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Food Science

Theses and Dissertations

Color

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Full-Text Articles in Life Sciences

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins Dec 2017

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins

Theses and Dissertations

Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.

ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order ...


Development Of Infrared Heating Technology For Corn Drying And Decontamination To Maintain Quality And Prevent Mycotoxins, Shantae Wilson May 2016

Development Of Infrared Heating Technology For Corn Drying And Decontamination To Maintain Quality And Prevent Mycotoxins, Shantae Wilson

Theses and Dissertations

Infrared (IR) heating of corn followed by tempering treatments has potential to rapidly dry and simultaneously decontaminate corn without adverse effect on the overall quality. However, it is vital to determine the optimal processing parameters that maximize throughput and minimize drying energy without affecting overall corn quality. This study investigated the effects of IR heating and tempering treatments on moisture removal, mold load reduction, corn color change, and drying energy requirements. In addition, the study evaluated the feasibility of scaling up IR drying process using a newly built, pilot scale IR dryer. Freshly harvested corn with initial moisture content (IMC ...


Utah Red Raspberry Jam: The Effects Of Formulation, Heating, And Time On Color, Flavor, Texture, And Antioxidant Capacity, Jennifer Leigh Chase Dec 2013

Utah Red Raspberry Jam: The Effects Of Formulation, Heating, And Time On Color, Flavor, Texture, And Antioxidant Capacity, Jennifer Leigh Chase

Theses and Dissertations

The amount and type of antioxidants present in raspberries is dependent upon cultivar, ripeness, and growing conditions. Previous research on raspberry jam has reported some color, antioxidant, and flavor loss after processing and storage, though it is unknown to what extent similar changes will occur in raspberries grown in Utah. Sugar concentration and heating temperature as well as storage time were evaluated in an effort to maximize color retention, flavor, antioxidant content, shelf life, and consumer acceptance of Utah-grown raspberry jam. Four types of jams were processed in two batches each: low-sugar (40-42 Brix) and typical sugar (65-68 Brix) at ...