Food Processing Commons^™

Effects Of 60Co Γ Ray Irradiation On Sterilization And Quality Of Sauced Chicken Claw, Peng Ling, Xu Yuanfang, Zhang Qiling, Zhou Yiji, Mao Qingxiu, Li Wenge

Food and Machinery

The effects of the ⁶⁰Co γ ray irradiation preservation on the sauced chicken claw were investigated by using different irradiation doses. The relationship was analyzed between the irradiation dose and the total bacterial count, nutrients, the composition of amino acids and fatty acids, AC, POV, TVB-N, nitrite as well as chroma. The results showed that the ⁶⁰Co γ ray irradiation was effective on sterilization, and while the sample was irradiated at the dose of 4.09 kGy, with the total bacterial count reduced to no more than 4.09 kGy. However, no significant effect of the ⁶⁰Co γ ray …

Optimization On Mixed Fermentation Process With Brown Rice Ferment, Zhang Xupu, Bai Junyan, Liu Tengyun, Wu Rongrong, Cheng Shumei

Food and Machinery

The mixed fermentation process of enzymatic brown rice was optimized by the response surface method. In order to optimize the growth of Saccharomyces cerevisiae and Lactobacillus plantarum in short-term mixed fermented brown rice, the fermentation medium components of the traditional brown rice enzyme were optimized and the interaction between the constituent components was analyzed. Firstly, the main factors were analyzed by pre-experiemntal. The vital influencing factors of biomass, such as honey, brown rice and NaCl, were determined by Plackett-Burman test. The direction and step size of the steepest climbing test are set according to the three important factors effect intensity. …

Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski

Capstones

From legal loopholes and outdated rules to undetectable infections and understaffing, the United States Department of Agriculture may not be doing all it can to make sure the American public’s health isn't at risk. As the people of the United States consume over 500 million pounds of beef a year, food safety policy and slaughterhouses are falling behind in proper procedural measurements in the beef industry.

emziemski.com/capstone

Effects Of Pre-Chiller Temperature On The Microbial Ecology Of Whole Bird Carcass Rinses, Rachael Elizabeth Blevins

Graduate Theses and Dissertations

Upon entering a poultry processing facility, birds are already contaminated with a variety of microorganisms. It is the responsibility of the processor to reduce these numbers to deliver a wholesome product to customers. This is not an easy task as there are ample opportunities for further microbial contamination. Some of these opportunities are obvious. For example, any areas where contaminants could be washed off one bird and onto another are always an area for concern, i.e. the scalder or the chiller. There are numerous opportunities for contamination that are not so obvious. These incidents of contamination are not necessarily due …

Development And Characterization Of Rice Genotypes For Water Use Efficiency And Drought Resistance, Anuj Kumar

Graduate Theses and Dissertations

Rice, the second largest staple food crop, uses 30% of global fresh water to complete its life cycle worldwide. Water deficits worldwide have become a serious problem affecting rice growth and ultimately grain yield. To solve the water problem globally, improvement of water use efficiency (WUE) and other drought resistance (DR) traits in rice genotypes would be a useful strategy using advanced genomics tools. In this study, our objectives were to 1) analyze phenotypes of the USDA rice mini-core collection (URMC) for WUE and DR related traits, 2) correlate drought response phenes for physiological traits and grain yield in the …

Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, Xinyao Wei

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

Black pepper has been implicated in several foodborne illness outbreaks and food product recalls due to Salmonella contamination. Conventional decontamination methods for black pepper are challenged by harmful residues or quality deterioration. Radiofrequency (RF) heating reduces the come-up time which allows to design a high-temperature short-time processing to inactivate Salmonella with minimal deterioration in product quality. The objectives of this study were to investigate RF heating for inactivation of Salmonella in whole black peppercorn and ground black pepper samples, evaluate Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella, and assess quality deterioration during RF heating of whole black peppercorn …

Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez

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

In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …

Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma

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

Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease …

Experimental Approaches To Understand And Control Salmonella Infection In Poultry, Yichao Yang

Graduate Theses and Dissertations

Salmonella is a major foodborne pathogen around the world and chickens are the major reservoir to transmit Salmonella into the human food chain. For decreasing the infection of Salmonella, we developed six attenuated live vaccines based on Salmonella Enteritidis (SE) and Typhimurium (ST) for testing the cross-serovar and cross-serogroup protection from the challenge of Salmonella Heidelberg and Campylobacter jejuni. One of the constructed vaccine strain showed ability to protect against challenge from Salmonella Heidelberg. Even though some preventive approaches are able to decrease Salmonella colonization in the gastrointestinal tract of chickens or other farm animals, Salmonella transmission mechanisms remain unclear. …

Experimental Simulation Of A Cross-Flow Rice Dryer, Sangeeta Mukhopadhyay

Graduate Theses and Dissertations

After harvest, rough rice is dried, then dehulled and typically milled before consumption. A broad objective of the “rice drying process”, which comprises drying and tempering, is to maximize the yield of “whole, intact milled kernels”, quantified by the “head rice yield” (HRY). Since rough rice is commonly dried using cross-flow (CF) dryers in the United States of America, the aim of this research was to assess the effect of drying and tempering treatments on milling yields when rice was dried in an experimentally-simulated CF drying column. First, because airflow rate was found to be the least-studied “drying variable”, its …

Research On Detection For The Storage Quality Of Orange Juice Based On The Electronic Tongue, Shi Qingrui, Guo Tingting, Yin Tingjia, Wang Zhiqiang, Li Caihong, Guo Yemin, Sun Xia

Food and Machinery

The aim of this work was to fulfill the objective and rapid assessment of quality and flavor of fresh orange juice with different storage time. An electronic tongue system that based on virtual instrument technology was developed and used to the qualitative and quantitative analysis of fresh orange juice samples with six kinds of storage time. According to the characteristics of electronic tongue respond signal, it was first preprocessed by the principal component analysis (PCA) method and discrete wavelet transform (DWT) method, respectively. According to the classification result, the DWT was selected as a recommended feature extraction method. Then the …

Graded Ethanol Method Extraction And The Antioxidant Activity Comparison Of Flavonoids From Crude Propolis, Jiang Hongyu, Pan Xue, Li Muwu, Wang Zongcheng

Food and Machinery

The active ingredients of crude propolis from Yongzhou were extracted by graded ethanol method and investigated the scope of their activity. With flavonoids content as index, content and the antioxidant activity of them in the crude propolis from different extraction conditions was evaluated. The results showed that the quality and content of flavonoids in the crude propolis extracted with 40%～60% ethanol were higher. The content of flavonoids in the extracts by graded ethanol method reached 41.2% and the extraction yield of flavonoids was 25.81%. The antioxidant activity of flavonoids of crude propolis extracted with 50% and 60% ethanol were better …

Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue

Food and Machinery

The effect of the drying properties on hot air drying by relative humidity control of Chinese yam was studied. The test material was treated with high humidity after the hot air drying, and factors on the drying characteristics and rehydration characteristics were investigated, including the treatment time of humidity, slice thickness, dying temperature, and drying air velocity. The L9(3⁴) orthogonal test was used to get the best drying process parameters on energy consumption. the content of polysaccharide and the color of two kind of yam (prepared by the best drying process parameters on energy consumption and hot air …

Effects Of Different Drying Methods On The Quality And Antioxidant Activity Of Seedless Purple Grape, Li Xiaoli, Wang Cheng, Tao Yongxia, Chen Jiluan, Quan Longfeng, Qiao Kunyun, Yan Shuyun, Liu Fengjuan

Food and Machinery

The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study. Four different drying techniques including natural drying, hot-air drying, drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes. Moreover, the total sugar, reducing sugar, fructose glucose, total acid, vitamin C, total phenol, total phenolics, total flavonoid, total flavanols, anthocyanins and sensory indicators, antioxidant capacity were detected, in order to compare the effects of different drying methods. The results showed that different drying methods obviously influenced the quality and antioxidant properties of the …

Study On Extraction And Toxicity Of Lipopolysaccharide From Aeromonas Hydrophila, Jiang Donglei, Liu Yan, Ge Panwei, Wu Mangang, Ge Qingfeng, Fang Weiming

Food and Machinery

To study the lipopolysaccharide (LPS) of Aeromonas hydrophila, LPS was extracted by hot phenol-water method, purified by enzymatic hydrolysis and chloroform/methanol precipitation. The yield of LPS and the contents of protein, DNA were determined. The purity of LPS was analyzed by SDS-PAGE and silver staining．Ana-1 cell model was established to evaluate the toxicity and biological activity of LPS samples. The results showed that the yield of LPS was 1.22%, and the contents of protein and nucleic acid were 1.53% and 0.79% respectively. The main bands of SDS-PAGE were clear and located at same position as the LPS standard. After LPS …

The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong

Food and Machinery

The ultrasonic-assisted ethanol-ammonium sulfate aqueous two-phase system was adopted to extract polyphenols from finger millet. The extraction process was optimized by single factor test and response surface analysis, polyphenols yield as the index. The results showed that the optimum extraction process was determined as follows: ethanol volume fraction of 41%, ammonium sulfate concentration of 0.3 g/mL, ultrasonic temperature of 42 ℃, liquid-solid ratio of 60 mL/g, and treated for 29 min. By adopting the process, the extraction yield of polyphenols was 319.15 mg/100 g. Finger millet polyphenols had strong antioxidant activity in vitro, the total reducing capacity, DPPH radical scavenging …

Optimization On Process Of Microwave Assisted Extraction And Antioxidant Activities Of Polysaccharides From Germinated Brown Rice, Pan Shuxuan, Wang Jiayi, Chen Jian, Xia Chen, Deng Junlin, Pu Biao

Food and Machinery

This research studied microwave assisted extraction process of germinated brown rice polysaccharides (GBRP). The extraction process was optimized by response surface methodology. Antioxidant activities of the germinated brown rice polysaccharides (GBRP) were also studied. On the basis of single factor experiment, the microwave assisted extraction rate of GBRP from germinated brown rice was optimized by Box-Behnken model. The antioxidant activities of the GBRP (in vitro) were investigated based on reducing force to Fe³⁺, scavenging rate to DPPH·, O-2·, and ·OH, and inhibition to lipid peroxidation five testing factors. The results showed that the optimal conditions were as followed: …

Study On The Extraction Technology And Functional Properties Of Gliadin From Sorghum, Liu Dan, Liu Jianli, Wang Shuai, Cao Xiangyu

Food and Machinery

The optimum conditions for the preparation of sorghum gliadin by ultrasonic assisted enzymatic method were studied by single factor and response surface test. The effects of standing time and temperature on the oil retention and water holding capacity of gliadin were studied. The results showed that the optimum conditions were as followed: enzyme dosage 1%, enzyme action time 3 h, ultrasonic action time 19 min, ethanol concentration 60%, the maximum extraction rate under the conditions of (7.19±0.36)%. At the temperature of 35 ℃and standing time of 40 min, the maximum oil holding capacityof sorghum gliadin was (2.84±0.15) g/g and the …

Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu

Food and Machinery

The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na …

Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein, Li Zhigang, Guang Cuie, Gan Jianping

Food and Machinery

In order to prepare original material for developing low phenylalanine special food, the peanut protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimal parameters were found to be hydrolysis temperature 50 ℃, pH 6.5, enzyme/substrate 3 500 U/g and time 5 h, which resulted in a content of free phenylalanine of 28.65 mg/100 mL in hydrolysates. The removal of phenylalanine with 7 g/100 g activated carbon powder was conducted at 35 ℃, pH 3.0 for 2.5 h and the removal …

Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing

Food and Machinery

Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and …

Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua

Food and Machinery

The swim bladder is rich in collagen, and contains bioactive components such as peptides and glycosaminoglycans. It has the functions of supplementing kidney and filling the blood and so on. It is one of the tonic of medicinal and edible products. It was reviewed the chemical composition, traditional medicinal value, clinical efficacy, functional factor and utilization of swim bladder in this study, in order to provide a reference for its further development and utilization.

Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan

Food and Machinery

The wide applications of ultra violet stabilizers and absorbers in industry caused the elevation of the contaminated levels in environmental media and livings. Because of many violet stabilizers and absorbers have estrogenic effects on livings, and more concerns are attracted on them. In order to prevent the aging process of plastic food contact materials, violet stabilizers and absorbers are employed in the process of manufacture. Therefore, these chemicals could migrate into food when the plastic food contact materials were used for food package. The migration quantity needed to be determined to prevent proceeding the limits. In this paper, the research …

Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong

Food and Machinery

To explore the solvent extraction to reduce cigarette harm and tar, the optimal extraction conditions of tobacco, according to the change of release amount of HCN and ammonia treated tobacco pyrolysis simulation, were determined by optimizing the conditions such as extraction solvent, broken wall, and extraction times. Additionally, reduction mechanism of the solvent extraction on the reduction of hydrogen cyanide and ammonia was discussed. Tobacoo treated with optimal extraction conditions could significantly reduce the release of HCN and ammonia in tobacco because of the solvent extraction to extract the precursor of HCN and ammonia content in tobacco. The results showed …

Effects Of High Temperature Treatment On Quality Of Meat, Zhong Huazhen, Liu Yongfeng, Gan Fei, Hu Yuhua

Food and Machinery

In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research object. The meat color, texture profile analysis and shear force were determined to evaluate the eating quality. Results indicated that pan-frying, frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05). After treatments, the L^*and b^* value of the three kinds of meat increased (P＜0.05), the a^* value of pork decreased (P＜0.05), conversely, the a^* value of chicken …

Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu

Food and Machinery

In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and inhibiting the yeast and lactic acid bacteria in fermention, respectivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacteria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution …

Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin

Food and Machinery

Interactions between Streptococcus salivarius and Streptococcus mutans play important roles in the development of dental biolms in oral cavity. S. salivarius BD3900, isolated from the oral cavity of a healthy voluteer, displayed the potential to be an oral probiotics in vitro. Strong hydrophobicity (95.8%) and high surface charges(≥88.6%) endure the strain to be easily adhered in oral cavity. The strain BD3900 was tolerant to 100 μg/mL lysozyme(2.0×104 U/mg), indicating the high ability for the strain to survive in oral cavity. Besides, the strain was determined to be with high auto-aggregating ability(15%～20%) as well as co-aggregating abiltity with Streptococcus mutans.in the …

Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo

Food and Machinery

Beef longissimus dorsi muscle with different high temperature treatment (110 ℃, 115 ℃ and 121 ℃, respectively, heating 3, 6, 9, 12 and 15 min) were tested for time and temperature-related changes in different solubility and structural proteins, total nitrogen and non-protein nitrogen, amino nitrogen content, proteolysis index and SDS-PAGE patterns of total muscle protein during high temperature processing. The results showed that the contents of water-soluble protein and salt-soluble protein decreased distinctly with the increase of heating temperature and time. After heating at 121 ℃ for 15 min, the content of sarcoplasmic protein in the beef longissimus dorsi muscle …

The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia

Food and Machinery

In order to degrade protein of tobacco and improve the smoking quality of tobacco, 18 protein degrading bacterias from flue-cured tobacco of Henan, Fujian, Yunnan province were isolated through protein degrading selective medium. The activity of protease was detected, and the strain with highest protease-producing was identified by the 16S rRNA gene sequence and physiological-biochemical tests. Orthogonal experiment was further designed to get the optimal fermentation conditions of protein degrading in the tobacco leaf. And then the sensory quality of tobacco leaves after treatment was investigated The results showed that: (1) Strain HN-3 was the preferred strain with the highest …

Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona

Food and Machinery

In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A₂₁ and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking …