Browsing by Author "Anderson, Cassie Alexandra Palm"

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    Mechanical and Physical Properties of Biodegradable Wheat Bran, Maize Bran, and Dried Distillers Grain Arabinoxylan Films
    (North Dakota State University, 2017) Anderson, Cassie Alexandra Palm
    Arabinoxylans are non-starch polysaccharides in the cell walls of cereal crops including maize (Zea mays L.) and wheat (Triticum aestivum L.). Arabinoxylans are produced when maize bran, dried distillers grain, and wheat bran are processed. The objective of this research was to extract arabinoxylan from cereal processing byproducts for use in biodegradable films. The arabinoxylan was extracted with dilute sodium hydroxide and purified using α-amylase and protease. In addition to arabinoxylan, these films were made with either glycerol or sorbitol as a plasticizer at levels of 100, 250 or 500 g kg-1. These films had tensile strengths as high as 29.3 MPa and puncture resistances as high as 10.1 N. The water solubility of these films ranged from 305 to 956 g kg-1, and the water vapor permeability ranged from 44.8 to 90.9 g h-1 m-2. The characteristics of these films show promise for biodegradable food packaging materials.
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    Presence of Escherichia Coli and Salmonella Enterica on Wheat and Possible Control Measures
    (North Dakota State University, 2018) Anderson, Cassie Alexandra Palm
    Wheat (Triticum spp.) is one of the most important cereal crops grown in the U.S., with an average of 50 million acres planted on an annual basis. Wheat is milled into flour or semolina, which is used to make bread, cookies, noodles, and pasta. Because some consumers eat raw flour, it is necessary for it to be free of pathogens including Escherichia coli and Salmonella enterica. The fecal matter of cattle and poultry often contains these bacteria and can contaminate wheat. Currently, there are no requirements for controlling E. coli and S. enterica in wheat, which has resulted in outbreaks of both pathogens. Thus, future research must focus on the development of processes that control these pathogens in wheat. Possibilities include feeding livestock probiotics, pasteurization, irradiation, and non-thermal plasma processing. The further development and implementation of these processes would decrease the safety risks associated with consuming raw wheat.