Master of Science, The Ohio State University, 2024, Welding Engineering
The transformation of agricultural produce through various unit operations into shelf-stable, convenient, and healthy products is vital to meet consumers' dietary needs. Numerous traditional food processing and preservation methods, such as drying, frying, smoking, salting, pickling, and more, remain widely utilized for effectively handling raw food products. These methods primarily rely on the application of heat to reduce microbial growth and prevent the proliferation of foodborne pathogens, thereby ensuring food safety. However, these thermal treatments consume significant energy, resulting in low production efficiency and prolonged processing times. Thermally sensitive food items, when exposed to heat treatment, may undergo physical and chemical changes, including changes in flavor, color, and texture, they nevertheless, still pose a risk of bacterial or viral contamination, making alternatives to heat-based processing a necessity. Furthermore, in response to the growing demand for healthier dietary choices and increased consumer awareness of nutrition, ongoing research is focused on emerging technologies that can maintain high-quality attributes with extended shelf life. This study explores the application of ultrasonic compression technology in producing meal replacement bars, aiming to replace traditional binders with a more innovative approach. The research focuses on developing and optimizing ultrasonic compression processing conditions and formulations, understanding the mechanisms involved, and analyzing the resultant temperature effects during the process. Utilizing a Dukane iQ Series Ultrasonic Press System, the study experimented with various types of commercial flours and multi-ingredient system, each subjected to ultrasonic compression under different amplitudes and energy levels. Key findings include the successful transformation of discrete flour particles into cohesive bars, a nuanced understanding of the interplay between mechanical and thermal d (open full item for complete abstract)
Committee: Xun Liu (Advisor); Gönül Kaletunç (Committee Member)
Subjects: Acoustics; Food Science