Dissertations / Theses on the topic 'Preservation and processing'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Preservation and processing.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
Hedjam, Rachid. "Visual image processing in various representation spaces for documentary preservation." Mémoire, École de technologie supérieure, 2013. http://espace.etsmtl.ca/1186/1/HEDJAM_Rachid.pdf.
Full textSturt, Patrick. "Syntactic re-analysis in human language processing." Thesis, University of Edinburgh, 1997. http://hdl.handle.net/1842/517.
Full textLyver, André. "Formulation, shelf-life and safety studies on value-added seafood products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0001/MQ29749.pdf.
Full textHiremath, Nikhil Davangere. "Studies on high pressure processing and preservation of mango juice : pressure destruction kinetics, process verification and quality changes during storage." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82251.
Full textHP destruction kinetics of three common spoilage microorganisms, Leuconostoc mesenteroides, Zygosaccharomyces bailii and Pichia membranaefaciens and two pathogenic microorganisms, Escherichia coli O157:H7 and Listeria monocytogenes Scott A, were evaluated at 250-550 MPa with 0-60 min holding time at room temperature with species specific initial counts between 10 6 to 108 CFU/mL.
Carstens, Andries Theunis. "Digitising photographic negatives and prints for preservation." Thesis, Cape Peninsula University of Technology, 2013. http://hdl.handle.net/20.500.11838/1355.
Full textThis study deals with the pitfalls and standards associated with the digitisation of photographic artefacts in formal collections. The popularity of the digital medium caused a rapid increase in the demand for converting images into digital files. The need for equipment capable of executing the task successfully, the pressure on collection managers to display their collections to the world and the demand for knowledge needed by managers and operators created pressure to perform optimally and often in great haste. As a result of the rush to create digital image files to be displayed and to be preserved, the decisions that are being made may be questionable. The best choice of file formats for longevity, setting and maintaining standards to guarantee quality digital files and consultation with experts in the field of digitisation as well as attention to best practices are important aspects which must be considered. In order to determine the state of affairs in countries with an advanced knowledge and experience in the field of digitisation, a comprehensive literature study was done. It was found that enough information exists to enable collection managers in South Africa to make well informed decisions to ensure a high quality of digital collection. By means of questionnaires, a survey was undertaken amongst selected Western Cape image preservation institutions to determine the level of knowledge of the managers who are required to make informed decisions. The questionnaire was designed to give insight into choices being made regarding the technical quality, workflow and best practice aspects of digitisation. Comparing the outcome of the questionnaires with best practices and recommended standards in countries with an advanced level of experience it was found that not enough of this experience and knowledge is used by local collection managers although readily available. In some cases standards are disregarded completely. The study also investigated by means of questionnaires the perception of the digital preservation of image files by fulltime photographic students and volunteer members of the Photographic Society of South Africa. It was found that uncertainty exist within both groups with regard to file longevity and access to files in five to ten year's time. Digitisation standards are set and maintained by the use of specially designed targets which enable digitising managers to maintain control over the quality of the digital content as well as monitoring of equipment performance. The use of these targets to set standards were investigated and found to be an accurate and easy method of maintaining control over the standard and quality of digital files. Suppliers of digitising equipment very often market their equipment as being of a high quality and being able to fulfil the required digitisation tasks. Testing selected digitising equipment by means of specially designed targets proved however that potential buyers of equipment in the high cost range should be very cautious about suppliers' claims without proof of performance. Using targets to verify performance should be a routine check before any purchase. The study concludes with recommendations of implementing standards and it points to potential future research.
Silva, Elisabeth Mary Cunha da. "Chemical and sensory investigations on the processing and preservation of a lamb product." Thesis, Queen's University Belfast, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324852.
Full textCoon, Vicky Elizabeth. "An examination of information preservation in mental arithmetic performance for young and old adults." Thesis, Georgia Institute of Technology, 1993. http://hdl.handle.net/1853/28625.
Full textApel, Theodore R. "Feature preservation and negated music in a phase vocoder sound representation." Diss., Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC campuses, 2008. http://wwwlib.umi.com/cr/ucsd/fullcit?p3303958.
Full textTitle from first page of PDF file (viewed Jun. 17, 2008). Available via ProQuest Digital Dissertations. Vita. Includes bibliographical references: P. 92-98.
Ndebele, Nothando Elizabeth. "Clustering algorithms and their effect on edge preservation in image compression." Thesis, Rhodes University, 2009. http://hdl.handle.net/10962/d1008210.
Full textMaitree, Rapeepan, Gloria J. Guzman Perez-Carrillo, Joshua S. Shimony, H. Michael Gach, Anupama Chundury, Michael Roach, H. Harold Li, and Deshan Yang. "Adaptive anatomical preservation optimal denoising for radiation therapy daily MRI." SPIE-SOC PHOTO-OPTICAL INSTRUMENTATION ENGINEERS, 2017. http://hdl.handle.net/10150/626083.
Full textAbdel, Karim Pia. "High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables." Kansas State University, 2011. http://hdl.handle.net/2097/9958.
Full textFood Science Institute
James L. Marsden
Consumers demand for high quality, natural and fresh tasting food, free from preservatives and additives, with a clean label and an extended shelf life has increased. High pressure processing (HPP), also known as high hydrostatic pressure, is a non-thermal food preservation technique that has the potential to meet these demands. It is an opportunity to preserve food, by applying intensive pressure in the range of 300-900 MPa, without adversely affecting organoleptic, textural and nutritional qualities as thermal processing like pasteurization and sterilization may do. In a typical high pressure batch cycle, the food prepackaged in a high-barrier flexible pouch or a plastic container is loaded into a perforated basket that goes into the pressure vessel; the pressure is then increased to the processing target pressure (come-up time); the product is held at the desired pressure for 3 to 10 minutes (pressure holding time); after which the pressure is released in usually few seconds (decompression time) and the product can be unloaded at this point. The pressure is applied uniformly in all directions simultaneously and this is known as isostatic pressure. Pressurization is usually accompanied by a moderate and uniform temperature increase called adiabatic heating. However, the food product usually rapidly returns to its initial temperature at decompression. With the recent shift in consumer lifestyle toward healthy living and healthier food, the consumption of raw fruits and vegetables has increased in popularity. However, as per the Centers of Disease Control and Prevention, fruits and vegetables have recently been associated with multiple foodborne disease outbreaks; the effect of high pressure processing on microbial safety, quality and sensory characteristics of fruits and vegetables has therefore been widely investigated as an alternative to traditional food processing and preservation methods. HPP inactivates microorganisms and quality-deteriorating enzymes and has limited effects on covalent bonds resulting in minimal modifications of food-quality attributes such as color, flavor and nutritional values. However, depending on the fruit or vegetable, high pressure could induce chemical or biochemical reactions that can affect their quality attributes.
Zareifard, Mohammad Reza. "Evaluation of fluid-to-particle heat transfer coefficient under tube-flow conditions involving particle motion with relevance to aseptic processing." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ55397.pdf.
Full textJoseph, Mercy A. D. "Studies on the preservation of crab processing waste and evaluation of the quality of the protein from crab waste." Diss., This resource online, 1996. http://scholar.lib.vt.edu/theses/available/etd-06062008-152119/.
Full textLekan, Michael D. "Impact of Bilateral Filter Parameters on Medical Image Noise Reduction and Edge Preservation." University of Toledo Health Science Campus / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=mco1263404507.
Full textStefanova, Silvia. "Scalable Preservation, Reconstruction, and Querying of Databases in terms of Semantic Web Representations." Doctoral thesis, Uppsala universitet, Avdelningen för datalogi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-199573.
Full texteSSENCE
DUARTE, RENATO C. "Estudo dos compostos bioativos em especiarias (Syzygium aromaticum L, Cinnamomum zeylanicum Blume e Myristica fragans Houtt) processadas por radiação ionizante." reponame:Repositório Institucional do IPEN, 2014. http://repositorio.ipen.br:8080/xmlui/handle/123456789/23593.
Full textMade available in DSpace on 2015-03-17T10:35:55Z (GMT). No. of bitstreams: 0
Tese (Doutorado em Tecnologia Nuclear)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
Basak, Sarmistha. "Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874.
Full textIn preliminary studies, the effect of HP treatment on indigenous microorganisms, texture and color of selected fresh fruits and vegetables were evaluated. Results showed that HP had a significant effect on the destruction of microorganisms. Product texture and color were mildly affected, often resembling the appearance of mildly heat-treated products.
Pressure induced inactivation kinetics of pectin methyl esterase (PME) was investigated at pH 3.7 and 3.2 in freshly squeezed single strength (12.6°Brix) and concentrated (10--40° Brix) orange juice. Results showed a biphasic nature of pressure induced inactivation of PME in both juices. The first phase consisted of rapid change in inactivation of enzyme, designated as instantaneous pressure kill (IPK), due to pulse pressurization, followed by gradual inactivation of enzyme, characterized by a first order rate of inactivation during pressure hold-time.
Combination treatment involving pressure cycle, pressure level and pressure hold-time was then evaluated for inactivation of PME using a response surface methodology. Overall, pressure pulse had a lower effect on inactivation of PME compared to other factors.
Pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae the spoilage organisms in orange juice, were then investigated. Pressure destruction kinetics followed the same dual effect behavior, as observed with PME inactivation. IPK effect increased with pressure cycles and was more pronounced with S. cerevisiae that Leu. mesenteroides.
Storage studies of HP treated single strength and concentrated orange juice were conducted at selected temperatures (4, 10 and 20°C). Results showed that treated juice was microbiologically stable from a few days to several weeks depending on type of juice, storage temperature and processing conditions. (Abstract shortened by UMI.)
Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.
Full textThe application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes.
Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted.
The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.
Chen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.
Full textAs a preliminary research, neural network models were successfully developed for modeling of residence time distribution (RTD) under aseptic processing conditions. The main configuration parameters of neural networks such as the number of hidden layers and their neurons, learning runs, choice of transfer functions and learning rules were optimized.
In order to provide experimental data needed for developing and testing of ANN models and GA optimization, a comprehensive finite difference computer simulation program for thermal processing was first developed in MS Visual Basic language, which could be used for simulating different thermal processes such as constant retort temperature (CRT) and variable retort temperature (VRT) thermal processing.
The second objective was focused on developing modeling and optimization methods for CRT thermal processing using ANNs and GAs. The ANN models were developed for predicting process time, average quality retention, surface cook value, final temperature difference, lethality ratio, and equivalent energy consumption. Using this optimization program, the effects of process variables on the optimal retort temperature and the maximum average quality retention were investigated.
The final part of the thesis research was focused on applying ANN methods for the analysis of critical control points (CCPs) for deviant thermal processes, one of the important steps required for developing hazard analysis of critical control points (HACCP) program. The results indicated that ANN models could be efficiently used for the analysis of CCPs of thermal processing. Such a concept can be expanded for developing an ANN based HACCP expert system for thermal processing. (Abstract shortened by UMI.)
TRINDADE, REGINALDO A. da. "Influência de antioxidantes naturais sobre o perfil lipídico de hambúrgueres bovinos submetidos à irradiação por sup(60)Co e aceleradores de elétrons." reponame:Repositório Institucional do IPEN, 2007. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11537.
Full textMade available in DSpace on 2014-10-09T13:58:25Z (GMT). No. of bitstreams: 0
Dissertação (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
Owusu-Manu, Michael. "Economic feasibility of minimally processed pork and fish in Quebec." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0005/MQ29760.pdf.
Full textKlokkernes, Torunn. "Skin processing technology in Eurasian reindeer cultures : a comparative study in material science of Sàmi and Evenk methods : perspectives on deterioration and preservation of museum artefacts : PhD thesis /." Rudkøbing [Denmark] : Langelands Museum, 2007. http://www.langelandsmuseum.dk/LMR%20Press/2007%20Klokkernes%20-%20Skin%20Processing%20LMR-PRESS.pdf.
Full textZudaire, Villanueva Lorena. "Evaluación de diferentes estrategias químicas, físicas y biológicas para el desarrollo de productos vegetales de calidad enteros o mínimamente procesados." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/663192.
Full textEl incremento en la demanda de productos saludables y fáciles de consumir, ha hecho que crezca la producción y el diseño de nuevos productos mínimamente procesados (MP) basados en frutas y/o hortalizas. El objetivo principal de la presente tesis fue el estudio del efecto de diferentes estrategias químicas, físicas y biológicas sobre la calidad de dos matrices vegetales (pera y calçot) enteras y MP. Los tratamientos aplicados en poscosecha junto con los tratamientos aplicados durante el procesado mínimo y conservación, permitieron obtener dos productos de IV gama de gran calidad con una alta vida útil en refrigeración (4 °C). Por último, a lo largo de la tesis se evaluó el efecto de la digestión in vitro simulada sobre las propiedades antioxidantes. Los resultados obtenidos demostraron que la bioaccesibilidad del contenido total de fenoles en la fase intestinal en peras y calçots fue del 5-20 % y 50 %, respectivamente.
The increase in the demand for healthy and ready-to-eat products has led to the production and design of new minimally processed products based on fruits and/or vegetables. The main objective of the thesis was to study the effect of different chemical, physical and biological strategies on the quality of two whole and fresh-cut vegetable matrices (pear and calçot). The treatments applied in postharvest with the treatments applied during the minimal processing and conservation, led to a two high quality fresh-cut products with long shelf-life under refrigeration storage (4 ° C). Finally, throughout the thesis the effect of in vitro simulated digestion on the antioxidant properties was studied. The obtained results demonstrated that bioaccessibility of total phenolic content of pears and calçots was around 5-20 % and 50 % at the end of the intestinal phase, respectively.
Paiva, Jônatas Lopes de. "Um algoritmo genético híbrido para supressão de ruídos em imagens." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/55/55134/tde-11042016-105926/.
Full textDigital images are used for many purposes, ranging from a simple picture with friends to the identification of diseases in medical exams. Even though the technology for acquiring pictures has been evolving, every image digitally acquired has a noise intrinsic to it that is normally gotten during the processes of transmission or capture of the image. A big challenge in this kind of problem consists in recovering the image while losing the minimum amount of important features of the image, such as corners, borders and textures. This work proposes an approach based on a Hybrid Genetic Algorithm (HGA) to deal with this kind of problem. The HGA combines a genetic algorithm with some of the best image denoising methods found in literature, using them as local search operators. The HGA was tested on benchmark images corrupted with an additive white Gaussian noise (N;0) with many levels of standard deviation for the noise. The HGAs results, which were measured by the PSNR and SSIM metrics, were compared to the results obtained by different methods. The HGA was also tested to recover SAR (Synthetic Aperture Radar) images that were corrupted by a multiplicative Speckle noise and had its results compared against the results by other methods specialized in recovering with SAR images. Through this hybrid approach, the HGA was able to obtain results competitive in both types of tests, even being able to obtain the best results in many cases, when compared to the other methods found in the literature.
Higgins, Sean. "A Novel Method For Determining Acetabular Orientation." VCU Scholars Compass, 2012. http://scholarscompass.vcu.edu/etd/398.
Full textTrigo, Juliana Moreno. "Qualidade de mamão \'Formosa\' minimamente processado utilizando revestimentos comestíveis." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-20102010-163507/.
Full textThis study aimed to evaluate the effect of edible coatings on the quality of minimally processed \'Formosa\' papaya during storage at 5°C for 15 days. The treatments were: the control, and the following coatings: rice starch 3%, sodium alginate 0.5% and carboxymethylcellulose 0.25%. The use of coatings caused changes in the physical, physicochemical and microbiological parameters of minimally processed papaya, when compared to control. The most important changes were: lower counts of total coliforms; lower respiration of papayas treated with rice starch and higher of those treated with carboxymethylcellulose over time; less fruit pulp discoloration during storage, increased firmness maintenance of samples treated with carboxymethylcellulose; and reduction of soluble solids and increased acidity. The coatings did not affect the sensory attributes. Since most of the positive effects of the coatings occurred at the 12th and 15th days, and considering the technology cost related to the price of coatings, the best option, until 9 days of storage, is just to do a good sanitization of fruits such as that of control samples. However, if the interest is to preserve the shelf life of papayas for a longer period, up to 15 days, the coatings tested could be used with satisfactory results.
Orth, Gabriela Previdello Ferreira. "Tratamento da informação nas artes digitais: uma abordagem contemporânea da documentação em meios tecnológicos." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/27/27151/tde-04122013-230044/.
Full textThe subject matter of this research addresses information treatment in digital ambience. It involves data processing, collection organization and art works conservation, considering the existing technological media. Its Theoretical base grounds in Documentation, theories of Information Science, as well as knowledge organization and technology. On the other hand, this approach is related to both Digital Art and Culture, considering all art works singularities that due to the fact of being made in a collective way are often ephemeral. The paradoxical features found in digital art treatment are considered the harder issue, once one has to record it in order to its reuse and/or updating possibilities. The methodology used is qualitative and exploratory, working on information treatment theories and organization institutionally accepted examples. Debate about information condition and technology statute is considered the starting point in our analysis to qualify digital art in informational ambience. Document and documentation in art and technology sphere is explored. Nontraditional documentary practices possibilities are being considered in digital art information systems and collection treatment. Digital art sites made by consortiums and other organization cases analysis allows to describe several informational resources utilized, including interoperability and preservation troubleshooting adopted. We conclude that Digital art information ambience is structured in complex manners. Various audiovisual media and computational technologies are used to work with miscellaneous content and different types of documents.
ALVES, RODRIGO M. "Segurança alimentar através da determinação de 2-alcilciclobutanonas em alimentos processados por radiação ionizante." reponame:Repositório Institucional do IPEN, 2016. http://repositorio.ipen.br:8080/xmlui/handle/123456789/26942.
Full textMade available in DSpace on 2016-12-22T12:14:15Z (GMT). No. of bitstreams: 0
A irradiação de alimentos é um meio de preservação de alimentos onde se utiliza uma técnica de processamento que expõe os alimentos a uma radiação ionizante controlada de alta energia. O tratamento realizado com o uso das radiações ionizantes em alimentos tem muitas aplicações tecnologicamente e tecnicamente viáveis incluindo a capacidade de melhorar a segurança microbiológica, reduzir os níveis de bactérias patogénicas, inibir a germinação de tubérculos, aplicação fitossanitária, conservar alimentos armazenados ou a estabilidade de armazenamento e também é utilizada para aumentar a vida de prateleira de determinados produtos devido à redução da contaminação por microrganismos. Em função do aumento do comércio internacional de alimentos e das crescentes exigências regulatórias dos mercados consumidores, cada vez mais países importadores e exportadores têm demonstrando interesse na irradiação de alimentos e desenvolvido pesquisas na aplicação prática desta tecnologia e de métodos de detecção do tratamento. Inúmeras pesquisas foram realizadas mundialmente, resultando em eficientes protocolos para identificar quais alimentos foram ou não irradiados. Até então, o \"mito\" que alimentos irradiados não poderiam ser detectados e que não eram formados quaisquer produtos únicos da radiação foi substituído pelo conhecimento que muitas mudanças podem ocorrer nos alimentos irradiados e essas mudanças poderiam ser utilizadas como ferramentas para identificar essa tecnologia. O processamento por radiação resulta em formações de padrões característicos de hidrocarbonetos saturados, aldeídos, metil e etil ésteres e 2-alcilciclobutanonas, dependendo da composição do ácido graxo do lipídio que compõe o alimento. Com isso a proposta do trabalho foi levantar dados para comparar os efeitos das diferentes doses de radiação gama e de elétrons em alimentos que possuem gordura para verificar as possíveis alterações decorrentes do uso da irradiação, como a presença de 2-Alcilciclobutanonas e também, mostrar os principais equipamentos utilizados para a irradiação de alimentos e suas categorias, com o objetivo de informar o publico em geral.
Dissertação (Mestrado em Tecnologia Nuclear)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
As'ad, Hala. "Acoustic Beamformers and Their Applications in Hearing Aids." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/41540.
Full textKhadhraoui, Boutheina. "éco-extraction assistée par ultrasons des plantes médicinales : mécanisme(s), intensification et industrialisation ULTRASOUND TECHNOLOGY FOR FOOD PROCESSING, PRESERVATION AND EXTRACTION Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism Microscopic imaging as a tool to target spatial and temporal extraction of bioactive compounds through ultrasound intensificationUltrason. Review of Alternative Solvents for Green Extraction of Food and Natural Green solvents for analytical chemistry." Thesis, Avignon, 2019. http://www.theses.fr/2019AVIG0715.
Full textWith recent trends in the increasing interest to environmental, economic and safety considerations,extraction techniques have largely focused on finding solutions with sustainable and green values toimplement in food processing, cosmetic and pharmaceutical industries. In this context, new “green”extraction techniques were developed such as Ultrasound-Assisted Extraction (UAE). The mainobjective of this thesis is industrial implementation of this new process in substitution to theconventional (CV) process. It has been shown in this work that the extraction of compounds ofinterest from rosemary and other plant matrices could be intensified using ultrasound, and thatdifferent performance gain could be achieved according to the plant matrix structural properties.Indeed, macroscopic and microscopic investigation of untreated and treated raw materials provedthat US act through different mechanisms and its resulting impacts can be extremely limited by plantstructural morphological and chemical properties, especially those of the specialized structures.Significant variability in performance gain was also observed at the industrial scale. Overall, USappears as a promising technique with a significant performance gain in terms of extraction yield andselectivity. Moreover, this process presents low environmental footprint compared to the CV one.Finally, it has been shown that natural products, such as honey and fruit juices, can be used toimprove solubilization and extraction of molecules that are poorly soluble in water. Encouragingresults were obtained in terms of solubilization and extraction abilities, especially from ground rawmaterials. However, these results raise questions related to the feasibility of industrialimplementation of this new process
Boban, Bondžulić. "Процена квалитета слике и видеа кроз очување информација о градијенту." Phd thesis, Univerzitet u Novom Sadu, Fakultet tehničkih nauka u Novom Sadu, 2016. http://www.cris.uns.ac.rs/record.jsf?recordId=99807&source=NDLTD&language=en.
Full textU ovoj disertaciji razmatrane su objektivne mere procene kvalitetaslike i videa sa potpunim i delimičnim referenciranjem na izvornisignal. Za potrebe evaluacije kvaliteta razvijene su pouzdane,računski efikasne mere, zasnovane na očuvanju informacija ogradijentu. Mere su testirane na velikom broju test slika i videosekvenci, različitih tipova i stepena degradacije. Pored javnodostupnih baza slika i video sekvenci, za potrebe istraživanjaformirane su i nove baze video sekvenci sa preko 300 relevantnihtest uzoraka. Poređenjem dostupnih subjektivnih i objektivnih skorovakvaliteta pokazano je da je objektivna evaluacija kvaliteta veomasložen problem, ali ga je moguće rešiti i doći do visokihperformansi korišćenjem predloženih mera procene kvaliteta slikei videa.
This thesis presents an investigation into objective image and video qualityassessment with full and reduced reference on original (source) signal. Forquality evaluation purposes, reliable, computational efficient, gradient-basedmeasures are developed. Proposed measures are tested on different imageand video datasets, with various types of distorsions and degradation levels.Along with publicly available image and video quality datasets, new videoquality datasets are maded, with more than 300 relevant test samples.Through comparison between available subjective and objective qualityscores it has been shown that objective quality evaluation is highly complexproblem, but it is possible to resolve it and acchieve high performance usingproposed quality measures.
Cardillo, Enrico. "HBIM methodology for structural preservation of historical buildings: the semantic modeling of the San Felice sul Panaro fortress." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021.
Find full textCastellucci, Claudia Moreira Nery. "Influência do método de cocção no valor nutritivo, qualidade lipídica e formação de óxidos de colesterol em lingüiças calabresas à vácuo e granel." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-04052015-181117/.
Full textThe cholesterol oxides are present in several alimentary preparations, especially those that contain high cholesterol levels (example: egg, milk, meat and marine products). The formation of cholesterol oxides is influenced by the heat (especially for a very long period), oxygen, shines and UV, activity of water, presence of unsaturated fatty acids. Among the different meat products, we have the sausages, or built-in prepared meats. The search for meat products with smaller oxidation rates and healthier it is a world concern. The effect of the thermal processing of the victuals about the formation of the cholesterol oxides comes being investigated. Evidences suggest that the time and the temperature are decisive factors in this process, influencing direct1y in the rate of cholesterol oxidation. The present research had for objective: to evaluate the nutritive values, lipid quality and formation of cholesterol oxides in \'Lingüiças Calabresas\' to vacuum and bulk packaging. The medium values of moisture, proteins and minerals (ash) were determinated, quantitativity, according to methodology of ADOLFO LUTZ (1985) and AOAC (1995). The carbohydrates values were certain for difference using coefficients for KCal and KJ (WATT &MERRILL, 1963, SLIMANI et al., 2000). For the determination of the lipids the methodology of MARMER & MAXWELL (1981) was used. To quantify TBA the method of TARLADGS et al. was proceeded (1964), modified by CRACKEL et al. (1988), adapted by TOWERS & OKANI (1997). The fatty acids was certain following MARMER & MAXWELL (1981) and MORRISON & SMITH (1974). The cholesterol and cholesterol oxides were certain following the steps of MARMER & MAXWELL (1981), CSALLANY et al. (1989) and CHEN & CHEN (1994). For the validation of the methodology for HPLC recovery, precision, linearity, detection limit and quantification were accomplished. For the statistical analysis average, standard deviation, was accomplished variance analysis and complemented with multiple comparisons of Bonferroni using the Software SPSS. The obtained results of the accomplished analyses were that the type of prepare influenced in the moisture of the lingüiças (raw - 65,47g; fried - 53,65, grilled - 58,31g). The samples of the vaccum packaging (22,91g) presented larger amount of protein than the samples of the bulk packaging (20,25g). The carbohydrates values didn\'t vary in function of the sample to be of the vacuum or bulk packaging. The most calorific samples were the fried ones (242,89 KCal or 1195,22 KJ) followed by the grilled samples (212,41 KCal or 1083,55 KJ). The variation of the activity of water was not observed in the samples among the studied packagings. The type of prepare promoved alterations in the TBA values, but it didn\'t promote rancidity flavor in · the samples (raw - 0,06 mgMA/Kg, fried -0,08mgMA/Kg and grilled - 0,143mgMA/Kg). The lipidis and cholesterol didn\'t suffer alterations in function of the type of prepare. The cholesterol oxides 7-ceto, 7α-OH, 7β-OH only presented lines in whole the analyzed variables (prepare, lot, packaging and origin). The oxide 25-OH appeared in all the preparations, raw (3,05µg/g), fried (3,763µg/g) and grilled (3,11µg/g). The results showed that to the samples of the bulk packaging presented larger medium amount of 25-OH than the one of the vaccum packaging. The samples of the vaccum packaging presented the following profile of fatty acids: 51,04% saturated and 48,96% of unsaturated, while the samples of the bulk packaging presented 38,18% saturated and 61,82% unsaturated. The results allowed that: a) moisture, protein, ash, carbohydrates, energy value, Aw (AA) and pH suffered alterations when submitted to the 3 types of prepare and packaging type; b) the values obtained for TBA indicate that the samples didn\'t present rancidity flavor when raw and after the several prepares; c) the lingüiças presented only lines of 7-ceto, 7α-OH, 7β-OH; d) the samples of Linguiça Calabresa when submitted to several cooking methods they presented different concentrations of 25-OH and the amount of 25-OH varied in agreement with the processing type and this became oxidized when submitted to the frying process; f) the samples of the bulk packaging presented larger values of 25-OH; g) the profile of fatty acids didn\'t present variation when the samples were submitted the different prepares; h) the samples of the vaccum packaging presented more saturated fatty acids and the samples of the bulk packaging presented more unsaturated fatty acids.
Nunes, Tatiana Pacheco. "Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-20102003-161041/.
Full textThe breasts of heavy fowls, white commercial egg-layers and chickens were manually deboned in order to evaluate and compare technological propertieswater hold and emulsifying capacityand pH and centesimal composition, as well as to prepare and assess a restructured coated product. The results of the analyses indicated that there was not a significant difference between the meats analyzed, nor among the processed products, implying the regular use of such meat in the food industry. The remaining parts of the hens carcasses were mechanically deboned for the evaluation of microbiological stability. The mechanically deboned meat (MDM) was submitted to two treatments: I) 150ppm of nitrite, packed in polyethylene bags; II) 150ppm of nitrite and 500ppm of erythorbate, packed in polyethylene bags. The control meats were just packed in polyethylene bags. All samples were frozen-stored at 18ºC for 99 days. The results of microbiological characterization indicated that both samples from heavy fowls and egg-layers were in accordance with the Brazilian legislation. MDM microbiological stability evaluation on the first and last days for fecal coliforms, mesophiles, Staphylococcus aureus, Clostridium perfringens and Pseudomonas, as well as the analyses carried out every fifteen days for psychrotrophics bacteria indicated that there was not a significant reduction in the presence of the above, irrespective of the treatment applied. Salmonella was not detected in any of the samples. Such results indicated that freezing storage period was the main factor responsible for the reduction of the bacterial count in MDM.
Chen, Ruey-Cheng, and 陳瑞呈. "Information preservation and its applications to natural language processing." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/03491820942043201169.
Full text國立臺灣大學
資訊工程學研究所
101
In this dissertation, we motivate a mathematical concept, called information preservation, in the context of probabilistic modeling. Our approach provides a common ground for relating various optimization principles, such as maximum and minimum entropy methods. In this framework, we make explicit an assumption that the model induction is a directed process toward some reference hypothesis. To verify this theory, we conducted extensive empirical studies to unsupervised word segmentation and static index pruning. In unsupervised word segmentation, our approach has significantly boosted the segmentation accuracy of an ordinary compression-based method and achieved comparable performance to several state-of-the-art methods in terms of efficiency and effectiveness. For static index pruning, the proposed information-based measure has achieved state-of-the-art performance, and it has done so more efficiently than the other methods. Our approach to model induction has also led to new discovery, such as a new regularization method for cluster analysis. We expect that this deepened understanding about the induction principles may produce new methodologies towards probabilistic modeling, and eventually lead to breakthrough in natural language processing.
黃書政. "Application of Hurdle Technology on Chinese Sausage Processing and Preservation." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/31733625041030646293.
Full text國立海洋大學
食品科學系碩士在職專班
89
Chinese sausage is a popular product in Taiwan. The preserves are usually added in the product to extend it’s shelf-life. However, the amount used in some commercial products is over the limit. Therefore, in this study we apply the hurdle technology to Chinese sausage processing and preservation instead of single method to improve its quality. Generally, the quality indices of Chinese sausage were represented by the measuring of the color ( a value ) and bacteria (TPC). Among 10 additives used in this study, glucono-delta-lactone, propylene glycol, sodium lactate, potassium sorbate had a more significant effect on the inhibition of bacteria. Therefore, three additives glucono-delta-lactone, propylene glycol, sodium lactate were used as the hurdle factors. To employ these factors systematically, the experiments were designed by using response surface method (RSM). A central rotatable design three-variable and three-level was adopted. The amount of glucono-delta-lactone (0.4%), propylene glycol (0.5%), sodium lactate (1.75%) and potassium sorbate (0.1%) with ±50% were added to evaluate their combined effect on sausage quality. The results showed the optimal condition for the quality of vacuum packaged Chinese sausage stored at 4℃ was propylene glycol 0.5%, glucono-delta-lactone 0.70∼0.80% and sodium lactate 1.75∼2.70%. If potassium sorbate was proposed as a factor, the optimal condition was sodium lactate 1.75%, glucono-delta-lactone 0.40∼0.80% and potassium sorbate 0.18∼0.20%. On the other head, the optimal condition for atmosphere package sausage stored at 25℃ was propylene glycol 0.5%, glucono-delta-lactone 0.50∼0.80% and sodium lactate 1.00∼3.00%. If potassium sorbate was used, the addition of sodium lactate 1.75%, glucono-delta-lactone 0.40∼0.70% and potassium sorbate 0.18∼0.20% could obtain a similar result. There is no significant difference of sensory evaluation between the conventional sausage and the product processed by hurdle technology. However, the latter product had a longer shelf-life than the former.
Rodakowski, Andrea M. "Sensory changes in high pressure processed vs. heat processed food systems over time." Thesis, 1999. http://hdl.handle.net/1957/26557.
Full textGraduation date: 2000
Chen, Shao-Lan, and 陳韶嵐. "Application of high pressure processing on seafood for preservation and food safety elevation." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/xgn3nb.
Full text國立高雄科技大學
水產食品科學系
107
High pressure processing (HPP) is an emerging non-thermal technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life of foods. Histamine is primarily produced in fish via decarboxylation of free histidine by the activity of various species of histamine-forming bacteria (HFB). Scombroid fish included tuna, mackerel, and bonito, are the type of fish commonly involved in scombroid poisoning due to the high levels of free histidine in their muscle tissue. This study was to determine the effects of HPP treatments on inhibitory effects of histamine-forming bacteria (HFB) such as G(+) Staphylococcus capitis, and G(-) Enterobacter aerogenes. The result showed that bacterial counts of HFB subjected to HPP decreased with increasing pressure level and holding time. HFB had a higher D value in marlin meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in marlin meat slurry. In phosphate buffer, S. capitis was more resistant than E. aerogenes at lower pressure (< 380 MPa), whereas E. aerogenes was more resistant than S. capitis at higher pressure (> 380 MPa). In marlin meat slurry, S. capitis had a higher D-value than E. aerogenes at the same pressure, indicating it was more resistant at HPP treatment. In addition, the changes of aerobic plate count (APC), total volatile basic nitrogen (TVBN), pH value and histamine contents in marlin meat after HPP treatment during storage at different temperatures (4 ℃, 15 ℃ and 25 ℃) were evaluated. The APC of marlin meat after HPP treatment (200-500 MPa for 5 min) decreased with increased pressure from 4.94 ± 0.12 log CFU/g (control) to 2.36 ± 0.08 log CFU/g (500 MPa). In color of marlin meat, L* value (lightness) increased significantly with increased pressure, whereas a* value (redness) was significantly reduced with increased pressure. In general, the HPP treatment combined with storage at 4 ℃ and 15 ℃ significantly retarded the increase of APC, TVBN and histamine contents in marlin meat. The reactivity with monoclonal antibody against fish allergen and protein content of mackerel meat extract by HPP treatment (200 MPa and 600 MPa for 1-15 min) were studied. The HPP of 200 MPa treatment did not change the reactivity with monoclonal antibody against fish allergen and protein content of fish extract, whereas the reactivity and protein content significantly decreased after 600 MPa treatment. In summary, this result suggested the marlin meat treated with HPP and stored at below 15 ℃ could prevent deterioration of product quality, extend shelf life, and reduce histamine fish poisoning risk. Meanwhile, it reduces reactivity with monoclonal antibody against fish allergen in mackerel meat after 600 MPa treatment.
Jaczynski, Jacek. "Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing." Thesis, 2002. http://hdl.handle.net/1957/25940.
Full textGraduation date: 2002
Gowda, B. Sadashive. "Analytical And Experimental Study Of Bulk Precooling Of Food Products." Thesis, 1996. http://etd.iisc.ernet.in/handle/2005/1711.
Full textMiskovsky, Anna Marie. "Effects of processing and storage on nutritional quality of soybean curd." 1986. http://hdl.handle.net/2097/22116.
Full textHsue, Kuo-Chiang, and 徐國強. "Effect of High Pressure Storage at Normal Temperature on Freshness Preservation and Processing Quality of Tilapia Muscle." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/32202410952733498055.
Full text國立中興大學
食品科學系
86
AbstractMuscle of tilapia(Orechromis niloticus)was stored under high hydrostatic pressure from 500 to 3,000 atm for 12 hr at 25℃ to investigate the changes of freshness and the denaturation of muscle proteins. The tilapia muscle after pressurizing was also stored at normal condition(25℃, 1 atm) to determine the changes of K values and microorganism numbers in order to investigate the effect of high pressure on the inhibition of putrefactive factors in the muscle. The results obtained were as follows:1. The pH of tilapia muscle stored at lower pressure(500-1,000 atm) decreased, but pH increased for that was stored over 1,000 atm. pH of the muscle did not change apparently with elongating time. The phenomenon indicated that the development of rigor mortis of pressurized tilapia muscle was not obvious.2. K value of tilapia muscle stored under high pressure increased slower than those stored at normal condition. The result indicated that pressure can keep the freshness of tilapia muscle.3. VBN of tilapia muscle stored at normal condition increased during storage. However, VBN was similar to that of fresh muscle when the storing pressure was higher than 2,000 atm.4. The "L" , "b" values and white index of tilapia muscle stored under high pressure increased rapidly with increasing pressure, but "a" value was the reverse. The appearance of tilapia muscle turned white in high pressure.5. Total plate counts and psychrophilic bacteria counts in tilapia muscle stored under high pressure decreased with increasing time. Psychrophilic bacteria would be killed when the muscle was stored at the pressure over 2,000 atm.6. The gel-forming property of tilapia muscle stored at 500 atm increased, but a decreasing trend was observed from 1,000 to 3,000 atm. Storage under pressure higher than 1,000 atm would result tilapia muscle in decrease of its processing quality.7. The extraction of tilapia actomyosin decreased with increasing pressure, and it was below 10% when the treating pressure was higher than 2,000 atm. But the activity of actomyosin Ca-ATPase from tilapia muscle stored under high pressure was still maintained.8. According to the analysis of protein solubility, DSC, SEM, and SDS-PAGE, the critical pressure induced tilapia protein denaturation was about 2,000 atm.9. The putrefactive factors of tilapia muscle were inhibited but not entirely destroyed during pressure storage. The result indicated that tilapia muscle had to be stored jointly with other ways after high pressure storage to maintain its freshness and processing property.
Xu, Guo-Qiang, and 徐國強. "Effect of High Pressure Storage at Normal Temperature on Freshness Preservation and Processing Quality of Tilapia Muscle." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/99117024224197750028.
Full textRen, Haiyu. "Effect of cell wall degrading enzymes and chemicals on corn stover preservation and pretreatment during ensilage processing." 2006. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-1281/index.html.
Full textZeng, Siang-Mei, and 曾湘媚. "High pressure processing combined with thyme essential oil on sterilization histamine-forming bacteria and preservation application of marlin meat." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/aa77tf.
Full text國立高雄科技大學
水產食品科學系
107
Histamine is primarily produced in fish via decarboxylation of free histidine by the activity of various species of histamine-forming bacteria (HFB). Some fish included marlin, tuna, mackerel, and bonito, are the type of fish commonly involved in histamine fish poisoning. High pressure processing (HPP) is an emerging non-thermal technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life of foods. Plant essential oils components are gaining a wide interest in health industry for their potential as antioxidant and antimicrobial agents, as they are generally recognized as safe. Hurdle technology is a method that uses a combination of two or more physical or chemical preservation techniques to eliminate pathogens and increase the shelf life of foods instead of chemical preservatives and bactericidal agents. In recent years, the use of natural extracts to replace chemical agents has become popular and has been proven to have an antibacterial effect. In the food industry, the addition of essential oils to foods can not only increase the flavor of the products, but also enhance the antibacterial properties of the products. This study was to determine the effects of thyme essential oil (TEO) combined with HPP treatments on inhibitory effects of HFB such as Enterobacter aerogenes and Staphylococcus capitis. The result showed that bacterial counts of HFB subjected to HPP decreased with increasing pressure level and holding time. HFB had a higher D value in marlin meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in marlin meat slurry. E. aerogenes had a higher D value than S. capitis in phosphate buffer, whereas S. capitis had a higher D-value than E. aerogenes at the same pressure in marlin meat slurry, indicating it was more resistant at HPP treatment. In addition, the aerobic plate count (APC) of raw marlin meat after TEO combined with HPP treatment decreased with increased pressure from 5.66 Log CFU/g (control) to 3.61 Log CFU/g (500 MPa, 5 min). In color of marlin meat, L* value (lightness) increased significantly with increased pressure, whereas a* value (redness) was significantly reduced with increased pressure. In general, the TEO combined with HPP treatments (>200 MPa) significantly retarded the increase of APC, total volatile basic nitrogen (TVBN) and histamine contents in marlin meat stored at 4 oC and 15 oC, regardless of non-inoculated or inoculated with E. aerogenes samples. However, the APC and TVBN levels were retarded, and histamine was completely inhibited in TEO combined with HPP samples (>300 MPa) stored at 4 oC. In summary, this result suggested the marlin meats treated with TEO combined with HPP treatments and stored at below 15 oC could prevent deterioration of product quality, extend shelf life, and reduce histamine hazard and risk.
Thawornchinsombut, Supawan. "Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions." Thesis, 2004. http://hdl.handle.net/1957/26451.
Full textGraduation date: 2005
Santos, João Pedro Ferreira dos. "Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake." Master's thesis, 2018. http://hdl.handle.net/10773/25529.
Full textA exigência dos consumidores por produtos alimentares de elevada qualidade sem conservantes e com tempo de prateleira alargado, mantendo a sua qualidade, levou ao desenvolvimento de novas tecnologias para o seu processamento. Uma dessas tecnologias, abordada neste trabalho, é o Processamento por Alta Pressão (HPP), que tem apresentado bons resultados na extensão do tempo de prateleira em peixe, com especial importância para a segurança dos produtos, ao reduzir a carga microbiana (maioritariamente patogénicos) em peixe refrigerado e inibir a atividade de certas enzimas degradativas, principalmente em peixe congelado. Os produtos da pesca são normalmente armazenados em refrigeração ou congelados, de modo a manter os seus padrões de qualidade e segurança. No entanto, há diversas reações que ainda assim causam a degradação do peixe. Por exemplo, mesmo enquanto congelado, o peixe sofre alterações devido à atividade enzimática. De acordo com a literatura, o HPP mostrou grande potencial na inativação dessas enzimas e, consequentemente, na extensão do tempo de prateleira do peixe. Este trabalho visou determinar o efeito de um pré-tratamento por alta pressão (150 MPa por 2 minutos) e temperatura de armazenamento (-10, -20 e -30 ºC) na atividade enzimática do músculo de pescada congelada (Merluccius merluccius). Verificou–se que o pré-tratamento de HP possibilitou a diminuição de atividade das calpaínas (59 %) após 12 meses a -20 ºC e a manutenção das atividades da fosfatase ácida, catepsina B e calpaínas após 12 meses a -30 ºC. Verificou-se ainda um aumento no conteúdo em grupos tiol (SH) com o pré-tratamento (até 190%) e ao longo do tempo de armazenamento (até 120%), estando esse aumento possivelmente relacionado com a desnaturação proteica do músculo de peixe. Este trabalho apresenta assim informação importante relativa à aplicação de pré-tratamentos por alta pressão para reduzir a atividade enzimática associada a deterioração da pescada congelada (Merluccius merluccius). Este tipo de processamento pode assim ser relevante para uma melhor preservação da qualidade da pescada congelada, bem como possivelmente de outras espécies
Mestrado em Biotecnologia
Silva, Paulo Miguel Guimarães da. "Contributions to Personal Data Protection and Privacy Preservation in Cloud Environments." Doctoral thesis, 2021. http://hdl.handle.net/10316/95291.
Full textPersonal data is currently being used in countless applications in a vast number of areas. Despite national and international legislation, the fact is that individuals still have little to no control over who uses their data and for what purposes. As regulations vary from region to region, data is often stored and processed in multiple locations by multiple data processors. Moreover, the security concerns of a system are sometimes addressed individually or in an ad-hoc manner, which may result in inadequate solutions. In the end, data protection and privacy assurances are still, in many cases, only a theoretical possibility. As such, it is necessary to propose mechanisms that maximise data protection and provide increased privacy assurances. A strategy to ensure appropriate levels of security and privacy is mandatory. In this work, it was possible to design, develop and evaluate mechanisms that fill the issues mentioned above. One of the pillars of this strategy is the inclusion of Authentication, Authorisation and Accounting (AAA) solutions that securely control access to individuals' data. The other pillar relies on the usage of intelligent, automated, and non-intrusive mechanisms that monitor and control personal data to increase privacy assurances. To fulfil such strategy, the development of a cloud-based AAA solution was the very first step to control individuals' access to data. The proposed solution is composed of a reverse proxy, a custom web application and a NoSQL database. The mechanisms proposed in this thesis recur to Natural Language Processing (NLP), Named Entity Recognition (NER) and Machine Learning (ML) algorithms in a hybrid approach. A series of NER models capable of identifying personal information are also trained with algorithms such as Multi-Layer Perceptron (MLP) and Random Forests (RF), using only publicly available datasets as a source of training and validation data. The mechanisms proposed in this work comply with existing regulations and are designed under appropriate cloud-based deployment and life cycle management strategies. Moreover, this thesis proposes a fuzzy privacy risk model that allows the assessment of privacy risk levels associated with data transactions. The advantages and drawbacks of the proposed mechanisms were evaluated in pilot use cases in the scope of two international projects: H2020 EUBra-BIGSEA and H2020 PoSeID-on. The evaluation conducted on both technical and user-centred scenarios indicates that the proposed mechanisms have high data classifying accuracy, support large volumes of data with distinct characteristics and to increase individuals' privacy awareness and control.
Os dados pessoais são atualmente utilizados em inúmeras aplicações num grande número de áreas. Apesar da legislação nacional e internacional, o facto é que indivíduos ainda têm pouco ou nenhum controlo sobre quem usa os seus dados pessoais, e para que fins. Como os regulamentos variam de região para região, os dados geralmente são armazenados e processados em vários locais, e por vários processadores de dados. Além disso, as questões de segurança dos sistemas por vezes são tratadas individualmente ou de maneira ad-hoc, o que pode resultar em soluções inadequadas. No final, a proteção de dados e as garantias de privacidade ainda são, em muitos casos, apenas uma possibilidade teórica. Como tal, é necessário propor mecanismos que maximizem a proteção de dados e forneçam maiores garantias de privacidade. Uma estratégia para garantir níveis adequados de segurança e privacidade é obrigatória. Neste trabalho, foi possível projetar, desenvolver e avaliar mecanismos que atendem às questões mencionadas acima. Um dos pilares desta estratégia é a inclusão de soluções de Autenticação, Autorização e Auditabilidade (AAA) que controlam o acesso aos dados pessoais com segurança. O outro pilar depende do uso de mecanismos inteligentes, automatizados e não intrusivos que monitoram e controlam os dados pessoais de modo a aumentar as garantias de privacidade. Para seguir essa estratégia, o primeiro passo foi o desenvolvimento de uma solução AAA baseada na nuvem, que controla o acesso a dados pessoais. A solução proposta é composta por um procurador reverso, uma aplicação web personalizada e uma base de dados NoSQL. Os mecanismos propostos nesta tese recorrem a Processamento de Linguagem Natural (PNL), Reconhecimento de Entidades Mencionadas (REM) e Aprendizagem Automática (AA) de uma forma híbrida. Uma série de modelos REM capazes de identificar informações pessoais também são treinados com algoritmos tais como Perceptron Multicamada (PM) e Florestas de Decisão Aleatórias (FDA), usando apenas conjuntos de dados publicamente disponíveis, como fonte de dados de treino e validação. Os mecanismos propostos neste trabalho estão em conformidade com os regulamentos existentes e são projetados de acordo com uma implementação baseada em nuvem e estratégias de gestão de ciclo de vida apropriadas. Além disso, esta tese propõe um modelo fuzzy de risco de privacidade que permite avaliar os níveis de risco de privacidade associados às transações de dados. As vantagens e desvantagens dos mecanismos propostos foram avaliadas em casos de uso piloto no âmbito de dois projetos internacionais: H2020 EUBra-BIGSEA e H2020 PoSeID-on. A avaliação realizada em cenários técnicos e centrados no usuário indica que os mecanismos propostos têm alta precisão de classificação de dados, suportam grandes volumes de dados com características distintas e aumentam a perceção e o controle da privacidade dos indivíduos.
Sikwese, Fred Edington. "Sorghum phenolic extracts : their storage stability and antioxidant activity in sunflower oil." Diss., 2006. http://hdl.handle.net/2263/26488.
Full textDissertation (MSc(Agric) Food Science and Technology)--University of Pretoria, 2008.
Food Science
unrestricted
(7451486), Gabriella Mendes Candido De Oliveira. "Modeling Microbial Inactivation Subjected to Nonisothermal and Non-thermal Food Processing Technologies." Thesis, 2019.
Find full textModeling microbial inactivation has a great influence on the optimization, control and design of food processes. In the area of food safety, modeling is a valuable tool for characterizing survival curves and for supporting food safety decisions. The modeling of microbial behavior is based on the premise that the response of the microbial population to the environment factors is reproducible. And that from the past, it is possible to predict how these microorganisms would respond in other similar environments. Thus, the use of mathematical models has become an attractive and relevant tool in the food industry.
This research provides tools to relate the inactivation of microorganisms of public health importance with processing conditions used in nonisothermal and non-thermal food processing technologies. Current models employ simple approaches that do not capture the realistic behavior of microbial inactivation. This oversight brings a number of fundamental and practical issues, such as excessive or insufficient processing, which can result in quality problems (when foods are over-processed) or safety problems (when foods are under-processed). Given these issues, there is an urgent need to develop reliable models that accurately describe the inactivation of dangerous microbial cells under more realistic processing conditions and that take into account the variability on microbial population, for instance their resistance to lethal agents. To address this urgency, this dissertation focused on mathematical models, combined mathematical tools with microbiological science to develop models that, by resembling realistic and practical processing conditions, can provide a better estimation of the efficacy of food processes. The objective of the approach is to relate the processing conditions to microbial inactivation. The development of the modeling approach went through all the phases of a modeling cycle from planning, data collection, formulation of the model approach according to the data analysis, and validation of the model under different conditions than those that the approach was developed.
A non-linear ordinary differential equation was used to describe the inactivation curves with the hypothesis that the momentary inactivation rate is not constant and depends on the instantaneous processing conditions. The inactivation rate was related to key process parameters to describe the inactivation kinetics under more realistic processing conditions. From the solution of the non-linear ordinary differential equation and the optimization algorithm, safety inferences in the microbial response can be retrieved, such as the critical lethal variable that increases microbial inactivation. For example, for nonisothermal processes such as microwave heating, time-temperature profiles were modeled and incorporated into the inactivation rate equation. The critical temperature required to increase the microbial inactivation was obtained from the optimization analysis. For non-thermal processes, such as cold plasma, the time-varying concentration of reactive gas species was incorporated into the inactivation rate equation. The approach allowed the estimation of the critical gas concentration above which microbial inactivation becomes effective. For Pulsed Electric Fields (PEF), the energy density is the integral parameter that groups the wide range of parameters of the PEF process, such as the electric field strength, the treatment time and the electrical conductivity of the sample. The literature has shown that all of these parameters impact microbial inactivation. It has been hyphothesized that the inactivation rate is a function of the energy density and that above a threshold value significant microbial inactivation begins.
The differential equation was solved numerically using the Runge-Kutta method (ode45 in MATLAB ®). The lsqcurvefit function in MATLAB ® estimated the kinetic parameters. The approach to model microbial inactivation, whether when samples were subjected to nonisothermal or to non-thermal food processes, was validated using data published in the literature and/or in other samples and treatment conditions. The modeling approaches developed by this dissertation are expected to assist the food industry in the development and validation process to achieve the level of microbial reduction required by regulatory agencies. In addition, it is expected to assist the food industry in managing food safety systems through support food safety decision-making, such as the designation of the minimal critical parameter that may increase microbial inactivation. Finally, this dissertation will contribute in depth to the field of food safety and engineering, with the ultimate outcome of having a broad and highly positive impact on human health by ensuring the consumption of safe food products.