Shallowly-buried channel systems have been imaged on the New Jersey Shelf with high-resolution seismic imaging. These channels formed as riverine systems that occupied the exposed shelf during the Last Glacial Maximum, ~18 ka. Subsequent sea level rise ~15-12 ka modified the valleys, forming estuaries and filling the channels with estuarine sediments. The infill sediments within the channel provide evidence for the response of the shelf to the Late Pleistocene glacio-eustatic sea level rise, but little work has been done on samples from these strata. This study aids in the ground-truthing of previous stratigraphic results by analyzing the cores collected within the infill sediments. The seismic stratigraphy of fill sediments from the mid-shelf and outer-shelf channels are structurally dissimilar. The mid-shelf channel fill stratigraphy is dominated by finely-laminated U-shaped reflectors throughout the section, with cut and fill geometries. In contrast, the outer shelf channel fill stratigraphy is a well-ordered sequence of 4 identifiable, primarily flat-lying seismic units. We collected five cores in mid-shelf channels (~30 m water depth), one in an outer shelf channel (~80 m of water depth) and one core in the trangressive ravinement surface. Cores were logged for density and seismic velocity. Grain size analysis was conducted by settling column and laser particle size analyzer. Radiocarbon analysis of the stratigraphy was conducted with the shell fragments and organic mud within the samples. The foraminiferal assemblages aided in determining the depositional environment. Using these data I investigated the differences in depositional environment of the mid- and outer-shelf channels systems, and consider these results in the context of sedimentary models for estuarine processes. The radiocarbon dates and foraminiferal are consistent with channel infill in an estuarine environment. Grain size and density log data indicate that the mid-shelf channel fills are sandier than the outer-shelf channel fills, which leads me to infer that the sediment from the mid-shelf channels was deposited in a higher energy environment than that of the sediment in the outer shelf channels. The stratigraphic differences and locations of the channel systems are similar to the Zaitlin (1994) model of incised valley infill, but infill of the mid-shelf channel system could possibly be the result of a catastrophic meltwater flood event occurring ~14 ka as glacial lakes to the north broke their dams and flooded the mid-shelf. / text

The aim of this research was to demonstrate the relationship between variations in summertime surface mass balance of the McMurdo Ice Shelf and atmospheric processes. The approach encompassed a broad range of techniques. An existing energy balance mass balance model was adapted to deal with debris-covered ice surfaces and modified to produce distributed output. Point based surface energy and mass balance for two key surfaces of the ice shelf were linked to different synoptic types that were identified using a manual synoptic classification. The distributed model was initialised with distributed parameters derived from satellite remote sensing and forced with data from a regional climate model. Patterns of summertime surface mass balance produced by the distributed model were assessed against stake measurements and with respect to atmospheric processes. During the summers of 2003-2004 and 2004-2005 an automatic weather station (AWS) was operated on bare and debris-covered ice surfaces of the McMurdo Ice shelf, Antarctica. Surface mass balance was calculated using the energy balance model driven by the data from the AWS and additional data from permanent climate stations. Net mass balance for the measurement period was reproduced reasonably well when validated against directly measured turbulent fluxes, stake measurements, and continuously measured surface height at the AWS. For the bare ice surface net radiation provided the major energy input for ablation, whereas sensible heat flux was a second heat source. Ablation was by both melt (70%) and sublimation (30%). At the debris-covered ice site investigated, it is inferred that the debris cover is sufficient to insulate the underlying ice from ablation. Synoptic weather situations were analysed based on AVHRR composite images and surface pressure charts. Three distinct synoptic situations were found to occur during the summers, these were defined as Type A, low pressure system residing in the Ross Sea Embayment; Type B, anticyclonic conditions across region; and Type C, a trough of low pressure extending into the Ross Sea Embayment. A dependence of surface energy fluxes and mass balance on synoptic situation was identified for the bare ice surface. The distributed model was found to produce spatial patterns of mass balance which compared well with stake measurements. Mass balance patterns show that the McMurdo Ice Shelf was generally ablating in the west, and accumulating in the east during summer. Areas of enhanced ablation were found which were likely to be caused by the surface conditions and topographic effects on the wind field. The mean summertime surface mass balance across the entire ice shelf for the 2003-2004 and 2004-2005 summers were –2.5 mm w.e. and –6.7 mm w.e. respectively. The differences between the two summers are inferred to be a result of more frequent type A conditions occurring during the summer of 2004-2005.

The aluminum electrolytic capacitor is used extensively in the electric utility industry. A factor limiting the storage of spare capacitors is the integrity of the aluminum oxide dielectric, which over time breaks down contributing to a shelf life currently estimated at one nuclear power electric generating station to be approximately five years. This project examined the electrical characteristics of naturally aged capacitors of several different styles to determine if design parameters were still within limits. Additionally, the effectiveness of a technique known as “Reforming” was examined to determine its impact on those characteristics.

Master of Science / Food Science Institute / Delores Chambers / The rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products. Gluten is a protein that provides structure to breads, cakes, cookies, and other wheat-flour based baked goods. When flour and water are combined and mixed, the proteins glutenin and gliaden present in wheat combine and a network of gluten is formed. In addition to providing structure and elasticity to dough, it also traps air within the matrix and allows baked goods to rise and maintain desirable characteristics such as an open and airy crumb structure and chewiness of bread products. Removing gluten from a baked good formulation affects the finished product in many ways. This review examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked goods. Quality parameters that are most greatly affected by the exclusion of gluten in baked goods include specific volume (a measure of the amount of air incorporated into the finished product), height, spread ratio (the ratio of diameter to thickness in cookies and like products), color, and hardness. Gluten-free baked goods are recognized to be denser, shorter in height, have a larger spread, have a different color, and be harder in texture than traditional wheat-based baked goods. Various gluten-free ingredients have been studied for their use in producing a finished product that exhibits quality parameters similar to wheat-based baked goods. These include rice, potato, tapioca, corn, and sorghum; pseudocereals such as buckwheat, amaranth, and quinoa; legumes; nuts; and waste from fruit and vegetable processing. The inclusion of additives such as hydrocolloids, protein concentrates, emulsifiers, and acidic ingredients are extensively utilized and studied in gluten-free baked good applications. Gluten-free baked goods commonly have a reduced shelf life as compared to wheat-based products. The weak association of water with the starches present in gluten-free baked goods allows moisture to migrate to the outside of the product and rapidly escape. Shelf life studies are also included in much of the research and are summarized in this review. Because consumers desire gluten-free products that taste like the gluten-containing products they replace, many studies pertaining to gluten-free ingredient research include sensory analysis. Some studies include a wheat-based product as a control, while others use only gluten-free formulations in the research. Future research using better sensory methods are needed in this product category. Food manufacturers who wish to compete in the still growing gluten-free market have many ingredient resources available to them to produce high quality gluten-free baked goods. Through research conducted on alternative flours, starches, hydrocolloids, emulsifiers, and other ingredients, gluten-free consumers can enjoy baked goods that exhibit the same desirable qualities as traditional wheat-flour based products.

Master of Science - Molecular and Cell Biology / The bacterial contamination profile of a typical commercial yeast factory was assessed by three replicate microbiological surveys. In order to detect low-level contamination in samples, this study made use of a preliminary incubation technique (24h at 37°C), which boosted bacterial counts for the identification of sources of contamination. Numbers of bacteria were quantified by standard pour- and spread-plate techniques and various selective media. Raw materials were negligible in contributing to the bacterial contamination of commercial yeast, with the exception of soda ash, used to control the pH of fermentations, which contained 2 log CFU/ ml Enterococcus and aerobic bacteria. It was found that the scale up of seed yeast biomass was the primary site for contamination with Enterococcus, which progressively increased in number as the product passed down the production line. Coliforms were present at low levels, with significant increases (P < 0.05) observed during the storage of yeast cream; extrusion of compressed yeast; and packaging of dry yeast. The environment surrounding the compressed yeast production line was identified as a potential source of airborne contamination. Although Salmonella spp. and S. aureus were not detected, L. monocytogenes was isolated from compressed and dry yeast products. In addition, Bacillus spp. commonly associated with the rope-spoilage of bread, were isolated from 67% of all dry yeast product samples. Shelf-life investigations, showed that cream and compressed yeast samples were spoiled with lengthened storage periods, and especially at higher temperatures (>10°C), whilst vacuum-packaged dry yeast remained bacteriologically stable. During shelf-life studies, isolates from spoiled cream and compressed yeast samples were predominantly Lactobacillus (up to 78%), while populations of Enterococcaceae predominated in vacuum-packaged dry yeast samples (up to 68%). The use of stainless steel surfaces, attached to processing equipment used in the manufacturing of Baker’s compressed yeast, in conjunction with SEM illustrated the accumulation of yeast and bacterial cells with early stages of biofilm formation, with time. Where populations of Gram-positive members of the lactic acid bacteria family, Lactobacillus and Enterococcaceae, were isolated in the highest proportion from processing equipment surfaces used in the manufacturing of Baker’s compressed yeast (81-100%).

A lichia é uma fruta exótica de origem chinesa que cada vez mais tem ganhado espaço no mercado interno brasileiro, contudo problemas de pós-colheita existentes prejudicam a comercialização e a exportação de forma significativa. Diversos métodos são utilizados na tentativa de controlar estes problemas, um destes sendo a irradiação ionizante. Desta forma este trabalho tem como objetivo avaliar os efeitos de diferentes doses de radiação e de diferentes temperaturas nas características físico-químicas de frutos de lichia. Os frutos foram obtidos com produtores da região de Piracicaba e irradiados no Centro de Energia Nuclear na Agricultura em uma fonte de 60Co em um irradiador GammaCell 220 nas doses de 0 (testemunha), 0,5kGy, 1,0kGy e 2,0kGy com uma taxa de 0,259 kGy/h. Foram realizadas análises de pH, de cor da casca e da polpa, de teor aparente de sólidos solúveis, de acidez total e de teor de ácido ascórbico. Os resultados obtidos foram submetidos à análise de variância através de teste F a 95% de confiança e posteriormente a teste de Tukey a 5% de significância. As doses de irradiação apresentaram resultados variados dependendo da característica analisada, porém a dose de 1,0kGy apresentou os resultados mais favoráveis no geral. A redução da temperatura causou alterações desejáveis nos parâmetros estudados. Concluiu-se que os frutos de lichia armazenados a 8°C e irradiados a 1,0 kGy apresentaram melhoria significativa. / The lychee is a Chinese exotic fruit that has increasingly gained ground in the Brazilian domestic market, however existing post-harvest problems hinder the marketing and export significantly. Various methods are used in attempts to control these problems, one of these being ionizing irradiation. Thus this work aims to evaluate the effects of different radiation doses and different temperature on the physicochemical characteristics of litchi fruit. The fruits were obtained with producers of Piracicaba region and irradiated in the Center for Nuclear Energy in Agriculture into a source of 60Co in Gammacell 220 radiator at doses of 0 (control), 0.5kGy, 1.0kGy and 2.0kGy at a rate of 0,259kGy / hr. Were performed pH analyzes, color ratings, apparent soluble solids content measurement, total acidity and ascorbic acid content measurement. The obtained results were submitted to variance analysis by F test at 95% confidence and later to Tukey test at 5% significance. The irradiation doses showed varied results depending on the characteristic analyzed, but the dose of 1.0kGy presented the most favorable results in general. The temperature reduction caused desirable changes in the studied parameters. It was concluded that fruits stored at 8°C and irradiated at 1.0 KGy exhibited significant improvement in the physicochemical characteristics of the litchi fruits

The continental shelf on the western side of the Antarctic Peninsula is a region of substantial climate and ecosystem change. The Long Term Ecological Research project at Palmer Station has been sampling and studying the shelf ecosystem and physical environment since 1990. This dissertation seeks to improve our understanding of the subtidal and intraseasonal (hereafter defined together as 3-100 days) circulation on the neighboring continental shelf and is particularly motivated by the aims of the project to understand (1) how lateral transports of scalar parameters such as heat affect the vertical stratification and (2) how coastal canyon heads are linked to the larger-scale shelf circulation and why they are such ecologically productive environments. In this dissertation we study: (1) the origin and mixing of mesoscale eddies as agents of heat transport and stirring; (2) the spatial coherence of shelf-scale barotropic velocity fluctuations, their origin through flow-topography interaction with Marguerite Trough Canyon, and their associated heat transports; and (3) the wind-driven dynamics of the long-shore flow manifested through coastal trapped waves and their ability to both induce upwelling at a coastal canyon head and to modulate isopycnal depth at the continental shelf-break. This work takes an observational approach, utilizing the rare and expansive data set afforded by the long-term sampling program including shipboard CTD and ADCP profiles, moored current meter time series, and CTD profiles from an autonomous underwater vehicle.

Disposal of dredged material has been an on-going problem in the Auckland Coastal Marine Area (CMA) since the early 1980s in New Zealand. Many disposal grounds have been established and used, but public concern over adverse effects resulted in their ultimate closure. Presently, dredged material is disposed off-shore at a site simultaneously accessed by the Royal New Zealand Navy for disposal of WWII munitions recovered from coastal areas. As early as the mid-1990s, parliamentary focus groups established the need for a more suitable disposal option for dredged material. Establishment of a disposal site north of Cuvier Island in waters deeper than 100 m was one of the key recommendations presented by these groups. The need for a new site was compounded after the establishment of the Hauraki Gulf Marine Park in 2000. Taking up the majority of the Auckland CMA this culturally significant Park makes the consent for open water disposal a complex process. A site east of Great Barrier Island in 140 m of water has been identified as a potential suitable site for disposal of dredged material. The main goal of the present study is to determine the suitability of this site and provide the necessary information required by enforcing authorities for permit submission. Investigations to determine the suitability of the site were undertaken in several ways. An extensive literature review of previous studies was carried out to gain insight into the physical and biological characteristics of the northeast coast and shelf. The main hydrodynamic features of the region and the observed behaviours were determined. Attentions were then directed at determining the more specific site characteristics. Analytical calculations were undertaken using known site parameters to estimate the potential for transport of sediment away from the site after disposal. Through analysis of known wave and current measurements it was estimated that only rarely would sediment be entrained off the seafloor. Samples were then collected from the site in November 2007, which were used for sediment textural analysis and benthic identification. It was determined that the main textural component of the site sediments is muddy/sand. Diversity of benthic species is relatively high, but abundance is low. Polychaetes were the most diverse and abundant taxon identified at sample locations across the site. Next, the 3DD model was used to numerically simulate 2-dimensional tidal currents. Depth-averaged spring tidal currents at the site were predicted to be less than 0.2 ms-1. The derived bottom velocity for such a current is 0.08 ms-1, which is much less than the velocity required for initiation of sediment movement in this case. The numerical simulation also showed that residual spring tidal flow is directed to the southeast. Finally, an assessment of potential impacts was done by reviewing previous studies of ecological impacts caused by disposal of dredged material. Based on the preliminary studies summarised above, the review of potential impacts indicates that there will only be minimal effects at and surrounding the proposed site. The result of this study is an encouraging step toward establishment of a new disposal option, but further research is required to confidently declare that the site is suitable for disposal operations.

Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product. / Master of Science (Hons) (Food Science and Nutrition)

Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viability. In this research, several tests were conducted and observations made. Experiments were conducted with non-commercial probiotic cultures to observe the effect of low oxygen environment on probiotic viability. No significant difference existed in viability between probiotic bacteria stored in oxygen reduced yoghurt and regular yoghurt. All yoghurt stored in oxygen barrier packaging material displayed enhanced shelf-life properties, this was observed in replicated experiments. Oxygen barrier packaging combined with an oxygen scavenging material was found to be the most effective oxygen removal system, particularly when used with set type yoghurt. / Doctor of Philosophy (PhD)