Thesis (Ph. D.)--University of Wisconsin--Madison,1983. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 136-151).

Thesis (M.S. in environmental science)--Washington State University, May 2006. / Includes bibliographical references (p. 50-52).

Thesis (M.S.)--Oregon State University, 2007. / Printout. Includes bibliographical references (leaves 80-81). Also available on the World Wide Web.

Thesis (B.S.)--University of Missouri, School of Mines and Metallurgy, 1933. / The entire thesis text is included in file. Typescript. Title from title screen of thesis/dissertation PDF file (viewed July 12, 2010) Includes bibliographical references (p. 26).

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When available, wet pack peaches are produced by repackaging sliced and/or diced canned clingstone peaches into a 5-ounce MRE pouch, followed by a thermal process. In this study, wet pack diced peaches were processed in 5-ounce pouches using canned, fresh, and frozen peaches as the raw material. Calcium chloride was added at 0.0 or 0.5% (w/w) to the pouches. The pouches were then stored at 37°C for six months or 50°C for six weeks. The peaches were evaluated for texture, drained weight, pH, brix and sensory evaluations.The canned peaches were not significantly different from wet pack peaches processed using frozen and fresh peaches for overall liking when stored at 37°C for six months. Based on the inability of panelists to differentiate between peach types for overall liking, this study suggests that producers should continue to use canned clingstone peaches as the peach source for wet pack peaches.When calcium chloride was applied to wet pack peaches before thermal processing at 0.5% w/w, a significant increase was seen in the firmness of wet pack peaches after processing. Peaches treated with calcium chloride did not lose firmness as quickly when stored at 50°C for six weeks, but showed no difference in firmness loss rates when stored at 37°C for six months. Sensory analysis of the samples stored at 37°C for six months showed an improvement in firmness scores but a drastic decline in overall acceptance due to the impact of flavor scores.viMultiple levels of calcium chloride showed increased firming effects as the percentage of calcium chloride increased, with negative effects on flavor as the percentage increased. Flavor was not significantly affected by calcium chloride at 0.125% in sensory analysis. This study concludes that to optimize flavor and firmness of wet pack peaches, calcium chloride should only be added at a level up to 0.125%(w/w) that will result in a final pH ≥3.85.

On-going research at Texas A&M University indicated that soil stabilization using calcium chloride filter cake along with Class F fly ash generates high strength. Previous studies were conducted with samples containing calcium chloride filter cake and both Class C fly ash and Class F fly ash. Mix design was fixed at 1.3% and 1.7% calcium chloride and 5% and 10% fly ash with crushed limestone base material. Throughout previous studies, recommended mix design was 1.7% calcium chloride filter cake with 10% Class F fly ash in crushed limestone base because Class F fly ash generates early high and durable strength. This research paper focused on the strength increase initiated by greater than 1.7% pure calcium chloride used with Class F fly ash in soil to verify the effectiveness and optimum ratio of calcium chloride and Class F fly ash in soil stabilization. Mix design was programmed at pure calcium chloride concentrations at 0% to 6% and Class F fly ash at 10 to 15%. Laboratory tests showed samples containing any calcium chloride concentration from 2% to 6% and Class F fly ash content from 10% to 15% obtained high early strength however, optimum moisture content, different mix design, and mineralogy deposit analysis are recommended to evaluate the role and the effectiveness of calcium chloride in soil stabilization because of the strength decreasing tendency of the samples containing calcium chloride after 56 days.

Thesis (M.S.)--Ohio University, August, 1996. / Title from PDF t.p.

Thesis (M.A.Sc.)--Dalhousie University (Canada), 2007. / Includes bibliographical references.