Yes / The AHRC-funded Curious Travellers project (www.visualisingheritage.org) is a data-mining and crowd sourced infrastructure to help record, manage and interpret archaeological sites, monuments and heritage at risk. It provides a priority response to the globally important challenge of sites that have been destroyed or are under immediate threat from natural disasters, neglect, conflict and cultural vandalism. The project uses two workflows to scrape web-based imagery and crowd-source imagery to recreate 3D models of sites and monuments at risk. Many threats to heritage are linked to issues of access – impacting conservation and site management as well as the safety of individuals. The project offers sustainable solutions – working with extant imagery that does not place individuals at additional safety risk, whilst helping to contextualise visible archaeology by linking to relevant site and landscape data and integrating this into local historic environment record frameworks that make this data freely accessible to all.

Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and yeast counts were determined using plate count agar (PCA), acidified potato dextrose agar (PDA) and yeast extract dextrose agar (YEPD). Commercially acceptable reduction of microflora for pineapple (greater than 2.5 log cycles) were observed at static pressure of 340 MPa for 15 min at three temperatures (~4, 21, and 38°C). Longer process times (40 and 60 min) at this pressure did not result in further significant count reductions. Lower pressure treatments, 270 and 200 MPa for 15 min, at these temperatures reduced the microbial population of pineapple by 1-2 log and less than one log, respectively. Static pressures treatments of 270 and 340 MPa at 21°C were found to reduce bacterial and yeast counts by 5-log cycles on inoculated fresh cut pineapple. Total bacteria and yeast counts remained <25CFU/plate after a 1/10 sample dilution during 60 days of storage at 4°C. Sinusoidal and step-pressure pulses were compared with static pressure treatments for the inactivation of S. cerevisiae 2407-1 a in pineapple juice. No inactivation was observed after 40-4,000 fast sinusoidal pulses (10 cycles/s) at 4-400 s in the 235-270 MPa range. Static 270 MPa treatments at 40 and 400 s resulted in 0.7 and 5.1 decimal reductions, respectively. Slower 0-270 MPa step pulses at 0.1 (10 pulses), 1 (100 pulses) and 2 (200 pulses) cycles/s with 100 s total on-pressure time resulted in 3.3, 3.5, and 3.3 decimal reductions, respectively. A comparable static pressure treatment resulted in 2.5 decimal reductions. Changing the on-pressure/off-pressure time ratio showed that treatments with longer on-pressure time were more effective. Step pressure pulses (0-270 MPa) on inoculated pineapple chunks for 100s at 0.1 (10 pulses, T3) and 2 (200 pulses, T5) cycles/s were more effective than a 100 s static 270 MPa (T1). After 30 days of refrigerated storage T1 samples showed >10³CFU/g in bacteria and yeast counts, while T3 and T5 had < 10CFU/plate after a 1/10 sample dilution. Both 5 and 10 min step pulsed 0-270 MPa treatments were as effective as 15 min static 270 and 340 MPa. Treatments T3 and T5 for 5 min yielded 0-4 CFU/plate after a 1/10 sample dilution during 30 days of refrigerated storage and recovery of pressure-injured cells was not observed. Static 15 min pressure at 270 MPa and 340 MPa resulted in 0-10 and 0-8 CFU/plate after a 1/10 sample dilution during the same 30 days of refrigerated storage. Step pressure treatment seems to be more effective than static pressure for inactivating bacteria and yeast in pineapple; recovery of pressure-injured cells was not observed under refrigerated storage conditions. / Graduation date: 1997

Equipment and procedures for the rapid measurement of the water vapor permeability of polymer films and food coatings has been evaluated. The method uses an electronic sensor to measure the concentration increase in water vapor diffusing through a film into a chamber of known volume. Air of known humidity is passed over each side of the film to establish a desired equilibrium relative humidity differential prior to each test. Experimental results showed that moisture vapor transmission rates of polymer packaging films and edible coatings could be determined in a range from 0.25 to 12 hours instead of the usual 24 hour period required by existing tests. Permeance values for Teflon, high density polyethylene (HDPE), polyethylene terephtalate (PET) and three coating materials were measured at relative humidity differentials between 0 - 100% and temperatures between 5 and 30°C. Results were found to be similar to values reported in the literature using standard measurement methods. This method allows the measurement of film and coating permeance values at temperature and relative humidity values close to actual food storage conditions. / Graduation date: 1994

This is a study of the change in property values over a ten year period, from 1993 to 2003, in New Orleans, Louisiana. Sales prices for the entire city are compared to sales prices in two locally designated historic districts and one control neighborhood. The intent of the paper is to identify the effect that local historic protections have on real property values.

Thesis (M.S.)--University of Oregon, 2003. / Typescript. Includes vita and abstract. Includes bibliographical references (leaves 135-142). Also available for download via the World Wide Web; free to University of Oregon users.

At archaeological sites around the world, architectural interventions utilizing distinctly modern materials and designs have provided solutions for protection from environmental impacts, control of visitors’ access to ruins and presentation of historic remains to the public. In various contexts, reliance on the modern has resulted in educational opportunities and emotional experiences for visitors that would not have been possible using traditional modes of reconstruction. The incorporation of in situ archaeological remains into a modern building often enhances the phenomenological potential of the ruins while sacrificing positivist presentations of them. Many European countries have seen different examples of creative applications of modern architecture for the presentation of excavated sites. My thesis focuses on several European prototypes of the modern architecture–archaeological remains hybrid type, surveying how contrast in materials and stylistic breaks between new and old enhance visitor’s experiences. The prevalence and promise of modern architectural design at archaeological sites calls for the clear identification of the emerging type in order to promote it as a bona fide option for meeting preservation challenges. The classification requires the intervention rely on distinctly modern materials and construction methods, offer a stark contrast between new and old fabric, enhance the archaeology and foster understanding of the remains. The prototype studies point to the following benefits of enveloping ruins in a modern structure: nontraditional materials often lead to less literal, more open-ended presentations that promote discovery, transparency and spanning potential provide a broad range of possibilities for protection and interpretation, a dialogue between past and present allows for creative expressions about temporal relationships, and the appearance of decay enhances the phenomenological impact of the site. / text

The application of high pressure (HP) processing on trout and shrimps was investigated in order to study its effect on their quality attributes. Five levels of pressure, holding time and temperature were selected using a central composite rotatable design (CCRD), the central point being. 200 MPa, 30 min and 10°C. This design was used in order to permit the measurement and modeling of changes in various quality parameters as a result of changes in the process variables. The color parameters (L*, a*, and b* values), physical attributes (drip-loss, protein leaching and water holding capacity) and texture parameters (firmness and springiness) in each case were evaluated, and modeled as second order polynomial equations. / Artificial Neural Network modeling was employed to investigate its ability in predicting the quality changes in both pressure-treated trout fillets and shrimp samples, and its performance was with statistical models. / High pressure (HP) kinetics of the microbial destruction in both trout and shrimp was also studied. (Abstract shortened by UMI.)

Thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on microbial inactivation kinetics and shelf-life study of the product. The objective of this research was therefore to evaluate the application of HP treatment for inactivation of microorganisms (pathogenic and spoilage type) and to evaluate the shelf-life of HP treated mango juice. / HP destruction kinetics of three common spoilage microorganisms, Leuconostoc mesenteroides, Zygosaccharomyces bailii and Pichia membranaefaciens and two pathogenic microorganisms, Escherichia coli O157:H7 and Listeria monocytogenes Scott A, were evaluated at 250-550 MPa with 0-60 min holding time at room temperature with species specific initial counts between 10 6 to 108 CFU/mL.

Thesis (M.S.)--The University of North Carolina at Greensboro, 2008. / Directed by Jo Leimenstoll; submitted to the Dept. of Interior Architecture. Title from PDF t.p. (viewed Sep. 3, 2009). Includes bibliographical references (p. 82-87).

Thesis (M.Sc.)--University of North Carolina, 2009. / Title from pdf file main screen (viewed on May 26, 2010). A Master's paper submitted to the faculty of the School of Information and Library Science of the University of North Carolina at Chapel Hill in partial fulfillment of the requirements for the degree of Master of Science in Information Science, Chapel Hill, North Carolina. "April 2009." Includes bibliographical references.