Tesi sul tema "Dairy powders"
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Mannon, Adria G. "Preventing Oxidation of Dairy Powders Using Oxygen Removal Packaging". Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/35970.
Testo completoMaster of Science in Life Sciences
Li, Bingyi. "Selective extraction of phospholipids from dairy powders using supercritical fluid extraction". Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38171.
Testo completoFood Science Institute
Jayendra K. Amamcharla
In recent years, the interest in functional components such as phospholipids (PLs) is increasing as a result of growing awareness of their health benefits. PLs affect several cell functions, such as growth, molecular transport system, memory processing, stress responses, and central nervous system myelination. Many studies have shown that the neutral lipids can be successfully extracted using supercritical carbon dioxide (SCO₂) from different types of foods such as egg, canola, pumpkin seed, fish and dairy powders. It is an alternative method to avoid the use of large quantities organic solvents. The SCO₂ is a safe, environmentally friendly and economical process to extract edible lipids from a variety of matrices. However, a modifier such as ethanol is needed to fractionate PLs due to limited solubility of PLs in SCO₂. The objectives of this study were to optimize the SFE process parameters and to determine the effect of pressure, temperature, and ethanol concentration on the extraction efficiency of PLs from whey protein phospholipid concentrate (WPPC) and buttermilk powder (BMP). Three different batches of WPPC and BMP were obtained from a commercial manufacturer and followed a unique two-step extraction process to isolate PLs from WPPC and BMP. In Step-1, neat supercritical CO₂ was used to remove all the neutral lipids at 414 bar pressure, 60 °C sample temperature, and 5 L/min CO₂ flow rate. The spent solids, the powder left after the first step extraction, were used to extract PLs in the second step. The Step-2 (SCO₂-Ethanol) process was optimized in terms of pressure (350, 414 and 550 bar), temperature (40 °C and 60 °C) and concentration of ethanol (10%, 15% and 20%) as independent factors. All the lipid fractions were analyzed by high performance lipid chromatography (HPLC) and thin layer chromatography (TLC). For WPPC, only ethanol concentration had significant effect (P < 0.05) on the amount of PLs extracted after the Step-2. On the other hand, temperature and ethanol concentration were significantly (P < 0.05) affected the efficiency of SFE for BMP. The optimal processing conditions for WPPC and BMP were 350 bar pressure, 60 °C sample temperature and 15% concentration of ethanol, and 550 bar of pressure, 60 °C sample temperature and 15% concentration of ethanol, respectively. This study allowed obtaining PLs from dairy co-products such as WPPC and BMP as a separate ingredient and this could be useful in nutraceutical and infant formulations as well as different food products formulations.
Vignolles, Marie-Laure. "Fat supramolecular structure in fat-filled dairy powders : influence of composition and process on structure mechanisms and quality of powders". Rennes, Agrocampus Ouest, 2009. http://www.theses.fr/2009NSARB196.
Testo completoFat-filleddairy powders have acquired a growing interest from both an economical and a scientific point of view. They include a large variety of products for numerous food applications such as infant formulae, dairy ingredients, cattle feeding, and ecapsulated flavors. Fat supramolecular structure in fat-filled dairy powders can be very complex and is often poorly understood. It gives specific physicochemical properties to fat, which in turn gives specific functional properties to the surrounding matrix. Despite its interest, there was no exhaustive academic study of the topic at the beginning of this Ph. D. Program. Furthermore, controlling the physicochemical propoerties of these powders was still rather empirical in the industry. Hence, investigating the scientific issues related to fat supramolecular structure in fat-filled dairy powders appearead to be of primary importance for both the academic and industrial communities worldwide. The aims of this Ph. D. Research program were to investigate fat supramolecular structure and properties in fat-filled dairy powders in order (1) to determine adapted chemical compositions and process parameters to orientate fat supramolecular structure in fat-filled dairy powders, (2) to reach a better understanding of the mechanisms of the formation and evolution of fat supramolecular structure and fat physicochemical properties, and finally (3) to control powder physicochemical properties. The strategy was original as the study considered powders manufactured at the laboratory in controlled and industrial-like conditions and as specific methods for lipids were adapted to fat-filled dairy powders
Eshpari, Hadi. "EVALUATION OF VACUUM PACKAGING ON THE PHYSICAL PROPERTIES, SOLUBILITY, AND STORAGE SPACE OF DAIRY POWDERS". DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/604.
Testo completoHauser, Mary. "Development and evaluation of a method to characterize the solubility of high-protein dairy powders using an ultrasonic flaw detector". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20490.
Testo completoFood Science Institute - Animal Sciences & Industry
Jayendra K. Amamcharla
High-protein dairy powders are added to a variety of products to improve nutritional, functional, and sensory properties. To have the intended properties, the powder must be soluble. The solubility is effected by processing storage, and dissolution conditions, as well as the type of powder. Various tests are used to determine solubility, but they are time-consuming and subjective. Literature has shown that ultrasound spectroscopy can characterize the solubility of high-protein dairy powders, but it requires expensive equipment and skilled technicians. An economical alternative is to use an ultrasonic flaw detector, which is commonly used in the construction industry. For this study, an ultrasonic flaw detector based method was developed to characterize the solubility of high protein dairy powders. To evaluate the method, commercially available milk protein concentrate (MPC) was obtained and stored at 25°C and 40°C and stored for four weeks to produce powders with different dissolution properties. To test the powders, a 5% (w/w) concentration of powder was added to water. A focused beam reflectance measurement (FBRM) and solubility index were used as a reference method. After powder addition, data was collected at regular intervals for 1800s. The FBRM and solubility index showed that the powders lost solubility as the storage time and temperature increased. From the ultrasound data, one parameter was extracted from the relative velocity and three parameters were extracted from the attenuation data. A soluble powder had a low relative velocity standard deviation from 900-1800s, high area under the attenuation curve, low peak time, and high peak height. The ultrasonic flaw detector detected differences in solubility before the solubility index. When testing MPC with protein contents ranging from 85% to 90% and at a dissolution temperature of 40°C and 48°C, data from the ultrasonic flaw detector and FBRM showed that the solubility decreased as the protein content increased and increasing the dissolution temperature improved the solubility of the powder. Overall, the ultrasonic flaw detector can characterize the solubility of high-protein dairy powders.
Listiohadi, Yuanita D. "The caking of lactose". Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Testo completoSchmitz-Schug, Iris [Verfasser]. "Improving the nutritional quality of dairy powders Analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility / Iris Schmitz-Schug". München : Verlag Dr. Hut, 2014. http://d-nb.info/1064560059/34.
Testo completoSchmitz-Schug, Iris [Verfasser], Ulrich M. [Akademischer Betreuer] Kulozik, Urs A. [Akademischer Betreuer] Peuker e Petra [Akademischer Betreuer] Först. "Improving the nutritional quality of dairy powders – analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility / Iris Schmitz-Schug. Gutachter: Ulrich M. Kulozik ; Urs A. Peuker ; Petra Först. Betreuer: Ulrich M. Kulozik". München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1064523226/34.
Testo completoSchmitz-Schug, Iris Verfasser], Ulrich M. [Akademischer Betreuer] Kulozik, Urs [Akademischer Betreuer] [Peuker e Petra [Akademischer Betreuer] Först. "Improving the nutritional quality of dairy powders – analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility / Iris Schmitz-Schug. Gutachter: Ulrich M. Kulozik ; Urs A. Peuker ; Petra Först. Betreuer: Ulrich M. Kulozik". München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1064523226/34.
Testo completoLitchwark, James Oliver. "Baghouse design for milk powder collection". Thesis, University of Canterbury. Chemical and Process Engineering, 2015. http://hdl.handle.net/10092/10208.
Testo completoKringle, Amy. "Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators". DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1556.
Testo completoTan, Kristina Ellice. "Study of Rehydration Properties of Powder Produced from Chelated Skim Milk". DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1558.
Testo completoLima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability". Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.
Testo completoThe idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
SREENIVASARAGHAVAN, SOWMYANARASIMHAN. "A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation". The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538.
Testo completoWedel, Carolin [Verfasser]. "Thermophilic spore formers: Impact on dairy powder production, contamination pathways and potential of reduction / Carolin Wedel". München : Verlag Dr. Hut, 2020. http://d-nb.info/1219470864/34.
Testo completoLee, Garth Anthony. "Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate". BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8138.
Testo completoAlmomen, Salwa Muhamad K. "Daily intake of grape powder protects kidney function in obese ZSF-1 rats". Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/60508.
Testo completoMedicine, Faculty of
Graduate
Moyer, Catalina. "Evaluation of silicon and biofungicide products for managing powdery mildew caused by Podosphaera fusca in gerbera daisy (Gerbera jamesonii)". [Gainesville, Fla.] : University of Florida, 2007. http://purl.fcla.edu/fcla/etd/UFE0021376.
Testo completoBarkouti, Amal. "Agglomération humide de poudres à réactivité de surface : approche mécanistique de la morphogénèse de structures alimentaires agglomérées". Thesis, Montpellier 2, 2012. http://www.theses.fr/2012MON20122/document.
Testo completoWet agglomeration is a crucial step in the shaping technology of powders because of its strong impact on the final quality of the elaborated products. Despite its interest in the elaboration of many products (food, pharmaceutical, engineering,...) as well as different technological process (horizontal mixers, vertical, low or high shear rate, fluidized bed, ...), it remains insufficiently mastered due to the difficulty in establishing operating diagrams taking into account, in the same time, products and process contributions. This thesis focuses on the study of the agglomeration mechanisms related to the characteristics of the formulation and process parameters. The identification and representation of the way particles come together during the wetting / mixing operation is one of the central challenges of this work. From experiments with two different food powders (durum wheat semolina and milk powder), agglomeration is induced either by wet contacts in mixer at low shear rate or by collisions between sticky particles in a fluidized bed. Mechanisms of semolina wet agglomeration developed in a low shear mixer are described as a process of morphogenesis that correlates the agglomerates size to their texture via a fractal dimension. The influence of the liquid binder physicochemical properties on the agglomeration mechanisms is studied according to the values taken by the fractal parameters of the model. The detailed study of the distribution of size and textural properties of agglomerated structures make it possible to identify the rule that lead to their layout: the association is mainly possible between structures belonging to the same class concerning their hydro-textural and dimensional characteristics. Agglomeration regimes depending on the mode of water supply (low flow, high flow) are studied based on the notion of dimensionless spray flux. Concerning milk powder agglomeration in a fluidized bed, agglomeration mechanisms are studied by following the evolution of the size and water content of the samples taken during the operation of wetting / drying and thereafter studying the impact of some operational conditions and formulation on the properties of the final agglomerates and agglomeration regimes. A link between the processes (low shear mixer and fluidized bed) is discussed and opens onto a redefinition of granular flow regimes and the surface reactivity of particles
Dettling, Anna [Verfasser], Siegfried [Akademischer Betreuer] Scherer e Siegfried (Prof Dr ). Hinrichs Jörg [Gutachter] Scherer. "Thermophilic spore formers in powdered dairy products: Source tracking, population dynamics and genomic characterisation of persisting strains / Anna Dettling ; Gutachter: Siegfried (Prof. Dr.), Hinrichs, Jörg Scherer ; Betreuer: Siegfried Scherer". München : Universitätsbibliothek der TU München, 2021. http://d-nb.info/1230061118/34.
Testo completoKim, Esther Hee-Jung. "Surface composition of industrial spray-dried dairy powders and its formation mechanisms". 2008. http://hdl.handle.net/2292/2913.
Testo completoListiohadi, Yuanita D., University of Western Sydney, of Science Technology and Environment College e of Science Food and Horticulture School. "The caking of lactose". 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Testo completoDoctor of Philosophy (PhD)
Putri, TP. "Understanding thermophilic spore-forming bacteria in milk powders". Thesis, 2017. https://eprints.utas.edu.au/27361/1/Putri_whole_thesis.pdf.
Testo completoWerner, Stephen R. L. "Air-suspension coating of dairy powders : a micro-level process approach : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Technology at Massey University, Palmerston North, New Zealand". 2005. http://hdl.handle.net/10179/1549.
Testo completo"Organization failure in denial?: a comparative case study of infant milk powder product safety crises in commission situation in mainland China". 2012. http://library.cuhk.edu.hk/record=b5549166.
Testo completoSanlu Melamine-contaminated Milk Scandal, the frequent outbreak of dairy product safety crises had a severe impact on the domestic dairy industry, resulting in a general loss of the consumers' confidence in the entire domestic dairy industry. In fact, in many crises the crisis-ridden organizations were eventually proven innocent by governmental departments. During a crisis, an organization's image is threatened, so that various communicative entities are used to defend this image. Based on the existing literature, this study aims at evaluating the effectiveness of crisis communicative strategies (CCSs) as well as investigating the relationships among CCSs, organization responsibility acceptance, organization ownership type (domestically owned or foreign-invested), confidence in organization and media coverage in different stages during the crisis by comparing the Dumex case in 2009 and the Synutra case in 2010. The results found that the posited optimal CCS in a particular stage and organization responsibility acceptance generally did not have significant effects on confidence in organization or media image coverage. However, the findings revealed that the less excuses and the more information providing strategies were employed, the higher the stakeholders' confidence in organization would be, which in turn significantly increased the positive image coverage. Certain CCSs, i.e., diversion, no response, also showed significant direct effects on media coverage. Moreover, foreign-invested organization appeared to enjoy favorable image coverage in Stage 1 and Stage 2, but domestically owned organization surpassed it in the last stage. Organization ownership type and stages also had significant impacts on the choices of CCSs and degree of organization responsibility acceptance. Stage was also a significant negative predictor of confidence in organization but not for media coverage. This study on one hand revealed that the western crisis management theory might not be accommodative to the low-trust context in mainland China and thus theoretically further the understanding of existing crisis communication literature in a more complex contextual perspective through integrating stages as a significant time factor into the evaluation of crisis management. On the other hand it also pragmatically provides useful suggestions on effective crisis strategic management to dairy corporate in low-trust societies.
Detailed summary in vernacular field only.
Huang, Peiyi.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2012.
Includes bibliographical references (leaves 159-177).
Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web.
Abstracts also in Chinese; appendixes in Chinese.
ABSTRACT (English version) --- p.i
ABSTRACT (Chinese version) --- p.iii
ACKNOWLEDGEMENT --- p.v
TABLE OF CONTENTS --- p.ix
Chapter 1. --- INTRODUCTION --- p.1
Chapter 2. --- CONCEPTUALIZATION --- p.9
Chapter 2.1 --- Crisis Management --- p.9
Crisis --- p.9
Crisis Management --- p.11
Chapter 2.2 --- Outcome: Media Image Coverage --- p.14
Chapter 2.3 --- Time Factor: Stages --- p.16
Chapter 2.4 --- Strategic Factors --- p.20
Crisis Communicative Strategies (CCSs) --- p.20
Organization Responsibility Acceptance --- p.46
Chapter 2.5 --- Organizational Factor: Organization Ownership Type --- p.50
Chapter 2.6 --- Mediator: Confidence in Organization --- p.52
Chapter 2.7 --- Research Framework, Hypotheses and Research Questions --- p.55
Chapter 3. --- METHODOLOGY --- p.58
Chapter 3.1 --- Case Selection --- p.58
Case --- p.58
Design --- p.61
Chapter 3.2 --- Content Analysis --- p.65
Data Collection --- p.65
Data Coding --- p.67
Inter-coder Reliability --- p.70
Chapter 4. --- RESULTS --- p.71
Chapter 4.1 --- Basic Sample Information --- p.71
Chapter 4.2 --- Hypothesis Tests of Two Individual Cases --- p.71
Case 1 (Dumex) --- p.73
Chapter tCase 2 (Synutra) --- p.86
Chapter 4.3 --- The Overall Results of Cases and Research Questions --- p.91
Media Valance --- p.92
Research Question 1 --- p.95
Research Question 2 --- p.99
Research Question 3 --- p.107
Chapter 4.4 --- Summary of the Findings --- p.116
Chapter 5. --- DISCUSSIONS AND IMPLICATIONS --- p.126
Chapter 5.1 --- Stage as A Complex Concept --- p.126
Controlling Other Dangers in a Dynamics Crisis --- p.127
The Role of Governmental Intervention in a Low-trust Society --- p.129
Chapter 5.2 --- Effects of CCSs on Media Image Coverage inLow-trust Society --- p.132
Chapter 5.3 --- Mediating Effects of Confidence in Organization --- p.139
Chapter 5.4 --- Suggestions of Applications of CCSs in Low-trust Society --- p.141
Chapter 5.5 --- Limit Predictive Power of Organization Responsibility Acceptance --- p.148
Chapter 5.6 --- Effects of Organization Ownership Type --- p.150
Chapter 6. --- LIMITATIONS AND FUTURE RESEARCH DIRECTIONS --- p.154
Chapter 7. --- REFERENCES --- p.159
Chapter 8. --- APPENDIXES --- p.178
Gandhi, Gagan. "Study of high protein dairy powder (MPC80) susceptibility to fouling and efficacy of micro-nano-bubble aqueous ozone in removal of Bacillus spp. biofilms on stainless steel surfaces". Thesis, 2018. http://hdl.handle.net/2097/38842.
Testo completoFood Science Institute
Jayendra K. Amamcharla
Fouling and biofilm formation on stainless-steel (SS) surfaces can be sources for cross-contamination and pose a great threat to the public health and food quality. The dairy industry needs an intervention strategy focusing on technologies discouraging the biofilm attachment and developing a sustainable eco-friendly approach for biofilm removal from the dairy processing surfaces. Since fouling encourages the attachment of bacteria to the SS surfaces, it becomes important to study the ways of reducing the fouling. The bacterial attachment to the fouled SS surfaces can be prevented by modifying the SS surface properties by chemical (using coatings) or mechanical methods. On the other hand, the degree of fouling can also be reduced by using good quality raw materials. The objective-1 of the study was focused on understanding the relationship between effect of milk protein concentrate (MPC80) solubility characteristics and fouling on SS surfaces during thermal processing. The powders were stored at different temperatures (25 ºC and 40 ºC) for 2 weeks to generate powders with different dissolution characteristics. Fouling characteristics of reconstituted MPC80 powder were studied using a custom-built benchtop plate heat exchanger. Exposing the MPC80 powder to a higher temperature during storage (40 ºC) significantly decreased the solubility and increased the amount of foulant on SS coupons (P < 0.05). Microscopic investigations (scanning electron microscopy and laser scanning confocal microscopy) of resulting fouled layers revealed heterogeneous fouling layers of varying tomographies, consisting of lipids, proteins, and calcium. In the second study, the efficacy of Micro- and Nano-bubble aqueous ozone (MNAO) as a disinfectant was studied in removal of Bacillus cereus and Bacillus licheniformis biofilm from the SS surface. For the Bacillus cereus biofilm removal, a log reduction of only 0.68 cfu/cm2 was observed after the de-ionized water wash. Whereas both MNAO and cleaning-in-place (CIP) treatments significantly reduced the bacterial counts by 2.43 and 2.88 log10 cfu/cm2, respectively. On the other hand, for the Bacillus licheniformis biofilm removal from SS surfaces, a significant log reduction observed was 1.45, 3.03, 2.92 log10 cfu/cm2, respectively after de-ionzed water, MNAO, and CIP treatments. Thus, it was observed that MNAO has great potential for removal of Bacillus cereus and Bacillus licheniformis biofilms from the SS surface, and can be used in the dairy industry as an effective sanitizer/disinfectant
Kekana, Thapelo Wilton. "Immunoglobulin response and growth performance of new born Holstein calves fed Garlic (Allium savitum) powder and probiotics as feed additives". Diss., 2015. http://hdl.handle.net/11602/265.
Testo completoWijayasinghe, Rangani Shakila Niwanthi. "Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals". Thesis, 2015. https://vuir.vu.edu.au/29789/.
Testo completo