Food Processing Commons^™

Arkansas Wheat Performance Tests 2022-2023, J. F. Carlin, R. B. Mulloy, R. D. Bond

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program.

The tests provide information to companies developing cultivars and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests were conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location and cultural practice information accompany each …

Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman

Applied Science Program: Theses

Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.

Summaries Of Arkansas Cotton Research 2022, Fred Bourland

Arkansas Agricultural Experiment Station Research Series

The current economic environment continues to drive the need to produce record or near-record yields to be profitable. Price volatility in 2022 added another level of difficulty in the quest for being profitable. The cotton market saw significant movement after reaching a $1.5802 per pound high in May 2022, cotton prices corrected and more than halved in value at the October 2022 low, and then consolidated around the 80 cents per pound level in December 2022 (Cotton is Consolidating). Great uncertainties still exist for the upcoming season, most of which are outside of our control. These include, but are not …

Detection And Prevention Of Foreign Material In Food: A Review, Keila Payne, Corliss A. O'Bryan, John A. Marcy, Philip G. Crandall

Food Science Faculty Publications and Presentations

This review highlights the critical concern foreign material contamination poses across the food processing industry and provides information on methods and implementations to minimize the hazards caused by foreign materials. A foreign material is defined as any non-food, foreign bodies that may cause illness or injury to the consumer and are not typically part of the food. Foreign materials can enter the food processing plant as part of the raw materials such as fruit pits, bones, or contaminants like stones, insects, soil, grit, or pieces of harvesting equipment. Over the past 20 years, foreign materials have been responsible for about …

Non-Destructive Evaluation Of White Striping And Microbial Spoilage Of Broiler Breast Meat Using Structured-Illumination Reflectance Imaging, Ebenezer O. Olaniyi

Theses and Dissertations

Manual inspection is a prevailing practice for quality assessment of poultry meat, but it is labor-intensive, tedious, and subjective. This thesis aims to assess the efficacy of an emerging structured illumination reflectance imaging (SIRI) technique with machine learning approaches for assessing WS and microbial spoilage in broiler breast meat. Broiler breast meat samples were imaged by an in house-assembled SIRI platform under sinusoidal illumination. In first experiment, handcrafted texture features were extracted from direct component (DC, corresponding to conventional uniform illumination) and amplitude component (AC, unique to the use of sinusoidal illumination) images retrieved from raw SIRI pattern images build …

B. R. Wells Arkansas Rice Research Studies 2022, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 50.1% of total U.S. rice production and 49.8% of the total acres planted to rice in 2022. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding

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

Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …

Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson

Electronic Theses and Dissertations

Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat

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

Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.

The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …

Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun

Food and Machinery

Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of …

Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun

Food and Machinery

Objective: This study aimed to investigate the pollution of heavy metals in Astragalus membranaceus in the main producing areas of Gansu, and to evaluate the potential health risks of edible Astragalus membranaceus. Methods: The contents of five heavy metal elements Pb, Cd, As, Hg and Cu in Astragalus membranaceus were determined by inductively coupled plasma mass spectrometer （ICP-MS） by random sampling method, and the data were analyzed. Estimated Daily Intake （EDI）, Target Hazard Factor （THQ） and Lifetime Carcinogenicity Risk （LCR） were used for health risk assessment. Results: The average contents of Pb, Cd, As, Hg, and Cu elements in …

Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang

Food and Machinery

Objective: This study aimed to investigate the residues and risk assessment of pesticides in peach gum. Methods: The quantitative analysis of 44 pesticide residues in peach gum was established based on liquid chromatography tandem-mass spectrometry （LC-MS/MS）, and the pesticide residues in 173 peach gum samples were detected as well as the risk assessment of pesticide residues. Results: The limits of detection （LOD） and the limits of quantification （LOQ） of 44 kinds of pesticides in this quantitative method were between 0.05~1.80 μg/kg and 0.20~2.42 μg/kg, respectively. Recoveries of these pesticides ranged from 61.77%~119.48%. In 173 peach gum samples, 22 out of …

Optimization Of Extraction Technology And Determination Of Sodium Hyaluronate In Solid Drinks By Ethanol Precipitation Combined With Enzymatic Hydrolysis- Reversed Phase Chromatography, Zhang Zhi-Zhou, Lin Jia-Ting, Pan Can-Sheng, Zhang Fei, Hu Han-Han

Food and Machinery

Objective: This study aimed to establish the methods for determining the content of sodium hyaluronate in solid drinks by reversed-phase high performance liquid chromatography. Methods: With sodium hyaluronate content as evaluation index, after the sample extract was precipitated by ethanol, hyaluronase was used to hydrolyze the precipitate. The optimal enzymolysis conditions obtained by single factor test and orthogonal test were as follows: enzymolysis, at 34 ℃ and pH 6.5, for 120 min. The determination was performed on Uliumate C₁₈ (4.6 mm×250 mm,5 μm) column with mobile phase: acetonitrile 10 mmol/L sodium octane sulfonate solution (V_acetonitrile∶V …

Theoretical Analysis And Experimental Study On Optimal Exhaust Pressure For Co2 Heat Pump, Liu Xiao-Ting, Gu Zhong, Xie Jing

Food and Machinery

Objective: This study aimed to optimize the performance of heat pump system and discuss the optimal exhaust pressure of carbon dioxide system under the control of different working conditions. Methods: By establishing a CO₂ trans-critical heat pump model, the relationship between exhaust pressure and heat production, inspiratory superheat, refrigerant mass flow rate and system energy efficiency was analyzed, and the influence of inlet and outlet water temperature and ambient temperature on the optimal exhaust pressure was deeply studied. Moreover, the reliability of the model was verified by the CO₂ heat pump test bench. Results: At the three effluent …

Optimization And Experiments On Working Parameters Of Winnowing Machine For Walnut Shell And Kernel Mixture, Hu Guo-Yu, Chen Xu-Dong, Dong Ya-Lan, Liu Guang, Zhou Jian-Ping

Food and Machinery

Objectives: To meet the requirements of high cleaning rate and low loss rate. Methods: A small negative pressure winnowing machine for walnut shell and kernel mixtures was developed. Single factor test and response surface optimization method were used to analyze the working parameters of winnowing machine based on such two separation effect indicators as cleaning rate and loss rate. Results: For 1/2 shell kernel, 1/4 shell kernel, 1/8 shell kernel and 1/16 shell kernel materials, the optimal feeding rates were 4.0， 3.5， 3.0， 2.5 kg/min, the fan frequencies were 40， 35， 30， 30 Hz, the feeding inlet heights were 400， …

Structural Optimization Design Of Swash Plate Capping Machine Cap Sorter Mechanism Based On Ansys Workbench, Gao Wen-Jiao, Yin Cheng-Long, Pan Zhong-Zheng, Jiang De-Fu, Ke Wan

Food and Machinery

Objective: This study aimed to improve the accuracy and feeding speed of the cap arranging unit. Methods: Using SolidWorks to build a virtual model and manufacture a real object, and the kinematic simulation of bottle cap and capping machine was carried out in Adams. Moreover, the results of different speeds were compared and analyzed. ANSYS Workbench was used to carry out engineering simulation of the device components and obtain their natural frequency and vibration mode, and the structural performance was optimized. Results: The cap arranging unit had the minimum damage to the caps at the optimum speed. The optimal speed …

Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia

Food and Machinery

Objective: To explore the changes of the total flavonoids, free amino acids and quercetin extraction amount with the brewing time and temperature during the brewing process of Penthorum chinense Pursh （PCP） leaf tea and fit the extraction kinetics equation of the three and calculate the kinetics parameters. Methods: The total flavonoids, free amino acids and quercetin were determined by ultraviolet spectrophotometry and high performance liquid chromatography （HPLC）. The second-order kinetic model and Arrhenius formula were used to fit the kinetics and calculate the kinetic parameters. Results: The leaching amount of total flavonoids and quercetin increased with the increase of the …

Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam, Han Yan-Hui, Zhong Jing-Han, Sun Xue, Liu Yun-Hong

Food and Machinery

Objective: This study aimed to investigate the effect of far infrared radiation heating on the oxidase activity and conformation of polyphenol oxidase (PPO) of yam. Methods: By using different far infrared radiation temperatures, the effects of different far infrared radiation temperatures on yam PPO activity, browning degree, total phenol content and PPO conformation were studied. Results: When the radiation temperature is 260 ℃ PPO enzyme is not deactivated after 11 min. When the radiation temperature is higher than 260 ℃, PPO can be inactivated within 3~7 min. However, the browning degree and total phenol content did not change regularly with …

Study On Antioxidant Activity And Synergistic Effect Of Flavonoids From Zanthoxylum Armatum Dc, Zhou Meng-Jiao, He Xin-Zhu, Li Chao-Jun, Liang Xiao-Feng

Food and Machinery

Objective: This study aimed to investigate the antioxidation and synergistic effect of flavonoid extract of Zanthoxylum armatum DC. Methods: DPPH radical and ABTS radical scavenging methods were used to evaluate the antioxidant activity of flavonoids extract from Z. armatum, and the synergies of flavonoids extract with vitamin C and rutin complex were studied by adding method. Results: The semi-inhibitory concentrations of DPPH free radical and ABTS free radical IC₅₀ were 0.03 and 0.062 mg/mL, respectively, showing strong antioxidant activity. The antioxidant activity of the complex composed of flavonoid extract and vitamin C or rutin was high, and the …