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- All Subjects: Storage
- Creators: Armendariz Guajardo, Jose
- Creators: Robles, Raymond
Description
Capsaicin and dihydrocapsaicin account for 90% of capsaicinoids when it comes to the pungency of peppers. Capsaicin stability was investigated through a cooking and storage parameter where three different tests were done; cooking duration, cooking temperature, and storage stability. The concentration of capsaicinoids was quantified through gas chromatography-mass spectrometry where those values were then used to determine the total Scoville heat units (SHU). Furthermore, half-life was determined by finding the decay rate during cooking and storage. Results showed that there was an increase in degradation of capsaicinoids concentration when peppers were cooked for a long period of time. Degradation rate increases with increasing temperatures as would be expected by the Arrhenius equation. Hence, if a maximum pungency is wanted, it is best to cook the least time as possible or add the peppers towards the end of the culinary technique. This would help by cooking the peppers for a short period of time while not being exposed to the high temperature long enough before significant degradation occurs. Lastly, the storage stability results interpreted that a maximum potency of the peppers can be retained in a freezer or refrigerator opposed to an open room temperature environment or exposure from the sun. Furthermore, the stability of peppers has a long shelf life with even that the worse storage condition's half-life value was 113.5 months (9.5 years). Thus, peppers do not need to be bought frequently because its potency will last for several years.
ContributorsBustamante, Krista Gisselle (Author) / Cahill, Thomas (Thesis director) / Sweat, Ken (Committee member) / Armendariz Guajardo, Jose (Committee member) / School of Mathematical and Natural Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
As persistent non-volatile memory solutions become integrated in the computing ecosystem and landscape, traditional commodity file systems architected and developed for traditional block I/O based memory solutions must be reevaluated. A majority of commodity file systems have been architected and designed with the goal of managing data on non-volatile storage devices such as hard disk drives (HDDs) and solid state drives (SSDs). HDDs and SSDs are attached to a computing system via a controller or I/O hub, often referred to as the southbridge. The point of HDD and SSD attachment creates multiple levels of translation for any data managed by the CPU that must be stored in non-volatile memory (NVM) on an HDD or SSD. Storage Class Memory (SCM) devices provide the ability to store data at the CPU and DRAM level of a computing system. A novel set of modifications to the ext2 and ext4 commodity file systems to address the needs of SCM will be presented and discussed. An in-depth analysis of many existing file systems, from multiple sources, will be presented along with an analysis to identify key modifications and extensions that would be necessary to execute file system on SCM devices. From this analysis, modifications and extensions have been applied to the FAT commodity file system for key functional tests that will be presented to demonstrate the operation and execution of the file system extensions.
ContributorsRobles, Raymond (Author) / Syrotiuk, Violet (Thesis advisor) / Sohoni, Sohum (Committee member) / Wu, Carole-Jean (Committee member) / Arizona State University (Publisher)
Created2016