Food Processing Commons^™

Are You What You Eat? An Inside Look At High-Tech Food, Roxanne Greitz Miller

Education Faculty Articles and Research

If we abide by the familiar saying "you are what you eat," it is understandable that people may be concerned with the incredible advances in food science technology and their possible impacts on human health. For example, in recent years high-tech scientific processes such as genetic modification, irradiation, and cloning have all been used to increase the safety of food supply, create foods that are more appealing to eat and easier to produce, and increase crop yields. This article will summarize a few hot topics in food science, address what is currently known about the safety of these processes, and …

Controlling Listeria Monocytogenes On Ready-To-Eat Poultry Products Using Carboxymethylcellulose Film Coatings Containing Green Tea Extract (Gte) Combined With Nisin And Malic Acid, Brittany Adams, N. Hettiarachchy, M. G. Johnson

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

The ability to control Listeria monocytogenes on ready-to-eat poultry products using carboxymethyl-cellulose film coatings containing green tea extract (GTE), malic acid (M), nisin (N), and their combinations was evaluated. The antimicrobials (GTE: 1.0%, nisin: 10,000 IU/g, malic acid: 1.0%) were incorporated alone or in combination into a carboxymethyl cellulose film coating. Pre-inoculated, fully cooked chicken pieces (~1g, 1cm x 1cm x 1cm) were coated with the film solution. The coated chicken pieces were stored at 4°C and the inhibitory activity against Listeria monocytogenes was evaluated at 0, 7, 14, 21, and 28 days. The highest inhibitory activity was found in …

Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

Articles

Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico

Doctoral

The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …

Desulfovibrio Desulfuricans G20 Tetraheme Cytochrome Structure At 1.5 A˚ And Cytochrome Interaction With Metal Complexes, Mrunalini Pattarkine, J J. Tanner, C A. Bottoms, Y H. Lee, Judy D. Wall

Faculty Works

The structure of the type I tetraheme cytochrome c3 from Desulfovibrio desulfuricans G20 was determined to 1.5 A˚ by X-ray crystallography. In addition to the oxidized form, the structure of the molybdate-bound form of the protein was determined from oxidized crystals soaked in sodium molybdate. Only small structural shifts were obtained with metal binding, consistent with the remarkable structural stability of this protein. In vitro experiments with pure cytochrome showed that molybdate could oxidize the reduced cytochrome, although not as rapidly as U(VI) present as uranyl acetate. Alterations in the overall conformation and thermostability of the metal-oxidized protein were investigated …

G1600 Freeze Concentration Of Fruit Juices, Durward Smith, Carol Ringenberg, Eric Olson

University of Nebraska-Lincoln Extension: Historical Materials

This publication describes research conducted to examine the feasibility of freeze concentration with small-scale, simple equipment; and research results on juice extraction and concentration from fruit held in frozen storage.

When Grandmother made jelly the wonderful aroma of cooking fruit filled the house. That wonderful aroma was the delicate fruit flavors being evaporated and lost from the jelly. When volatile flavors are retained food has a much better flavor. Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower …

Facilitating The Development Of The Strawberry Industry In Western Australia, Dennis Phillips, Aileen Reid

Horticulture research reports

Horticulture Australia Project No. BS05001 Annual report 2005/06

This is the first of three annual reports for the Horticulture Australia project BS05001 — ‘Facilitating the development of the strawberry industry in Western Australia’. This project is managed by the Strawberry Growers Association of WA Inc. and the work is being done in collaboration with the Department of Agriculture and Food WA (DAFWA). The project has been funded by voluntary contributions from the W.A. Strawberry Producers Committee, Toolangi Strawberry Runner Growers Co-operative and DAFWA with matching funding from Horticulture Australia Ltd (HAL). The project has been funded for three years, 2005, …

Country Of Origin Labelling Requirements - April 2006, Department Of Agriculture And Food Western Australia

Farm Systems and Economics published reports

A new standard for the labelling of food with its country of origin commenced on 8 December 2005.

Country of Origin Labelling (CoOL) provides consumers with information on the country or countries where their food is grown, manufactured or packaged.

Standard 1.2.11 of the Food Standards Code outlines CoOL requirements in Australia. It applies to food for retail sale and also food sold to catering establishments in catering packs. It does not apply to food sold to the public by restaurants, canteens, schools, caterers or self-catering institutions, where the food sold is for immediate consumption.

Combined Inhibitory Effect Of Nisin With Edta Against Listeria Monocytogenes In Soy-Protein Edible Coating On Turkey Frankfurters Stored At 4°C And 10°C, Emily Bennett, T. Sivarooban, N. S. Hettiarachchy, M. G. Johnson

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

Several food contamination outbreaks are linked to Listeria monocytogenes. More effective methods are needed to prevent the growth and recontamination of L. monocytogenes on ready-to-eat (RTE) food products. Therefore, the objectives of this study were to evaluate the inhibitory activities of nisin (10,000 IU/mL), EDTA (sodium Ethylenediaminetetraacetic acid: 1.6 mg/mL), and the combination of nisin (10,000 IU/mL) with EDTA 1.6 mg/mL either in brain-heart-infusion (BHI) media at 37°C for 72 h or in soy-protein edible coating on the surface of full-fat commercial turkey frankfurters against the cell populations of approximately 106 colony forming units (CFU/mL) of L. monocytogenes. The surface-inoculated …

Drying Of Post-Harvest Rough Rice With Silica Gel: A Preliminary Investigation, Stephen J. O'Brien, Terry J. Siebenmorgen

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

Rice drying operations can encounter problems of over drying and losses in head rice yield (HRY) through the formation of fissures. Typical rice drying methods also utilize large volumes of expensive fossil fuels to dry the kernels. Drying of rice with a solid desiccant such as silica gel has several potential advantages that avoid some of these problems. Two cultivars of long-grain rough rice, ‘Cheniere’ and ‘Wells’ with harvest moisture contents of 17.8% and 22.0%, respectively, were dried over a 48-h period with various ratios of rough rice-to-silica gel. It was found that an intimate mixture of 3:1 rough rice …

System Identification Of A Pasteurisation Process: A Comparison Of Direct And Indirect Methods, Niel Canty

Theses

The primary focus of this research is to identify a linear model for a direct steam injection (DSI) pasteurisation process which is a component of a large-scale pilot evaporation process widely used in the dairy industry. The pasteurisation process has been identified as a key component of the evaporation process. The author believes that no previously published work has focused on identifying models for a DSI pasteurisation process which makes this work an original contribution to the area. The pasteurisation process can be modelled as a single-input, single-output (SISO) process with a measurable disturbance. Thus two transfer functions were required …

Pressure Canning Hydrated Wheat, Brian Nummer

All Current Publications

This is a statement regarding the untested canning practices of hydrated wheat berries.

Sheep Updates 2005 - Part 3, Rob Davidson, David Pethick, C. F. Engelke, B. D. Siebert, K. Gregg, A-D G. Wright, P. E. Vercoe, Robin Jacob, Russell Barnett, Joanne Sneddon, Sandra Brown, G. Rose, C. Kabore, J Dart, Stuart Adams

Sheep Updates

This session covers seven papers from different authors: CUSTOMER 1. Benefits VIAscanR to producers and WAMMCO, Rob Davidson, Supply Development Manager, David Pethick, School of Veterinary and Biomedical Studies, Murdock University. 2. Healthy fats in lamb: how WA lambs compare with others, C. F. Engelke Animal Biology, University of Western Australia, bCSIRO Livestock Industries, Western Australia B.D. Siebert, Department of Animal Science, University of Adelaide, South Australia, K. Gregg, Centre for High-Throughput Agricultural Genetic Analysis, Murdoch University, Western Australia. A-D.G. Wright CSIRO Livestock Industries, Western Australia, P.E Vercoe Animal Biology, University of Western Australia 3. Shelf life of fresh lamb …

Effect Of Fat And Casein Particles In Milk On The Scattering Of Elliptically Polarized Light, Czarena L. Crofcheck, Jeremie Wade, Janakiraman N. Swamy, Mustafa M. Aslan, M. Pinar Mengüç

Biosystems and Agricultural Engineering Faculty Publications

In this article, we present an experimental approach to determine the milk fat content using scattered light intensity profiles. The elements of the scattering (Mueller) matrix have been shown to provide valuable information about variation of the optical properties of scattering particles. The scattering behavior of fat and casein in terms of the scattering matrix elements was experimentally determined for milk with varying fat levels ranging from 0.05 wt% (skim) to 3.20 wt% (whole). Three of the scattering Mueller matrix elements, specifically S₁₁, S₁₂/S₁₁, and S₃₃/S₁₁, were found to be …

Growth And Development Of Tomato Seedlings In Sphagnum Peat, Vermiculite, And Processed Rice Hull Substrates, Matthew K. Nutt, Michael R. Evans

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

Tomato (Lycopersicum esculentum ‘Early Girl’) seedling growth was evaluated in substrates containing varying proportions of ground rice hulls. Substrates were formulated containing 0, 30, 60, and 90% ground rice hulls with one-half of the treatments also treated with a surfactant. Seedling growth in two of the ground rice hull-containing substrates was generally similar to the two controls of 90% peat or 100% vermiculite. The germination percentages for all ground rice hull-containing substrates were similar to the two controls. Ground rice hulls are a viable alternative to peat and vermiculite seedling substrates.

Incorporating Glass Transition Concepts To Explain Rice Milling-Quality Reductions During The Drying Process, Derek A. Schluterman, Terry J. Siebenmorgen

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

Previous research has indicated that while drying rough rice using air temperatures above the glass transition temperature (Tg), head rice yield (HRY) reductions are incurred if a state transition occurs when severe intra-kernel moisture content (MC) gradients are present. State transitions can occur by extended drying using high-temperature air or by cooling kernels below Tg before sufficient tempering has occurred. The objectives of this experiment were to determine the maximum MC removal per initial drying pass and the associated tempering durations required to prevent HRY reduction. Two long-grain cultivars, ‘Francis’ and ‘Wells’, at two harvest moisture contents (HMC) were used. …

Effects Of Heating On Hydrophobicity, Viscosity, And Gelling Properties Of Soy Products, Robert S. Walnofer, Navam S. Hettiarachchy, Ronny Horax

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

The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step applied to foods during processing. Changes in structural and functional properties can be affected by thermal or chemical treatments. The objective of this study was to evaluate the effect of heat on surface hydrophobicity, gelling properties, and viscosity of soy meal (SM), soy protein concentrate (SPC), and soy protein isolate (SPI). The soy products were subjected to heat at varying temperatures …

Prevention Of Pigment Deterioration And Lipid Oxidation In Ground Beef And Pork, Preetha Jayasingh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fresh beef was modified-atmosphere packaged in carbon monoxide or oxygen to prolong red surface color. After comparison of several packaging method using carbon monoxide, steaks pretreated with 5% carbon monoxide for 24 hours and then vacuum packaged had the best combination of color and microbial stability (5 weeks), with the least potential for carbon monoxide inhalation.

In the evaluation of ground beef in high-oxygen, modified-atmosphere-packaging, thiobarbituric-acid numbers increased over time, and the flavor was disliked slightly after 6 or 10 days of storage at 2° Celsius.

The antioxidant effect of milk-mineral was tested in raw and cooked ground pork stored …

Characterizing Bean Pod Rot In Arkansas And Missouri, Jeremy H. Taylor, Craig S. Rothrock

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

Green beans are an important crop grown for processing in both Arkansas and Missouri. Green beans are harvested mechanically using non-selective picking fingers. Harvested beans are then transported in bulk to processing plants that are located at various locations throughout the mid-South. Thus, the crop is managed for high quality, avoiding pod blemishes caused by insects and diseases. One of the consistent quality problems that affect Arkansas and Missouri green bean crops is pod rot. Two of the causal agents of pod rot that have been reported by researchers and vegetable companies alike are Pythium aphanidermatum and an unidentified Phytophthora …

A Comparison Of Recently Introduced Instruments For Measuring Rice Flour Viscosity, Nettie Mathis, Linfeng Wang, Terry J. Siebenmorgen

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

The Rapid Visco-Analyser (RVA) and the Micro Visco-Amylograph (MVA) were compared in measuring the viscosity properties of rice flours. A total of 72 rice samples were procured from three cultivars harvested at two locations and three moisture contents and separated into thin, medium, and thick kernel-thickness fractions. A fast and a slow heating rate was used in the procedure for both instruments. Cultivar, kernel thickness, and harvest location affected rice viscosity. The RVA viscosity profiles using a fast heating rate were best correlated with those of the MVA using a slow heating rate. The RVA slow heating rate resulted in …

Maine Food Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

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Sheep Updates 2003 - Meat, Lucy Anderton, Rob Davidson, Keith Croker, Robin Jacob, Rachel Kirby, Steve Meerwald, John Milton, David Pethick

Sheep Updates

This session covers seven papers from different authors: 1. Economic analysis of using terminal sires in a self replacing Merino flock Lucy Anderton, Department of Agriculture Western Australia, Katanning 2. Is the mating of ewe weaners an option for increasing the numbers of lambs in WA? Rob Davidson University of WA, Crawley and Keith Croker Department of Agriculture Western Australia, South Perth 3.Dehydration of lambs at the time of slaughter Robin Jacob, School of Veterinary and Biomedical Sciences, Murdoch University 4.Feeding prime lambs for slaughter Rachel Kirby, Outback Solutions 5. Live sheep export R&D Steve Meerwald, Wellard Rural Exports 6. …

Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.

Statistical analysis indicated a significant time and temperature …

The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63.6%) was greater …

Agricultural Processing And The Western Australian Economy, Nazrul Islam, Peter Johnson

Agriculture reports

This paper investigated the impact that an expansion in agricultural processing would have on the Western Australian economy by developing and applying a Computable General Equilibrium economic model of Western Australia (called WAM). WAM was used to simulate the effects of a $1 million expansion in eight agricultural processing industries.

Evaluation Of A New Extraction System For Rapid Measurement Of Surface Lipid Content Of Rice For Degree Of Milling Estimation, Amanda Parker, Cynthia Rohrer, Terry Siebenmorgen

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

The objective of this research was to evaluate a potential time-saving method for surface lipid content (SLC) measurement of milled rice by utilizing new extraction technology. The SLC is often used as the basis for quantifying the degree to which bran has been removed from kernels during the rice milling process; this quality factor is often referred to as degree of milling (DOM). The SLCs of two long-grain cultivars of rice, ‘Cypress’ and ‘Cocodrie’, were determined using an accelerated solvent extraction system (ASE) and compared to the conventional, manual system (Soxtec extraction system) that is typically used for SLC measurement. …

Physicochemical Properties And Leaching Behavior Of Eight U.S. Long-Grain Rice Cultivars As Related To Rice Texture, Devon Cameron, Ya-Jane Wang

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

There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture. The physicochemical properties, leaching behavior, and texture attributes of eight long-grain rice cultivars were studied. Differences were observed in the approximate composition of kernels, including crude protein (6.6-9.3%), crude lipid (0.18-0.51%), and apparent amylose content (25.5-30.9%). These cultivars also differed slightly in thermal properties, such as onset temperature (73.7° to 77.4°C) and peak temperature (78.8° to 81.9°C). Although they showed a similar pasting temperature, their peak viscosities ranged from 680 to …

Maine Ag Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

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The Effect Of Lactobacillus Helveticus And Propionibacterium Freudenreichii Ssp. Shermanii Combinations On Propensity For Split Defect In Swiss Cheese, Steven R. White

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

One of the least controlled defects in Swiss cheese is development of splits. Split defect is characterized by fissures or cracks in the body of the cheese that can be as short as 1 cm in length or long enough to span a 90-kg block. This defect appears during refrigerated storage after the cheese is removed from the warm room. Swiss cheese with splits is downgraded because it is unsuitable for use on high-speed slicing equipment (up to 1,000 slices per minute).

A 2x2x2 factorial experiment was used to determine the effect of different commercial Lactobacillus helveticus starters combined with …

Tryptophan Catabolism In Brevibacterium Linens Bl2, Madhavi Ummadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Recent studies suggest aromatic amino acid catabolism by starter lactococci and flavor adjunct bacteria have a significant impact on off-flavor development during Cheddar cheese ripening. We hypothesized that a flavor adjunct bacterium, Brevibacterium linens BL2, produces off-flavor compounds from aromatic amino acid metabolism that will have a detrimental impact on cheese flavor.

The mechanism of tryptophan (Trp) catabolism in Brevibacterium linens BL2, was investigated in a chemically defined medium during incubation in laboratory conditions (no carbohydrate, pH 6.50, 220 rpm, 25°C) and cheese-like conditions (no carbohydrate, 4% NaCl, static incubation, l5°C). In laboratory conditions, metabolic studies and enzyme assays confirmed …