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  1. Thermogravimetric Analysis of the Frying Process for Protein-based Foods

    https://grad.cfaes.ohio-state.edu/research-projects/usoshi-chatterjee

    analyzed for fat content, moisture content, and color. The process variables monitored are oil and bacon ... ratio. The quality of the finished product is monitored by measuring Aw, color, fat content, and moisture ... content. Mass and energy balance equations have been developed to understand what happens to the product ...

  2. Vita Training Recordings

    https://lod.cfaes.ohio-state.edu/reporting-resources/vita/vita-training-recordings

    PowerPoint slides under "Helpful Documents" in the menu above-left.  Date Content Length of ...

  3. Thermal, pressure and shear on the inactivation of Lactobacillus brevis and Bacillus cereus

    https://grad.cfaes.ohio-state.edu/research-projects/jie-xu

    0.10g/s and 1.05 ± 0.06g/s). UST treatment time was varied with or without addition of 1.5 m long holding ... respectively. This resulted in respective maximum reductions of 0.7, 8.4, 7.1-log for L. brevis and 0.6, 2.3, ...

  4. Spring Pollinator and Natural History Webinars

    https://ocvn.osu.edu/news/spring-pollinator-and-natural-history-webinars

    Nature Journaling is available as a free PDF and is useful for those interested in teaching adults or ...

  5. EEET Reports

    https://lod.cfaes.ohio-state.edu/EEETreports

    passed, LOD staff will upload the reports to BuckeyeBox, for inclusion with the individuals' P/T ...

  6. Kady R. Davis

    https://students.cfaes.ohio-state.edu/node/4406

    2020 Distinguished Senior Award Celebration Program (.pdf) 2020 Distinguished Senior Award Recipient ... Showcase Poster (.pdf)     When asked what her most valuable learning experience has been, Kady Davis ...

  7. Content Framing

    https://lod.cfaes.ohio-state.edu/program-and-product-development/program-delivery/content-framing

    Content framing is an important function of program and product development  Are you sending the ... right messages to your Extension audiences? Every program we teach and every piece of content we ... model for content framing stands for Learn, Interpret, Frame, and Engage and can help you: 1) identify ...

  8. Virulence of Pythium aphanidermatum and P. oopapillum in hydroponic lettuce

    https://grad.cfaes.ohio-state.edu/research-projects/daniela-gutierrez-yanez

    (lettuce), P. oopapillum 06 (spinach) and P. oopapillum 07 (lettuce) isolates against lettuce plants was ...

  9. Preliminary techno-economic analysis for food waste valorization via black soldier fly (Hermetia illuscens)

    https://grad.cfaes.ohio-state.edu/research-projects/haley-stockham

    feed as they possess a high protein and fat content. Thus, we propose this techno-economic analysis for ... conversion rate and then moisture content of the food waste, and waste volume reduction on a total solids ...

  10. Caleb M. Hickman

    https://students.cfaes.ohio-state.edu/node/4401

    Education, and Leadership  2020 Distinguished Senior Award Celebration Program (.pdf) 2020 Distinguished ... Senior Award Recipient Showcase Poster (.pdf)     The opportunity to impact the lives of others is what ...

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