Dissertations / Theses on the topic 'Corn bread'

Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade Nova de Lisboa
The production of gluten-free bread poses a technological challenge that involves the creation of viscoelastic dough without the support of the gluten network (present on bread from wheat). For that purpose the, industry usually uses hydrocolloids. However the resulting bread is pricy and less accessible. The objective of this study is to adapt this technique to the home production of gluten-free bread. The effects of xanthan and guar gums in bread doughs, as well as in the final texture of such bread, were studied. Gluten free doughs were evaluated regarding their rheologic properties and texture parameters. Bread was evaluated in terms of texture and colour. Different gum proportions were studied in a total concentration of 1% (w/w). The proportion of 1:1 mixture originated a dough with an improved technological characteristic and a bread less firm than the control. For this proportion, a reduction of the total gum concentration to 0.5% was evaluated, resulting in an improvement of the characteristics of the bread. Previous hydration of gums was also evaluated (30 and 60 min) showing no significant effect on final bread characteristics. Aging curves showed that bread firmness significantly increases with time, but gums effects are sustained

Січка, Д. Р. Розширення асортименту хлібобулочної продукції за рахунок традиційних національних технологій та інноваційних підходів : випускна кваліфікаційна робота : 181 "Харчові технології" / Д. Р. Січка ; керівник роботи В. М. Челябієва ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 60 с.
У випускній кваліфікаційній роботі наведений літературний огляд традиційних видів хліба в Україні та світі, інновацій, що пропонуються у технології хлібопекарського виробництва в Україні, особливостей технології хліба Європи, Американського континенту, Азії. В роботі представлені два вироби. Перший виріб хліб з трьох видів борошна (пшеничного, житнього та кукурудзяного) з додаванням патоки меляси та родзинок. Була розроблена рецептура для даного виробу, визначені органолептичні та фізико-хімічні показники готового хліба. Також спроектована лінія для приготування даного виробу на пару. Другий виріб це хліб з цільнозернового борошна на заквасці. Для цього виробу була виведена закваска з цільнозернового борошна та культури молочнокислих бактерій що використовуються в приготуванні кефіру. Була розроблена рецептура для даного виробу, визначені органолептичні та фізико-хімічні показники готового хліба. Також спроектована лінія для приготування даного виробу.
The final qualification work presents a literary review of traditional types of bread in Ukraine and the world, innovations offered in the technology of bakery production in Ukraine, features of bread technology in Europe, the Americas, Asia. The paper presents two products. The first product is bread from three types of flour (wheat, rye and corn) with the addition of molasses and raisins. A recipe for this product was developed, organoleptic and physicochemical parameters of finished bread were determined. A line for steaming this product has also been designed. The second product is whole-grain bread with sourdough. For this product, sourdough was derived from whole-grain flour and cultures of lactic acid bacteria used in the preparation of kefir. A recipe for this product was developed, organoleptic and physicochemical parameters of finished bread were determined. A line for cooking this product has also been designed.

Master of Agribusiness
Department of Agricultural Economics
Keith Harris
The organic food industry experienced rapid growth over the past several decades. Typically, the majority of this growth is associated with the produce sector, but as consumers demand organic options for more food products, organic grains, dairy, and animal meat have emerged as viable food alternatives. There is currently a shortage of organic grains, specifically corn, to feed the livestock that provide organic meat and dairy products. This shortage has led to increased imports of organic corn in order to satisfy the domestic demand. Previous research comparing organic corn prices and profitability to conventional corn have shown organic corn production to be at least as profitable as conventional. With the declining value of cash receipts for conventional corn and the potential profitability advantage of organic corn, very few farmers are devoting acreage to organic corn in the U.S. This study seeks to determine potential economic reasons for this discrepancy. This research develops numerous production scenarios for organic corn in order to observe potential break-even yields a farmer could experience. For example, a nine-year low for price per bushel of organic corn was substituted in to actual values for current production to represent a possible break-even yield that could occur. In this study, the elasticity of organic corn is also calculated. The price elasticity of demand for organic corn gives insight as to how sensitive the demand is to a change in price per bushel. The findings in this study are expected to add insight to the reasons why U.S. farm production of organic corn is less than its domestic demand. It is hoped that famers will benefit from the results in this research in order to better understand organic corn production.

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nuclear Engineering, 2005.
Includes bibliographical references (p. 245-248).
In order to fulfill the goals set forth by the Generation IV International Forum, the current NERI funded research has focused on the design of a Gas-cooled Fast Reactor (GFR) operating in a Breed and Burnm (B&B) fuel cycle mode. B&B refers to a once-through fuel cycle where low enriched uranium (less than 5 w/o 235U in U) subcritical assemblies are loaded into the core in equilibrium, yet in-situ plutonium breeding carries the fuel through a discharge burnup on the order of 150 MWD/kgHM. The B&B fuel cycle meets the GenIV goals of sustainability, economics, and proliferation resistance by increasing fuel burnup without the need for spent fuel reprocessing, recycle, or reuse of any kind. The neutronic requirements for B&B are strict and require an ultra-hard neutron spectrum. Therefore, the GFR is ideally suited for this fuel cycle. In the present work the B&B GFR concept evolved into two practical reactor designs, both of which build on extensive previous gas-cooled reactor design experience. The first version is the "demonstration" concept using highly neutronically reactive U15N fuel in a hexagonal pin fuel array that is nearly 50 v/o fuel. The core is helium cooled, with an outlet temperature of 570 °C.
The helium primary circuit is coupled to a steam Rankine power conversion system essentially identical to that for the British Advanced Gas-cooled Reactors. One advantage of the low coolant temperature compared to other GenIV GFR concepts is that it allows for the use of oxide dispersion strengthened stainless steels (ODS) in core. The fuel is manufactured using advanced vibration compaction techniques, clad in ODS, and vented in order to achieve the high burnup goal. The second version, the "advanced" concept builds on the experience of the demonstration concept to develop a B&B GFR without the need for expensive U'5N fuel. In order to substitute the nitride fuel with carbide, significantly higher heavy metal loadings are required (60 v/o fuel for UC versus 50 v/o fuel for U'5N) which are not practically achievable with a conventional pin fuel array. Therefore, an innovative tube-in-duct assembly design was proposed to achieve B&B operation with the less neutronically reactive carbide fuel. The advanced core offers significantly reduced natural uranium requirements and lower equilibrium fuel cycle costs (5 mills/kWhre) compared with conventional light water reactors (7 mills/kWhre), as the burnup is tripled for the same reload enrichment.
(cont.) The B&B GFR designs, though requiring active decay heat removal, are semi-self-regulating from a reactivity feedback standpoint and are designed to withstand all plausible accident scenarios, including loss of flow, loss of heat sink, and transient overpower all without scram. Reactor pressure vessel blowdown (LOCA) was investigated and while the B&B GFR has a low positive coolant void reactivity (less than 1$), the added reactivity during blowdown is compensated through other strong negative reactivity feedback mechanisms, thereby allowing for the safe operation of the B&B GFR.
by Peter Yarsky.
Ph.D.

When soluble boron is used to control reactivity, there are two particular events which can challenge long-term core cooling (LTCC) during the small break loss-of-coolant accident (SBLOCA): boron precipitation and boron dilution. The initial consequences of the SBLOCA are mitigated by the emergency safety systems, but the core continues to boil. As boron is less volatile than steam, the steam is virtually boron free. All the boron remains in the core, the boron concentration in the core rises. If the solubility limit is reached, precipitation could occur. The boron precipitation event was historically considered to be bounded by the large break accident. However, there are characteristics of the SBLOCA which cannot be neglected and an SBLOCA specific methodology is required. On the opposite end of the boron concentration spectrum is the SBLOCA boron dilution event. The steam generators remove heat from the primary and condense the steam. The condensation of the boron-free steam can result in the accumulation of a deborated slug of water. If natural circulation restarts, the slug can be transported toward the core and potentially reduce the core boron concentration enough to induce a recriticality. This thesis describes two analytical methodologies for these SBLOCA LTCC events. The two methodologies have a similar approach. Both use transient system analyses for inputs to and justification of the follow-on boron concentration calculations. For boron precipitation, a maximized concentration is calculated with the Small Break Boron Precipitation model. For boron dilution, a minimized core inlet concentration is calculated using computational fluid dynamics.
Master of Science

Le blé est la seconde céréale la plus cultivée dans le monde et constitue un apport majeur de l’alimentation quotidienne. L’effort consenti à continuellement améliorer les qualités meunière et boulangère du blé tendre, s’est fait au détriment du caractère nutritionnel du grain. Ainsi la plupart des produits industriels dérivés des grains de blé sont produits à partir de farines blanches raffinées qui ne contiennent ni le germe ni les sons. Cependant, dans ces différents tissus qui sont éliminés et qui servent essentiellement à nourrir les animaux, se concentrent les principaux micronutriments tels que les vitamines, les minéraux, les fibres et des substances phytochimiques. Les différentes enquêtes épidémiologiques ont bien mis en évidence les conséquences négatives de la déplétion en micronutriments des produits céréaliers raffinés. Dans l’objectif d’une alimentation plus saine voir même préventive, la consommation d’aliments enrichis en micronutriments naturellement présents dans le grain de blé tendre semble être une démarche efficace. Dans cette optique, ce travail de thèse a permis de consolider et d’accroitre les connaissances concernant les voies d’amélioration des teneurs en vitamines des grains de blés tendres ainsi que des produits industriels qui en sont dérivés. En premier, nous nous sommes intéressés au développement d’une méthode simple et rapide basée sur la spectrométrie de masse couplée à la chromatographie liquide pour la détermination simultanée de sept vitamines hydrosolubles dans divers matériels végétaux. Les vitamines présentes dans les différents matériels végétaux furent séparées en moins de 15 min grâce à l’utilisation d’une colonne C18 en phase inverse, et analysées en mode ElectroSpray positif et MRM. La réponse pour toutes les vitamines a été linéaire sur l’ensemble des concentrations étudiées (0.05 to 9 μg/mL) avec des coefficients de corrélation compris entre 0.991 et 1. Les limites de quantification de la méthode analytique ont été évaluées entre 0.09 et 3.5 μg/g. Les précisions intra-journalière et inter-journalière étaient satisfaisantes. La deuxième partie de nos travaux a concerné l’impact des procédés de transformation du grain (production d’une nouvelle fraction de mouture et grillage) sur la teneur en vitamines. Afin de réaliser cette objectif, la méthode développée a été appliquée pour l’analyse simultanée des concentrations en vitamines hydrosolubles contenues dans différentes farines semi-complètes ainsi que dans les pâtons, pains et pains grillés qui en sont dérivés. En parallèle, les concentrations endogènes des vitamines E, de la Lutéine et du β-sitostérol ont également été évaluées dans le même matériel. Nous avons mis en évidence que les concentrations en acide nicotinique, pyridoxale, pyridoxine et acide pantothénique étaient significativement plus élevées dans les gros sons que dans les autres fractions de moutures, alors que les concentrations en β-sitostérol, lutéine, α-tocotriénol, α-tocophérol et thiamine (20.87 μg/g DM)étaient plus importantes dans la fraction de mouture enrichie. L’étape de grillage induit une augmentation significative en α-tocophérol (+216%), β-γ-tocophérol (+52%), α-tocotriénol (+83%), β-γ-tocotriénol (+32%), acide nicotinique (+55%), nicotinamide (+97%) et en pyridoxine (+77%). L’ensemble de ces résultats nous a permis de montrer qu’un enrichissement de farine blanche par la fraction de mouture dite enrichie pourrait potentiellement permettre d’accroître les produits qui en dérive en vitamine E. De plus le grillage pourrait libérer des composés bioactifs, augmentant ainsi leur biodisponibilité et la valeur nutritionnelle des pains. (...)
Wheat is the second largest crop cultivated around the world and constitutes a major part of the daily diet in Europe. During the course of improving the baking quality of wheat cultivar, most of the nutritional attributes have been underestimated. It is therefore unfortunate that most of wheat-based food products are mostly produced from refined white flour from which peripheral tissues (germ and envelopes) are removed. However, these tissues, which are eliminated and serve mainly for animal feeding, contain most of the vitamins, minerals, fiber and phytochemicals of the grain. It is becoming evident that many of the health benefits associated with the consumption of whole grain cereal products, relate to the enhanced intake of micronutrients, phytochemicals and dietary fiber. In the context of consuming wheat derived foods with enhanced nutritional value, as part of a healthy diet, this thesis provide results which strengthen the knowledge of vitamins accumulation in common wheat and in wheat-based food products. Firstly, we have developed a simple and rapid method based on liquid chromatography tandem mass spectrometry (LC-MS/MS) for the simultaneous screening of seven water soluble vitamins in various wheat-based food materials. The vitamins present in the test materials were separated in less than 15 min by using a reverse-phase C18 column, and analyzed by positive ion electrospray selected reaction monitoring MS/MS. The MS response for all the vitamins was linear over the working range (0.05 to 9 μg/mL) with correlation coefficients ranging between 0.991 and 1. Limits of quantification in the different food materials ranged from 0.09 to 3.5 μg/g. Intra-day and inter-day precision was found satisfactory. The second part of our research, have focused on monitoring the levels of vitamins upon the wheat-based foods processing operations, such as production of new wheat milling fraction (consisting in enriched fraction) and breadmaking toasted bread. In order to achieve this goal, the developed method was applied for the simultaneous analysis of the water-soluble vitamin natural content of different semi-coarse wheat flours and in their corresponding baking products. In addition the vitamin E, Lutein and β-sitosterol natural content was also measured in the same materials. It was shown that the concentration of nicotinic acid, pyridoxal, pyridoxine, pantothenic acid were significantly higher in the coarse bran than in the other milling fractions, while the concentration of β-sitosterol, lutein, α-tocotrienol, α-tocopherol and thiamin (20.87 μg/g DM) were the highest in the enriched fraction. The toasting step induced a significant increased of α-tocopherol (+216%), β-γ-tocopherol (+52%), α-tocotrienol (+83%), β-γ-tocotrienol (+32%), nicotinic acid (+55%), nicotinamide (+97%) and of pyridoxine (+77%). Furthermore, it was demonstrated that the enriched fraction could be a functional ingredient in order to enrich wheat-based products in fat soluble vitamins and that the toasting process could release bound bioactive compounds and led to enhance the nutritional quality of bread. (...)

Hoy en día, hay una creciente tendencia por consumir productos más saludables y al mismo tiempo también hay un gran interés del público por adquirir y consumir productos elaborados artesanalmente. Proponemos contribuir a esta tendencia, mediante el presente trabajo de investigación, de esta manera presentamos un pan elaborado artesanalmente, libre de preservantes, el cual tiene como principales ingredientes dos granos andinos, maca y quinua, que contribuyen positivamente a la salud cuando se consume regularmente. El producto esta ideado para formar parte de la vida cotidiana de las personas, sin hacer un esfuerzo grande, pues el pan es un alimento que se consume frecuentemente en los desayunos y forman parte de loncheras y/o refrigerios de las personas. Actualmente, en el mercado existen marcas que ofrecen panes con características similares, sin embargo, carecen de diversidad de productos en lo que respecta la variedad de presentación, sabores e insumos. Por este motivo, pretendemos satisfacer la creciente demanda a través de nuestros productos, y ofrecer al público lo que actualmente no encuentran en otras marcas; variedad de presentación, delicioso sabor e innovación en la elaboración del pan artesanal con insumos más variados. Asimismo, para la validación del negocio propuesto utilizamos herramientas como el design thinking para realizar los experimentos y la metodología concierge para validar las intenciones de compra y compras concretadas de nuestros productos, con los resultados obtenidos se procedió a realizar las proyecciones de ventas, para finalmente conocer el rendimiento financiero del emprendimiento.
Nowdays, there is a growing trend to consume healthier products and at the same time there is also a great public interest in acquiring and consuming artisan products. We propose to contribute to this trend, by means of the present research work, in this way we present a handmade bread, free of preservatives, which has as main ingredients two Andean grains, maca and quinoa, which contribute positively to health when consumed regularly. The product is designed to become part of people's daily lives, without making a great effort, as bread is a food that is frequently consumed at breakfast and forms part of people's lunch boxes and/or snacks. Currently, there are brands in the market that offer bread with similar characteristics, however, they lack diversity of products in terms of variety of presentation, flavors and inputs. For this reason, we intend to satisfy the growing demand through our products, and offer the public what they currently do not find in other brands; variety of presentation, delicious taste and innovation in the elaboration of artisanal bread with more varied inputs. Likewise, for the validation of the proposed business we used tools such as design thinking to carry out the experiments and the concierge methodology to validate the purchase intentions and concrete purchases of our products, with the results obtained we proceeded to make the sales projections, to finally know the financial performance of the venture.
Trabajo de investigación

Este trabajo de investigación aborda la relación que existen entre la resistencia a compresión y el módulo de rotura de concretos que en su composición tienen polvo de vidrio, para lo cual se realizan 16 mezclas de concreto, 1 de concreto convencional y 15 con polvo de vidrio en su composición con diferentes cantidades. En este trabajo se utilizan los siguientes porcentajes de reemplazos, al cemento en 20%, 15% y 10%, al agregado fino en 15%, 10% y 5% además el reemplazo en conjunto de cemento con agregado fino, combinando los porcentajes ya mencionados. De todas las mezclas se obtienen 3 probetas de concreto de 150 mm de diámetro con 300 mm de altura y también 3 vigas de 150x150x750 mm, todos estos especímenes son curados a 28 días para posteriormente realizar los ensayos de flexión y compresión, con los resultados de laboratorio obtenidos se procede a calcular el factor de relación (k) que existe entre estas propiedades mecánicas, para esto se utiliza la formula establecida por el ACI, con todos los resultados obtenidos se pudo crear una data que servirá como referencia cuando se trabaje con este tipo de concretos y sea vital importancia estimar el módulo de rotura, un ejemplo de esto es el diseño del espesor de pavimentos rígidos, que para su calculo se necesita el Mr con antelación.
This research work addresses the relationship between the compressive strength and the modulus of rupture of concretes that contain glass powder in their composition, for which 16 concrete mixtures are made, 1 of conventional concrete and 15 with glass powder. in its composition with different amounts. In this work, the following replacement percentages are used, for cement at 20%, 15% and 10%, for fine aggregate at 15%, 10% and 5%, in addition to the joint replacement of cement with fine aggregate, combining the percentages already mentioned. From all the mixtures, 3 concrete specimens of 150 mm in diameter and 300 mm in height are obtained and also 3 beams of 150x150x750 mm, all these specimens are cured at 28 days to later carry out the flexural and compression tests, with the results of obtained laboratory proceeds to calculate the relationship factor (k) that exists between these mechanical properties, for this the formula established by the ACI is used, with all the results obtained a data could be created that will serve as a reference when working with this type of concrete and it is vitally important to estimate the modulus of rupture, an example of this is the design of the thickness of rigid pavements, which for its calculation the Mr is needed in advance.
Trabajo de investigación

A la primera part d’aquesta tesi doctoral s’ha portat a terme l’anàlisi de composició bàsica de 16 productes flequers i de brioixeria tradicionals de la província de Lleida. Els resultats obtinguts indiquen que existeix una gran variabilitat a la composició nutricional dels productes estudiats, derivada de les matèries primeres utilitzades, de la seva formulació i dels processos d’elaboració. La segona part de la tesi s’ha centrat en la millora de les propietats tecnològiques i dels perfils nutricional i sensorial del pa a través de la incorporació d’oli d’oliva verge com a ingredient. Amb aquesta finalitat s’han estudiat els efectes de l’addició d’oli d’oliva a diferents nivells (0-75%) sobre les propietats fisicoquímiques i reològiques de la massa de pa y els efectes sobre el producte final en termes de volum específic, perfil sensorial i composició nutricional. Els pans elaborats amb 4%, 10% i 20% d’oli d’oliva verge han mostrat bones propietats reològiques; no obstant, únicament els dos primers han estat acceptats sensorialment. La tercera part de la tesi s’ha centrat en millorar el contingut fenòlic del pa elaborat amb un 10% d’oli d’oliva verge, per això ha estat necessari establir el procediment d’extracció i quantificació de compostos fenòlics d’una matriu de pa. A més s’ha estudiat la millor combinació temperatura-temps-format de cocció del producte per a minimitzar la pèrdua de compostos fenòlics i maximitzar la preservació del contingut fenòlic inicial. A partir de l’anàlisi sensorial i de la quantificació de fenols, el pa formulat amb oli d’oliva Arbequina enriquit en compostos fenòlics ha estat l’escollit com a producte finalista.
En la primera parte de esta tesis doctoral se ha llevado a cabo el análisis de composición básica de 16 productos de panadería y bollería tradicionales de la provincia de Lleida. Los resultados obtenidos indican que existe una gran variabilidad en la composición nutricional de los productos estudiados, derivada de las materias primas utilizadas, de su formulación y de los procesos de elaboración. La segunda parte de la tesis se ha centrado en la mejora de las propiedades tecnológicas y de los perfiles nutricional y sensorial del pan a través de la incorporación de aceite de oliva virgen como ingrediente. Con esta finalidad se han estudiado los efectos de la adición de aceite de oliva a distintos niveles (0-75%) sobre las propiedades físico-químicas y reológicas de la masa panaria, y sus efectos sobre el producto final en términos de volumen específico, perfil sensorial y composición nutricional. Los panes elaborados con 4%, 10% y 20% de aceite de oliva virgen han mostrado buenas propiedades reológicas; sin embargo únicamente los dos primeros han sido aceptados sensorialmente. La tercera parte de la tesis se ha centrado en mejorar el contenido fenólico del pan elaborado con un 10% de aceite de oliva virgen, para lo que se ha establecido el procedimiento de extracción y cuantificación de compuestos fenólicos de una matriz panaria. Además se ha estudiado la mejor combinación temperatura-tiempo-formato de cocción del producto para minimizar la pérdida de compuestos fenólicos y maximizar la preservación del contenido fenólico inicial. A partir del análisis sensorial y de la cuantificación de fenoles, el pan formulado con aceite de oliva Arbequina enriquecido en compuestos fenólicos ha sido escogido como el producto finalista.
In the first part of this doctoral thesis the basic composition analysis of 16 baked and pastry traditional products of Lleida province has been carried out. The obtained data indicates that there is a great variability in the nutritional composition of the studied products, which is derived of raw materials used, of their formulation and manufacturing processes. The second part of the thesis has been focused on the improvement of technological properties and of nutritional and sensorial profiles of bread through the addition of virgin olive oil as ingredient. For this purpose the effect of addition of different levels of virgin olive oil (0-75%) on physiochemical and rheological properties of bread dough, and its effects on final product in terms of specific volume, sensory profile and nutritional composition have been studied. Bread made with 4%, 10% and 20% of virgin olive oil showed good rheological properties, but only the first two were considered acceptable from sensory analyses. The third part of the thesis has been focused on improving the phenolic content of the bread made with 10% of virgin olive oil; to achieve it, establishing the phenolic compounds extraction and quantification procedure of a bread matrix has been necessary. Furthermore the best combination temperature-time-format of product baking to minimize the lost of phenolic compounds and maximize the preservation of initial phenolic content has been studied. From sensory analyses and phenolic quantification, the bread formulated with Arbequina olive oil enriched with phenolic compounds has been chosen as finalist product.

a tesi di seguito presentata è frutto dell’esperienza acquisita nel periodo di tirocinio svolto presso Tiberina Sangro S.r.l., azienda metalmeccanica abruzzese, fornitore del gruppo STELLANTIS, specializzata nello stampaggio a freddo della lamiera per il settore automotive. Nel primo capitolo verranno descritti gli approcci “Lean”: World Class Manufacturing e Total Production Maintenance con i relativi pilastri e indicatori. Nel secondo capitolo verrà presentata l’azienda con una particolare attenzione al reparto di lastratura, oggetto di studio. Successivamente, si passerà alla descrizione dei robot presenti sulla Linea dal punto di vista tecnico con un breve accenno sul processo di saldatura e ravvivatura degli elettrodi. Nel terzo capitolo verranno descritti gli steps usati per individuare le soluzioni migliorative: analisi preliminare per il calcolo l’OEE, raccolta dati dei tempi ciclo di produzione dei robot, analisi statistica e tecnica per individuare i “bottleneck” dell’impianto. Nel quarto capitolo verranno proposte due soluzioni per poter aumentare la performance della Linea in esame: applicazione di modifiche ai robot bottleneck per poter ridurre il tempo ciclo, e dimensionamento buffer interoperazionali per ridurre le microfermate attraverso la simulazione Monte Carlo. Inoltre, sarà presentato lo SCADA “visual” utilizzato dall’azienda e una sua implementazione per facilitare il monitoraggio e controllo dei tempi ciclo stabiliti. Nel quinto capitolo si farà riferimento ai risultati ottenuti applicando le soluzioni proposte. con descrizione della situazione finale (before-after) concludendo l’analisi con una valutazione della convenienza economica (Pay Back Period, Break Even Point). Nell'ultimo capitolo verranno presentate delle proposte per sviluppi futuri. L’obiettivo della tesi è ottimizzare i tempi ciclo della Linea per aumentare la produzione e l’indicatore di efficienza OEE, portando notevoli vantaggi, anche a livello economico per l’azienda.

A seguito di eventi sismici che hanno evidenziato la fragilità del patrimonio esistente italiano e non solo, negli ultimi anni vi è stato un crescendo degli interventi di “miglioramento” e “adeguamento” sismico sulle costruzioni esistenti. Questi interventi, che possono essere di carattere locale o globale, fanno spesso affidamento all’uso di tecnologie innovative. I sistemi dissipazione di energia a controllo passivo, adottati per interventi di tipo globale, sono caratterizzati da un comportamento non lineare; al tempo stesso, anche le strutture esistenti, salvo i casi di adeguato isolamento sismico, saranno soggette a plasticizzazioni in caso di eventi sismici rilevanti. È consigliabile, dunque, l’uso di analisi non lineari. Lo scopo della tesi è quello di studiare interventi di miglioramento sismico, focalizzando l’attenzione sull’uso di controventi dissipativi. Viene presentato un caso applicativo, nel quale la struttura esistente in c.a. viene dotata di tralicci esterni di controvento con dissipatori BRAD. La struttura esistente è caratterizzata da telai monodirezionali e da quattro nuclei ascensore in c.a.; si individuano i telai come elementi sismici secondari, i nuclei come primari. Per descrivere il comportamento ciclico delle pareti costituenti i nuclei, si adotta una modellazione semplificata mediante il Wide Column Model (WCM) con inserimento di inelasticità concentrate attraverso cerniere a fibre. Piuttosto che condurre analisi statiche non lineari (pushover), si adottano analisi dinamiche non lineari con algoritmo ottimizzato FNA, capaci quindi di cogliere non solo il comportamento monotono, ma anche quello isteretico. In fase di verifica degli elementi esistenti si adottano, infine, approcci semplificati per l’applicazione delle formulazioni di Biskinis e Fardis riprese dalla normativa italiana (NTC 2018) ed europea (EC 8-3), sia per i meccanismi duttili sia per i fragili.

Com o objetivo de desenvolver um produto saudável e pronto a consumir com características semelhantes às de um fiambre de porco, entre as quais a textura, prepararamse fiambres de pescado com incorporação de fibras vegetais e aplicação de duas tecnologias de gelificação. Neste sentido, foi estudado o efeito da espécie (dourada, robalo e corvina, de aquacultura), época de captura (verão e inverno), adição de transglutaminase microbiana (MTGase) e glucomanano de konjac (KGM) e gelificação térmica (pasteurização) ou processamento por altas pressões (HPP), nas propriedades texturais e na cor dos fiambres. O produto preparado com corvina capturada no inverno e 0,5 % de MTGase apresentou as características que mais se assemelhavam às do fiambre de porco. A substituição de KGM por fibra de chicória e a adição de isolado de proteína de ervilha permitiram otimizar as propriedades físicas e melhorar as propriedades funcionais deste fiambre. A preferência do consumidor, relativamente à cor de fiambre de peixe e avaliada por um inquérito “on line”, foi para um fiambre preparado com 0,0005 % de cochonilha, cuja cor era muito semelhante à do fiambre de corvina sem corante. Os fiambres de corvina submetidos às combinações 350 MPa/10 min ou 20 min/30 °C e 500 MPa/10 min/30 °C apresentaram a textura mais próxima da do fiambre pasteurizado. Sob estas últimas condições de HPP, estudou-se o efeito da MTGase (0,25 % - 0,5 %) como potenciador da gelificação, tendo os resultados evidenciado a necessidade do uso de, pelo menos, 0,25 % de MTGase, para não comprometer as propriedades texturais. O tratamento térmico foi mais eficaz na inativação microbiana que o HPP a 500 MPa/10 min/30 °C, e os fiambres, pasteurizados ou submetidos ao HPP, apresentaram-se próprios para consumo até ao 35.º e 21.º dia de armazenagem em refrigeração, respetivamente; ABSTRACT: In order to develop a healthy and ready to eat product with similar characteristics to those of a commercial cooked pork ham, namely texture, fish hams were prepared with the incorporation of vegetable fibers and the application of two gelation technologies. Thus, the effect of the species (farmed gilthead sea bream, sea bass and meagre), harvesting seasons (summer and winter), addition of microbial transglutaminase (MTGase) and konjac glucomannan (KGM), as well as thermal gelation (pasteurization) or high pressure processing (HPP), were studied on the textural properties and color of fish ham. The characteristics of the ham prepared with winter meagre and 0.5% MTGase were the most similar to those of cooked pork ham. The replacement of KGM by chicory fiber and the addition of pea protein isolate allowed to optimize the physical properties and to improve the functional properties of this ham. Consumer preference for fish ham color an assessed by an on-line survey was for a ham prepared with 0.0005% cochineal, whose color was very similar to that of the dye-free meagre. The meagre hams submitted to the combinations 350 MPa/10 min or 20 min/30 °C and 500 MPa/10 min/30 °C had a texture closer to that of pasteurized ham. Under these HPP conditions, the effect of MTGase (0.25 % - 0.5 %) as a gelation enhancer was studied, and the results showed that at least 0.25 % MTGase is needed, for not compromising the textural properties. The heat treatment was more effective on the microbial inactivation than HPP at 500 MPa/10 min/30 °C, and the pasteurized or HPP cooked hams were fit for consumption up to the 35th and 21st storage days in refrigeration, respectively.

Stable isotopes, as tracers of the food chain, have been used to characterize the relationship between consumers and their food since isotopic fractionation implies discrimination against certain isotopes. But stable isotope analyses (SIA) can also be carried out in fish reared with artificial diets, as gilthead sea bream (Sparus aurata), the species most cultivated in the Mediterranean. Changes in natural abundance of stable isotopes (13C and 15N) in tissues and its reserves may reflect changes in the use and turnover of nutrients as the catabolic enzymes involved in the processes of decarboxylation and deamination show a preference for the lighter isotopes. Therefore these analyses can provide us useful information about the nutritional and metabolic status of fish. The aim of this project was to determine the capacity of stable isotopes to be used as potential markers of growth capacity and rearing conditions in sea bream. In this sense, stable isotope analyses have been combined with other metabolic (cytochrome-c-oxidase, COX, and citrate synthase, CS, activities) and growth parameters (RNA, DNA). The set of results obtained from the different studies conducted in this project shows that SIA, in combination with other metabolic parameters, can serve as an effective tool in discriminating fish with better growth potential as well as sensitive marker of nutritional status and fattening. Moreover, combination of stable isotopes analysis with emerging tools such as proteomic techniques (2D-PAGE), provide new insights on the metabolic changes occurring in fish muscles during exercise induced growth.
Els isòtops estables com a traçadors de la cadena alimentària s'han utilitzat per caracteritzar la relació entre els consumidors i els seus aliments, ja que el fraccionament isotòpic implica una discriminació en contra de certs isòtops. Però les anàlisis d'isòtops estables (SIA), també es poden dur a terme en peixos cultivats amb dietes artificials, com la orada (Sparus aurata), la especie més cultivada a la Mediterrània. Canvis en l'abundància natural d'isòtops estables (13C i 15N) en els teixits i les seves reserves poden reflectir els canvis en l'ús i reciclatge dels nutrients ja que els enzims catabòlics implicats en els processos de descarboxilació i desaminació mostren una preferència pels isòtops més lleugers. Per tant, aquestes anàlisis ens poden proporcionar informació útil sobre l'estat nutricional i metabòlic dels peixos. L'objectiu d'aquest projecte va ser determinar la capacitat dels isòtops estables per ser utilitzats com a marcadors potencials de la capacitat de creixement i condicions de cria de l'orada. En aquest sentit, les anàlisis d'isòtops estables s'han combinat amb altres metabòlics (activitats citocrom-c-oxidasa, COX, i citrat sintasa, CS) i els paràmetres de creixement (ARN/ADN). El conjunt de resultats obtinguts en els diferents estudis realitzats en aquest projecte demostra que el SIA, en combinació amb altres paràmetres metabòlics, pot servir com una eina eficaç per discriminar els peixos amb millor potencial de creixement, així com a marcador sensible de l'estat nutricional i d'engreix. D'altra banda, la combinació de l'anàlisi d'isòtops estables amb les eines emergents, com ara tècniques de proteòmica (2D-PAGE), ens proporciona nous coneixements sobre els canvis metabòlics que ocorren en els músculs dels peixos durant l’increment del creixement muscular induït per l'exercici.

Tese de mestrado, Controlo da Qualidade e Toxicologia dos Alimentos, Universidade de Lisboa, Faculdade de Farmácia, 2012
O milho (Zea mays L.) é um dos cereais mais importantes no mundo, representando 31% da produção total de cereais. O milho chegou a Portugal no século XVI e é amplamente utilizado na produção de broa de milho, elaborada com mais de 50% de farinha de milho sendo muito consumida nas zonas norte e centro do país. Do ponto de vista nutricional os cereais são o grupo da roda dos alimentos cuja proporção de ingestão diária (4 a 11 porções) deverá ser superior à dos outros grupos. São alimentos muito importantes para a saúde e consequente prevenção de doenças (tem sido reconhecido o seu potencial antioxidante, anticarcinogénico, anti-inflamatórios, entre outros). As propriedades biológicas estão associadas a compostos bioativos, nomeadamente os compostos fenólicos. Sensorialmente e em conjunto com compostos voláteis, estes compostos são os responsáveis pelo flavour característico de milho e produtos derivados do milho. Assim os compostos voláteis presentes no milho podem condicionar as características organolépticas de produtos como a broa de milho e podem ser responsáveis pelas preferências dos consumidores e consequentemente as escolhas dos industriais deste setor. Embora existam alguns estudos sobre compostos voláteis em produtos de milho, a complexidade da análise do aroma devido aos baixos teores de compostos voláteis e pelo fato de pertencerem a diferentes famílias, podem explicar a escassez de estudos. O trabalho que se apresenta enquadra-se no âmbito do projeto europeu SOLIBAM que visa a avaliação das variedades tradicionais que servirão de base para o desenvolvimento de novas estratégias na agricultura para a criação e gestão de plantas de milho na Europa e África subsaariana. Procedeu-se assim à análise de 51 variedades de milho: 49 variedades portuguesas e 2 variedades americanas. Numa fase inicial do trabalho procedeu-se à implementação e otimização das metodologias a usar. A Cromatografia Gasosa acoplada à Espetrometria de Massa (GC/MS) foi a técnica usada para analisar a composição volátil. A determinação de compostos fenólicos totais, foi realizada por espetrofotometria, bem como a determinação de flavonóides e para determinar os compostos fenólicos individualmente analisaram-se as amostras por Cromatografia Líquida de Alta Eficiência (HPLC) associada a vários modos de deteção. Com vista à identificação e quantificação de compostos fenólicos realizaram-se ensaios preliminares por HPLC-MS/MS. A atividade antioxidante das amostras foi medida pelo método de ORAC e HORAC. Nas diferentes variedades de milho analisadas, os aldeídos foram os principais compostos voláteis detetados, nomeadamente o hexanal, o heptanal, o 2-heptanal, o 2-octenal, o nonanal, 2-nonenal (E) e o decanal. O teor de fenóis variou entre 109,62±4,12 a 206,83±9,55 mg equivalentes de ácido gálhico (AG) /100g milho p.s., para os flavonóides totais entre 1,47±0,15 a 38,91±1,47 mg equivalentes de catequina/100g milho p.s. e para os flavonóis de 10,47±1,98 a 36,23±3,11mg eq de quercetina/100 g milho p.s. Os valores de atividade antioxidante variaram entre 782,85±4,62 a 2629,33±160,63μmol CAET/100g milho p.s. A técnica de HPLC-DAD permitiu detetar a presença de ácidos hidroxicinâmicos, tais como o p-cumárico e o ácido ferúlico. Pela análise por HPLC-MS/MS em modo MRM confirmou-se a presença do ácido p-cumárico e identificou-se o ácido protocatechuico, hidroxibenzóico, cafeico e a apigenina nos extratos de farinha de milho. Por Scan em modo negativo detetaram-se iões moleculares correspondentes ao ácido ferúlico, cafeoilquínico e sinápico. A partir das experiências de hidrólise das amostras concluiu-se que a maior parte dos compostos fenólicos se encontra na forma insolúvel na farinha de milho. Das diversas variedades analisadas, as variedades tradicionais que foram recolhidas na região centro do país (região conhecida pela qualidade da sua broa de milho) surgem destacadas na maior parte dos parâmetros analisados, em relação às restantes amostras. Apesar da importante contribuição do presente estudo na caraterização química de diferentes variedades de milho, muito trabalho deverá ainda ser. Alguns ensaios realizados mostraram que deverá haver algum cuidado na preparação de amostras para futuros ensaios nomeadamente no que se refere a possíveis contaminações com material de embalagem (plástico) e a problemas no processo de concentração dos extratos a usar na análise por HPLC. O trabalho desenvolvido nesta tese, entre outros aspectos, permitiu chamar a atenção para alguns aspetos do trabalho experimental que podem condicionar a qualidade final dos resultados obtidos. Palavras chave: Zea mays L., Broa de milho, variedades tradicionais, SOLIBAM, compostos voláteis, compostos fenólicos, GC/MS, HPLC-DAD-ED, Atividade antioxidante, HPLC-MS/MS.
The maize (Zea mays L.) is one of the most important cereal on the world, representing 31% of total cereal production. Corn arrived in Portugal in the sixteenth century and is widely used in the production of corn bread, made with more than 50% of maize meal and is very consumed in the northern and central provinces.. From a nutritional point cereals are the group of food wheel whose proportion of daily intake (4-11 parts) should be greater that the other groups. Foods are very important for the health and consequent prevention of diseases (antioxidant, anticarcinogenic, anti-inflammatory effects, among others). The biological properties are associated to bioactive compounds, such phenolic compounds. Sensory and together with the volatile compounds, the compounds are responsible for the characteristic flavor or maize and maize products. Thus the volatile compounds present in maize might influence the organoleptic characteristics of products such as maize bread and maybe be responsible for consumer preferences and hence choices of this industrial sector. Although the existence of some volatile compounds studies in maize products, the complexity of analysis of aroma due to the low levels of volatile compounds and the fact that they belong to different families, may explain the lack of studies. This work falls within the SOLIBAM European project aimed at evaluation of traditional varieties as a basis for developing new strategies in agriculture for the creation and management of maize plants en Europe and sub-Saharan Africa. This was done to the analysis of 51 varieties of maize: 49 portuguese varieties and 2 american varieties. Initially work proceeded to the implementation and optimization of methods to use. The gas chromatography coupled to mass spectrometry (GC/MS) technique was used to analyze the volatile composition. The determination of total phenolic compounds was performed by spectrophotometric assay and the determination of flavonoids and phenolic compounds to determine the individual samples were analyzed by High Performance Liquid Chromatography associated with different modes of detection. For the identification and quantification of phenolic compounds is carried out by preliminary tests performed by HPLC-MS/MS. The antioxidant activity of samples was measured by ORAC and HORAC. In the different varieties of maize analyzed, the aldehydes were the major volatile compounds detected, and in particular hexanal, the heptanal, 2-heptanal, 2-octenal, the nonanal, 2-nonenal (E) and decanal. The phenolic content ranged from 109,62±4,12 a 206,83±9,55mg galic acid equivalents (AG)/100g corn dry weight (DW), for the total flavonoids from 1,47±0,15 a 38,91±1,47 mg eq of catequin/100g corn DW and flavonols of 10,47±1,98 a 36,23±3,11 mg eq of quercetin/100 DW values of antioxidant activity range from 782,85±4,62 a 2629,33±160,63μmol CAET/100g of corn DW. With HPLC-DAD was possible to detect the presence of hydroxycinnamic acids such as p-coumaric and ferulic acid. For analysis by HPLC in MRM mode confirmed the presence of p –coumaric acid and identied the protocatechuic acid, hydroxybenzoic, caffeic and apigenin in extrats of maize.In negative Scan mode was also detected the presence of molecular ions corresponding to the ferulic acid, sinapic and caffeoylquinic. From the experiments of hydrolysis of samples was concluded that most of the phenolic compounds in maize were in the insoluble form. The varieties analyzed, traditional varieties have been collected in the central region (a region known for the quality of their corn of bread) appear highlighted in most parameters. Although the contribuition of the present study the chemical characterization of different genotypes of corn, much work has yet to be carried out to characterize the sample in terms of volatile compounds and phenolics. Some experiments carried out show that there should be some caution in the preparation of samples for future testing and in particular with regard to possible contamination by packaging material (plastic) and problems in the concentration of the extracts to be used in HPLC analysis. The work in this thesis thus enabled to draw attention to some aspects of experimental work that determine the final quality of the results obtained.

碩士
台南科技大學
生活應用科學研究所
95
Pineapple ( Ananas comosus (L.) Merr. ) is one of the frequently consumed fruits in Taiwan. The central part of the fruit (pineapple core) usually becomes the waste material after extraction of juice from the fruit. According to the nutritional census, fiber intake is commonly lower than recommended. Therefore, developing fiber-enriched bread would be an alternative way to increase fiber intake. The objectives of this study were to exam the functional properties of pineapple core and evaluate its further use in bread making. The results indicated that the oven-dried pineapple core contained 6.76 % moisture, 6.05 % protein, 2.39 % fat, 3.28 % ash and 29.50 % dietary fiber. This suggests that pineapple core is a good source of dietary fiber. Particle size distributed（＞0.147, 0.147-0.104, 0.104-0.074 and ＜0.074 mm）of pineapple core was 3.4, 31.2, 24.8 and 33.6%, respectively. Water holding capacity and swelling capacity increased significantly (P < 0.05) with an increase in particle size, however, there is no significant difference (p > 0.05) between oil binding capacity and particle size reduction. With 3 %, 6 % and 9 % of pineapple core substitution in bread, reductions of dough stickiness and loaf volume, softness of bread and darkness of bread crumbs was observed and opposite with particle size reduction. However, the substitution of pineapple core with different particle sizes showed no significantly effects on bread springiness and cohesiveness. In addition, the sensory evaluation showed that pineapple core- enriched bread was acceptable by consumer panelists. The whole study indicates that pineapple core is a good additive for fiber- enriched food.

The study examined the properties of stalk and cob fibres from recombinant inbred corn lines and their parents, grown at two locations, in a polylactic acid (PLA) matrix. The objectives were to: determine fibre compositions; evaluate the effects of fibres on the functional properties of biocomposites and identify quantitative trait loci (QTLs) and gene markers for fibre performance in biocomposites. Significant Genotype*Location effects were observed. Composites had lower strength (impact, tensile, and flexural) but higher tensile/flexural modulus values than pure PLA. The latter were positively affected by cellulose and hemicellulose but negatively affected by free phenolic levels and 93 fibre QTLs and 62 composite markers were detected. This study identified fibre traits and markers for genes that may be important for the use of corn fibres in biocomposites.
Ontario BioCar Initiative Project funded by Ontario Ministry of Research and Innovation, Agriculture and Agri-Food Canada, The Natural Sciences and Engineering Research Council, The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and Ontario Public Sector

This thesis is focused on the problem of the determination of shear surfaces of slope instabilities (including fossil ones) from the results of the complex of logging methods. It describes the steps taken during data measurement, processing, and interpretation. All the data comes from the measurements conducted in the boreholes carried out for the geotechnical survey of the sliding area in the immediate proximity of the D8 highway or measurements in a well from the Děčín-Loubí locality. On the second mentioned locality, due to a different well construction, a more extensive logging complex could be carried out. After locating shear surfaces in a slope instability, a comparsion was made to determine whether the results in neighboring boreholes corresponded to each other, and to evaluate which methods (or combination of methods) suits best for the task.