Food Processing Commons^™

Investigating Quality Attributes And Wine Production Methods Of Arkansas-Grown Grapes, Amanda Fleming

Graduate Theses and Dissertations

Grapevines (Vitis species) are grown worldwide to produce table grapes, juice grapes, dried grapes, and wine with the United States as one of the world’s largest wine and grape producers. Though not a large contributor to the U.S. grape and wine industry, Arkansas’ industry plays an important role in the state’s agritourism and economy. Most grapes grown in Arkansas’ warm climate include native species, such as muscadines (V. rotundifolia) and hybrids (crosses of Vitis species). Two important hybrid red wine grapes grown in Arkansas are Chambourcin, grown commercially for its positive viticulture and enological quality, and Enchantment, a newer cultivar …

Applying A Material Science Approach To Improve Rice Processing Performance, Michelle Oppong Siaw

Graduate Theses and Dissertations

Rice is typically consumed as whole kernel, which makes the economic value of whole kernels twice that of brokens. Macro-structural defects such as fissures and chalkiness have been recognized to weaken kernel mechanical strength, and thereby increase breakage during milling. However, high percentages of brokens are sometimes recorded even though these defects are controlled prior to milling. It was hypothesized that rice milling characteristics are influenced by endosperm porosity from the structural arrangement of chemical components and by bran thickness and composition. Thus, this study aimed to modify chemical components by applying treatments to alter rice porosity and its associated …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

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

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Inactivation Kinetics Of Bacillus Atrophaeus In Liquid Hydrogen Peroxide For Aseptic Package Sterilization, Manoj Sawale, Xiang Cheng, Rishi Drolia, Patnarin Benyathiar, Ferhan Ozadali, Arun Bhunia, Dharmendra Mishra

EKU Faculty and Staff Scholarship

Liquid hydrogen peroxide is used as a common sterilant for the aseptic packaging materials. Based on the Food Safety Objective (FSO) for specific products, a surrogate organism, Bacillus atrophaeus, is used to validate the sterilization processes. This study aims to develop a methodology for the kinetic inactivation parameter estimation of B. atrophaeus. Spores of B. atrophaeus were challenged with various peroxide concentrations (20%, 28%, and 33%; v/v) and temperatures such as 23, 55, 71.1, and 82.2 °C. The log-linear and Weibull models were used for the inactivation models for liquid peroxide at different temperatures. The parameters …

Thermal Inactivation Kinetics Of Salmonella In Milk Powder As Impacted By Water Activity And Powder Type, Erika Litta Kadas

Graduate Theses and Dissertations

Historically, low-water activity (aw) foods (aw <0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p<0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p< 0.0001), but not the water activity (p >0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders.

The Invisible Meat Microcosmos: Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

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

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Arkansas Soybean Research Studies 2021, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading soybean-producing state in the mid-southern United States. Arkansas ranked 11th in soybean production in 2021 compared to the other soybean-producing states in the U.S. The state represented 3.49% of the total U.S. soybean production and 3.49% of the total acres planted in soybean in 2021. The 2021 state soybean average yield was 52.0 bushels per acre, setting a new state record and surpassing the previous yield record of 51.5 bushels per acre set in 2020. The top five soybean-producing counties in 2021 were Mississippi, Phillips, Crittenden, Poinsett, and Arkansas (Table 1). These five counties accounted for …

Synthesis And Characterization Of Nanozeolite From Sugarcane Bagasse Ash And Its Nutrient Loading Potential, Quincy Ybañez, Pearl Sanchez, Marcial Ii Buladaco, Joy Eloiza Rosales

The Philippine Agricultural Scientist

Sugarcane bagasse, a known agricultural waste product in the Philippines with 88% silica (SiO₂) content based on elemental analysis, is a viable starting material for zeolite synthesis. In this study, silica derived from sugarcane bagasse ash (SBA) collected from La Carlota, Negros Occidental, Philippines, was extracted via an alkaline extraction method using 2M NaOH and precipitation with 5 N H₂SO₄ under constant stirring at elevated temperature. Sodium aluminate was added as aluminum source then subjected to ageing at 80°C for 72 h to form the clinoptilolite-type zeolite crystals. Characterization using Scanning Electron Microscopy – Energy …

Comparative Metabolites Profiling Of Sesamum Indicum Seeds In Context Of Their Origin, Processing And Biological Activity Using Bioinformatics Tools, Bishoy Fayez Abib

Theses and Dissertations

Sesame (Sesamum indicum), is a significant oilseed crop with great economical and nutritional value, encompassing a plethora of primary and secondary metabolites that exhibit pharmacological and therapeutic merits. The present study, using untargeted comparative metabolomics, aims to authenticate and classify sesame seed accessions from different countries of origin i.e., Egypt, Sudan and Nigeria, based on their metabolite variations and in relation to their biological activity and nutritional value such as mineral content. Also, to further assess the impact of processing on sesame’s nutritional value and biological activity using the industrial production of sesame paste as a case study. To achieve …

Effect Of Egg White Powder On Frying Characteristics Of Surimi And Its Mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, Luo Shunjing

Food and Machinery

Objective:The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism. Methods:The cheap silver carp was used as raw material, and the egg white powder was added to the surimi for compounding. The frying characteristics of surimi were characterized by measuring porosity, hardness and water absorption, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:With the increase of egg white powder content, the porosity and water absorption of fried fish ball increased first …

Effects Of Hydration Temperature, Geldosage And Potassium Chloride Dosage On The Viscosity Of Kappa-Carrageenan Solution, Luo Chang-Rong, Zhang Qian, Zhou Jin-Jie, Zhou Wei, Yin Qian-Qian

Food and Machinery

Objective:To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results:① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature (fixed hydration time at 1 h), the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, …

Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun

Food and Machinery

Objective:This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO₂ on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the aging process of Cabernet Sauvignon dry red wine.Methods:Cabernet Sauvignon dry red wine from Xinpuwang Wineyard in Shanshan County, Turpan, Xinjiang was used as the brewing material. The effects of different concentrations of free SO₂ and dissolved oxygen on wine color, hue and anthocyanin content were observed during wine aging.Results:The wine was bright red …

Tomato Weight Prediction Based On Image Processing, He Ting-Ting, Li Zhi-Wei, Zhang Xin, Zhang Zhong-Li-Li, Xiao Xue-Peng, Dong Jing

Food and Machinery

Objective：A tomato weight detection method based on image processing was established to realize non-contact tomato weight detection. Methods：The binary image of tomato was obtained through image processing. The geometric features of tomato were extracted by pixel statistics and minimum circumscribed rectangle method, and correlation analysis was made between the characteristics and the real value of tomato weight, then the regression model of tomato weight detection with geometric features as parameters was established. Results：Compared with the real size of tomato, the measurement error of transverse and longitudinal diameter of Tomato by minimum external rectangle method was less than …

Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie

Food and Machinery

Objective:This study aimed to analyze the physicochemical properties, primary structure and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao.Methods:The polysaccharides were prepared by water extraction and alcohol precipitation, deproteinization with trichloroacetic acid and decolorization with hydrogen peroxide. The physicochemical properties of polysaccharides were studied, and the possible structures were predicted by Ultraviolet-visible (UV-Vis) and infrared (IR) spectroscopy. Finally, the free radical scavenging ability was determined.Results:The polysaccharide from Z. jujuba cv. Banzao contained the content of total sugar and uronic acid with 52.30% and 46.22%, respectively, and showed 64.70% of esterification degree, which was an …

Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen

Food and Machinery

Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, …

Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li

Food and Machinery

Objective:This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves. Methods:The dark blue pigment was prepared from VBTL, and the changes of structural and emulsifying properties of rice protein before and after dyeing were analyzed. Results:The formation of binary complexes between the dark blue pigment and the rice protein decreased the color values of L* and b*, and the hue of the pigment-protein complex changed to dark blue color with the increase of the pigment concentration. The water solubility …

Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan

Food and Machinery

Objective:In order to optimize the process parameters of tobacco sheet of heated cigarette. Methods:12 gradient grades of tobacco sheets with glycerol addition ratio of 5%~30% were prepared under laboratory conditions. The mass of moisture, nicotine and glycerol in heated cigarette smoke, filter condensation section and tobacco core section were detected by GC-TCD method. And the mass distribution characteristics of main components, release rate, filtration rate and transfer rate were analyzed. Results:When 5%~30% glycerol was applied to the heated cigarette tobacco sheets, the water release rate was 88.6%~92.3%, which was mainly distributed in the smoke and filter condensation …

Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, Zhu Jia-Jun, Li Liang, He Shuang, Chen Jing-Zhou

Food and Machinery

Objective:This study aimed to establish an efficient and accurate method for the determination of total iodine in milk powder by microwave digestion combining with inductively coupled plasma mass spectrometry (ICP-MS). Methods:Firstly, 0.2 mL of precipitant and 5 mL of ultrapure water were added for mixing and standing, and then 5 mL of nitric acid was added for microwave digestion. After cooling, the volume was fixed to 35 mL with ultrapure water, and then 10 mL of ammonia, 1 mL of stabilizer and 50 μL of TritonX-100 were added in sequence, avoiding the iodine loss. Results:The detection …

Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng

Food and Machinery

Objective:The uncertainty of determination of Isocarbophos residues in tea by using QuEChERS-gas chromatography-tandem mass spectrometry techniqne was evaluated. Methods:Isocarbophos residues in tea was determined by using "GB 23200.113—2018 National food safety Standard-Determination of 208 pesticides and metabolites residues in plant origin-Gas chromatography-tandem mass spectrometry method", and factors in the determination of isocarbophos were analyzed by establishing a mathematical model, including sample weighing, volume, calibration of standard solutions, repeatability and recovery rate, etc.. Results:When the residual amount of isocarbophos in tea was 0.050 mg/kg, the expanded uncertainty was 0.007 mg/kg, and the determination result was expressed as:ω …

Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin

Food and Machinery

Objective: This study aimed to establisha rapid and accurate prediction method of lamb adulteration by using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imaging techniques.Methods: The data acquisition of lamb adulterated with different proportions of duck meat using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imagers was performed to compare the effect of partial least squares (PLS) modeling with different spectral preprocessing methods in the two band ranges. Then the normalized preprocessing method was selected in the visible-NIR band, and the standard normal variate transformation (SNV) preprocessing method was …