Progress 07/01/06 to 06/30/09
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 161 different companies in 34 states and eight foreign countries, resulting in 359 journal articles and 21 other research/Extension publications by affiliated scientists since 1995. In California, research trials on three new cultivars continue as grapes farmed with the University of Arkansas's patented and commercialized total vineyard mechanization system and their wine is compared to hand farmed grapes and their wine. 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. 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 Sensory and Consumer Science Program includes complete sensory programs in descriptive 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 10 new food business entrepreneurs. Workshops that were conducted included FDA food labeling requirements and food safety and security. The annual Better Process Control School was held. Center for Food Safety 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 and Functional Foods 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 2090 will also be reported as Project ARK02189.) PARTICIPANTS: The Institute of Food Science and Engineering is comprised of 33 affiliated scientists in the fields of Food Science, Nutrition, Biological and Agricultural Engineering, Poultry Science, Animal Science, Horticulture, Aquaculture, Entomology, and Agricultural Economics/Agri-Business. The IFSE has partnered with 161 different companies in 34 states and eight foreign countries. TARGET AUDIENCES: The IFSE's multidisciplinary research efforts, both applied and basic, serve a host of stakeholders, among them: the food processing industry, with particular emphasis on rice, poultry, pickled vegetables, grape and wine and juice;-large and small fruit farmers; and new food business entrepreneurs. Workshops on FDA food labeling requirements and food safety and security and a Better Process Control School 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 101 research projects, partnering with 161 companies from 34 states and eight 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 Sensory Service Center provided descriptive analysis work or consumer evaluations for fourteen national companies. A private company, using a process developed by IFSE and others, produces carbon and sodium silicate from rice hull ash. The environmentally friendly process provides millions of dollars from sale of the products while reducing the rice processing waste stream. 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 and consumer testing of commercial products, thermal processing capabilities for product development and improvement, and technical support for entrepreneurs.
Publications
- Bates, T.R., and Morris J.R. 2009. Mechanical cane pruning and crop adjustment decreases labor costs and maintains fruit quality in New York Concord grape production. HortTechnology 19(2):247-253.
- Devareddy, L., Hooshmand, S., Collins, J., Lucas, E., Chai, S., and Armandi, B. 2008. Blueberry prevents bone loss in ovariectomized rat model of postmenopausal osteoporosis. J. of Nutritional Biochemistry 19(10):694-699.
- Friedly, E.C., Crandall, P.G., Ricke, S.C., OBryan, C.A., Martin, E.M., and Boyd, L.M. 2008. Identification of Listeria innocua surrogates for Listeria monocytogenes in hamburger patties. J. Food Sci. M174 - M178.
- Friedly, E.C., Crandall, P.G., Ricke, S.C., Roman, M., OBryan, C.A. and Chalova, V.I. 2009. In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids. J. of Food Sci. 74(2):M67-M72.
- Gadang V.P., Hettiarachchy, N.S., Johnson, M.G. and Owens, C.M. 2008. Evaluation of antibacterial activity of whey protein isolate coating incorporated with nisin, grape seed extract, malic acid and EDTA on a turkey frankfurter system. J. Food Sci. 73(8):M389-M394.
- Ilankovan, P., Hettiarachchy, N.S., and Christian, S. 2008. Preparation of rice endosperm protein isolate by alkali extraction. Cereal Chemistry 85(1):76-81.
- Jain, V. P., Proctor, A. and Lall, R. 2008. Pilot scale production of conjugated linoleic acid-rich soy oil by photo-irradiation. J. Food Sci. 73(4):E183-192.
- Patindol, J., Gu, X. and Wang, Y-J. 2009. Chemometric analysis of the gelatinization and pasting properties of long-grain rice starches in relation to fine structure. Starch/Starke. 61:3-11.
- Patindol, J., Newton, J., and Wang, Y-J. 2008. Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice. J. of Food Sci. 73(8):E370-E377.
- Siebenmorgen, T.J., Cooper, N.T. W., Bautista, R.C., Counce, P., Wailes, E. and Watkins, K.. 2008. Estimating the Economic Value of Rice (Oryza Sativa L.) as a Function of Harvest Moisture Content. Applied Engineering in Agriculture 24(3):359-369.
- Sivarooban, T., Hettiarachchy, N.S., Johnson, M.G. 2008. Transmission Electron Microscopy (TEM) study of Listeria monocytogenes treated with nisin in combination with either grape or green tea extract. J. Food Prot. 70(4):1017-1020.
- Sivarooban, T., Hettiarachchy, N.S., and Johnson, M.G. 2008. Physical andantimicrobial properties of grape seed extract, nisin and EDTA incorporated soy protein edible films. Food Research International 41(8):781-785.
- Welch, J.M., Turner, C.H., Devareddy, L., Arjmandi, B.H., and Weaver, C.M. 2008. High impact exercise is more beneficial than dietary calcium for building bone strength in the growing rat skeleton. Bone 42:660-668.
- Lall, R., Proctor, A., Jain, V.P. and Lay, J.O. 2009. Conjugated linoleic acid-rich soy oil triacylglyceride fraction identification. J. Ag. Food. Chem. 57:1727-1734.
- Morris, J.R., Main, G.L., Threlfall, R.T., Striegler, R.K. 2009. Initial response of Concord and Sunbelt grapes to pruning and fruit thinning. HortTechnology 19(2):368-378.
- OBrien, S. and Wang, Y-J. Effects of shear and pH on starch phosphates prepared by reactive extrusion as a sustained release agent. 2009. Carbohydrate Polymers. 77:464-471.
- OBrien, S., Wang, Y-J., Vervaet, C., and Remon, J.P. 2009. Starch phosphates prepared by reactive extrusion as a sustained release agent. Carbohydrate Polymers. 76:557-566.
- Onofre, F., Wang, Y-J., and Mauromoustakos, A. 2009. Effects of structure and modification on sustained release properties of starches. Carbohydrate Polymers. 76:541-547.
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Progress 07/01/07 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 155 different companies in 34 states and seven foreign countries, resulting in 342 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. 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 8 new food business entrepreneurs. Workshops that were conducted included FDA food labeling requirements and food safety and security. The annual Better Process Control School was held. 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 2090 will also be reported as Project ARK02189.) PARTICIPANTS: The Institute of Food Science and Engineering is comprised of 33 affiliated scientists in the fields of Food Science, Nutrition, Biological and Agricultural Engineering, Poultry Science, Animal Science, Horticulture, Aquaculture, Entomology, and Agricultural Economics/Agri-Business. The IFSE has partnered with 155 different companies in 34 states and seven foreign countries. TARGET AUDIENCES: The IFSE's multidisciplinary research efforts, both applied and basic, serve a host of stakeholders, among them: the food processing industry, with particular emphasis on rice, poultry, pickled vegetables, grape and wine and juice;-large and small fruit farmers; and new food business entrepreneurs. Workshops on FDA food labeling requirements and food safety and security and a Better Process Control School 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 101 research projects, partnering with 155 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
- Bautista, R.C., T.J. Siebenmorgan and P.A. Counce. 2007. Rice Kernel Dimensional Variability Trends. Applied Engineering in Agriculture. 23(2):207-217.
- Cameron, D.K., Y.-J. Wang, and K.A. Moldenhauer. 2007. Comparison of Starch Physicochemical Properties from Medium-Grain Rice Cultivars Grown in California and Arkansas. Starch/Starke. 59:600-608.
- Cameron, D.K., Y.-J. Wang, and K.A. Moldenhauer. 2008. Comparison of Physical and Chemical Properties of Medium-Grain Rice Cultivars Grown in California and Arkansas. Journal of Food Science. 73(2): 72-78.
- Cooper, N.T.W., and T.J. Siebenmorgan. 2007. Correcting Head Rice Yield for Surface Lipid Content (Degree of Milling) Variation. Cereal Chemistry. 84(1):88-91.
- Hager, T.J. and L.R. Howard. 2006. Processing effects on carrot phytonutrients. HortScience 41:74-79.
- Hager, T.J., L.R. Howard, R. Liyanage, J.O. Lay and R.L. Prior. 2008. Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS. J. Agric. Food Chem. 56:661-669. Hager, T.J., L.R. Howard and R.L. Prior. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color and antioxidant capacity of processed blackberry products. J. Agric. Food Chem. 56:689-695.
- Main, G.L. and J.R. Morris. 2007. Effect of Macerating Enzymes and Postfermentation Grape-Seed Tannin on the Color of Cynthiana Wines. Am. J. Enol. Vitic. 58(3):365-372.
- Main, G.L., R.T. Threlfall, and J.R. Morris. 2007. Reduction of Malic Acid in Wine Using Natural and Genetically Enhanced Microorganisms. Am. J. Enol. Vitic. 58(3):341-345.
- Patindol, J.A., B.C. Gonzalez, Y.-J. Wang, and A.M. McClung. 2007. Starch fine structure and physicochemical properties of specialty rice for canning. Journal of Cereal Science. 45:209-218.
- Patindol, J.A., L. Wang, and Y.-J. Wang. 2007. Cellulase-Assisted Extraction of Oligosaccharides from Defatted Rice Bran. Journal of Food Science. 72(9):516-521.
- Saleh, M.I. and J-F. Meullenet 2007. The effect of moisture content at harvest and surface lipids on the texture properties of cooked long-grain rice. Cereal Chem. 84(2):119-124.
- Saleh, M.I. and J-F. Meullenet. 2007. Effect of protein disruption by proteolitic treatment on cooked rice texture properties. J. Texture Studies 38:423-437.
- Schluterman, D.A., and T.J. Siebenmorgan. 2007. Relating Rough Rice Moisture Content Reduction and Tempering Duration to Head Rice Yield Reduction. Transactions of the ASABE. 50(1):137-142.
- Siebenmorgen, T.J., R.C. Bautista, and P.A. Counce. 2007. Optimal harvest moisture contents for maximizing milling quality of long- and medium-grain rice cultivars. Applied Engineering in Agriculture 23(4):517-527.
- Threlfall, R.T., J.R. Morris, J.F. Meullenet and R.K. Striegler. 2007. Sensory characteristics, composition, and nutraceutical content of juice from eight Vitis rotundifolia (Muscadine grapes) cultivars. Am. J. Enol. Vitic. 58(2):268-273.
- Wang, Y.-J., M.-I. Kuo, L. Wang and James Patindol. 2007. Chemical Composition and Structure of Granule Periphery and Envelope Remnant of Rice Starches as Revealed by Chemical Surface Gelatinization. Starch/Starke 59:445-453.
- Xiong, R., K. Blot, J-M. Desirier, J-F. Meullenet. 2008. Permutation tests for Generalized Procrustes Analysis. Food Quality and Preference 19(2):146-155.
- Morris, J. 2007. Development and Commercialization of a Complete Vineyard Mechanization System. HortTechnology 17(4):411-420.
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Progress 07/01/06 to 06/30/07
Outputs
The Institute of Food Science and Engineering (IFSE) Center for Food Processing and Engineering has as its primary objective 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 (Research activity reported here is concurrent with that of the continuation grant and also reported under Project ARK02064.)
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
- 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.
- 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.
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