Food Processing Commons^™

Seasonal Variation Of Milk In Central Valley California And The Association Of Milk Variation With The Composition And Texture Of Low Mositure Part Skim Mozzarella, Vaideki Jai

Master's Theses

The chemical composition of milk (specifically casein, fat, and calcium) is known to affect the quality and functional properties of Mozzarella cheese. Therefore, concentrations of total nitrogen, casein nitrogen, non-casein nitrogen, non-protein nitrogen, true nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, fat, total calcium, total solids, somatic cells, and pH were measured in silo milk samples collected weekly over 18-months from a large dairy plant in Central Valley, California from July 2008 to December 2009 to verify changes and correlate to low moisture part skim Mozzarella (LMPS) characteristics. LMPS mozzarella cheese from the same …

The Elimination Of Listeria Monocytogenes Biofilms From Stainless Steel Deli Meat Slicer Components By The Use Of Hurdle Technologies, Alexandria Wynne Mertz

Graduate Theses and Dissertations

Listeria monocytogenes growth is of the greatest concern amongst ready-to-eat foods. The United States Department of Agriculture's Food Safety and Inspection Services determined that deli luncheon meats pose the greatest risk of contamination from L. monocytogenes Industrial meat slicers have many removable parts that are connected with sealers and gaskets, which can become worn over time. These spaces cannot be cleaned adequately, therefore are susceptible to bacterial growth. Planktonic cells form biofilms in order to protect the cell from adverse conditions, like during routine cleaning and sanitation. Once a biofilm is formed, the bacteria are much more difficult to eradicate …

Changes In Monomeric And Polymeric Pigments During Chokeberry Juice Processing, Kail David Wilkes

Graduate Theses and Dissertations

Chokeberry consumption has been increasing due to research exposing great potential of health-promoting compounds. However, chokeberries are highly astringent and are typically consumed in processed forms in which product heating is applied. Processing chokeberries has been reported to degrade bioactive compounds, thus limiting the potential for consumers to obtain their health-promoting benefits. The purpose of this research was to examine the effects of chokeberry juice processing and storage on anthocyanin, flavonol, proanthocyanidin, hydroxycinamic acid, and polymeric pigment content, as well as percent polymeric color. In addition, new analytical methodologies were explored to better understand possible outcomes of polymeric pigments due …

Freeze Dried Blueberry Powder Fortification Improves The Quality Of Gluten Free Snacks, Sikha Bhaduri, Khursheed Navder

Publications and Research

Since Quinoa flour is an excellent source of natural antioxidant compounds and blueberries are rich in polyphenolic anthocyanins, this study was undertaken to improve and evaluate the quality of two blueberry powder fortified gluten free products, muffins and cookies. Control products were made with 100% Rice flour and Rice flour was replaced by 50% and 100% Quinoa flour to prepare muffin and cookies. 10% freeze dried Blueberry powder was used for fortification. Effect of flour replacements and Blueberry fortification on moisture content, water activity, antioxidant value, shelf life, sensory quality and textural properties were studied. Blueberry fortification improved the shelf …

Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, Kurniawan Yuniarto, Bruce A. Welt, Aris Purwanto, Hadi Karia Purwadaria, Ayman Abdellatief, Titi C. Sunarti, Setyo Purwanto

Journal of Applied Packaging Research

Polylactic acid (PLA) is becoming an increasingly important biopolymer for packaging applications. PLA brittleness limits its applicability. This study evaluated PLA properties with increasing amounts of added polyethylene glycol (PEG) plasticizer. Oxygen transmission rate (OTR) of cast films was determined using the newly available Dynamic Accumulation (DA) method. Arrhenius temperature sensitivity of OTR and polymer Permeability was also determined. Permeability of neat PLA is 4.848 ml mm (STP)/m² s kPa; hence, 4.84 ml mm (STP)/m² s kPa, 4.07 ml mm (STP)/m² s kPa and 5.42 ml mm (STP)/m² s kPa by adding PEG 1 %, 5% …

Bridging The Food Gap: Addressing The Feasibility And Applicability Of Three Key Traditionally Western Food Preservation Techniques To Improving Household Food Security And Reducing Malnutrition In Uganda., Eva K. Baguma

Capstone Collection

Food wastage is the leading cause of food insecurity and malnutrition in the world today. A huge amount of food gets wasted along the food supply chain from the time it is harvested to the time it gets to our plates. A significant amount of the food wasted happens in the home as well as on farms, in restaurants and supermarkets across the globe.

In Sub-Saharan Africa, many families and communities are facing severe food shortages due to lack of electricity for refrigeration, poor storage facilities and limited access to markets.

However for many centuries, different cultures around the world …

Casein Micelles And Their Properties: Polydispersity, Association With Vitamin A And Effect Of Ultra-High Pressure Homogenization, Maneesha Sheenu Mohan

Doctoral Dissertations

The internal structure of casein micelles is not fully understood. In the present work, we explore some of the basic questions about casein micelles in bovine milk including its size distribution, native binding properties and effect of ultra-high pressure homogenization (ultra-HPH) on technological properties of casein micelles. The size distribution of casein micelles was studied by cryo-TEM using skim milk from four cows. The degree of variation in casein micelle sizes (polydispersity) ranged between 0.39 and 0.47 for a size distribution ranging from 10 to 693 nm. These results indicated high polydispersity of casein micelles in milk from single cows. …

A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra

Articles

Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a moving boundary with …

The Lobster Bulletin, Summer 2014, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Summer 2014 issue include:

• In Memorium: Klaus G. Sonnenberg, 1946-2014
• Lobster Institute Adds Two New Board Members
• Changes in Leadership in Fishery Organizations
• Research Report: Green Crab Studied as Possible Lobster Bait
• Research Report: European Lobster Hatchery Aims to Release 60,000 Lobsters

Understanding The Factors Affecting Microbiological Quality Of Wheat Milled Products: From Wheat Fields To Milling Operations, Luis E. Sabillón Galeas

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

Although regarded as a low-risk commodity, wheat flour-based mixes have been implicated in several food safety incidents. The present thesis is a compilation of five scientific manuscripts on the effect of weather variation, milling steps and implementation of pre-milling interventions on the microbiological quality and safety of wheat and milled products. The first manuscript is a review of the microbiological quality and safety of wheat-based products. Despite the low water activity, wheat flour may harbor dormant but viable microorganisms, which could lead to safety concerns when flour is used to produce refrigerated dough products. The second manuscript illustrates the effect …

Traceability Implementation In Organic Farming: Case Study, Chamomile Tea Production, Shaima Abdelfattah Ibrahim

Theses and Dissertations

Implementing a traceability plan in an herbal production plant is a complex task. In this study an attempt to integrate food safety, quality and traceability through the different stages of the organic German Chamomile (Matricaria recutita) production chain was made. First, all the current relevant international laws, regulations and standards regarding traceability, safety and quality, with emphasis on how and why they are necessary for any food production chain, were set forward. Second, physico-chemical and microbiological analyses were run throughout the different processing stages of production, for four different Chamomile batches produced over the same season using the same farming …

Lamb Bacon: How The Method Of Brine Distribution And Addition Of A Dry Rub Influences Yields, Morgan Metheny

Animal Science

This study was conducted to test the whether lamb breasts can substitute as the raw material in producing a bacon product. Due to the difference in fat saturation between pork and lamb, this research was used to test how successful lamb absorbs the brine in order to make bacon. The yield results of two different processing techniques, injection and tumbling, were compared along with comparing the affect of adding a dry rub of seasonings to the lamb surface. The 120 lambs breasts were split into four groups of 30. Each group received a different treatment: plain tumbled, plain injected, seasoned …

The Public Health Impacts Of Concentrated Animal Feeding Operations On Local Communities, Michael Greger, Gowri Koneswaran

Michael Greger, MD, FACLM

Large-scale farm animal production facilities, also known as concentrated animal feeding operations (CAFOs), release a significant amount of contaminants into the air and water. Adverse health effects related to exposure to these contaminants among CAFO workers have been welldocumented; however, less is known about their impact on the health of residents in nearby communities. Epidemiological research in this area suggests that neighboring residents are at increased risk of developing neurobehavioral symptoms and respiratory illnesses, including asthma. Additional research is needed to better understand community-scale exposures and health outcomes related to the management practices and emissions of CAFOs.

The Long Haul: Risks Associated With Livestock Transport, Michael Greger

Michael Greger, MD, FACLM

The Food and Agriculture Organization (FAO) of the United Nations describes live animal transport as “ideally suited for spreading disease,” given that animals may originate from different herds or flocks and are “confined together for long periods in a poorly ventilated stressful environment.” Given the associated “serious animal and public health problems,” the Federation of Veterinarians of Europe has called for the replacement of the long-distance transportation of live animals for slaughter as much as possible to a “carcass-only trade.” In the United States, more than 50 million live cattle, sheep, and pigs and an unknown number of the more …

Effects Of Processing And Packaging Modifications On The Quality And Shelf Life In Meats, Abdulla Khan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Shelf life of foods, mainly meat and meat products, is affected by its physical and chemical properties like color, pH, water holding capacity etc. In developed countries
food losses occur at production, retail and consumer levels with meat commodities accounting for 41% of the total loss in US during 2008. These losses are because of
spoilage due to inappropriate packaging, improper storage conditions, food wastage, and lack of consumer awareness. By focusing on shelf life and quality issues at the production level, we can overcome some of the major problems faced by the food manufacturers.

Active packaging is an innovative …

Effect Of Limit-Fed Co-Product Feedstuffs On Production, Digestion, Fermentation And Rumen Function In Beef Cattle, William Brandon Smith

Graduate Theses and Dissertations

In terms of energy density, the cost of shipping hay is often not justified in yr where adverse conditions limit available forage. Our objective was to determine if co-product feedstuffs could be used to meet the energy demands for cows in late pregnancy. Eighty-six crossbred cows (527 ± 0.8 kg BW) in late gestation were stratified by BW, BCS and age and allocated randomly to 1 of 6 groups held on 2-ha dormant bermudagrass pastures for 68 d. Three groups were offered bermudagrass hay ad libitum (HAY) and three groups were offered 6.4 kg of soybean hulls (LSH) daily and …

Milling And Functional Properties Of Co-Mingled Rice Cultivars, Nikhil N. Basutkar

Graduate Theses and Dissertations

Differences have been observed in the milling and functional properties of different rice cultivars, particularly between hybrid and pureline cultivars. Co-mingling of rice cultivars commonly occurs during harvest, storage and drying operations. Thus, there is a need to study the effect of co-mingling on the milling and functional properties of rice cultivars. Two long-grain, hybrid (H) cultivars CL XL745 and CL XL729 and two long-grain, pureline (P) cultivars CL 151 and Wells were used to prepare CL XL745/CL 151 (H/P), CL XL745/CL XL729 (H/H) and Wells/CL 151 (P/P) co-mingles, mixed in various proportions. Milled rice yield (MRY), head rice yield …

Effects Of High Pressure Processing On The Quality Of Farm-Raised Abalone (Haliotis Rufescens), Brianna H. Hughes

Electronic Theses and Dissertations

High pressure processing (HPP) is a non-thermal method used to increase food safety and shelf-life. HPP has been explored for meat tenderization, with conflicting results depending on rigor status during HPP. In the seafood industry, HPP is used to shuck oysters and lobsters, but has been minimally investigated for use in processing abalones. Abalones are shellfish with high perishability that are typically sold live or frozen in the U.S. HPP has been proposed as an alternative method to process shucked abalone meats. The objectives of this research were to evaluate the effects of 1) rigor status during HPP on abalone …

Influence Of Aba On Calcium Binding In Tomato Fruit And Its Impact On Fruit Texture, Kendall Cressman

Chancellor’s Honors Program Projects

No abstract provided.

Stability Of Nano-Encapsulated Rice Bran Derived Bioactive Pentapeptide In Apple Juice, Fatima Mohammed Alessa

Graduate Theses and Dissertations

Cereal grains and their components derived Bioactive compounds such as rice bran can promote health and can be derived from Rice bran contains 12-20 % protein and could be a good source for extracting bioactive peptides. A pentapeptide with a secqunce of amino acids Glu-Gln-Arg-Pro-Arg (EQRPR) has been prepared from heat stablized defatted rice bran (HDRB) and has demonstrated anti-cancer proprerties in-vitro. This bioactive pentapeptide can thus be used as a nutraceutical by incorporating it into a suitable food system. Fruit juces can be vehicles to incorporate this pentapeptide. Fruit juices contribute to about 60% of the consumed beverages in …