You searched for subject:(Food Engineering)
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1.
Valverde-Aranzabal, José.
Estudio de prefactibilidad para la instalación de un criadero de trucha arco iris (Oncorhynchus mykiss) y una planta de alimento balanceado en el departamento de Ancash.
Degree: Ingeniero Industrial, Ingeniería Industrial, 2016, Universidad de Lima
URL: http://doi.org/10.26439/ulima.tesis/4454
► This present work gives complete details abput the installations of a trout fram in cultivation cages and a plant of balanced food. Both installations are…
(more)
▼ This present work gives complete details abput the installations of a trout fram in cultivation cages and a plant of balanced
food. Both installations are going to be located in the department of Ancash. The aim of this proyect is to sell not only eviscerated frozen trout but also the surpluses of balanced
food production for trout of the extruded type of the region.
Advisors/Committee Members: Kleeberg-Hidalgo, Fernando (advisor).
Subjects/Keywords: Industrial engineering; Trout; Fish culture; Fish food; Truchas; Piscicultura; Alimentos para peces; Ancash (Perú); Ingenieria industrial; Ingenierías / Ingeniería industrial; Industria / Industria de los alimentos y bebidas
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APA (6th Edition):
Valverde-Aranzabal, J. (2016). Estudio de prefactibilidad para la instalación de un criadero de trucha arco iris (Oncorhynchus mykiss) y una planta de alimento balanceado en el departamento de Ancash. (Thesis). Universidad de Lima. Retrieved from http://doi.org/10.26439/ulima.tesis/4454
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Valverde-Aranzabal, José. “Estudio de prefactibilidad para la instalación de un criadero de trucha arco iris (Oncorhynchus mykiss) y una planta de alimento balanceado en el departamento de Ancash.” 2016. Thesis, Universidad de Lima. Accessed January 18, 2021.
http://doi.org/10.26439/ulima.tesis/4454.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Valverde-Aranzabal, José. “Estudio de prefactibilidad para la instalación de un criadero de trucha arco iris (Oncorhynchus mykiss) y una planta de alimento balanceado en el departamento de Ancash.” 2016. Web. 18 Jan 2021.
Vancouver:
Valverde-Aranzabal J. Estudio de prefactibilidad para la instalación de un criadero de trucha arco iris (Oncorhynchus mykiss) y una planta de alimento balanceado en el departamento de Ancash. [Internet] [Thesis]. Universidad de Lima; 2016. [cited 2021 Jan 18].
Available from: http://doi.org/10.26439/ulima.tesis/4454.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Valverde-Aranzabal J. Estudio de prefactibilidad para la instalación de un criadero de trucha arco iris (Oncorhynchus mykiss) y una planta de alimento balanceado en el departamento de Ancash. [Thesis]. Universidad de Lima; 2016. Available from: http://doi.org/10.26439/ulima.tesis/4454
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Stellenbosch University
2.
Roos, Johanna Adriana.
Food system analysis and the development of a system dynamics approach to improve food security for a vulnerable community in the Breede River Region, Western Cape Province, South Africa.
Degree: MScEng, Industrial Engineering, 2012, Stellenbosch University
URL: http://hdl.handle.net/10019.1/20238
► ENGLISH ABSTRACT: The current food system is failing to effectively serve the urban poor. The modernisation and globalisation of the food system solves one set…
(more)
▼ ENGLISH ABSTRACT: The current food system is failing to effectively serve the urban poor. The modernisation and globalisation of the food system solves one set of problems, regarding food security, but at the same time it results in the creation of other complex challenges. Technically the food system ensures adequate food availability on a macro scale, but the structure of the system contributes to the creation of food deserts. Food deserts are areas in which there is a lack of food retail outlets where affordable, nutritious food is available. Communities living in these areas usually struggle to obtain a nutritious diet and the residents are characterised as poverty-stricken and of a poor nutritional status.
The aim of this research is to support local authorities in the management and strategic planning of community food security. The research was conducted in Avian Park, a low-income community in the Breede Valley of the Western Cape, South Africa. The food retail environment of Avian Park was investigated to determine the availability and accessibility of food in the community. Furthermore, a system dynamics model was developed to identify those areas in the food system which need attention, in order to achieve greater food security.
In addition strategies are suggested to improve community food security; specifically for Avian Park. These research outcomes, however, also serve as a general guideline for managing food security in low-income communities more effectively.
AFRIKAANSE OPSOMMING: Die huidige voedsel sisteem slaag nie daarin om arm mense in stede effektief te dien nie. Die ontwikkeling en globalisering van die voedsel sisteem los een stel probleme rondom voedselsekerheid op, maar skep terselfdetyd ander komplekse uitdagings. Tegnies verseker die voedsel sisteem die beskikbaarheid van genoegsame voedsel op 'n makro skaal, maar die struktuur van die sisteem dra by tot die ontwikkeling van “food deserts.” “Food deserts” is areas waar daar „n tekort aan voedsel kleinhandel afsetpunte is waar daar bekostigbare, voedsame kos beskikbaar is. Gemeenskappe wat in hieride areas leef sukkel gewoonlik om „n voedsame dieet te bekom en die inwoners word geken aan armoede en 'n ongewenste voedingstatus.
Die doel van hierdie navorsing is om plaaslike owerhede te ondersteun om gemeenskap voedselsekerheid meer efektief te bestuur. Die navorsing was in Avian Park, „n lae-inkomste gemeensakp in die Breede Vallei van die Wes-Kaap, Suid-Afrika uitgevoer. Die voedsel kleinhandel omgewing van Avian Park is ondersoek om die voedsel beskikbaarheid en toegangklikheid te bepaal. Verder is „n “system dynamics” model ontwikkel om die areas in die voeldsel sisteem wat aandag verg, ten einde voedselsekuriteit te bekom, te identifiseer.
Ten slotte word daar strategieë voorgestel om gemeenskap voeldselsekuriteit in Avian Park te verbeter. Hierdie navorsingsuitkomste dien egter ook as algemene riglyne om lae inkomste gemeenskappe se voedselsekerheid meer effektief te bestuur.
Advisors/Committee Members: Ruthven, G., McLachlan, M., Stellenbosch University. Faculty of Engineering. Dept. of Industrial Engineering..
Subjects/Keywords: Industrial engineering; Food security – Planning
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Roos, J. A. (2012). Food system analysis and the development of a system dynamics approach to improve food security for a vulnerable community in the Breede River Region, Western Cape Province, South Africa. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/20238
Chicago Manual of Style (16th Edition):
Roos, Johanna Adriana. “Food system analysis and the development of a system dynamics approach to improve food security for a vulnerable community in the Breede River Region, Western Cape Province, South Africa.” 2012. Masters Thesis, Stellenbosch University. Accessed January 18, 2021.
http://hdl.handle.net/10019.1/20238.
MLA Handbook (7th Edition):
Roos, Johanna Adriana. “Food system analysis and the development of a system dynamics approach to improve food security for a vulnerable community in the Breede River Region, Western Cape Province, South Africa.” 2012. Web. 18 Jan 2021.
Vancouver:
Roos JA. Food system analysis and the development of a system dynamics approach to improve food security for a vulnerable community in the Breede River Region, Western Cape Province, South Africa. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/10019.1/20238.
Council of Science Editors:
Roos JA. Food system analysis and the development of a system dynamics approach to improve food security for a vulnerable community in the Breede River Region, Western Cape Province, South Africa. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/20238

West Virginia University
3.
Tahergorabi, Reza.
Development of Value-added Food Products from Isoelectrically Recovered Proteins.
Degree: PhD, Animal and Nutritional Sciences, 2012, West Virginia University
URL: https://doi.org/10.33915/etd.3592
;
https://researchrepository.wvu.edu/etd/3592
► The amount of fish by-products is huge and there is a large potential for making more value-added products from this raw material. On the other…
(more)
▼ The amount of fish by-products is huge and there is a large potential for making more value-added products from this raw material. On the other hand, dark chicken meat has been considered as a major underutilized commodity due to the increasing demand for further processed breast meat products. If proper meat recovery technology is successfully applied, the recovered meat can result in added revenue for a processor as well as reduce environmental pollution associated with disposal of the processing by-products. The overall objective of this study was to recover functional proteins from whole gutted fish and dark chicken meat by using isoelectric solubilization/precipitation (ISP). Product development that incorporates the "voice of consumer" is crucial to understand and satisfy consumers' needs to manage these product development challenges.;Color properties of restructured products made of proteins recovered from chicken processing by-products is poor. The by-products contain bones, skin, fat, etc. that affect color of restructured products. Therefore, in the first study, effect of TiO2 as a whitening agent at 0-1 g/100 g and canola oil at 10 g/100 g on color and texture of heat-set gels were investigated. TiO2 at 1 g/100 g with canola oil resulted in slightly better (P < 0.05) whiteness of drumstick gels than breast gels. TiO 2 did not deteriorate gel texture, which was generally comparable to breast gels. This research indicates that ISP allows recovery of proteins from skin-on bone-in dark chicken-meat processing by-products without removal of bones, skin, and fat prior to processing. Addition of TiO2 to proteins recovered from these by-products allows development of heat-set gels with color and texture comparable to chicken breast gels.;Apart from the appearance, muscle
food products can be modified by adding ingredients considered beneficial for health or by eliminating or reducing components that are considered harmful. High salt intake contributes to hypertention, the major risk factor for cardiovascular disease. Salt is commonly added during processing of seafood products to enhance protein gelation and hence texture as well as microbial safety. In the second study, salt or KCl-based salt substitute at 0 (control), 0.17, 0.34, and 0.51 M was added to surim. This study demonstrated that salt substitute and salt result in comparable (P>0.05) physicochemical properties of surimi gels, but gels developed with salt substitute have significantly lower (P<0.05) sodium content. Therefore, salt substitute can be used to replace NaCl in low-sodium surimi seafood products.;The next study compared protein endothermic transitions (thermal denaturation), rheological properties (protein gelation), and fundamental texture properties (shear stress and strain at mechanical fracture) of Alaska pollock surimi gels made with 0 (control), 1, 2, and 3 g/100 g of salt (NaCl) with equal molar concentration of salt substitute. The elastic modulus (G') increased when salt or salt substitute was added to surimi. Surimi gels with salt…
Advisors/Committee Members: Jacek Jaczynski..
Subjects/Keywords: Food science; Agricultural engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Tahergorabi, R. (2012). Development of Value-added Food Products from Isoelectrically Recovered Proteins. (Doctoral Dissertation). West Virginia University. Retrieved from https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592
Chicago Manual of Style (16th Edition):
Tahergorabi, Reza. “Development of Value-added Food Products from Isoelectrically Recovered Proteins.” 2012. Doctoral Dissertation, West Virginia University. Accessed January 18, 2021.
https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592.
MLA Handbook (7th Edition):
Tahergorabi, Reza. “Development of Value-added Food Products from Isoelectrically Recovered Proteins.” 2012. Web. 18 Jan 2021.
Vancouver:
Tahergorabi R. Development of Value-added Food Products from Isoelectrically Recovered Proteins. [Internet] [Doctoral dissertation]. West Virginia University; 2012. [cited 2021 Jan 18].
Available from: https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592.
Council of Science Editors:
Tahergorabi R. Development of Value-added Food Products from Isoelectrically Recovered Proteins. [Doctoral Dissertation]. West Virginia University; 2012. Available from: https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592

Washington State University
4.
[No author].
PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
.
Degree: 2012, Washington State University
URL: http://hdl.handle.net/2376/4071
► Water activity (aw) concept is traditionally used as a predictive means for microbial, chemical and physical changes in low and intermediate moisture. State of water…
(more)
▼ Water activity (aw) concept is traditionally used as a predictive means for microbial, chemical and physical changes in low and intermediate moisture. State of water and
food solids, state and phase transitions are also relevant in explaining physicochemical stability of in non-equilibrium
food systems as observed by many researchers. However, the relationship between the state and phase transitions and rate of physicochemical degradation reactions in
food systems is still not apparent. The broad objective of this research is to evaluate the physicochemical stability of selected dehydrated and frozen
food systems in relation to state and phase transitions. Water sorption isotherms were developed by isopiestic method and glass transition temperatures of raspberries were determined by differential scanning calorimetry to identify with the interactions between water and
food solids. A state diagram of raspberry was developed, which included glass line; glass transition temperature versus solids content, freezing curve; initial freezing point versus solids content; end point of freezing Tm', corresponding solids content Xs', characteristic glass transition Tg' and corresponding solids contents Xs" of maximally-freeze-concentrated raspberry. Water activity varied significantly at equivalent water concentrations obtained using absorption or desorption however, the glass transition temperatures of raspberries were independent on the method of equilibration. Enthalpy relaxation experiments were conducted in freeze-dried raspberry powder at selected temperatures below its onset glass transition temperature (Tgi) to explore the molecular relaxation process as many physicochemical degradations continue to occur in the glassy state. A larger mean enthalpy relaxation time for raspberry powder at temperatures lower than the Tg suggests molecular level relaxations are much slower at temperatures smaller than Tg. Anhydrous glucose maltose and maltotriose were used to investigate the effect of molecular weight on enthalpy relaxation. Maltotriose may be a better encapsulant or
food ingredient than glucose and maltose to reduce structural relaxation and protect bioactive compounds in raspberries during their glassy state storage of
food systems as smaller relaxation enthalpies are observed at isothermal aging. Anthocyanin degradation in frozen and freeze-dried raspberries during storage was examined in relation to state/phase transition temperatures. Anthocyanin degradation was significantly greater in rubbery state of freeze-dried raspberries in comparison to the glassy state while state of the system did not influence anthocyanin degradation in frozen raspberries. The influence of state/phase transitions and temperature fluctuations on ice recrystallization during the frozen storage of salmon fillets was systematically investigated by observing the change in ice crystal size. Ice recrystallization was observed in the glassy state of frozen salmon, however, the rate was significantly smaller than that in the rubbery state due to the…
Advisors/Committee Members: Sablani, Shyam S (advisor).
Subjects/Keywords: Agriculture engineering;
Food science;
Agriculture
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
author], [. (2012). PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
. (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/4071
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
author], [No. “PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
.” 2012. Thesis, Washington State University. Accessed January 18, 2021.
http://hdl.handle.net/2376/4071.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
author], [No. “PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
.” 2012. Web. 18 Jan 2021.
Vancouver:
author] [. PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
. [Internet] [Thesis]. Washington State University; 2012. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/2376/4071.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
author] [. PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
. [Thesis]. Washington State University; 2012. Available from: http://hdl.handle.net/2376/4071
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
5.
Erdem, Gizem Melissa.
Derin ötektik çözgen ön işleminin buğday samanından biyoetanol üretimine etkisi: Effect of deep eutectic solvent pretreatment for bioethanol production from wheat straw.
Degree: Mühendislik Fakültesi, 2020, University of Ankara
URL: http://hdl.handle.net/20.500.12575/69835
► Bu çalışmada; lignoselülozik bir madde olan buğday samanından fosil yakıtlara alternatif yenilenebilir bir biyoyakıt olan biyoetanol eldesi için mikrodalga destekli-derin ötektik çözgen (Kolin klorür:Formik asit)…
(more)
▼ Bu çalışmada; lignoselülozik bir madde olan buğday samanından fosil yakıtlara alternatif yenilenebilir bir biyoyakıt olan biyoetanol eldesi için mikrodalga destekli-derin ötektik çözgen (Kolin klorür:Formik asit) ile ön işlem gerçekleştirilmiştir. Saman örnekleri, üç farklı mol oranı (Kolin klorür:Formik asit 1:2, 1:3, 1:4), mikrodalga gücü (270, 360, 450 W) ve ön işlem süresinde (2, 5, 8 dakika) işlenmiş ve bu parametrelerin samanın kompozisyonu ve enzimatik hidrolizi üzerindeki etkileri araştırılmıştır. Örneklerdeki ksilanın ön-işlem boyunca sıvı fazda çözündüğü ve bu durumun örneklerdeki selüloz ve lignin içeriğinde artışa neden olduğu gözlemlenmiştir. Tüm mol oranlarında mikrodalga gücü ve ön işlem süresiyle enzimatik hidroliz sırasındaki şeker konsantrasyonlarının arttığı tespit edilmiştir. Toplam şeker miktarının en yüksek olduğu (619 mg/g işlenmiş saman) proses koşulları; 1:3 mol oranı, 360 W mikrodalga gücü ve 8 dakika işlem süresidir. Optimum noktada; enzimatik hidroliz sırasındaki glikoz veriminin % 99.9 ve ksiloz veriminin ise % 85.6 olduğu belirlenmiştir. Bu optimum koşullarda işlenmiş saman örnekleriyle Escherichia coli KO11 kullanılarak eş zamanlı sakkarifikasyon ve fermantasyon (SSF) deneyleri gerçekleştirmiş ve etanol verimi % 74.9 bulunmuştur. Sonuç olarak; mikrodalga destekli-derin ötektik çözgen ön işlem yönteminin enzimatik sindirilebilirliği arttırarak kısa sürede yüksek şeker verimi sağladığı gözlemlenmiştir.
Advisors/Committee Members: Yakan, Aslı İşci (advisor).
Subjects/Keywords: Gıda mühendisliği; Food engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Erdem, G. M. (2020). Derin ötektik çözgen ön işleminin buğday samanından biyoetanol üretimine etkisi: Effect of deep eutectic solvent pretreatment for bioethanol production from wheat straw. (Masters Thesis). University of Ankara. Retrieved from http://hdl.handle.net/20.500.12575/69835
Chicago Manual of Style (16th Edition):
Erdem, Gizem Melissa. “Derin ötektik çözgen ön işleminin buğday samanından biyoetanol üretimine etkisi: Effect of deep eutectic solvent pretreatment for bioethanol production from wheat straw.” 2020. Masters Thesis, University of Ankara. Accessed January 18, 2021.
http://hdl.handle.net/20.500.12575/69835.
MLA Handbook (7th Edition):
Erdem, Gizem Melissa. “Derin ötektik çözgen ön işleminin buğday samanından biyoetanol üretimine etkisi: Effect of deep eutectic solvent pretreatment for bioethanol production from wheat straw.” 2020. Web. 18 Jan 2021.
Vancouver:
Erdem GM. Derin ötektik çözgen ön işleminin buğday samanından biyoetanol üretimine etkisi: Effect of deep eutectic solvent pretreatment for bioethanol production from wheat straw. [Internet] [Masters thesis]. University of Ankara; 2020. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/20.500.12575/69835.
Council of Science Editors:
Erdem GM. Derin ötektik çözgen ön işleminin buğday samanından biyoetanol üretimine etkisi: Effect of deep eutectic solvent pretreatment for bioethanol production from wheat straw. [Masters Thesis]. University of Ankara; 2020. Available from: http://hdl.handle.net/20.500.12575/69835
6.
axelsson, john.
Protein isolation from brown seaweed, Saccharina latissima, as part of an integrated bio-refinery
.
Degree: Chalmers University of Technology / Department of Biology and Biological Engineering, 2017, Chalmers University of Technology
URL: http://hdl.handle.net/20.500.12380/256238
► Seaweed can be a promising alternative to meet the increasing demands for new sustainable protein sources. A few attempts to isolate proteins from seaweed using…
(more)
▼ Seaweed can be a promising alternative to meet the increasing demands for new sustainable protein sources. A few attempts to isolate proteins from seaweed using e.g. solubilization in water plus ammonium sulphate precipitation or solubilization in alkaline solution followed by isoelectric precipitation (pH-shift processing) have been carried out to date. However, effects of seaweed preservation technique and harvest season on the yield and quality of the protein recovered from seaweed have not earlier been studied. As part of the Swedish Seafarm project, cultivated Saccharina latissima harvested in May was here subjected to six different preservation methods; freezing at -20°C/-80°C, oven-drying, sun-drying, freeze-drying and ensilaging where after the pH-shift process with protein solubilization at pH 12 and protein precipitation at pH 2 (+/- freeze-thawing) was applied. Seasonality was studied only for the oven dried samples (harvest in March, April and May). Yield and quality of proteins in terms of nutritional, structural and techno-functional properties were followed. The freeze-dried biomass gave the highest protein yield, 11.2 %, closely followed by the -20°C frozen and oven-dried biomasses at 11.1 % and 10.0 %, respectively. The ensilaged, sun-dried and -80°C frozen biomasses reached significantly lower yields of 7.6 %, 7.4 % and 6.3 %, respectively. With freeze-thawingaided precipitation, there was a significant increase in protein yield for all biomasses, except the sun-dried. The freeze-dried, -20°C frozen, oven-dried, ensilaged, sun-dried and -80°C frozen biomasses achieved protein yields of 26.6 %, 19.9 %, 20.3 %, 11.7 %, 13.4 % and 19.8 %, respectively with this technique. Higher protein yield was obtained for the biomass harvested at March (18.7/30.4 % without/with freezethawing) compared to April (8.4/24.3 % without/with freeze-thawing) and May (10.0/20.3 % without/with freeze-thawing). The protein isolate produced from the freeze-dried biomass achieved the highest protein content, 28.0 % on dry matter basis, followed by the oven-dried, -20°C frozen, sun-dried, -80°C frozen and ensilaged biomasses at 24.9 %, 22.0 %, 15.4 %, 15.3 % and 1.3 %, respectively. However, the protein isolates produced with an extra freeze-thawing step during precipitation resulted in significantly different protein contents for the isolates from all biomasses, with isolates from the oven-dried, freeze-dried, -80°C frozen, sun-dried, -20°C frozen and ensilaged biomass containing 40.5 %, 37.6 %, 26.2 %, 20.3 %, 19.0 % and 2.0 % protein/dw, respectively. Compared to the initial biomasses these protein isolates, in most cases, were significantly upconcentrated in protein content, with the concentration factor being from 3 to 5. The protein isolates achieved a significant increase in essential amino acids (g EAA/ 100 g protein) compared to the initial biomass and met the FAO/WHO adult and infant daily intake recommendations for valine, threonine, isoleucine, leucine, lysine and phenylalanine, in most cases. Preservation method…
Subjects/Keywords: Biofysik;
Livsmedelsteknik;
Biophysics;
Food Engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
axelsson, j. (2017). Protein isolation from brown seaweed, Saccharina latissima, as part of an integrated bio-refinery
. (Thesis). Chalmers University of Technology. Retrieved from http://hdl.handle.net/20.500.12380/256238
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
axelsson, john. “Protein isolation from brown seaweed, Saccharina latissima, as part of an integrated bio-refinery
.” 2017. Thesis, Chalmers University of Technology. Accessed January 18, 2021.
http://hdl.handle.net/20.500.12380/256238.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
axelsson, john. “Protein isolation from brown seaweed, Saccharina latissima, as part of an integrated bio-refinery
.” 2017. Web. 18 Jan 2021.
Vancouver:
axelsson j. Protein isolation from brown seaweed, Saccharina latissima, as part of an integrated bio-refinery
. [Internet] [Thesis]. Chalmers University of Technology; 2017. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/20.500.12380/256238.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
axelsson j. Protein isolation from brown seaweed, Saccharina latissima, as part of an integrated bio-refinery
. [Thesis]. Chalmers University of Technology; 2017. Available from: http://hdl.handle.net/20.500.12380/256238
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University
7.
Henderson, Shannon Lea.
Uptake and accumulation of triclosan and triclocarban by food crops in a hydroponic system.
Degree: 2013, Michigan State University
URL: http://etd.lib.msu.edu/islandora/object/etd:652
► Thesis M.S. Michigan State University, Biosystems Engineering 2013.
Triclosan (TCS) and triclocarban (TCC) are two antimicrobial chemicals that are used in many personal care products.…
(more)
▼ Thesis M.S. Michigan State University, Biosystems Engineering 2013.
Triclosan (TCS) and triclocarban (TCC) are two antimicrobial chemicals that are used in many personal care products. In this study, triclosan and triclocarban were added to hydroponic nutrient media that was used to grow different food crops. The initial triclocarban and triclosan media concentration was 500 ppb and concentrates were measured weekly. The concentration of antimicrobials in the media decreased over the 4 week testing period. After the end of the 4 weeks, the plant tissue was also tested for triclocarban and triclosan concentrations. Most of the antimicrobials in each plant was found in the root tissue. From the root concentration factor (RCF) and concentrations in the plant tissues, onion is best at taking up triclocarban, while chili appears to take up the most triclosan. Chili and cucumber seem to have high potential to take up both chemicals. Celery, broccoli, and asparagus appear to have the lowest concentrations and RCFs of both chemicals. When the exposure of the crops was calculated using national produce consumption data, the average exposure to TCC and TCS from eating contaminated crops was still much less than the NOAEL.
Description based on online resource; title from PDF t.p. (ProQuest, viewed on Sept. 26, 2013)
Advisors/Committee Members: Reinhold, Dawn M, Harrigan, Timothy, Cupples, Alison.
Subjects/Keywords: Food crops; Hydroponics; Agriculture engineering
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Henderson, S. L. (2013). Uptake and accumulation of triclosan and triclocarban by food crops in a hydroponic system. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:652
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Henderson, Shannon Lea. “Uptake and accumulation of triclosan and triclocarban by food crops in a hydroponic system.” 2013. Thesis, Michigan State University. Accessed January 18, 2021.
http://etd.lib.msu.edu/islandora/object/etd:652.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Henderson, Shannon Lea. “Uptake and accumulation of triclosan and triclocarban by food crops in a hydroponic system.” 2013. Web. 18 Jan 2021.
Vancouver:
Henderson SL. Uptake and accumulation of triclosan and triclocarban by food crops in a hydroponic system. [Internet] [Thesis]. Michigan State University; 2013. [cited 2021 Jan 18].
Available from: http://etd.lib.msu.edu/islandora/object/etd:652.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Henderson SL. Uptake and accumulation of triclosan and triclocarban by food crops in a hydroponic system. [Thesis]. Michigan State University; 2013. Available from: http://etd.lib.msu.edu/islandora/object/etd:652
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
8.
Yuan, Dawei.
Biotechnological interventions for crop improvement in the context of food security.
Degree: Departament de Producció Vegetal i Ciència Forestal, 2012, Universitat de Lleida
URL: http://hdl.handle.net/10803/84103
► Crop productivity is limited by a number of important constraints that need to be addressed urgently in order to avoid an imminent humanitarian crisis. My…
(more)
▼ Crop productivity is limited by a number of important constraints that need to be addressed urgently in order to avoid an imminent humanitarian crisis. My thesis provides three diverse yet converging examples of biotechnological solutions that can deliver fundamental knowledge, tools and potential products in the form of improved/enhanced crop plants. I conclude my thesis by discussing the potential of biotechnology to address the MDGs. My key conclusion is that although biotechnology can contribute positively and substantially towards many of the MDGs, political expediency and an over-burdening regulatory system threaten to prevent those needing the technology from gaining access, i.e. impoverished subsistence farmers and their families in the developing world.
Advisors/Committee Members: false (authoremailshow), Christou, Paul (codirector), Zhu, Changfu (codirector), false (authorsendemail).
Subjects/Keywords: Biotecnologia; Seguritat alimentaria; Cultius; Millora; Enginyeria genètica; Biotecnologia; Seguridad alimentaria; Cultivos; Mejorados; ingenieria genética; Biotechnological; Food security; Crops; Improvement; Genetic engineering; Bioquímica i Biologia Molecular; 577
…crop improvement in the context of food
security”,
That the work accomplishes the adequate… …triphosphate
Ethylenediaminotetraacetic acid
Expressed sequence tags
Food and Agriculture… …7
1.1. Food insecurity and micronutrient malnutrition… …150
VII
Index of tables
Table 1.1 Glossary of terms associated with food insecurity… …Food security, as
articulated in the eight Millennium Development Goals (MDGs)…
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Yuan, D. (2012). Biotechnological interventions for crop improvement in the context of food security. (Thesis). Universitat de Lleida. Retrieved from http://hdl.handle.net/10803/84103
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Yuan, Dawei. “Biotechnological interventions for crop improvement in the context of food security.” 2012. Thesis, Universitat de Lleida. Accessed January 18, 2021.
http://hdl.handle.net/10803/84103.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Yuan, Dawei. “Biotechnological interventions for crop improvement in the context of food security.” 2012. Web. 18 Jan 2021.
Vancouver:
Yuan D. Biotechnological interventions for crop improvement in the context of food security. [Internet] [Thesis]. Universitat de Lleida; 2012. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/10803/84103.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Yuan D. Biotechnological interventions for crop improvement in the context of food security. [Thesis]. Universitat de Lleida; 2012. Available from: http://hdl.handle.net/10803/84103
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University
9.
Mishra, Dharmendra Kumar.
A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating.
Degree: 2013, Michigan State University
URL: http://etd.lib.msu.edu/islandora/object/etd:2094
► Thesis Ph. D. Michigan State University. Biosystems Engineering 2013.
Modeling kinetics of thermal degradation of nutrients for food quality or kinetics of microbial reduction for…
(more)
▼ Thesis Ph. D. Michigan State University. Biosystems Engineering 2013.
Modeling kinetics of thermal degradation of nutrients for food quality or kinetics of microbial reduction for food safety requires reliable estimates of the thermal properties. Thermophysical properties, especially thermal conductivity and specific heat, are important in establishing thermal processes for food manufacturing, especially at higher processing temperatures. Hence, in this study, a novel instrument (TPCell) was designed and developed using principles of intrinsic verification and inverse heat conduction. An intrinsic verification method was developed to ascertain the parameter identifiability in the model and to check the accuracy of the numerical codes used to solve the partial differential equation for heat conduction. The concept of intrinsic sum was introduced, which is sum of all the scaled sensitivity coefficients in the model. The intrinsic sum was derived using dimensionless derivation of scaled sensitivity coefficients. The design of the instrument was based on the insight gained from the dimensionless scaled sensitivity coefficients and the intrinsic sum. With the instrument, thermal conductivity can be measured from room temperature to higher processing temperature of 140 °C. Several food materials were tested using the instrument. Sweet potato puree thermal conductivity was measured to be 0.539 W/m°C at 20 °C and 0.574 W/m°C at 140 °C. The experimental time with TPCell is less than a minute, as compared to 5-6 hours with quasi-isothermal method employed by currently available instruments. TPCell has advantages over traditional methods, as it avoids the decomposition of materials that result when achieving the quasi-isothermal state at higher temperatures. Temperature-dependent thermal properties were used to estimate the kinetic parameters of nutrient degradation during aseptic and conventional retort processing. Vitamin C and thiamin were selected as model nutrients for degradation study. Sweet potato puree was used as a food matrix. Aseptic processing had 50% higher retention of Vitamin C as compared to retort processing. Thiamin retention could not be quantified, as it survived well in aseptic as well as retort processing. The rate of reaction for ascorbic acid in aseptic processing and retort processing was 0.0073 min-1 and 0.0114 min-1 at a reference temperature of 127 °C, respectively. The activation energy for ascorbic acid in aseptic processing and retort processing was 26.62 KJ/g-mol and 3.43 KJ/g-mol, respectively. The kinetic parameter of thiamin could not be estimated due to insufficient degradation in aseptic as well as in retort processing.
Description based on online resource; title from PDF t.p. (viewed Sep. 2, 2014)
Advisors/Committee Members: Dolan, Kirk D, Ozadali, Ferhan, Beck, James V, Marks, Bradley P, Yang, Lijian.
Subjects/Keywords: Food – Thermal conductivity – Testing; Food – Thermal properties – Testing; Food industry and trade – Data processing; Vitamins – Analysis; Food – Quality; Food industry and trade – Quality control; Agriculture engineering; Engineering; Food science
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Mishra, D. K. (2013). A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:2094
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Mishra, Dharmendra Kumar. “A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating.” 2013. Thesis, Michigan State University. Accessed January 18, 2021.
http://etd.lib.msu.edu/islandora/object/etd:2094.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Mishra, Dharmendra Kumar. “A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating.” 2013. Web. 18 Jan 2021.
Vancouver:
Mishra DK. A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating. [Internet] [Thesis]. Michigan State University; 2013. [cited 2021 Jan 18].
Available from: http://etd.lib.msu.edu/islandora/object/etd:2094.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Mishra DK. A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating. [Thesis]. Michigan State University; 2013. Available from: http://etd.lib.msu.edu/islandora/object/etd:2094
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
10.
Prakash, Bhagwati.
Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying.
Degree: 2011, University of California, Davis
URL: http://pqdtopen.proquest.com/#viewpdf?dispub=3474451
► Development of mathematical models is important to understand the impact of factors affecting rice drying processes, without spending huge amount of time in conducting…
(more)
▼ Development of mathematical models is important to understand the impact of factors affecting rice drying processes, without spending huge amount of time in conducting experiments. Moreover, such models can describe moisture gradients within the rice kernels, which are believed to cause the kernels to fissure and thus reduce the economic value of the rice crop. In this study, mathematical models were developed to describe heat and moisture transport phenomena in the rice kernels during sorption, convective air drying and infrared drying processes. Experiments were conducted to validate the model and to determine the dependence of moisture diffusivity on rice temperature and instantaneous moisture content (MC). Additional experiments were performed to determine drying characteristics and milling quality of rice in different drying methods. Magnetic resonance imaging (MRI) was used to visualize moisture distribution within rice kernels during the drying process. Mathematical models developed in this study successfully predicted MC and temperatures in the rice kernels during different drying and sorption processes. Root mean square errors between predicted and measured values for MC and temperature were less than 1% (dry basis) and 4ºC, respectively. The temperature dependence of moisture diffusivity was successfully described by Arrhenius equation. During convective drying, highest moisture gradients were predicted along the shortest axis of kernel on both sides of bran layer. During infrared drying, rice became heated very rapidly, for example, within a minute of infrared exposure, its temperature rose by about 25ºC. Moisture loss in rice samples during the infrared drying increased linearly with increase in infrared heating time. Total moisture removal per pass in infrared drying was in 5% to 8% (d.b.) range, while it was only 3% to 4% (d.b.) in heated air drying. Despite higher moisture removal, active drying period in infrared drying took less than two minutes, which was about one-tenth of the active drying time in the heated air drying. Milling yields of rice dried by infrared drying methods were statistically similar to the rice dried by convective drying methods, however, milled rice dried by infrared drying was slightly darker in color. Moisture diffusivity of rice components strongly depended upon its instantaneous MC or water activity (aw) and whether rice is absorbing or desorbing. Diffusivity of rice endosperm was higher during desorption than absorption at aw higher than 0.20. Between aw values of 0.20 and 0.80, endosperm diffusivity increased with an increase in aw. Diffusivity of bran remained almost constant with change in aw and was the lowest among all rice components. Diffusivity of husk decreased with an increase in aw value. MRI of rice kernel showed that embryo region had higher MC than rest of the brown rice kernel, which was lost very rapidly in the first 30 minutes of…
Subjects/Keywords: Agriculture, Food Science and Technology; Engineering, Agricultural
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Prakash, B. (2011). Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying. (Thesis). University of California, Davis. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=3474451
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Prakash, Bhagwati. “Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying.” 2011. Thesis, University of California, Davis. Accessed January 18, 2021.
http://pqdtopen.proquest.com/#viewpdf?dispub=3474451.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Prakash, Bhagwati. “Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying.” 2011. Web. 18 Jan 2021.
Vancouver:
Prakash B. Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying. [Internet] [Thesis]. University of California, Davis; 2011. [cited 2021 Jan 18].
Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3474451.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Prakash B. Mathematical Modeling of Moisture Movement within a Rice Kernel during Convective and Infrared Drying. [Thesis]. University of California, Davis; 2011. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3474451
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Washington State University
11.
Jiao, Shunshan.
Development of non-chemical postharvest treatments for disinfesting agricultural products.
Degree: 2012, Washington State University
URL: http://pqdtopen.proquest.com/#viewpdf?dispub=3517404
► Chemical fumigation disinfestation treatments bring more and more concerns due to its hazard to environment and human health, it is necessary to develop alternative…
(more)
▼ Chemical fumigation disinfestation treatments bring more and more concerns due to its hazard to environment and human health, it is necessary to develop alternative non-chemical disinfestation treatments for agricultural products. Radio frequency (RF) and low pressure (LP) technologies have been explored as disinfestation treatments for several agricultural commodities. The aim of the current study was to develop RF and LP disinfestation treatments for legumes and fresh fruits, respectively. Black-eyed peas and mung beans were being considered as surrogate host legumes to be infested by cowpea weevils to validate RF treatment protocol, since they are better hosts for cowpea weevil compared with target legumes (chickpeas and lentils). The resistance of cowpea weevils at different life stages was investigated under RF treatments. RF treatment with 60°C and more than 5 min holding time can completely kill insects without product quality degradation. A computer simulation model was developed and validated, which can be used to investigate RF heating process to get better heating uniformity and efficiency. Industrial scale-up tests were conducted to make RF technology available for industry application. The current studies indicated RF energy can be applied to control insects in legumes without quality degradation, industrial-scale continuous RF disinfestation treatment was effective and could be used for practical applications. To investigate the potential of using LP technology in disinfestation study for fresh fruits, LP system stability and performance was evaluated in the first step. Results showed LP system maintained temperature, pressure and relative humidity very stable and at good levels with low chamber leakage rates. The tolerance of coding moth with different life stages was investigated as a next step. Weight loss, color, firmness, titratable acidity (TA), and soluble solid content (SSC) were selected as quality parameters to evaluate the quality changes of "Red Delicious" apples. Large larvae were found to be the most resistant life stage of codling moth in LP treatments. The insect mortality reached to 98% after 12 days LP treatment, and apple quality was maintained well after 15 days LP treatments, which indicated LP technology has the potential to be an alternative non-chemical disinfestation treatment method.
Subjects/Keywords: Agriculture, Food Science and Technology; Engineering, Agricultural
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Jiao, S. (2012). Development of non-chemical postharvest treatments for disinfesting agricultural products. (Thesis). Washington State University. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=3517404
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Jiao, Shunshan. “Development of non-chemical postharvest treatments for disinfesting agricultural products.” 2012. Thesis, Washington State University. Accessed January 18, 2021.
http://pqdtopen.proquest.com/#viewpdf?dispub=3517404.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Jiao, Shunshan. “Development of non-chemical postharvest treatments for disinfesting agricultural products.” 2012. Web. 18 Jan 2021.
Vancouver:
Jiao S. Development of non-chemical postharvest treatments for disinfesting agricultural products. [Internet] [Thesis]. Washington State University; 2012. [cited 2021 Jan 18].
Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3517404.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Jiao S. Development of non-chemical postharvest treatments for disinfesting agricultural products. [Thesis]. Washington State University; 2012. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3517404
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Cornell University
12.
Hsu, Lillian.
Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments.
Degree: PhD, Food Science and Technology, 2012, Cornell University
URL: http://hdl.handle.net/1813/31085
► Food safety engineering is the application of engineering approaches to solve food safety problems. This dissertation showcases two food safety engineering strategies for combating the…
(more)
▼ Food safety
engineering is the application of
engineering approaches to solve
food safety problems. This dissertation showcases two
food safety
engineering strategies for combating the presence of pathogenic microorganisms in
food processing environments and foods. One strategy for eliminating bacterial presence in foods is by using technologies to inactivate microorganisms. Pulsed light (PL) treatment consists of using short duration, high energy bursts of broad spectrum light to inactivate microorganisms. The antimicrobial effectiveness of PL is directly related to the treatment dose (fluence) received by the microorganism. Treatment effectiveness and uniformity can vary greatly depending on the properties of the substrate and the relative location of the pulsed light source. To gain a better understanding of the sources of non-uniform treatment, a numerical model based on mapping the spatial distribution of fluence in conjunction with Weibull inactivation kinetics to predict the volumetric inactivation in PL treatment of liquid substrates with known optical properties and geometry was developed and validated. Information obtained from this work can help processors determine the viability of using PL as a microbicidal treatment without extensive and costly experiments. Another approach for eliminating undesirable bacteria in
food processing environments is through preventing bacterial attachment to surfaces. Previous work has suggested that substratum surface topography can influence bacterial attachment. However, no universal trends have been identified. Manipulating surface topography at the nanoscale to control the effective contact area available to the bacterial cells might affect bacterial attachment. The influence of nanoscale surface topography on the attachment behavior of Escherichia coli, Listeria innocua, and Pseudomonas fluorescens to nanoporous alumina and nanoengineered silica substrates was investigated. Bacterial attachment and biofilm formation were observed by wide field fluorescence microscopy, scanning electron microscopy, and atomic force microscopy. The current results suggest that substratum nanoscale topography influences the number of attached cells, and also the relative orientation of cells to the topographical details. Moreover, morphological differences between attached cells indicate that bacteria utilize different mechanisms of attachment in response to nanoscale substratum topography. Insight gained from this type of work will aid in the design of surfaces that resist bacterial attachment and thereby reduce the risk for cross-contamination. Overall, these approaches can work synergistically to positively impact the safety and quality of the
food supply.
Advisors/Committee Members: Moraru, Carmen I (chair), Worobo, Randy W. (committee member), Miller, Dennis D. (committee member).
Subjects/Keywords: food safety engineering; pulsed light; nanoscale topography
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Hsu, L. (2012). Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/31085
Chicago Manual of Style (16th Edition):
Hsu, Lillian. “Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments.” 2012. Doctoral Dissertation, Cornell University. Accessed January 18, 2021.
http://hdl.handle.net/1813/31085.
MLA Handbook (7th Edition):
Hsu, Lillian. “Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments.” 2012. Web. 18 Jan 2021.
Vancouver:
Hsu L. Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments. [Internet] [Doctoral dissertation]. Cornell University; 2012. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/1813/31085.
Council of Science Editors:
Hsu L. Food Safety Engineering Strategies For Combating Foodborne Bacteria In Food Processing Environments. [Doctoral Dissertation]. Cornell University; 2012. Available from: http://hdl.handle.net/1813/31085

Drexel University
13.
Sharma, Harsh Pradipkumar.
Novel Cantilever Sensor for Antibody-based and hlyA gene-based Sensitive Detection of Foodborne Pathogen: Listeria monocytogenes.
Degree: 2012, Drexel University
URL: http://hdl.handle.net/1860/4327
► The objectives of this research can be broadly categorized as: 1) Cantilever sensor design and characteristics, 2) Improved surface chemistry for immobilization of recognition molecules…
(more)
▼ The objectives of this research can be broadly categorized as: 1) Cantilever sensor design and characteristics, 2) Improved surface chemistry for immobilization of recognition molecules and 3) Sensing of contaminants in food and cell-culture matrix.A novel asymmetrically anchored piezoelectric millimeter-sized cantilever (aPEMC) design was developed. The new cantilever design is simpler and has lesser fabrication variables that improved the reproducibility of these devices. The sensor design was corroborated and characterized using finite element modeling and these were shown to be highly sensitive (~1 fg/Hz) via molecular chemisorption studies. The importance of the binding strength between the sensor and the added mass was shown to govern the type of resonance frequency change exhibited by the cantilever sensors and the high-order resonance oscillation modes were characterized by comparing responses to that quartz crystal microbalance (QCM) and finite element modeling.A novel and dry method for grafting reactive amine groups on polyurethane surfaces using pulsed-plasma generation of ammonia gas was demonstrated. Grafting of amine groups was corroborated by FTIR studies and SEM micrographs in addition to the cantilever sensor responses to protein immobilization. A method using tris(2-carboxyethyl)phosphine (TCEP) to reduce the disulfide bridges in antibody molecules, without affecting the antigen binding activity, to expose their native thiol groups for immobilization of gold surfaces was developed. The half antibody fragments were shown to improve the detection sensitivity of QCM biosensors without loss of selectivity.Piezoelectric millimeter-sized cantilever (PEMC) sensors were used to demonstrate detection of cell-culture mycoplasmas in buffer and cell-culture matrix at 103 CFU/mL. The detection responses were confirmed by using a second antibody binding step, much like ELISA sandwich format. aPEMC sensors were used to show detection of foodborne pathogen, Listeria monocytogenes (LM), in buffer and milk at concentration of 103/mL. The detection sensitivity was limited by commercially available low-avidity antibody. The single copy, virulence hlyA gene of LM was used to design a DNA probe that was used to detect genomic DNA extracted from LM in the presence of ~104 times higher non-target genomic DNA. Detection of genomic DNA equivalent to 7×102 LM was achieved within ~90 min.
Ph.D., Chemical Engineering – Drexel University, 2012
Advisors/Committee Members: Mutharasan, Rajakkannu, 1947-.
Subjects/Keywords: Chemical engineering; Listeria monocytogenes; Food – Microbiology
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Sharma, H. P. (2012). Novel Cantilever Sensor for Antibody-based and hlyA gene-based Sensitive Detection of Foodborne Pathogen: Listeria monocytogenes. (Thesis). Drexel University. Retrieved from http://hdl.handle.net/1860/4327
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Sharma, Harsh Pradipkumar. “Novel Cantilever Sensor for Antibody-based and hlyA gene-based Sensitive Detection of Foodborne Pathogen: Listeria monocytogenes.” 2012. Thesis, Drexel University. Accessed January 18, 2021.
http://hdl.handle.net/1860/4327.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Sharma, Harsh Pradipkumar. “Novel Cantilever Sensor for Antibody-based and hlyA gene-based Sensitive Detection of Foodborne Pathogen: Listeria monocytogenes.” 2012. Web. 18 Jan 2021.
Vancouver:
Sharma HP. Novel Cantilever Sensor for Antibody-based and hlyA gene-based Sensitive Detection of Foodborne Pathogen: Listeria monocytogenes. [Internet] [Thesis]. Drexel University; 2012. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/1860/4327.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Sharma HP. Novel Cantilever Sensor for Antibody-based and hlyA gene-based Sensitive Detection of Foodborne Pathogen: Listeria monocytogenes. [Thesis]. Drexel University; 2012. Available from: http://hdl.handle.net/1860/4327
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Purdue University
14.
Pertiwi, Cininta ALP.
Differences in carbon dioxide evolution from samples of shelled corn subjected to various storage treatments.
Degree: MSE, Agricultural and Biological Engineering, 2014, Purdue University
URL: http://docs.lib.purdue.edu/open_access_theses/667
► Shelled corn was collected from two sources - commercial grain elevators and corn harvested from Purdue University farms and then frozen until tested. Using…
(more)
▼ Shelled corn was collected from two sources - commercial grain elevators and corn harvested from Purdue University farms and then frozen until tested. Using a carbon dioxide (CO
2) test kit manufactured by Woods End Laboratories, CO
2 evolution measurements were conducted on shelled corn from both sources, after the samples were re-wetted to approximately 21% moisture content, placed in a 473 ml glass jar, and incubated at room temperature for 72 hours. The CO
2 test kit uses a gel that changes color in response to a change in the level of CO
2 in the surrounding air. The color is quantified by means of a color number that can be converted to the level of CO
2 in the air using an exponential equation. A plot of color number versus time was used as the primary indicator of the CO
2 evolution of the sample being tested. CO
2 evolution is hypothesized to be an indicator for fungal susceptibility. Fungal susceptibility is a measure of the likelihood of spoilage due to fungal growth during subsequent storage or shipment when conditions are favorable for fungal growth. Shelled corn is routinely stored for 2 to 12 months before it is utilized. During this period, changes in environmental conditions can trigger fungal growth, causing spoilage of the grain. The overall objective of this study was to determine the feasibility of utilizing the CO
2 test kit in management of shelled corn during storage, which would be possible if it is assumed that CO
2 evolution during the tests is related to potential for spoilage when conditions favorable for mold growth develop. The specific objectives were to examine whether the test kit can detect 1) differences in CO
2 evolution among corn shipments originating from commercial elevators, 2) changes in CO
2 evolution with time of storage using samples of shelled corn obtained from commercial grain elevators and stored in the laboratory for 8 to 14 months and 3) effects of moisture content and storage time on changes in CO
2 evolution from corn that was harvested and shelled in a known manner and then frozen at -20°C until tested. Samples from commercial storage facilities were used in experiments associated with the first and second objectives while corn harvested from Purdue University farms was used in experiments associated with the third objective. The results suggested that the test kit was able to identify differences in CO
2 evolution among the corn samples obtained from the commercial storage facilities. An attribute designated Slope73_75 was obtained from the color number measurements using the test kit. It was identified as the best indicator of differences in CO
2evolution among the corn samples. A 24 hour "in situ" test was conducted by the grain inspection service that collected the commercial samples. In this test, the CO
2 kit was used to test the sample after 24 hours of incubation, when the sample was tested at its…
Advisors/Committee Members: Richard L. Stroshine, Richard L. Stroshine, Klein E. Ileleji, Jeffrey J. Volenec.
Subjects/Keywords: Agriculture; Bioresource and Agricultural Engineering; Food Science
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Pertiwi, C. A. (2014). Differences in carbon dioxide evolution from samples of shelled corn subjected to various storage treatments. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/667
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Pertiwi, Cininta ALP. “Differences in carbon dioxide evolution from samples of shelled corn subjected to various storage treatments.” 2014. Thesis, Purdue University. Accessed January 18, 2021.
http://docs.lib.purdue.edu/open_access_theses/667.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Pertiwi, Cininta ALP. “Differences in carbon dioxide evolution from samples of shelled corn subjected to various storage treatments.” 2014. Web. 18 Jan 2021.
Vancouver:
Pertiwi CA. Differences in carbon dioxide evolution from samples of shelled corn subjected to various storage treatments. [Internet] [Thesis]. Purdue University; 2014. [cited 2021 Jan 18].
Available from: http://docs.lib.purdue.edu/open_access_theses/667.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Pertiwi CA. Differences in carbon dioxide evolution from samples of shelled corn subjected to various storage treatments. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/667
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
15.
Çoksarı, Gülay.
Bazı bitki ekstraktlarından beyin fonksiyonlarını düzenleyici gıda takviyesi üretimi: Production of brain function regulatory food supplement from some herbal extracts.
Degree: Mühendislik Fakültesi, 2019, University of Ankara
URL: http://hdl.handle.net/20.500.12575/69848
► Bu çalışmada Anadolu Tıbbı'nda yer alan İbn-i Sina'nın El-Kânûn Fi't-Tıbb ve Şerefeddin Sabuncuoğlu'nun Mücerrebname adlı eserlerinden yararlanılarak hazırlanmış, farklı bitkisel karışımların genel kimyasal bileşimleri, biyolojik…
(more)
▼ Bu çalışmada Anadolu Tıbbı'nda yer alan İbn-i Sina'nın El-Kânûn Fi't-Tıbb ve Şerefeddin Sabuncuoğlu'nun Mücerrebname adlı eserlerinden yararlanılarak hazırlanmış, farklı bitkisel karışımların genel kimyasal bileşimleri, biyolojik ve antiepileptik aktiviteleri araştırılmıştır. Çalışmada toplam 6 çeşit kurutulmuş bitki (herba ve kök) kullanılmış olup bu bitkilerden belirli oranlarda alınarak bal, sirke ve şarap ile farklı bileşimlere sahip 3 ayrı bitkisel karışım (Ada soğanı sirke ektresi (ASSE); Şarab-ı Raşen ekstresi (ŞRE); Tiryakül Erbaa Ekstresi (TEE) hazırlanmıştır. Çalışmamızda genel kimyasal bileşim açısından en yüksek su, protein ve kül içeriği sırasıyla ASSE (%28 su), ŞRE (%10.74 protein) ve ASSE'de (%3.28 kül) tespit edilmiştir. Ayrıca bitkiler arasında en yüksek toplam fenol miktarı (50.69 mg/g ekstre) Aristolochia clematitis'de belirlenmiş iken bitkisel karışımlar içerisinde ise en yüksek 10.48mg/g ekstre ile ASSE'de tespit edilmiştir. Scilla maritima (Ada Soğanı, AS)'nın metanollü ekstresindeki sillaren A ve prosillaridin içerikleri ASSE'den daha yüksek bulunmuştur. Inula helenium metanollü ekstraktının antioksidan aktivitesinin 0.25 mg/ml konsantrasyonda %94.80±0.30 olduğu ve bunu sırasıyla Commiphora molmol, A. clematitis ve Laurus nobilis'in metanollü ekstrelerinin takip ettiği belirlenmiştir. Farklı bitkisel karışımların miyoklonik nöbetlerin başlangıç zamanı (s) üzerine etkisi incelendiğinde miyoklonik nöbete en geç giren grubun PTZ+ASSE-100mg/kg uygulamasında (76.83 s), en kısa sürede PTZ-50mg/kg (kontrol grubu) uygulamasında (50.83 s) gerçekleştiği tespit edilmiştir. En uzun süren tonik klonik nöbetin PTZ-50mg/kg (kontrol grubu)'de (73.67 s) gerçekleştiği, kullanılan bütün bitkisel karışımların bu süreyi anlamlı bir şekilde kısalttığı, bununla birlikte en kısa tonik klonik nöbet süresinin PTZ+ASSE-100 mg/kg uygulanan grupta (9.33 s) görüldüğü tespit edilmiştir. Toplam motor süresinin en kısa PTZ+TEE-70 mg/kg uygulamasında (28.17s) gerçekleştiği belirlenmiştir.
In this study, the general chemical compositions, biological and antiepileptic activities of different herbal mixtures were investigated by using Ibn-i Sina's El-Kânûn Fi't-Tıbb and Şerefeddin Sabuncuoğlu's Mücerrebname in Anatolian Medicine. Fort his purpose, total of 6 different dried plants (herba and root) were used and using certain proportions from these plants, different combinations of 3 different herbal mixtures (Vinegar Extract of Scilla maritima (ASSE); Şarab-ı Rasen Extract (ŞRE); Tiryakül Erbaa Extract (TEE) were prepared with honey, vinegar and wine. As a result, the highest water, protein and ash content in terms of general chemical composition was found respectively in ASSE (28% water), SRE (10.74% protein) and ASSE (3.28% ash), among the plants which the highest total phenol ingredient (50.69 mg / g extract) was determined in Aristolochia clematitis, while the highest rate was found in ASSE (10.48 mg / g extract) in herbal mixtures. Scillaren A and proscillaridine content in the methanolic extract of Scilla maritima (Ada…
Advisors/Committee Members: Artık, Nevzat (advisor), Saltan İşcan, Gülçin (advisor).
Subjects/Keywords: Gıda Mühendisliği; Food Engineering; Epilepsi; Epilepsy
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Çoksarı, G. (2019). Bazı bitki ekstraktlarından beyin fonksiyonlarını düzenleyici gıda takviyesi üretimi: Production of brain function regulatory food supplement from some herbal extracts. (Doctoral Dissertation). University of Ankara. Retrieved from http://hdl.handle.net/20.500.12575/69848
Chicago Manual of Style (16th Edition):
Çoksarı, Gülay. “Bazı bitki ekstraktlarından beyin fonksiyonlarını düzenleyici gıda takviyesi üretimi: Production of brain function regulatory food supplement from some herbal extracts.” 2019. Doctoral Dissertation, University of Ankara. Accessed January 18, 2021.
http://hdl.handle.net/20.500.12575/69848.
MLA Handbook (7th Edition):
Çoksarı, Gülay. “Bazı bitki ekstraktlarından beyin fonksiyonlarını düzenleyici gıda takviyesi üretimi: Production of brain function regulatory food supplement from some herbal extracts.” 2019. Web. 18 Jan 2021.
Vancouver:
Çoksarı G. Bazı bitki ekstraktlarından beyin fonksiyonlarını düzenleyici gıda takviyesi üretimi: Production of brain function regulatory food supplement from some herbal extracts. [Internet] [Doctoral dissertation]. University of Ankara; 2019. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/20.500.12575/69848.
Council of Science Editors:
Çoksarı G. Bazı bitki ekstraktlarından beyin fonksiyonlarını düzenleyici gıda takviyesi üretimi: Production of brain function regulatory food supplement from some herbal extracts. [Doctoral Dissertation]. University of Ankara; 2019. Available from: http://hdl.handle.net/20.500.12575/69848

University of Southern Queensland
16.
Horsfield, Brendan.
The application of microwave sensing to the measurement of cheese curd moisture.
Degree: 2001, University of Southern Queensland
URL: http://eprints.usq.edu.au/1446/2/Horsfield_2001_whole.pdf
► There is a need in the dairy industry for instrumentation capable of providing on-line information about the moisture content of cheese during manufacture. Present measurement…
(more)
▼ There is a need in the dairy industry for instrumentation capable of providing on-line information about the moisture content of cheese during manufacture. Present measurement techniques are usually performed off-line and can be susceptible to human error. It is demonstrated that microwave-based moisture sensing techniques offer a number of potential advantages over conventional methods due to the strong interaction of microwaves with water. The permittivity of cream cheese curd and low-fat cheddar cheese curd has been measured over a range of frequencies and moisture contents in order to establish the relationship between these variables. A vector reflection coefficient measurement engine based on a six-port reflectometer has been built and tested. A suitable sensing head has been fabricated from a short length of microstrip transmission line. Two sensor characterisation models have been developed and compared with measured data. A novel algorithm has been developed to resolve the ambiguity inherent in many permittivity measurement techniques. It has been discovered that surface waves can propagate on a grounded dielectric slab covered by a material with a higher dielectric constant, provided the loss factor of the covering medium is greater than zero. It has also been found that the dominant mode of microstrip can radiate when the line is covered by a high-permittivity material, although this can be suppressed if the covering material is sufficiently lossy. There are three principal conclusions to draw from the investigation in this thesis. Firstly, changes in the moisture content of cheese curd during manufacture produce measurable variations in permittivity. Secondly, these changes can be measured accurately and cheaply using off-the-shelf microwave hardware. Finally, considerable attention must be paid to the characterisation of the sensing head if the instrument is to achieve its full potential. Promising results have been obtained in this area, however certain issues pertaining to the propagation of multiple dominant modes and higher order modes have not been fully resolved and would repay further theoretical analysis.
Subjects/Keywords: 290102 Food Engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Horsfield, B. (2001). The application of microwave sensing to the measurement of cheese curd moisture. (Thesis). University of Southern Queensland. Retrieved from http://eprints.usq.edu.au/1446/2/Horsfield_2001_whole.pdf
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Horsfield, Brendan. “The application of microwave sensing to the measurement of cheese curd moisture.” 2001. Thesis, University of Southern Queensland. Accessed January 18, 2021.
http://eprints.usq.edu.au/1446/2/Horsfield_2001_whole.pdf.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Horsfield, Brendan. “The application of microwave sensing to the measurement of cheese curd moisture.” 2001. Web. 18 Jan 2021.
Vancouver:
Horsfield B. The application of microwave sensing to the measurement of cheese curd moisture. [Internet] [Thesis]. University of Southern Queensland; 2001. [cited 2021 Jan 18].
Available from: http://eprints.usq.edu.au/1446/2/Horsfield_2001_whole.pdf.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Horsfield B. The application of microwave sensing to the measurement of cheese curd moisture. [Thesis]. University of Southern Queensland; 2001. Available from: http://eprints.usq.edu.au/1446/2/Horsfield_2001_whole.pdf
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
17.
Nilsson, Fredrik.
Accelerated shelf life tests of wheat tortillas A study of microbial and textural deterioration in wheat tortilla
.
Degree: Chalmers University of Technology / Department of Biology and Biological Engineering, 2018, Chalmers University of Technology
URL: http://hdl.handle.net/20.500.12380/256239
► This study tried to shorten the time required for shelf life studies in product development of wheat tortillas, by developing accelerated shelf life test (ASLT)…
(more)
▼ This study tried to shorten the time required for shelf life studies in product development of wheat tortillas, by developing accelerated shelf life test (ASLT) models for microbial and textural shelf life. ASLTs speed up product degradation by exposure to extreme environmental conditions and in this case were temperature and relative humidity (RH) used. The samples were divided into four storage groups: 3°C and 70% RH, 20°C and 30% RH, 27°C and 80% RH as well as 40°C and 80% RH. Texture was determined with a fold/roll-method, an instrument and by a sensory panel. Microbial concentrations were determined by a laboratory company. Gas composition inside the bags, tortilla pH, water content and water activity were measured to determine possible links to the shelf life. It was not possible to calculate an ASLT model for the microbial growth because of unknown starting number of microbes. The microbial tests however showed that a high temperature and humidity caused the number of bacteria to rapidly increase above what is considered acceptable. Microbial ASLTs thus seem possible, but more tests with a lower detection limit are needed to create a model. To avoid bad taste from nonpathogenic bacterial growth, consumers are recommended to avoid storing the tortillas in high temperature and/or humidity. Textural ASLTs also seem possible in regards of rollability and foldability, but more tests are needed to precisely determine the accelerating factor. Stickiness and translucency seems to deteriorate much slower than rollability and foldability under normal storage conditions. It is therefore suggested to be enough to check that freshly baked tortillas meet the quality requirements of stickiness and translucency. Tortillas seemed to lose textural quality at the same rate, or slower, in refrigerator compared to room conditions. Longer shelf life studies are therefore suggested, to verify if this is the case. If so, storage in a refrigerator could possibly prolong shelf life of wheat tortillas. Changes in the modified atmosphere inside the bags seems to correlate with textural degradation. A study with atmospheric air instead would therefore be interesting as an attempt to determine if it retards textural degradation in wheat tortillas.
Subjects/Keywords: Miljövetenskap;
Livsmedelsteknik;
Environmental Sciences;
Food Engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Nilsson, F. (2018). Accelerated shelf life tests of wheat tortillas A study of microbial and textural deterioration in wheat tortilla
. (Thesis). Chalmers University of Technology. Retrieved from http://hdl.handle.net/20.500.12380/256239
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Nilsson, Fredrik. “Accelerated shelf life tests of wheat tortillas A study of microbial and textural deterioration in wheat tortilla
.” 2018. Thesis, Chalmers University of Technology. Accessed January 18, 2021.
http://hdl.handle.net/20.500.12380/256239.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Nilsson, Fredrik. “Accelerated shelf life tests of wheat tortillas A study of microbial and textural deterioration in wheat tortilla
.” 2018. Web. 18 Jan 2021.
Vancouver:
Nilsson F. Accelerated shelf life tests of wheat tortillas A study of microbial and textural deterioration in wheat tortilla
. [Internet] [Thesis]. Chalmers University of Technology; 2018. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/20.500.12380/256239.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Nilsson F. Accelerated shelf life tests of wheat tortillas A study of microbial and textural deterioration in wheat tortilla
. [Thesis]. Chalmers University of Technology; 2018. Available from: http://hdl.handle.net/20.500.12380/256239
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Arkansas
18.
Mohammadi Shad, Zeinab.
Elucidating Basis of Rice Discoloration and Developing Prevention Strategies.
Degree: PhD, 2020, University of Arkansas
URL: https://scholarworks.uark.edu/etd/3640
► Economically, discolored rice kernels have less market value, which can seriously impact farm net profit. The reasons for rice discoloration during storage have not…
(more)
▼ Economically, discolored rice kernels have less market value, which can seriously impact farm net profit. The reasons for rice discoloration during storage have not been studied extensively and many questions remain. Therefore, the primary goal of this study was to improve understanding of the role and contributions of storage practices on rice quality degradation and discoloration. In this study, three rice cultivars including XL753 (hybrid), Roy J (pureline), and Titan were assessed for changes in quality and microbial kinetics. The rice samples at a high moisture content (MC) of 21% w.b. and a low MC of 16% were stored at three temperature levels, 20°C, 30°C, and 40°C. Samples were analyzed every four weeks for up to 16 weeks of storage. Because fungi may be responsible for rice discoloration, the samples were also treated with antifungals (Sodium chloride and Natamycin) to compare rice discoloration differences between non-treated samples and the antifungal treated samples during storage. Electron beam (EB) irradiation was also used to silence microbes in high MC rice before they were stored at the same storage temperatures for up to eight weeks as indicated above. The discoloration development in rice, the fungal growth, and fungal diversity, chemical changes, quality attributes, and their associations were investigated. Rice discoloration was highly dependent on storage MC, temperature, and duration, increasing significantly as MC, temperature, and duration increased. The highest rice discoloration occurred in all rice cultivars when stored at 21% MC and 40°C for 16 weeks. However, discoloration was also profoundly higher for Roy J than for other cultivars when stored at 21% MC and 30°C for 16 weeks. The discoloration was significantly lower for the sodium chloride treatment, while natamycin was not effective compared to control. Hybrid rice had significantly less discoloration compared to pureline and medium-grain. Fungal counts were similar across all cultivars. Fungal growth followed a decreasing trend with higher storage temperature as discoloration increased. An inverse relation between fungi and discoloration suggests that discoloration particularly at higher temperatures was not explained by microbe activities. Metagenomics analysis confirmed that the rice had been infected before storage by a diverse group of fungi whose fungal abundance was found to vary considerably with storage conditions. Alternaria, Penicillium, Aspergillus, Nigrospora, and Fusarium were the five most abundant fungal genera among all identified fungi on initial pre-stored rice samples. Each of these fungi can produce pigment and change the color in rice samples depending on storage temperature and rice cultivars. In some cases, these fungi decreased more during storage with sodium chloride treatment. Rice discoloration was significantly induced in rice treated with EB irradiation. The induced discoloration in EB irradiated and non-irradiated samples was explained by chemical changes particularly at high storage temperature that…
Advisors/Committee Members: Griffiths Atungulu, Luke Howard, Sammy Sadaka.
Subjects/Keywords: Food Processing Commons; Food Safety; Food Studies Commons; Grain Engineering; Rice Color; Rice Storage; Agricultural Science; Agronomy and Crop Sciences; Bioresource and Agricultural Engineering; Food Microbiology; Food Processing
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Mohammadi Shad, Z. (2020). Elucidating Basis of Rice Discoloration and Developing Prevention Strategies. (Doctoral Dissertation). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/3640
Chicago Manual of Style (16th Edition):
Mohammadi Shad, Zeinab. “Elucidating Basis of Rice Discoloration and Developing Prevention Strategies.” 2020. Doctoral Dissertation, University of Arkansas. Accessed January 18, 2021.
https://scholarworks.uark.edu/etd/3640.
MLA Handbook (7th Edition):
Mohammadi Shad, Zeinab. “Elucidating Basis of Rice Discoloration and Developing Prevention Strategies.” 2020. Web. 18 Jan 2021.
Vancouver:
Mohammadi Shad Z. Elucidating Basis of Rice Discoloration and Developing Prevention Strategies. [Internet] [Doctoral dissertation]. University of Arkansas; 2020. [cited 2021 Jan 18].
Available from: https://scholarworks.uark.edu/etd/3640.
Council of Science Editors:
Mohammadi Shad Z. Elucidating Basis of Rice Discoloration and Developing Prevention Strategies. [Doctoral Dissertation]. University of Arkansas; 2020. Available from: https://scholarworks.uark.edu/etd/3640
19.
Bora, Hardik Dhansukhlal.
Analysis of supplier selection policies for regional food systems using multi-agent simulation.
Degree: 2015, Iowa State University
URL: https://lib.dr.iastate.edu/etd/14768
► Demand for regionally-produced food has seen tremendous growth in over the last decade, amid increasing consumer concerns over food safety, nutrition, origin, production practices and…
(more)
▼ Demand for regionally-produced food has seen tremendous growth in over the last decade, amid increasing consumer concerns over food safety, nutrition, origin, production practices and quality. Regional food systems provide economic support for small- and medium-sized farmers and help consumers become better-informed about their food, emphasizing the development of producer-consumer relationships and transparency with regard to production practices. In addition to these important social considerations, a sustainable and robust regional food system requires efficient and effective supply chain operations. However, most existing regional food supply chains (RFSCs) have not implemented appropriate supply chain management methodologies, and this has resulted in system-wide inefficiencies. Intermediated RFSCs, in which food is delivered to customers via a regional distributor, have recently become more prevalent. The role of the distributor, or “food hub”, is to provide a platform through which producers can efficiently and conveniently connect with customers. The food hub is also often responsible for ensuring transparency and facilitating information sharing and communication between producers and customers. Therefore, for a successful intermediated RFSC it is essential that the food hub manager selects his/her producers properly.
In this thesis, the impacts of variety of supplier selection policies on regional food system are discussed. We discuss what performance metric a RFSC should consider while evaluating the farmers. We also discuss the objectives of the food hub and the farmers. The food hub managers that we have interviewed have indicated that they do not have formal supplier selection policies. Instead, they randomly select suppliers that they believe will be able to fulfill their current demand. There is very little existing research on how to model the problem of supplier selection for regional food systems. In general, however, the literature suggests that multi-agent simulation (MAS) is a useful tool for studying supply networks and supply chain management methodologies. MAS is an approach to modeling and understanding complex systems that are composed of autonomous and interacting agents. Because a multi-echelon supply chain is a very complex social system, it is appropriate to use MAS to simulate supply chain behavior over time. Specifically, supply chains that are decentralized in command and control (such as RFSCs) are more appropriately captured using MAS techniques, rather than more traditional operations research methods. Many researchers have described supply chains by their constituent actors, activities, interdependencies, goals, and objectives, and they argue that systems possessing these components and structures are well-suited to analysis using MAS techniques. To study this system, we developed an agent-based model of a theoretical regional food system in NetLogo.
Subjects/Keywords: Industrial Engineering; Food hub; Multi-agent simulation; Regional food; Supplier selection; Supply chain; Industrial Engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Bora, H. D. (2015). Analysis of supplier selection policies for regional food systems using multi-agent simulation. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/14768
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Bora, Hardik Dhansukhlal. “Analysis of supplier selection policies for regional food systems using multi-agent simulation.” 2015. Thesis, Iowa State University. Accessed January 18, 2021.
https://lib.dr.iastate.edu/etd/14768.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Bora, Hardik Dhansukhlal. “Analysis of supplier selection policies for regional food systems using multi-agent simulation.” 2015. Web. 18 Jan 2021.
Vancouver:
Bora HD. Analysis of supplier selection policies for regional food systems using multi-agent simulation. [Internet] [Thesis]. Iowa State University; 2015. [cited 2021 Jan 18].
Available from: https://lib.dr.iastate.edu/etd/14768.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Bora HD. Analysis of supplier selection policies for regional food systems using multi-agent simulation. [Thesis]. Iowa State University; 2015. Available from: https://lib.dr.iastate.edu/etd/14768
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
20.
Björkner, Malin.
New products from seafood side streams to stimulate a circular economy
.
Degree: Chalmers University of Technology / Department of Biology and Biological Engineering, 2019, Chalmers University of Technology
URL: http://hdl.handle.net/20.500.12380/256817
► The Paris Agreement implicates that society will take necessary action to prevent the global mean temperature to rise more than 1.5°C. Since 80% of greenhouse…
(more)
▼ The Paris Agreement implicates that society will take necessary action to prevent the global mean temperature to rise more than 1.5°C. Since 80% of greenhouse gas emissions from agriculture originate from livestock, a protein shift is needed. This project has investigated the possibilities to implement proteins recovered from solid and liquid seafood processing side streams in different types of food products including fish ball, fish sausage, fish soup and mayonnaise. The proteins were recovered from fish processing by-products using the pH-shift method and shrimp processing water using flocculation. Effect of using the alternative proteins on proximate composition (protein, moisture, fat and mineral content), color, texture and sensorial properties of the products were evaluated. The fish soups were found as the least promising products, due to the low protein content and low scores in the sensory analysis. The results showed that 50% substitution of salmon protein isolate in fish balls and fish sausages with fish mince had no negative impact on the products quality but problems with a complete replacement may arise, especially regarding texture and color of the products. The mayonnaises containing both fish and shrimp proteins showed promising properties compared to the samples with egg protein. It was concluded that more studies of products with isolate are needed. Taste tests, different ratios, of mince and isolate, and repeats of already performed tests and products would provide useful future knowledge.
Subjects/Keywords: Kemiska processer;
Livsmedelsteknik;
Livsmedelsvetenskap;
Livsvetenskaper;
Chemical Process Engineering;
Food Engineering;
Food Science;
Life Science
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Björkner, M. (2019). New products from seafood side streams to stimulate a circular economy
. (Thesis). Chalmers University of Technology. Retrieved from http://hdl.handle.net/20.500.12380/256817
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Björkner, Malin. “New products from seafood side streams to stimulate a circular economy
.” 2019. Thesis, Chalmers University of Technology. Accessed January 18, 2021.
http://hdl.handle.net/20.500.12380/256817.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Björkner, Malin. “New products from seafood side streams to stimulate a circular economy
.” 2019. Web. 18 Jan 2021.
Vancouver:
Björkner M. New products from seafood side streams to stimulate a circular economy
. [Internet] [Thesis]. Chalmers University of Technology; 2019. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/20.500.12380/256817.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Björkner M. New products from seafood side streams to stimulate a circular economy
. [Thesis]. Chalmers University of Technology; 2019. Available from: http://hdl.handle.net/20.500.12380/256817
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
21.
Hansson, Björn.
Undersökning av variabler vid optimering av syrningsprocessen för framställning av cottage cheese
.
Degree: Chalmers University of Technology / Department of Biology and Biological Engineering, 2019, Chalmers University of Technology
URL: http://hdl.handle.net/20.500.12380/257173
► Arla Foods dairy in Falkenberg produces cottage cheese and under the fall of 2018, they had some problems with an uneven acidification, which gave their…
(more)
▼ Arla Foods dairy in Falkenberg produces cottage cheese and under the fall of 2018, they had some problems with an uneven acidification, which gave their product an uneven quality. Those problems are now solved but in the continued work their product technicians always work to find methods for a more reliable and stable acidification process, for a product with more even quality. In the work for a more reliable and stable process, two projects have been done. The acidification project performed to examine which conditions that were most optimal regarding the temperature, the percentage of protein in the milk and the amount of starter culture used. The other project, the vat and cooling towers project, was done to examine the change in dry matter content in the cheese curd when there are delays in the production line, i.e. when the cheese curd has to lie in the vat longer than usual and how that affects the curds dry matter content, and how long the curd has to lie in the cooling towers to reach normal dry matter content limits. Both projects were done in laboratory scale. In the acidification project the rate of the acidification were assessed by measuring the pH of the sample every fifteen minutes. The times down to pH 5.7 (when rennet is added) and pH 4.7 (when the coagulum is cut) were measured and used to calculate the results using a 2 sided 95 % confidence interval. The temperature, the percentage of the milk and their factor interaction were significant for the rate of acidification down to pH 5.7. For the acidification rate down to pH 4.7, all the factors and factor interactions were significant except for the three-way factor interaction. A higher temperature made the acidification rate increase while a higher percentage of protein in the milk decreased the acidification rate. In the vat and cooling towers project whey and cheese curd were stirred and heated at 60 ℃ in a beaker, with samples of the curd taken out after 0, 30, 60 and 90 minutes. At these times cheese curd was transferred to a stirred and cooled beaker with 4 ℃ water in them, with samples of the curd taken out after 2, 4 and 6 hours. The dry matter of the cheese curd was then measured with a Milkoscan FT1. Because of the different chemical compositions of the cheese curd taken out from different vats the results were not comparable but a significant drop in dry matter could be seen from all runs after two hours of cooling.
Subjects/Keywords: Livsvetenskaper;
Kemiska processer;
Livsmedelsteknik;
Livsmedelsvetenskap;
Life Science;
Chemical Process Engineering;
Food Engineering;
Food Science
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Hansson, B. (2019). Undersökning av variabler vid optimering av syrningsprocessen för framställning av cottage cheese
. (Thesis). Chalmers University of Technology. Retrieved from http://hdl.handle.net/20.500.12380/257173
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Hansson, Björn. “Undersökning av variabler vid optimering av syrningsprocessen för framställning av cottage cheese
.” 2019. Thesis, Chalmers University of Technology. Accessed January 18, 2021.
http://hdl.handle.net/20.500.12380/257173.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Hansson, Björn. “Undersökning av variabler vid optimering av syrningsprocessen för framställning av cottage cheese
.” 2019. Web. 18 Jan 2021.
Vancouver:
Hansson B. Undersökning av variabler vid optimering av syrningsprocessen för framställning av cottage cheese
. [Internet] [Thesis]. Chalmers University of Technology; 2019. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/20.500.12380/257173.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Hansson B. Undersökning av variabler vid optimering av syrningsprocessen för framställning av cottage cheese
. [Thesis]. Chalmers University of Technology; 2019. Available from: http://hdl.handle.net/20.500.12380/257173
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University
22.
Limcharoenchat, Pichamon.
Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods.
Degree: 2018, Michigan State University
URL: http://etd.lib.msu.edu/islandora/object/etd:16305
► "The elevated and dynamic thermal resistance of Salmonella on/in low-moisture foods is an emerging challenge for the food industry. Therefore, the overall goal of this…
(more)
▼ "The elevated and dynamic thermal resistance of Salmonella on/in low-moisture foods is an emerging challenge for the
food industry. Therefore, the overall goal of this study was to improve the validation process for low-moisture foods by providing new knowledge about the effects that product structure and water activity have on Salmonella thermal resistance in or on low-moisture foods. The specific research objectives were: (1) To quantify the effect of inoculation protocol on the thermal resistance of Salmonella Enteritidis PT 30 in fabricated low-moisture foods (almond, wheat, and date products), (2) To evaluate the effects of long-term storage on the survival and thermal resistance of Salmonella Enteritidis PT 30 on almonds, and (3) To develop Salmonella thermal inactivation models that account for the effects of product structure, temperature, and water activity (for almond, date, and wheat products). For pre- and post-fabrication protocols, samples were inoculated before and after product fabrication. Salmonella exhibited greater thermal resistance on almond and date products (almond meal, almond butter, and date paste) inoculated using the pre-fabrication method as compared to the post-fabrication method. However, the opposite was true for wheat products (meal and flour). Differences in the
food product composition may have contributed to these findings. Based on these results, the pre-fabrication method was chosen for all further experiments in this dissertation. In the long-term storage study, Salmonella populations decreased by 3 0303log CFU/g after 103 weeks of storage. However, Salmonella thermal resistance did not significantly change during long-term storage. Primary (log-linear and Weibull) and secondary (Bigelow-type) inactivation models for Salmonella were fit to isothermal inactivation data from eight different products, accounting for product structure (kernels/pieces/meal/flour/butter/paste), temperature (70-90°C), and water activity (0.25-0.65 aw). Overall the log-linear model was the most-likely-correct model, and the Bigelow-type secondary models therefore were incorporated into the log-linear model. Among all products, Salmonella was most heat resistant in 0.25 aw almond meal (D80°C = 75.2 min), and least resistant in 0.65 aw date paste (D80°C = 0.7 min). Decreasing aw increased thermal resistance. Additionally, Salmonella thermal resistance was generally greater on fabricated than whole products. However, these differences were relatively small for wheat products. Salmonella resistance on fabricated wheat products actually was lower than on wheat kernels at 0.45 and 0.65 aw. Variability in some of these effects across products might be attributable to compositional factors (e.g., sugar or moisture content), temperature-induced shifts in sorption isotherms or physical properties, or variable effects of particle sizes and microenvironment within the fabricated products. Overall, the primary-secondary inactivation models fit the various data sets well (RMSE from 0.51 to 1.08 log) and therefore…
Advisors/Committee Members: Marks, Bradley P, Ryser, Elliot T, Dolan, Kirk D, Jeong, Sanghyup.
Subjects/Keywords: Salmonella – Effect of temperature on; Food – Moisture; Food – Safety measures; Salmonella enteritidis; Engineering; Food science; Agriculture engineering
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Limcharoenchat, P. (2018). Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16305
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Limcharoenchat, Pichamon. “Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods.” 2018. Thesis, Michigan State University. Accessed January 18, 2021.
http://etd.lib.msu.edu/islandora/object/etd:16305.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Limcharoenchat, Pichamon. “Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods.” 2018. Web. 18 Jan 2021.
Vancouver:
Limcharoenchat P. Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods. [Internet] [Thesis]. Michigan State University; 2018. [cited 2021 Jan 18].
Available from: http://etd.lib.msu.edu/islandora/object/etd:16305.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Limcharoenchat P. Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods. [Thesis]. Michigan State University; 2018. Available from: http://etd.lib.msu.edu/islandora/object/etd:16305
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Lund
23.
Göransson, Malin.
Dynamically predicted shelf-life service : Exploring and
evaluating a potential sustainable food supply chain
innovation.
Degree: 2019, University of Lund
URL: https://lup.lub.lu.se/record/d350b2fe-f1ae-48d5-90b4-fb4eff7b6202
;
https://portal.research.lu.se/ws/files/71997240/e_spik_ex_malin.pdf
► Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015…
(more)
▼ Roughly one third of all the food produced
worldwide goes to waste. The global goals for sustainable
development set by the United Nations in 2015 call for a 50%
reduction of food waste per capita by 2030. We thus face several
major food waste challenges that need academic and practical
attention. Food loss and waste occur throughout the entire food
supply chain, from primary production to consumption. The
shelf-life information printed on the package along with the
temperature fluctuations (which are linked to consumer behavior,
food safety assurance and food quality control) are some of the
central aspects related to food waste in developed countries. There
is a need for improved shelf-life labeling/communication systems
that continuously convey the actual quality of food products and
their shelf life in a clear and credible way. The research
presented in this dissertation sets out to explore and evaluate the
concept and requirements of a dynamically predicted shelf-life
service and to provide understanding and guidance for actors
involved in sustainable supply chain ventures. The dynamically
predicted shelf-life service investigated is a conceptual supply
chain information service system for the monitoring and
communication of food quality and supply chain operational process
quality. Sensors attached to packed food products continuously
measure and provide data (time, temperature, position, etc.) to a
cloud-based communication system as the food products are
distributed along the food supply chain. The data is cataloged and
used in microbiological prediction models to determine the actual
shelf life of a food product at any given time.The research
presented in this dissertation is based on abductive reasoning and
a systematic combining approach that uses both qualitative and
quantitative data collection methods, such as field tests,
experimental work, systematic literature reviews, interviews,
workshops and observations. The dissertation includes three
research studies and five appended papers, the results of which are
analyzed to provide overall key findings.Four key
findings/challenges facing food supply chain practice and the
foundation of the related academic knowledge are: 1) Lack of
accessible and accurate data and information sharing cause food
supply chain inefficiency and food waste (in both FSCs and in
households); 2) Continuous temperature monitoring close to the food
products is essential to providing accurate operational and food
quality data; 3) Opportunities for realizing a dynamically
predicted shelf-life service; 4) Realization of sustainable food
supply chain innovations is needed to reach the United Nations’
global sustainability goals.Interdisciplinary and transdisciplinary
research is needed to approach the challenges that these findings
illuminate. The interdisciplinary research presented takes on the
challenge of sustainable development and contributes to sustainable
supply chain research and practice by identifying and categorizing
critical factors to realize sustainable supply chain…
Subjects/Keywords: Transport Systems and Logistics; Food Engineering; Environmental Management; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Göransson, M. (2019). Dynamically predicted shelf-life service : Exploring and
evaluating a potential sustainable food supply chain
innovation. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/d350b2fe-f1ae-48d5-90b4-fb4eff7b6202 ; https://portal.research.lu.se/ws/files/71997240/e_spik_ex_malin.pdf
Chicago Manual of Style (16th Edition):
Göransson, Malin. “Dynamically predicted shelf-life service : Exploring and
evaluating a potential sustainable food supply chain
innovation.” 2019. Doctoral Dissertation, University of Lund. Accessed January 18, 2021.
https://lup.lub.lu.se/record/d350b2fe-f1ae-48d5-90b4-fb4eff7b6202 ; https://portal.research.lu.se/ws/files/71997240/e_spik_ex_malin.pdf.
MLA Handbook (7th Edition):
Göransson, Malin. “Dynamically predicted shelf-life service : Exploring and
evaluating a potential sustainable food supply chain
innovation.” 2019. Web. 18 Jan 2021.
Vancouver:
Göransson M. Dynamically predicted shelf-life service : Exploring and
evaluating a potential sustainable food supply chain
innovation. [Internet] [Doctoral dissertation]. University of Lund; 2019. [cited 2021 Jan 18].
Available from: https://lup.lub.lu.se/record/d350b2fe-f1ae-48d5-90b4-fb4eff7b6202 ; https://portal.research.lu.se/ws/files/71997240/e_spik_ex_malin.pdf.
Council of Science Editors:
Göransson M. Dynamically predicted shelf-life service : Exploring and
evaluating a potential sustainable food supply chain
innovation. [Doctoral Dissertation]. University of Lund; 2019. Available from: https://lup.lub.lu.se/record/d350b2fe-f1ae-48d5-90b4-fb4eff7b6202 ; https://portal.research.lu.se/ws/files/71997240/e_spik_ex_malin.pdf

Washington State University
24.
[No author].
PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
.
Degree: 2017, Washington State University
URL: http://hdl.handle.net/2376/13065
► Nonthermal food processing technologies such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Ultrasound (US) are novel juice pasteurization methods. The objective of…
(more)
▼ Nonthermal
food processing technologies such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Ultrasound (US) are novel juice pasteurization methods. The objective of this study was to use these technologies in combination with other microbial stress factors (Mild heat, Nisin, and pH) in the mild-pasteurization of carrot juice. Microbiological inactivation and quality attributes retention were studied for selected combinations. Various processes were identified that rendered equivalent microbial load reduction and those processes were compared for energy consumption and quality retention.
The ultrasound (37.87 W/cm2) processing of carrot juice at 58°C, was found to be effective in E. coli inactivation without impacting quality attributes. Mathematical modeling of the inactivation’s curve shows that Weibull and a biphasic model to be good fits to predict survivors. Further studies on ultrasound in combination with nisin (25 and 50 ppm) and mild temperatures (35 and 50°C) show synergism between these three factors.
High pressure was combined with moderate heat and nisin to explore the inactivation of gram-positive and negative bacteria. The addition of nisin at 25 and 50 ppm at 20°C did not impact the lethal effect at mild-pressures (≤300 MPa). However, for the same level of pressures, a synergistic effect between nisin and pressure was found at 35°C. The microbial inactivation by combining HPP and nisin was further enhanced by increasing the temperature to 50°C. High pressure treatment was also carried out for carrot juice mixed with orange juice in different proportion. The developed interacting relations between pressure, pH, and processing time on microbial inactivation could be useful in predicting the inactivation at different pHs.
The PEF processing of carrot-orange juice blend shows the application of High Electric Field-Low Frequency was found to be more efficient than Low Electric Field-High Frequency in microbial inactivation. The application of mild temperatures (35 and 50°C) and nisin (25 and 50 ppm) enhanced the inactivation by both processes without significantly impacting quality attributes.
Findings from the present study will be useful in designing mild pasteurization processes for fruit and vegetable juices using nonthermal technologies such as HPP, PEF, and Ultrasound together with other selected hurdles.
Advisors/Committee Members: Barbosa-Cánovas, Gustavo V (advisor).
Subjects/Keywords: Agriculture engineering;
Food science;
Bioengineering;
Carrot Juice;
Food Safety and Quality;
High Pressure Processing;
Nonthemral Food Processing;
Pulsed Electric Fields;
Ultrasound
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
author], [. (2017). PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
. (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/13065
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
author], [No. “PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
.” 2017. Thesis, Washington State University. Accessed January 18, 2021.
http://hdl.handle.net/2376/13065.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
author], [No. “PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
.” 2017. Web. 18 Jan 2021.
Vancouver:
author] [. PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
. [Internet] [Thesis]. Washington State University; 2017. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/2376/13065.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
author] [. PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
. [Thesis]. Washington State University; 2017. Available from: http://hdl.handle.net/2376/13065
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

York University
25.
Giroux, Aube.
Modified.
Degree: MFA - Master of Fine Arts, Film And Video, 2019, York University
URL: http://hdl.handle.net/10315/33432
► This support paper elaborates on the process of producing my MFA thesis film Modified, a feature-length, first-person documentary that questions why genetically modified organisms (GMOs)…
(more)
▼ This support paper elaborates on the process of producing my MFA thesis film Modified, a feature-length, first-person documentary that questions why genetically modified organisms (GMOs) are not labeled on
food products in Canada and the United States, despite being labeled in 64 other countries around the world. The film is anchored in the rich
food legacy passed on to me by my mother who was a prolific organic gardener and seed saver, a true gourmande, and a passionate
food activist who believed we should know how our
food is produced. Shot over a span of nine years, the film follows the citizen-led movement to label GMO foods in Canada and the United States, questioning the cozy relationship between the biotech industry and our governments. Ultimately, the film makes the case that people should have a right to know what is in the
food they eat.
Advisors/Committee Members: Evans, Barbara (advisor).
Subjects/Keywords: Food science; GMO; Genetically modified organisms; Genetic engineering; Biotechnology; Agriculture; Food politics; Food policy; Health Canada; Documentary; Cooking; Family; Gardening; Activism
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Giroux, A. (2019). Modified. (Masters Thesis). York University. Retrieved from http://hdl.handle.net/10315/33432
Chicago Manual of Style (16th Edition):
Giroux, Aube. “Modified.” 2019. Masters Thesis, York University. Accessed January 18, 2021.
http://hdl.handle.net/10315/33432.
MLA Handbook (7th Edition):
Giroux, Aube. “Modified.” 2019. Web. 18 Jan 2021.
Vancouver:
Giroux A. Modified. [Internet] [Masters thesis]. York University; 2019. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/10315/33432.
Council of Science Editors:
Giroux A. Modified. [Masters Thesis]. York University; 2019. Available from: http://hdl.handle.net/10315/33432
26.
Lundborg, Clara.
Promoting Sustainable Food Consumption: Redesigning a digital platform for trading of locally produced food.
Degree: Faculty of Culture and Society (KS), 2018, Malmö University
URL: http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23861
► Promoting trading of locally produced food is one way to challenge the more conventional way of producing food while contributing to a more sustainable…
(more)
▼ Promoting trading of locally produced food is one way to challenge the more conventional way of producing food while contributing to a more sustainable consumption. Through empirical research and design practice closely related to its users, this study has explored the motivational aspects behind trading within the platform and concept of REKO-ring Malmö. An analysis of the existing service in relation to its producers and consumers has been made to formulate problems related to how the platform works today. The study results in a design proposal of a new digital platform that shows improvement in meeting the needs and expectations of the consumers found during the empirical research.
Subjects/Keywords: Interaction Design; Service Design; Locally Produced Food; Local Food; Food Trading; Sustainability; Engineering and Technology; Teknik och teknologier
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Lundborg, C. (2018). Promoting Sustainable Food Consumption: Redesigning a digital platform for trading of locally produced food. (Thesis). Malmö University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23861
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Lundborg, Clara. “Promoting Sustainable Food Consumption: Redesigning a digital platform for trading of locally produced food.” 2018. Thesis, Malmö University. Accessed January 18, 2021.
http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23861.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Lundborg, Clara. “Promoting Sustainable Food Consumption: Redesigning a digital platform for trading of locally produced food.” 2018. Web. 18 Jan 2021.
Vancouver:
Lundborg C. Promoting Sustainable Food Consumption: Redesigning a digital platform for trading of locally produced food. [Internet] [Thesis]. Malmö University; 2018. [cited 2021 Jan 18].
Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23861.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Lundborg C. Promoting Sustainable Food Consumption: Redesigning a digital platform for trading of locally produced food. [Thesis]. Malmö University; 2018. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23861
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Massey University
27.
Chen, Encheng.
Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications.
Degree: PhD, Food Safety Management, 2015, Massey University
URL: http://hdl.handle.net/10179/6796
► Non-regulatory food safety management schemes, as a complement or alternative to mandatory regulation, have become a prevalent component of the food safety control system of…
(more)
▼ Non-regulatory food safety management schemes, as a complement or alternative to
mandatory regulation, have become a prevalent component of the food safety control
system of the global food supply chain. This study focused on non-regulatory food
safety management schemes implemented by the New Zealand food manufacturing
industry, and examined the motivation for, challenges and impacts of, and the role of
third-party certification bodies in the implementation of non-regulatory food safety
management schemes. In particular, factors influencing the effectiveness of nonregulatory
food safety management schemes and the quality of third-party food safety
audits were examined.
It was found that non-regulatory food safety management is a key component of the
entire food safety management system in New Zealand. The implementation of nonregulatory
food safety management schemes was mainly driven by major customers’
requirements, a desire to improve product quality and safety, and the desire to be
recognized by the industry and the public. After the implementation of these schemes,
enterprises experienced many desirable changes such as the improvement of product
traceability, increasing food safety awareness of employees, and reduced customer
complaints. Notably, the implementation improved the food safety culture. The major
challenges encountered during the implementation of these schemes were increased
paper work, and the cost of development and implementation. The service of thirdparty
certification bodies was important for food companies to continuously improve
their food safety management.
Enterprise characteristics made a substantial difference to the propensity of food
manufacturing enterprises to implement non-regulatory schemes. These
characteristics made notable differences to the relative importance of different
incentives to implement non-regulatory schemes and the food manufacturing
enterprise’s experiences of the implementation of non-regulatory schemes.
The effectiveness of non-regulatory food safety management schemes was largely
influenced by the food safety culture in food manufacturing companies and the quality
of third-party food safety audits. A relatively robust food safety culture is in place in
the food manufacturing industry, although there are areas needing improvement and
change. The audit quality could be affected by accreditation, competition in the
certification market, competency and integrity of auditors, audit scope, audit time, and
surveillance activities of scheme owners.
Subjects/Keywords: Food safety;
Food;
Safety measures;
Management;
New Zealand;
Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
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APA ·
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MLA ·
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Export
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APA (6th Edition):
Chen, E. (2015). Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/6796
Chicago Manual of Style (16th Edition):
Chen, Encheng. “Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications.” 2015. Doctoral Dissertation, Massey University. Accessed January 18, 2021.
http://hdl.handle.net/10179/6796.
MLA Handbook (7th Edition):
Chen, Encheng. “Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications.” 2015. Web. 18 Jan 2021.
Vancouver:
Chen E. Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications. [Internet] [Doctoral dissertation]. Massey University; 2015. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/10179/6796.
Council of Science Editors:
Chen E. Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications. [Doctoral Dissertation]. Massey University; 2015. Available from: http://hdl.handle.net/10179/6796

Michigan State University
28.
Smith, Danielle F.
Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour.
Degree: 2014, Michigan State University
URL: http://etd.lib.msu.edu/islandora/object/etd:2818
► Thesis M.S. Michigan State University. Biosystems Engineering 2014.
Salmonella is able to survive in low-moisture environments, is known to be more heat resistant as product…
(more)
▼ Thesis M.S. Michigan State University. Biosystems Engineering 2014.
Salmonella is able to survive in low-moisture environments, is known to be more heat resistant as product water activity decreases, and recently has been implicated in several outbreaks and/or recalls associated with low-moisture foods. Therefore, the specific objectives were to: (1) Evaluate the effect of rapid product desiccation and hydration on the thermal resistance of Salmonella Enteritidis PT 30 in wheat flour, and (2) Test multiple secondary models for the effect of product (wheat flour) water activity on Salmonella thermal resistance. A custom-built fluidized-bed drying and hydrating system was used to rapidly (1-4 min) change the sample's water activity (0.6 to 0.3, or 0.3 to 0.6) prior to thermal treatment, and the results were compared with those from samples with longer equilibration times (4-7 days). Desiccation or hydration rate did not affect Salmonella thermal resistance; instead, product water activity at the time of thermal treatment controlled Salmonella thermal resistance, regardless of the water activity "history". An additional isothermal inactivation study, with three water activities and three temperatures, generated data used to evaluate the effectiveness of three secondary models (response surface, modified Bigelow-type, and a combined-effects model) in accounting for product water activity. The combined-effects model best accounted for water activity when modeling microbial inactivation under low-moisture conditions, when considering goodness-of-fit, phenomenological basis, and model utility.
Description based on online resource; title from PDF t.p. (viewed on April 14, 2017)
Advisors/Committee Members: Marks, Bradley P, Dolan, Kirk D, Ryser, Elliot T.
Subjects/Keywords: Salmonella – Effect of temperature on; Food – Water activity; Heat – Physiological effect; Flour; Food – Safety measures – Research; Engineering; Microbiology; Food science
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Smith, D. F. (2014). Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:2818
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Smith, Danielle F. “Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour.” 2014. Thesis, Michigan State University. Accessed January 18, 2021.
http://etd.lib.msu.edu/islandora/object/etd:2818.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Smith, Danielle F. “Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour.” 2014. Web. 18 Jan 2021.
Vancouver:
Smith DF. Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour. [Internet] [Thesis]. Michigan State University; 2014. [cited 2021 Jan 18].
Available from: http://etd.lib.msu.edu/islandora/object/etd:2818.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Smith DF. Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour. [Thesis]. Michigan State University; 2014. Available from: http://etd.lib.msu.edu/islandora/object/etd:2818
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
29.
Huang, Chu Yin.
Extrusion-based 3D Printing and Characterization of Edible Materials.
Degree: 2018, University of Waterloo
URL: http://hdl.handle.net/10012/12899
► 3D printing food offers the ability to customize shapes, texture, as well as nutritional content. In addition, it can automate the cooking process to save…
(more)
▼ 3D printing food offers the ability to customize shapes, texture, as well as nutritional content. In addition, it can automate the cooking process to save time and produce meals on-demand to minimize waste. One potential application is to 3D print food for those suffering from dysphagia, a condition that affects one’s ability to swallow. Texture modified food products for dysphagia often lose their shape and have limited visual appeal. 3D printing could provide shape to these texture modified food products and ultimately improve nutrient intake. One of the limitations that are currently preventing wider adaption of this technology is the lack of understanding of how food properties affect the 3D printing process and quality of the printed object.
In this thesis, room temperature extrusion-based 3D printing was investigated using a desktop 3D printer with a syringe extrusion system. Two hydrocolloids, modified starch and xanthan gum, were used as model material to study room temperature extrusion-based 3D printing.
The relationship between the 3D printer settings and the extrusion process variables, extrusion rate and nozzle speed, was obtained by investigating the machine command (G-code). The nozzle speed could be controlled by the extrusion multiplier while the extrusion rate could be controlled by the stepper motor speed. In addition, extrusion tests showed that the syringe extrusion system displayed a lag time around 2 to 5 minutes before stable extrusion rate was reached. The extrusion lag time increased with increased material yield stresses and decreased with increased syringe motor speed.
Xanthan gum paste, modified starch pastes, and puréed carrot were selected as model inks. Oscillatory rheology measurements including strain and frequency sweep were conducted to study the range of properties suitable for 3D printing. The range of yield stress suitable for extrusion was between 60-730 Pa and around 0.1-0.2 for the loss tangent (tan δ). The printable range of complex modulus (G*) was from 320 to 1200 Pa. Furthermore, data from the frequency sweep of xanthan gum and modified starch pastes was fitted to power law models and compared to published data of foods to assess their potential suitability as food inks for 3D printing. Puréed carrot had higher G* compared to xanthan gum and modified starch pastes but had lower elasticity. Puréed carrot was suitable for 3D printing because of its stiffness and low elasticity. In addition, food texture measurements based on the methods described in the International Dysphagia Diet Standardisation Initiative (IDDSI) were also conducted. Printable inks were able to retain its shape on a fork without dripping through the prongs and slide off a spoon with minimal residue.
Two printed objects were considered, a line and a cylinder. The line printing was conducted to find the optimal settings of volumetric extrusion rate, nozzle speed, and layer height. The cylinder printing was conducted to assess the effects of ink rheology and infill levels, the fraction of the…
Subjects/Keywords: Chemical Engineering; 3D Printing; Rheology; Starch; Xanthan Gum; Texture Modified Food; 3D Food Printing
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Huang, C. Y. (2018). Extrusion-based 3D Printing and Characterization of Edible Materials. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/12899
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Huang, Chu Yin. “Extrusion-based 3D Printing and Characterization of Edible Materials.” 2018. Thesis, University of Waterloo. Accessed January 18, 2021.
http://hdl.handle.net/10012/12899.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Huang, Chu Yin. “Extrusion-based 3D Printing and Characterization of Edible Materials.” 2018. Web. 18 Jan 2021.
Vancouver:
Huang CY. Extrusion-based 3D Printing and Characterization of Edible Materials. [Internet] [Thesis]. University of Waterloo; 2018. [cited 2021 Jan 18].
Available from: http://hdl.handle.net/10012/12899.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Huang CY. Extrusion-based 3D Printing and Characterization of Edible Materials. [Thesis]. University of Waterloo; 2018. Available from: http://hdl.handle.net/10012/12899
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Western Kentucky University
30.
Joshi, Abhir Anil.
Impacts of Leadership on TQM in Food Industry in India.
Degree: MS, School of Engineering and Applied Sciences, 2018, Western Kentucky University
URL: https://digitalcommons.wku.edu/theses/2072
► To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products…
(more)
▼ To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the
food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and boosts morale of the people. This study gave an idea about the organizational culture and characteristics, the issues it faced while implementing TQM due to lack of an effective leadership, the linkage between the leadership and TQM policies. Data was collected with the help of a questionnaire survey from the people involved in the industry and thus the results from the survey were analyzed and used to answer the research questions.
Advisors/Committee Members: Dr. Brent Askins (Director), Dr. Daniel Jackson, and Ms. Shahnaz Aly.
Subjects/Keywords: Quality Management Systems; Employee Empowerment; Leadership; Business Management; Food Industry; Engineering; Food and Beverage Management
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Joshi, A. A. (2018). Impacts of Leadership on TQM in Food Industry in India. (Masters Thesis). Western Kentucky University. Retrieved from https://digitalcommons.wku.edu/theses/2072
Chicago Manual of Style (16th Edition):
Joshi, Abhir Anil. “Impacts of Leadership on TQM in Food Industry in India.” 2018. Masters Thesis, Western Kentucky University. Accessed January 18, 2021.
https://digitalcommons.wku.edu/theses/2072.
MLA Handbook (7th Edition):
Joshi, Abhir Anil. “Impacts of Leadership on TQM in Food Industry in India.” 2018. Web. 18 Jan 2021.
Vancouver:
Joshi AA. Impacts of Leadership on TQM in Food Industry in India. [Internet] [Masters thesis]. Western Kentucky University; 2018. [cited 2021 Jan 18].
Available from: https://digitalcommons.wku.edu/theses/2072.
Council of Science Editors:
Joshi AA. Impacts of Leadership on TQM in Food Industry in India. [Masters Thesis]. Western Kentucky University; 2018. Available from: https://digitalcommons.wku.edu/theses/2072
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