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  • About
  • 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.
201

High Frequency Inverter Power Stage Design Considerations for Non-Magnetic Materials Induction Cooking

Liu, Zidong 04 February 2011 (has links)
Recently induction cookers, which are based on induction heating principle, have become quite popular due to their advantages such as high energy efficiency, safety, cleanliness, and compact size. However, it is widely known that with current technology, induction cookers require the cookware to be made of magnetic materials such as iron and stainless steel. This is why a lot of cookware is labeled "Induction Ready" on the bottom. The limited choice of "Induction Ready" cookware causes inconvenience to customers and limits the growing popularity of the induction cooker. Therefore, a novel induction cooker, which can work for non-magnetic material cookware such as aluminum and copper, can be very competitive in the market. This thesis studies the induction cooking application; briefly introduces its fundamental principle, research background and the motivation of the development of a non-magnetic material induction cooker. Followed by the research motivation, three commonly used inverter topologies, series resonant inverter, parallel resonant inverter, and single-ended resonant inverter, are introduced. A comparative study is made among these three topologies, and the comparative study leads to a conclusion that the series resonant inverter is more suitable for non-magnetic material induction cooking application. The thesis also presents several major issues about non-magnetic material induction cooking and how to deal with these issues through induction coil design, higher operating frequency and novel control strategy. Because of non-magnetic material's low resistivity and permeability characteristics, it is difficult to be heated and to achieve soft-switching while the coupling between the induction coil and the cooking pan can be easily changed. Later in this thesis, these issues will be discussed in detail and some potential solutions to these issues such as self-sustained oscillating control, optimized induction coil design, proper selection of power semiconductor device, etc. A 1.5 kW high frequency series resonant inverter with self-sustained oscillating control is prototyped. Experimental results demonstrated successful operation of the resonant inverter under up to 1.5 kW, and the inverter's capability to maintain zero-voltage turn-on during wide operating condition is confirmed. At the end, a summary is given about the research work done in the thesis and future research work is discussed. / Master of Science
202

Losses of Vitamin C Content During the Cooking of Summer Squash

Woodruff, Reba N. 08 1900 (has links)
The general food supply is usually the source of vitamin C for many people, and since squash is a common food in the popular diets of Texans and is so generally grown over the state, this study has a two-fold purpose: (1) to ascertain the amount of vitamin C in the two varieties of squash most commonly used as food in Texas, and (2) to determine the effect of various methods of cooking upon the vitamin C content of these two varieties of squash.
203

Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce

Jacobi, Geraldine Marie. January 1984 (has links)
Call number: LD2668 .T4 1984 J32 / Master of Science
204

Eating the other: Ethnicity and the market for authentic Mexican food in Tucson, Arizona.

Cox, Jay Ann. January 1993 (has links)
The sharing of Mexican food in Tucson at festivals, restaurants, and grocery stores between Euro-American and Hispanic groups performs a number of functions beyond nutrition: it signifies the desire for harmony, it perpetuates negative cultural stereotypes, and it re-enacts the social drama of 500 years of contact. In this gift exchange, a hybrid cuisine--"Sonoran style"--is invented, mytholigized, and marketed as authentic. Food sharing both engenders cultural exchange and turns a profit, and ethnicity reinvented as an "orientalized" tourist commodity. "Eating the other" requires a symbolic supply/demand economy, and the recognition and negotiation of ethnic identity and cultural taboos and boundaries. The result of cross-cultural eating is complicated by the implications of consuming and incorporating the other in order to understand and negotiate difference. An introduction posits the "gastronomic tourist" as a model for food sharing and cultural cannabalism. The events taken as texts and read as examples of Victor Turner's social drama, are secular ceremonies and rituals that often resemble the touristic. One such arena is Tucson Meet Yourself. Unlike carnivalesque festival, this local celebration cultivates neutral ground where diverse groups assemble and sample "otherness" through food, music, and dance. Ethnic food initiates and sustains the communitas of this temporary quasi-pilgrimage even though actual performances of traditional foods are truncated to serve large crowds. The third chapter offers a close reading of Bourdieu, and considers local restaurants where distinctions of Sonoran style and its constant reinvention suit the supply/demand of producers and consumers, and show how ethnicity is invented and authenticated by powerful consensus, and mediates across boundaries; yet it also perpetuates stereotypes through the rigid "grammar" of the Sonoran style meal. A final chapter focuses on the enormously popular commercial salsas where non-Hispanics can meet Hispanics anonymously. The rhetorical and experiential frames surrounding the label and its advertising are examined, following Goffman and Barthes, and are revealed to mass-market ethnic stereotypes in general, and in particular, to depict Hispanic women's bodies on labels and advertising in order to exploit connections between food, women and sex.
205

Fastronomy : Everyday cooking in a one-persons houshold

Risager, Kim January 2013 (has links)
In 2012, 40% of Scandinavian households had only one occupant and this trend continues to grow. Daily, these households face the challenges of cooking for one: shopping and preparing small portions while trying to minimize waste; motivating yourself to spend the time to cook and then eat alone; attempting not to eat the same leftovers for too many days in a row; resisting the temptation of consuming convenient ready-meals or going for take-away. Since 1980, the amount of home cooked meals has dropped from 72% to approximately 50%. But what if there was an alternative to ready-meals that had the same convenience while providing you with the freedom, variety and quality of traditional home cooking? What if cooking for yourself could be a convenient and enjoyable experience?
206

Delicious resistance, sweet persistence: First Nations culinary arts in Canada /

Turner, Annie (Catherine Annie) January 1900 (has links)
Thesis (M.A.) - Carleton University, 2006. / Includes bibliographical references (p. 127-137). Also available in electronic format on the Internet.
207

Good food for little money food and cooking among urban working-class Americans, 1875-1930 /

Turner, Katherine Leonard. January 2008 (has links)
Thesis (Ph.D.)--University of Delaware, 2008. / Principal faculty advisor: Susan Strasser, Dept. of History. Includes bibliographical references.
208

Dietary acculturation among Oregon Latinos : factors affecting food choice /

Vanegas, Sarah Marie. January 1900 (has links)
Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 72-76). Also available on the World Wide Web.
209

Nutritional quality of children’s diet and associations with parental cooking skills and nutritional awareness

Lund, Karolina January 2017 (has links)
Background: Child overweight and obesity are increasing public health problems and food habitsamong children are concerning. Healthy family food habits and basic parental nutrition and cooking skills are important for ensuring children receive an adequate diet. Objective: To explore the nutritional quality of 5-10-year-old Swedish children’s diets and associations with parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Methods: A cross sectional online survey was responded by 72 parents. Nutritional quality was measured using The National Board of Health and Wellness’ Dietary Index. The survey also measured parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Associations were tested with independent t-tests and Spearman rank correlations. Results: Mean Dietary Index score was 8.11, which indicates an unsatisfactory adherence to Nutrition Guidelines. Children’s food habits in this sample were better than in the national survey Riksmaten barn 2003, but intake levels of fruit, vegetables and fish was still below recommendations. Associations were found between children’s Dietary Index scores and parental cooking skills, nutritional awareness and frequency of child participating in cooking. No associations with demographic variables were found. Conclusions: Children’s diets are not in line with recommendations for 46 % of the participants, but appears to have improved since the latest national survey. Parental cooking skills, nutritional awareness and children participating in cooking more often was associated with better nutritional quality in children.The small sample size, participant heterogeneity and the recruitment method limits the generalizability of the results.
210

Modelling and control of cooking degree in conventional and modified continuous pulping processes

Rantanen, R. (Rami) 07 August 2006 (has links)
Abstract Quality and economical requirements have raised evident need and interest in the industry to further develop continuous kraft cooking. A Kappa number, representing the cooking degree, is one of the few quality measures of cooking, and usually the only one measured on-line. Cooking degree is mainly controlled by temperature, chemical charge, and cooking time. Cooking conditions strongly depend on the packing degree of a chip column in the digester. At the same time, the packing of a chip column is affected by the cooking degree of chips. A typical problem is that the conditions and cooking degree in the process are not known. To achieve better control, more information about the cooking process is required. The aim of this thesis has been to more accurately describe the cooking conditions and phenomena in the digester scale. Conventional and Downflow Lo-Solids™ continuous cooking processes, producing both softwood and hardwood pulp, were investigated. Information achieved from measurements, and physical and chemical models describing chip scale phenomena, were utilised. Kappa number modelling was based on the use of an optimised and on-line adapted Gustafson's model. Modelling over grade change situations was accomplished by smoothly adjusting the model parameters as a function of temperature change profiles. Real-time profiles of cooking chemicals, temperature, and lignin and carbohydrates contents of chips within the processes were modelled. These real-time profiles were utilised in the modelling of the chip column's packing degree in the conventional process. Based on the developed models, blow-line Kappa numbers of both processes were predicted. By exploiting the prediction results, a new control strategy for the Kappa number was developed. In the strategy, set points for chemical charge and cooking temperature are iteratively solved by using only the developed prediction models of the blow-line Kappa number. It was shown that the modelled profiles of wood components and cooking chemicals can give new information regarding the continuous cooking processes. The modelling results are feasible in control purposes, and they also can support the operators' work. In the new control strategy, compared to the widely used H-factor based control, chemical concentrations can be more precisely taken into account.

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