Hydrocolloid stabilizers are commonly used in ice cream formulations to provide body and reduce ice crystal growth during storage. We conducted a retail survey of 65 different vanilla ice cream brands and found the majority of manufacturers primarily use 1 or more of 4 different hydrocolloid sources: guar gum, carrageenan, locust and carob bean gum, or cellulose gum or gel. However, many consumers view hydrocolloids as unnatural, and the presence of hydrocolloids on an ingredient declaration may negatively affect purchase intent. Our survey of 705 consumers showed significant differences in purchase intent for vanilla ice cream, based on ingredient declarations containing different hydrocolloid stabilizers. A response surface central composite design was used to optimize ice cream stability using combinations of tapioca flour, carob bean gum, and citrus fiber, 3 consumer-preferred hydrocolloid stabilizers. Instrumental evaluations considered the dependent variables mix viscosity, ice cream hardness and toughness, melt-rate, and ice crystal size. A trained sensory panel also rated iciness, melt-rate, ease of breakdown in the mouth, and vanilla intensity. Each of the dependent variables from the trained panel and instrumental analysis were measured before and after a 3-week accelerated temperature cycling test. A regression analysis of the central composite design data combined instrumental and trained-panel results to compute a response surface based on the regression equation of each attribute. Using the response surface, 3 different optimized mix formulations were determined. The 3 different mixes were optimized using: 1) all dependent variables evaluated, 2) only sensory iciness scores, and 3) ice crystal size only. An untrained consumer panel evaluated samples before and after temperature cycling test, and rated vanilla ice creams prepared from all 3 optimized mixes against a control ice cream, prepared with a natural commercial stabilizer blend. The uncycled products prepared using optimized stabilizer blend were at statistical parity with the control product for overall acceptance, purchase likelihood, preference, sweetness and vanilla intensity, rate of melting in the mouth, texture and hardness. One or more of the optimized products were rated significantly better than the control for creaminess and texture. For products subjected to temperature cycling, 1 or more of the optimized products were rated significantly better than control for all attributes except sweetness and vanilla flavor intensity. This research indicates that more consumer-preferred options for ice cream stabilization are available to the ice cream industry, with performance and sensory results equal to other commercial hydrocolloid stabilizer blends.

In this project, the scan strategy of selective laser melting (SLM) for thin walled structures was investigated by changing laser parameters and tool path. Producing thin walled structures is difficult due to defects such as warpage and porosity. A layer on the SLM 125 consists of hatch volume, fill contours, and borders, however, for thin walls, hatch volume can become unavailable, resulting in a solely border/fill contour laser tool path. Three central composite designs (CCD) were created to optimize the laser parameters of borders to minimize leakage rate and porosity. The two factors changed were border laser power and scanning speed. The center points of the CCDs were 0.24 J/mm, 0.20 J/mm, and 0.16 J/mm, respectively. This border linear energy density value was calculated by (border laser power / border scanning speed). A machined aluminum fixture was designed and assembled with pneumatics to perform a pressure drop leakage test. Additionally, micrographs of 500μm and 200μm wall thicknesses were analyzed to study between and within layers as well as melt pool dimensions. In the 200μm thick samples, there was delamination and insufficient overlap in border only prints. For border only prints, a lower border linear energy density is recommended, similar to Cal Poly’s hatch volume optimized parameters of 0.15 J/mm.

In response surface methodology, the central composite design is the most popular choice for fitting a second order model. The choice of the distance for the axial runs, alpha, in a central composite design is very crucial to the performance of the design. In the literature, there are plenty of discussions and recommendations for the choice of alpha, among which a rotatable alpha and an orthogonal blocking alpha receive the greatest attention. Box and Hunter (1957) discuss and calculate the values for alpha that achieve rotatability, which is a way to stabilize prediction variance of the design. They also give the values for alpha that make the design orthogonally blocked, where the estimates of the model coefficients remain the same even when the block effects are added to the model. In the last ten years, people have begun to realize the importance of a split-plot structure in industrial experiments. Constructing response surface designs with a split-plot structure is a hot research area now. In this dissertation, Box and Hunters' choice of alpha for rotatablity and orthogonal blocking is extended to central composite designs with a split-plot structure. By assigning different values to the axial run distances of the whole plot factors and the subplot factors, we propose two-strata rotatable splitplot central composite designs and orthogonally blocked split-plot central composite designs. Since the construction of the two-strata rotatable split-plot central composite design involves an unknown variance components ratio d, we further study the robustness of the two-strata rotatability on d through simulation. Our goal is to provide practical recommendations for the value of the design parameter alpha based on the philosophy of traditional response surface methodology. / Ph. D.

Yes / This paper investigates the coupled effect of functionalized multiwall carbon nanotubes (MWCNTs-COOH), nanomontmorillonite (NM), and sodium dodecyl benzene sulfonate (SDBS) anionic surfactant on compressive and flexural strengths of cement paste. The response surface methodology (RSM) was used to optimize the content of the two nanomaterials and surfactant, and to analyze the effect of their interactions on mechanical properties and microstructural characteristics of the paste. Test results indicate that the simultaneous use of NM and MWCNT can lead to 30% gain in compressive strength and 40% increase in flexural strength. Using analysis of variance, it was possible to predict the optimal weight percentage of nanomaterials. Atomic Force Microscope observations showed that the use of NM and MWCNT can reduce the surface roughness of cement paste and refine porosity, thus reducing the risk of cracking at the cement matrix and improving the homogeneity of the microstructure.

Within the home environment there exits a host of digital color imaging (DCI) system configurations. The combination of devices and software at the consumer's desktop with devices and services at a remote location (e.g., Print at Kodak), creates a complex interaction of device, contextual, and observer characteristics. In particular, the cathode-ray tube (CRT) display has the potential to influence consumers' perceptions of image quality and their subsequent image manipulation activities. Depending on the inherent color bias and apparent contrast of the CRT, extensive image manipulation may occur, significantly altering the digital values of the image. Output generated by a remote printer will reflect any image manipulation undertaken by the consumer. If manipulation was extensive, what the consumer receives from a remote printer will appear quite different from the softcopy version and thus, may be deemed unacceptable. This research was designed to address the softcopy-hardcopy matching issues that arise from the home DCI system configuration just described. The primary study examined how the CRT display influenced perceived color quality of photographs generated at two points in a DCI system; on-screen photographs (softcopy) and photographic quality prints (hardcopy). CRT gamma, color temperature, and excitation purity were manipulated using an orthogonal, blocked, central composite design. Twenty-two Eastman Kodak Company employees viewed 6 photographs under each of the 15 CRT conditions. Participants rated the color quality of each softcopy photograph, then were given an opportunity to edit color balance, brightness, and contrast for each photograph. The edited photos were printed and rated once again for color quality and acceptability. Results indicated that monitor calibration influenced perceived softcopy color quality, softcopy editing behavior, and subsequent perceived hardcopy color quality. Perception of softcopy color quality ratings was determined predominantly by the CRT gamma level. Participants responded to CRT color balance differences through their editing behavior. In some cases, edits were large enough to significantly and negatively impact perceived hardcopy color quality. Gamma in particular, was the most significant predictor of hardcopy color quality ratings and rejection rates. Additional differences were observed between first- and third-party photographs. Results from this research may be applied to the development of monitor calibration tools, scene balancing algorithms, and software, for the purpose of accommodating consumer image manipulation behavior, in the context of the home DCI system presented herein. / Ph. D.

Practical restrictions on randomization are commonplace in industrial experiments due to the presence of hard-to-change or costly-to-change factors. Employing a split-plot design structure minimizes the number of required experimental settings for the hard-to-change factors. In this research, we propose classes of equivalent estimation second-order response surface split-plot designs for which the ordinary least squares estimates of the model are equivalent to the generalized least squares estimates. Designs that possess the equivalence property enjoy the advantages of best linear unbiased estimates and design selection that is robust to model misspecification and independent of the variance components. We present a generalized proof of the equivalence conditions that enables the development of several systematic design construction strategies and provides the ability to verify numerically that a design provides equivalent estimates, resulting in a broad catalog of designs. We explore the construction of balanced and unbalanced split-plot versions of the central composite and Box-Behnken designs. In addition, we illustrate the utility of numerical verification in generating D-optimal and minimal point designs, including split-plot versions of the Notz, Hoke, Box and Draper, and hybrid designs. Finally, we consider the practical implications of analyzing a near-equivalent design when a suitable equivalent design is not available. By simulation, we compare methods of estimation to provide a practitioner with guidance on analysis alternatives when a best linear unbiased estimator is not available. Our goal throughout this research is to develop practical experimentation strategies for restricted randomization that are consistent with the philosophy of traditional response surface methodology. / Ph. D.

SILVA, Ana Lívia Brasil. Otimização dos teores de alga Saccharina japônica E Chenopodium quinoa Wild no desenvolvimento de barra de cereais. 2015. 67 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2015 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-07T13:01:52Z No. of bitstreams: 1 2015_dis_albsilva.pdf: 2531812 bytes, checksum: 10b70485de8deb0a1d3750a0bd40d247 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-07T13:02:19Z (GMT) No. of bitstreams: 1 2015_dis_albsilva.pdf: 2531812 bytes, checksum: 10b70485de8deb0a1d3750a0bd40d247 (MD5) / Made available in DSpace on 2016-07-07T13:02:19Z (GMT). No. of bitstreams: 1 2015_dis_albsilva.pdf: 2531812 bytes, checksum: 10b70485de8deb0a1d3750a0bd40d247 (MD5) Previous issue date: 2015 / Seaweed japonica saccharine, popularly known as "Kombu" is a food rich in protein, fiber and micronutrients. This algae has antioxidant properties, anti-viral, anti-tumor, anti-inflammatory and hypoglycemic. Quinoa (Chenopodium quinoa Willd) is considered a pseudocereal whose main characteristic is the quality of its protein and is recognized by the World Health Organization (WHO) as an ideal food for its nutritional composition is higher than most cereals. The addition of these two ingredients in salt cereal bar formulation can add greater nutritional value to this product, which has shown an increasing consumption in recent years. The study aimed to prepare savory cereal bars added the saccharine japonica algae in different concentrations (2, 4, 6, 8, 10%) and quinoa (1, 2, 3, 4, and 5%), through the use of design central composite (DCC). One of the formulations of the cereal bars was selected to study storage stability, with respect to acidity and moisture and microbiological analysis, and sensory parameters at times 0, 30, 60 and 90 days. In the development of cereal bars, the formulations examined had ash contents of 4.46% to 8.04% (Formulations 9 and 4, respectively), fat 2.8% to 4.61% (Formulations 3 and 5, respectively), and protein 14.2% to 19.19% (Formulations 1 and 10, respectively). The Maoria bars showed sensory acceptance corresponding to "like slightly to like a lot," and had satisfactory results for microbiological analyzes. The formulation 5, added with 2% and 3% seaweed quinoa, achieved the best results concerning the nutritional and sensory quality, thus has been selected for the study of storage stability. The moisture and acidity remained stable after 90 days of storage, similar results were observed for the microbiological quality. According to sesorial analysis, the number 5 cereal bar is framed in sensory acceptance zone in category "like moderately" to "enjoyed". Therefore, it was concluded that the developed cereal bars can become an option for many types of diet or for those seeking a healthier lifestyle, it presented high protein and low fat, as well as showing good sensory acceptance. / A alga Saccharina japonica, conhecida popularmente como “Kombu” é um alimento rico em proteína, fibra e micronutrientes. Esta alga apresenta propriedade antioxidante, antiviral, antitumoral, anti-inflamatória e hipoglicêmica. A quinoa (Chenopodium quinoa Willd) é considerada um pseudocereal que tem como principal característica a qualidade de sua proteína, sendo reconhecida pela Organização Mundial de Saúde (OMS) como um alimento ideal, por sua composição nutricional ser superior à maioria dos cereais. A adição desses dois ingredientes na formulação de barra de cereais salgada poderá agregar um maior valor nutricional a esse produto, que vem apresentando um crescente consumo nos últimos anos. O trabalho teve como objetivo elaborar barras de cereais salgadas adicionadas da alga Saccharina japônica em diferentes concentrações (2, 4, 6, 8, 10%) e de quinoa (1, 2, 3, 4, e 5%), por meio do uso do Delineamento Composto Central Rotacional (DCCR). Uma das formulações das barras de cereal foi selecionada para o estudo de estabilidade ao armazenamento, quanto às análises de acidez e umidade e aos parâmetros microbiológicos e sensoriais, nos tempos 0, 30, 60 e 90 dias. No desenvolvimento das barras de cereal, as formulações analisadas apresentaram teores de cinzas de 4,46% a 8,04% (Formulações 9 e 4, respectivamente), gordura de 2,8% a 4,61% (Formulações 5 e 3, respectivamente), e proteína de 14,2% a 19,19% (Formulações 1 e 10, respectivamente). A maoria das barras apresentou aceitação sensorial correspondente a “gostei ligeiramente a gostei muito”, bem como tiveram resultados satisfatórios para as análises microbiológicas. A formulação 5, adicionada com 2% de alga e 3% de quinoa, obteve os melhores resultados referentes à qualidade nutricional e sensorial, desta maneira foi selecionada para o estudo de estabilidade ao armazenamento. Os teores de umidade e de acidez mantiveram-se estáveis após 90 dias de estocagem, resultado semelhante foi observado para a qualidade microbiológica. De acordo com as análises sesorial, a barra de cereal de número 5 se enquadrou na zona de aceitação sensorial na categoria “gostei moderadamente” a “gostei muito”. Portanto, concluiu-se que as barras de cereais desenvolvidas podem se tornar uma opção para diversos tipos de dieta ou para quem procura uma vida saudável, pois apresentou elevado teor de proteínas e baixo teor de gordura, além de apresentar boa aceitação sensorial.

Orientador: José Ricardo Sturaro / Banca: Paulo Milton Barbosa Landim / Banca: Adriana Cavalieri Sais / Resumo: A contaminação de solos por metais pesados constitui-se em um problema ambiental que, geralmente, produz riscos permanentes à saúde humana e aos sistemas ecológicos, portanto com freqüente necessidade de intervenção por meio de tecnologias de remediação. Uma de tecnologias alternativas para a remediação de solos contaminados com metais pesados é a lavagem de solos in situ, cujo processo de remoção de contaminantes do solo envolve a percolação de uma solução extratora. Este trabalho propõe o emprego da metodologia de superfície de resposta para ajustar um modelo que aponte combinações entre os parâmetros da solução extratora - concentração de etileno diaminotetraacético dissódico (Na2EDTA), volume e pH da solução extratora - que possibilitem reduzir a concentração de cobre de um solo arenoso, a níveis de risco inferiores aos valores de intervenção para os cenários de exposição adotados pela Companhia Ambiental do Estado de São Paulo. Para tanto, realizou-se uma série de ensaios de lixiviação em coluna utilizando-se um Neossolo Flúvico artificialmente contaminado (1257,3 mg kg-1). Os ensaios foram conduzidos em triplicata e configuraram um arranjo experimental do tipo planejamento composto central rotacional, composto por 15 diferentes combinações dos parâmetros da solução extratora e de uma replicata no ponto central. Os resultados obtidos mostraram que a metodologia de superfície de resposta possibilitou o ajuste de um modelo, que aponta combinações de concentração de Na2EDTA, volume e pH da solução extratora que permitem reduzir a concentração de cobre de um determinado Neossolo Flúvico a valores inferiores aos dispostos pela Companhia Ambiental do Estado de São Paulo, para os cenários de exposição industrial, residencial, agrícola ou de proteção máxima. / Abstract: The soil contamination by heavy metals is an environmental problem that usually produces permanent risk to human health and ecological systems that often need the intervention through remediation technologies. An alternative remediation technology for soils contaminated with heavy metals is the soil flushing, which the contaminant removing process involves the percolation of an extraction solution. This work proposes the use of response surface methodology to adjust a model that points out combinations among the parameters of the extraction solution -ethylenediaminetetraacetic disodium (Na2EDTA) concentration, volume e pH of extraction solution -to reduce the concentration of copper in a sandy soil to risk levels lower than the intervention levels for exposure scenarios adopted by Environmental Company of Sao Paulo State. Thus, a series of tests in leaching column was carried out using a Fluvisol artificially contaminated (1257,3 mg kg-1). The tests were conducted in triplicate and setup an experimental array of type central composite rotatable design, composed of 15 different combinations of the parameters of the extraction solution and one replicate in the center point. The results showed that the response surface methodology allowed the fit of a model that identifies combinations of Na2EDTA concentration, volume and pH of the extraction solution to reduce the concentration of copper in a Fluvisol to values lower than those adopted by Environmental Company of Sao Paulo State for the exposure scenarios, namely industrial, residential, agricultural or maximum protection. / Mestre

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Seaweed japonica saccharine, popularly known as "Kombu" is a food rich in protein, fiber and micronutrients. This algae has antioxidant properties, anti-viral, anti-tumor, anti-inflammatory and hypoglycemic. Quinoa (Chenopodium quinoa Willd) is considered a pseudocereal whose main characteristic is the quality of its protein and is recognized by the World Health Organization (WHO) as an ideal food for its nutritional composition is higher than most cereals. The addition of these two ingredients in salt cereal bar formulation can add greater nutritional value to this product, which has shown an increasing consumption in recent years. The study aimed to prepare savory cereal bars added the saccharine japonica algae in different concentrations (2, 4, 6, 8, 10%) and quinoa (1, 2, 3, 4, and 5%), through the use of design central composite (DCC). One of the formulations of the cereal bars was selected to study storage stability, with respect to acidity and moisture and microbiological analysis, and sensory parameters at times 0, 30, 60 and 90 days. In the development of cereal bars, the formulations examined had ash contents of 4.46% to 8.04% (Formulations 9 and 4, respectively), fat 2.8% to 4.61% (Formulations 3 and 5, respectively), and protein 14.2% to 19.19% (Formulations 1 and 10, respectively). The Maoria bars showed sensory acceptance corresponding to "like slightly to like a lot," and had satisfactory results for microbiological analyzes. The formulation 5, added with 2% and 3% seaweed quinoa, achieved the best results concerning the nutritional and sensory quality, thus has been selected for the study of storage stability. The moisture and acidity remained stable after 90 days of storage, similar results were observed for the microbiological quality. According to sesorial analysis, the number 5 cereal bar is framed in sensory acceptance zone in category "like moderately" to "enjoyed". Therefore, it was concluded that the developed cereal bars can become an option for many types of diet or for those seeking a healthier lifestyle, it presented high protein and low fat, as well as showing good sensory acceptance. / A alga Saccharina japonica, conhecida popularmente como âKombuâ à um alimento rico em proteÃna, fibra e micronutrientes. Esta alga apresenta propriedade antioxidante, antiviral, antitumoral, anti-inflamatÃria e hipoglicÃmica. A quinoa (Chenopodium quinoa Willd) à considerada um pseudocereal que tem como principal caracterÃstica a qualidade de sua proteÃna, sendo reconhecida pela OrganizaÃÃo Mundial de SaÃde (OMS) como um alimento ideal, por sua composiÃÃo nutricional ser superior à maioria dos cereais. A adiÃÃo desses dois ingredientes na formulaÃÃo de barra de cereais salgada poderà agregar um maior valor nutricional a esse produto, que vem apresentando um crescente consumo nos Ãltimos anos. O trabalho teve como objetivo elaborar barras de cereais salgadas adicionadas da alga Saccharina japÃnica em diferentes concentraÃÃes (2, 4, 6, 8, 10%) e de quinoa (1, 2, 3, 4, e 5%), por meio do uso do Delineamento Composto Central Rotacional (DCCR). Uma das formulaÃÃes das barras de cereal foi selecionada para o estudo de estabilidade ao armazenamento, quanto Ãs anÃlises de acidez e umidade e aos parÃmetros microbiolÃgicos e sensoriais, nos tempos 0, 30, 60 e 90 dias. No desenvolvimento das barras de cereal, as formulaÃÃes analisadas apresentaram teores de cinzas de 4,46% a 8,04% (FormulaÃÃes 9 e 4, respectivamente), gordura de 2,8% a 4,61% (FormulaÃÃes 5 e 3, respectivamente), e proteÃna de 14,2% a 19,19% (FormulaÃÃes 1 e 10, respectivamente). A maoria das barras apresentou aceitaÃÃo sensorial correspondente a âgostei ligeiramente a gostei muitoâ, bem como tiveram resultados satisfatÃrios para as anÃlises microbiolÃgicas. A formulaÃÃo 5, adicionada com 2% de alga e 3% de quinoa, obteve os melhores resultados referentes à qualidade nutricional e sensorial, desta maneira foi selecionada para o estudo de estabilidade ao armazenamento. Os teores de umidade e de acidez mantiveram-se estÃveis apÃs 90 dias de estocagem, resultado semelhante foi observado para a qualidade microbiolÃgica. De acordo com as anÃlises sesorial, a barra de cereal de nÃmero 5 se enquadrou na zona de aceitaÃÃo sensorial na categoria âgostei moderadamenteâ a âgostei muitoâ. Portanto, concluiu-se que as barras de cereais desenvolvidas podem se tornar uma opÃÃo para diversos tipos de dieta ou para quem procura uma vida saudÃvel, pois apresentou elevado teor de proteÃnas e baixo teor de gordura, alÃm de apresentar boa aceitaÃÃo sensorial.

This thesis deals with the possibility of applying the method of Design of Experiments (DoE) on specific data. In the first chapter of theoretical part, this method is described in detail. The basic principles and guidelines for the design of the experiment are written there. In the next two chapters, factorial design of the experiment and response surface design are described. The latter one includes a central composite design and Box-Behnken design. The following chapter contains practical part, which focuses on modelling firing range of ball from a catapult using the above three types of experimental design. In this work, the models are analysed together with their different characteristics. Their comparison is made by using prediction and confidence intervals and by response optimizing. The last part of the thesis comprises overall evaluation.