Index Catalog // ScholarsArchive@OSU

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

Creator:: Young, San Land
Abstract:: A commercially important polyelectrolyte, xanthan, was chosen for a systematic analysis of the relationship between molecular conformation and surface properties. In the first study the effects of ionic strength, xanthan concentration and temperature on the xanthan molecular conformation were investigated by potentiometric titration. The effects of the same factors and...
Resource Type:: Masters Thesis
Full Text:: . Wrolstad, Dr. Donald L. MacDonald and Dr. Harry W. Schultz for their invaluable suggestions. My special

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: solely from the change in aw. Scott (1953) used this assumption to explain the data obtained for the

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: , 0.5% w/w SDS to remove insoluble proteins, and 95% ethanol to remove chlorophylls and other organic

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Creator:: Kongraksawech, Teepakorn
Abstract:: The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...
Resource Type:: Masters Thesis
Full Text:: performed on 1, 2.5 and 5% (w/v) BSA in 0.01 M phosphate buffer at pH 7 and ionic strength (IS) 0.08

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: ambient temperature fluctuation (Scott and Heldman, 1984; Mittal and Parkin, 1986; Zuritz and Singh

Dynamic simulation of drying and quality changes during malt kilning

Creator:: Coonce, Vincent M.
Abstract:: The principal aim of this study was the use and evaluation of dynamic modeling techniques to identify mathematical models for cereal drying rates and quality changes that best describe thin-layer malt drying data. Seven thin-layer malt drying experiments were performed at the Great Western Malting pilot facilities, Vancouver, WA. Malt...
Resource Type:: Masters Thesis
Full Text:: viscosity of the wort. Although Scott (1972) found that the endo-/3-glucanases were not the 14 rate

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Creator:: Vojdani, Fakhrieh
Abstract:: Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our attention upon methylcellulose, hydroxypropyl methylcellulose, and chitosan as the structural component for such edible films. These films...
Resource Type:: Masters Thesis
Full Text:: from 5 to 75,000 cP (2% w/w solutions at 20oC). The MC and HPMC viscosity/concentration relationship

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: Morgantown, W. VA., was first in using high pressure as a method for food preservation. He assembled a

ScholarsArchive@OSU

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

The microbial stability of refrigerated intermediate moisture foods

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Dynamic simulation of drying and quality changes during malt kilning

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

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