Food Processing Commons^™

Acoustic Emission Of Lactococcus Lactis Ssp. Lactis C2 Infected With Three Bacteriophages C2, Sk1 And Ml3, Luxi Meng

Theses and Dissertations--Animal and Food Sciences

The objective of this research was to monitor the Acoustic Emission (AE) produced by Lactococcus lactis ssp. lactis C2 infected with three bacteriophages (c2, sk1 and ml3 at 90 min) using an acoustic emission-monitoring device which was designed at University of Kentucky in Lexington KY. The acoustic emission data was collected and then analyzed. These Acoustic Emission (AE) data suggested that bacteriophage ml3, sk1 and c2 can easily be distinguished by the differences in Absolute Energy (ABE), Centroid Frequency (CF) and Peak Frequency (PF) signals. The AE data suggested that bacteriophage sk1 and c2 caused greater stress on the lactis …

Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and retail sources, including both supermarkets and specialty meat retailers. DNA was extracted from each sample in duplicate and tested using DNA barcoding of the cytochrome c oxidase I (COI) gene. The resulting sequences were identified at the species level using the Barcode of Life Database (BOLD). Any samples that failed DNA barcoding went through repeat extraction and sequencing, and due to the possibility of a …

Robotics In Meat Processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, Brijesh K. Tiwari

Books/Book Chapters/ Proceedings

Scientists are currently investigating micro-robotics in the medical field with a potential to provide better medical technology in the near future. When it comes to the food industry, the use of robots has been traditionally limited to picking and palletization. Today, however, robots are used in material handling and secondary or tertiary packing. Recent developments with faster computers and sophisticated sensors have made it possible to use robotics in the meat processing sectors, where their application has reduced processing costs, occupational injuries, improved efficiency and hygiene associated with meat products. Compared to other industries, the working environment in the meat …

Physico-Chemical, Rheological And Baking Properties Of Proso Millet, Manjot Singh

Theses and Dissertations--Biosystems and Agricultural Engineering

Due to climate change, water scarcity, increasing population and rising food prices, agriculture and food security has been affected worldwide. Cereal grains being a major part of world food supply also act as important energy source in human diet. In order to counter food insecurity, alternative grains are being explored, and millet being drought-resistant has the potential to serve as an alternative grain due to its comparable nutritional composition with other major cereals and its gluten free proteins. The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten …

Effect Of Phytosanitary Irradiation And Methyl Bromide Fumigation On The Physical, Sensory, And Microbiological Quality Of Blueberries And Sweet Cherries, Karen Thang, Kimberly Au, Cyril Rakovski, Anuradha Prakash

Food Science Faculty Articles and Research

Background

The objective of this study was to determine whether irradiation could serve as a suitable phytosanitary treatment alternative to methyl bromide (MB) fumigation for blueberries and sweet cherry and also to determine the effect of phytosanitary irradiation treatment on survival of Salmonella spp. and Listeria monocytogenes on these fruit. ‘Bluecrop’ blueberries (Vaccinium corymbosum) and ‘Sweetheart’ cherries (Prunus avium) were irradiated at 0.4 kGy or fumigated with methyl bromide and evaluated for quality attributes during storage.

Results

Irradiation caused an immediate decrease in firmness of both fruit without further significant change during storage. Fumigated fruit, in …

Microbiological Control And Mechanisms Of Action Of High Voltage Atmospheric Cold Plasma, Lu Han

Doctoral

Dielectric barrier discharge-atmospheric cold plasma (DBD-ACP) is a promising non-thermal technology effective against a wide range of microorganisms. These studies were performed using a custom built DBD-ACP system. The inactivation efficacy was found to be governed by a series of critical control parameters, including treatment time, mode of exposure (Direct/Indirect exposure), applied voltage, applied gas content but was also very dependent on the characteristics of treatment targets. In this study, these parameters were investigated using in-package design along with a post-treatment storage procedure to align with industrial processing times as well as mitigation of post-process contamination. A range of food …

A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek

Food Systems

The goal of this study was to analyze land use in the production of US pork using Life Cycle Assessment (LCA). LCA is a comprehensive methodology for quantitatively analyzing potential environmental impacts associated with complex systems. Identification of processes contributing to high environmental impacts often highlights opportunities for gains in efficiency, which can increase the profitability and sustainability of US pork. The environmental impact category analyzed in this assessment was land use. After reviewing existing information regarding land use in agriculture and livestock production, analysis for US pork production was performed at two scales: cradle-to-grave and cradle-to-farm gate. The cradle-to-grave …

Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei

Food and Machinery

This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …

Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui

Food and Machinery

No abstract provided.

Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie

Food and Machinery

In order to understand the effect of the light signal on the growth and development of yeast, the effects of red and blue light on the growth and yield of the growth of the yeast were studied. Results showed that the red culture could prompt the Rhodotorula glutinis biomass increased significantly, improve the content of protein and nucleic acid in Rhodotorula glutinis, improve Rhodotorula glutinis kind of carotene and ergosterol content. The red light can be considered to introduced into Rhodotorula glutinis industrialized production of carotene and ergot solid alcohol. The Blue ray in improving the Rhodotorula glutinis biomass was …

Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu

Food and Machinery

To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …

Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong

Food and Machinery

The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.

Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian

Food and Machinery

Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …

Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao

Food and Machinery

Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …

Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li

Food and Machinery

European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.

Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang

Food and Machinery

Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.

Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing

Food and Machinery

The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the …

Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming

Food and Machinery

The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion …

Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng

Food and Machinery

To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids …