Sep 2012 - Present
Sep 2011 - Aug 2012
Quality Assurance, Research & Development
Sierra Food Group
Aug 2008 - May 2012
Bachelor of Science
Honors & Awards:
4 Dean’s List Award for every semester in Fresno City College
3 President’s List for every semester in CSU Fresno
Secretary of International Student Association
Member of Food Science Club
Volunteer at the SJIFT Fall Tour/Dinner at CSU Fresno.
Volunteer at the SJIFT Golf Tournament.
Participant in IFT College Bowl in Oregon.
Freeze concentration is a method of removing water from juices without heating and changing the flavor of the juice. Crystallization of water from liquid products has commonly been referred to as freeze concentration. Freeze concentration is effective because a solute in solution has a lower melting point than pure ice, and can be separated from the water component (ice) as the temperature approaches the melting point of pure ice.
Yogurt is a dairy product produced by bacterial fermentation of milk. Yoghurt was born on the slopes of Mount Elbrus in the Caucasus range of mountains, between the Black and Caspian seas. On the hot southern slopes a pitcher of milk belong to a Turkish nomad was contaminated by a mixture of organisms that thrived in the warm milk (40 - 45c).
Processing potato into potato chips required many steps. In this paper, the steps and processes of making potato chips are explained, include the waste afterwards.
In flour production, ash is the amount of existing minerals present in the flour after it has been processed. Calcium, iron, magnesium, phosphorus, potassium, and zinc are common minerals found unprocessed wheat. Most of the minerals are found in the bran of the wheat kernel. For refined flours, the quality of the flour is greater when less mineral traces are found in the flour.
Dry milk powder is a dairy product made by removing the water from regular milk. Milk powder is achieved processing the fresh milk by evaporating and usually spray-drying. The water is removed through evaporation by boiling the milk under reduced pressure and at low temperature. To form a powder, the concentrated milk is sprayed in mist into hot air in spray-drying (Pearce).
Leavening agents are an important factor for making baked breads or pastries rise up to a desirable level. This experiment will test 3 most common leavening agents, which are baking soda, baking powder, and yeast. Yellow cakes were made with 3 different leavening agents to test the difference. As the result, the yellow cake with baking soda has the highest percent of rice than the others.
The objective of the experiment was to see if there was a different taste of saltiness between the original Ritz cracker and the reduced sodium Ritz. The project objective was reduced sodium product is not perceived as saltier than the original. A Directional Difference Test was done.
Dehydration is the third largest technique used for food processing in this country. Dehydration controls both microbial and enzymatic activity in foods by lowering the water activity (Aw). Dehydration is removing the water from a product. This can be accomplished by simply putting the product in the sun for a period of time and evaporating the water.
According to USDA, defrosting ground beef at room temperature is considered safe if it is set in less than 2 hours. This experiment would be done to prove that the statement proposed by the USDA is accurate by testing the microbial count in ground beef from frozen to 4 hours of defrosting at room temperature using dilutions and plate count. The result ranges from 12,000 and 20,000 cfu/gram of ground beef.