Doctor of Philosophy, The Ohio State University, 2012, Food Science and Technology

Tapioca starch, NaCl (28, 135, and 378 μm), corn starch, cocoa powder, soy protein isolate, cheese powder, wheat protein, modified starch, nacho cheese, and sugar were coated at 0 kV for nonelectrostatic and at 25 kV for electrostatic coating onto metal, wood, unoiled paper, oiled paper, unoiled plastic, oiled plastic, fresh bread, and dry bread. Powders and targets were allowed to naturally tribocharge, or all charge was removed before coating. Powder particle size, flowability, resistivity, and target resistivity were reported. Electrostatic coating produced the same or better wrap around, or percent side coverage as nonelectrostatic coating for every powder and target. The greatest electrostatic improvement was found when using powders that had the worst nonelectrostatic side coverage: large particle size (>135 μm), low resistivity, and low cohesiveness, especially on targets that had high-surface resistivity (2 x 105 Ωm). Tribocharging had a similar effect as electrostatic coating. In both nonelectrostatic and electrostatic coating, percent side coverage increased as powder particle size decreased, cohesiveness increased, or target resistivity decreased. In electrostatic coating, percent side coverage increased as powder resistivity increased; however, in nonelectrostatic coating, as powder resistivity increased, percent side coverage increased on only oiled plastic and dry bread. Salts were coated on a variety of thick targets. The best transfer efficiency, adhesion (> 70%), and percent side coverage (100%) was obtained when small (< 200 µm) and cohesive (Hausner ratio > 1.20) salt was used with electrostatic coating on targets with high water activity (> 0.7), low resistivity (< 9 x 108 Ωm), and short charge decay time (< 3.8 sec). The shape of salt particles also affected the coating performance; porous cube provided significantly better transfer efficiency and adhesion than flake salt on some targets. There was no significant effect of KCl content on coati (open full item for complete abstract)

Committee: Sheryl Barringer (Advisor); V.M. (Bala) Balasubramaniam (Committee Member); John Litchfield (Committee Member); Melvin Pascall (Committee Member) Subjects: Food Science

Master of Science, The Ohio State University, 2018, Food Science and Technology

The objective of this study was to develop reliable, fast and non-destructive protocols for analyses of carotenoids in tomato paste by Raman spectroscopy combined with pattern recognition analyses. Tomato paste samples were kindly provided by tomato processing companies in California and different carotenoid varieties of tomatoes were obtained from the OSU Tomato Genetics and Breeding Program at Wooster, Ohio. Spectra of tomato paste were directly collected, without any sample preparation steps, with a handheld Raman spectrometer equipped with a 1064nm laser. Lycopene concentration in red tomato paste was determined by UV-Vis spectrophotometry at 503nm. HPLC equipped with a photodiode array detector was utilized for carotenoid profiling. Raman spectra were evaluated by pattern recognition analyses, including quantification by partial least square regression (PLSR) and classification by soft independent modeling of class analogy (SIMCA). Raman spectra of red tomatoes showed unique marker bands at 1510 cm-1 (C=C stretching), 1156cm-1 (C-C stretching), and 1002cm-1 (C-CH3 in-plane rocking) that are characteristic of the long conjugated polyene chain of lycopene. Cross-validated (leave-one-out) PLSR model (3 latent variables) predicted lycopene content with a standard error of cross-validation (SECV) of 4.7 mg/100g and a coefficient of determination of 0.96. Screening of tomato paste from varieties that accumulate a diverse carotenoid profile showed a unique region associated with C=C stretching that changed according to the dominant carotenoid: all-trans-lycopene at 1511 cm-1, ß-carotene at 1521 cm-1, and tetra-cis-lycopene at 1525 cm-1. The unique Raman spectral signatures allowed SIMCA to classify the tomato paste into four classes based on their carotenoid profile without any misclassification, producing tight and well-separated clusters that can be used for predicting unknown samples. Raman spectroscopy is positioning as an attractive fingerprinting technique for t (open full item for complete abstract)

Committee: Luis Rodriguez-Saona (Advisor); Christopher Simons (Committee Member); Rafael Jimenez-Flores (Committee Member) Subjects: Food Science

Master of Science, The Ohio State University, 2016, Food Science and Technology

Tomatoes are the second highest grown and consumed vegetables in the U.S. The majority of tomatoes are thermally processed into tomato paste, then reconstituted into various products such as tomato sauce and ketchup. As an in-between product, high-quality and consistent paste is crucial for the tomato industry. Sugars and organic acids, which are responsible for the sweetness, sourness and influence on tomato flavor, are the major factors affecting consumer acceptability and are crucial for successful processing of tomato-based products. In addition, the Vitamin C content (L-ascorbic acid and L-dehydroascorbic acid) is an attractive index for the quality of tomato product both as a source of antioxidant and Vitamin. Current analytical techniques to determine sugars and organic acids of tomato paste rely on chromatography, which is time-consuming and labor-intensive. Cutting edge infrared sensor technologies can provide a valuable window into in-process food manufacturing to permit optimization of production rate, quality and safety of tomato products. The objective of this study was to develop a rapid and robust method for simultaneous determination of sugars (glucose, fructose and total reducing sugars) and organic acids (citric acid and total Vitamin C) in tomato paste using a portable mid-infrared spectrometer combined with multivariate analysis. Tomato paste samples (n=120) were kindly provided by a major tomato processing company in California. The spectra were directly collected by a portable mid-infrared spectrometer equipped with a triple reflection diamond ATR sampling device. High-performance liquid chromatography (HPLC) was used to determine the reference levels of reducing sugars (glucose, fructose and total reducing sugars) and organic acids (citric acid and Vitamin C). Partial least square regression (PLSR) was used to develop calibration and validation models. Paste compositional ranges were glucose (6.46-13.05 g/100g), fructose (6.82-14.29 g/100g), t (open full item for complete abstract)

Committee: Luis Rodriguez-Saona Professor (Advisor); Lynn Knipe Associate Professor (Committee Member); Monica Giusti Associate Professor (Committee Member) Subjects: Food Science