Teses / dissertações sobre o tema "Black chaff of wheat"
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Bian, Qi. "Bulk flow properties of wheat". Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18679.
Texto completo da fonteDepartment of Grain Science and Industry
Kingsly Ambrose
Consistent and reliable flow of bulk wheat from hoppers and silos is very significant in wheat handling and processing. Bulk wheat flow challenges such as inconsistent flow, arching, etc., are common during handling. The irregular size and non-uniformity of physical properties, the presence of impurities affects the flow behavior during discharge. Chaff and insects infested kernels are the two most common impurities present in wheat. In this research, the effect of these two impurities on their physical and flow properties of wheat were studied. Physical and flow indicators, such as bulk, tapped, particle densities, angle of repose, Hausner’s ratio, Carr index, and porosity measures the flowability of uncompacted bulk solids. Meanwhile, flow properties tested by shear testing principle based on Jenike’s method, simulated bulk wheat under pressure in bins/hoppers. The dynamic properties tested quantify the energy required to flow, compressibility and permeability at dynamic handling situations. Due to the presence of impurities and moisture content differences, bulk density and angle of repose of wheat varied from 801.54kg/m3 to 718.36kg/m3, and 23.6° to 38.4°, respectively. Angle of internal friction and wall friction angle that reflect interaction between particles and particle with bins/hopper walls, ranged from 23.95° to 43.13° and 15.46° to 20.33°, respectively. In addition to instrumental flow property evaluation, the flow profile, discharge rate, and particle velocity during hopper flow of bulk wheat was studied using Particle Image Velocimetry method. Mass flow and funnel flow hopper dimensions were used for this flow profile analysis. The discharge rate decreased from 1.67 to 1.12 kg/s for mass flow and 1.42 to 0.86 kg/s for funnel flow when the chaff in bulk wheat increased from 0% to 7.5% (weight basis). Analysis of the active flow zone indicated that bulk wheat without chaff had a uniform flow compared to wheat with chaff in the bulk. The findings from this study will be useful for design of hopper bottom bins and handling equipment based on the wheat quality and percent moisture content.
Mirjana, Jovanović. "Model bioprocesa proizvodnje enzima iz nusproizvoda prerade žita". Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2019. https://www.cris.uns.ac.rs/record.jsf?recordId=111005&source=NDLTD&language=en.
Texto completo da fonteWith its composition wheat chaff represents a veryattractive raw material for the production ofenzymes. On the other hand, the previous use ofthis by-product of wheat processing was just likecattle food. Therefore, the question arises of thepossibility of obtaining greater economic andenvironmental profit by using the raw material forthe production of high-value products, such asenzymes, with the valorization of other processoutputs in order to achieve the cleaner productionconcept, i.e. the zero-emission concept. Simulationmodels of the plant are an auxiliary tool forconducting economic analysis and otherbioprocessing budgets, which are important fordesigning. For the purposes of generating suchmodels, and later controlling the bioprocess itself,it is necessary to know the mathematical modelsand their parameters related to the given process.Determining these mathematical equations makessense only when the bioprocess is performedunder optimal conditions. In order to optimize theprocess it is necessary to study the enzymeproduction in detail by cultivating by-products ofgrain processing in different process parameters.
Brazier, Melissa Catherine. "O-glucosyltransferases in wheat (Triticum aestivum) and the competing weed black-grass (Alopecurus myosuroides)". Thesis, Durham University, 2003. http://etheses.dur.ac.uk/4071/.
Texto completo da fonteMao, Jingliang. "Developing a continuous bisulfate postsulfonation process for the black liquor from soda pulping of wheat straw /". Thesis, Connect to this title online; UW restricted, 2006. http://hdl.handle.net/1773/5506.
Texto completo da fonteKammerer, Yvonne [Verfasser], e Peter [Akademischer Betreuer] Gerjets. "Separating the wheat from the chaff : The role of evaluation instructions, user characteristics, and the search interface in evaluating information quality during Web search on medical and health-related issues / Yvonne Kammerer ; Betreuer: Peter Gerjets". Tübingen : Universitätsbibliothek Tübingen, 2011. http://d-nb.info/1162699019/34.
Texto completo da fonteХарин, М. М. "Розробка технології та вивчення властивостей хлібобулочних виробів із застосуванням кіноа та кмину". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25290.
Texto completo da fonteУ кваліфікаційній роботі обґрунтована та експериментально досліджена можливість виготовлення хліба з борошна пшеничного вищого сорту з додаванням крупи кіноа, чорного кунжуту та кмину. Розроблені відповідні рецептури. Проведено аналітичний огляд інформаційних джерел на основі яких визначено напрям власних досліджень, кінцевим результатом якого є створення нового функціонального харчового продукту. Проведена порівняльна характеристика органолептичних, фізико- хімічних показників контрольного виробу та виробів, які були виготовлені за розробленими рецептурами. Вивчена можливість включення крупи кіноа до рецептури хліба з метою підвищення харчової цінності продукту. Досліджено вплив кмину та чорного кунжуту на органолептичні властивості розроблених виробів.
In the qualification work the possibility of making bread from premium wheat flour with the addition of quinoa, black sesame and cumin is substantiated and experimentally investigated. Appropriate recipes have been developed. An analytical review of information sources on the basis of which the direction of own research is determined, the end result of which is the creation of a new functional food product. A comparative characterization of organoleptic, physicochemical parameters of the control product and products that were manufactured according to the developed recipes. The possibility of including quinoa groats in the bread recipe has been studied in order to increase the nutritional value of the product. The influence of cumin and black sesame . organoleptic properties of the developed products.
Meiners, Ingo [Verfasser]. "Management of black-grass (Alopecurus myosuroides Huds.) in winter wheat and taking into account the soil activity of post-emergence herbicides / Ingo Meiners". Gießen : Universitätsbibliothek, 2015. http://d-nb.info/1071801155/34.
Texto completo da fonte"Ammoniation of Flax, Lentil, and Wheat Straws and Wheat Chaff". Thesis, 1989. http://hdl.handle.net/10388/7016.
Texto completo da fonteCarvalho, Ana Cláudia Ribeiro. "SPACs: How to Separate the Wheat from the Chaff". Master's thesis, 2021. https://hdl.handle.net/10216/138248.
Texto completo da fonteBouwman, Silke. "Separate the wheat from the chaff: Mapping the current and future landscape of web search engines". Master's thesis, 2019. https://hdl.handle.net/10216/122894.
Texto completo da fonte"Accession of Black Sea Region Wheat Producers to the WTO: Implications for World Wheat Trade". Thesis, 2013. http://hdl.handle.net/10388/ETD-2013-08-1140.
Texto completo da fonteSEDLÁKOVÁ, Aneta. "Potenciál energetického využití odpadu pocházejícího ze sklizně a zpracování minoritních druhů Triticum L. pěstovaných v režimu ekologického zemědělství". Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-395257.
Texto completo da fontePatel, M. M. "Studies on the effects on black gram (Phaseolus mungo) on Rheological & baking characteristics of wheat flour". Thesis, 1992. http://hdl.handle.net/2009/1612.
Texto completo da fonteChen, Wei-Chun, e 陳薇鈞. "Effects of rice bran or wheat flour on Koji fermentation and final product of Inyu (black bean sauce)". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/20676988723164288993.
Texto completo da fonte國立中興大學
食品暨應用生物科技學系所
104
Inyu, the traditional fermented soy sauce food in Taiwan, has more favorite flavor than soy sauce. Inyu is made from fermented black soy beans and soy sauce is from fermented soy beans. Rice bran is by-product of the rice milling process, and has been found to produce high enzyme activities by solid-state fermentation with specific microbes. The objectives of this study were to evaluate the enzyme activity of koji and the quality of fermented product, Inyu, by adding flour and rice bran during the Inyu fermentation. In addition, kojiwas warmed with sun or covered with cloth bag, and their influence the final product was studied as well.. The results indicated that adding 5% rice bran or wheat flour increased the protease and amylase activity in thelab-scale run. The neutral,alkaline protease and amylase in black bean were 10.6 U/g,17.4 U/g and 413.8 U/g; respectively.For 5% rice bran added koji, the activities of neutral, alkaline protease and amylase were 85.6 U/g, 104.2 U/g and 741.4 U/g; respectively.The neutral, alkaline protease and amylase were 40.0 U/g, 60.9 U/g and 932.0 U/g, respectively.Our result suggested that koji added with 5% rice bran or flour can increase the enzyme activity. The final temperature(after warmed 5 hours) in sun warmed black bean, 5% rice bran added koji and 5% flour added koji were 45.9℃,40.9℃and 42.2℃,respectively. For the group that warmed with cloth bag, the temperature of black bean, 5% rice bran added koji and 5% flour added koji were 50.7℃,47.5℃ and 48.3℃, respectively.The resultindicated that temperature of koji, which was warmed with cloth bag, can be increased effectively. The neutral and alkaline protease activities of sun warmed black bean were 61.7 U/g and 62.2 U/g,respectively.When the koji was kept warm with cloth bag, 72.8 U/g and 93.9 U/g for neutral and alkaline protease activity were found. The activities of neutral protease and alkaline protease in sun warmed 5% rice bran added koji were 53.6 U/g and 64.6 U/g, respectively.In cloth bag warmed group, 48.8 U/g and 49.8 U/gof neutral and alkaline protease activities were obtained. The neutral protease and alkaline protease in sun warmed 5% wheat flour added koji were 62.8 U/g and 70.0 U/g , and for cloth bag warmed group, 28.5 U/g and36.8 U/g were found, respectively. The results indicated that koji with flour added and warmed with sun showed higher enzyme activity; however, for black bean koji, higher enzyme activity was observed in group that warmed with cloth bag. For the final product, Inyu that made from koji that was sun warmed and with 5% wheat flour added, which contained 2.52 g/100ml and 2.96 g/100ml of TN (total nitrogen) and AN(amino nitrogen), respectively,showed the better quality, flavor and consumer acceptance when compared to other groups.In sun warmed black bean Inyu, the TN was 2.19 g/100ml, and the AN was 1.76 g/100ml. For cloth bag warmed 5% rice bran added group, the TN was 2.45 g/100ml and the AN was 2.53 /100ml. And the flavor index: alcohol, GLU, in sun warmed 5% wheat flour added inyu, the alcohol is 1.55 mg/ml and the GLU is 7.04 mg/ml, and in sun warmed black bean inyu, the alcohol is 1.06 mg/ml and the GLU is 2.62 mg/ml, sun warmed 5% flour added Inyu is much better than control: sun warmed black bean Inyu. Otherwise, in non-sun warmed 5% rice bran added Inyu, it has 1.29 mg/ml alcohol and 7.18 mg/ml GLU. However, in sensory test, the non-sun warmed 5% rice bran added inyu has the best result, and sun warmed 5% flour added inyu is in third. In this research, the amount for cereal to add is 5%, and added with cereal actually can increase the enzyme ability. In general, sun warmed 5% flour added inyu has the best result. Second is non-sun warmed 5% rice bran added Inyu.
Chen, Ai-Hwa, e 陳僾華. "Lactic Acid Bacteria ,Black Wheat Juice and Fruit Vegetable Fermentant on SD Rat Intestinal Microflora and Serum Antioxidant Enzyme Activity". Thesis, 2011. http://ndltd.ncl.edu.tw/handle/29225446005828730020.
Texto completo da fonte實踐大學
食品營養與保健生技學系碩士班
99
This study was divided into two parts: The aim of first part study,was evaluate the effect of lactic acid bacteria and/or fruits vegetable fermentant in rat intestinal microflora and serum antioxidant capacity.Sixty Sprague-Dawley rats were randomly divided into six groups : control group, group A (lactic acid bacteria 3.60 × 107 CFU), group B (lactic acid bacteria 3.60 × 108 CFU), group C (lactic acid bacteria 7.20 × 108 CFU), group D (lactic acid bacteria 3.60 × 107 CFU, fruits and vegetables hydrolyzate 178mg/kg/day), group E (fruits and vegetables hydrolysates 178mg/kg/day), fecal samples were collected at weeks 4 and 8 for intestinal microflora determination.The serum Catalase, SOD, GSH, GPX were examinated for antioxidant capacity.The results showed that total anaerobes, bifidobacteria, lactobacilli counts increased in group A, B, C, D and E when compared with control group at the 4 week period and 8 week period in the fecal and cecum.The E.coli and Clostridium perfringens counts decreased in group A, B, C, D and E when compard with control group at the 4 week period and 8 week period in the fecal and cecum. The Catalase, SOD, GSH antioxidant capacity increased in group A, B, C, D and E when compared with the control group. GPX antioxidant capacity increased in group B, C, D and E when compared with control group. The aim of second part study, was to evaluate the effect of black wheat juice extract on rat intestinal microflora. Fifty Sprague-Dawley rats were randomly divided into five groups : control group, group A (4.12 g/kg bw /day), group B (8.23 g/kg bw /day), group C (16.26 g/ kg bw/day) and group D (41.16 g/ kg bw/day).Fecal samples were collected at weeks 2, 4 and 8 for intestinal microflora determination.The results showed that total anaerobes, bifidobacteria, lactobacilli counts increased in group A, B, C and D when compared with control group at the 2 week period, 4 week period and 8 week period in the fecal and cecum.The E.coli counts decreased in group B, C and D when compared with control group at 2 week period on the fecal, the E.coli amd Clostridium perfringens counts decreased in group A, B, C and D when compared with control group at the 4 week period and 8 week period. Therefore, lactic acid bacteria and/or fruits vegetable fermentant can increase the serum antioxidant capacity and improve the intestinal microflora.Black wheat juice also can improve the intestinal microflora.Lactic acid bacteria, fruits vegetable fermentant and black wheat juice can improve the intestinal microflora through to maintain normal bowel function.