Food Science Commons^™

Scaling Human Fiber Intakes For Mouse Microbiome Studies, Robert E. Ward

Funded Research Records

No abstract provided.

Detection Of Fish Fillet Substitution And Mislabeling Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim

Food Science Faculty Articles and Research

Substitution of high-priced fish species with inexpensive alternatives and mislabeling frozen-thawed fish fillets as fresh are two important fraudulent practices of concern in the seafood industry. This study aimed to develop multimode hyperspectral imaging techniques to detect substitution and mislabeling of fish fillets. Line-scan hyperspectral images were acquired from fish fillets in four modes, including reflectance in visible and near-infrared (VNIR) region, fluorescence by 365 nm UV excitation, reflectance in short-wave infrared (SWIR) region, and Raman by 785 nm laser excitation. Fish fillets of six species (i.e., red snapper, vermilion snapper, Malabar snapper, summer flounder, white bass, and tilapia) were …

Evaluations Of The Peroxidative Susceptibilities Of Cod Liver Oils By A 1h Nmr Analysis Strategy: Peroxidative Resistivity Of A Natural Collagenous And Biogenic Amine-Rich Fermented Product, Benita C. Percival, Angela Wann, Richard Zbasnik, Vicki Schlegel, Mark Edgar, Jie Zhang, Gilbert Ampem, Philippe Wilson, Adam Le Gresley, Declan Naughton, Martin Gootveld

Department of Food Science and Technology: Faculty Publications

High-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1–3 were non-fermented CLOs, whilst Product 4 was isolated from pre-fermented cod livers. Supporting analytical data that were acquired included biogenic amine, flavanone, tannin, phenolic antioxidant, α-tocopherol, and oxygen radical absorbance capacity (ORAC) determinations by recommended HPLC, LC/MS/MS, or spectrophotometric methods. SDS-PAGE, HPLC, and 1H NMR analyses investigated and determined collagenous antioxidants and their molecular mass ranges. 1H NMR analysis of aldehydic LOPs was employed to explore the susceptibilities/resistivities …

Effect Of Storage Time And Temperature On The Recovery Of Milk And Peanut Residue From Environmental Swabs, Jessica Humphrey, Joseph Baumert, Stephen Taylor, Shyamali Jayasena

Honors Program: Senior Projects (Public)

Environmental swabs of shared processing equipment are commonly utilized by the food industry during cleaning validation studies. Some of these swabs are sent to 3^rd party laboratories for evaluation. However, the recovery of protein residues of allergenic foods between the time of swabbing and time of testing has yet to be systematically studied.

The objective of this study was to determine the recovery of allergen residues (peanut and milk) from swabs held at different holding times and temperatures. Commercial ELISAs (enzyme-linked immunosorbent assays) were evaluated to determine allergen residue recovery from swabs inoculated with known amounts of peanut and …

Inactivation Of Foodborne Pathogens During Cider Fermentation, In A Cider Model System And Commerical Cider, Kathryn K. Yamada

Master's Theses

Hard cider is an alcoholic drink made from fermented crushed fruit, typically apples. The popularity of this fermented alcoholic beverage has been on the rise within the last decade. Historically, hard cider has been deemed safe due to the presence of ethanol and the low pH. Although there is lack of scientific evidence to prove that hard cider will and can be safe from foodborne pathogens. Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes are three predominate foodborne bacterial pathogens of concern in the food and beverage industry. Escherichia coli O157:H7 in particular has been associated with fresh produce and …

Valorization Of Carrot Processing Waste, Alexandra M. Duval

Master's Theses

Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of …

Towards Enhanced Chlorine Control: Mathematical Modeling For Free Chlorine Kinetics During Fresh-Cut Carrot, Cabbage And Lettuce Washing, Parthasarathy Srinivasan, Mohammadreza Dehghan Abnavi, Anthony Sulak, Chandrasekhar R. Kothapalli, Daniel Munther

Mathematics and Statistics Faculty Publications

In this study, we developed a novel produce-specific mechanistic model to predict free chlorine (FC) dynamics during washing of disk-cut carrots, cut cabbage, and cut iceberg lettuce, in 3 L and 50–100 L tanks, and of shredded iceberg lettuce in 3200 L pilot-plant trials. Ranges for two key parameters: β (L mg−1 min−1) the apparent reaction rate constant of FC with produce constituents, and γ, the fraction of the increase of chemical oxygen demand (COD) contributing to the reaction, were determined at the 3 L scale. For disk carrots β∈[0.05,0.09] and γ∈[0.054,0.078], for cut cabbage β∈[0.05,0.10] and γ∈[0.09,0.12], and for …

Sex Bias In Gut Microbiome Transmission In Newly Paired Marmosets (Callithrix Jacchus), Lifeng Zhu, Jonathan B. Clayton, Mallory J. Suhr Van Haute, Qinnan Yang, Haley R. Hassenstab, Aaryn C. Mustoe, Dan Knights, Andrew K. Benson, Jeffrey A. French

Department of Food Science and Technology: Faculty Publications

Social behavior can alter the microbiome composition via transmission among social partners, but there have been few controlled experimental studies of gut microbiome transmission among social partners in primates. We collected longitudinal fecal samples from eight unrelated male-female pairs of marmoset monkeys prior to pairing and for 8 weeks following pairing. We then sequenced 16S rRNA to characterize the changes in the gut microbiome that resulted from the pairing. Marmoset pairs had a higher similarity in gut microbiome communities after pairing than before pairing. We discovered sex differences in the degrees of change in gut microbiome communities following pairing. Specifically, …

Microplate Immunocapture Coupled With The 3m Molecular Detection System And Selective Plating For The Rapid Detection Of Salmonella Infantis In Dry Dog Food And Treats, Danielle K. Rosen, Miguel Gallardo, Mcclain Vail, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The objective of this study was to use microplate immunocapture (IC) to reduce the enrichment time required for detection of Salmonella in pet food with the 3 M Molecular Detection System (MDS) or selective plating on XLD. Dog food and pig ear treats were inoculated with Salmonella Infantis at concentrations of 10⁰–10⁴ CFU/25 g, followed by a 3-h enrichment, then microplate IC and 3 M MDS or microplate IC and selective plating on XLD. Another set of samples underwent a traditional 24-h enrichment followed by 3 M MDS or selective plating. Based on the results of three …

View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian

Food and Machinery

Novel coronavirus pneumonia (NCP) is a kind of respiratory diseases mainly caused by novel coronavirus, which can be transmitted through respiratory droplets and contact. At present, no effective drugs for it were found, and the treatment is mainly symptomatic and supportive. In addition to medical treatment, a scientific and reasonable diet is also an important part for improving nutritional health, enhancing disease resistance and defeating novel coronavirus pneumonia. Therefore, from the perspective of food nutrition, the authors discussthe intervention approaches of bioactive substance nutrition to defend against the novel coronavirus pneumonia, and put forward the policy recommendations for the development …

Subchronic Toxicity Of Cerasus Lannesiana Albo-Roseain In Rats, Zhang Cheng-Xiang, Li Shi-Fen, Wang Yu-Bang, Zhang Lu-Lu, Yan Ting, Zhu Xue-Feng

Food and Machinery

A total of 100 SD rats, half male and half female, were randomly divided into untreated control group (C1 group), treated control group (C2 group), low dose group (Ⅰgroup), middle dose group (Ⅱ group), and high dose group (Ⅲ group). The rats were fed continuously for 13 weeks, and the body weight, food intake, blood routine indexes, blood biochemical indexes, urine routine indexes, main organ weights and pathological histological examination of the organs were observed. Results: There was no significant difference between the observation groups (P＞0.05). The pathological changes related to Cerasus lannesiana Albo-rosea were not found in the pathological …

The Preparation And Application Of Immunoaffinity Column For Neurotoxic Shellfish Poisoning, Dong Xin, Bai Jing-Miao, Wu Hai-Yan

Food and Machinery

Objective: Prepare immunoaffinity column(IAC) for pre-processing Neurotoxic Shellfish Poisoning(NSP) samples, and to establish a method of IAC purification LC-MS/MS spectrometry for the NSP. Method:The IAC for the NSP was prepared by purification of PbTX-2 monoclonal antibody and agarose gel (Sepharose 4B) as carrier. The samples were extracted with 80% methanol aqueous solution, diluted with PBS buffer, purified and enriched by the IAC, and analyzed by LC-MS/MS. Meanwhile, the parameters of IAC such as sample solution and eluent were optimized. The results showed: The IAC for the NSP had a good purification effect on shellfish samples, reduced the interference of fat, …

Fingerprints And Content Changes Of Various Constituents Of The Raw And Processed Guizhou Senecio Scandens Buch.Ham, Li Yan, Pan Yan-Fan, Zhang Tao, Han Zhong-Yao

Food and Machinery

HPLC fingerprints of the raw and processed of S. scandens Buch. Ham were established by HPLC DAD. The HPLC fingerprints were analyzed by similarity analysis and cluster analysis. The contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloid in the raw and processed of S. scandens Buch. Ham were also determined. The results showed that the fingerprints of 10 batches of raw and vinegar products were established with 12 and 8 common peaks respectively. The similarity results showed that the similarity of 10 batches of raw materials was 0.990~0.999, and that of the 10 batches of vinegar materials was …

Design Of Conical Root Cutting Device For Oudemansiella Raphanipes, Li Yi-Xin, Zhao Ming-Yan, Zhou Qiao-Jun, Liang Xi-Feng, Cai Wei-Ming, Hu Jian-Hong, Xie Chong-Yang, Chen Tao, Cai Hui

Food and Machinery

This conical root-cutting device was designed tosolve the problem of slow rooting and poor consistency of artificial cone rooting about Oudemansiella raphanipes. The cutting device adopts two symmetrically arranged four-bar linkage mechanisms, and the connecting rod blade forms a waist-shaped motion track. By forming a cone-shaped envelope, this device could realize the taper cutting of the root of the O. raphanipes. The industrial robot which equipped with the camera recognizes could capture and precisely control the depth of the O. raphanipes into the cutting area. The experimental results indicated that the two connecting rod blades performed a total of …

Improvement Of Tipping Paper Conveying System For Zj17 Cigarette Machine, Liu Shi-Ming, Zhou Fu-Ru, Wang Jian, Shi You-Zhi, Li Jun-Yao, Cao Xiao-Dong, Jian Rong

Food and Machinery

In order to solve the problem of lateral displacement of the tipping paper in the production of the ZJ17 cigarette machine, the ZJ17 cigarette machine’s tipping paper conveying system was improved. Through the development of a variable PI tipping paper intelligent correction mechanism, real-time detection of the horizontal offset of the tipping paper conveying process and active correction, the number of manual corrections has been reduced from 29.86 times / shift before improvement to 0.90 times / shift. The length of the tipping paper caused by the lateral displacement of the paper is also reduced from 4.19 times / shift …

Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang

Food and Machinery

To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed …

Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia

Food and Machinery

Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end …

Vegetable Image Recognition Based On Improved Neural Network Algorithm, Lu Fan

Food and Machinery

In order to improve the effect of vegetable image recognition, a neural network algorithm was proposed. Firstly, radial basis function neural network model was established, including gradient descent method for solving the weight parameters. K-means clustering method increasing the radius of neighborhood was calculated implicit function center value, and the nuclear width was used adjacent cluster centers. Secondly, quantum genetic algorithm was deleted the redundant weights and neuron. Thirdly, vegetable image feature extraction was extracted. Finally, the process was given. The simulation results showed that the average recognition rate of shape feature was 97.56%, and the texture feature was 95.60%. …

Study On Correlation Between Forced Ventilation Precooling And Temperature Distribution Of Strawberry In Fresh-Keeping Transportation, Cheng Li-Li

Food and Machinery

Studied the temperature distribution of strawberry during commercial forced air pre-cooling, quantifies the relationship between environment and product temperature, and evaluated the pre-cooling duration. Results: the half-cooling time (HCT) inside the pre-cooled tunnel was about twice the external semi-cooling time, and the HCT outside the tunnel was closely related to the internal HCT. The temperature prediction from a limited number of sensors detected a temperature change of up to 7 ℃ at the end of pre-cooling, indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.

Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng

Food and Machinery

The life cycle assessment of this paper shows that ultrasonic humidification can reduce the environmental impact of some fruits and vegetables (including climate change impact) by 23% compared to traditional supply chains. When the humidifier is applied to the fruit and vegetable supply chain and the total inherent loss is greater than 24%, the addition of the humidifier can reduce the loss by at least 20%. Research has shown that ultrasonic humidification technology can make supply chain management more sustainable.