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Skip to Search Results- 4Response surface methodology
- 12507 super duplex stainless steel
- 1Beef jerky
- 1CAD to manufactured variation
- 1Dimensional accuracy
- 1Effect
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Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts
DownloadSpring 2013
Greek yogurt (GY) is known as strained or concentrated form with total solids (TS) of at least 22.0% and 14.3% for full and fat free, respectively. TS are increased, in traditional GY, by “draining off” whey after milk fermentation by typical mixture of yogurt bacteria. Current studies were...
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Dimensional assessment and process optimization of additively manufactured structured 3D porosity via primitive triply periodic minimal surface lattice structure and laser powder bed fusion technique
DownloadSpring 2023
This thesis reports the challenges that need to be addressed before any heat transfer analysis of a proposed novel cellular-walled pipe heat sink system manufactured by LPBF technique. The proper cellular structure type selection for enhanced heat transfer performance, as well as providing a...
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Effect of High Pressure CO2 Treatment on the Moisture Sorption Isotherm and Physicochemical Properties of Beef Jerky
DownloadFall 2019
High pressure carbon dioxide (HPCD) treatment is a promising non-thermal pasteurization technique, targeting the enhancement of food safety by inactivating microorganisms without sacrificing quality. Even though this technique is effective for high moisture foods, research on products with a low...
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Fall 2015
Zaldivar Carrillo, Jorge Adalberto
The utilization of waste materials to generate value-added products is an appealing prospect that can generate economic and environmental benefits. When the end product of this process is itself environmentally friendly, the benefits escalate. Such is the case of the present work. M....