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Analysis Of Frozen Desserts Using Low-Temperature Scanning Electron Microscopy (Lt-Sem), Kinsey Elizabeth Macdonald
Analysis Of Frozen Desserts Using Low-Temperature Scanning Electron Microscopy (Lt-Sem), Kinsey Elizabeth Macdonald
All Theses
Commercial vanilla ice cream and other frozen desserts from the United States were analyzed for ice crystal length using low-temperature scanning electron microscopy (LT-SEM). Average ice crystal length was determined using multiple micrographs of each sample/product. Out of the products tested, 11 out of 15 samples had an average ice crystal length above the consumer sensory threshold limit of 55 µm. Products containing stabilizers tended to have smaller average ice crystal lengths than products without stabilizers. With a few exceptions, lower fat products tended to have larger ice crystals because there was less fat to stabilize the ice crystals. Four …
Improved Keratinase Production For Feather Degradation By Bacillus Licheniformis Zjuel31410 In Submerged Cultivation, Hui Ni, Qi-He Chen, Feng Chen, Ming-Liang Fu, Ya-Chen Dong, Hui-Nong Cai
Improved Keratinase Production For Feather Degradation By Bacillus Licheniformis Zjuel31410 In Submerged Cultivation, Hui Ni, Qi-He Chen, Feng Chen, Ming-Liang Fu, Ya-Chen Dong, Hui-Nong Cai
Publications
Optimal medium was used to improve the production of keratinase by Bacillus licheniformis ZJUEL31410, which has a promising application in the transformation of feather into soluble protein. The results of single factor design revealed that the concentration of feather at 20 g/l and the initial pH at value 8 was the best for the production of keratinase and the degradation of feather. Ammonia salt and nitrate salt strongly restricted the production of keratinase and the degradation of feather. Result of Box-Behnken design (BBD) experiment which was used to optimize concentrations of glucose, corn steep flour and K2HPO4 …