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Bonnin, Delphine. "Régulations cellulaires et métaboliques de l'halophyte cakile maritima en réponse au sel." Thesis, Université de Paris (2019-....), 2019. http://www.theses.fr/2019UNIP7004.
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La salinisation des sols est une problématique croissante de nos jours. Elle se produit le plus souvent dans des régions arides et semi-arides du fait de mauvaises pratiques de l’irrigation. Cette salinisation entraine une réduction du rendement de 30 % voire rend les terres incultivables. En 2014, la perte financière due à la salinisation a été estimée à 27,3 milliards de dollars. Les travaux de cette thèse s’intéressent à une plante résistante au sel : Cakile maritima. Il s’agit une halophyte facultative, c’est-à-dire qu’elle est capable de réaliser son cycle de vie dans des sols comprenant de 0 à 500 mM NaCl. Ces travaux ont porté sur les mécanismes de gestion du sel au niveau cellulaire ; nous avons ainsi mis en évidence chez cette plante le fonctionnement du système Salt Overly Sensitiv (SOS) déjà décrit chez la plante modèle Arabidopsis thaliana. Son déclenchement semble lié à une production d’oxygène singulet entrainant un influx de calcium qui va ensuite activer le système SOS menant à l’exclusion du Na+ de la cellule via l’antiport Na+/H+ SOS1. Ce mécanisme d’exclusion du sel participe à l’adaptation au sel menant à la survie, et fait le pendant avec la voie conduisant à une mort cellulaire programmée que nous avons précédemment décrite chez C. maritima. Dans un second temps, nous nous sommes intéressé au métabolisme de C. maritima en réponse à une exposition au sel modérée (100mM NaCl) ou forte (400mM NaCl). Nous avons pu mettre en évidence qu’une exposition au sel modérée entraine peu de changements du métabolisme chez C. maritima même si celui-ci commence à s’amorcer au bout de 20 jours de traitement. En revanche, un traitement salin fort entraine dès 10 jours de forts changement métaboliques. Ainsi, nous avons observé une diminution des sucres et des acides organiques quand les acides aminés sont accumulés. Ces résultats nous ont permis de détecter les voies métaboliques les plus touchées par un traitement salin fort. Le cycle de Krebs et le métabolisme du galactose sont impactés négativement quand la synthèse des acides aminés et la photorespiration sont impactés positivement. Enfin, ce travail de thèse a également été l’occasion de s’intéresser à la potentielle implication de l’hétérophyllie de développement de C. maritima dans sa résistance au sel. Les résultats nous ont montré une accumulation différentielle du Na+ dans les feuilles en fonction du niveau foliaire ainsi qu’une mort cellulaire également différentielle. L’ensemble de ce travail sur l’halophyte C. maritima montre à la fois l’universalité d’une partie des mécanismes de gestion du sel chez les plantes mais également les spécificités de réponses qui souligne la capacité d’adaptation des halophytesSoil salinization is a growing problem nowadays. It occurs most often in arid and semi-arid regions due to poor irrigation practices. This salinization leads to a 30% reduction in yield and even makes the land unusable. In 2004, the financial loss due to salinization was estimated at $27.3 billion. The work of this thesis focuses on a salt-resistant plant: Cakile maritima. It is an optional halophyte, i.e. it is capable of performing its life cycle in soils containing 0 to 500 mM NaCl. This work focused on salt management mechanisms at the cellular level; we have thus demonstrated in this plant the functioning of the Salt Overly Sensitiv (SOS) system already described in the model plant Arabidopsis thaliana. Its activation seems to be linked to a singulet oxygen production leading to an influx of calcium, which will then activate the SOS system leading to the exclusion of Na+ from the cell via the antiport Na+/H+ SOS1. This salt exclusion mechanism participates in the adaptation to salt leading to survival, and parallels the pathway to programmed cell death that we previously described in C. maritima. In a second step, we investigated the metabolism of C. maritima in response to moderate (100mM NaCl) or high (400mM NaCl) salt exposure. We have been able to demonstrate that moderate salt exposure causes few changes in metabolism in C. maritima even if it begins after 20 days of treatment. On the other hand, a strong saline treatment leads to strong metabolic changes after 10 days. Thus, we have observed a decrease in sugars and organic acids when amino acids are accumulated. These results allowed us to detect the metabolic pathways most affected by strong saline treatment. The TCA cycle and galactose metabolism are negatively impacted when amino acid synthesis and photorespiration are positively impacted. Finally, this thesis work was also an opportunity to examine the potential involvement of heterophyllous development of C. maritima in its salt resistance. The results showed us a differential accumulation of Na+ in the leaves as a function of leaf level as well as a differential cell death. All this work on the halophyte C. maritima shows both the universality of some of the mechanisms for salt management in plants and the specificities of responses that underline the adaptability of halophytes
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Ben, hamed Ibtissem. "Réponses cellulaires rapides de l’halophyte Cakile maritima au choc salin : analyse de leur implication dans la mort cellulaire programmée et l’adaptation." Thesis, Université Paris-Saclay (ComUE), 2016. http://www.theses.fr/2016SACLS444.
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Les travaux présentés dans cette thèse ont porté sur la specificité des réponses cellulaires de l’halophyte obligatoire Cakile maritima au choc salin et la régulation des événements précoces impliqués dans la mort cellulaire programmée et la survie en condition de salinité. Dans une première étape, nous avons montré que cette plante est aussi tolérante aux chocs salins répétés qu’au stress salin progressif. Cependant, on a observé de zones de mort cellulaires sur les feuilles âgées soumises à un choc salin sévère (400 mM NaCl). Pour mieux cerner la cascade d’événements impliqués dans ce processus de mort cellulaire, nous avons poursuivi nos expériences sur des suspensions cellulaires de C. maritima, dont nous avons-nous même optimisé les conditions d’obtention, et des suspensions cellulaires d’Arabidopsis thaliana (glycophyte modèle). Chez les deux espèces, nous avons observé une mort cellulaire programmée qui dépend de la durée et l’intensité du traitement salin appliqué, et qui met en jeu les mêmes événements cellulaires notamment la dépolarisation de la membrane plasmique due à l’entrée de Na+ par les NSCCs, un dysfonctionnement mitochondrial, une production d’anions superoxydes et une activation de protéines de type caspase. La tolérance de C. maritima au stress salin serait potentiellement due à une forte accumulation d’ascorbate qui permettrait à cette halophyte de mieux réduire les dommages générés par le stress oxydatif. C. maritima s’est aussi distinguée par une meilleure capacité de contrôler l’accumulation cytoplasmique de Na+, conduisant à la survie de ses cellules en condition de salinité. Cette étude sur la mort cellulaire induite par le NaCl chez les cellules en culture de C. maritima nous a aussi permis de mettre en évidence deux types de comportement dans cette population de cellules en culture : l’un lié à une dépolarisation soutenue en réponse au NaCl conduisant probablement à la mort de ces cellules, l’autre lié à une dépolarisation transitoire indiquant que l’influx de Na+ au travers des NSCC était régulé permettant probablement aux cellules présentant ce comportement de survivre en évitant l'accumulation excessive de Na+ dans le cytosol. Dans la dernière partie de ce travail, nous avons mis en évidence la capacité de C. maritima d’exclure Na+ via le système SOS. Ce résultat suggère l’existence d’une deuxième voie de signalisation induite parallèlement à celle conduisant à la mort cellulaire. Cette voie, impliquant une production rapide d’oxygène singulet, pourrait permettre un influx de Ca2+ dans le cytoplasme activant la protéine SOS3 et en cascade SOS2 et SOS1 et les H+-ATPases de la membrane plasmique permettant un efflux du Na+ via SOS1 hors des cellulesAbstractThis work aimed at understanding the specificity of cellular responses of the obligate halophyte Cakile maritima to salt shock and regulation of early events involved in programmed cell death and survival under salinity conditions. In a first step, we have shown that this plant is tolerant upon both repetitive salt shocks and gradual salt application. However, we have observed a cell death zones on older leaves subjected to a severe shock saline (400 mM NaCl). To better understand the cascade of events involved in the cell death process, we continued our experiments on suspension culture of C. maritima, which we have optimized ourselves the conditions for establishment and suspension culture of Arabidopsis thaliana (glycophyte model). In both species, salinity induced programmed cell death that depends on the duration and the intensity of the applied salt treatment. Also, the same cellular events, including depolarization of the plasma membrane due to the Na+ influx by NSCCs, mitochondrial dysfunction, production of superoxide anions and activation of caspase-like proteins, occurs early in response to salt stress. C. maritima tolerance to salt stress is potentially due to a strong accumulation of ascorbate that would allow this halophyte to better reduce damage generated by oxidative stress. C. maritima is also distinguished by a better ability to control the cytoplasmic accumulation of Na+, leading to the survival of its cells under salinity conditions. This study on cell death induced by NaCl in cell culture of C. maritima also allowed us to identify two types of behavior in this population of cells in culture: one related to a sustained depolarization in response to NaCl probably leading to death of these cells, the other linked to a transient depolarization indicating that the Na+ influx through the NSCC was probably regulated allowing cells exhibiting this behavior to survive by avoiding excessive accumulation of Na+ in the cytosol. In the last part of this work, we have demonstrated the ability of C. maritima to exclude Na+ via the SOS system. This result suggests the existence of a second signaling pathway induced in parallel to that leading to cell death. This pathway, involving a rapid production of singlet oxygen, could allow a Ca2+ influx in the cytoplasm that acts as an elicitor for activation of SOS3 protein and SOS2-SOS1 cascade and H+- ATPases of the plasma membrane allowing Na+ efflux via SOS1 out of cells
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Westberg, Erik Daniel. "European phylogeography of the coastal plants Cakile maritima Scop. (Brassicaceae) and Eryngium maritimum L. (Apiaceae)." [S.l. : s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=975974033.
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Meot, Duros Laetitia. "Osmorégulation et production de molécules actives chez des halophytes du littoral breton." Brest, 2009. http://www.theses.fr/2009BRES2007.
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Le littoral est un milieu fragile menacé notamment par l’érosion, laquelle est accentuée par l’activité anthropique. Il est donc important de connaître et de protéger les peuplements végétaux y vivant. Cette étude s’est intéressée à trois halophytes communes des côtes bretonnes (la criste marine ou Crithmum maritimum L, la roquette de mer ou Cakile maritima Scop. Et le chardon des dunes ou Eryngium maritimum L. ), en mettant tout d’abord en évidence leurs stratégies osmoadaptatives. Ces trois espèces, bien que vivant au même niveau de l’estran, ne réagissent pas de la même façon face aux facteurs environnementaux. Ainsi, la roquette de mer accumule du sodium et de la proline, tandis que le chardon des dunes s’est adapté anatomiquement grâce à son épaisse cuticule recouvrant ses feuilles et limitant la déshydratation. Enfin, la criste marine est une halophyte facultative sans stratégie métabolique particulière, adaptant la forme de ses organes aériens au niveau de stress subi. Une attention a également été portée sur les teneurs en composés phénoliques et l’activité antioxydante de ces plantes, révélant notamment l’abondance de l’acide chlorogénique dans les feuilles de criste marine. Les plantes se distinguent principalement grâce leur activité antiradicalaire différente. Enfin, une étude a été menée sur les activités antimicrobiennes des plantes, l’attention étant portée sur des microorganismes intervenant dans l’agroalimentaire et la cosmétique. Ce travail a conduit, chez la criste marpe, à l’isolement et à la mise en évidence de nouvelles activités antibactériennes et cytotoxique du falcarindiol. Le potentiel de valorisation de chacune des 3 espèces est discutéCoastline is a fragile environment, notably threatened by erosion which is increased by anthropic activity. Thus, it is important to better know and protect coastal populations living in that habitat. This study was conducted in three halophytes commonly found on Brittany coasts (sea fennel or Crithmum maritimum L. , sea rocket or Cakile maritima Scop. And sea holly or Eryngium maritimum L. ), to highlight their osmoadaptative strategy. Although living in the same environment (coastal dunes), these three species don’t exhibit similar metaboli responses to abioticfactors. Thus, sea rocket accumulates sodium and proline in its leaves, whereas sea holly has a morphological adaptation, as seen by its thick cuticle which covers its leaves and limits water loss. Sea fennel is a facultative halophyte without particula metabolic response to stress, only adapting its aerial biomass production to stress level. Attention was also given to phenolic contents an antioxidant activities of the plants, revealing the abundance of chlorogenic acid in sea fennel leaves. Lnterestingly, although exhibiting different levels of radical scavenging activity, the three studied species showed a similar antioxidant capacity. A study of antimicrobial activities of those halophytes, focused on potential food or cosmetics contaminants, led to the isolation and the demonstration of new antibacterial and cytotoxic properties of falcarindiol in sea fennel
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Listiohadi, Yuanita D. "The caking of lactose /." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20041108.084200/index.html.
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Hosseini, Seyed Alireza. "MODELING PARTICLE FILTRATION AND CAKING IN FIBROUS FILTER MEDIA." VCU Scholars Compass, 2011. http://scholarscompass.vcu.edu/etd/2530.
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This study is aimed at developing modeling methodologies for simulating the flow of air and aerosol particles through fibrous filter media made up of micro- or nano-fibers. The study also deals with modeling particle deposition (due to Brownian diffusion, interception, and inertial impaction) and particle cake formation, on or inside fibrous filters. By computing the air flow field and the trajectory of airborne particles in 3-D virtual geometries that resemble the internal microstructure of fibrous filter media, pressure drop and collection efficiency of micro- or nano-fiber filters are simulated and compared with the available experimental studies. It was demonstrated that the simulations conducted in 3-D disordered fibrous domains, unlike previously reported 2-D cell-model simulations, do not need any empirical correction factors to closely predict experimental observations. This study also reports on the importance of fibers’ cross-sectional shape for filters operating in slip (nano-fiber filters) and no-slip (micro-fiber filters) flow regimes. In particular, it was found that the more streamlined the fiber geometry, the lower the fiber drag caused by a nanofiber relative to that generated by its micron-sized counterpart. This work also presents a methodology for simulating pressure drop and collection efficiency of a filter medium during instantaneous particle loading using the Fluent CFD code, enhanced by using a series of in-house subroutines. These subroutines are developed to allow one to track particles of different sizes, and simulate the formation of 2-D and 3-D dendrite particle deposits in the presence of aerodynamic slip on the surface of the fibers. The deposition of particles on a fiber and the previously deposited particles is made possible by developing additional subroutines, which mark the cells located at the deposition sites and modify their properties to so that they resemble solid or porous particles. Our unsteady-state simulations, in qualitative agreement with the experimental observations reported in the literature, predict the rate of increase of pressure drop and collection efficiency of a filter medium as a function of the mass of the loaded particles.
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Specht, Dauntel Wynette. "Caking of granular materials an experimental and theoretical study /." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0013727.
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Wilson, Jessica. "Yellow cake." Master's thesis, University of Cape Town, 2008. http://hdl.handle.net/11427/10823.
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Includes abstract.In 1981 Sizwe Magona a 17-year old South African goes into exile in Europe. He is assigned to work with Graves Kumalo, prominent member of the ANC and responsible for investigating the apartheid government's nuclear weapons' programme. At that time, Kumalo meets Slimkop de Vriess, nuclear scientist in charge of South Africa's (secret) uranium enrichment plant. This provides the back story for Yellow Cake, a political eco-thriller set in contemporary South Africa. Written in a terse lean style with interrupted plot lines and multiple points of view, it uses the genre to explore complex relationships and themes of a country in transition. Global and local power dynamics play out in the choices that the characters make.
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Angulo, Geng José Luis, Cotrina Eric Jesús Quiroz, García David Anthony Pazos, and Mateo Alberto Aldo Valverde. "Natural Cake." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/625996.
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El presente trabajo tiene como finalidad desarrollar la viabilidad en la creación de un producto natural hecho con insumos orgánicos oriundos del Perú, aprovechando la tendencia de alimentarse saludablemente, con la intención de llevar un estilo de vida saludable, ya sea por mantener una buena salud, hábito de consumo o simplemente por el hecho de querer verse bien.
Natural Cake es un muffin hecho a base de ingredientes naturales nativos del Perú como la harina de tarwi que contiene un valor nutricional excepcional, pues presenta un alto porcentaje de proteínas, vitaminas y minerales; también está hecho con harina de quinua, rica en fibra y proteínas; cacao, rico en antioxidantes y vitaminas; todo esto endulzado con miel de caña, gran proporcionador de energía. Estos insumos, de calidad, son comercializados por comunidades campesinas del Perú quienes serán nuestros principales proveedores. El propósito es desarrollar y contribuir con el progreso de estas comunidades y servir como ejemplo de responsabilidad social.
Nuestro producto es una alternativa ideal para aquellas personas que no solo quieran una cultura light, también buscan consumir productos naturales y beneficiosos para su salud. Nuestro público objetivo son personas de edades entre 18 y 45 años del NSE A y B que gracias a nuestra investigación de mercado pudimos observar sus características y necesidades. En conclusión, Natural Cake busca, en nuestros consumidores, no solo ofrecer un producto delicioso, sino contribuir a conservar la buena salud y mejorar la calidad de vida de las personas.This study aims to develop the feasibility in the creation of a natural product made from organic inputs of Peru, taking advantage of the tendency to eat healthy, with the intention of putting a style of healthy lifestyle, either by maintaining a good health, habit of consumption or simply by the fact of wanting to look good. Natural Cake is a muffin made of native natural ingredients of Peru like flour tarwi containing exceptional nutritional value, because it has a high percentage of protein, vitamins and minerals; It is also made with quinoa, riched in fiber and protein meal; cocoa, rich in antioxidants and vitamins; all of this was sweetened with honey, great energy proportioner. Of quality, these inputs are marketed by the Peru communities who will be our main suppliers. The purpose is to develop and contribute to the progress of these communities, and serve as an example of social responsibility. Our product is an alternative for those who not only want a light culture, also seek to consume natural and beneficial for your health products. Our target audience are people aged between 18 and 45 of the NSE A and B which, thanks to our market research we could observe their characteristics and needs. In conclusion, Natural Cake search, our consumers, not only offer a delicious product, but contribute to maintaining good health and improve the quality of people's lives.
Trabajo de investigación
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Zhang, Xi, and 张希. ""Criminal village": cake uncle and cake delivery in rural China." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hub.hku.hk/bib/B5063995X.
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Tseng, Jen-Chun. "Online cake instructor /." Website for the Online Cake Instructor Online version of thesis, 2007. http://hdl.handle.net/1850/5668.
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Heber, Ashley Dawn. "Resting cake face." Thesis, University of Iowa, 2015. https://ir.uiowa.edu/etd/1623.
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My most recent series of paintings places specific focus on the societal struggles young women face with an emphasis on the need to constantly be viewed as attractive. I am interested in cultural taboos of women's sexuality, and body image anxiety. Layered imagery of anonymous groups of young women paired with grotesque representations of food mimic the internet bombardment so inescapable for young women today. Painted stereotypes of beauty further show the imbalance of male / female gender roles and holographic glitter as well as day glow color push the drama further. In spending time with my drawings and paintings the viewer will, ideally, begin to question the cultural expectations for women, and contemplate possibilities for change.
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Koch, Michael. "Cake filtration modeling : Analytical cake filtration model and filter medium characterization." Doctoral thesis, Norwegian University of Science and Technology, Faculty of Engineering Science and Technology, 2008. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-2059.
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Cake filtration is a unit operation to separate solids from fluids in industrial processes. The build up of a filter cake is usually accompanied with a decrease in overall permeability over the filter leading to an increased pressure drop over the filter. For an incompressible filter cake that builds up on a homogeneous filter cloth, a linear pressure drop profile over time is expected for a constant fluid volume flow. However, experiments show curved pressure drop profiles, which are also attributed to inhomogeneities of the filter (filter medium and/or residual filter cake).
In this work, a mathematical filter model is developed to describe the relationship between time and overall permeability. The model considers a filter with an inhomogeneous permeability and accounts for fluid mechanics by a one-dimensional formulation of Darcy's law and for the cake build up by solid continuity. The model can be solved analytically in the time domain. The analytic solution allows for the unambiguous inversion of the model to determine the inhomogeneous permeability from the time resolved overall permeability, e.g. pressure drop measurements. An error estimation of the method is provided by rewriting the model as convolution transformation.
This method is applied to simulated and experimental pressure drop data of gas filters with textile filter cloths and various situations with non-uniform flow situations in practical problems are explored. A routine is developed to generate characteristic filter cycles from semi-continuous filter plant operation. The model is modified to investigate the impact of non-uniform dust concentrations.
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De, Waal Fransie. "Investigation of coal agglomeration in a non-pressurized gasifier / Fransie de Waal." Thesis, North-West University, 2008. http://hdl.handle.net/10394/2822.
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Penn, Stephanie Ann. "Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/42865.
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The effects of starch-based anti-caking agents on the browning of Mozzarella cheese were evaluated in this experiment. Six commercially available anti-caking agent treatments were examined and color measurements indicated that the starch-based anti-caking agents produced a baked cheese with a greater degree of browning than the samples treated with cellulose based anti-caking agents or no treatment (control). The cellulose-based treatments and the control also had a significantly greater moisture loss than the potato starch-based treatments. A negative correlation between percent moisture loss and the amount of browning was found (R2=0.51). The average surface temperature was at least 16â aC higher for the treatments containing potato starch than for the cellulose-based treatments. A significant relationship between average surface temperature and browning was also found (R2=0.67). These relationships suggest that the starch-based treatments impeded moisture loss, which decreased the amount of evaporative cooling. An increase in surface temperature resulted from the decrease in the amount of evaporative cooling and thus the Maillard reaction was accelerated leading to increased browning.
The effects of the starch source were examined using starches from corn, rice and wheat. These starches were compared to commercially available potato starch and cellulose anti-caking agents. All starch sources were found to produce a greater degree of browning on the cheese sample compared to the cellulose treatment and control.
Four adjuncts treatments, including dimethypolysiloxane, lactic acid, partially hydrogenated sunflower oil, and a combination of the dimethylpolysiloxane and sunflower oil were added to cheese treated with potato starch to determine if a reduction in the degree of browning could be achieved. No differences in browning between the potato starch treatment and those with added adjuncts were found.Master of Science
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Akins, Maureen Lynch. "Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/35783.
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Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking agents were applied to low moisture part skim Mozzarella cheese and examined for effects on three major functional properties of Mozzarella cheese; meltability, stretchability, and free oil formation. Meltability determination utilizing a fabricated UW Meltmeter resulted in no significant differences between untreated samples (control) and samples treated with anti-caking agents containing cellulose, potato starch or mixtures including dextrose. Stretchability measurements taken using a modified helical viscometry procedure also resulted in no significant differences between control and treated samples. Significant differences were found when comparing free oil percentages obtained from varying treatments of anti-caking agents. A mixture of potato starch and cellulose resulted in the lowest level of free oil among all samples tested.
Because potato starch treated samples performed equally to cellulose treated samples in both meltability and stretchability testing, anti-caking agents containing potato starch could be considered as an alternative to cellulose-based anti-caking agents. In addition, the use of potato starch alone and in conjunction with powdered cellulose has been shown to be more effective for free oil control. By treating with potato starch, functional properties of shredded Mozzarella cheese have been positively altered in a way which may increase acceptability by consumers.Master of Science
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Chesterton, Amy Kirsten Samantha. "Heat-treatment of cake flours." Thesis, University of Cambridge, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.610525.
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Santiwong, Suvinai Rensis Civil & Environmental Engineering Faculty of Engineering UNSW. "Analysis of compressible cake behaviour in submerged membrane filtration for water treatment." Publisher:University of New South Wales. Civil & Environmental Engineering, 2008. http://handle.unsw.edu.au/1959.4/42611.
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In this study, Smiles?? sorptivity-diffusivity numerical analysis is demonstrated to offer a comprehensive description of dead-end constant-pressure compressible cake filtration for water treatment. In addition to providing an insight on filtration performance and cake behaviour in terms of cake hydraulic permeability and compressibility in good agreement with the results derived using Ruth??s conventional cake filtration theory, the sorptivity-diffusivity model can be used to gain further information on depth-dependent local cake properties and extend our knowledge on the effect of feed suspension conditions (including solution composition, coagulant dosage and mixing) on the characteristics of the particulate assemblages (including size, structure and strength). Feed suspension conditions and primary particle properties exert significant effect on the characteristics of particles in suspensions and the resultant particulate assemblages. In the non-coagulated latex systems, an increase in ionic strength resulted in a suppression of the electric double layer of latex particles as indicated by a significant drop in the zeta potential of the feed suspension which lead to a dramatic reduction in cake hydraulic permeability. In the non-coagulated montmorillonite systems, feed suspensions with high ionic strength (1 M Na+, 50 mM Ca2+ and 50 mM Fe2+) were associated with larger suspended solids which appeared to form assemblages with nematic structures that are denser yet more permeable when compared to those with low ionic strength (0.1 M Na+, 1 mM Ca2+ and 2 mM Fe2+) which appeared to form highly ??cross-linked?? voluminous honeycomb type gel of very low permeability. Pre-coagulation of latex and montmorillonite suspensions with Al-based coagulants (alum and ACH) both resulted in formation of very large flocs which subsequently formed highly permeable solid assemblages. In the latex systems, the ratio of optimal alum to ACH dose was approximately 5:1 on a total coagulant mass basis and 1.3:1 as Al while the ratio of optimal alum to ACH dose was as high as 22:1 on a total coagulant mass basis and 6:1 as Al in the montmorillonite systems. Although both alum and ACH resulted in comparable filtration performances, the distinction in Al concentration and results of local cake properties analysis indicated the presence of different cake structures presumably due to the formation of different Al species.
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Vissotto, Fernanda Zaratini. "Estudo do processo de aglomeração com vapor e perda de qualidade por caking de achocolatados em pó." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256468.
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Orientadores: Florencia Cecilia Menegalli, Maria Isabel RodriguesTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Os achocolatados em pó são formulados com a mistura de cacau, açúcar, maltodextrina e aromas, podendo conter derivados lácteos. Para se obter uma adequada reconstituição em líquidos, os achocolatados são submetidos aos processos de lecitinação (adição de um agente tensoativo: lecitina de soja) e aglomeração com vapor. Um dos objetivos desse estudo foi o de avaliar os efeitos das variáveis do processo de aglomeração com vapor (pressão do vapor, temperatura do secador rotativo, vazão de sólidos da alimentação e frequência de rotação do secador) sobre as características físicas e físico-químicas de achocolatados em pó. A aglomeração com vapor levou a um aumento do diâmetro médio de partículas, sendo mais pronunciado no produto formulado com o açúcar moído. O processo foi responsável pelo escurecimento e redução da umidade dos achocolatados, além da diminuição dos tempos de molhabilidade. Adicionalmente foi caracterizada a morfologia dos grânulos de achocolatado, obtidos em diferentes condições operacionais do aglomerador (máxima, média e mínima), utilizando os descritores de tamanho e forma. Os resultados mostraram que não existe diferença entre os descritores de forma e quanto aos descritores de tamanho verificou-se diferença entre as condições de processo para grânulos maiores que 600 ?m. Concluiu-se que os grânulos de achocolatado aglomerados apresentaram formato alongado. Foram também determinadas as transições de fase e as temperaturas de transição vítrea (Tg) de achocolatados em pó e dos seus principais constituintes. Durante a aglomeração com vapor a alta temperatura levou o açúcar moído a uma condição acima da sua Tg, passando a ser esse componente um veículo para a granulação. A Tg da maltodextrina é pequena em atividades de água elevadas (Tg= - 4,9 °C; Aa= 0,843), o que também a torna um veículo para o processo de aglomeração. No cacau em pó alcalino foi observada a fusão da manteiga de cacau (aparecimento das formas polimórficas ?v e ?). Para o achocolatado lecitinado verificou-se que a Tg aumenta com o incremento da atividade de água do meio, portanto para esse tipo de produto a água, ao ser adsorvida, não consegue interagir com o material, não sendo verificado o efeito plasticizante. Para o achocolatado aglomerado com vapor verificou-se que a Tg diminuiu com o aumento da atividade de água do meio (efeito plasticizante). A evolução do caking dos constituintes dos achocolatados mostrou que o cacau em pó apresentou baixa higroscopicidade (pequeno aumento do ângulo de repouso com o tempo), pequena formação de aglomerados e a ausência do caking. A medida da força de compressão dos agregados formados mostrou que a sacarose formou pontes mais rígidas entre as partículas que a maltodextrina. Foi também monitorada a estabilidade de achocolatados em pó lecitinados e aglomerados com vapor, estocados a 25 e 35 °C, numa umidade relativa de 84%, buscando-se simular um clima quente e úmido (região norte do Brasil). Ao longo do tempo, verificou-se aumento do ângulo de repouso e escurecimento dos produtos. O achocolatado lecitinado mostrou-se mais susceptível ao empedramento que o aglomerado, com a formação de grumos a partir do 63° dia de armazenamento
Abstract: Cocoa beverage powders consist of a mixture of cocoa, sugar, maltodextrin, flavors, and may contain dairy products. To obtain products with adequate reconstitution in liquids, the cocoa beverage powders are subjected to the processes of lecithination (addition of the surfactant soy lecithin) and steam agglomeration. One objective of this study was to evaluate the effects of the main variables of the steam agglomeration process (vapor pressure, temperature of rotary dryer, solid feed rate and dryer rotation frequency) on the physical and physicochemical characteristics of cocoa beverage powders. The steam agglomeration led to an increased average particle diameter, being more pronounced in the product formulated with granulated sugar. The process was responsible for powder darkening, reduction of the product¿s moisture and decrease in the wettability. Additionally, the morphology of the cocoa beverage powder granules was characterized in different operating conditions of the steam agglomerator (maximum, average and minimum) using the descriptors of size and shape. There were no differences between the shape descriptors and as to the size descriptors there were differences in the process conditions studied for the granules of size above 600 ?m. It was observed that the steam agglomerated cocoa beverage granules had a more elongated shape. It was also determined phase transitions and the glass transition temperature (Tg) of cocoa beverage powders and the main constituents of these products. During the steam agglomeration, the high temperature led the granulate sugar to a condition above its Tg, making this ingredient a granulation vehicle. The Tg of maltodextrin is small at higher water activities (Tg = - 4.9 °C, aw = 0.843), which makes this ingredient a vehicle for the agglomeration process. For the alkaline cocoa powder the phase transition observed is the melting of the cocoa butter with the appearance of polymorphic forms ? and ?v. For the lecithinated cocoa beverage powder, it was verified that the Tg increases with the increasing of the water activity, which leads to the conclusion that for this type of product the adsorbed water cannot interact with the material, and the plasticizing effect is not noted. For the steam agglomerated cocoa beverage powder it was observed that the Tg decreases with increasing water activity (plasticizing effect). The evolution of the caking for the constituents of cocoa beverage powders showed that the cocoa powder had low hygroscopicity (small increase of the repose angle with time), little formation of granules and the absence of caking. The measurement of the compression strength of the aggregates showed that sucrose formed bridges more rigid between the particles than maltodextrin. Stability of lecithinated and steam agglomerated cocoa beverage powders stored at 25 and 35 °C, in a relative humidity of 84%,was also monitored, in order to simulate hot and humid climates (like northern Brazil). Overtime, it was observed increase of the repose angles and products darkening. The lecithinated cocoa beverage powder was more susceptible to caking than the steam agglomerated product, with the formation of lumps from the 63th day of storage
Doutorado
Engenharia de Alimentos
Doutora em Engenharia de Alimentos
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Rimondi, Federica. "Filter cake washing – Experimental model validation." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
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Filter cake washing is an important operation in many process industries, although is widely treated as a “black box” where optimization is performed through trial and error. Mathematical models could predict the performance of the washing process.
In this work three different models are taken into consideration: dispersion model, adsorption model and permeability distribution model.
Experiments were carried out on a Talcum suspension varying the pressure difference of the washing stage.
To validate the models, the results of a single stage wash experiments in a filtration test unit are compared to mathematical simulations.
The results indicate that the dispersion model is not able to mimic the experimental data. The adsorption model predicts in a good way the wash curve, while the loading curve no. The permeability distribution model is able to fit the experimental data and it gives also information about the percentage of the cake that does not participate to the washing stage.
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Megahey, Emma Karen. "Microwave baking characteristics of Madeira cake." Thesis, Queen's University Belfast, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486559.
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This research presents valuable experimental data for predicting the use of microwave technology in a cake baking process, based on in-process baking characteristics, final product textural properties, and dielectric and moisture sorption behaviour, of both cake constituents and microwave-baked product, with direct comparison to conventional methods. Microwave baking all0'Yed for up to a 93 % reduction in baking time, in comparison with convective baking. Experimental moisture data were adequately quantified in terms of drying constant and moisture diffusivity, both of which increased with power output. Experimental temperature data were used to determine the sensible and latent heat produced during microwave and convective baking. Cake baked in the microwave oven at 250 W showed improved textural properties as compared to cake baked in the convective oven. During storage the hardness of convective-baked cake increased more significantly than that of microwave-baked cake, whereas cake microwave-baked at 900 W showed the greatest reduction in springiness and cohesiveness. In general, the dielectric properties of samples increased with increasing frequency. Samples of higher moisture content exhibited increased dielectric measurements, with the exception of the loss factor of sugar samples which decreased. The dielectric constant of batter and flour was relatively independent of sample temperature, whereas that of the sugar samples increased with increasing temperature. The loss factor of batter and flour samples decreased by a limited amount as temperatu~e increased, whereas that of the sugar samples showed a significant decrease in loss factor. During microwave baking, the dielectric properties of cake batter initially increased sharply and then decreased steadily until the end of the baking process. A Type II isotherm was observed for flour samples, whereas the sugar and microwave-baked Madeira cake samples where ofType III.
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Yao, Haiyan. "Ammonia Emission from Stored Broiler Cake." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-07092009-095204/.
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Ammonia emission from animal feeding operations has potential negative impacts on the environment and public health and it also reduces the nutrient value of animal waste. When conditions are not suitable for land application, broiler cake (or litter) may be stored in stockpiles which may contribute to ammonia emission. In this study, summer and winter ammonia emission factors from broiler cake stockpiles stored in a naturally ventilated shed were developed. The lab experiment measured relative ammonia emissions as affected by type of cover and depth of cake. Scrubbers were used to measure ammonia concentration both in the field and lab studies. In the field, the integrated horizontal flux (IHF) method and Fickâs law of diffusion were used to determine ammonia emissions due to forced and natural convections, respectively. The ammonia emission due to natural convection was <0.01% of total emission. However, it may be necessary to calculate emissions based on concentrations measured only during conditions of forced convection. In summer, the estimated total ammonia-N loss was 0.8 % of total N. In winter, the total ammonia loss was 1.4 % of total N during the first 7 d and 2.5 % for the whole 15-d period. The estimated average daily ammonia emission factor in summer (7 d) was 24.5 g NH3-N/m3-d of cake or 7.0 g NH3-N/AU (500 kg LW)-d. The estimated daily ammonia emission factor for the first 7 d in winter was 35.6 g NH3-N/m3âd or 42.5 g NH3-N/AU-d. The total ammonia lost during the 15-d winter study was 33.8 g NH3-N/m3-d or 40.2 g NH3-N/ AU-d. Ammonia losses from the tarp covered cake were significantly lower than the control and double depth treatments by 45% and 49%, respectively, at the end of study. Ammonia losses (g/m3) are lower from stockpiles with lower surface area per unit volume.
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Mohammad, Tasnim. "Sucrose reduction in white layer cake." Kansas State University, 2014. http://hdl.handle.net/2097/18218.
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Master of ScienceDepartment of Food Science
J. Scott Smith
The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial sweeteners: sucralose and stevia extract. White layer cakes were made using AACCI Method 10-90.01. Batter properties were evaluated by measuring specific gravity. Volume index was measured using a cake template (AACCI Method 10-91.01). Slice area, number of cells, number of holes, and wall thickness of the crumb were calculated and recorded using C-Cell Cake Imaging system. Control batter made with 135% water had a specific gravity of 0.90 g/cc and a cake volume index of 112. The cakes had a nicely golden brown, shiny surface. The crumb grain was fine with an even cell distribution. Optimum water level and baking time were obtained for each cake variation. Although replacing sucrose with polydextrose had no significant effect on specific gravity (p>0.05), a 25% replacement resulted in a cake with a volume index of 110, 50% with an index of 105, 75% with an index of 103, and 100% with an index of 97. The crumb grain was similar to the control cake. Adding sucralose and stevia yielded similar results, where lower volumes were recorded as polydextrose and sucralose/stevia were increased in the cake formula. Complete replacement of sucrose with polydextrose and sucralose or polydextrose and stevia produced an acceptable volume of cake. The number of holes and wall thickness of the crumb was not significantly different in any cake variation. Therefore, polydextrose and both sucralose and stevia are suitable as sucrose replacers in cakes. Key indexing terms: cakes, polydextrose, stevia, sucralose.
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Earls, Dru. "Alternative to chlorination of cake flour /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
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Afrassiabian, Zahra. "Multiscale investigation of caking phenomenon of lactose powders : from physico-chemical aspects to industrial applications." Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2475/document.
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Cette thèse porte sur le problème fondamental du mottage des poudres suite aux mécanismes de transition de phase. Le projet vise à étudier l'impact des facteurs intrinsèques (structure moléculaire des matériaux, propriétés physiques et/ou physicochimiques, etc.) ou des facteurs environnementaux (conditions de stockage ou paramètres de procédé) sur la stabilité de la structure des poudres. Plus précisément, notre étude a mis en évidence le rôle prépondérant du phénomène de cristallisation et des transitions entre les différents polymorphes du lactose. L'accent a été mis sur le rôle des phénomènes de cristallisation et de la transition de phase dans l'apparition du mottage des poudres de lactose. Deux cas ont particulièrement retenu notre attention: (1) des poudres de lactose monohydrate contenant une fraction de particules amorphes et (2) des échantillons de poudre anhydre composés des anomères α et β du lactose. Dans les deux cas, le mottage a été induite par l'exposition des échantillons à l'air humide, soit dans un dispositif de sorption dynamique de vapeur (SPS), soit par des tests accélérés utilisant deux appareils conçus et réalisés dans notre laboratoire (CLAIR & OLAF). Nos résultats ont montré que, dans les deux cas, la principale cause de prise en masse était la formation de lactose monohydrate, qui est la forme la plus stable parmi tous les polymorphes de lactose. Cependant, les mécanismes élémentaires, les étapes limites et la cinétique du processus de transformation étaient différents dans chaque cas. Les paramètres les plus déterminants étaient l’humidité relative et la température alors que la pression n’a pas eu d’effet significatif. La résistance mécanique des échantillons mottés était étroitement liée au taux et à la cinétique de cristallisation. Enfin, des simulations numériques basées sur la méthode des éléments discrets (DEM) de la résistance mécanique des échantillons mottés ont été réalisées. Le modèle permet de décrire le comportement des échantillons mottés soumis à des contraintes mécaniques de compression ou de tractionThis PhD study focuses on the fundamental problem of powder caking due to phase transition mechanisms. The project aims to study the impact of intrinsic factors (molecular structure of materials, physical and/or physicochemical properties, etc.) or environmental factors (storage conditions or process parameters) on the stability of the structure of powders. More precisely, our study has highlighted the preponderant role of the crystallization phenomenon and the transitions taking place between the different polymorphs of lactose. Emphasis was placed on the role of crystallization phenomena and phase transition on the advent of lactose powder caking. Two cases attracted particular attention: (1) lactose monohydrate powders containing a fraction of amorphous particles and (2) anhydrous powder samples composed of ð and anomers of lactose. In both cases, the caking was induced by exposure of the samples to moist air, either in a Dynamic Vapor Sorption device (SPS) or in accelerated caking tests using two home-made equipment (CLAIR & OLAF). Our results showed that in both cases, the main cause of caking was the formation of lactose monohydrate, which is the most stable form among all lactose polymorphs. However, the elementary mechanisms, the limiting steps and the kinetics of the transformation process were different in each case. The more influencing parameters were the relative humidity and the temperature whereas the pressure has no significant effect. The yield stress of caked samples was closely linked with crystallization extent and kinetics. Finally, numerical simulations based on Discrete Element Method (DEM) of mechanical resistance of caked samples were performed using the "beam model". The model allows describing the behavior of the caked samples subjected to compressive or tractive mechanical stresses
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Haeseler, Bethany. "Cake Or Death – That’s an Easy Question." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253891174.
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Mikhailov, Miroslav I. "Acid placement and coverage in the acid jetting process." Thesis, [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1592.
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Li, Hangsheng [Verfasser], Jörg [Akademischer Betreuer] Kressler, and Roland [Akademischer Betreuer] Weidisch. "Design of amphiphilic anti-caking systems for solid particles / Hangsheng Li. Betreuer: Jörg Kressler ; Roland Weidisch." Halle, Saale : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2010. http://d-nb.info/1024937461/34.
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Cakir, Bertan Deniz [Verfasser]. "Bedeutung der elektiven Neck dissection für die Therapie des Oropharynxkarzinoms / Bertan Deniz Cakir." Lübeck : Zentrale Hochschulbibliothek Lübeck, 2014. http://d-nb.info/106027700X/34.
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Javed, Nazir. "The use of neem (Azadirachta indica) products to control root knot nematodes (Meloidogyne javanica) and their possible use in an integrated control programme." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270221.
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Hatchett, Louis. "Duncan Hines The Man Behind the Cake Mix." TopSCHOLAR®, 1996. http://digitalcommons.wku.edu/theses/800.
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To many Americans Duncan Hines (1880-1959) is just a name on a cake mix package. Few would suspect that in the 1940s and 1950s Duncan Hines was the most trusted name in the food industry. In the early twentieth century Hines was a traveling salesman of printing wares who was keenly interested in discovering safe places to eat during the course of his business excursions. He eventually became well-known among the public for his specialized knowledge of the locations of superior dining facilities. In 1936 he began publishing this information annually in a restaurant guide. By the end of the decade, Hines had become the best known and most trusted dining authority in America. Hines used his influence to reform the restaurant industry, particularly in the area of sanitation. In an era when Americans dined out infrequently, Hines popularized the idea that Americans should eat more of their meals outside the home. He also shaped the American expectation that dining out should be seen as a form of entertainment. For a host of reasons, the experience of the Second World War expanded his influence throughout America. After World War II researchers discovered that in all matters of food-not just restaurants-housewives trusted Hines more than any other authority. This discovery led Hines to form a partnership with businessman Roy Park. Together they established Hines-Park Foods, which eventually distributed over two-hundred Duncan Hines products. The company was highly successful and was purchased by the Procter and Gamble Corporation in 1956, leaving Duncan Hines a lasting legacy, if in name only.
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Barua, Ashok. "Experimental study of filter cake cracking during deliquoring." Thesis, Imperial College London, 2013. http://hdl.handle.net/10044/1/24708.
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The shrinkage and cracking of filter cakes during deliquoring is an undesired phenomenon frequently encountered in the pharmaceutical industry. When a cake cracks, a channel is formed which can propagate through the body of the filter cake, down to the filter medium, often developing into a network of cracks that sometimes results in the exposition of the filter medium. The gas flows preferentially through these cracks, instead of removing the liquid from the pores of the filter cake. This significantly reduces the effectiveness of the deliquoring process, which results in an increased gas consumption, high residual moisture content, and the requirement for an increased thermal energy input in later drying stages. Studies to date have been scant, and the problem tends to be treated in a phenomenological manner. In Chapter 1 (Filtration overview), filtration theory will be presented, looking at flow through porous media, compressibility, and the influence of parameters such as particle size and sedimentation. Other factors which are rarely considered in constitutive equations, such as flocculation and sidewall friction will also be presented, as will the effects of the stresses and strains that develop once capillary entry pressure has been exceeded and liquid is displaced by gas in the pores of the filter cake. Chapter 2 (Literature review) will be an overview of other studies of filter cake cracking, and also cracking in other contexts such as that encountered in colloidal films and concrete structures. Following a description of experimental methodology (Chapter 3), experimental results from the parametric studies that form the basis of this thesis will be presented. Chapter 4 (macroscopic level) will be an investigation into the effects of pressure, aspect ratio, concentration and settling. Chapter 5 (material properties) will focus on particle size distribution & viscosity. Chapter 6 will conclude this section with an investigation into the molecular level (surfactants, adsorption, etc). Results will be presented in the form of graphs and correlations between the investigated parameters and key performance indicators, mainly the presence or absence of cracking, permeability ratio and residual moisture content. Future work should investigate other solid materials of different shapes and size distributions, as well as septum media.
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Cake, Florin [Verfasser]. "Supervisor für eine komplexe verteilte Avionikplattform / Florin Cake." München : Verlag Dr. Hut, 2016. http://d-nb.info/110387201X/34.
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Cakir, Meliha [Verfasser], and Florian [Akademischer Betreuer] Haller. "Das Kolorektale Karzinom: Molekularzytogenetische Untersuchungen von Kolon- und Rektumkarzinomen / Meliha Cakir. Betreuer: Florian Haller." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2010. http://d-nb.info/1044993707/34.
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Cakir, Halil [Verfasser], and Zoltán [Akademischer Betreuer] Harman. "Quantum Electrodynamic Theory of Few-Electron Highly Charged Ions / Halil Cakir ; Betreuer: Zoltán Harman." Heidelberg : Universitätsbibliothek Heidelberg, 2020. http://d-nb.info/1213902452/34.
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Burke, John W. "Diclofenac salts : their synthesis, characterization and lyophilization cake characteristic /." Electronic version (PDF), 2007. http://dl.uncw.edu/etd/2007-3/burkej/johnburke.pdf.
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Attwood, G. J. "A study of dispersion processes in filter cake washing." Thesis, University of Exeter, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.374942.
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Ruslim, Franky. "Flow phenomena in cake washing driven by mass forces." Göttingen Cuvillier, 2008. http://d-nb.info/99160492X/04.
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Pong, Lisa. "Evaluation of alternative fat and sweetener systems in cupcakes." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03032009-040549/.
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Xie, Meng. "Puffing of okara/rice blends using a rice cake machine." Diss., Columbia, Mo. : University of Missouri-Columbia, 2005. http://hdl.handle.net/10355/4282.
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Thesis (M.S.) University of Missouri-Columbia, 2005.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (May 18, 2007) Includes bibliographical references.
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Ahmad, A. L. "Electrophoretic pulse filter cake release in dead-end filtration processes." Thesis, Swansea University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.635852.
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The application of pulsed electric field for filter cake release is used in dead-end filtration processes to remove materials deposited on the membrane surface by means of an electrophoretic effect. The released materials are swept out of the filtration module immediately at the end of each cleaning interval. An automatic test rig was developed to carry out the experiments and the process was tested for microfiltration and ultrafiltration processes using inorganic and biological materials as the process feeds. The effect of the process variables of pulse interval, pulse duration, pH, ionic strength, feed concentration and voltage applied were studied in detail. The experimental data collected, for all parameters, show that the use of pulsed electric fields and filter cake release is an effective means of collecting filter cakes from the membrane surface at enhanced filtration rates. A force balance model was developed to predict the average filtration rate at the end of cleaning process, taking both electrophoretic and electroosmosis effects into account. This model shows reasonable quantitative agreement with the experimental values in many cases. The process developed is most likely to find application in the clarification of process streams of low solute content.
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Liebhart, Ewlad. "Particle deposition and cake formation in filters with shearing flows." Thesis, Kingston University, 2000. http://eprints.kingston.ac.uk/20654/.
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Existing theories for the mechanical response of particle fluid mixtures have been reviewed and extended. They are made appropriate to geometries in which the dominant loading is a shearing one. The theories are then applied to the description of filtration experiments (these were performed by researchers dn a parallel research programme at Loughborough University). Two limits are distinguished: one in which particles experience a strong double layer interaction and one in which the particles are neutral and the fluid is the only significant force-mediating medium. The existing theories that have been reviewed and used are the quasi-static two-phase continuum mechanics framework (including seepage effects), the granular temperature theory for neutral particles and the common consolidation theory for strongly interacting particles. To extend these general theories - and especially to enter reliable constitutive relations - a micromechanical analysis is carried out and methods are developed to arrive at expressions for bulk properties. An analysis is performed of the response to a small localised fluctuation in either stress or solidosity of a particle-fluid mixture under arbitrary mean loading conditions. This analysis leads to a condition for stability of a mixture in terms of the solidosity sensitivity of the particle pressure and the solidosity sensitivity of the viscous constitutive parameters of the mixture given a mean loading regime. In the analysis it is recognised that a slurry in motion (especially shear) will always experience fluctuations. Two applications of the stability analysis are then presented. First it is recognised that homogenisation is impossible when the system is unstable. Second the border between a stable (packed) region and a free flowing region is defined by the edge of the stability condition, as made appropriate to the prevailing loading conditions. This piece of fundamental analysis is then used to describe filtration experiments, notably ones in which shear plays a distinctive role - these are torsion shear filtration and crossflow filtration. In order to analyse torsion shear filtration a calculation is carried out of a Newtonian fluid in a cylindrical vessel, loaded at the top by a rotating piston. A range of result is obtained: flow in an infinite cylinder, flow in a cylinder of finite length and flow in a finite cylinder with two immiscible fluids, occupying various sections of the cylindrical domain. The latter problem is particularly relevant to the torsion shear filtration problem as it shows that no significant shearing stress reaches, the cake until the fluid region near the piston is of the order of magnitude of the particle size of the mixture. Once shear can penetrate the cake the effects of it are noticed in that in a stable heterogeneous medium structures formation takes place in the direction of the major principal stress, implying that the greater the shear that is applied the greater the angle at which structures form. Then a calculation is presented to demonstrate the reduction in uniaxial stiffnes due to structures formation and the experimental result is recovered that for neutral particles cakes becoine denser when the shear is increased. This result is qualitative, though quantitative formulas are presented. The latter require parameters such as an estimate of the magnitude of the stiffness fluctuations that are hard to determine from current experiments. For double layer interacting particles the effects of shear are noticed at an earlier stage in the filtration process as particle interactions transmit the forces exerted externally on the mixture. The overall stiffness due to shearing is then estimated (stability is here required) and it is shown that the normal stress on the medium is reduced due to the fluctuations induced by the shearing. A lattice-Boltzmann, simulation of the same configuration confirms this interesting result. A crossflow setup has been analysed. A somewhat simplified one dimensional investigation is presented. The key point is that the edge of the cake near the septum is defined by the edge of stability analysis and this piece of information enables' a full survey of experimental results with a wide range of process paraméters (feed solidosity, crossflow velocity, crossflow pressure, particle type, pH). Two key experimental parameters are predicted: the end of filtration filtrate flow and time constant with which this end stage is reached. Double layer interacting particles and neutral particles have been explored. Some key findings pertaining especially to cases of thisn cakes are as follows. Double layer interacting particles: the end of filtration filtrate flux depends on the ratio of the crossflow velocity and feed solidosity only. The time constant depends Existing theories for the mechanical response of particle fluid mixtures have been reviewed and extended. They are made appropriate to geometries in which the dominant loading is a shearing one. The theories are then applied to the description of filtration experiments (these were performed by researchers dn a parallel research programme at Loughborough University). Two limits are distinguished: one in which particles experience a strong double layer interaction and one in which the particles are neutral and the fluid is the only significant force-mediating medium. The existing theories that have been reviewed and used are the quasi-static two-phase continuum mechanics framework (including seepage effects), the granular temperature theory for neutral particles and the common consolidation theory for strongly interacting particles. To extend these general theories - and especially to enter reliable constitutive relations - a micromechanical analysis is carried out and methods are developed to arrive at expressions for bulk properties. An analysis is performed of the response to a small localised fluctuation in either stress or solidosity of a particle-fluid mixture under arbitrary mean loading conditions. This analysis leads to a condition for stability of a mixture in terms of the solidosity sensitivity of the particle pressure and the solidosity sensitivity of the viscous constitutive parameters of the mixture given a mean loading regime. In the analysis it is recognised that a slurry in motion (especially shear) will always experience fluctuations. Two applications of the stability analysis are then presented. First it is recognised that homogenisation is impossible when the system is unstable. Second the border between a stable (packed) region and a free flowing region is defined by the edge of the stability condition, as made appropriate to the prevailing loading conditions. This piece of fundamental analysis is then used to describe filtration experiments, notably ones in which shear plays a distinctive role - these are torsion shear filtration and crossflow filtration. In order to analyse torsion shear filtration a calculation is carried out of a Newtonian fluid in a cylindrical vessel, loaded at the top by a rotating piston. A range of result is obtained: flow in an infinite cylinder, flow in a cylinder of finite length and flow in a finite cylinder with two immiscible fluids, occupying various sections of the cylindrical domain. The latter problem is particularly relevant to the torsion shear filtration problem as it shows that no significant shearing stress reaches, the cake until the fluid region near the piston is of the order of magnitude of the particle size of the mixture. Once shear can penetrate the cake the effects of it are noticed in that in a stable heterogeneous medium structures formation takes place in the direction of the major principal stress, implying that the greater the shear that is applied the greater the angle at which structures form. Then a calculation is presented to demonstrate the reduction in uniaxial stiffnes due to structures formation and the experimental result is recovered that for neutral particles cakes becoine denser when the shear is increased. This result is qualitative, though quantitative formulas are presented. The latter require parameters such as an estimate of the magnitude of the stiffness fluctuations that are hard to determine from current experiments.For double layer interacting particles the effects of shear are noticed at an earlier stage in the filtration process as particle interactions transmit the forces exerted externally on the mixture. The overall stiffness due to shearing is then estimated (stability is here required) and it is shown that the normal stress on the medium is reduced due to the fluctuations induced by the shearing. A lattice-Boltzmann simulation of the same configuration confirms this interesting result. A crossflow setup has been analysed. A somewhat simplified one dimensional investigation is presented. The key point is that the edge of the cake near the septum is defined by the edge of stability analysis and this piece of information enables a full survey of experimental results with a wide range of process parameters (feed solidosity, crossflow velocity, crossflow pressure, particle type, pH).
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Davis, Candice Lynn. "Cake Cam: Take Your Photo and Be in It Too." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/7593.
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In this thesis we explore a different kind of computer-mediated collaboration (CMC) in which two people collaborate to perform a single task in a time-sensitive asymmetric situation wherein one person is more invested in the outcome than the other is. Our conjecture is that interactive computing can quickly communicate intent, which may help mediate time-sensitive asymmetric tasks between two people. We explore this idea specifically in the context of asking a stranger to take one's picture at a tourist site. Consider a tourist handing a cell phone to a complete stranger and asking the stranger to take the tourist's picture in front of a landmark. This collaboration often leaves the tourist unhappy with the final image. The tourist cannot quickly communicate the intended framing to the stranger who is, quite likely, in a hurry and, frankly, not interested in the final picture's quality. We explore mediation of this interaction with a mobile app, titled extit{Cake Cam}. Cake Cam is a computing tool used to communicate intent in time-sensitive asymmetric tasks wherein one collaborator is more interested in the outcome's quality than the other. To use the app, a tourist takes a photo of the scene, carefully framed to his or her desires. The tourist then hands the phone to a stranger, asks the stranger to take the tourist's picture, and moves into the frame. Augmented reality alignment markers guide the stranger into taking the photo the tourist initially framed, producing the intended photo. We found that Cake Cam was more effective and efficient in guiding users into replicating a photo than verbal descriptions were. On average it took almost 3 more tries for the participant to take the correct photo without Cake Cam, than with it. Additionally, with Cake Cam, the final photo was closer to the intended framing by an average 9 cm. Participants that used Cake Cam found the process to be less difficult and were more confident they had captured the intended photo than the participants that used the normal camera app.
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Wilkinson, Rebecca L. "Numerical explorations of cake baking using the nonlinear heat equation." View electronic thesis, 2008. http://dl.uncw.edu/etd/2008-1/wilkinsonr/rebeccawilkinson.pdf.
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Williams, Edward McRae. "A model of the formation of a porous fibrous cake." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06162009-063510/.
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Westberg, Erik Daniel [Verfasser]. "European phylogeography of the coastal plants Cakile maritima Scop. (Brassicaceae) and Eryngium maritimum L. (Apiaceae) / Erik Daniel Westberg." 2005. http://d-nb.info/975974033/34.
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Willis, Charles George. "The role of dispersal and adaptive divergence in the diversification and speciation of the tribe Brassiceae and genus Cakile." Diss., 2013. http://hdl.handle.net/10161/8059.
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Adaptation is central to our understanding of the origin of biological diversity. Yet whether adaptive divergence promotes the formation of new lineages remains poorly understood. My dissertation addresses the role of adaptive divergence in diversification and speciation. I also investigate an alternative mechanism: dispersal, which can promote diversification and speciation through its effects on gene flow and allopatry. To address the role of divergent adaptation and dispersal in the process of diversification, I take an integrated approach, combining both comparative methods with quantitative genetics to characterize patterns of diversification and speciation in the tribe Brassiceae and genus Cakile. I start with a comparative study of the role of dispersal and adaptation in diversification, and then focus on the role of climatic and latitudinal divergence in the processes of adaptive divergence and speciation. In general, I find limited evidence for the role of divergent adaptation in the evolution of intrinsic reproductive isolation. Diversification in the tribe Brassiceae appears to be mediated by dispersal ability, while in the genus Cakile, the evolution of intrinsic reproductive isolation is largely independent of ecological divergence. Thus, while divergent adaptation to novel habitats and climate are likely occurring in Brassiceae, mediated in part by the evolution of long-distance dispersal, the evolution of intrinsic genic reproductive barriers appears to not be influenced by adaptation.
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Listiohadi, Yuanita D., University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "The caking of lactose." 2004. http://handle.uws.edu.au:8081/1959.7/25753.
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This project has investigated the mechanism of caking of lactose and identified some possible solutions to minimise caking of lactose and dairy powders, additional to those suggested in the literature. A background to lactose and caking is given. The problems of caking are identified and discussed. The project adds information to the knowledge on the polymorphic forms of lactose and their inter-relationships due to moisture sorption and processes such as milling. This information and many others in the literature are used to complete the simplified lactose conversion diagram developed by King [1965] and improved by Walstra, et al. [1999], which has been widely used in the literature as a guide for lactose manufacturing, processing, and storage.Doctor of Philosophy (PhD)
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Rodrigues, Ana Rita da Silva Amorim Gomes. "Development of anti-caking and anti-dust coatings for fertilizers." Master's thesis, 2013. https://repositorio-aberto.up.pt/handle/10216/97739.
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Rodrigues, Ana Rita da Silva Amorim Gomes. "Development of anti-caking and anti-dust coatings for fertilizers." Dissertação, 2013. https://repositorio-aberto.up.pt/handle/10216/97739.
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