Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 74 for “"Crumb"”.
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Engineering characterization of the interaction of asphalt with crumb rubber modifier (CRM)
… characterizes the interaction of asphalt with Crumb Rubber Modifier (CRM) using performance testing as used by SHRP. The study provides an understanding of the property development as asphalt interacted with CRM. Two main types of activities are discussed in the paper: particle swelling and …
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Modification of crumb rubber cement interface and its effect on strength and viscoelastic properties
… result, the reuse of waste tires in the form of crumb rubber in concrete has been attempted. Previous research work has shown that the inclusion of crumb rubber in concrete results in a drastic decrease in compressive strength due to the incompatibilities between rubber and cement paste. The …
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Concepts of time in the works of John Cage, George Crumb, and Toru Takemitsu and implications for performance
… composers, John Cage (1912-1922), George Crumb (born 1929), and Tōru Takemitsu (1930-1996). This thesis also examines the role that the performer plays in conveying temporal aspects of body of work. These three composers were interested in nonlinear conceptions of time, which they sought …
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High fructose corn syrup in shortened cakes with modified corn starch additives
… for moisture content, volume, and crust and crumb color. Photographs were taken to record the overall appearance. Sensory evaluation of crust and crumb color, moistness, tenderness, flavor, and overall acceptability were completed on all variations after each storage time. The HFCS level and …
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The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
… baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p<0.05) more tender than all formulations. In addition, the control had a significantly (p<0.05) lower moisture content and a significantly (p<0.05) more yellow …
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A Performance Guide of George Crumb’s Metamorphoses Book II, for Amplified Piano with Critical Perspectives on its Visual Inspirations
This paper examines George Crumb’s Metamorphoses, Book II through the relationshipsbetween musical interpretation, visual art, and representation of artists within the classical canon. Through score analysis, performance study, and interdisciplinary comparison, the paper explores how Crumb …
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Thiol Dough Conditioners Impact on the Formation of Advanced Glycation End-products in Bagels Containing Sunflower Seed Flour
… and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower flour …
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Comprehensive investigation of using tire-derived aggregate in chip seal subjected to various traffic and environmental conditions
… commonly used in the United States. Using crumb rubber obtained from scrap tires as a partial or full replacement for mineral aggregate has been proposed as a sustainable solution to reduce the negative environmental impacts of scrap tire accumulation and excessive consumption of natural …
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Advances in single component adhesive enable the production of high-performance rubber composites containing 40 wt% rubber waste and 95 wt% rubber waste when supplemented with devulcanization
… composites containing 40 wt% recycled rubber crumb and an unused polybutadiene matrix. The best-performing 40 wt% samples outperform those produced in the previous study, and which only contain 15 wt% recycled content. To push the recycled content in the composite even further, the single …
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Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation
… (P<0.05) the volume of treatment F. Crust and crumb L and b values, indicated that control B produced a dark crust (P<0.05) with a light crumb (P<0.05), while treatment E produced a light crust (P<0.05) and treatment F a darker crumb (P<0.05). Treatment F produced a firm cake (P<0.05) with …
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Feasibility and assessment of using recycled rubber for infrastructure applications
… replacing natural aggregate with recycled crumb rubber aggregate will be beneficial to the construction industry and environment. This research aimed to investigate the feasibility of using recycled rubber in new construction applications. Based on size, recycled rubber was selected to …
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Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality
… pH 4.8 supplemented bread as having firmer crumb when compared with controls (p<0.05). There were slight color differences among the loaves. The crust and crumb of bread flour loaves was lighter in color than any other sample. It was concluded that the addition of pH 4.8 precipitate to …
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A Mathematical Model for the Devolatilization of EPDM Rubber in a Series of Steam Stripping Vessels
… accounts for the residence-time distribution of crumb particles was developed second. Plant data as well as input data from an existing steady-state model was used to determine estimates for the tuning parameters used in the multiple-particle, multiple-tank model. Using plant data to assess the …
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Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
… xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. 0.3% xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture content
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The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
… volume (p < 0.005) and significantly darker in crumb color (p < 0.01). The level of 10% soy contributed to a significantly darker crust color (p < 0.04). Quantitative descriptive analysis (QDA) found the level of 10% soy also contributed to an increased stale taste and aftertaste, firmer …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
… with respect to volume. moisture content, or crumb color. Loaves baked with the high-protein flour had significantly darker crust colors. High-protein loaves were significantly less tender. The sensory panel found no significant differences in crumb color t aroma, compressibility, mouth feel, …
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