341 |
A NEW READOUT TECHNIQUE FOR CD-ROM MULTILEVEL OPTICAL DATA STORAGEGunnarsson, Gunnar Hans, 1962- January 1987 (has links)
A technique is presented that utilizes an on-axis intensity measurement to detect the reflected light from a multiple CD-ROM surface. The thesis includes a computer simulation of the detected signal for scans of various structures and discusses finite size detector effects. A suitably sized detector passes 77% of the total light flux at the detector plane without affecting the depth discrimination property of the technique. Experimentally, a breadboard Height Readout System (HRS) could detect height differences on test relief structures. A signal to noise ratio was obtained that corresponds to a noise equivalent height sensitivity of 30 Angstroms. Therefore, the HRS could discriminate between five levels on the test structure. An addition to the new technique uses a phase plate to determine if the focused beam is going into or out of a pit. Thus, the storage capability per unit area on the disk surface can be increased.
|
342 |
Structure-function study of vicilins from two indigenous Chinese legumes, Dolichos lablab and Phaseolus calcaratusLaw, Ho-ying., 羅浩盈. January 2003 (has links)
published_or_final_version / Botany / Doctoral / Doctor of Philosophy
|
343 |
Design, control and application of battery-ultracapacitor hybrid systemsChan, Siu-wo., 陳兆和. January 2007 (has links)
published_or_final_version / abstract / Electrical and Electronic Engineering / Doctoral / Doctor of Philosophy
|
344 |
Extending shelf-life of fresh-cut pearsDong, Xiaoling 25 September 1998 (has links)
Different concentrations of various browning inhibitors and a firming agent were
evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices
during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh
and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of
ripeness on color and texture changes as well as the influence of storage temperature on
texture and color retention was investigated. 4-HR residual content under different
treatment conditions and its sensory properties were analyzed. 4-HR was an effective
browning inhibitor at concentration as low as 0.005% when combined with 0.5% ascorbic
acid (AA). Cysteine (0.5%) with 0.5% ascorbic acid (AA) effectively inhibited Anjou
and Bosc pear slice browning for 25 days and its sensory properties merit further study.
A combination of 1.0% AA and 1.0% calcium lactate prevented Anjou pear slices from
discoloration, but also caused tissue leaking and softening. Semperfresh and Snow Fresh
did not maintain flesh color effectively. 1.0% calcium lactate maintained slice firmness
at an acceptable level for 30 days when the average firmness of whole pears at slicing
was 49, 38 and 43 Newton (N) for Bartlett, Bosc and Anjou respectively. A storage
temperature of 0°C significantly retained better texture than the control of 2-4°C. Slices with acceptable texture and color were achieved by treatment with a solution of 0.01% 4-HR, 0.5% AA, and 1.0% calcium lactate for 2 min, vacuum packaging, and storage at 2-4°C for 30 days for Bartlett and Bosc, and 15 days for Anjou.
4-HR residual content increased with increasing dipping times and concentrations,
with the latter being the major factor. The 4-HR residual decreased with storage time for
all the treatments. Sensory tests indicated that panelists detected the overall differences
between 0.01% 4-HR treated samples and the controls for both Bartlett and Anjou pears
(P<0.01). There were no significant differences in preference between treated sample
and control for Anjou pears. / Graduation date: 1999
|
345 |
Diffusion of sugar, acids and pigments during processing and storage of canned berriesBoziotis, Constantinos Andreas 08 March 1963 (has links)
Processing and storage of berry fruits is accompanied by various
changes, the important ones being the changes in the soluble solids
content, titratable acidity, pH, pigments, and texture. A study was
made of these changes in processed strawberries, raspberries, blackberries
and blueberries, still cooked and stored at 78°F for one and
six months in No. 10 cans. Three samples of the above four berries
were analyzed before processing, immediately after processing and
after one and six months of storage at 78°F. Five samples of syrups
were collected from both center and side of the cans by means of 50
ml pipettes. These five samples were from top, 1 3/4", 3 l/2", and
5 1/4" from the top and from the bottom and a mean sample was taken
from the drained syrup. The cans were then drained on an 8 mesh
10" screen. 100 gram samples of the drained solids from top, middle
and bottom were collected for texture measurements.
The results indicated the following:
1. There is a decrease in soluble solids of the syrup and drained
weight of the fruit immediately after processing. Softening of berries
progresses with storage.
2. There is an increase in titratable acidity, pH and pigments of the
syrup immediately after processing. Titratable acidity and pigments
increase with storage and pH values were lower.
3. There is a tendency to reach an equilibrium in the can with regards
to soluble solids in all berries and pigments in case of strawberries
with a lower tendency for raspberries. In the case of titratable acidity
equilibrium was almost realized in strawberries and blueberries. All
berry packs showed no equilibrium in the pH value after six months.
4. No noticeable differences between samples collected from centers
and side of the can. / Graduation date: 1963
|
346 |
Some practical applications of neural networks in the electricity industryBrierley, Philip David January 1998 (has links)
No description available.
|
347 |
A storage service for structured dataThomson, Susan Elizabeth January 1990 (has links)
No description available.
|
348 |
The support of horizontal cylindrical glass reinforced plastic storage vesselsWarrender, A. J. January 1986 (has links)
No description available.
|
349 |
Cryopreservation of rare and endangered speciesWilkinson, Timothy John January 2000 (has links)
No description available.
|
350 |
Investigations into the problems associated with the development of naked oats as a cropThornton, M. S. January 1986 (has links)
No description available.
|
Page generated in 0.0598 seconds