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The Global ETD Search service is a free service for researchers
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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 1 to 10 of 60 (0.087 seconds)Spelling suggestions: "subject:"effect off heat"" "subject:"effect oof heat""
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SOME EFFECTS OF HEAT ON THE PHYSIOLOGY OF MESQUITE (PROSOPIS JULIFLORA)Maynard, Michael Lee, 1938- January 1970 (has links)
No description available.
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| 2 |
ISOLATION AND IDENTIFICATION OF A CYTOKININ FROM MEDICAGO SATIVA L. (ALFALFA, ZEATIN, HPLC).Fimbres, Anna Maria. January 1985 (has links)
No description available.
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| 3 |
Bound water and high temperature tolerance studies of several varieties of alfalfaKreizinger, Everette January 1938 (has links)
No description available.
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| 4 |
Induction of heat resistance in Pisum sativum L. Alaska seedlingsBach, Daniel Arthur, 1944- January 1970 (has links)
No description available.
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| 5 |
THERMAL INACTIVATION OF PLANT GROWTHCole, Frank Donald January 1969 (has links)
No description available.
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| 6 |
Physiological characteristics of heat tolerant and heat susceptible creeping bentgrasses (Agrostis palustris Huds.)Karnok, Keith J., 1950- January 1974 (has links)
No description available.
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| 7 |
Thermal softening kinetics and textural quality of thermally processed vegetablesTaherian, Ali Reza January 1995 (has links)
Dry Romano beans (Phaseolus vulgaris) were soaked and cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. The rate of texture softening associated with each temperature was found to be consistent with two simultaneous pseudo first-order kinetic mechanisms 1 and 2. Approximately 40% of the firmness of Romano beans was lost by the rapid softening mechanism 1. The remaining firmness loss was characterized by mechanism 2 which was found to be much slower ($ sim$1/50th of the former). The temperature dependence indicator (z value) of reaction rate constants were 30 and 24 C$ sp circ$, respectively for mechanisms 1 and 2 with associated activation energies of 82 kJ/mole and 103 kJ/mole, respectively. / Turnip (Brassica napobbrassica) and beet roots (B. Vulgaris L.) were cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. Three textural properties (firmness, springiness, and stiffness) were found to follow the same trend of apparent first order kinetic theory with two substrates. Temperature dependence of softening (z value) was found to be within 27 and 35 C$ sp circ ,$ with activation energies in the range of 93 and 60 kJ/mole. / Cylindrical turnip, beet root pieces and Romano beans were packed in thin profile plastic containers and cylindrical metal cans and thermally processed in the static and rotational modes. Through heat penetration testing, process times were adjusted to give an equivalent lethality of 10 min for each product. Thin profile packed vegetables, in all cases, were found to have a firmer and stiffer texture. On the other hand, for rotational processing, the result showed no significant improvement in textural properties (firmness, springiness and stiffness) over the still counterparts. It was found that previously determined kinetic data could be used to estimate texture retention.
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| 8 |
Thermal softening kinetics and textural quality of thermally processed vegetablesTaherian, Ali Reza January 1995 (has links)
No description available.
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| 9 |
Thermal Softening Kinetics and Textural Quality of Thermally Processed VegetablesTaherian, Ali Reza January 1995 (has links)
Note:
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| 10 |
The resistance of strains of brome grass to high temperaturesSloan, Robert Fred. January 1941 (has links)
LD2668 .T4 1941 S58 / Master of Science
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