Thesis (M.S.)--Wisconsin. / Includes bibliographical references (leaves 84-85).

Thesis (M.S.)--California Polytechnic State University, 2009. / Mode of access: Internet. Title from PDF title page; viewed on Jan. 7, 2010. Major professor: Dr. Sean Hurley. "Presented to the faculty of California Polytechnic State University, San Luis Obispo." "In partial fulfillment of the requirements for the degree of Master of Science in Agribusiness." "December 2009." Includes bibliographical references (p. 75-77).

No description available.

Thesis (doctoral)--Helsinki University of Technology, 2007. / Includes bibliographical references. Also available on the World Wide Web.

Thesis (Ph. D.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references (p. 79-86).

need to dry-mill the wheat into flour, and as a result, the total cost of conversion from wheat to bread is reduced. The resulting product has been perceived as being more filling than normal bread and it is also more nutritious and more affordable. The wet-mill concept was developed in a laboratory environment and no process methodology or equipment has existed to enable the technology to be used in a real bakery environment. The focus of this research was to design the particular equipment required for a medium plant-bakery production facility based on the wet-mill technology. Due to severe overcapacity in the bread-making industry, the research focuses on how best to integrate this equipment into an existing production facility. Three broad areas are investigated: • Product Development • Process Design • Machine Design The aim of the Product Development phase was to create a recipe that would withstand the rigours of the plant bakery environment, while at the same time satisfying consumer demand for taste and texture. The Process Design phase ensured that any new equipment had the capacity to match the throughput rate of the rest of the plant bakery, so that wet-mill dough could seamlessly continue downstream. Process control variables were examined to ensure that a consistent quality product was delivered. Inbound material handling was also investigated and designed to ensure safe and uncontaminated delivery of perishable raw material. Since the end product is edible, hygiene design requirements were also considered by completing a HACCP study to ensure a consumer-safe product. The Machine Design phase involves the development and design of a completely new food machine: a vertical wet-mill cutter. Many ideas are evaluated and a prototype machine, based on the optimal design, was built to test the concept. This prototype was then used to define process and design constraints for a scaled, large plantbakery machine. The final detailed design of a plant bakery wet-mill cutter was then completed. It includes drive, belt, bearing and pneumatic cylinder selection, and shaft and blade design. Safety considerations were an important part of the design process and production facility. Conformity to OHS Act regulations required investigation into the safe operation of the designed equipment with particular reference to driven and rotating machinery sub-regulations of the Act. A hazard analYSis and operability study was also undertaken. Lastly, the research calculates a financial valuation of the project to ascertain whether a plant baker should be interested in implementing wet-mill technology. The research concludes with a discussion of the various successes of the three research areas, and states any further investigation that may be required before full implementation. / Thesis (Ph.D.)-University of Natal, Durban, 2003.

Thesis (Ph.D.)--Victoria University (Melbourne, Vic.), 2008.

A contributing factor in recurrent Listeria monocytogenes (L. monocytogenes) food contamination is that this bacterium produces biofilms on surfaces to persist in food-processing environments. Quorum sensing (QS) is a cell-to-cell communication system utilized by bacteria within biofilms to collaborate and adapt to environmental stresses. However, the details of how the QS-dependent network contributes to biofilm development of L. monocytogenes have yet to be well understood. By comparing the transfer rates of planktonic and biofilm (sessile) L. monocytogenes from stainless steel blades to bologna slices, we found that sessile bacteria had reduced transferability onto a single slice but caused the increase in the number of contaminated slices. This suggests that physiological adaptions derived during biofilm development affect bacterial dissemination. Given the contribution of proteins and environmental temperatures to the extracellular polymeric substances (EPS) synthesis and biofilm integrity, we evaluated the exoproteomes of biofilms formed at 25 and 37°C using 2D-gel electrophoresis and LC-MS/MS. We found exoproteases Lmo0186, Cwh, and Spl exclusively in biofilms formed at 25°C and their greater expression in the gene level at 25°C. By using the zymography and crystal-violet-staining assay with a protease inhibitor, we observed a greater proteolytic activity at lower temperatures and showed that the attenuated proteolytic activity of proteases is positively correlated with increased biofilmorming ability at 25°C. Considering the transcriptional role of QS systems during biofilm development, we investigated how the accessory gene regulator (Agr)-based and metabolite S-Adenosylmethionine (SAM)-involved QS systems modulate nutrient availability and EPS synthesis. The results revealed that the SAM signal interacts with the Agr QS at the transcriptional level during biofilm development, whereas SAM and Agr QS regulate distinct EPS synthesis pathways. Additionally, this interaction is dependent on bacterial life modes (planktonic and sessile). Overall, we conclude that L. monocytogenes manipulates the synthesis of EPS with the coregulation of metabolism and QS for biofilm formation and the production of exoproteases for biofilm dispersion. These precise regulations on EPS enable L. monocytogenes to prolong its survival and promote its dissemination in environments.

A multistage production system consists of a number of production stages that are interrelated, that is the output from one stage forms input to the next stage. There are constraints associated with each stage as well as constraints imposed by the overall system. Besides, there are multiple objectives that need to be satisfied, and in numerous cases, these objectives conflict with each other. What is required is an efficient technique to allocate and schedule resources so as to provide a balance between the conflicting objectives within the system constraints. This study is concerned with the problem of scheduling multistage production systems in food processing industry. The system and products have complex structure and relationships. This makes the system difficult to be solved analytically. Therefore, the problem is solved by developing a heuristic algorithm that considers most of the constraints. The output generated by the algorithm includes a production schedule which specifies the starting and completion times of the products in each stage and the machines where the products are to be processed. In addition, a summary of system performances including throughput times, resources' utilizations, and tardy products is reported. / Graduation date: 1992