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1
Asghari, Amir Kasra. "Microstructural engineering of cakes". Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7757/.
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The objective of this thesis is to advance the current understanding of some pertinent formulation and processing interactions informing final cake microstructures. A primary concern is to understand how certain ingredients, fundamental to cake batter formation interact, to develop new methods and models for optimising and characterising these microstructures. The motivation of this work stems from the empirical methods still prevalent within cake research. However, an approach based on fundamental understanding of formulation and processing functions is necessary for both future innovation and eradication of some current challenges facing the cake baking industry. A bottom-up approach begins by exploring the interactions of key structural components; starch and protein within wet-foam systems with an objective of maximising foaming capacity and stability through focus on formulation design. Consequently, the structure of the model system is further developed to resemble a foam based cake in which the influence of formulation is evaluated through novel characterisation methods novel to this field of research. The work ultimately combines microstructure design, development and characterisation to maximise air retention within model cake systems.
2
Xie, Meng. "Puffing of okara/rice blends using a rice cake machine". Diss., Columbia, Mo. : University of Missouri-Columbia, 2005. http://hdl.handle.net/10355/4282.
Texto completo da fonteResumo:
Thesis (M.S.) University of Missouri-Columbia, 2005.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (May 18, 2007) Includes bibliographical references.
3
Han, Liqing. "Physical and sensory properties of oat cakes /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.
Texto completo da fonte
4
Johncox, Louise Mary. "The baker's daughter : a life shaped by cakes". Thesis, Bath Spa University, 2014. http://researchspace.bathspa.ac.uk/5165/.
Texto completo da fonteResumo:
The purpose of this contextualising research is to examine the geme of food memoirs and to trace my literary journey as a food memoirist. This study focuses on what has influenced the development of The Baker's Daughter, as well as the impact of my publisher's involvement at a later stage of the writing. It offers a context for my work and its development, a reflection on my own process, and contributes to debates about the nature of food memoir; I explore the practical issues that arose when writing my memoir that I hope other authors will find useful. In Chapter One I examine the cultural significance of food books, including food memoirs and cookbooks. I define memoir and food memoir, including the various sub gemes. This is in order to establish where The Baker's Daughter and my chosen texts fit within the food memoir geme. Chapter Two is an exploration of childhood in my selected family food memoirs. I explore the key themes and narrative techniques and how they influenced my own decisions about my craft. In Chapter Three I focus on the criteria for the inclusion and positioning of recipes in The Baker's Daughter and my chosen texts. I pay special attention to how my selected writers weave recipes within the prose, at the end of their chapters and in separate sections. Chapter Four explores the involvement of a publisher for The Baker's Daughter. I look at the rationale for adapting my PhD material into both a cookbook and standalone ebook memoir and I analyse the differences between the genres. I discuss the inclusion of baker's tips within The Baker's Daughter. I also explore the tensions between the publisher's interest in my work as a nostalgia memoir and their emphasis on authenticity.
5
Zhuang, Shimin. "Puffing of potato rice blends using a rice cake machine /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418081.
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6
Tondini, Chiara. "Caratterizzazione fisica di small cakes: proprietà termiche e diffusive". Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021.
Encontre o texto completo da fonteResumo:
La qualità dei prodotti da forno è fortemente dipendente dal processo di cottura in quanto è un processo molto complesso durante il quale avvengono molteplici cambiamenti nella struttura fisica e chimica del prodotto, come l’espansione dell’impasto, l’evaporazione dell’umidità, la denaturazione delle proteine, la gelatinizzazione dell’amido e reazioni di imbrunimento. Tali fenomeni sono influenzati da trasferimenti di calore e di massa che si instaurano durante la cottura del prodotto e che determinano il passaggio del prodotto dallo stato liquido allo stato di solido poroso. Di conseguenza la conoscenza delle proprietà termiche e diffusive dei prodotti è fondamentale per uno studio dettagliato del processo di cottura, soprattutto in termini di sviluppo di modelli matematici in grado di descrivere i fenomeni di trasferimento che avvengono all’interno e sulla superficie del prodotto durante la cottura. L’obiettivo del presente lavoro è stato quindi quello di determinare le proprietà termo-fisiche (densità, conducibilità termica e calore specifico) e la diffusività di un prodotto da forno standard (small cake). I risultati ottenuti hanno confermato il fatto che le proprietà termiche e diffusive dei prodotti da forno sono influenzate dal contenuto di umidità e dalle condizioni di processo applicate (temperatura di cottura), dove la variazione di tali parametri comporta quindi un cambiamento della struttura e delle proprietà del prodotto. Nello specifico, all’aumentare del tempo di cottura si assiste ad una diminuzione lineare della densità del prodotto (da 1069 a 600 kg/m3), e a un incremento esponenziale della conducibilità termica (da 0,21 a 0,42 W/m/°C) e del calore specifico (da 2147,8 J/kg/K a 7165,8 J/kg/K). La diffusività invece tende ad aumentare in maniera esponenziale con l’incremento della temperatura del forno, da 140 a 180°C (da 2.39E-8 a 4.96E-8 m2/s). I valori ottenuti per via sperimentale sono in accordo con quelli dichiarati in letteratura.
7
Bedoya, Perales Noelia Soledad. "Efeito das concentrações de 'alfa'-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos". [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255421.
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Orientador: Caroline Joy SteelDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Entre os produtos de panificação, o bolo vem adquirindo crescente importância no que se refere a consumo e comercialização no Brasil. Entretanto, assim como com pães, o aumento da firmeza, atribuído à retrogradação do amido, encurta o shelf-life. Isto tem impacto econômico grande, obrigando os produtores de bolos a procurarem soluções. A gordura é um ingrediente tradicionalmente utilizado por seu efeito sobre a maciez. Outra alternativa é o uso de enzimas como a alfa-amilase maltogênica, que retarda a retrogradação do amido limitando a recristalização da amilopectina, fazendo com que perdure a elasticidade e maciez do miolo por mais tempo. O objetivo do presente trabalho foi determinar o efeito de diferentes concentrações de alfa-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos. Para isto, utilizaram-se formulações balanceadas tomando como referência três concentrações de gordura (20, 40 e 60%, base farinha), avaliando-se a adição de alfa-amilase maltogênica (0, 500 e 1000 ppm). A farinha de trigo foi caracterizada quanto a sua composição centesimal e propriedades viscoamilográficas. A massa dos bolos foi avaliada quanto a seu pH e densidade aparente, e os bolos, quanto a seu volume específico, atividade de água, umidade, textura instrumental, cor instrumental, porosidade e análise sensorial. As determinações nos bolos foram realizadas nos dias 1, 7, 14 e 21 de estocagem. Os resultados mostraram que a combinação que apresentou os melhores resultados em termos de qualidade dos bolos (maior volume específico, maior umidade do miolo, menor firmeza do miolo e maior aceitação sensorial) foi aquela com 20% de gordura e 1000 ppm de a-amilase maltogênica (base farinha)
Abstract: Amongst bakery products, cakes are gaining importance in consumption and commercialization in Brazil. However, as with breads, the increase in firmness, attributed to starch retrogradation, shortens shelf-life. This has economical implications, so cake manufacturers are constantly looking for solutions. Fat is an ingredient which is traditionally used for its effect on cake texture. Another alternative is the use of enzymes, such as maltogenic alpha-amylase, that retards starch retrogradation by limiting amylopectin recrystallization, making crumb elasticity and softness last longer. The objective of the present study was to determine the effect of different concentrations of maltogenic alpha-amylase and fat on the technological and sensorial quality of cakes. For this, balanced formulations with 3 different fat concentrations (20, 40 and 60%, flour basis) were used to evaluate the addition of maltogenic alpha-amylase (0, 500 and 1000 ppm). Wheat flour was characterized regarding proximate composition and viscoamylographic properties. Cake batter was evaluated with respect to pH and apparent density, and cakes with respect to specific volume, water activity, moisture content, instrumental texture, instrumental color, porosity and sensory analysis. Determinations were made on days 1, 7, 14 and 21 of storage. The results showed that the combination that presented the best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness and highest sensory acceptance) was the one with 20% fat and 1000 ppm maltogenic a-amylase (flour basis)
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
8
Tubb, JoAnna. "High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour". Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94483.
Texto completo da fonteResumo:
Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener.
There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter.
The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than those prepared with all-purpose flour.
The sweetener used had a significant effect on the moistness and deformation of the baked cakes. Increased amounts of HFCS increased the moistness and decreased the deformation on tenderness of cakes. Cakes prepared with cake flour were significantly greater as measured by the index to volume.
There were no flour x sweetener interaction in the objective data (p < .05).
The taste panel rated the cakes prepared with 75 and 100% HFCS replacement for sucrose as more moist but less tender than 0 or 50% HFCS replacement.
The crust color of cakes made with all purpose flour was rated darker. However, the crumb color of the cakes prepared with cake flour was rated lighter.
The cakes prepared with 0, 75 and 100% HFCS replacement for sucrose and cake flour were significantly different in overall acceptability. The panel rated the cakes prepared with 0, 50, 75 and 100% HFCS replacement for sucrose with cake flour as the most acceptable.
A satisfactory cake was made using 100% HFCS replacement for sucrose and cake flour.M.S.
9
Sirdeshpande, Gourish. "Determining Constitutive Relationships in Compressible Fibrous Cakes by Dynamic Methods". Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/SirdeshpandeG2009.pdf.
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Sevimli, Melike Kadriye. "Optimization Of Processing Conditions During Halogen Lamp-microwave Baking Of Cakes". Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/2/12605326/index.pdf.
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The main objective of this study was to optimize processing conditions
during halogen lamp-microwave combination baking of cake by using Response
Surface Methodology. It was also aimed to compare quality of products baked in
microwave-halogen lamp combination oven, halogen lamp oven, microwave oven
and conventional oven.
In the first part of the study, as independent variables, baking time for
conventional ovenmicrowave power and baking time for microwave oven
halogen lamp power and baking time for halogen lamp oven and microwave power, halogen lamp power and baking time for halogen lamp-microwave combination oven were used. Weight loss, specific volume, firmness and color of the cakes were measured during the study. Cakes baked in conventional oven at 175°
C for 24 minutes were determined as the control cakes. Weight loss of cakes increased with increasing independent variables for all oven types. Specific volume and firmness of cakes increased with increasing microwave power, but decreased with upper halogen lamp power. Color formation was achieved in the combination baking but not as much as in the conventional baking. Response Surface Methodology was used to optimize the baking conditions in the second part of the study. Upper and lower halogen lamp powers, microwave power and baking time were used as independent variables. Optimum processing conditions were found as 60% for upper halogen lamp power, 70% for lower halogen lamp power, 30% for microwave power and 5 minutes for baking time. Cakes baked at optimum baking conditions had comparable quality with conventionally baked ones, except color. In short, by the usage of halogen lamp-microwave combination oven it was possible to obtain high quality cakes by reducing of conventional baking time about 79%.
11
Duman, Burcu. "Production Of Cacao Micro And Nano Fibers And Utilization In Cakes". Master's thesis, METU, 2013. http://etd.lib.metu.edu.tr/upload/12615492/index.pdf.
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The main objective of this study was to investigate micro and nano cacao fibers and their effects on quality, texture and staling of cakes.
In the first part of the study, rheological properties of cake batter with different concentrations (0 %, 3 %, 6 %, 9 %, 12 %) cacao micro and nano fiber, and cacao powder were determined. Cake batter was found to show shear thinning and time independent behavior for all formulations and fit the Power Law model. The viscosity increased as the percentage of fiber increased. Both G&rsquoand G&rsquo
&rsquo
values increased with oscillatory frequency and percentage of fiber. In the second part of the study, physical properties (specific volume, texture, color and weight loss), sensory properties of cakes and textural changes during storage were determined. Addition of micro and nano cacao fibers to the cake formulation decreased specific volume, weight loss and L* values. It increased hardness, springiness, chewiness, resilience and elastic recovery values and minimized textural changes during storage. Fiber addition also improved the cake acceptability of the cakes in terms of odor, taste and color.
12
Pateras, Irene. "Effects of sucrose replacement by polydextrose on structure development of cakes". Thesis, Oxford Brookes University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303664.
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Full and partial substitution of sucrose with polydextrose, and its effects on properties of batters and structure development of cakes were studied. Although substitution levels around 25% did not alter the properties of the system, higher levels of replacement resulted in significant changes in batter and cake properties. The effects of sucrose replacement by polydextrose on starch gelatinization and egg protein denaturation temperatures were studied by differential scanning calorimetry in model systems. Experiments showed that polydextrose raises gelatinization temperature more than sucrose. No significant difference was found between the two solutes with respect to their effect on egg protein denaturation. Dynamic oscillatory experiments showed that the viscoelastic profile of cake batters is altered when polydextrose is used to replace sucrose. A clear tendency towards permanent deformation and fluid-like behaviour was observed with increasing levels of replacement by polydextrose. Changes in rheological properties of batters with increasing polydextrose concentration were related to bubble size and distribution of cake batters. Microscopical techniques were developed to assess the foam characteristics of batters, before and during heating. Increasing level of replacement increased the mean size of bubbles and introduced large variation in bubble size distribution. The lack of uniformity in bubble distribution of polydextrose batters increased the rate of gas diffusion from the small bubbles to larger ones. During heating, bubble population of conventional batters expanded more than that of polydextrose substituted batters. Changes in bubble expansion rates resulted in cakes of lower volume with increasing levels of replacement. Assessment of textural properties of cakes indicated that sucrose replacement at levels around 50% or greater contributes to weakening the mechanical strength of crumb structure. Scanning electron microscopy of crumb samples demonstrated changes on the degree of starch granules swelling, cell wall structure and matrix development, as a result of sucrose replacement by polydextrose
13
Ross, Dianne S., of Western Sydney Hawkesbury University e Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat". THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.
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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targetsMaster of Science (Hons)
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Mohammad, Tasnim. "Sucrose reduction in white layer cake". Kansas State University, 2014. http://hdl.handle.net/2097/18218.
Texto completo da fonteResumo:
Master of ScienceDepartment of Food Science
J. Scott Smith
The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial sweeteners: sucralose and stevia extract. White layer cakes were made using AACCI Method 10-90.01. Batter properties were evaluated by measuring specific gravity. Volume index was measured using a cake template (AACCI Method 10-91.01). Slice area, number of cells, number of holes, and wall thickness of the crumb were calculated and recorded using C-Cell Cake Imaging system. Control batter made with 135% water had a specific gravity of 0.90 g/cc and a cake volume index of 112. The cakes had a nicely golden brown, shiny surface. The crumb grain was fine with an even cell distribution. Optimum water level and baking time were obtained for each cake variation. Although replacing sucrose with polydextrose had no significant effect on specific gravity (p>0.05), a 25% replacement resulted in a cake with a volume index of 110, 50% with an index of 105, 75% with an index of 103, and 100% with an index of 97. The crumb grain was similar to the control cake. Adding sucralose and stevia yielded similar results, where lower volumes were recorded as polydextrose and sucralose/stevia were increased in the cake formula. Complete replacement of sucrose with polydextrose and sucralose or polydextrose and stevia produced an acceptable volume of cake. The number of holes and wall thickness of the crumb was not significantly different in any cake variation. Therefore, polydextrose and both sucralose and stevia are suitable as sucrose replacers in cakes. Key indexing terms: cakes, polydextrose, stevia, sucralose.
15
Eratak, Deniz Ozlem. "Determination Of Contact Angles Of Powders By Capillaric Dewatering Of Filter Cakes". Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12605901/index.pdf.
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Solid-liquid contact angle is an important parameter in many particulate processes of the mineral, ceramic and chemical industries. In particular, modification of the contact angle through surface active agents plays a crucial role in froth flotation of minerals. In the case of flat solid surfaces, direct measurement of the contact angle is possible. However, such flat surfaces can not be obtained with finely divided solids typically encountered in flotation applications. Then, indirect methods based on powder beds as thin layers of powders deposited on glass plates or packed columns are used for the determination of apparent contact angles.
This thesis presents an alternative novel method based on the capillaric dewatering of filter cakes for the measurement of the receding contact angle and correlates the contact angles measured as such with column wicking and micro-flotation test results of zircon and rutile mineral particles. The experimental procedure is simple and fast. The results have proven that the proposed method is reliable and give a good measure of the contact angle in the absence and presence of surface active non-wetting agents.
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Marii, Fatma. "Glass, glass cakes and tesserae from the Petra Church in Petra, Jordan". Thesis, University College London (University of London), 2008. http://discovery.ucl.ac.uk/1444327/.
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This study is concerned with the glass finds excavated from the Petra Church. It focuses on the glass cakes, which were found concentrated in Room IX of the church together with other glass fragments. The aim is to document these cakes and analyse them for their archaeological and technological significance. Petra Church dates from the late 4th to the early 7th centuries AD and revealed a glass collection consisting of transparent fragments, mosaic tesserae and cakes. Heaps of glass fragments were found at the floor of the room adjoining the church. Such collections were recorded also in several other contemporary sites of the Byzantine Levant. This indicates that these rooms were collecting points or storage areas for glass materials to be traded or recycled. Almost eight kilograms of cake fragments were documented. These fragments showed varieties in their colours and textures. Optical microscopy examinations for both cakes and tesserae samples revealed an abundance of bubbles and inclusions. The backscatter electron microscopy and energy dispersive spectrometry examination reveals that the majority of these inclusions are calcium phosphate and manganese oxide, which has not been recorded before in Byzantine glass. A few inclusions that were detected are metallic-based, and are part of the additives used in the glass. The different compositional groups identified reflect different sources used for their production in different periods. The glass cakes are interpreted to be evidence for recycled glass, and possibly experimentation with new raw materials, at a time of increasing natron shortage in the Levant.
17
McCullough, Maris Ann Palmer. "High fructose corn syrup in shortened cakes with modified corn starch additives". Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/101237.
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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose by weight of sugar and pregelatinized cross-bonded waxy corn starch added at 0, 0.5, and 1% by weight of flour. The water was adjusted to allow for the moisture content (literature value) of the syrup. Cakes were tested freshly baked, after 3 days of room temperature storage, and after 14 and 45 days of frozen storage (-16°C).
The pH, specific gravity, and sugar composition by HPLC were determined for the cake batters. Baked cakes were evaluated for moisture content, volume, and crust and crumb color. Photographs were taken to record the overall appearance. Sensory evaluation of crust and crumb color, moistness, tenderness, flavor, and overall acceptability were completed on all variations after each storage time.
The HFCS level and storage time were significant variables. The addition of starch had no effect on the quality of the cakes. Acceptable cakes were made at all levels of HFCS replacement for sucrose. Crust and crumb color were significantly (P < 0.0001) darker and volume was significantly (P < 0.0001) lower for cakes containing HFCS, however, there was little difference in cakes made with the two levels of HFCS (SO and 75%). Storage did lower the overall quality of the cakes, but not significantly in all cases. Moisture content of the cakes stored for 14 days was equal to that of freshly baked cakes. Crust and crumb color continued to darken slightly with storage. A satisfactory cake suitable for frozen storage may be prepared using HFCS.M.S.
18
Archilla, Leslie Lumari. "Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation". Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/9857.
Texto completo da fonteResumo:
The performance of a maltodextrin gel as a replacement (25, 50, 75, and 100%) for shortening along with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a high-ratio white-layer cake formulation. Two controls were used to compare to fat-replaced cakes: control A (100% fat with 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS-90), which closely matched the sugar system of the fat-replaced cakes. Objective tests indicated that treatments D (50%), E (75%), and F (100%) had significantly higher (P<0.05) batter specific gravity values compared to both controls. Batter specific gravity, however, only significantly decreased (P<0.05) the volume of treatment F. Crust and crumb L and b values, indicated that control B produced a dark crust (P<0.05) with a light crumb (P<0.05), while treatment E produced a light crust (P<0.05) and treatment F a darker crumb (P<0.05). Treatment F produced a firm cake (P<0.05) with significantly (P<0.05) high percent moisture. Overall, no significant differences (Pâ⠰¥0.05) in water activity were found among treatments over time; in contrast, degree of staling significantly increased (P<0.05) over time for all treatments. Sensory results indicated that treatment F produced a significantly (P<0.05) moister, shorter, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P<0.05) tougher and less sweet, respectively, when compared to the other treatments. Results from physical and sensory tests indicated that the combination of a maltodextrin gel and HFCS-90, up to 75% shortening replacement, resulted in satisfactory cakes.Master of Science
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Cardoso, Isabela Bastos. "Tratamento termico de misturas de farinha de trigo e de quinoa e sua aplicação em bolo tipo de pão de lo". [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256346.
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Orientador: Fernanda Paula Collares QueirozDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O tratamento com gás cloro (chlorination) é um processo de modificação aplicado à farinhas de trigo para utilização na produção de bolos com altas quantidades de açúcar e líquidos (bolo high ratio), melhorando consideravelmente suas propriedades de panificação e características sensoriais. Porém, o uso do gás cloro para o tratamento da farinha não é considerado seguro e outras formas de modificação têm sido testadas para a substituição da cloração, sendo que o processo mais avaliado tem sido o tratamento térmico da farinha de trigo. A quinoa (Chenopodium quinoa) é um pseudo-cereal da família das Amaranthaceae, que apresenta um potencial agronômico importante, sendo uma das fontes mais ricas de proteína entre os grãos, com altos níveis de lisina e metionina. Neste trabalho, foram avaliados: (i) o tratamento térmico de duas farinhas de trigo com diferentes forças de glúten (designadas pelas letras A e B) e misturas destas com farinha de quinoa (10, 20 e 30%, em peso) e (ii) a viabilidade de sua aplicação na produção de bolos high ratio tipo pão de ló, visando melhoria das suas propriedades tecnológicas e agregando-lhes valor nutricional. Inicialmente, as farinhas de trigo utilizadas, farinha de quinoa e suas misturas foram analisadas quanto às suas características químicas e reológicas. Foram utilizadas duas farinhas com força de glúten diferentes com o intuito de se avaliar o efeito do tratamento térmico em matérias-primas com qualidades tecnológicas distintas. Posteriormente, testes exploratórios foram conduzidos para definir o tipo de equipamento mais adequado (extrusor termoplástico ou forno de convecção) para ser utilizado na execução dos tratamentos térmicos. Estas farinhas tratadas foram aplicadas em pão de ló e comparadas com as farinhas A e B sem tratamento e farinha padrão (farinha comercial tratada termicamente). Para avaliar o efeito do processo térmico nas propriedades tecnológicas das farinhas de trigo utilizadas (A e B), foram realizados dois planejamentos experimentais aplicados à metodologia de superfície de resposta. Um terceiro experimento foi conduzido com o objetivo de avaliar os efeitos do tratamento térmico nas propriedades das misturas de farinha de trigo (A e B) e farinha de quinoa (10%, 20% e 30%, em peso). As farinhas foram aplicadas em bolo high ratio tipo pão de ló e comparadas com as farinhas padrão e sem tratamento (A e B). Os resultados do planejamento experimental aplicado à metodologia de superfície de resposta para a farinha de trigo pura (A e B) não permitiram a obtenção de um modelo, indicando que não houve diferença significativa entre os tratamentos térmicos nas faixas de variáveis independentes estudadas (tempo e temperatura de tratamento e umidade da farinha). Aplicando teste de Tukey, os tratamentos com melhor resultado de peso específico da massa, altura do bolo e dureza instrumental foram escolhidos para teste de substituição parcial da farinha de trigo por farinha de quinoa em dosagens de 10, 20 e 30%. Os resultados mostraram que houve diferença significativa entre os tratamentos para o peso específico da massa, porém a variação não interferiu na altura do bolo. Tanto o volume quanto o encolhimento lateral do pão de ló não foram afetados pelo tratamento térmico e inclusão de farinha de quinoa. A inclusão de quinoa diminuiu a dureza do miolo para a farinha B. Esta resposta não foi afetada pelo tratamento térmico. A cor do miolo escureceu conforme o aumento da concentração da farinha de quinoa em substituição à farinha de trigo, porém não houve diferença entre as farinhas de trigo puras tratadas e sem tratamento. A estrutura do miolo apresentou tendência a permanecer mais aberta com o aumento da quantidade de farinha de quinoa incorporada
Abstract: Chlorination is a process applied to wheat flour to produce modified flour that is used in cakes with high levels of sugar and liquids, improving their baking properties and sensorial characteristics. However, the use of chlorine gas for flour modification is not considered safe and alternative treatments have been tested to replace chlorination. Among the options, heat treated wheat flour has been used very often as an alternative to clorination. Quinoa (Chenopodium quinoa) is a pseudo-cereal from the Amaranthaceae family, with an important agronomic potencial. It is one of the most rich sources of protein among grains, with high lysine and methionine levels. This work evaluated: (i) the heat treatment of two wheat flour types with different gluten strength (designated of A and B) and their blends with quinoa flour (10, 20 and 30%, per weigh) and (ii) the viability of their application in sponge cake production, to improve its technological properties and nutritional value First, the wheat and quinoa flour and their blends were analysed regarding chemical and reological characteristics. Two wheat flour types with different gluten strength were tested to evaluate the heat treatment effects in raw materials with distinct technological properties. Next, tests were conducted to define the most appropriate equipment (termoplastic extruder or convection oven) to make the thermal treatments. These treated flours were used in a sponge cake recipe and compared with non treated A and B flours and with a standard wheat flour (heat treated commercial flour). To evaluate the thermal process effects in wheat flours (A and B) technological properties, two experiments were conducted using a response surface methodology. Another experiment was carried out to verify the heat treatment effects in wheat flour (A and B) and quinoa flour mixtures (10%, 20% and 30%, per weigh). The treated flours were used in a sponge cake recipe and compared with non treated A and B flours and with a standard wheat flour. The results of the experiments based on the response surface methodology for the pure wheat flours have not validated any statistically significant model. They showed that there was no difference between the processes for the variables considered (treatment time, temperature and wheat flour moisture content). Thus, we have resorted Tukey tests to discriminate the treatments with best results of batter density, cake heigh and crumb hardness. The selected treatments where used in additional tests were the wheat flour was replaced by quinoa flour in percentages of 10, 20 and 30%. There were differences between the treatments regarding batter density, but this variation did not change the sponge cake height. It was concluded that the thermal treatment and quinoa flour adding did not interfere in cake height and lateral shrinkage. Quinoa flour inclusion resulted in a crumb hardness decrease for wheat flour B. This response did not change between treated and non treated wheat flour. The cake crumb became dark as the quinoa flour percentage raised, but there was no difference between treated and non treated wheat flours. The crumb grain was more open in sponge cakes with higher amount of quinoa flour
Mestrado
Mestre em Tecnologia de Alimentos
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Clark, Leisa Anne. "Butterbeer, Cauldron Cakes, and Fizzing Whizzbees: Food in J.K. Rowling's Harry Potter series". Scholar Commons, 2012. http://scholarcommons.usf.edu/etd/4012.
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ABSTRACTThis thesis situates the Harry Potter books into the greater body of food studies and into the extant children's literary tradition through an examination of how food can be used to understand cultural identity. Food is a biological need, but because we have created social rules and rituals around food consumption and sharing, there is more to eating than simple nutritional value. The Harry Potter series is as much about overcoming childhood adversity, and good versus evil, as it is about magic, and food in the Harry Potter series is both abundant and relevant to the narrative, context, and themes of the books. Sweets such as candy, puddings, and cakes, help construct both wizard and Muggle identity in addition to serving as a bridge between readers and characters. How the characters use sweets to create and reinforce friendships or exclude those who do not belong is important, especially since children usually lack other cultural capital and, in their worlds, food is reward, treat, and punishment. Examples of this are shown in the scene where Harry first travels on the Hogwarts Express, in the ways the Dursleys deny Harry birthday celebrations, and in how holidays are celebrated by the witches and wizards in the series.The sharing of food in the novels builds tensions, creates bonds, and codes different characters as "acceptable" or "unacceptable" based on their willingness, or refusal, to share food. Teatime and feasting are examples of how food is shared by analogous and disparate groups of people in the series. Tea is served most often by those in subordinate positions of power, but is one way in which the characters can socialize and create community. Feasts at the beginning and end of the school term bookmark the year by immersing students and faculty into a shared world at first, and then by sending them back to their families, aware of their own triumphs and accomplishments. When feasts are used to unite outside groups, such as before the Triwizard Tournament, the ways that different foods are embraced or rejected serve to reinforce identity and inclusion.Using cultural studies methods in conjunction with food studies and Reader-Response critical theory, this thesis argues that food in the Harry Potter series represents the socially constructed identities of the characters within the texts, and also serves to bridge the gap between the readers and the characters.
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Barbosa, Alba ValÃria de Oliveira. "Investigation of the internal deformation mechanism (formation of holes) of sponge cakes diet". Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12628.
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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgicoThe development of cakes with a reduced sugar content is to attain the market for people with restriction sugar, or who choose to healthier products however, the sugar not only exerts the characteristic sweetness, but also controls the main phenomena responsible for the formation of structural cakes, thus reducing their losses because the structure of the cakes. The objective of the study was to investigate the possible causes of internal deformation (formation of holes) in sponge cakes with reduced calorie. Seven formulations were developed with increasing substitution of sugar for sweeteners solutions (sucralose / acesulfame K) and xanthan gum. Were produced without wheat flour, which flour has been replaced entirely of gluten powder to verify that only the starch contributes to the deformations presented. Later cakes were produced using wheat flour, with the objective of evaluating the effects of replacing sugar to sweeteners for solutions of xanthan gum on the thermal properties of starch gelatinization and apparent viscosity of the dough cakes. The results of cake wheat flour without demonstrated that replacement of the sugar and sweeteners solutions of xanthan gum, negatively interfering on the functions of the proteins, ruling out the possibility that the starch is the sole agent to contribute with the observed deformations. The results of cakes produced with wheat flour indicated that the use of sweeteners and xanthan gum as a sugar substitute exhibited a higher capacity than sugar and starch to bind water system, raising the temperature (To and Tp) and enthalpies gelatinization resulting in the decrease of the degree of gelatinization and the appearance of dark zones, which appears to have been caused by the the accumulation of compounds of Maillard reaction. The results of the viscosity demonstrate that the sweeteners does not interfere with the development of the viscous behavior of the mass being attributed to the use of xanthan gum was unable to maintain the function of the sugar cakes, contributing to a low volume and formation of holes in the internal structure of cakes. Further study on the stability of the air cells in solutions of gum and / or with other bulking agents such as emulsifiers is suggested.
O desenvolvimento de bolos com reduzido teor de aÃÃcar visa atingir o mercado de pessoas com restriÃÃo ao aÃÃcar, ou que optam por produtos mais saudÃveis no entanto, o aÃÃcar nÃo exerce apenas a doÃura caracterÃstica, mas tambÃm controla os principais fenÃmenos responsÃveis pela formaÃÃo estrutural dos bolos, portanto sua reduÃÃo causa prejuÃzos a estrutura dos bolos. Objetivou-se investigar as possÃveis causas da deformaÃÃo interna (formaÃÃo de buracos) em bolos tipo esponja com reduzido teor calÃrico. Para tanto desenvolveram-se sete formulaÃÃes com substituiÃÃes crescentes do aÃÃcar por soluÃÃes adoÃantes (sucralose/ acessulfame K) e goma xantana. Foram produzidos sem farinha de trigo farinha que foi substituÃda integralmente por glÃten em pà para verificar se apenas o amido contribui para as deformaÃÃes apresentadas. Depois foram produzidos bolos usando a farinha de trigo, objetivando avaliar os efeitos da substituiÃÃo do aÃÃcar pelas soluÃÃes dos adoÃantes com goma xantana sobre as propriedades tÃrmicas de gelatinizaÃÃo do amido e viscosidade aparente da massa dos bolos. Os resultados dos bolos sem farinha de trigo, demonstraram que a substituiÃÃo do aÃÃcar pelas soluÃÃes dos adoÃantes e da goma xantana, interferiram negativamente nas funÃÃes das proteÃnas, descartando a possibilidade do amido ser o Ãnico agente a contribuir com as deformaÃÃes observadas. Os resultados dos bolos produzidos com farinha de trigo revelaram que o uso dos adoÃantes e goma xantana como substituto do aÃÃcar apresentaram uma capacidade superior ao aÃÃcar e o amido de ligar-se a Ãgua do sistema, elevando as temperaturas (To e Tp) e entalpias de gelatinizaÃÃo resultando no decrÃscimo do grau de gelatinizaÃÃo e o surgimento de zonas escuras, que parece ter sido ocasionado pelo acumulo de compostos da reaÃÃo de maillard. Os resultados referentes a viscosidade demostram que os adoÃantes nÃo interferem no desenvolvimento do comportamento viscoso da massa, sendo atribuÃdo ao uso da goma xantana que nÃo conseguiu suprir a ausÃncia funcional do aÃÃcar nos bolos, contribuindo para o baixo volume e formaÃÃo dos buracos na estrutura interna dos bolos. Sugere-se um estudo mais aprofundado sobre a estabilidade das cÃlulas de ar em soluÃÃes de goma e/ ou associados a outros agentes de volume como os emulsificantes.
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Zhou, Jianmin. "Evaluation of different types of fats for use in high-ratio layer cakes". Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/2508.
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Anisfeld, Rachel A. "Sustain me with raisin-cakes : Pesikta deRav Kahana and the popularization of rabbinic Judaism /". Leiden : Brill, 2009. http://opac.nebis.ch/cgi-bin/showAbstract.pl?u20=9789004153226.
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Buainain, Ana Paula Munís 1981. "Impacto do uso de edulcorantes na formulação de bolos sabor baunilha : perfil descritivo e estudo de consumidor". [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254250.
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Orientador: Helena Maria André BoliniDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: De acordo com diversas pesquisas realizadas, há uma grande preocupação com relação às calorias, açúcares e gorduras ingeridos diariamente pela população, que passa de altos índices de desnutrição para elevados índices de obesidade, principalmente nos países desenvolvidos e em desenvolvimento. A cada dia, as pessoas têm menos tempo para o preparo dos seus alimentos e, buscando praticidade, alimentos como pães, bolos e biscoitos tornam-se muito presentes nas dietas dos consumidores. Visando encontrar alimentos alternativos com boa aceitabilidade e praticidade, este estudo tem por objetivo formular bolos de baunilha com diferentes ingredientes edulcorantes para a substituição da sacarose, considerada uma grande vilã que contribui para a obesidade. Os edulcorantes utilizados neste estudo foram: sucralose, acessulfame-K, estévia, neotame e taumatina, e o poder de adoçamento dos mesmos foi obtido através do método de estimação de magnitude. Para entendimento do perfil sensorial de cada amostra, aplicou-se a Análise Descritiva Quantitativa, a qual 12 avaliadores pré-selecionados determinaram 21 termos descritores. A análise de tempo-intensidade foi aplicada para avaliar a doçura, principal termo descritor da própria sacarose. A amostra com avaliação dinâmica de dulçor mais próxima à curva da sacarosefoi a que continha acessulfame-K. As amostras que apresentaram maior diferenciação de perfil sensorial foram a estévia e a taumatina e, de acordo com o teste de aceitação conduzido com 150 consumidores, as mesmas também foram as menos aceitas. Apresentaram-se como bons substitutos da sacarose em bolo sabor baunilha os edulcorantes sucralose e acessulfame-K, comprovados através da correlação dos dados de perfil sensorial determinados pela ADQ e avaliação dos consumidores, através da análise de regressão múltipla por quadrados mínimos parciais (PLS)
Abstract: According to some surveys conducted, there is a great concern with respect to calories, sugars and fats ingested daily by the population, moving from high rates of malnutrition to high rates of obesity, especially in developed and developing countries. Every day, people have less time to prepare their food and seeking practicality, foods such as breads, cakes and biscuits become very present in the diets of consumers. With the objective of finding alternative foods with good acceptability and practicality, this study aimed to formulate vanilla cakes with different sweeteners to replace sucrose, considered a great villain that contributes to obesity. Sweeteners used in this study were: sucralose, acesulfame - K, stevia, neotame and thaumatin, and the same sweetening power was obtained by the method of magnitude estimation. To understand the sensory profile of each sample, Quantitative Descriptive Analysis was applied in, that 12 pre-selected assessors determined 21 descriptors. Time-intensity analysis was applied to assess sweetness, the main term descriptor of sucrose. The sample with the curve nearest the sweetness of sucrose, in the dynamic evaluation, was the one containing acesulfame-K. Samples that showed greater differentiation of the sensory profile were stevia and thaumatin and, according to the acceptance test conducted with 150 consumers, they were also evaluated as worst. Good substitutes for sucrose in cake vanilla flavored sweeteners were sucralose and acesulfame-K, as evidenced by the correlation of data from the sensory profile determined by ADQ and consumer evaluation through multiple regression analysis by partial least squares (PLS)
Mestrado
Consumo e Qualidade de Alimentos
Mestra em Alimentos e Nutrição
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Mulè, Alessia. "Influence of cohesion and adhesion on detachment parameters of consolidated filter cakes in pulse jet cleaning". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
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Filtration plants for solid-gas stream filtration are widely used in the industry in order to reduce the amount of particulate for process requirements or to obtain adequate atmosphere emissions.
One of the technological problems in these systems is the formation of powder cakes on the filter which affects the filtration performance; therefore, the filter has to be cleaned and the cake removed in order to keep the pressure drop to a suitable level for the filtration process.
In the present work, attention is paid on the identification and on the analysis of the critical parameters for the cake detachment from bag filters using pulse-jet cleaning. The influence of the powder cake properties on the detachment parameters is studied.
To detach the powder cake from the filter, the applied stress must be equal or above a critical value defined as the detachment stress. It is the force necessary to remove the cake from the filter and to break the cake itself. The detachment stress is retrieved through pressure measurements on an air stream across a filter on which the cake is built. Also the pressure rate is registered and investigated as a critical parameter.
The cohesion of the cake and the adhesion between the cake and the filter are measured at different consolidation states of the cake. Then, the detachment parameters behavior with respect to this variation is analysed.
Three cake consolidation levels and three different types of powders are considered: limestone, aluminium oxide and hematite. A needlefelt filter fabricated of polyimide is used.
The process of detachment was observed and presented.
From the analysis of the results, the pressure rate cannot be defined as a critical parameter for the process. The detachment pressure seems to be independent on the cohesion and the adhesion stress and therefore on the consolidation stress. . Instead, a further analysis on the influence of the particle shape and size could be performed.
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Murano, Peter S. "Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides". Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54252.
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Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine different treatment variations were evaluated, which differed according to the level of HFCS (0, 50, and 100%) and the choice of emulsifier (none, MDG, and SE). Objective tests were performed on the cake batters, and both objective and sensory tests were applied to the baked cakes. Microscopic examination of the batter and cake supported the starch gelatinization observed by differential scanning calorimetry (DSC) and the differences in dispersion of the oil phase with and without emulsifiers. Response surface methodology (RSM) was employed to predict the levels of HFCS required with and without emulsifiers to produce cakes of relatively high volume, moistness, tenderness and low aftertaste.
Cakes prepared with HFCS as a partial or complete replacement for sucrose had acceptable objective and sensory characteristics when sucrose esters were used as the emulsifier and corn oil was used as the lipid source. RSM analysis predicted that a high-volume, moist, tender, and low-aftertaste cake would result if prepared with 3 g SE emulsifier and HFCS at a level of 0 to 39%. In an SE emulsified cake having total replacement of sucrose by HFCS, RSM predicted a high-volume, moist, and tender cake but with increased aftertaste. However, aftertaste may not be perceptible with the addition of a suitable flavoring to the cake formula.Ph. D.
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Ullrich, Sabine [Verfasser], e Geoffrey [Akademischer Betreuer] Lee. "Quantitative measurements of shrinkage and cracking during freeze-drying of amorphous cakes / Sabine Ullrich. Gutachter: Geoffrey Lee". Erlangen : Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), 2014. http://d-nb.info/1075745012/34.
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Raville, James Richard. "Quality and browning and the effects of ph adjustment on cakes prepared with high fructose corn syrup". Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/44065.
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Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or no addition (low acid). Cakes were baked and.immediately tested under controlled conditions.
The pH and specific gravity were determined for cake batters. Baked cakes were evaluated for pH, standing height as an index to volume, moisture, deformation, crust color, and crust and crumb browning.
Volume, color and browning were all significantly affected by pH adjustment. As acidity increased, cakes had less volume and a gummy, pudding-like texture. Color decreased and browning decreased at higher levels of acidity. Thus, it was concluded that increasing acidity decreased the overâ development of color and browning, but altered the texture. The high fructose corn syrup sweetened cakes that were moderately acidified by the addition of cream of tartar alone were less brown but lighter in texture than the other treatments.Master of Science
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Loeber, Lana. "Etude de la structure des cakes d'argile formes sur les parois du puits au cours du forage". Orléans, 1992. http://www.theses.fr/1992ORLE2025.
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L'etude a pour objectif des relations existantes entre la structure des cakes formes au cours du forage et leurs proprietes de filtration en fonction de la composition du fluide. A cet effet un systeme modele de fluide de forage a ete considere, contenant les composants de base: eau-argile-electrolytes-polymere anionique. Des mesures de proprietes macroscopiques classiques (filtration, rheologie, dosage de polymere) ont ete effectuees pour determiner la viscosite du fluide et la capacite de filtration du cake ainsi que la quantite d'adsorption du polymere. La visualisation a l'echelle du micron de la structure et de la texture du cake a ete possible grace aux techniques de microscopie electronique a balayage et a transmission. L'analyse des resultats obtenus a l'aide des differentes techniques mises en uvre a montre leur tres bonne coherence et a permis: 1) de mettre en evidence l'importance fondamentale de l'interaction entre les particules dans la suspension sur la texture et les proprietes macroscopiques des cakes. Une suspension dispersee forme un cake homogene et peu permeable. La permeabilite du cake n'est donc pas guidee par la taille des pores mais par la continuite du reseau, 2) par ailleurs, l'evaluation des differents facteurs contenus dans les systemes etudies a montre que la presence d'electrolytes agrege la suspension en forme un cake heterogene et tres permeable alors que les polymeres anioniques dispersent le systeme et sont a l'origine d'un cake regulier et peu permeable. En presence d'electrolytes et de polymere un effet competitif intervient entre ces phenomenes, 3) enfin, la formation d'un reseau regulier sert a pieger le polymere libre et non-adsorbe sur les particules d'argile. Ce phenomene ameliore la capacite du cake a retenir le fluide
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Hagander, Sara. "Surf and turf, builder’s mug och Jaffa cakes : Översättningsstrategier vid svensk undertextning av kulturspecifika referenser i anglofona matlagningsprogram". Thesis, Stockholms universitet, Tolk- och översättarinstitutet, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-131865.
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Mat, språk och kultur är tätt sammanlänkade, och i matlagningsprogram förekommer en rad olika sorters kulturspecifika referenser. Kulturspecifika referenser definieras som ”any reference to a cultural entity which, due to its distance from the target culture, is characterized by a sufficient degree of opacity for the target reader to constitute a problem” (Mailhac i Ranzato 2015:54) och kan vara sådant t.ex. som måttenheter (pint), märken (Tabasco) och maträtter (surf and turf). Denna undersöknings fokus är översättningen av kulturspecifika referenser i matlagningsprogram, och eftersom merparten av de matlagningsprogram som översätts för svensk tv är på engelska består denna studies material av 21 engelskspråkiga matlagningsprogram och deras svenska översättningar. De matlagningsprogram som undersökts är Det goda livet, Jamie Olivers smarta rätter, David Roccos ljuva matresa – Italien, Kitchen Hero och Hela England bakar. Genom att att konstruera en korpus och analysera de kulturspecifika referenserna har normerna för översättningsstrategier gällande kulturspecifika referenser i matlagningsprogram kartlagts, och jämförts med resultaten från Pedersens välkända undersökning av primetime-TV (2011). Resultaten kategoriserades sedan enligt Pedersens taxonomi. Resultaten visade att normerna för matlagningsprogram liknade dem för primetime-TV, trots att det fanns ett par domänspecifika skillnader. Eftersom språk formar hur vi ser världen är det intressant att se hur kulturspecifika referenser översätts från en kultur till en annan, eftersom det formar hur den kulturen ses och värderas, eller åtminstone dess matkultur.Food, language and culture are closely linked and cooking shows are peppered with culturally specific references. Culturally specific references are defined as “any reference to a cultural entity which, due to its distance from the target culture, is characterized by a sufficient degree of opacity for the target reader to constitute a problem” (Mailhac in Ranzato 2015:54) and can be things such as measurements (pints), brands (Tabasco), and dishes (surf and turf) to name a few. This study focuses on the translation of culture specific references in cooking shows. Since most of the cooking shows translated into Swedish are in English, the material for this study consists of 21 cooking shows in English and their Swedish translations. This study will look at the shows 3 good things, Save with Jamie, David Rocco’s Dolce Vita, Kitchen Hero and The Great British Bake off. By constructing a corpus and analyzing the culturally specific references, the norms regarding translation strategies for the translation of culturally specific references in cooking shows have been mapped out, and compared to the results of a well known study on primetime TV by Pedersen (2011). These were categorized in accordance with Pedersen’s taxonomy (2011:76). The results showed that the norms were very similar to those of primetime TV, with the exception of some domain-specific norms. Language influences how we see the world. Thus, the way culturally specific references are translated from one culture into another is important because it affects how cultures are viewed and interpreted, at least within the food community.
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De, Santis Laura. "Study of a wedge zone simulation equipment and characterization of the cakes obtained from the filtration of two suspensions". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
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Belt filter press is one of the equipment used for solid-liquid filtration. To achieve a good filtration; the cake has to be stable: this means that a liquid filtrate has to be obtained and/or the cake does not have to spread too much during filtration, depending whether the filtrate or the solid is the product of interest.
Experiments were carried out on an anthracite coal slurry and on a metal suspension varying the wedge zone pressure in a lab-scale equipment.
First, measurements on the load applied by the wedge zone simulation equipment were performed and they led to the discovery of a failure in the equipment; then experiments on the two suspensions were carried out. The amount of filtrates, the dry solid content and the porosity of the cakes and the dimensions of the cake were measured. At the end a model to evaluate the shape of the cake was proposed and a material balance was carried out.
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Moreira, Ana Cláudia Varanda 1985. "Obtenção e caracterização da farinha de castanha (Castanea spp.) e seu potencial de aplicação em produtos de panificação". [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256009.
Texto completo da fonteResumo:
Orientador: Caroline Joy SteelDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Apesar de ser um produto comercialmente muito importante nos países europeus, principalmente em Portugal, e em alguns países asiáticos, tais como a Turquia e a China, a produção e comercialização dos diferentes tipos de castanha do gênero Castanea spp. em grande escala no Brasil está restrita a algumas regiões específicas, de clima mais ameno, a exemplo das regiões de maior altitude do estado de São Paulo, visto que ela é altamente perecível e suscetível à contaminação por fungos, o que requer estocagem sob temperaturas de refrigeração. Entretanto, sua farinha pode ser conservada por mais tempo à temperatura ambiente; além disso, esta possui alto teor de amido, tendo sido encontrado alto teor de amido resistente. Ainda, a farinha de castanha possui conteúdo significativo de proteínas e um baixo teor de lipídeos. No Brasil, a farinha de castanha não é encontrada comercialmente e a sua produção a partir das sementes colhidas ainda não foi amplamente estudada, nem a sua aplicação. Por conseguinte, o objetivo deste trabalho foi avaliar o melhor método de obtenção da farinha de castanha (Castanea spp.), bem como caracterizá-las com relação à sua composição centesimal, características reológicas, propriedades de pasta e teor de amido resistente. Para tanto, foram obtidas três amostras de farinha de castanha por diferentes métodos, avaliando-se a possibilidade de sua aplicação em produtos de panificação, mais especificamente, em bolo inglês e em biscoito tipo cookie. As 3 farinhas obtidas foram analisadas em sua composição centesimal, cor, fibra alimentar, amido resistente e análise reológica em blends com farinha de trigo. Os cookies e os bolos produzidos foram avaliados quanto ao teor de fibra alimentar e amido resistente, bem como quanto à textura, umidade e atividade de água ao longo do armazenamento. Quanto aos resultados, a farinha Integral apresentou 7,6+0,3% de umidade, 1,49+0,07% de lipídeos, 4,61+0,17% de proteínas, 2,03+0,08% de cinzas e 16,75+0,45% de fibra alimentar. Já a farinha Refinada possuiu 7,12+0,19% de umidade, 1,39+0,39% de lipídeos, 4,50+0,03% de proteínas, 2,23+0,03% de cinzas e 10,88+0,43% de fibra alimentar. A farinha Seca Inteira possuiu 7,49+0,07% de umidade, 1,25+0,13% de lipídeos, 4,05+0,15% de proteínas, 2,15+0,02% de cinzas e 11,93+0,27% de fibra alimentar. Os teores de fibra alimentar e amido resistente nos bolos elaborados com farinha de castanha foram significativamente maiores que os constatados na formulação controle e, durante a estocagem, houve pouca alteração nos teores de umidade e atividade de água dos bolos, enquanto que, no que diz respeito ao parâmetro "textura", observou-se um aumento significativo da firmeza entre os dias 5 e 10 de estocagem. Já os cookies elaborados com farinha de castanha obtiveram maiores teores de fibra alimentar e de amido resistente que o controle, além de maior espalhabilidade. Por fim, os bolos e biscoitos foram submetidos à análise sensorial de aceitação e intenção de compra, todos obtendo notas de aceitação entre 6 (gostei ligeiramente) e 7 (gostei moderadamente), o que denota grande potencial de aplicação da farinha de castanha em produtos de panificação
Abstract: Despite being a very important commercial product in European countries, especially in Portugal, and in some Asian countries, such as Turkey and China, production and trade of different varieties of chestnut genus Castanea spp. in large scale in Brazil is restricted to specific regions of milder weather, such as the ones with higher altitudes in the state of São Paulo. The chestnut is highly perishable and very susceptible to contamination by fungi, requiring storage at refrigeration temperatures. However, chestnut flour can be stored for a longer time at room temperature; furthermore, this flour has high starch content and it has been found to have high resistant starch content. Also, chestnut flour has significant protein content, and it has low lipid content. In Brazil, chestnut flour is not commercially produced and its production from harvested seeds has not been widely studied, neither its application. Therefore, the aim of this study was to evaluate the best method of obtaining chestnut (Castanea spp.) flour, as well as to characterize the chestnut flours as to their chemical composition, rheological properties, pasting properties and resistant starch content. Three samples of chestnut flour were obtained by different production methods. Finally, the possibility of applying the flour in bakery products was evaluated, more specifically, pound cakes and cookies, for the purpose of nutritional enrichment of the products. The 3 flours obtained were analyzed for their chemical composition, color, dietary fiber, resistant starch and rheological analyses in blends with wheat flour. Cookies and pound cakes produced were evaluated for dietary fiber and resistant starch as well as texture, moisture and water activity during storage and sensory analysis of acceptance and purchase intent was performed. Whole flour had 7.6+0.3% moisture, 1.49+0.07% fat, 4.61±0.17% protein, 2.03±0.08% ash and 16.75+0.45% dietary fiber. Refined flour had 7.12+0.19% moisture, 1.39 +0.39% fat, 4.50+0.03% protein, 2.23+0.03% ash and 10.88+0.43% dietary fiber. Dried Whole flour had 7.49+0.07% moisture, 1.25+0.13% fat, 4.05+0.15% protein, 2.15+0.02% ash and 11.93+0.27% dietary fiber. The levels of dietary fiber and resistant starch in the cakes elaborated with chestnut flour were significantly higher than in the control. During storage, there was little change in moisture content and water activity of the cakes, but firmness showed a significant increase between the 5th and the 10th day of storage. Cookies made with chestnut flour showed higher spreadability and higher dietary fiber and resistant starch contents than the control. Both cookies and cakes evaluated presented acceptance scores between 6 (like slightly) and 7 (like moderately) showing the great potential of application of chestnut flour in bakery products
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
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Neves, Margarida Vilarinho de Beja. "Plano de marketing marca Istofaz-se : 2° semestre 2010". Master's thesis, Instituto Superior de Economia e Gestão, 2010. http://hdl.handle.net/10400.5/2801.
Texto completo da fonteResumo:
Mestrado em MarketingO Plano de Marketing 2010 para a marca Istofaz-se tem como principal objectivo aumentar o seu reconhecimento. A marca Istofaz-se tem lojas físicas e online de material para decoração de bolos e uma escola de formação onde se realizam os workshops. No Plano, o ambiente externo e interno, os factores-chave de sucesso da marca, os mercados onde está inserida e o comportamento dos consumidores foram analisados. Especifica a segmentação, targeting e o posicionamento, mas também define os objectivos como aumentar a percentagem de clientes fidelizados e de novos clientes, a visibilidade das lojas, o conhecimento do website istofaz-se.pt, as vendas, o reconhecimento da marca Istofaz-se, a procura de workshops em grupo por parte dos clientes, o número de workshops individuais e as parcerias com revistas. A comunicação será essencial pois é através dela que se alcançam os objectivos propostos, e cada ideia proposta foi bem pensada. Espera-se que este Plano de Marketing traga sucesso para esta marca.
The Marketing Plan 2010 for the brand Istofaz-se has as main objective to increase its recognition. The brand Istofaz-se has two physical stores and one online store of material for cake's decoration and a training school where are given the workshops. In the Plan, the external and internal environment, the key factors of success of the brand, the markets where it operates and consumer behavior were analyzed. It specifies the segmentation, targeting and positioning, but also sets targets to increase the percentage of loyal customers and new customers, the visibility of the stores, the knowledge of the website istofaz-se.pt, sales, recognition of the brand Istofaz-se, the demand for group workshops by customers, the number of individual workshops and partnerships with magazines. The communication will be essential because it is through this that the brand achieves their objectives, and each idea was well thought. It is hoped that this marketing plan will bring success for this brand.
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Koksel, Havva Filiz. "Effects Of Xanthan And Guar Gums On Quality And Staling Of Gluten Free Cakes Baked In Microwave-infrared Combination Oven". Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610410/index.pdf.
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The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated.
Among different gums, xanthan-guar gum blend addition to the cake formulation improved cake quality with increasing specific volume as well as decreasing weight loss and crumb hardness values for both types of baking methods. Gum
blend addition also improved the cake acceptability in terms of texture, taste and the crust color of the cakes. The gelatinization degrees of cakes were found to decrease as the gum concentration increased, for both types of ovens.
In the second part of the study it was focused on effects of different gums, gum concentrations and storage times on staling of cakes. Addition of gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes for both types of ovens and slowed down staling for 2 and 3 days for cakes baked in microwave-infrared combination and conventional oven, respectively. In microwave-infrared combination oven, it was
possible to produce gluten-free cakes with similar quality with the conventionally baked ones even in a 75% shorter baking time.
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Maina, Joyce Gichiku. "Digestibility, feeding value and limiting amino acids in high-fibre and fibre-reduced sunflower cakes fed to tilapia (Oreochromis niloticus)". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ61137.pdf.
Texto completo da fonte
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Marangoni, André Luis 1976. "Potencialidade de aplicação de farinha de yacon (Polymnia sonchifolia) em produtos a base de cereais". [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256347.
Texto completo da fonteResumo:
Orientador: Fernanda Paula CollaresDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O presente trabalho visou avaliar a aplicação de farinha de Yacon (Polymnia sonchifolia) em produtos à base de cereais como bolo inglês, biscoito tipo "Champurrada" e snacks à base de arroz obtidos por extrusão termoplástica. Para tanto, a incorporação de farinha de Yacon nos snacks e a substituição parcial da farinha de trigo pela farinha de Yacon no bolo e no biscoito foram analisadas quantificando-se a magnitude das mudanças físicas e sensoriais nestes produtos. Para os três estudos, utilizou-se a metodologia de superfície de resposta com um delineamento estatístico do tipo composto central rotacional (com 2 variáveis independentes no caso do bolo e biscoito, e 3 variáveis independentes para o estudo dos snacks). As variáveis independentes no estudo do bolo foram as concentrações de farinha de Yacon e de farinha de linhaça. Já, para o biscoito, as variáveis foram as concentrações de farinha de Yacon e de aveia em flocos. Em se tratando dos snacks, as variáveis foram: umidade da farinha de alimentação; temperatura na 4ª e 5ª zona do extrusor; e teor de farinha de Yacon incorporada. Os bolos e os biscoitos foram analisados quanto à textura e cor instrumental (Hunterlab), densidade da massa, volume específico, além das avaliações sensoriais. Por sua vez, as variáveis dependentes no estudo dos snacks foram: propriedades físico-químicas (textura e cor instrumental, índice de absorção de água e de solubilidade em água, e índice de expansão) e sensoriais. Para o bolo, as superfícies geradas sugeriram que concentrações de farinha de Yacon variando entre 0,0% e 3,45% e teores de farinha de linhaça entre 3,18% e 6,0% resultaram em um produto de menor dureza. Para os parâmetros de cor, com concentrações mínimas de farinha de Yacon e linhaça (0,0% e 3,18%, respectivamente), obteve-se um bolo mais claro, de coloração mais amarelada e a densidade da massa atingiu valores mínimos quando o teor de linhaça foi de 6,0%, sendo que o teor de farinha de Yacon não apresentou influência sobre este parâmetro. No estudo do biscoito, a superfície de resposta indicou que quando a concentração de Yacon foi de 3,45% ou superior, e a de aveia de 6,82%, o parâmetro L* atingiu seu valor máximo. O maior valor de intenção de compra ocorreu para uma concentração de Yacon de 3,45% e de aveia de 1,18% e 6,82%. Dessas observações pode-se inferir que a concentração recomendada de incorporação de farinha de Yacon seria 3,45% e de aveia de 6,82%, considerando a faixa de valores estudada. Os snacks que apresentaram maior expansão foram obtidos a 120ºC, com teor de umidade da matéria-prima igual a 17% e concentração da farinha de Yacon de 12%. As superfícies geradas para os atributos sensoriais textura e intenção de compra, mostraram que o valor máximo para estes dois atributos ocorreram para as mesmas condições de temperatura, umidade da farinha de alimentação e teor de farinha de Yacon que propiciaram o maior índice de expansão. A utilização da farinha de Yacon (Polymnia sonchifolia) como um ingrediente funcional em produtos panificados (bolo e biscoito) e extrudados (snacks de arroz) mostrou-se viável. Os fruto-oligossacarídeos (FOS), objeto central no desenvolvimento de um produto funcional, foram conservados no processamento do Yacon até a obtenção da farinha e permaneceram em concentrações satisfatórias, de modo a suprir a ingestão nutricional de acordo com padrões difundidos na literatura
Abstract: This study aimed at evaluating the application of yacon (Polymnia sonchifolia) flour in cereal-based products such as pound cake, "Champurrada" type biscuits and rice-based snacks produced by a thermoplastic extrusion process. Thus the effect of incorporating yacon flour into the snacks and the partial substitution of wheat flour by yacon flour in the cake and biscuit were analysed, quantifying the magnitude of the physical and sensory changes in these products. Response surface methodology was used in the three studies, with a rotatable central-composite experimental design (with 2 independent variables for the cake and biscuit, and 3 independent variables for the snacks). The independent variables for the cake study were the yacon flour and flaxseed flour concentrations, and for the biscuit, the yacon flour and oat flake concentrations. For the snacks, the variables were: moisture content of the feed flour; temperature in the 4th and 5th extruder zones; and amount of yacon flour incorporated. The cakes and biscuits were analysed for instrumental texture and colour (Hunterlab), dough density and specific volume, as well as the sensory analyses. On the other hand the dependent variables for the snacks were: the physical (instrumental texture and colour, water solubility index, water absorption index and expansion ratio) and sensory properties. For the cake, the surfaces generated suggested that concentrations of yacon flour between 0.0% and 3.45% and of flaxseed flour between 3.18% and 6.0% resulted in a cake with reduced hardness. For the colour parameters, the minimum yacon and flaxseed flour concentrations (0.0% and 3.18%, respectively), produced lighter coloured cakes with a yellowish colour. The dough density reached minimum values when the concentration of flaxseed was 6.0%, whilst the yacon flour concentration showed no influence on this parameter. In the biscuit study, the response surface indicated that when the yacon flour concentration was 3.45% or above and that of the oat flakes 6.82%, the L* parameter reached its maximum value. The highest value for purchasing intention was obtained with a Yacon flour concentration of 3.45% and an oats concentration between 1.18% and 6.82%. These observations inferred that the recommended concentrations for the yacon flour and oat flakes would be 3.45% and 6.82%, respectively, considering the range of values studied. The most expanded snacks were obtained under the following conditions: 17% moisture content in the feed flour, a temperature of 120ºC and the incorporation of 12% yacon flour. The surfaces generated for the sensory attributes of texture and purchasing intention, showed that the maximum values for these two attributes were obtained under the same conditions of temperature, feed flour moisture content and yacon flour incorporation that propitiated the greatest expansion values. The use of yacon flour (Polymnia sonchifolia) as a functional ingredient in bakery products (cake and biscuit) and extruded products (rice snacks) was shown to be viable. The fructooligosaccharides (FOS), central object of the development of a functional product, were conserved during the processing of the yacon to obtain the flour, remaining in satisfactory concentrations, sufficient to supply the recommended values for ingestion according to standards divulged in the literature
Mestrado
Mestre em Tecnologia de Alimentos
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Baccar, Ep Yangui Rim. "Removal of water pollutants by adsorption on activated carbon prepared from olive-waste cakes and by biological treatment using ligninolytic fungi". Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/131275.
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Se utilizan diferentes procesos para el tratamiento de las aguas residuales. Sin embargo, estas tecnologías son ineficaces, generan productos secundarios o son demasiado caras. El objetivo principal de esta tesis es la eliminación de diversos contaminantes del agua, incluyendo metales, tintes y productos farmacéuticos mediante dos tecnologías. La primera consiste en un tratamiento físico-químico de adsorción sobre carbón activo preparado a partir de un resido de la industria agroalimentaria. El segundo se trata de un tratamiento biológico con hongos.
En cuanto a la adsorción sobre carbón activo, en una primera etapa se consideran aspectos tales como la preparación del adsorbente, su caracterización y el estudio del impacto ambiental asociado a su producción. Para la preparación de carbón activo se realiza la activación química a partir de orujo de oliva, utilizando ácido fosfórico como agente deshidratante. Se varían los parámetros principales del proceso para optimizar las condiciones de la activación. El carbón activo preparado, se caracteriza teniendo en cuenta sus propiedades de adsorción, su estructura química y su morfología. Los resultados muestran que el adsorbente más eficaz es el que se obtiene bajo las siguientes condiciones: una concentración igual a 60% de H3PO4, una relación de impregnación de 1,75, y una temperatura de pirolisis de 450°C. El adsorbente preparado en estas condiciones presenta buenas características en comparación con los que se encuentran en la literatura. Para minimizar el impacto ambiental, ciertas modificaciones podrían incorporarse en el proceso de preparación del adsorbente tales como la recuperación del gas derivado de la etapa de pirolisis y su utilización como fuente de energía, y la recuperación de ácido fosfórico después de lavar el carbón activado.
Después de establecer las condiciones óptimas se evalúa la eficiencia del carbón activo para la eliminación de los contaminantes inorgánicos y orgánicos. Para los metales, cogiendo Cu2 + como un modelo, los ensayos de adsorción en columna muestran la alta capacidad del carbón activo para reducir KMnO4 en óxido insoluble de manganeso (MnO2) que impregna la superficie del adsorbente, cuya presencia mejora significativamente los resultados de la adsorción de Cu2+ sobre el carbón activo.
En cuanto a los contaminantes orgánicos, el estudio muestra la eficacia del carbón activado para eliminar colorantes de los efluentes sintéticos y reales y productos farmacéuticos de soluciones de compuestos puros y formando parte de una mezcla de fármacos. En la mayoría de los casos los modelos de Langmuir y pseudo-primero orden
presentan el mejor ajuste para la isoterma y la cinética, respectivamente. La temperatura afecta la adsorción de colorantes, sin embargo, la variación de pH no tiene ninguna influencia. Al contrario que en la adsorción de los fármacos.
En cuanto al proceso biológico adaptado, se ha comprobado el potencial de tres hongos ligninolíticos (Trametes versicolor, Ganoderma lucidum y Irpex lacteus) para la decoloración de un colorante de la industria de curtidos. Los resultados indican que Trametes versicolor es la mejor cepa tanto en términos de extensión y rapidez en la decoloración. Tanto en procesos en discontinuo como en discontinuos repetidos en un reactor fluidizado por pulsos de aire y con reuso de biomasa muestra que la capacidad de decoloración del hongo es del 86-89% y no disminuye durante los discontinuos repetidos a pesar de la baja actividad enzimática detectada. Se ha evidenciado que la lacasa es una enzima involucrada en la biodegradación y que el fenómeno de adsorción que ocurre en la biomasa fúngica.
Finalmente, la combinación del tratamiento mediante hongos y la adsorción en adsorbentes de bajo coste puede ser una estrategia adecuada para depurar efluentes complejos.Different processes are used for the treatment of wastewaters. However, they are either frequently ineffective, or they generate secondary products or worse, they are too expensive. The main objective of this dissertation is the removal of various contaminants in water including metals, dyes and pharmaceuticals products via two environmentally- friendly technologies. The first consists in a physico-chemical treatment- by adsorption on activated carbon prepared from olive-waste cakes. The second is about a biological treatment using white-rot fungi. First, the adsorbent preparation, its characterization and the study of the environmental impact associated with its production are considered. Chemical activation of the feedstock olive-waste cakes, using phosphoric acid as dehydrating agent, is adopted for activated carbon preparation and main process parameters (such as acid concentration, impregnation ratio, temperature of pyrolysis step) are varied to optimize the best conditions. The activated carbon prepared under the optimal conditions is then fully characterized considering its adsorption properties as well as its chemical structure and morphology. The results show that the most efficient adsorbent is that obtained under the following optimal conditions: an acid concentration equal to 60% H3PO4, an impregnation ratio of 1.75, and a pyrolysis temperature of 450 °C. The adsorption characteristics of the adsorbent prepared under such conditions presents good characteristics compared with the previous reports for activated carbon in the literature. To minimize the environmental impact, certain modifications could be incorporated in the process of adsorbent preparation such as recovery of the gas derived from the pyrolysis step, its reuse as an energy source, and the recovery of phosphoric acid after activated carbon washing. After establishing the optimal conditions, the efficiency of the optimal activated carbon for the removal of inorganic and organic pollutants is then evaluated. For heavy metals, considering the adsorption of Cu2+ ions as a model, column adsorption tests show the high capacity of the activated carbon to reduce KMnO4 into insoluble manganese (IV) oxide (MnO2) which impregnated the sorbent surface. The results also indicate that the adsorption of Cu2+ can be significantly improved by the presence of MnO2 fixed on activated carbon. Concerning the organic pollutants, the study shows the effectiveness of the activated carbon to remove dyes from individual and real effluents and pharmaceutical products from single and mixture solutions. Many models are used to understand the adsorption behavior and in the most cases Langmuir and pseudo-second order models present the best fit for the isotherm and kinetics, respectively. Temperature is found to affect the adsorption of dyes, however, the pH variation has no influence. The opposite case is found for drugs adsorption. Regarding the biological process adapted, the potential of three white-rot fungi (WRF) (Trametes versicolor, Ganoderma lucidum and Irpex lacteus) to decolorize the commercial tannery dye − Black Dycem – is investigated in solid and liquid media. The results indicate that Trametes versicolor is the best strain both in terms of extent and rapidity of decolorization. The experiment, performed in single and repeated batches in an air-pulsed bioreactor with biomass reuse of the fungus Trametes versicolor, shows that the decolorization capability of the fungus does not decrease during the repeated batches and the fungus is able to remove 86−89% of the dye despite the low enzyme activity detected. The results also show that the biodegradation mechanism plays a noticeable role in the decolorization process of the dye by means of laccase activity in addition to the adsorption phenomenon occurring on the fungal surface. Finally a combination of fungal treatment and adsorption on low cost adsorbents could be a suitable strategy to remove pollutants from complex effluents.
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Sarkis, Julia Ribeiro. "Extração de compostos bioativos de tortas de nozes e sementes e aplicação de tecnologias elétricas no gergelim". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/96642.
Texto completo da fonteResumo:
O presente trabalho teve como objetivo estudar diferentes tecnologias na extração de óleo da semente de gergelim e de compostos fenólicos e proteínas da torta de gergelim. Este estudo está dividido em quatro partes. O objetivo da primeira parte do trabalho foi extrair compostos fenólicos de diferentes tortas de nozes e sementes nas mesmas condições e comparar o teor de tais compostos e a atividade antioxidante dos extratos. Nessa fase, foram utilizadas nos experimentos tortas das sementes de girassol, linhaça e gergelim, e das nozes amêndoa, pecã, macadâmia e avelã. O extrato da torta de noz pecã apresentou o maior teor de todos os compostos fenólicos analisados, seguido pelo extrato da torta de semente de girassol e de avelã. Essas amostras também apresentaram as maiores atividades antioxidantes. As etapas seguintes do trabalho focaram-se no gergelim. A segunda parte do trabalho teve como objetivo a otimização da extração, pela metodologia convencional, de fenólicos totais e lignanas da torta de gergelim. Inicialmente, um modelo polinomial de segunda ordem foi utilizado para predição dos resultados, mediante a variação da temperatura, concentração de etanol e razão, sólido/solvente. As variáveis de resposta foram as concentrações de fenólicos totais, de sesamina e de sesaminol triglicosídeo e a atividade antioxidante dos extratos obtidos. Entre os compostos analisados, o sesaminol triglicosídeo está presente em maior quantidade na torta de gergelim. A razão sólido/solvente e a concentração de etanol foram os fatores que mais afetaram a extração, enquanto a temperatura demonstrou uma influência reduzida. Na terceira etapa, o escopo da pesquisa foi a avaliação de metodologias alternativas na extração desses mesmos compostos e, também, de proteínas. As tecnologias usadas foram as de campo elétrico pulsado (CEP) e de descargas elétricas de alta tensão (DEAT). A análise da aplicação de CEP e de DEAT foi realizada usando essas tecnologias como pré-tratamentos ao processo de extração com solvente. Os resultados demonstraram que as técnicas foram eficazes e aumentaram os rendimentos do processo para fenólicos totais, lignanas e proteínas da torta. O uso de diferentes porcentagens de etanol também se mostrou significativo nessa etapa, entretanto, esse efeito foi reduzido quando utilizadas as tecnologias elétricas. Da mesma forma, o efeito da temperatura na etapa difusiva foi menor quando os pré-tratamento foram utilizados. Os comportamentos observados sugerem que a aplicação de CEP e DEAT aumenta a eficiência da extração de compostos de interesse. Por fim, na quarta parte do trabalho, objetivou-se melhorar a eficiência do processo de extração do óleo de gergelim aplicando as tecnologias previamente citadas. Esses experimentos demonstraram um efeito significativo dos tratamentos de CEP e DEAT e um aumento na quantidade de óleo extraído com o aumento da energia aplicada às sementes. O uso de DEAT gerou um aumento maior na quantidade de óleo extraído, se comparado à tecnologia de CEP.The goal of the present work was to study different technologies in the extraction of oil from sesame seed and phenolic compounds and proteins from sesame cake. This study is divided in four parts. The first part aimed to extract water-soluble compounds from different seed and nut cakes under the same conditions and compare the phenolic content and antioxidant activity of the extracts. For the first portion of the study, seed cakes of sunflower, pumpkin, flaxseed and defatted sesame, and nut cakes of almond, pecan, macadamia and hazelnut were used in the experiments. The extract from pecan nut cake presented the highest amounts of all compounds analyzed, followed by sunflower seed and hazelnut cake extracts. These samples also had the highest antioxidant activities. The following steps of the work focused on sesame only. The second part of the work aimed to optimize the extraction of total phenolics and lignans from sesame seed cake. Initially, a second-order polynomial model was set up to predict the responses in different temperatures, solid/solvent ratios and ethanol concentrations. The response variables were the concentrations of total phenolics, sesamin, sesaminol triglucoside and antioxidant activity of the extracts. Among the analyzed compounds, ST is presented in the highest quantity in sesame cake. Solid to liquid ratio and ethanol concentration where the most important factors affecting extraction, whereas temperature showed reduced influence. In the third part of this work, the aim was to evaluate alternative methodologies in the extraction of phenolics and proteins. The technologies used were pulsed electric fields (PEF) and high voltage electric discharges (HVED). These methods were used as pre-treatments, prior to diffusion. Result show that PEF and HVED were efficient and increased the extraction yield for phenolic compounds, lignans and proteins from the cake. The use of different percentages of ethanol was also significant in this stage; however, the effect of this parameter was reduced when the electrical treatments were used. In the same way, temperature also showed a smaller influence on the results when the pre-treatments were used. The observed behaviors suggest that the use of PEF and HVED increases extraction efficiency. Finally, the goal of the last part of the work was to improve oil expression from sesame seeds, using the aforementioned technologies. These experiments show a significant effect of both PEF and HVED. It was observed an increase of the amount of oil extracted with the energy input applied to the seeds. When compared both technologies, HVED showed a more expressive effect then PEF.
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Monnet, Anne-Flore. "Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication". Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA031/document.
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Le mélange blé - légumineuse constitue une option prometteuse pour le développement de pratiques agricoles durables et la fourniture de protéines de bonne qualité nutritionnelle. Des filières de transformation des cultures associées intégrant la gestion d’un mélange jusqu’à la fabrication d’un produit céréalier enrichi en farine de légumineuse pourraient être conçues. Ceci implique de maîtriser la variabilité des matières premières entrantes en seconde transformation. L’objectif de ce travail est de développer un outil permettant de maîtriser la qualité de cakes enrichis en farine de légumineuse quelles que soient les variations de qualité des matières premières, par l’utilisation du procédé de fabrication. La qualité des cakes est définie par leurs propriétés de structure aux différentes échelles. Après un travail de caractérisation des propriétés de farines variables et d’étude du procédé de fabrication, un modèle multicritère multi-contraintes de maîtrise de la qualité a été mis en place par une démarche de plan d’expériences. La capacité de prévision du modèle a été validée, et son efficacité de correction a été confirmée du point de vue instrumental et sensoriel dans le cas de deux scénarii. Après une discussion de la durabilité de la filière dans son ensemble, les connaissances acquises lors de ce travail ont été rassemblées pour formuler des recommandations vis-à-vis des étapes amont de la filière (sélection, culture, tri, 1ère transformation) dans un objectif d’ingénierie reverseMixing wheat and legumes is a promising way of developing sustainable agricultural practices in addition to supplying proteins of good nutri-tional quality. Food chains for the valorization of wheat-legume intercrops could be designed to handle such a mixture right up to the production of cereal products enriched with legume flour. This would involve monitoring the variability of the raw materials used by the secondary processing industry. The aim of this work was to develop a tool to enable the monitoring of the quality of cakes enriched with legume flour regardless of variations in flour quality, by using the processing variables. The quality of soft cakes is defined by their structural properties at different length scales. After characterization of the variable properties of flour and of the manufacturing process, a multi- objective model for the monitoring of cake quality was built thanks to an optimal experimental design. The prediction capacity of the model was validated, and its correction efficiency was confirmed both instrumentally and sensorially in two case studies involving variations in the proportions and particle sizes of wheat and legume in the flour. Following a discussion of the sustainability of the food chain as a whole, the knowledge acquired during the course of this study was used to make recommen -dations concerning the upstream stages of the chain (selection, cultivation, sorting, first processing) using a reverse engineering approach
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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat". Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.
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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targets
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Greiling, Alexander Michael [Verfasser], e Markus [Akademischer Betreuer] Rodehutscord. "Nutritional evaluation of oilseed press cakes in fish nutrition with emphasis on rainbow trout (Oncorhynchus mykiss, W.) / Alexander Michael Greiling ; Betreuer: Markus Rodehutscord". Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2019. http://d-nb.info/1190718413/34.
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Pham, Thanh Hai [Verfasser], Urs Alexander [Akademischer Betreuer] Peuker, Urs Alexander [Gutachter] Peuker e Bernhard [Gutachter] Hoffner. "Experimental investigation on crack formation in filter cakes with wide particle size distribution / Thanh Hai Pham ; Gutachter: Urs Alexander Peuker, Bernhard Hoffner ; Betreuer: Urs Alexander Peuker". Freiberg : Technische Universität Bergakademie Freiberg, 2021. http://d-nb.info/1230897461/34.
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Miškechová, Lucia. "Návrh na založení rodinného podniku". Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2014. http://www.nusl.cz/ntk/nusl-224650.
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The master´s thesis deals with a proposal of a business plan for setting up a small family business, stone shop, focusing on the sale of cakes devices. The proposal is based on theoretical background of this area and market analysis.
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Fargnoli, Amélia Giovana. "Estudo da compressibilidade de tortas de filtração de gases em filtros de tecido". Universidade Federal de São Carlos, 2010. https://repositorio.ufscar.br/handle/ufscar/4072.
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Previous issue date: 2010-03-31Universidade Federal de Sao Carlos
A study on the compressibility of gas filtration cakes through their porosity investigation is presented in this work. The experimental unit consisted of a circular filter with a filtration area of 249 cm2 and a data acquisition system; mass flow rate and relative air humidity were controlled. The filter media used were a polyester felt (weighing 600 g/cm2) and an acrylic felt (weighing 550 g/cm2). A phosphate concentrate phosphate (ρp = 3.20 g/cm3 and dSt = 5.6 μm) and a magnesium silicate (talc) (ρp = 3.09 g/cm3 and dSt = 2.5 μm) were used as powder materials. Superficial filtration velocity was kept constant at 10 cm/s during phosphate concentrate filtration trials and five maximum pressure drops were set (100, 300, 600, 900 and 1200 mmH2O) at constant mass flow rate. Superficial filtration velocity was kept constant at 10 cm/s during talc filtration trials and four maximum pressure drops were set (300, 600, 900 and 1200 mmH2O) at constant mass flow rate. Trials at different filtration velocities (7.5 cm/s, 10 cm/s, 12.5 cm/s and 15.0 cm/s) were also performed. Initially, porosity data as a function of pressure drop per time were obtained. Each cake underwent a process to acquire the necessary resistance to be cut and embedded and then analyzed by a Scanning Electron Microscope. The obtained images were treated and analyzed in an image analyzing software which provided cakes porosity values. Afterwards, the influence of gas superficial velocity on average porosity was evaluated for cakes formed by talc powder. The porosity values obtained with the SEM images were compared to those obtained with equations found in the literature. A difference of 20 to 48% between experimental average porosity and estimated porosity was found for the phosphate concentrate cakes and of less than 13% for the talc cakes obtained at constant velocity. The average porosity values found for talc cakes were higher than those found for phosphate concentrate cakes, which was probably due to the fact that talc particles shape is extremely different from the spherical shape. A compressibility behavior for cakes of the two materials was possible to be observed. Talc cake porosity decreased with the increase of superficial filtration velocity.
Nesse trabalho apresenta-se um estudo da compressibilidade de tortas de filtração de gases através da investigação de sua porosidade. A unidade experimental consistiu de um filtro circular com área livre de filtração de 249 cm2, com vazão mássica e umidade relativa do ar controladas e um sistema de aquisição de dados. Os meios filtrantes utilizados foram um feltro de poliéster (gramatura 600 g/cm2) e um de acrílico (gramatura 550 g/cm2). Os materiais pulverulentos usados foram um concentrado fosfático (ρp = 3.20 g/cm3 e dSt = 5,6 μm) e um silicato de magnésio (talco) (ρp = 3,09 g/cm3 e dSt = 2,5 μm). Para os ensaios de filtração com a rocha fosfática foi fixada a velocidade superficial de filtração em 10 cm/s e cinco quedas de pressão máximas (100, 300, 600, 900 e 1200 mmH2O) à vazão mássica constante. Para os ensaios de filtração com o talco foi fixada a velocidade em 10 cm/s e quatro quedas de pressão máximas (300, 600, 900 e 1200 mmH2O) à vazão mássica constante. Também foram realizados ensaios para o talco a diferentes velocidades (7,5 cm/s, 10 cm/s, 12,5 cm/s e 15,0 cm/s). Inicialmente, obtiveram-se dados experimentais de porosidade em função da queda de pressão por tempo de filtração. Cada torta obtida passou por um tratamento para adquirir resistência necessária e ser analisada em um Microscópio Eletrônico de Varredura. As imagens obtidas foram tratadas e analisadas em um programa de análise de imagem fornecendo o valor da porosidade da torta. Posteriormente, analisou-se a influência da velocidade superficial de filtração na porosidade média de tortas de filtração formadas pelo talco. Compararam-se os valores de porosidade obtidos pelas imagens geradas no MEV com os obtidos por equações da literatura. Encontrou-se uma diferença de 20 a 48% entre os valores de porosidade média experimental e estimada para as tortas de rocha fosfática e de menos de 13% para o talco a velocidade constante. Os valores de porosidade média encontrados para o talco foram maiores que os encontrados para a rocha, provavelmente devido ao fato de que o formato das partículas de talco se distancia muito do formato esférico. Foi possível detectar um comportamento de compressibilidade para as tortas dos dois materiais. A porosidade das tortas de talco tendeu a diminuir com o aumento da velocidade superficial de filtração.
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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users : response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U.K. dietary guidelines that relate to sucrose consumption". Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.
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Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-thirds of sugar supplies are bought for use in food and drink manufacture. Continued pressures on sugar consumption and negative consumer attitudes to sugar may be reflected in lost sales of sugar-containing foods. The available information on U. K. sugar consumption is critically assessed. Although the main sources of sugar supply are identified, individual sugar consumption is shown to vary by considerable amounts. The place of sucrose is examined in relation to other sweeteners and why and where sugars and sweeteners are used in food systems. The promotion of "no added sugar" and "sugar free" products is examined since the publication of the NACNE report to the end of 1987. To further test the impact of changing patterns of sugar consumption on food and drink manufacturers a national survey of manufacturers who use sugar was carried out in early 1988. This was an attitudinal postal questionnaire and responses to the issue of sugar, diet and health were analysed. Respondents bought an estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial market. While the survey aggregate were fully supportive of sucrose, respondents reported that the majority of consumers were worried about sugar being bad for health and were actively cutting down on individual intakes. There were significant differences to the issue of sugar, diet and health dependent on company size, whether a company manufactured for a retailer's own label and if products had already been marketed at a "healthy eating" segment. However, in general, while manufacturers considered consumer attitudes to sugar to be important they had to be put in the context of other factors. So far the impact of changing patterns of sugar consumption is not reflected in the total average industrial purchases of sugar, although substantial "sugar-free" and "sugar-reduced" product niches have been established.
46
Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption". Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.
Texto completo da fonteResumo:
Sugar is intrinsically linked with the modern food system. Large sections
of the U. K. food industry are dependent on its use and functional qualities.
Supplies of sucrose entering the food chain have declined 25% between the
1950's and 1980's and currently stand around 37 kg/person/year. Furthermore,
U. K. dietary guidelines over the past 14 years have consistently suggested
caution over how much sugar is eaten, especially in manufactured foods.
Dietary guidelines such as the NACNE report (1983) recommend average sugar
consumption should be no more than 20 kg/person/year. Currently, two-thirds
of sugar supplies are bought for use in food and drink manufacture. Continued
pressures on sugar consumption and negative consumer attitudes to sugar may
be reflected in lost sales of sugar-containing foods. The available information
on U. K. sugar consumption is critically assessed. Although the main sources of
sugar supply are identified, individual sugar consumption is shown to vary by
considerable amounts. The place of sucrose is examined in relation to other
sweeteners and why and where sugars and sweeteners are used in food systems.
The promotion of "no added sugar" and "sugar free" products is examined since
the publication of the NACNE report to the end of 1987. To further test the
impact of changing patterns of sugar consumption on food and drink
manufacturers a national survey of manufacturers who use sugar was carried
out in early 1988. This was an attitudinal postal questionnaire and responses
to the issue of sugar, diet and health were analysed. Respondents bought an
estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial
market. While the survey aggregate were fully supportive of sucrose,
respondents reported that the majority of consumers were worried about sugar
being bad for health and were actively cutting down on individual intakes.
There were significant differences to the issue of sugar, diet and health
dependent on company size, whether a company manufactured for a retailer's
own label and if products had already been marketed at a "healthy eating"
segment. However, in general, while manufacturers considered consumer
attitudes to sugar to be important they had to be put in the context of other
factors. So far the impact of changing patterns of sugar consumption is not
reflected in the total average industrial purchases of sugar, although
substantial "sugar-free" and "sugar-reduced" product niches have been
established.
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Bardeau, Tiphaine. "Phospholipides bio-sourcés riches en acides gras oméga 3 pour la formulation de liposomes". Thesis, Bordeaux, 2015. http://www.theses.fr/2015BORD0376/document.
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Les liposomes, vésicules à base de phospholipides, sont des systèmes colloïdaux utilisés en recherche et dans différents domaines industriels (pharmaceutique, cosmétique, nutrition). Néanmoins, leur développement se heurte au manque de diversité des sources de phospholipides (soja et jaune d’oeuf). Parallèlement, les méthodes industrielles d’extraction des phospholipides sont basées essentiellement sur l’utilisation de solvants organiques. Dans ce contexte, mon sujet de thèse a eu pour but d’étudier l’extraction de PL, par le CO2 supercritique, à partir de différentes sources avec comme objectif final la formulation de ces PL en liposomes. La démarche a consisté à explorer différents sous-produits de l’huilerie (tourteau d’oléagineux) et de la pêche (sous-produit de la coquille Saint Jacques), potentiellement riches en phospholipides, puis à mettre en place différentes techniques analytiques pour discriminer et quantifier les types de lipides. Parallèlement, l’influence de différents paramètres de l’extraction par CO2 supercritique sur la pureté des fractions obtenues est abordée ainsi qu’une première approche de formulation de PL en liposomes et la caractérisation de ces vésiculesLiposomes, phospholipids vesicles, are colloidal systems used in search and different industrial fields (pharmaceutical, cosmetic, nutrition). Nevertheless their development face lack of phospholipid sources (soya and egg yolk). At the same time, industrial methods to extract phospholipids use organic solvents. In this context, the phospholipid extraction were studied using a green technology from new different sources in order to formulate liposomes. Oil mill and fishery by-products (seed cake and scallop) were studied to know phospholipid quantities. Analytical techniques were established to discriminate and quantify lipid types. Simultaneously, varying the operating conditions of CO2 supercritical extraction allowed obtaining extracts with different purities and contents in phospholipids and a first study of liposome formulation was carried out
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Добрунов, Дмитро Євгенійович. "Технологія комплексної переробки соняшникової макухи з безлушпинного ядра". Thesis, НТУ "ХПІ", 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/21793.
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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут" Міністерства освіти і науки України, Харків, 2016.
Дисертацію присвячено науковому обґрунтуванню технології комплексної переробки соняшникової макухи з безлушпинного ядра.
Встановлено залежність ступеню вилучення олії і хлорогенової кислоти з соняшникової макухи безлушпинного ядра від складу розчинника, температури та тривалості екстрагування у кавітаційній установці та отримано математичний опис цього процесу у вигляді регресійного рівняння. Виявлено антиоксидантні властивості сухих речовин екстрактів соняшникової макухи безлушпинного ядра. Показано, що досліджені екстракти інгібують ланцюгові вільно-радикальні реакції окиснення. Розроблено перспективну технологію комплексної переробки соняшникової макухи з безлушпинного ядра, за якою можна отримати: олію екстракційну, шрот (або борошно) та жиророзчинний рослинний антиоксидант. Результати роботи впроваджені на ТОВ "Нові енергозберігаючі технології" (м. Херсон), ПАТ "Харківська бісквітна фабрика" (м. Харків) та в навчальний процес кафедри технології жирів та продуктів бродіння НТУ "ХПІ".Thesis for a candidate of technical sciences degree. Speciality 05.18.06 − fats, essential oils and perfume-cosmetic products technology − National Technical University "Kharkiv Polytechnic Institute". Ministry of Education and Science of Ukraine, Kharkiv, 2016. The dissertation is devoted to the basis of technology of complex processing of sun-flower cakes obtained from dehulled sunflower kernels. During the work it was ascertained that sunflower oil and chlorogenic acid extraction rates depend on solvent type, temperature, and extraction time in the cavitation facility. The regression equations for the abovementioned processes were derived. Antioxidant properties of solids extracts obtained from dehulled sunflower kernels (SE) were discovered. It was shown that all of the investigated SE terminate the chain reactions during the propagation step. Complex technology of sunflower cakes processing obtained from dehulled sunflow-er kernels was designed. This technology allows obtaining of extracted oil, sunflower meal (or proteinrich flour), and fat-soluble antioxidant. The results of the work are adopted at "New Energy-Efficient Technologies", LLC, "Kharkiv Biscuit Factory", OJSC, and implemented in the educational process at the Department of Technology of Fats and Fermentation Products of NTU "KhPI".
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Martin, Andrew V. "Investigating the archaeological potential of rockshelters : an example from Crawford and Perry Counties, Indiana". Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1164836.
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Problems with the identification and interpretation of rockshelter and cave sites were recognized in the archaeological literature from Indiana. Often, when these sites are identified in archaeological research and survey reports, realistic views of the potential cultural significance they may actually have is lacking. Based on data obtained from recent rockshelter surveys in southern Indiana, a method for evaluating the archaeological potential of rockshelter sites is presented. This methodology systematically accounts for geomorphological and geological factors as well as environmental considerations. Geographic information system (GIS) software is used to assist in the analysis and visualization of the variables associated with these rockshelters. While stressing the importance of these sites as potentially providing conditions for the preservation of cultural material, this method can also be used as a model for further studies on this topic.Department of Anthropology
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Добрунов, Дмитро Євгенійович. "Технологія комплексної переробки соняшникової макухи з безлушпинного ядра". Thesis, НТУ "ХПІ", 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/21784.
Texto completo da fonteResumo:
Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут" Міністерства освіти і науки України, Харків, 2016.
Дисертацію присвячено науковому обґрунтуванню технології комплексної переробки соняшникової макухи з безлушпинного ядра.
Встановлено залежність ступеню вилучення олії і хлорогенової кислоти з соняшникової макухи безлушпинного ядра від складу розчинника, температури та тривалості екстрагування у кавітаційній установці та отримано математичний опис цього процесу у вигляді регресійного рівняння. Виявлено антиоксидантні властивості сухих речовин екстрактів соняшникової макухи безлушпинного ядра. Показано, що досліджені екстракти інгібують ланцюгові вільно-радикальні реакції окиснення. Розроблено перспективну технологію комплексної переробки соняшникової макухи з безлушпинного ядра, за якою можна отримати: олію екстракційну, шрот (або борошно) та жиророзчинний рослинний антиоксидант. Результати роботи впроваджені на ТОВ "Нові енергозберігаючі технології" (м. Херсон), ПАТ "Харківська бісквітна фабрика" (м. Харків) та в навчальний процес кафедри технології жирів та продуктів бродіння НТУ "ХПІ".Thesis for a candidate of technical sciences degree. Speciality 05.18.06 − fats, essential oils and perfume-cosmetic products technology − National Technical University "Kharkiv Polytechnic Institute". Ministry of Education and Science of Ukraine, Kharkiv, 2016. The dissertation is devoted to the basis of technology of complex processing of sun-flower cakes obtained from dehulled sunflower kernels. During the work it was ascertained that sunflower oil and chlorogenic acid extraction rates depend on solvent type, temperature, and extraction time in the cavitation facility. The regression equations for the abovementioned processes were derived. Antioxidant properties of solids extracts obtained from dehulled sunflower kernels (SE) were discovered. It was shown that all of the investigated SE terminate the chain reactions during the propagation step. Complex technology of sunflower cakes processing obtained from dehulled sunflow-er kernels was designed. This technology allows obtaining of extracted oil, sunflower meal (or proteinrich flour), and fat-soluble antioxidant. The results of the work are adopted at "New Energy-Efficient Technologies", LLC, "Kharkiv Biscuit Factory", OJSC, and implemented in the educational process at the Department of Technology of Fats and Fermentation Products of NTU "KhPI"