Spray Drying Project Continues in CCUR Pilot Plant
The Center for Crops Utilization Research (CCUR) continued to assist Biova, LLC with spray drying liquid materials. The finished products will be used to test the performance of a new product. Biova is an Iowa-based company specializing in extracting high-valued egg membrane proteins for cosmeceutical, pharmaceutical, animal health and nutraceutical applications.
Students Use Pilot Plant Equipment in Food Processing Labs
CCUR helped facilitate labs for 28 students enrolled in FSHN 472 Food Processing II. Using Wet Processing Pilot Plant equipment, the students learned about drying and freezing treatments, pasteurization, baking, extrusion and canning. The students also carried out a corn wet milling in the Grain Technology Lab. Zhiyou Wen, interim director of CCUR and professor of food science and human nutrition, is the instructor for FSHN 472.
ABE Senior Capstone Team Improving Performance of CCUR's Pellet Mills
A Department of Agricultural and Biosystems Engineering (ABE) Senior Capstone team is improving two CPM lab pellet mills located in CCUR's Dry Processing Pilot Plant. The pellet mills will be used for feed manufacturing research by students in TSM 455/555 Feed Processing and Technology. The team is adding performance data collection capabilities to these two pellet mills for power usage, temperature monitoring and total machine throughput in addition to improving the moisture/steam addition capabilities. This requires knowledge related to thermodynamics, heat and mass transfer and process engineering. Adding performance data collection in this capstone project solidifies the students' understanding with sensors and process monitoring. Sam Cook, a lecturer in ABE, is the Senior Capstone team mentor and the instructor for TSM 455/555.
Cheesemaking Demonstration held in Pilot Plant for Food Science External Advisory Council
Stephanie Clark, professor of food science and human nutrition (FSHN), led a demonstration of making cheese curds in CCUR's Wet Processing Pilot Plant for FSHN's External Advisory Council on Oct. 26. FSHN students began the cheesemaking process earlier in the day. The council members participated in the cheesemaking steps by cutting up the curds in one-inch cubes, salting, adding herbs and finally tasting the finished product. Students pressed the remaining curds and made them into wheels for cutting and serving at the FSHN Homecoming tailgate event on Oct. 27.