University of Kentucky Research Foundation

University of Louisville Research Foundation, Inc

University College Dublin

Western Kentucky University

Teagase-the Agriculture & Food Development Authority

Frederick Alan Payne

Donal J O'Callaghan

Manuel Castillo

Colm P O'Donnell

Nasrin Tabayehnejad

Clair L Hicks

Jonathan C Paschal

Phillip C Womble

Suraj Alexander

Christopher Dwight Thompson

William L Crist

Brian D Luck

James Ryan Moore

Colette C Fagan

Timothy S Stombaugh

Colm D Everard

Colleen C Fagan

A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield.

Online, continuous sensor and method for curd moisture content control in cheese making

A security monitoring system provides for the secure transport of a bulk foodstuff container. The system includes an electromechanical locking mechanism allowing access by only authorized persons, a positional locator for determining the geographical position of the bulk foodstuff transport container, and a controller associated with the transport container. The controller controls operation of the electromechanical locking mechanism, stores data received from the electromechanical locking mechanism and the positional locator, and communicates with a remote data processor in near real time. A handheld user interface device is configured to control operation of the controller, to process and store data received from the controller, and to communicate with the remote data processor. Unique identifiers are provided for the bulk foodstuff transport container, the transport vehicle, any storage container from which or into which a bulk foodstuff is transferred, and any authorized operator of the security monitoring system.

Security monitoring system for a bulk foodstuff transport container

A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.

Method of improving cheese quality

An apparatus for predicting milk coagulum cut-time in a cheese making process includes a light source, a sensor or detector for sensing diffuse reflectance of light from said milk and a controller for analyzing the diffuse reflectance and accurately predicting the cut-time to significantly enhance overall yield. More specifically, the apparatus includes an optical probe which may be suspended over the milk or attached to a wall of a fermentation vessel in which the milk is contained. A method for predicting milk coagulum cut-time includes the steps of (a) directing light from a light source toward milk undergoing enzymatic hydrolysis; (b) sensing diffuse reflectance of that light from the milk; (c) analyzing the sensed diffuse reflectance profile and (d) signaling the cut-time. The sensing occurs at between 400 to 6000 nm. Specific mathematical formulae for the analyzing steps are also disclosed.

Method of predicting cut-time of milk coagulum in cheese-making process

A method and apparatus for puffing biological material such as fruits and vegetables are provided. The method includes the steps of: (a) placing the material in a pressure chamber; (b) subjecting the material to a puffing gas such as carbon dioxide at an increased pressure between substantially 400 and 1200 psi; (c) quickly releasing the puffing gas pressure in less than 1 second to puff the material; and (d) drying the material after puffing to set it in the puffed state. The material is prepared for puffing by sizing so as to include at least one dimension of between substantially 0.025 and 1.0 inches. The moisture content is also reduced or increased to between substantially 15 and 60% wet basis. Puffing gas usage may be minimized by overpressuring with an inert gas such as nitrogen. The apparatus includes a variable volume pressure chamber that also allows usage of puffing gas to be minimized. More specifically, the volume of the chamber is maintained relatively small during charging with puffing gas. Conversely, when releasing the gas and puffing the material, the volume of the chamber is increased to allow room for the material to expand.

Puffing biological material

The present invention is directed to a biomass gasifier combustor which operates by gasification and combustion of the biomass to produce a clean effluent gas which can be used directly for grain drying or other applications where thermal energy is required. The biomass gasifier combustor burns crop residue clean enough so that the combustion gases can be used directly for grain drying without the need for a heat exchanger to isolate the combustion gases from the drying air. The biomass gasifier combustor includes a screw feeder tube having a screw feeder disposed therein. The screw feeder forces the biomass into a first combustion chamber. Primary combustion of the biomass produces a first combustion gas. A venturi gas pump creates a negative pressure region in the gasifier, drawing the first combustion gas into a second combustion chamber. An air passage is provided having a cross sectional area which increases the resistance to the flow of the first combustion gas into the second gas combustion chamber. A secondary combustion takes place, completely oxidizing the organics in the primary combustion gas and producing a clean exhaust gas which can be used directly for grain or other drying purposes. An improved first chamber includes a manifold section for preventing the biomass from escaping into the secondary combustion chamber, and a variable height grate for allowing the ash product to fall through the holes in the variable height grate. A damper may be provided at the air inlets to control the flow rate of secondary air. A damper may be placed on the exhaust eductor or venturi pump for regulating the thermal output of the system. The level of biomass in the first combustion chamber may also be monitored and automatically controlled.

Biomass gasifier combustor

Growing community of inventors

Lexington, KY, United States of America

Frederick Alan Payne