Progress 07/01/10 to 06/30/13
Outputs
Target Audience: 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; poultr;, grape, wine and juice; large and small fruit farmers and new food business entrepreneurs. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? IFSE has provided ample opportunities for training and professional development for food Industry employees and entrepreneurs. Workshops in New Product Development, Food Labeling, Food Microbiology, Food Safety and a Better Process Control School are offered on a regular basis. The Institute of Food Science & Engineering and Cooperative Extension Service in Fayetteville has been offering the Better Process Control School (BPCS) since 1973 which is one of the oldest in the nation and required for FDA controlled canning industries. Twenty-eight BPCS are offered nationally each year and historically Arkansas is the only contiguous state except for Texas offering the program. The number of Better Process Control Schools and number of students has ramped up the past 2 years and the number of BPCS conducted within the region has averaged 4 per year for 2 years in a row. Since starting the Better Process Control School in Fayetteville in 1973, over 3,000 people have been certified mostly from major canning companies in the region. This allows for these Arkansas-based companies to train a large number of their employees at a reduced cost since travel expenses are minimal. In 2012, four BPCS were offered in Arkansas and surrounding states (Oklahoma and Missouri). For the Cooperative Extension Service, the Better Process Control School has served as a springboard to other food-related workshops for industry to include food safety, food defense, food labeling, microbiology, sensory evaluation and other courses under development. How have the results been disseminated to communities of interest? IFSE affiliated scientists have been presenting research finding at countless regional, national and international conferences. In addition, RPP makes 10-15 presentations annually at corporate headquarters to update research sponsors about on-going research. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
IFSE has developed some very significant partnerships with the food industry both regionally and nationally. The most significant partnership has been the creation of the Rice Processing Program. RPP represents a symbiotic relationship between the rice industry in the United States, commodity groups, federal agencies and the Institute. The mission of the Rice Processing Program is to conduct both basic and applied research to improve the efficiency and effectiveness of current processing operations, as well as to provide fundamental information to be utilized in the development of new products and processes. The ultimate goal is to enhance the quality and value of rice and rice products. The research scope ranges from property characterization at harvest to assessment of consumer preferences of processed rice; emphasis areas include: pre-harvest property measurement, drying, storage, milling, quality assessment, and cereal chemistry of rice and rice products. The second program born from IFSE is the Arkansas Sensory Service Center. ASSC is a non-profit entity that conducts basic and applied researches to better understand the roles of sensory properties on food perception and acceptance. The main center services include (1) qualitative and quantitative sensory testing, (2) consumer behavior analysis and (3) instrumental assessments for smell and taste perception, rheological property, and cross-modal integration. ASSC has partnered on research projects with over 50 corporations on research projects and has made significant advancement in the development of improved consumer testing and instrumental methodologies. The Arkansas Food Innovation Center was officially launched in 2013 as the culmination of 10 years of effort by IFSE to foster food entrepreneurship in the state of Arkansas. AFIC is a full service product development and processing assistance center. Our pilot plant is a certified/inspected facility that can be used for product development and to process product for market testing. A process authority is available for required certification of acidified and acid products and to assist with completion of FDA–required paperwork. The pilot plant facility underwent significant renovations and many additions to the processing capabilities were made so that AFIC could effectively assist its clientele. There are currently a dozen startups and non-profits using the facility.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Altheide MC, Morawicki RO, Hager TJ. Impact of milling and water-to-rice ratio on cooked rice and wastewater properties. Food Science and Technology International 2012;18(3):291-8.
- Type:
Journal Articles
Status:
Published
Year Published:
2011
Citation:
Ambardekar AA, Siebenmorgen TJ, Pereira T. Colorimetric Method for Rapidly Predicting Rice Amylose Content. Cereal Chemistry. 2011;88(6):560-563.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Billiris MA, Siebenmorgen TJ, Wang Y-J. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios. Journal of Food Engineering. 2012;113(4):589-597.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Billiris MA, Siebenmorgen TJ. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water. Journal of Food Engineering. 2012;113:559-568.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Cho MJ, Buescher RW. Potential role of native pickling cucumber polygalacturonase in softening of fresh pack pickles. Journal of Food Science. 2012;77(4):C443-7
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Dooley LM, Threlfall RT, Meullenet J-F, Howard LR. Compositional and Sensory Impacts from Blending Red Wine Varietals. American Journal of Enology and Viticulture. 2012;63(2):241-250.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Kaume L, Gilbert WC, Brownmiller C, Howard LR, Devareddy L. Cyanidin 3-O-?-d-glucoside-rich blackberries modulate hepatic gene expression, and anti-obesity effects in ovariectomized rats. Journal of Functional Foods. 2012;4(2):480-488.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Lanning S, Siebenmorgen TJ, Ambardekar AA, Counce PA, Bryant RJ. Effects of Nighttime Air Temperature During Kernel Development of Field-Grown Rice on Physicochemical and Functional Properties. Cereal Chemistry. 2012;89(3):168-175.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Poquette NM, Wang Y-J, Lee S-O. Parboiled Brown Rice Product Reduces Postprandial Plasma Glucose Response in Men. Journal of Nutrition & Food Sciences. 2012;02(09):10-13.
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Progress 07/01/11 to 06/30/12
Outputs
OUTPUTS: The Institute of Food Science and Engineering is reporting on some of the projects outlined in the approach section of our project. 1. Single pass rice drying: The objective was to study the drying characteristics, milling quality, and physicochemical properties of rough rice subjected to single-pass drying while controlling kernel material states. Drying experiments were conducted using pureline cultivars Wells (long-grain) and Jupiter (medium-grain) and hybrid cultivar CL XL729 (long-grain) at initial moisture contents of 17.9 - 18.1% at drying air temperatures of 60, 70, and 80oC and relative humidities ranging from 13 to 83%. For all drying air temperatures and tempering conditions, milling quality was not significantly different from the controls when the relative humidity of the drying air was maintained above 63% (kernel core and surface maintained in a rubbery state) and rice was tempered immediately after drying, in sealed plastic bags and at the drying air temperature, for at least 60 min. Color, degree of milling, pasting viscosity, and thermal properties of the milled rice were evaluated. Results showed that color, degree of milling, and thermal properties were not affected by drying treatments. However, peak and final viscosities increased with increasing drying air temperatures and relative humidities in all three cultivars. 2. Effect of processing and storage on polyphenolic retention in berries Blackberries, red raspberries, and blueberries were processed into puree in a glove box under two conditions 1) control - processed under air atmosphere and 2) processed under nitrogen atmosphere. Following pasteurization at 90C for 10 min purees were stored at 40C. Triplicate samples of each berry puree were analyzed immediately after pureeing, one day after pasteurizing, and after two weeks and six weeks of accelerated storage for anthocyanin content and percent polymeric color. Total anthocyanins declined markedly in all three berry purees over six weeks of storage with concomitant increases in percent polymeric color values. 3. Assistance of Entrepreneurs in Arkansas: The Institute of Food Science & Engineering (IFSE) assists small food processing companies and entrepreneurs by providing necessary programs such as measuring pH, Aw, providing nutritional labels, developing labels and other forms of technical and business assistance. IFSE assistance program generally assists 15-25 entrepreneurs each year but only about 4-8 of these entrepreneurs ever develop into actual businesses. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1. Single Pass Rice Drying: These experiments support the technical possibility of single-pass drying. This work could lead to implementation of drying strategies that increase the drying rate of rice and other grain driers, without causing physical quality degradation. 2. Effect of processing and storage on polyphenolic retention in berries: The decline in total anthocyanins over the storage periods indicate anthocyanin-tannin complexes were formed during storage. The results indicate that oxygen exclusion during processing and storage of berry purees has a minimal effect on anthocyanins and polymeric color values suggesting that oxygen does not play a role in the formation of anthocyanin-tannin complexes. The formation of complexes has implications for the bioavailability of anthocyanins to humans and should be considered when making dietary recommendations. 3. Assistance of Entrepreneurs in Arkansas: For the past year, the Institute has the following outputs and outcomes; 1)The website foodpro (a self-serve website for food product development) received 534 hits 2)Analytical services were provided to entrepreneurs (pH and Aw) on 40 occasions 3)72 nutritional labels developed for entrepreneurs 4)4 Better Process Control Schools which trained 112 people trained of which 30 were entrepreneurs. 5) Developed a training manual for GAP with the Produce Safety Alliance out of Cornell and disseminated the information to several organizations around the state including Heifer International, ASU Regional Farmers Market Association and the Bradley County Heirloom Tomato Cooperative.
Publications
- Ambardekar, A.A. and T.J. Siebenmorgen. 2012. Effects of postharvest elevated-temperature exposure on rice quality and functionality. Cereal Chemistry 89(2):109-116.
- Howard, L.R., Prior, R.L., Liyanage, R. and Lay, J.O. 2012. Processing and storage effect on berry polyphenols: Challenges and implications on bioactive properties. J. Agric. Food Chem. 60:6678-6693.
- Ondier, G.O., T.J. Siebenmorgen, A. Mauromoustakos. 2012. Equilibrium moisture contents of pureline, hybrid, and parboiled rice kernel fractions. Applied Engineering in Agriculture. 28(2):237-247.
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Progress 07/01/10 to 06/30/11
Outputs
OUTPUTS: The Institute of Food Science and Engineering is reporting on some of the projects outlined in the approach section of our project. 1. Single pass rice drying Laboratory experiments on the development of a system for single pass rice drying have shown that this approach can be used to dry rice from field MC to 12.5% MC in a single pass, without milling quality reduction, as long as tempering is performed before cooling. Current work is evaluating this approach in terms of color and functional changes that might occur. 2. Extraction of fermentable sugars from co-products of the vegetable processing industry Optimal conditions to extract fermentable sugars from co-products of the processing of plant materials into food products were investigated. Co-products included white potato, carrot, watermelon, cucumber, blueberry and blackberry pomace. Co-products that contained readily available sugars were disintegrated and the sugars extracted by expression. Those co-products where sugars were part of polymers, e.g., starch, were hydrolyzed with dilute acid to release fermentable sugars. All these processes were optimized to maximize extraction and the sugars were characterized and quantified. Total carbohydrates ranged from 2.3 percent in cucumbers to 12.4 percent for blueberries on as is basis. Intermediate values of 3.0; 4.2; 5.2; 8.3; and 9.8 percent were obtained for seeded watermelon, carrots, seedless watermelon, potatoes, and black berries. Of the samples tested, blueberries contained the highest level of glucose (8.2 percent) and watermelons had the highest content of fructose (9.3 percent). The percent glucose for the other byproducts was 1.4; 1.5; 3.7; 4.4; and 7.5 percent for cucumbers, carrots, seeded watermelon, seedless watermelon, and blueberries. The percent fructose was 2.1; 3.1; 8.1; and 8.3 percent for cucumbers, carrots, blue and blackberries respectively. Potato peels had 63.9 percent of starch (d.b.) which could be hydrolyzed and converted into fermentable sugars. 3. Effect of processing and storage on polyphenolic retention in berries Blackberries, red raspberries, and blueberries were processed into puree in a glove box under two conditions 1) control - processed under air atmosphere and 2) processed under nitrogen atmosphere. Following pasteurization at 90C for 10 min purees were stored at 40C. Triplicate samples of each berry puree were analyzed immediately after pureeing, one day after pasteurizing, and after two weeks and six weeks of accelerated storage for anthocyanin content and percent polymeric color. Total anthocyanins declined markedly in all three berry purees over six weeks of storage with concomitant increases in percent polymeric color values. 4. Assistance of Entrepreneurs in Arkansas The Institute of Food Science & Engineering (IFSE) assists small food processing companies and entrepreneurs by providing necessary programs such as measuring pH, Aw, providing nutritional labels, developing labels and other forms of technical and business assistance. IFSE assistance program generally assists 15-25 entrepreneurs each year but only about 4-8 of these entrepreneurs ever develop into actual businesses. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1. Single Pass Rice Drying These experiments support the technical possibility of single-pass drying. This work could lead to implementation of drying strategies that increase the drying rate of rice and other grain driers, without causing physical quality degradation. 2. Extraction of fermentable sugars from co-products of the vegetable processing industry Fermentable sugars extracted from these co-products could be used as a replacement of fermentable sugars obtained from dedicated agricultural commodities (e.g., corn), thus alleviating in part the downside of using food materials to produce chemicals. A second impact is the reduction of waste material that need disposal, which as a consequence reduces the carbon footprint of food processing plants. 3. Effect of processing and storage on polyphenolic retention in berries The decline in total anthocyanins over the storage periods indicate anthocyanin-tannin complexes were formed during storage. The results indicate that oxygen exclusion during processing and storage of berry purees has a minimal effect on anthocyanins and polymeric color values suggesting that oxygen does not play a role in the formation of anthocyanin-tannin complexes. The formation of complexes has implications for the bioavailability of anthocyanins to humans and should be considered when making dietary recommendations. 4. Assistance of Entrepreneurs in Arkansas Over the past year, two major entrepreneurs have arisen. One of these mixes and packages a trail mix - type product and the one entrepreneurial company manufactures baby food. Both companies are located in Northwest AR and contribute to economic development in the region.
Publications
- Choi, B., Lanning, S.B., and Siebenmorgen, T.J. 2010. A Review of Hygroscopic Equilibrium Studies Applied to Rice, Trans. of the ASABE 53(6):1859-1872.
- Khanal, R.C., Howard, L.R., Wilkes, S.E., Rogers, T.J. and Prior, R.L. 2010. Urinary excretion of (epi)catechins in rats fed different berries or berry products, J. Agric. Food Chem., 58:1257-11264.
- Ondier, G., Siebenmorgen, T.J., and Mauromoustakos, A. 2010. Equilibrium moisture contents of rough rice dried using high-temperature, fluidized bed conditions, Technical Note: Trans. of the ASABE 53(5):1667-1672.
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