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THE ADVANCEMENT OF SPECTROSCOPIC SENSORS/CHEMOMETRIC ANALYSIS/BIOBASED PRODUCTS FOR QUALITY ASSESSMENT OF FIBER, GRAIN, AND FOOD COMMODITIES

Investigators
Nakamura, Lawrence
Institutions
USDA - Agricultural Research Service
Start date
2009
End date
2010
Objective
A goal of this project is to develop and compare rapid, accurate, improved (nondestructive)and environmentally benign spectral methods to replace invasive, less accurate and less rapid current methods of analysis to determine the quality and functional end product use of agricultural commodities and food products and to assist regulatory agencies in objectively measuring and predicting quality and functionality. Another goal is to enhance the value of fiber commodities, such as cotton and flax through the design, development and testing of woven and non-woven materials for composites with specific properties and industrial applications. Specifically this involves sub-objectives to: 1) Develop an accurate method for determining starch amylose/amylopectin ratios as a measurement of grain quality to facilitate its genetic development/functionality for foods, biobased products, and biofuels. 2) Facilitate compliance with the Nutrition Labeling and Education Act (NLEA) by the development of rapid, accurate and environmentally benign spectroscopic methods for: total dietary fiber in mixed foods; for rapid analysis of fats in cereal and snack foods; and rapid analysis of trans-fatty acids in snack foods. 3) Develop methods for cotton to detect stickiness and identify trash, factors that adversely affect quality. 4) Develop methods to determine the fiber content of the standing flax plant to predict proper harvesting time and for the assessment of retted flax that provides a measurement of shive (trash) content. 5) Determine the relationships among sensory, physical, and chemical properties of poultry meat that result from non-traditional processing, such as applications that hasten the onset of rigor or air-chilling to reduce water use. 6) Determine the relationships among sensory, physical, and chemical properties of poultry meat that result from further-processing treatments, such as marination to increase yield and improve sensory quality. 7) Design and produce woven and non-woven flax fiber products for construction of composites for specific industrial applications and develop methods to utilize flax and agricultural process by-products into usable bio-based co-products.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
6612-44000-026-00D
Accession number
418511
Categories
Education and Training
Commodities
Meat, Poultry, Game