Thesis (Ph. D.)--Washington State University, May 2009. / Title from PDF title page (viewed on June 19, 2009). "Department of Horticulture and Landscape Architecture." Includes bibliographical references.

Thesis (MScAgric)--University of Stellenbosch, 2007. / Bibliography. Also available via the Internet.

Dissertation (PhD(Agric))--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Thesis (M.S.)--West Virginia University, 2000. / Title from document title page. Document formatted into pages; contains viii, 52 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 45-51).

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 72-78). Also available via the Internet.

Thesis (Ph. D.)--Washington State University, May 2008. / Includes bibliographical references (p. 100-122).

Thesis (M.S. in electrical engineering)--Washington State University, May 2009. / Title from PDF title page (viewed on Apr. 2, 2009). "School of Electrical Engineering and Computer Science." Includes bibliographical references (p. 83-90).

Dissertation (PhD)--University of Stellenbosch, 2005. / Bibliography. Also available via the Internet.

Newtown Pippin and Winesap apples were taken from terminal storage, and prepared as slices to be processed in re-tortable pouches to determine an optimum process using the relatively new pouch technology. Preprocessing treatments included calcium chloride as a texture modifier, sodium bisulfite as a microbial inhibitor and colour stabiliser, and sodium acid pyrophosphate as a colour stabilizer. These reagents were added to the slices by vacuum infusion, hot blanching or cold dipping to determine their effects on the final product. The slices were packed in 300 gram pouches that were evacuated, then flushed with either nitrogen or carbon dioxide before sealing. The samples were stored at 22 and 35°C and were examined by physical, chemical and sensory methods, at intervals of two weeks, six weeks and five months after processing to determine the changes occurring within the samples. During storage, quality changes did occur, which affected the acceptance of the samPles/ particularly at the higher temperatures. Texture was vastly improved with the addition of calcium ions to old apples. Colour remained significantly lighter in samples with higher SO₂ levels. The addition of pyrophosphate was also shown to increase the lightness of the samples. The levels of reducing sugars and pH were shown to increase with the length and temperature of storage. Preparatory methods were also shown to have a great influence on the quality of the final product. Hot blanching of apple slices lead to a lower quality product than either vacuum infusion or cold dipping. Vacuum infusion was by far the most efficient preparatory method but resulted in a product with a translucent appearance and a bland flavour. Cold dipping produced the best final product. The use of carbon dioxide atmospheres within the pouch produces a lower pH and a softer texture in the samples. Nitrogen was found to be the better of the two gases for quality maintenance. In general, it was determined that apples from terminal storage were more difficult to process into a product of good quality than were apples stored for only a short time after harvest. / Land and Food Systems, Faculty of / Graduate

No description available.