Master of Science / Department of Diagnostic Medicine/Pathobiology / Douglas A. Powell / The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year, with up to 70% of these illnesses estimated to be linked to food service. Restaurant inspections aim to prevent restaurant-associated foodborne outbreaks while enhancing consumer confidence in the safety of food prepared in these establishments. Inspection disclosure systems have been developed as a tool for consumers and incentive for foodservice operators. Disclsosure systems are common in developed countries; however, they are inconsistent. Previous research has not determined the best format to disclose inspection results to the public while providing incentives for operators. This research aimed to develop a consistent, compelling and trusted disclosure system for New Zealand. The research evaluated existing disclosure systems operating internationally and nationally. The national review interviewed with Environmental Health Officers (EHOs)(n=8), operators (n=109) and consumers (n=244), and findings were used for card designs. Cards were evaluated internally (n=43), then by 11 focus groups (n=68). Two cards, letter and gauge, were introduced to food premises (n=371) in six districts for three months for evaluation. Operators (n=269) and consumers (n=991) were interviewed to determine which design best communicated inspection results. The majority of operators indicated they had not received consumer feedback about the card, and half felt the card was something consumers would use. Less than half of consumers indicated they noticed cards prior to entering a premises; from these data it appeared the letter attracted more initial attention (78% of respondents) than the gauge (45%). Consumers indicated card placement was an important factor in noticing cards. Nearly all interviewed consumers indicated they expected cards at restaurants, take-aways and fish n’ chips shops. When asked which card they preferred, 58% (n=38) of operators with the gauge preferred the letter; and 79% (n=47) of operators with the letter preferred the letter. Consumer preference was for the letter, with 88% (n=133) of those in gauge districts preferring the letter, and 72% (n=161) of those in letter districts preferring the letter. Based on these data the letter card was recommended for a national inspection disclosure system for New Zealand.

Master of Science / Department of Grain Science and Industry / Sajid Alavi / Plastics from petroleum sources are the main raw materials used for producing food packaging films. But these plastic films cause a great environmental concern due to their non-degradable nature and non-renewable source. Biodegradable polymers like starch can be used as a base material which can replace petroleum based plastics packaging. In this study, starch (0-80%) and polyvinyl alcohol (PVOH) (20-100%) were used as base polymers to produce nanocomposites. Glycerol (30%) and sodium montmorillonite (0-20%) were used as a plasticizer and nano-filler, respectively. Nanocomposites were produced through two methods: solution and melt extrusion method. Extrusion method resulted in greater exfoliation of nanocomposites than solution method because it provided more shear stress to disrupt the layered silicate structure. In extrusion method, a lab scale extruder was used to produce these nanocomposites and films were made by casting. Process parameters, including screw speed (200-400 RPM) and barrel temperature (145-165[superscript]oC), were varied systematically. X-ray diffraction (XRD) and transmission electron microscopy (TEM) were conducted to characterize the nanostructure of these nanocomposites. Thermal characterization of these films was carried out through differential scanning calorimetric (DSC) studies. Results from XRD and TEM explained the phenomenon of intercalation and exfoliation in these nanocomposites. Structural and thermal data indicated important role for Na[superscript]+MMT along with process parameters in controlling exfoliation and glass transition temperature of the nanocomposites. These results also helped in understanding the fundamental interactions among all the components. The tensile strength and elongation at break of films ranged from 4.72 to 23.01MPa and 63.40 to 330.15% respectively, while water vapor permeability ranged from 1.68 to 0.79g.mm/kPa.h.m[superscript]2. These results provide a great understanding for further improvements in order to bring these films close to commercial plastic films which have superior tensile strength (10-80MPa), elongation at break (200-800%) and water vapor permeability (0.002- 0.05g.mm/kPa.h.m[superscript]2). The cost for polyethylene is approximately $0.70/lb while the raw material cost for this starch based films is approximately $0.85/lb.

Doctor of Philosophy / Department of Biological & Agricultural Engineering / Donghai Wang / Scott R. Bean / Sorghum has been considered one of the best species dedicated to biofuel production because of its drought tolerance, low fertilizer or pesticide input, established production systems, and genetic diversity. The mission of this research was to better understand the relationship among "genetic-structure-function-conversion." The main focus of this research was to study the impact of sorghum proteins on ethanol fermentation and to investigate novel methods for evaluation of sorghum fermentation quality. Changes of sorghum protein in digestibility, solubility, and microstructure during mashing were characterized. Sorghum proteins tended to form highly extended, strong web-like microstructures during mashing. The degree of protein cross-linking differed among samples. Formation of web-like microstructures due to cross-linking reduced conversion efficiency. A rapid method for extracting proteins from mashed and nonmashed sorghum meal using sonication (ultrasound) was developed, with which the relationships between the levels of extractable proteins and ethanol fermentation properties were determined. There was a strong relationship between extractable proteins and fermentation parameters. Ethanol yield increased and conversion efficiency improved significantly as the amount of extractable proteins increased. The Rapid-Visco Analyzer (RVA) was used to characterize pasting properties of sorghum grains. Results showed a strong linear relationship between ethanol yield and final viscosity, as well as setback. A modified RVA procedure (10 min) with an application of α-amylase was developed to simulate the liquefaction step in dry-grind ethanol production. There was a remarkable difference in mashing properties among the sorghum samples with the normal dosage of α-amylase. The modified RVA procedure is applicable not only for characterization of mashing properties but also for prediction of tannin content and for optimization of [alpha]-amylase doses for starch liquefaction. A small-scale mashing (SSM) procedure requiring only 300 mg of samples was investigated as a possible method of predicting ethanol yield of sorghum grain. There was a strong linear correlation between completely hydrolyzed starch (CHS) from SSM and ethanol yields from both traditional and simultaneous saccharification and fermentation procedures. CHS was a better indicator for predicting ethanol yield in fermentation than total starch.

Master of Science / Food Science Institute / Daniel Y.C. Fung / James L. Marsden / Listeria monocytogenes is known to be an environmental contaminant in food processing facilities. Floor drains in processing environments harbor Listeria spp. due to continuous presence of humidity and organic substrates. The cleaning and washing activities undertaken may translocate the bacterial cells from the drain to the surrounding environment, thus contaminating food products being produced. This study validates the effectiveness of Johnson Diversey ‘Eliminex’ Foaming Drain Cleaner and Johnson Diversey ‘Final Step’ 512 sanitizer for inhibition of Listeria monocytogenes in drain surfaces and evaluates the potential for translocation of L. monocytogenes from drains to food contact surfaces in the surrounding environment using Listeria innocua as a surrogate. A 7x 7 x 8 feet flexi glass chamber was built in which a 10 inch diameter drain mounted on an aluminum cabinet was placed. The drain was inoculated with the surrogate organism, L. innocua, at specific time intervals and then treated with the given chemicals. Sponge samples were taken and bacterial populations were recovered on Tryptic Soy Agar (TSA), Modified Oxford Medium (MOX) and Thin Agar Layer MOX (TALMOX). Stainless steel coupons (6.4 x 1.9 x 0.1 cm) were hung at 3 different heights 1, 3 and 5 feet inside the chamber and cell translocation from the drain on to the stainless steel coupons was studied. Reductions up to 4 Log CFU/area or ml were seen at the drain surface, drain crate, drain pipe and wash water for both free cells and cells entrapped in biofilms Treatment had a significant effect (p<0.05) on the reduction of bacterial cells. The wash water showed the greatest reduction from 8 Log CFU/ml to est. 0.23 Log CFU/ml. The given cleaner and sanitizer were found to be effective for reducing Listeria spp. on drain surfaces. Results for the second part indicated translocation at all three heights with percentage translocation ranging between 2-17%. Significantly higher translocation (p<0.05) was seen at 1 foot, followed by 3 feet and 5 feet indicating the closer the height to the drain, the greater the number of bacterial cells that are able to transfer from the drain to the surrounding environment.

Master of Science / Food Science Institute / J. Scott Smith / The tortilla segment of the Mexican food market in the United States is rapidly growing. Tortillas are being used in many different mainstream applications, including wraps, lasagna, pizza, and appetizers. In 2000, the tortilla market was a $4 billion industry and with more than 85 billion tortillas consumed in the United States alone. As Mexican food becomes more common in the American diet, consumers start to branch out into a more authentic presentation of Mexican food. This causes a shift in consumption from flour to corn tortillas. As the consumer demand for corn tortillas increases, food manufacturing companies are challenged with producing a tortilla that will retain its softness, pliability, foldability, and flavor while remaining safe for consumption over several months. Since tortillas have two modes of deterioration, mold and staling, there are several factors that need to be considered. Hurdle technology is employed to prevent mold growth. By adjusting water activity, pH, storage temperature, and addition of preservatives mold growth can be prevented for a period of several months. Retaining tortilla texture over time is much more complicated. Tortillas stale through a complicated process of starch retrogradation. During cooking, the starch granules gelatinize and amylose and amylopectin leech out of the granules. After the tortillas are baked, the starch immediately begins to retrograde. The amylose and amylopectin complex together form a matrix that stiffens the tortilla. Based on current research, the shelf life of a corn tortilla can be extended through a combination of CMC (0.5%), maltogenic amylase (1650 Activity Units), sorbitol (3%), glycerol (4%).

Doctor of Philosophy / Food Science Institute / Melvin C. Hunt / Three experiments were conducted to evaluate factors affecting ground beef color stability with the objectives: 1) To characterize color characteristics of different ground muscles from similarly fed and managed cows and steers; 2) To evaluate the contributions different muscles make to overall ground beef color stability; and 3) To determine if cow biological type (beef-type vs. dairy-type) affects ground beef color dynamics. In general, ground muscles from fed cows appeared darker and redder than ground muscles from steers. Chronological age did not affect ground beef color stability of muscles from fed cows. Use of steroid implants or [Beta]-agonists did not affect ground muscle color stability of fed steers or fed cows. Overall color stability varied more in muscle from steers than from fed cows. Fed cow muscles tended to have a greater proportion of saturated and mono-unsaturated fatty acids to poly-unsaturated fatty acids than fed steer muscles. Ground muscles from fed cows had better color stability properties than ground muscles from steer. When muscles of various color stability were blended to make ground beef and packaged in high-oxygen modified atmosphere (HiO[subscript]2 MAP), high color stability muscles (≥ 75%) in formulations maximizes display color life; however, inclusion of low color stability muscles (≥ 25%) in ground beef formulations had deleterious effects on ground beef color life. Ground semimembranosus (SM) from dairy cows exhibited darker initial color than ground SM from beef cows when packaged in HiO[subscript]2 MAP. However, ground SM from dairy cows was more color stable than ground SM from beef cows when packaged in HiO[subscript]2 MAP. Cow trim used as a fat source in ground beef formulations improved color stability compared to young beef trim when packaged in HiO[subscript]2 MAP. Isolating and managing muscle sources enable meat processors to better manage ground beef based upon intrinsic factors affecting ground beef color stability.

Master of Science / Department of Grain Science and Industry / Jeffrey A. Gwirtz / Variation in wheat kernel hardness is influenced by several factors including genetic expression and environmental conditions. However, these factors explain only a portion of the observed variation. Thus, there are unknown contributors to this important physical property. The following experiments investigated growing locations between farms and within the spike as a source of variation. Four commercial varieties of Hard Red Winter (HRW) wheat were chosen for evaluation; Jagger, Jagalene, Overley, and 2137. In total, 374 wheat spikes were collected from three farms participating in the Kansas State University Research and Extension- 2007 Crop Performance Tests (KSCPT). For analyses, each kernel was removed and cataloged by spikelet and floret position. A total of 10,240 kernels were uniquely identified by variety, farm, plot, spike, spikelet and floret position. Using the single kernel characterization system (SKCS), kernels were crushed to determine the hardness, diameter, weight, and moisture content. The variability of each measured attribute was greatest between spikes of a given variety. Measured attributes exist in gradients along the spike, with the top and bottom portions being most variable. This research broadens our knowledge of wheat kernel variation, and results from this experiment may contribute to improved methods for single kernel analysis.

Master of Science / Department of Grain Science and Industry / Yong Cheng Shi / Octenyl succinic anhydride (OSA) modified starch is widely used in emulsion and encapsulation applications. The functionality of OS starch depends on its molecular structure. A systematic study was performed to investigate the reaction of OSA with granular waxy maize (WM) starch, microporous WM starch and soluble maltodextrin. OS starches were prepared in an aqueous slurry system, and the degree of substitution (DS) of OS starches was determined by titration and [superscript]1H-NMR spectroscopy. For both 3% and 50% OSA treatment, OS maltodextrin had higher DS and reaction efficiency (RE) than OSA modified WM starch and microporous WM starch. The maximum DS of OSA modified granular WM starch was 0.14 and the highest DS of OS maltodextrin was 0.27. For the 3% OSA treatment, the RE for WM starch and maltodextrin was ~ 80% and ~100%, respectively. The structure of OSA modified WM starch and the locations of OS groups on anhydroglucose units (AGUs) were studied by [superscript]1H-NMR and [superscript]13C-NMR. As increasing OS substitution, [superscript]13C - signal at C-1 shifted to upper field. In addition, the [superscript]13C - signal at C-6 shifted to downfield when DS reached 0.073. The results suggested that OS groups were predominantly substituted at the O-2 position and started being substituted at O-6 position when DS was 0.073. FT-IR microspectroscopy was used to detect the heterogeneity OS starch products. Native WM starch, OSA modified WM starches (DS=0.019 and 0.073) and a starch blend with native starch to OSA modified WM starch (DS=0.073) ratio of 7:3 were examined. More than one hundred starch granules of each sample were analyzed one by one by FT-IR microspectroscopy. For the OS starch (DS=0.019), 7% starch granules showed carbonyl absorption. For the OS starch (DS=0.073), 99% starch granules showed carbonyl absorption but the intensity varied, indicating that OSA reacted with most starch granules when DS was 0.073. However, the OS contents of individual granules varied. For the starch blend, only 30% starch granules had carbonyl absorption. FT-IR microspectroscopy is a useful tool to detect heterogeneity of OS starch blends containing native starch.

Master of Science / Department of Grain Science and Industry / Yong Cheng Shi / In vitro digestibility of starch in sorghum grains differing in endosperm hardness and flour particle size was assayed by an Englyst resistant starch (RS) method. The starch digestibility increased as the particle size of flour decreased, but no significant difference in starch digestibility was observed among sorghum flours milled from grains with different hardness. To further understand the digestion of starch in sorghum, the effects of protein on starch digestion and amylose content in starch were determined. pH value was a factor affecting protein digestion since protein digestibility was higher at pH 2.0 than that at pH 1.3. Protein hydrolysis increased with time of pepsin treatment, leading to an increased starch digestion. RS content was 10.61-29.54% in native sorghum flours and 8.47-26.28% in isolated sorghum starch. The amounts of [Gamma]-kafirins extracted increased with time of pepsin treatment while [Alpha]- and [Beta]-kafirins decreased. The starch in sorghum flour with median hardness had a higher amylose content (23.9%) than the starch in hard and soft flours (~21%), which gave lower starch digestibility. Protein digestibility decreased after cooking while starch digestibility increased. Sulfhydryl groups decreased after cooking, indicating that disulfide bonds formed between protein molecules and may have formed a barrier for enzymes to access and digest starch. Confocal laser scanning microscopy (CLSM) showed that the protein matrix was less evident after pepsin treatment. As a result, starch digestion increased after protein matrix was removed.

Master of Science / Food Science Institute / Daniel Y.C. Fung / There are many different environmental sampling methods that are currently used in the industry. They include swab, sponge, flocked swab, direct agar contact, and M-Vac. Several studies have been conducted to determine the benefits and drawbacks of each method. Sampling methods utilized in this study were the swab, flocked swab, and M-Vac. Three surfaces were utilized in this study: ultra high density polypropylene, 304 stainless steel with a 2B finish, and 304 stainless steel with a 2B finish and a buffed surface. Surfaces sampled were 100 cm2. Prior to inoculation, surfaces were autoclaved for 15 min at 121 °C for sterilization. Surfaces were inoculated by either Listeria monocytogenes or Escherichia coli O157:H7 at a concentration of 9 log10 CFU/ml by painting the inoculum onto the surface with a sterilized paintbrush. Brushes were dipped in inoculum for 2 sec before painting from left to right once and then from up to down once. Brushes were redipped for 2 sec and the painting step was repeated. The same brush was used for all E. coli O157:H7 samples and a different brush was used for all L. monocytogenes samples. Then, the surfaces were allowed to dry for 30 min before sampling took place. Listeria monocytogenes samples were appropriately diluted and plated in duplicate onto Tryptic Soy Agar (TSA) and Modified Oxford Media (MOX). Escherichia coli O157:H7 samples were properly diluted and plated in duplicate onto TSA and MacConkey Sorbital Agar (MSA). After plating, dry surfaces were stained using LIVE/DEAD® BacLight™ Bacterial Viability Kit. The Zeiss LSM 5 Pascal confocal laser scanning electron microscope was used for microscopy images and photographs. Six 1 mm by 1 mm random and representative images were taken of each surface. Viable cell count results show that the sponge sampling method, in general, recovered a higher number of microorganisms. The swab was normally shown to recover the least number of microorganisms. When examining the microscopy images it can be concluded that biofilms are more easily formed with L. monocytogenes than E. coli O157:H7. Imaging also allowed for a visual representation of the remaining organisms that made it appear as if there was actually more bacteria recovery when the M-Vac sampling method was employed than when the sponge method was utilized.