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Traynham, Toshiba Lynne. "Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development." [Ames, Iowa : Iowa State University], 2006.
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Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.
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.Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48). Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.
Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA.
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Fernholz, Mary C. "Evaluation of four sorghum hybrids through the development of sorghum flour tortillas." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/729.
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Vu, Thanh Hien Thi. "Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32171.
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Master of ScienceDepartment of Grain Science and Industry
Yong-Cheng Shi
Sorghum flour is a gluten-free ingredient and can be used to prepare foods for celiac patients. In addition, sorghum flour is a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum flour and investigate the effects of sorghum protein matrix on starch digestibility. Samples of white sorghum flour (28.9% amylose content) with different moisture contents (0%, 12.5%, 20%, and 30%) were treated at different temperatures (100, 120, and 140 [degrees]C) for different times (1, 2, and 4 h). Samples after heat treatments were tested for starch digestibility, protein digestibility, differential scanning calorimetry (DSC), size-exclusion chromatography (SEC), and X-ray diffraction. The sample treated with 20% moisture at 100[degrees]C for 4 h had high resistant starch (RS) content (22.1% compared with 5.6% of the native sample) and low protein digestibility (8.4% compared with 68.3% of the native sample). The same heat-moisture treatment on isolated sorghum starch showed no significant change in RS content. DSC showed a very low degree of gelatinization for samples treated at moisture contents 20% and below. X-ray diffraction also suggested minimal change in starch crystallinity after heat treatment at low moisture contents (20% and below). Sorghum protein solubility after heat treatment was reduced, suggesting that protein structure was altered during the heat treatments. In conclusion, heat-moisture treatments were successful in increasing resistant starch content of sorghum flour by altering sorghum protein without gelatinizing the starch to retain starch functionality in food product applications. Sorghum flour with increased resistant starch content after heat treatment was evaluated and compared with normal sorghum flour for starch digestibility using the Integrated Total Dietary Fiber method, and for food applications in tortillas.
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Lai, Yi-Ting. "Enhancer identification and activity evaluation in the red flour beetle, Tribolium castaneum." Miami University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=miami1484050187954831.
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Khamis, Moses. "Characterization and evaluation of heat treated wheat flours." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18286.
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Doctor of PhilosophyDepartment of Grain Science and Industry
Hulya Dogan
The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilization process was developed. There are several methods used in thermal processing of dry foods including infrared, microwave, hydrothermal treatments such as annealing and heat-moisture treatment, thermomechanical treatments (extrusion), and indirect (hot air) and indirect (steam) heating. Thermal processing has been the most widely used method for preserving and extending the shelf-life (via microbial reduction and enzyme inactivation, and for improving quality and functionality. In 2009 the Centers for Disease Control and Prevention released a report of an Escherichia coli outbreak resulting from consumers eating raw refrigerated cookie dough which brought attention to heat treatment of flours and powders. Chlorination of wheat flour in the European Union countries has been replaced in recent years by heat-treated flour which is used to produce high ratio cakes. By applying heat treatment, it is possible to modify the physical and rheological properties. The primary effect of heat treatment is denaturation of the proteins, partial reduction or inactivation of alpha-amylase, and partial gelatinization of the starch. Understanding of relationship between heat transfer, thermal properties of food, heating medium, thermodynamics and the functionality of the resulting heat-treated flour is of critical importance. Research reported in this dissertation has five chapters. Chapter 1 provides a general overview on the state-of-knowledge in the area. Chapter 2 focuses on developing a thermomechanical treatment (extrusion) for improving the functionality of low quality (ash > 1.3%) wheat flour. Chapter 3 deals with developing a direct, rapid and continuous thermal processing technique for treating whole wheat flour and whole wheat grain, and investigates physicochemical changes of heat-treated samples at various moisture-time-temperature combinations. Chapter 4 explores the mixing and development of composite flours in the presence of gluten fractions of at varying proportions, mixing speed and temperatures. Chapter 5 highlights general conclusions and identifies areas for future research.
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Clark, Elizabeth. "Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32504.
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Master of ScienceFood Science Institute
Fadi Aramouni
Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each batter was assessed along with loaf density, yield, specific volume, pH, water activity, crust color (L*, a*, b*), crumb color (L*, a*, b*), and texture. Additionally, a consumer sensory study was performed to ascertain degree of liking of appearance, color, flavor, texture, aftertaste, likelihood to purchase, and overall acceptability. Significant differences (p < 0.05) were found in batter pH, loaf density, yield, specific volume, color (crust b*, crumb L*, a*, b*), pH, water activity, and texture among flour inclusion and leavening treatments. Consumer testing yielded significant differences (p < 0.05) between the control and a yeast leavened 20% breadfruit formula in appearance, color, flavor, aftertaste, likelihood to purchase, and overall acceptability. While most consumers rated the breadfruit treatment lower than the control, five celiac panelists rated it higher. Among all treatments, loaves produced from 20% breadfruit flour inclusion had significantly lower density, yield, hardness, adhesiveness, gumminess, chewiness, and crumb yellowness (b*), as well as higher specific volume, springiness, crust yellowness (b*) and darkness (L*), crumb darkness (L*), and magenta hue (a*) compared to other breadfruit flour inclusion levels. Similarly, loaves leavened with yeast had significantly lower batter pH, loaf pH, density, yield, hardness, chewiness, crust yellowness (a*), crumb darkness (L*), magenta hue (a*), and yellowness (b*) as well as higher loaf water activity, volume, springiness, and crust darkness (L*) compared to other breadfruit flour inclusion levels. These results indicate breadfruit flour can be used at ≤ 20% in gluten-free bread formulas to replace rice flour and has potential as a fiber supplement. Further research is needed to assess how breadfruit flour affects the quality of other gluten-free product formulas.
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Galera, Juliana Schmidt. "Substituição parcial da farinha de trigo por farinha de arroz (Oryza sativa L.) na produção de sonho - estudo modelo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-22032007-103512/.
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Ampliar os usos da farinha de arroz foi o objetivo da substituição parcial de farinha de trigo por farinha de arroz em um produto de panificação teste, o \"sonho\", que visou obter um produto com características físico-químicas e sensoriais similares às de sonhos produzidos exclusivamente com farinha de trigo e com isso reduzir custos com ingredientes. Também foi objetivo verificar a influência da inclusão de farinha de arroz na formulação, sobre a absorção de óleo pelo produto. Foram produzidos em escala piloto e em condições padronizadas 16 lotes de sonhos contendo entre 10 e 40% de farinha de arroz de diferentes características (polido e parboilizado, teores variáveis de amilose), além de um lote do produto controle, elaborado somente com farinha de trigo. Os sonhos foram analisados em relação ao peso, volume, volume específico, teores de umidade e lipídios e também em relação à aspectos sensoriais. O sonho produzido com arroz parboilizado apresentou maior aceitação do que o produzido com arroz polido. Observou-se que a qualidade do produto final varia em função do tipo e da quantidade de arroz e dentre as diversas formulações testadas o melhor resultado foi obtido com a substituição de 30% da farinha de trigo por arroz parboilizado, que teve um rendimento 5,7% superior e foi aceito sensorialmente da mesma forma como o produto elaborado apenas com farinha de trigo. O uso de arroz na formulação e maior rendimento implicou em redução de 25% no custo da produção. O sonho produzido com arroz polido, tanto com baixo como elevado teor de amilose, não apresentou características sensoriais adequadas e apenas a substituição de no máximo 10% do trigo, gerou um produto com nível de aceitação similar ao controle e com redução de custos em torno de 7%. Em relação à absorção de óleo sugere-se estudos adicionais visto que a substituição de farinha de trigo por arroz não mostrou um comportamento uniforme de absorção de óleo durante a fritura do sonhos, possivelmente devido à fatores não controlados durante a fabricação dos sonhos.Expanding the uses of rice flour has been the focus of the partial replacement of wheat meal by rice meal in a test baked food product, aiming to produce donuts showing physicochemical properties and overall sensory acceptance similar to those produced with wheat flour only. The replacement implies also lower costs of ingredients. Furthermore, another objective was to verify the effect of the inclusion of rice flour on the oil absorption of the product during the frying process. Sixteen different batches of dough containing among 10 and 40% rice flour of different types (milled and parboiled; high and low amylose contents) and one wheat-based batch (control) were produced in a laboratory scale. The fried donuts were analyzed regarding weight, loaf volume, specific volume, water and oil retention as well their sensory acceptance. In any case, donuts produced with parboiled rice presented better results than those produced with milled rice. It was outstanding that the quality of the fried product was dependent on type and amount of rice and it was observed that the replacement of 30% of wheat by parboiled rice resulted in product with a 5.7% higher yield, due to a higher water retention and the overall sensory acceptance was comparable to that of the wheat-based control donut. In this case, the incorporation of rice flour implied a 25% reduction in costs. Donuts produced with high-amylose milled rice flour were only acceptable when they contained a maximum of 10% of rice, thus the costs reduction reached only 7%. The replacement of wheat by rice flour did not show a reproducible and an uniform behavior of oil absorption during the frying process, may be due to uncontrolled factors and further studies have been suggested.
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Kharel, Kabita. "Evaluation of pyrethrin aerosol insecticide as an alternative to methyl bromide for pest control in flour mills." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16006.
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Master of ScienceDepartment of Entomology
Frank H. Arthur
Kun Yan Zhu
Experiments were conducted to assess the effects of direct and indirect exposure scenarios, different degrees of residual flour, open and obstructed positions, and seasonal temperature variations on the efficacy of synergized pyrethrin against the red flour beetle, Tribolium castaneum (Herbst) and the confused flour beetle, Tribolium confusum Jacquelin du Val. To evaluate effects of direct and indirect exposures of T. castaneum and T. confusum eggs, larvae, pupae, or eggs to the insecticide aerosol within a flour mill, the following treatments were made to each life stage: insects treated with aerosol and transferred to treated or untreated flour, untreated insects transferred to treated flour, and insects and flour combined and treated together. Different degrees of harborage or sanitation levels were created by exposing T. confusum larvae, pupae, and adults to pyrethrin aerosol in Petri dishes containing 0, 0.1, 1, 5, and 10 g of wheat flour. Effects of pyrethrin dispersal in open and obstructed positions and seasonal temperature variations were assessed by exposing T. confusum pupae and adults in open positions and inside wooden boxes (1 m long, 20 cm wide, and 5, 10, or 20 cm high) inside experimental sheds maintained at target temperatures of 22, 27, and 32 °C. Results showed that when T. castaneum and T. confusum were directly exposed to aerosol without the flour source, or with a low amount of flour at open exposed areas, the aerosol provided good control against all life stages of T. castaneum and T. confusum. However, when insects were indirectly exposed (treated together with flour or untreated insects were transferred to treated flour), or treated together with deeper flour amounts, and exposed inside the boxes, the efficacy was greatly reduced. Eggs and pupae of both the species were more susceptible compared to larvae and adults. Additionally, the moribund adults initially observed in indirect exposure treatments, or at the deeper flour depth and exposure positions insides the boxes, were better able to recover. Generally, temperatures in the range of 22-32 °C had no significant effects on overall efficacy of pyrethrin aerosol.
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Mmonatau, Yvonne. "Flour from the Morama bean : composition and sensory properties in a Botswana perspective." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1692.
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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.This study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.
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Schwarzlaff, Sabine Susanne. "Guar and locust bean gums as partial replacers of all-purpose flour in bread : an objective and sensory evaluation /." This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-11102009-020247/.
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Schwarzlaff, Sabine S. "Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation." Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/45620.
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The purpose of this research was to determine whether all-purpose flour could be partially replaced with locust bean gum (LBG) and guar gum, and produce an acceptable bread product.
A pilot study determined that up to 4% gum replacement for flour was feasible. All bread treatments were evaluated objectively by standing height, texture, color, and cell size. Moisture determinations were obtained for each bread variation. Sensory quality was examined by consumer testing. The amount of heat required to break the hydrogen bonds in amylopectin, indicative of bread staling, was measured by differential scanning calorimetry (DSC) for all bread treatments.
Two percent LBG replacement significantly increased standing height. Firmness of bread increased with an increase in gum; the 4% guar bread was significantly firmer. Crumb color was not significantly different for any of the five bread treatments. Crust color, however, was significantly lighter for the control in comparison to the 2 and 4% guar, and 4% LBG breads. Two percent guar produced a more even cell size distribution throughout the bread crumb. For all 5 bread formulations moistures were not significantly different. Sensory evaluation determined a significant difference between the control and 4% LBG. The 4% LBG bread was preferred, although not significantly. Both gums were found to retard bread staling and 2% LBG was the most effective in lengthening the shelf life of the bread product.
Objective and sensory evaluation indicated both gums produced acceptable bread products for consumer consumption and possible use in further research.Master of Science
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Marquetti, Carline. "Obtenção e caracterização de farinha de casca de jabuticaba (Plinia cauliflora) para adição em biscoito tipo cookie." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/830.
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A jabuticaba é fruto tropical com propriedades nutricionais importantes, sendo excelente fonte de carboidratos, fibras, compostos fenólicos e minerais como ferro, cálcio e fósforo. Esse fruto e suas frações podem ter extensa aplicabilidade tanto para a indústria, como para a comercialização e consumo in natura. Pesquisas apontam que a maior fração de espécies biologicamente ativas da jabuticaba encontra-se na casca, podendo viabilizar seu uso para elaboração de um produto como alternativa de aproveitamento da mesma, possibilitando a produção de alimentos com propriedades funcionais. Tal iniciativa permite avançar com estudos direcionados aos compostos bioativos presentes tanto na fruta como nos produtos derivados, bem como avaliar a influência do processamento nestes compostos. Com base no exposto, o presente estudo teve como objetivo avaliar os compostos bioativos da casca de jabuticaba (Plinia cauliflora) e dos remanescentes na farinha da casca de jabuticaba para posterior aplicação em biscoito tipo cookie. A variação entre os teores destes compostos presentes na casca e na farinha da casca de jabuticaba também foram avaliados. O estudo foi realizado por meio de análises físico-químicas dos extratos hidroalcoólicos da casca e farinha deste, sendo elas, umidade, proteína, lipídeos, cinzas, fibras, carboidratos, valor calórico, acidez total titulável, pH, compostos bioativos (fenóis, flavonóides, antocianinas, taninos condensados) e atividade antioxidante por três métodos distintos (DPPH expresso em TEAC, DPPH expresso em EC50 e FRAP). A casca demonstrou ser rica em compostos fenólicos, dentre eles, antocianinas, flavonóides e taninos condensados, reforçando que a composição apresentou teores consideráveis de atividade antioxidante, tanto no sequestro como na interação com radicais livres. Também apresentou altos teores de umidade e conteúdos consideráveis de fibras e carboidratos. A farinha da casca de jabuticaba apresentou umidade condizente com a legislação e teores consideráveis de carboidratos, compostos fenólicos em geral e atividade antioxidante, além de ser fonte de fibras. Também se observou na mesma a concentração dos compostos analisados devido à desidratação das cascas e outros fatores. A partir da farinha foram elaborados biscoitos tipo cookie com substituições de 0,0, 2,5, 5,0 e 7,5% de farinha de trigo integral por farinha da casca de jabuticaba e os mesmos avaliados físico-quimicamente através das mesmas variáveis utilizadas na casca e farinha. Posteriormente foram avaliados microbiologicamente antes de serem encaminhados à análise sensorial, já aprovada pelo Comitê de Ética, onde foram realizados testes de aceitação e intenção de compra. Os cookies obtiverem teores de umidade condizentes com a legislação, além de revelarem-se fonte de proteínas e fibras. Todas as formulações apresentaram redução na concentração dos compostos bioativos devido ao processo de cocção, porém também houve manutenção de teores desejáveis de compostos fenólicos e atividade antioxidante. Os resultados sensoriais permitem concluir que todas as amostras foram aceitas, comparadas ao padrão. A formulação com 7,5% de farinha da casca de jabuticaba foi considerada ideal para adicionar em biscoitos tipo cookie, pois resultou em maiores teores de compostos fenólicos e também em maiores níveis de ação antioxidante, resultando em produto com conteúdo de propriedades biologicamente ativas elevado, sem interferir na qualidade sensorial e nos padrões de identidade do mesmo.The jabuticaba is a tropical fruit with important nutritional properties, and excellent source of carbohydrates, fiber, phenolic compounds and minerals like iron, calcium and phosphorus. This fruit and its fractions may have extensive applicability both for industry and for the commercialization and consumption in natura. Research indicates that the greatest fraction of the jabuticaba biologically active species is in the skin, may enable their use for production of a product as an alternative use of the same, enabling the production of foods with functional properties. This allows forward with studies directed to the bioactive compounds present in both the fruit as in derivatives and to evaluate the influence of processing these compounds. Based on the above, the present study aimed to evaluate the bioactive compounds from the jabuticaba skin (Plinia cauliflora) and remaining in the jabuticaba flour skin for later use in biscuit type cookie. The variance between the levels of these compounds in the jabuticaba skin and flour skin were also evaluated. The study was conducted by means of physicochemical analysis of hydroalcoholic extracts of the skin and flour, they being, moisture, protein, lipid, ash, fiber, carbohydrates, calories, total titratable acidity, pH, bioactive compounds (phenols, flavonoids, anthocyanins, condensed tannins) and antioxidant activity by three different methods (DPPH expressed in EC50, DPPH expressed in TEAC and FRAP). The skin has proved to be rich in phenolic compounds, among them, anthocyanins, flavonoids and condensed tannins, reinforcing that the composition showed considerable levels of antioxidant activity in both the scavenging and the interaction with free radicals. Also showed high levels of moisture and considerable content of fiber and carbohydrates. The jabuticaba flour skin showed consistent moisture with legislation and considerable amounts of carbohydrates, overall phenolic compounds and antioxidant activity, besides being a source of fiber. It is also noted there in the concentration of the analyzed compounds due to dehydration of the skins and other factors. From flour, biscuits type cookie were prepared with substitutions of 0.0, 2.5, 5.0 and 7.5% whole wheat flour for jabuticaba skin flour and they assessed physicochemical form with the same variables used in the skin and flour. Subsequently were evaluated microbiologically before being forwarded to the sensory analysis, already approved by the Ethics Committee, where acceptance and purchase intent tests were performed. Cookies obtain moisture levels consistent with the law, apart from revealing the source of protein and fiber. All formulations showed reduction in the concentration of bioactive compounds due to the cooking process, but also there was maintenance of desirable levels of phenolics and antioxidant activity. Sensory results showed that all samples were accepted, compared to the standard. The formulation with 7.5 % jabuticaba skin flour was considered ideal for adding in biscuits type cookie, as showed higher content of phenolic compounds and also in higher levels of antioxidant activity, resulting in products with high content of biologically active properties without interfering with the sensory quality and standards of identity.
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Makgoba, Setlabane Samuel. "Evaluation of different South African wheat cultivators under irrigation for quality and yield parameters in Limpopo Province, South Africa." Thesis, University of Limpopo (Turfloop Campus), 2013. http://hdl.handle.net/10386/1122.
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Thesis (M.Sc. (Agronomy)) --University of Limpopo, 2013In South Africa, wheat ranks first among the winter cereal crops produced and plays an important role in the country’s economy. The study was conducted to evaluate different South African wheat cultivars under irrigation for quality and yield parameters in Limpopo province. A field experiment was conducted during 2011 winter growing season under irrigation at the University of Limpopo experimental farm (Syferkuil). Eight wheat cultivars namely: Olifants, CNR 826, SST 347, Baviaans, Duzi, Steenbrass, SST 356 and Krokodil were laid out in a randomized complete block design with four replications for evaluation of yield and quality. The results showed that the highest grain yield obtained was 2372 kg/ha by CNR 826, and the lowest 311 kg/ha by SST 347. Flour yield, break flour yield, flour protein and mixogram development time and water absorption were not significantly different among cultivars. The highest hectolitre mass was 75.13 kghl-1for CNR 826 and the lowest 72.20 kghl-1 for Olifants. The highest falling number obtained was 187.00 sec for SST 347 and the lowest was 81.50 sec for Steenbrass. Cultivars CNR 826, SST 347, Steenbrass and SST 356 showed a good potential on protein content but Krokodil, Olifants and Baviaans had poor protein contents at 9.63%, 9.73% and 10.24% respectively. These results showed that wheat cultivars evaluated were within the requirements of the grading systems of South Africa as regards hectolitre mass and protein content. All these cultivars did not reach the required grade of 220 seconds in falling numbers with Olifants (97.50 sec), CNR 826 (103.50 sec), SST 347 (187.00 sec), Baviaans (146.75 sec), Krokodil (139.50 sec), Steenbrass (81.50 sec) and Duzi (50.25 sec), but only SST 356 met the requirement for utility grade with164.50 seconds. Olifants, CNR 826, Krokodil and Steenbrass yielded above 1500 kgha-1thus showing good potential under Limpopo conditions. These cultivars could be included in future performance evaluations in Limpopo.
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Leite, Rodrigo Santos. "Farinha de tempeh liofilizado ou torrado na formulação de biscoitos de coco em substituição parcial à farinha de soja: elaboração e caracterização." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/696.
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Neste trabalho, foram estudadas a possibilidade e os benefícios na aplicação da farinha de tempeh como substituinte parcial da farinha de soja integral. Para isto, inicialmente foram avaliados a composição proximal e os teores de isoflavonas (agliconas e totais) nas farinhas de soja integral e de tempeh. Foram utilizados grãos de soja das cultivares BRS 216, BRS 257 e BRS 267, a fim de verificar as alterações causadas pela fermentação com o fungo Rhizopus oligosporus, utilizado para obtenção do tempeh, e o efeito dos processos de secagem por torra controlada e liofilização sobre a farinha final obtida. Os resultados obtidos das farinhas de tempeh demonstraram um aumento nos teores de proteínas para todas as cultivares, com destaque para a BRS 216, que obteve valores finais de 57,36 g.100g-1 e 59,30g.100g-1 nos tempeh torrado e liofilizado, respectivamente. Foi verificada também redução dos teores de carboidratos totais, causada principalmente pela solubilização em água durante o processo de obtenção do tempeh, e uma elevada taxa de conversão dos compostos isoflavonóides, com aumento dos teores de agliconas (formas ativas para o organismo humano) para o tempeh liofilizado e torrado em todas as cultivares avaliadas, tendo a BRS 267 obtido o maior teor final de agliconas. Por esta razão, a BRS 267 foi escolhida para obtenção das farinhas mistas de soja e tempeh torrado/liofilizado, e para os testes de formulação do biscoito, que foi avaliado quanto à composição proximal, teor de agliconas, perfil de ácidos graxos e testes sensoriais de aceitação e intenção de compra. Os resultados desta segunda etapa comprovaram a manutenção do teor de ácido linolênico, importante para redução dos riscos de doenças coronarianas, além do ganho nos teores de agliconas quando utilizada a farinha de tempeh. Houve também alterações nos teores de proteínas e lipídios e, nos testes sensoriais, ficou evidenciada a semelhança entre as formulações, com notas satisfatórias para os atributos de aroma, sabor, textura e aceitação global dos biscoitos com farinha de soja e tempeh, quando comparadas ao biscoito contendo apenas farinha de soja. A intenção de compra também foi positiva, o que indica a torra como processo simples e economicamente viável para processamento do tempeh, e obtenção de uma farinha rica em proteínas e isoflavonas agliconas, que pode ser empregada como substituinte parcial à farinha de soja em biscoitos e outros produtos de panificação.In this study, the benefits and application of tempeh flour as an alternative for soybean flour were evaluated. In the first stage, proximal composition, aglycone and total isoflavone content were analyzed in the soybean and tempeh flour. Grains of cultivars BRS 216, BRS 257 and BRS 267 were tested, in order to verify the effects of Rhizopus oligosporus, which is used for tempeh fermentation, plus the drying methods of controlled toasting and lyophilization, over the final flour. The results for tempeh flour showed an increase in protein content for all the cultivars, especially for BRS 216, which presented final values of 57.36g.100g-1and 59.30g.100g-1 for toasted and lyophilized tempeh flour, respectively. Total carbohidrates presented a reduction for all cultivars, mostly due to water solubilization during the process for tempeh preparation, and the isoflavone content showed a high conversion rate, with gains in aglycone levels (active forms for human consumption) for all lyophilized and toasted tempeh flours. BRS 267 showed the higher values for aglycone, reason to be chosen for the second part of the study, when mixed flour of soybean and lyophilized/toasted tempeh flour were obtained and applied in the formulation of coconut biscuits, which were evaluated for proximal composition, aglycone content, fatty acid profile and affective sensory analyses. Use of tempeh flour caused increase in aglycones level while linolenic acid content remained stable, which is important to reduce risks of coronary diseases. Lipids and protein contents also showed differences, and the sensory analysis demonstrated similarity between the biscuits, with satisfactory scores in aroma, flavor, texture and overall acceptability for cookies containing soy and tempeh flour, when compared to the cookie formulated with soy flour only. Purchase intention was also positive for both, which indicates roasting process, a simple and economically feasible drying method, for processing tempeh to a flour. This ingredient, rich in protein and aglycone isoflavones, important for human health, can be used as a partial substitute for soybean flour in cookies and other bakery products.
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Fernandes, Thiago Mendes. "Aproveitamento dos subprodutos da indústria de beneficiamento do camarão na produção de farinha." Universidade Federal da Paraíba, 2009. http://tede.biblioteca.ufpb.br:8080/handle/tede/4024.
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Previous issue date: 2009-09-28Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The industry of processing of the shrimp generates great amount of residues that are sources of contamination of the environment, standing out the shrimp cephalothoraxes that are commonly discarded and not taken advantage of in nutritious products. This way, with the objective of doing the use of those by-products, it was accomplished the characterization physical-chemical and microbiological of the cephalothoraxes in natura of the shrimp Litopenaeus vannamei and soon after it was obtained a flour to leave of those by-products. As well as in the cephalothoraxes, it was accomplished the characterization physical-chemical and microbiological of the obtained flour. Starting from that flour two products were formulated: pastry of soy flavor shrimp and soup flavor shrimp, that were not appraised sensorially for a panel of 102 fitting room. The results obtained in the physical-chemical analyses of the flour they demonstrated high tenors of proteins (50,05%) and you mine (20,97%). In agreement with the results of the microbiological analyses, the raw material in natura and the obtained flour presented satisfactory hygienic-sanitary quality. The sensorial evaluation indicated a good acceptance of the products, being confirmed by the referring results to the purchase intention. The averages of the obtained scores were superior to 4 (possibly would buy), standing out that the products obtained a high acceptability index (81% for the soup and 83% for the pastry), being a good alternative for the use of the flour of the shrimp cephalothoraxes. Before the found results, the use of the cephalothoraxes of the shrimp in the human feeding is highly justifiable, pointing out that your use can bring benefits not only to the human health, as well as to the environment.
A indústria de beneficiamento do camarão gera grande quantidade de resíduos que são fontes de contaminação do meio ambiente, destacando-se os cefalotórax de camarão que são comumente descartados e não aproveitados em produtos alimentícios. Desta forma, com o objetivo de fazer o aproveitamento desses subprodutos, foi realizada a caracterização físicoquímica e microbiológica dos cefalotórax in natura do camarão Litopenaeus vannamei e em seguida foi obtida uma farinha a partir desses subprodutos. Assim como nos cefalotórax, foi realizada a caracterização físico-química e microbiológica da farinha obtida. A partir dessa farinha foram formulados dois produtos: pastel de soja sabor camarão e sopa sabor camarão, que foram avaliados sensorialmente por um painel de 102 provadores não treinados. Os resultados obtidos nas análises físico-químicas da farinha demonstraram elevados teores de proteínas (50,05%) e minerais (20,97%). De acordo com os resultados das análises microbiológicas, a matéria-prima in natura e a farinha obtida apresentaram qualidade higiênico-sanitária satisfatória. A avaliação sensorial indicou uma boa aceitação dos produtos, sendo confirmado pelos resultados referentes à intenção de compra. As médias dos escores obtidos foram superiores a 4 (possivelmente compraria), destacando-se que os produtos obtiveram um alto índice de aceitabilidade (81% para a sopa e 83% para o pastel), sendo uma boa alternativa para o aproveitamento da farinha dos cefalotórax de camarão. Diante dos resultados encontrados, a utilização dos cefalotórax do camarão na alimentação humana é altamente justificável, ressaltando que seu uso poderá trazer benefícios não só à saúde humana, como também ao meio ambiente.
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Giaretta, Débora. "Produção de farinha de kinako a partir de variedade de soja BRS 257 e desenvolvimento e caracterização de pão de forma com kinako e chia (Salvia hispânica)." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1112.
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O kinako é uma farinha integral obtida a partir do grão de soja torrada e moída. Esta farinha tem elevada qualidade nutricional em função do conteúdo de proteínas, fibras, ácidos graxos insaturados e compostos bioativos como as isoflavonas. As isoflavonas estão presentes na soja principalmente nas formas conjugadas (β-glicosídicas, acetil e malonil) e, em menor proporção, nas formas livres (agliconas). Diversos estudos comprovam a eficiência das isoflavonas agliconas na prevenção de doenças crônicas. Algumas tecnologias têm sido empregadas para a conversão das isoflavonas β-glicosídicas em agliconas através de altas temperaturas. Neste contexto, o presente trabalho objetivou a conversão de isoflavonas contidas no kinako utilizando o processo de torra, buscando melhorar a qualidade nutricional e as propriedades biológicas para posterior uso como ingrediente em produtos panificados. A torra foi conduzida através de delineamento fatorial 22,com 4 pontos axiais e 4 repetições no ponto central, totalizando assim 12 corridas, para verificar os efeitos das variáveis tempo em minutos e temperatura em graus celcius sobre o teor de isoflavonas no kinako. O processo contribuiu para melhorar o perfil de isoflavonas especialmente no tratamento 8 (200 °C por 31 min), convertendo as isoflavonas conjugadas em agliconas. A partir do kinako obtido no tratamento 8, juntamente com 2 % de chia, semente rica em ácidos graxos insaturados, foram elaboradas quatro formulações de pães variando a quantidade de kinako (0, 10, 20 e 30 %). Mediante análise sensorial não se observou diferença significativa (p>0,05) para a formulação padrão e com 10 % de kinako acrescida de 2 % de semente de chia. A conversão das isoflavonas do kinako por processo de torra mostrou ser uma estratégia promissora para agregar valor nutricional juntamente com a semente de chia em pães.The kinako is an integral flour obtained from the seed of roasted and ground soybean. This flour has high nutritional quality according to the content of protein, fiber, unsaturated fatty acids and bioactive compounds such as isoflavones. The isoflavones in soy are present mainly in conjugated forms (β-glucosides, acetyl and malonyl) and, to a lesser extent, in the free form (aglycone). Several studies have demonstrated the efficacy of isoflavone aglycone in the prevention of chronic diseases. Some technologies have been employed for the conversion of β-glucosides isoflavones in aglycones atravéz high temperatures. In this context, this paper aims at conversion of isoflavones present in kinako using the roasting process, seeking to improve the nutritional quality and biological properties for later use as an ingredient in baked goods. Roasting was performed using a factorial design with 22, with the variables Temperature (°C) and time (min) of exposure. The process contributed to increased levels of protein, lipid and crude fiber besides improving the profile of isoflavones especially in treatment 8 (200 °C for 31 min), converting conjugated isoflavones in aglycones. From the kinako 8 obtained in the treatment along with 2% chia seed rich in unsaturated fatty acids breads four formulations varying the amount of kinako (0, 10, 20 and 30%) were prepared. By sensory analysis no significant difference (p> 0.05) for the standard formulation with 10% plus 2% kinako chia seed was observed. The conversion of isoflavones from kinako by the roasting process proved to be a promising strategy for adding nutritional value along with the chia seed bread.
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Souza, Esther Maria Oliveira de. "Caracterização físico-química, nutricional e aceitabilidade de um pão enriquecido com farinha múltipla composta por ingredientes amazônicos." Universidade Federal do Amazonas, 2014. http://tede.ufam.edu.br/handle/tede/4271.
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CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Brazil has made great strides in the field of food and nutrition security by adopting public policies to improve the social conditions and power of the most vulnerable social groups. However, rates of underweight and stunting in children under five, in the northern region are 3.3% and 14.7%, respectively. According to OMS, for both indices should be below 2.3%. In past decades, food science, was concerned with developing food for human survival, a goal that was replaced by the concept of producing it with quality and as vehicles for promoting wellness, while reducing the risk of diseases. Multiple flour is an alternative food supplement intended to combat child malnutrition. However, there are questions about its quality especially on hydrogen cyanide present in cassava leaves. Bread is a staple food consumed worldwide, and its composition is mainly of wheat flour, water, salt and yeast.The aim of this research was to develop an enriched bread with a flour composed of multiple regional ingredients - pupunha flour, amaranth powder and pumpkin seed caboclo powder. The microbiological, physicochemical and sensory properties of the final product were evaluated. Sensory acceptability test was applied, using a nine-point hedonic scale, with one hundred tasters who evaluated the sample bout color, flavor, texture and overall acceptability. The moisture content found in enriched bread was 35.5%, ash 1.6%, 3.0 fiber, 5.4% protein, 2.3% lipid and carbohydrate 52.2%. The microbiological characteristics were in accordance with the standards set out in legislation. There was a slight decrease in pH of enriched bread after three days and slight increase after seven days. The enriched bread formulation had good acceptability and purchase intent, obtaining scores between the terms "liked" and "liked it very much". The use of multiple flour made of Amazonian ingredients changed the chemical composition of the bread, especially increased levels of dietary fiber; having a concentration of 3% fiber, this value characterize the product is a fiber source.
O Brasil tem realizado grandes avanços no campo da segurança alimentar e nutricional, mediante adoção de políticas públicas para a melhoria das condições sociais e de alimentação dos grupos sociais mais vulneráveis. Contudo, os índices de baixo peso e de baixa estatura em crianças menores de cinco anos, na região Norte são 3,3% e 14,7%, respectivamente. Segundo a OMS, para ambos os índices devem estar abaixo de 2,3%. Nas décadas passadas, a ciência de alimentos, preocupava-se em desenvolver alimentos para a sobrevivência humana, objetivo que foi substituído pelo conceito de produzi-lo com qualidade e como veículos de promoção de bem-estar, ao mesmo tempo reduzindo o risco de doenças. A farinha múltipla é um suplemento alimentar alternativo destinado ao combate à desnutrição infantil. No entanto, existem questionamentos sobre a sua qualidade notadamente sobre o ácido cianídrico presente nas folhas de mandioca. O pão é um alimento básico, consumido em todo o mundo, e sua composição é principalmente de farinha de trigo, água, sal e fermento. Na presente pesquisa o objetivo foi desenvolver um pão enriquecido com uma farinha múltipla composta por ingredientes regionais – farinha de pupunha, pó de caruru e pó de semente de jerimum caboclo. O produto obtido teve suas características microbiológicas, físico-químicas e sensoriais avaliadas. Foi aplicado um teste de aceitação sensorial , utilizando-se uma escala hedônica de nove pontos, com cem provadores, que avaliaram a amostra quanto aos atributos cor, aroma, sabor, textura e aceitação geral. O teor de umidade encontrado no pão enriquecido foi de 35,5%, de cinzas 1,6%, fibras 3,0%, proteínas 5,4%, lipídios 2,3% e carboidratos 52,2%. As características microbiológicas estavam de acordo com os padrões estabelecidos na legislação. Houve discreta diminuição no pH do pão enriquecido após três dias e discreto aumento após sete dias. A formulação do pão enriquecido teve boa aceitação sensorial e intenção de compra, obtendo escores localizados entre os termos “gostei muito” e “gostei muitíssimo”. A utilização da farinha múltipla composta por ingredientes amazônicos alterou a composição química do pão, com destaque para o aumento nos teores de fibra alimentar; apresentando concentração de 3% de fibra, esse valor caracteriza que o produto é uma fonte de fibra.
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Favor, Craig M. "Evaluation of A "Floating" Aerobics Floor." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/37023.
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Aerobics dance floors often produce annoying floor vibrations in adjacent parts of a building due to the rhythmic impact of the aerobicists. Various types of shock absorbing aerobics and dance floors are widely used to prevent injuries to the participants, but the floors may not prevent vibrations in adjacent areas of the building. The purpose of this investigation is to evaluate a temporary "floating" concrete aerobics floor designed to prevent the force and vibrations induced by rhythmic exercises from being transmitted to the existing building floor system.
The test floor is a concrete slab mounted on pressurized air springs. A series of tests was conducted to determine the vibration characteristics of the floor and the forces transferred to the supporting floor system. Experienced aerobicists compared the response of the "floating" floor to existing aerobics floors. Based on the experimental results, vibration characteristics and a prediction of the force transmitted to the supporting floor by the "floating" floor system were determined. Recommendations are made in terms of the feasibility of the "floating" floor concept, additional testing to be performed, and possible applications.Master of Science
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Ivana, Nikolić. "Fizičke i senzorske karakteristike funkcionalnih prehrambenih namaza na bazi celuloznih hidrokoloida i brašna pogače uljane tikve." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2015. https://www.cris.uns.ac.rs/record.jsf?recordId=95367&source=NDLTD&language=en.
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Osnovni cilj ovog istraživanja je utvrđivanje mogućnosti proizvodnje funkcionalnog niskoenergetskog prehrambenog namaza na bazi brašna od semena tikve golice i hidrokoloida ugljenohidratnog porekla.Utvrđivanju ove mogućnosti prethodilo je potpuno karakterisanje i definisanje sastavnih komponenti namaza. To su brašno od semena tikve golice i prehrambeni hidrokoloidi na bazi vlakana. Brašno od semena tikve golice analizirano je radi određivanja njegovih fizičko–hemijskih karakteristika, funkcionalnih svojstava, mikrobiološke ispravnosti i mikrostrukturalne prirode. Analizama brašna stečen je uvid u fizičke, nutritivne i mikrobiološke karakteristike i u svojstva ponašanja, s ciljem utvrđivanja mogućnosti primene brašna od semena tikve u daljem radu. Takođe, ispitane su dve vrste hidrokoloida ugljenohidratnog porekla metodom mikrostrukturalne analize, metodom određivanja raspodele veličina čestica, reološkim određivanjima i teksturalnim karakterisanjem sistema. Cilj ovog ispitivanja je definisanje vrste i koncentracije vlakana u gel strukturi hidrokoloida, koja ima sposobnost da ostvari ulogu nosača brašna, odnosno kontinualne faze u namazu. Time je predviđeno i ponašanje ugljenohidratnih hidrokoloida u prehrambenom sistemu tipa namaza.Nakon definisanja sastavnih komponenti, radi utvrđivanja optimalnih svojstava namaza, analizirani su namazi sa različitom vrstom i koncentacijom vlakana u gel sistemu i različitim udelom primenjenog hidrokoloida u sastavu namaza. Pri ispitivanju značajnosti uticaja promenljivih faktora na svojstva dobijenih namaza korišćena je metoda planiranja eksperimenta (DOE–design of experiment) u okviru koje je primenjen potpuni faktorijalni dizajn. Takođe, međusobna linearna zavisnostizmeđu pojedinih promenljivih određena je metodom korelacije sa ciljem utvrđivanja povezanosti parametara senzorske analize sa instrumentalno određenim karakteristikama.Cilj objedinjenja svih analiza je definisanje sastava namaza optimalnih svojstava i formulacija niskoenergetskog prehrambenog namaza na bazi brašna od semena tikve.Na osnovu prikazanih rezultata istraživanja u okviru ove doktorske disertacije izvedeni su zaključci da je brašno od semena tikve golice nutritivno i biološki vrlo vredna sirovina dobre održivost, bez patogenih mikroorganizama i da predstavlja pogodnu sirovinu za proizvodnju namaza. Takođe, hidrokoloid Vivapur MCG 611F se odlikujepovoljnijim reološkim i teksturalnim svojstvima od hidrokoloida Vitacel WFG HS73, jer tiksotropno protiče, ima veći stepen uređenosti i povezanosti strukture sa izraženom elastičnom prirodom koja mu omogućava manju podložnost deformacijama i čini ga pogodnim za proizvodnju namaza.Na osnovu analize uticaja promenljivih faktora, koji se odnose na sastav namaza, zaključeno je da posmatrani namazi predstavljaju realne reološke sisteme i da sastav namaza izraženo utiče na njihove reološke, teksturalne i senzorske osobine.Na osnovu sprovedenih istraživanja zaključuje se da je moguća proizvodnja niskoenergetskog namaza na bazi brašna od semena tikve golice. Pri tome namaz treba da sadrži 80% MCG zamenjivača masti (na masu namaza) koncentracije hidrokoloidnog gela 7% i 20% brašna od semena tikve golice (na masu namaza). Namaz optimalnih svojstava je polidisperzan sistem sa uređenom strukturom ukojoj su čestice primenjene količine brašna uklopljene u kontinuiranu mrežu hidratisanih MCG vlakana i potpuno obložene dostupnom količinom zamenjivača masti. Zahvaljujući takvoj organizaciji i strukturi sistema optimalni namaz ispoljava dobre reološke karakteristike, optimalnu mazivost, dobro prijanjanje na površinu i laku manipulaciju namazom tokom proizvodnje i tokom primene. Dobijeni namaz predstavlja nutritivno vredan proizvod koji se na osnovu sastava i zdravstvenog uticaja komponenti može svrstati u funkcionalne prehrambene proizvode.The main objective of this study was to determine the possibility of production the low-fat functional food spreads based on flour of pumpkin seed and carbohydratehydrocolloids.That included complete characterization of components of the spreads, the flour of hull–less pumpkin seed and fiber based food hydrocolloids. Flour of pumpkin seed was analyzed in order to determine its physico–chemical characteristics, functional characteristics, microbiological safety and microstructural nature. These analyses of flour defined the physical, nutritional and microbiological characteristics and behavior of flour, with the aim of determine the possibilities of its application in further work.Also, two types of carbohydrate based hydrocolloids were examined by microstructural aspect, by particle size distribution, rheological determinations and textural characterization. The aim of these analysis was to define the type and concentration of fibers in the gel structure of hydrocolloids, which has the ability of to flour carrier and the role of continuous phase in the spread. This predictedthe behavior of carbohydrate based hydrocolloids in the food system such as spreads.The determination of main components of the spreads was followed by determination of optimal properties of the spreads, which included analysis of spreads with different type and concentrations of fibers in the gel system and thedifferent amount of the applied hydrocolloid. To determine the significance of the influence of variable factors on the properties of the obtained spreads, the method of design of experiment (DOE) was used, with applied full factorial design. Also, correlation between certain sensory and instrumentally determined parameters was defined.The aim of all analysis was to define the composition of the spread with optimal properties and to formulate the low–fat food spread based on flour of pumpkin seedBased on the results obtained within this doctoral thesis, it was concluded that the flour of pumpkin seed cake is nutritionally and biologically very valuable raw materialwith good sustainability, without pathogenic microorganisms, thus it is a suitable raw material for the production of spread. Also, Vivapur MCG 611F was characterized as hydrocolloid with better rheological and textural properties than the hydrocolloid Vitacel WFG HS73, because of its thixotropic flow properties, higher degree ofnetworking and pronounced elastic nature of structure that provides lower susceptibility to deformation and makes it suitable for the production of spread.Based on the influence of variable factors, related to the composition of spreads, it was concluded that the observed spreads were real rheological systems and that thecomposition of spreads signifficantly influenced on their rheological, textural and sensory characteristics. Obtained resultes of this research suggested that the production of low–fat food spread based on flour of pumpkin seed is possible. This spread contains 80% of MCG 611F fiber based hydrocolloid ( on the mass of the spread) with gel concentration of 7% and 20% of flour of pumpkin seed cake ( on the mass of the spread). The spread with optimal properties is poydisperse system with compact structure in which the flour particles are incorporated into continious network of hydrated MCG fibers and completly coated with avaliable amount of fat relacer. Due to this organization and structure of the system, optimal spread exhibits good properties for manipulation during production and application, such as good rheological characteristics, optimal spreadability and good adhesion to the surface. Obtained spread is nutritionaly valuable food product which can be classified into functional food product based on the composition and health inffluance.
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Lebel, Josée. "Tapping into Floor Staff: Using the knowledge of floor staff to conduct formative evaluations of exhibits in a Canadian science centre." Thesis, Högskolan Dalarna, Vetenskapskommunikation, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:du-12607.
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Most science centres in Canada employ science-educated floor staff to motivate visitorsto have fun while enhancing the educational reach of the exhibits. Although bright andsensitive to visitors’ needs, floor staff are rarely consulted in the planning,implementation, and modification phases of an exhibit. Instead, many developmentteams rely on costly third-party evaluations or skip the front-end and formativeevaluations all together, leading to costly errors that could have been avoided. This studywill seek to reveal a correlation between floor staff’s perception of visitors’ interactionswith an exhibit and visitors’ actual experiences. If a correlation exists, a recommendationcould be made to encourage planning teams to include floor staff in the formative andsummative evaluations of an exhibit. This is especially relevant to science centres withlimited budgets and for whom a divide exists between floor staff and management.In this study, a formative evaluation of one exhibit was conducted, measuring both floorstaff’s perceptions of the visitor experience and visitors’ own perceptions of the exhibit.Floor staff were then trained on visitor evaluation methods. A week later, floor staff andvisitors were surveyed a second time on a different exhibit to determine whether anincrease in accuracy existed.The training session increased the specificity of the motivation and comprehensionresponses and the enthusiasm of the staff, but not their ability to predict observedbehaviours with respect to ergonomics, learning indicators, holding power, and successrates. The results revealed that although floor staff underestimated visitors’ success ratesat the exhibits, staff accurately predicted visitors’ behaviours with respect to holdingpower, ergonomics, learning indicators, motivation and comprehension, both before andafter the staff training.
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De, Carli Caroline Giane. "Farinhas comerciais de frutas: caracterização física, físico-química e análise de imagem digital." Universidade Tecnológica Federal do Paraná, 2017. http://repositorio.utfpr.edu.br/jspui/handle/1/2297.
Full textAbstract:
A diversidade de frutas produzidas no Brasil constituiu-se numa alternativa de consumo quando industrializadas na forma de farinha tornando-se fonte de compostos bioativos, fibra alimentar e minerais. Podem ainda, ter seu uso inserido como ingrediente no desenvolvimento de novos produtos alimentícios mais saudáveis e isentos ou com reduzido teor de glúten. O presente trabalho objetivou a caracterização, estudo da composição química e qualidade nutricional de farinhas comerciais de frutas, bem como, o uso da tecnologia de imagem digital para estabelecer seus padrões de colorações. Coletaram-se 10 diferentes farinhas comerciais de frutas sendo elas, açaí (AÇ), ameixa (AM), banana verde (BV), coco (CO), laranja (LA), limão (LI), maçã (MA), mamão (MM), maracujá (MR) e uva (UV) e para cada tipo de farinha três lotes distintos foram avaliados. Realizaram-se as medidas em triplicata dos parâmetros de umidade, atividade de água, resíduo mineral fixo, proteínas, fibra alimentar (duplicata), pH, minerais como Cu (cobre), Fe (ferro), Zn (zinco), Mn (manganês), Na (sódio), K (potássio), Ca (cálcio), Mg (magnésio), P (fósforo), Co (cobalto), Cd (cádmio), Cr (cromo), Pb (chumbo), teor de vitamina C, conteúdo total de antocianinas, potencial antioxidante (DPPH, ABTS), cor instrumental no espaço de cor (CIE L*a*b*; CIE C*h* e XYZ. As imagens dos 10 tipos de farinhas comerciais de frutas foram obtidas por câmara digital sendo processadas em software desenvolvido conforme formas de programação para o estudo das imagens digitais. Outras características das farinhas comerciais de frutas foram provenientes de informações analíticas instrumentais: difratometria de Raios-X, espectroscopia na região de absorção no infravermelho, e estudo por termogravimetria. O teor de umidade para todas as farinhas comerciais de frutas estudadas apresentou-se abaixo de 15 % e a atividade de água (Aw) foi inferior a 0,5000 demonstrando que as farinhas apresentavam estabilidade microbiológica. O pH mostrou-se variável de acordo com características oriundas de cada fruta. Para o conteúdo de cinzas, observou-se variação de 1,93 % ± 0,8 (MA) a 6,53 % ± 0,14 (MR). O conteúdo de proteínas variou de 1,59 % ± 0,09 (MA) e 6,59 % ± 0,86 (MR). O maior conteúdo de fibra alimentar foi encontrado na farinha comercial de coco (9,40 % ± 1,98), porém, não diferiu estatisticamente da farinha comercial de laranja (7,63 % ±0,81). Para a (LA) destacou-se o conteúdo mineral de Ca (412,81 mg.100g-1 ± 86,12) enquanto que (MM) apresentou maior teor do mineral K (952,11 mg.100g-1 ± 35,11) e Zn (2,67 mg.100g-1 ± 0,62) para (CO). Os minerais Fe e P (10,96 mg.100g-1 ± 3,08 e 107,06 mg.100g-1 ±51,59, respectivamente) prevaleceram para (UV). Para a análise de vitamina C os resultados encontrados refletem sua instabilidade perante as condições de exposição a temperatura e luz, principalmente, sendo que, o maior teor encontrado foi para AÇ (0,061±0,01 mg.100g-1). Para a metodologia de DPPH a variação foi de 0,035 ± 0,029 a 0,921 ± 0,063 μMTE. g-1 para (UV) e (MR), respectivamente, e, pela metodologia de ABTS foi de 1,135 ± 0,257 e 12,730 ± 1,914 μM Trolox.g-1 para CO e LI, respectivamente. Quanto aos resultados de antocianinas o maior valor observado foi para (CO) (1,132 mg.100g-1) não diferindo estatisticamente das demais amostras analisadas. O conteúdo de antioxidantes, bem como, o conteúdo total de antocianinas apresentou-se relativamente baixo, provavelmente devido ao processamento e condições inadequadas de armazenagem de tais amostras. A análise de espectroscopia de absorção por infravermelho revelou semelhanças de grupos funcionais (OH, C-H, C-O, C-C, 6 C-OH, CH2 e amido) quando comparamos as farinhas comerciais de frutas e farinha de trigo comercial tipo 1. A análise de difração de Raios X possibilitou uma tentativa de atribuição de cristalinidade. Sendo classificadas em tipo A as farinhas comerciais de (AÇ, AM, BV e MR); Tipo B a (BV); Tipos C as farinhas comerciais de (UV, MA e MM); e, as farinhas de (MM, CO, LA e LI) foram classificadas no Tipo V. A análise termogravimétrica possibilitou resultados que remetem ao uso industrial das farinhas em estudo, para a produção de produtos de panificação, podendo ser aquecidas acima de 180 °C, sendo que, o evento de degradação com maior temperatura foi observado para (CO; 442 °C). Considerando as características de cor resultante para os diferentes espaços de canais de cor (L*, a*, b*; H, S, V; L, U, V e X, Y, Z) para cada farinha avaliada neste estudo os dados mostraram ser de propriedade intrínseca da fruta que as origina se estabelecendo um sistema médio de cor que indicou uniformidade de amostra nos diversos lotes individuais de cada farinha. E, ainda, uma análise estatística de correlação entre o comparativo de cor instrumental e a aplicação da tecnologia de imagem digital indicou ser possível estabelecer uma correlação positiva para o conjunto de pigmentos bioativos, em particular, os dados de antocianinas, exceto para (CO). Os parâmetros físico-químicos determinados no presente estudo foram eficientes na análise da qualidade técnica e do perfil nutricional das farinhas comerciais de frutas e demonstraram que podem ser uma alternativa para enriquecer a alimentação da população tornando-a mais saudável e equilibrada.The diversity of fruits produced in Brazil constitutes an alternative of consumption when industrialized in the form of flour, becoming a source of dietary bioactive compounds, fiber and minerals. They can also be used as an ingredient in the development of new, healthier and gluten-free food products. The present work aimed at the characterization, the study of chemical composition and nutritional quality of commercial fruit flour, as well as the use of digital image technology to establish a comparison their coloring patterns. Ten different samples of commercial fruit flour were collected and they were açaí (AÇ), plum (AM), green banana (BV), coconut (CO), orange (LA), lemon (LI), apple (MA), papaya (MM), passion fruit (MR) and grape (UV), and for each type of flour, three different batches were evaluated. The measurement of parameters were performed in triplicate for moisture, water activity, fixed mineral residue, proteins, dietary fiber (duplicate), pH, minerals like Cu (copper), Fe (iron), Zn (zinc), Mn (manganese), Na (sodium), K (potassium), Ca (calcium), Mg (magnesium), P (phosphorus), Co (cobalt), Cd (cadmium), Cr (chromium), Pb (cead), vitamin C content, total content of anthocyanins, antioxidant potential (DPPH, ABTS), instrumental color in color space CIE L*a*b*; CIE C*h* e XYZ. The images were obtained by digital camera and processed in software developed according to forms of programming for the study of digital imaging. Other characteristics of commercial fruit flours were derived from instrumental analytical information: X-ray diffractometry, spectroscopy in the infrared absorption region and study by thermogravimetry. The moisture content for all commercial fruit flour studied was below 15 % and the water activity (Aw) was less than 0.5000, demonstrating that the flours presented microbiological stability. The pH was variable according to the characteristics of each fruit. For the ashes content, it was observed a variation from 1.93 % ± 0.8 (MA) to 6.53 % ± 0.14 (MR). The protein content varied from 1.59 % ± 0.09 (MA) to 6.59 % ± 0.86 (MR). The highest dietary fiber content was found in the coconut commercial flour (9.40 % ±1.98). Although, it did not differ statistically from the orange commercial flour (7.63 % ± 0,81). For (LA), the Ca mineral content (412.81mg.100g-1 ±86.12) was highlighted, while (MM) presented higher K mineral content (952.11mg.100g-1 ±35.11) and Zn (2.67 mg.100g-1 ± 0.62) for (CO). Fe and P minerals (10.96 mg.100g-1 ± 3.08 and 107.06 mg.100g-1 ± 51.59, respectively) prevailed for (UV). For the analysis of vitamin C, the results found reflect its instability in the conditions of exposure to temperature and light, mainly considering that the highest content found was for (AÇ) (0.061 ± 0.01 mg.100g-1). For the DPPH methodology, the variation was of 0.035 ± 0.029 to 0.921 ± 0.063 μMTE.g-1 for (UV) and (MR), respectively and, by the ABTS methodology was of 1.135±0.257 and 12.730 ± 1.914 μM Trolox.g-1 for (CO) and (LI), respectively. Regarding the anthocyanins results, the highest value was observed for (CO) (1.132 mg.100g), which did not differ statistically from the other samples analyzed. The antioxidant content as well as the total anthocyanin content was relatively low, probably due to inadequate processing and storage conditions of such samples. The analysis of infrared absorption spectroscopy revealed similarities of functional groups (OH, C-H, C-O, C-C, C-OH, CH2 and starch) when compared to commercial fruit flours and wheat flour type 1. The X-ray diffraction analysis enabled an attempt to assign crystallinity being classified in type A the commercial flours of 8 (AÇ, AM, BV and MR); Type B the commercial flour (BV). Type C the commercial flours of (UV, MA e MM); and the flours of (MM, CO, LA and LI) were classified as type V. The thermogravimetric analysis allowed results that refer to the use of these flours under study for a production of bakery products, which can be heated above 180 °C, and the highest temperature degradation event was observed for (CO; 442 °C). Considering the resulting color characteristics for the different color channel spaces (L*, a*, b*; H, S, V; L, U, V e X, Y, Z) for each flour evaluated in this study the data showed to be of intrinsic property of the fruit that originates them, establishing a medium color system that indicated sample uniformity in the several individual each batches of flour. Also, a statistical analysis of the correlation between instrumental color comparison and the application of digital imaging technology indicated that it is possible to establish a positive correlation with the bioactive compounds, especially anthocyanins, data except for (CO). The physicochemical parameters determined in the present study were efficient in the analysis of the technical quality and nutritional profile of commercial fruit flours and demonstrated that they can be an alternative to enrich the food of the population making it healthier and more balanced.
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Abdool, Zeelha. "Evaluation of pelvic floor morphology in South African females." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/63877.
Full textAbstract:
Pelvic floor dysfunction in the form of pelvic organ prolapse (POP) is a common gynaecological condition, especially in the elderly. Although the aetiology is poorly understood, several risk factors such as vaginal childbirth, chronically raised intra-abdominal pressure (such as asthma and chronic constipation), ageing, previous hysterectomy and connective tissue disorders are thought to play a role in the pathophysiology of POP. Studies have shown that vaginal childbirth can result in both gross and micro-architectural distortion/alteration of the pelvic floor musculature and is thus considered to play a major role in the development of POP. Although ethnicity has been proposed as a risk factor, there are limited studies on this subject.
Recently, transperineal ultrasound (TPUS) has been used to study the structural integrity and the dynamic interaction between the pelvic organs and pelvic floor musculature. Using a specified methodology we intended to determine and compare pelvic floor morphology, namely pelvic organ descent and levator hiatal distensibility in a multi-ethnic South African population (Asian, Caucasian and Black) in both asymptomatic nulliparous and symptomatic multiparous women. Secondly we also intended to study the association between prolapse symptoms and functional anatomy of the pelvic floor, and finally to determine the impact of vaginal childbirth on the pelvic floor morphology 3-6 month postpartum. For all the studies women were recruited from the local nursing school, general gynaecology and tertiary urogynaecology clinic. Pregnant women were recruited from the district antenatal clinic. This cohort included only Black pregnant women.
After informed consent all ultrasound volumes were acquired at rest, maximal pelvic floor contraction and Valsalva maneuver. Volumes were deindentified and analysed 6-8 weeks later using GE Kretz 4D View (GE Kretztechnik Gmbh, Zipf, Austria).
In the nulliparous cohort, we found that Black South African women had greater pelvic organ descent on ultrasound and clinically and greater distensibility compared to South Asian and Caucasian women. Multivariate modelling revealed that Black
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ethnicity remained a significant factor for pelvic organ mobility on clinical examination, (P=0.024).
In women with symptomatic POP, there was significant variation in clinical prolapse stage, levator distensibility and pelvic organ descent in this racially diverse population presenting with pelvic organ prolapse, with South Asians having a lower avulsion rate than the other two ethnic groups (P= 0.014).
As regards the association between prolapse symptoms and functional anatomy of the pelvic floor we found a significant association between awareness, visualization and/or feeling of a vaginal lump and abnormal pelvic floor functional anatomy, that is, hiatal ballooning and levator avulsion (all P< 0.05).
The fourth part of the study included eighty four women who returned at a mean of 4.8 months postpartum. We found significant alteration in pelvic organ support and levator hiatal distensibility after vaginal delivery i.e. a significant increase in mean values from ante to postpartum measurements, more so for the vaginal delivery group. 15% of Black primiparous women sustained levator trauma after their first vaginal delivery.
In conclusion, to the author‘s knowledge this is the first study on pelvic floor morphology in South African women. Contrary to previous publications inferring that Black women rarely develop PFD, we have shown that this particular ethnic group had significantly different pelvic floor dynamics than Caucasian and South Asian women for both nulliparous and multiparous symptomatic women. Levator trauma occurs in 15% of Black women after vaginal childbirth.Thesis (PhD)--University of Pretoria, 2017.
Obstetrics and Gynaecology
PhD
Unrestricted
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Loiseau, Yannick. "Recherche flexible d'information par filtrage flou qualitatif." Toulouse 3, 2004. http://www.theses.fr/2004TOU30263.
Full textAbstract:
Avec le flot des données informatique, des systèmes de recherche efficaces sont précieux et requièrent une représentation des information et des besoins homogène entre humain et machine. Notre approche, basée sur le filtrage flou, représente les données linguistiques comme des classes imprécises de termes, reliées pour représenter les relations et l'ambiguïté du langage, définissant une ontologie possibiliste de concepts. Représentés de même, les besoins s'apparient aux informations, exploitant ces liens dans des recherches vagues pour obtenir des résultats plus pertinents. Tous ces besoins sont utilisé pour discriminer les documents à l'aide de méthodes issues des techniques multicritères. Nous présentons différents aspect des bases de données et de la recherche documentaire et leur union à la logique floue, puis la modélisation théorique de notre approche et son application à ces deux domaines. Nous illustrerons le système et en évaluerons les performances réelles et les apportsWith the raise of electronic data, efficient information retrieval systems become necessary. To represent these information and the user needs, a better agreement between human and computer is needed. Our approach uses the fuzzy pattern matching to define a linguistic data representation, based on linked vague terms classes to model relations and ambiguity in language, defining a possibilistic concepts ontology. By representing user needs likewise, we match them with the information, and exploit links to evaluate vague searches with more relevant results. Lastly, all needs are kept in the final evaluation to discriminate documents using methods from multicriteria techniques. We first present several database and information retrieval aspects, and their integration with fuzzy techniques. The theoretic model of this approach is exposed, and applied to these two fields. Lastly, we illustrate the system and evaluate its real performances and advantages
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Lopez, Paul. "In-Situ Structural Evaluation of a Steel-Concrete Composite Floor System." Scholarly Repository, 2007. http://scholarlyrepository.miami.edu/oa_theses/92.
Full textAbstract:
The application of steel joists to floor construction can be traced back more than 100 years to the use of a sheet steel joist in the State of New York Bank Building in 1855. Since that time various forms of joists have been developed and exploited. As a result, two general types of joists are now on the market: a) Solid web joists; b) Open web, or truss type, steel joists. In order to determine the strength, stiffness, and behavior of these structural sections under load, representative open web steel joists have been tested at the University of Miami, School of Nursing Building (building about to be demolished). Using two hydraulic jacks to apply the load at eight different locations along the strip, the assessment of the ultimate structural performance of the floor system to positive moments in correspondence of selected strips was possible. After analyzing the data collected from the sensors through the data acquisition system, it was concluded that the results obtained from the Finite Element model were consistent compared to the results obtained from the experimental approach, helping to understand better the behavior of this structural system. A recommendation for further study is enclosed.
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Manuel, Gaynor. "Synthesis and evaluation of flouro and thia lipids as bioanalytical tools." Master's thesis, University of Cape Town, 2014. http://hdl.handle.net/11427/13361.
Full textAbstract:
Includes bibliographical references.Lipid catabolism plays a significant role in the survival of M.tb inside the host. The development of analytical techniques such as gas chromatography mass spectroscopy (GCMS) and liquid chromatography mass spectroscopy (LC-MS) has become popular as metabolomics tools in the study of such catabolic pathways. The development of biomarkers and internal standards to perform quantitative and qualitative analysis of metabolites in the catabolic pathway would be an attractive tool. Thus, cholesterol derivatives were synthesized as thia-, fluoro- and deuterium labeled analogs. Sulfur was incorporated into cholesterol at positions, C3 as well as C23. The 3â-mercaptocholest-5-ene was synthesized to block the initial stage of cholesterol catabolism and evaluate whether side chain degradation can still occur. Fluorine was integrated into the cholesterol backbone at C3 to evaluate the side-chain degradation in the absence of cholesterol oxidase activity. Steroids with fluorine at C6 are known to have good biological activity and were for this reason also synthesized. Deuterium labeled compounds were synthesized and used as internal standards for GC-MS analysis. As an alternative to cholesterol catabolism, fatty acids like stearic acid are important in producing building blocks for long chain mycolic acids which provides protection to the mycobacterium. For this reason thiastearic acid derivatives were synthesized and evaluated as biomarkers.
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Hebert, Pierre-Alexandre. "Analyse de données sensorielles : une approche ordinale floue." Compiègne, 2004. http://www.theses.fr/2004COMP1542.
Full textAbstract:
L'analyse de profils sensoriels vise à décrire la façon dont un ensemble de produits est perçu par un groupe d'individus entraînés, ou juges, selon un ensemble de descripteurs sensoriels. Les évaluations, consistant en l'attribution de notes, sont répétées. L'approche proposée doit son originalité à une modélisation ordinale floue de l'information exprimée. Dans une première étape, une relation floue de dominance faible entre produits est synthétisée par répétition. Puis une procédure d'agrégation sur les répétitions permet de résumer la perception de chaque juge. Une agrégation similaire sur les juges conduit à la synthèse d'une relation consensuelle, caractéristique du descripteur traité. Les procédures d'extraction et de fusion s'inscrivent dans le cadre de la théorie des préférences floues, de façon à faciliter l'interprétation des relations obtenues. Leur analyse mono ou multidimensionnelle est finalement conduite par un ensemble d'outils de représentation graphiqueSensory profile data aims at describing the sensory perceptions of human subjects. Such a data is composed of scores attributed by human sensory experts (or judges) in order to describe a set of products according to sensory descriptors. AlI assessments are repeated, usually three times. The thesis describes a new analysis method based on a fuzzy modelling of the scores. The first step of the method consists in extracting and encoding the relevant information of each replicate into a fuzzy weak dominance relation. Then an aggregation procedure over the replicates allows to synthesize the perception of each judge into a new fuzzy relation. Ln a similar way, a consensual relation is finally obtained for each descriptor by fusing the relations of the judges. So as to ensure the interpretation of fused relations, fuzzy preference theory is used. A set of graphical tools is then proposed for the mono and multidimensional analysis of the obtained relations
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Aribi, Fallia. "Development and biological evaluation of novel fluorinated ingredients for modern crop protection." Thesis, Strasbourg, 2017. http://www.theses.fr/2017STRAF020.
Full textAbstract:
Ce doctorat a permis la conception de nouvelles molécules destinées aux développements de futurs produits phytosanitaires. Tout d’abord, la synthèse d’alpha,alpha-difluoro-beta-hydroxy cétones a été réalisée. Motif déjà reconnu dans le domaine pharmaceutique, nous voulions étendre son champ d’application à l’agrochimie. Une série de composés possédant une activité biologique en tant qu’agonistes des récepteurs GABA a été synthétisée. Ils ont été obtenus à l’issu d’une synthèse convergente nécessitant une réaction de couplage entre un aldéhyde aromatique et un intermédiaire alpha,alpha-difluoro-beta-trifluoromethyldihydroxy cétone. L’analyse biologique de nos produits a fait ressortir un type de famille spécifique. Une approche prodrug a débuté afin d’en affiner la structure et d’en faire ressortir un hit. Dans un second temps, le développement d’une série de quinoléines substituées par des groupements fluorés en position 2 et 4 a été conduit. Ces molécules peu décrites dans la littérature fûrent synthétisées dans des conditions douces avec de bons rendements et une complète régiosélectivité, inspirée par les réactions de Combes et de Meth-Cohn utilisant un Réactif Fluoroalkyl Amine (FARs). La post-fonctionnalisation en position 3 et 8 a permis l’exemplification de ces composés. Une étude physico-chimique réalisée sur une série homogène a apporté des informations complémentaires sur leurs propriétés électroniques. Bien qu’aucune molécule n’ait montré d’activité biologique, nous avons pu lors de ce projet réaliser la synthèse de nouvelles quinoléines et évaluer des FARs dans la synthèse de molécules inconnues de la littérature jusqu’à ce jourThis PhD thesis allowed the conception of new molecules for the development of novel phytosanitary ingredients. First, the synthesis of alpha,alpha-difluoro-betahydroxy ketones was performed. Since this motif is already known in the pharmaceutical field, we decided to extend their application to the agrochemical field. A series of compounds with biological activities as GABA agonist receptors was synthesized. They were obtained by a convergent method after a coupling reaction between benzaldehydes and alpha,alpha-difluoro-beta-trifluoromethyldihydroxy ketone intermediates. Biological analysis highlighted a specific family of compounds. A prodrug approach was applied to tune the structure and allowed the discovery of a hit. Second, the development of a series of 2,4-(fluoroalkyl)-substituted quinoline derivatives was conducted. Scarcely described in literature, these molecules were obtained under smooth conditions, with good yields and a complete regioselectivity, inspired by Combes and Meth- Cohn reactions using Fluoroalkyl Amino Reagents (FARs). Post-functionalization in position 3 and 8 allowed us to increase the scope of the reaction. A physico-chemical study gave complementary informations on their electronical properties. Although none of these molecules have shown biological activity, we have during this project realized the synthesis of new quinolines and evaluated the use of FARs in the synthesis of unknown fluorinated molecules
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Gårdö, Viktor, and Yasmin Lindholm. "Safety Analysis of the Baihetan Dam : By Investigating the Pressure Distribution on the Plunge Pool Floor." Thesis, Uppsala universitet, Elektricitetslära, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-212476.
Full textAbstract:
Baihetan Dam is sited on the lower reaches of the Jinsha River in the southwest of China between the boarders of Sichuan and Yunnan province. The dam is scheduled to be taken into operation in the year of 2020 with an installed generation capacity of 14 GW which will put Baihetan Dam on the map as the third largest hydropower station in the world considering installed power output. In comparison, the world’s biggest dam Three Gorges has an installed generation capacity of 22,5 GW. To ensure a sufficient safety evaluation in terms of erosion (scour) formation at the bottom of the plunge pool, pressure simulations in the plunge pool floor in an experimental model at the Department of Hydraulic Engineering in Tsinghua University, Beijing, China has been performed. Data from two experiments with two different outflow configurations has been obtained and analyzed together with three earlier performed experiments on the same experimental model. The results from outflow configuration one had an incomplete data set and could not be compared to the other experiments. The results retrieved from the other experiments however showed the importance of a spillway design with nappe splitters and nappe blocks implemented and the value of a sufficient water cushion in the plunge pool. All four outflow configurations with nappe splitters or nappe blocks implemented held a hydrodynamic pressure below the recommended maximum pressure value of 15 cm water head (experimental model scale) stated by the East Asian Investigation and Design Institute, whilst the one configuration with no nappe splitters or nappe blocks exceeded the value. The design of outflow configuration two is four nappe splitters implemented in two spillways and two nappe blocks in two spillways. In this thesis, this configuration has proven to be the most suitable one in terms of maximum pressure minimization and pressure distribution at the plunge pool floor.
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NAKASONE, REGINA K. "Avaliacao dos efeitos da radiacao laser de emissao vermelha em baixa intensidade na incorporacao de fluor no esmalte. Estudo clinico." reponame:Repositório Institucional do IPEN, 2004. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11164.
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Made available in DSpace on 2014-10-09T12:49:05Z (GMT). No. of bitstreams: 0Made available in DSpace on 2014-10-09T14:10:00Z (GMT). No. of bitstreams: 1 09676.pdf: 487919 bytes, checksum: 0745fbc8dd8d4e9f050ed47878924b0a (MD5)
Dissertacao (Mestrado Profissionalizante em Lasers em Odontologia)
IPEN/D-MPLO
Instituto de Pesquisas Energeticas e Nucleares, IPEN/CNEN-SP; Faculdade de Odontologia, Universidade de Sao Paulo
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Yang, Yan. "Nonstructural component field testing method for the evaluation of seismic demand incorporating floor response spectrum." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46567.
Full textAbstract:
Nonstructural component (NSC) failures due to earthquake events can cause significant economic losses and even life-threatening hazards to occupants. In order to mitigate nonstructural seismic damages, it is critical to assess the seismic force demand which can be utilized to optimize the design of the NSC, and/or to assess methods of rehabilitation on anchorages to enhance seismic strength.
The existing design codes and standards provide guidelines to calculate the minimum lateral earthquake force for designing a new NSC. However, they do not reflect the in-service condition of an existing NSC, which can vary significantly from when it was first installed. This study is intended to develop an easy-to-implement methodology to assess the seismic force demand of an existing NSC under normal operation.
The procedure of the proposed methodology includes two principle phases: 1) field modal identification testing and 2) floor response spectrum analyses using a 3D finite element model (FEM). The practicality of this methodology was assessed through a case study on the U.B.C Hospital Koerner Pavilion building. In this study, the focus is on the machinery and equipment that are critical for the operation of a hospital. During the experimental stage, the fundamental frequencies and damping ratios of eight NSCs were identified. In the second phase, the horizontal floor response spectra (FRS) were constructed from the linear time history analysis results performed on a FEM. Finally, the FRS is used to obtain the lateral seismic force of each NSC corresponding to its dynamic properties. These forces were then compared with those obtained using the NBCC 2010 code equation to demonstrate the effectiveness of this method.
Results from the case study provided evidence that the proposed method is overall a simple and effective tool for diagnosing the in-service modal properties of a NSC. The testing results can be easily applied in FRS analysis to obtain a more realistic nonstructural seismic force than that from the NBCC 2010 approach. The potential applications and limitations of the proposed methodology are also discussed in this dissertation to facilitate engineers to determine the suitability of this method to their specific projects.
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Dorey, Grace Francis. "Evaluation of pelvic floor muscle exercises and manometric biofeedback in the management of erectile dysfunction." Thesis, University of the West of England, Bristol, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271042.
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Lovegrove, Jones Ruth Cerian. "Dynamic evaluation of female pelvic floor muscle function using 2D ultrasound and image processing methods." Thesis, University of Southampton, 2010. https://eprints.soton.ac.uk/157609/.
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The aim of this study was to define new quantitative parameters of dynamic Pelvic Floor Muscle (PFM) function using 2D transperineal (TP) ultrasound imaging combined with image processing methods (IPM). Ultrasound and digital vaginal data were obtained from a volunteer convenience sample of 23 continent and 9 Stress Urinary Incontinent (SUI) women recruited from the San Francisco Bay Area community, California, U.S.A. Two methods of IPM were used; speckle tracking for measuring displacement of the ano-rectal angle (ARA) and symphysis pubis (SP); and segmentation IPM for measuring displacement of the urethra. Good to excellent inter and intra observer reliability was established for processing the ultrasound images on stored audio-visual imaging files (AVI). Intraclass correlation coefficient (ICC) values: 0.61 to 0.99; 95% confidence intervals (CI) 0.08→0.84 to 0.97→0.99; standard error of measurement (SEM) 0.01to 0.25 cm. There was good agreement between measures on Bland and Altman analysis: mean difference 0.06 to -0.21 cm; 95% CI 0.02→0.45cm to -0.01→0.20cm. Validity of the IPM was confirmed with digital palpation, and furthermore indicated good sensitivity and specificity. Technical and methodological limitations of the IPM, and suggestions for future studies were discussed. Several research questions were addressed using TP ultrasound combined with IPM that enabled the dynamic evaluation of pelvic floor (PF) displacement throughout an entire manoeuvre, rather than limiting the quantification from static images at rest to the end of the manoeuvre. In this way, IPM determined unique quantitative data regarding the automatic displacement, velocity and acceleration of the ARA and urethra during a cough, Valsalva, voluntary PFM contraction, The Knack and a Transversus Abdominis contraction. During automatic events that raised intra-abdominal pressure (IAP), normal PFM function produced timely compression of the PF and additional external support to the urethra, reducing the displacement, velocity, and acceleration. In women with SUI, who have weaker urethral attachments, this shortening contraction did not occur; consequently, the urethra of women with SUI moved further and faster for a longer duration. Caution regarding the generalisability of this study is warranted due to the small number of women in the SUI group and the significant difference in parity between groups. However this non-invasive physiological measurement tool demonstrated a new way of assessing the PFM. It is envisaged that this study will provide the foundation for future studies with larger parity matched populations and eventually improve the rehabilitation of women with SUI and other PF disorders.
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Idrus, Arazi Bin. "Development of a procedure and tool for evaluating and selecting concrete floor systems for concrete frame buildings." Thesis, Imperial College London, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.395935.
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Bowers, Bonnie E. "Biomechanical evaluation of injury severity associated with patient falls from bed." Scholar Commons, 2005. http://scholarcommons.usf.edu/etd/2788.
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The incidence of falls in the elderly population is a growing concern in the healthcare industry as associated morbidity is high, particularly morbidity associated with falls from bed. Bedrails were implemented as a device intended to reduce the incidence of falls from bed; however, recent evidence may indicate that bedrails contribute to adverse events including entrapment and entanglement. As such, efforts have been madeto reduce the use of bedrails and implement alternatives including height adjustable beds and floor mats. An instrumented anthropomorphic test dummy was used in the current study to measure the deceleration profiles of the head, thorax, and pelvis upon impact onto a tile surface or floor mat. The height of the fall was varied by using a height adjustable bed, and the impact site was varied by head or feet first falls.
The deceleration profiles were used to determine mean maximum values across repeated trials and to calculate injury criteria at the head (HIC), thorax (TIC), and pelvis (PIC). The mean maximum values were further used to estimate the effect of adding bedrails. Injury severity was then predicted from the injury criteria calculated for the head. From this study, the mean maximum values were found to significantly increase with an increase in height regardless of fall direction. As such, the addition of bedrails consequently increased these values. Furthermore, the use of a floor mat significantly reduced the mean maximum values at the head and pelvis during head first falls and at the head and thorax during feet first falls. Injury criteria were also calculated for each body region and found to be significantly increased with an increase in height and decreased with the use of the floor mat.
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Kingston, Kevin Michael. "An evaluation of floor response spectra for acceleration-sensitive nonstructural components supported on regular frame structures." College Park, Md. : University of Maryland, 2004. http://hdl.handle.net/1903/1470.
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Thesis (M.S.) -- University of Maryland, College Park, 2004.Thesis research directed by: Dept. of Civil and Environmental Engineering. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Li, Hengshan. "Evaluation of multi-level cognitive maps for supporting between-floor spatial behavior in complex indoor environments." Thesis, The University of Maine, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10294740.
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People often become disoriented when navigating in complex, multi-level buildings. To efficiently find destinations located on different floors, navigators must refer to a globally coherent mental representation of the multi-level environment, which is termed a multi-level cognitive map. However, there is a surprising dearth of research into underlying theories of why integrating multi-level spatial knowledge into a multi-level cognitive map is so challenging and error-prone for humans. This overarching problem is the core motivation of this dissertation.
We address this vexing problem in a two-pronged approach combining study of both basic and applied research questions. Of theoretical interest, we investigate questions about how multi-level built environments are learned and structured in memory. The concept of multi-level cognitive maps and a framework of multi-level cognitive map development are provided. We then conducted a set of empirical experiments to evaluate the effects of several environmental factors on users' development of multi-level cognitive maps. The findings of these studies provide important design guidelines that can be used by architects and help to better understand the research question of why people get lost in buildings. Related to application, we investigate questions about how to design user-friendly visualization interfaces that augment users' capability to form multi-level cognitive maps. An important finding of this dissertation is that increasing visual access with an X-ray-like visualization interface is effective for overcoming the disadvantage of limited visual access in built environments and assists the development of multi-level cognitive maps. These findings provide important human-computer interaction (HCI) guidelines for visualization techniques to be used in future indoor navigation systems.
In sum, this dissertation adopts an interdisciplinary approach, combining theories from the fields of spatial cognition, information visualization, and HCI, addressing a long-standing and ubiquitous problem faced by anyone who navigates indoors: why do people get lost inside multi-level buildings. Results provide both theoretical and applied levels of knowledge generation and explanation, as well as contribute to the growing field of real-time indoor navigation systems.
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Soufi, Widad. "Agricultural research in Senegal: Economic surplus evaluation of the adoption of variety La Fleur 11 by peanut farmers." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/33549.
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Peanut production has been decreasing in Senegal over the past decades for historical, political, economic and environmental reasons. One of the solutions proposed by recent Senegalese administrations is to increase production through agricultural research and the development of peanut varieties that are adapted to the environmental constraints in Senegal. The last variety developed is La Fleur 11, which is very drought tolerant.
The purpose of the study is to assess the economic impact of research on La Fleur 11 on the Senegalese economy through an ex-ante evaluation of the net social benefits from the adoption of this new variety. In order to fulfill this objective, an economic surplus analysis is conducted within the framework of a partial equilibrium model.
Results indicate that the net social benefits from the adoption of La Fleur 11 are positive. Assuming that all peanut supply is sold to SONACOS at a producer base price and that research evaluation is conducted at the farm-level, Consumers (SONACOS) are the main beneficiaries from research. Their benefits are on average 6 times producersâ (farmers). The research-induced increase in the government cost of the subsidy represents 84 percent on average of consumersâ and producersâ benefits; the research-induced increase in net social welfare represents 16 percent on average of consumersâ and producersâ benefits. The internal rate of return averages around 43 percent.
When peanut markets are disaggregated, research benefits consumers (SONACOS) 3 times more than producers (farmers) at the farm level. Most of producersâ benefits come from farm household consumption (47 percent of total farm-level benefits) and most of consumersâ benefits come from the official seed market. At the SONACOS-level where peanut oil and cakes are exported, research benefits producers (SONACOS) only; consumers (rest of the world) do not benefit from research at this level. The IRR is more likely to be about 42 percent.
This study suggests that future investments in agricultural research in Senegal can result in a positive economic impact provided that other actions are undertaken regarding extension, credit, and input distribution in order to enhance adoption and take advantage of the yield potential of the new peanut varieties. Also, this study provides a procedure of research evaluation for future use in Senegal and West Africa.Master of Science
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Kwakman, Meike [Verfasser], and Herta [Akademischer Betreuer] Flor. "Evaluation einer affektiven Bilderserie zur differenzierten Analyse von Hinweisreizen und Kontexten / Meike Kwakman ; Betreuer: Herta Flor." Heidelberg : Universitätsbibliothek Heidelberg, 2018. http://d-nb.info/1177149079/34.
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Ochwo, Jeniffer. "The design and evaluation of a Java image analysis tool for componentizing lines from digitial architectural floor plans." Master's thesis, University of Cape Town, 2006. http://hdl.handle.net/11427/6428.
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Includes bibliographical references (leaves 96-98)This research set out to determine the feasibility of using Java to create a tool that could perform paper-to-electronic format conversion by vectorizing the lines in a raster image of an architectural floor plan. The tool aimed to apply a method that was previously used in another field (mechanical engineering) to Architectural floor plans. The method used had to overcome the problems associated with raster drawings that include noise and image disortions in addition to being able to identify lines, the line thickness and the junctions along the lines. The method used was the Global Line Vectorization Algorithm.
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Tranchita, Rativa Leidy Carolina. "Evaluation du risque pour la sécurité des réseaux électrique face aux événements intentionnels." Grenoble INPG, 2008. http://www.theses.fr/2008INPG0168.
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Les réseaux électriques sont des infrastructures critiques fortement interconnectées et dépendantes d’autres infrastructures essentielles pour assurer diverses activités humaines. Compte tenu ce rôle clef, le secteur électrique est, et continuera à l’être, une cible privilégiée pour les groupes terroristes. Cette thèse présente une méthode basée sur l’évaluation du risque, ce qui permet aux exploitants et aux planificateurs d’estimer la sécurité du réseau en considérant l’occurrence d’actes malveillants. L’utilisation de l’inférence probabiliste et de la théorie de la possibilité, permet de prendre en considération les incertitudes liées à la dynamique terroriste ainsi que les incertitudes dues aux prévisions de charge et de production. Nous avons aussi étendu notre méthodologie aux actes de malveillance liés aux cyberattaques sur les systèmes de communication du réseau électrique qui peuvent affecter la sécurité de ce dernier. Les méthodes sont testées avec des réseaux test standards, en prenant comme exemple l’expérience de l’infrastructure électrique Colombienne, fortement menacée par les attaques terroristesPower systems are critical infrastructures which highly interconnected and interdependent on other basic infrastructures on which human activities depend. Because of this relevance, the electricity sector is a target of terrorist groups. Contingencies resulting from terrorism must be taken into consideration when assessing security. This thesis presents a method based on the evaluation of risk, which enables operators and planners to assess the power system security with regard to possible terrorist acts. By using probabilistic inference and theory of possibilities, we consider the uncertainty associated with the dynamic of terrorism and the uncertainty associated to load and generation forecasting. We take into account potential cyberattacks on the communication system of the power system, which can affect the security as a whole
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Couturier, Stéphane. "EVALUATION DES ERREURS DE CARTES DE VEGETATION AVEC UNE APPROCHE PAR ENSEMBLES FLOUS ET AVEC LA SIMULATION D'IMAGES SATELLITE." Phd thesis, Université Paul Sabatier - Toulouse III, 2007. http://tel.archives-ouvertes.fr/tel-00193828.
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Dans les régions de haute biodiversité, caractérisées par des paysages dynamiques, la cartographie détaillée de l'utilisation des sols et du couvert végétal est communément obtenue par la classification d'images satellite. Cependant, les cadres conceptuels d'estimation d'erreurs sur les cartes sont éprouvés pour les zones tempérées et hautement industrialisées.Une nouvelle méthode est proposée pour l'évaluation de la fiabilité des cartes et une autre méthode pour l'estimation des erreurs de classification par ambiguïtés entre classes sur images satellites. La première méthode comprend un nouveau mode d'échantillonnage et une estimation par ensembles flous des incertitudes positionnelles et thématiques. Elle a été testée sur l'Inventaire Forestier Mexicain de l'an 2000. La deuxième méthode s'appuie sur la simulation d'images satellites avec le modèle de transfert radiatif DART et a été testée sur des images IKONOS de six types de forêts au Mexique, sur terrain plat et en forte pente
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Couturier, Stéphane. "Evaluation des erreurs de cartes de végétation avec une approche par ensembles flous et avec la simulation d'images satellite." Toulouse 3, 2007. https://tel.archives-ouvertes.fr/tel-00193828.
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Dans les régions de haute biodiversité, caractérisées par des paysages dynamiques, la cartographie détaillée de l'utilisation des sols et du couvert végétal est communément obtenue par la classification d'images satellite. Cependant, les cadres conceptuels d'estimation d'erreurs sur les cartes sont éprouvés pour les zones tempérées et hautement industrialisées. Une nouvelle méthode est proposée pour l'évaluation de la fiabilité des cartes et une autre méthode pour l'estimation des erreurs de classification par ambiguïtés entre classes sur images satellites. La première méthode comprend un nouveau mode d'échantillonnage et une estimation par ensembles flous des incertitudes positionnelles et thématiques. Elle a été testée sur l'Inventaire Forestier Mexicain de l'an 2000. La deuxième méthode s'appuie sur la simulation d'images satellites avec le modèle de transfert radiatif DART et a été testée sur des images IKONOS de six types de forêts au Mexique, sur terrain plat et en forte penteIn highly bio-diverse regions, characterized by dynamic landscapes, detailed land use and land cover maps are commonly generated through the classification of remote sensing imagery. Yet, frameworks for the estimation of errors on maps have focused on mainly temperate zones, in highly industrialized countries. We propose a new method for the accuracy assessment of maps and a new method for the systematic estimation of ambiguities on satellite imagery. The first method comprises a novel sampling scheme and a fuzzy sets based framework whereby degrees of positional and thematic tolerance are user defined. The second method is based on structural and optical measurements and the simulation of satellite imagery with the Discrete Anisotropic Radiative Transfer (DART) model. The first method was successfully tested on the Mexican National Forest Inventory map of year 2000 and the second method was successfully tested on real IKONOS imagery of forest cover types on flat and rugged terrain
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Burt, Kelly R. "Evaluating Methods of Screening for Pre-Harvest Sprouting in Soft Red Winter Wheat and the Effect of Delayed Harvest on Flour Properties." Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/36397.
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High pre-harvest rainfall in 2006 caused significant pre-harvest sprouting (PHS) and weathering throughout the mid-Atlantic soft red winter wheat (SRWW) (Triticum aestivum L.) growing region. Sprouting and weathering caused decreased flour quality due to lowered dough viscosity and decreased ability to withstand mixing and processing for baked goods. Due to its decreased quality, severely sprouted grain is sold for feed, at a lower price per bushel. Pre-harvest sprouting negatively affects the chain of production from the field to baking operations. The purpose of this research was to evaluate the inherent dormancy and PHS resistance, of current SRWW cultivars and to assess the relationship between falling number and flour quality after grain weathering.
Employing a weighted germination index (WGI), a large range in dormancy was observed across SRWW cultivars and seed production. Artificial weathering tests confirmed the use of WGI as a tool for screening for dormancy of SRWW cultivars. The WGI consistently identified cultivars with significantly higher or lower inherent dormancy. â Coker 9553â was highly dormant and resistant to PHS. This cultivar maintained an average falling number of 300 seconds even after receiving an average of 215 mm of rainfall, while the mean falling number for all SRWW cultivars after this amount of weathering was 131 seconds. After only moderate weathering, nine of 15 SRWW cultivars in the study exhibited severe sprouting, demonstrating the need for increased PHS resistance in SRWW wheat. Pre-harvest sprouting resistance groupings, based on average 2008 cultivar falling number were accurately predicted by WGI at both 10 (R2=0.79) and 30°C (R2=0.72) No consistent relationship was observed between head angle, glume tenacity or awn length and PHS resistance.
Water absorption, dough stability, farinograph arrival and departure times, peak, and 20-minute drop were measured from grain samples with varying degrees of weathering. All parameters were negatively affected by weathering in 2008. Flour quality parameters were more affected by genotype than falling number suggesting that falling number should not be used as the sole indicator of flour quality after grain weathering. It is clear that there are vast differences in dormancy levels and PHS resistance among SRWW cultivars and stronger dormancy and higher resistance to PHS does not automatically ensure higher quality flour.Master of Science
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Krause, Kristina Geraldine [Verfasser], and Herta [Akademischer Betreuer] Flor. "Evaluating Genetic Analysis and Neuroimaging Tools in Pain Research / Kristina Geraldine Krause ; Betreuer: Herta Flor." Heidelberg : Universitätsbibliothek Heidelberg, 2017. http://d-nb.info/1180987217/34.
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Krause, Kristina [Verfasser], and Herta [Akademischer Betreuer] Flor. "Evaluating Genetic Analysis and Neuroimaging Tools in Pain Research / Kristina Geraldine Krause ; Betreuer: Herta Flor." Heidelberg : Universitätsbibliothek Heidelberg, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:16-heidok-233177.
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Dutu, Liviu-Cristian. "Analyse de signaux vibrotactiles et modèles flous de la perception : application aux interfaces tactiles pour l'automobile et l'aéronautique." Thesis, Université Grenoble Alpes (ComUE), 2015. http://www.theses.fr/2015GREAA002/document.
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Dans les secteurs de l’automobile et l’aéronautique, l’interaction avec les écrans tactiles peut être rendue plus fiable par l’ajout d’un retour vibratoire (effet haptique) envoyé directement au doigt de l’utilisateur au moment du contact avec l’écran. Des patterns vibratoires complexes peuvent ainsi être créés afin d’améliorer la qualité de la sensation perçue et le plaisir de l’utilisation. Dans ce contexte, notre première contribution concerne l’analyse de patterns vibratoires à l’aide de la transformée en ondelettes continue du signal délivré par la dalle, afin d’extraire les caractéristiques les plus saillantes, choisies d’après une étude psychophysique du sens tactile, et qui sont en liaison avec la perception. A partir de ces caractéristiques, notre deuxième contribution s’articule autour d’un modèle psychophysique de la perception vibrotactile élaboré en utilisant des règles floues générées par une méthode originale étendant l’approche classique de Wang-Mendel. Le modèle prédit le niveau de confort induit par un pattern vibratoire en fonction de ses paramètres psychophysiques. Il présente de bonnes performances quantitatives. La connaissance ainsi obtenue a permis l’identification de plusieurs tendances comportementales importantes pour la perception vibrotactile comme l’effet de l’énergie et de la texture vibrotactile. La troisième contribution porte sur la conception d’un modèle ergonomique de la perception vibrotactile, en s’appuyant sur les évaluations d’un expert du domaine automobile. Suite aux bonnes performances obtenues, le modèle a été adapté avec succès pour le domaine aéronautique. Les résultats de cette thèse permettent ainsi d’aider les équipementiers en simplifiant la conception des effets haptiques adéquats, destinés à améliorer l’interaction avec les écrans tactilesIn the field of automotive and aeronautical industries, human interaction with touch interfaces can be improved by using vibratory feedback or haptic effects, directly delivered to the user finger upon screen interaction. This new approach, which pro-actively stimulates the tactile sense, provides a safer and reliable way to interact with touch interfaces. Moreover, complex vibrational patterns can be designed in order to offer unique tactile sensations and thus increase user’s quality of experience. In this context, our first contribution focuses on a time-frequency analysis of vibrational patterns using the continuous wavelet transform of the signal delivered by the interface, in order to extract its most salient features, chosen based on a psychophysical study of the tactile sense, and which account for human perception. Using these features, our second contribution is a psychophysical model of vibrotactile perception developed using fuzzy logic and an original rule-base extraction method extending the classical Wang-Mendel approach. This model predicts the perceived comfort induced by a vibratory pattern according to its psychophysical properties, and shows good performances. The knowledge retrieved allowed the detection of several behavioral paradigms of vibrotactile perception, such as the effect of energy and texture. Our third contribution is the development of an ergonomic model of vibrotactile perception based on the evaluations of an automobile expert. Thanks to its good performances, the model was successfully adapted to the aeronautics area.The results of this thesis provide assistance to equipment suppliers by simplifying the conception of haptic effects intended to improve human interaction with touch interfaces
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Hagot, Pascal. "Evaluation de l’interaction fluide-structure dans les Voies Aériennes Supérieures par Imagerie par Résonance Magnétique." Thesis, Paris 11, 2015. http://www.theses.fr/2015PA112059/document.
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Le Syndrome d’Apnée Obstructive du Sommeil affecte 4 à 6 % de la population en France soit près de 3 millions de personnes. Toutefois, les techniques de diagnostic usuelles ne permettent pas de déterminer de façon précise les sites d’occlusion ni de décrire les interactions fluide-paroi qui jouent un rôle important dans les processus de fermeture des voies aériennes supérieures. Au cours de ce travail, un ensemble d’outil a été mis en œuvre pour explorer les mécanismes sous-jacents conduisant à une apnée obstructive. La détermination géométrique et la caractérisation mécanique des voies aériennes supérieures, d’une part, la mesure des écoulements dans ces dernières, d’autre part, ont été réalisées par imagerie par résonance magnétique de l’hydrogène, pour les tissus, de l’hélium-3 et du fluor-19 pour les gaz. Les données obtenues ont été exploitées tout d’abord dans un modèle numérique statique pour estimer les lois d’état locales et caractériser la compliance des voies aériennes supérieures, puis, dans un modèle monodimensionnel, prenant en compte l’interaction fluide-structure et la limitation de débit au cours de l’inspiration, pour localiser les sites potentiellement responsables d’un éventuel collapsus. Par ailleurs, les écoulements de gaz d’hélium-3 et d’hexafluorure de soufre ont été simulés afin de déterminer le potentiel de ces deux modalités d’imagerie de gaz pour l’étude des obstructions des voies aériennes. La faisabilité d’une imagerie statique et dynamique par résonance magnétique du fluor a été démontrée. Avec une densité du gaz traceur bien plus importante, cette dernière technique présente une plus grande sensibilité à l’obstruction. Cette thèse ouvre ainsi une nouvelle voie de diagnostic et de guide thérapeutique personnalisé pour ce syndromeObstructive Sleep Apnea (OSA) is a common disorder occurring in almost 3 million French people. However, current diagnosis methods are not sufficient to precisely define obstructing sites and doesn't take into account the fluid structure coupling which plays an important role during upper airway closing. During this thesis, we developed a series of tools exploring upper airway closing process. On the one hand, a screening tool of the structure and the mechanical properties of the upper airway, and on the other hand, a screening tool exploring with dynamic images of inert gases flow into the upper airway, were obtained using conventional hydrogen MRI coupled to magnetic resonance elastography (MRE) and helium-3 or fluor-19 gases MRI, respectively. Geometric and biomechanical data obtained using MRI/MRE are injected into a numerical model given the compliance and the state law of upper airway. Contributions of anatomical restriction on airway collapse are also investigated using a multi-compartmental two-dimensional fluid structure interaction model during a breath inspiration to predicted airway mechanical changes and collapse pressures. Furthermore, helium 3 and sulfur hexafluoride flow was modeled at steady state using commercial finite volume software to evaluate potential feasibility to image upper airway collapsibility during OSA. First dynamic MR imaging using sulfur hexafluoride (SF6) was obtained showing the feasibility of this technique. Using SF6, 6 times denser than air, shows a higher sensibility to upper airway obstruction. This thesis opens a new imaging modality to probe and to diagnose upper airway obstruction
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Altman, Daniel. "Evaluation and treatment of pelvic organ prolapse : clinical, radiological and histopathological aspects /." Stockholm, 2005. http://diss.kib.ki.se/2005/91-628-6237-5/.
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Letournel, Valérie Hélène. "Contribution à l'évaluation d'algorithmes de traitement d'images." Paris, ENST, 2002. http://www.theses.fr/2002ENST0041.
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Dans cette thèse, nous nous sommes attachés à caractériser la notion de confiance que peut accorder un utilisateur de chaînes de traitement d'images. Nous nous sommes placés à l'interface entre deux domaines : celui du traiteur d'images et celui de l'expert, habitué à traiter manuellement des images. Si les chaînes d'aide à l'interprétation ont été notre guide principal, nous nous sommes attachés à proposer une démarche aussi générique que possible. Nous nous sommes appuyés sur l'expertise d'interprètes images. Nous leur avons fait préciser les attributs visuels qui leur semblaient caractériser les objets segmentés. Puis, ils ont noté la ressemblance entre les objets segmentés automatiquement et manuellement. Nous avons adopté deux approches pour contraindre le choix de l'espace de représentation des objets segmentés et construire la mesure de performance. En premier lieu, une approche statistique fondée sur une analyse canonique nous a permis de sélectionner un sous-ensemble d'attributs. Sur cet ensemble, nous avons obtenu une première mesure des performances qui s'approche du jugement visuel exprimé par les notes. Puis, en nous appuyant sur la théorie des sous-ensembles flous, nous avons proposé une nouvelle mesure de la qualité des segmentations obtenues. La combinaison de ces deux mesures nous a finalement permis de proposer une nouvelle famille de mesures des performances qui associe à un résultat numérique des notions sémantiques. Nous la qualifierons de mesure objective qualitative. Ainsi, nous avons proposé une quantification de la qualité des segmentations obtenues de façon automatique qui est en adéquation avec un jugement humain de cette qualitéIt is more relevant to evaluate the usefulness of an image segmentation algorithm in the context of a specific task rather than try to address the general segmentation performance issue. A case in point is the photo-interpretation of aerial images. It is necessary that the delineation of the objects and the features emphasized satisfy human vision requirements. So we aim to assess segmentation algorithms based on the understanding of the reasoning of photo-experts. In an effort to determine segmentation features in alignment with their perception, alternatively called psychovisual features, we have collected 2 sets of data. We determined from the images, concurrently, various objective performance measures and collected subjective votes of a jury of evaluators. We considered two approaches to select relevant features and to build a performance measure. Firstly, we used the method of canonical analysis of tables between the 2 feature spaces. We selected an optimal subset of features and built a similarity measure, which is a linear combination of feature values. Secondly by using fuzzy logic, we differently took into consideration the marks from evaluators. We selected a new subset of features and built a new similarity measure. Then we combined information given by the previous measures and proposed an original measure that discriminates, quite well, ``good'' and ``bad'' segmentation results in accordance with a human judgement. So we succeeded in linking numerical values with a semantic classification of the segmentation outcome of the algorithms. Hence we have proposed a quantification of the quality of delineation that is in alignment with a human judgement of quality