Food Science & Technology Professional Masters Projects
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Item Characterize Efficacy of Superheated Steam for Surface Thermal Inactivation within Difficult-To-Clean SitesWang, YiKun (2024)This study evaluated the efficacy of superheated steam (SHS) as a dry sanitation method for microbial inactivation within difficult-to-clean sites. Surface temperature analysis revealed that temperatures increased with decreasing test cell depth and shorter nozzle- surface distances, although deviations were noted in the smallest test cell due to variations in crevice dimensions and cell thickness. Microbial inactivation required SHS exposure times longer than 5 minutes to achieve a 5-log reduction, with a maximum reduction of 8.55 ± 0.43 log10 CFU/mL observed after 7 minutes SHS exposure in a 1 cm depth test cell. Shorter exposures (<60 seconds) failed to achieve any microbial reduction across all test cell depths. While SHS demonstrates potential as a novel dry sanitation method, its practical application is hindered by the need for extended exposure times and precise targeting. Future work should address these limitations to improve its industrial feasibility.Item Development of Protein-Enriched, Clean-Label Snacks Utilizing Plant-Based Ingredients and Whole Concord GrapesMuneechai, Promwadee (Aida) (2024)This study aimed to formulate and evaluate the physicochemical properties (phenolic content, monomeric anthocyanin retention, texture, moisture content) and sensory characteristics of snack bars prepared with whole Concord grape puree and plant-based protein sources (hemp, buckwheat, and red bean) processed using three drying methods: freeze-drying (FD), microwave vacuum drying (MVD), and hot air drying (HAD). The main objectives were to optimize formulation as well as key parameters of different drying methods on each protein source. Main component of the snack bars was Concord grape ranging from 69 to 93.5%. FD retained the highest phenolic content for red bean bars (1590 ± 96 mg/L), while HAD yielded the highest for hemp bars (798 ± 256 mg/L). Anthocyanin content was highest in FD hemp bars (13.1 ± 3.9 mg/L) but showing significant losses due to higher temperatures in other methods. Textural analysis revealed MVD produced the hardest bars (20.7 ± 6.0 kg for red bean), while FD maintained softer textures, particularly for hemp (4.0 ± 1.2 kg). MVD samples exhibited the lowest moisture content (0.065% in hemp), ensuring microbial stability but negatively impacting sensory appeal. With 101 panelists in sensory evaluation, the FD formulations were most preferred across most attributes. FD hemp bars were rated higher for flavor and overall liking, while MVD hemp bars faced penalties for insufficient fruit flavor (mean drop of 2.3 points, detected by 80% of participants). Texture issues, such as excessive hardness or insufficient crunch in a bar snack type, were critical drivers of consumer disliking in both FD and MVD samples.Item Development of Protein enriched grape puree by traditional Heat Treatment and High Pressure ProcessingYang, Yichen (2024-08)The increasing consumer demand for functional foods that combine health benefits with nutritional enhancement has led to the exploration of plant-based proteins as functional ingredients in fruit-based products. Concord grapes, rich in polyphenols, paired with plant-based proteins like pea and chickpea isolates, offer a promising base for developing nutrient-dense, functional foods. This study aimed to develop a protein-enriched grape puree using traditional heat treatment (HT) and high-pressure processing (HPP) to determine their effects on the physicochemical properties, particularly focusing on anthocyanin retention, color stability, and viscosity. Fresh concord grape purees were formulated with 4%, 6%, and 8% concentrations of pea and chickpea protein isolates. The purees underwent HT, aimed at producing a shelf-stable product, and HPP, intended to result in a refrigerated product with extended shelf life. The purees were analyzed for total monomeric anthocyanin content (TMA), color parameters, viscosity, and particle size distribution. The effects of these processing methods were evaluated using statistical analyses, including ANOVA and post-hoc Tukey's HSD tests. The results showed that both HT and HPP significantly impacted the anthocyanin content, with HT generally causing greater anthocyanin degradation than HPP, particularly at higher protein concentrations. For pea protein formulations, HPP-treated samples at 4% and 6% protein concentrations retained more anthocyanins compared to HT, but at 8% protein concentration, both methods significantly reduced TMA. Chickpea protein formulations followed similar trends, with significant TMA reductions observed at higher protein concentrations for both HT and HPP. In terms of color stability, HPP-treated samples exhibited more noticeable color changes compared to HT, especially at higher protein concentrations. Viscosity analysis revealed that HT increased viscosity significantly, particularly in higher protein formulations, while HPP had a more moderate impact on viscosity. High-pressure processing (HPP) generally preserved more anthocyanins and maintained better physicochemical properties compared to heat treatment (HT), though it also caused more pronounced color changes. HT produced a shelf-stable product, while HPP resulted in a product requiring refrigeration but with better preservation of bioactive compounds. The choice of protein concentration and processing method is critical in optimizing the nutritional and sensory attributes of protein-enriched grape purees. Further research should explore long-term stability and sensory attributes to fully assess the commercial viability of these products.Item Evaluation of freeze-thaw tolerance induction solution in Saccharomyces cerevisiaeLiang, Xinyue (2024-08)This study investigates the effectiveness of various freeze-thaw tolerance induction solutions in enhancing the freeze-thaw tolerance of Saccharomyces cerevisiae strain DBY12007. The optimal conditions for freezing were determined by evaluating cell viability after different freezing methods, durations, and temperatures. Cells were frozen either as pellets or liquid suspensions at -20°C and -80°C, and viability was assessed by counting colony-forming units (CFUs). The best results were obtained by freezing log phase cells grown in minimal medium as liquid suspensions at -20°C for seven days. Eleven freeze-thaw tolerance induction solutions were tested, in which the combination of 3% trehalose and 4% DMSO significantly increased cell survival. In contrast, solutions containing high concentrations of glycerol and dimethyl sulfoxide resulted in complete cell death. These findings highlight the importance of optimizing cryoprotectant concentrations to improve yeast freeze-thaw tolerance.Item Enhancing Sensory Panel Decision-Making: A GenAI Approach Using RoBERTa to Quantify Free-Form CommentsGandhi, Bhaavin (2024-08)In the rigorous landscape of product development, sensory panel testing plays a critical role in ensuring that products align with consumer expectations before market launch. Traditionally, this process involves qualitative evaluations where panelists provide free-form comments reflecting their sensory experiences alongside more formal quantitative testing. Additionally, there are many other sources of such qualitative free-from comments, for example surveys and product reviews. However, the subjective nature of these comments poses challenges in quantifying and systematically analyzing the feedback, which is crucial for identifying product pain points and guiding reformulations. To address this gap, we developed a model utilizing the RoBERTa language processing model to predict quantitative sensory scores from free-form panelist comments. This approach leverages Generative Pre-trained Transformer AI (GenAI) technology, enhancing the traditional sensory evaluation by providing a scalable method to interpret qualitative data objectively. The implementation of this model allows for the nuanced understanding of consumer sentiment, facilitating more informed decision-making in product formulation and optimization. This study outlines the model's architecture, its integration into the sensory evaluation workflow, and discusses the implications of automating sentiment analysis in reducing biases and increasing the efficiency of product development cycles.
Item Effect of Calcium Addition and Acidification on Properties of Lentil Protein Gels Induced Through High Pressure Processing and Heat TreatmentCesar, Alendy (2024-08)Lentil is a low fat, high-protein crop belonging to the legume family with a promising potential as a plant-based protein source for human nutrition. Lentil availability in North America makes lentil-based ingredients very appealing for new food applications such as emulsifiers, gelling agents and others. This study aims to provide an understanding of the effect calcium salt and acidification, in conjunction with either high pressure processing (HPP) or heat treatment on gelation behavior of lentil protein concentrates. HPP induced and heat induced gels were evaluated for water holding capacity, hardness and cohesion. Both treatments resulted in high water holding capacity regardless of the pH value (p<0.05). All treatments resulted in strong gels with heat-induced gels having a greater gel strength than pressure-induced gels as the pH decreased (p<0.05) compared to control. Heat-induced gels had a lower cohesion than pressure-induced gels, regardless of the pH (p<0.05). The findings from this study provide valuable information to support new utilizations of lentil proteins and the development of high quality plant-based foods by the food industry.Item Development of a High Pressure Processed, Clean-Label Dressing Product Using Upcycled Yogurt Acid Whey as a Main IngredientZhao, Yingfei (2024)This study aimed to upcycle yogurt acid whey (YAW) by developing a clean-label ranch dressing product (with 10% w/w freeze-dried YAW) treated with High Pressure Processing (HPP) at 575 MPa for 3 minutes at 5°C. A comprehensive shelf-life study, focused on physicochemical properties (pH, water activity, color, viscosity, water-holding capacity) was conducted to assess product stability of two YAW ranch dressings, spanning 7 months at refrigerated temperature and 1 month at room temperature. Identified factors limiting product shelf-life included changes in color and viscosity reduction. Results from a sensory evaluation test (n=77) indicated that the YAW ranch dressing exhibited comparable overall liking, sensory attributes and purchase intent to a commercially available clean-label alternative, with almost no significant differences observed. The YAW ranch dressing was suggested to be paired with salads, sliced vegetables, burgers/sandwiches, chicken nuggets/wings and fries. Furthermore, HPP treatment and "clean-label" formula were in line with consumer preference in purchasing dressing products, indicating their potential as significant marketing benefits for the YAW ranch dressing product.Item The Role of 1,1,6-Trimethyl-1, 2-Dihydronaphthalene (TDN) in Influencing the Perception and Recognition of Chardonnay and RieslingLiu, Hanfei (2024)This study investigates the influence of 1,1,6-Trimethyl-1,2-Dihydronaphthalene (TDN) on the sensory perception of Chardonnay, focusing on whether TDN alone can lead to a misidentification of Chardonnay as Riesling. By exploring the distinctive olfactory contribution of TDN, typically identified in aged Riesling wines, this research examines its effect when introduced into Chardonnay. Using an automated system, sniff olfactometer which can deliver precise dosages of TDN to the headspace of wine samples with controlled timing. This setup allows for precise measurement of recognition probabilities and dose-response relationships, enhancing our understanding of how TDN's presence influences the perceived organoleptic profile of Chardonnay compared to Riesling under similar vintner and vintage conditions.Item Development of a Co-Fermented Yogurt-Like Product Using Lactic Acid-Producing Yeast and Flavor-Specific Yeast StrainsMorán Cepeda, Marisa (2024)Advances in fermentation are changing how food products are created and present a chance at developing novel dairy products. Newly engineered yeasts that produce lactic acid have yielded to the development of new yogurt-like products. Based on recent work, this study aimed to create a more complete flavor profile to this yogurt-like product by adding an additional yeast strain known to produce aromatic compounds in beer or wine. After preliminary tests, two flavor producing strains were selected to be scaled up. Fermentation profiles were monitored for pH, and cell populations were verified with plating before and after the fermentation. Additionally, using the Cornell Dairy Plant’s yogurt base, the yogurt-like product was scaled up and evaluated for consumer acceptance in a sensory evaluation. Based on the results of the sensory study and fermentation profiles, there exists a market for such products, though some further development can still be implemented.Item Matcha Green Tea Review: Matcha Tea and Gut-Related Diseases: A Review on the Link Between Phenolic Acids and Gut MicrobiomesLei, Jizhou (2024)Matcha tea (Camellia sinensis), a traditional and historical tea, has gained worldwide popularity due to its particular fragrance and potential health benefits. Matcha tea contains various nutrients, such as catechins, caffeine, polyphenols, protein, vitamins, minerals, chlorophyll, fibers, etc. These nutrients bring multiple benefits such as antioxidant, anti-cancer, anti-inflammatory, anti-diabetic, cardioprotective, etc. Phenolic acids, as the main components in Matcha tea, can modulate or impact the gut microbiome to prevent or treat gut-related diseases. This review researched gallic acid, chlorogenic acid, ferulic acid, sinapic acid, ellagic acid, and caffeic acid and their therapeutic effects on the gut microbiome. Gallic acid can modulate the abundance of H.pylori to improve gastric cancer. In addition, Gallic acid can inhibit the biofilm formation of E. coli to show antimicrobial properties. Gallic acid ameliorates colitis by fecal microbiota transplantation. Chlorogenic acid prevents gut aging by reducing colon inflammation and modulating microbiome composition. Moreover, chlorogenic acid benefits post infections-IBS by impacting Firmicutes, Proteobacteria, and another microbiome. Ferulic acid can treat non-alcoholic fatty liver disease by impacting the Prevotella, Alloprevotella, Faecalibacterium, and other microbiomes. Ferulic acid also enhances the colonic intestinal barrier. Sinapic acid provides anti-inflammatory effects and alleviates oxidative stress. Ellagic acid prevents IBD by decreasing E.coli abundance and increasing other beneficial bacteria. Ellagic acid modulates the gut microbiome to treat ALD as well.