Food Processing Commons^™

Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash

Student Scholar Symposium Abstracts and Posters

Irradiation is an effective treatment to sterilize and destroy insect pests on fresh fruit. It serves as an alternative to cold treatment and to fumigation which are time consuming and ozone depleting, respectively. In this study, the postharvest quality of Fuji apples was evaluated after irradiation at 400 Gy and 800 Gy. The quality of the apples which were stored at 1˚C for 7 days to mimic ground transportation and distribution and then at ambient temperature for another 7 days to mimic retail storage and consumer use, was assessed. Irradiation caused an immediate decrease in firmness by 12% at 400 …

Simulating Foodborne Pathogens In Poultry Production And Processing To Defend Against Intentional Contamination, Silas B. Lankford

Computer Science and Computer Engineering Undergraduate Honors Theses

There is a lack of data in recent history of food terrorism attacks, and as such, it is difficult to predict its impact. The food supply industry is one of the most vulnerable industries for terrorist threats while the poultry industry is one of the largest food industries in the United States. A small food terrorism attack against just a single poultry processing center has the potential to affect a much larger population than its immediate consumers. In this work, the spread of foodborne pathogens is simulated in a poultry production and processing system to defend against intentional contamination. An …

Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi

Graduate Theses and Dissertations

High respiration rate of a grain indicates faster degradation of its dry matter. Proper grain management requires chronological and precise measurements of carbon dioxide evolved from grain respiration during the postharvest storage duration. Therefore the main goal of this research was to develop a new technique that evaluates temporal corn respiration rate using pressure sensors. It was based on measuring pressure drop associated with the grain respiration in a closed container and using it to calculate the grain respiration rates.

Dry corn (Zea Mays L.) was procured from a local farmer and stored at 4ºC. Corn rewetting technique was applied …

Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination, Deandrae Lynette Smith

Graduate Theses and Dissertations

An industrial microwave (MW) system operating at 915 MHz frequency was used to dry high moisture content (MC) (23% to 24% wet basis) medium-grain rough rice samples (cv. Jupiter). The rice beds were contained in a modified tray that accommodated up to 9 kg of rice separated by thin fiberglass mesh in 3 kg increments. Each layer of rice was fitted with fiber optic sensors connected to a real time data logger during MW treatments. It was determined that drying rice to a MC of 14% to 16% was feasible with the application of MW specific energy at 600 kJ/kg-grain …

Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock

Electronic Theses and Dissertations

The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft²/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study, bird …

Effects Of Damaged Starch In Wheat Flour On Qualities Of Frozen Cooked Noodles, Yue Fengling, Zhu Kexue, Guo Xiaona

Food and Machinery

In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy(CLSM) of frozen cooked noodles were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, …

Structural Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Zhou Hui, Xie Tao, Jiang Zhaohui, Yi Cuiping

Food and Machinery

Resistant starches from potato (RS3) were modified by acid hydrolysis combined with heat-moisture treatment (AH-HMT). The effects of changing the starch slurry concentration, the type of acid and its concentration on the structure of RS3 were also studied. The results showed that after AH-HMT, the X-ray pattern remained practically the same with only small changes in the average degree of polymerization (DP), specific surface area (SSA), microstructure (MS), and relative crystallinity (RC). Compared with untreated RS3, the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by …

Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein, Yan Hui, Zhang Qi, Nie Xudong, Zhu Shenghu, Yu Yongjian, Xiong Meng, Jiang Mingzhu

Food and Machinery

Ultrasound pretreatment of wheat germ protein can increase the activity of hypoglycemic peptides prepared from enzymatic hydrolysis, and it is of great theoretical and practical significance to clarify the effect of ultrasonic wave on the structure of wheat germ protein. In this study, wheat germ protein was pretreated by ultrasonic wave with different time, and the structure of the protein was analyzed by fluorescence and Raman spectroscopy, and then the structure of lyophilized protein was analyzed by IR spectroscopy. The results showed that ultrasonic pretreatment influenced the enzymatic hydrolysis of hypoglycemic peptides, and the activity raised to the highest at …

The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona

Food and Machinery

In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …

Distribution Research Of Arsenic Speciationin Acori Tatarinowii, Chen Lian, Ma Shasha, Yi Lunzhao, Yan Hongfei, Wang Libing, Li Jilie

Food and Machinery

The speciation analytical method was developed to detect the arsenic (As) and research its styles, contents and distribution in Acori tatarinowii. The arsenic speciation was separated by high performance liquid chromatograph with anion exchange column (HAMILTON PR-X100, 4.1 mm×250 mm，10 μm). Mobile phases were ultra-pure water (A) and 50 mmol/L ammonium carbonate with 1% methanol（pH 8.5, B）. Inductively coupled plasma emission and mass spectrometry was involved to detect arsenic speciation. The linear ranges were between 0.995 and 0.999, and the rate of recovery ranged from 89% to 97%. The method was confirmed to be accurate, stable and reliable. The results …

Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou

Food and Machinery

CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …

Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan

Food and Machinery

The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of …

Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali

Food and Machinery

The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. …

Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen

Food and Machinery

To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …

The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi

Food and Machinery

Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …

Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan

Food and Machinery

Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation …

Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun

Food and Machinery

Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO₃-H₂O₂ was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES …

The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai

Food and Machinery

Magnetic Ascorbic Acid-coated Fe₃O₄ Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles …

Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong

Food and Machinery

A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.

Research Of Automatic Classification Technology And Equipment For Jujube, Wen Huaixing, Wang Chunpu, Zhou Gaimei

Food and Machinery

An automatic grading equipment of jujube was designed, and its mechanism characteristics and working principle of automatic grading were analyzed in this study. This design consisted of feed mechanism for the composition of vibrator, hopper, hopper inside baffle, and the grading mechanism for the composition of cylindrical sieve shaft, conical sieve axis, a baffle plate, transmit mechanism for the composition of stepping motor, bevel gear, belt drive; storage device for the composition of a storage hopper and a discharging channel. The grading equipment of deformation finite element was analyzed, ensuring the classification mechanism ran correctly. Moreover, the finite element of …