The aim of this experiment was to determine in vitro the composition, the antibacterial, antioxidant and tanning activity of grape by-products (Vitis vinifera) for its exploitation in the poultry industry. The crude fiber content of the pomace of 31, 6% and for lignin of the seeds it was 61,2%. The pressed seeds contained 13,4% of crude oil, whose composition of fat acid has 67,73% of linoleic acid. To be studied as growth promoter of birds, polar compound had been extracted from the defatted grape seed in a solution with acetone: water: acid ascetic, resulting in 10,3% of extract from the defatted grape seed extract (ESUD) that, when analyzed, evidenced the presence of anthocyanic pigments and condensed tannins. The ESUD presented high antibacterial activity against strains of S. aureus and E. coli, but not against Salmonella sp. The antioxidant activity of the ESUD presented a percentage of inhibition of 1,1-difenil-2-picrilhidrazila comparable to the ascorbic acid, whose effect reached its maximum at 200 μg/ml. The capacity of tannins to bind protein was considered low for the seed and SUD and high for the ESUD. Later on, the inclusion effect of the grape seed and by-product as additives in the diets of poultry upon growth performance had been evaluated for apparent digestibilidade of the dry matter (CDMS), organic matter (CDMO) and crude protein (CDPB), blood levels of cholesterol, triglycerides, total proteins and glucose, beyond cecal pH. Six hundred day old Ross chicks were distributed in completely randomized design, from 1 to 21 days of age, with six treatments, five repetitions of 10 birds, inoculated or not with strains of E. coli, constituting a 6x2 factorial. Initial feed was used constituting the following treatments: T1-negative control; T2-positive control-0.05% of flavomycin and colistin sulphate; T3-0,04% extract of ESUD; T4-0,1% of grape seed (SUI); T5-0,47% of SUI and T6-2,35% of SUI. The inclusion of grape by-products did not influence the rates growth parameters, apparent digestibilidade or cholesterol levels but decrease levels of blood triglycerides. The inoculation decreased body weight, the weight gain, decreased the levels of blood total protein, and increased triglycerides and glucose and when associated with the ESUD, improved the CDMO. The contradictory results indicate the need for further experiments. / O objetivo deste trabalho foi determinar in vitro a composição centesimal, a atividade antibacteriana, antioxidante e tanante de subprodutos da uva (Vitis vinifera) para seu aproveitamento na indústria avícola. O conteúdo de fibra bruta do bagaço foi de 31,6% e de lignina das sementes foi de 61,2%. As sementes prensadas renderam 13,4% de óleo bruto, cuja composição de ácidos graxos tem 67,73% de ácido linoléico. Para serem estudados como aditivos em dietas para aves compostos polares foram extraídos da semente de uva desengordurada numa solução com acetona: água: ácido acético, resultando em 10,3% de rendimento de extrato de semente de uva desengordurada (ESUD) que, quando analisado, evidenciou a presença de taninos condensados e pigmentos antociânicos. O ESUD apresentou atividade antibacteriana alta contra cepas de S. aureus e E. coli mas não contra Salmonella sp. A atividade antioxidante do ESUD apresentou um percentual de inibição do 1,1-difenil-2- picrilhidrazila comparável ao ácido ascórbico, cujo efeito atingiu seu máximo em concentrações de 200μg/ml. A capacidade de complexar proteínas dos taninos foi considerada baixa para a semente e a SUD e alta para a ESUD. Posteriormente foram avaliados os efeitos da inclusão de subprodutos da uva como aditivos nas dietas de frango de corte sobre variáveis de desempenho zootécnico e digestibilidade aparente da matéria seca (CDMS), matéria orgânica (CDMO) e proteína bruta (CDPB), níveis plasmáticos de colesterol, triglicerídeos, proteínas totais e glicose, além de pH cecal. Foram utilizados 600 pintos de corte machos Ross, de 1 a 21 dias de idade, distribuídos em delineamento inteiramente casualizado, com seis tratamentos, cinco repetições de 10 aves, inoculados ou não com cepas de Escherichia coli, constituindo um fatorial 6x2. Utilizou-se ração inicial para a criação constituindo os seguintes tratamentos: T1-controle negativo; T2-0,05% de flavomicina e sulfato de colistina-controle positivo; T3-0,04% ESUD; T4-0,1% de semente de uva integral (SUI); T5-0,47% de SUI e T6-2,35% de SUI. A inclusão de subprodutos da uva não influenciou as variáveis zootécnicas, coeficientes de digestibilidade, nem as taxas de colesterol, mas diminuiu os níveis de triglicerídeos plasmáticos. A inoculação piorou o peso final, o ganho de peso, diminuiu os níveis plasmáticos de proteínas totais, aumentou triglicerídeos e glicose e quando associada com o ESUD melhorou o CDMO. Os resultados contraditórios indicam a necessidade de novos experimentos.

Ce travail de thèse concerne l’utilisation des électrotechnologies pour une valorisation optimisée de la betterave à sucre conformément au concept de bioraffinerie. Les électro-technologies appliquées sont les champs électriques pulsés (CEP) et les décharges électriques de haute tension (DEHT). L’étude s’attache d’une part à l’optimisation d’un procédé alternatif pour l’extraction du sucre par pressage alcalin à froid assisté par CEP. D’autre part, elle propose des nouvelles voies pour la valorisation de deux coproduits de l’industrie betteravière qui sont les radicelles et la pulpe de betterave. Dans la première partie, le traitement électrique par CEP couplé au chaulage permet une meilleure désintégration du tissu betteravier. Il permet d’accélérer les cinétiques du pressage, d’améliorer le rendement ainsi que la qualité du jus et d’alléger la procédure de purification en aval de l’extraction. Une étude paramétrique d’optimisation a permis d’identifier le meilleur itinéraire d’application de ce nouveau procédé d’extraction. Les cossettes fraîches de betterave sont prétraitées par CEP à 600 V/cm pour 10 ms (Q = 2,7 Wh/kg). Les cossettes électroporées sont ensuite pressées à froid pour extraire 75 % du jus. Les cossettes pressées subissent un pressage alcalin avec 10 % du lait de chaux. Afin d’extraire le sucre résiduel dans le gâteau de pressage obtenu, deux étapes de pressage supplémentaires avec une étape intermédiaire d’hydratation sont nécessaires. Ce procédé optimisé permet de bien épuiser les cossettes en sucre (perte en sucre de 0,23 % et matière sèche de pulpes de 39 %) pendant une courte durée d’extraction (30 min) avec un faible soutirage (108 %) par rapport au procédé de diffusion. Il permet ainsi des économies significatives de matière et d’énergie surtout pour les étapes d’extraction du jus et de séchage de pulpes. Par rapport au procédé conventionnel, le gain énergétique s’élève à 91,96 × 106 kWh pour une usine traitant 10 000 t/j de betteraves pendant une campagne de 110 jours. De plus, le procédé proposé permet de simplifier la procédure de purification et de réduire de 50 à 60 % la quantité de chaux utilisée. Dans la deuxième partie de cette étude, deux procédés de transformation ont été proposés et optimisés à l’échelle laboratoire pour la valorisation des radicelles et de la pulpe de betterave à sucre. Les radicelles ont été utilisées pour produire du bioéthanol. Le jus brut de radicelles a été extrait par pressage à froid assisté par CEP. La production du bioéthanol a été achevée par fermentation alcoolique. Le prétraitement par CEP (450 V/cm, 10 ms) a permis d’accélérer la cinétique de pressage, d’augmenter le rendement en solutés (79,85 % vs. 16,8 %) et d’obtenir un jus plus concentré (10 % vs. 5,2 %). Le procédé optimisé permet de produire environ 41,75 L de bioéthanol par tonne de radicelles lorsque l’on applique un prétraitement par CEP contre seulement 8,2 L de bioéthanol sans prétraitement électrique confirmant ainsi le potentiel de ce nouveau schéma de valorisation. La pulpe de betterave déshydratée ayant une matière sèche de 92,8 % a été utilisée pour l’extraction de pectines. L’étude réalisée a montré que l’application d’un prétraitement par DEHT permet d’intensifier l’extraction des pectines. Le gain relatif de rendement en pectines est de 25,3 % pour une énergie consommée de 76,2 kJ/kg. Le schéma de bioraffinage proposé pourra aider au maintien de la filière betteravière en France après la suppression de système de quotas sucriers dans l’Union européen qui entrera en vigueur le 1er octobre 2017. / This work discusses the use of electrotechnologies for an optimized valorization of sugar beet according to the concept of biorefinery. The applied electrotechnologies are pulsed electric fields (PEF) and high-voltage electrical discharges (HVED). The study firstly aims at optimizing an alternative method for sugar extraction by PEF assisted cold alkaline pressing. On the other hand, it proposes new ways for valorizing two by-products of sugar beet industry, which are sugar beet tails and pulps. In the first part, PEF treatment combined with liming leads to a better disintegration of beet tissue. It permits accelerating of pressing kinetics, improvement of juice yield and quality, and reduction of subsequent purification procedure. A parametric optimization study identified the best application itinerary of the proposed extraction process. Fresh sugar beet cossettes are pretreated by PEF at 600 V/cm for 10 ms (Q = 2.7 Wh/kg). The electroporated cossettes are then pressed to extract 75% of intracellular juice. Compressed cossettes are subjected to an alkaline pressing with 10% lime milk. In order to extract the residual sucrose in the obtained press-cake, two additional steps of pressing with an intermediate hydration are required. This optimized process allows well exhausting the sugar cossettes (sugar loss of 0.23% and pulp dry matter of 39%) for a short extraction (30 min) and with low draft (108%) compared to diffusion method. Thus, it allows substantial saving in materials and energy especially for juice extraction and pulp drying. Compared to the conventional method, the energy saving amounted to 91.96 × 106 kWh for a sugar beet factory treating 10 000 tons per day for a campaign of 110 days. In addition, the proposed method simplifies the purification procedure of raw juice and reduces the used amount of lime from 50 to 60%. In the second part of this study, two processing methods were proposed and optimized at lab-scale for valorization of sugar beet tails and pulps. Sugar beet tails were used to produce bioethanol. Raw juice of beet tails was extracted by PEF assisted cold pressing. Bioethanol production was then done by alcoholic fermentation. Pretreatment of beet tails with PEF (450 V/cm, 10 ms) permits accelerating the pressing kinetics, increasing the yield of solutes (79.85% vs. 16.8%), and leads to a more concentrated juice (10% vs. 5.2%). The optimized process permits the production of about 41.75 L of bioethanol per ton of beet tails when PEF pretreatment is applied against only 8.2 L of bioethanol without PEF confirming the potential of this new valorization scheme. Dried beet pulp having a dry matter of 92.8% was used for pectin recovery. The present study showed that the application of HVED pretreatment leads to intensify pectin extraction. The relative gain of pectin yield is 25.3% with an energy consumption of 76.2 kJ/kg. The proposed biorefinery scheme could protect the sugar beet industry in France after the suppression of the sugar quota system in the European Union, which will take effect on 1st October 2017.

Les particules mobiles du sol peuvent transporter des polluants vers la nappe phréatique. Dans les crassiers sidérurgiques, les éléments métalliques lixiviés contribuent à une contamination rapide des eaux du sol. L’objectif de ce travail est de comprendre les mécanismes qui interviennent dans le transport en solution et sous forme particulaire dans des déchets sidérurgiques stockés sur le long terme. Pour ce faire, une caractérisation complète des compositions minéralogiques et chimiques a été effectuée. Elle révèle que ces déchets sont constitués de minéraux de haute température typiques des laitiers et de minéraux d’altération météorique. Les eaux de percolation montrent des pH élevés, dus à des teneurs élevées en calcium, et des teneurs importantes en aluminium et silicium. Les teneurs en chrome et molybdène, et ponctuellement en vanadium sont élevées dans les lixiviats des laitiers de fusion. L’analyse granulométrique des particules mobilisées, pour des pluies simulées en colonne, indique que leur taille moyenne est de 200 µm, ce qui laisse prévoir une faible mobilité dans les formations sous-jacentes moins perméables. Les calculs de spéciation montrent que les lixiviats sont saturés ou proches de l'équilibre vis-à-vis des silicates calciques hydratés et souvent saturés en molybdate de calcium. / Mobile soil particles can transport pollutants to groundwater. In slag heaps, leached metallic elements contribute to soil water contamination. The aim of this work is to identify the role of slag particles in contaminant transport under unsaturated and saturated conditions. Mineralogical compositions and physicochemical properties of slags are first determined. The analysis show high temperature slag phases and weathering phases. Percolation tests are also carried out in repacked waste columns under infiltration/drying cycles to find out the effects of dry periods on in situ particle mobilization. Preferential flows lead to rapid transport of solute through the repacked column in vadose zone. Leachates are characterized by high pH and high concentrations of calcium, aluminum and silicon, molybdenum, chromium in the fusion slags. Speciation calculations showed that the leachates are saturated in calcium silicate hydrates. Laser size analyzer shows that the slag particles mobilized during the simulated rain events are around 200 µm, which suggests low mobility in the less permeable underlying formations.

Ce travail de recherche porte sur la modélisation mathématique des principaux procédés sidérurgiques en suivant une approche systémique. L’objectif est d’élaborer un outil de modélisation de l’ensemble de la filière destiné à l’optimiser du point de vue énergétique et environnemental. Nous avons développé des modèles physico-chimiques du haut fourneau, de la cokerie, de l’agglomération et du convertisseur. Ces modèles ont ensuite été reliés entre eux sous forme d’un diagramme de flux unique en utilisant le logiciel ASPEN Plus. Dans une première partie, nous nous sommes particulièrement intéressés au haut fourneau à recyclage, une variante innovante du haut fourneau dans laquelle les gaz de gueulard sont recyclés et réinjectés aux tuyères après capture du CO2. Nous avons testé une réinjection à un niveau (aux tuyères) et à deux niveaux (tuyères et ventre). Les résultats ont été comparés avec succès à des données expérimentales issues d’un réacteur pilote et montrent que le recyclage permet une baisse de plus de 20 % des émissions de CO2 du haut fourneau. Le recyclage à deux niveaux ne semble pas plus performant que celui à un seul niveau. Dans un deuxième temps, nous avons simulé le fonctionnement d’une usine sidérurgique intégrée dans son ensemble. Différentes configurations ont été testées, pour un haut fourneau classique ou un haut fourneau à recyclage, en considérant un éventuel recyclage du laitier de convertisseur à l’agglomération, et en étudiant l’influence de la teneur en silicium de la fonte sur toute la filière. On montre notamment qu’il est possible de réduire le prix de revient de la tonne d’acier en substituant et recyclant différents sous-produits / This research study deals with mathematical modeling of the main steelmaking processes following a systems approach. The objective was to build a modeling tool of the whole steelmaking route devoted to its energetic and environmental optimization. We developed physical-chemical models for the blast furnace, the coke oven, the sintering plant and the basic oxygen furnace. These models were then linked together in a single flow sheet using the ASPEN Plus software. First, we focused on the top gas recycling blast furnace, a novel variant of the blast furnace in which the top gas is recycled and re-injected into the tuyeres after CO2 removal and capture. We tested both a reinjection at one level (tuyeres only) and at two levels (tuyeres and shaft). The results were successfully compared with experimental data from a pilot reactor and demonstrate that recycling can lower the blast furnace CO2 emissions by more than 20%. Recycling at two levels does not seem more efficient than at a single level. Second, we simulated the operation of an entire integrated steelmaking plant. Different configurations were tested, using a conventional blast furnace or a top gas recycling blast furnace, considering a possible recycling of the converter slag to the sintering plant, and studying the influence of Si content in the hot metal on the entire steelmaking plant operation. We show that it is possible to reduce the cost of producing steel by substituting and recycling various by-products

With the development of modern technology the perception of waste is changing. What was once considered unusable and expensive can be now seen as an useful material with potential to increase revenues of the company. As example can serve energetic industry, which was until recently only able to store its waste produced during combustion of coal. Now energetic companies are able to transform their waste into secondary energetic products (by-products) that can be further used in other industries. The main goal of the thesis is to determine whether there is a potential for the development of the secondary energetic products in the Czech Republic.

Foram conduzidos dois experimentos no Departamento de Zootecnia da ESALQ/USP com o objetivo de estudar a substituição do milho moído fino pelos co-produtos farelo de glúten de milho e polpa cítrica peletizada em rações para bovinos terminados em confinamento. No Experimento 1 foram utilizados 88 machos cruzados (½ Braunvieh ¼ Angus ¼ Nelore) não castrados (407 kg), distribuídos em 24 baias por 57 dias. As rações continham 12% de bagaço de cana in natura e 88% de concentrado. Os tratamentos foram: (1) milho moído fino (M); (2) milho moído fino e farelo úmido de glúten de milho (MFUG); (3) polpa cítrica peletizada (P); (4) polpa cítrica peletizada e farelo úmido de glúten de milho (PFUG). O GPD e a EA dos animais não diferiram entre os tratamentos (P>0,05), porém houve efeito da fonte energética sobre a IMS, que foi maior para as rações com milho (P<0,05). Não foi observado efeito de fonte energética ou nível de farelo úmido de glúten de milho nos valores de ELm e ELg observados neste experimento (P>0,05), mas houve interação (P<0,05) com valores de energia mais altos para o tratamento PFUG em relação aos demais. No Experimento 2, foram utilizados 99 machos Nelore não castrados (348 kg), distribuídos em 20 baias por 85 dias. Os tratamentos foram: (1) milho moído fino (M); (2) milho moído fino e polpa cítrica peletizada (MPC); (3) milho moído fino e farelo úmido de glúten de milho (MFUG); (4) polpa cítrica peletizada e farelo úmido de glúten de milho (PFUG); (5) polpa cítrica peletizada e farelo seco de glúten de milho (PFSG). As rações continham de 5 a 11% de feno de gramínea como fonte de volumoso, formuladas para serem isoprotéicas. Não houve diferença (P>0,05) na IMS, GPD e EA para os tratamentos utilizados. A área de olho de lombo e espessura de gordura não foram afetadas pelos tratamentos, bem como as características qualitativas de carne (P>0,05). Acompanhando os resultados de desempenho, o valor energético das rações não diferiram entre si (P>0,05). Através dos resultados de ELm e ELg observados/esperados, concluiu-se que o milho brasileiro tem seu valor energético inferior ao milho descrito pelo NRC (1996). Os valores de energia do milho (ELm e ELg de 2,24 e 1,55 Mcal/kg) preditos através do amido fecal são semelhantes aos valores tabulados para o milho quebrado americano e superiores ao do milho moído. Com os resultados obtidos é possível afirmar que o farelo de glúten de milho e a polpa cítrica peletizada podem ser utilizados em substituição parcial ao milho moído fino e quando combinados, em substituição total ao milho moído fino em rações com altos teores de concentrado para bovinos em terminação, sem prejuízos ao desempenho e características de carcaça. / Two experiments were conducted at ESALQ/USPs Animal Science Department to evaluate corn gluten feed and dry citrus pulp in substitution for fine ground corn in high concentrate diets for finishing feedlot cattle. In Experiment 1, 88 croosbred (½ Braunvieh ¼ Angus ¼ Nelore) bulls (BW = 407 kg) were kept in 24 pens for 57 days. The rations contained 12% sugarcane bagass and 88% concentrate. The treatments were: (1) fine ground corn (M); (2) fine ground corn and wet corn gluten feed (MFUG); (3) citrus pulp pellets (P); (4) citrus pulp pellets and wet corn gluten feed (PFUG). ADG and G:F ratio did not differ among treatments (P>0,05), but there was an energetic source effect on DMI, higher for corn based diets (P<0,05). No differences were observed for energy souce or corn gluten feed level for NEm and NEg on this experiment (P>0,05), but an interaction (P<0,05) was observed for PFUG wich had higher energy value then the other treatments. In Experiment 2, 99 Nelore bulls (BW = 348 kg) were kept in 20 pens for 85 days. The treatments were: (1) fine ground corn (M); (2) fine ground corn and citrus pulp pellets (MPC); (3) fine ground corn and wet corn gluten feed (MFUG); (4) citrus pulp pellets and wet corn gluten feed (PFUG); (5) citrus pulp pellets and dry corn gluten feed (PFSG). The diets had 5 to 11% grass hay and 89 to 95% concentrate. No differences (P>0,05) were observed for DMI, ADG and G:F ratio among treatments. Diets energy value showed no differences among treatments (P>0,05). Observed/expected NEm and NEg values led to the conclusion that brazilian corn grain has lower energy value than what NRC (1996) tables show. Corn energy values (NEm and NEg was 2,24 and 1,55 Mcal/kg) predicted from fecal starch were similar to american cracked corn and higher than ground corn. Wet corn gluten feed and citrus pulp can be used in substitution for fine ground corn, alone or in combination, in high concentrate finishing feedlot diets, without depressing animal performance and carcass charateristics.

Proposed dissertation thesis deals with wine and artisanal cheeses microbiology. The first part is focused on identification of yeasts isolated from grapes and musts during production of white and red wines. The grape varieties were grown under the integrated and organic farming on Moravian vineyard. Yeasts were identified by ITS-PCR-RFLP method (amplifying internal transcribed spacer ITS: ITS1, ITS2 and 5.8S rDNA) and unknown species were subjected to partial sequencing of ITS rDNA region. In total, 524 isolates were divided into 14 different species belonging to six genus were identified from. The first stages of fermentation process were characterised by predominance of non-saccharomyces species especially H. uvarum. Due to increased ethanol concentration strains of S. cerevisiae prevailed in the later phases of the process. Further, partial aim of this study was to isolate and to apply selected autochthonous S. cerevisiae strains as starter culture during controlled industrial wine fermentation process. Genus Saccharomyces was distinguished from other non-saccharomyces species by ITS-PCR-RFLP. Further, in order to distinguish Saccharomyces genus at the species and the strain level, several molecular methods were applied including PCR-fingerprinting (rep- and RAPD-PCR), species-specific primers (multiplex and touchdown PCR), LSU-DGGE and interdelta PCR. Species-specific primers enabled us to distinguish some species of the Saccharomyces sensu stricto complex. Furthermore, interdelta PCR seems to be useful tool for S. cerevisiae strains identification. Among 120 isolated autochthonous strains belonging to Saccharomyces genus, 45 different strains were identified. Based on its sufficient technological properties (osmo- and ethanol tolerance, low H2S production etc.), S. cerevisiae 1-09 strain isolated from grape berries coming from moravian vineyard was chosen. Strain S. cerevisiae 1-09 was tested in small amount of must and after that also during industrial fermentation of red and white wine production. Based on the results of chemical and sensorial analysis, the strain seems to be suitable for application as the starter culture for winemaking process. The final part of this thesis is focused on quantification and identification of the yeasts isolated from artisanal cheeses and their by-products coming from Western Balkan Countries. Isolated species were identified by ITS-PCR-RFLP, partial sequencing and by physiological tests. Among the 20 yeast species found, D. hansenii, C. zeylanoides and Y. lipolytica were found to be predominant. Moreover, we developed culture-independent, semi-quantitative technique based on construction of ITS-clone library from metagenomic DNA to investigate complex fungal communities associated with artisanal cheeses and their by-products. Novel technique is based on direct extraction of total DNA from the sample. This was compared with culture-dependent ITS-PCR-RFLP and culture-independent LSU-DGGE methods. The results highlighted the discrepancies among these methods. Finally, the divergences among applied methods were confirmed by correlation analysis and by indices of general biodiversity and dominance of species. ITS-clone library approach combines the advantages of cultivation-based analysis and LSU-DGGE with semi-quantification of fungal species without the requirement of their cultivation. This study might open new perspectives in direct and complex analysis of yeasts and moulds in food matrices.

Die seit 2004 in Deutschland bekannt gewordenen Fälle der illegalen Rückführung und irrtümlichen Fehlverbringung von gemäß der Verordnung (EG) Nr. 1774/2002 nicht für den Genuss durch den Menschen bestimmten tierischen Nebenprodukten (TNP) der Kategorie 3 in die Lebensmittelkette haben zu der politischen Diskussion beigetragen, ob die Pflicht der Materialidentifizierbarkeit durch das Getrennthalten TNP am Ort des Anfalls sowie die ausschließliche Kennzeichnung ihrer Transportbehälter bei der Beförderung einen ausreichenden Schutz der Verbraucher garantieren können. Um eine ordnungsgemäße Verwendung TNP der Kategorie 3 sicherzustellen, hat der Bundesrat ihre unmittelbare und eindeutige Kennzeichnung, z.B. durch Farbstoffe, gefordert. Ziel dieser Arbeit war es, einen geeigneten, futtermittelrechtlich zugelassenen Marker für Schlachtnebenprodukte der Kategorie 3 zu erörtern, der eine technisch praktikable, vom Ort des Anfalls bis zum Verarbeitungsbetrieb optisch eindeutige, dauerhafte und nach der Verarbeitung nachweisbare sowie umwelt- und wirtschaftsverträgliche Markierung von Schlachtnebenprodukten zur sicheren Verfolgbarkeit ihrer bestimmungsgemäßen Verwendung als TNP der Kategorie 3 ermöglicht, um ihren Eintrag in die Lebensmittelkette zu unterbinden, ohne die Neutralität der Endprodukte bei der Verwendung markierter TNP als Rohstoffe für Futtermittel zu beeinträchtigen. Für die Markierung von Schlachtnebenprodukten mittels Sprühsystemen wurden für Futtermittel zugelassene, färbende Zusatzstoffe (Verordnung (EG) Nr. 1831/2003) sowie in der medizinischen Diagnostik etablierte Fluoreszenz-Farbstoffe ausgewählt und hinsichtlich der Eindeutigkeit ihrer Markierung, ihrer Farbhaltung nach Bearbeitung sowie ihrer optischen Neutralität in Lebens- und Futtermitteln, die aus markierten TNP hergestellt worden sind, von fünf ungeschulten Prüfpersonen im Rahmen einer einfach beschreibenden, sensorischen und unabhängigen Prüfung gemäß §35 LMBG (L 00.90-6, ASU) beurteilt. Die Ergebnisse der sensorischen Prüfung wurden mit den RGB-Farbprofilen der markierten und nicht markierten TNP vergleichend analysiert. Zum Nachweis des irrtümlichen oder vorsätzlichen Eintrags von mit den ausgewählten Markerfarbstoffen markierten TNP in Lebensmitteln konnten die Analyseverfahren Dünnschichtchromatographie (DC), optische Emissionsspektrometrie mit induktiv gekoppeltem Hochfrequenzplasma (ICP-OES), Photometrie sowie die Fluoreszenzspektrometrie hinsichtlich ihrer Anwendbarkeit untersucht werden. Die Untersuchung der sensorischen Neutralität der Markerfarbstoffe im Endprodukt Futtermittel erfolgte unter anderem durch einen Futtermittelpräferenzversuch an neun Hunden der Rasse Beagle. Brillantsäuregrün E142 (1,3 mg E142/kg TNP) konnte auf Grund der Eindeutigkeit der Markierung von Schlachtnebenprodukten durch die gegenüber den nativen TNP signifikant unterschiedlichen Rot-Farbintensitäten bei gleichzeitiger Neutralität in den Endprodukten (Lebens- oder Futtermittel) und einer guten bis sehr guten Farbhaltung nach dem Waschen der Nebenprodukte, der Kühl- (8°C über zwei Tage) sowie Gefrierlagerung (-25°C über 14 Tage) und dem Verwenden einer 14, 90 als auch 150 Tage gelagerten Farbstofflösung in Kombination mit dem chemisch nachweisbaren Titandioxid (90 mg E171/ kg TNP) als Markerfarbstofflösung zur eindeutigen Markierung von Nebenprodukten der Schlachtung am Ort ihres Anfalls selektiert werden. Die für die Markierung bestimmten Dosierungen der Markerfarbstoffe gelten für Tiere und Menschen als unbedenklich. Die mit den färbenden Zusatzstoffen E142 und E171 markierten Nebenprodukte der Schlachtung können mittels DC (Nachweisgrenze: ≥7,5 µg E142/kg Probe) beziehungsweise ICP-OES und Photometrie (Nachweisgrenze ICP-OES: 8,3 mg E171/kg Probe) ab einem eingebrachten Anteil von 0,55% (DC: E142) beziehungsweise 9% (ICP-OES: E171) in diversen Produkten (Lebens- oder Futtermittel) nachgewiesen werden. In den chemisch und thermisch extrahierten Fetten aus markierten, fettreichen TNP waren die Farbstoffe E142 und E171 jedoch nicht nachweisbar. Eine Fluoreszenzmarkierung TNP kann hingegen nicht präferiert werden, da nicht markierte Nebenprodukte der Schlachtung eine sichtbare und fluoreszenzspektrometrisch nachweisbare Autofluoreszenz aufweisen und in den thermisch verarbeiteten Produkten keine für die Fluoreszenz-farbstoffe charakteristischen Absorptions- und Emissionsspektren nachweisbar waren. Die Markierung mittels Sprühtechnik erscheint unter den Aspekten Substanzverlust und adaptierter Markerfarbstoff pro Kilogramm TNP praktikabel. Die im Labor bestimmte Markierungszeit für TNP (5 sec./kg) ist unter Einbeziehung der Durchsatzraten am Schlachthof als zu lang zu bewerten. Durch die rückstandsfreie Entfernung der Farbstoffe von Edelstahl- und glatten Kunststoffflächen sowie glasierten Fliesen ergeben sich keine Nachteile der Markierung TNP für die Produktion von Futtermitteln und technischen Erzeugnissen. Die in dem Präferenzversuch untersuchten Futtermittel für Hunde aus markierten TNP zeigten keine Abweichungen von der handelsüblichen sensorischen Produktqualität und hinsichtlich ihrer Haltbarkeit durch Sterilisation (F0-Wert). Mit E142 und E171 markierte TNP (Kat. 3) eignen sich somit als Rohstoffe zur Herstellung von Heimtierfuttermitteln. Bei Anwendung einer Kombinationsfarbstofflösung (E142 und E171) würden die für die Marker anfallenden Kosten pro Tonne TNP bis zu 33 Euro betragen. Bei der ausschließlichen Verwendung von E142, welches der optisch eindeutig markierende Farbstoff ist und das eine hohe Sensitivität im dünnschichtchromatographischen Nachweis zeigt, würden die Kosten 1,70 bis 3,40 Euro/t betragen. Bisher konnte kein EU-einheitlicher Rechtsrahmen zur Markierung TNP der Kategorie 3 gestaltet werden. Die politische Diskussion wird aber vor allem national fortgesetzt. / Since 2004 several illegal or aberrant transfers of animal by-products (ABP) from category 3 (according to Regulation (EC) No. 1774/2002: not intended for food production) back into food chain, have led to the political discussion, whether duty of material identifiability by separate storing of ABP on site and sole labeling of containers during transport are sufficient to protect consumers from ABP not intended for human consumption. To guarantee adequate utilisation of ABP from category 3, the German Federal Council claimed for an immediate and conclusive marking of ABP by dyeing or similar solutions. This study was implemented to define a convenient, registered feed additive for dyeing of slaughter by-products from category 3, which realize a feasible, from extraction to processing visually conclusive, long-lasting, traceable as well as sustainable and cost-effective marking on site to ensure traceability of intended utilisation as ABP from category 3 and to prevent their influx into food chain, without an impairment of the neutrality of products (e.g. pet food) made from marked ABP. For marking of slaughter by-products by air spraying device, registered colouring feed additives (Regulation (EC) No. 1831/2003) as well as diagnostically established fluorescence pigments were selected and investigated regarding their marking unambiguousness, colour retention after processing and visual neutrality in food and feed made from marked ABP by evaluation of five untrained judging persons in the course of a simply delineative, sensorial and impartial test (official list of analysis methods, ASU §35 LMBG, L 00.90-6), and by comparative RGB-colour measurement of images scanned from stained ABP samples. Detection of aberrant or deliberate discharge of marked ABP into food production was evaluated by investigation of thin layer chromatography (TLC), inductively coupled plasma optical emission spectrometry (ICP-OES), photometry and fluorescence spectrometry. Neutrality of marking feed additives in feedstuff was determined by a feeding preference test with nine dogs of the Beagle breed using pet food made from unmarked und marked ABP. Lissamine Green E142 (1,3 mg E142 per kg ABP) was selected as marker dye for slaughter by-products on site based on its unambiguousness of marking due to the significant different red-colour intensity compared to the non-marked ABP as well as the simultaneous neutrality of the colouring additive E142 in the final products feed and food. Colour retention of E142 marking was conclusive with regard to handling by washing, cold (8°C for two days) respectively fridge storage (-25°C for 14 days) and utilisation of a 14-, 90- and 150-days-stored marker solution. For marking, Lissamine Green was combined with the chemical detectable and registered food colour titanium dioxide (E171: 90 mg/kg ABP). The marker additives are classified as safe for humans and animals within the preferred concentrations for colouring ABP. With E142 und E171 marked ABP were traceable in food and feed using detection methods TLC (limit of detection: ≥7,5 µg E142 per kg sample), photometry and ICP-OES (limit of detection: ≥8,3 mg E171 per kg sample) at a proportion of 0,55% (TLC: E142) respectively 9% (ICP-OES: E171), whereas the named markers were not detectable in chemical and thermal extracted fats produced from marked high-fat ABP. Based on the visible and fluorescence spectrometric detectable autofluorescence of animal tissues as well as the uncharacteristic emission and absorption spectra of fluorescence pigments in processed ABP, fluorescence markers are not preferential for marking of slaughter by-products from category 3. Marking of slaughter by-products by air spraying device appeared practicable in due consideration of marker depletion and tissue-adapted marker per kg ABP. Current time of marking under laboratory conditions (5 sec. per kg ABP) must be graded as too long, regarding high transfer rates in slaughterhouses. Concerning the residue-free cleaning of stainless steel and even plastic surfaces from the marker solution, the utilisation of marked ABP for manufacturing of feed and technical products is unproblematic. Investigated pet food samples produced from marked ABP were from comparable commercial sensory product quality and showed no deviation of normal storability due to sterilisation. In conclusion, with E142 and E171 visible marked ABP from category 3 are suitable as crude materials for pet food production. The application of the combined marker solution (E142 and E171) have to be evaluated as comparative expensive (33 Euro per ton ABP), while the exclusive application of E142 as the optic conclusive and sensitive detectable marker for ABP is associated with sustainable costs from 1,70 to 3,40 Euro per ton ABP. To date, an EU-common regulatory framework for marking of ABP from category 3 could not be specified. Nevertheless the political discussion is still continued, especially in Germany.

La matière organique naturelle (MON) est omniprésente dans les eaux de surface. Bien que l’exposition à la MON via l’eau potable soit commune et ne soit pas associée à des effets directs sur la santé humaine, la MON peut avoir des impacts négatifs sur la production d’eau potable, tels que la contribution aux goûts et odeurs, le développement du biofilm dans les systèmes de distribution et la formation de sous-produits de désinfection. La résine échangeuse d’ions en mode biologique (en anglais : Biological ion exchange, BIEX) est un processus prometteur pour l’enlèvement de la MON des eaux de surface. Il s’agit d’opérer la résine échangeuse d’ions dans un réacteur à lit fixe avec une régénération peu fréquente de sorte qu’une communauté microbienne peut se développer sur la surface de résine et ainsi contribuer à l’enlèvement de la MON par biodégradation. Néanmoins, les mécanismes de l’enlèvement de la MON dans le BIEX et la faisabilité de son application dans l’usine de production d’eau potable demeurent inconnus. Ainsi, l’objectif de cette thèse est 1) de comprendre et favoriser l’application du BIEX pour l’enlèvement de la MON des eaux de surface et 2) de résumer les stratégies qui peuvent alléger la gestion de la saumure engendrée par la régénération de résines. Les résines en forme chlorure et bicarbonate ont été d’abord évaluées pour l’application du BIEX où le pilote de BIEX a été alimenté par l’eau de surface pendant 9 mois sans régénération. Les résultats ont démontré que l’échange d’ions est le mécanisme dominant pour le BIEX, i.e., la MON échange avec les ions préchargés (i.e., chlorure et bicarbonate) et les ions préretenus (i.e., sulfate). En plus, les résines colonisées ont été prélevées du pilote et testées en laboratoire où les résines colonisées ont été mises en contact avec les composés de modèles (i.e., micropolluants organiques). Les résultats ont démontré que la biodégradation contribuait à l’enlèvement de micropolluants organiques sur les résines colonisées, mais le degré de biodégradation dépend des caractères de micropolluants organiques et la communauté microbienne sur les résines. Ensuite, le BIEX a été évalué en parallèle du charbon actif biologique (CAB) en filtration secondaire dans l’usine de production d’eau potable de Sainte-Rose. Les résultats ont démontré que bien que le BIEX ait réalisé un enlèvement du carbone organique dissous (COD) plus élevé par rapport à celui du CAB, il a une perte de charge plus significative et le rétrolavage de BIEX s’avère être plus complexe par rapport à celui de CAB. Finalement, une revue de littérature a été menée afin d’identifier les stratégies sur l’opération de résine et la gestion de saumure, et ainsi d’alléger la gestion de la saumure engendrée par la régénération de résines échangeuses d’ions. En somme, cette thèse permet de comprendre les mécanismes de l’enlèvement de la MON dans le BIEX, évaluer la faisabilité de son application dans l’usine de production d’eau potable ainsi qu’identifier les stratégies qui peuvent alléger la gestion de la saumure engendrée par la régénération de résines échangeuses d’ions. / Natural organic matter (NOM) is ubiquitous in surface water. Although the exposure to NOM via drinking water is common and is not associated with direct effects on human health, NOM can cause negative impacts on drinking water treatment, such as contribution to taste and odors, development of biofilms in distribution systems and formation of disinfection by-products. Biological ion exchange (BIEX) is a promising process for the removal of NOM from surface waters. It involves operating the ion exchange resin in a fixed bed reactor with infrequent regeneration so that a microbial community can develop on the resin surface and thus contribute to the removal of NOM by biodegradation. However, the mechanisms for the removal of NOM in BIEX and the feasibility of its application in the drinking water plant remain unknown. Therefore, the general objective of this thesis is 1) to understand and promote the application of BIEX for the removal of NOM from surface water and 2) to summarize the strategies that can alleviate the management of the brine generated by the regeneration of resins. Chloride and bicarbonate-form resins were first evaluated for the BIEX application where the BIEX pilot was fed with surface water for 9 months without regeneration. The results demonstrated that ion exchange is the dominant mechanism in BIEX, i.e., NOM exchanges with preloaded ions (i.e., chloride and bicarbonate) and pre-retained ions (i.e., sulfate). In addition, the colonized resins were harvested from the pilot and tested in the laboratory where the colonized resins were in contact with the model compounds (i.e., organic micropollutants). The results demonstrated that biodegradation contributes to the removal of organic micropollutants on colonized resins, but the extent of biodegradation depends on the characteristics of the organic micropollutants and the microbial community on the resins. Then, BIEX was evaluated in parallel with biological activated carbon (BAC) at the second-stage filtration of the Sainte-Rose drinking water treatment plant. The results demonstrated that although BIEX achieved higher dissolved organic carbon (DOC) removal compared to BAC, it had a more significant pressure drop and the backwash of BIEX filters was proved to be more complex compared to that of BAC. Finally, a literature review was carried out to identify strategies on resin operation and brine management, and thus alleviate the management of the brine generated by the regeneration of ion exchange resins. Overall, this thesis allows understanding the mechanisms for the removal of NOM in BIEX, evaluating the feasibility of its application in drinking water production plants as well as identifying the strategies that can alleviate the management of the brine generated by the regeneration of ion exchange resins.

Tesis por compendio / [ES] La investigación de la presente Tesis doctoral busca estudiar la respuesta del consumidor a productos enriquecidos en fibra mediante la incorporación de subproductos de la industria alimentaria.Se estudió el interés de los consumidores uruguayos en diferentes mejoras nutricionales, el tipo de elaboración y cómo ha cambiado en los últimos diez años. Los resultados muestran que la respuesta de los consumidores es distinta dependiendo del tipo de queso. Solo en el queso untable, hay interés en la reducción de grasa. Respecto a los cambios con el tiempo, se observó para el queso semi-blando, un aumento en el interés por la elaboración artesanal. Se estudió el uso de distintos subproductos como ingredientes en el enriquecimiento en fibra de productos de consumo habitual. Se trabajó con el descarte de la producción de jugo de arándanos. Este se transformó en una harina y se incorporó a la formulación de galletas. Las expectativas de los consumidores al observar la etiqueta de esta galleta fueron tan buenas como una galleta sin fibra. Sin embargo, cuando la probaron sin tener información les gustó menos que la galleta sin fibra, pero al conocer que era rica en fibra aumentó su aceptabilidad ligeramente. Por lo tanto, aunque les interesan las galletas ricas en fibra, no están dispuestos a comprometer aspectos hedónicos por atributos saludables. El segundo subproducto estudiado fue el generado durante la producción de jugo de manzana. La pulpa que se transformó en harina, se usó para el enriquecimiento en fibra de un bizcochuelo. Se estudió la respuesta de los consumidores al bizcochuelo enriquecido en fibra en presencia o no de la etiqueta con información "fuente de fibra" y "con fibra de manzana", comparativamente con un producto comercial sin fibra. Se evaluó la aceptabilidad y los motivos por los que lo compraría o no. Los resultados indican que la aceptabilidad del bizcochuelo enriquecido en fibra aumentó significativamente con la información, lo que indica que además de la declaración "fuente de fibra", la indicación del origen de la fibra "con fibra de manzana" aumenta la aceptabilidad que el consumidor percibe de estos productos. Como tercer subproducto se utilizó el residuo de la industria cervecera, BSG (brewery spent grain). Se desarrollaron tres productos (pan, pasta y leche chocolatada) enriquecidos con fibra mediante la adición de BSG. Se evaluó el impacto del enriquecimiento de la fibra en las características sensoriales, la aceptabilidad y la intención de compra de los consumidores y luego en las emociones que el producto transmitía. La incorporación de fibra en los tres productos tuvo impacto significativo en las características sensoriales. Estas afectaron de forma distinta a la aceptabilidad y a la intención de compra dependiendo del producto. En lo que respecta a las emociones, se puede percibir una ambivalencia según los diferentes productos enriquecidos dependiendo si la fibra es percibida o no. Cuando la detectan se sienten más confiados en consumir el producto y con menos culpa. Por lo tanto, las características sensoriales que el consumidor percibe asociado a la fibra puede, en algunos productos, aumentar la intención de compra del consumidor y hacerle sentir mejor.Se estudió el efecto de la forma de comunicación del enriquecimiento de BSG en la respuesta del consumidor a hamburguesas de carne y si dependía de la marca comercial. Se consideraron tres marcas (una líder, una de bajo precio y una artesanal) y utilizando su empaque original se diseñaron tres etiquetas incluyendo diferente tipo de información y un símbolo representando sustentabilidad. La marca fue el único factor estudiado que afectó la intención de compra y sin embargo el tipo de información no tuvo efecto. Por todo lo obtenido podemos decir que es posible utilizar subproductos de la industria alimentaria como ingredientes para enriquecer nutricionalmente otros alimentos. / [CA] La investigació de la present Tesi doctoral busca estudiar la resposta del consumidor a productes enriquits en fibra per mitjà de la incorporació de subproductes de la indústria alimentaria.Se va estudiar l'interés dels consumidors uruguaians en diferents millores nutricionals, el tipus d'elaboració i com ha canviat en els últims deu anys. Els resultats mostren que la resposta dels consumidors és distinta depenent del tipus de formatge. Només en el formatge untable, hi ha interés en la reducció de greix. Respecte als canvis amb el temps, es va observar per al formatge semi-blando, un augment en l'interés per l'elaboració artesanal. Es va estudiar l'ús de distints subproductes com a ingredients en l'enriquiment en fibra de productes de consum habitual. Es va treballar amb el descart de la producció de suc de nabius. Este es va transformar en una farina i es va incorporar a la formulació de galletes. Les expectatives dels consumidors a l'observar l'etiqueta d'esta galleta van ser tan bones com una galleta sense fibra. No obstant això, quan la van provar sense tindre informació els va agradar menys que la galleta sense fibra, però al conéixer que era rica en fibra va augmentar la seua acceptabilitat lleugerament. Per tant, encara que els interessen les galletes riques en fibra, no estan disposats a comprometre aspectes hedònics per atributs saludables. El segon subproducte estudiat va ser el generat durant la producció de suc de poma. La polpa que es va transformar en farina, es va usar per a l'enriquiment en fibra d'un bizcochuelo. Es va estudiar la resposta dels consumidors al bizcochuelo enriquit en fibra en presència o no de l'etiqueta amb informació;"fuente de fibra"; "con fibra de manzana";, comparativament amb un producte comercial sense fibra. Es va avaluar l'acceptabilitat i els motius pels quals ho compraria o no. Els resultats indiquen que l'aceptab. Com a tercer subproducte es va utilitzar el residu de la indústria cervesera, BSG (brewery spent grauet) . Es van desenrotllar tres productes (pa, pasta i llet xocolatada) enriquits amb fibra per mitjà de l'addició de BSG. Es va avaluar l'impacte de l'enriquiment de la fibra en les característiques sensorials, l'acceptabilitat i la intenció de compra dels consumidors i després en les emocions que el producte transmetia. La incorporació de fibra en els tres productes va tindre impacte significatiu en les característiques sensorials. Estes van afectar de forma diferent de l'acceptabilitat i a la intenció de compra depenent del producte. Pel que fa a les emocions, es pot percebre una ambivalència segons els diferents productes enriquits depenent si la fibra és percebuda o no. Quan la detecten se senten més confiats a consumir el producte i amb menys culpa. Per tant, les característiques sensorials que el consumidor percep associat a la fibra pot, en alguns productes, augmentar la intenció de compra del consumidor i fer-li sentir mejor.Se va estudiar l'efecte de la forma de comunicació de l'enriquiment de BSG en la resposta del consumidor a hamburgueses de carn i si depenia de la marca comercial. Es van considerar tres marques (una líder, una de baix preu i una artesanal) i utilitzant el seu prestància original es van dissenyar tres etiquetes incloent diferent tipus d'informació i un símbol representant sustentabilidad. La marca va ser l'únic factor estudiat que va afectar la intenció de compra i no obstant això el tipus d'informació no va tindre efecte. Per tot allò que s'ha obtingut podem dir que és possible utilitzar subproductes de la indústria alimentària com a ingredients per a enriquir nutricionalment altres aliments. / [EN] The main focus of this work is studying the consumer's response to fibre enriched products by incorporating by-products from the food industry. The interest of Uruguayan consumers in different nutritional improvements and the method of preparation was studied. In the last decade, products with extra benefits have become much more common in the market, and the variation of this interest in recement years was also studied. The results show that the response of consumers is different depending on the type of cheese. Only in spreadable cheese, there is a certain degree of interest only in the reduction of fat. Regarding the changes over time, an increase in interest in artisanal production was observed for semi-soft cheese. Contrary to expectations, there was no increase in consumer interest for any of the nutritional improvements. The use of different by-products as ingredients for the fibre enrichment of products of habitual consumption was studied. The first by-product used was the residue from the blueberry juice production. This was transformed into a flour and incorporated into the cookie. The hedonic consumer expectations for this cookie when looking at the label were as good as a non-fibre cookie. However, when they tasted it without information, they liked it less than the non-enriched cookie, although knowing that it was rich in fibre increased its acceptability slightly. Therefore, while consumers are interested in high fibre cookies, they are not willing to compromise hedonic aspects for healthy attributes. The second by-product studied was the one generated during the production of apple juice. This pulp that was transformed into flour and used for the fibre enrichment of a sponge cake. The response of consumers to the fibre enriched sponge cake was studied with and without information on the label ("source of fibre" and "with apple fibre") in comparison with a commercial product. Product's acceptability were studied. The results show that the acceptability of the fibre enriched sponge cake increased significantly with the information, indicating that in addition to the claim "source of fibre", knowing the of origin of the fibre "with apple fibre" increases the acceptability that the consumer perceives. The third by-product used was the residue from the brewing industry, BSG (brewery spent grain). Three different products were developed (bread, pasta and chocolate milk) enriched with fibre by adding BSG. First, the impact of fibre enrichment on sensory characteristics, acceptability and purchase intention of consumers was evaluated. Finally, the effect of the products on the emotions of the consumers was studied. The incorporation of fibre in the three products had a significant impact on the sensory characteristics. However, these affected acceptability and purchase intention differently depending on the product. Regarding emotions, an ambivalence can be perceived in what is generated by the different enriched products depending on whether the fibre is perceived or not. When they detect it, they feel more confident in consuming the product and with less guilt. Therefore, the sensory characteristics that the consumer perceives associated with fibre can, in some products, not only increase the consumer's purchase intention but also make them feel better. The effect of the way to communicate the BSG enrichment on the consumer's response to meat burgers, and whether it depended on the commercial brand was studied. Three brands were considered (one leading, one low-priced and one artisanal) and using their original packaging, three labels were designed including different types of ways of conveying the information and a symbol representing sustainability. The brand was the only factor studied that affected purchase intention, and the way used to convey the information had no effect. In conclusion, it is possible to use by-products from the food industry as ingredients to nutritionally enrich other foods. / The financial support of Generalitat Valenciana (Project Prometeo 2017/189) and LATU, Uruguay for Arcia’s stay at IATA, are all gratefully acknowledged. / Curutchet González, A. (2021). Uso de subproductos de la industria agroalimentaria como fuente de fibra. Respuesta de los consumidores [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/180385 / TESIS / Compendio