Maple sap was successfully transformed into maple syrup and maple syrup products by evaporation of water by microwave heating. Pulsed power supply with duty cycles of 100%, 75% and 60% were used for the microwave application. The dielectric properties of maple syrup at different moisture contents during the process were determined at 25$ sp circ$C. The products obtained were of excellent quality and were comparable to the highest grade prescribed by the industry. Pulsed power supply was found to have better efficiency of heating, but it increased the total time required for the process. The total time was also found to be dependent on the initial mass of the load. The behavior of the dielectric properties of the maple syrup was found to be fairly linear with moisture content and were found to be in close agreement with an empirical model found in literature. Microwave heating seems to have an enormous potential for production of high quality maple syrup.

No description available.

No description available.

by Chan Yiu Tak, George ; Tang Ho Kong. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / Bibliography: leaf 12. / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iii / ACKNOWLEGEMENTS --- p.iv / CHAPTER / Chapter I --- INTRODUCTION --- p.1 / Observation --- p.1 / Problem Definition --- p.3 / Theoretical Framework --- p.3 / Variables --- p.3 / Theoretical Relationship among Variables --- p.4 / Schematic Diagram of Theoretical Framework --- p.6 / Hypotheses --- p.6 / Chapter II --- LITERATURE REVIEW --- p.9 / Bibliography --- p.12 / Chapter III --- METHODOLOGY --- p.13 / Type of Study --- p.13 / Study Setting --- p.14 / Time Horizon --- p.14 / Unit of Analysis --- p.14 / Population and Sample --- p.15 / Data Collection Method --- p.16 / Measures --- p.17 / Chapter IV --- FINDINGS --- p.18 / Results of the Surveys --- p.18 / Survey among Medical Pactitioners --- p.18 / Survey among End Users --- p.33 / Analysis of Results --- p.54 / Medical Practitioners --- p.54 / End Users --- p.56 / Hypotheses Testing --- p.59 / Chapter V --- CONCLUSIONS --- p.62 / Chapter VI --- RECOMMENDATIONS --- p.65 / APPENDICES --- p.69

Bruknių lapai vartojami šlapimo išsiskyrimui skatinti, šlapimo takų infekcijoms gydyti, taip pat nuo inkstų ir tulžies akmenligės [1, 2]. Lapų gydomajam poveikiui didžiausią įtaką turi polifenoliniai junginiai, kurie slopina tam tikrų bakterijų įsitvirtinimą šlapimo takuose, pagrindinis iš jų arbutinas. Vis nauji moksliniai tyrimai skatina naujų bruknių farmacinių preparatų kūrimą. Bruknių lapų vandeninės ištraukos (nuovirai, arbatos) pasižymi nemaloniu - karčiu, sutraukiančiu skoniu, jų galiojimo laikas labai trumpas. Nuspręsta, kaip farmacinę preparato formą gaminti bruknių lapų sirupą. Tyrimo tikslas – pagaminti bruknių lapų sirupą ir įvertinti jo kokybę. Šis tyrimas apima: bruknių lapų žaliavos kokybės tyrimus, bendrojo polifenolinių junginių kiekio pagal arbutiną nustatymą spektrofotometriniu metodu bruknių lapų nuovire ir bruknių lapų sirupuose, arbutino kiekio nustatymą bruknių lapų nuoviruose ir žaliavoje efektyviosios skysčių chromatografijos metodu, bruknių lapų sirupų kokybės ir stabilumo vertinimą. Rezultatai: nustatyta, kad bruknių lapų smulkumas ir nuodžiūvis atitinka Europos farmakopėjoje augalinei žaliavai keliamus reikalavimus. Pagamintuose bruknių lapų nuoviruose (1:10) ESC metodu įrodytas arbutino buvimas ir nustatytas jo kiekis žaliavoje 3,38±0,11 proc. Spektrofotometriniu metodu nustatyta, kad bruknių lapų nuoviruose bendrasis polifenolinių junginių kiekis (28,608±0,134 mg/ml) yra statistiškai patikimai (p<0,05) didesnis nei bruknių lapų arbatose (6,07... [toliau žr. visą tekstą] / Lingonberry leaves are used to increase urinary excretion, to treat urinary tract infections and for kidney and gall stones [1, 2]. The greatest impact on therapeutic effects of leaves have phenolic compounds, that inhibit the entrenchment of particular bacteria in the urinary tract, the main of them being arbutin. Recent scientific research encourages the creation of new lingonberry pharmaceutical preparations. The aqueous extracts of Lingonberry leaves (decoctions, teas) are characterised by unpleasant-bitter and astringent taste and their shelf-life is very short. Therefore, it was decided to produce lingonberry leaves syrup as a form of pharmaceutical preparation. The aim: to produce lingonberry leaves syrup and to evaluate its quality. This research includes: qualitative analyses of lingonberry leaves raw material, detection of total phenol compounds by spectrophotometric method using arbutin in decoctions of lingonberry leaves and syrups of lingonberry leaves, detection of quantity of arbutin in lingonberry decoctions and leaves by high-performance liquid chromatography, and the quality evaluation and the stability evaluation of lingonberry leaves. Results: it was found out, that the fineness of the lingonberry leaves and their loss in drying coincide with the European Pharmacopoeia herbal raw material requirements. In the produced lingonberry leaves decoctions (1:10) the presence of arbutin has been proved and its quantity 3,38±0,11 pct. has been detected by HPLC... [to full text]

M.S.

No description available.

M.S.

Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or no addition (low acid). Cakes were baked and.immediately tested under controlled conditions. The pH and specific gravity were determined for cake batters. Baked cakes were evaluated for pH, standing height as an index to volume, moisture, deformation, crust color, and crust and crumb browning. Volume, color and browning were all significantly affected by pH adjustment. As acidity increased, cakes had less volume and a gummy, pudding-like texture. Color decreased and browning decreased at higher levels of acidity. Thus, it was concluded that increasing acidity decreased the over-development of color and browning, but altered the texture. The high fructose corn syrup sweetened cakes that were moderately acidified by the addition of cream of tartar alone were less brown but lighter in texture than the other treatments. / Master of Science

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