Article history: Received 2 April 2015 Received in revised form 12 December 2015 Accepted 17 December 2015 Available online 23 December 2015 Cold chainmanagement is of importance formanufacturers in the food industry since they face the dilemma of having to choose between frozen storage and cool storage in delivering products to retailers or endconsumers. Frozen storage incurs high-energy consu...

The aim of the work was to determine the effect of potassium iodide on quantitative and qualitative changes of thiamine during thermal processing (cooking) and storage of turkey meatballs. It was found that cooking resulted in 50% loss of total thiamine. Cool storage increased the losses by about 18%, while the use of the –18°C temperature for 30 days caused about 10% loss of the total thiamine...

This study attempts to predict the potential cost savings of employing ice thermal storage (ITS) systems in the office buildings cooling application in Malaysia over the next 20 years. During the past decades, huge amount of daytime peak power has been shifted to the off-peak hours by using cool thermal energy storage (CTES) systems around the world. However, the contribution of CTES systems in...

Abstract The lack of turfgrass diversity in cool‐season sod production is related to information inefficiencies, such as the agronomic available on improved, low‐input species, fine fescues ( Festuca spp.). Collaborative research between Purdue University and Minnesota investigated influence species mixtures harvest (production strength) storage limitations sod. Field experiments were establish...

Estimation of forest carbon storage is a critical challenge for understanding the global carbon cycle because it dominates the dynamics of the terrestrial carbon cycle. Light Detection and Ranging (LiDAR) system has a unique capability for estimating accurately forest canopy height, which has a direct relationship and can provide better understood to the aboveground carbon storage. To test the ...

Current egg washing practices use wash water temperatures averaging 49 degrees C and have been found to increase internal egg temperature by 6.7 to 7.8 degrees C. These high temperatures create a more optimal environment for bacterial growth, including Salmonella Enteritidis if it is present. Salmonella Enteritidis is the most common human pathogen associated with shell eggs and egg products. I...