Food Processing Commons^™

Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio

The Journal of Extension

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia

Theses and Dissertations

Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

Dissertations, Theses, & Student Research in Food Science and Technology

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Dissertations, Theses, & Student Research in Food Science and Technology

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

The Invisible Meat Microcosmos - Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

Theses and Dissertations in Animal Science

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Arkansas Soybean Research Studies 2021, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading soybean-producing state in the mid-southern United States. Arkansas ranked 11th in soybean production in 2021 compared to the other soybean-producing states in the U.S. The state represented 3.49% of the total U.S. soybean production and 3.49% of the total acres planted in soybean in 2021. The 2021 state soybean average yield was 52.0 bushels per acre, setting a new state record and surpassing the previous yield record of 51.5 bushels per acre set in 2020. The top five soybean-producing counties in 2021 were Mississippi, Phillips, Crittenden, Poinsett, and Arkansas (Table 1). These five counties accounted for …

Microwave Frequency Control Algorithms For Use In A Solid-State System To Achieve Improved Heating Performance, Ran Yang

Doctoral Dissertations

Microwave is a popular food heating technique. Its unique volumetric heating principle enables fast heating while also leads to nonuniform heat distribution, where the standing wave patterns caused by the magnetron as microwave source is the main reason for the poor uniformity. Solid-state microwave generator is a promising solution to address the nonuniform heating, as it allows flexible microwaves, with frequencies in a range rather than fixed, and thereby, the varied thermal patterns by different frequencies could overcome the standing wave pattern issue. Previous studies on the frequency control strategy mainly focused on orderly shifting frequencies in range, while not …

Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu

Dissertations, Theses, & Student Research in Food Science and Technology

Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …

Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh

Dissertations, Theses, & Student Research in Food Science and Technology

The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …

Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash

Food Science Faculty Data Sets

This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.

Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece

The Journal of Extension

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals.

Arkansas Wheat Performance Tests 2021-2022, J. F. Carlin, R. B. Morgan, R. D. Bond, D. E. Moon

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station, Department of Crop, Soil, and Environmental Sciences. The tests provide information to companies developing varieties and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests are conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location …

Summaries Of Arkansas Cotton Research 2021, Fred Bourland

Arkansas Agricultural Experiment Station Research Series

While the basic growth and development of the cotton plant have not changed significantly in recent history, the business of cotton production is ever-changing. The last two years have seen us plant a crop just about as late as we thought possible, yet extended favorable conditions at season's end have been our salvation, helping to lead us to record yields. The economic environment over the last few years has been such that farmers need to produce record or near-record yields to advance. Unfortunately, production levels at the state yield average barely cover out-of-pocket expenses.

Great uncertainties exist for the upcoming …

Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu

Dissertations, Theses, & Student Research in Food Science and Technology

Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …

B.R. Wells Arkansas Rice Research Studies 2021, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 47.5% of total U.S. rice production and 47.8% of the total acres planted to rice in 2021. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Application Of Microwave-Assisted Technology For Single-Pass Drying Of Rough Rice, Rebecca Mawusi Bruce

Graduate Theses and Dissertations

The 915 MHz industrial microwave is a novel technology that has the potential to achieve one-pass drying of rice within a short drying duration and reduce rice drying losses. However, processing recommendations for the commercialization of this technology for rice drying is lacking. The goal of this research is to provide processing conditions that are useful for the commercialization of the 915 MHz industrial microwave technology for rice drying. This was achieved by studying the impact of microwave specific energy and processing conditions such as harvest moisture content, milling duration, and aging on the physicochemical properties of a 915 MHz …

Increasing Rosella Farmers Capacity By Double Diamond Design Thinking Approach, Florence Pribadi, Muliasari Kartikawati, Juli Karijati Njoto, Nurul Illahi Kusuma Sari, Farah Shania Nur

ASEAN Journal of Community Engagement

Rosella (Hibiscus sabdariffa Linn) is a well-known family medicinal plant (Toga). Spoilage due to the weather, and the consequent low revenue gained from selling dried rosella are two of the main challenges currently being encountered by rosella farmers. Regardless of previously practicing community engagement including regular training from local authorities, farmers are still encountering difficulties to implement the training materials, consequently experiencing loss. Method incorporated in this community engagement is the double diamond design thinking that ensures putting the farmers first in all stages. Method chosen for drying rosella was a mixed solar dryer equipped with heating lamps …

International Rice Outlook: International Rice Baseline Projections 2021–2031, A. Durand-Morat, S. Bairagi

Research Reports and Research Bulletins

The war in Ukraine and the lingering effects of the COVID-19 pandemic are pushing input costs to record levels. Although rice prices have increased some in the last several months, production costs have increased more than proportionally, undermining rice profitability.

We project global rice production will surpass global rice consumption for most of the coming decade, with a small deficit developing by the end of the projected period.

The projected growth in production is almost exclusively due to productivity gains since the global rice area is projected to increase only marginally by 2029–2031.

The projected growth in global rice consumption …

Foaming Properties Of Dilute Pea Protein Solutions, Jiani Bao

Masters Theses

Plant-derived protein such as pea protein is a promising replacement for animal protein and is becoming popular in recent years because of its high nutritional value and potential reduction of environmental footprint. However, the increasing demand for plant-derived proteins is accompanied by the increase of wastes during protein processing such as wastewater containing dilute protein content, which may raise the cost for the downstream processing. Therefore, there is an emerging need to develop novel processing strategies to reduce waste while valorizing useful ingredients. Several researchers suggest that foam fractionation technology can be a viable approach to extract and concentrate protein …

Evaluating 3d Printing As A Technology For Producing Dairy Snacks Based On Temperature-Controlled Rennet Induced Gelation Of Protein-Fortified Milk., Ricardo Uribe Alvarez

ORBioM (Open Research BioSciences Meeting)

3D food printing (3DFP) has the potential to develop products with complex structures, personalised nutrition, and customised textures. However, only foods with suitable physicochemical or rheological properties are suitable for 3DFP to ensure a self-supported structure is printed. Milk proteins can form structured objects (i.e., cheese, yoghurt), and so are potential ingredients for 3DFP. This study aims to adapt the rennet gelation from the curdling process of cheese-making to produce 3D printed dairy snacks using milk protein isolate-fortified milk. It is well known that curdling of milk by rennet is temperature dependant; therefore, the rennet gelation properties (G' and G'') …