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Theses/Dissertations

Food Science

Theses and Dissertations

Corn

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Full-Text Articles in Life Sciences

Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi May 2017

Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi

Theses and Dissertations

High respiration rate of a grain indicates faster degradation of its dry matter. Proper grain management requires chronological and precise measurements of carbon dioxide evolved from grain respiration during the postharvest storage duration. Therefore the main goal of this research was to develop a new technique that evaluates temporal corn respiration rate using pressure sensors. It was based on measuring pressure drop associated with the grain respiration in a closed container and using it to calculate the grain respiration rates.

Dry corn (Zea Mays L.) was procured from a local farmer and stored at 4ÂșC. Corn rewetting technique was applied ...


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 ...


Microflora Of Traditional Mexican Corn Masa And Its Effect On Folic Acid Degradation, Stephen J. Adolphson Dec 2012

Microflora Of Traditional Mexican Corn Masa And Its Effect On Folic Acid Degradation, Stephen J. Adolphson

Theses and Dissertations

Many Mexican women consume inadequate amounts of folic acid. Fortification of the corn tortilla could be an effective way to help increase the folic acid levels among the Mexican population. Previous studies have shown significant folic acid losses in fortified tortilla dough (masa) as it is held before baking. This loss in folic acid could be due to degradation by lactic acid bacteria naturally present in the masa. The microflora of traditionally made nixtamalized corn masa from six tortilla mills in Guadalajara, Mexico were isolated and characterized, and their effect on folic acid content was evaluated. Isolated bacteria were identified ...