Food Processing Commons^™

Measuring The Energy Required To Dry Rice In Commercial Rice Dryers, Maria Alejandra Billiris

Graduate Theses and Dissertations

The objective of this research was to quantify and assess the energy use and efficiency of commercial cross-flow dryers when drying rice using a range of drying and ambient conditions. First, equations that predict the theoretical energy required to dry rice from any given initial moisture content to a desired final moisture content were developed for several rice cultivars using a semi-theoretical approach to obtain a basis for comparison to calculate energy efficiency. Theoretical energy requirements, expressed as the energy required per unit mass of water removed, increased exponentially as initial moisture content decreased. Additionally, medium-grains required more energy to …

A Portrait Of A Farm: A Short Film Documenting Small-Scale Livestock Production On Hayters Hill Farm In Byron Bay, Noah Throop

Independent Study Project (ISP) Collection

Over the past two-hundred years, the industrialization and mechanization of agriculture has slowly dissolved the centuries-old bond between human beings, the land and their food. Today, this disconnect threatens to exacerbate wide scale environmental degradation and a wide array of chronic diseases. However small, local farms that sell their produce directly to consumers are in a position to reverse this trend and reconnect consumers with their food. Small-scale farmers are able to see the health of the environment as instrumental to their economic and personal wellbeing and are able to be held accountable for their farming practices by their customers. …

Los Agroquímicos Usados En Las Plantaciones Bananeras Y Sus Efectos En El Agua, La Gente, Y El Ambiente En La Comunidad De Changuinola, Bocas Del Toro, Panamá., Daniela Rossi

Independent Study Project (ISP) Collection

Esta investigación analiza los efectos de los químicos que se usan en forma de fertilizantes, nematicidas, insecticidas, y pesticidas en las plantaciones bananeras en Changuinola, Panamá. Esta investigación analiza la relación entre estos químicos y la salud de la gente de la comunidad que vive adentro de las bananeras, la salud de los trabajadores de los bananales, y los efectos en el ambiente, específicamente el agua. Este estudio se realizo por medios de entrevistas informales y por analices de muestras de agua en fincas bananeras en el laboratorio de IDAAN. Los posos de agua analizados fueron de Fincas 03, 04, …

Cultivating Change: Women Transforming Holland’S Food System, Meg Vandeusen

Independent Study Project (ISP) Collection

Women are influential in the production and reproduction of food systems. Historically, domesticity positioned women as gatekeepers to their family’s food consumption; these food practices have in turn informed cultural codes that construct personal identity. Feminist scholars have investigated how cooking and feeding practices affect a woman’s perception of self and interaction with society. Both practices are viewed as a simultaneous burden and pleasure, as an act of victimization and empowerment. These binaries must be deconstructed in order to create change within the food system. The impact of women taking control of the full cycle – gaining knowledge of where …

Production, Culture, And Representation: An Anthropological Exploration Of Food In Kathmandu, Nepal, Blair Brady

Independent Study Project (ISP) Collection

This paper explores various food-­‐related narratives, including meat production in Kathmandu, organic farming, the separate experiences of American researchers and American missionaries, "haute cuisine" in a luxury hotel, and a nutritional rehabilitation clinic for malnourished children. Accompanying these narratives are my own experiences that are made communicable through making, or watching food being made. The result of these narratives is a growing picture of the various roles food plays within our lives-­‐ generated by what was communicated by the people who source, cook, and eat food, but also infused by my own observations. Included narratives primarily concern food's ability to …

Detecting Errors In Generating A Certificate Of Analysis, Breanne Harlan

Dairy Science

Many companies rely on a Certificate of Analysis (COA) to accompany the delivery of their product or material. The COA, required by law, prevents customers from questioning whether a product is safe and ensures manufacturers confirm every product tested passes the Food and Drug Administration’s required specifications. Previous to this project, Kraft Foods Springfield copied their test results for each product from their data warehouse software, called Systems, Applications, and Products onto a Word document to create a COA. This was a systematic approach to detect the possible occurrences of error and reduce the time spent on generating a COA. …

Effect Of Post Manufacture Thermal Dip Treatment On Proteolysis Of Commercial String Cheese During Storage, Melissa Karen Hsu

Master's Theses

String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too.

Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It is hypothesized that a post manufacture heat …

Guia Tecnica Para La Produccion Artesanal De Semilla De Variedades De Polinizacion Libre De Sorgo En America Central, René Clará Valencia

INTSORMIL Scientific Publications

La producción de semilla artesanal de sorgo es un complemento en la producción y uso de semilla certificada y tiene como objetivo el de atender a los agricultores que por diversas razones no acceden a la semilla certificada, pero son sujetos potenciales de producción y desarrollo del cultivo de sorgo. En términos generales son los agricultores de menos recursos, que representan la mayoría de productores de sorgo en América Central, los que se ven limitados a la utilización de las variedades mejoradas. Debemos de meditar sobre la utilización de las variedades mejoradas de polinización libre y probablemente el poco acceso …

Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice is one of the most popular cereal grains in the world. Rice bran, a by-product of the rice milling process, contains an abundance of nutrients including protein, fiber, vitamin B complex, vitamin E, and other nutraceuticals. However, rice bran is underutilized in the food industry. In this project muffins were prepared with varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, 15.0%, 20.0%, and 25.0%) of 60 mesh (250 µm) fermented rice bran (60 mFRB) and 80 mesh (180 µm) fermented rice bran (80 mFRB). A cappuccino muffin formulation was used as flavor for all the samples. The control sample was prepared …

Antioxidant Capacity, Arabinoxylans Content And In Vitro Glycaemic Index Of Cereal-Based Snacks Incorporated With Brewer’S Spent Grain, Sofia Reis, Nissreen Abu-Ghannam

Articles

Extruded snacks and breadsticks were formulated with increasing levels of brewer’s spent grain (BSG). The phenolic content increased by 4 and 7 fold with BSG addition in extrudates (40g/100g) and in breadsticks (35g/100g), respectively. Consequently, antioxidant capacity (DPPH, FRAP) also increased despite a recorded loss of phenolic compounds in extruded snacks. Arabinoxylans content increased up to 20 and 25g of BSG addition /100g of formulated extruded snacks and breadsticks, respectively. Further addition of BSG did not improve the content of arabinoxylans due to the possible formation of polysaccharide-protein complexes. Medium GI breadsticks were obtained with 35g of BSG incorporation /100g …

Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Vegetables as an essential component of the human diet usually undergo some type of processing before being consumed. In the present study, impact of microwave (MW) processing on various physiochemical properties of York cabbage was studied. York cabbage was processed at 400, 560 and 800W for 0 to 14 min with an increment of 2 min followed by a kinetic study for the degradation of polyphenols, flavonoids, antioxidant capacity, colour and texture were carried out. Results showed that MW processing leads to significant reductions in the texture, colour, polyphenols and antioxidant capacity. For all the MW processing power studied total …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

Effect Of Amylose And Protein Oxidation On The Thermal, Rheological, Structural, And Digestive Properties Of Waxy And Common Rice Flours And Starches, Jing Liu

Theses and Dissertations--Animal and Food Sciences

The effects of oxidation by sodium hypochlorite (0, 0.8, 2, and 5%, NaOCl), the presence of endogenous proteins, and amylose content on waxy and common rice flours (WF, CF) and starches (WS, CS) were investigated in terms of in vitro starch digestibility, morphology and surface properties, and thermal and rheological characteristics.

The concentration of NaOCl had an effect on all the samples including WF, CF, WS, and CS. The carbonyl and carboxyl group contents increased up to 25 and 10 folds (P < 0.05) of oxidized starches (WS, CS), respectively. Only mild oxidation (P < 0.05) occurred in flours (WF, WS). In addition, endogenous proteins were oxidized according to amino acid analysis and SDS–PAGE results. Glu+Gln, Gly, His, Arg, Tyr, and Lys were more sensitive to NaOCl oxidation. Disulfide bonds, hydrophobic force, and hydrogen bonds were involved in protein polymerization after NaOCl oxidative modification. In granular state, the in vitro starch digestibility of WF, WS, and CS decreased by 5% NaOCl oxidation. After gelatinization, …

Evaluating Food Safety Systems Development And Implementation By Quantifying Haccp Training Durability, Marienne A. Anandappa

Theses and Dissertations--Animal and Food Sciences

HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion …

The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci

Articles

In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm⁻¹ and 32 kV cm⁻¹, respectively). In addition, …

Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee

Graduate Theses and Dissertations

During storage, the milling and physicochemical properties and eating quality of rice change, which is generally termed `aging'. Aged rice is preferred by processors, and there are attempts to develop accelerated aging process using various heat sources. In this study, the effects of various heat treatments and their influence on the milling, pasting, thermal, and cooking properties of two long-grain rice cultivars during storage were investigated using a full-factorial experimental design. Two long-grain rice cultivars, Wells and XP723, was treated with 8 different heat treatments including one control and stored at room temperature for 180 days. Heat treatments included 2 …

New Technologies For Whole Wheat Processing: Addressing Milling And Storage Issues, Andres F. Doblado-Maldonado

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

Whole wheat flour production and demand has increased dramatically during the last decade due to evidence supporting the benefits of whole grains in the diet. Hence, the food industry has provided a wide variety of new whole grain products. There are unique challenges that accompany whole wheat flour production, especially related to milling and storage. The present thesis provides new strategies on the adaptation of new technologies to overcome whole wheat processing issues. These issues are first discussed in a literature review and then followed by three research studies. In the first study, retail whole wheat flours were evaluated for …

Protecting Children From Overexposure To Lead In Candy And Protecting Children By Lowering The Blood Lead “Level Of Concern” Standard, Bryan Wagner, Colleen C. Hughes, Robert Sobsey

Nevada Journal of Public Health

The American Public Health Association: Recognizing that in April 2004, the Orange County Register in an investigative report, published for the first time information that the state of California had been testing for lead in candies for decades but had not informed the public about the high lead levels in many candies, candy wrappers and seasonings (sold as a snack item and consumed as candy) imported from Mexico, the Philippines and other countries.

Single-Pass Drying Of Rough Rice Using Glass Transition Principles, George Owira Ondier

Graduate Theses and Dissertations

The objective of this research was to study the drying characteristics, milling quality, and functional properties of rough rice subjected to single-pass drying while controlling kernel material states. Drying experiments were conducted at 60, 70, and 80C and relative humidities ranging from 13 to 83%. High drying air relative humidities (greater than 63%) maintained both the kernel surface and core in a rubbery state during drying, whereas low drying air relative humidities caused rapid transitioning of the surface layers from a rubbery to a glassy state. Long-grain pureline cultivar, Wells, medium-grain pureline cultivar, Jupiter, and long-grain hybrid cultivar, CL XL729, …

Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana

Graduate Theses and Dissertations

Organic waste generated from industrial sweet potato canning is estimated to be 30% of incoming raw material. This waste contains carbohydrates (sugars and starch) that could be used as substrates for the production of useful compounds via fermentation (e.g. lactic acid), resulting in the production of value-added products. The goal of this research project is to produce a substrate from the sweet potato processing waste material that supports the growth of lactic acid bacteria, which results in the production of lactic acid. The sweet potato waste product was characterized, and found to contain 16.5% solids. The solids components were 18.5% …