Search Results - FRSNZ~
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Frank confessions: performance in the life-writings of Frank McCourt
Published 2016Subjects: “…Frank McCourt…”
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Effects of single food components on freeze concentration by freezing and thawing technique
Published 2003“…Effects of single food components such as sodium chloride, sugars and milk protein on freeze concentration by freezing and thawing treatment were evaluated in this study. …”
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Ultrastructural changes of immature bovine oocytes caused by freezing solution and freezing procedure
Published 2004“…This experiment was conducted to determine the ultrastructural changes caused by freezing solution and freezing procedure. Oocytes were recovered from ovaries obtained from abattoirs. …”
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Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems
Published 2018“…Freeze-drying has been associated with high quality hydrocolloid-based products such as coffee. …”
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Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems
Published 2018“…Freeze-drying has been associated with high quality hydrocolloid-based products such as coffee. …”
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Efficiency study on a new progressive freeze concentration system for freeze wastewater treatment
Published 2008“…A newer method of freeze concentration, progressive freeze concentration (PFC) was used on glucose solution as simulated wastewater to concentrate and treat it. …”
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Cryomechanical Freezing Of Keropok Lekor
Published 2003“…The freezing process of keropok lekor (original fish sausage) has been studied experimentally and by numerical simulation of unsteady heat transfer the viability of using combined freezing process (called cryomechanical freezing), consisting of a two consecutive processes, an mime cryogenic freezer (using liquid N2 (LN)) followed by a continuous mechanical freezer as a preservation method was investigated The core temperature history of keropok lekor Immersed into cryogenic liquids or placed in the air-blast freezer was monitered till it reached -20°C The total time taken was 16 minutes for cryomechanical freezing and 21 minutes for mechanical freezing, which is calIed the freezing time The changes m sensory parameters (color, flavor, texture and overall accepatability) of keropok lekor as a result of cryomechanical freezing were also evaluated Keropok lekor made by the mechanization method With 21 ratio of fish meat to flour was used and were in cylindrical or spherical form The product was first submerged for 30s m LN2 and then immediately transferred to the air blast freezer for further freezing until the core temperature reached -20°C.…”
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Backbone structure of front vehicle.
Published 2005“…A method to enhance the structural integrity on front floor natural gas vehicle (NGV) panel on vehicle such that it is crash resistant is provided, by the way of a reinforcement backbone component which is preferably in the form of ribs integrated to the backbone reinforcement by such means as sheet presswork or other similar methods. …”
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Das Denken der Lehre: Walter Benjamin, Franz Joseph Molitor and the Jewish tradition
Published 2001“…This thesis is a dialectical exploration of the importance of the Jewish tradition and theology in the work of Walter Benjamin, primarily through his reading of Franz Joseph Molitor's Philosophie der Geschichte oder über die Tradition, and secondarily through his close friendship with Gershom Scholem. …”
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A comparative analysis of preservation of functional food cultures by freeze-drying, liquid-drying and freezing methods
Published 2014“…There are various methods for long term preservation of microorganisms, including freeze-drying (F-drying), liquid-drying (L-drying), and freezing at -80°C or at -196°C. …”
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The fantastic creatures of Bronze age Crete
Published 2007“…This thesis studies the imaginary beings of Minoan iconography with the aim of understanding their functions and meaning within the iconography of Bronze Age Crete. Two broad categories of Minoan fantastic creatures can be discerned, namely the imported and the locally created hybrids. …”
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