Physical Sciences and Mathematics Commons^™

Subcritical Water Hydrolysis Of Whey Proteins, Ashley Dawn Espinoza

Graduate Theses and Dissertations

Hydrolyzing food by-products is a unique approach to potentially increase by-product value and reduce waste. An abundant by-product of cheese production, whey, contains all essential amino acids and some distinctive peptides with functional and nutraceutical properties. Typically, proteins from whey are tailored for specific uses by chemical or enzymatic hydrolysis; however, subcritical water hydrolysis is a novel alternative used successfully to hydrolyze various substrates. Nevertheless, minimal research exists on: (1) the hydrolysis of whey protein; (2) the incorporation of additives; (3) the hydrolysis of whole whey; and (4) the production of volatiles when using subcritical water hydrolysis.

Therefore, whey protein …

Implementing A Food Waste To Compost Program At The University Of Arkansas: An Economic Feasibility Analysis, Zoe Teague

Inquiry: The University of Arkansas Undergraduate Research Journal

The University of Arkansas Fayetteville (UAF) is actively pursuing ways to increase sustainability on campus. Through the establishment of the Sustainability Council and campus centers, multiple projects are attempting to reduce the carbon footprint at UAF. One particular study is designed to eliminate food waste on campus through composting. The purpose of this study was to evaluate and project the economic savings of implementing a food waste composting system using Earth Tubs. Earth Tubs are an in-vessel electrical composting system capable of diverting up to 150 pounds of organic material daily with minimal odor. Results suggest that composting food waste …