Thèses sur le sujet « Blanching on »
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Fakhouri, May O. « Microwave blanching and reheating of foods ». Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010.
Texte intégralTemperature distribution profiles were determined for model foods consisting of a starch gel with different concentrations of protein and fat, as well as commercial frozen and refrigerated prepared foods. Microwave heating of model foods showed considerable nonuniformity in temperature distribution and alarmingly low center temperatures. Prolonged lower power heating or holding after microwave heating did not always elevate center temperatures to safe levels. Addition of protein to the starch gel reduced temperature uniformity and heating rate, while added fat resulted in an opposite trend.
For the commercial foods, center temperatures reached after heating according to manufacturer's instructions were below 70$ sp circ$C indicating some safety concerns. However, longer heating time at lower power levels improved the temperature uniformity as well as the quality and appearance of these foods.
Duval, Hugo. « Investigation on blanching on cryogenic engines combustion chamber inner liner ». Thesis, Châtenay-Malabry, Ecole centrale de Paris, 2014. http://www.theses.fr/2014ECAP0059.
Texte intégralConditions in combustion chambers of liquid rocket engines are severe, especially for the inner liner of the chamber wall. The copper alloys used in the thin inner liner of the chamber wall ensure an efficient cooling. However, concentration fluctuations of the propellants such as H2 and O2 on the surface of the inner liner of the chamber wall can lead to a damage of the alloys, especially if the wall is not permanently protected by H2. This phenomenon is known as Blanching, which is a quick redox cyclic, leading to a physical-chemical reduction of the width of the wall, even up to fracture. Copper alloys can - depending on their composition - provide a protection to oxidation and reduction. As copper is mandatory because of its high thermal conductivity, some addition elements are usually used in order to optimize the mechanical and chemical resistance of the alloy. This study shows the differences of the behavior between three copper alloys (OFHC copper and two Copper-Chromium alloys) under oxidation-reduction cycles at 750°C. The experimental investigations aim at assessing blanching in the range of real liquid rocket engines combustion chambers conditions.The performed tests consisted in oxidizing and reducing of samples 40 cycles under controlled atmospheres at 600°C, 750°C or 900°C. Oxidation is obtained by industrial quality air (O2+N2), and reduction by CO as low safety risk replacements for the O2+H2 atmosphere in the engine. The differences between the different conditions may be caused by the growth of secondary copper oxides, which are not reduced during the reduction phases.Oxide layers have to be identified, as their exploitation may lead to a principal understanding of the behavior of the chamber wall material during blanching, and may help to determine oxidation and reduction law parameters. RAMAN and SEM analyses confirm the presence of secondary copper oxide layers below the reduced copper on the surface of the sample
Schirack, Andriana Vais. « The Effect of Microwave Blanching on the Flavor Attributes of Peanuts ». NCSU, 2006. http://www.lib.ncsu.edu/theses/available/etd-07052006-113250/.
Texte intégralClements, Megan Alexander. « Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching ». Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.
Texte intégralThis research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.
Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.
Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm2-942.24 mm2. Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r2=0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.
The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.
The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.
Varnalis, Angelos. « Dehydration of potato cubes using puffing as an intermediate step ». Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325216.
Texte intégralSanthanam, Menon Abhay. « Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality ». Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43219/.
Texte intégralLo, Chun-Min. « The effect of blanching and freezing on the distribution and changes of pectic substances in carrots / ». free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9999306.
Texte intégralPuwastien, P. « Effects of blanching, soaking and germination on the properties of ? winged bean seeds [Psophocarpus tetragonolobus (L.) DC] ». Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.353475.
Texte intégralMeyer, Eric. « A critical evaluation of the human skin blanching assay and comparative bioavailability studies on topical corticosteroid preparations ». Thesis, Rhodes University, 1989. http://hdl.handle.net/10962/d1001464.
Texte intégralSensoy, Ilkay. « Ohmic and moderate electric field treatment of foods : studies on heat transfer modelling, blanching, drying, rehydration and extraction / ». The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu148640254459058.
Texte intégralButton, Kimberly. « Processing sweet potatoes into french fries ». Kansas State University, 2015. http://hdl.handle.net/2097/20496.
Texte intégralFood Science Institute - Animal Sciences & Industry
Fadi M. Aramouni
Sweet potatoes are a significant crop and are popular among consumers, particularly as french fries. Because the processing steps of making white potato french fries may be detrimental to the quality of a sweet potato fry, it is important to understand the impact of processing on quality and consumer acceptability. The variety of sweet potatoes can affect the texture, appearance, and consumer preference. Peeling processes have evolved from harsh lye treatments to more quick and efficient methods such as steam peeling. Blanching is one of the most important steps because it deactivates enzymes, including polyphenol oxidase and amylases, that affect texture and appearance. While hot water blanching is used by majority of french fry manufacturers, novel techniques like microwave blanching may be similarly effective and less detrimental to the texture and nutritional composition. Time and temperature of the blanching method can affect the texture and flavor by weakening cell walls and leaching sugars. Drying of sweet potato fries prepares the product prior to frying. Drying drives moisture off and allows the starch on the surface of the fries to gelatinize. Many types of dryers, including vacuum, hot air, and fluidized bed, have been evaluated for the rate of moisture loss and final product texture. Drying should not be done too quickly because case hardening will occur and make the product have a tough and chewy bite. Frying uses oil at elevated temperatures to develop color, flavor, and a crispy external texture. The type of oil, oil temperature, and time of frying will affect the finished product attributes. Low oil temperature may lead to higher oil uptake into the sweet potato fries. Vacuum frying compared to deep fat frying can create sweet potato fries with less darkening and less oil uptake, but this method would be difficult in large scale manufacturing. Opportunities in creating high quality sweet potato french fries are directly related to consumer acceptability and manufacturing capability.
Burnstock, Aviva Ruth. « The application of scanning electron microscopy (SEM) to the examination of painting materials with special reference to cleaning and blanching ». Thesis, Courtauld Institute of Art (University of London), 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339397.
Texte intégralBosi, Francesca. « Determinazione del contenuto di acrilammide mediante HPLC-ESI-MS/MS in campioni di chips di patate trattate con diverse tecnologie ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Trouver le texte intégralGenty, Anaïs. « Les chancis des vernis et des couches picturales des peintures de chevalet à l'huile : Contribution à la caractérisation physico-chimique, à la connaissance des mécanismes de formation et aux traitements de restauration ». Thesis, Cergy-Pontoise, 2017. http://www.theses.fr/2017CERG0910/document.
Texte intégralBlanching of easel oil paintings is a recurrent alteration, induced by humidity. It affects varnish and paint layers. Depending on the degree of alteration, the paint composition can be partially or totally hidden by a whitish haze. The analysis of circa 50 altered and unaltered paint micro-samples by field-emission gun scanning electron microscopy revealed a highly porous structure in both varnish and paint altered layers, with pores ranging in size from 50 nm to 4 µm. Regarding the blanching of paint layer, in-depth investigation performed by X-ray phase contrast nanotomography highlighted that pores are located in the binder. The visual appearance of altered layers is due to the light scattering by the pores, which was corroborated by computational modeling.A physico-chemical model was proposed to explain the pores formation. It is based on the fact that the varnish and the lipidic binder can be assimilated to ionomers, where carboxylic acids and metal carboxylates segregate to form ionic clusters. In a humid environment, the clusters get hydrated inducing the formation of aqueous regions. During the dehydration, the water is drained out from them, but the pores remains. The blanching emergence is thus directly linked to the quantity of acids and their ability to form clusters. Conservation treatments will be efficient and sustainable only if they resorb or durably fill the pores, in order to reduce the light scattering. For the blanching of paint layers, current treatments are not very effective over time. A new innovative treatment has been developed and tested on mock-ups and ancient altered paintings. The results are very promising in terms of stability, efficiency, durability and reversibility. This research will undoubtedly have a major impact, fullfilling a real requirement for the conservation of blanched easel oil paintings
Zavatta, Nicolas. « Metodi per il contenimento del contenuto di acrilammide nel caso studio "patate fritte" ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
Trouver le texte intégralAu, Wai Ling. « Investigations of the bioavailability/bioequivalence of topical corticosteroid formulations containing clobetasol propionate using the human skin blanching assay, tape stripping and microdialysis ». Thesis, Rhodes University, 2010. http://hdl.handle.net/10962/d1003221.
Texte intégralAmaral, Rivia Darla Alvares 1985. « Efeito de inibidores de escurecimento na qualidade de batatas minimamente processadas = Efecto de inibidores del oscurecimiento en la calidad de patatas mínimamente procesadas ». [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256746.
Texte intégralTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola
Made available in DSpace on 2018-08-28T13:37:48Z (GMT). No. of bitstreams: 1 Amaral_RiviaDarlaAlvares_D.pdf: 4998919 bytes, checksum: 91c41cdcb964f8eba64df0a951e8ebc3 (MD5) Previous issue date: 2015
Resumo: A batata (Solanum tuberosum L.) minimamente processada é um produto que vem apresentando crescente aumento na comercialização, embora a indústria de processamento encontre dificuldades na manutenção da qualidade dos produtos, devido a alterações organolépticas, principalmente relativas à suscetibilidade deste tubérculo ao escurecimento enzimático, o que acaba por ser um fator limitante à sua vida útil. Dessa forma, a hipótese deste trabalho é que a aplicação de ácido cítrico, alginato de sódio, ultrassom e branqueamento usados isoladamente ou combinados promovem a redução do escurecimento de batatas minimamente processadas armazenadas sob refrigeração e não promovem alterações indesejáveis na textura após a fritura. A pesquisa teve como objetivo avaliar o efeito de diferentes agentes antioxidantes no escurecimento da batata minimamente processada e seus efeitos na textura após a fritura e durante o armazenamento refrigerado. Para esta finalidade, os tubérculos foram adquiridos de um produtor local, selecionados, lavados em água potável, descascados manualmente, cortados em tiras, submetidos a tratamentos antiescurecimento por imersão, drenados, acondicionados em bolsas de polietileno de alta densidade, selados com seladora à vácuo e armazenados sob refrigeração (3 ± 1 ?C) por 12 dias. Os tratamentos utilizados foram: ácido cítrico, alginato de sódio, banho de ultrassom e branqueamento, além de combinação entre as melhores concentrações. Na primeira etapa foram realizados ensaios para seleção das melhores concentrações das soluções antioxidantes com análises de pH, ácido ascórbico, cor (amostra fresca e frita), matéria seca, absorção de óleo durante a fritura e textura (amostra fresca e frita). Na segunda fase foram realizados ensaios com as melhores concentrações definidas nos ensaios da primeira fase isoladamente e combinados, com análises de açúcares, amido, atividade de polifenoloxidase, aromas voláteis, microscopia eletrônica de varredura, formação de acrilamida, além das análises realizadas na primeira fase. As amostras foram fritas em óleo de girassol a 180 ± 10 ºC por 6 minutos. Os resultados mostraram que a cultivar Agata apresentou os menores valores para as variáveis cor, matéria seca, firmeza das batatas minimamente processadas e fritas, o que permitiu a discriminação desta cultivar e a confirmação de que seu uso é indicado para cocção. Em contrapartida, as cultivares Agria, Caesar e Asterix são mais indicadas para fritura. O tempo de exposição ao banho ultrassom (42 kHz; 200 W) foi inversamente proporcional ao pH das amostras. Além disso, a imersão das batatas por um tempo prolongado alterou a microestrutura da batata, promovendo a ruptura da estrutura celular. O uso de 5 minutos de banho ultrassom (42 kHz; 200 W) não promoveu alterações indesejáveis no teor de matéria seca e firmeza das batatas antes e após a fritura, além de outros componentes e atributos sensoriais. Apesar do branqueamento ser um método efetivo na inativação de microrganismos e enzimas, seu uso não é recomendado para a batata minimamente processada devido aos danos causados ao tecido que promovem alterações indesejáveis de qualidade nesses produtos. O recobrimento das batatas minimamente processadas com alginato de sódio, embora tenha reduzido a taxa respiratória das fatias, não contribuiu para impedir o escurecimento das amostras. A combinação de ultrassom de 42 kHz e ácido cítrico (2 %) por 5 minutos demonstrou ser o tratamento mais efetivo na redução do escurecimento dentre todos os estudados nesta tese, além de não afetar os parâmetros de qualidade das batatas antes e após a fritura e reduzir a contaminação microbiana das batatas minimamente processadas, permitindo a manutenção da vida útil dos produtos pelos 12 dias estudados
Abstract: Fresh-cut potatoes (Solanum tuberosum L.) are products that are coming up with a increasing commercialization, although the processing industry has difficulties in maintaing food quality because of organoleptic changes mainly due the susceptibility of tuber to enzymatic browning, which turns out to be a limitant factor in shelf-life. Thus, the hypothesis of this work is that the application alone or combinated of citric acid, sodium alginate, ultrasound bath and blanching promoted the reduction of browning of refrigerated minimally processed potatoes and do not promote undesirable changes in texture after frying. The research aimed to evaluate the effect of different antioxidants on browning of minimally processed and the effects on texture after frying and during cold storage. For this purpose, tubers were acquired from a local producer, selected, washed in tap water, manually peeled, cut into strips, soaked in antioxidant solutions, drained, packed in polyethylene bags, sealed with sealing vacuum and stored at 3 ± 1 ?C for 12 days. The antioxidants solutions used are: citric acid, sodium alginate, ultrasound bath and blanching, besides the combination between the best concentrations. Samples were fried in sunflower oil at 108 ± 10 oC for 6 minutes. The results show that Agata cultivar had the lowest values for color, dry matter content and firmness variables of fresh-cut and fried potatoes, which allowed discrimination of this cultivar and confirmation that its use is indicated for cooking. In contrast, Agria, Caesar and Asterix cultivars are suitable for frying. The time of exposure to ultrasound bath (42 kHz, 200 W) was inverserly proportional to the pH of the samples. Furthermore, the immersion of potatoes for an extended period altered their microstructure, promoting breakage of the cellular structure. The use of 5 minutes of ultrasound bath (42 kHz, 200 W) did not cause undesirable changes in dry matter content and firmness of the potatoes before and after frying, besides other components and sensory attributes. Despite blanching be an effective method for microorganisms and enzyme inactivation, its use is not recommended to fresh-cut potatoes due to damage to tissue that promote undesirable quality changes in these products. The coating of minimally processed potatoes with sodium alginate, although it reduced the respiratory rate of the slices did not contribute to prevent browning of the samples. The combination of ultrasound and citric acid promoted the reduction of microbial contamination of the fresh-cut potatoes, in addition to not affect the quality parameters of the products before and after frying
Doutorado
Tecnologia Pós-Colheita
Doutora em Engenharia Agrícola
Barbosa, Maysa Carvalho. « Atuação de ácido \'beta\'-naftoxiacético, ácido indolbutírico e ácido giberélico na morfogênese de microplantas de abacaxizeiro \"Gomo-de-Mel\" ». Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/11/11144/tde-17032010-105813/.
Texte intégralIn order to evaluate the action of bioregulators beta-NOA, IBA and GA3 in the pineapple Ananas comosus L. (Merril) cultivar IAC gomo-de-mel microplants morphogenesis an experiment was stablished in order to the presence of the bioregulator alone and in combinations. The microplants were kept in culture in vitro conditions, during 3 months under controlled temperature, light and photoperiod (25 ± 2 C, irradiance de 42 µmol.m- 2s-1 e 16 hours). The analysis of variance showed the interaction interaction between the use of bioregulator and the period of cultivation on hight, number of roots and leaves. The beta-NOA induced leaf rhizogensis in the microplants from the bundle sheath and there was no sign of toxicity with the used concentrations. The IBA showed to be more effective in the adventicious steam rhizogenesis. The isolated and combinated actions of GA3 were the most effective treatment to microplants growing. The histological analysis showed alterations on the epidermis, hypodermis and mesophyll number of layers of the cultivated leaves with this bioregulator, but neither of the treatments showed citological alterations. It is believed that the use of pulsing would be an effective alternative for the rhizogenesis and growing of the gomo de mel pineapple microplants.
Scher, Caroline Fenner. « Estudo do branqueamento e da secagem mediante ar quente do yacon (Smallanthus sonchifolius) ». reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/16412.
Texte intégralYacon (Smallanthus sonchifolius) is a plant belonging to the Asteraceae family and originated in the Andes Mountains, having been cultivated in Brazil since 1991. It contains soluble carbohydrates such as fructose, glucose, sucrose and fructooligosaccharides (FOS), the latter not being metabolized in the human digestive tract and thus presenting prebiotic activity. This work aimed to study the effect of blanching and subsequent hot air drying on yacon. The roots were cleaned and selected considering the absence of visual injury and infections. They were then peeled and cut into slices (1.75 ± 0.35 mm thick) and cubes (1.00 ± 0.01cm2). The sugars were shown to dissolve during blanching, and the losses of inulin, glucose and fructose were determined under different conditions of time and temperature. For the majority of conditions studied, greater dissolution was observed with the slices than with the cubes. Tukey's test indicated that both the time and the temperature and the interaction between them were significant with respect to the dissolution of sugars in the blanching of yacon in the form of both slices and cubes, with the exception of fructose (for the sliced samples) and inulin (for the samples in cubes), where only the time and temperature were significant. The results obtained from the response surface allowed for the production of statistical models to estimate the loss of sugars during blanching for the samples in slices, estimating the conditions for greatest dissolution. Due to these losses, steam blanching of the slices was studied, placing the slices inside an autoclave generating steam at 100ºC for times of 1, 2, 4, 6, 8 and 10 minutes, the best condition being that of 4 minutes where it was possible to reduce the PER and PPO activities by 84.6% and 83.7%, respectively, with losses of inulin, glucose and fructose of 30.6, 39.4 and 15.8%, respectively. Drying of the yacon samples at temperatures of 50, 60 and 70ºC for 5 hours and 30 minutes, with and without blanching, was then carried out, verifying the effect of the pre-treatment and of the drying temperature on the reduction in moisture content and water activity. The shortest drying time was obtained at 70ºC with blanched samples. It was also observed that after 5 hours of drying the concentration of inulin decreased, whereas the concetrations of glucose and fructose increased, the contents of these components at the end of the drying period not varying according to the drying temperature, for either the blanched or non-blanched samples. Thus the FOS were converted into reducing sugars, and the increase in reducing sugars could have been due to the presence of inulinase activity.
Sarang, Sanjay S. « OHMIC heating for thermal processing of low-acid foods containing solid particulates ». The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1197669208.
Texte intégralFreitas, Francisca Marta Nascimento de Oliveira. « Obtenção do cubiu (solanum sessiliflorum dunal) em passa por métodos combinados ». Universidade Federal do Amazonas, 2011. http://tede.ufam.edu.br/handle/tede/3114.
Texte intégralFundação de Amparo à Pesquisa do Estado do Amazonas
The cubiu is a fruit with high moisture, acid and pectin. In osmotic dehydration, the moisture that is associated with the perishability of the process and cost is reduced in the final product. The acidity is a limiting factor for acceptance is masked by the incorporation of sugar. As a bioactive substance, preservation retains the functionality of pectin, however, the partial hydrolysis facilitates the process and ensure the appearance of dehydrated fruit. This study aims to develop technologies for conservation and value addition of cubiu for industrialization in the form of fruit in passes. The ripe fruit of cubiu were subjected to different pretreatments: blanching or not, more natural fermentation or not and rapid or slow osmotic dehydration followed by convective drying at 65 ° C. The natural fermentation process was monitored by the determination of moisture, pH, total acidity, sodium chloride, pectin and texture of the slices of cubiu. After rapid and slow dehydration were determined at equilibrium and initial moisture, pH, acidity, total sugars, mass change, water loss, gain and efficiency of sucrose osmotic process. The experimental data of convective drying models were fitted to the Page, Lewis, simple exponential, with two and three parameters and Wang & Singh. The physic-chemical and sensory characteristics were used to monitor the whole process and final product quality. In relation to fresh fruit, money not increase the moisture and pH, decrease in total acidity and sodium and chloride did not significantly alter the texture. During the process of natural fermentation, the parameters moisture, acidity, texture and pH (control) were reduced from their values for pH (blanched) and sodium chloride was no increase in the values. The highest percentage of mass change, water loss and sucrose gain occurred in SF/DOR, SF/DOL and CF/DOL, respectively. The highest rate of drying was obtained by the treatment before the blanching, with natural fermentation and rapid osmotic dehydration, indicating that fermentation influenced the increase of drying rate and the reduction of process time. The r2 values were above 99% for the settings with the Page and Exponential models with three simple parameters. The natural fermentation process was detected during the immersion of slices in NaCl solutions cubiu, blanched or not. The physical and physic-chemical properties of slices cubiu were modified during the natural fermentation process, being more pronounced in slices pre-treated by blanching. The variation in mass loss of water and process efficiency were higher in the treatments without natural fermentation. The time of osmotic dehydration was reduced rapidly by natural fermentation. The highest and lowest drying time were obtained by treatment before the blanching, natural fermentation, followed by rapid osmotic dehydration. The simple exponential model with three parameters and Page have the best fit to experimental data. Separately, money and natural fermentation improved the organoleptic characteristics of cubiu passes in obtaining the highest percentage of acceptance.
O cubiu é um fruto com elevados teores de umidade, acidez e pectina. Na desidratação osmótica, a umidade que está associada com o custo do processo e a perecibilidade é reduzida no produto final. A acidez que é um fator limitante da aceitação é mascarada pela incorporação do açúcar. Como substância bioativa, a preservação da pectina mantém a funcionalidade, porém, a hidrólise parcial facilita o processo e assegura a aparência do fruto desidratado. Este trabalho tem como objetivo desenvolver tecnologias de conservação e agregação de valor do cubiu para industrialização na forma de fruto em passa. Os frutos maduros de cubiu foram submetidos a diferentes pré tratamentos: branqueamento ou não, mais fermentação natural ou não e desidratação osmótica rápida ou lenta seguido de secagem por convecção a 65 °C. O processo de fermentação natural foi monitorado pela determinação da umidade, pH, acidez total, cloreto de sódio, textura e pectina das fatias do cubiu. Após a desidratação osmótica rápida e lenta foram determinadas a umidade inicial e de equilíbrio, pH, acidez, açúcares totais, variação de massa, perda de água, ganho de sacarose e eficiência do processo osmótico. Os dados experimentais da secagem convectiva foram ajustados aos modelos de Page, Lewis, Exponencial simples, com dois e três parâmetros e Wang & Singh. Análises físico-químicas e sensoriais foram utilizadas para monitorar todo o processo e a qualidade do produto final. Em relação ao fruto in natura, o branqueamento acarretou aumento da umidade e pH, decréscimo da acidez total e do cloreto de sódio e não alterou significativamente a textura. Durante o processo de fermentação natural, os parâmetros umidade, acidez total, textura e pH (controle) sofreram redução dos seus valores, para pH (branqueadas) e cloreto de sódio houve acréscimo dos valores. Os maiores percentuais de variação de massa, perda de água e ganho de sacarose ocorreram em SF/DOR, SF/DOL e CF/DOL, respectivamente. A maior taxa de secagem foi obtida pelo tratamento submetido ao branqueamento, com fermentação natural e desidratação osmótica rápida, indicando que a fermentação influenciou no aumento da taxa de secagem e na redução do tempo de processo. Os valores de r2 foram superiores a 99% para os ajustes com os modelos de Page e Exponencial simples com três parâmetros. O processo de fermentação natural foi detectado durante a imersão das fatias do cubiu em soluções de NaCl, branqueadas ou não. As características físicas e físico-químicas das fatias de cubiu sofreram modificações durante o processo de fermentação natural, sendo mais acentuadas nas fatias pré tratadas pelo branqueamento. A variação de massa, perda de água e eficiência do processo foram maiores nos tratamentos sem fermentação natural. O tempo da desidratação osmótica rápida foi reduzido pela fermentação natural. A maior taxa e menor tempo de secagem foram obtidos pelo tratamento submetido ao branqueamento, fermentação natural seguida de desidratação osmótica rápida. Os modelos Exponencial simples com três parâmetros e de Page apresentaram os melhores ajustes aos dados experimentais. Isoladamente, o branqueamento e a fermentação natural melhoraram as características organolépticas do cubiu em passa obtendo os maiores percentuais de aceitação.
Schoeninger, Vanderleia. « Otimização de parâmetros de pré-processamento para obtenção de feijão seco com reduzido tempo de cozimento ». Universidade Estadual do Oeste do Parana, 2012. http://tede.unioeste.br:8080/tede/handle/tede/398.
Texte intégralThe bean (Phaseolus vulgaris L) is a typical leguminous in Brazil. Its consumption should be encouraged due to the benefits of its quantity of protein, fiber, folic acid and minerals such as iron and potassium. However, its long cooking process consequently makes many consumers often avoid eating this product, which results in a decrease of production and demand. The possibility of offering a product previously processed, as well as keeping its technological characteristics with a short time of preparation, is an option for consumers who look for convenience and quality. Techniques as soaking and bleaching beans are presented as options for grains preprocessing. Thus, this study aim was investigating the effects of grains preprocessing with blanching and soaking applied under salt solutions according to the carioca bean quality parameters in order to obtain a dry product with a short cooking time. The maintenance of technological quality characteristics of in natura grain through the use of experimental design techniques was also considered. A Plackett and Burman experimental design was applied to evaluate the effects of nine factors in preprocessing: soaking time, soaking in sodium chloride concentration, soaking in sodium bicarbonate concentration, soaking temperature, blanching temperature, blanching time, concentration of sodium chloride under soaking, concentration of sodium bicarbonate under soaking and drying temperature based on responses as cooking time, splitting percentage and color difference (Δe*) of preprocessed grains related to control. In the optimization, a DCCR 23 plan was used only with factors of the maceration step which mainly contributed to reduce cooking time. The increased concentration of sodium bicarbonate used in the soaking of beans significantly reduced the cooking time, but it increased the damage level in the product and darkened the bean integument. This contributed to greater differences in color of preprocessed grains when compared to the control treatment. The factors that most influenced the studied answers were soaking time, concentration of sodium bicarbonate under soaking and drying temperature. The desirability technique allowed the answers simultaneous evaluation and the definition of optimal conditions for this process. This process presented overall desirability of 56.53%, thus the factors levels were defined according to the following conditions: soaking time of 13.1 hours, concentration of NaHCO3 under soaking solution of 2.3% and drying temperature of 50 °C. Under these conditions, it is possible to reduce the cooking time by 58% with an index of damaged grains near 9.13% and color difference of 8.39. The obtained results may contribute to future researches that aim at developing bean preprocessing quality in a shorter cooking time.
O feijão (Phaseolus vulgaris L) é uma leguminosa típica para o brasileiro. O consumo do grão deve ser incentivado devido aos benefícios relativos ao seu conteúdo de proteínas, fibras, ácido fólico e minerais, como o ferro e o potássio. Porém, o tempo necessário para o processo de cozimento dos grãos de feijão, faz que muitos consumidores deixem de utilizar frequentemente o produto, implicando diminuição do consumo e da demanda por produção. A possibilidade de oferecer um produto previamente processado, mantendo-se as características tecnológicas com o tempo de preparo reduzido é uma opção para consumidores que buscam conveniência e qualidade. Técnicas como a maceração e o branqueamento do feijão, apresentam-se como opções para pré-processamento dos grãos. O objetivo deste trabalho foi verificar os efeitos do pré-processamento dos grãos com as operações de branqueamento e maceração em soluções salinas nos parâmetros de qualidade do feijão carioca, visando obter um produto seco com tempo de cozimento reduzido e manutenção das características de qualidade tecnológica do grão in natura, utilizando técnicas de planejamento experimental. Foi utilizado um planejamento tipo Plackett e Burman que avaliou os efeitos de nove fatores no pré-processamento: tempo de maceração, concentração de cloreto de sódio na maceração, concentração de bicarbonato de sódio na maceração, temperatura da solução de maceração, temperatura de branqueamento, tempo de branqueamento, concentração de cloreto de sódio no branqueamento, concentração de bicarbonato de sódio no branqueamento e temperatura de secagem, sob as respostas tempo de cozimento, porcentagem de grãos danificados e diferença de cor (Δe*) dos grãos pré-processados em relação ao controle. Na otimização foi utilizado um planejamento DCCR 23, apenas com os fatores da etapa de maceração e que contribuíram principalmente para redução do tempo de cozimento dos grãos. O aumento da concentração de bicarbonato de sódio utilizado na maceração do feijão reduziu consideravelmente o tempo de cozimento, porém, aumentou o nível de dano no produto e escureceu o tegumento do feijão contribuindo para maiores diferenças de cor dos grãos pré-processados em relação ao controle. Os fatores que mais influenciaram nas respostas avaliadas foram o tempo de maceração, a concentração de bicarbonato de sódio na maceração e a temperatura de secagem. A técnica de desejabilidade permitiu a avaliação simultânea das respostas e as condições ótimas para o processo foram definidas. O processo apresentou desejabilidade global de 56,53%, sendo os níveis dos fatores definidos na seguinte condição: tempo de maceração de 13,1 horas, concentração de NaHCO3 na solução de maceração igual a 2,3% e temperatura de secagem igual a 50 ºC. Nestas condições é possível reduzir o tempo de cozimento em aproximadamente 58%, com índice de grãos danificados próximo de 9,13% e diferença de cor de 8,39. Os resultados obtidos poderão contribuir para pesquisas que visem o desenvolvimento de tecnologias de pré-processamento do feijão com tempo de cozimento reduzido.
Pessoa, Thayze Rodrigues Bezerra. « Avaliação do processo de obtenção de farinha da casca de banana (Musa sapientum) das variedades Prata, Pacovan e Maçã ». Universidade Federal da Paraíba, 2009. http://tede.biblioteca.ufpb.br:8080/handle/tede/4061.
Texte intégralCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
This work aimed to study the drying process of banana (Musa sapientum) peels (varieties Prata, Pacovan and Apple). The convective drying was performed at various air temperatures (40°C to 60°C) and at an average air speed of 1.0 m/s. It was used a fixed bed dryer with upward flow of air. The tests were conducted until the sample reached equilibrium between its own moisture and the drying air humidity. The drying kinetics was evaluated by the Fick, empirical two parameters exponential and Page semi-empirical models. From these models were found the water diffusivities. They were in the order of 10-10m/s². Overall diffusivities increased with drying air temperature. The highest drying rates were obtained for the banana peels from varieties Apple, Prata and Pacovan, respectively. Final product quality was evaluated through the following analysis: enzymatic activity, minerals and water activity. The best drying condition, which generated a final product with better quality, was at 60°C of air temperature for the three varieties.
O presente trabalho teve como objetivo estudar o processo de secagem das cascas de banana Prata, Pacovan e Maçã (Musa sapientum) in natura. A secagem convectiva foi realizada a várias temperaturas (40°C a 60°C) do ar de secagem com velocidade média (1,0 m/s) do ar. Para tal, foi utilizado secador de leito fixo com fluxo ascendente de ar. Os ensaios foram conduzidos até que as amostras alcançassem o equilíbrio na sua própria umidade e a umidade do ar de secagem. A cinética de secagem foi avaliada através dos Modelos Difusional, empírico exponencial de dois parâmetros e semi-empírico de Page, através desses modelos foram encontradas difusividades da ordem de 10-10 m/s². De maneira geral a difusividade aumentou com o tempo. As maiores taxas de secagem foram obtidas para a casca de banana Maçã, Prata e Pacovan respectivamente. A qualidade obtida do produto foi avaliada através das seguintes análises: atividade enzimática, minerais e atividade de água A condição de temperatura de secagem que gerou um produto final com melhor qualidade foi a de 60°C para as três variedades.
Akyol, Cagdas. « Inactivation Of Peroxidase And Lipoxygenase In Green Beans, Peas And Carrots By A Combination Of High Hydrostatic Pressure And Mild Heat Treatment ». Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605655/index.pdf.
Texte intégralC for 15- 60 min and then by water blanching at 40-70°
C. For green beans, 25 % residual activity was obtained by water blanching at 50°
C for 15 min after the pressurization at 250 MPa for 60 min. The enzyme inactivation in green peas was 78 % with water blanching at 50oC for 30 min after holding at 250 MPa for 60 min. When the carrots were water blanched at 50°
C for 30 min after HHP treatment at 250 MPa for 15min, 13 % residual activity was obtained. During the experiments, the stability gain or the activation of latent form of the enzymes were observed prior to inactivation. For carrots, LOX activity could not be measured. For green beans, 22 % LOX inactivation was obtained by holding at 250 MPa for 15 min and then by water blanching at 40°
C for 5 min. For green peas, the multiple treatment of 250 MPa for 30 min and water blanching at 50°
C for 30 min provided 70% inactivation. To obtain the enzyme inactivation higher than 90 % for blanching purposes, the pressure applied must be increased. Key words: high hydrostatic pressure, green bean, green pea, carrot, blanching, peroxidase, lipoxygenase
Näsman, Birgitta. « The limbic-hypothalamic-pituitary-adrenal axis in Alzheimer's disease ». Doctoral thesis, Umeå universitet, Geriatrik, 1994. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-140822.
Texte intégraldigitalisering@umu
Arevalo, Pinedo Rosalinda. « Estudo da estabilizaçãp da polpa de camu-camu (Myrciaria Dubia (H.B.K.) Mc Vaugh) congelada visando a manutenção de acido ascorbico e de antocianinas ». [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266678.
Texte intégralTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica
Made available in DSpace on 2018-08-09T04:51:17Z (GMT). No. of bitstreams: 1 ArevaloPinedo_Rosalinda_D.pdf: 3841505 bytes, checksum: 987df7ba80c53494220bc4f2bef0e73a (MD5) Previous issue date: 2007
Resumo: O camu-camu (Myrciaria dubia H.B.K.) é uma fruta nativa da região Amazônica que apresenta um elevado teor de ácido ascórbico e de antocianinas. O presente estudo investigou o processo de conservação por congelamento da polpa de camu-camu cultivada no Estado de São Paulo visando a manutenção de fatores de qualidade. Frutos do camu-camu foram submetidos a uma inativação enzimática por imersão em água em ebulição por 60, 90, 120 e 180 segundos seguida de esfriamento em água gelada. O tempo limite para manter a integridade do pericarpo foi 120 segundos e nestas condições houve um enriquecimento da polpa com ácido ascórbico extraído da casca, no despolpamento. Polpas tratadas por 30, 60 e 120 segundos e polpa não-inativada foram armazenadas por 180 dias a temperaturas de 5oC, -10oC e ¿20oC. O tratamento por 120 segundos manteve os mais altos níveis de ácido ascórbico em todas as situações. O armazenamento a ¿20oC manteve por pelo menos 135 dias o conteúdo inicial de ácido ascórbico, independentemente da intensidade da inativação térmica. Polpas inativadas por 120 segundos receberam crio-protetores (15% de goma arábica, 20% de maltodextrina DE 10 e 25% de sacarose) e juntamente com polpa sem aditivos foram submetidas às mesmas condições de armazenamento descritas anteriormente. O comportamento da conservação de ácido ascórbico foi semelhante as das polpas não-aditivadas. A degradação de antocianinas é alta e ocorre nos primeiros 50 dias de armazenamento. Na estocagem a ¿20oC a retenção foi em torno de 40% de sua concentração inicial, independentemente do tipo de crio-protetor usado. A cor vermelha refletida não sofreu alteração após 180 dias a ¿20ºC, mostrou uma leve descoloração á -10oC, que foi mais intensa a 5oC. O conteúdo de sólidos solúveis, o pH e a acidez sofreram alteração negligível em todos os ensaios de armazenamento realizados. O estudo foi complementado com um levantamento do comportamento reológico dos produtos, a determinação da condutividade térmica do produto congelado e a Temperatura de Início de Congelamento e o levantamento de termogramas em DSC que permitiram determinar a Temperatura de Transição Vítrea, a Temperatura de Início de Fusão e a Entalpia de Fusão. Os resultados recomendam o armazenamento á ¿20oC por preservar a maior parte dos fatores de qualidade da polpa de camu-camu por um longo período, independentemente do tipo de pré-tratamento ou de adição de crio-protetores
Abstract: Camu-camu (Myrciaria dubia H.B.K.) is a fruit native to the Amazon Region, with very high ascorbic acid and anthocyanin contents. This investigation considers the freezing of camu-camu cultivated in the State of São Paulo during storage, as means of preserving these quality factors. Camu-camu fruits were submitted to enzymatic inactivation by immersion in boiling water for 60, 90, 120 and 180 seconds followed cooling in ice water. The intensity limit that maintained the integrity of the pericarp was 120s, and wider these conditions the ascorbic acid of the was enhanced during pulping, due to transference from the peel to the pulp. Pulps blanched for 30, 60 and 120 seconds, as well as untreated pulp were stored for 6 months at 5ºC, -10ºC and -20ºC. The pulp treated for 120s showed the highest retention of ascorbic acid content under ¿20ºC storage, all samples retained the initial ascorbic acid content for at least 135 days. Cryoprotectants were added to pulp blanched for 120 seconds (20% maltodextrin DE 10, 15% gum Arabic or 25% sucrose) and together with national pulp containing no additives, were submitted to the same storage conditions as previously. Ascorbic acid retention followed the same trend in all samples. High degradation of the anthocyanins was detected during the first 50 days of storage. Under ¿20ºC storage, only 40% of the initial content was retained, independent of the cryoprotectant used. The reflected red color did not change after 180 days at ¿20ºC, faded lightly at ¿10ºC and ever more so at 5ºC. The soluble solids content, pH and acidity underwent negligible variation during all storage tests. This research was complemented with the measurement of the rheological behavior of the products, the determination of the thermal conductivity of the frozen products and the Initial Freezing Temperature. DSC thermograms allowed the determination of the Glass Transition Temperature, the Initial Melting Temperature and the Melting Enthalpy. The results recommend storage at ¿20°C in order to maintain most of the quality factors of the camu-camu pulp for a long period, independent of the pretreatment and of the addition of cryo-protectants
Doutorado
Engenharia de Processos
Doutor em Engenharia Química
Amoussa, Hounkpatin Waliou B. A. « Évaluation du potentiel de couverture des besoins en vitamine A des jeunes enfants à partir des sauces accompagnant les aliments de base consommés au Bénin ». Thesis, Montpellier 2, 2011. http://www.theses.fr/2011MON20160/document.
Texte intégralThe identification and the improvement of the potential in pro-vitamins A of sauces accompanying staple foods could constitute a food-based approach for combating vitamin A deficiency (VAD) among young children in Benin. The nutritional quality and the retention of pro-vitamins A in sauces during traditional home processing has been assessed by using a field-laboratory iterative approach. Anthropometric measurements were used to appreciate subjects' nutritional status. A food consumption survey of 420 young children was conducted to assess the adequacy of iron, zinc and vitamin A (VA) intakes, and to identify the main VA-rich foods eaten by children using the weighed food record method. Mangoes, eggs, red palm oil (RPO), various leafy vegetables (LV) and palm nut juice sauces appeared to be the main VA-rich foods consumed by 34.2% investigated children. When consumed, these LV sauces containing RPO or palm nut juice (PNJ) contributed to the meeting of 71-129% of the recommended VA intake of young children. The traditional processing method of the most promising sauces such as amaranth leaf sauces based on RPO or PNJ was monitored step by step during home visits and allowed identifying the thermal treatments applied to LV, to palm nut or to RPO as critical steps. Heating the RPO at 180-200°C appears as the more prejudicial step to VA. It decreased more than 70% and in less than 3 min, α-carotene, β-carotene and Retinol Activity Equivalent (RAE) contents. Violaxanthin, a non pro-VA carotenoid, was the only compound to be significantly affected by the thermal treatment (100°C) of amaranth leaves. RAE remained high after blanching even when alkaline traditional potash was added. The formulated sauces on the basis of the ingredients LV-amaranth, palm nut or RPO present a good acceptability, a high RAE and their consumption could be promoted favorably in food-based strategies to alleviate VAD
Баса, Ікпе Вільфріед, et Ikpe Vilfried Basa. « Використання лактококів в технології сквашування капусти (броколі) ». Thesis, Тернопільський національний технічний університет імені Івана Пулюя, 2017. http://elartu.tntu.edu.ua/handle/123456789/19463.
Texte intégralMaster's qualification work is devoted to the process of fermentation using broccoli laktokokiv to preserve biologically active substances (BAS) and get food with good taste properties. The aim of this work is the use of technology in laktokokiv fermentation broccoli. Based on preliminary results suggested ways to prepare broccoli heat that would most probably keep all BAS raw chosen laktokokiv active strains that should be used for fermentation broccoli and conducted organoleptic and physico-chemical evaluation of finished products.
Trichet, Véronique. « Photochimie de pâtes à papier blanchies à l'aide de réactifs non chlorés ». Bordeaux 1, 1996. http://www.theses.fr/1996BOR10631.
Texte intégralCosquer, Claire. « Expat' à Abu Dhabi : blanchité et construction du groupe national chez les migrant.e.s français.es ». Thesis, Paris, Institut d'études politiques, 2018. http://www.theses.fr/2018IEPP0040.
Texte intégralDrawing on ethnographic methods (participant observation and interviews), this research analyses the migratory experiences of French residents of Abu Dhabi – generally referred to as ‘expats’ rather than ‘migrants’. It describes their migratory paths, and explores how migration affects their social positions, relations, and representations. While these ‘expatriates’ have been described as ‘hypermobile,’ they actually proceed along marked trails. Their migratory routes are shaped by the encounter of Emirati public policies and the French transnational state, in a context where postcolonial competition involves complex distancing strategies vis-à-vis British colonialism and U.S. imperialism. While the construction of the national group is supported by those migratory institutions, it also delineates symbolic boundaries and blends Frenchness and whiteness, through interactions with Emirati nationals as well as with other migrant groups. Although there appears to be little contact with the majority, South-Asian population, this remoteness is complicated by the massive institutionalization of ‘live-in’ domestic services. Relations to national citizens trigger an interesting trouble in the postcolonial order: French residents experience a limited, albeit anxiety-ridden, vulnerability vis-à-vis omnipotent-reputed Emiratis. To that extent, French migrations to Abu Dhabi enact an ambivalent social theater where whiteness is both destabilized and solidified. Showing how the reconfigurations of whiteness intersect with a gender regime which bolsters heteroconjugality, this research contributes to the analysis of the plurality of power relations in North-South migrations
Ruffin, Brigitte. « Etudes des chromophores responsables de la photocoloration des pâtes à papier à haut rendement blanchies ». Bordeaux 1, 1999. http://www.theses.fr/1999BOR10576.
Texte intégralLa, Chapelle Virginie de. « Etude du jaunissement à la chaleur des pâtes papetières chimiques blanchies par des séquences sans chlore ». Grenoble INPG, 1999. http://www.theses.fr/1999INPG0155.
Texte intégralLouvion, Alexis. « Blanchir les zones grises de l'emploi : le portage salarial, extension ou détournement des institutions salariales ? » Thesis, Paris Sciences et Lettres (ComUE), 2019. http://www.theses.fr/2019PSLED055.
Texte intégralThrough the umbrella companies’ example, this thesis analyses self-employed and employed work evolutions. Based on interviews, ethnographic material and a document review, this thesis follows retraces how this employment relationship is produced and uses by different actors. The first part focuses on the legal construction of this specific form of employment, and its integration to standard employment. The second part is based on an analysis of third-party employer strategies. The last part shows how this type of employment is used by workers for securing career paths, but helps to consolidate the inequalities
Perrin, Laurette. « 5 ans, 5 jours et 5 nuits : instantané d’une recherche-création sur la blanchité à Salvador (BA) ». Thesis, Bourgogne Franche-Comté, 2020. http://www.theses.fr/2020UBFCC007.
Texte intégralWords are performances. Acts are performances. An academic study is, infact, a performative act in itself. As a white european studying in Salvador (Bahia),can I take a stand against social injustice in a perspective of decolonization of science? Research-creation allows us to question the ways of knowledge production. Thanks to the Soundpainting language – language of gestures created by Walter Thomson (1974) which allow us composing in real time - the research creation,in addition to its orality and pluridisciplinarity, proposes an approach to the concepts of identity (gender, sexualities, racism, identity, etc.) which considers the particularity of their movings and their evolving and subjective forms. As a "collaborative research", this research has evolved in contact with several performers who participated in the creation, as well as the various audiences we met. Each one has contributed to the evolution of its research object, "the whiteness in Salvador." The first part of this thesis proposes an overview of the concept of whiteness, trying to define some recurring characteristics, considering the particularities related to each socio-cultural context, here in France and also in Brazil. The second part describes the different stages of the research project an dits evolution over the meetings
As palavras são performances. Os atos são performances. Um estudoacadêmico já é em si um ato performativo. Enquanto pessoa branca europeia estudando em Salvador (Bahia), posso participar na luta contra a injustiça socialnuma perspectiva de descolonização da ciência? A pesquisa-criação permite questionar as formas de produção de conhecimento. Com a linguagem Soundpainting - linguagem de gestos criado por Walter Thomson (1974) para compor em tempo real - a pesquisa-criação, além de sua oralidade e de su apluridisciplinaridade, propõe uma abordagem dos conceitos de identidade (degênero, sexualidades, racismo, identidade, etc.) que considera a particularidade de suas movências, suas formas evolutivas e subjetivas. "Pesquisa-colaborativa",esta pesquisa tem evoluído em contato com vários artistas que participaram dacriação, como os vários públicos encontrados. Cada um.a contribuiu com aevolução do seu objeto de pesquisa, "a branquitude em Salvador." A primeira parte desta tese propõe uma visão geral do conceito de branquitude, tentando definir algumas características recorrentes, tendo em vista as particularidades decada contexto sociocultural, aqui na França e no Brasil. A segunda parte descreveas diferentes fases do trabalho de pesquisa e sua evolução ao longo dosencontros
Voccia, Isabelle. « Effets immunomodulateurs des effluents d'usine de pâte blanchie chez la truite arc-en-ciel (Oncorhynchus mykiss) ». Lyon 1, 1997. http://www.theses.fr/1997LYO10009.
Texte intégralRavalason, Holy. « Développement de nouveaux outils fongiques respectueux de l'environnement (écoprocédés) pour la production de pâtes chimiques blanchies de résineux ». Aix-Marseille 1, 2009. http://www.theses.fr/2009AIX11017.
Texte intégralBiotechnologies can be applied to paper industry as an alternative to chemical processes for pulp and paper production. In this work advances in genomic and protein engineering were used to improve biotechnological processes applied to chemical pulps production and bleaching. In the first part of this work, the Phanerochaete chrysosporium secretome, grown on softwood chips under biopulping conditions was analysed. A proteomic approach was chosen, using the P. Chrysosporium genome. Proteomic analysis revealed the production of several enzymes involved in wood biodegradation. The secretion of some of the identified enzymes was demonstrated for the first time. Biotreated wood chips were further submitted to kraft cooking and chlorine dioxide bleaching. Fungal treatment led to an increase of pulp yield, as well as an increase of pulp final brightness and a decrease in chlorine dioxide consumption. These effects could be partially explained by the production of specific wood-degrading enzymes. In the second part, Pycnoporus cinnabarinus laccase was fused to a fungal carbohydrate binding module (CBM). The laccase-CBM was produced in Aspergillus niger, and binding capabilities of the enzyme on a cellulosic substrate and on softwood kraft pulp fibers were evaluated. Laccase-CBM and P. Cinnabarinus laccase were compared for their softwood kraft pulp biobleaching potential, in the presence of a redox mediator (hydroxybenzotriazole). The presence of the CBM could improve pulp biodelignification with laccase, leading to a decrease in the enzymatic charge, an increase of pulp final brightness, a decrease in chlorine dioxide consumption and a preservation of pulp mechanical properties. Microscopic examinations revealed a penetration of the laccase-CBM in the fiber wall, and retention of the enzyme inside the pulp fibers at the end of the enzymatic treatment
Ben, Hamouda Anissa. « Des jeunes de la diversité culturelle dans les quartiers dits populaires : une expérience paradoxale de la minorité : d'autres Blancs en France et en Allemagne ». Paris 8, 2014. http://www.theses.fr/2014PA084077.
Texte intégralIn France, we are witnessing a reversal of majority populations in the so-called popular neighborhoods. White people that live there witness a paradoxical minority experience, which can be considered unthinkable and unthought. This phenomenon is a result of a fictitious homogeneity of non-white populations and the encounter between stories and History. During the nubile socialization, these experiences affect the identification modes. Young Whites are more marked by cultural diversity that influences all their social interactions in their daily lives. A displacement in the German context allows to appreciate the situational and relational boundaries. However, these youths derive a set of new knowledge. Using 57 interviews with young Whites in France and Germany, I highlighted a humanistic representation of the diverse directly drawn from a standard active and precociously integrated diversity. This is manifested in the youth by a vivid social adaptability competency. By their socialization experience, they know how to deal with the incidence of strangeness. They have informal knowledge allowing them to move freely at several social levels (macro and micro, cultural, etc. ). Ultimately, these young Whites are closer to their subjectivation mode, which induces an original relation to oneself and to the world, more enlightened and egalitarian. By the effect of the aftermath, their minority status turns into a happy margin. They are freer, more open to change, and even willing to adapt to societal renewal. Their informal knowledge, non comparable and transformed into value system, is a resource for our plural society
Belayachi, Larbi. « Pâtes à papiers chimiques blanchies de plantes annuelles sans chlore ni soufre : cas de l'orge et du sorgho sucrier ». Toulouse, INPT, 1995. http://www.theses.fr/1995INPT006A.
Texte intégralLeone-Colombo, Nadine. « Etude photochimique de molécules modèles de lignine à motif gaiacycle : photostabilisation des papiers de pâtes à haut rendement blanchies ». Bordeaux 1, 1990. http://www.theses.fr/1990BOR10541.
Texte intégralDelmas, Delphine. « Dosage des groupements phénoliques et quinoniques dans les pâtes cellulosiques : application à l'étude de pâtes écrues et semi-blanchies ». Grenoble INPG, 2009. http://www.theses.fr/2009INPG0074.
Texte intégralA method initially proposed by Behrooz Eshkiki (2005) for the in-situ titration of free phenolic group modified. This method was employed for the semi-quantitative titration of quinonic compounds. The methO<1 employed with various extracted lignins and the results were compared with datas obtained with JIP Nt spectroscopy. The tendencies of the results obtained with unbleached pulps agreed with literature, even if resuh obtained with the in-situ method were systematically higher. The action of various bleaching chemicals was studied. Examen of literature datas showed that the relationship between the Kappa number and the lignin content of a pulp is not strictly proportional due to an offset
Rayot, Véronique. « Alterations du centre de l'australie : role des solutions salines dans la genese des silcretes et des profils blanchis ». Paris, ENMP, 1993. http://www.theses.fr/1993ENMP0462.
Texte intégralRayot, Véronique. « Altérations du centre de l'Australie : rôle des solutions salines dans la genèse des silcrètes et des profils blanchis / ». [Fontainebleau] : Adélaïde : Ecole des mines, Centre d'informatique géologique ; CSIRO, Division of soils, 1994. http://catalogue.bnf.fr/ark:/12148/cb357014896.
Texte intégralNoutary, Carole. « Photostabilisation des pâtes à papier à haut rendement blanchies et étude photochimique d'un modèle phénolique de lignine à structure stilbénique ». Bordeaux 1, 1994. http://www.theses.fr/1994BOR10510.
Texte intégralDollie, Lucas. « Concepts et développements pour la production de cellulose blanchie, pure ou oxydée à partir de matière lignocellulosique à recycler ». Thesis, Université Grenoble Alpes (ComUE), 2019. http://www.theses.fr/2019GREAI031.
Texte intégralToday recovered papers and boards are recycled into similar products; in particular old corrugated boards are transformed into new corrugated boxes. Rich in lignocellulosic material, recovered carton boards might replace wood for the production of hgiher added-value products. The thesis investigated the potential of existing delignification, bleaching and purification processes, applied on fibre mixes simulating the composition of various carton boards, for the production of bleached paper pulp and dissolving pulp grades.The treatment was composed of a Kraft cook, followed by a conventional D0-Ep-D1 bleaching sequence, and in the case of dissolving pulp production, a CCE stage for cellulose purification. Because carton boards exhibit various fiber compositions, all the study has been conducted on model mixes, made of fibres from unbleached Kraft pulp and mechanical pulp. In all cases, bleached pulps have been successfully obtained, although pulp viscosity was sometimes below the standards. However the bleached pulps were found difficult to purify. Moreover, it has been shown that the quality of the final product, the performances of the processes and their environmental impact, depended on the fiber composition of the mix. Finally, the treatment of an industrial carton board revealed that mineral fillers contained in the material limit its upcycling.Because of the low quality of the bleached pulp produced, another valorization way was tested: the production of oxidized cellulose for MFC. A new pre-oxidation process for unbleached Kraft pulp has been developed, combining bleaching and oxidation of the substrate in a single stage combining stage combining the use of TEMPO as a catalyst, chlorine dioxide and sodium hypochlorite. MFC of same quality as those produced from bleached Kraft pulp pre-oxidized by the classical TEMPO/NaClO/NaBr system have been obtained
Quashie, Hélène. « Ethnicités en miroir. Constructions sociales croisées de la blanchité et de l'africanité au prisme des mobilités touristiques et migratoires vers le Sénégal ». Thesis, Paris Sciences et Lettres (ComUE), 2018. http://www.theses.fr/2018PSLEH089.
Texte intégralBased on six fieldworks conducted in several regions of Senegal (Petite Côte, Saloum, Saint-Louis, Oriental Senegal and Dakar), this thesis explores the social mechanisms which articulate class and race issues in different contexts of mobility and migration from Europe and North America. The trajectories, practices and ways of socializing investigated are related to seaside and cultural tourism, individual entrepreneurship in post-tourist contexts, study abroad programs and professional flows of voluntary service and expatriation. These social and globalized settings, often addressed in distinct fields of research, underlie a cross analysis of the constructions of two ethnicity – whiteness and africaness – considered as emic and etic notions. The social identities they produce respond to one another and reveal recurring patterns in social hierarchy and racial confrontation throughout individual interactions and collective dynamics. They also echo logics of social stratification and selection within the Senegalese society, which are combined with culturalist and ethnic representations, beyond color markers. The contexts of mobility and migration investigated are embedded into specific socio-historical backgrounds, transnational asymmetry of class and process of identification based on religion, phenotype and gender. They all reflect the heuristic value of whiteness and its production of identity in social, racialized and ethnicized categorization, regarding multiple meanings of africaness. Analyzing these mechanisms of social distinction in an African society such as Senegal leads to face postcolonial thinking with the ambiguities of social spheres. It also questions the positionality of researchers through ethnography and in the production of knowledge about Africa
Arseneault, Éric. « Étude de l'impact de l'azote sur la cinétique de la biodégradation dans une lagune aérée d'une usine de pâte kraft blanchie ». Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0004/MQ43282.pdf.
Texte intégralArseneault, Éric. « Étude de l'impact de l'azote sur la cinétique de la biodégradation dans une lagune aérée d'une usine de pâte kraft blanchie / ». Thèse, Chicoutimi : Université du Québec à Chicoutimi, 1999. http://theses.uqac.ca.
Texte intégralVilleronce, Johan. « Approches chimique, écologique et règlementaire de la production de pâte à papier blanchie : application aux cas du sorgho sucrier et de l'eucaplyptus ». Toulouse, INPT, 1998. http://www.theses.fr/1998INPT007C.
Texte intégralABBAS, JAWAD. « Chlorophylles de haricots verts (phaseolus vulgaris l. ) congeles non blanchis : cinetiques de degradations et mecanisme de leur co-oxydation sous l'action des lipoxygenases ». Paris 6, 1988. http://www.theses.fr/1988PA066691.
Texte intégralDa, Silva Perez Denilson. « Préparations de pates chimiques blanchies à partir du bois d'Eucalyptus grandis et de la bagasse de canne à sucre par cuisson douce organosolv et blanchiment photochimique ». Bordeaux 1, 1999. http://www.theses.fr/1999BOR10552.
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