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Optimization of water usage, wastewater management, and associated energy usage in a meat packing plant /Hansen, C. L. January 1980 (has links)
Thesis (Ph. D.)--Ohio State University, 1980. / Includes bibliographical references (leaves 130-134). Available online via OhioLINK's ETD Center.
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Effects of heat processing on product quality of sous-vide broccoli packsVlok, Nicolaas Hugo January 1998 (has links)
Thesis (MTech (Food technology))--Cape Technikon, Cape Town,1998 / To establish the optimum pasteurisation procedure, the
effects of sous-vide heat processing on the pH, ascorbic
acid and sensory aspects of broccoli (Brassica oleracea var.
Italica) were studied.
Broccoli florets were blanched using steam and
ammonia(NH3)-steam, chilled to <2°C in ice water at O°C,
and vacuum packaged. Sous-vide processing proceeded
immediately at pasteurisation temperatures 73°, 76°, 79°,
82° and 85°C to a p~ = 100. Directly afterwards, the pH of
the processed sous-vide broccoli was measured and
percentage L-ascorbic acid loss calculated, by comparing
sous-vide broccoli with unprocessed controls from the same
broccoli head. Objective colour measurements were made
using CIELAB L*, a* and b* co-ordinates. Consumer
acceptance was tested using paired preference analysis.
The same analyses were repeated after storage at 2° - 4°C
for 21 days.
Suitable statistical analyses showed significantly higher
(P<0.05) pH-values in the case of NHrsteam-blanched
broccoli, with the result that the ascorbic acid retention of
NH3-steam broccoli was significantly lower (P<0.05) than
that of steam blanched broccoli. Higher pasteurisation
temperatures, and resulting shorter heat processing times,
ii
showed a significant reduction (P<O.05) in ascorbic acid
losses.
NHa-steam blanched broccoli was significantly (P<O.05)
greener after pasteurisation than steam-blanched broccoli.
Steam blanched broccoli deteriorated further significantly
(P<O.05) towards a more yellow colour during a 21 day
storage period at 2° - 4°C.
Sensory analysis showed a significant consumer preference
(P<O.05) for the greener NHa-steam- blanched broccoli but
showed a significant preference (P<O.05) for the texture of
steam blanched broccoli. No significant (P>O.05) taste
preference was detected for broccoli from either blanching
method.
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The effectiveness of training and written sanitation standard operating procedures on overall sanitation in a meat processing plantGrossbier, Stephany. January 1998 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1998. / Includes bibliographical references.
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Field packing forces on crisphead lettuceWolf, Lyle Clark, 1941- January 1966 (has links)
No description available.
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Quality reduction of crisphead lettuce from simulated packing loadsHughes, Harold A. January 1966 (has links)
No description available.
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Optimization of water usage, wastewater management, and associated energy usage in a meat packing plant /Hansen, C. L. January 1980 (has links)
No description available.
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Structural Characteristics and Applications of Hard-particle Packings via Event-driven Molecular Dynamics SimulationsJanuary 2014 (has links)
abstract: In this dissertation, the results of our comprehensive computational studies of disordered jammed (i.e., mechanically stable) packings of hard particles are presented, including the family of superdisks in 2D and ellipsoids in 3D Euclidean space. Following a very brief introduction to the hard-particle systems, the event driven molecular dynamics (EDMD) employed to generate the packing ensembles will be discussed. A large number of 2D packing configurations of superdisks are subsequently analyzed, through which a relatively accurate theoretical scheme for packing-fraction prediction based on local particle contact configurations is proposed and validated via additional numerical simulations. Moreover, the studies on binary ellipsoid packing in 3D are briefly discussed and the effects of different geometrical parameters on the final packing fraction are analyzed. / Dissertation/Thesis / Masters Thesis Materials Science and Engineering 2014
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Orientational problems in granular materialsMounfield, Craig Charles January 1993 (has links)
No description available.
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A computational approach to conceptual 3D spatial designKewin, James January 2001 (has links)
No description available.
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Switches based on crown ethers, cyclophanes and amino acidsMoody, T. S. January 2001 (has links)
No description available.
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