Thesis (Ph. D.)--University of Wisconsin--Madison, 1968. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

No description available.

Graduation date: 1951

Thesis (MBA (Business Management))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: The vegetable unit of Tiger Brands annually is responsible for the canning of approximately 115,200,000 cans of a variety of vegetables, of which baked beans constitute approximately seventy percent. The canning of baked beans is subject to a number of challenges with regard to the raw materials and equipment used. The challenges involve the approved raw materials, the storage thereof and the condition and age of the equipment in the plant. The baked beans are produced throughout the year and inconsistencies in the final product are a major cause for concern. The primary aim of this study was to determine which cultivar of beans is the most suitable for use in the canning industry and whether other cultivars can be used with some adjustments to the production processes to eliminate the current inconsistencies. A further aim was to make recommendations on how to create more capacity and to increase the quality of the final product. The problem was addressed by analysing the production processes for the three different bean cultivars over a period of approximately three months and determining the behaviour of the different cultivars. It is clear from the data collected that the different cultivars behave differently during the production processes and yield different results at the final stage of inspection. Human intervention during the production processes also played an important role in the quality of the final product of the different bean cultivars. Human interventions are currently necessary due to the age of the equipment, poor maintenance over the years and modifications made to the equipment to try to increase capacity and the quality of the product. Further studies could be conducted in some of the areas excluded from this study, to determine the suitability of other bean cultivars for the canning industry. / AFRIKAANSE OPSOMMING: Die groente-eenheid van Tiger Brands is jaarliks verantwoordelik vir die inmaak van omtrent 115,200,000 blikkies groente van verskillende soorte waarvan gebakte bone omtrent sewentig persent van die volume behels. Die inmaak van die bak bone is onderhewig aan unieke uitdagings ten opsigte van die rou materiaal en masjinerie wat in produksieprosesse gebruik word. Die unieke uitdagings behels die verskille in die goedgekeurde bonekultivars, die opberging daarvan en die toestand en ouderdom van die masjinerie in die aanleg. Die inmaak van die bak bone vind regdeur die jaar plaas en die wispelturige resultate in die finale produk is 'n groot rede tot kommer. Die primêre doelwit van die studie was om te bepaal watter bonekultivar die mees geskikte kultivar vir gebruik in die inmaakbedryf is en of die ander kultivars meer aanvaarbare resultate sal lewer as sekere verstellings in die proses aangebring word om die kwaliteit te verbeter en die teenstrydige resultate uit te skakel. 'n Verdere doelwit was om aanbevelings te maak oor hoe om die kapasiteit van die aanleg te verhoog, sowel as om die kwaliteit van die produk te verbeter. Die probleem is aangespreek deur die data wat oor 'n tydperk van drie maande oor die produksie prosesse vir die drie verskillende kultivars ingesamel is, te analiseer, en die gedrag van die drie verskillende bonekultivars in elke proses te bepaal. Dit is duidelik te sien in die verskeidenheid van ingesamelde data dat die verskillende bonekultivars verskillend reageer gedurende die produksieprosesse en dus verskillende resultate gedurende die finale inspeksieproses lewer. Menslike ingrype in die produksieprosesse speel 'n belangrike rol in die uitkoms van die finale produk se kwaliteit by die verskillende bonekultivars. Die menslike ingrype is tans krities belangrik in die produksieprosesse as gevolg van die ouderdom van die masjinerie, die swak instandhouding wat oor die jare uitgevoer is, asook die wysigings wat aan die masjinerie aangebring is in 'n poging om die kapasiteit van die aanleg te verhoog en om die produk se kwaliteit te verbeter. Verdere studies kan uitgevoer word in sekere van die ander areas wat by hierdie studie uitgesluit is, om te bepaal of ander bonekultivars ook in die inmaakbedryf gebruik kan word.

The effect of processing water quality, specifically calcium and magnesium salt content (0-500 mg/1) and the addition of chelating agents (0- 250 mg/ 1 of aminopolycarboxylic acids, polyphosphates, hydroxycarboxylic acids or phytates), upon physico-chemical and organoleptic characteristics of canned Jonathan and Delicious apple slices, Montmorency cherries and Blue Lake green beans was investigated. Physical determinations: shear values, turbidity of syrup or brine measured via light transmittance, Hunter color and color difference meter readings and internal can corrosion; chemical composition: pectin as calcium pectate, volatile reducing substances, total acidity, pigment determinations, nitrate-nitrogen values; and sensory measurements: texture, shape, flavor, aroma, color value and uniformity of product and color value and turbidity of product brine or syrup were ascertained. Analyses of variance, Duncan's multiple mean comparison range tests and correlation or coefficients were calculated when appropriate. Use of hard water (300 mg/1) as a processing medium for canned apple slices and sour cherries decreased color and flavor acceptability but increased firmness and shear values. Excessive hardness toughened cherry epidermis making texture undesirable. Addition of 250 mg/1 CaNa2EDTA to Delicious apple slices canned in water containing 300 mg/1 salts improved color and flavor while firmness was retained. Delicious apple slices were firmer, and higher shear, nitrate-nitrogen and aroma scores and caused less detinning than Jonathan samples in all storage groups. As corrosion increased, nitrate-nitrogen, shear, firmness, flavor, aroma, and pigment values decreased. Color acceptability, reflectance, flavor and volatile reducing substance were higher and redness lower for Jonathan apple slices than Delicious samples stored at 35 and 75 F for 1 and 3 months, respectively, but not necessarily for samples stored at 100 F for 4 months. EDTA was ineffective in maintaining or improving Jonathan apple or Montmorency cherry quality, probably due ot the acidity of these cultivars. Apple and cherry quality decreased as storage temperature and duration increased from 35, 75 to 100 F for 1, 3 and 4 or 5 months, respectively, for all samples except Delicious apple slices with CaNa2EDTA. EDTA did provide most color protection in sour cherries, and citric acid, best flavor and aroma scores, while commercial and tap water processed sour cherries showed most deterioration, but none were of acceptable commercial quality after 5 month storage at 100 F. When comparing 1 month storage at 35 F with 3 months at 75 F, analyses of variance showed significant differences for every cherry characteristic measured except texture judged subjectively. All F values for apple storage variables were significant. Blue Lake green beans canned using distilled water or with 250 mg/ 1 CaNa2EDTA had higher color and greenness values, less turbidity, generally better flavor and aroma, but lower shear, shape and firmness scores than tap or hard water or commercially processed green beans. Addition of 250 mg/1 ascorbic acid to hard water used to process green beans retained greenness, clarity of brine, flavor and aroma while reducing slough and splitting of pods, when stored 4 months at 75 F.

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-11-22T16:49:47Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) / Made available in DSpace on 2018-11-22T16:49:47Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) Previous issue date: 2018 / Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG) / A melancia (Citrullus lanatus) ? um fruto refrescante que apresenta versatilidade de consumo e consider?vel potencial nutricional; entretanto, ? respons?vel por uma grande gera??o de res?duos, sendo o mesocarpo (entrecasca), o principal destes. Este res?duo agr?cola subutilizado ? uma boa alternativa para aproveitamento e desenvolvimentos de novos produtos. O presente estudo relata a possibilidade de agrega??o de valor ao mesocarpo de melancia por meio do desenvolvimento de picles acidificados e fermentados. A efici?ncia do emprego de culturas starters, cultura aut?ctone isolada e cultura de Lactobacillus acidophilus foram avaliados e comparados em rela??o ? fermenta??o natural do mesocarpo de melancia. As fermenta??es foram acompanhadas por meio de an?lises f?sico-qu?micas e microbiol?gicas, e os produtos foram caracterizados quanto ? composi??o centesimal, f?sico-qu?mica, qualidade microbiol?gica e sensorial. Inferiu-se que a exist?ncia de bact?rias l?ticas durante os processos fermentativos do mesocarpo de melancia afetou a comunidade microbiana presente, resultando no consumo de carboidratos, produ??o de ?cidos org?nicos e acidifica??o do meio fermentativo. Nas fermenta??es adicionadas de culturas starters, foram alcan?ados menores valores de pH ao final dos processos fermentativos, sendo atingidos pH 3,52 (cultura starter aut?ctone isolada) e pH 3,68 (cultura starter L. acidophilus). A fermenta??o do mesocarpo de melancia resultou em produtos com maior valor nutricional, mais seguros e est?veis. Determinou-se que os picles desenvolvidos foram seguros do ponto de vista microbiol?gico, al?m de apresentarem maior potencial bioativo que o mesocarpo in natura. Os melhores resultados sensoriais foram encontrados para os picles n?o fermentados. / Disserta??o (Mestrado) ? Programa de P?s-gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2018. / The watermelon (Citrullus lanatus) is a refreshing fruit that presents versatility for consumption and considerable nutritional potential; however, it is responsible for a large generation of residues, the mesocarp (inner rind) being the principal residue. This underutilized agricultural residue is a good alternative for the use and development of new products. The present study reports the possibility of increasing the value to the watermelon mesocarp through the development of acidified and fermented pickles. The efficiency of the use of starter cultures, isolated autochthonous culture and a culture of Lactobacillus acidophilus were evaluated and compared to the natural fermentation of the watermelon mesocarp. The fermentations were accompanied by physicochemical and microbiological analyses, and the products were characterized with regard to the proximate composition, physicochemical characteristics and the microbiological and sensorial qualities. It was inferred that the existence of lactic bacteria during the fermentative processes of the watermelon mesocarp affected the microbial community present, resulting in the consumption of carbohydrates, production of organic acids and acidification of fermentative media. In the fermentations to which starter cultures were added, lower pH values were reached at the end of the fermentation process, reaching pH 3.52 (native starter culture isolated) and pH 3.68 (L. acidophilus culture starter). The fermentation of the watermelon mesocarp resulted in products with higher nutritional value, being more secure and stable. The pickles developed were found to be safe from a microbiological point of view, in addition to having a greater bioactive potential than the fresh mesocarp. The best sensory results were obtained for the unfermented pickles.

The purpose of this study was to determine the practicality of quick-frozen, fresh and canned vegetables in quantity feeding operations of a college residence hall cafeteria.