Academic literature on the topic 'Odpor toku'

Symbiont bacteria from mangrove litter are known to have antimicrobial activity against Staphylococcus aureus. However, only a handful of research has been carried out on microbes as an innovative natural material for preserving food, especially tofu. This research used four species of mangrove litter symbiont microbe, which were cultured as a microbial consortium. The study aimed to determine the potential of consortium microbe as tofu preservatives. The tofu was soaked in the liquid culture of the consortium microbe as a treatment, while for the positive control, it was immersed in tofu using 37% formalin, and for the negative control, the tofu was not given any treatment. The organoleptic observations on the second day showed that the tofu with all treatment did not change in odor, color, and texture. On the other hand, tofu without treatment became more acidic in odor, with a yellowish color, and showed a softer texture. On the third day, tofu with bacterial microbe treatment had a slight change in odor, the color became yellowish, and the texture was slightly softened. Tofu with formalin treatment did not change in color, but became more solid and extruded formalin odor. Tofu with the consortium microbe immersion treatment had the least amount (6.795x103) of total microbe count, compared with the formalin treatment (9.766x103) and without treatment (9.766x103).

<p>Limbah tahu merupakan zat yang berbahaya dan memiliki dampak buruk terhadap lingkungan apabila tanpa proses pengolahan terlebih dahulu. Permasalahan ini dapat diatasi dengan melakukan pengolahan limbah tahu menggunakan bakteri sebagai alternatif pembuatan pupuk organik dan <em>treatment</em> plasma ozonasi untuk mengurangi bau. Penelitian ini bertujuan untuk menguraikan limbah tahu sehingga dapat digunakan sebagai pupuk organik, mengurangi bau busuk yang dihasilkan oleh limbah tahu sehingga aman dan mudah diterapkan oleh masyarakat. Pengolahan limbah tahu tersebut dilakukan dengan variasi metode menggunakan<em> </em>bakteri pengurai mikroorganisme efektif dimodifikasi dengan plasma ozonasi dan aerator, serta penambahan <em>antifoam.</em> Pengolahan limbah dengan plasma ozonasi didahului dengan penambahan antifoam. Hasilnya menunjukkan limbah dengan penambahan <em>antifoam</em> dan plasma ozonasi selama 15, 30 dan 60 menit memiliki karakteristik sangat bau dan keruh. Penambahan bakteri, molase dengan <em>treatment</em> tanpa dan dengan ozonasi selama 14 hari menunjukkan karakteristik yang agak berbeda dengan bau yang agak berkurang dengan sebelumnya tetapi masih sangat keruh. Penambahan EM₄ <em>treatment </em>plasma dikombinasi dengan plasma ozonasi memberikan karakteristik yang paling baik dengan bau dan kekeruhan yang jauh berkurang. </p><p><strong>Decomposition of Tofu Waste using Bacteria and Ozonation Plasma. </strong>Tofu waste is a dangerous substance and had a bad impact on the environment if without not be processed. This problem can be resolved by treating tofu waste using bacteria as an alternative for making organic fertilizers and treating plasma ozonation to reduce odor. The study aims to describe the tofu waste thus it can be used as organic fertilizer, reducing the bad smell produced by tofu waste which is safe and easy for the community to apply. The tofu waste treatment has been treated with a variety of methods using bacteria that decompose microorganisms effectively modified with ozonation plasma and aerators, as well as the addition of antifoam. The waste treatment with ozonated plasma has been processed by the addition of antifoam. The results showed that the waste with the addition of antifoam and ozonation plasma for 15, 30, and 60 minutes had a very odor and cloudy characteristics. The addition of bacteria, molasses treated without and with ozonation for 14 days showed that the tofu wastes have different characteristics with a slightly reduced odor but are still very cloudy. The addition of EM4 plasma treatment combined with ozonated plasma gave the best characteristics with significantly reduced odor and turbidity.</p>

Tofu is one type of food made from the soybean. Protein content and high water content make tofu easily damaged. Solving this problem is needed the right way to be able to maintain the quality of knowing physically, so that can be stored for a long time without experiencing quality changes and can be accepted and safe for consumers. The purpose of this study was to determine the optimal temperature and storage time of tofu to maintain the quality of tofu in according to the quality requirements of knowing in SNI by looking at the physical changes that have been known during the shelf life. This type of study is a descriptive study to determine the organoleptic properties of tofu which include odor, taste, color, and appereance of tofu during the storage period with the help of panelist of three people. Observation data were analyzed descriptively using tables and explained in narrative form. Tofu samples were taken from three factories in Kupang Regency. The results showed that the ideal of tofu storage temperature was at 40C with a storage time of up to 6 days. The seller and factory owner they should pay attention to the storage temperature and sanitation, so that the tofu sold can survive without reducing the value of quality and taste from tofu.

This research was conducted in the laboratory of the Faculty of Animal Husbandry at Balitar Islamic University.The purpose of this study is to know the result of the addition of pulp flour tofu to organoleptic test (smell, texture, color and flavor).The benefits of this research is the author hopes can be an input for the reader about chicken nuggets with the addition of pulp flour tofu as a good food, there are animal proteins and vegetable proteins. Increase the value of pulp know as a product of nugget. The material used is a nugget with the addition of pulp flour tofu 0%, 7.5%, 12.5%, and 17.5%. The method used is experimentation, with this study there are variable control and variable experiments as a reference between the initial state and the status of the treatment.The results of this study indicate a very real effect on the smell and taste of chicken nuggets by adding tofu pulp. the preferred odor of nuggets is the P0 treatment (0% tofu waste flour), while the color of the nugget favored by the panelists is the P1 treatment (7.5% tofu waste flour). Significantly different in texture with P0 and P3 (0% and 17.5% tofu pulp) and not significantly different in the color of chicken nuggets with the addition of tofu pulp with the most preferred treatment was P1 (7.5% tofu pulp)

Studie se zabývá útvarem federálního ministerstva vnitra (FMV), který měl v 70. a 80. letech 20. století na starosti kontrolu zahraničního tisku, oficiálně objednávaného z ciziny československým státem nebo individuálně importovaného jeho občanům. Zahraniční tisk a šíření informací v něm obsažených představovaly pro vládnoucí Komunistickou stranu Československa (KSČ) potenciální riziko, a proto podléhal poměrně přísné kontrole. V rámci Státní bezpečnosti (StB) dohlížel nad tiskovinami směřujícími do země tzv. odbor zahraničního tisku (OZT). Jeho zaměstnanci pracovali mj. v utajení na poštách, kde prověřovali balíčky se zahraničními časopisy a knihami a závadné tituly vyřazovali z oběhu. Podíleli se tak na cenzuře a usměrňování toku informací, aby byl v souladu s představami vládnoucí KSČ. Studie se zaměřuje na mechanismy, na kterých stálo fungování tohoto odboru. Zároveň sleduje i personální složení OZT a s ním i sociální profil těch, kteří se podíleli na jeho chodu.

Abstract The aim of this research was to improve the quality of liquid waste water by looked at the role of test plants (warter hyacinth, water jasmine and apu wood)by phytoremediation process in reducing pollutant level. This research was conducted at Rumah Kaca Faculty of Agriculture University of Sumatera Utara Medan from July 2016 to April 2017.This research was used factorial randomized block design with two factors. The first factor was tofu waste with three levels; L0 (no waste) as control , L1(25%) and L2 (50%). The second factor was plant species with four levels were T0 (no plant as control), T1 (water hyacinth), T2 (jasmine water) and T3 (apu wood). The parameters observed were BOD (mg / L), COD (mg / L), TSS (mg / L), NH3N (mg / L), pH, waste colours, odor waste and dry weight of plans (grams).The results showed that the three test plants could be used for phytoremediation process, tofu waste, 25% waste concentration as the best apu wood in reducing the pollutant level of tofu waste.Keywords: tofu liquid waste, aquatic plants, phytoremediation, contaminants

This study aims to determine the nutrient levels of Liquid Organic Fertilizer (POC) Wastewater and Lemongrass Wastewater and soil nutrient status sub-optimal land after incubation for 21 days. Sub-optimal land is land that naturally has low productivity, therefore it is necessary to add nutrients in both organic and inorganic fertilizers to change nutrient status in the soil. Organic fertilizer in liquid form is one type of fertilizer that can facilitate the absorption of nutrients. Tofu wastewater has an unpleasant odor, one of the efforts that will be made to reduce the odor is by adding fragrant lemongrass in making liquid organic fertilizer. Based on the results of the study note that the total macro nutrient levels (N + P2O5 + K2O) Liquid Organic Fertilizer Wastewater and Lemongrass Wastewater is 0.17% with a degree of acidity 4.39. Suboptimal soil nutrient status after incubation for 21 days with different concentration treatments namely 10%, 30% and 50% addition of Liquid Organic Fertilizer tofu waste water and lemongrass experience changes in potassium nutrient status at concentrations of 0%, 10 %, 30% and 50%, while the phosphorus changes at concentrations of 30% and 50%, but not nitrogen.

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor.

The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of snack food made from goroho banana flour and less of tofu flour. This snack food bars is good for diabetics, because using raw materials with low glicemic index. Design use is a complete random ( ral ) factorial, where consisting of 2 factors, the first is the temperature roasting consisting of 2 standard: 130 0C, 160 0C and the second factor is roasting time consisting of 2 standard: 30 minutes, 60 minutes. Consisting of four combinations treatment each treatment repeated three times, so composed of twelve units experiment. The research consisting of some stages that is the first stage is preparation raw materials which includes making banana flour goroho and flour dregs know , then making snack food bars and testing organoleptik and analysis proximate. The data obtained analyzed using ANNOVA. When there is significant differences between treatment, then continued with BNT test different (different real smallest ).The results of the analysis variety of results showed that combination treatment temperature and roasting time had have real impact on colors, flavor, texture, water content, protein content, ash content, fat content and carbohydrate content but not have real impact to the odor of snack food bars. A snack food bars made from the banana flour goroho and less of tofu flour resulting in this research containing water content as much as 7,03-29,82 % , protein content 8,08-10,42 % , fat content 3,88-7,61%, ash content 1,05-1,97 % , as much as 51,10-79,07 carbohydrate content. Keywoard : Snack food bars, temperature and period of roasting, diabetics, goroho bananan, tofu flour

Fluid flow maldistribution plays a key role in equipment used in process and energy industries, although its evaluation is often underestimated or fully neglected. Uneven flow distribution may cause thermal or mechanical load on the tube bundle, and in extreme scenarios, it can also have an adverse effect on the process efficiency. This thesis aims to find the optimal computational tools for flow distribution prediction suitable for the initial stage of the equipment design process and to identify suitable settings of these tools for their subsequent industrial deployment. The results of simplified analytical models, detailed numerical simulations, and experimental measurements were compared for the dividing header and the U-type distribution system. It was found that the results provided by simplified mathematical models, the solution of which is also significantly less time-consuming compared to detailed CFD simulations, best correspond to the measured experimental values in all modeled configurations. For arrangements with higher lateral resistance coefficient, both computational approaches provide approximately equally accurate results. However, for arrangements with lower lateral resistance coefficient, the deviation of the results obtained by CFD calculations from the experimental data is significantly larger.

Doctoral thesis deals with parameters of LED light sources and their static and dynamic changes due to variable operational conditions. Firstly there is briefly described the history of light emitting diodes, that brought LED from unintentional observation of luminescence to light source, which is generally used through the whole area of lighting techniques. Thesis focuses on light parameters analysis, which are specific for semiconductor light sources and their mutual relations. These relations in compliance with understanding the principles of light emission in semiconductor light sources enable establishing of basic connections and effects usable for LED behaviour model. Mutual relations of LED parameters and influencing factors are verified by measurement of chosen testing samples. For deeper understanding of diode parameter influencing mechanisms there are analysed current degradation models including degradation of partial components. On the basis of these facts there is created a model of LED luminaire operating with LED parameters together with cooling system that represent the integral part of the luminaire. Impact of supply drivers is also studied, because they are necessary for LED operation. Designed model supports the area of static changes of light parameters, as well as the dynamic changes of output parameters. Presented model is verified by testing measurements at basic operational states and partially outside of the common operational limits. There are also presented the possibilities of real use of the model that involve the evaluation of designed luminaire for specific light sources, searching for optimal operational limits, optimization of luminaire heatsink or using public lighting systems for regulation of electricity grid load fluctuations.

V dnešní době je kladen vysoký nárok na účinnost elektrických zařízení a to jak ze strany provozovatele, tak i legislativy. Nejlepší účinnosti dosahují synchronní motory s permanentními magnety umístěnými na povrchu rotoru (SMPM), se kterými lze i u malých motorů dosáhnout účinnosti nad 90%. Nicméně tyto motory jsou z důvodů použití magnetů ze vzácných zemin, např. NdFeB, drahé a jsou schopny provozu pouze s frekvenčním měničem. Z cenových důvodů jsou hledány levnější alternativy k SMPM motorům. Jedním z typů motorů, kterým lze SMPM nahradit je synchronní reluktanční motor s permanentními magnety (PMASR). Tento motor je cenově výhodnější, protože používá menší množství magnetů, při zachování podobných, mnohdy i lepších vlastností, nicméně neodpadá potřeba použití frekvenčního měniče. Navíc je zde možnost použití levnějších feritových magnetů a tím ještě výrazněji snížit cenu motoru. V této práci bude PMASR topologie popsána důkladněji včetně elektromagnetického návrhu metodou konečných prvků. Bude provedena i mechanická analýza zvoleného optimálního modelu. Výsledky dosažené metodou konečných prvků budou následně porovnány s analytickým modelem. Z navrženého modelu bude vyroben prototyp a naměřené výsledky budou porovnány s výpočty.

This master´s thesis deals with ventilation of synchronous generators with a cylindrical rotor. For the design of ventilation we apply basic physical laws in the field of hydromechanics and thermomechanics. Therefore the first chapters are devoted to these subjects. They are followed by the description of ventilation systems and a thermal net is created and solved for one of them consisting of the thermal resistance and sources. The final part deals with a program, which I developed in Visual Basic 2008 Express Edition. This program enables to calculate the ventilation and heating of individual parts of the machine after entering basic machine dimensions and losses.

The dissertation thesis is focused on thermal insulating properties of reflective insulation under boundary conditions typical for low-energy buildings. In the introductory part of this thesis the attention is focused on the heat transfer process. There is described primarily heat transfer by radiation. There is also described the reflective insulation and the methods of determination their thermal performance. The remaining part of the thesis deals with the analysis of the results obtained in experimental measurements. Measurement results are compared with the calculation model. Conclusions for technical practice including possibilities of further research are summarized in the final section.

This thesis examines the magnetic field and magnetic flow at the end of the stator synchronous machine. This problem is solid using nonlinear magnetic resistive network, which is simulating by PSpice software. A simple model of stator, consisting of stator plates, air gaps and the two-thumbs, which hold the stator together. All of this is replace magnetic nonlinear resistive network, which is then divided into elements. According to these element is a simplified model solid and analyzed.

This thesis deals with the solution problem of fitting a window in the wall, especially for passive houses. It provides options to optimize the window connection joints, improve the thermal transmittance of the window frame, thereby reducing the total heat loss through the window. In the first part of the thesis is a research literature on the windows and heat technical and physical mechanisms. Are described equations and physical processes taking place in the windows and related building structures. This section describes the basic points in history, technical description of windows, etc. and present ways of assembly Installation the window and the influence of the thermal properties of the heat loss. The next part deals with the description of the work and the results obtained in the course of doctoral study. Describes the main objectives of the dissertation thesis, calculations and simulations of temperature fields and the results of the calculated values. Furthermore are described and analyzed measurement data and compared with the calculated values. At the end dissertation thesis are given opportunities to improve the current solution regarding the heat transfer coefficient of the frame, the optimal way of installation fillers windows in the perimeter wall and improve the thermal properties of the connecting joint.

The master´s thesis deal with the thesis of a single-phase induction motor that is more and more used all over the world. Its aim is assembling the information about this type of motor and its calculation. The content of the first part is the theoretical analysis of a single-phase induction motor and acquirement ways of the stroke moment. Than the work contains a project of basic schema of the single-phase induction motor with an auxiliary phase. The practical part is devoted to an elaboration of demonstration example of the single-phase induction motor with concrete parameters calculation, its method was projected before. Than there is practising successived measuring on the motor of the same parameters made firm EMP s.r.o. Slavkov by Brno in this part. In the conclusion there is the evaluation of the whole process with reached results.

Cheung Hiu-Ming.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2005.
Includes bibliographical references (leaves 140-150).
Abstracts in English and Chinese.
ABSTRACT --- p.i
ACKNOWLEDGEMENTS --- p.vi
LIST OF FIGURES --- p.xiii
LIST OF TABLES --- p.xv
Chapter CHAPTER 1 --- LITERATURE REVIEW --- p.1
Chapter 1.1 --- Introduction --- p.2
Chapter 1.2 --- Soybeans --- p.3
Chapter 1.2.1 --- Chemistry and nutritional value of soybeans --- p.3
Chapter 1.2.2 --- Protein composition of soybeans --- p.4
Chapter 1.2.3 --- Volatile compounds in soybeans --- p.4
Chapter 1.3 --- Food fermentation --- p.5
Chapter 1.4 --- Chaw tofu --- p.6
Chapter 1.4.1 --- Preparation of tofu --- p.7
Chapter 1.4.2 --- Preparation of chaw tofu --- p.7
Chapter 1.4.3 --- Microorganisms involved in fermentation of chaw tofu --- p.8
Chapter 1.4.4 --- Volatile components in chaw tofu --- p.11
Chapter 1.4.5 --- Proteolytic activity of chaw tofu --- p.12
Chapter 1.5 --- Stinky brine broth --- p.13
Chapter 1.5.1 --- The pH value of stinky brine broth --- p.13
Chapter 1.5.2 --- The salt percentage of stinky brine broth --- p.14
Chapter 1.5.3 --- Volatile components of stinky brine broth --- p.14
Chapter 1.5.4 --- Parameters affecting ammonia production of stinky brine --- p.15
Chapter 1.6 --- Other fermented soy products --- p.16
Chapter 1.6.1 --- Microorganisms involved in the fermentation --- p.16
Chapter 1.6.1.1 --- Fermentation of soybean by bacteria --- p.17
Chapter 1.6.1.1.1 --- Natto --- p.17
Chapter 1.6.1.1.2 --- Kinema --- p.18
Chapter 1.6.1.1.3 --- Soy daddawa --- p.19
Chapter 1.6.1.1.4 --- Hawaijar --- p.20
Chapter 1.6.1.1.5 --- Thua nao --- p.21
Chapter 1.6.1.2 --- Fermentation of soybean by moulds --- p.21
Chapter 1.6.1.2.1 --- Tempe --- p.21
Chapter 1.6.1.2.2 --- Sufu --- p.22
Chapter 1.6.1.2.3 --- Soy sauce --- p.22
Chapter 1.6.1.2.4 --- Soy paste --- p.23
Chapter 1.6.2 --- Formation of volatile compounds during Bacillus fermentation --- p.24
Chapter 1.6.3 --- Biochemical changes during fermentation --- p.21
Chapter 1.7 --- Methods of flavor analysis --- p.30
Chapter 1.7.1 --- Headspace Analysis --- p.31
Chapter 1.7.2 --- Aroma characterization --- p.32
Chapter CHAPTER 2 --- IDENTIFICATION OF ODOROUS COMPOUNDS IN COMMERCIAL CHAW TOFU BASED ON ODOR ACTIVITY EVALUATION --- p.42
Chapter 2.1 --- Introduction --- p.43
Chapter 2.2 --- Materials & Methods --- p.46
Chapter 2.2.1 --- Experimental samples --- p.46
Chapter 2.2.2 --- Headspace-Gas Chromatography-Mass Spectrometry (GC-MS) --- p.46
Chapter 2.2.3 --- Conditions of the Gas Chromatography-Mass Spectrometry (GC-MS) --- p.47
Chapter 2.2.4 --- Compound identifications --- p.48
Chapter 2.2.5 --- Quantification of compounds --- p.48
Chapter 2.2.6 --- Statistical analysis --- p.48
Chapter 2.2.7 --- Calculation of odor activity value (OAV) --- p.49
Chapter 2.3 --- Results & Discussion --- p.50
Chapter 2.3.1 --- Odor activity value (OAV) --- p.51
Chapter 2.3.2 --- Volatile compounds in fresh samples --- p.51
Chapter 2.3.2.1 --- Comparison of odorous compounds in fresh samples among different locations --- p.52
Chapter 2.3.3 --- Volatile compounds in deep-fat fried samples --- p.53
Chapter 2.3.3.1 --- Comparison of odorous compounds in deep-fat fried samples among different locations --- p.54
Chapter 2.3.4 --- Comparison between fresh and deep-fat fried samples --- p.55
Chapter 2.3.5 --- Odorous compounds of chaw tofu based on OAVs --- p.56
Chapter 2.3.6 --- Possible ways for formation of odorous compounds --- p.58
Chapter 2.3.6.1 --- Protein degradation --- p.58
Chapter 2.3.6.2 --- Lipid degradation --- p.59
Chapter 2.3.7 --- Comparison between volatile compounds in chaw tofu and others fermented soybean products --- p.60
Chapter 2.4 --- Conclusion --- p.61
Chapter CHAPTER 3 --- IDENTIFICATION OF ODOROUS COMPOUNDS IN COMMERCIAL CHAW TOFU BASED ON GAS CHROMATOGRAPHY-OLFACTOMETRY --- p.67
Chapter 3.1 --- Introduction --- p.68
Chapter 3.2 --- Materials & Methods --- p.71
Chapter 3.2.1 --- Experimental samples --- p.71
Chapter 3.2.2 --- Gas Chromatography-Mass Spectrometry-Flame Ionization Detection-Olfactometry (GC-MS-FID-O) --- p.71
Chapter 3.2.3 --- Conditions of the Gas Chromatography-Mass Spectrometry --- p.72
Chapter 3.2.4 --- Detection of odor active compounds --- p.73
Chapter 3.2.5 --- Compound identifications --- p.73
Chapter 3.3 --- Results & Discussion --- p.74
Chapter 3.3.1 --- "Fecal, rancid and putrid odor" --- p.74
Chapter 3.3.2 --- "Cabbages, sulfurous and meaty odor" --- p.76
Chapter 3.3.3 --- Green odor --- p.77
Chapter 3.3.4 --- Other odor contributing compounds --- p.77
Chapter 3.3.5 --- Odor generate during deep-fat frying --- p.78
Chapter 3.3.6 --- Comparison between GC-O and OAVs --- p.79
Chapter 3.3.7 --- Comparison between volatile compounds in chaw tofu and others fermented soybean products --- p.80
Chapter 3.4 --- Conclusion --- p.82
Chapter CHAPTER 4 --- EVALUATION OF CHAW TOFU MODEL FERMENTATION BROTH --- p.86
Chapter 4.1 --- Introduction --- p.87
Chapter 4.2 --- Materials & Methods --- p.90
Chapter 4.2.1 --- Model fermentation broth preparation --- p.90
Chapter 4.2.2 --- Tofu sample preparation --- p.91
Chapter 4.2.3 --- Gas Chromatography-Mass Spectrometry --- p.91
Chapter 4.2.3.1 --- Conditions of Gas Chromatography-Mass Spectrometry (GC-MS) --- p.92
Chapter 4.2.3.2 --- Compound identification --- p.93
Chapter 4.2.3.3 --- Quantification of compounds --- p.93
Chapter 4.2.4 --- Viable cell counts --- p.93
Chapter 4.2.5 --- pH value and soluble content --- p.94
Chapter 4.2.6 --- Proteolytic activity --- p.94
Chapter 4.2.7 --- Statistical analysis --- p.95
Chapter 4.3 --- Results & Discussion --- p.96
Chapter 4.3.1 --- Headspaces analysis --- p.96
Chapter 4.3.1.1 --- Changes in volatile composition in model fermentation broths --- p.97
Chapter 4.3.1.2 --- Comparison of volatile compositions between the broths --- p.98
Chapter 4.3.1.3 --- Comparison of volatile compositions among the three deep-fat fried fermented tofu with different broths --- p.101
Chapter 4.3.1.4 --- Comparison of volatile compositions of deep fat fried fermented tofu with that of the commercial chaw tofu --- p.102
Chapter 4.3.2 --- Liquid samples analysis --- p.104
Chapter 4.3.2.1 --- "Changes in viable cell counts, pH values, protease activities and soluble solid contents within model fermentation broths during fermentation" --- p.106
Chapter 4.3.2.2 --- Viable cell counts --- p.107
Chapter 4.3.2.3 --- Soluble solid content --- p.108
Chapter 4.3.2.4 --- Proteolytic activity --- p.106
Chapter 4.3.2.5 --- pH value --- p.110
Chapter 4.4 --- Conclusion --- p.112
Chapter CHAPTER 5 --- GENERAL CONCLUSION --- p.127
APPENDIX --- p.130
IDENTIFICATION OF MICROORGANISMS PRESENTED IN THE MODEL CHAW TOFU FERMENTATION BROTHS BY MICROBIAL IDENTIFICATION SYSTEM (MIDI) --- p.130
Materials & Methods --- p.130
Model fermentation broth preparation --- p.130
Viable cell counts --- p.131
Microbial Identification System (MIDI) --- p.131
Results --- p.133
Suggestion on further investigation --- p.134
REFERNECES --- p.141

碩士
國立高雄科技大學
化學工程與材料工程系
107
The increasing emission of pungent odor coming from small-scale restaurants, especially the odor emitted from fried stinky tofu, have increased the complaints of people living near the area. The stench does not only add up to environmental pollution, but serves as health hazard as well. So, developing a cost-effective technique on eliminating the foul odor is important in controlling air pollution, which is an important issue in the environment. At present, chemical oxidative scrubbing is commonly used in removing the odor emitted from a restaurant. Although it is relatively cheap, most restaurant staff are still having difficulty in understanding the complex mechanism and operating parameters involved in the chemical oxidative scrubbing system. In this study, an easily operated, multi-staged chemical oxidative scrubbing system is designed in order to eliminate odor emitted from the frying of stinky tofu. The addition of protective-type chlorine dioxide (p-ClO2) to the washing liquid, chlorine dioxide, is necessary so that its volatilization and self-decomposition can improve. Then, the effects of liquid-gas ratio (L/G ratio, lpm/CMM), initial concentration of p-ClO2 and treatment time on the elimination of odor, residual p-ClO2 concentration, pH value, and ORP value, were investigated. The results indicated that the system can remove odor up to 90% when the operational conditions are followed: initial concentration of ClO2 = 540 ppm, washing liquid volume = 120 L, and inlet waste gas flowrate = 15.6 CMM with an L/G ratio = 2.0 lpm/CMM. At 2 hours’ operation, the residual p-ClO2 concentration approaches 0 ppm and the ORP value is minimized, indicating that almost no p-ClO2 concentration in the washing solution is redox-capable. So, adding the same amount of p-ClO2 into the scrubbing solution again can remove odor for the next elimination cycle until the end of business hours. Therefore, the elimination of the odor emitted from the deep frying of stinky tofu via multi-staged addition process of chlorine dioxide is proven to be able to degrade odor and it can be monitored through the ORP value.