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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

Rao, Akkinapally Venketeshwer 30 June 1966 (has links)
Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the effects of freezing, thawing, freeze-drying, and reconstitution on the physico-chemical properties of Northwest variety strawberries with particular reference to textural characteristics were investigated. Very little prior work is reported with regards to the effect of these factors on fruits. Strawberries were frozen at two different rates of freezing - slow frozen at 0°F and quick frozen in a blast freezer at -20°F. Frozen berries were examined by physical and chemical methods to evaluate the changes. In a separate study, berries were thawed under standard conditions of relative humidity and temperature and the drip collected for analysis. Thawed berries were examined by both physical and chemical methods. To study the reconstitution behaviour of the berries, they were freeze-dried and reconstituted under standard conditions of berry to water ratio, temperature of water and time of reconstitution. Reconstituted berries and the remaining solutions were then examined. Measurements of the texture, color, total solids, alcohol insoluble solids, pectins, cellulose, ash, and constituents of ash were made on raw, frozen, thawed, and reconstituted berries. The results indicated the following conclusions: 1. An increase in percent soluble solids, pH, and titratable acids and a decrease in total solids and AIS of the berries were observed upon freezing. Slow frozen berries showed more pronounced effects. Smaller berries were observed to change the least. No significant differences were found in the other constituents. 2. Strawberries lose weight upon thawing depending on the chemical composition of the berries. An inverse relationship was observed between weight loss and total solids, AIS, pectic substances, cellulose, ash and mineral content of the berries. With gradual increase in the weight loss upon thawing, there was a progressive softening of the berries. A direct relationship was found between weight loss and the amount of pectic substances, sugars, titratable acids, ash, and minerals found in the drip. Slow freezing resulted in higher weight loss and smaller berries lost the least. 3. A linear relationship exists between weight loss of the berries upon thawing and the area of the drip. This method offers a convenient and quick procedure for evaluation of the quality of frozen strawberries, with the added advantage of collecting the drip and storing it for further analysis at a convenient time. 4. Ability to reconstitute was found to be related to rate of freezing and size of berry. Quick freezing and smaller berries gave the best results. 5. Direct relationship was found between the degree of reconstitution and total solids, AIS, pectic substances, cellulose, ash, and minerals. The amount of pectic substances, sugar, titratable acids, ash, and minerals leaching out of the berries into the reconstituting solution were smaller and were independent of the degree of reconstitution. 6. Individual berries showed a large variation in their chemical constituents, which was responsible for the differences in the thawing and reconstitution behavior of Northwest strawberries. / Graduation date: 1967
2

Freeze-drying of peas

Wosje, Duane Charles. January 1965 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1965. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 57-60.
3

Mechanical compression of food products during freeze-drying through force produced by springs.

Emami, Seid-Hossein January 1976 (has links)
Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / Microfiche copy available in Archives and Science. / Bibliography: leaves 121-127. / M.S.
4

Effects of rigor, salt, storage methods and time on the ultrastructure, chemical and organoleptic properties of beef /

Kuo, James Chun-Chin January 1982 (has links)
No description available.
5

Survival of freeze-dried probiotics in soy protein powder

Aubuchon, Emilie D. January 2006 (has links)
Thesis (M.S.) University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 21, 2007) Includes bibliographical references.
6

Studies on the rehydration of irradiated freeze-dried beef

Ni, Yeng-Wei January 1969 (has links)
The total water uptake, rate of water uptake, extract release volume and maximum shear force were measured on a series of samples of irradiated freeze-dried beef. Forty seven pieces of round steak (2.5 cm x 2.5 cm x 10.4 cm or 1" x 1" x 4") were irradiated at one, three and five megarad. The control samples were not irradiated. Half of the samples were irradiated when fresh, and the other half were irradiated after freeze drying. This procedure has been defined as the "fresh-dry" irradiation sequence throughout the report. The samples were frozen in an air blast at two temperatures (-22.2°C and -56.1°C). Freeze-drying was carried out below 300 microns of Hg and a maximum shelf temperature of 15.6°C (60°F). There appears to be three phases of water uptake: 1) A very rapid, almost instantaneous, absorption. 2) A more gradual uptake (called Part.1 in the report). 3) A relatively slow asymptotic approach to an equilibrium condition (Part 2). These two last phases are shown to be straight lines when the logarithm of the water uptake is plotted against the logarithm of the immersion time. Irradiation level has no significant effect on the final water content or on the slow asymptotic absorption (Part 2) or the extract release volume, but has a significant effect on the gradual water uptake (Part 1) and on the shear press force. Fresh-dry irradiation sequence (and freezing rate) have a significant effect on the total water uptake and on the slow asymptotic water (Part 2) uptake, but not on the gradual water uptake (Part 1), or on the extract release volume or on the shear press forces. Freezing rates have a significant effect on the total water uptake, but not on the slow asymptotic water uptake (Part 2), on the gradual water uptake (Part 1), on the extract release volume or on the shear press forces. The highest total water uptake was found for the meat irradiated when fresh, and slow frozen at -2 2.2°C. The mechanism of the gradual absorption appears to follow a phenomena of water flow, as evidenced by the straight line relationship found in the plots of logarithm water uptake versus logarithm immersion time. / Land and Food Systems, Faculty of / Graduate
7

Collapse temperature of freeze-dried carbohydrate solutions : effects of composition and moisture content.

Tsourouflis, Spyros Panayiotis Constantinos January 1975 (has links)
Thesis. 1975. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / Bibliography: leaves 109-112. / M.S.
8

Compression of foods during vacuum freeze dehydration.

Emami, Seid-Hossein January 1979 (has links)
Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1979. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Bibliography: leaves 153-157. / Ph.D.
9

Storage stability of freeze dried raspberry and blackberry juices

Patton, Kathleen A. January 1986 (has links)
No description available.
10

Storage stability of freeze dried raspberry and blackberry juices

Patton, Kathleen A. January 1986 (has links)
No description available.

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