6 pp. / More and more consumers are choosing to buy locally produced foods. Locally grown foods are, fresher, contain more nutrients if picked at full ripeness, and are considered by many consumers to be better tasting than foods that have endured many miles of transportation. Consuming local produce may help communities by stimulating local economies and protecting the environment. This article outlines the benefits of buying locally grown foods. A recipe that is easy and affordable using some local produce is included. A calendar of seasonal produce in Arizona is included in the Appendix.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

Revised and changed the title; Originally Published: 2009 / 4 pp. / Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.

No description available.

The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min. / Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content of the core portion of the chicken nuggets decreased almost linearly and ranged from 1.96 to 1.4 g/g (db). Fat contents of the breading and core portions increased linearly with time. Generally, frying temperature significantly affected the moisture contents of the breading and core. It also affected the fat content of the core but not that of the breading. (Abstract shortened by UMI.)

Heat transfer in canned particulate system in Newtonian and non-Newtonian liquids was studied during end-over-end agitation thermal processing in a pilot scale rotary retort. Computational methods for conventional overall heat transfer coefficient (U) and fluid to particle heat transfer coefficient (hfp) were found unsuitable in high viscosity fluids. A methodology for evaluating an apparent heat transfer coefficient (hap) between retort medium and particle, and an apparent overall heat transfer coefficient Ua between retort medium and can fluid was proposed. Use of h ap and Ua concepts permitted direct predictions of particle temperature and lethality based on retort temperature. / An L-16 orthogonal experimental design of experiments was carried out to select system factors that significantly affected hap and U a values for particles in high viscosity non-Newtonian and Newtonian fluids. Experiments using central composite rotatable design and full factorial design were carried out to study the effects of selected significant factors on hap and Ua. / Using all data obtained, dimensionless correlations were developed for the prediction of hap and Ua values. The developed correlations showed a good agreement with the experimental data. More precise predictions were achieved with trained artificial neural network (ANN) models. The results of ANN models could be compiled using algebraic equations and were included so that hap and Ua values could be predicted without actually using the ANN software. A flow visualization study was conducted to better understand the heat transfer behavior in high viscosity fluids. Results showed that in particulate high viscosity fluids, the particle liquid relative movement was very weak, implying that the heat transfer between them could converge to conduction-conduction rather than convection-conduction, which results in erroneous and unusually large hfp values.

After two outbreaks of salmonellosis that were linked to the consumption of almonds in 2001 and 2004, scientific community and industry have encouraged the study of pathogen inactivation kinetics in almonds. However, these studies often have overlooked the increase of water resulting from the inoculation of almonds. This increase of free water may result in data that may be overestimating the final outcome of treatments applied to pasteurize almonds in industrial settings. Therefore, in 2011 a study of almonds was performed at Texas A&M University to determine whether there was a need for Aw restoration. In this study, the effect of accelerated drying on the reduction of Salmonella on almonds was investigated, Salmonella Entritidis PT 30 isolated from one of the outbreaks linked to almonds, and Salmonella Typhimurium LT2 were used. For irradiation, the effect of vacuum packaging and air packaging on the sensitivity of Salmonella to e- beam irradiation was evaluated for both accelerated drying and conventional drying. The D value for Salmonella Entritidis PT 30 when treated with blanching at 88°C with accelerated drying was 10.7± 0.1 s, and 12.8 ± 0.3 s with conventional drying. When subjected to oil roasting at 127˚C, the D values were 10.5 ± 0.1 s with accelerated drying, and 10.2 ± 0.2 s with conventional drying. For irradiation treatments, the D10 value for vacuum packaged almonds was 0.35 ± 0.02 kGy with accelerated drying, and 0.38 ± 0.04 kGy with conventional drying. When irradiated in the presence of air, the D10 value of Salmonella was 0.26±0.04 kGy for almonds with accelerated drying, and 0.29 ± 0.03 kGy conventional drying. In conclusion, the accelerated drying process resulted in greater reduction in Salmonella on almonds in comparison to conventional drying when subjected to blanching but no differences were found for oil roasting (P > 0.05). For e-beam irradiation the D_10 values were significantly greater (P < 0.05) for vacuum with accelerated drying than for Air almonds with accelerated drying. This indicates that if a process applied in the industry were to be developed based on challenge studies when conventional drying was achieved, the almonds might likely be subjected to a treatment that is stronger than necessary to achieve pasteurization.

No description available.

The goal of this research was to investigate the influence of the degree of hydrogenation of frying oil on quality and textural changes in chicken nuggets during deep-fat frying. Thermal stabilities of the frying oils were also studied. The frying oil consisted of blends of hydrogenated and non-hydrogenated oils mixed at different ratios. Physical and textural attributes of the products, as well as the moisture and fat contents, were measured at various frying times. Oil samples were withdrawn at different times and analyzed for colour, free fat acid (FFA) content, viscosity and dielectric properties. Physical and textural properties of chicken nuggets were influenced by frying time and the degree of oil hydrogenation. The experimental data, for changes in the properties of both flying oil and fried product, was adequately described using first order reaction kinetics. Increasing frying time decreased product lightness whereas chroma and hardness values increased. Frying in oils with higher degrees of hydrogenation resulted in products with lighter and harder (more crispy) texture. Products fried in non-hydrogenated oil absorbed more oil but also retained more moisture compared to samples fried in hydrogenated oil. The rate of change in the colour parameters of oils was observed to increase with increasing frying time and the degree of hydrogenation. The chroma values of the oils increased when frying time increased and degree of hydrogenation decreased. The viscosity of oil tended to increase with increasing degree of hydrogenation. The FFA content and dielectric constant of the frying oils correlated with frying time and degree of hydrogenation.

Graduation date: 1951