Browsing by Subject "Refrigeration and refrigerating machinery"
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Item Effects of a unique freezing technology on shelf life and quality of variety meats(Texas Tech University, 2003-05) Parker, Jay DavidThe effects of a Unique Freezing Technology (UFT) and conventional (CON) chilling methods on shelf life and quality of variety meats were studied. Objectives of this study were to determine if freezing/chilling treatments, storage temperature, and aging period affected shelf life and quality attributes of variety meats. Livers, tongues, honeycomb tripe, and small intestines (n = 128 each) were collected from a major slaughter facility. Variety meats were divided into UFT and conventional chill treatments. Variety meats were assigned either freezing or chilling treatments. After chilling/freezing treatments were received, variety meats were separated into -4°C and 2°C storage for appropriate aging periods. Once appropriate aging period was achieved, variety meats were evaluated for purge loss percent, off-odor, drip loss percent, water-holding capacity, and proximate analysis. Retail display data was also collected on livers and tongues. Statistical analysis for purge loss percent, off-odor, drip loss percent, water-holding capacity, and proximate analysis were analyzed using the general linear models procedures (PROC GLM) of SAS. Retail shelf life data were analyzed as a repeated measures design through the mixed procedures (PROC MIXED) of SAS. Identification was coded as a repeated measures. Results indicated that UFT 0 tongue (p = .0061) and liver (p < .0001) had lower purge loss percentages when compared to conventional methods when stored at -4°C. UFT 0 intestines (p = .0182) and UFT 4 livers had higher, more desirable odor scores when compared to conventional methods stored at -4°C. Drip loss percentages were lower for UFT 0 liver (p = .0498) and tongue (p = .0108) treatment groups stored at 2°C when compared to conventional methods while UFT 0 (.0095) and UFT 4 (p = .0397) tongue treatment groups also had lower drip loss percentages when compared to conventional methods stored at -4°C. UFT 4 treatment groups stored at 2°C had lower free water percentages and higher bound and immobilized percentages for livers (p = .0117) and tongues (p = .0208) when compared to conventional methods. UFT 0 treatments showed no overall effect on free, bound, or immobilized water when compared to conventional methods. UFT 0 livers had increased moisture percentages when compared to conventional methods stored at -4°C (p = .0497). UFT 4 livers had lower color scores (p < .0001) when compared to conventional methods stored at -4°C while UFT 0 tongues had higher color scores (p = .0434) when compared to conventional methods. Results repeatedly indicated use of UFT to freeze products combined with storage at or below -4°C improved product quality or had minimal negative effects when compared to conventional methods.Item The design evaluation of an improved indirect evaporative cooling system(Texas Tech University, 1981-08) Svedeman, Steven JayEnergy efficient cooling systems are of particular interest in domestic and industrial applications today. The cost of energy has risen drastically in recent years and will probably continue to do so. To reduce cooling costs, conventional equipment must be made more efficient or new systems developed that would be more economical to operate.