Dissertations / Theses on the topic 'Cooking method'

Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet
Doctor of Philosophy (PhD)

The objectives of these studies were to determine the effects of cut, cooking method, and postmortem aging on improving consumers' perception of beef. Consumers evaluated bottom round, top sirloin, ribeye, and a value cut samples for overall like, tenderness, juiciness, and flavor to understand how different cuts influence consumers' perception of beef characteristics. Consumers' rated the ribeye and value cut similar for overall like, tenderness, juiciness, and flavor. Bottom round steaks were rated the lowest for overall like and the toughest. Correlation and regression coefficients showed flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye. Study two evaluated how different cooking methods (open-pan, oven bag, vacuum bag) influence the formation of warmed-over flavor (WOF) in reheated and fresh beef clod roasts (small, medium, large) utilizing a trained panel and thiobarbituric acid reactive substances (TBARS). Fresh vacuum bag and reheated open-pan roasts had higher cardboardy scores compared with fresh open-pan roasts. Brothy and fat flavors were higher in reheated roasts that were cooked in oven and vacuum bags. Lipid oxidation found fresh and reheated large and reheated medium roasts to have lower TBARS values. Presence of WOF can be prevented by cooking, storing, and reheating larger roasts in a cooking bag. Study three evaluated low marbled beef short and strip loins to determine the effect of post-mortem aging time (six aging periods) and type (wet and dry) on Warner-Bratzler shear force, slice shear force, and a trained panel. Slice shear force was not influenced by the aging parameters. As the days increased up to 35 d product was more tender, with days 35, 42, and 49 being similar. Panelists found similar results for tenderness up to 28 d of aging. Overall aged flavor was influenced by aging period, with days 42 and 49 having the numerically highest flavor scores, and dry boneless loins having more intense aged flavor. Beefy flavor was not influenced by aging. Aging regardless of method improves tenderness of low marbled loins, but neither method was able to improve beefy flavor.

Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet

Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 2001.
A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy, Faculty of Science, Technology and Environment, University of Western Sydney, Hawkesbury Campus, 2001. Bibliography : leaves 205-244.

Exploring uses of two-phase mixtures as a way to store peak solar energy for off-peak usage is a novel approach that has been gaining attention in recent years to address the issues tied to solid fuel dependence. This research explores a “solar salt” mixture (40%wt KNO3 and 60%wt NaNO3) in an aluminum enclosure under two test conditions: conduction enhancement and no conduction enhancement. The central aim is to develop an understanding of thermal distributions and melt developments as the system moves from room temperature to 300 oC. Thermal pattern development is explored by experimentally observing a 2-D temperature field at 8 co-planar points, comprised of 3 radial positions with complementary circumferential measurements, using thermocouples. The instrument array is traversed to three different axial positions where collected data is compared with results from a numerical solver. Results find three important details. First, the melt pattern of the fin experiments show quicker rates of melting after the onset of melt at the bottom of the enclosure. Second, the spatial effects of the instrumentation influence the presence of thermal phenomena. Lastly, approximations of the salts behavior using numerical simulations are supported in identifying phases of melt development.

Master of Science
Department of Animal Sciences and Industry
Michael E. Dikeman
The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reached desired internal endpoint temperature. Cooking yields were higher (P ≤ 0.05) for BF and LL roasts cooked in the CVap. Slice shear force (SSF) for BF roasts cooked in the CVap were lower (P ≤ 0.05), whereas, SSF values for DP roasts cooked in the Blodgett were lower (P ≤ 0.05). No oven difference (P > 0.05) was found for LL roasts. Sensory tenderness scores for BF roasts cooked in the CVap were slightly higher (P ≤ 0.05) than roasts cooked in the Blodgett. Sensory scores for LL roasts cooked in the CVap were slightly higher but were also drier (both P ≤ 0.05). The CVap oven offers tenderization and cooking yield advantages for certain muscles.

Thesis (MEng)--Stellenbosch University, 2015.
ENGLISH ABSTRACT: Pulp and paper mills are being placed under increasing pressure to maximise the use of the biomass being processed for pulp, and move towards integrated biorefineries (IFBRs), where a diverse range of products can be produced and not just pulp exclusively. Extracting hemicelluloses prior to the pulping process could increase the profitability of the mills as the hemicelluloses could be used to produce a number of additional products. Hemicelluloses are a plant polysaccharides with the most abundant hemicellulose in hardwoods being xylan, with xylose being the primary monosaccharide constituent of xylan. The majority of pulps produced in the Southern Hemisphere are done with hardwoods as feedstock, typically with the Kraft process. The attraction of the concept of extracting hemicellulose prior to pulping is further augmented by the fact that hemicellulose is underutilised in the Kraft process. In the Kraft process the hemicellulose is dissolved during pulping and burned along with lignin for the production of energy, however, hemicellulose has about half the heating value when compared to that of lignin. The main objective of this study was to find a pre-extraction method that is effective in releasing xylan from Eucalyptus grandis, the most important hardwood feedstock used for pulping in the Southern Hemisphere. The method also needs to be practical in terms of integrating it into the Kraft process and should have a minimal effect on pulp yield and subsequent paper qualities. Xylan extractions from E. grandis as feedstock were carried out with white liquor, green liquor and NaOH. Green liquor is the dissolved smelt originating from the recovery boiler in the Kraft process and consists mainly sodium carbonate and sodium sulphide. White liquor’s principal components include sodium hydroxide and sodium sulphide and is used in the digesters during the pulping stage of the Kraft process. NaOH is a make up chemical used in the Kraft process. These chemicals were chosen since they are all already present within the Kraft process. The suitability of these chemicals as xylan extraction methods is further bolstered by the fact that their alkalinity may actually reduce chemical usage in pulping. This provides scope for integration of hemicellulose extraction into Kraft pulping without implementing major changes to the existing industrial process. Moreover, alkali chemicals for pre-extraction allow for minimal effect on resulting pulp and paper. In terms of the extracted product, the alkaline conditions provided by these chemicals create conditions that are suitable for a high degree of polymerisation of hemicelluloses. Xylan pre-extracted chips from selected extraction conditions were subjected to varying pulping conditions, to replicate pulp yields and properties obtained with untreated E. grandis chips when using conventional pulping. Handsheets were also produced from the pulps produced under the highest pulp yield conditions, and these were tested for pulp quality properties. Furthermore, mass balances were performed to gauge the impact that hemicellulose pre-extraction would have using green liquor, white liquor and NaOH on the sodium and sulphur balances of the mill. From the extractions performed, the highest fraction of xylan recovered was 15.15% w/w utilising 2M NaOH, at 120°C for 90 minutes extraction time. This was followed by white liquor extraction at 13.27% w/w utilising 20% AA at 140°C for 90 minutes. Green liquor extraction produced the lowest xylan recovery at 7.83% w/w with 2% TTA and 160°C with an h-factor of 800. The residues from selected extraction conditions were utilised for these pulping optimisation experiments. Selected extraction conditions used for further pulping included 2% TTA and 160°C for green liquor, 20% AA and 120°C and 140°C extraction temperature for white liquor, as well as 2M concentration and 120°C for NaOH. The highest yielding pulping conditions were achieved with a 35% reduction in pulping chemicals and 45 minutes pulping time in combination with green liquor pre-extraction, while for pulping combined with white liquor pre-extraction a 50% reduction in chemicals and 30 minute pulping time was preferred. For pulping subsequent to NaOH pre-extraction a 75% reduction in the NaOH dosage and a 45 minute pulp time was preferred. All pulp steps were performed at 170°C. Unbeaten handsheets produced from the selected pulping conditions for white liquor and green liquor extracted chips showed similar physical properties (burst, tear, tensile indices) when compared to the control (pulps from non-extracted chips). However the greater quantity of xylan removed from cellulose fibres with NaOH extraction, resulted in pulps with lower xylan contents, which affected the burst and tear indices of the handsheets formed from these pulps. An increase in tear, while a reduction in the burst index, was observed for the pulp produced from NaOH extracted chips. It was concluded that although white liquor and NaOH extraction allows for greater xylan recovery, the large chemical expenditure associated with these methods will impose significant cost impacts on the existing Kraft process. From mass balances performed, green liquor xylan extraction due to its lower alkalinity, will be more forgiving in terms of additional make up chemical costs. It also allowed for minimum effect on both the pulp and paper quality, thus making it the most practical of the pre-extraction methods. However, whether the additional make chemicals required for the green liquor extraction method will be justified by the quantity of xylan extracted will only be answered by a thorough economic assessment, which was not in the scope of this project.
AFRIKAANSE OPSOMMING: Pulp- en papiermeule word onder toenemende druk geplaas om die gebruik van die biomassa wat vir pulp verwerk word, te maksimaliseer, en om te beweeg na geïntegreerde bioraffinaderye, waar ʼn groot verskeidenheid produkte vervaardig kan word, en nie slegs uitsluitlik pulp nie. Die ekstraksie van hemisellulose voor die verpulpingsproses kan die winsgewendheid van die meule verhoog, aangesien die hemisellulose gebruik kan word vir die vervaardiging van verskeie bykomende produkte. Hemisellulose is ʼn plantpolisakkaried, met xilaan as die hemisellulose wat die oorvloedigste in hardehout gevind word, en met xilose as die primêre monosakkaried-bestanddeel van xilaan. Die meerderheid van die pulp wat in die Suidelike Halfrond geproduseer word, word met hardehout as voerstof gedoen, tipies met behulp van die Kraft-proses. Die aanloklikheid van die konsep om hemisellulose voor verpulping te win, word verder versterk deur die feit dat hemisellulose in die Kraft-proses onderbenut word. In die Kraft-proses word die hemisellulose tydens verpulping opgelos en saam met lignien verbrand vir die opwekking van energie, maar hemisellulose het egter ongeveer die helfte van die verhittingswaarde van dié van lignien. Die vernaamste doelstelling van hierdie studie was om ʼn pre-ekstraksiemetode te vind wat xilaan doeltreffend van Eucalyptus grandis, die belangrikste hardhout-voerstof wat in die Suidelike Halfrond vir verpulping gebruik word, kan vrystel. Die metode moet ook prakties wees met betrekking tot integrering met die Kraft-proses, en dit moet ʼn minimale uitwerking op pulpopbrengs en gevolglike papiergehalte hê. Xilaan-ekstraksie uit E. grandis as voerstof is uitgevoer met wit loog, groen loog en NaOH. Hierdie chemikalieë is gekies omdat hulle reeds in die Kraft-proses teenwoordig is. Die geskiktheid van hierdie chemikalieë as xilaan-ekstraksiemetodes is verder ondersteun deur die feit dat hul alkaliniteit moontlik chemiese verbruik in verpulping kan verlaag, wat ruimte vir die integrasie van hemisellulose-ekstraksie in Kraft-verpulping laat sonder om grootskaalse veranderinge aan bestaande nywerheidsprosesse te implementeer. Alkali-chemikalieë vir preekstraksie lei boonop tot ʼn minimale uitwerking op resultante pulp en papier, terwyl die alkalitoestande, met betrekking tot die geëkstraheerde produk, toestande skep wat geskik is vir ʼn hoë mate van polimerisasie van hemisellulose. Uit die ekstraksies wat uitgevoer is, is die hoogste fraksie xilaan gewin deur die gebruik van NaOH teen 15.15% w/w met 2M NaOH, teen 120 °C vir 90 minute ekstraksietyd. Dit is gevolg deur witloog-ekstraksie teen 13.27% w/w met die gebruik van 20% AA teen 140 °C vir 90 minute. Groenloog-ekstraksie het die laagste xilaan-winning teen 7.83% w/w met 2% TTA en 160°C met ʼn h-faktor van 800 voortgebring. Houtspaanders wat aan xilaan-pre-ekstraksie met groen loog onderwerp is, het pulp met kappanommers en opbrengste soortgelyk aan dié van nie-geëkstraheerde spaanders voortgebring toe die chemiese lading met 35% verlaag is, in verhouding tot dít wat vir niegeëkstraheerde spaanders gebruik is. Xilaan-pre-geëkstraheerde spaanders met wit loog het ʼn 50%-vermindering in verpulpingschemikalieë gelewer in verhouding tot houtspaanders wat aan konvensionele verpulping onderwerp is. Die chemiese reduksie van groen loog was minder as dié van wit loog weens die laer alkalilading wat tydens hemisellulose-ekstraksie voor verpulping gebruik is. Vir witloog-ekstraksie kon pulpopbrengste gehandhaaf word, alhoewel pregeëkstraheerde spaanders met wit loog ʼn neiging getoon het om pulp met laer kappanommers voort te bring. Alhoewel pulp wat uit houtspaanders gemaak is wat aan NaOH-ekstraksie onderwerp is, gelei het tot ʼn 75%-vermindering van NaOH gebruik in verhouding tot dié van konvensionele verpulping, is verwag dat geen NaOH benodig sou word nie, aangesien die houtspaanders reeds tydens xilaan-ekstraksie aan 2M NaOH blootgestel is. Voorts, in die literatuur is verpulping uitgevoer ná 2M NaOH-ekstraksie sonder dat die toevoeging van NaOH tydens verpulping nodig was [61]. Handvelle is vervaardig uit die pulp wat in die hoogste pulpopbrengs-toestande vervaardig is, en dit is vir pulpgehalte-eienskappe getoets. Die verpulpingstoestande met die hoogste opbrengs is bereik met ʼn 35%-vermindering van verpulpingschemikalieë en 45 minute verpulpingstyd in kombinasie met groenloog-pre-ekstraksie, terwyl vir verpulping met witloogpre- ekstraksie ʼn 50%-vermindering van chemikalieë en 30 minute verpulpingstyd verkies is. Vir verpulping ná NaOH-pre-ekstraksie is ʼn 75%-vermindering van die NaOH-dosis en 45 minute verpulpingstyd verkies. Alle verpulpingstappe is teen 170°C uitgevoer. Ongeklopte handvelle vervaardig uit die gekose verpulpingstoestande vir witloog- en groenloog- geëkstraheerde spaanders het soortgelyke fisiese eienskappe getoon (bars-, skeuren trek-indeks) in vergelyking met die kontrole (pulp uit nie-geëkstraheerde spaanders). Die grootste hoeveelheid xilaan is egter uit sellulose vesel met NaOH-ekstraksie verkry, wat gelei het tot pulp met laer xilaaninhoud, wat die bars- en skeur-indeks van die handvelle wat uit hierdie pulp vervaardig is, beïnvloed het. ʼn Toename in die skeur-indeks, met ʼn afname in die bars-indeks, is waargeneem vir die pulp wat uit NaOH-geëkstraheerde spaanders vervaardig is. Die gevolgtrekking is gemaak dat alhoewel witloog- en NaOH-ekstraksie groter xilaanwinning moontlik maak, die groot chemiese uitgawe geassosieer met hierdie metode ʼn aanmerklike koste-impak vir die bestaande Kraft-proses inhou. Groenloog-xilaanekstraksie sal, weens die laer alkaliniteit, meer geskik wees met betrekking tot die koste van bykomende aanvullende chemikalieë. Dit hou ook ʼn kleiner uitwerking op die pulp- en papiergehalte in, wat dit dus die praktieste van die pre-ekstraksiemetodes maak. Of die bykomende chemikalieë nodig vir die witloog- en NaOH-ekstraksies egter geregverdig kan word deur die hoeveelheid xilaan wat gewin is, kan slegs deur ʼn deeglike ekonomiese assessering beantwoord word, wat nie binne die omvang van hierdie projek geval het nie.

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O feijão é um alimento de excelente qualidade nutricional e fonte de compostos bioativos que auxiliam na prevenção de doenças. No Brasil, o consumo de feijão deve ser mantido por fazer parte da tradição culinária brasileira, porém estudos demonstram crescente redução no seu consumo em decorrência de alimentos prontos e refeições fora do lar. Ademais, não existe um consenso sobre efeitos de diferentes processamentos na cocção de feijão sobre compostos bioativos e atributos sensoriais de feijão. Diante disso, o objetivo desse estudo foi avaliar hábitos de consumo de feijão em restaurante e em casa, relacionando características sócio demográficas com motivos que influenciam no consumo de feijão, além de avaliar o efeito de diferentes processamentos na cocção de feijão sobre o conteúdo de compostos fenólicos, antocianinas, capacidade antioxidante e atributos sensoriais. Os resultados mostraram que: (1) o consumo de feijão em casa ainda é um hábito nas refeições e que os motivos nutricionais, sensoriais e culturais influenciam na escolha em consumir feijão; (2) a forma de processamento para a cocção está diretamente relacionada com a capacidade antioxidante e afeta a disponibilidade de compostos fenólicos, antocianinas e interfere nos atributos sensoriais do feijão.
Beans are food with excellent nutritional quality and source of bioactive compounds which help preventing diseases. In Brazil, beans consumption must be maintained because they are part of Brazilian culinary tradition. However, studies demonstrate the increasing reduction in beans consumption due to ready-to-eat food and meals eaten outside the household. Moreover, there is no consensus on the different processing effects of cooking over bioactive compounds and sensory attributes of beans. Therefore, the objective of this study was to evaluate consumption habits for beans in restaurants and households, relating socio-demographic characteristics to reasons that influence consumption of beans, besides evaluating the effect different processes have on beans cooking in relation to phenolic compounds content, anthocyanins, antioxidant capacity and sensory attributes. The results showed that: (1) consumption of beans at home is still a habit for meals and that nutritional, sensory and cultural reasons influence the choice to consume beans; (2) the kind of processing for cooking is directly related to the antioxidant capacity and affects the availability of phenolic compounds, anthocyanins and interferes in the sensory attributes of beans.

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We studied effects of the drying system and the storage time at low temperature, with evaluation of industrial performance and quality parameters conservability consumption in rice grains harvested with moisture content around 20% and dried up to 13% by three methods drying: (a) classic intermittent, (b) intermittently scaled and (c) by dry-airing. Going to make use of the pilot scale equipment in a laboratory scale, equipped with electric heaters to heat the air, was operated in order to obtain drying grain according to the method. In the classic intermittent air temperature had increased from 70+5ºC, 90+5ºC e 100+5ºC, respectively in the 1st, 2nd and 3rd hours until the penultimate, with a gradual reduction temperature in the last minute. In method intermittent scaled, with the same thermal management of method intermittent air classic, the operation took place in two stages: the first by 15-16% humidity, and the second supplementary drying, after 30 days of the first stage, the grain stored under cooling. In the third method, dry-airing, the first step was made in column dryer with air at 100°C in the two chambers and the grains were removed with 15-16% humidity and transferred to a silo dryer and rested for six hours before turning on the aeration with ambient air to supplement the drying. Once dried, the grains were stored at room temperature reduced to 17 ° C. In the first and twelfth months of storage were evaluated humidity, volume and weight of thousand grains, whole grain yield, incidence of defects, Texture profile, profile branquimétrico and cooking parameters in grains by conventional processes and parboiled. Was also studied consumer preference insect Sitophilus sp in paddy, full and white, putting - 12 - them in an arena and being evaluated after 60 days with counts of insects and consumption. It was concluded that: (1) drying methods intermittent fever, intermittent and staggered by drought-airing show similarities in the effects of physical parameters, performance industrial and cooking, both for industrialization by the conventional process like white rice by parboiling; (2) the parboiling and increased storage time cause increased incidence of grains with defects in the acidity of the oil and color in rice, irrespective of drying method used, (3) Texture parameters are affected by the ongoing storage and by the industrialization process, regardless of drying method, (4) storage in an environment with low temperatures preserves the quality of rice for at least a year, (5) the insect Sitophilus sp. has greater preference for their reproduction and consumption of grains of rice than the grain shell and polished grains, in that order.
Foram estudados efeitos do sistema de secagem e do tempo de armazenamento em temperatura reduzida, com avaliação de desempenho industrial, parâmetros de conservabilidade e qualidade de consumo, em grãos de arroz colhidos com umidade próxima a 20% e secados até 13%, em três métodos de secagem: (a) intermitente clássico, (b), intermitente escalonado e (c) por seca-aeração. Foi utilizado equipamento piloto, em escala laboratorial, dotado de resistências elétricas para o aquecimento do ar, possibilitando sua operação de forma a se obter secagem dos grãos conforme o método. No intermitente clássico, o ar teve temperaturas crescentes de 70+5ºC, 90+5ºC e 100+5ºC, respectivamente na 1ª, 2ª e da 3ª até a penúltima hora, havendo redução gradual da temperatura na última hora. No método intermitente escalonado, com o mesmo manejo térmico do ar do método intermitente clássico, a operação ocorreu em duas etapas: a primeira até 15 a 16% de umidade, e a segunda, secagem complementar, após 30 dias da primeira etapa, com os grãos armazenados sob resfriamento. No terceiro método, de seca-aeração, a primeira etapa foi realizada em secador de coluna com ar a 100°C nas duas câmaras e os grãos serem retirados com 15-16% de umidade e transferidos para um silo secador, ficando em repouso por 6 horas antes de ligar a aeração com ar ambiente para complementar a secagem. Depois de secados, os grãos foram armazenados em ambiente com temperatura reduzida para 17ºC. No primeiro e no décimo segundo meses de armazenamento foram avaliados umidade, peso volumétrico, peso de mil - 10 - grãos, rendimento de grãos inteiros, incidência de defeitos, perfil texturométrico, perfil branquimétrico, e parâmetros de cocção, em grãos beneficiados pelos processos convencional e parboilizado. Foi também estudada a preferência de consumo do inseto Sitophilus sp em arroz com casca, integral e branco, colocando os mesmos em uma arena e sendo avaliado após 60 dias com contagem de insetos e consumos. Concluiu-se que: (1) os métodos de secagem intermitente clássica, intermitente escalonada e por seca-aeração apresentam similaridades de efeitos nos parâmetros físicos, de desempenho industrial e de cocção, tanto para industrialização por processo convencional de arroz branco como por parboilização; (2) a parboilização e o aumento do tempo de armazenamento provocam intensificação na incidência de grãos com defeitos, na acidez do óleo e na coloração no arroz, independentemente do método de secagem utilizado; (3) os parâmetros texturométricos são afetados pelo decorrer de armazenamento e pelo processo de industrialização, independentemente do método de secagem; (4) o armazenamento em ambiente com temperaturas reduzidas preserva a qualidade do arroz por pelo menos um ano; (5) o inseto Sitophilus sp. tem maior preferência para sua reprodução e pelo consumo de grãos de arroz integral do que pelos grãos com casca e grãos polidos, nesta ordem.

Mestrado em Biotecnologia - Biotecnologia Alimentar
Rice (Oryza sativa) is one of the leading food crops in the world and it is consumed by more than half of the world’s population. Although its characteristics and composition vary, in general, milled rice is composed of starch, water, proteins, lipids, dietary fibre, vitamins and minerals. Parboiled rice, a differently processed rice, represents a significant percentage of the total worldwide rice production. Due to the current lifestyle and increasing use of microwave ovens, freezers and refrigerators, consumers tend to store food leftovers more than ever. Milled rice is one of the most consumed form of rice, being cooked with various different methods. Rice composition highly influences its cooking characteristics and determines rice preference by consumers. This work intended to characterise the different rice varieties commercialised by the company Novarroz in terms of size, whiteness and composition. The varieties chosen belong to the types aromatic, agulha, agulha South America, agulha parboiled, carolino, medium, risotto, round and round parboiled. Different cooking methods, such as using a microwave oven and steam, were also tested and compared with the ordinary boiling method. Strong correlations were found between the size, whiteness and composition parameters analysed. It can be concluded that rice’s composition, such as resistant starch content, has a great influence on the cooking times and appearances registered. From the three cooking methods tested, the pre-cooking of rice for 10 minutes, followed by freezing and later de-frosting and post-cooking by using a microwave oven allowed the fastest cooking method, considering the consumer point of view. The obtained cooked rice, with exception of some varieties, was visually appealing. A wide range of rices cooked with a “sticky” appearance, but some were also found to provide a “non-sticky” end result.
O arroz (Oryza sativa) é uma das principais culturas a nível mundial, sendo consumido por mais de metade da população do mundo. Embora as suas características e composição variem, de um modo geral o arroz branqueado é composto por amido, água, proteínas, lípidos, fibra dietética, vitaminas e minerais. O arroz vaporizado é processado de um modo diferente e representa uma percentagem significativa da produção total de arroz a nível mundial. Devido ao estilo de vida atual e ao aumento do uso de fornos micro-ondas, congeladores e frigoríficos, os consumidores têm cada vez mais tendência a guardar restos de comida. O arroz branqueado é a forma de arroz mais consumida, sendo cozinhado por diferentes métodos. A composição do arroz tem uma grande influência nas suas características de cozedura e determina a preferência que os consumidores têm pelo arroz. Este trabalho pretendeu caracterizar as diferentes variedades de arroz comercializadas pela empresa Novarroz em termos de tamanho, brancura e composição. As variedades escolhidas pertencem aos tipos aromático, agulha, agulha América do Sul, agulha vaporizado, carolino, médio, risotto, redondo e redondo vaporizado. Diferentes métodos de cozinhar arroz, tal como o forno micro-ondas e o vapor, foram testados e comparados com o método comum de cozedura em água fervente. Fortes correlações foram detetadas entre os parâmetros de tamanho, brancura e composição analisados. Pode-se concluir que a composição do arroz tem uma grande influência nos tempos de cozedura e aparências registadas. Dos três métodos de cozedura testados, a pré-cozedura durante 10 minutes, seguida de congelamento e posterior descongelamento e cozedura usando um forno micro-ondas permitiu o método de cozedura mais rápido, do ponto de vista do consumidor. O arroz cozido obtido, com exceção de algumas variedades, era visualmente agradável. Uma grande variedade de arrozes cozinhou com uma aparência “pegajosa”, mas alguns cozinharam com a aparência final “solta/não-pegajosa”.

In 2012, 40% of Scandinavian households had only one occupant and this trend continues to grow. Daily, these households face the challenges of cooking for one: shopping and preparing small portions while trying to minimize waste; motivating yourself to spend the time to cook and then eat alone; attempting not to eat the same leftovers for too many days in a row; resisting the temptation of consuming convenient ready-meals or going for take-away. Since 1980, the amount of home cooked meals has dropped from 72% to approximately 50%. But what if there was an alternative to ready-meals that had the same convenience while providing you with the freedom, variety and quality of traditional home cooking? What if cooking for yourself could be a convenient and enjoyable experience?

Il crescente riconoscimento scientifico che i componenti del cibo, i quali influenzano in modo significativo la salute umana, spingono le persone alla ricerca di cibi ricchi di composti bioattivi che hanno effetti funzionali nella prevenzione delle malattie collegate al nutrimento. Comunque, il livello dei composti funzionali nei cibi, come pure gli effetti funzionali esercitati dal cibo, dipendono da diversi fattori. Fra questi, i trattamenti termici utilizzati per cuocere il cibo possono avere un impatto positivo o negativo sulle proprietà bioattive dell’alimento. Lo scopo di questo lavoro è stato quello di paragonare l’impatto di metodi di cottura innovativi (forno a vapore; sous vide) con quelli tradizionali (bollitura, forno a convezione) sui principali composti bioattivi di alimenti vegetali (cavolfiori) e animali (salmone e sardine). Per quanto riguarda gli alimenti vegetali, sono state prese in considerazione le due varietà colorate, Depurple and Cheddar di cavolfiori (Brassica Oleracea L. var. botrytis); da questi sono stati valutati gli effetti dei diversi metodi di cottura sui livelli di antiossidanti liposolubili (tocoferoli) e idrofilici (fenoli) e glucosinolati. A proposito di alimenti di origine animale, l’impatto di cottura è stato valutato sui composti bioattivi e sullo stato ossidativo dei filetti di pesce ampiamente consumati: salmone e sardina. Le variazioni del profilo degli acidi grassi, dei tocoferoli (e , dei perossidi e dei TBARS sono stati monitorati in entrambi i filetti come conseguenza dei trattamenti di cottura. Inoltre, nei filetti di salmone sono state valutate le variazioni dei livelli di particolari antiossidanti (astaxantina e coenzima Q10) e di un marker innovativo per lo stato ossidativo (percentuale di Q10 ossidato sulla quantità totale di Q10). I nostri risultati hanno messo in evidenza che i trattamenti di cottura possono portare a due effetti opposti sulla concentrazione del composto bioattivo del cibo: una riduzione come effetto della degradazione termica e/o un aumento dell’estraibilità del composto come effetto dell’ammorbidimento della matrice. I risultati dei due effetti opposti sono stati direttamente collegati alle condizioni operative di processamento, alla struttura della matrice alimentare e alla natura chimica del composto analizzato.
The growing scientific recognition that food components, significantly influence the human health, carry out people looking for foods rich in bioactive compounds having functional effects on the prevention of nutrition-related diseases. Anyway, the level of functional compounds in foods, as well as the functional effects exerted by the food, depend on different factors. Among them, the thermal treatments applied to cook food may have positive or negative impact on food bioactive properties. The aim of the present work was to compare the impact of innovative (steam-oven; sous vide) and traditional (boiling, convection oven) cooking methods on the main bioactive compounds of vegetable (cauliflower) and animal (salmon and sardine fillets) foods. Concerning vegetable foods, two varieties (Depurple and Cheddar) of colored cauliflowers (Brassica Oleracea L. var. botrytis) were considered and the effects of different cooking procedures were evaluated on the levels of lipid-soluble (tocopherols) and hydrophilic (phenols) antioxidants and glucosinolates. As regard animal foods, the impact of cooking was assessed on bioactive compounds and oxidative status of widely consumed fish fillets: salmon and sardine. Variations in term of fatty acid profile, tocopherols (and , peroxide and TBARS values were monitored in both fillets as consequence of cooking treatments. In addition, changes of the levels of peculiar salmon antioxidant compounds (astaxanthin and coenzyme Q10 ) and of an innovative marker for oxidative status (percentage of oxidized CoQ10 on total CoQ10 amount) were evaluated in salmon fillets. Our findings highlighted that cooking treatments can induce two opposite effects on food bioactive compound concentration: a reduction of compound level as effect of thermal degradation and/or an increase of extractability of compounds as effect of matrix softening. The extents of the two opposite effects were simultaneously related to processing operative conditions, structure of food matrix and chemical nature of the specific compound.

Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded cheese sticks were determined. In the second part, far infrared finish cooking methods were compared to traditional deep-fat frying in terms of product quality. Increasing frying temperature significantly (P<0.05) reduced fat and moisture contents of the samples and increased crispness and exterior hardness. Pressure did not affect crust fat content of the samples significantly (P>0.05). However, increasing frying pressure resulted in the samples having higher moisture contents. Crispness and exterior hardness of pressure-fried cheese sticks were lower than traditional deep-fat fried samples. Increasing frying temperature and pressure resulted in darker sample color. Par-fried far-infrared finish cooked cheese sticks had lower fat contents than deep-fat fried cheese sticks had. Moisture contents of far-infrared finish-cooked samples were higher than those of deep-fat fried samples. Far-infrared finish cooking significantly (P<0.05) reduced crispness and exterior hardness of breaded cheese sticks.
Master of Science

Pumpkin is a vegetable that has a remarkable nutritional importance, especially because it is a rich source of carotenoids, the essential compounds to human nutrition. Although the cooking methods may influence the retention of nutrients and phytochemicals in foods, there is a need to know the best way to promote cooking in pumpkin, minimizing the significant nutritional and sensory loss. This study aimed to determine and compare the quality attributes of fresh pumpkin, achieved by different cooking methods: boiling, steam, vacuum (sous-vide) and microwave. It was made chemical and physico-chemical determinations, staining, functional constituents and microbiological and sensory analysis of the products. At the end of the study, it was found that the parameters of soluble solids, non-reducing sugars, total sugars, soluble dark pigments, hue angle, total anthocyanins, yellow flavonoids, carotenoids and phenolic compounds, and the sensory attributes of flavor, texture, overall impression and purchase intention presented significant variations for the effect of the performed cooking methods. The color of cooked samples was less bright (L*), red (a*) and yellow (b*) than the color of the fresh sample. The loss of vivid colors (reduction of chroma) over the fresh pumpkin was observed for all cooked samples. All cooking methods reduced the content of ascorbic acid, anthocyanins and total polyphenols. Total carotenoids ranged from 8,933.92 to 24,772.72 mg 100 g-1 of fresh sample, and 24.58% higher in cooking in microwave and 2.26% cooking in boiling, while the cooks in the steam and in vacuum (sous-vide) caused a reduction. The yellow flavonoids were more preserved for cooking in microwave and ranged from 9.31 to 13.73 mg 100 g-1 between the brews made. The sous-vide cooking caused the greatest loss of functional components, being attributed to increased cooking time and degradation by light. The products showed no microbiological contamination. The cooking in microwave showed the highest scores for all sensory attributes evaluated. The other three cooking were also well accepted by panelists, representing different market niches. Pumpkin has many quality attributes, with high levels of functional components, and cooking in microwave oven is the preferred method to promote their cooking.
A abÃbora à um legume que apresenta uma notÃvel importÃncia nutricional, destacando-se pelo fato de ser uma rica fonte de carotenÃides, compostos imprescindÃveis na nutriÃÃo humana. Todavia, os mÃtodos de cocÃÃo podem influenciar a retenÃÃo de nutrientes e fitoquÃmicos em alimentos, havendo a necessidade de se conhecer a melhor forma de promover a cocÃÃo em abÃbora, minimizando as significativas perdas nutricionais e sensoriais. Este trabalho objetivou determinar e comparar os atributos de qualidade de abÃbora in natura e obtida por diferentes mÃtodos de cocÃÃo: ebuliÃÃo, vapor, vÃcuo (sous-vide) e micro-ondas. Foram realizadas determinaÃÃes quÃmicas e fÃsico-quÃmicas, coloraÃÃo, constituintes funcionais e anÃlises microbiolÃgicas e sensoriais dos produtos. Ao final do estudo, constatou-se que os parÃmetros de sÃlidos solÃveis, aÃÃcares nÃo redutores, aÃÃcares totais, pigmentos escuros solÃveis, Ãngulo hue, antocianinas totais, flavonÃides amarelos, carotenÃides totais e polifenÃis totais, e os atributos sensoriais de sabor, textura, impressÃo global e intenÃÃo de compra apresentaram variaÃÃes significativas pelo efeito dos mÃtodos de cocÃÃo realizados. A cor das amostras cozidas foi menos brilhante (L*), vermelho (a*) e amarelo (b*) do que a cor da amostra in natura. A perda de cores vivas (diminuiÃÃo de croma) em relaÃÃo à abÃbora in natura foi observada para todas as amostras cozidas. Todos os mÃtodos de cocÃÃo reduziram os conteÃdos de Ãcido ascÃrbico, antocianinas totais e polifenÃis totais. Os carotenÃides totais variaram de 8.933,92 a 24.772,72 Âg 100 g-1 de amostra fresca, sendo elevados em 24,58% na cocÃÃo em micro-ondas e em 2,26% na cocÃÃo em ebuliÃÃo, enquando as cocÃÃes no vapor e no vÃcuo (sous-vide) provocaram reduÃÃo. Os flavonÃides amarelos foram mais preservados na cocÃÃo em micro-ondas e variaram de 9,31 a 13,73 mg 100 g-1 entre as cocÃÃes realizadas. A cocÃÃo sous-vide ocasionou as maiores perdas de componentes funcionais, sendo atribuÃdas ao maior tempo de cocÃÃo e a degradaÃÃo pela luz. Os produtos nÃo apresentaram contaminaÃÃes microbiolÃgicas. A cocÃÃo em micro-ondas foi a que apresentou maiores mÃdias para os atributos sensoriais avaliados. As outras trÃs cocÃÃes tambÃm foram bem aceitas pelos provadores, representando nichos diferenciados de mercado. A abÃbora possui muitos atributos de qualidade, apresentando elevados nÃveis de componentes funcionais, sendo a cocÃÃo em micro-ondas o mÃtodo preferido para promover a sua cocÃÃo.

Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.

This final thesis deals with adaptive control of small brewery. Contains a short description of brewing technology and adaptive control. Includes design of small brawery and control system based on STM32F407 Cortex-M4 microcontroller. For online identification is used Recursive Least Squares Method. The controller function perform a modified PSD controller with filtered derivative component, reducing the first overshot and dynamic antiwindup. The proposed adaptive controller is implemented into microcontroller. Created device i used for semi-automatic beer production.

Consumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the consumer.  In order to be considered safe for consumption, intact fish and shellfish should be prepared to an internal temperature of 63"C, according to the 2009 FDA Food Code, with Salmonella spp. as the target organism.  Focus groups (5 groups, 32 participants) were conducted to determine consumer beliefs and concerns regarding fish and shellfish safety and preparation.  Transcripts of focus groups where coded for themes, which were then grouped into categories.  Nine categories emerged including:  experience, trust, confidence, quality of product, motivation, concerns, cooking procedures, cooking instructions, and knowledge.  Emerging themes were used to help develop educational materials to increase consumer ability to properly prepare fish and shellfish.  In a separate experiment, participants (n=6) cooked salmon (baked, broiled), tilapia (baked, broiled), and shrimp (broiled, boiled) according to cookbook-based directions.    Internal temperatures of products were recorded, with 33.3% of products cooked to a temperature less than 63"C.  A group training session was held, during which participants received additional visual and non-oral cues to determine when products were prepared to 63"C and safe food handling practices.  After training, participants prepared the same products.  Participants demonstrated improved food safety behaviors and were more successful at cooking products to temperatures "63"C (94.4% of products).  Improved cooking instruction and educational materials may reduce the risk of foodborne illness from undercooked fish and shellfish.
Master of Science in Life Sciences

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students’ attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject. Students’ thoughts on the method have been collected using a questionnaire.This study shows that students perceive the method as being more positive than traditional teaching which makes mathematics more fun. Approximately 50% of the students say that the method has changed their view of mathematics positively and 50% would consider working more according to this method. However, only three students think the method has increased their understanding of the importance of mathematics for their future profession.KeywordsIntegrated, mathematic, cooking, teaching methods
Större delen av mina 16 elever visar en negativ inställning till ämnet matematik och förstår inte varför de behöver matematikkunskaper inom restaurangyrket samt för att arbeta som kock. Elevernas matematikkunskaper påverkar dock resultatet i köket och matlagningen negativt då de inte behärskar relativt enkla lösningar vid exempelvis enhetsomvandling. Syftet med studien är att undersöka om en infärgad arbetsmetod av ämnena matematik och matlagning kan förändra elevernas attityd till ämnet matematik och samtidigt öka elevernas förståelse för betydelsen av matematikkunskaper i restaurangyrket. Metoden infärgning innebär att kärnämnen och karaktärsämnen integreras och att undervisningen och dess innehåll riktas mot yrkesprogrammens kännetecken för ett helhetsskapande.En aktionsinriktad forskningsmetod har använts i studien, med syftet att förändra det som känns problematiskt genom att förena teori och praktik i matlagningsämnet. Elevernas reflektioner kring den infärgade arbetsmetoden har samlats in genom en enkätundersökning.Undersökningen visar att eleverna uppfattar arbetsmetoden som mer positiv än traditionell undervisning vilket gör ämnet matematik roligare. Ungefär hälften av eleverna menar att arbetsmetoden har förändrat synen på ämnet matematik positivt och lika många kan tänka sig att arbeta mer med metoden. Däremot ansåg endast 3 elever att metoden har ökat deras förståelse av matematikens betydelse i matlagningen.NyckelordÄmnesinfärgning, matematik, matlagning, pedagogiskt arbete.

La patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos pueden ser positivos o negativos, especialmente en los compuestos bioactivos. La formación de acrilamida en la fritura es otro problema sin resolver, por ello la investigación de cómo prevenir y/o reducir su contenido es un objetivo para la industria alimentaria. Sin embargo, no existen límites legales para este contaminante, especialmente en productos de patata fritos. Por otra parte, un mayor conocimiento del efecto de la cocción en los compuestos bioactivos de la patata permitiría mejorar sus niveles en los productos procesados. El objetivo de esta tesis ha sido estudiar el efecto de la cocción: hervido, horneado, fritura y cocción en microondas en las propiedades físicas y químicas en patatas de consumo. Se han caracterizado ocho cultivares y se han establecido las relaciones entre sus propiedades para determinar su aptitud al procesado. Se ha evaluado el efecto de la temperatura y el tiempo de procesado sobre las propiedades físicas y químicas de diferentes cultivares comerciales. Por último, se ha estudiado, la influencia de las condiciones de fritura sobre la formación de acrilamida y la relación entre niveles de acrilamida y factores potencialmente implicados en su formación. Ciertas propiedades físicas y determinados parámetros nutricionales nos corroboran el potencial de los cultivares para ser clasificados de acuerdo con su aptitud culinaria. Patatas con mayor dureza y materia seca y menor contenido de azúcares reductores serian aptas para freír mientras que valores altos de elasticidad, cohesividad y masticabilidad serian más adecuados para los otros métodos de cocción. La clasificación obtenida en este estudio sirve para reforzar la propuesta por "European Cultivated Potato database" para estos cultivares. La evolución de la temperatura corazón durante el procesado determina los principales cambios en las propiedades de la patata. El hervido ha obtenido las mayores pérdidas de peso, pero el ablandamiento de la patata depende del cultivar. Las pérdidas de color fueron independientes de la intensidad del tratamiento. El contenido de almidón resistente fue superior en las patatas horneadas y con cocción en microondas que en las hervidas; mientras que, la máxima retención de compuestos bioactivos se obtuvo con temperaturas corazón inferiores en la ebullición, temperatura más alta y menor tiempo de horneado y menor potencia y mayor tiempo de cocción en microondas. Se han encontrado relaciones significativas entre las propiedades instrumentales y las propiedades funcionales en las patatas cocidas. El aumento de temperatura desde 150 hasta 190 ºC utilizados en la fritura comporta patatas fritas con mayor contenido de acrilamida, baja absorción de aceite, mayor contenido de humedad, color más oscuro, y una mayor dureza. Se han observado correlaciones positivas entre el nivel de acrilamida y la asparagina, azúcares reductores y sacarosa, b*, Croma y firmeza y correlaciones negativas con la absorción de aceite y L*. Además, la absorción de aceite presentó correlaciones positiva con L* y H. Sin embargo, estas relaciones fueron diferentes entre los cultivares utilizados, no obteniéndose ninguna correlación entre los factores estudiados para Agria. En conclusión, la determinación de las propiedades físicas de la patata ha permitido una evaluación rápida y eficaz de los efectos de los procesos de cocción en las diferentes variedades estudiadas. Además, se ha observado que las propiedades físicas evaluadas pueden ser útiles para predecir la formación acrilamida en patatas fritas. El control de la temperatura corazón durante el procesado es esencial para mantener la calidad sensorial instrumental y los valores nutricionales de las patatas cocidas.
Potato is a carbohydrate-rich, versatile vegetable prepared and served in a variety of ways word-wide. The potato tubers are commonly cooked before being consumed. Positive and negative effects have been reported depending on differences in process conditions and morphological and nutritional characteristic of potato samples, especially for the bioactive compounds. In addition, the acrylamide formation could not be neglected for frying potato products. Researches and industry need to find the solutions to reduce or prevent acrylamide formation, but no legal limits have been established for this contaminant in foods, especially in the frying potato products. Moreover, further knowledge on the effect of the processing techniques on the content of bioactive compound of potato tubers will be of interest to improve their content of processed products. The purpose of this thesis was to study the effect of processing: boiling, baking, microwaving and frying on the physical and chemical properties of potato tubers consumed worldwide. Eight potato cultivars were characterized and the relationships between their properties were used to determine their processing aptitude. The effect of temperature and time of cooking processing on the nutritional components and physical properties of commercial potato tubers were assessed. And finally, the influence of frying conditions on acrylamide formation was studied and the relationship between acrylamide levels and the factors potentially involved in the formation of acrylamide were assessed. Certain nutritional and physical parameters indicated the potential of the cultivars for being classified according to their cooking aptitude. Potato cultivars with higher hardness and dry matter and lower reducing sugar content are suitable for frying whereas higher values of springiness, cohesiveness and chewiness are suitable for the other processing methods. The obtained classification reinforces the cooking types of the cultivars proposed by the "European Cultivated Potato" database. The evolution of the core temperature during processing determines the principal changes on potato properties. The higher weigh losses were obtained for baking, but the potato softening was depending on the cultivar. Color losses were independent of the intensity of the treatment. The resistant starch retention of baking and microwaving was higher than that of boiling and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, the higher temperature and shorter time of baking and the lower power and higher time of microwaving. Significant relationships were found between the instrumental and functional properties of cooked potatoes. The fried potato strips exhibited more acrylamide content, lower oil uptake, higher moisture content, darker colour, and greater hardness when the frying temperature was increased from 150 to 190 ºC. Significant positive relationships were observed between the acrylamide level and the asparagine, reducing sugar and sucrose contents, b*, Chroma and Shear force and negative correlations with the oil uptake and L* in fried potato strips. In addition, the oil uptake presented significant and positive correlations with L* and H in French fries. However, these relationships were different between individual cultivars, especially for the Agria cultivar, which exhibited no correlation between the studied factors. In conclusion, the determination of potato physical properties has enabled a quick and effective evaluation of the effect of the cooking processes on potato cultivars. In addition, physical properties of potato can be used for predicting the acrylamida formation in French fries. The control of core temperature during processing is essential for maintain the nutritional and instrumental sensorial quality of cooked potatoes.

Magister Scientiae (Nutrition Management) - MSc(NM)
Orange-fleshed sweet potato consumption promotion is one of the key nutrition sensitive interventions implementedto address high vitamin A deficiency among the rural population of Zambia since 2011. However, to date no study has been completed regarding household consumption of orange-fleshed sweet potato and factors related to their consumption. The study detailed here therefore sought to establish the consumption of orange-fleshed sweet potato, and to identify factors associated with its household consumption in the Integrating Orange Project areas in Chipata district of Zambia. The study randomly sampled 295 households, and collected information on the household characteristics, production, procurement, consumption and knowledge on orange-fleshed sweet potato. Cross tabulation chi square and one-way analysis of variance were used to identify associated consumption factors. The study found that 86.8% of the households ate orange-fleshed sweet potato; 49.5% ate it 1 to 3 days per week and 30.2% ate it at least 4 or more days per week, and only 13.2% did not consume orange-fleshed sweet potato at all. A relationship was found between having children younger than five years old and consumption of orange-fleshed sweet potato (P < 0.001). Results showed that 8.7% of households with children (n=183) never ate orange-fleshed sweet potato, versus 20.5% of households without children (n=112). Production of orange-fleshed sweet potato (n=178) was found to have a relationship with household conusmption of orange-fleshed sweet potato (P < 0.001). Only 1.1% of households that produced orange-fleshed sweet potato did not consume any, versus 31.6% who did not produce orange-fleshed sweet potato. Purchasing of orange-fleshed sweet potato (n=118) was found to have a relationship with its household consumption (P < 0.001); 56.2% of the households that ate orange-fleshed sweet potato 1 to 3 days during the previous week bought it, compared to only 27.0% of households who ate orange-fleshed sweet potato more than 4 days per week among those that bought it. The respondent‘s knowledge of the health benefits of orange-fleshed sweet potato was found to have a relationship with its consumption in the household (P < 0.001). Only 7.8% of the households where respondents knew the benefits of orange-fleshed sweet potato (n=215) never ate orange-fleshed potato, compared to 50.0% of households where the respondents did not know any benefit (n=80). In contrast, 33.5% of the households where the respondents knew the health benefits ate orange-fleshed sweet potato at least 4 days a week compared to only 7.9% of households where the respondents did not know any benefit. Overall, the study showed that most households consumed orange-fleshed sweet potato. The highconsumption might be due to seasonality, as the study was done during the harvesting season of orange-fleshed sweet potato. Also, prodcution of orange-fleshed sweet potato was promoted in the study area through the Integrating Orange Project. These results therefore suggest that projects seeking to promote consumption of orange-fleshed sweet potato as an intervention for vitamin A deficiency control should promote production of orange-fleshed sweet potato and sensitization of communities on the health benefits of orange-fleshed sweet potato consumption.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
The growing demand for processed food products means there is a need to develop technologies which can lead to products being developed which only slightly alter the sensory and nutritional characteristics and which are easy to use. Cooking a food leads to significant changes in its chemical composition which affect the concentration and the bioavailabilty of the bioactive compounds of vegetables. The development of value-added food products from the waste processing of the cashew apple could be attractive to the growing market for products with a reduced level of fats and attractive sensory characteristics. Considering the lack of data on the characteristics of products obtained from the cashew apple, the aim of this study was to analyze the bioactive compounds of different âin naturaâ cashew apple fibers (artisan and industrialized), to compare the different methods of cooking of the cashew meat to find the best one after the different methods of cooking, as well as to elaborate a way of evaluating the acceptance and sensorial preference of the new products made from these fibers. Different types of cashew âmeatâ were made from fibers (artisan and industrialized). These types of âmeatâ underwent different methods of cooking (boiling, steaming, frying and a mixed method) and their bioactive compounds were measured (that is, ascorbic acid, total carotenoids, total antioxidant activity through the ABTS method âazinobis (3-ethylbenzothiazoline 6-sulfonic acid) and the DPPH method (2.2-diphenyl-1-picrylhydrazyl). Cashew flour and cashew balls were made and underwent sensorial analysis. The level of ascorbic acid, the total carotenoids, and the antioxidant activity measured by the ABTS and the DPPH methods showed significant differences between the two in natura fibers studied, while they were significantly similar in terms of phenolic compounds. The artisan cashew fiber had a high level of ascorbic acid, (147.8 mg.100g-1), which is an excellent source of vitamin C. Both fibers showed low levels of total phenolic compounds and showed antioxidant activity. In both, the levels of ascorbic acid and carotenoids were high as the basic cashew âmeatâ is a good source of these bioactive compounds. The boiling method of cooking was the one which led to the lowest retention of functional compounds, exhibiting the lowest measurements in all the parameters evaluated. In general, frying and the cooking method combining both dry and moist heat had the highest measurements and were not significantly different from each other. The cashew flour and cashew balls were judged to be acceptable on the hedonic scales used both in terms of their attributes (appearance, aroma, taste, overall impression) and intention to buy. The values ranged from âI liked a littleâ and âI liked quite a lotâ for attributes and in terms of intention to buy the possibilities were âmaybe Iâd buy, maybe notâ and âI would possibly buyâ. It can be seen that making use of cashew apple residue is important both in terms of combating waste and in the development of new food products.
A crescente demanda por produtos de frutas processados gera a necessidade do desenvolvimento de tecnologias que permitam a obtenÃÃo de produtos com caracterÃsticas sensoriais e nutricionais com pouca alteraÃÃo e grande conveniÃncia para o consumo. O ato de cozinhar induz mudanÃas significativas na composiÃÃo quÃmica que influenciam a concentraÃÃo e a biodisponibilidade de compostos bioativos de vegetais. O desenvolvimento de produtos culinÃrios, de valor agregado, com resÃduos do beneficiamento do pedÃnculo caju tem atraÃdo o crescente mercado de produtos com teor reduzido de gordura e com boas caracterÃsticas sensoriais. Considerando a escassez de dados sobre as caracterÃsticas de produtos obtidos a partir do pedÃnculo do caju, objetivou-se nesse trabalho analisar os compostos bioativos das diferentes fibras (artesanal e industrializada) de caju in natura, comparar a melhor forma de cocÃÃo da âcarneâ bÃsica de caju apÃs os diferentes tipos de cocÃÃo, alÃm de elaborar e avaliar a aceitaÃÃo e preferÃncia sensorial de novos produtos formulados a partir destas fibras. Foram elaboradas âcarnesâ bÃsicas de caju a partir de duas fibras (artesanal e industrializada). Estas âcarnesâ foram submetidas a diferentes mÃtodos de cocÃÃo (cozimento a Ãgua, cozimento a vapor, fritura e cocÃÃo combinada) e tiveram seus componentes bioativos (Ãcido ascÃrbico, carotenÃides totais, atividade antioxidante total pelos mÃtodos ABTS â azinobis (3-etilbenzotiazolina-6-Ãcido sulfÃnico) e DPPH â (2,2-difenil-1-picrilhidrazil) avaliados. PaÃoca de caju e almÃndega de caju foram formuladas e analisadas sensorialmente. O Ãcido ascÃrbico, os carotenÃides totais, as atividades antioxidantes pelo mÃtodo do ABTS e pelo mÃtodo do DPPH variaram significativamente entre as duas fibras in natura estudadas; enquanto para os compostos fenÃlicos apresentaram-se significativamente iguais. A fibra de caju artesanal mostrou elevado conteÃdo de Ãcido ascÃrbico (147,8 mg.100g-1), sendo considerada uma excelente fonte de vitamina C. As fibras apresentaram baixos valores de compostos fenÃlicos totais e exibiram aÃÃo antioxidante. Em ambos os tratamentos, os nÃveis de Ãcido ascÃrbico e carotenÃides se apresentaram elevados, sendo âcarnesâ bÃsicas de caju rica fonte destes compostos bioativos. O tratamento de cocÃÃo em Ãgua foi o que menos contribuiu para a retenÃÃo de compostos funcionais, apresentando menores mÃdias em todos os parÃmetros avaliados. De maneira geral, a fritura e a cocÃÃo combinada de calor seco com calor Ãmido, exibiram maiores mÃdias, nÃo variando significativamente. A paÃoca e a almÃndega de caju apresentaram mÃdias dos atributos (aparÃncia, aroma, sabor, impressÃo global) e intenÃÃo de compra localizadas na zona de aceitaÃÃo das duas escalas hedÃnicas utilizadas, em que os valores variaram entre os termos âgostei ligeiramenteâ e âgostei moderadamenteâ enquanto para a intenÃÃo de compra, as mÃdias se situaram de âtalvez comprasse, talvez nÃo comprasseâ a âpossivelmente comprariaâ. Com base no resultados, o aproveitamento dos resÃduos do pedÃnculo de caju se torna bastante importante para o combate ao desperdÃcio e para o desenvolvimento de novos produtos alimentÃcios.

This study was conducted to determine the effect of heating methods (conventional and microwave), heating temperatures, and refrigerated storage on the flavor deterioration in precooked chicken parts. Chicken breasts and legs were evaluated by chemical analyses and sensory evaluation. Data was analyzed by Fisher's least significant difference (LSD) and Duncan's test. Results of the thiobarbituric acid test (TBA) indicated that heating temperature, regardless of heating method had a significant influence on oxidative deterioration. When the legs were heated for a longer time at a lower temperature, the TBA values significantly increased indicating heightened warmed-over flavor (WOF). Two-day refrigerated storage had no measurable influence on the TBA numbers. The legs generally had a higher degree of lipid oxidation reflected by higher TBA values. Heating method and 2-day refrigerated storage did not have a significant effect on the nonheme iron content of breasts or legs. The effects of heating temperature were inconsistent for the legs and breasts which was attributed to the different initial iron content of the legs, and the release of nonheme iron during the initial processing of the legs. The nonheme iron values of the legs were greater relative to the breasts. Heating and storage in general increased the area of peak 3 in legs, but had no effect on the breasts. A significant increase in the hexanal (peak 8) content of legs occurred upon 2-day storage, but not for breasts. Peak 7 significantly decreased when the breasts were heated, stored, and reheated. This was not the case for the legs. Sensory panelists could not differentiate between heating methods or temperatures for either part.
Master of Science

Our contemporary American food system has created complex environments for decisions and actions around food, and those decisions have implications for culture, health, natural resources, social relations, and the economy. And yet, as scholars, we do not understand the particulars of how people actually cook for themselves and their families. This study explores how race and socioeconomic class interact with individual experience of "food agency," or personal capacity to plan and prepare meals within one's food environment. It is one stage in a multiphase project developing a comprehensive theory of food agency, applicable in any context; a scale for measuring that agency; and a cooking pedagogy for increasing it. This research was based on an explanatory sequential mixed methods design: a qualitative follow-up to quantitative research (see Creswell & Plano Clark, 2011). It is an in-depth qualitative investigation with low-income participants of color, a population that had previously not been included in the development of food agency theory. The study's population was a mix of Drexel University students and community residents of Mantua, in Philadelphia, PA, and was recruited from Drexel's Healthy Cooking Techniques summer course. Data collection included semi-structured interviews and survey administration, and also utilized food agency scale survey responses. Analysis and results are divided into two papers, one narrative, and one a comparison between quantitative components of the food agency scale and corresponding qualitative data. Narrative analysis reinforces the notion that food agency is incredibly complex and self-referential. People with high self-efficacy around food may feel like they have a high level of agency, even if they can identify ways that societal structures impede them. Mixed-methods analysis reveals aspects of food agency that are not reflected by the scale: specifically, strategies for procuring food; environmental and financial impediments to that procurement; and aspiration for greater self-sufficiency and healthfulness in preparing food. Participants are intentional and skillful in resisting economic and environmental obstacles to feeding themselves. They want to be supported in building skills for that daily endeavor. The food agency scale does not gauge many of the strategies with which they resist obstacles, and therefore might be better cast as a cooking action scale, rather than a measure of comprehensive food agency.

Playfulness offers the potential to change perceptions of children with profound and multiple learning disabilities (PMLD) from passive children who are 'done to' to children who are inherently playful, have personalities, strengths, likes and dislikes. In a climate of concerns about the decline in free play for children in the UK and rising numbers of children with profound and complex needs, it is timely that attention be paid to these areas. The design of this multi-method, qualitative study was influenced by a range of factors. This included the nature of the children with PMLD, the theoretical stance and collaboration with a group of young disabled people. It involved an on-line survey, visits to and/or interviews at sites in the UK where there are professionals and families who were knowledgeable about people with PMLD (including arts-based professionals) and, of central importance, observations of five children with PMLD aged 3 to 7 years old in three different settings. Interviews were also conducted with the children's caregivers at home and school. This study has shown that children with PMLD are playful and that encouraging playfulness may have many significant benefits both for the children and for those around them. These include increasing stimulation, communication skills and responsiveness. Playfulness may also make the child 'feel good', possibly through providing a close connection to others, in what is termed here as 'mindful interdependency'. It was established that active playfulness stimulated and excited the children and may be linked to an increase in the number of strengths that they demonstrated. This has not previously been found in other research, as far as can be determined. A number of outputs such as a Play Passport have been produced which, it is hoped, will contribute to the encouragement of playfulness in children with PMLD.

Orientador: Caio Glauco Sanchez
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica
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Resumo: Este estudo teve como objetivo o projeto e a construção de um fogão doméstico alimentado continuamente por etanol, com a avaliação de rendimento de queima. O Brasil como o maior produtor de etanol, produzido a partir da cana-de-açúcar e elevado grau de desenvolvimento tecnológico, tornou esse combustível uma opção viável para substituição do GLP (gás liquefeito de petróleo) em fogões domésticos. Para a utilização do etanol foram necessários estudos para modificações tanto na forma de armazenamento, como no desenvolvimento de um novo design do queimador, visando uma queima compatível ao combustível já utilizado. Foram feitas análises termodinâmicas, a fim de descobrir os parâmetros mais relevantes na modificação. A partir dessas modificações foram desenvolvidos dois queimadores que se encaixam nas categorias semirrápido e auxiliar, com eficiências de 69% e 72% respectivamente, enquadrando ambos os queimadores na categoria A de eficiência
Abstract: This study aimed the project and built of a household stove fed continuously by alcohol fuel, evaluating burning efficiency. Brazil as the largest sugar-cane ethanol producer and with high technologic development degree, made this fuel a viable option to replace LPG (liquefied petroleum gas) in household stoves. For the utilization of ethanol, studies have been necessary both for the modification of storage and the development of a new burner¿s design, seeking a compatible burn with the already used fuel. Thermodynamics analyses have been made to discover the most relevant parameters for the modification.From these modifications, were developed two burners with efficiency of 69% and 72%, that fits onto the categories of semi-fast and auxiliary in brazilian norm, respectively, both in category A from brazilian norm of efficiency
Mestrado
Termica e Fluidos
Mestra em Engenharia Mecânica

This study constructs themes and propositions about the experiences of youth participants in the fall 2013 Food Landscapes program at the Neighborhood Resource Center in Richmond, Virginia. During the program, youth participated in cooking-based volunteerism with adults with disabilities and created short videos about their experiences. In this study, I analyzed pre- and post-program participant interviews, twice-weekly program observations, and facilitator reflections to understand how Food Landscapes affected youths’ conception of community engagement and communication strategies. This case study offers insight into how youth experience after-school programming of this design. Based on my findings, youth develop and rely upon a sense of togetherness in out-of-school programs. Togetherness as a bridge to commitment strengthens participation. Individually, youth need to form personal connections to and/or empathy with the content areas of the program in order to derive meaning, critically reflect, and problem solve. Furthermore, the youth articulated their perceptions of the community and the program by developing, organizing, and voicing their ideas of cooking/food, volunteering, and art making. By sharing research about the experiences of youth in after-school programming, organizations and educators can better construct, facilitate, and sustain youth participation and engagement.

Orientador: Marise Aparecida Rodrigues Pollonio
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Atualmente os consumidores estão cada vez mais interessados no consumo de alimentos com apelos para a promoção da saúde. No desenvolvimento de produtos cárneos com características funcionais, os cereais, os quais possuem uma grande proporção de fibra insolúvel, têm vantagens fisiológicas e tecnológicas por serem constituídos principalmente de celulose. Destacam-se a capacidade de ligação de água e gordura e também a capacidade de reduzir custos de formulação. Sob este aspecto, este trabalho teve o objetivo de estudar e desenvolver formulações de produtos cárneos reestruturados empanados com alto teor de grão inteiro, farinhas, farelos e flocos de cereais integrais garantindo suas características tecnológicas e sensoriais. Primeiramente, foi realizada a seleção e avaliação das propriedades tecnológicas de diferentes cereais para combiná-los na forma de blends de cereais, através de analise físicoquímica e sensorial. A seguir, foi realizado o estudo do efeito da adição de diferentes blend de cereais (6% a 24%) em produto cárneo reestruturado empanado com avaliação das propriedades tecnológicas através da metodologia de superfície de resposta. Foram estudadas como variáveis respostas: umidade, absorção de óleo, textura, cor, bem como a qualidade sensorial geral e os atributos de aparência, cor interna e externa, textura e em especial crocância e sabor. Finalmente, foi estudada a influência dos métodos de cocção (fritura em óleo, forno convencional e forno microondas) sobre empanados de frango adicionados de sete tipos de cereais integrais. A seleção dos cereais e elaboração dos blends com sete tipos de cereais resultaram em teores adequados de proteínas (14,52%), lipídeos (10,39%) e carboidratos (62,72%) e um bom índice de capacidade de retenção de água (4,8). Nos produtos empanados a menor absorção de óleo foi para a formulação com 15% blends. A adição de até 24% de cereais integrais resultou num bom desempenho de textura e cor objetiva para os produtos empanados fritos. Em produtos empanados pré-fritos, houve um aumento na intensidade da cor amarela devido à adição dos blends de grãos e farinhas. Do ponto de vista sensorial os empanados adicionados de sete tipos de cereais integrais apresentar 97% de aceitação e 91% de intenção de compra pelo painel de consumidores, não diferindo da formulação controle. Os produtos submetidos ao forno microondas com 0% e 15% de cereais integrais, obtiveram os maiores porcentuais de umidade e lipídeos em comparação aos produtos cozidos em forno convencional, maior luminosidade e menor intensidade de vermelho, menor força de cisalhamento e as menores notas atribuídas pelos provadores em todos os atributos sensoriais, caracterizando um produto úmido, flácido, claro e sem crocância. Este trabalho permitiu a elaboração de um produto cárneo reestruturado empanado com alto teor de cereais integrais com boa aceitação sensorial, sendo necessários mais estudos para otimizar a substituição do processo de fritura por forneamento ou cocção em microondas
Abstract: Currently consumers are increasingly interested in food consumption with appeals for the promotion of health. In the development of meat products with functional features, cereals, which have a high proportion of insoluble fiber, have physiological and technological advantages because they are made primarily of cellulose. In this respect, this work was to study and develop formulations restructured breaded meat product with high content of whole grain, flour, bran and flakes, cereals and ensuring their sensory acceptance and technological. First, we performed the selection and evaluation of technological properties of different cereals and combine them in the form of blends of cereals, through physicalchemical analysis and sensory acceptance. Next, we performed a study of the effect of adding different blend of cereals (6% to 24%) in restructured breaded meat product and technological properties evaluation by response surface methodology. Were studied as variables response: moisture, oil absorption, texture, color sensory acceptance and appearance attributes, external and internal color, texture, flavor and crispness. Finally, we studied the influence of cooking methods (frying in oil, conventional oven and microwave oven) on breaded chicken added seven types of grains. The selection of grains and the blends with seven types of grain resulted in adequate levels of protein (14.52%), lipid (10.39%) and carbohydrate (62.72%) and a good index of holding capacity water (4.8). Breaded products the oil absorption was lower for the formulation with 15% blends. The addition of up to 24% of grains resulted in a good performance color and texture to the breaded products fried. In breaded pre-fried products, an increase in color saturation due to the addition of the blends of grains and flours. From the standpoint of the sensory the breaded products added seven types of grains presented 97% acceptance and 91% of purchase intention by the consumer panel did not differ from the control formulation. The products subject to the microwave oven at 0% and 15% whole grains, had the highest percentage of moisture and lipids in comparison to products cooked in conventional oven, greater brightness and low saturation yellow, lower shear force and lower scores by the judges in all sensory attributes, configuring in a product moist, flabby, clear and without crunchiness. This work allowed the preparation of a breaded restructured meat product with high content of whole grains with good sensory acceptance, more research is needed to optimize the replacement of the frying in the baking or microwave oven
Doutorado
Engenharia de Alimentos
Doutor em Tecnologia de Alimentos

Tese de Doutoramento em Ciências Veterinárias, especialidade de Segurança Alimentar
Nos tempos que correm estamos cada vez menos disponíveis para a preparação de uma refeição, não existindo, na maioria das vezes, a preocupação de como a processamos e as alterações ocorridas em termos de composição nutricional. Tal como é sabido desde há longa data, a carência de determinados nutrientes pode conduzir a graves problemas de saúde, sendo deste modo imprescíndivel o conhecimento dos fatores que contribuem para minimizar a perda de nutrientes dos alimentos. Considerando que a maioria dos alimentos de origem animal antes de serem consumidos são submetidos a um método de confeção, utilizando-se uma fonte de calor, considerou-se importante avaliar a forma como três métodos de confeção de uso vulgar a nível doméstico (forno micro-ondas, água fervente e grelhagem) poderiam influenciar a composição nutricional das carnes de vitela Barrosã e de novilho Mertolengo (Denominação de Origem Protegida). Assim, no presente estudo, verificou-se que a aplicação dos vários métodos de confeção estudados altera a composição nutricional da carne, não sendo possível identificar no global qual o método de confeção que minimiza as perdas de nutrientes. De acordo com os dados obtidos, verificou-se que em ambas as carnes, os nutrientes que apresentam retenções mais elevadas são as proteínas totais, os aminoácidos, os lípidos totais, os isómeros conjugados do ácido linoleico, o colesterol total, o ferro, o magnésio e o zinco. Em contrapartida, os nutrientes da carne que são mais afetados pela ação dos métodos de confeção são a humidade, os ácidos gordos polinsaturados, o potássio e o α-tocoferol. Por conseguinte, verificou-se que a retenção dos nutrientes da carne varia em função do método de confeção aplicado. Observou-se também um efeito significativo do músculo em alguns dos nutrientes determinados em ambas as carnes estudadas. Os métodos de confeção afetaram negativamente a qualidade nutricional dos lípidos, uma vez que em ambas as carnes se verificou um aumento do índice de aterogenicidade e uma diminuição dos índices hipocolesterolémico/hipercolesterolémico e ácidos gordos polinsaturados/ácidos gordos saturados, comparativamente ao teor obtido na carne crua.
ABSTRACT - The effect of different cooking methods on the nutritional value of veal - experimental study on Barrosã and Mertolenga-PDO - Nowadays we often feel short of time when it comes to the preparation of a meal, and most of the time give no consideration as how we process it and the modifications which occur in terms of nutritional composition. It has been known for a long time that the lack of certain nutrients can lead to serious health problems; therefore it is fundamental to acknowledge the factors that contribute to minimizing the loss of food nutrients. Whereas most food of animal origin is subjected to a cooking method using a heat source before consumption, it was considered important to assess how three common household cooking methods (microwave, boiling and grilling) could influence the nutritional composition of Barrosã and Mertolengo veal (Protected Designation of Origin). Thus, in the present study, it was found that the application of the various cooking methods studied modifies the nutritional composition of the meat, without it being possible to identify globally which cooking method minimizes the loss of nutrients. According to the data obtained, it was established that in both meats, nutrients that showed higher retentions are total proteins, amino acids, total lipids, the conjugated isomers of linoleic acid, total cholesterol, iron, magnesium and zinc. In contrast, the meat nutrients that are most affected by the action of cooking methods are moisture, polyunsaturated fatty acids, potassium and α-tocopherol. The results established that the retention of meat nutrients varies depending on the confection method applied. A significant effect of muscle in certain nutrients in both meats studied was also observed. The cooking methods adversely affected the nutritional quality of lipids, since in both meats there was an increase in the atherogenicity index and a decrease in hypocholesterolemic / hypercholesterolemic ratios and polyunsaturated/saturated fatty acids ratios when compared to the level obtained in raw meat.

Tracking Internet users is one of the most controversial and discussed IT topic nowadays. Except of the publicly known tracking by marketing agencies, there even appeared secret methods of surface monitoring of USA population. Because, as shown in this thesis, majority of existing tools for defence against tracking on the Internet are cooperating with trackers, the goal of this thesis is to develop independent defend tool that would block tracking. After mentioning the motivation for tracking and its history there are analysed all known and widespread tracking methods in detail. The two following sections of the thesis are describing the world biggest companies performing the user tracking and their tools and options to defend against each method of tracking by available defensive tools. The practical part of the thesis contains the description, example of usage and manual for developed defensive tool, that protects users on the Internet against the most widespread tracking methods by restricting communication with suspicious 3-rd party servers.

Tese de Doutoramento em Ciência e Tecnologia Animal
Contribuição para o estudo da composição lipídica e do valor nutricional da gordura intramuscular na carne de ruminantes - A composição em ácidos gordos e o ácido linoleico conjugado (CLA) são temas actuais de grande interesse, com particular relevância para a qualidade da carne e saúde humana. As carnes de ruminantes têm sido consideradas alimentos pouco saudáveis, principalmente devido à sua fracção lipídica com elevada concentração em ácidos gordos saturados. Contudo, as gorduras edíveis dos ruminantes são a principal fonte natural de isómeros CLA, sendo os isómeros bioactivos (c9,t11 e t10,c12) associados a propriedades potencialmente benéficas para a saúde humana. Em Portugal, a informação científica disponível para apoiar a qualidade e a reputação da carne bovina de raças autóctones criadas segundo as especificações de Denominação de Origem Protegida (DOP) continua restrita. Para além disso, os dados disponíveis não permitem ter uma percepção global de como distintos factores influenciam a composição da carne, desde a sua produção até ao consumo. Neste contexto, a nossa investigação foi desenvolvida estudando o efeito dos regimes alimentares dos animais (pastagem×concentrado), processamento tecnológico da carne após o abate (irradiação) e tratamentos térmicos (fervura, microondas e grelhagem), no perfil lipídico, especialmente nos isómeros do CLA, e no valor nutricional de carne de ruminantes. Foram seleccionadas e caracterizadas 4 carnes tradicionais DOP (Carnalentejana, Mertolenga, Barrosã e Arouquesa). Os resultados sugerem que a gordura intramuscular das carnes de novilho relativamente às de vitela, apresentam menor valor nutricional ao longo do ano, devido ao sistema de produção semi-extensivo utilizado nos novilhos. Por sua vez, a Carnalentejana-DOP apresenta uma qualidade nutricional superior comparativamente à carne de vaca de produção intensiva. No sentido de avaliar em detalhe o efeito de diferentes regimes alimentares no valor nutricional dos lípidos da carne, bem como a sua utilidade como discriminantes químicos da origem da carne, realizou-se um ensaio controlado. Os dados obtidos reforçam os resultados anteriores que sugeriam que a carne de animais de pastoreio apresenta melhor qualidade nutricional (teores mais elevados de n-3 PUFA e CLA) do que a carne de animais alimentados a concentrado. Este facto traduz os efeitos benéficos da pastagem no perfil de ácidos gordos da carne. Relativamente às alterações na composição da gordura intramuscular, resultantes do efeito de processamentos seguintes ao abate, a irradiação, uma tecnologia prospectiva para a conservação das carnes, não promoveu modificações significativas. Os tratamentos térmicos, frequentemente utilizados em culinária, induziram um impacto moderado no perfil dos ácidos gordos, como consequência das perdas de humidade e concentração da gordura. Em resumo, a composição lipídica da gordura intramuscular das carnes de bovino DOP estudadas apresenta um valor nutricional acrescentado para os consumidores, considerando os valores de n-3 PUFA, CLA (total e do isómero c9,t11) e da razão n-6/n-3, contribuindo para a sua diferenciação no mercado.
RESUMO - Contribuição para o estudo da composição lipídica e do valor nutricional da gordura intramuscular na carne de ruminantes - A composição em ácidos gordos e o ácido linoleico conjugado (CLA) são temas actuais de grande interesse, com particular relevância para a qualidade da carne e saúde humana. As carnes de ruminantes têm sido consideradas alimentos pouco saudáveis, principalmente devido à sua fracção lipídica com elevada concentração em ácidos gordos saturados. Contudo, as gorduras edíveis dos ruminantes são a principal fonte natural de isómeros CLA, sendo os isómeros bioactivos (c9,t11 e t10,c12) associados a propriedades potencialmente benéficas para a saúde humana. Em Portugal, a informação científica disponível para apoiar a qualidade e a reputação da carne bovina de raças autóctones criadas segundo as especificações de Denominação de Origem Protegida (DOP) continua restrita. Para além disso, os dados disponíveis não permitem ter uma percepção global de como distintos factores influenciam a composição da carne, desde a sua produção até ao consumo. Neste contexto, a nossa investigação foi desenvolvida estudando o efeito dos regimes alimentares dos animais (pastagem×concentrado), processamento tecnológico da carne após o abate (irradiação) e tratamentos térmicos (fervura, microondas e grelhagem), no perfil lipídico, especialmente nos isómeros do CLA, e no valor nutricional de carne de ruminantes. Foram seleccionadas e caracterizadas 4 carnes tradicionais DOP (Carnalentejana, Mertolenga, Barrosã e Arouquesa). Os resultados sugerem que a gordura intramuscular das carnes de novilho relativamente às de vitela, apresentam menor valor nutricional ao longo do ano, devido ao sistema de produção semi-extensivo utilizado nos novilhos. Por sua vez, a Carnalentejana-DOP apresenta uma qualidade nutricional superior comparativamente à carne de vaca de produção intensiva. No sentido de avaliar em detalhe o efeito de diferentes regimes alimentares no valor nutricional dos lípidos da carne, bem como a sua utilidade como discriminantes químicos da origem da carne, realizou-se um ensaio controlado. Os dados obtidos reforçam os resultados anteriores que sugeriam que a carne de animais de pastoreio apresenta melhor qualidade nutricional (teores mais elevados de n-3 PUFA e CLA) do que a carne de animais alimentados a concentrado. Este facto traduz os efeitos benéficos da pastagem no perfil de ácidos gordos da carne. Relativamente às alterações na composição da gordura intramuscular, resultantes do efeito de processamentos seguintes ao abate, a irradiação, uma tecnologia prospectiva para a conservação das carnes, não promoveu modificações significativas. Os tratamentos térmicos, frequentemente utilizados em culinária, induziram um impacto moderado no perfil dos ácidos gordos, como consequência das perdas de humidade e concentração da gordura. Em resumo, a composição lipídica da gordura intramuscular das carnes de bovino DOP estudadas apresenta um valor nutricional acrescentado para os consumidores, considerando os valores de n-3 PUFA, CLA (total e do isómero c9,t11) e da razão n-6/n-3, contribuindo para a sua diferenciação no mercado.
This work was co-financed by Centro de Investigação Interdisciplinar em Sanidade Animal (Project CIISA/52.Carne-Bioactivos) da Faculdade de Medicina Veterinária da Universidade Técnica de Lisboa and Fundação para a Ciência e a Tecnologia (POCTI/CVT/2002/44750) and Ministério da Agricultura (AGRO/2003/512).

Os cações são importantes recursos pesqueiros que podem apresentar concentrações de mercúrio (Hg) e arsênio (As) muitas vezes acima do limite de tolerância, o que os tornam impróprios como alimento. No meio aquático estes contaminantes são convertidos em espécies orgânicas, em especial metilmercúrio (MeHg) e arsenobetaína (AB), respectivamente. O MeHg é neurotóxico, sendo o sistema nervoso em desenvolvimento o mais susceptível. A AB é pouco tóxica, no entanto, o As inorgânico está envolvido em processos de estresse oxidativo, mutagênese e principalmente carcinogênese. Neste trabalho, foi avaliada a eficiência da cisteína na remoção de Hg, a ocorência de As total e inorgânico, e a redução de sua concentração com o emprego de borohidreto de sódio e de preparos para o consumo. A redução máxima de Hg, de 59,4%, com cisteína a 0,5% em pH 5,0, não foi reproduzida quando pretendida a reutilização da solução do aminoácido, importante do ponto de vista prático. O cação-azul continha elevados níveis de As total, 1,98 a 22,56 µg/g (base úmida), que foram removidos com borohidreto de sódio em 99%, demonstrando a alta potencialidade do método usado. O As inorgânico, presente na quantidade média de 0,0086 µg/g (base úmida), foi reduzido em 27,7%. O preparo para o consumo, por cozimento em água, do cação-azul em cubos (1-2 cm3), resultou em maior remoção de As total, de 65,9 a 71,2%; no cação grelhado a redução foi de 55,4 a 60,2%. As amostras, grelhadas ou cozidas, adicionadas de sal e limão enriquecido com ácido ascórbico, e as grelhadas contendo sal e sal com limão, apresentaram redução na concentração de As inorgânico de 30,1 a 42,8%.
The shark are important fishery resources that may have concentrations of mercury (Hg) and arsenic (As) often above the limit of tolerance, which makes them unsuitable as food. In the aquatic environment these contaminants are converted to organic species, particularly methylmercury (MeHg) and arsenobetaína (AB), respectively. The MeHg is neurotoxic, and the developing nervous system more susceptible. AB is slightly toxic, however, the inorganic As is involved in processes of oxidative stress, mutagenesis and carcinogenesis mainly. In this study, we evaluated the efficiency of cysteine to remove mercury, the occurrence of the total and inorganic As, and the reduction of their concentration with the use of sodium borohydride and preparations for consumption. The maximum reduction of Hg, 59.4%, with 0.5% cysteine at pH 5.0, was not reproduced when you want to reuse the solution of the amino acid, important practical point of view. The blue-shark contained high levels of the total As, 1.98 to 22.56 µg/g (wet weight), which were removed with sodium borohydride in 99%, demonstrating the high potential of the method used. The inorganic As, present in the average amount of 0.0086 µg/g (wet weight) was reduced in 27.7%. Preparation for consumption by baking in water, the blue-shark into cubes (1-2 cm3) resulted in greater removal of the total As, 65.9 to 71.2%; in the grilled shark the reduction was 55,4 to 60.2%. The samples, grilled or baked, added salt and lemon enriched with ascorbic acid, and the grilled containing salt and salt with lemon, presented reduction in the concentrations of inorganic As from 30.1 to 42.8%.

Bakgrund: Det konsumenter oftast inte är medvetna om vid deras Internetanvändning är att de iakttas av företag. Företagen samlar avsiktligt in personlig information och spårar vilka hemsidor och produkter eller tjänster de intresserat sig av genom så kallade webb-spårningssystem. I samma takt som tekniker så som webb-spårningssystem börjat användas har också etisk marknadsföring på Internet blivit ett diskuterat och aktuellt ämne. Etisk marknadsföring på Internet handlar om vad som uppfattas som accepterat beteende av konsumenterna och företag måste ta hänsyn till konsumentens etiska koder. Syfte: Syftet med studien är att undersöka konsumenters uppfattningar om webbspårningssystem utifrån etiska koder. Forskningsfråga: Vad är etiskt accepterat användande av webb-spårningssystem från konsumentens perspektiv? Metod: I studien har en kvalitativ forskningsstrategi samt semi-strukturerade intervjuer tillämpats. Slutsats: Slutsatsen i studien är att konsumenters uppfattningar om webb-spårningssystem inte alltid uppfyller konsumentens etiska koder. Konsumenter har generellt sätt en negativ uppfattning om webb-spårningssystem men uppfattningarna skiljer sig beroende på vilken situation som konsumenten påverkas av webb-spårningssystem. Konsumenter har enbart positiva uppfattningar om webb-spårningssystem när tekniken används så att konsumenten gynnas av den.

碩士
高雄醫學大學
公共衛生學系職業安全衛生碩士班
106
There are many hazardous chemicals in cooking oil fumes (COFs). Of them, polycyclic aromatic compounds (PAHs) obtain a great attention due to their health effects. Therefore, the objectives of this study is to investigate the effects of cooking oil, cooking method and food type on PAHs from COFs. We conducted experiments in a simulated kitchen. Four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) were used. Particulates and gas-phase PAHs were collected by a PM2.5 sampler with a Teflon filter and a PUF cartridge, respectively. Samples were extracted and analyzed by a gas chromatography/mass spectrometer. It is expected that high-temperature cooking exerts more hazardous chemicals. The results showed soybean oil had the lowest PAH emissions regardless of cooking methods. Deep frying had the lowest PAH emissions due to stable cooking temperature. Cooking materials had little effect on PAH emissions. It needs further study to understand and clarify the relationship between these factors and PAH formation.

碩士
大葉大學
環境工程學系碩士班
100
In a kraft pulping process, effluents often entrain sulfides and mercaptans which give malodorous smell to the ambience. Therefore, an electrocoagulation system was used to treat the spent pulping liquor of a kraft pulp mill after adding sequestration chemicals such as calcium carbonate, iron sulfate, activated bentonite. Efficacies of the treatments in reducing sulfurous compounds in water were examined. After adding calcium carbonate and then applying an electrocoagulation treatment, the results showed good true color removal, and at a current density of 86.6 A/m2, hydraulic retention time (HRT) of 10 min, 85% of the colorant was removed. With regard to effluent COD, the aluminum electrodes outperformed cast iron electrodes, with respective removal rates of 50% and 40% at a current density of 86.6 A/m2 and HRT of 10 min. Removal of methanol was less than ideal, with a 44% removal rate under the optimal conditions. Removal of hydrogen sulfide reached ca. 80%, even the least performing aluminum electrode recorded a removal rate of 53%. Adding iron sulfate prior to electrocoagulation at 88.6 A/m2 and 10 min HRT produced result of maximal 72% true color removal. The COD removal rates were better, with 65% removal rate. Mediocre SS removal rate of 60~65% was obtained in this additive group. The methanol removal rate was the poorest, 30% at the best trial; removal of hydrogen sulfide, however attained 96% maximum, the best of 3 additives. The trials involving addition of activated bentonite prior to electrocoagulation at 86.6A/m2 and 10 min HRT produced a optimal true color removal rate of 87% with the aluminum electrodes which was not much different from the calcium carbonate group. The minimum removal rates 0f 49% for the group, however, was superior to the other 2 additives. COD removal reached 65% maximum for this group. Removal of SS was the best among the 3 groups, reaching 89% maximum. The same was observed for methanol removal rate of 46%. And hydrogen sulfide removal rate of 88% was deemed adequate. Overall, adding activated bentonite in conjunction with the electrocoagulation treatment produced superior results to those of the calcium carbonate and iron sulfite groups.

碩士
中國文化大學
生活應用科學系
101
Due to high in nutrition, popular in consumption and great in taste, marinated egg has been a long time favorite for our Chinese people. There are several factors affecting the quality of marinated egg including selection of egg, formulation, cooking time and cooking method et. al., Therefore, the purpose of this study is to find the way to improve the procrssing efficiency, quality and extend the shelf-life of this product. Packed AGG eggs were bought from Family mark convenient store. Eggs used for this study were peeled off the shell after cooked at 98±2℃ for 10 min and then cooled at 25℃tap water for 10 min except the samples used for soft egg yolk egg of the 3rd experiment were cooked at 98±2℃only for 5 min. There are five experiments conducted. The first one was to understand the impact of formulation on the favorite of taste panel. The ingredients of crystal sugar (1%, 5%, 10%) , soy sauce (10%, 15%) , 90% water and salad oil 0.5% were well mixed after fried salad oil and sugar for 2 min superlatively. The result showed the group of the crystal sugar 10% and soy sauce 15% water 90% and salad oil 0.5% was the best which was used as the standard formula for next following experiments. The second experiment is looking at the influence of different sauce bags with different ingredients such as (Star anise, Zanthoxylum, Cumin, Cinnamomum cassia). The result evaluated by sensory evaluation, color and pH value test was indicated that sauce without added addition sauce bag of Chinese medicine ingredients is better compared with other groups. The third experiment is compared the quality different of the cooked degree. The eggs were cooked to three different degree of doneness (traditional fully cooked hard egg, soft egg yolk egg A and semi-solid egg yolk egg B). The result was analyzed by sensory evaluation, texture profile analysis (TPA), color and pH value and indicated that traditional fully cooked hard egg is still more preferred by panel members, however semi-solid egg yolk egg also came close in second place. The fourth experiment is looking at the different result of four cooking method including (1) traditional cookware 120 min (2) pressure cooker 15 min (3) electric rice cooker 60 min (4) cooling marinated 24hr to commercially available marinated eggs. The result were shown that cooking 120 min of traditional cookware has better sensory, and lower total plate counts up to 12 days storage at 4℃. However, the other groups also showed the result was acceptable. The fifth experiment was using standard formula with addition different ratio of ingredient including garlic powder (0.5%,1%,1.5%) and chili powder (0.5%,1%,1.5%) into the sauce and evaluated by sensory evaluation and TBARS value to compare the difference. The group of 1.5% chili powder was found better color and flavor. The 1% of garlic powder was more desirable hardness and overall acceptance of the product. The addition of chili and garlic powder was shown TBA compared with the control group.

碩士
輔仁大學
食品科學系
97
Toona sinensis Roemor (TS, or Cedrela sinensis), a perennial deciduous tree of family Meliaceae, is frequently used for health tonic herbal remedy in Chinese medicine. Though TS leaves possess antioxidant activity, they also contain a substantial amount of nitrite which is harmful to human health. In this study fresh and dried TS leaves were used for extraction with solvents of methanol, with or without 60°C ethanol pretreatment, and of 95°C hot water; the prepared samples were then subjected to the analyses of nitrite content and antioxidant activity. Results showed that the methanol extract prepared from fresh TS leaves contained the highest nitrite content (62.3±6.0 ppm), and the next was the hot-water extract prepared from dried TS leaves (47.8±2.7 ppm); the antioxidant activity was evaluated with scavenging free radical activity of DPPH (2,2-diphenyl-1-picrylhydrazyl), and it revealed that the highest activity was observed in the hot-water extract prepared from dried TS leaves (2.44±0.01 Vit. C equivalent mg/g), and the lowest was the methanol extract prepared from the sample with ethanol pretreatment (1.59±0.03 Vit. C equivalent mg/g), the others showing similar activity (1.8~2.1 Vit. C equivalent mg/g). Then 6 kinds of common culinary methods were employed, which included boiling, rapid frying, deep-frying, steaming, microwaving and pressing, to unveil the alterations of the residual nitrite content and antioxidant activity after these treatments. Results showed that the fresh-pressed juice contained the highest nitrite content, 172.2±5.2 ppm, however, such a high amount might indicate an interference resulted from the chlorophylls in the sample, and therefore this value was considered an overestimation; the next was the rapid-frying treatment (38.7±2.1 ppm), and the others contained similar contents (12~15 ppm); the highest antioxidant activity was observed in the boiling treatment (1.42±0.05 Vit. C equivalent mg/g), and the others were similar (1.84~1.86 mg/g). The corresponding amounts of TS leaves, 15, 30 or 60-mg, prepared with deep-frying, microwaving and pressing, were added in 1 ml culture media for cell cytotoxicity test. Results showed that the fresh juice sample added with the concentration of 15 mg/ml media could stimulate cell growth (cell viability 117%), and added with 30 mg/ml did not improve the growth, while added with 60 mg/ml resulted in a high suppression of cell growth. The microwaving samples increasingly reduced the cell viability with augmenting concentrations, and all the deep-frying samples highly suppressed the cell growth.

碩士
實踐大學
食品營養與保健生技學系碩士班
102
In the study, dumpling dough was prepared from wheat flour with the addition of different amount of hot water (100℃) and/or cold water (25℃). The amount (based on flour dry weight) and temperature of water added were 55% (25℃), 60% (25℃), 43% (100℃)-17% (25℃), and 60% (100℃). After mixing, dough was rested for 20 min and sheeted to form dumpling wrapper. Dumpling wrapper was either boiled or steamed, then the samples were stored at room temperature for 2 h. Gelatinization enthalpy, microstructure of dough and textural properties of fresh and stored boiled or steamed dumpling wrapper were evaluated. Results showed that dough prepared with boiling water showed higher hardness and adhesiveness, but lower stickiness and gelatinization enthalpy than dough prepared with cold water. Dumpling wrapper had more gluten network than the corresponding dough, and starch granule was occupied in the cavities of gluten network as examined by CLSM .Hot-water prepared wrapper had lower surface stickiness and extensibility than that of cold-water prepared wrapper. Boiling made hot-water prepared wrapper had higher surface stickiness, extensibility, as well as lower cutting toughness and darker color than the counterpart cold-water prepared wrapper. Steamed hot-water prepared wrapper showed higher surface stickiness, toughness, extensibility and darker color but lower cutting toughness than the counterpart steamed cold-water prepared wrapper. After 2 h storage, the cooked hot-water prepared wrapper had higher stickiness and cutting toughness. The steamed hot-water prepared wrapper showed lower cutting toughness, toughness and extensibility. Overall, texture, gelatinization enthalpy and structure of dough were affected by the water temperature and content of water added. The quality of boiled or steamed wrapper was mainly influence by cooking method.

碩士
輔仁大學
餐旅管理學系碩士在職專班
107
In recent years, because Taiwan people are affected by western food culture, the transformation of eating habits and lifestyles causes rice consumption have gradually decreased. In order to raise the consumption of domestic rice, Agriculture and Food Agency (COA) has promoted “new rice grain industrial chain” through the integration of Chinese rice and Western wheat. The mixture of rice flour and wheat are used in producing various desserts. It doesn’t only enhance rice consumption, but also create new products that can stimulate the consumption of market of rice products. In this study, using wet-mill japonica rice flour replaces three different ratios of 90%, 50% and 10% wheat four. Meanwhile, using baking method and steaming method produces six kinds of rice sponge cakes. Then, 60 people are invited to practice convenience sampling. Each person have to repeat testing, and each version obtains 60 valid questionnaires. Finally, there are 360 valid questionnaires and the effective recovery rate was 100%. In analysis of questionnaire statistics, my research “Two-way ANOVA” are used to verify the interaction between the two variables. Next, the study explores “consumers’ acceptance or preference of the different ratios and cooking methods of rice flour and wheat four.” The result shows that the cooking method can lead customers to receive the cake positively. The interaction between rice flour and cooking method didn't reach a significant level. Based on the practical reason, this study may provide domestic food-related industry, academic institutions and follow-up researchers.

碩士
高雄醫學大學
職業安全衛生研究所
98
There exist a lot of chemicals in cooking oil fumes (COFs), especially long-chain aldehydes, which are frequently found in COFs and exclusively in oil-related emissions. It is important to measure the emissions of aldehydes, such as trans,trans-2,4-decadienal which is a potential tumor promoter and can be served as a characteristic compound of COFs. Few studies have investigated aldehyde distributions of COFs comprehensively; therefore, this study establishes a C1~C10 aldehyde sampling and analysis method for both particulate- and gas phases, and applies this method to evaluate concentration distribution of aldehydes in COFs. The cooking oil fumes were collected using DNPH-coated glass fiber filters (25 mm) and 2,4-DNPH cartridges (47285-U SUPERLCO) connected in serial for measuring particulate- phase and gas-phase aldehydes, respectively. After sampling, samples were analyzed by HPLC/UV in gradient mode. This method was optimized for 20 carbonyl chemicals analysis. This method was evaluated in terms of linearity, method detection limit, reproducibility and desorption efficiency in the laboratory. After laboratory evaluation, this method was applied in five kitchens for field assessment. Results show that linearity, method detection limit, reproducibility (expressing as CV) are 0.995-0.999 (R2), 0.002-0.014 μg/mL and 2.37-6.78 % (CV), respectively. The recovery rates of 2,4-DNPH cartridges are 80 ~ 100% for concentration range between 0.2678- 0.3349 μg/ml. They are within in the acceptable range. This method also shows applicable for field test.

碩士
大葉大學
設計暨藝術學院碩士班
103
Although influenced by Western contemporary home cooking equipment and food culture, the cooking methods and cooking habits of Chinese cuisine still retain much on their traditional style. However the today’s typical kitchen equipment doesn’t really support Chinese cooking habits and culture. 　　The contemporary Chinese cooking methods in private households are a starting point for the re- design of a culinary environment. 　　This work is passing through Western and Chinese cooking environment and history, food culture and cooking methods and also is collecting other information like observing Chinese cooking habits of the contemporary family, analyzing contemporary family-related issues in the cooking process and considers the real needs of Chinese cooking environment. Based on the methods of industrial design, a task list has been developed and design guidelines have been set up, conducting the practical design procedure, ending up in a scale model as a seminal example. Then interviews of experts and kitchen users conclude the research process.

碩士
中國文化大學
生活應用科學研究所
95
Beef noodle, a common nosh combined by beef. However, studies related to beef noodle are still insufficient. The objectives of this research were to :(1) effect of the image to the consumers in the beef noodle stores, (2) understand consumer behavior, and (3) offer the comments to the owners of the store and relevant reagents. Four portion of meats and two cooked method of beef noodles was studied the affects. The purposive sampling is using in this research, we aware with the questionnaire on 402 and 408 consumers who had a meal on the 8 beef noodle stores of new-style and tradition-style business in Taipei. The questionnaires regarding the personal profile, the attitude and satisfaction on store image and the consumer behavior are used for this study. Therefor, the four different parts of meat (intercostals, fore-shank, knuckle and oyster blade) and two cooking methods (braising and stewing) was studied the affects on the taste quality by sensory evaluation, rheological analysis and Hunter L, a, b. Braised intercostals was kept at the temperature of freeze(-20ºC) and than thawing at 0~5 ºC. Thawed sample was reheated with three different cooking methods. Sensory evaluation and Rheological analysis was used for the quality detection in order to provide the best reheating condition. The results and discussion: First: questionnaire research 1. The store image of new-style and tradition-style, consumers paid most attention to the hygiene of restaurants; consumers were most satisfied with mouth feel of beef. 2. The new-style store image was significant attitude different due to consumers’ education and the flavor degree of beef. 3. The tradition-style store image was significant attitude difference due to consumers’ sex, education, occupation, the favor degree of beef, the favor degree of noodle. 4. The new-style store image was significant satisfied different due to consumers’ the flavor degree of beef and favor degree of noodle. 5. The tradition-style store image was significant satisfied difference due to consumer’ sex, education, the individual income, the favor degree of beef, the favor degree of noodle. 6. The consumers’ behavior of new-style and tradition-style store varied with sex, marital status, age, education, occupation, the individual income, the favor degree of beef and the favor degree of noodle. Second: beef product of quality from beef noodle Braised and stewed intercostals showed the highest overall score among four different parts of beef. Therefor the intercostals is most suitable raw meat for beef noodle. The rheological shear value and texture profile analysis of data indicated that the braised and stewed intercostals have just right mouth feel for the panelist. The evaluation of flavor, tenderness, juiciness, color and overall impression of braised intercostals among control and three reheating group were indicated no significant difference. The shear value and texture profile analysis of date did not show different among groups. For the consumers’ convenient and time saving concerning, microwave re-heating method is better than the steam and gas re-heating. The Hunter L, a, b value of the four different parts of meat was indicated the braising and stewing intercostals have the highest L values. Stewed knuckle has the highest a and b values. Braised oyster blade and knuckle have the highest a values the oyster blade has the highest b values. The L, a, b value of braised intercostals among control and three reheating group were indicated no significant difference.

碩士
輔仁大學
食品科學系碩士班
102
Pork is an important commodity in Taiwan’s food supply, but there is no pork quality standard in Taiwan. Researches also indicated that cooking methods, temperature and time might affect the eating quality of pork. The aims of this study were to evaluate the texture analysis methods of pork and to investigate the effect of cooking methods on the pork quality. Local breeds, LYD【（Landrace♀ × Yorkshire ♂）♀ × Duroc ♂, LYD】crossbred swine and Berkshire black swine, were used in this study. Pork loin and belly were selected. Fresh pork and boiled pork were cut into an appropriate size in accordance with the characteristics of probe. The texture of meat was analyzed by using the texture analyzer with different probes, including Warner-Bratzler V slot blade probe (HDP/WBV), 5-blade Kramer shear cell (HDP/KS5), Volodkevich Bite Jaws probe (HDP/VB), 50mm cylinder probe (P/50) and 5mm Spherical probe (P5S). The differential ability and precision of these five probes were evaluated. Water boiling, oven broiling and microwave heating were used for cooking the pork. The shear force, cooking loss, composition, microstructure and sensory evaluation of cooked pork were determined. Results showed that all probes could differentiate the texture difference between fresh and cooked loin from different breeds, but the precision of HDP/VB probe was poor (CV> 20%). HDP/WBV, HDP/VB and P5S probes could differentiate the texture difference between fresh and cooked belly from different breeds. The precision of HDP/WBV and P/50 probes was better (CV<15%). The shear force of cooked Berkshire loin was lower than that of cooked LYD loin. The shear force of boiled loin was the lowest and that of microwave heated loin was the highest. The cooking loss of boiled loin was the lowest and that of oven broiled loin was the highest. The sensory evaluation results had similar trends. The shear force and cooking loss of microwave heated LYD belly were the highest, and the tenderness and juiciness of pork belly of sensory evaluation had similar trends. In conclusion, the HDP/WBV and P/50 probes had better differential ability and precision for pork loin texture analysis and HDP/WBV probe was better for pork belly texture analysis. The eating quality of boiled pork loin was better than oven broiled and microwave heated loin. The lipid content of pork belly was higher than that of pork loin. Therefore, the effect of different cooking methods on the pork quality in belly could not be accordance with loin.