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Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:

Perng, Chiou-mey

Abstract:

Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...

Resource Type:

Masters Thesis

Full Text:

by Chiou-Mey Perng A THESIS submitted to Oregon State University in partial fulfillment of
Study of static performance of turbo jet engine

Creator:

Chiou, Jiunn-perng

Resource Type:

Masters Thesis

Full Text:

STATIC PERFORMANCE OF A TURBOJET ENGINE by JIUNIN-PERNG CHIOU A THESIS submitted to OREGON
1958-1960 Research Activities in the School of Engineering

Creator:

Oregon State College. Engineering Experiment Station and Knudsen, James G.

Abstract:

This circular describes research activities of the Oregon State College School of Engineering during the school years 1958-59 and 1959-60. These activities are listed according to the engineering department in which the research is carried out. In each department section are described facilities of the department, research projects, and graduate...

Resource Type:

Technical Report