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20220104090812.0 |
| 008 |
800610s1979 txua bm 000 0 eng d |
| 035 |
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|9 AAF0077AM
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|a (OCoLC)06404277
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|a (OCoLC)6404277
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|a (OCoLC)ocm06404277
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|a TXA
|b eng
|c TXA
|d OCLCQ
|d OCLCF
|d OCLCO
|d OCLCQ
|d TXA
|d UtOrBLW
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| 049 |
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|a TXAM
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| 099 |
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|a 1979
|a Dissertation
|a S292
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| 100 |
1 |
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|a Schadle, Edward Richard.
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|a The effect of air drying, freeze drying, and air drying partially freeze-dried carrots on the quality of compressed carrot bars /.
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| 264 |
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|a [College Station, Tex.] :
|b Schadle,
|c 1979.
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| 300 |
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|a x, 93 leaves :
|b illustrations ;
|c 29 cm
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 500 |
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|a "Major subject: Food Science and Technology."
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| 500 |
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|a Vita.
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| 502 |
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|c Texas A & M University
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| 504 |
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|a Includes bibliographical references (leaves 60-63).
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|a This study was designed to objectively and subjectively investigate the effect of air drying, freeze drying, and air drying of partially freeze-dried carrots on the quality of compressed carrot bars. Quality attributes measured were Gardner Color, Allo-Kramer shear, rehydration, retention of selected nutrients, and sensory acceptance. Carotenoids were separated by column chromatography, alpha tocopherol was determined by GLC, and ascorbic acid was determined by the dichlorophenolindophenol titration method. Freeze drying was found to do the least damage to carotene, alpha-tocopherol, and ascorbic acid. Complete air drying had the most harmful effect on these nutrients. The treatments which consisted of air dehydration of partially freeze-dried carrots were intermediate in their effects. In general the longer the air drying operation the more deleterious the treatment. The sensory panel could differentiate the air dried samples but was unable to delineate differences between totally freeze-dried carrots and carrots which were partially freeze-dried prior to air drying. Scanning electron microscopy proved to be a useful tool in explaining differences in texture and rehydration.
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| 650 |
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|a Carrots
|x Preservation.
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| 650 |
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|a Dried foods.
|0 http://id.loc.gov/authorities/subjects/sh85050237
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| 650 |
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|a Freeze-dried foods.
|0 http://id.loc.gov/authorities/subjects/sh85050242
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| 650 |
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|a Frozen foods.
|0 http://id.loc.gov/authorities/subjects/sh85050244
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| 650 |
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|a Major food science and technology.
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| 655 |
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7 |
|a Academic theses.
|2 lcgft
|0 http://id.loc.gov/authorities/genreForms/gf2014026039
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| 700 |
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|a Burns, E. E.,
|e degree supervisor.
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| 700 |
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|a Pike, L. M.,
|e degree committee member.
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| 700 |
1 |
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|a Russell, L. H.,
|e degree committee member.
|0 http://id.loc.gov/authorities/names/n86848832
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| 710 |
2 |
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|a Texas A & M University,
|e degree granting institution.
|0 http://id.loc.gov/authorities/names/n80125885
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| 856 |
4 |
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|u http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=752364661&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD
|z Link to ProQuest copy
|t 0
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| 856 |
4 |
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|u https://hdl.handle.net/1969.1/DISSERTATIONS-54271
|z Link to OAKTrust copy
|t 0
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| 994 |
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|a C0
|b TXA
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| 999 |
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|t 0
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| 952 |
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|p noncirc
|a Texas A&M University
|b J.J. Pickle Campus
|c High Density Repository
|s HDR
|d Remote Storage
|t 0
|e 1979 Dissertation S292
|h Other scheme
|i unmediated -- volume
|m A14840997545
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| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
|t 0
|e 1979 Dissertation S292
|h Other scheme
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| 998 |
f |
f |
|a 1979 Dissertation S292
|t 0
|l Available Online
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| 998 |
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|a 1979 Dissertation S292
|t 0
|l Remote Storage
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