No description available.

No description available.

No description available.

Globo Foods Co., Ltd. has good opportunity to export five Thai seasoning        paste products to Sweden (Västerås). By setting the price as low initial price, sell firstly at ICA Maxi Hälla and Coop Extra in Västerås, use attractive promotion and advertising for Swedish people. This result is from valid, reliable primary and secondary data in order to be guideline and useful information to Globo Foods Co., Ltd. and also can adapt to fit the result with Thai seasoning pastes from other companies or other kind of products to enter to Västerås,Sweden.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20423号 / 農博第2208号 / 新制||農||1047(附属図書館) / 学位論文||H29||N5044(農学部図書室) / 京都大学大学院農学研究科食品生物科学専攻 / (主査)教授 安達 修二, 教授 金本 龍平, 教授 谷 史人 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Master of Science / Department of Human Nutrition / Koushik Adhikari / Three cuts of steak (strip, chuck-eye and top blade) of two United States Department of Agriculture grades (choice and select) underwent seasoning and tenderization treatments to study whether flavor and texture quality could be enhanced within cut and grade of steak. Treatments included: 1) seasoning alone, 2) a combination of seasoning + bromelain (enzymatic tenderizer), or 3) control (no seasoning and/or bromelain). The seasoning included: kosher salt, black pepper, onion powder, garlic powder, cumin, and ground oregano. All of the steaks were cooked to an internal temperature of 71° C (medium doneness). Six trained descriptive panelists evaluated the samples. The results of this study indicate that it may be possible to improve eating quality of choice and select chuck-eye and choice top blade to be more similar to strip steaks of the same USDA grade. Both treatments increased flavor and texture attributes in these samples that have been shown to have an impact on liking scores. Choice chuck-eye samples had decreased bloody/serumy and metallic scores and increased umami and initial flavor impact with both treatments. Both treatments increased brown/roasted flavor in select chuck-eyes. Tenderness, fat-like and umami were increased with the seasoning + bromelain treatment in select chuck-eyes. Choice top blade steaks with seasoning alone had increased umami flavor. Both treatments impacted attributes (fat-like, umami and sour) of the select strip steak that differed from choice strip steaks. The next step to this research is to investigate whether consumer liking scores are consistent with conclusions made from descriptive analysis results. Overall, these treatments could be a valuable tool for beef retailers.

This research examines the drying of hardwood timber with particular reference to seasoning blackbutt (Eucalyptus pilularis) in a solar kiln. The aims of this research were to develop an optimised drying schedule for drying blackbutt and to develop and validate a mathematical model for a solar kiln. In the first stage of this study, the cross-grain physical and mechanical properties were determined for blackbutt timber so that an optimised schedule (based on drying within a limiting strain envelope) can be developed using model predictive control techniques for drying 43 mm thick (green) blackbutt timber boards in solar kilns. This optimised schedule has been developed and tested in the laboratory. The drying time was 10% shorter for this schedule than the original schedule, compared with an expected reduction in drying time of 14% (relative to the original schedule). Overall the quality was slightly better and the drying time was shorter for the optimised schedule compared with the original schedule. A complete solar kiln model has been developed and validated based on comparisons between the predicted and the measured internal air temperatures, relative humidities and timber moisture contents. The maximum difference between the actual and predicted moisture contents was 0.05 kg/kg. The agreement between the predicted and measured temperatures of the internal air is reasonable, and both the predictions and measurements have a similar cyclical pattern. The generally good agreement between the model prediction of the final moisture content and its measurement may be due to the careful measurement of the boundary conditions such as the solar energy input. The key uncertainties were identified as the heat exchanger output, the measurement of the initial moisture content, the amount of accumulation of condensate on the floor, and the estimation of sky temperature. The significant uncertainty (18%) in the estimation of the initial moisture content is a key reason for the mismatch between the model prediction and the measurements. In terms of operating variables, the energy release rate from the heat exchanger had the greatest effect on the simulated performance, followed by the water spray and venting rates. The simulation suggested that a material with a lower transmissivity to thermal radiation may effectively lower radiation losses, improving the kiln performance, so such materials for glazing is a high priority.

This research examines the drying of hardwood timber with particular reference to seasoning blackbutt (Eucalyptus pilularis) in a solar kiln. The aims of this research were to develop an optimised drying schedule for drying blackbutt and to develop and validate a mathematical model for a solar kiln. In the first stage of this study, the cross-grain physical and mechanical properties were determined for blackbutt timber so that an optimised schedule (based on drying within a limiting strain envelope) can be developed using model predictive control techniques for drying 43 mm thick (green) blackbutt timber boards in solar kilns. This optimised schedule has been developed and tested in the laboratory. The drying time was 10% shorter for this schedule than the original schedule, compared with an expected reduction in drying time of 14% (relative to the original schedule). Overall the quality was slightly better and the drying time was shorter for the optimised schedule compared with the original schedule. A complete solar kiln model has been developed and validated based on comparisons between the predicted and the measured internal air temperatures, relative humidities and timber moisture contents. The maximum difference between the actual and predicted moisture contents was 0.05 kg/kg. The agreement between the predicted and measured temperatures of the internal air is reasonable, and both the predictions and measurements have a similar cyclical pattern. The generally good agreement between the model prediction of the final moisture content and its measurement may be due to the careful measurement of the boundary conditions such as the solar energy input. The key uncertainties were identified as the heat exchanger output, the measurement of the initial moisture content, the amount of accumulation of condensate on the floor, and the estimation of sky temperature. The significant uncertainty (18%) in the estimation of the initial moisture content is a key reason for the mismatch between the model prediction and the measurements. In terms of operating variables, the energy release rate from the heat exchanger had the greatest effect on the simulated performance, followed by the water spray and venting rates. The simulation suggested that a material with a lower transmissivity to thermal radiation may effectively lower radiation losses, improving the kiln performance, so such materials for glazing is a high priority.

京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13066号 / 論農博第2841号 / 新制||農||1046(附属図書館) / 学位論文||H28||N5020(農学部図書室) / (主査)教授 安達 修二, 教授 谷 史人, 教授 保川 清 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Il est généralement admis que la qualité des vins et des eaux de vie dépend de leur vieillissement au contact du bois de chêne. La sélection du bois de chêne et sa maturation constituent des étapes essentielles dans la fabrication de barriques. Compte tenu des nombreux facteurs impliqués dans le choix de la matière première et dans la phase de séchage naturel du bois de chêne, il est très complexe de déterminer l’impact de la durée de séchage et l’incidence des facteurs de sélection combinés. Nous avons pu mettre en œuvre un plan d’essai qui nous a permis d’étudier l’évolution de la composition chimique du bois de chêne pour quatre stades de séchage : bois frais, 12 mois, 18 mois et 24 mois. Pour ce plan d’essai, l’échantillonnage a été réalisé en prenant en compte trois facteurs de sélection d’intérêt en tonnellerie : l’âge du bois, le type de grain et la classe d’Indice Polyphénolique mesurée par Oakscan®. En plus de la partie extractible (~10%), trois polymères constituent la majeure partie (~90%) du bois de chêne : la cellulose, les hémicelluloses et les lignines. Ces composés sont susceptibles de subir des hydrolyses ou des réactions chimiques au cours des différents processus de tonnellerie et notamment lors de la chauffe, libérant ainsi des composés aromatiques ou certains précurseurs aromatiques ayant un véritable intérêt sensoriel pour le vin vieilli en fût ou en contact avec du bois de chêne. Aucune étude n’a, à ce jour, montré un lien entre les proportions de ces composés dans le bois de chêne et l’impact au niveau chimique et organoleptique dans des vins élevés au contact de bois de chêne. Nous avons pu montrer que leurs proportions évoluent de façon significative au cours du séchage du bois de chêne et nos résultats soulignent l’incidence des différents facteurs de sélection. Respectivement, les proportions en composés extractibles, lignines, hémicelluloses et cellulose apparaissent majoritaires aux stades bois frais, 12 mois, 18 mois et 24 mois de séchage. La mise en place d’un plan d’essai sur un vin de Merlot à partir d’un deuxième échantillonnage de bois de chêne, selon les mêmes modalités que le plan d’essai sur bois, nous a permis d’évaluer l’impact du temps de séchage du bois sur la composition chimique d’un vin élevé au contact de morceaux de bois de chêne. Les résultats ont montré entre autres une baisse de près de 8% de teneur en ellagitanins moléculaires du vin entre les modalités 12 et 24 mois de séchage mais aussi des impacts sur les concentrations en composés volatiles du vin : les aldéhydes furaniques sont corrélés positivement à des temps de séchage longs (18 et 24 mois), tandis que les aldéhydes phénoliques le sont avec un temps de maturation plus court (12 mois). Nos résultats soulignent aussi l’influence des facteurs de sélection sur la composition chimique du vin. Sur le même vin de Merlot, la réalisation d’analyses sensorielles a mis en évidence des différences significatives perçues par notre panel entre les modalités de séchage 12 et 24 mois, tandis que les modalités 18 et 24 mois n’ont pas été distinguées lors de tests triangulaires. Des profils sensoriels ont également été établis pour tenter d’associer les différences perçues à un ou plusieurs descripteurs. Pour cette épreuve, les résultats soulignent la difficulté pour notre panel de dégustateurs de s’accorder sur l’existence d’une différence globale et significative entre les modalités 12 et 24 mois. Cependant, ils contribuent à expliquer les différences mises en évidence lors des tests triangulaires pour certaines modalités de séchage pour les descripteurs grillé/fumé, amertume, astringence, rondeur en bouche et perception sucrée. / It is widely accepted that alcoholic beverages quality depends on their ageing in premium quality oak wood. Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables (~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins. These compounds may undergo hydrolysis or chemical reactions during cooperage processes, especially during heat treatment, which release some aromatic compounds or aromatic precursors having a genuine sensorial interest on wine aged in barrel or in contact with oak products. To date, no studies revealed a link between the proportions of these compounds in oak wood and the chemical and sensorial impact in wines ageing with oak wood. Our study showed that the proportions of these compounds evolved significantly during oak wood seasoning and the results highlighted the impact of selection factors. Respectively, extractables, lignins, hemicelluloses and cellulose proportions were mostly for non-matured, 12 months, 18 months and 24 seasoning months. The development of a test plan with a Merlot wine from a second oak wood sampling, using similar modalities as the previous test plan allowed the evaluation of oak wood seasoning impact on the chemical composition of a wine ageing with oak wood pieces. Results showed a lowering of 8% in ellagitannins content of wine between 12 and 24 months modalities. An impact on volatile composition in wine has also been established: furanic aldehydes were positively correlated with a long maturation time (18 and 24 months), whereas phenolic aldehydes were positively correlated with a shorter seasoning time (12 months). Our results highlighted also the impact of selection factors on wine chemical composition. Sensorial analysis on this Merlot wine led to significant differences detected by the panel between 12 and 24 seasoning modalities, but not between 18 and 24 months modalities with triangular tests. Sensorial profiles were also established to attempt to associate the differences detected to one or more descriptors. For this test, results highlighted the difficulty for the panel to make a significant difference between 12 and 24 months modalities. However they contribute to explain the differences demonstrated with triangular tests for some seasoning modalities: toasted, bitterness, astringency, roundness and sweet perception.