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Register a new userتسريع إنضاج جبن القشقوان السوري باستخدام عوامل حيوية وفيزيائية
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Damascus University أطروحة دكتوراه
Publication date
2015
fields
Agricultural Engineering
and research's language is
العربية
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هدف هذا البحث إلى دراسة امكانية خفض زمن إنضاج جبن القشقوان السوري باستخدام بعض الطرائق الحيوية والفيزيائية
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References used
Ali A.A. (2011) Isolation and Identificatin of Lactic Acid Bacteria from Raw Cow Milk in Khartoum State Sudan
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The aim of this study was to determine the effect of different manufacturing factors
on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was
made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) wer
e stored in 12 ,
16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and
biochemical analyses were carried out during storage time. . The effect of different brine
concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat,
pH,total and solves nitrogen and ripening rates were found to be statically significant at
(P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at
room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for
cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively
at the end of ripening time .
أجريت الدراسة في مخابر كلية الزراعة قسم علوم الاغذية ومخابر الميكروبيولوجيا والمناعيات بقسم البيولوجيا الجزيئية والتقانة الحيوية بهيئة الطاقة الذرية.
The aim of this study is to use local cheese and additions in producing
processed cheese spread with good sensory and chemical characteristics. The
results show that the best mixture can be used through experiment and sensory
evaluation, where the
percentage of total dry material in produced processed
cheese is 38.6%, fat percentage is 53% and total count bacteria after
manufacturing & after storage for 8 weeks in temperature of 5-7° is 5×101
cell/g. These bacteria are gram positive rod bacteria spores. This means that
heat processing was highly efficient in destroying the green bacterial cells, and
storage in temperature of 5-7° doesn't allow growth of bacteria spores. While
samples which stored in temperature of 20-25° show increasing total count
bacteria from 5×101cell/g directly after manufacturing to 12×101 & 20×101
cell/g after 8 weeks of storage without any changes in quality characteristics.
We conclude from these results that this product needs refrigerated storage, for
conservation product quality if storage more than 8 weeks.
We offered, in a previous paper, an ontology-based approach to recognize
constraints in free-form service requests and provide services for users. Our
system handles a service request by finding, from among many ontologies, the
domain ontology tha
t best matches the request and then uses the matched
ontology to generate the service request constraints. Although our system is
powerful in recognizing constraints and therefore servicing requests, the
recognition process is a bottleneck due to the number of the tested ontologies
and the amount of computations involved. This paper provides a novel
approach to speed up the recognition process by (1) using ontology indexing
and (2) excluding inapplicable regular expressions early in the process and thus
reducing the number of applied regular expressions. Our experiments show
that our techniques are effective in significantly reducing the amount of
computations and therefore speeding up the recognition process.
This paper represents a study of all the major and sub influential
factors that affect the process of placing concrete which has
arbitrary nature and has not been stated clearly before; and the
impact of these factors on the cost of a cubic meter of placed
concrete.
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