Food Processing Commons^™

Reducing Calories Of Margarins, Khodjaev Sarvar, Abdurakhimov Saidakbar, Akramova Rano

CHEMISTRY AND CHEMICAL ENGINEERING

The goal is to reduce the calorie content of margarines by changing the composition and fat base. In this regard, we studied the change in caloric content and the content of trans-acids in margarines with a change in their fat content. To reduce calorie content, the fat base of margarine was also reduced to 60%, and to increase the biological value of the product, it was enriched with highly unsaturated fatty acids. It was determined that with an increase in the number of unsaturated fatty acids and a decrease in the margarine fat content, the stability of the emulsion deteriorates. …

Chromatographic Analysis Of The Effect Of Catalyst Quantities On The Hydrogenization Process, Rakhimov Dilshod, Ruzibayev Akbarali, Eyupov Edem, Dadamukhamedov Khojiakbar

CHEMISTRY AND CHEMICAL ENGINEERING

Oil and fat industry is one of the important sectors of the food industry. Salomas (Hydrogenated oil) for food and technical purposes are the main components of margarine products, toilet, household soaps, various technological lubricants, cosmetic creams and can be used as valuable chemical raw materials. Objective: ox work is to study the effect of the amount of catalyst on the hydrogenation of cottonseed oil by chromatographic analysis of the resulting salomas. It is confirmed that an increase in the amount of the catalyst from 0.05 to 0.4% increases the melting point of salomas and reduces the iodine number, which …

Extraction Of Unsaturated Fatty Acids From Vegetable Oils, Pecherskaya Mariya, Mamatkulov Shavkat, Ruzimuradov Olim, Butanov Khakimjan

CHEMISTRY AND CHEMICAL ENGINEERING

The article studies the possibility of extraction of monounsaturated oleic acid from highly stable vegetable oils produced at industrial scale. To solve the set tasks, have been selected samples of vegetable oils, present in the domestic market with a high content of unsaturated fatty acids: cottonseed and sunflower, imported rapeseed and olive oils. These oil samples were degraded by hydrolysis, recovered by acid treatment, and purified by repeated recrystallization in ethanol. The composition of saturated and unsaturated fatty acids included in triglycerides of vegetable oils was investigated using gas chromatography-mass spectrometry (GC-MS). In the obtained samples, the fatty acid composition …

Water-Soluble Jerusalem Artichoke Extracts As Fat Replacer In Dietary Margarine Recipe, Salijanova Shahnozaxon, Ruzibayev Akbarali, Rakhimov Dilshod, Xusanov Zafar

CHEMISTRY AND CHEMICAL ENGINEERING

Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.

A Crisis Of Kelp, Rachel L. Sherman

Capstones

Along with insects and lab-grown meat, for years seaweed has been lauded as a sustainable “food of the future” by the U.N. Food and Agricultural Organization. As the world increasingly turns to alternative foods in pursuit of a healthier Earth, seaweed has all the makings of an ecological savior. It’s plentiful — seaweeds and ocean algae make up roughly nine tenths of all the plant life on Earth — it’s cheap to harvest and get to market, packed with nutrition, and keeps oceans clean, absorbing more carbon dioxide and releasing more oxygen than the world’s rainforests.

But outside of Japanese …

Rice Chilling Aeration: Assessment Of Impacts On Grain Quality, Process Modeling And Validation, Soraya Shafiekhani

Graduate Theses and Dissertations

The goal of this study is to demonstrate the effectiveness of applying chilling temperatures during on-farm, in-bin drying and storage to maintain rice quality. Specific objectives include to demonstrate the effectiveness of chilling aeration to preserve rice quality characteristics, determine the drying kinetics of rice under low temperature environments, and develop models to predict heat and mass transfer in rice kernel during drying at low temperature environment. To date, there is limited research describing storability or drying behavior of rice in chilled environments. However, it is understood that chilling of high-moisture, > 21% wet basis rough rice could reduce the time …

The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe

Graduate Theses and Dissertations

With poultry being the most consumed meat in the United States, poultry processors must provide consumers with safe, wholesome products. As a consequence, poultry processors are faced with the challenge of reducing the presence of foodborne pathogens such as Salmonella spp. and Campylobacter jejuni among raw poultry products. Though multi-hurdle approaches using antimicrobials are placed throughout processing to reduce these pathogens, Salmonella and C. jejuni still persist among raw poultry. Thus, it was the objective of the current dissertation to investigate various antimicrobials, organic and inorganic acids, as short duration dips and sprays as means to reduce common pathogens (Salmonella, …

Application Of X-Ray Imaging And Glass Transition Principles In Understanding Rice Kernel Fissure Formation, Zephania R. Odek

Graduate Theses and Dissertations

Rice kernels with internal fractures of the endosperm, fissures, tend to break during milling, leading to head rice yield (HRY) reductions. Minimizing kernel fissuring is thus an important goal of the rice industry. To minimize fissuring during the drying process, a better understanding of the fissuring process and the kinetics thereof is required. The goal of this research was to use X-ray imaging and glass transition principles to better understand rough rice kernel fissuring. First, because the instance when the fissuring process is initiated and completed during the drying process is not well known, an X-ray imaging setup that allows …

An Impedimetric Aptasensing System For The Rapid Detection Of Salmonella Typhimurium, America Sotero

Graduate Theses and Dissertations

Salmonella Typhimurium is a foodborne pathogen associated with raw and undercooked eggs, poultry, beef, fruits, and vegetables. In the United States, Salmonella is responsible for approximately 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths annually. For many years, conventional detection methods such as culture-dependent and PCR-based methods have been the “golden standards” for the detection of this pathogen due to their high sensitivity and reliability. However, they still have some disadvantages such as long enrichment steps and high costs that need to be overcome. The development of a rapid and reliable method for the detection of S. Typhimurium is needed …

Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan

Doctoral

Hydrolytic enzymes, such as pectinase and xylanase, maybe harnessed for numerous industrial applications in food industry. Therefore, economic factors such as achievement of optimum yieldsandoverall production costs, in addition to biocatalyst instability,are the main obstacles tothe industrial production and exploitation of a enzymes. For example, microbially-derived enzymes are typically produced in fermenters using expensive growth media, which may account for 30 to 40% of the production cost, and such expense may be compounded further by downstream processing operations.To counter such disadvantages, the major trend in industrial utilization of enzymes in cost-sensitive processes has been to immobilize such biocatalysts on a …

Impacts Of Postharvest Temperature Exposure Profiles On Rice Physicochemical Properties, Seth Graham-Acquaah

Graduate Theses and Dissertations

Heated-air drying followed by tempering (HAT) is effective for increasing rough-rice drying rates without compromising head rice yield (HRY). However, heat exposure could affect rice end-use properties. Hypothesizing that the total amount of heat exposure incurred by rice during heated-air drying determines the trend and magnitude of changes in end-use properties, this dissertation sought to 1) characterize the effects of drying and tempering regimen on changes in end-use properties, 2) derive an index to quantify and compare the amount of heat exposure that rice kernels incur during active drying and, 3) relate values of this index to changes in rice …

Fate And Dissemination Of Salmonella Reading In Market-Age Turkeys At Processing Using Oral Gavage Challenge Model, Aaron Ashcraft

Graduate Theses and Dissertations

This study aimed to evaluate the fate and dissemination of Salmonella Reading (SR) in market-age turkeys using an oral gavage challenge model. One hundred twenty-eight-week-old commercial turkey hens were moved from commercial production to research facilities. Upon arrival, a combination of enrofloxacin, 10 mg/kg, and florfenicol, 20 mg/kg, were orally administered sequentially before comingled placement on fresh pine shavings. Turkeys were challenged with 108 cfu SR by oral gavage on days 4 and 7 post-placement. Subsets were subjected to simulated commercial processing on days 14 (n=40), 21 (n=40) and 28 (n=32) post-placement (corresponding to 10, 11, and 12 weeks of …

Bovine Liver Supplement Labeling Practices And Compliance With U.S. Regulations, Anthony J. Silva, Olive J. Dahm, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Bovine liver supplements are sought after by consumers due to their nutrient-dense profile and high protein content. However, there is a lack of information regarding bovine liver supplement labeling practices. The objective of this study was to assess labeling practices and compliance with U.S. regulatory standards among commercially sold bovine liver supplements. The product labels for 49 bovine liver supplements were examined for required information, including a statement of identity; net quantity of contents; “Supplement Facts” label; ingredient statement; and name and place of business of manufacturer, packer, or distributor with domestic address or telephone number. Any claims made on …

Economic Contribution Of Agriculture And Food To Arkansas' Gross Domestic Product 1997-2019, Leah English, Jennie Popp, Wayne Miller

AAES Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …

Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés

Doctoral

A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products. It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques. Degradation of key macromolecules largely depends on the processing …

Method For Using Soya Grain Juice In Production Of Pasta Products, Sanaev Ermat, Tursunkhodjaev Po'lat, Ayhodjaeva Nodira, Umarov Orif

CHEMISTRY AND CHEMICAL ENGINEERING

Considering the protein need for human nutrition, the use of protein-rich grains plays an important role in the production of pasta. The study used soy protein as one of the protein sources, which serves as an effective source of energy in the physical and mental activities of humans. In the form of nutritious juice from soybeans, a protein concentration of 4.67% was obtained, and the resulting soy juice, rich in proteins, was used as an unconventional raw material for the production of pasta. Concentrations and methods were identified that made it possible to achieve technological and economic efficiency.

The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8% phosphoric acid, an increase …

Innovative Cotton Oil Refining Technology, Majidova Nargiza, Sattarov Karim, Majidov Kaxramon, Ismatov Sunatillo

CHEMISTRY AND CHEMICAL ENGINEERING

The results of partial and final refining of raw cottonseed oil by solution of aluminates and and sodium hydroxide are given. The intensification of the technological process is carried out by the treatment of alkaline solutions by exposure to electromagnetic field intensity. Increase in yield and quality improvement of refined oil is achieved.

New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar

CHEMISTRY AND CHEMICAL ENGINEERING

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.

Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza

CHEMISTRY AND CHEMICAL ENGINEERING

The study presents the results of transesterification of a mixture of sunflower oil and palm stearin in various proportions and dilatometric analysis of the obtained transesterifications was carried out. For example, the ratios in the mixture of sunflower oil and palm stearin 15/85, 25/75, 30/70, 50/50 were subjected to transesterification in the laboratory, and the transesterifications used for the spread and margarine were obtained, and the optimal mixture ratios were determined. By dilatometric analysis, it was found that it is possible to obtain interesterificates in the ratio of a mixture of sunflower oil and palm stearin at 50/50 for a …