Presented as Brunkow's Thesis (Ph. D.)--University of Wisconsin--Madison, 1923. / Cover title. Reprinted from Journal of agricultural research, vol. XXX, no. 10 (15 May 1925). Includes bibliographical references.

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The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L . plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components and the production of a new peak, occurring at 9 to 10 minutes , in the conventional hot-air dried and microwave dried. Sensory evaluation scores of freeze-dried and conventional hot-air dehydrated sauerkraut compared favorably with that of a canned commercial product.

The aim of this work called: The role of packaging in consumers purchasing decisions was to find out the packaging on understanding the values and creating the images of product. Respectively to find out the influence on shopping decisions of consumers and to evaluate the current status of packaging strategy of a chosen company and the influence of the status on the attitude of customers. Based on the analysis, we were to offer suitable improving arrangements.