Food Processing Commons^™

Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang

Food and Machinery

［Objective］ To investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.［Methods］ This paper adopts gas chromatography-ion mobility spectrometry (GC-IMS ) combined with colorimetric analysis to study the characteristics of volatile components and color parameters (L*,a*,b* values ) of crayfish tails under garlic paste additions of 0%,4.4%,8.8%,13.2%,17.6%,and 22.0%. Principal component analysis (PCA ) is applied to analyze flavor differences.［Results］ Colorimetric analysis reveals that garlic paste addition significantly decreases L* from 45.69 to 34.50 and b* from 39.24 to 29.94 (P<0.05), while a* values show a significant difference under the garlic paste addition of more than 13.2% (P<0.05). A total of 53 volatile substances are identified by GC-IMS, and their total content increases gradually with the rising garlic paste addition (highest value in the 22% group at 18 749 and lowest value in the control group at 10 758). Camphene, 2-ethylbutanoic acid, 2-methylbutyl acetate, allyl isothiocyanate, and heptanal are identified as intrinsic flavor markers of crayfish meat. Key contributors to flavor include camphene, 1-heptanol, 3-pentenenitrile, 2,3-pentanedione, diacetyl, and isopropanol. PCA shows that the 13.2%~17.6% group exhibits significantly different flavor characteristics from other groups (PC1 contribution rate of 76%).［Conclusion］ Under the garlic paste addition of 8.8%~13.2%, the optimal balance between flavor and color attributes is achieved, while excessive addition of more than 17.6% results in aldehyde overaccumulation and accelerated browning.

Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu

Food and Machinery

［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of …

Effects Of Thermal Processing Methods On Flavor Quality Of Fish Meat And Differential Formation Mechanisms : A Review, Zou Wanghua, Hou Xiaoyi, Liu Miao, Deng Na, Ni Panxianzhi, Li Hui, Fu Haohua, Wang Jianhui

Food and Machinery

Thermal processing is the most commonly used technique for fish products. Different thermal processing techniques vary in the degree of lipid oxidation, protein degradation, and Maillard reaction, as well as the synergy among these reactions, thereby differentially affecting flavor. Focusing on four typical thermal processing methods, steaming, boiling, frying, and roasting, this paper reviews the flavor change patterns in various types of fish products under different thermal processing conditions. Moreover, from the perspective of the synergy among lipid oxidation and decomposition, protein degradation, and the Maillard reaction, this paper systematically elucidates the formation mechanisms underlying the flavor substance enrichment and …

Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai

Food and Machinery

Chinese Baijiu distiller's grains represent a major by-product of the Baijiu brewing industry. The solid-state or liquid-state multi-strain fermentation process endows them with complex chemical compositions and functional properties, conferring considerable potential for further development. This study describes the chemical composition of Chinese Baijiu distiller's grains, discusses the differences in functional components arising from the brewing processes of various Baijiu aroma types, and evaluates advanced extraction techniques targeting core components, including proteins, dietary fibers, and polyphenols. The biological activities of Chinese Baijiu distiller's grain extracts, such as antioxidant, antihypertensive, and immunoregulatory effects, as well as their underlying mechanisms of action, …

Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang

Food and Machinery

Zinc (Zn) is an essential trace element for humans, and dietary zinc deficiency is an important global public health issue. Edible mushrooms have become highly promising carriers for zinc biofortification due to their natural mineral accumulation ability and the capacity to convert inorganic zinc into organically bound states with higher bioavailability. The enrichment and absorption of zinc, intracellular homeostasis regulation, and subcellular distribution patterns during the cultivation process of edible mushrooms were summarized, and the key factors influencing the efficiency of zinc biofortification, including fungal species, zinc sources (inorganic, organic, or nano forms ),application methods,and cultivation conditions, were evaluated. In …

Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin

Food and Machinery

Veterinary drug residues constitute a global challenge that poses significant threats to food safety and public health. This review systematically summarizes recent advances in detection technologies for veterinary drug residues in food, with a particular focus on the performance characteristics and application status of sample extraction techniques (including liquid-liquid extraction, solid phase extraction, accelerated solvent extraction, QuEChERS, and magnetic solid phase microextraction ),as well as analytical methods (including chromatographic-mass spectrometric techniques, immunoassays, capillary electrophoresis, biosensors, and quantum dots -based approaches ). Comparative analysis reveals that accelerated solvent extraction (ASE ) and QuEChERS have emerged as mainstream pretreatment techniques owing to …

Phytochemical Composition And Bioactivities Of Roselle (Hibiscus Sabdariffa L.) Extracts Obtained By Infusion, Ethanolic Maceration, And Maltodextrin-Assisted Drying, Risna Silvianti, Warsito Warsito, Elok Zubaidah, Zubaidah Ningsih, Aqidatul Izza

Karbala International Journal of Modern Science

Roselle (Hibiscus sabdariffa L.) is rich in phenolic compounds and anthocyanins, but the extraction method may influence its chemical composition and biological activity. This study compared hot-water infusion, ethanolic maceration, and maltodextrin-assisted drying. It aimed to examine the relationship between the extraction method, chemical profile, and bioactivity. The resulting extracts (EI, EM, and EP) were analyzed for total phenolic, flavonoid, and anthocyanin, LC-HRMS profiles, and antioxidant capacity by the FRAP assay. Antibacterial analysis was conducted against Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) using agar well diffusion. Cytotoxicity tests (MTT, 24 h) were performed against HT-29, 4T1, …

Preserving The Harvest: How To Preserve Chokecherries, Callahan K. Adams, Andrea Schmutz

All Current Publications

A treasured wild fruit in Utah and across the Intermountain West, chokecherries offer both cultural heritage and culinary versatility. With proper handling and research-tested preservation methods, you can safely transform them into delicious jellies, syrups, and more. Whether using a steam juicer or stovetop method, following tested recipes and adjusting for elevation ensures both safety and quality. This fact sheet provides information and recipes to safely preserve chokecherries.

Cross-Facility Reliable Deep Learning Based Beef Marbling Assessment Via Unsupervised Domain Adaptation Regression, Samuel Vinson

Biological and Agricultural Engineering Undergraduate Honors Theses

Inconsistent quality grading in beef production leads to inefficiencies, economic disparity, and consumer mistrust. While USDA meat grading traditionally relies on skilled visual inspectors, these human evaluations suffer from cross-facility variability and subjectivity. This paper introduces the first known application of unsupervised domain adaptation regression for cross-facility beef marbling score prediction—an innovation that improves generalization across diverse environments in the beef supply chain. Utilizing numerical scores ranging from 100-900, the research employed convolutional neural networks (CNNs), including ResNet, VGG, and AlexNet architectures. The study specifically introduced and validated a unified unsupervised domain adaptation regression method using the ResNet-50 architecture to …

Application Of High-Pressure Processing To Improve The Color Of Dark Beef, Kara Ann Reynolds

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

Deviation of beef from the bright cherry-red color preferred by consumers is often discounted or discarded at retail, resulting in substantial annual economic loss to the beef industry. One such deviation is dark cutting beef, which is characterized by a darker lean appearance that is undesirable to consumers and often rejected. Similarly, beef from mature cattle tends to exhibit a darker surface color, which can also reduce consumer acceptability. High-Pressure processing (HPP) has been investigated as a strategy to improve the color of dark cutting beef. Previous studies have focused on identifying pressure levels and holding times that optimize color …

Advancing Targeted Food Allergen Detection: Extraction Optimization And Sample Preparation Method Comparison Using Lc-Ms/Ms, Zhenhao Wang

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

Accurate quantification of food allergens in processed foods by liquid chromatography-tandem mass spectrometry (LC-MS/MS) requires effective protein extraction and sample cleanup. However, no single sample preparation workflow has shown consistent performance across diverse food matrices. This study evaluated extraction buffer formulations and post-extraction cleanup strategies for quantification of milk, soy, and peanut allergens in multiple processed food matrices.

Six extraction buffers with varying combinations of SDS, urea, and thiourea alongside a common Tris-HCl/DTT/PVPP base were evaluated across five food matrices. No significant differences in extraction efficiency were observed among buffer formulations for nonfat dry milk (NFDM), non-roasted soy flour, peanut …

Impact Of Salt Block Utilization During Dry-Aging On Pork Loin Microbial And Meat Quality, Cason H. Frisby

Food Science Undergraduate Honors Theses

This study aimed to investigate the effects of dry-aging and salt block utilization during dry aging on pork loin quality attributes. Pork loins were collected at 7 days postmortem, cut into three equal sections, and randomly assigned to wet aging (WA), traditional dry-aging (DA), and salt block dry-aging (SDA) groups to be aged for 28 days. During the dry-aging period, SDA cabinet exhibited lower humidity fluctuation (Avg. 71.52, St. Dev. 4.7) compared to DA cabinet (Avg 70.76, St. Dev. 7.9). Following the aging period, no differences were found in pH or Warner Bratzler shear force values between treatments (P>0.05). …

Precision To Protein: Comparative Characterization Of Printability, Physicochemical, And Nutritional Properties Of Cricket, Pea, And Whey Proteins In 3d-Printed Nutrition Bars, Sophia Hinkebein

Food Science Undergraduate Honors Theses

Protein is a priority nutrient in the American diet, being fueled by the demands of weight loss drugs, diet culture, and new dietary guidelines. However, meeting these elevated protein goals sustainably requires diversifying beyond standard sources like whey protein isolate. 3D printing offers an opportunity to present a variety of protein sources in a palatable, customized, and consumer-acceptable format. In this study, 3 protein sources (cricket, whey, and pea), were optimized within food inks for 3D printing. Optimization involved different hydration levels, with whey requiring 7 grams of added water, cricket 22 grams, and pea the most at 47 grams. …

Arkansas Soybean Research Studies 2024, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2024 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations. Several research reports in this publication will appear in other University of Arkansas Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research being …

Detection And Quantification Of Allergen Cross-Contact In Shared Frying Oil Using Targeted Mass Spectrometry, Francisca Asigri

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

Cow’s milk and egg allergies are prevalent IgE-mediated food allergies that pose significant public health concerns worldwide. Although strict avoidance remains the primary management strategy, unintended exposure can still occur through allergen cross-contact, particularly in commercial and industrial food operations that utilize shared frying oils. The objective of this study was to identify and quantify allergen transfer in shared frying oil and assess the robustness of existing targeted mass spectrometry methods (LC-MS/MS) for detecting milk and egg proteins in heated oil matrices.

Heated oil spikes were developed by incorporating non-fat dry milk (NFDM) and whole egg powder (WEP) into oil …

Fortification Of Flour Cultivated In The Territory Of The Republic Of Uzbekistan With Own Iron And Zinc, Nodira B. Kurbanova, Gulnoza Z. Djakhangirova, Bakhtiyar I. Kurbanov, Dase D. Klava

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to investigate the regional characteristics of iron and zinc content in wheat and flour produced in Uzbekistan using instrumental neutron activation analysis, and on this basis to provide a scientific justification for effective approaches to flour fortification and the preservation of micronutrients during grain processing. The study analyzed wheat flour produced from grain grown in five regions of Uzbekistan (Khorezm, Surkhandarya, Bukhara, Tashkent, and Fergana). Instrumental Neutron Activation Analysis (INAA) was applied for the first time in Uzbekistan to comprehensively assess the microelement composition of flour. It was found that fortification using natural sources …

Preparation Of Semi-Hard Cacciota Cheese From Local Milk And Analysis Of Its Physicochemical And Microbiological Properties, Shahnoza U. Yuldasheva, Dilshod P. Rakhimov, Dilrabo Q. Maksumova, Shahlo I. Akhmedova, Asaloy U. Narimonova

CHEMISTRY AND CHEMICAL ENGINEERING

Including cheese products in daily diet will give tangible results, enriching body with nutrients rich in high-quality proteins. The aim of the research is to create an Italian semi-hard cheese, caciotta, from local cow's milk. In the experiment, pepsin of the CHY-MAX® Powder Plus NB brand was used. The resulting product contained 1.46 mg/kg zinc (Zn), which is approximately 34 times lower than the permissible limit (50 mg/kg), which is considered a high quality indicator. From a biological safety point of view, no aflatoxin M1 was detected in the cheese (0.0 mg/kg), indicating the absence of mycotoxin contamination of cow's …

Utah Altitude Adjustments For Home Canning, Margie Memmott, Ariel Petersen, Callahan Adams, Andrea Schmutz

All Current Publications

Knowing your altitude is critical for canning. Safe home food preservation depends on adjusting processing times and pressures for altitude. This fact sheet provides a county-by-county and town-by-town listing of elevations across Utah, paired with the boiling-water and pressure canner adjustments recommended by the U.S. Department of Agriculture (USDA) and the National Center for Home Food Preservation. By referencing this resource, Extension educators, food preservation instructors, and home canners can quickly identify the correct processing adjustment for their location.

Exploring The Influence Of Environmental Motivations On Consumer Attitudes And Purchase Intentions Toward Upcycled Foods, Peng Lu, Jennifer Waldeck, Keith Weber, Hualu Zhou

Communication Faculty Articles and Research

Food loss and waste (FLW) present pressing environmental and economic challenges. Upcycling technologies provide a sustainable pathway by transforming food by-products into value-added products; however, consumer acceptance remains a critical barrier. Guided by Self-Determination Theory (SDT), this study investigates how environmental motivations influence consumers’ attitudes and purchase intentions toward milk enriched with upcycled peanut skins. Data were collected from a nationally representative sample of 1488 U.S. adults. Structural equation modeling (SEM) was employed to test hypothesized relationships among motivational constructs, and cluster analysis was used to identify consumer segments based on motivational profiles. The results show that intrinsic motivation and …

Farmers Markets As Community Infrastructure: Evidence From A Three-Year Statewide Data Project In Utah, Jaclyn Pace, Roslynn Mccann, Blue Cook, Steven Price, Lorali Smith, Dianna Parkynn, Joshua Cafferty

Outcomes and Impact Quarterly

Utah farmers markets play a critical role in food access, small business viability, and community connection, yet limited statewide data document their impact. The Utah Farmers Market Network (UFMN) and Utah State University (USU) Extension conducted a mixed-methods evaluation (2023–2025) and found that farmers markets make valuable contributions to the community.