Food Processing Commons^™

Study On A New Metal Detector, Huang Jian

Food and Machinery

A new metal detector was designed, using LDC1000 digital inductance sensor and self-made coil as the metal detection sensor, based on eddy current principle. When the metal near the coil, caused by the mutual inductance, the LC oscillation circuit’s frequency changed, and the changed frequency could be converted to the digital output data. Furthermore, the data could be sent to STM32 for process and display, through the SPI interface. When the test value exceed threshold value, it could cause sound and light alarm. The test metal could detect 0.6 mm diameter of thin wire, and it might be used to …

Study On Different Water Addition Changes In The Quality And Structure Of Fermented Dry Beans, Liu Chucen, Tan Xinghe, Zhang Chunyan, Wang Feng, Guo Hongying, Li Qingming, Zhou Hongli, Liu Zongmin, Wang Lanshu, Yan Qinwu

Food and Machinery

This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method. The results showed that, during the fermentation process, with the addition of water, the cowpea’s pH value decreased. The total acid content increased with the water addition except when the amount of water was 12%. The peak of nitrite was slower and lower than others when proportion of water was 16% and 20%. The content of volatile ester increased firstly, then keep invariability. And the content of volatile ester was higher than the proportion of water …

Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard, Zhao Dan, Liu Xiong, Zhang Lei, Zhao Tiantian, Tian Junqing, Li Chaosheng

Food and Machinery

The influence factors of different microwave power, temperature and time, water bath time, and packed weight in pickled mustard were investigated based on single factor test with the hardness, color variation as comprehensive scores. Regression equation was established to figure out the optimal solution. The Result showed that optimum sterilization conditions were figured out as follows. 100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W, combined with water bathing for 1 min. The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization. This process …

Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong

Food and Machinery

Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology …

Evaluation Of Dna Barcoding Methodologies For The Identification Of Fish Species In Cooked Products, Sophia J. Pollack, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

DNA barcoding is a powerful sequencing-based tool for the detection of fish species substitution. However, various cooking methods have the potential to reduce the quality and success of DNA sequencing. The objective of this study was to determine the effects of common cooking methods on DNA sequencing results with both full-length (655 bp) and mini-barcodes (208–226 bp), and to determine the optimal methodology to use for species identification of various fish products. Six types of fish (salmon, tuna, scad, pollock, swai and tilapia) were prepared in triplicate using the following methods: uncooked, baked, fried, broiled, acid-cooked, smoked and canned. DNA …

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the barrel not …

Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.

The Summer Undergraduate Research Fellowship (SURF) Symposium

Dried apricots are one of Tajikistan’s major export products. The country wants to expand its production in the southern region. However, the producers don’t have the expertise needed to produce dried apricots that meet the quality requirements of the European Union and other potential export markets. Local producers in southern Tajikistan would benefit from improvements in methods of applying sulfur and drying the apricots. This would allow them to gain a share of global markets. Methods that were studied include sulfur treatment prior to drying and approaches for rapidly drying the apricots while preventing contamination. Because the project has just …

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but …

Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek

Graduate Theses and Dissertations

Fissured rice kernels break during milling, leading to head rice yield (HRY) reductions. Conventional fissure detection instruments cannot be used to observe fissures in rough rice kernels, the form in which rice in normally dried and stored. X-rays can penetrate hulls allowing visualization of the internal structure of a rough rice kernel. This study evaluated the capability of X-ray imaging to adequately detect fissures in rough rice and established a correlation between HRY and the fissured kernel percentage (FKP) in a rough rice sample. Fifteen long-grain rice cultivars, harvested in Arkansas in 2015 and 2016 were dried using heated air …

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of …

Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes

Graduate Theses and Dissertations

Efforts to deliver essential micronutrients through existing rice fortification methods are challenged by poor consumer acceptance of fortified rice, production costs, and equipment availability. Current research efforts seek to explore the potential of parboiling to improve nutrient delivery. This study investigates factors that affect iron transfer into the kernel endosperm via parboiling by evaluating the impact of varied milling durations, iron concentrations in the soaking water, and parboiling conditions upon iron penetration into the rice kernel. Long-grain rice grown in Arkansas was parboiled as rough, brown, and milled rice under various soaking and steaming temperature conditions. Visual quality of the …

Membranes For Food And Bioproduct Processing, Alexandru Marius Avram

Graduate Theses and Dissertations

Modified membranes for process intensification in biomass hydrolysis

Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to …

Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse

Graduate Theses and Dissertations

The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process …

Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young

Graduate Theses and Dissertations

Recently introduced technology-comprising cables used for monitoring grain moisture content (MC) and temperature throughout the entire grain mass during drying offers a means to utilize low-temperature natural air-drying for soybean seed. From an electronic monitor and fan control standpoint, the new technology appears to be very promising for managing drying and storage conditions for soybean seed. The objectives for this study were to simulate conditions typically encountered in on-farm, in-bin drying systems and investigate impact of seed cultivar, temperature, moisture content and duration of storage on seed germination rates and vigor (electrical conductivity). In addition this research addresses the problem …

Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan

Food and Machinery

This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.

Changes Of Organic Acids And Free Amino Acids In Fermentation Process Of Sichuan Bran Vinegar, Liu Fang, Zhang Naiying, Liu Shuliang, Ao Xiaolin

Food and Machinery

In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar, 7 kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer. The results showed that during fermentation process, acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar, and the contents increased significantly. The contents of oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were low, and there was no obvious change. The contents of free amino acids …

Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong

Food and Machinery

Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T₀=1.102 3B+199.4, and that at the maximum rate was T_p=2.102 3B+251.9. However, the final temperature of mass …

Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi

Food and Machinery

40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object. Through the tests of acid resistance, anti gastric juice and bile salt resistance, actic acid bacteria with good resistance in traditional pickles were determined, using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria. The experimental results showed that MFR-28 and MFR-30 facing to artificial gastric juice and bile salt had a strong tolerance in 40 strains of actic acid bacteria, and survival rates in the artificial gastric juice were 85.21% and 90.47% respectively, and …

Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats, Han Ying, Chen Jianxin

Food and Machinery

In order to understand the characteristics and mechanism of the thermal process of liquor fermentation system, which have great significance to the temperature control of the fermentation process and the mechanization of the fermentation system. The temperature distribution of fermented grains and the soil surrounding the cylinder are compared in different seasons. The process of biological heat generation and diffusion during the Fen liquor fermentation was confirmed. The temperature variation characteristics of fermented grains and heat conduction is the main mode of heat transfer in fermentation is determined. The important influence of temperature on the thermal process of fermentation is …

Isolation, Screening And Identification Of An Ethanol-Producing Bacterium, Chen Mengjuan, Zhou Hongli, Jiang Liwen, Deng Qingqing, Zhu Yunyi

Food and Machinery

From four kinds of Vitis davidii, widely planted in Hunan Province, an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification. Its physiological and biochemical characteristics were investigated, including the cultivation of growth curve, assimilation test, methyl red test and high osmotic pressure test. Moreover, its 16S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium. The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%. Therefore, the strain was identified as Enterobacter xiangfangensis 10-17.