Browsing by Supervisor "Carson, James K."
Now showing items 1-8 of 8
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Investigation of the heat transfer enhancement effects of nanofluids in process heating and cooling
(The University of Waikato, 2022)The global energy system faces a dual challenge; the need for more energy and less carbon emission. Out of the 50 billion tonnes of greenhouse gases emitted each year, 24.2 % comes from energy use in industries such as ... -
Modelling heat transfer during chilling and freezing of packaged foods in industrial refrigeration facilities
(The University of Waikato, 2020)Industrial refrigeration equipment companies are continuously looking for ways to optimise the design of chilling and freezing tunnels in order to minimise food quality loss and increase the energy efficiency of the ... -
Optimising the drying process for grape (Vitis vinifera L.) using pre-treatments to maximise quality retention
(The University of Waikato, 2017)Grape (Vitis vinifera L.) is a valuable fruit, but highly perishable as it has high water and sugar content. Drying grape is an option for shelf-life extension. Reducing moisture content can prevent micro-organism growth, ... -
Osmotic Dehydration of Selected Commercial Crops
(University of Waikato, 2013)Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This method was applied to New Zealand chestnuts and Philippine cassava. The effect of osmotic dehydration on mass transfer ... -
Investigation into the effects of flow distribution on the photovoltaic performance of a building integrated photovoltaic/thermal solar collector
(University of Waikato, 2013)The conversion of solar energy into usable forms of energy such as electricity and heat is attractive given the abundance of solar energy and the numerous issues recently raised in the consumption of fossil fuels. Solar ... -
Development of a High Protein Frozen Dessert
(University of Waikato, 2012)It was identified that there is a potential market for a low fat, low carbohydrate, high protein frozen dessert that has similar sensory attributes to ice cream. Such a product could be utilized by athletes, obesity sufferers ... -
The Characteristics of New Zealand Oolong Tea
(University of Waikato, 2012)Tea is a beverage made from steeping dried leaves in hot water. Worldwide, more than 10,000 different teas are made from different varietals of Camellia sinensis.Tea is a relatively new tea crop to New Zealand and they do ... -
Extraction of amaranth starch from an aqueous medium using microfiltration
(University of Waikato, 2011)Amaranth starch granules are very small, which makes them suitable for a range of specialty applications. This starch is difficult to extract by wet milling due to the strong association between the starch and protein, the ...
