Current design guidelines for reinforced soil walls and slopes recommend the use of granular soils such as gravels and sands as select fills. Cost savings could potentially be realized by using on-site clays and silts. Some clays are swelling and silts are frost susceptible. When considering the use of swelling clays and frost susceptible silts as fills, environmental loading due to swelling-shrinkage and freeze-thaw effects from environmental changes could become a design issue. To examine the hypothesis that consideration of environmental loading during design will produce improvements in the performance of geosynthetic-reinforced soil structures that use clays or silts as fill materials, experimental and numerical studies were undertaken. Geosynthetic-reinforced clay specimens were subjected to wetting and drying in a model test apparatus developed and commissioned for this study. In separate test set-up, reinforced silt specimens were subjected to freezing and thawing. Tests on unreinforced specimens were also performed in otherwise identical conditions for comparison purposes. Movements of the specimens, soil strains, reinforcement strains, soil suctions and soil temperatures were monitored during the application of environmental loading in addition to mechanical loading from external stresses. The results of the laboratory model tests showed that reinforcements reduced horizontal displacements of the clay specimens during wetting and drying. The same is true for the case of silt during freezing and thawing. The environmental loading induced strains, and therefore stresses in the reinforcements. The measured geogrid strain during the wetting-drying of reinforced clay specimen was up to 0.75%. Similarly, the measured geogrid strain in the reinforced silt specimen during freezing-thawing cycles was up to 0.57%. The strains were greater than the strains generated by mechanical loading for the range of applied stresses used in this study. Numerical models were developed to simulate wetting only induced swelling of reinforced clays and freezing only induced expansion of reinforced silts specimens. They were used to simulate the results of laboratory model tests. The performance of geosynthetic-reinforced soil slopes with swelling clay fills and frost susceptible silt fills was evaluated. Parametric studies were performed to determine important parameters affecting the performance of reinforced clay and silt slopes.

In the present study the effects of characteristic freezing times and storage time at -22°C on the quality of the adductor muscle of post-rigor scallops (Pecten maximus)and gilthead seabream fillets (Sparusa urata) were studied in regard to the integrity of muscle structure, myofibrillar protein denaturation and aggregation, lipid degradation, texture and sensory changes. This information would be useful for achieving optimal conditions for freezing these species and assessing their quality during frozen storage for commercial purposes. Scallop muscles and gilthead seabream fillets were frozen individually with characteristic freezing times that can be met in commercial practice of freezing seafoods. After freezing, the samples were thawed and their quality was evaluated. Fresh samples were analyzed as controls. Intermediate characteristic freezing times (i. e. 89 and 49 minutes for scallop muscles and 74 minutes for gilthead seabream fillets) caused more damage to cell structure of both species than the shorter and longer characteristic freezing times tested. Short characteristic freezing times (i. e. 19 minutes for scallop muscles, and 2 and 18 minutes for gilthead seabream fillets) reduced the thawing losses of both species compared to the longer characteristic freezing times (. e. 235 to 1000 minutes for scallop muscles, and 640 minutes for gilthead seabream fillets) tested. Freezing at short characteristic freezing times produced raw fillets similar in texture to the fresh fillets. Therefore, short characteristic freezing times (equal to or less than 19 minutes) are beneficial for freezing both species. Scallop muscles and gilthead seabream fillets were kept frozen for up to 301 and 340 days, respectively. Sampling was carried out at regular intervals on fresh and stored frozen samples. Storage time affected the integrity of infra-cellular organelles, reduced the water holding capacity, caused structural changes to myofibrillar proteins and affected the sensory attributes of both species. Frozen scallop muscles were in acceptable eating condition after a storage period of ten months, with most of the changes in bio-chemical and physical properties being pronounced after three months of storage. Based on the changes in taste scores versus storage time, it was assessed that the practical storage life of frozen gilthead seabream fillets was circa 5 to 6 months Cat+-ATPase activities for scallop muscles and a linear model that combines free fatty acids, peroxide values and protein content in centrifugal tissue fluids for gilthead seabream fillets, may be reliable methods for industry to use for assessing their quality during long term storage at -22°C.

No description available.

Diss. (sammanfattning) Uppsala : Univ., 2002. / Härtill 5 uppsatser.

Thesis (Ph.D.)--McMaster University, 2006. / Supervisor: Altaf Arain. Includes bibliographical references.

Thesis (M.Sc.) Uppsala : Sveriges lantbruksuniv.

Mémoire (M.Sc.A.)--Université du Québec à Chicoutimi, 1984. / Document électronique également accessible en format PDF. CaQCU

Thesis (M. Sc.) Uppsala : Sveriges lantbruksuniv.

Thesis (Ph. D.)--Carleton University, 1996. / Also available in electronic format on the Internet.

Le principal objectif de ce travail de recherche est de contribuer à la définition et optimisation de procédés traditionnels de séchage et congélation des piments, afin de valoriser ces produits tout en gardant leur qualité. Dans le cas du procédé de séchage, l’étude fondamentale des principaux phénomènes de transferts qui se produisent pendant cette opération, ainsi que l’identification des processus limitant, ont montré que malgré la simultanéité temporelle des processus de transfert de matière et de chaleur, leur action couplée sur l'élément moteur de l'opération est de type de causalité en série. C'est ainsi que, lors du séchage par entraînement du produit, le transfert de matière interne correspond au phénomène limitant. De cette manière, afin d’intensifier l’opération de séchage, le procédé « swell drying », couplage du séchage par air chaud à la technologie de Détente Instantanée Contrôlée (DIC), a été étudié. L’application du procédé « swell drying » sur les piments, a permis d’améliorer les cinétiques de séchage à travers l’augmentation de la diffusivité effective de l’eau et l’accessibilité initiale de la surface des produits. De même, grâce à la nouvelle structure expansée, ce procédé a permis d’augmenter la durée de vie des produits secs à travers la réduction de l’activité de l’eau et l’augmentation de la surface spécifique. Par ailleurs, les propriétés fonctionnelles (habilité de réhydratation et capacité de rétention d’eau) et les propriétés nutritionnelles (contenu d’antioxydants et capacité antioxydant) ont été aussi améliorées. Dans le respect du procédé de congélation traditionnel, et pour l’intensifier, une étape de séchage partiel, suivi du traitement DIC avant la congélation a été proposée. Ce couplage a permis d'augmenter l’extraction des antioxydants ainsi que leur capacité antioxydante, en état plus remarquable dans le cas de flavonoïdes. Finalement, avec ces résultats, il peut être conclu que le procédé DIC couplé au séchage par convection et à la congélation peut jouer un rôle important pour la valorisation et transformation des piments. / The present research work had as main objective to contribute to the comprehension, development and improvement of the traditional drying and freezing process applied to peppers. In the case of drying process, the fundamental study of the main transfer phenomena occurred during hot air drying and the identification of the limiting process, showed that even if there exist simultaneity of the four processes of heat and mass transfer, the whole process take place in causality series. Therefore, it has been highlighted the internal mass transfer as the mainly limiting process. In this manner, with the aim to intensify the drying operation, the “Swell drying” process, the hot air drying coupling to the Instant Controlled Pressure Drop (DIC process) was studied.The application of “swell drying” process on peppers, allowed enhancing the drying kinetics by increasing the effective diffusivity of water and the starting accessibility at the surface of the products. Furthermore, thanks to the new expanded structure, this process allowed to increase the shelf life of products by decreasing their water activity and increasing their specific surface area. Moreover, the functional properties (ability of rehydration and water holding capacity) and nutritional properties (antioxidant content and antioxidant capacity), were also improved. Regarding the freezing process, in order to intensify it, a stage of partial dehydration followed by the DIC treatment was inserted previous freezing. This coupling of processes, allowed to increase the antioxidant extraction and the antioxidant capacity of the products, being special important for flavonoids. Finally, with these results it can be concluded that the DIC process, coupling to traditional drying and freezing could play an important role on the valorization and transformation of peppers.