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Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food
Get PDFThe burgeoning field of 3D food printing introduces opportunities for customizing the physicochemical properties of food, offering tailored solutions in color, shape, and texture. Despite its potential, the implications of this technology on food safety, particularly the efficacy of manufacturer-recommended cleaning protocols for stainless steel food ink capsules, the transferability of pathogens from a contaminated food ink capsule into the food ink based on macronutrient composition of the food, and the impact of storage conditions on pathogen viability, have not been thoroughly investigated. This dissertation provides a comprehensive analysis of these aspects, focusing on the control of foodborne pathogens and the survival of pathogens in 3D printed foods under various conditions. Through a series of experiments, this study evaluates the effectiveness of different cleaning methods—manual washing (MW), dishwasher speed cycle (DSC), and dishwasher heavy cycle (DHC)—Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate, Tulane virus, in scenarios mimicking real-life usage with various soil matrices. The findings reveal that soil composition and cleaning protocol significantly affect the reduction of pathogen loads. The DHC emerged as the most effective cleaning method, substantially reducing pathogen presence, while the study also highlights the importance of capsule placement within the dishwasher for optimizing cleanliness and minimizing food safety risks. Additionally, the research delves into the macromolecular composition of food inks and its impact on pathogen transfer rates from capsules to printed food. A notable discovery was that complex food ink mixtures resulted in lower pathogen transfer rates compared to single-component food inks, suggesting that the matrix composition can influence food safety risks in 3D printed foods. The investigation extends to examining the survival of pathogens and a norovirus surrogate under various storage conditions—temperature, duration, and method (pre- vs. post-printing). The study uncovers minimal differences in the survival rates of bacterial pathogens across different conditions, indicating that storage method and temperature might play a less critical role for low water activity foods such as a protein cookie food ink. However, significant reductions in Tulane virus in the protein cookie food ink were observed under specific conditions, providing crucial insights for the development of guidelines for the safe handling and storage of 3D printed foods. The findings communicated within this dissertation underscore the complexity of ensuring food safety in the context of 3D food printing. It highlights that depending on the step in the 3D food printing process, various factors, including the soil matrix, cleaning protocol, capsule placement, food ink composition, and storage conditions, significantly influence the cleanability of capsules and the viability of foodborne pathogens.. These insights are invaluable for consumers, restaurants, the food industry, and regulatory bodies, as they navigate the challenges of implementing 3D food printing technologies safely. By advancing understanding of these critical factors, this research will contribute to the formulation of best practices and guidelines that promote the safe use of 3D food printers, thereby enhancing consumer safety in this innovative field
Cu2S-based Superior Anode For Sodium-ion Batteries
Get PDFAs anode having an anode material, a current collector, a graphene-based material, and the graphene-based material covers the anode material
Setting the Record Straight: Why the NBA Needs to Officially Adopt ABA Statistics
Get PDFIn the case of the legal settlement between the (merger of the NBA and ABA, one of those legacies is that the NBA chooses not to officially recognize the ABA’s statistics. By arguing in favor of the NBA officially adopting ABA statistics, this Article addresses a question that lies at the intersection of law, race, sports, history, and corporate policy. Part II discusses the 1976 legal settlement between the two leagues. Part III, in turn, analyzes concerns over morality and why they weigh heavily in support of the NBA acknowledging ABA records. Part IV offers an evaluation of historical factors influencing whether a former professional sports enterprise should be considered a “major league” as a matter of policy and therefore whether it deserves to have its records recognized. Part V reveals the illogic of the NBA’s posture regarding the ABA statistical question. Finally, Part VI weighs potential counterarguments that the NBA has put forward or that may quietly animate its posture. Ultimately, those views prove unpersuasive and indeed strongly reinforce the case for full NBA recognition of ABA statistics
The Analysis of Mechanical Exfoliation of Graphene for Various Fabrication and Automation Techniques
Get PDFMechanical Exfoliation of Graphene is an often-overlooked portion of the fabrication of quantum devices, and to create more devices quickly, optimizing this process to generate better flakes is critical. In addition, it would be valuable to simulate test pulls quickly, to gain insight on flake quality of various materials and exfoliation conditions. Physical pulls of graphene at various temperatures, pull forces, and pull repetitions were analyzed and compared to the results of ANSYS simulations, solved for similar results. Using ANSYS’ ability to predict trends in exfoliations, flake thickness and coverage using stress and deflection analyses were investigated. Generally, both strongly supported a smaller pulling force and a lower temperature of exfoliation. Using results from both testing methods, suggestions were made for future exfoliator use in the MonArk Quantum Foundry. With ANSYS and experimental results, exfoliations are predicted to provide the best flake thickness and coverage at a 10 N force, 20 °C, and between 10 and 13 pull (experimental) repetitions. In addition, possible applications of ANSYS simulation and further developments in the simulation setup to provide more accurate and realistic results were explored
Providing Proteins to Belizean Residents Through Poultry Products
Get PDFBelize is a food insecure, developing country. Although Belize has plenty of nutritious food in-country, the exportation of that food to generate income contributed to a distribution issue of that nutritious food. More impoverished areas of Belize do not have access to nutritious food because of the lack of affordability and high export rates. Diets with a lack of food, or lack of balanced, nutritious food can negatively impact growth and cognitive development, especially in children. Poultry is one of the only products in Belize not able to be exported. Implementing poultry into Belizean diets would affordably alleviate food insecurity and contribute to more balanced, nutritious meals to bolster growth and cognitive development. The University of Arkansas partnered with St. Matthew’s Anglican School in Pomona, Belize to implement a poultry complex to stock their school canteen with meat and eggs. Based on the school’s population of 200 students and 100 faculty, and the need for both meat and eggs, background research suggested 100 broilers and 100 layers would be the target number of chickens. Two poultry houses (one for broilers, one for layers) were designed prior to arriving to Belize and then altered due to local availability of materials and management practices. A brief handbook was written to outline the steps taken to build the poultry complex at St. Matthew’s Anglican School with the purpose of allowing other local schools to build the same type of complex to have access to affordable, nutritious protein. Follow-up communication has revealed successful meat and egg rearing for St. Matthew’s school and integration of poultry rearing into school curriculum
A Photo-Elicitation of the New Orleans Mardi Gras Costume Tradition and an Exploration of the Impact this Tradition has on the Identity of Participants
Get PDFMardi Gras organizations, known as krewes, organize yearly tableaus to present their maids, queens, and debutantes in lavish costumes (Dessens, 2018). For two centuries, the city of New Orleans was the stage for a rich Mardi Gras tradition, (Madden, 1874), however, the existing body of literature failed to establish a consensus on the meanings of the tableau. To explore this tradition, interviews were conducted with women who participated in New Orleans Mardi Gras as debutantes, maids, queens, and costume designers (Bates et al., 2017). After transcribing the interviews, the researcher communicated patterns in data through a thematic analysis. (Braun, 2006). As a result, the research highlighted findings regarding the Mardi Gras dressmaking tradition, its variations across different krewes, and its influence on the social identity of maids.
Beyond the external transformation, the Mardi Gras costuming experience resonated deeply with participants. For many of the women, the Mardi Gras tradition served as a pivotal moment, boosting their confidence, helping them adopt new roles, and strengthening their ties to their heritage and community. Additionally, many of the women expressed that these costumes, coupled with traditional Mardi Gras practices, transformed their identity. These traditions also provided a framework for understanding their place within a community and contributed to a sense of belonging across generations.
The limited racial diversity within the study group, five Caucasian women and one African-American woman is an aspect to consider due to its implications on the generalizability of the data collected. Moving forward, recognizing costume\u27s role in cultural engagement can inform efforts to empower young women to express their identities, preserve traditions, and navigate identity formation
Comparative Analysis of Sensory Attributes, Acceptance, and Evoked-Emotions between Gluten-Free and Gluten-Containing Cookie Products
Get PDFThe demand for gluten-free products has increased over the past few decades as more people have been diagnosed with gluten-related dietary restrictions. Although there has been much research into certain gluten-free food products, there remains a gap in understanding the sensory attribute differences between traditional and gluten-free cookies. The aim of this study was to determine differences in sensory attributes and consumer acceptance of gluten-free versus gluten-containing chocolate chip cookies. Twelve chocolate chips across 11 brands were used in this study with 7 being gluten-free and 5 containing gluten. Eighty-nine participants were involved in the two-day study, with six cookies being evaluated each day. Participants used a 9-point hedonic scale to rate sensory acceptance (appearance, texture, flavor, and overall liking) and a 5-point just-about-right scale (JAR) to rate the level of JAR for specific attribute intensities (chocolate flavor, sweetness, chewiness, and hardness). The circumplex-inspired emotion questionnaire (CEQ) was used to assess emotional responses as well as a 9-point scale used to assess purchase intent. The result of this study found that there were significant differences in attribute liking, purchase intent, JAR attributes, as well as evoked emotions between gluten-containing and gluten-free chocolate chip cookies. In conclusion, gluten-free chocolate chip cookies were found to be less liked in terms of texture and flavor compared to gluten-containing chocolate chip cookies. Our findings offer product developers and sensory professionals enhanced insights into consumer perceptions and acceptance of gluten-free cookies and provide guidance on how to improve the sensory qualities of gluten-free cookie products currently available in the market
Moisture Sorption and Quality Characteristics of Instant Rice
Get PDFMarket demand for instant rice--a processed form of rice that is cooked and dehydrated before it is sold--has risen tremendously and become a significant component of the rice industry. Compared to freshly cooked rice, the quality of instant rice (in terms of texture, color, aroma, etc.) is much lower. There exists little information regarding how instant rice’s storage conditions affect its quality. Such information may be elucidated by studying sorption isotherms which describe the storage temperature, relative humidity, and instant rice moisture relationships.
The purpose of this study was to generate moisture sorption isotherms of instant rice for temperatures and relative humidity ranges encountered during instant rice handling and storage. In addition, the study explored changes in physicochemical characteristics of instant rice during prolonged storage of up to one year.
Rough rice samples conditioned to 12.5% moisture content (MC) wet basis were used to make 4 sample types: brown, white (0.4% surface lipid content), parboiled brown, and parboiled white. Samples were cooked and dried to 12% MC wet basis. The vapor sorption analyzer (VSA) was used to determine the moisture sorption isotherms (desorption and adsorption) of dried instant rice held at 25℃ for six months, with relative humidity ranging from 0% to 100%.
To determine the impact of prolonged storage on shelf life, samples of the dried instant rice were securely stored at 20, 25, and 30℃ for a total of 6 months. Stored samples were taken out and tested for quality changes (protein content, texture, and color) every 8 weeks.
Results show that the storage duration and temperature conditions used had minimal impacts on the rice quality parameters tested. However, there were significant changes in quality due to parboiling and between brown and white rice samples. Moisture sorption curves showed that parboiling had little effect on storage behavior of rice samples, but extended storage (6 months) did cause change. Moisture sorption adsorption and desorption curves were shifted up following storage, indicating that storage duration does impact storage behavior.
Ultimately, it is expected that the results from this study will provide foundational knowledge that is crucial for the rice industry to predict storability of instant rice, improve the quality of instant rice, and make the products more competitive
Breaking Down the “Heritage not Hate” Movement’s Origin, Usage, and Effect on Race Relations in the Post Civil War Era
Get PDFWhen the Confederacy first formed, its governmental symbolism and ideology mirrored that of the northern United States. The two Constitutions were incredibly similar – minus the South’s adjustments to further enhance the rights of states and slaveowners – with the Confederate government installing a Legislative Branch, an Executive Branch, and a Judicial Branch. In addition to this Constitutional similarity, the Confederacy also created a flag that looked similar to the United States’ that Confederate troops had trouble differentiating the two in combat. Following a chaotic Battle of Bull Run in July of 1861, General Pierre Gustave Toutant-Beauregard pushed for the creation of a new national flag, and when that was rejected, a battle flag. In September of the same year, Beauregard finalized the “Southern Cross” design of the Confederate Battle Flag. Though this exact flag was never installed as the official Confederate national flag, it has become one of the most recognizable symbols of the Confederate States of America and all it represents following the Civil War.
It is that key phrase – “all it represents” – that serves as the foundation for this thesis. The battle flag and the Confederate States of America have become intertwined in meaning and symbolism, as you cannot have one without the other. With that in mind, I intend to analyze how the icon of one of the most shameful periods and practices in the United States’ history has persisted and been defended for much longer than the Confederacy lasted itself. Further, this thesis will study the effect of that persistence – and the broader Confederate memorialization it represents – on race relations in the postwar United States
Quantifying Lock Criticality for Inland Waterway Navigation Using An Agent-based Simulation
Get PDFInland waterway travel has tremendous potential to improve multimodal transportation in the United States due to its environment-friendly and safe nature. Waterway travel has proven to be much cheaper per ton-mile and more fuel efficient than trucks. Millions of dollars have recently been invested in inland waterway networks to facilitate travel. The waterway infrastructure must be resilient to enable efficient waterway travel and prevent unnecessary delays. Locks, an important component of waterway infrastructure, enable vessels to travel between waterways of varying depths and must be maintained consistently to avoid unexpected failures. However, with limited resources, it is difficult to preserve all the locks in ideal condition all the time. The purpose of this study was to determine which locks on the McLellan-Kerr Arkansas River Navigation System (MKARNS) should be prioritized when allocating maintenance resources. Two metrics were considered to create a ranking of relative lock importance to the entire system: proximity to nearest port for offloading purposes and barge throughput. Using an existing NetLogo agent-based simulation model and geographic data, these two metrics were calculated, analyzed, and combined to create one comprehensive ranking for the locks on MKARNS to signify each lock’s criticality to the entire system. Using this ranking, stakeholders should have a sense of which locks are the most critical to the functioning of the network to ensure that agencies using the navigable waterway system can deliver their products on time to consumers across the country