Progress 07/01/05 to 06/30/08
Outputs
OUTPUTS: The Institute of Food Science and Engineering's (IFSE) Center for Food Processing and Engineering's primary objective is to facilitate research leading to value-added products and improving the efficiency and effectiveness of the processing of agricultural products. IFSE has partnered with 143 different companies in 34 states and seven foreign countries, resulting in 319 journal articles and 20 other research/Extension publications by affiliated scientists since 1995. In California, research trials continue as the University of Arkansas's patented total vineyard mechanization system is being commercialized. Yield and fruit quality have been maintained or improved as labor input costs are reduced. The Rice Processing Program provides new understanding of factors that affect yield and quality of processed products in four main categories: drying/conditioning; storage; milling; and quality assessment. An affiliated scientist's process that turns rice hull ash, into carbon and sodium silicate has been commercialized. Another IFSE research group has significant industry support to increase pickled vegetable product value with and performs an annual national evaluation of pickled vegetable products. Other research groups work in the areas of nutraceutical ingredients, carbohydrate chemistry, lipids and surface chemistry, and thermal processing of poultry products. Innovative process systems and packaging materials that minimize the environmental impact of food processing plants and packaging materials are being investigated. An active Rheology and Sensory Program includes complete sensory programs in descriptive, discriminative and affective analysis performed by professionally trained descriptive panels that precisely describe food products in terms of their appearance, aroma, flavor and texture. Consumer testing of commercial products is also carried out. Besides applied research projects assisting commercial food processors with thermal processing and quality programs, pilot plant facilities are used to mimic retorting operations to produce benchmark results in trial runs of new products or to improve existing products. Technical support was provided to 17 new food business entrepreneurs. Workshops that were conducted included FDA food labeling requirements and food safety and security. Center for Food Safety and Quality researchers have sought ways to maintain or improve the safety of foods through the development of methods for rapid identification, elimination or control of pathogenic microorganisms and their toxins. A new thrust for increased fundamental understanding of food pathogens provides a more proactive approach to food safety. Researchers in the Center for Human Nutrition evaluate value-added functional foods with elevated levels of health-promoting compounds and collaborate with human nutrition research centers in neighboring states to investigate the bioavailability and utilization of these compounds. Educational efforts designed to promote consumption of phytonutrient-rich foods are being developed (Project 2064 is also reported as Project ARK02090.) PARTICIPANTS: The Institute of Food Science and Engineering is comprised of numerous scientists in the fields of Food Science, Biological and Agricultural Engineering, Poultry Science, and Agricultural Economics/Agri-Business. The IFSE has partnered with 143 different companies in 34 states and seven foreign countries. TARGET AUDIENCES: The research efforts under this multi-disciplinary grant serve a host of stakeholders, among them: rice industry, poultry industry, pickling manufacufacturers-large and small, small fruit farms, new food business entrepreneurs. Workshops on FDA food labeling requirements and food safety and security were held; numerous journal articles have been published and several Extension publications are in circulation. Educational efforts designed to promote consumption of phytonutrient-rich foods are being developed. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The Institute of Food Science and Engineering has sponsored 92 research projects, partnering with 143 companies from 34 states and seven foreign countries. Its Rice Processing Program research provides new understanding of factors that affect yield and quality of processed rice products. A single project promises an improvement in head rice yield that could increase industry returns by seven million dollars annually. The process to convert rice hull ash into carbon and sodium silicate has been commercialized, and a private company has begun production. The environmentally friendly process will provide millions of dollars from sale of the products. Implementation of total vineyard mechanization will save grape growers millions of dollars annually. Completed projects in the area of vegetable processing provide industry with millions of dollars of increased returns annually. Value-added horticultural products will provide additional markets to help preserve the small farm structure in Arkansas. Food safety work, as well as the investigation into the evaluation and enhancement of important phytochemicals present in Southern fruits, vegetables, grains and legumes, increases the health and well-being of consumers. UA resources developed or enhanced through Institute programs include a unique professionally-trained descriptive sensory panel for analysis of diverse food products, consumer testing of commercial products, thermal processing capabilities for product development and improvement, and technical support for entrepreneurs.
Publications
- Main, G.L. and Morris, J.R. 2007. Effect of macerating enzymes and postfermentation grapeseed tannin on color of Cynthiana wines. Am. J. Enol. Vitic. 58:365-372.
- Main, G.L., Morris, J.R., and Threlfall, R.T. 2007. Use of Thin-Film Vacuum Evaporator to Produce White and Dessert-Style Wines. In: Wine East 2007 Buyers Guide. Pp. 19-25.
- Morris, J.R. 2007. Development and commercialization of complete vineyard mechanization system. HortTech. 17(4):1-10.
- Morris, J.R. 2006. Development and Incorporation of Mechanization into Intensely Managed Grape Vineyards. In: Proceedings of Wine Growing for the Future, 6th International Cool Climate Symposium for Viticulture and Enology. Feb. 5-10. Christchurch, New Zealand. Pp. 68-83.
- Morris, J. R. and Brady, P.L. 2007. The Muscadine Experience: Adding Value to Enhance Profits (Revised Edition). Research Report 982. Arkansas Agricultural Experiment Station. Fayetteville, Arkansas.
- Morris, J.R., Main, G.L., and Striegler, R.K. 2007. Evaluation of Wines Made From New Cultivars. In: Program and Proceedings of the 22nd Annual Midwest Grape & Wine conference. Osage Beach, Mo. Feb. 3-5. Pp. 173-180.
- Morris, J.R., Main, G.L. and Striegler, R.K. 2007. Rootstock and Training System Affect Sunbelt Grape Productivity and Fruit Composition. J. Amer. Pomological Soc. 61(2):71-77.
- Pradhan, A.K., Li, Y., Marcy, J.A., Johnson, M.G. and Tamplin, M.L. 2007. Pathogen Kinetics and Heat and Mass Transfer-Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing. J. Food Protection 70(3):607-615.
- Thomsen, M.R., and Morris, J.R. 2007. Economics of Mechanizing Pre-Harvest Vineyard Operations. In: Wine East 2007 Buyers Guide. Pp. 6-17.
- Threlfall, R.T., Morris, J.R., and Meullenet, J-F. 2007. Product development and nutraceutical analysis to enhance the value of dried fruit. J. Food Qual. 30:552-566.
- Threlfall, R.T., Morris, J.R., Meullenet, J-F. and Striegler, R.K. 2007. Sensory characteristics, composition, and nutraceutical content of juice from Vitis rotundifolia (Muscadine) cultivars. Am. J. Enol. Vitic. 58(2):268-273.
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Progress 07/01/06 to 06/30/07
Outputs
Within the Institute of Food Science and Engineering (IFSE), the primary objective of the Center for Food Processing and Engineering is to facilitate research leading to discovery and enhancement of value-added products and improving the efficiency and effectiveness of the processing of agricultural products. Since 1995, IFSE has partnered with 143 different companies in 34 states and seven foreign countries, resulting in 319 journal articles and 20 other research/Extension publications by affiliated scientists. In California, research trials continue as the University of Arkansas's patented total vineyard mechanization system is being commercialized. Yield and fruit quality have been maintained or improved as labor input costs are reduced. The Rice Processing Program provides new understanding of factors that affect yield and quality of processed products in four main categories: drying/conditioning; storage; milling; and quality assessment. An affiliated scientist's
process that turns rice hull ash, into carbon and sodium silicate has been commercialized. Another IFSE research group has significant industry support to increase pickled vegetable product value with and performs an annual national evaluation of pickled vegetable products. Other research groups work in the areas of nutraceutical ingredients, carbohydrate chemistry, lipids and surface chemistry, and thermal processing of poultry products. Innovative process systems and packaging materials that minimize the environmental impact of food processing plants and packaging materials are being investigated. An active Rheology and Sensory Program includes complete sensory programs in descriptive, discriminative and affective analysis performed by professionally trained descriptive panels that precisely describe food products in terms of their appearance, aroma, flavor and texture. Consumer testing of commercial products is also carried out. Besides applied research projects assisting
commercial food processors with thermal processing and quality programs, pilot plant facilities are used to mimic retorting operations to produce benchmark results in trial runs of new products or to improve existing products. Technical support was provided to 17 new food business entrepreneurs. Workshops that were conducted included FDA food labeling requirements and food safety and security. Center for Food Safety and Quality researchers have sought ways to maintain or improve the safety of foods through the development of methods for rapid identification, elimination or control of pathogenic microorganisms and their toxins. A new thrust for increased fundamental understanding of food pathogens provides a more proactive approach to food safety. Researchers in the Center for Human Nutrition evaluate value-added functional foods with elevated levels of health-promoting compounds and collaborate with human nutrition research centers in neighboring states to investigate the
bioavailability and utilization of these compounds. Educational efforts designed to promote consumption of phytonutrient-rich foods are being developed.
Impacts
The Institute of Food Science and Engineering has sponsored 92 research projects, partnering with 143 companies from 34 states and seven foreign countries. Its Rice Processing Program research provides new understanding of factors that affect yield and quality of processed rice products. A single project promises an improvement in head rice yield that could increase industry returns by seven million dollars annually. The process to convert rice hull ash into carbon and sodium silicate has been commercialized, and a private company has begun production. The environmentally friendly process will provide millions of dollars from sale of the products. Implementation of total vineyard mechanization will save grape growers millions of dollars annually. Completed projects in the area of vegetable processing provide industry with millions of dollars of increased returns annually. Value-added horticultural products will provide additional markets to help preserve the small farm
structure in Arkansas. Food safety work, as well as the investigation into the evaluation and enhancement of important phytochemicals present in Southern fruits, vegetables, grains and legumes, increases the health and well-being of consumers. UA resources developed or enhanced through Institute programs include a unique professionally-trained descriptive sensory panel for analysis of diverse food products, consumer testing of commercial products, thermal processing capabilities for product development and improvement, and technical support for entrepreneurs.
Publications
- Morris, J.R., Main, G.L. and Striegler, R.K.. 2007. Rootstock and Training System Affect Sunbelt Grape Productivity and Fruit Composition. J. Amer. Pomological Soc. 61(2):71-77.
- Pradhan, A.K., Li, Y., Marcy, J.A., Johnson, M.G. and Tamplin, M.L. 2007. Pathogen Kinetics and Heat and Mass Transfer-Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing. J. Food Protection 70(3):607-615.
- Thomsen, M.R., and Morris, J.R.. 2007. Economics of Mechanizing Pre-Harvest Vineyard Operations. In: Wine East 2007 Buyers Guide. Pp. 6-17.
- Threlfall, R.T., Morris, J.R., and Meullenet, J-F. 2007. Product development and nutraceutical analysis to enhance the value of dried fruit. J. Food Qual. 30:552-566.
- Threlfall, R.T., Morris, J.R., Meullenet, J-F. and Striegler, R.K.. 2007. Sensory characteristics, composition, and nutraceutical content of juice from Vitis rotundifolia (Muscadine) cultivars. Am. J. Enol. Vitic. 58(2):268-273.
- Main, G.L. and Morris, J.R. 2007. Effect of macerating enzymes and postfermentation grapeseed tannin on color of Cynthiana wines. Am. J. Enol. Vitic. 58:365-372
- Main, G.L., Morris, J.R., and Threlfall, R.T.. 2007 Use of Thin-Film Vacuum Evaporator to Produce White and Dessert-Style Wines. In: Wine East 2007 Buyers Guide. Pp. 19-25.
- Meullenet, J-F., Lovely, C., Threlfall, R.T., Morris, J.R. and Striegler, R.K. 2007. An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice. Food Qual. Prefer. In press. http://dx.doi.org/10.1016/j.foodqual.2007.06.011
- Morris, J.R. 2007. Development and commercialization of complete vineyard mechanization system. HortTech. 17(4):1-10.
- Morris, J.R. 2006. Development and Incorporation of Mechanization into Intensely Managed Grape Vineyards. In: Proceedings of Wine Growing for the Future, 6th International Cool Climate Symposium for Viticulture and Enology. Feb. 5-10. Christchurch, New Zealand. Pp. 68-83.
- Morris, J. R. and Brady, P.L.. 2007. The Muscadine Experience: Adding Value to Enhance Profits (Revised Edition). Research Report 982. Arkansas Agricultural Experiment Station. Fayetteville, Arkansas.
- Morris, J.R., Main, G.L., and Striegler, R.K.. 2007. Evaluation of Wines Made From New Cultivars. In: Program and Proceedings of the 22nd Annual Midwest Grape & Wine conference. Osage Beach, Mo. Feb. 3-5. Pp. 173-180.
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Progress 07/01/05 to 06/30/06
Outputs
The Institute of Food Science and Engineering's (IFSE) Center for Food Processing and Engineering's primary objective is to facilitate research leading to value-added products and improving the efficiency and effectiveness of the processing of agricultural products. IFSE has partnered with 135 different companies in 34 states and seven foreign countries, resulting in 297 journal articles and 14 other research/Extension publications by affiliated scientists since 1995. In California, research trials continue as the University of Arkansas's patented total vineyard mechanization system is being commercialized. Yield and fruit quality have been maintained or improved as labor input costs are reduced. The Rice Processing Program provides new understanding of factors that affect yield and quality of processed products in four main categories: drying/conditioning; storage; milling; and quality assessment. An affiliated scientist's process that turns rice hull ash, into
carbon and sodium silicate has been commercialized. Another IFSE research group has significant industry support to increase pickled vegetable product value with and performs an annual national evaluation of pickled vegetable products. Other research groups work in the areas of nutraceutical ingredients, carbohydrate chemistry, lipids and surface chemistry, and thermal processing of poultry products. Innovative process systems and packaging materials that minimize the environmental impact of food processing plants and packaging materials are being investigated. A new publication provides information for production and handling practices that will insure the safety of produce has been distributed nationally. An active Rheology and Sensory Program includes complete sensory programs in descriptive, discriminative and affective analysis performed by professionally trained descriptive panels that precisely describe food products in terms of their appearance, aroma, flavor and texture.
Consumer testing of commercial products is also carried out. Besides applied research projects assisting commercial food processors with thermal processing and quality programs, pilot plant facilities are used to mimic retorting operations to produce benchmark results in trial runs of new products or to improve existing products. Technical support was provided to 12 new food business entrepreneurs. Workshops that were conducted included FDA food labeling requirements and food safety and security. Center for Food Safety and Quality researchers have sought ways to maintain or improve the safety of foods through the development of methods for rapid identification, elimination or control of pathogenic microorganisms and their toxins. A new thrust for increased fundamental understanding of food pathogens provides a more proactive approach to food safety. Researchers in the Center for Human Nutrition evaluate value-added functional foods with elevated levels of health-promoting compounds
and collaborate with human nutrition research centers in neighboring states to investigate the bioavailability and utilization of these compounds. (Project 2064 is also reported as terminating Project ARK02022.)
Impacts
The Institute of Food Science and Engineering has sponsored 92 research projects, partnering with 135 companies from 34 states and seven foreign countries. Its Rice Processing Program research provides new understanding of factors that affect yield and quality of processed rice products. A single project promises an improvement in head rice yield that could increase industry returns by seven million dollars annually. The process to convert rice hull ash into carbon and sodium silicate has been commercialized, and a private company has begun production. The environmentally friendly process will provide millions of dollars from sale of the products. Implementation of total vineyard mechanization will save grape growers millions of dollars annually. Completed projects in the area of vegetable processing provide industry with millions of dollars of increased returns annually. Value-added horticultural products will provide additional markets to help preserve the small
farm structure in Arkansas. Food safety work, as well as the investigation into the evaluation and enhancement of important phytochemicals present in Southern fruits, vegetables, grains and legumes, increases the health and well-being of consumers. UA resources developed or enhanced through Institute programs include a unique professionally-trained descriptive sensory panel for analysis of diverse food products, consumer testing of commercial products, thermal processing capabilities for product development and improvement, and technical support for entrepreneurs.
Publications
- Giannoccaro, E., Y.-J. Wang and P. Chen. 2006. Effects of Solvent, Temperature, Time, Solvent-to-Sample Ratio, Sample Size, and Defatting on the Extraction of Soluble Sugars in Soybean. J. Food Sci. 71(1):59-64.
- Li, Y., and X.-L. Su. 2006. Microfluidics-Based Optical Biosensing Method for Rapid Detection of Escherichia coli O157:H7. J. Rapid Methods and Automation in Microbiology 14:96-109.
- Morris, J.R. 2005. Successful total vineyard mechanization. Vineyard & Winery Management. 31(1):84-90.
- Morris, J.R. 2006. University of Arkansas Grape and Wine Program: The Muscadine Experience. Proceeds of the Georgia-South Carolina Muscadine Conference, Savannah. Jan. 5-8. Pp. 16-30.
- Morris, J.R. 2006. Development and incorporation of mechanization into intensely managed grape vineyards. Paper and Abstract Book, Wine Growing for the Future, 6th International Cool Climate Symposium for Viticulture and Enology. Pp 68-83
- Patindol, J., A. Flowers, M.-I. Kuo, Y.-J. Wang and D. Gealy. 2006. Comparison of Physicochemical Properties and Starch Structure of Red Rice and Cultivated Rice. J. Agric. Food Chem. 54(7):2712-2718.
- Qin, G., and T.J. Siebenmorgen. 2005. Harvest Location and Moisture Content Effects on Rice Kernel-to-Kernel Breaking Force Distributions. Appl. Eng. in Agric. 21(6):1011-1016.
- Siebenmorgen, T.J., R.C. Bautista and J.-F. Meullenet. 2006. Predicting Rice Physiochemical Properties Using Thickness Fraction Properties. Cereal Chem. 83(3):275-283.
- Siebenmorgen, T.J., C. Jia, G. Qin and D. Schluterman. 2006. Evaluation of Selected Rice Laboratory Shelling Equipment. Appl. Eng. in Agric. 22(3):427-430.
- Siebenmorgen, T.J., A.L. Matsler and C.F. Earp. 2006. Milling Characteristics of Rice Cultivars and Hybrids. Cereal Chem. 83(2):169-172.
- Threlfall, R., G. Main and J. Morris. 2006. Effect of Freezing Grape Berries and Heating Must Samples on Extraction of Components and Composition Parameters of Red Wine Grape Varieties. Australian J. Grape and Wine Res. 12:161-169.
- Wang, Y.-J., S.W. Chong and W. Yang. 2006. Effect of Pericarp Removal on Properties of Wet-Milled Corn Starch. Cereal Chem. 83(1):25-27.
- Brady, P.L. and J.R. Morris. 2005., Production and Handling Practices for Safe Produce Research Report 978. Arkansas Agricultural Experiment Station, Fayetteville, Arkansas.
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