Food Science Commons^™

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the barrel not …

Effect Of Particle Interactions On Powder Flow Behavior, Ivana A. Penagos, Carolina P. Mora, Teresa Carvajal

The Summer Undergraduate Research Fellowship (SURF) Symposium

The study of powder flow behavior is essential for the development of processing technologies in many industries. In fact, powders have a major function in diverse types of manufacturing, such as pharmaceuticals, foods, chemicals, materials, minerals and cosmetics. This leads to an increasing demand for the development of reliable methods to assess powder flow problems in industry. This research intends to provide a general insight into how surface interactions and particle properties may alter powder flowability. The materials used for this study were lactose, starch, milk powder, cocoa and chocolate. These vary in their interparticle forces as well as on …

Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.

The Summer Undergraduate Research Fellowship (SURF) Symposium

Dried apricots are one of Tajikistan’s major export products. The country wants to expand its production in the southern region. However, the producers don’t have the expertise needed to produce dried apricots that meet the quality requirements of the European Union and other potential export markets. Local producers in southern Tajikistan would benefit from improvements in methods of applying sulfur and drying the apricots. This would allow them to gain a share of global markets. Methods that were studied include sulfur treatment prior to drying and approaches for rapidly drying the apricots while preventing contamination. Because the project has just …

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but …

Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek

Graduate Theses and Dissertations

Fissured rice kernels break during milling, leading to head rice yield (HRY) reductions. Conventional fissure detection instruments cannot be used to observe fissures in rough rice kernels, the form in which rice in normally dried and stored. X-rays can penetrate hulls allowing visualization of the internal structure of a rough rice kernel. This study evaluated the capability of X-ray imaging to adequately detect fissures in rough rice and established a correlation between HRY and the fissured kernel percentage (FKP) in a rough rice sample. Fifteen long-grain rice cultivars, harvested in Arkansas in 2015 and 2016 were dried using heated air …

Modeling The Survival Of Salmonella In Soy Sauce-Based Products Stored At Two Different Temperatures, Ana Cristina Arciniega Castillo

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

Acidified foods are defined in the regulations as “low acid foods to which acid(s) has been added to bring finished pH to 4.6 or below”. As the market for these products expands, an increasing number of them are being processed with reduced heat treatment, relying on acid alone to ensure the destruction of pathogens. When considering the survival rate of microbial pathogens in these products, pH, water activity, temperature, salt content and holding time are integral and must be considered together.

Despite improvements in production, handling, and distribution of food products in recent years, protecting consumers from foodborne illness still …

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

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

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of …

Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes

Graduate Theses and Dissertations

Efforts to deliver essential micronutrients through existing rice fortification methods are challenged by poor consumer acceptance of fortified rice, production costs, and equipment availability. Current research efforts seek to explore the potential of parboiling to improve nutrient delivery. This study investigates factors that affect iron transfer into the kernel endosperm via parboiling by evaluating the impact of varied milling durations, iron concentrations in the soaking water, and parboiling conditions upon iron penetration into the rice kernel. Long-grain rice grown in Arkansas was parboiled as rough, brown, and milled rice under various soaking and steaming temperature conditions. Visual quality of the …

(Re)Defining Masculinity: Creando Conciencia Y Conocimiento Sobre La Educación Through Food, Jesus Aaron Sierra

Theses and Dissertations

This thesis describes how food, culture, and class have shaped how I have acculturated, negotiated and blended Mexican and American. It highlights various themes that have shaped my educational process, including, masculinity, family values, food production, service and consumption. The proximity of South Texas to the U.S.-Mexican border plays an important role in the gastronomy of the Rio Grande Valley (RGV). This is a region where people interact across race, ethnicity and culture to create different dishes and customs surrounding food. It also demonstrates how food brings people together. The methodology used in this thesis is from the autoethnographic perspective …

Membranes For Food And Bioproduct Processing, Alexandru Marius Avram

Graduate Theses and Dissertations

Modified membranes for process intensification in biomass hydrolysis

Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to …

Persistence Of Enteric Viruses On Surfaces Under Varying Environmental Conditions, Nicole L. Turnage

Graduate Theses and Dissertations

Human enteric viruses such as human norovirus (hNoV) and Aichivirus A (AiV) are common foodborne viruses with hNoVs being identified as the leading causative agent of foodborne illnesses in the U.S. Moreover, hNoVs have been identified as the leading cause of nonbacterial acute gastroenteritis in the U.S. and worldwide. Fomite surface contamination is a major transmission route for enteric viruses. The application of an optimized virus recovery method from fomites is essential for better understanding of virus persistence under varying environmental conditions (EC). This study aimed to optimize a surface sampling method for virus recovery from nonporous food contact surfaces …

Effects Of Chemical And Enzymatic Modifications On Starch And Naringenin Complexation, Ana Isabel Gonzalez Conde

Graduate Theses and Dissertations

Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments …

Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse

Graduate Theses and Dissertations

The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process …

Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young

Graduate Theses and Dissertations

Recently introduced technology-comprising cables used for monitoring grain moisture content (MC) and temperature throughout the entire grain mass during drying offers a means to utilize low-temperature natural air-drying for soybean seed. From an electronic monitor and fan control standpoint, the new technology appears to be very promising for managing drying and storage conditions for soybean seed. The objectives for this study were to simulate conditions typically encountered in on-farm, in-bin drying systems and investigate impact of seed cultivar, temperature, moisture content and duration of storage on seed germination rates and vigor (electrical conductivity). In addition this research addresses the problem …

Strategies For Increasing The Release Of Pigments In Red Wine, Briana Heywood

Master's Theses

The perception of wine’s quality is directly influenced by its color. Anthocyanin molecules are responsible for imparting color to red wines. They are extracted from grape skins during alcoholic fermentation. This work compares the effects of three parameters: berry integrity, enzyme addition, and fermentation temperature, on phenolic compound extraction (total phenol, tannin and anthocyanin) during the production of Paso Robles’ Cabernet Sauvignon wine. Analyses on phenolic compounds were completed during alcoholic fermentation and barrel aging over the course of eighteen months. Berry integrity compared the degree of berry crushing (whole destemmed berries versus fully crushed berries). Results showed that phenolic …

Upscaling Capillary Pressure–Saturation Functions Using Different Reference Pressure Elevations, Chu-Lin Cheng, S. Clark Cropper, Edmund Perfect, Larry Mckay, Misun Kang

School of Earth, Environmental, & Marine Sciences Faculty Publications

Choice of reference pressure elevation (RPE) on average effective saturation–capillary pressure functions, 〈〉(ψ), was investigated for monotonic drainage of homogeneous porous media. Nine columns of Flint sand with heights ranging from 4.3 to 55.0 cm were prepared. Measured 〈〉(ψ) functions were determined gravimetrically using the hanging water column method. Predicted 〈〉(ψ) functions were obtained by upscaling point function parameters determined by neutron radiographic imaging of a single drainage experiment. Bottom and midpoint RPEs resulted in the inaccurate parameterization of 〈〉(ψ) functions for tall columns. A top RPE produced accurate upscaled functions for all column heights. To evaluate the overall performance …

Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan

Food and Machinery

This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.

Changes Of Organic Acids And Free Amino Acids In Fermentation Process Of Sichuan Bran Vinegar, Liu Fang, Zhang Naiying, Liu Shuliang, Ao Xiaolin

Food and Machinery

In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar, 7 kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer. The results showed that during fermentation process, acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar, and the contents increased significantly. The contents of oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were low, and there was no obvious change. The contents of free amino acids …

Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong

Food and Machinery

Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T₀=1.102 3B+199.4, and that at the maximum rate was T_p=2.102 3B+251.9. However, the final temperature of mass …

Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi

Food and Machinery

40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object. Through the tests of acid resistance, anti gastric juice and bile salt resistance, actic acid bacteria with good resistance in traditional pickles were determined, using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria. The experimental results showed that MFR-28 and MFR-30 facing to artificial gastric juice and bile salt had a strong tolerance in 40 strains of actic acid bacteria, and survival rates in the artificial gastric juice were 85.21% and 90.47% respectively, and …