Odor detection thresholds of hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were determined in spring water, high temperature short time (HTST) 2% fat milk, and extended shelf life soymilk. The efficacy of odor scavenger's beta-cyclodextrin, D-sorbitol, and nylon 6 in removing these odors was also determined. The odor thresholds of the different odor and media combinations were as follows: hexanal in spring water, milk, and soymilk were 585, 339, and 536 ppb respectively; 2-heptenal in spring water, milk, and soymilk were 2,092, 2,322, and 3,184 ppb respectively; 2-pentanone in spring water, milk and soymilk were 24,925, 29,255 and 33,271 ppb respectively; and 2,4-nonadienal in spring water, milk, and soymilk were 164, 326, and 243 ppb respectively. These amounts reference the initial spiked concentration that was added directly to the media. Both hexanal and 2,4-nonadienal had lower thresholds than 2-heptenal and 2-pentanone in all of the media. The odor detection thresholds of 2-heptenal, 2-pentanone, and 2,4-nonadienal did show a significant difference between soymilk and water, but not for milk. The efficacy of the odor scavengers were determined by use of solid phase micro-extraction gas chromatography (SPME-GC) and sensory evaluation. Hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were spiked at 1,000, 3,000, 30,000, and 300 ppb respectively in all three media. Beta-cyclodextrin, D-sorbitol, and nylon 6 were added at a level of 0.1% w/v and 1.0% w/v. In all of the media, beta-cyclodextrin was found to significantly reduce hexanal, 2-pentanone, 2-heptenal, and 2,4-nonadienal at both 0.1% w/v and 1.0% w/v. Nylon 6 was not found beneficial. / Master of Science

<p dir="ltr">Maximizing growth performance in swine production, in the face of larger litter sizes and potential milk limitations, is crucial. This thesis explores the impact of various nutritional strategies, including creep feeding, dietary sweeteners, glutamine supplementation, sensory additives, and low crude protein diets on piglet lactation and nursery growth performance. Data in this thesis were analyzed using the GLM procedure in SAS 9.4. In the first study (Chapter 2), fifty-one sows and their litters (17/creep treatment) were used to evaluate the effects of creep feeding and nursery diets on piglet growth. Ten days prior to weaning, litters were assigned to three treatments: control creep feed (CF-CON), CON + garlic-based flavoring (50 ppm Allium XL; CF-ALL-XL), and no creep feed (NO-CF). Post-weaning, 506 pigs were allotted to either control (CON) or flavored (ALL-XL) nursery diets in a 3x2 factorial design with 10 pens/treatment, each containing 7 or 8 pigs. Nursery dietary treatments were fed in phases 1 and 2, followed by common phase 3 and 4 diets. Weekly body weights (BW) and feed intake were recorded to calculate average daily gain (ADG), average daily feed intake (ADFI), and feed efficiency (G:F). Creep feeding treatment during lactation did not affect litter or piglet BW gain pre-weaning. ALL-XL did not affect total creep feed intake (CON=114 g/pig vs. ALL-XL=110 g/pig). Providing CF-CON or CF-ALL-XL during lactation increased ADFI on d 2, 3, and 4 post-weaning (P<0.013). Pigs fed either CF-CON or CF-ALL-XL increased week 1 nursery ADFI (8.8%; P<0.02), numerically increased ADG (5.2%), and greater d7 BW (P=0.055). Overall (d0-35), pigs fed CF-CON had greater ADG (P<0.05) and ADFI (P<0.05) than CF-ALL-XL with No-CF pigs being intermediate in ADG and greater ADFI (P<0.05) than CF-ALL-XL fed pigs. Final BW (P<0.05) was greater for CF-CON fed pigs than CF-ALL-XL fed pigs with No-CF pigs being intermediate (23.5 kg, 23.0 kg, 23.3 kg, respectively). Nursery dietary flavoring treatment (CON vs ALL-XL) did not affect post-weaning ADG, ADFI, or G:F at any point during the study (P>0.12). In the second study (Chapter 3), fifty-seven sows and their litters were used to test the effects of creep feed and a dietary sweetener (Taktik) on piglet lactation and nursery performance in low lactose diets. Six days prior to weaning, litters were assigned to either control creep feed (CF-CON), control + sweetener (50 ppm Taktik; CF-TAK), or no creep (No-CF). Post-weaning, 550 pigs were assigned to control (CON) or sweetened (Taktik, 50 ppm; TAK) nursery diets in a 3x2 factorial design with 10 nursery pens per treatment, each containing 9 or 10 pigs. There were no significant differences in litter weight, weight gain, or piglet weight during lactation due to CF treatment. However, CF-CON pigs tended to have higher litter feed intake (P=0.060) and ADFI per pig (P=0.059) during lactation. During the first week post-weaning, CF-CON pigs had higher ADFI (P<0.05), ADG (P<0.05), and d7 BW compared to CF-Tak pigs and No-CF pigs. During d 6-14 CF-CON pigs had greater ADG (P<0.05) and ADFI (P<0.05) than CF-Tak pigs and the No-CF pigs tended (P<0.10) to also have greater ADFI than CF-Tak pigs. Overall (d0-34), CF-CON pigs had higher ADG and ADFI compared to CF-Tak pigs (P<0.05) and No-CF pigs tended (P<0.10) to have greater ADG than CF-Tak pigs. There were no significant differences (P>0.15) in ADG, ADFI, or G:F between CON and TAK nursery diet treatments. In the third study (chapter 4), thirty-one sows and their litters were utilized to test the effects creep feed and nursery diets supplemented with or without glutamine on lactation and nursery performance as well as creep feeder type impacts. During lactation there were three dietary treatments: control creep feed (CF-CON), control creep feed + glutamine (0.40%; CF-GLUT), or no creep feed (No-CF). There were two creep feeder types: plastic (PLAST) or stainless steel (SS), that were evenly distributed between the creep feed treatments. Post-weaning 270 pigs were allotted to either control (CON) or control + glutamine (0.40%; GLUT) nursery diets with pigs previously given or not glutamine creep feed continuing to receive similar glutamine treatment in the nursery period and the No-CF pigs being evenly split to CON and GLUT nursery diets. Litter weights and creep feed intake were recorded on d -7 and 0 (weaning). During nursery there were 7 pens/treatment with 6 or 7 pigs/pen, blocked by initial BW within creep treatment. Neither glutamine creep feeding treatments affected litter or piglet weaning weights (P>0.24). Pigs given creep feed during lactation had increased ADFI during the first week post-weaning (P<0.03) but did not result in greater overall nursery growth performance. The inclusion of glutamine in creep feed or nursery diets did not improve growth performance at any point during the study. In the fourth study (chapter 5), 416 weanling pigs were used to test the effects of a sensory feed additive (SA; Luctamax) on control (CON) and low crude protein (LCP) nursery diets in a 2x2 factorial design (CON, CON+SA, LCP, LCP+SA) with 15 replicate pens of 6 or 7 pigs/pen. Decreased dietary CP (4%) was achieved by removing or decreasing fish meal and soy concentrate in phases 1 and 2 and reducing soybean meal in phase 3 and adding synthetic amino acids to maintain amino acid ratios (NRC 2012). The SA was included at 0.1% in Phase 1 and 2 diets and 0.05% in Phase 3 diets. During PH1 (d 0-7) pigs receiving the CON diets tended (P=0.065) to have a higher G:F compared to pigs receiving LCP diets. For the remainder of this study there were consistent interactions between dietary CP and SA. When SA was added to the LCP diet ADFI slightly increased but when SA was added to CON diet ADFI decreased and these changes in feed intake often led to similar dietary interactions in ADG. During PH2 (d 7-21), pigs fed CON or LCP+SA diets had higher ADFI (P=0.032) and tended to have a higher ADG (P=0.094) but reduced G:F (P=0.100) compared to pigs fed CON+SA or LCP diets. In PH3 (d 21-36), pigs fed CON or LCP+SA diets had a higher ADG (P=0.027) and ADFI (P=0.011) compared to CON+SA or LCP diets. During PH3 pigs fed LCP diets had higher ADFI (P<0.001) but reduced G:F (P<0.0001) than pigs fed CON diets. Overall (d0-36), pigs fed CON or LCP+SA diets had higher ADFI (P=0.016) and tended to have a higher ADG (P=0.059) but reduced G:F (P=0.067) compared to pigs fed CON+SA or LCP diets. For the entire nursery period, pigs fed CON diets had a higher G:F (P<0.001) compared to pigs fed LCP diets, while LCP pigs tended to have a higher ADFI (P=0.054) compared to CON pigs. Feeding LCP diets during PH2 decreased feed costs/kg of gain but feed cost were increased (P<0.0001) during PH3 when LCP diets were fed compared to CON diets. These studies highlight the potential benefits and limitations of various nutritional strategies in enhancing piglet growth performance. Creep feeding, dietary sweeteners, glutamine supplementation, sensory additives, and low crude protein diets can potentially influence post-weaning performance, but their effectiveness depends on specific conditions and formulations. Further research is needed to optimize these strategies for improved swine production efficiency.</p>

Thesis (M.Tech.: Food Technology)-Dept of Biotechnology, Durban University of Technology, 2007 xvi, 106 leaves / Alicyclobacillus acidoterrestris is a spore-forming spoilage micro-organism found in fruit juices whose spores are not destroyed by typical pasteurisation. Once its spores outgrow and multiply in finished juice products, they produce two volatile taint compounds namely guaiacol and 2,6-dibromophenol. In the food industry margins for errors are small and monitoring of products to avert such errors is crucial. Conventional microbiological monitoring is one such technique for spoilage micro-organisms another being automated systems which can detect taints. Both these categories were evaluated in this study with the electronic nose and gas chromatograph being the specific automated systems being assessed. Sensory evaluation was also assessed as a diagnostic tool in the detection of taints. Isolation and identification of what was thought to be A. acidoterrestris was a laborious and expensive exercise which eventually proved inconclusive. A pure culture was purchased and juices were then inoculated with two levels of A. acidoterrestris spores and incubated. Juices from each level of inoculation were evaluated at different time intervals via the above-mentioned monitoring techniques. Of the three media assessed in the microbiological method, Bacillus acidoterrestris medium (BAM) was found to be the most effective for enumerating A. acidoterrestris followed by K-medium (KM) then Orange Serum Agar (OSA). While BAM was still indicating the presence of A. acidoterrestris KM and OSA were not (counts of <10cfu/g). This illustrated that this micro-organism could be easily overlooked if KM or OSA were being used to enumerate them. Considering that many workers actually do use KM and OSA as their media of choice in enumerating A. acidoterrestris (perhaps because BAM is very tedious to prepare) the cause for concern is a real one. Assessment of the resultant taints via sensory evaluation after inoculation and incubation reveals the inability of many panellists to detect taints at levels (as assessed by GC) far above their documented threshold values. While GC is an extremely useful and powerful tool, the level of expertise and skill required to use such an instrument cannot be overlooked nor can the expense involved. With regard to the electronic nose assessment for the presence of the volatile taint compounds, an important finding was that the electronic nose indicated significant differences between test and control samples when panellists performing sensory evaluation did not. This also correlated to an interval when enumeration on OSA illustrated no A. acidoterrestris after several days of inoculation and incubation and BAM and KM did. Without implying that the electronic nose has no drawbacks, it has proved, in this instance to be a simple and easy piece of equipment to use. It can be used to detect taints produced under simulated spoilage conditions at reduced analysis times, levels of expertise, cost and energy.

Uma das maiores preocupações da indústria de alimento é o grande consumo de água nos seus processos produtivos. A conservação e reúso da água é hoje uma necessidade real e crescente. Esta dissertação expõe conceitos sobre uso racional e reúso de água na indústria de aditivos alimentares, e sistemas de gestão da qualidade na indústria de alimentos. O objetivo principal deste trabalho foi desenvolver uma descrição da aplicação do sistema APPCC - Análise de Perigos e Pontos Críticos de Controle, como ferramenta no reúso de águas para as indústrias de alimentos, utilizando-se como estudo de caso uma indústria do setor de aromas e essências, fundamentado nos princípios da Gestão da Qualidade Total. Neste estudo são apresentados dados técnicos obtidos em visitas realizadas à empresa Givaudan, localizado na cidade de São Paulo, Brasil. Foi feita uma análise dos principais processos produtivos, para a identificação da demanda de água e, consequentemente, das áreas com maior potencial para a aplicação de alternativas para reúso da água. Determinou-se que os maiores consumos de água estão na produção de aromas e fragrâncias, referindo-se ao processo de lavagem de equipamentos e utensílios nas áreas de secagem de emulsões e tanques móveis. Recomenda-se tratar o efluente da operação de lavagem, posteriormente essa água tratada deve ser levada a um tanque de armazenamento para ser reusada internamente nos primeiros estágios de lavagem e enxágüe dos secadores do tipo Spray Dry. A ferramenta APPCC vai garantir a qualidade físico-química e microbiológica da água. O tratamento para este efluente que contém alta concentração de sólidos dissolvidos é através de osmose reversa por ser um processo que vai permitir uma alta remoção dos sólidos dissolvidos, bactérias e vírus. Para reduzir o consumo de água na empresa se propor um reúso de água não potável externamente, implantando e instalando uma estação de tratamento biológico para adequar o efluente proveniente da área de lavagens dos tanques móveis, lavadores de gases, vasos sanitários, e bebedouros. / One of the major problems faced by the food industry is their enormous water consumption is their productive processes. Water conservation and reuse is a real and increasing necessity. This dissertation discusses rational use concepts, industrial water reuse, quality management systems in the condiment sector of the food industry. The main objective of this dissertation is to develop the concept of HACCP - Hazard Analysis and Critical Control Point - as a tool for water reuse in food industries, using the Flavor and Essence of food industry as a case study for total quality management. Presented in this study are the technical data obtained from Givaudan, a food industry located in the city of São Paulo, Brazil. The analysis of the main productive processes was done in order to identify the water demand and consequently, identify the areas where water reuse alternatives have more chances of being implemented. The major water consuming sectors in the company are the flavor and fragrance, ones especially, with equipment washing operations and utensils used in drying of emulsions and mobile tanks. One sends regards to deal with the effluent one the operation of laundering, later this treated water must be taken to a tank of storage to be reused internally in the first periods of training of laundering and rinses of the driers of the type Spray Dry. Tool APPCC goes to guarantee the quality microbiological physicist-chemistry and of the water. The treatment for this effluent one that it contains high dissolved solid concentration is through reverse osmosis for being a process that goes to allow one high removal of dissolved solids, bacteria and virus. To reduce the water consumption in the company if to consider one reuse externally of not potable water, implanting is installing a station of biological treatment to adjust effluent the proceeding one from the area of launderings of the mobile, washing tanks of gases, sanitary vases, and watering place.

Uma das maiores preocupações da indústria de alimento é o grande consumo de água nos seus processos produtivos. A conservação e reúso da água é hoje uma necessidade real e crescente. Esta dissertação expõe conceitos sobre uso racional e reúso de água na indústria de aditivos alimentares, e sistemas de gestão da qualidade na indústria de alimentos. O objetivo principal deste trabalho foi desenvolver uma descrição da aplicação do sistema APPCC - Análise de Perigos e Pontos Críticos de Controle, como ferramenta no reúso de águas para as indústrias de alimentos, utilizando-se como estudo de caso uma indústria do setor de aromas e essências, fundamentado nos princípios da Gestão da Qualidade Total. Neste estudo são apresentados dados técnicos obtidos em visitas realizadas à empresa Givaudan, localizado na cidade de São Paulo, Brasil. Foi feita uma análise dos principais processos produtivos, para a identificação da demanda de água e, consequentemente, das áreas com maior potencial para a aplicação de alternativas para reúso da água. Determinou-se que os maiores consumos de água estão na produção de aromas e fragrâncias, referindo-se ao processo de lavagem de equipamentos e utensílios nas áreas de secagem de emulsões e tanques móveis. Recomenda-se tratar o efluente da operação de lavagem, posteriormente essa água tratada deve ser levada a um tanque de armazenamento para ser reusada internamente nos primeiros estágios de lavagem e enxágüe dos secadores do tipo Spray Dry. A ferramenta APPCC vai garantir a qualidade físico-química e microbiológica da água. O tratamento para este efluente que contém alta concentração de sólidos dissolvidos é através de osmose reversa por ser um processo que vai permitir uma alta remoção dos sólidos dissolvidos, bactérias e vírus. Para reduzir o consumo de água na empresa se propor um reúso de água não potável externamente, implantando e instalando uma estação de tratamento biológico para adequar o efluente proveniente da área de lavagens dos tanques móveis, lavadores de gases, vasos sanitários, e bebedouros. / One of the major problems faced by the food industry is their enormous water consumption is their productive processes. Water conservation and reuse is a real and increasing necessity. This dissertation discusses rational use concepts, industrial water reuse, quality management systems in the condiment sector of the food industry. The main objective of this dissertation is to develop the concept of HACCP - Hazard Analysis and Critical Control Point - as a tool for water reuse in food industries, using the Flavor and Essence of food industry as a case study for total quality management. Presented in this study are the technical data obtained from Givaudan, a food industry located in the city of São Paulo, Brazil. The analysis of the main productive processes was done in order to identify the water demand and consequently, identify the areas where water reuse alternatives have more chances of being implemented. The major water consuming sectors in the company are the flavor and fragrance, ones especially, with equipment washing operations and utensils used in drying of emulsions and mobile tanks. One sends regards to deal with the effluent one the operation of laundering, later this treated water must be taken to a tank of storage to be reused internally in the first periods of training of laundering and rinses of the driers of the type Spray Dry. Tool APPCC goes to guarantee the quality microbiological physicist-chemistry and of the water. The treatment for this effluent one that it contains high dissolved solid concentration is through reverse osmosis for being a process that goes to allow one high removal of dissolved solids, bacteria and virus. To reduce the water consumption in the company if to consider one reuse externally of not potable water, implanting is installing a station of biological treatment to adjust effluent the proceeding one from the area of launderings of the mobile, washing tanks of gases, sanitary vases, and watering place.

Thesis (M.Tech.: Food Technology)-Dept of Biotechnology, Durban University of Technology, 2007 xvi, 106 leaves / Alicyclobacillus acidoterrestris is a spore-forming spoilage micro-organism found in fruit juices whose spores are not destroyed by typical pasteurisation. Once its spores outgrow and multiply in finished juice products, they produce two volatile taint compounds namely guaiacol and 2,6-dibromophenol. In the food industry margins for errors are small and monitoring of products to avert such errors is crucial. Conventional microbiological monitoring is one such technique for spoilage micro-organisms another being automated systems which can detect taints. Both these categories were evaluated in this study with the electronic nose and gas chromatograph being the specific automated systems being assessed. Sensory evaluation was also assessed as a diagnostic tool in the detection of taints. Isolation and identification of what was thought to be A. acidoterrestris was a laborious and expensive exercise which eventually proved inconclusive. A pure culture was purchased and juices were then inoculated with two levels of A. acidoterrestris spores and incubated. Juices from each level of inoculation were evaluated at different time intervals via the above-mentioned monitoring techniques. Of the three media assessed in the microbiological method, Bacillus acidoterrestris medium (BAM) was found to be the most effective for enumerating A. acidoterrestris followed by K-medium (KM) then Orange Serum Agar (OSA). While BAM was still indicating the presence of A. acidoterrestris KM and OSA were not (counts of <10cfu/g). This illustrated that this micro-organism could be easily overlooked if KM or OSA were being used to enumerate them. Considering that many workers actually do use KM and OSA as their media of choice in enumerating A. acidoterrestris (perhaps because BAM is very tedious to prepare) the cause for concern is a real one. Assessment of the resultant taints via sensory evaluation after inoculation and incubation reveals the inability of many panellists to detect taints at levels (as assessed by GC) far above their documented threshold values. While GC is an extremely useful and powerful tool, the level of expertise and skill required to use such an instrument cannot be overlooked nor can the expense involved. With regard to the electronic nose assessment for the presence of the volatile taint compounds, an important finding was that the electronic nose indicated significant differences between test and control samples when panellists performing sensory evaluation did not. This also correlated to an interval when enumeration on OSA illustrated no A. acidoterrestris after several days of inoculation and incubation and BAM and KM did. Without implying that the electronic nose has no drawbacks, it has proved, in this instance to be a simple and easy piece of equipment to use. It can be used to detect taints produced under simulated spoilage conditions at reduced analysis times, levels of expertise, cost and energy.

La densité epsilon0 de la matière nucléaire ordinaire est de l'ordre de 0,17 GeV/fm^3 . Lorsqu’ elle atteint une densité comprise entre 5 à 10 epsilon0 ou une température comprise entre 150 à 200 MeV, une transition de phase, prédite par la ChromoDynamique Quantique sur réseau, vers un nouvel état de la matière se produit. Cet état dans lequel les quarks et les gluons sont déconfinés et peuvent se mouvoir librement est appelé Plasma de Quarks et de Gluons (PQG). Les collisions d’ions lourds ultra-relativistes au Large Hadron Collider (LHC) permettront de recréer les conditions de formation d’un tel état. L’étude du PQG au LHC se fera essentiellement avec l’expérience ALICE (A Large Ion Collider Experiment) dont le spectromètre à muons est conçu pour observer dans le canal muonique, sur un domaine de pseudo-rapidité -4 < eta < -2.5, la suppression des résonances lourdes (J/psi,Upsilon) par écrantage de couleur à travers leurs décroissance en muons.La première partie de ce travail porte sur les corrections d’acceptance et d’efficacité qui sont indispensables pour les analyses de physique. Cette étude a montré que le processus de correction est indépendant des distributions choisies.La seconde partie de cette thèse porte sur l’analyse du J/psi dans les collisions proton+proton à sqrt(s) = 7 TeV. / The ordinary nuclear matte density epsilon0 is around de 0,17 GeV/fm^3 . For a critical value between 5 and 10 epsilon0 or a temperature around 150 to 200 MeV, the lattice Quantum ChromoDynamics (lQCD) predicts a phase transition from the classical matter to a new state of matter called the Quark Gluon Plasma (QGP). In this state, quarks and gluons behave like free particles. Heavy ions collisions at the Large Hadron Collider (LHC) are used to recreate the condition needed for a QGP formation. ALICE (A Large Ion Collider Experiment) is one of the LHC experiment dedicated to the study the QGP. One of the possible signature is the suppression of the quarkonia (J/psi, Upsilon) by color screening. The ALICE muon spectrometer allows to measure the quarkonia, in a pseudo-rapidity domain -4 < eta < -2.5, using their decay into muons.The first part of the report presents the acceptance and efficiency corrections. These corrections are crucial for the analysis. This study has shown that the correction process is independent from the selected distribution used for the correction.The second part describes the analysis of the J/psi in proton+proton collisions at sqrt(s) = 7 TeV.

Studien grundar sig i en designbaserad aktivitet, med syfte att bidra med kunskap om hur elever i lågstadiet upplever människans fem grundsmaker samt hur en praktisk aktivitet kan bidra till att öka förståelsen för människans smaksinne. Studien har en kvalitativ ansats, men med kvantitativa inslag i form av diagram för att tydliggöra resultat samt för att stärka analysen. Den kvalitativa analysen utgörs av transkribering med tillhörande diskussioner medan resultatet från den kvantitativa analysen var till för att synliggöra insamlade data utifrån samtliga elevers svar.  Totalt har 52 elever i årskurserna 2 och 3, fördelade i 11 grupper, deltagit i studien. Aktiviteten spelades in för att sedan transkriberas och analyseras utifrån ett variationsteoretiskt perspektiv.  Resultatet visar att eleverna tycks ha lättare för att uppfatta grundsmakerna sött, surt och salt medan grundsmakerna beskt och umami var svårare. Utan den praktiska aktiviteten i undervisningen hade det också varit svårt att synliggöra hur eleverna faktiskt upplever människans fem grundsmaker. / The study is based on a design-based activity, with the purpose of contributing knowledge regarding how pupils in primary school experience the five basic flavors of human beings and how a practical activity can contribute to increasing the understanding of the human sense of taste. The study has a qualitative approach, but with quantitative elements in the form of diagrams to clarify results and to strengthen the analysis. The qualitative analysis consists of transcription with associated discussions, while the results from the quantitative analysis are to visualize collected data based on all the students´ answers. A total of 52 pupils in the grades 2 and 3, divided into 11 groups, participated in the study. The activity was recorded to later be transcribed and analyzed from a variation theory perspective.  The results show that the pupils seem to find it easier to perceive the basic flavors sweet, sour and salty while the basic flavors bitter and umami are more difficult. Without the practical activity in the teaching, it would also have been difficult to make visible how the pupils actually experience the five basic flavors.

No description available.