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Dissertations / Theses on the topic 'Extrudates'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Castro, Terezan Vanina Helen de. "Desenvolvimento de salgadinhos expandidos à base de farinhas de milho e quinoa pelo processo de extrusão termoplástica." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256341.

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Orientador: Fernanda Paula Collares Queiroz<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T11:02:37Z (GMT). No. of bitstreams: 1 CastroTerezan_VaninaHelende_D.pdf: 2092752 bytes, checksum: aa76b9dfefe523915640c52fb45ac5e3 (MD5) Previous issue date: 2011<br>Resumo: Neste trabalho, foram desenvolvidos, pelo processo de extrusão termoplástica, salgadinhos expandidos à base de farinha de milho enriquecidos com a incorporação de farinha de quinoa, visando o aumento do valor nutricional. O milho é muito utiliz

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2

Cantin, Oriane. "PEO hot melt extrudates for controlled drug delivery." Thesis, Lille 2, 2016. http://www.theses.fr/2016LIL2S035/document.

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Parmi les procédés de fabrication continue, l’extrusion par fusion à chaud est une technique dont l’intérêt dans le domaine pharmaceutique est grandissant. Ce procédé permet la formation des dispersions solides des substances actives au sein des matrices polymériques ou lipidiques. En fonction de l’excipient et de la substance active, cela peut être largement utilisé pour la conception des systèmes: (i) pour une libération immédiate, (ii) pour une libération modifiée et (iii) pour le masquage de goût. Les systèmes à libération modifiée sont des dispositifs intéressants qui permettent d’amélior

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3

Solina, Marica, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates." THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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4

Plews, Andrew G. "Structure, mechanical properties and acoustic emissions of starch extrudates." Thesis, Imperial College London, 2008. http://hdl.handle.net/10044/1/11867.

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Structural characterisation, mechanical properties and acoustic properties of solid biopolymer food foams {starch extrudates) are the major subject areas studied through this thesis. Initial stages involved the development of a method for capturing mechanical destruction acoustic emissions. Consideration was given to mechanical test parameters, vibrations from the test rig, extrudate geometry and ensuring frequency spectra acoustic differences occur. Structural characterisation was developed using x-ray microtomography (XMT). Pore size distributions, volume fraction porosity and average oell w

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5

Solina, Marica. "Investigations on aroma development in wheat and soy extrudates." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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6

Solina, Marica. "Investigations on aroma development in wheat and soy extrudates /." View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20050810.131130/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, 2001.<br>"A thesis submitted for the degree of Doctor of Philosophy" "Supervisory panel, Food Science Australia: Robert L. Johnson, Frank B. Whitfield, University of Western Sydney: Paul A. Baumgartner, Grant Wyllie" Bibliography : leaves 179-192.

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7

Fitriani, Shanti. "Sago starch : behaviour and manufacture of expanded iron-fortified extrudates." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/38745/.

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Sago starch is extracted from the trunk of sago palm (Metroxylon spp.), which is found throughout South East Asia. In Indonesia sago is considered an underutilised crop and moreover Iron Deficiency Anaemia (IDA) is prevalent among particularly women and children. Creation of a ready to eat product from sago, which was fortified with iron, would address issues of food security both in terms of nutrition and as a non-imported carbohydrate source. With this aim studies for the manufacture of a thermomechanical directly expanded snack product using a commercial source of sago starch were conducted

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8

Shen, Bin. "Experimental approaches for determining rheological properties of cement-based extrudates /." View Abstract or Full-Text, 2003. http://library.ust.hk/cgi/db/thesis.pl?CIVL%202003%20SHEN.

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Thesis (M. Phil.)--Hong Kong University of Science and Technology, 2003.<br>Includes bibliographical references (leaves 120-125). Also available in electronic version. Access restricted to campus users.

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9

Nasr, M., H. Karandikar, R. T. A. Abdel-Aziz, N. Moftah, and Anant R. Paradkar. "Novel nicotinamide skin-adhesive hot melt extrudates for treatment of acne." Taylor and Francis, 2018. http://hdl.handle.net/10454/16734.

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No<br>Hot melt extrusion is a continuous process with wide industrial applicability. Till current date, there have been no reports on the formulation of extrudates for topical treatment of dermatological diseases. The aim of the present work was to prepare and characterize medicated hot melt extrudates based on Soluplus polymer and nicotinamide, and to explore their applicability in acne treatment. The extrudates were characterized using DSC, FTIR, XRD, and DVS. The extrudates were also tested for their skin adhesion potential, ability to deposit nicotinamide in different skin layers, and the

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10

Chen, Fei. "Chitosan and chitosan/wheat gluten blends : properties of extrudates, solid films and bio-foams." Doctoral thesis, KTH, Polymera material, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-172435.

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This thesis presents four different studis describing the characteristics and processing opportunities of two widely available biopolymers: chitosan and wheat gluten. The interest in these materials is mainly because they are bio-based and obtained as co- or by-products in the fuel and food sector In the first study, high solids content chitosan samples (60 wt.%) were successfully extruded. Chitosan extrusion has previously been reported but not chitosan extrusion with a high solids content, which decreases the drying time and increases the production volume. An orthogonal experimental design

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11

Berry, Colin. "An investigation into the polyethylene extrudates produced by simultaneous orientation and high temperature quenching." Thesis, London Metropolitan University, 1993. http://repository.londonmet.ac.uk/3298/.

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An apparatus was designed and constructed to allow a molten polymer extrudate under tension - or draw-down - to pass through a volume of liquid metal alloy in order that the extrudate would rapidly reach the temperature of the metal and be fully quenched on leaving the medium. The temperature of the medium could be controlled to an accuracy of +/- 0.5°C and the molten extrudates could be subjected to a wide range of draw-downs whilst maintaining a continuous production of extrudate. High density polyethylene (HOPE) extrudates were prepared from three dies - circular, strip and flat-film - at a

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12

Ansharullah, of Western Sydney Hawkesbury University, Faculty of Environmental Management and Agriculture, and School of Food Science. "Characterisation and extrusion of Metroxylon sago starch." THESIS_FEMA_SFS_Ansharullah_X.xml, 1997. http://handle.uws.edu.au:8081/1959.7/490.

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The study presented here was firstly to investigate the physiochemical properties of native sago starch (obtained from Metroxylon sp. and designated as sago INA), in comparison with those of Metroxylon sago starch obtained from a different source, sago starch derived from Arenga sp. palms, wheat, corn, and tapioca starches. The properties analysed were chemical composition, total starch content, apparent amylose content, pasting properties, endothermic thermal behaviour, starch paste clarity, freeze-thaw stability, hardness of gel, and microscopic structure of the granules. The results obtaine

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13

Karkle, Elisa Noemberg Lazzari. "Carbohydrate components of pomace in corn-based extrudates: interactions, expansion dynamics, and structure-texture relationships." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/12059.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Sajid Alavi<br>Extrusion processing is a technology widely used to make ready-to-eat snack and breakfast cereal products. The raw materials that result in optimal texture and consumer acceptance are mainly those with high levels of starch, which greatly limits the nutritional value of these products. One alternative to enhance the nutritional value is the incorporation of fruits and vegetables. Fruits and vegetables are consistently under-consumed by the American population and incorporation into extruded products may help

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14

Ansharullah. "Characterisation and extrusion of Metroxylon sago starch." Thesis, Richmond, N.S.W. : School of Food Sciences, University of Western Sydney, Hawkesbury, 1997. http://handle.uws.edu.au:8081/1959.7/490.

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The study presented here was firstly to investigate the physiochemical properties of native sago starch (obtained from Metroxylon sp. and designated as sago INA), in comparison with those of Metroxylon sago starch obtained from a different source, sago starch derived from Arenga sp. palms, wheat, corn, and tapioca starches. The properties analysed were chemical composition, total starch content, apparent amylose content, pasting properties, endothermic thermal behaviour, starch paste clarity, freeze-thaw stability, hardness of gel, and microscopic structure of the granules. The results obtaine

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15

Kirchberg, Martin [Verfasser], Karsten [Gutachter] Mäder, Jürgen [Gutachter] Siepmann, and Thomas [Gutachter] Groth. "Controlled release tetracycline derivative-lipid-complex extrudates for the treatment of periodontitis / Martin Kirchberg ; Gutachter: Karsten Mäder, Jürgen Siepmann, Thomas Groth." Halle (Saale) : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2021. http://d-nb.info/1229436618/34.

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16

Amft, Jonas [Verfasser], Karin [Akademischer Betreuer] Schwarz, and Eckhard [Gutachter] Flöter. "Physico-chemical properties of extrudates and their relation to lipid incorporation and lipid oxidation / Jonas Amft ; Gutachter: Eckhard Flöter ; Betreuer: Karin Schwarz." Kiel : Universitätsbibliothek Kiel, 2020. http://d-nb.info/1215571526/34.

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17

Windbergs, Maike. "Towards a better understanding of lipid based matrices innovations in the production and analysis of physically stable solid lipid extrudates with tailor-made dissolution profiles." Göttingen Cuvillier, 2009. http://d-nb.info/996511962/04.

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18

Avery, Thomas William. "On the production of defect free honeycomb extrudate." Thesis, University of Birmingham, 2016. http://etheses.bham.ac.uk//id/eprint/6967/.

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MAST Carbon are scaling up production of activated carbon honeycomb monoliths, to which there are two major barriers. Firstly the extrusion process suffered from an unacceptably high rejection rate (around 50%) of monoliths due to malformation of channels and tearing at the surface and interior of the structure. Pastes were characterised using the Benbow Bridgwater paste flow model and it was shown that the parameters of this model could be controlled by the careful addition of various extrusion aids to the formulation. It has also been shown that the extrusion profile can be predicted from th

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19

Robertson, Benjamin. "Understanding extrudate swell : from theoretical rheology to practical processing." Thesis, Durham University, 2019. http://etheses.dur.ac.uk/12982/.

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This thesis focusses on the measurement and prediction of extrudate (or die) swell of molten polymers. The overall aim of this work is to understand extrudate swell for complex, industrially relevant systems. This is performed by first understanding the causes of swelling for well defined, monodisperse polymers at a molecular level. The systems are then gradually built up in complexity from bidisperse to very polydisperse and/or branched samples. At each stage predictions for extrudate swell are obtained using the \textit{flowSolve} fluid dynamics package combined with a molecular constitutive

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20

Brousseau, Patrick. "Numerical study of extrudate swell in circular and annular dies." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60439.

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Extrudate swell is an important phenomenon in polymer extrusion, affecting many polymer processes. The ability of predicting swell, using rheological properties of the resin, would help the design and operation of plastics processing equipment. Different techniques for predicting swell are reviewed.<br>A computer program has been written to predict steady-state, isothermal extrudate swell in annular and circular dies. The equations of motion and continuity have been solved along with selected constitutive relations. Newtonian, power-law and the viscoelastic Maxwell and Giesekus rheological mod

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21

Sirisinha, Chakrit. "Mechanisms of extrudate swell and melt fracture in SBR compounds." Thesis, Loughborough University, 1996. https://dspace.lboro.ac.uk/2134/13770.

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The purpose of this study is to identify and quantify factors governing extrudate swell and melt fracture. In the first part, the factors which control the extrudate swell of carbon black (N330) filled styrene-butadiene rubber (SBR) compounds at various states-of-mix were investigated. State-of-mix is quantified by effective filler volume fraction (EFVF), based on an estimate of the amount of rubber immobilised in the carbon black agglomerates. Extrudate swell was found to be dominated by recoverable strain and relaxation time, which are controlled by EFVF. In contrast, shear rate and the rubb

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22

Konaganti, Vinod Kumar. "Extrudate swell of high density polyethylene in capillary and slit dies." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/60136.

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The analysis of extrudate swell in polymer melts is of great importance in many polymer processing operations and has been the subject of interest both experimentally and numerically. The main objectives of this research work are to obtain systematic and reliable extrudate swell data of a high molecular weight HDPE, to identify a suitable constitutive model that can precisely represent extrudate swell phenomena and to predict extrudate swell accurately under various processing and operating conditions. A novel extrudate swell measuring system with an online data acquisition system is designed

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23

Husband, Peter Antony. "The experimental observation, prediction and control of polyethylene extrudate die swell." Thesis, University of Cambridge, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.621884.

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24

Zhou, Xiangming. "Rheological behaviors of the fresh SFRCC extrudate : experimental, theoretical and numerical investigations /." View abstract or full-text, 2004. http://library.ust.hk/cgi/db/thesis.pl?CIVL%202004%20ZHOU.

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25

Lee, Kyung-Min. "Physical and biochemical determinants of maize hardness and extrudate properties of selected hybrids /." Search for this dissertation online, 2004. http://wwwlib.umi.com/cr/ksu/main.

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26

Moraes, Silvana da Silva. "Conceitos de metodologia de design aplicados ao projeto de produtos cerâmicos extrudados." reponame:Repositório Institucional da UFSC, 2012. http://repositorio.ufsc.br/xmlui/handle/123456789/94307.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnologico, Programa de Pós-Graduação em Ciência e Engenharia de Materiais, Florianópolis, 2010<br>Made available in DSpace on 2012-10-25T08:33:07Z (GMT). No. of bitstreams: 1 282791.pdf: 8577447 bytes, checksum: 9a4d6415afcad165ccbb17e9dff7b3e8 (MD5)<br>O setor da indústria de cerâmica estrutural é um nicho para a inovação formal e à aplicação dos produtos extrudados, visíveis para além da aplicação como elementos estruturais, tornando-os visíveis, com aplicação estética e decorativa. O Design, enquanto atividade projetu

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Machado, Andréia Rodrigues. "Estimação de parâmetros não lineares de equações constitutivas viscoelásticas através de dados de inchamento do extrusado." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/114452.

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A estimação de parâmetros de equações constitutiva viscoelásticas, tipicamente efetuada através de diferentes tipos de reômetros, pode ser uma tarefa árdua, especialmente no que diz respeito à estimação de parâmetros não lineares. Nas últimas décadas houve grande progresso no desenvolvimento de novas metodologias para caracterização de fluidos viscoelásticos na região de comportamento viscoelástico não linear e na simulação de escoamentos de fluidos viscoelásticos nesta região. Este trabalho tem como objetivo apresentar uma metodologia de estimação de parâmetros reológicos de equações constitu

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28

Bhuana, Krishna Surya. "A study of extrudate swelling and melt fracture of natural rubber blends with EPDM and SBR." Thesis, Loughborough University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394889.

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29

Campana, Rodrigo Camargo. "Parâmetros de processo, microestrutura e textura das ligas de aluminio AA6063 e AA6082 extrudadas." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3133/tde-01042008-175024/.

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O desenvolvimento de ligas de alumínio de propriedades mecânicas intermediárias possibilitou a extrusão de alumínio a participar de grandes mercados como a construção civil, transportes, automobilística, estruturas, entre outras. O conhecimento do processo de extrusão propicia o aumento de produtividade com melhor desempenho e precisão dimensional do produto acabado. Neste trabalho, procurou-se analisar as características de conformação de perfis sólidos das ligas de alumínio AA6063 e AA6082 com razão de extrusão (RE) variando de 2,0 a 27,8 e tubular com RE de 8,7. A partir da extrusão realiza

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30

Leal, Diaz Ana Maria. "Food quality and properties of quality protein maize." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/171.

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Quality protein maize (QPM), high protein corn (HPC) and food grade maize (FGM) were processed into tortillas and direct expanded extruded snacks. QPM had similar test weight, density and kernel size with 45% more lysine and 38% more tryptophan compared to FGM. HPC had the largest kernel with density and test weight similar to FGM. During alkaline cooking, HPC absorbed water faster than QPM and FGM. White QPM required shorter cooking time and had less dry matter losses compared to FGM. All corn varieties had excellent pericarp removal at the optimum cooking time. Tortillas from QPM had better

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Santi, Cristiano Ribeiro de. "Desenvolvimento de perfis extrudados de compósitos de polietileno de alta densidade com farinha de madeira." Universidade Federal de São Carlos, 2009. https://repositorio.ufscar.br/handle/ufscar/669.

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Made available in DSpace on 2016-06-02T19:10:03Z (GMT). No. of bitstreams: 1 2939.pdf: 4446484 bytes, checksum: 03abb15590a9e123eda4231f350fd9ac (MD5) Previous issue date: 2009-12-17<br>Universidade Federal de Sao Carlos<br>Polymer profiles extrusion shows some peculiarity due to the flow behavior of these materials during the processing. On the other hand, the profile die design and tooling has been more a result of professional s expertise than an engineering project in essence. In the present work, it was aimed to combining concepts of computer s aided engineering to rheological behavior

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Menges, Markus [Verfasser], and B. [Akademischer Betreuer] Kraushaar-Czarnetzki. "Untersuchungen zum MTO-Prozess an AlPO4-gebundenen ZSM-5-Extrudaten und Beschreibung der Reaktionskinetik / Markus Menges ; Betreuer: B. Kraushaar-Czarnetzki." Karlsruhe : KIT Scientific Publishing, 2012. http://d-nb.info/1184492263/34.

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Peiti, Christian. "Modification des propriétés rhéologiques des polymères branchés par traitement thermomécanique : application aux défauts d'extrusion des PEBD." Phd thesis, Ecole Nationale Supérieure des Mines de Paris, 2012. http://pastel.archives-ouvertes.fr/pastel-00820611.

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L'objectif de cette thèse est d'observer la modification du comportement rhéologique dedifférents polyéthylènes branchés, suite à un traitement de cisaillement. Après avoir décrit lesmatériaux et les moyens utilisés, nous avons caractérisé le plus complètement possible lecomportement rhéologique des différents matériaux, aussi bien en cisaillement qu'en élongation.Nous avons également déterminé des données calorimétriques et des informations sur lescaractéristiques moléculaires, permettant entre autres de définir la masse entre enchevêtrements.Nous avons ensuite mesuré l'évolution de la viscos

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Luiz, Franciele Natividade. "Processamento e avaliação físico-química de madeira sintética de blendas extrudadas com politereftalato de etileno (PET) e lignina kraft." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2928.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>O politereftalato de etileno (PET) é um poliéster termoplástico com ampla utilização em diversos seguimentos industriais, especialmente o de bebidas, que quando descartado inadequadamente, torna-se um passivo ambiental, podendo ocasionar a poluição ambiental, perda da biodiversidade local e até mesmo a proliferação de vetores de doenças. Na busca de opções para a minimização de impactos ambientais provenientes do descarte de materiais poliméricos, surge como alternativaa produção de blendas poliméricas, que, ainda po

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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.

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Orientador: Fernanda Paula Collares<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T12:10:02Z (GMT). No. of bitstreams: 1 Marangoni_AndreLuis_M.pdf: 949788 bytes, checksum: 48a3e3adcced1d1be2f35acb905676cd (MD5) Previous issue date: 2007<br>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

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Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.

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[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polv

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TEBA, Carla da Silva. "Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus." Universidade Federal Rural do Rio de Janeiro, 2014. https://tede.ufrrj.br/jspui/handle/jspui/1965.

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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-08-16T19:30:56Z No. of bitstreams: 1 2014 - Carla da Silva Teba.pdf: 4808769 bytes, checksum: c0f54c8ea9fb94f4469d54eb3764c138 (MD5)<br>Made available in DSpace on 2017-08-16T19:30:56Z (GMT). No. of bitstreams: 1 2014 - Carla da Silva Teba.pdf: 4808769 bytes, checksum: c0f54c8ea9fb94f4469d54eb3764c138 (MD5) Previous issue date: 2014-09-02<br>CAPES<br>Whey is one the most polluting by-products of the food industry and their perishability does not allow storage for long periods, then it's necessary to find appropriate destination. Th

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Drzikova, Barbora. "Haferprodukte mit modifiziertem Gehalt an β-Glucanen und resistenter Stärke und ihre Effekte auf den Gastrointestinaltrakt unter In-vitro- und In-vivo-Bedingungen". Phd thesis, Universität Potsdam, 2005. http://opus.kobv.de/ubp/volltexte/2005/592/.

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In einer Zeit, in der eine Zunahme von ernährungsbedingten Erkrankungen in steigendem Maße zu beobachten ist, wird dem Getreide als Grundlage der menschlichen Ernährung erhöhte Aufmerksamkeit gewidmet. Ein hoher Verzehr von Ballaststoffen ist ein wesentlicher Aspekt in der präventiv-medizinischen Ernährung. Die von der Deutschen Gesellschaft für Ernährung vorgeschlagene tägliche Ballaststoffzufuhr liegt bei 30 g. Die Aufnahme von Ballaststoffen ist jedoch in Deutschland deutlich unterhalb dieser empfohlenen Menge.<br><br> Getreideprodukte, besonders vom Vollkorntyp, sind die wichtigste Quelle

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Merejolli, Reginaldo. "Simulação numérica de escoamentos tridimensionais com superfícies livres governados pelo modelo Giesekus." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/55/55134/tde-06022018-102808/.

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Este trabalho tem como objetivo o desenvolvimento de um método numérico para simular escoamentos viscoelásticos tridimensionais com superfícies livres governados pelo modelo constitutivo Giesekus. As equações governantes são resolvidas pelo método de diferenças finitas numa malha deslocada. A superfície livre do fluido é modelada por partículas marcadoras, possibilitando assim a visualização e localização da superfície livre do fluido. A equação constitutiva de Giesekus é resolvida utilizando as seguintes formulações: método de Runge-Kutta de segunda ordem (também conhecido como método de Eule

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Toledo, Vanessa Coelho da Silva. "Estudo de misturas de cereais integrais processadas por extrus?o termoplastica." Universidade Federal Rural do Rio de Janeiro, 2015. https://tede.ufrrj.br/jspui/handle/jspui/1355.

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Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-01-06T10:45:53Z No. of bitstreams: 1 2015 - Vanessa Coelho da Silva Toledo.pdf: 4854286 bytes, checksum: 0bbdd5bc8b7aac66121fe8a0873e3abc (MD5)<br>Made available in DSpace on 2017-01-06T10:45:53Z (GMT). No. of bitstreams: 1 2015 - Vanessa Coelho da Silva Toledo.pdf: 4854286 bytes, checksum: 0bbdd5bc8b7aac66121fe8a0873e3abc (MD5) Previous issue date: 2015-04-15<br>Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES<br>The extrusion technology enables energy-efficient, with minimal waste and continuously, the processing

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Oberdörfer, Dieter [Verfasser], Friedrich [Akademischer Betreuer] Meuser, Dietrich [Akademischer Betreuer] Knorr, and Lengerich Bernhard [Akademischer Betreuer] van. "Untersuchung des Einflusses von modifizierten Ballaststoffen auf die Produkteigenschaften der damit angereicherten direkt expandierten Extrudate auf Stärkebasis / Dieter Oberdörfer. Gutachter: Dietrich Knorr ; Friedrich Meuser ; Bernhard van Lengerich. Betreuer: Friedrich Meuser." Berlin : Technische Universität Berlin, 2014. http://d-nb.info/1065669690/34.

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Masavang, Supuksorn. "Sugar reduction in extruded cereal based products : impact of water content on the structure and molecular dynamics in such material." Thesis, Bourgogne Franche-Comté, 2019. http://www.theses.fr/2019UBFCK025/document.

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Les systèmes à base de biopolymères à faible teneur en humidité sont couramment rencontrés dans les aliments. Bien entendu, il est primordial de comprendre les bases physiques de leur qualité: texture, performances dans le temps ou en fonction de leur composition. Le vieillissement physique des systèmes composites rend les changements survenant dans le stockage des produits comestibles difficiles à prévoir. Les objectifs de ce travail étaient d'évaluer l'incidence de la présence de saccharose et de la teneur en eau de fabrication sur les propriétés physico-chimiques du produit fini. La stabili

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Capriles, Vanessa Dias. "Otimização de propriedades nutricionais e sensoriais de produtos à base de amaranto enriquecidos com frutanos, para intervenção em celíacos." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-11052010-103520/.

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Introdução: A doença celíaca não tem cura e apresenta como único tratamento a dieta isenta de glúten. Frequentemente observa-se a má absorção de cálcio em celíacos, consequência dos menores níveis de transportadores de cálcio no enterócito desses indivíduos. Os celíacos têm dificuldade em dar sequência ao tratamento dietético devido à escassez de produtos isentos de glúten, tornando fundamental o desenvolvimento de produtos para esta população. Isso pode ser feito por meio do uso de matérias primas isentas de glúten e com valor nutritivo agregado, como o grão de amaranto, e de ingredientes que

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Cai, Liang Zheng, and 蔡良正. "Research and development of the extrudates containing porcine blood." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/31099980994805227646.

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Marôvas, Inês Filipa Rocha. "Production of HPC-based extrudates by hot-melt extrusion." Master's thesis, 2013. http://hdl.handle.net/10451/29621.

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Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de Farmácia, 2014<br>The hot-melt extrusion (HME) technology has recently demonstrated to have great potentials for the production of pharmaceutical dosage forms that may also allow for a new design of the well-established process development and for the introduction of continuous manufacturing process of dosage forms. The present work is dedicated to the study of HME for the production of extrudates with different types of hydroxypropylcellulose (LF, GF and MF) and the evaluation of the difference

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Mu, Tu Tsun, and 春木. "Studies on Physical Properties of Single-Screw Rice Extrudates." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/88667063888437248012.

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碩士<br>國立中興大學<br>農業機械工程學系<br>82<br>Rice flour was used to study the effects of process variables on physical properties in single-screw extrusionystem.The response surface methodology with rotable design was introduced in this research.The process variables were barrel temperature, screw speed , and additives, and five levels were designed for each variable.The physcial properties of extrudatesuch as moisture content, specific volume,shear force ,expansion ratio and color ch

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Chen, Chia-Mao, and 陳家茂. "The glass transition temperature and expansion behavior of rice extrudates." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/46589105142159457084.

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博士<br>國立臺灣大學<br>食品科技研究所<br>89<br>This study was to investigate the expansion behavior of rice pellets. To understand the role of amylose content, three different flours (TS10, TG9, TSG1)and reconstituted flour from TS10 and TSG1 were used to prepare pellet by single screw extrusion at 50% feeding moisture. The Tg and Te of pellets were determined using DSC and non-contact infrared thermometer, respectively. The results showed that amylose content did not significantly affect Tg and Te. But the increase in amylose content results in the decrease in both transparency and expansion ratio. The pel

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FAN, ZHEN-JIA, and 范振家. "Physicochemical properties of rice-based extrudates containing sweet potato starch." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/45392820265249370852.

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Duarte, Marisa Isabel Oliveira. "Hot-melt extrusion : production and characterization of HPC-based extrudates." Master's thesis, 2014. http://hdl.handle.net/10451/38747.

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Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de Farmácia, 2014<br>Originally used in plastic industry, the Hot-Melt Extrusion (HME) technique has received considerable attention by pharmaceutical industries in the last years. The main goal of this project was the production of extrudates by HME, using hydroxypropylcellulose (HPC) as a carrier polymer. To the base polymer it was added other excipients – PEG 8000, HPMC K4M, Eudragit E PO, sodium bicarbonate and sorbitol – in order to observe some changes during the extrusion process and in the

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Chen, Chun-ho, and 陳淳和. "The Study of Physical and Chemical Properties of Feed Corn Extrudates." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/46452436363141013232.

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碩士<br>國立中興大學<br>農業機械工程學系<br>84<br>Feed corn was used as the raw material to study the effects of process parameters on extrudates residence time distributions, physical and chemical properties by using a single-screw extruder. The process parameters were barrel temperature, screw speed and feed rate. The physical and chemical properties were moisture content, cross-sectional expansion ratio, longitudinal expansion ratio, bulk density, shear force, whiteness index, saturation index, water so

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