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- Creators: Chemical Engineering Program
Description
It is a fact of modern food processing that the majority of products contain one or multiple food additives. Yet, while these additives see great abundance of use, the average consumer has relatively little knowledge about them and, more often than not, a negative opinion of their inclusion. This piece explores the discrepancy between these two realities by delving into the origins, histories of use, health effects, and misconceptions that surround a number of modern food additives, exploring along the way the social changes and regulatory history that brought about the legal landscape of food safety in the United States. Ten author-developed recipes are included at the end to encourage not only a conceptual, but also a practical familiarity with these same food additives.
ContributorsChismar, Adam (Author) / Boyce-Jacino, Katherine (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor)
Created2021-12
Description
Pasta is a staple food for many people and understanding how the process of making it at a homemade level and industrial level should be examined. Pasta is a large and growing market due to growing populations and new products, therefore, researching the pasta has many benefits. The goal of the research is to determine a consistent way to make homemade pasta and compare it to the industrial method. The comparisons that will be examined are the costs and the process to make the pasta. From there it can be determined where homemade pasta can fit in the market. Through experimentation, an optimal ratio of 1.65 grams of flour to 1 gram of egg was found to create pasta dough that would consistently make pasta easy to work with. Different methods of storage were tested to find a viable method to store fresh pasta. It was found that storing the pasta in an enclosed bag with a condensed shape in the freezer was the best method because it created the most durable pasta out of all the trials and it could be cooked. The industrial method for making pasta differed in some aspects to the homemade pasta method. The biggest changes were the use of an extruder and a drying machine which makes it easier to mass produce uniform pasta. The cost per kilogram based off ingredient prices to make homemade pasta was 0.92 dollars while the industrial pasta cost 0.89 dollars per kilogram. The biggest changes in cost comes from the method of storage of homemade pasta. It was determined that following the drying process of the industrial method would be best because then the price difference is dependent on the price of ingredients. This led to multiple possibilities where homemade pasta could enter the market, for example, as a part of premade meals. Overall, it is possible to create a better quality pasta that can be supplied to a wide arrange of demographics.
ContributorsKupres, Matthew David (Author) / Taylor, David (Thesis director) / Schoepf, Jared (Committee member) / Economics Program in CLAS (Contributor) / Chemical Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2019-12
Description
The process of cooking a turkey is a yearly task that families undertake in order to deliver a delicious centerpiece to a Thanksgiving meal. While other dishes accompany and comprise the traditional Thanksgiving supper, focusing on creating a turkey that satisfies the tastes of all guests is difficult, as preferences vary. Over the years, many cooking methods and preparation variations have come to light. This thesis studies these cooking methods and preparation variations, as well as the effects on the crispiness of the skin, the juiciness of the meat, the tenderness of the meat, and the overall taste, to simplify the choices that home cooks have to prepare a turkey that best fits their tastes. Testing and evaluation reveal that among deep-frying, grilling, and oven roasting turkey, a number of preparation variations show statistically significant changes relative to a lack of these preparation variations. For crispiness, fried turkeys are statistically superior, scoring about 1.5 points higher than other cooking methods on a 5 point scale. For juiciness, the best preparation variation was using an oven bag, with the oven roasted turkey scoring about 4.5 points on a 5 point scale. For tenderness, multiple methods are excellent, with the best three preparation variations in order being spatchcocking, brining, and using an oven bag, each of these preparation variations are just under a 4 out of 5. Finally, testing reaffirms that judges tend to have different subjective tastes, with some having different perceptions and opinions on some criteria, while statistically agreeing on others: there was 67% agreement among judges on crispiness and tenderness, while there was only 17% agreement on juiciness. Evaluation of these cooking methods, as well as their respective preparation variations, addresses the question of which methods are worthwhile endeavors for cooks.
ContributorsVance, Jarod (Co-author) / Lacsa, Jeremy (Co-author) / Green, Matthew (Thesis director) / Taylor, David (Committee member) / Chemical Engineering Program (Contributor) / Computer Science and Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05