Food Science Commons^™

Real-Time Classification Method For Liquor Hops Based On Deep Learning, Liu Zhi-Ping, Cui Ke-Bin

Food and Machinery

Objective: To solve the subjectivity and instability of the traditional Baijiu picking method " liquor-receiving according to liquor hop", and the problem that the existing machine vision hops classification method is difficult to meet the real-time classification. Methods: The lightweight YOLOv5 takes YOLOv5s as the initial model, uses the K-mean clustering anchor box to replace the default anchor box to improve the model detection accuracy and stability, uses the shufflenetv2 network to replace the YOLOv5s backbone network for feature extraction, so as to achieve the purpose of lightweight model, and adds the CBAM attention mechanism to make the …

Automatic Classification Of Banana Ripeness Based On Deep Learning, Wang Ling-Min, Jiang Yu

Food and Machinery

Objective: To classify banana ripeness quickly and accurately. Methods: Collect the bananas images of different maturity and establish gallery, using a variety of different neural networks as a classifier, banana feature extracting by migration study classifying banana six maturity level, access to the most suitable for banana maturity classification network model, network model, based on the improved and easily banana maturity real-time detection interface design, Finally, the feasibility and practicability of the model were verified. Results: AlexNet model was most suitable for banana maturity classification with the highest accuracy of 95.56%. AlexNet model was improved by modifying …

Preparation And Application Of Maillard Reaction Flavors Based On Cigar Tobacco Leaf Residues, Xu Xiu-Juan, Wang Ai-Xia, Hu Shao-Dong, Shi Qing-Zhao, Yang Chun-Qiang, Ma Ji

Food and Machinery

Objective: To solve the problem of tobacco leaf residues produced during the production of tobacco extracts. Methods: Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials, and the effects of amino acid dosage and reaction time on the chemical composition of the Maillard reaction products and the sensory quality of cigarettes were systematically investigated. The relationship between the 18 components of the Maillard reaction product and the sensory index of cigarettes was also investigated. Results: ① Based on sensory effects, the optimal reaction conditions for the Maillard reaction based on …

Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products, Xia Hong, Liu Li, Peng Xi-Tian, Peng Li-Jun, Lin Chun

Food and Machinery

This review summarized the source, properties, as well as the harm of benzo-α-pyrene exposure to aquatic products. The commonly used instrumental analysis methods for the detection of benzo-α-pyrene were also discussed, and the future research direction of benzo-α-pyrene detection was prospected.

Efficacy Of Antimicrobial Treatments In Vitro And On Fresh Produce Against Selected Foodborne Pathogens And Microbiome Diversity Amongst Blueberry Farms, Angelica Maria Abdallah Ruiz

Theses and Dissertations

This study focused on evaluating the antimicrobial activity of chlorine dioxide (ClO₂) and different plant-based antimicrobials (carvacrol, thymol, and eugenol as bioactive compounds and muscadine extract- ME and blueberry extract- BBE as plant extracts) against selected foodborne pathogens under in vitro conditions and on produce (spinach and blueberries). In addition, bacterial microbiota associated with blueberries and blueberry farm environments from three different regions: Cundinamarca, Colombia; Mississippi, United States; and Guadalajara, Mexico, was determined. Under in vitro conditions, carvacrol and thymol were more effective (lower MICs and MBCs) than eugenol against Salmonella spp., Escherichia coli O157:H7 (MIC=MBC=0.2 mg/ml), and …

Food Insecurity In Nevada, Zachary Walusek

Undergraduate Research Symposium Lightning Talks

Defining the Food Insecurity Landscape, Methodology, Findings

Survival, Regrowth And Morphotype Formation Of Salmonella Strains After Exposure To High Or Low Concentrations Of First Generation Qac In Water, Grace Umutesi

Theses and Dissertations

This study determines the differences in survival of eight Salmonella strains concentration of BAC in water, followed by regrowth in high and low nutrition conditions containing sublethal concentration of BAC. Our results show strain difference in survival, persistence of Salmonella in BAC at different concentrations. All eight strains of Salmonella were non-recoverable when exposed to 40 to 48 µg/ml BAC for 1h in water. When exposed to 24 µg/ml of BAC for 1 h in water, S. Typhimurium ATCC 14028 and S. Heidelberg ATCC 8326 cells were non-detectable from the initial 7 log CFU/ml. S. Blockley 7175, S. Virchow 7207, …

Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia

Theses and Dissertations

Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …

Seasonal Trends And Sampling Time Of Day On Overall Microbial Population And Indicator Organisms In Catfish Parts And Catfish Processing Environment, Maria Gabriela Hidalgo-Sindoni

Theses and Dissertations

Commercial production of catfish is the leading aquaculture industry in the United States. Production in Mississippi, Louisiana, Alabama, and Arkansas representing 96% of the total catfish sales in the USA. In 2017, the USDA-FSIS added testing of generic Escherichia coli and Enterococcus to the sampling of Siluriformes. The incidence of Escherichia coli in fish and seafood has been associated with possible fecal matter contamination. However, this indicator bacteria could also be a part of the natural microflora of catfish ponds where processing plants collect hybrid catfish. Aerobes, Psychrotrophs, Coliforms, Escherichia coli, and Enterobacteriaceae counts among environmental, liquid and fish …

Intestinal Gas Production By The Gut Microbiota: A Review, Erasme Mutuyemungu, Mukti Singh, Sean Liu, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

In addition to causing embarrassment, intestinal gas can be associated with more serious symptoms. This review provides an overview of gas production by the human gut microbiome and outlines foods associated with intestinal gas. Bacteroides, Ruminococcus, Roseburia, Clostridium, Eubacterium, Desulfovibrio, and Methanobrevibacter are among the most abundant microbes responsible for intestinal gas. More than 99% of intestinal gas is composed of hydrogen, carbon dioxide, and methane, while less than 1% is composed of other odiferous compounds. Food groups associated with intestinal gas include pulses, vegetables, fruits, grains, and, for some individuals, dairy. These foods are …

Clove Essential Oil And Nanoclays-Based Active Food Packaging, Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal

Articles

Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as …

Nanoclays And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications, Kalpani Y. Perera, Swarna Jaiswal, Amit K. Jaiswal, Shubham Sharma

Articles

Bionanocomposite packaging eco-friendly alternatives with enhanced characteristics. This study aimed to develop a bionanocomposite intelligent packaging. Sodium alginate, gelatin, Curcumin (Cur), glycerol, and Nanoclay (NC) films were prepared. The influences of nanoclay and curcumin on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The results showed that the lightness of films was reduced by 1.28 folds compared to NC (control) film, while the yellowness of films increased by 5.82 folds. Film transparency was reduced by 9.3 folds and a 3.46 folds increase in UV barrier properties was observed compared to NC (control) film. The highest tensile strength …

Cold Plasma Technology In Food Packaging, Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal, Swarna Jaiswal

Articles

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

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

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluation Of Biological And Chemical Seed Treatments For Management Of Rice Diseases, Sherif Adam Sharfadine

Graduate Theses and Dissertations

Rice is the primary staple for more than half of the global population and is the second most important cereal worldwide. In the US, rice is primarily grown in the southern states, with Arkansas leading production and responsible for 47% of the total rice production in the country. Diseases cause significant yield losses in rice. Sheath blight, rice blast and bacterial panicle blight are the main diseases in rice and cause significant yield losses. Sheath blight alone could cause up 50% yield loss in heavily damaged fields with highly susceptible cultivars. Additionally, rice seed and seedling diseases primarily caused by …

The Impact And Outcomes Of Sustainable Intensification Initiatives In Six Countries On Women, Men, And Other Social Groups, Katherine A. Snyder, Emanuel Sulle

East Africa Institute

This study reviewed over 160 papers and reports in sustainable intensification, with a focus on the target countries of Malawi, Ghana, Ethiopia, Laos, Bangladesh and Nepal. It collected literature by carrying out searched with both scopus and google scholar with specific key words and combinations. This search focused on target regions and countries as well as social equity. Under “sustainable intensification”, we obtained a list of 5493 papers. Sustainable intensification and gender yielded 58, SI in Sub-Saharan Africa produced 545. Country by country the papers were fewer and when gender and social equity were included, the number of papers were …

Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch

Food Science (MS) Theses

Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but notably missing are ceviche and poke, particularly in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species labeling and use of acceptable market names for sushi, poke, and ceviche sold …

Effect Of Chlorine Dioxide Gas On The Properties Of Packaging Materials And Effect Of Chlorine Dioxide Gas To Maintain The Quality Of Fresh Strawberries, Duleeka Kuruwita, Duleeka Prasadani Kuruwita Arachchige

All Dissertations

ClO₂ as an antimicrobial gas in the headspace of produce package is a relatively novel approach. Gaseous ClO₂ is more effective than aqueous ClO₂ and can be used in the headspace of fresh food packages. ClO₂ gas can diffuse into product surfaces and films. As an oxidizer, it can react with and change polymeric package components, possibly affecting the product’s shelflife.

This research studied effects of ClO₂ gas treatments on produce packaging materials (APET, two PE types, Nylon). The treatment group (with ClO₂) and the control group (without ClO₂) of packaging …

Development, Characterization, And Application Of Pearl Millet Starch-Based Nanocomposite Films Reinforced With Kudzu Cellulose Nanocrystals, Sneh Bangar

All Dissertations

The accumulation of plastic waste has created serious human, wildlife, and environmental problems. Because of increasing consumer consumption, post-consumer packaging has become a major source of plastic waste. Therefore, there is a great need to develop alternative packaging materials which are environment-friendly, economical, and effective. The current research focused on developing pearl millet starch (PMS)-based biopolymer films reinforced with kudzu cellulose nanocrystals (CNCs) as an alternative to plastic packaging. Nanocomposite films were formulated by blending PMS and glycerol (30%) with different kudzu CNCs concentrations (1–7wt%) using the solution casting process. The prepared PMS/kudzu CNCs nanocomposite films were tested for various …

The Effect Of Freezing Rates And Storage On Atlantic Salmon And Peaches, Wesam Aljeddawi

All Dissertations

The effect of long-term frozen storage of Atlantic salmon and sliced peaches was studied to determine methods to optimize quality. The first experiment was conducted to determine the quality changes in Atlantic salmon stored at different freezer temperatures over 12 months. Fresh and pre-frozen salmon were placed in five different freezers set at –7°C, –12°C, –18°C, –29°C and –77°C and evaluated for quality at 30, 90, 180, 270 and 360 days of storage. In general, higher quality was retained to a greater extent in salmon held at –29°C and –77°C for 360 days compared to the other storage temperatures. No …