Effects of Processing on the Structure of Food - UURAF 2013
Автор: MSU Scholarships & Fellowships
Загружено: 2013-07-02
Просмотров: 97
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Zachary Koch presented his research on April 12, 2013 at the University Undergraduates Research and Arts Forum.
Category: Health, Food and Wellness
Mentor: Carl Boehlert (Material Science)
Abstract: Processing food has been a common practice ever since ancient times when humans began cooking and adding compounds like salt to preserve food. When going to the grocery store nowadays, almost every food has been processed in some way to increase shelf life, improve look or flavor or increase nutritional value. All these processes change the underlying structures of the food in some way. The Scanning Electron Microscope (SEM) is the perfect tool for examining these structural changes of the food. If needed, samples will be prepared for the SEM by cleaning and coating them. Various samples of foods that have undergone different types of processing as
well as their unprocessed counter parts will be used to give a complete understanding about how processing changes the food. Samples will be imaged and observations will be made about the structure. I will then draw conclusions from the images and
information on the sample about how certain processing changes structures of food and how this change leads to the intended consequence of the processing.
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