Food Processing Commons^™

Industry Professionals’ Perceptions Of Crisis Communications Educational Needs For New Professionals And Best Practices For Second Life© Simulations, Kristin M. Pennington, Leslie D. Edgar

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

Crises impacting agriculture cost the nation billions of dollars in expenses and lost revenues annually. Organizations and governmental agencies continue to refocus energies on improving crisis communication plans in an effort to lessen economic impacts of unanticipated events. This study brought together an advisory team of agricultural communications professionals to gather perceptions of crisis communications educational needs for new professionals and to identify the best practices for using Second Life© (SL), a 3-D virtual world, simulations for training. Advisory team members represented the human, crop, animal, and environmental sectors of the agricultural industry. Perceptions were gathered during a roundtable, open-ended …

Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick J. Cullen

Articles

In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is …

Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis

Articles

Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5^oC) with an ozone concentration of 0.048 mg O₃ min^-1 ml^-1 and treatment time of 0 to 10 …

New Palm Oil Products By Enzymatic Interesterification And Dry Fractionation., Saw Mei Huey

Student Works (2010-2019)

Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries. In spite of various nutritional studies, palm olein is also not well considered as recommended choice due to its higher saturation content. Against these factors, there is a need to reduce its saturation content. In this study, the saturation content in palm olein was reduced through the combination of enzymatic interesterification and dry fractionation. Enzymatic interesterification allows interchanging of acyl groups between and within triacylglycerols …

Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds, Shilpi Gupta, Nissreen Abu-Ghannam, Amalia G.M. Scannell

Articles

The aim of the present study was to see the applicability of using brown edible seaweeds as a sole source of nutrition for the growth of lactic acid bacteria. Growth kinetics of lactic acid bacteria (LAB; Lactobacillus plantarum) was studied using three species of edible Irish brown seaweeds Himanthalia elongata, Laminaria digitata and Laminaria saccharina. As part of the screening process, growth of the LAB was carried out on raw and heat treated forms of seaweeds. The seaweed species in their raw state could not support the growth of L. plantarum. Heat treatment resulted in almost 4 times increase in …

Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke

Articles

This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10⁶ CFU mL^-1) as a challenge microorganism was treated with ozone at 75-78µg mL^-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …

Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick J. Cullen, Paula Bourke

Articles

Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (10⁶ CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid stressed cells. Overall the …

Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps., Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O'Donnell, Aoife Gowen

Articles

Physical stress (i.e. bruising) during harvesting, handling and transportation triggers enzymatic discoloration of mushrooms, a common and detrimental phenomenon largely mediated by polyphenol oxidase (PPO) enzymes. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to assess the ability of HSI to predict the activity of PPO on mushroom caps. Hyperspectral images of mushrooms subjected to various damage treatments were taken, followed by enzyme extraction and PPO activity measurement. Principal component regression (PCR) models (each with 3 PCs) built on raw reflectance and multiple scatter …

Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus)., Debabandya Mohapatra, Zuberi M. Bira, Joseph Kerry, Jesus Maria Frias, Fernanda A.R. Oliveira

Articles

The quality evaluation of mushrooms was studied by storing fresh white button mushroom (Agaricus bisporus) for 6-8 days, at various controlled temperature conditions (3.5 -15°C) and measuring the instrumental textural hardness and color of the mushroom cap for different product batches. A non linear mixed effect weibull model was used to describe mushroom cap texture and color kinetics during storage considering the batch variability into account. Storage temperature was found to play a significant role in controlling texture and colour degradation. On lowering storage temperature i) the extent of the final browning extent in the mushroom after storage …

Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam

Articles

Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …

Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps, Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O’Donnell, Aoife Gowen

Articles

Brown blotch, caused by pathogenic Pseudomonas tolaasii (P. tolaasii), is the most problematic bacterial disease in Agaricus bisporus mushrooms. Although it does not cause any health problems, it reduces the consumer appeal of mushrooms in the market place, generating important economical losses worldwide. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to investigate the use of HSI for brown blotch identification and discrimination from mechanical damage on mushrooms. Hyperspectral images of mushrooms subjected to i) no treatment, ii) mechanical damage or iii) …

Effect Of Different Schedules Of Baby Corn (Zea Mays L.) Harvests On Baby Corn Yield, Grain Yield, And Economic Profit Value, Zheng Wang

Masters Theses & Specialist Projects

Maize (Zea mays L.) ranks third as a food crop after wheat and rice and is characterized not only as a cereal crop but also as a vegetable. Maize used as a vegetable is known as “baby corn”. Baby corn consists of unfertilized young ears harvested 2 or 3 days after silk emergence. The present study was implemented in 2009 at Western Kentucky University Agriculture Research and Education Center (36.93 N, 86.47 E) in Bowling Green, Kentucky. The purpose of the study was to compare the effect of different schemes of harvest on baby corn (BC) yield, grain maize (GM) …

Cook Surface Precautions For Home Canning, Brian Nummer

All Current Publications

This publication discusses the advantages and disadvantages to different surface options for home-canning.

Food Storage Exposed To Floodwater, Fire And Chemicals, Christine E. Jensen

All Current Publications

This publication gives tips and instructions on how to deal with food storage that has been exposed to floodwater, fire, and chemicals.

United States Food Law Update: Pasteurized Almonds And Country Of Origin Labeling, A. Bryan Endres

Journal of Food Law & Policy

The last six months of 2008 found the nation occupied with a heated presidential election campaign and the transition to a new party's control of the executive branch. The outgoing president, as is often the case in the waning months of an administration's time in office, attempted to finalize several policy initiatives. This version of the Food Law Update will discuss two major developments with significant long-term impact on the law of food: the implementation of mandatory country of origin labeling (COOL) for most unprocessed agricultural commodities; and the increasing use of the United States Department of Agriculture's (USDA) Agricultural …

Effect Of Processing Parameters On Texture, Composition And Applicability Of High Protein Dairy Food, Maulik Shah

Master's Theses

The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot …

The Effects Of Eating Behaviors And Exercise Patterns On The Processing Of Food And Exercise Related Stimuli, Carrie Potter

Honors Theses

The effectiveness of Cognitive Behavioral Therapy (CBT) for eating disorders has established a link between cognitive processes and unhealthy eating behaviors. However, the relationship between individual differences in unhealthy eating behaviors that are not related to clinical eating disorders, such as overeating and restrained eating, and the processing of food related verbal stimuli remains undetermined. Furthermore, the cognitive processes that promote unhealthy and healthy exercise patterns remain virtually unexplored by previous research. The present study compared individual differences in attitudes and behaviors around eating and exercise to responses to food and exercise-related words using a Lexical Decision Task (LDT). Participants …

Processing And Storage Effects On The Polyphenolic Content And Antioxidant Capacity Of Conventional And Sugar-Free Blueberry Jams, Chelsea Castrodale, Luke Howard, Cindi Brownmiller

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

Fresh blueberries have received much attention due to their positive role in human health and disease prevention. The abundance of polyphenolics, namely anthocyanins and procyanidins, is thought to play an important role in health promotion. Due to seasonal availability and limited shelf-life, blueberries are commonly preserved and consumed in various thermally processed forms (jams, juices, canned whole fruit, and purées). Both conventional high sugar and sugar-free blueberry jams are available on the market, but no information is available on how different formulations, processing conditions, and storage of processed jams affect the retention of polyphenolics and antioxidant capacity found in fresh …

Letter From The Dean, Lalit Verma

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

No abstract provided.

Effects Of Filtration Temperature And Heat Treatment On Composition And Rheological Properties Of Whole Milk Ultrafiltration Retentates, John W. Montella

Master's Theses

ABSTRACT

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

John William Montella

For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also …

Boiling Water Canning Lemon Or Lime Curd, Brian Nummer

All Current Publications

This publication includes recipe and instructions on canning lemon and lime curd using boiling water method.

Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor

INTSORMIL Scientific Publications

Malt (dried, sprouted cereal grain) is the major ingredient in most beers and in certain hot and cold beverages. It is also a useful ingredient in some cereal food products such as bread and infant porridges. In terms of nutrients, malt contains mainly complex carbohydrates (starch and dietary fiber), but also protein of reasonable quality and availability, B vitamins and minerals. Malt is a source of hydrolytic enzymes, especially amylases. In brewing, the malt amylases produce the sugars which the yeast ferments to alcohol and carbon dioxide The amylases also increase the sweetness and improve the texture of food products …

The Feasibility Of Producing Vacuum-Packed Fermented Vegetable Products., Antoni Llovera

Masters

The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties …

Effects Of Storage Temperature And Duration On The Milling Properties Of Rice, Tanya Pereira, Nora Cooper, Terry Siebenmorgen

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

To maximize rice quality, it is essential to quantify the various factors that affect milling properties of rice. Rice aging, a process during which rice undergoes a series of chemical and physicochemical changes, affects head rice yield (HRY) and the rate at which HRY changes with degree of milling (DOM). This study examined effects of storage duration (0, 2, and 4 months) and storage temperature (4, 21, and 35°C) on milling properties of ‘Wells’ (long-grain) and ‘Jupiter’ (medium-grain) rice cultivars. In general, HRY increased with storage duration, most significantly for Wells cultivar. Millability curves were developed by plotting HRY vs. …

Investigating The Utilization Of Silica Gel Packets In Drying Research-Scale Rough Rice Samples, Ashley Wiedower, George Ondier, Terry Siebenmorgen

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

Rice moisture content (MC) must be reduced to approximately 12.5% MC to prevent spoilage during storage. Desiccants may provide an improved method for drying research-scale rice samples. This study investigated the effects of 1) rice mass to be dried, 2) placement method of silica gel packets in rice samples, 3) regeneration and re-use of the packets, 4) drying temperature, and 5) initial MC on the effectiveness of silica gel packets to dry rough rice samples to the desired 12.5% MC. Multiple masses (200, 500, and 1000 g) of long-grain rice samples were dried using three desiccant placement treatments: 1) intimate …

Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard

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

Grape pomace, a by-product of juice and wine processing, is a rich source of anthocyanins, antioxidant compounds that may afford protection against cancer and coronary heart disease. Unfortunately, traditional extraction of these antioxidants involves use of organic solvents, which pose serious safety and disposal problems for industry. Clearly a need exists for “green” extraction technologies—such as use of subcritical water—that eliminate or reduce the amount of organic solvents. In this study, we determined the efficacy of subcritical and carbonated water in extraction of anthocyanins from red grape pomace. Extraction variables including particle size, pomace mass, and temperature were optimized, and …

Sheep Updates 2007 - Part 1, Richard Gunner, Anthony Clarke, Kevin Bell, Hugh Dove, H. M. Burrow, Kevin Goss

Sheep Updates

This session covers six papers from different authors:

PLENARY

1. Life beyond the farmgate - the meat perspective, Richard Gunner – Principal:- Richard Gunner’s Fine Meats

2. Do you need to worry about climate change?, Anthony Clark, Centre for Resource and Environmental Studies, Australian National University and Bureau of Rural Sciences.

3. Ruminant nutrition panel session - The impact of nutrition on animal health and welfare, Kevin Bell, School of Veterinary and Biomedical Studies, Murdoch University

4. Ruminant nutrition panel session - Pasture/animal interactions, Hugh Dove, Chief Research Scientist, CSIRO Plant Industry

5. Precision Cattle Breeding for …

Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.

Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.

Cheese was manufactured using Lactococcus lactis starter culture either …

1% Calcium Chloride Treatment In Combination With Gamma Irradiation Improves Microbial And Physicochemical Properties Of Diced Tomatoes, Anuradha Prakash, Pei-Chen Chen, Richard L. Pilling, Nicole Johnson, Denise Foley

Food Science Faculty Articles and Research

The purpose of this study was to determine the effect of a combination of a 1% calcium chloride dip with low dose irradiation on microbial populations, and biochemical and physical properties, of fresh diced tomatoes during a two-week storage period. Vine tomatoes at the light-red stage (trial 1) and Celebrity tomatoes at the table ripe stage (trial 2) were diced, dipped in 1% CaCl2, and irradiated at 1 kGy from a Co-60 source. Tomatoes were also contaminated with cocktail of nalidixic-acid resistant Salmonella strains (S. Poona, S. Hartford, S. Gaminara, S. Michigan, and S. Montevideo) and subjected to gamma irradiation. …

Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride, Anuradha Prakash, Nicole Johnson, Denise Foley

Food Science Faculty Articles and Research

Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were …