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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.
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Showing 31 to 40 of 118 (0.023 seconds)Spelling suggestions: "subject:"scanned""
| 31 |
Crushed fruits and syrupsRobertson, William Fenton 01 January 1936 (has links) (PDF)
No description available.
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| 32 |
An evaluation of some of the factors affecting the consistency of canned cream style sweet corn /Davis, David Robert January 1959 (has links)
No description available.
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| 33 |
Canning tomatoes for salad uses.Wahem, Ibrahim Ahmad January 1981 (has links)
No description available.
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| 34 |
Effect of tomato maturity on quality of canned diced tomatoes /Getlawi, Abdalla Mohamed, January 1984 (has links)
No description available.
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| 35 |
Efficiency of chemical and physical tomato peeling systems and their effects on canned product quality /Schulte, Wade Allan January 1965 (has links)
No description available.
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| 36 |
Variables affecting the efficiencies of peeling tomatoes with caustic soda /Lucas, Loren Lemoine January 1969 (has links)
No description available.
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| 37 |
Process safety determination methods for flame sterilization of canned whole kernel corn /Joseph, Robert Louis January 1975 (has links)
No description available.
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| 38 |
Application of the Maryland shear press in determining the texture of canned whole kernel cornHelgason, Jon Halldor 15 May 1953 (has links)
Graduation date: 1953
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| 39 |
The use of inoculated test packs and the AOAC/Denny sterility evaluation method for determining safe thermoprocesses of low- acid canned foodsScheuerman, David J. January 1975 (has links)
No description available.
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| 40 |
Changes in raspberry pigments during processing and storageDaravingas, George Vasilios 14 May 1963 (has links)
The retention of pigments in processed raspberries is
a function of the process method and conditions of subsequent
storage. The presence of sucrose and the nature of the
headspace gas also influences the retention of the pigment.
The effect of some of the above variables on the pigments was
investigated. Variables imposed were: (1) concentration of
syrup, (2) headspace gas atmosphere, (3) temperature, and
(4) time of storage. Separation of the pigment of Willamette
red raspberries and black raspberries was made by column
chromatography and the pigments were analyzed.
spectrophotometrically.
The results showed the following:
1. The pigments of Willamette red raspberries consisted
of four separate cyanins as based on the R [subscript f] values and
characteristic wavelengths of maximum absorption. The pigments
of black raspberries consisted of three fractions.
2. On the basis of R [subscript f] values and wavelengths of
maximum absorption only two of the constituent fractions were
the same.
3. The wavelength of maximum absorption of all the
anthocyanins shifted towards shorter wavelengths after the
first month of storage.
4. Time and temperature of storage and their interaction
each contributed significantly to the destruction of the
cyanin pigments. An increase in either variable resulted in
a greater destruction of the pigments.
5. As the concentration of the ingoing syrup was increased,
the amount of individual cyanins decreased.
6. Oxygen in the headspace gas was shown to be
detrimental to the retention of the cyanins I, II, and IV of
the Willamette raspberries and to cyanins II and III of the
black raspberries.
7. Changes in the total pigment concentration were
greatly influenced by the cyanin in greatest concentration in
the species.
8. Heat processing destroyed approximately 20
percent of the pigments of the raspberries. / Graduation date: 1963
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