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Application of ice nucleation proteins to improve process efficiency of freezing technologies with altered ice morphology

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TitleInfo
Title
Application of ice nucleation proteins to improve process efficiency of freezing technologies with altered ice morphology
Name (type = personal)
NamePart (type = family)
Jin
NamePart (type = given)
Jue
NamePart (type = date)
1986-
DisplayForm
Jue Jin
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Lee
NamePart (type = given)
Tung-Ching
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Tung-Ching Lee
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Advisory Committee
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chair
Name (type = personal)
NamePart (type = family)
HUANG
NamePart (type = given)
QINGRONG
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QINGRONG HUANG
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Advisory Committee
Role
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internal member
Name (type = personal)
NamePart (type = family)
Takhistov
NamePart (type = given)
Paul
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Paul Takhistov
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Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Yurkow
NamePart (type = given)
Edward J.
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Edward J. Yurkow
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Advisory Committee
Role
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outside member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
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NamePart
School of Graduate Studies
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school
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Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2018
DateOther (type = degree); (qualifier = exact)
2018-01
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2018
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
This research aimed at applying ice nucleation proteins (INPs) in freezing technologies to improve the efficiency of both freeze concentration and freeze drying processes, with further understanding of the related mechanism of ice morphology using a novel imaging technique (X-ray Computed Tomography). The application of INPs to freeze concentration process showed significant improvement of process efficiency in a desalination model. With the addition of INPs, an estimation of approximately 50% of the energy cost could be saved to obtain fresh drinking water (<500 ppm). Moreover, the related mechanism of ice morphology was investigated by optical microscope and three dimensional X-ray computed tomography. Their use indicated that INPs promoted the development of a lamellar structured ice matrix with larger hydraulic diameters, which facilitated brine drainage and contained less brine entrapment as compared to control samples. These results suggested great potential for applying INPs to develop an energy-saving freeze concentration method via the alteration of ice morphology. Our results also showed that INPs could significantly improve freeze drying process efficiency with increased primary drying rate in different food systems. Those improvements further led to reduced total drying time, which suggested an estimated total energy saving of 28.5% with INPs. Our ice morphology results indicated the ability of INPs to alter ice morphology with lamellar ice structure and larger crystal size, which were very likely to facilitate the water vapor flow and improve the sublimation rate. These results revealed great potential of using INPs to improve the efficiency of freeze drying process for a wide range of food and other applications. Thus, our study reveals the great potential of applying INPs to improve process efficiency of freezing technologies including freeze concentration and freeze drying processes, which can lead to wide applications of INPs to produce food products with higher quality at lower cost. Our study also provides new insights into the three dimensional internal structures of frozen matrices and their relationship with process efficiency, which emphasizes the importance of controlling freezing process and the related ice morphology. Our data of ice morphology change is the first study available in the literature to reveal that INPs could not only affect the nucleation temperature but also significantly change the macroscopic ice structure. This finding of INPs altering ice morphology can have significant impact on basic scientific research and practical applications in food, nutraceutical and pharmaceutical industries.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_8657
PhysicalDescription
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electronic resource
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application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xv, 171 p. : ill.)
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Jue Jin
RelatedItem (type = host)
TitleInfo
Title
School of Graduate Studies Electronic Theses and Dissertations
Identifier (type = local)
rucore10001600001
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3HH6P7M
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Jin
GivenName
Jue
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2018-01-11 11:36:09
AssociatedEntity
Name
Jue Jin
Role
Copyright holder
Affiliation
Rutgers University. School of Graduate Studies
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Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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