Index Catalog // ScholarsArchive@OSU

Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating

Creator:: AbuDagga, Yaser
Abstract:: The viability of using ohmic "resistance" heating as a process alternative to inactivating the heat-stable softening enzyme in Pacific whiting surimi was investigated. A fast heating rate through the enzyme-active temperature range would reduce the damage to the gelling network in surimi-based products. Simulating the ohmic heating process in surimi...
Resource Type:: Masters Thesis
Full Text:: surimi paste during ohmic and conventional heating AN ABSTRACT OF THE THESIS OF Yaser AbuDagga for

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: Optimum Pasteurization Conditions for Surimi Seafood. Abstract approved: -V- Jae W. Park Texture

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: : "Physicochemical and Microbiological Characteristics of Surimi Seafood under Thermal and E-beam Prnr.essinp

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Creator:: Hsü, Cheng-kuang
Abstract:: Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90°C for 15 min....
Resource Type:: Dissertation
Full Text:: nonlinear cost optimization models of surimi seafood AN ABSTRACT OF THE THESIS OF Cheng7Kuang Hsu for

Comparative methods of determining heat transfer coefficients over moist food materials

Creator:: Su, Ainong
Abstract:: Production of surimi represents a potential utilization of a number of low-valued fish species, one of which, Pacific whiting, represents the largest biomass off the West Coast of the United States. However, a protease enzyme softens the fish flesh in Pacific whiting and limits the expansion of surimi production. Many...
Resource Type:: Masters Thesis
Full Text:: . Kolbe Production of surimi represents a potential utilization of a number of low-valued fish species

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:: Yang, Hong, 1968-
Resource Type:: Masters Thesis
Full Text:: on Rheological, Microstructural, and Color Properties of Surimi-Starch Gels. Abstract approved

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: . 1996 Title: Textural and Electrical Properties of Pacific Whiting Surimi under Ohmic Heating

Recovery and utilization of Pacific whiting frame meat for surimi production

Creator:: Wendel, Ari P.
Abstract:: In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
Resource Type:: Masters Thesis
Full Text:: surimi production AN ABSTRACT OF THE THESIS OF Ari P. Wendel for the degree of Master of Science in

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Title: Recovery and Utilization of Catheptic Proteases from Surimi Wash Water. Abstract approved

ScholarsArchive@OSU

Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating

Development of optimum pasteurization conditions for surimi seafood

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Comparative methods of determining heat transfer coefficients over moist food materials

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Recovery and utilization of Pacific whiting frame meat for surimi production

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Recovery and utilization of catheptic proteases from surimi wash water

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search