused on investigating the impact of microwave drying on rice’s physicochemical properties and utilization in the brewing process. Rough rice samples at an initial moisture content of 19.7% wet basis were exposed to microwave dryer set to deliver 525 kJ/kg of energy in a single drying pass. The effects of the …

Arkansas Fresh-Market Blackberries: Identifying Unique Attributes And Harvest Practices That Impact Marketability, Andrea Lea Myers

Graduate Theses and Dissertations

Fresh-market blackberries (Rubus subgenus Rubus) are sold worldwide and have attributes that appeal to consumers. The delicate-nature of the fruit requires hand harvesting, and minimal handling of the fruit postharvest. Objectives of this research on Arkansas fresh-market blackberries was to 1) identify the unique attributes 2) determine the best handling practices to increase postharvest quality, and 3) evaluate the potential of soft robotic gripper for harvesting. For the first objective, blackberry genotypes were harvested from the University of Arkansas System (UA System) Division of Agriculture Fruit Research Station in Clarksville, AR. Nineteen genotypes were harvested in 2020, eight genotypes were …

A Mixed Methods Approach To Context Specific Curriculum Design For Very Small And Small Strawberry Growers In The Southeastern United States, Thomas A. Yeargin

Graduate Theses and Dissertations

Outbreaks of foodborne illness due to fresh produce are a continued threat to both the publichealth and the economy in the United States. Though there are many factors which influence the perpetuation of foodborne pathogens, the inability of the food industry to curtail this issue indicates systemic failure of interventions aimed at improving food safety practices. In this dissertation, we detail the efforts made over the past few decades to provide training to food producers and food handlers as well as recommendations that have been made for improvement based on these studies. By borrowing from more advanced fields of study …

To The Window, To The Wall: Improving Environmental Monitoring Protocols, Sarah Jones

Graduate Theses and Dissertations

Detecting microorganisms on environmental surfaces via an environmental monitoring (EM) program is part of a preventive food safety culture. Environmental monitoring should 1) verify that food safety plans are reducing cross-contamination risk from surfaces to food, 2) pinpoint microbial niches, and 3) prevent the transmission of pathogens. Environmental monitoring programs utilize EM tools, such as sponges, to sample food contact and non-food contact surfaces. However, EM tool selection is determined by the individual food firm. This dissertation evaluated and characterized factors influencing EM program effectiveness in the food industry. Specifically, this dissertation focuses on the release of microorganisms from EM …

Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge

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

Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …

Inactivation Of Salmonella In Black Peppercorn By Fluidization With Hydrogen Peroxide Vapor, Edel Summers

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

The purpose of the present study was to assess the effectiveness of hydrogen peroxide vapor (HPV) at inactivating Salmonella inoculated in whole black pepper when used as fluidizing gas media. HPV treatment was conducted at two different temperatures (45°C and 60°C) and two dwell times (30 min and 60 min). Microbial reduction and residual hydrogen peroxide were measured at three storage times: 0 h (immediately after treatment), 24 h and 48 h post-treatment. The effect of HPV on the quality of whole black peppercorn was evaluated 48 h post-treatment based on changes in piperine content, total phenolics, antioxidant activity, total …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …

Potato Processing In The Home: Sustainability And Nutritional Impacts, Aubin Payne

Biological and Agricultural Engineering Undergraduate Honors Theses

Potatoes are the world's fourth most consumed crop. Their versatility and long shelf-life make them a staple food for millions of people worldwide. Still, the increasing consumption of highly processed potato products in developed countries has damaged the public's appreciation of potatoes as a valuable source of essential nutrients. Additionally, as public awareness of environmental sustainability increases, the average consumer is more likely to value processing methods that mitigate environmental damage.

Researchers simulated several home storage and processing conditions to find out how nutrition and environmental impact are affected by the home processing timeline. Then, a nutrient analysis, life cycle …

Evaluating The Microbial Quality And Use Of Antimicrobials In Raw Pet Foods, Leslie Pearl Cancio

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

Raw meat-based diets (RMBDs) are emerging pet foods that pose food safety risks because of the potential presence of pathogens that could cause illness to humans. In this research, the microbial quality of select RMBD products sold by pet food companies online and the use of chemical antimicrobials to reduce the microbial load in chicken liver, a common RMBD ingredient, were evaluated.

Ground meat blends and livers from four animal species (beef, pork, chicken, turkey) were purchased from four online companies that delivers directly to consumers through parcel businesses. Products were procured at three different times during one year and …

A Cookbook For The Trendy Chef, Katja Roberts

Honors Program: Senior Projects (Public)

A Cookbook for the Trendy Chef contains a compilation of recipes which fall under 8 major food trends for 2021. These trends were determined to be vegan, keto, and gluten-free diets, along with “viral foods”, easy recipes, functional foods, international flavors, and comfort foods. These trends were selected based on predictions made by the Institute of Food Technologists (IFT) and the Washington Post.

Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song

UNL Student Research Days Posters, Graduate

Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. Current approaches that use empirical formulation generate arbitrary forms of model equations, impeding systematic analysis towards identifying key factors governing microbial growth and inactivation in food. To address this challenge, we present a data-driven modeling pipeline that enables automatic discovery of model equations (through parsimonious selection of relevant terms in a pre-built library) without having to …

Physicochemical And Pasting Properties Of Flour And Starch From Two New Cassava Accessions, Raphael Aidoo, Ibok Nsa Oduro, Jacob K. Agbenorhevi, William Otoo Ellis, Nana Baah Pepra-Ameyaw

Food Science Faculty Articles and Research

Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated …

Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration …

Community Solar Dehydrator Plans, Kate Weigel, Roslynn Mccann

All Current Publications

As interest in home gardening and self sufficiency surged during the pandemic, many are looking for ways to preserve foods from their newfound harvests. This fact sheet provides an overview of how to build a community solar food dehydrator for food preservation, based on our experience doing so for the community of Moab, Utah. A list of needed building materials, tools, and specific plans are included.

Effect Of Very High Frequency Microwave Light On Bread Properties, Dilrabo Tuychieva, Gulnoza Djakhangirova, Yodgorbek Ismoiljonov

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the research was to study the effect of microwave on the baking properties of flour obtained from disinfected wheat grain. Trial laboratory baking from grain decontaminated by microwave was carried out. The main physical and chemical indicators of the quality of bakery products are humidity; acidity and porosity. As the object of the study, we used shaped and hearth bread from flour of the 1st grade, made from grain disinfected by microwave. The most acceptable parameters of neutralization were identified, in particular, the duration of exposure to microwave and the amount of power at which the studied …

Investigation Of The Process Of Cotton Cake Extraction Under The Influence Of Pulsed Electric Current, Fazliddin Kayimov, Kakhramon Majidov, Nargiza Sabirova

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of work is study the process of cotton cake extraction by exposure to pulsed electric current. The kinetic equations determined the dependences of technological parameters on external and internal factors. It is established that the technological parameters determine the choice of appropriate dependencies for calculating the parameters of the kinetic equation. Mathematical processing and planning of the experimental data results conducted for extraction of cotton cake.