Digital Knowledge Collection:
https://etd.cput.ac.za/handle/20.500.11838/2018
2024-03-28T12:05:21ZAn investigation into the occurrence, growth properties and characteristics of psychrotrophic coliform organisms in refrigerated pasteurised bovine milk in the Western Cape
https://etd.cput.ac.za/handle/20.500.11838/2019
Title: An investigation into the occurrence, growth properties and characteristics of psychrotrophic coliform organisms in refrigerated pasteurised bovine milk in the Western Cape
Authors: Fisher, Llewellyn Glenn
Abstract: The Dairy industry, one of the larger food industries in South Africa processes
probably the most perishable and possibly the most regulated foodstuff, namely mille
The unique combination of vitamins, proteins, carbohydrates, lipids, moisture and near
neutral pH, offers a suitable environment for the proliferation of microbes. Milk is
therefore highly susceptible to microbiological activity resulting in the irreversible
spoilage of this food (Frazier & Westhoff, 1988).
The coliform group of organisms comprises all aerobic and anaerobic, gram-negative,
non-spore-forming rods that are able to ferment lactose with the production of acid
and gas at 32°C within 48 hours (Richardson, 1985). The primary purpose of the coliform detection test is to measure the quality of the
practices used to minimise bacterial contamination of processed dairy products
(Richardson, 1985).
IDF Standard 132A: (1991) defines psychrotrophic organisms as organisms forming
countable colonies when incubated aerobically at 6.5°C for 10 days under the
conditions specified in IDF standard 101A. Shelf-life tests conducted in the fresh milk laboratory of a processing plant, revealed
significant growth of coliforms in samples stored at 5°C. Luch, (1985) reported that
other contaminating psychrotrophs together with the coliforms reduce the shelf-life of
the milk when the storage temperature thereof is above 10°C.
Description: Thesis (BTech (Food Technology))--Cape Technikon, 1999.1999-01-01T00:00:00ZA computer-aided system for the selection of sieve diameters to size sort cling peach halves for canning
https://etd.cput.ac.za/handle/20.500.11838/2020
Title: A computer-aided system for the selection of sieve diameters to size sort cling peach halves for canning
Authors: Van der Merwe, Herman B.
Abstract: This dissertation reports on a three prong approach to obtain new
knowledge on the interdependent effects which buyers' specifications,
peach crop attributes and sieve stack arrangement have on the masses
of peach halves sorted into classes of average diameter. Applying
statistical methods and using suitable application computer programs
a computer-aided system was developed to improve on the manual
selection of sieve diameters. It was concluded that size sorting
peach halves for the purpose of mass classification is inaccurate and
counter-productive. It is suggested that modern technology be
employed to develop a method to determine peach half masses
individually.
Description: Thesis (Laur. Tech. (Food Technology))--Cape Technikon, 1991.1991-01-01T00:00:00Z