Browsing by Author "Marcy, Joseph E."

Now showing 1 - 20 of 70
  • Thumbnail Image
    Aerosol exposure biotesting for package integrity testing
    Keller, Scott W. (Virginia Tech, 1995-01-05)
    The objective of this study was to determine how hole diameter, channel length, test organism motility, concentration and aerosol exposure time affected microbiological contamination of sealed flexible pouches. Nickel microtubes with 10 μm and 20μm hole diameters and lengths of 5 mm and 10 mm were used in various combinations to create seal defects in 128 retortable pouches. A 119,911 cm³, exposure chamber was used to distribute an aerosol with a particle size of 2.68 μm, infected with motile and isogenically mutated nonmotile Pseudomonas fragi TM 849 in concentrations of 10² or 106 cells/mL. Fifteen and 30 minute aerosol exposure times were used. Six pouches tested positive for test organism growth after a 72 hour incubation period. Pouch contamination via microbial ingress was significant (P < .05) for test organism motility (motile) and concentration (106 cells/mL).
  • Thumbnail Image
    The Affects of Explosively and Electrically Generated Hydrodynamic Shock Waves on the Bacterial Flora of Beef and Poultry
    Lorca, Tatiana Andrea (Virginia Tech, 2002-07-19)
    The affects of hydrodynamic shock wave treatment on the bacterial flora of raw beef and poultry were evaluated. Hydrodynamic shock waves were generated in an aqueous treatment medium by either the detonation of two types of explosive charges (explosively-generated hydrodynamic shock waves [EHSW]) (a binary or a molecular explosive) or by electrical discharge (high voltage arc discharge Hydrodyne (TM [HVADH; Hydrodyne, Inc.]). A variety of sample types (whole steaks, ground beef, a water and ground beef slurry) were used to determine the lethality affects of EHSW on cells of the marker microorganism Listeria innocua suspended in a simple broth medium. These sample types were used in order to evaluate the affects of the process not only on the surface, but throughout the bulk of the samples in order to determine whether EHSW could also be used as a non-thermal alternative to reduce the bacterial flora of non-intact or ground meats. The levels of psychrotrophic, lactic, and coliform populations on the surface of whole eye of round steaks submitted to EHSW processing did not differ (P> 0.05) from those of untreated whole eye of round steaks. Parameters expected to influence the nature, magnitude, and propagation of the hydrodynamic shock wave were also varied and evaluated in order to determine which individual parameter or combination of parameters affected the bactericidal potential of EHSW or HVADH processing. Treatment with EHSW failed (P > 0.05) to produce lethality effects on the psychrotrophic, lactic, and coliform populations of ground beef, regardless of the composition and mass of explosive used, the number of successive EHSW treatments used, the relative distance between the explosive charge and the top surface of the sample, or the temperature of the water used in the treatment chamber. EHSW processing did not change (P >0.05) the bacterial population of treated ground beef samples when compared to untreated controls during a five day refrigerated storage study. No lethality effects were observed (P >0.05) in ground beef samples treated by HVADH when samples were subjected to one, two, or three successive HVADH treatments. Minimal penetration of surface inoculated bacteria was observed for both beef steaks and boneless skinless chicken breasts subjected to EHSW and HVADH, respectively. In EHSW-treated beef eye of round steaks, marker bacteria were detected within the first 300 um of tissue below the inoculated surface, 50-100 um beyond the depth of untreated surface inoculated steaks. In HVADH-treated boneless skinless chicken breasts, marker bacteria were detected within the first 200 um below the inoculated surface, 50-100 um beyond the depth of untreated surface inoculated boneless skinless chicken breasts. This suggests that although no difference in the bacteriological populations was observed between EHSW treated, HVADH treated, and untreated control samples of whole steaks (and ground beef treated with both HVADH and EHSW), HVADH and EHSW treatments affect the movement of surface bacteria. United States Department of Agriculture (USDA) guidelines suggest intact beef steaks be cooked to achieve a cooked color appearance on the surface and raw poultry be cooked to an internal temperature of 77° C to inactivate the pathogens Escherichia coli O157:H7 and salmonellae which are of concern in beef and poultry, respectively. By following these guidelines during proper cooking, consumers achieve thermal inactivation of these pathogens. Since the movement of the marker bacterium observed in treated steaks and boneless skinless chicken breasts was minimal, proper cooking of the products would be expected to inactivate vegetative bacterial cells at this depth. Therefore, EHSW and HVADH treated whole beef steaks and boneless skinless chicken breasts would not be expected to pose a bacterial hazard if the products were properly cooked.
  • Thumbnail Image
    Allyl isothiocyanate reduces Salmonella enterica Michigan and Listeria monocytogenes on the surface of whole cantaloupe (Cucumis melo L.)
    Duckson, Margaret Anne (Virginia Tech, 2014-04-24)
    Since 2006 there have been four Salmonella enterica and one Listeria monocytogenes foodborne outbreaks linked to whole cantaloupe fruit. No post-harvest intervention to reduce potential contamination on cantaloupe currently exists. The complex surface topography of netted cantaloupes aids bacterial attachment. This research evaluates the use of allyl isothiocyanate (AITC; a natural antimicrobial) to reduce populations of S. enterica Michigan and L. monocytogenes on the surface of cantaloupe. Fifty μl of S. Michigan or L. monocytogenes was inoculated onto whole ‗Athena‘ or ‗Hales Best Jumbo‘ (‗HBJ‘) cantaloupe fruit in 22 mm diameter circles and allowed to dry for 90 min. resulting in 6.60 log CFU/g. Cantaloupe received either AITC liquid or vapor, sterile deionized water, 200 ppm sodium hypochlorite per circle, or no treatment. All cantaloupes were stored in separate sealed glass desiccators for 1 or 24 h at 25°C or 35°C. To enumerate the bacteria following treatment, 22 mm sections of the rind were removed, homogenized and plated onto appropriate agar. Headspace analysis using Gas Chromatography-Mass Spectrometry (GC-MS) quantified the concentration of each AITC vapor treatment. The texture quality of the pericarp tissue of whole cantaloupes was evaluated after 24 h treatments, followed by two weeks of storage at 4°C. The concentration of vapor ranged from 3.4 to 19.6 μl AITC/L inside the desiccators. The liquid treatment reduced (P < 0.05) S. Michigan populations on ‗Athena‘ (3 log CFU/g) and L. monocytogenes on ‗HBJ‘ (2.6 log CFU/g). The longer exposure time to the AITC vapor (24 h versus 1 h) resulted in a greater reduction of both S. Michigan and L. monocytogenes on ‗Athena‘ and treatments at 35°C reduced microbial populations up to 4.5 times greater (P < 0.05). The highest vapor concentration reduced (P < 0.05) both pathogens at least 3.0 log CFU/g on ‗Athena‘ at 25°C. Generally, bacterial pathogens from the surface of ‗Athena‘ cantaloupe were reduced more than pathogens inoculated on the surface of ‗HBJ.‘ The application of AITC liquid or vapor is a natural alternative post-harvest treatment to 200 ppm free chlorine to reduce the level of bacterial contamination on cantaloupe surfaces for certified organic production.
  • Thumbnail Image
    Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids
    Schurman, John Jackson (Virginia Tech, 2001-07-18)
    The antibacterial efficacy of hydrogen peroxide treatments in four fruit juices was determined. Preservative free apple cider, white grape, and purple grape juice were inoculated with ~ 6.4 log CFU/ml of a five strain, acid adapted, nalidixic acid resistant E. coli O157:H7 cocktail. Orange juice was inoculated with a comparable Salmonella spp. cocktail. In the first study, 0.017% and 0.012% H₂O₂ was added in combination with 0.1% and 0.3% of the dominant organic acid (OA) to 4°C and 25°C juices, with samples taken each day for 21 days. H₂O₂ was a significant factor in all juices (p < 0.05) except white grape (lack of data), and both 0.017% H₂O₂ treatments reduced counts in apple cider, orange juice, and white grape to undetectable numbers within 48 hrs as cultured on tryptone soy agar + 0.05% nalidixic acid (TSAN). Treatments in purple grape juice were less effective overall, and more dependent on OA concentration (p < 0.001) than H₂O₂. There were instances where bacterial survival in apple cider, purple grape, and orange juice continued for 21 days after treatment, and sometimes outlasted the control. These occurrences were dependent on temperature (25°C) and H₂O₂ (0.012%), but not on OA. However, OA concentration was a significant factor (p < 0.05) overall in apple cider and purple grape juice, but not in orange juice. In the second study, 0.015% and 0.03% H₂O₂ was added to 10, 25, and 40°C apple cider and orange juice inoculated with 6.4 log CFU/ml E. coli O157:H7 and Salmonella spp. respectively. Only 0.03% H₂O₂ was effective in reducing counts to undetectable numbers in both juices. However, both temperature and H₂O₂ were significant factors (p < 0.0001) in bacterial destruction, with 0.03% H₂O₂ at 40°C giving undetectable numbers at ≤ 3 and ≤ 6 hours in orange juice and apple cider respectively. It has been demonstrated that at ~ ≥ 0.017%, H₂O₂ can provide a 5 log reduction of these pathogens in fruit juice. Increasing temperature and organic acid concentration can improve its rate of effectiveness in certain juices. However, sensory concerns may negate its use in some products.
  • Thumbnail Image
    Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish
    Kostal, Jeri Elizabeth (Virginia Tech, 2012-12-17)
    Consumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the consumer.  In order to be considered safe for consumption, intact fish and shellfish should be prepared to an internal temperature of 63"C, according to the 2009 FDA Food Code, with Salmonella spp. as the target organism.  Focus groups (5 groups, 32 participants) were conducted to determine consumer beliefs and concerns regarding fish and shellfish safety and preparation.  Transcripts of focus groups where coded for themes, which were then grouped into categories.  Nine categories emerged including:  experience, trust, confidence, quality of product, motivation, concerns, cooking procedures, cooking instructions, and knowledge.  Emerging themes were used to help develop educational materials to increase consumer ability to properly prepare fish and shellfish.  In a separate experiment, participants (n=6) cooked salmon (baked, broiled), tilapia (baked, broiled), and shrimp (broiled, boiled) according to cookbook-based directions.    Internal temperatures of products were recorded, with 33.3% of products cooked to a temperature less than 63"C.  A group training session was held, during which participants received additional visual and non-oral cues to determine when products were prepared to 63"C and safe food handling practices.  After training, participants prepared the same products.  Participants demonstrated improved food safety behaviors and were more successful at cooking products to temperatures "63"C (94.4% of products).  Improved cooking instruction and educational materials may reduce the risk of foodborne illness from undercooked fish and shellfish.
  • Thumbnail Image
    Changes in Aromatic Chemistry and Sensory Quality of Milk Due to Light Wavelength
    Webster, Janet B. (Virginia Tech, 2006-11-09)
    Gas chromatography (GC) and gas chromatography olfactometry (GCO) was used to determine the effect of specific light wavelengths on light oxidation in milk. The most damaging wavelengths to milk quality appear to be the UV (200-400 and 395 nm) and short visible (463 nm) wavelengths. However, exposure to 610 nm also appears to be damaging. GC and GCO were also used to look at the efficacy of film over-wraps made from iridescent films. Single-layer over-wraps were not as effective in reducing light oxidation as multi-layer film over-wraps. Single-layer over-wrap treatments had higher numbers of odor-active compounds than multi-layer over-wrap treatments with a number of odor-active compounds detected consistently in single-layer over-wrap treatments but not in the multi-layer over-wrap treatments. Concentrations of volatile compounds were slightly lower in the multilayer treatments. Multi-layer film over-wrap treatments were tested for light oxidation flavor intensity with a balanced incomplete block multi-sample difference test using a ranking system and a trained panel. Packaging over-wraps limited the production of light oxidation flavor in milk over time but not to the same degree as the complete light block. Blocking all visible riboflavin excitation wavelengths was better at reducing light oxidation flavor than blocking only a single visible excitation wavelength. A method to determine light oxidation in oil using Fourier Transform Infrared (FTIR) spectroscopy was established and preliminary data is presented.
  • Thumbnail Image
    Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system
    Romano, Dina Lynn (Virginia Tech, 2008-04-11)
    In response to a need for a natural antimicrobial to replace sodium benzoate, cinnamic acid was chosen. Due to cinnamic acid's solubility issues, α-cyclodextrin was used as a host molecule to form an inclusion complex with the cinnamic acid molecule. The cinnamic acid: α-cyclodextrin inclusion complex was then characterized using phase solubility analysis, proton nuclear magnetic resonance (H-NMR), and solid inclusion. Phase solubility analysis verified the maximum amount of cinnamic acid that α-cyclodextrin was able to host. H-NMR was used to determine the complex association constant, determine the chemical shifts of available protons, and yield a stoichiometry for the complex. The solid inclusion complex allowed for a physical formation of the complex, yielding further information in support of the complex stoichiometry. Microbiological tests were also performed to quantify the antimicrobial abilities of the complex, the guest, and the host against the yeast Saccharomyces cerevisiae and mold Paecilomyces variotii. Results indicated that approximately 990.29 ppm in aqueous solution was the maximum amount of cinnamic acid in the complex. The 2:1 stoichiometry yields an association constant of 21.7 M-1. Results also indicated that the cinnamic acid readily conformed to fit within the α-cyclodextrin host molecule, which remained a rigid structure. An 8.9% weight to weight of cinnamic acid was calculated for the solid inclusion again reinforcing a 2:1 stoichiometry. Microbiological studies showed little to no inhibition power by the complex at varying concentrations against S. cerevisiae and P. variotii. Free cinnamic acid showed greater antimicrobial activity compared with free α-cyclodextrin and the complex.
  • Thumbnail Image
    Characterization of Hydrophobically Modified Titanium Dioxide Polylactic Acid Nanocomposite Films for Food Packaging Applications
    Baek, Naerin (Virginia Tech, 2016-08-12)
    Titanium dioxide (TiO2) polymer nanocomposites improve barrier properties to gas and moisture and mechanical strength as well as providing active packaging functions. However, low compatibility between hydrophilic TiO2 nanoparticles and hydrophobic polymers such as polylactic acid (PLA) causes problems due to the tendency of TiO2 nanoparticles (TiO2) to agglomerate and form large clusters. A surface modification of TiO2 with long chain fatty acid may improve the compatibility between PLA and TiO2. The goal of this study was to enhance barrier properties of oxygen and water vapor, mechanical strength and add light protecting function to PLA composites by incorporation of oleic acid modified TiO2 nanoparticles (OA_TiO2). The objectives of this study were: 1) synthesize TiO2 and modify surface of TiO2 with oleic acid, 2) investigate dispersion stability of TiO2 and OA_TiO2 in hydrophobic media, 3) incorporate TiO2 and OA_TiO2 into a PLA matrix and to characterize properties of TiO2PLA (T-PLA) and OA_TiO2 PLA nanocomposite films (OT-PLA), and 4) to determine stability of green tea infusion in T-PLA and OT-PLA packaging model systems during refrigerated storage at 4 °C under florescent lightening. TiO2 was synthesized by using a sol-gel method and the surface of TiO2 was modified by oleic acid using a one-step method. T-PLA and OT-PLA were prepared by solvent casting. TiO2 and OA_TiO2 were analyzed by X-ray diffraction, Fourier transform infrared spectroscopy, thermal analysis and dynamic light scattering. The barrier properties to oxygen and water vapor, morphology, mechanical properties, thermal stability and light absorption properties of T-PLA and OT-PLA were characterized. Dispersion of TiO2 was improved in PLA matrix by the surface modification method with oleic acid. OT-PLA had more effective improvements in the barrier properties and flexibility than T-PLA and PLA, but toughness of the films based on Young's modules of OT-PLA was lower than the T-PLA and the PLA. The OT-PLA may have a potential to be used as transparent, functional and sustainable packaging films, but limited use for complete visible and UV-light protection for photosensitized foods.
  • Thumbnail Image
    Closure integrity testing of heat sealed aseptic packaging using scanning acoustic microscopy
    Jarrosson, Bruno P. (Virginia Tech, 1992-02-11)
    The objective of this study was to determine the possible application of ultrasonic inspection for non-destructive, online evaluation of the integrity of heat sealed, flexible package structure commonly used in packaging of aseptic and shelf-stable food products. A scanning acoustic microscope (SAM), Olympus UH-3, and image analysis system were used to establish the operational parameters to ultrasonically inspect the heat seal closure of various flexible packages. The frequency range, attenuation, and focal length (Z-value) were determined respectively for paper laminate containers, plastic and plastic/aluminum pouches and plastic trays with plastic or plastic/aluminum lidding materials. The SAM images of channel leakers, blisters and wrinkles were sufficiently characteristic to allow their identification. The same should be possible in an on-line, ultrasonic testing device through proper design of the transducers and scanning mechanism of the inspection system and by monitoring of the ultrasonic signal. Channel leakers of 20 μm diameter were successfully detected in all package structures with the exception of the paper laminate which scattered the ultrasonic waves. The frequency used for inspection ranged from 30 to 100 MHz and best results were obtained when focussing at the seal bottom surface. As a general rule, lower frequencies were used for inspection of relatively thick seals or laminates containing an aluminum layer. Geometry, thickness, surface characteristics, and laminate composition of the seal to be inspected were found to affect SAM's performance. The SAM was able to detect defects as small as 20 μm when working in the pulse mode, using focussed transducers of frequency ranging between 30 and 100 MHz. However, because smaller defects could not technically be manufactured at the seal interface, this value is not definite and it is believed that smaller defects could be successfully detected, especially in the higher frequency range. For optimum results, seals to be inspected should be free of embossment, flat, and should remain parallel to the surface of the transducer during inspection. Finally, biotests showed that a 20 μm channel leaker in a seal of 5 mm width was of sufficient size to cause post-process contamination in Meal Ready to Eat (MRE, plastics/AI structure) pouches.
  • Thumbnail Image
    Comparative Study of Semisynthetic Derivative of Natamycin and the Parent Antibiotic on the Spoilage of Shredded Cheddar Cheese
    Suloff, Eric Charles (Virginia Tech, 1999-11-12)
    The polyene macrolide antibiotic natamycin (Antibiotic A-5283) is commonly used to retard the growth of surface molds on various cheese varieties. Natamycin is commonly applied to the surface of cheese by dipping or spraying, using an aqueous dispersion containing 200 to 300 ppm of the additive. The large molecular weight of natamycin, 666 g/mol, and conjugated double bond structure causes it to be extremely insoluble in water and most food grade solvents. The inability to apply natamycin in true solution creates void non-treated areas on the food surface. These non-treated areas promote the growth of fungal organisms. A water soluble N-alkyl semisynthetic derivative of natamycin was synthesized by the Michael addition reaction of the parent with a N-substituted malemide. A comparative study investigating the effectiveness of the semisynthetic derivative of natamycin and the parent antibiotic in suppressing mold growth on one month aged shredded Cheddar cheese modified atmosphere packaged (MAP) was performed. A 20 ppm natamycin treatment effectively suppressed visible mold growth (<104 CFU/g) in MAP samples for up to 30 days after opening. The 20 ppm semisynthetic derivative performed similarly to the 10 ppm natamycin treatment in retarding mold growth. Visible mold growth did not occur for these treatments in MAP samples until 20 days after opening. Analysis of storage conditions revealed that an outgrowth of mold in shredded cheese occurred in MAP packages stored longer than 15 days. This bloom in mold growth was attributed to the degradation of natamycin and the semisynthetic derivative throughout storage. The stability and degradation of natamycin and the derivative were monitored throughout the study. Antibiotic concentration on the cheese surface was quantified by molecular absorption spectrometry. Results from this study showed, heavily contaminated samples caused the rate and loss of natamycin and the derivative to increase. Antibiotic concentration decreased at a similar rate in MAP and open package conditions. Natamycin and derivative were found to have similar degradation properties.
  • Thumbnail Image
    Constant current electronarcosis of market poultry
    De Medina, Dafne Diez (Virginia Tech, 1993-04-05)
    This study was conducted to optimize the parameters involved in the electronarcosis of market chicken and turkeys. A prototype constant current stunner designed at the Department of Electrical Engineering of Virginia Polytechnic Institute and State University was used. Broilers were electrically stunned with 8, 29 and 50 mA per bird. Turkeys were electrically stunned with 10, 30 and 50 mA per bird. Three weight classes, controlled by age, were used as treatment levels. Broiler males were grown for 36, 43 and 50 days while females were grown for 37, 44 and 51 days. Turkey hens were grown for 84, 98 and 112 days, while toms were grown for 112, 126 and 140 days. Pre-stun levels of 3, 5 and 8 hours of feed and water withdrawal were used for each weight class and sex. The effect of sex, weight and feed and water withdrawal on stunning efficiency, recovery time, blood splatter, bone breakage, color and pH of the breast meat was determined. The experimental unit for each specie, sex, weight and feed withdrawal class used was a "pen" comprised of 10 birds. A total of 130 birds, by gender and specie are used for each repetition. Two repetitions of all experiments were accomplished. A third repetition was done in turkeys, but this time a cooping time of three hours prior to slaughter was added. All data was statistically analyzed with ANOVA and a Box-Behnken response surface design was used to optimize the current for the different experimental variables. Results indicated a significant (p < 0.0001) gender difference in resistance, recovery time and prevalence of defects in both broilers and turkeys. Optimization of the stunning process parameters was not achieved due to inability of the model to express logistic regression equations at the levels used in this study.
  • Thumbnail Image
    Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products
    van Aardt, Marleen (Virginia Tech, 2003-11-21)
    Residual value is defined as the price for which a used piece of equipment can be sold in the market at a particular time. It is an important element of the owning costs of equipment and needs to be estimated by equipment managers for making investment decisions. The purpose of this study is to gain insights into the residual value of selected groups of heavy construction equipment and to develop a mathematical model for its prediction. Auction sales data were collected from two online databases. Manufacturer publications and an online source provided size parameters and manufacturers suggested retail prices matching the auction records. Macroeconomic indicator values were collected from a variety of sources, including government agencies. The data were brought into the same electronic format and were matched by model name and calendar date, respectively. Data from auctions in the U.S. and in Canada were considered for this study. Equipment from four principal manufacturers of up to 15 years of age at the time of sale was included. A total of 35,542 entries were grouped into 11 different equipment types and 28 categories by size as measured by horse power, standard operating weight, or bucket volume. Equipment types considered were track and wheel excavators, wheel and track loaders, backhoe loaders, integrated toolcarriers, rigid frame and articulated trucks, track dozers, motor graders, and wheel tractor scrapers. Multiple linear regression analyses of the 28 datasets were carried out after outliers had been deleted. Explanatory variables for the regression model were age in years, the indicator variables manufacturer, condition rating, and geographic region, and selected macroeconomic indicators. The response variable was residual value percent, defined as auction price divided by manufacturers suggested retail price. Different first, second, and third-order polynomial models and exponential and logarithmic models of age were examined. A second-order polynomial was selected from these functional forms based on the adjusted coefficient of determination. Coefficients for the 28 models and related statistics were tabulated. A spreadsheet tool incorporating the final regression model and its coefficients was developed. It allows performing the residual value prediction in an interactive and intuitive manner.
  • Thumbnail Image
    Controlled Release of Natural Antioxidants from Polymer Food Packaging by Molecular Encapsulation with Cyclodextrins
    Koontz, John L. (Virginia Tech, 2008-04-04)
    Synthetic antioxidants have traditionally been added directly to food products in a single initial dose to protect against oxidation of lipids and generation of free radicals. Natural antioxidants have been shown to undergo loss of activity and become prooxidants at high concentrations; therefore, a need exists to develop active packaging which can gradually deliver antioxidants in a controlled manner. The objectives of this research were to (1) form and characterize cyclodextrin inclusion complexes with the natural antioxidants, alpha-tocopherol and quercetin, (2) incorporate cyclodextrin inclusion complexes of natural antioxidants into linear low density polyethylene (LLDPE), and (3) measure the release kinetics of inclusion complexes of natural antioxidants from LLDPE into a model food system. Cyclodextrin inclusion complexes of alpha-tocopherol and quercetin were formed by the coprecipitation method and characterized in the solid state by NMR, IR spectroscopy, and thermal analyses. Solid inclusion complex products of alpha-tocopherol:beta-cyclodextrin and quercetin:gamma-cyclodextrin had molar ratios of 1.7:1 as determined by UV spectrophotometry, which were equivalent to 18.1% (w/w) alpha-tocopherol and 13.0% (w/w) quercetin. Free and cyclodextrin complexed antioxidant additives were compounded with a twin-screw mixer into two LLDPE resin types followed by compression molding into films. Release of alpha-tocopherol and quercetin from LLDPE films into coconut oil at 30 °C was quantified by HPLC during 4 weeks of storage. The total release of alpha-tocopherol after 4 weeks was 70% from the free form and 8% from the complexed form averaged across both LLDPE resins. The mechanism by which alpha-tocopherol was released was modified due to its encapsulation inside the beta-cyclodextrin cavity within the LLDPE matrix as indicated by its diffusion coefficient decreasing by two orders of magnitude. Molecular encapsulation of natural antioxidants using cyclodextrins may be used as a controlled release mechanism within polymer food packaging to gradually deliver an effective antioxidant concentration to a food product, thereby, limiting oxidation, maintaining nutritional quality, and extending shelf life.
  • Thumbnail Image
    Controlling Light-Induced Flavors in 2% Milk
    Amin, Kemia Nicole (Virginia Tech, 2016-05-27)
    Energy regulations have shifted commercial retail cases from fluorescent to light emitting-diode lights (LED), however the effect of LED light on milk quality (flavor and nutritional content) has not been thoroughly studied. Packaging efficacy of light protecting additives (LPA) in high-density polyethylene (HDPE) was studied for protection against light-induced oxidation of high-temperature short-time (HTST) 2% milk under fluorescent (1882±993 lux) and LED light (915±150 lux). Milk quality measures included oxidation level, riboflavin (Rb) retention, headspace volatiles, and sensory evaluation were analyzed to determine the interaction between light source, packaging material, and storage time. HDPE packaging included translucent package (0% TiO2) serving as control (light-exposed, light-protected: foil and plastic overwrap) and three LPA packages (low (1.3% TiO2), high (4.9% TiO2), yellow). Rb concentration decreased among all packages (40%-60%) after 72h for both lights. Volatile aldehydes (TBARS), increased in all packages (23%-82%) during storage over 72h at 4C. Sensory evaluation (triangle test) revealed detectable flavor changes at a TBARS value of 0.11 mg/L; LPA packages saw this change starting at 4h and continued through 72h. The high package protected milk flavor effectively at 4h under fluorescent light; yellow package was effective for 4h under LED light. Despite detectable sensory differences, acceptability scores (9-point hedonic scale) were significantly greater for milk exposed to LED light in light-protected and high packages (p<0.05). We conclude that LED light may be less harmful to milk flavor vitamin content, but packaging needs to be improved to maintain milk's ideal flavor past 4h of light exposure.
  • Thumbnail Image
    Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science
    Junious, Britteny Y. (Virginia Tech, 2016-09-26)
    Increasing underrepresented minority youth (URMY) engagement in STEM education remains at the forefront of our Nation's educational battle. The aim of this study was to create, implement, and evaluate the impact of innovative food science and technology (FST) lesson plans on URMY engagement in, and attitudes towards science, and their awareness of the field of FST. The 2011 United States census recalls that URMY make up only 13.3% of the STEM workforce. This study identifies URMY as individuals representing one or more of the following demographics: Low income, African American, Latino(a) American, and Indian American. Eight 5th-6th grade youth participated in a seven-week program, The Enliven Program (TEP), which is a STEM education program created for the purpose of this. The Enliven Program focuses on youth engagement in science learning through the implementation of a FST curriculum. The lessons delivered in TEP utilized the Biological Sciences Curriculum Study (BSCS) 5E instructional model as its foundation. This model focuses on five phases of student centered learning: engagement, exploration, explanation, elaboration, and evaluation. Data was collected using a fixed-mixed methods design. A qual-quan approach was employed to measure youths' positive behavioral and cognitive engagement in science learning. Measures of positive behavioral and cognitive engagement demonstrated that youth were positively behaviorally and cognitively engaged in the science learning activities. Furthermore, relationship building played an instrumental role in maintaining youth participants' positive attitudes towards and engagement in TEP activities. The results display an overall increase in youth's desire to do science and self-concept in science.
  • Thumbnail Image
    Determination of the Leak Size Critical to Package Sterility Maintenance
    Keller, Scott Wayne (Virginia Tech, 1998-08-18)
    This study was divided into four sections: the literature review; the mechanism by which a package defect becomes a leak; and the imposed pressures generated within a package during distribution; comparison of the threshold leak size to the critical leak size and their effect on loss of package sterility; and the relationships between microorganism characterisitics and the threshold leak size, and their effect on the critical leak size. Section II. The mechanism by which a package defect converts to a leaker in an effort to develop a relationship between the threshold leak size and loss of package sterility was studied. The threshold leak size is the hole size at which the onset of leakage occurs. The threshold pressure is that which is required to initiate a leak. Leak initiation was studied in terms of the interaction between three components: liquid attributes of liquid food products, defect size, and pressures required to initiate liquid flow. Liquid surface tension, viscosity, and density were obtained for sixteen liquids. The imposed pressures (Po) required to initiate flow through microtubes of IDs 0, 2, 5, 7, 10, 20 or 50 m, were measured using 63 test cells filled with safranin red dye, tryptic soy broth, and distilled water with surface tensions of 18.69 mN/m, 44.09 mN/m, and 64.67 mN/m, respectively. Significant differences were found between observed threshold pressures for safranin red dye, tryptic soy broth, and distilled water (p < 0.05). Liquids with small surface tensions such as safranin red dye required significantly lower threshold imposed pressures than liquids with large surface tensions such as distilled water (p < 0.05). An equation was developed to quantify the relationship between liquid surface tension, threshold imposed pressure, and defect size. Observed threshold pressures were not significantly different (p > 0.05) than those predicted by the equation. Imposed pressures and vacuums generated within packages during random vibration and sweep resonance tests were measured for brick-style aseptic packages (250 ml), metal cans size 76.2-mm x 114.3-mm (425 ml), quart gable top packages (946 ml), one-half gallon gable top packages (1.89 L) and one-gallon milk jugs (4.25 L). Significant differences were found between packages for observed generated pressures during vibration testing (p < 0.05). An equation to calculate the threshold like size based on liquid surface tension and imposed pressure was established. Section III. The onset of liquid flow through a defect as a result of imposed positive pressures or vacuum were linked to the sterility loss of a package. Five-hundred sixty-three test cells, each with microtubes of 0, 2, 5, 7, 10, 20 or 50 m, manufactured to simulate packages with defects, were biochallenged via an aerosol concentration of 106 cells/cm3 of Pseudomonas fragi Lacy-1052, under conditions of imposed positive pressure or vacuum of 20.7, 13.8, 6.9, 0, -6.9, -13.8, -20.7 kPa, respectively and temperatures of 4 , 25 and 37 C. A statistically significant relationship between loss of sterility due to microbial ingress in test cells and the initiation of liquid flow were found (p < 0.05). Microbial ingress was not found in test cells with microtube IDs of 2 m. Leak sizes critical to the sterility maintenance were found to be different based on the liquid surface tension, and imposed package pressures. The threshold leak size where the onset of liquid flow was initiated, and the critical leak size at which loss of sterility occured were not significantly different (p > 0.05). Section IV. The effects of microorganism size and motility, and the imposed pressure required to initiate liquid flow, on the leak size critical to the sterility of a package were measured. Pseudomonas fragi Lacy-1052, Bacillus atrophaeus ATCC 49337, and Enterobacter aerogenes ATCC 29007 were employed to indicate loss of package sterility. One hundred twenty-six microtubes with interior diameters (I.D.s) of 5, 10, and 20 m and 7 mm in length were used as the manufactured defects. Forty-two solid microtubes were used as a control. An equation was used to calculate imposed pressures sufficient to initiate the flow of tryptic soy broth through all defects. No significant differences were found for loss of sterility as a result of microbial ingress into test cells with microtube ID sizes of 5, 10, and 20 m between the test organisms (p > 0.05). Interactions between the initiation of liquid flow as a result of imposed pressures, and the sterility loss of test cells were significant (p < 0.05).
  • Thumbnail Image
    Determination of thermal conductivity of food materials using a bead thermistor
    Kravets, Robert R. (Virginia Polytechnic Institute and State University, 1989)
    The ultimate goal of this research was to determine the feasibility of measuring thermal conductivity of food materials using the bead thermistor with particular reference to high temperature. Feasibility was established by examining the effects of the input parameters and the measurement error associated with them on the ability to estimate the test medium thermal conductivity test medium. This study showed that estimation of effective radius and bead thermal conductivity, the probe parameters, had the most significant impact on the ability to estimate the thermal conductivity of food materials. The probe parameters were determined by standardizing the thermistor probe against materials of known thermal conductivity. The current lack of well defined thermal reference materials in the range of water and most food products is a primary source of error associated with the method. The accuracy and coefficient of variation of the Bead Thermistor Method were statistically documented in 10° increments over the temperature range of 25°C to 125°C. These results showed the method to have better than 10% accuracy across the entire temperature range. Distinct differences in accuracy between probes at a given temperature were also discovered. Standardization with water and castor oil resulted in a more accurate method than was achieved using water, castor oil, and glycerin. The minimum particle diameter necessary to maintain the infinite boundary condition assumption required by heat transfer theory was found to be >5 mm. The methodology was evaluated by examining the effects of temperature on the thermal conductivity of milk of different fat contents. A prediction equation for each product was attempted from the experimental data, but the data appear best fit by assuming a constant value across temperature. Heat altered the product physically which likely affected temperature dependence. Based on the results of this study, the bead thermistor method can be considered a practical method for determining thermal conductivity of food materials over the temperature range considered in this study.
  • Thumbnail Image
    Discrimination of Retained Solvent Levels in Printed Food-Packaging Using Electronic Nose Systems
    Van Deventer, David (Virginia Tech, 2000-07-14)
    The expanding role of electronic nose instrumentation, as a quality-monitoring tool for food-packaging materials, is examined and reviewed. The food industry is interested in determining the applicability of using an electronic nose for odor analysis of retained printing solvent levels in packaging. Three electronic nose systems were optimized for this application and their performance assessed. These include the FOX 3000, the Cyranose 320, and the QMB6. Response surface methodology was used to generate 2nd order models of sensor response as a function of system and experimental parameters for the three electronic nose systems. Forty-seven of 50 sensor models generated were found to be significant at an a-level of 0.05. Optimum settings, that allowed adequate signals to be obtained for the full range of examined retained solvents levels, were selected for the remaining work using these models. Performance analyses of these systems, which use three leading sensor technologies, showed that the conducting polymer sensor technology demonstrated the most discriminatory power. All three technologies proved able to discriminate among different levels of retained solvents. Each complete electronic nose system was also able to discriminate between assorted packaging having either conforming or non-conforming levels of retained solvents. Each system correctly identified 100% of unknown samples. Sensor technology had a greater effect on performance than the number of sensors used. Based on discriminatory power and practical features, the FOX 3000 and the Cyranose 320 were superior. The results indicate that electronic nose instrumentation can be used as a complimentary discriminatory tool in quality control.
  • Thumbnail Image
    Effect of canopy manipulation and fermentation on grape aroma components
    Zoecklein, Bruce W. (Virginia Tech, 1995)
    Several experiments were conducted to determine optimum methods for extraction, isolation and analysis of selected aroma components and the influence of grapevine canopy manipulation and fermentation on those components. A polymeric styrene resin (XAD-2) was evaluated for its ability to absorb and desorb five monoterpene alcohols, three monoterpene hydrocarbons, four monterpene oxides, two aromatic alcohols and a glucopyranoside from White Riesling juice at two different pH values. The percent recovery and the coefficients of variation for each compound was compared with a continuous Freon 11 extraction system. The percent recovery averaged 90% or greater for both systems with the coefficient of variation being smaller with the resin extraction. In two separate studies canopy manipulation was evaluated for the effect on aroma components using the XAD-2 resin isolation procedure. The influence of shoot topping to 10 or 20 nodes or ethephon application on grape aroma components was measured for three seasons. Canopy modification by both topping levels and ethephon treatment increased sunlight penetration into the canopy fruiting zone. Free volatile terpenes (FVT) were increased by ethephon in two of three seasons while shoot topping increased FVT and potentially free volatile terpenes (PVT) in one of three seasons. In the second separate three-year study, two to four leaves were removed from the fruiting zone of grapes grown on two training systems. Selective leaf removal increased sunlight penetration into the grape canopy but generally did not influence FVT. However, PVT was frequently higher in the leaf-pulled fruit including four of six commercial harvest dates. The total quantity of the bound geraniol, nerol, linalool, and a terpineol was higher in fruit from the leaf-pulled vines at harvest. Four strains of Saccharomyces cerevisiae were evaluated for their influences on free and conjugated aroma components of White Riesling grapes, immediately following and 45 days post-fermentation with lees or Sur lie. Fermentation generally reduced free terpenes except for «- terpineol, hotrienol, citronellol, and linalool oxides. Fermentation also increased free benzyl and 2-phenylethanol. In newly fermented and aged wines the concentrations of free volatiles were always below the sensory threshold for each compound. The potentially volatile terpenes (PVT) were Similar among treatments following fermentation, the exception being the Fermiblanc (FB) yeast strain. Additional hydrolysis of bound compounds occurred in each wine following lees storage, the exception being the wine fermented with the Fermiblanc (FB) strain.
  • Thumbnail Image
    Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology
    Kelly, Molly Kathleen (Virginia Tech, 2013-06-12)
    Petit Manseng grapes harvested in 2011 and 2012 were fertilized with soil nitrogen at 0, and 30 kgN/ha, foliar nitrogen at 15kg/ha and foliar nitrogen plus sulfur at 15kg/ha and 5kg respectively. Point quadrat analysis demonstrated foliar nitrogen alone and nitrogen plus sulfur treatments increased percent gaps and lower leaf layer numbers. Berry juice samples differed in ammonia, arginine and yeast assimilable nitrogen concentration. Total glycosides were 25 percent higher in the foliar nitrogen treatment versus the control treatment. Electronic nose measurements on field clusters and laboratory berry analyses was different among treatments in volatile content. Harvest samples underwent acid or enzyme hydrolysis of precursor fractions. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC/MS) analysis identified 27 free aroma and flavor compounds and 52 bound compounds. Lactones and carboxylic acids were the major components of the free fractions while bound fractions had increased concentrations of alcohols, esters and terpenes compared to the free fraction. With nitrogen fertilization, acid and enzyme hydrolysis had reduced concentrations of some higher alcohols and carboxylic acids. Acid hydrolysis released more terpenes with nitrogen treatments versus enzymatic hydrolysis. Ester content was increased in both acid and enzyme hydrolysis fractions in vines receiving nitrogen treatments. For descriptive analysis, eight trained panelists described aroma, flavor, texture/mouthfeel and aftertaste attributes. Analysis of Variance (ANOVA) demonstrated that wines were a significant source of variation with 23 of the 24 attributes used. Wine principal component analysis (PCA) of aroma attributes explained 23.5% of the variation from PC1, while flavor-by-mouth and texture/mouthfeel attributes explained 26.3% of the variation due to PC1. The aim of this study was to develop descriptive terms for Petit Manseng and determine the influence of fruit nitrogen levels on the aroma and flavor profile of this cultivar.