| SUMMARY | 第1-9页 |
| CHAPTER 1 INTRODUCTION | 第9-14页 |
| ·FOOD SAFETY FOR GOAT MEAT | 第9-10页 |
| ·BIOSENSOR | 第10-12页 |
| ·GOAT MILK | 第12-14页 |
| CHAPTER 2 ELECTRICAL RESISTIVITY OF GOAT MEAT | 第14-23页 |
| ·INTRODUCTION | 第14-15页 |
| ·MATERIALS AND METHODS | 第15-16页 |
| ·RESULTS AND DISCUSSION | 第16-21页 |
| ·The Trends of Output Voltage and Current through Meat Samples | 第16-18页 |
| ·Effect of Input voltage, Frequency and Waveform on the Resistivity of Goat Meat | 第18-21页 |
| ·ANISOTROPY IN GOAT MEAT | 第21-22页 |
| ·CONCLUSIONS | 第22-23页 |
| CHAPTER 3 REDUCTION OF ESCHERICHIA COLI O157:H7 ON GOAT MEAT SURFACE WITH PULSED DC SQUARE WAVE SIGNAL | 第23-38页 |
| ·INTRODUCTION | 第23-25页 |
| ·MATERIALS AND METHODS | 第25-32页 |
| ·Electrical circuit | 第25-28页 |
| ·The Sample Holder | 第28页 |
| ·Preparation of the inoculum | 第28页 |
| ·Preparation of the meat samples | 第28-29页 |
| ·Inoculating the meat sample and the treatment procedure | 第29-30页 |
| ·Microbiological evaluation | 第30-31页 |
| ·Design of experiment | 第31-32页 |
| ·RESULTS AND DISCUSSION | 第32-38页 |
| ·Effects of the intensity of electric current | 第32-34页 |
| ·Effects of the frequency of the input signal and treatment duration | 第34-35页 |
| ·Effect of duty cycle of the input pulse train | 第35-37页 |
| ·Conclusions | 第37-38页 |
| CHAPTER 4 RAPID DETECTION OF SALMONELLA TYPHIMURIUM IN CHICKEN CARCASS USING A SPR BIOSENSOR | 第38-53页 |
| ·INTRODUCTION | 第38-42页 |
| ·LITERATURE REVIEW | 第42-45页 |
| ·Current detection methods of microorganisms | 第42-44页 |
| ·SPR biosensor | 第44-45页 |
| ·METHODOLOGY | 第45-49页 |
| ·Materials | 第45-46页 |
| ·Methods for biosensor preparation | 第46-48页 |
| ·SPR biosensor assays | 第48页 |
| ·Experimental design | 第48-49页 |
| ·Statistical analysis | 第49页 |
| ·RESULTS | 第49-51页 |
| ·Initial tests with sugar and water solution | 第49-50页 |
| ·Tests from Salmonella Typhimurium in chicken carcass | 第50-51页 |
| ·CONCLUSIONS | 第51-53页 |
| CHAPTER 5 VISCOSITY OF CAPRINE MILK WITH RESPECT TO FAT CONTENT, SHEAR RATE, AND TEMPERATURE | 第53-73页 |
| ·INTRODUCTION | 第53-56页 |
| ·MATERIALS AND METHODS | 第56-59页 |
| ·Milk and Cream Samples | 第56页 |
| ·Preparation of 1% and 2% Fat Milk | 第56-57页 |
| ·Instrument and Experimental Procedure | 第57-59页 |
| ·RESULTS AND DISCUSSION | 第59-72页 |
| ·Fat Composition in Milk and Cream Samples | 第59页 |
| ·Flow Characteristics of Milk Types and Cream | 第59-61页 |
| ·Effect of Shear Rat | 第61-65页 |
| ·Effect of Temperature | 第65-67页 |
| ·Effects of Fat Content on Viscosity | 第67-69页 |
| ·Variation of pH and Density in Caprine Milk | 第69-70页 |
| ·Rheological Models | 第70-72页 |
| ·CONCLUSIONS | 第72-73页 |
| CHAPTER 6 SUMMARY OF DISSERTATION | 第73-75页 |
| ·OVERALL SUMMARY | 第73-74页 |
| ·RECOMMENDATION FOR FUTURE RESEARCH | 第74-75页 |
| REFERENCES | 第75-83页 |
| PUBLISHED PAPER | 第83-84页 |
| ACKNOWLEDGEMENTS | 第84-86页 |
| ABSTRACT | 第86-88页 |
| 摘要 | 第88-89页 |
