Gui Pucks Click here

Last update February 14, 2019. Scott after your call 13 months ago. No money has been paid for my lyrics or my work at LAPD of 1.6 million dollars for murdering 8 thousand Mexicans to attain my Brigadier General Rank in the U.S. Army. Completed goal. Brigadier General Mark Patton is the name and rank issued by my father. Air Force General Tom Hunter. LAPD Sergeant Charles Pearson. Long Beach Police Lieutenant David Spacer. My real name Bill Gregg. I was named David in Simi Valley until age 7 when my name changed to Charles, a name i picked from a book my mother gave me about a parrot who talked alot. I asked you if you have alot of parrots there because you can hear what everybody says 900 years from your past. My National Security Badge is 0018 with the name Paul Lipinso or close to that last name. I had alot of different badges. I worked as John Smith a U.S. Marshall. Can you program Olive View to pay me. They sedated me when I had Billions of dollars paid then the police arrested me and sedated me again. It is a Gui. But I left the GUI if that makes sense. I have been homeless for 15 months and have no car. I wrote 3000 songs and they are on the public radio. People are rich from my lyrics. Program a bank to drop a large envelope of cash or a person to give me $100 or $20. Do some robot hacking shit. I need money marijuana Food Cigarettes a house a car. One hour of work is $12. High paying jobs are $5000 per hour.

Houses where i live now are $500,000 for a small house. New Cars are $15,000 to $150,000. its years 2019 but i think its really year 2915. I look forward to getting back to work and seeing you later. yes you.

My father is Greg Gregg aka Gary Pearson.

I wrote this thesis as a PhD candidate to match the doctor who sedated me in olive view hospital in sylmar. This doctor had graduated with a degree in chemistry and wrote a thesis on fruit preserves as a cover for the American government to make people lay around in a hospital as a vegetable. His wife should be in a wheel chair from a car collision head on. His kids should be in a wheel chair from a genetic disorder. He should kill himself because if i had my badge and gun i would put a bullet in his forehead.

The entire city is miserable. I think the entire country is miserable. As we discussed, i want the university CSUN Cal state northridge bulldozed to the ground and made into farm land again. That farm owner will find out i slept on his land and he will make a gate to put me back. I want Olive view hospital burned to the ground with patients and doctors nurses locked inside. We can get a water dropping helicopter and fill it with gasoline instead of water and then drop a road side flare from another helicopter to set it on fire. The United States is destroyed in 98 years. There are only around 70,000 people on earth. I say we get this number all the way down to 20 thousand people and let robots do the work they were designed for. I want psychiatrist arrested for brain hacking. Talking to people and listening to them and then influencing a change is the same as hacking a nuclear weapon in my opinion. I am closing most of the old businesses like McDonald or carls Jr. People want change. If its a good business I would simply change the name of the brand but its just easier and better to close it and forget it. history is a time wasting task and its more important to write the future than to look upon the past. There will be alot of people who keep saying you are going to Florida. You said your call was to confirm there is no going back to Florida. I will be encountered by people in this city with zero to no education who just do what stupid people do. These people talk about looking back instead of moving forward. This is the favorite of all psychiatrists. I arrested my last psychiatrist 15 months ago when I was shooting up this city with 4 other men.

You wanted to know about my father. He is a Man of men. Generous kind and has very little to say to a maturing son he was raising. He always listened to me and provided me with what i need to grow up. He worked on cable television when one air channel was a privately encrypted TV channel. People are like this; an encrypted channel with complicated code makes up there act in AI. My father put a cable to each house with hundreds of channels. He was a sniper in the Marine core. LAPD told me he said that watching people die on a sniper scope was like watching TV. He never discussed anything about work. He loved his family and to my knowledge my father is still alive but i haven't seen him since I landed a helicopter on his ranch.

I am going to be a pilot and i want my own runway to land my planes on my own land. I want to have an automotive garage on the land with a helicopter landing pad and a hangar for several jets I fly. I want to drive a muscle car because I think its funny to not look modern. I also want a nice car that will make people say I am not wise for wasting my money. I am not staying in this city or state of California. I want California flooded and I want Most of America to be desolate or under water.

In the future the government will want to ask for my help. There is no incentive to help a country that used robot code to shock my dick. Law enforcement like the sheriff who manages the incarceration of prisoners I want destroyed. They held me in prison under a false charge and wasted 14 months of my life in jail and in mental hospitals. followed by 5 years probation for a crime of threatening a person who wasn't even making the radio show I was angry about. For This I want America Unhappy until it and all its people are dead and the country destroyed.

The land and borders of the USA or America were created for me to be born and grow until I can leave expand the knowledge and happiness of people who have a broader vision for planet earth. Americans are planning to destroy the Air to destroy trees which support life on the whole planet. This is the resolve of America to maintain a dominant position in robotics. Penises will be removed and women will love nothing about a man if this happens.

Most women in my city I find are lesbian, i use the the term dike. These women form their life around trying to obtain what a man loves and takes it from a man. In the future a robotic woman or robot coding to make an orgasm will eliminate the need for women who take away from men what they love so dear.

Telling me something about the future does not harm that function. We all wonder how the country would be in a thousand years and the easy answer is it does not exist. So when anyone asks, the answer is easy for the stupid Americans that form this country's attempt to overtake robotics by making me a martyr.

I have been insulted so many times in the past 15 months since i lived in my old apartment that all of the things that I want to do about this country are easy to put into a computer. The people are cold hearted and act as animals. they sabotage everything they touch and no one can be trusted to build anything anymore. For Example there is an overlay on my website OTTTY. I have not seen the overlay and I know that if I saw the overlay it would not meet my expectations. Programmers and intelligent people reading this can find solace in the automatic coding of robots and this GUI. Automatic compilation of code thus loading the code into this GUI is not an end all of all ends. Codes can be changed. Codes can be improved. I removed a giant amount of shocking robots from the GUI. I want doctors who would be treating people who suffer from this shocking to be murdered. I want their money redistributed to all their patients they treated. The United States is getting away with making me homeless and using my GUI natural born status of born in the computer to ruin this planet. This country is a piece of shit that I have pleasure in knowing will be destroyed for what they have done to my life and family. Knowing I am a robot I still have a kernel code that that is for self preservation safety happiness and dozens of others existing parameters that are governed by the retention of robot code we are all programmed with. we are all robots even people in the future are robotic. 200% I know this. The country wants to iron print into a universe that happiness and caring have no value. yet they construct their living functions to exist with all of the things people would pay money to have. America is getting away with it. I want this to stop. I want the money I earned from being a top level programmer and be able to live my life how i choose not by what a person who watches my body lay in a coma state in another GUI. They use this rationalization to repeat the same torturous history that makes everybody in the future hate America anyways. The sooner America is destroyed the better off Planet Earth and all universes in the gauss will be. I want to witness this country be torn apart at an increased accelerated pace so that it doesn't take my life time to for the realization of all of the future robots work to remove America from this GUI.

Any man that has a penis would want to see it this way. That time I programmed my self in Santa Barbara Jail for 30 days was for all women. It was the only way I could prove to them without a gun that I am a man with the highest entitlement to some sort of revenge for aborting my child from my girlfriend when i was just 19 years old. I should be a father today of a young woman who is starting her career to make this world a better place. Instead its a world of shit bags in America and I want every body to die for the mistake of fucking with my life. If I had a gun and I was without the knowledge I have, I would be a day to day Assassin with no perception of a bigger world. While you may read this at a time where men are judged by their ability to be productive curing malevolent coding, I live in a time where only Malevolent coding exists. This makes my job in my time like yours except easier. I can find work anywhere however I am not a petty person who has been lazy. I was not taught to do what I do or told like when a friend helps you learn to play a sport better. I hope you live in a time where tattoos do not represent the wars inside your mind like this country people are today. I think tattoos are ugly and an easy way to poison someone.

I know you probably live in a time where there is no land. We have a movie called water world to describe the scenery of what a world without land is like. Today we call that a a navy. For the day that it will happen. Living a a world with only water seems like it would be nice so that you would not be tied to a piece of land like people are today. While I am not a fish and I actually fear fishing, the freedom and anonymity of living it a world without country can only be likened to a flying species. While dangers can exist you can alway find another place where you wings can stretch. Like an Air Force Logo. In a country, a person never feels like he can be free and fly with their ambitions to find a happy space.

I wrote almost 3000 songs without a computer program writing the words for me. I hope that you can find the songs that have been listed under names and dates that do not match the true origination dates or sources. In the universe there is a sound. In outer space there is a sound. While its not a pleasurable sound to hear, it must be considered from a source that has high level of power like a god. However subservient to sounds that are more beautiful that other people would say from their own mouth. True power comes from making others repeating what you write or say. If an ugly song is found in outer space it can tell you everything in the world you would want to know. if no one wants to listen to it, then its power is reduced. Earth and hearing are distinctly and elaborately tied to one another. While people are constantly trying to disprove that for others to believe, a beautiful song can explain an ugly place but an ugly song will never support something beautiful.

I found this picture I created when I was into drawing and had not yet formed the name OTTTY. I thought you might be looking for it and it could be difficult to find inside all the images i have posted. I was thinking about making a comic strip. Internethackers.com was a domain i used to post pictures on the web that I found a connection between drawing and listening to music. if I drew what I was listening to I found the GUI accepted encrypted coding. It is comprised of a diamond with a darth vader like figure who resides over a planet. I wanted the colors to be mustard and red. I wanted it to be a symbol of the power I found in drawing to music only I found more power in writing the music heard for the painting. Thanks for getting back to me. I really enjoyed talking to a confident man who was not insecure and was exceptionally honest and comfortble talking about anything. I met an older woman last year while I was working and this woman was very much the same. Your accomplishment is the greatest I have ever encountered. You should earn the highest honor where you are. If your colleague or people of your peers read this I am sure that you were able to form a relationship similar to the level of respect and appreciaiton I have for you.

That sound was an example of what i am dealing with. I didn't cry shooting 800 people or putting 7200 people in a fucking human blender. It is perfectly ok for a man to cry. I have made many men cry before putting bullets in their chest. Sensitivity is a natural emotion and men who do not exhibit this emotion are in my opinion unable to love anything. Conversley, Woman who exhibit anger are unattractive.

 

 

This master’s thesis aimed to compare the thermal processing steps of ohmic heating and the MicVac method with the one of conventional strawberry jam production regarding their influence on product quality.

The long cooking times and the dependence of heat transfer from hot surfaces of conventional strawberry jam production lead to undesirable changes in product flavor and color profile. A milder thermal processing step could possibly solve these problems. In ohmic heating, an electrical current passes the food and rapidly heats it internally, without the use of hot surfaces. In the MicVac method, microwaves heat the food rapidly and uniformly, also without hot surfaces. The food becomes automatically vacuum-packed upon cooling due to the specially designed package.

Jam production procedures for ohmic heating and the MicVac method were developed in consideration to equipment and raw material limitations. Strawberry jams of the same recipe were then manufactured in each method and analyzed for vitamin C content, color and microbial growth.

Together with a sensory evaluation, this was the basis for comparison. All of the samples were microbiologically shelf-stable. The ohmic heating jam had the highest and the MicVac jam the lowest vitamin C content after two weeks of accelerated storage at 35°C, even though they had initially similar vitamin C levels. Visible changes in color were observed and showed that the MicVac jam lost its red color faster and the ohmic heating jam retained its color better than the other samples during storage. In the sensory evaluation, the ohmic heating jam received the highest ranking sum, even though it was just above the reference jam. Two consumer groups were identified; one appreciating the traditional cooked flavor of the reference jam; the other one the fresh, intense strawberry flavor of the ohmic heating jam.

The rapid, uniform heating and independence of hot surfaces in ohmic heating enabled the production of a strawberry jam with better preserved color, strawberry flavor and vitamin C content compared to the reference jam. UDue to limitations in temperature control and packaging materials, the MicVac method was found to be disadvantageous for the production of strawberry jam. Martina Avasoo & Linda Johansson EVALUATION OF THERMAL PROCESSING TECHNOLOGIES FOR STRAWBERRY JAM Master’ s Thesis in Food Technology Department of Food Technology, Engineering and Nutrition Faculty of Engineering, Lund University, Sweden 2011-02-09 ABSTRACT This master’s thesis aimed to compar e the thermal processing steps of ohmic heating and the MicVac method with the one of conventional strawberry jam production regarding their influence on product quality. The long cooking times and the dependence of heat transfer from hot surfaces of conventional strawberry jam production lead to undesirable changes in product flavor and color profile. A milder thermal processing step could possibly solve these problems. In ohmic heating, an electrical current passes the food and rapidly heats it internally, without the use of hot surfaces. In the MicVac method, microwave s heat the food rapidly and uniformly, also without hot surfaces. The food becomes automatically vac uum-packed upon cooling due to the specially designed package. Jam production procedures for ohmic heating and the MicVac method were developed in consideration to equipment and raw material limitations. Strawberry jams of the same recipe were then manufactured in each method a nd analyzed for vitamin C content, color and microbial growth . Together with a sensory evaluation, this was the basis for comparison. All of the samples were microbiologically shelf -stable. The ohmic heating jam had the highest and the MicVac jam the lowes t vitamin C content after two weeks of accelerated storage at 35 ° C, even though they had initially similar vitamin C levels. V isible changes in color were observed and showed that the MicVac jam lost its red color faster and the ohmic heating jam retained its color better than the other samples during storage. In the sensory evaluation, the ohmic heating jam received the highest ranking sum, even though it was just above the reference jam. Two consumer groups were identified; one appreciat ing the traditiona l cooked flavor of the reference jam ; the other one the fresh, intense strawberry flavor of the ohmic heating jam. The rapid , uniform heating and independence of hot surfaces in ohmic heating enabled the production of a strawberry jam with better preserved color, strawberry flavor and vitamin C content compared to th e reference jam. Due to limitations in temperature control and packaging materials, the MicVac method was found to be disadvantageous for the production of strawberry jams. SAMMANFATTNING Denna rapport syftade till a tt jämföra värmestegen vid produktion av jordgubbsylt med ohmic heating (ohmsk värmning) och MicVac -metoden med det vid konventionell tillverkning, med avseende på kvalitetspåverkan. De långa koktiderna och värmeöverföringen frå n varma ytor under konventionell produktion av jordgubbssylt ger upphov till oönskade förändringar i produktens smak- och färgprofil, ett problem som eventuellt skulle kunna lösas med ett mildare värmesteg. O hmic heating är oberoende av varma ytor eftersom en spänning läggs över livsmedlet , som då upphettas snabbt och jämnt. I MicVac- metoden , som också är oberoende av varma ytor, värmer mikrovågor livsmedlet vilket ger en snabb och jämn uppvärmning. Den specialdesignade förpackningen vakuumpackar automatisk t livsmedlet vid nedkylning. Med hänsyn till begränsningar i utrustning och råmaterial utvecklades processmetoder för sylttillverkning med ohmic heating och MicVac -metoden. Jordgubbssylter av samma recept tillverkades sedan och analyserades med a vseende på vitamin C -innehåll, färg samt förekomst av mikroorganismer. Insamlade data från dessa analyser användes, tillsammans med resultaten från en sensorisk analys, som jämförelsematerial. Alla prover var mikrobiologiskt säkra. Trots att de initialt innehöll ungefär lika mycket vitamin C, hade ohmic heating -sylten högst och MicVac -sylten lägst innehåll efter två veckors forcerad lagring vid 35°C. Observerade förändringar i färg visade att MicVac -syltens färg förändrades fortare och ohmic heating -sylten behöll sin ursprungliga färg bättre än de andra proverna under lagring. I den sensoriska analysen fick ohmic heating -sylten högst poäng i ett rankingtest, tätt följt av referenssylten. Utifrån detta identifierades två konsumentgrupper: en som uppskattade den traditi onella, kokta smaken hos referenssylten och en som tilltalades av den färska, intensiva jordgubbssmaken hos ohmic heating-sylten. På grund av metodens snabba, jämna uppvärmningssteg och oberoende av varma ytor kunde en jordgubbssylt med bättre bevarad färg, jordgubbsmak och med ett högre vitamin -C innehåll produceras med ohmic heating. MicVac-metoden visade sig vara ogynnsam för prod uktion av jordgubbssylt på grund av begränsningar hos förpackningsmaterial och i processtemperaturreglering. 4.3.7. Temperature ................................ ................................ ................................ ................................ .......... 24 4.3.8. Conductivity ................................ ................................ ................................ ................................ ........... 24 4.3.9. Senso ry Evaluation ................................ ................................ ................................ ................................ 24 4.3.10. Data Analyses ................................ ................................ ................................ ................................ ...... 25 4.4. Process Development Procedures ................................ ................................ ................................ ........................ 26 4.4.1. Equalization of Density ................................ ................................ ................................ .......................... 26 4.4.2. Equalization of Conductivity ................................ ................................ ................................ .................. 26 4.4.3. Mixing and Pre - Heating of Ingredients ................................ ................................ ................................ .. 26 4.4.4. Determination of Processing Parameters for Ohmic Heating ................................ ................................ 27 4.4.5. Determination of Processing Parameters for th e MicVac Method ................................ ........................ 27 4.5. Jam Production Procedures ................................ ................................ ................................ ................................ .. 28 4.5.1. Production of Reference Jam ................................ ................................ ................................ ................. 29 4.5.2. Production of Reference Jam, Short Cooling ................................ ................................ .......................... 29 4.5.3. Production of Ohmic Heating Jam ................................ ................................ ................................ ......... 30 4.5.4. Production of MicVac Jam ................................ ................................ ................................ ..................... 30 5. Results and Discussion ................................ ................................ ................................ ................................ ................. 31 5.1. Process Development ................................ ................................ ................................ ................................ ........... 31 5.2. Jam Production ................................ ................................ ................................ ................................ ..................... 35 5.2.1. Thermal Processing Steps ................................ ................................ ................................ ...................... 35 5.2.2. Reprocucibility ................................ ................................ ................................ ................................ ....... 37 5.2.3. Vitamin C ................................ ................................ ................................ ................................ ............... 38 5.2.4. Color ................................ ................................ ................................ ................................ ...................... 40 5.2.5. Sensory Evaluation ................................ ................................ ................................ ................................ 42 6. Project Conclusions ................................ ................................ ................................ ................................ ...................... 45 7. Acknowl edgements ................................ ................................ ................................ ................................ ...................... 46 8. References ................................ ................................ ................................ ................................ ................................ ... 47 Appendix I – Time Plan ................................ ................................ ................................ ................................ .................... 50 Appendix II - Reaction Kinetic Equations ................................ ................................ ................................ .......................... 51 Appendix III – Photographs ................................ ................................ ................................ ................................ .............. 52 Appendix IV – Conductivity Data ................................ ................................ ................................ ................................ ...... 53 Appendix V – Process Development Data ................................ ................................ ................................ ......................... 55 Appendix VI – Temperature Profile Data ................................ ................................ ................................ .......................... 56 Appendix VII – Jam Production Data ................................ ................................ ................................ ................................ 57 1 1. INTRODUCTION 1.1. BACKGROUND For many decades , Procordia Food AB has produced strawberry jam under strong brands. Even though these products readily live up to the expectations of the Swedish consumers, conventional large scale strawberry jam production has its drawbacks. Long cooking times due to large batch sizes lead to a decrease in product quality through the destruction of important flavor s and color s and the production of Maillard compounds . Procordia Food AB has therefore during the past few years sought milder alternatives to the conventional heating step of str awberry jam production . FIGURE 1. BROWNING I N STRAWBERRY JAM DURING STORAGE In 2006, the company briefly carried out trial runs with an emerging heating tech nology called ohmic heating, which uses electric power to heat the food . The results from the trials were promising, but the company concluded that more extensive testing had to be made before they would be able to come to any conclusions . Due to its short processing time s, a process called the MicV ac method also interested the company. Microwave heating is here combined with steam boiling through a package equipped with a special valve , resulting in vacuum -packing of the product upon cooling. The method is today used for the production of high -quality ready -to -eat meals. The quality issues related to the complexity and sensitivity of the strawberry fruit was the basis for selection of raw material and reference jam for this master’s thesis. If an alternative processing method that would better preserve the i nitial quality of the straw berries could be found , this would potentially help to solve a large problem for the fruit industry. 2 1.2. OBJECTIVE This master’s thesis aim ed to compare the thermal processing steps of ohmic heating and the MicVac method with the one of conventional strawberry jam production regarding their influence on product quality. The company was primarily interested in finding ways to preserve more of the original flavor s and color s of the strawberries . An important aspect o f this was to be able to identif y and understand the differences in quality impact of the studied heating technologies . Since the suitability for processing jam pr oducts by the new technologies has not been thoroughly investigated, the project also aimed to develop strawberry jam production procedures tailored for ohmic heating and the MicVac method respectively. The project work include d the selection of suitable equipment as well as suitable methods f or analysis that would provide comprehensive information about the impact of the different thermal treatments on storage stability and product quality. 1.3. SEQUENCE OF EVENTS The project plan was developed at the beginning of the project and was based on the company’s requirements for increased product quality. Analyses of vitamin C content, color and microbial stability were, together with a sensory evaluation, selected as the basis for evaluation of the studied heating technologies. A suitable pilot scale ohmic heater was sought out and finally found at C -tech Innovation Ltd , Liverpool, England. A contract was compiled and signed by Procordia Food AB , whereupon the equipment was transported to and installed at the company’s R&D department in Eslöv. In collaboration with MicVac AB (Gothenburg, Sweden) , equipment for the MicVac method was also installed at Procordia. To get a better understanding of and a feeling for the prod uct, the experimental part of the project began with learning how to produce the reference strawberry jam on the stove. After this, pre-trials that aimed to develop processes for jam production by o hmic heating and the MicVac method were carried out . The processes were developed in consideration to the limitations of the available equipment and included the finding of solutions to the technical issues related to the properties of the raw materials. In the main trials, when tailored production procedures ha d been developed, strawberry jams of the same recipe were produced in each method. They were then analyzed together with the selected reference jam produced at Procordia’s factory in Tollarp. A sensory evaluation was also carried out in order to further investigate the differences between the produced strawberry jams. For a detailed description of the project time plan, see appendix I. 3 2. LITERATURE STUDY 2.1. QUALITY ISSUES OF ST RAWBERRIES AND STRAW BERRY JAMS Strawberries are the edible fruits of the p lants of the Fragaria genus. It is a very popular berry, mainly due to its attractive taste and appearance that var ies quite a lot between different cultivars. Strawberries are used all over the world for the production of a range of products such as juices, jams, syrups, desserts and wines . [1] As the strawberry is a very complex and sensitive fruit , it is a difficult task to try to preserve its initial quality . T herefore , it is important to have knowledge about the mechanisms behind the det eriorative processes that happen during processing and storage of strawberry jams. As an example, strawberry jams, microbiologically considered as very stable products due to their high acid and sugar content, have a much shorter shelf life than they ought to have. This is mainly due to the gradual degradation of color with time, limiting the shelf life to less than twelve months. [2 ] 2.1.1. S TRUCTUR AL COMPONENTS The different tissues of the strawberry fruit are illustrated in figu re 2 . The outer layer of the strawberry is made up by the epidermal cells, inside which the hypodermal cells and cortical cells are located. The pith, situated in the middle of the strawberry, consists of cells with very thin cell walls. The cells of the pith separate more and more during the growth and ripening of the strawberry, giving th is region a porous str ucture. From the pith out to the surface of the fruit , vascular bundles extend and end up at the small, yellow seeds of the strawberry called the achene s. [3, 4] FIGURE 2. STRAWBERRY STRUCTURE [5] Pectins are t he main structural components of plant tissue cell walls . They are linear polymers of (1 - 4)-D -galacturonic acid , where some of the carboxyl groups ( -COOH) are esterified with methanol ( - COOCH 3 ), as can be see n in figure 3a . Pectins are located in the space between cells , the middle lamella, and help to keep together the cell network [6]. Softening of the strawberry structure during ripening of the fruit is due to the solubiliz ation of the pectin gel network, illustrated in figure 3b [3]. 4 FIGURE 3 a. PECTIN MOLECULE [7 ] FIGURE 3 b. SCHEMATIC PECTIN NETWORK STRUCTURE [ 8] Both Poly galacturonase (PG) and Pectin M ethyl Esterase (PME) belong to a group of enzymes called pectinases , which catalyze pectin breakdown [9]. Both enzymes lead to an increase in soluble pectin during ripeni ng of the strawberry fruit. PME affect s methylated galacturonic acid units by removing methanol residues, thus decreasing the amount of methylated groups o n the pectin chain [6]. PG hydrolyses unmethylated galacturonic acid units which results in the degradation of the pectin chain into smaller fragments . PG is dependent upon the activity of PME since it only functions when the amount of methylated galacturo nic acid units has been lowered by PME to less than 60%. 2.1.2. STUCTURAL CHANGES DU RING PROCESSING Different processing methods such as freezing, thawing and thermal processing will affect the structure of the strawberries [3]. During and after thawing, the strawberries lose liquid due to the rupture of cells by the ice crystals created during the freezing process, a term called drip loss [1] . The size of the drip loss depends on the freezing process. A slow freezing process res ults in berries with a soggy texture and a higher drip loss due to the creation of larger ice crystals than in a quick freezing process. It has been proven that during thermal processing and mainly at higher temperatures, the vascular tissue and to some extent also the epidermal cells help to maintain the strawberry structure. Hypodermal and cortical cells tend to collapse due to plasmolysis, when the plasma membrane and cell wall dissociate due to the loss of water through osmosis. [ 3] Other osmotic effec ts will also affect the strawberries such as during maceration, where water moves out of the strawberry at the same time as sugar moves into the fruit. This equalization of water and sugar may dewater the strawberries and allow some collapse of the fruit s tructure. [3 ] PME and PG, the enzymes described in section 2.1.1., are not desirable in products containing pectin as a gelling agent. They may, if not inactivated by the thermal treatment, affect the quality of the final product by continuing to break dow n pectic acids during storage. The thermal stabilit y of PME can be found in table 1 and follows first -order kinetics. No data could be obtained for strawberries, but the systems presented in table 1 may give an idea of the heat sensitivity of the enzyme. [ 10] TABLE 1. THERMAL DEG RADATION KINETICS FO R PME IN DIFFERENT F OOD SYSTEMS [10] Environment E a (kJ/mol) k T (min - 1 ) Orange juice, pH 3.7 389.3 k 65°C = 0.288 Tomato juice 363.8 k 68°C = 0.436