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Food Processing Commons™

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2022

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Articles 511 - 518 of 518

Full-Text Articles in Food Processing

Activation Of Water Used In The Preparation Of Wheat Grain For Varietal Milling, Suvankul Ravshanov, Ismoil Isabaev Feb 2022

Activation Of Water Used In The Preparation Of Wheat Grain For Varietal Milling, Suvankul Ravshanov, Ismoil Isabaev

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the study is to change the properties of water in order to achieve the optimum impact on wheat grain in preparation for variety milling. The results of influence on the properties of drinking water by acoustic waves in the frequency range of 10-1000 Hz for 1 minute were determined. It is established that the optimal range of exposure is the interval of 80-100 Hz. At the same time water activation is achieved, leading to changes in its properties, such as specific water resistance, electric conductivity, content of dissolved salts, which positively affects the technological indicator - the …

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The Poultry Industry And Its Environmental Impacts, Mohamed Taha El-Barbary M.A. Omar Jan 2022

The Poultry Industry And Its Environmental Impacts, Mohamed Taha El-Barbary M.A. Omar

Archived Theses and Dissertations

No abstract provided.

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Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo Jan 2022

Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo

Food Science Faculty Publications and Presentations

A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (

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A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem Jan 2022

A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem

Electronic Theses and Dissertations

Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …

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Autonomous Coffee Brewing System, Lillian Gonzalez, Landon Miller, Tyler Moff, Benjamin Vitu Jan 2022

Autonomous Coffee Brewing System, Lillian Gonzalez, Landon Miller, Tyler Moff, Benjamin Vitu

Williams Honors College, Honors Research Projects

Coffee consumers want an affordable, high-quality cup of coffee that takes minimal time to brew and does not excessively contribute plastic to landfills. A fully autonomous system which utilizes whole coffee beans, water, and filters to brew coffee was designed to meet this need. This system accepts user requests which specify the brew’s portion size, water temperature, and brew strength, as well as the time which the system should begin the brewing process. Occasional maintenance to empty the system’s built-in waste receptacle or resupply the system with water, coffee beans, or filters is the only user intervention required. This report …

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The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty Jan 2022

The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty

Undergraduate Theses, Professional Papers, and Capstone Artifacts

Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …

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High Resistant Starch Rice: Variation In Starch Related Snps, And Functional, And Sensory Properties, Ming Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna Mcclung, Christine Bergman Jan 2022

High Resistant Starch Rice: Variation In Starch Related Snps, And Functional, And Sensory Properties, Ming Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna Mcclung, Christine Bergman

Hospitality Faculty Research

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste …

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Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni Jan 2022

Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni

Electronic Theses and Dissertations

Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …

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