Food Processing Commons^™

Effect Of Different Content Of Potato Granule On The Quality Of Flour And Dried Noodle Mixed With Potato And Wheat, Zeng Xike, Zhang Lilin, Liu Jingfeng, Zhang Yu

Food and Machinery

By adding potato granule with different proportions in wheat flour, the farinograph properties, gelatinization characteristics of the mixed flour, and the cooking characteristics and texture characteristics of dried noodles were measured to evaluate the effect of potato granule on the quality of wheat flour and noodles. The results showed that the values of peak viscosity, valley viscosity, breakdown, final viscosity and setback decreased with increasing addition of potato granule; the dough development time, stability time and degree of softening first decreased and then increased, and the water absorption increased linearly. The cooking loss, the best cooking time of dried noodles …

Optimization Of The Technology For Reducing Cadmium In Rice By Mixed Fermentation, Chen Yao, Liao Luyan, Wu Weiguo

Food and Machinery

Rice with cadmium content of 0.977 8 mg/kg was studied as the main material, its cadmium removal rate was regard as the basic measuring index. The process parameters of reducing techniques for cadmium-tainted rice were optimized by single factor test and Box-behnken response surface design. The investigation were focused on the effects of temperature, time, mesh number of rice, solid-liquid ratio, and inoculation amount. The optimal parameters were found as follows: mesh number of rice 40, inoculation amount 3, solid-liquid ratio 15, treated at 37 ℃ for 21 h. Under this optimum conditions, the cadmium removal rate was 89.98%, which …

Uncertainty Evaluation For The Determination Of Solvent Residual In Vegetable Oil By Headspace Gas Chromatography And Ultrasonic Vibration-Headspace Gas Chromatography, Zhang Hongli, Xu Junhua, Xu Wenyang, Li Yong

Food and Machinery

The possible uncertainties in the determination of No.6 solvent residual in vegetable oil by headspace gas chromatography and ultrsonic vibration-headspace gas chromatography were analyzed and evaluated. According to Evaluation and Expression of Uncertainty in Measurement (JJF 1059.1—2012) and Guidance on Evaluating the Uncertainty in Chemical Analysis (CNAS-GL06), a mathematical model of uncertainty was established. To quantify each component, the results showed that the key influence factor of uncertainty of test was the pretreatment of samples and its standard curve.

Design Of The Rectifying Fuzzy Control System Of The Bag Film Of Pouch Pecan Kernel Packaging Machine, Hu Wangyang, Cao Chengmao, Wu Zhengmin, Jiang Lan, Hu Mengke

Food and Machinery

In order to reduce the influence on the appearance and quality of production on the pecan kernel pouch packaging machine, caused by bag film deviation, we proposed an intelligent control scheme based on fuzzy control. Firstly, the reasons of bag film deviation and the rectification feasibility in the working process of the film-drawing mechanism was analyzed. Furthermore, a model of deviation correction control was designed to detect the offset of the bag film by using the CCD sensor, and the fuzzy control rules were established to adjust the film-drawing velocity and the deviation angle of correcting rod in real time. …

Design And Analysis For Key Parts Of Pneumatic Conveying Of Airflow Disturbance, Wang Jihuan, Liu Qijue

Food and Machinery

According to the actual situation of higher energy consumption, as well as the greater fluctuations of yield and unstable feed quantity of suction nozzle in pneumatic conveying, the mechanism of airflow disturbance was analyzed. The grain suction nozzle of airflow disturbance was designed by using return air of positive pressure of pneumatic conveying as disturbed gas source, which could increase mixture between grain and airflow of grain inlet, by helping grain entering system and energy transmitting as well as converting. The use of separator of large curvature elbow had advantages of one wind multipurpose, including anti-collision, anti-broken, dust removal, energy …

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 …

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 …

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 …

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 …

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 …

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 …

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.