Thesis (Ph. D.)--Ohio State University, 1980. / Includes bibliographical references (leaves 130-134). Available online via OhioLINK's ETD Center.

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.

Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1998. / Includes bibliographical references.

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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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