Thesis (MFA)--Montana State University--Bozeman, 2008. / Typescript. Chairperson, Graduate Committee: Walter Metz. Montana Fare is a DVD accompanying the thesis. Includes bibliographical references (leaves 38-40).

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009). Thesis advisor: Dr. Andrew D. Clarke. Includes bibliographical references.

Thesis (M.S.)--California Polytechnic State University, 2009. / Mode of access: Internet. Title from PDF title page; viewed on Jan. 7, 2010. Major professor: Dr. Sean Hurley. "Presented to the faculty of California Polytechnic State University, San Luis Obispo." "In partial fulfillment of the requirements for the degree of Master of Science in Agribusiness." "December 2009." Includes bibliographical references (p. 75-77).

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 133-140). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 133-140). Also available on the Internet.

published_or_final_version / Architecture / Master / Master of Landscape Architecture

Not available / text

M. Tech. Electrical Engineering. / Food security has become a global epidemic over the years. The objective of this research is to perform laboratory tests in order to measure and evaluate the electrical properties of different food materials using Radio Frequency (RF) channels. Presented in this document is a literature review which focuses on the dielectric and electrical properties of specific food materials, food media characteristics, transmission properties, the methods of testing that have been used as well as the achieved results, which provide a broader perspective of and about the food specimen that have undergone the experiment. The research is directed towards sensing food items through practical and experimental measurements as a contribution towards the development and erection of a future design and the operation of a device that will beam RF waves through food to detect any bacterial infections that may be present in the food.

No description available.

Personal computers (PC) and high level programming techniques have been developing so rapidly during last decade leading to new and exciting opportunities in the field of education. The purpose of this research was to develop food processing virtual labs as efficient teaching and study tools for food processing courses using user-friendly computer languages (VC++, MFC and OpenGL). A 3D graphic technique was employed in this study as a specific objective to generate 3D graphics in the visualization mode. / According to functionalities, virtual labs were designed for three basic simulations: (1) Calculation simulations, which perform various calculations related to food processing. These simulations help users to remember and understand the formula used in process calculations. Several simple concept calculations were included: conduction heat transfer in steady state through individual and composite slabs; two-component mass balance systems, Pearson rule applications; freezing and thawing time calculations; (2) Animation simulations, which are aimed to visualize processing scenarios for different physical phenomena or working principles. Included in these simulations were: conduction heat transfer through single and multiple walls under steady state; mixing processes involving two and three component systems and Pearson rule concept; freezing and thawing processes through slab, cylinder, and sphere, the three regular shapes, agitation thermal processing modes which include axial agitation and end-over-end agitation in rotational retort; (3) Virtual equipment simulations, which are aimed to dynamically simulate a real operating environment and to demonstrate equipment working principle, internal structure, and operating procedures. The simulated equipment include a horizontal retort used in thermal processing and a high pressure processing equipment used in non-thermal processing. / The food processing virtual labs provide a new way in teaching and learning, with no risk, time or place limitations, and are cost effective. The simulated scenarios and equipment can be used as teaching tools in food processing courses, which provide an efficient way to the instructor/assistant. Instructor/assistant can dynamically and repeatedly demonstrate the operating process for the simulated equipment in a vivid and interested manner. Also students can get intuitive understanding by viewing these simulations. Computers are the waves of the future; however, traditional learning techniques should not be forgotten.* / *This dissertation is a compound document (contains both a paper copy and a CD as part of the dissertation). The CD requires the following system requirements: Windows 95 or higher.