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Dissertations / Theses on the topic 'Food simulation'

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Published: 25 January 2025

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1

Gjata, Nerta. "Food Web Simulation Studies on Aquatic Ecosystems." Doctoral thesis, Università degli studi di Trento, 2013. https://hdl.handle.net/11572/367707.

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There is an increasing interest in dynamical food web modeling, and recent advances of computational biology provide new algorithms and tools for modern systems ecology. In this work stochastic individual-based models are used for simulating food web dynamics in two case studies: the Kelian river, in Borneo, Indonesia and a marine ecosystem in Gulf of Guinea. The two cases present effects from human perturbations. In both cases, we constructed food webs, based on real databases. We parameterized the stochastic dynamical model for the system models and performed sensitivity analysis (and commu

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2

Gjata, Nerta. "Food Web Simulation Studies on Aquatic Ecosystems." Doctoral thesis, University of Trento, 2013. http://eprints-phd.biblio.unitn.it/1140/1/TesiN_Gjata.pdf.

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There is an increasing interest in dynamical food web modeling, and recent advances of computational biology provide new algorithms and tools for modern systems ecology. In this work stochastic individual-based models are used for simulating food web dynamics in two case studies: the Kelian river, in Borneo, Indonesia and a marine ecosystem in Gulf of Guinea. The two cases present effects from human perturbations. In both cases, we constructed food webs, based on real databases. We parameterized the stochastic dynamical model for the system models and performed sensitivity analysis (and comm

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3

Bewaji-Adedeji, Eniola Olsimbo. "The development of a general-purpose dynamic simulator for food process design and simulation." Thesis, London South Bank University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245070.

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4

Kassim, Hamida Omowunmi. "The development of simulation models for food process operations." Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245061.

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The development of a simulation strategy and modelling algorithm with potential application to a variety of food process operations, particularly to thermal processing of canned foodstuffs has been undertaken. A review of published work identified previous efforts in the development of mathematical models for thennal process operations, including their limitations. The review showed that Finite Difference methods have found wide application in modelling conduction heating of canned foods. A similar model would be a useful numerical yardstick for validating any developments in this work. The gr

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5

Behara, R. S. "A simulation study of food delivery in cafeteria services." Thesis, Manchester Metropolitan University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235270.

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6

Blanchard, Jacquelyn. "Simulation of Refrigerated Food Quality during Storage and Distribution." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1587045898641609.

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7

Ghosh, Supriyo. "SIMULATION, NETWORK MODELING, AND IMAGING OF POROUS MEDIA DRYING." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-12112006-103136/.

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Drying is a unit operation where water is removed from a material by means of evaporation and mass transfer. It is widely used in industrial manufacturing processes. Many of these processes involve drying of porous materials. Porous media are, in general, heterogeneous systems. The microstructure of the pore space influences transport properties and hence, drying rates. Thus, a quantitative geometrical characterization of the pore space is crucial for accurate prediction of porous media drying rates. Simulation of porous media structure, given a specific size distribution of constituent partic

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8

Soydan, Karabacak Meltem. "Finite Element Modelling And Simulation Of Drying Isotropic And Anisotropic Food Samples." Phd thesis, METU, 2013. http://etd.lib.metu.edu.tr/upload/12615618/index.pdf.

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The aim of this study was to investigate drying characteristics (temperature gradient, rate of drying and temperature change, drying time, diffusivity values, shrinkage) of isotropic and anisotropic foods by observing the changes in temperatures at four different locations and moisture contents and to build an appropriate model for simulation of temperature and moisture distribution using finite element method. The lean meat samples (anisotropic) with three fiber configurations (v<br>flow normal to fiber, drying along the fiber, h1<br>flow normal to fiber, h2<br>flow along to fiber) and minced

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9

Sandoval, Diana, Manuela Palomares, Jose Rojas, Pablo Mendoza, and Carlos Raymundo. "Lean Thinking Simulation Model to Improve the Service Performance in Fast Food." Advances in Intelligent Systems and Computing, 2021. http://hdl.handle.net/10757/653849.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.<br>The fast food industry, specifically the service department, has experienced sustainable economic growth and has evolved in the application of substantial methods, however, it has presented a slowdown due to deficient operation level provided in the customer service area. A large number of customers do not make the purchase owing to a series of unmet trends that face the consumer behaviour which leads to significant economic losses and ineffici

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10

COLETTO, MAURICIO MIGUEL. "Atmospheric Freeze Drying of Food in Fluidized Beds - Practical aspects and CFD simulation." Doctoral thesis, Politecnico di Torino, 2015. http://hdl.handle.net/11583/2588248.

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Atmospheric freeze drying (AFD) is the lyophilization of a product at atmospheric pressure conditions and temperatures ranging generally between -15 and -5 ◦C (avoiding, thereby, ice melting). The quality of the obtained dried products is quite similar to the quality of products dried by vacuum freeze drying (VFD), but without the need of generating vacuum, maintaining temperatures around -50 ◦C in the condenser, or defrosting it. There are several ways to carry out AFD, such as the use of a fluidized bed or a tunnel conveyor. Nevertheless, AFD involves considerably longer drying times than V

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11

Chen, Hao. "Computer simulation of combined microwave and water heating processes for packaged foods using finite difference time domain method." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/h_chen_031008.pdf.

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12

Chen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.

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The major objective of this project was to evaluate the feasibility of artificial neural networks (ANNs) and genetic algorithms (GAs) for modeling and optimization of food thermal processing. The specific objectives were: (1) to develop a comprehensive computer simulation program for thermal processing, (2) to apply ANNs and GAs for modeling and optimization of constant retort temperature (CRT) thermal processing and variable retort temperature (VRT) thermal processing, (3) to develop dynamic models for thermal processing using ANNs, and (4) to explore ANN-model-based analysis of critical cont

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13

Shan, Shengyue. "The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1563554049641523.

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14

Moreira, da Silva Maria da Conceicao Barbosa. "Optimization of a continuous membrane bioreactor for the saccharification of starch using temperature as a control variable : experimental study and simulation analysis." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280323.

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15

Edi-Soetaredjo, Felycia. "Numerical simulation of twin-screw extrusion of starch based material /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18502.pdf.

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16

Stone, James B. "Simulation of Temperature and Texture During Thawing of Par-Baked Crust." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832.

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17

Tiwari, Gopal. "Computer simulation of radio frequency (RF) heating in dry food materials and quality evaluation of RF treated persimmons." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Dissertations/Spring2010/g_tiwari_041910.pdf.

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18

Saad, Zoubeir. "Simulation of temperature history and estimation of thermal properties of food materials during freezing." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-02132009-170810/.

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19

Mahiuddin, Md. "Mechanical characterizing and drying simulation of plant-based food materials: The fractional model approach." Thesis, Queensland University of Technology, 2020. https://eprints.qut.edu.au/204285/1/Md_Mahiuddin_Thesis.pdf.

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Food processing industry is one of the largest manufacturing sectors in Australia. Drying is one of the major processes in food industry that reduces food waste by increasing shelf-life. However, drying is highly energy-intensive lengthy process and results in significant quality deterioration. To retain the fresh like quality and reduce the energy consumption, a comprehensive understanding of transport process during drying is essential. To overcome the limitations of current mathematical models, this study introduced new fractional differential models for mechanical characterising and drying

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20

Lakhani, Muhammad Bashir 1960. "Simulation of pecan processing for evaluation of process alternatives." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/282370.

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A number of alternatives were considered to keep pecan processing economically competitive and sustainable. The industry needed a low risk evaluation technique for testing new high capital plant configurations. A simulation model was developed using the AweSimTM simulation system to form the model structure and framework. The Visual SLAMTM and Visual BASIC programming languages were used to build a network model that provided a mathematical-logical representation of the system. The model mathematically expresses all sub-processes including moisture conditioning, pasteurizing, cracking, shellin

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21

Al-Obaidi, Mudhar A. A. R. "Modelling, Simulation, and Optimisation of Reverse Osmosis Process with Application in Wastewater Treatment and Food Processing." Thesis, University of Bradford, 2018. http://hdl.handle.net/10454/17345.

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Reverse Osmosis (RO) is a membrane-based separation process applied in several industrial and food processing applications. In this research, performance of RO process is investigated in respect of two applications (a) wastewater treatment (b) concentration fruit juices using model-based techniques. For this purpose, a number of models (both 1 and 2-dimensional steady state and dynamic) for spiral wound RO process are developed based on Solution-Diffusion model and Irreversible Thermodynamic model. The models are validated against actual experimental data reported in the literature before bein

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22

Karunasena, H. C. P. "Numerical simulation of micro-scale morphological changes of plant food materials during drying: A meshfree approach." Thesis, Queensland University of Technology, 2014. https://eprints.qut.edu.au/76526/1/H.C.P.%20Karunasena%20Thesis.pdf.

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This thesis developed a high preforming alternative numerical technique to investigate microscale morphological changes of plant food materials during drying. The technique is based on a novel meshfree method, and is more capable of modeling large deformations of multiphase problem domains, when compared with conventional grid-based numerical modeling techniques. The developed cellular model can effectively replicate dried tissue morphological changes such as shrinkage and cell wall wrinkling, as influenced by moisture reduction and turgor loss.

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23

Ghazala, Suad. "Degradation kinetics of quality factors, their verification and optimization in a thermoprocessed simulated food system." Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=74358.

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A novel simulated food model (ascorbic acid, thiamine and a mixture of glucose and glycine) incorporating celite was developed. Basic kinetic parameters were established and the analysis of this data led to a reconsideration of the fundamental aspects relating the TDT and Arrhenius systems of evaluating kinetic parameters and their meaning. Heat penetration data was obtained for both conduction and convection systems, with the conduction system being characterized by parameters calculated from the heat penetration data. Stainless steel micro-capsules were used to isolate and obtain centerpoint

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24

Quayesam, Dennis. "The Food Truck Problem, Supply Chains and Extensions of the Newsvendor Problem." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3905.

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Inventory control is important to ensuring sufficient quantities of items are available tomeet demands of customers. The Newsvendor problem is a model used in Operations Research to determine optimal inventory levels for fulfilling future demands. Our study extends the newsvendor problem to a food truck problem. We used simulation to show that the food truck does not reduce to a newsvendor problem if demand depends on exogenous factors such temperature, time etc. We formulate the food truck problem as a multi-product multi-period linear program and found the dual for a single item. We use Disc

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25

Chi, Minli 1965. "Development of virtual laboratory as an educationalresearch tool in food processing." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=111501.

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Personal computers (PC) and high level programming techniques have been developing so rapidly during last decade leading to new and exciting opportunities in the field of education. The purpose of this research was to develop food processing virtual labs as efficient teaching and study tools for food processing courses using user-friendly computer languages (VC++, MFC and OpenGL). A 3D graphic technique was employed in this study as a specific objective to generate 3D graphics in the visualization mode.<br>According to functionalities, virtual labs were designed for three basic simulations: (1

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26

ROSA, FAENA M. L. "Simulação numérica da migração de elementos metálicos e do monômero e-caprolactama de embalagens poliméricas irradiadas para simulantes de alimentos." reponame:Repositório Institucional do IPEN, 2008. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11653.

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Made available in DSpace on 2014-10-09T12:54:21Z (GMT). No. of bitstreams: 0<br>Made available in DSpace on 2014-10-09T14:08:02Z (GMT). No. of bitstreams: 0<br>Dissertação (Mestrado)<br>IPEN/D<br>Instituto de Pesquisas Energéticas e Nucleares - IPEN/CNEN-SP

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27

Fiorentini, Davide. "Design of a Cartesian Robot for Agro-Food Applications." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2017.

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Nella tesi si affronta il problema della progettazione di un sistema meccatronico fortemente automatizzato per applicazioni agricole. In particolare il progetto è rivolto alla costruzione di una macchina per l’attività di raccolta automatizzata di teste di broccoli disposte in filari presenti in campo coltivato. Il fine dello studio, tramite l’applicazione su un vegetale specifico, è l’introduzione di tecnologie di uso ormai comune nel campo industriale in un settore tradizionalmente poco sensibile all’innovazione come quello agricolo. La progettazione deve quindi tenere conto di diverse prob

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28

Rahman, Mohammad Mahbubur. "Microscale modelling of cellular level transport and deformation during food drying." Thesis, Queensland University of Technology, 2018. https://eprints.qut.edu.au/120676/1/Mohammad%20Mahbubur_Rahman_Thesis.pdf.

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This thesis contributed to the development of a microscale drying model to predict the actual moisture distribution and physical quality of food material during the drying process. This research has developed a novel methodology to create realistic cellular geometry from microscopic images of food material which can be used as an exact computational domain for the microscale drying model. The model developed is capable of predicting of the cellular level transport and the anisotropic deformation of food material during the drying. The results obtained from the model were validated against exte

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29

Kulasiri, G. Don. "Simulation of deep-bed drying of Virginia peanuts to minimize energy use." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39762.

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A deep-bed drying model simulating the drying of peanuts in a fixed bed is required for designing energy-efficient and automatically controlled dryers. A deep-bed drying model consists of a thin-layer drying model to calculate the moisture release from the material and a set of mass and energy balances. An experimental setup was constructed to determine drying rates of Virginia-type peanuts under 14 different drying air conditions. Selected empirical and semi-theoretical models available for modeling thin-layer drying rates were fitted to the collected data using nonlinear regression technique

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30

Doyle, Carolyn. "Computer modeling and simulation of ground beef and lettuce handling for hamburgers at a typical fast-food restaurant." [Johnson City, Tenn. : East Tennessee State University], 2001. http://etd-submit.etsu.edu/etd/theses/available/etd-1112101-093056/restricted/doylec113001a.pdf.

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31

Doyle, Carolyn. "Computer Modeling and Simulation of Ground Beef and Lettuce Handling for Hamburgers at a Typical Fast-Food Restaurant." Digital Commons @ East Tennessee State University, 2002. https://dc.etsu.edu/etd/728.

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Numerous Escherichia coli O157:H7 outbreaks have been associated with fast food restaurants. This research created a computer model and simulation with the Micrografx computer software program Process™ for the safe handling of ground beef patties and lettuce in a typical fast food restaurant. A reference facility was visited to obtain a text description of the flow of food. To create the model, a process diagram was made that graphically represented the series of steps that were taken from the arrival of products to the delivery of the cooked and assembled product to the consumer. A process

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32

Pietromonaco, Joseph Allen. "A Heat Transfer Model for Industrial Food Processes." Youngstown State University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1312936641.

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33

Kim, Jongsoon. "Dose calculation methodology for irradiation treatment of complex-shaped foods." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1899.

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34

Ratemo, Assa Isoka. "Maize market liberalisation and food security in Kenya : policy analysis and evaluation using a quadratic programming and simulation approach." Thesis, University of Newcastle Upon Tyne, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360738.

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35

Ahlqvist, Marcus. "Applicability of simulation analysis for planning agri-food supply chains : A case study at a Swedish farmer-owned cooperative." Thesis, Uppsala universitet, Institutionen för samhällsbyggnad och industriell teknik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-446478.

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Agri-food supply chains (ASCs) are becoming increasingly complex, and its actors are in need of sophisticated planning tools to remain competitive in an industry that have been moving away from small individual actors towards large multi-national, highly vertically integrated cooperatives. This case study views reality from an objectivist point of view and utilises a positivist approach to study this reality. It combines qualitative and quantitative methods to study an ASC operating in the Kingdom of Sweden. This ASC’s planning processes are investigated in order to identify processes that are

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36

Warshamana, Dewayalage Chathura Chandimal Wijerathne. "A new coarse-grained multiscale model for the numerical simulation of morphological changes of food-plant materials during drying." Thesis, Queensland University of Technology, 2019. https://eprints.qut.edu.au/130784/1/Chathura%20Chandimal%20Wijerathne_Warshamana%20Dewayalage_Thesis.pdf.

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This research project is a step forward in predicting the bulk-scale deformations in food-plant materials during drying in a computationally efficient and accurate manner. In the proposed numerical modelling method, a novel force interaction field was introduced to represent the mechanics of a whole plant cell during drying through its centroid. By utilising this novel modelling approach, the distinct deformation profiles of several food-plant materials were revealed along with the impact of drying situations and features in the microstructure. The developed modelling framework has potential a

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Crotta, M. "PROBABILISTIC MODELLING IN FOOD SAFETY: A SCIENCE-BASED APPROACH FOR POLICY DECISIONS." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/339138.

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This thesis deals with use of qualitative and quantitative probabilistic models for the animal-derived food safety management. Four unrelated models are presented: three quantitative and one qualitative. Two of the quantitative models concern the risk posed by pathogens in raw milk, in the first study, a probabilistic approach for the inclusion of the variability and the uncertainty in the consumers’ habits and the bacterial pathogenic potential is proposed while the second study, demonstrate how the overlook of the relationship between the storage time and temperature has led to overestimated

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38

Jenkinson, William. "Simulation de la mécanique mésoscopique des aliments par méthodes de particules lagrangiennes." Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB047.

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Le rôle des mécanismes mésoscopiques dans le traitement et la conception des aliments est encore mal compris, notamment pour la transformation orale et la perception de la texture. Malgré le développement de la physique de la matière molle, les scientifiques peinent encore à relier les comportements micro-, méso- et macroscopiques par des simulations. Cette thèse se concentre sur les simulations mécaniques, excluant les effets thermiques, chimiques et physico-chimiques, pour explorer le comportement des aliments à l'échelle mésoscopique. Nous avons développé une approche de simulation dans LAM

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39

Sawert, Adam. "Dynamic Menu Management Utilizing the Relationship Between Preparation Time and Monetary Revenue : A Simulation Approach to the Food and Beverage Industry." Thesis, Luleå tekniska universitet, Datavetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-80925.

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Queue buildup is a problem that every fast food restaurant would like to reduce, as its effect on customer satisfaction and restaurant revenue is obviously negative. This thesis looks at how a dynamic menu management system would affect fast food restaurants, specifically how the promotion of fast products, in certain situations, would affect total revenue and queue lengths. A neural network was used to categorize products depending on their preparation time and to predict queue waiting times. A simulation approach was used to find out how the menu management system would affect the restaurant

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Dallinger, Niels, and Jörg Hübler. "Simulation of Bottle Conveyors – Opportunities of the Discrete Element Method (DEM)." Universitätsbibliothek Chemnitz, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:ch1-qucosa-231768.

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The Discrete Element Method (DEM) provides an approach to recognition of the problems within bottle conveyors at an early stage of the engineering process. Key points in bottle conveyor systems, such as buffers, ejectors, diverters and transfers can be numerically analyzed. It is possible to calculate forces on lateral guides and forces between bottles within accumulation situations. The DEM provides an alternative opportunity for the virtual process optimization and numeric case studies of conveying systems at beverage and food industries<br>Die diskrete Elementmethode (DEM) ermöglicht in ein

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Culbertson, Greg S. "Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227.

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Forsell, Adam. "Exploring the Efficiency of a Digital Simulation Game for Vocational Training : An experimental approach." Thesis, Högskolan i Skövde, Institutionen för informationsteknologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:his:diva-16526.

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This thesis covers an experiment which explores how effectively skills that are gained in a digital serious game can be transferred to a real situation. The context of the experiment is the casual restaurant industry, with focus on the task of a food runner. The results showed to be unreliable when ruling out the chance element with the use of t-tests, which points to that the data produced were coincidental, however the limited deviation in the groups’ performances indicate that there is potential in the addition of a digital game to the traditional training material. This is learned from the

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Fageehi, Yahya. "SIMULATION-BASED OPTIMIZATION FOR COMPLEX SYSTEMS WITH SUPPLY AND DEMAND UNCERTAINTY." University of Akron / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=akron1531147903589262.

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Shirmohammadi, Maryam. "Process modelling and simulation of tissue damage during mechanical peeling of pumpkin as a tough skinned vegetable." Thesis, Queensland University of Technology, 2014. https://eprints.qut.edu.au/67921/1/Maryam_Shirmohammadi_Thesis.pdf.

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Food waste is a current challenge that both developing and developed countries face. This project applied a novel combination of available methods in Mechanical, agricultural and food engineering to address these challenges. A systematic approach was devised to investigate possibilities of reducing food waste and increasing the efficiency of industry by applying engineering concepts and theories including experimental, mathematical and computational modelling methods. This study highlights the impact of comprehensive understanding of agricultural and food material response to the mechanical op

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45

Garedew, Efrem. "Land-use and land-cover dynamics and rural livelihood perspectives, in the semi-arid areas of Central Rift Valley of Ethiopia." Umeå : Dept.of Forest Resource Management, Swedish University of Agricultural Sciences, 2010. http://epsilon.slu.se/201007.pdf.

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D'AMMARO, DANIELE. "From environmental concerns toward sustainable agro-food production. Mathematical models, indicators to achieve the sustainability of the wine sector." Doctoral thesis, Università Cattolica del Sacro Cuore, 2022. http://hdl.handle.net/10280/115286.

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Il sistema alimentare è sempre più interconnesso con il nostro futuro, il quale include un'ampia varietà di preoccupazioni della società che vanno dalla sicurezza alimentare, alla nutrizione, alle disuguaglianze sociali ed economiche, al cambiamento climatico, alla biodiversità e ai servizi generati dagli ecosistemi oceanici. In particolare, la filiera agroalimentare del vino emerge come una tra le filiere più analizzate data la sua importante rilevanza nel mercato economico produttivo e distributivo mondiale. In accordo con le disposizioni del New Green Deal dell'Unione Europea e dell'Agenda

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Nascimento, Nayra Reis do. "Análise termodinâmica e otimização de um sistema de refrigeração por absorção para conservação de alimentos." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266783.

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Orientadores: José Vicente Hallak d'Angelo, Francine de Mendonça Fábrega<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química<br>Made available in DSpace on 2018-08-19T13:33:09Z (GMT). No. of bitstreams: 1 Nascimento_NayraReisdo_M.pdf: 1429168 bytes, checksum: 30227a0f4015b5e13ac57c8d1cbb2396 (MD5) Previous issue date: 2011<br>Resumo: Sistemas de refrigeração têm diversas aplicações, como por exemplo: proporcionar conforto térmico através da climatização de ambientes; gerar utilidades frias para aplicações em processos industriais; conservação de ali

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Roockley, Claire Ellen. "A Mixed Methods Obesity Prevention Intervention For Australian Children Aged 6-12 Years: Influence Of Parents Misperceptions About Food And Exercise On The Efficacy Of Educational Obesity Simulations." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2014. https://ro.ecu.edu.au/theses/1419.

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Increasing numbers of Australian children are being classified as overweight or obese. Given the health complications associated with excess weight, interventions to prevent children becoming overweight are crucial. Despite literature showing that parents shape their children’s food and exercise habits, no child obesity prevention programs have directly targeted parents. Moreover, although fear appeals have been used across several health promotion areas to change attitudes and behaviours, they have not been incorporated into an obesity preventive program. This study addressed these gaps by te

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Gianfrancesco, Alessandro. "Séchage par atomisation : propriétés de collage des particules en relation avec l'agglomération." Phd thesis, AgroParisTech, 2009. http://pastel.archives-ouvertes.fr/pastel-00005602.

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Les poudres alimentaires instantanées (lait, soupe, jus, café) sont habituellement produites par séchage par pulvérisation, suivi d'une étape ultérieure d'agglomération pour augmenter la taille des particules (de 50-100 μm à 250-500 μm) avec une distribution de taille étroite et une structure modifiée (porosité), pour améliorer la manutention et les propriétés instantanées (mouillabilité, dispersibilité, solubilité). L'agglomération est réalisée dans un lit fluidisé intérieur ou extérieur à la chambre de séchage, ou par réinsertion des fines (sèches) dans la chambre. L'agglomération de particu

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Anputhas, Markandu. "Simulating land use change for assessing future dynamics of land and water resources." Thesis, University of British Columbia, 2015. http://hdl.handle.net/2429/56181.

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Models of land use change fall into two broad categories: pattern based and process based. This thesis focuses on pattern based land use change models, expanding our understanding of these models in three important ways. First, it is demonstrated that some driving variables do not have a smooth impact on the land use transition process. Our example variable is access to water. Land managers with access to piped water do not have any need for surface or groundwater. For variables like this, a model needs to change the way that driving variables are represented. The second important result

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