A busca por embalagens flexíveis rapidamente degradáveis tem sido intensa nos anos mais recentes. Amidos de variadas fontes têm sido avaliados para a produção de filmes, sendo que a maioria destes apresenta boas características mecânicas e de barreira ao oxigênio, entretanto, uma série de limitações é observada com relação às suas características hidrofílicas e permeabilidade ao vapor d´água. O amido de ervilha normalmente apresenta teores mais elevados de amilose, o que pode melhorar a obtenção da rede formadora de filmes. Além disto, as associações amido-goma podem modificar a gelatinização e retrogradação do amido, processos que interferem na formação de filmes. O acréscimo de plastificantes também tem se mostrado de importância para melhorar as propriedades mecânicas dos filmes. Assim, o objetivo do presente trabalho foi avaliar o efeito da adição de goma xantana e de glicerol ao amido de ervilha verde de alto teor de amilose (cv. Utrillo) na elaboração de filmes e em suas características. Soluções filmogênicas (SF) com diferentes teores de amido de ervilha (3, 4 e 5%), de goma xantana (0, 0,05 e 0,1%) e de glicerol (proporção glicerol-amido de 1:5 p/p) foram estudadas. As SF foram obtidas por ebulição (5 min.), seguida de autoclavagem por 1h. a 120°C. Os filmes foram prepa rados segundo a técnica de casting. O aumento da concentração de amido na solução filmogênica aumentou a espessura, fator de ruptura, resistência à perfuração e solubilidade dos filmes em água. O aumento da concentração da goma xantana interferiu apenas nas propriedades associadas à cor dos filmes, aumentando os valores da tonalidade e decrescendo o croma a* e a transparência. O aumento da concentração do glicerol interferiu nas propriedades mecânicas dos filmes, gerando redução dos valores de resistência máxima à tração, tensão na ruptura, resistência à perfuração e fator de ruptura. O plastificante também gerou aumento do alongamento na ruptura, redução da transparência e aumento da espessura e da solubilidade do filme em água. / In the past few years, the attempt to obtain degradable flexible packaging has increased considerably. In this sense, starches obtained from different botanical sources have been evaluated to produce films. Most of these films present good mechanical characteristics and provide a good barrier to oxygen. Nevertheless, some limitations have been observed in relation to their hydrophilic properties and permeability to water vapor. Studies using starch from green peas with high levels of amylose to produce films were not found in the literature. The higher levels of amylose can improve the achievement of the matrix that forms films. In addition, starch-gum associations can modify starch gelatinization and retrogradation, processes which interfere with film formation. The addition of plasticizers has also been considered important to improve the mechanical properties of films. The aim of this study was to evaluate the effect of the addition of xanthan gum and glycerol to the starch of green peas with high content of amylose (cv. Utrillo) in the preparation of films and in their features. Filmogenic solution (FS) with different levels of pea starch (3, 4 and 5%), xanthan gum (0, 0.05 and 0.1%) and glycerol (glycerol-starch ratio of 1:5 p/p) were tested. The FS was obtained by boiling (5 min.), followed by autoclaving for 1h. at 120°C. The films were prepared by casting. The increased concentration of starch in the solution increased the thickness, factor of rupture, puncture force and solubility of films in water. Increasing amounts of xanthan affected only the properties associated with the color of the films, increasing the values of hue angle and decreasing the chroma a* and transparency. The increased concentration of glycerol interfered in the mechanical properties of the films, causing reduction of the maximum values of tensile strength, strain at break, puncture force and factor of rupture. The plasticizer also caused an increase of elongation at break, reduced transparency and increased thickness of the film and the solubility in water.

Předložená diplomová práce se zabývá přípravou, síťováním a fyzikálně-chemickou charakterizací hydrogelů na bázi polysacharidů. Cílem práce bylo vyvinout elastické filmy, které by mohly být použity pro vlhké hojení ran. Teoretická část shrnuje současné způsoby regenerace měkkých tkání a jejích náhradách (ať už se jedná o přírodní nebo syntetické materiály). Zároveň jsou zdůrazněny základní informace o přírodních polysacharidech (chemická struktura, rozpustnost, tepelná a pH stabilita atd.), jejich modifikace a chemické síťování. Experimentální část je zaměřena na modifikaci přírodní gumy Karaya tak, aby transparentní hydrogely měly nastavitelnou hydrolytickou stabilitu. Vzorky byly analyzovány pomocí FTIR, TGA následované vyhodnocením bobtnání a hydrolytické degradace. Z výsledků vyplynulo, že chemická modifikace zvýšila stabilizaci elastického filmu z přírodního polysacharidu ve vodě až na 25 dní. Díky řízené degradaci a vysoké absorpci vody (85 - 96%) jsou tyto nové hydrogely využitelné především pro vlhké hojení ran (např. popálenin).

This master’s thesis is focused on evaluation of standard uncertanities of measurement by method GUM and Monte Carlo and theirs comparation. In first part of this thesis is made the theoretical analysis of evaluation of measurement uncertanities and proposal of methodology for evaluating uncertainties by Monte Carlo method. In the second part is described direct and indirect measuring of resistance, capacitance and inductance, including evaluation of standard uncertanities of those measurings by GUM and Monte Carlo methods. In the end of this thesis is made comparison of achieved results of spoken methods.

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.

京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13100号 / 論農博第2846号 / 新制||農||1051(附属図書館) / 学位論文||H29||N5032(農学部図書室) / (主査)教授 松村 康生, 教授 裏出 令子, 教授 谷 史人 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), also known as the ham mite, may infest dry cured hams during the aging process. The fumigant methyl bromide is currently used to control mite infestations, but eventually will not be available for use since it contributes to the depletion of the ozone layer. The use of ham nets treated with xanthan gum, carrageenan, propylene glycol alginate, propylene glycol (PG), and lard were evaluated for their impact on mite orientation to or oviposition on treated or untreated ham cubes, mite reproduction and population growth over a 10-week period. When nets were infused with gum and PG, behavioral tests indicated that greater than 95% of the mites oriented to the ham cubes that were wrapped in untreated nets when compared to treated nets and no eggs were laid on the latter. The reproduction assays indicated that there were fewer (P < 0.05) T. putrescentiae produced over a two-week period on ham cubes covered with both gum and PG treated nets when compared to the untreated or gum-only treated nets over the 10-week storage period of the experiment. Medium and high concentrations of PG treatments had the lowest mite reproduction rates. No more than four mites could be found on each of these treatments in comparison to 200-300 mites that were on the untreated ham cubes. When nets were infused with gum, PG, and lard, behavioral tests indicated that fewer mites oriented to the ham cubes that were wrapped with gum, lard, and medium PG than those with untreated nets. The oviposition assays revealed that on average less than three eggs were laid on the ham cubes with treated nets in comparison to 69-165 eggs on the untreated ham cubes. Reproduction assays demonstrated that fewer T. putrescentiae (P < 0.05) were on ham cubes with treated nets containing PG when compared to the number of mites on ham cubes with untreated nets over 10 weeks of storage. Lard infused nets without PG did not decrease the mite population (P > 0.05). The net without coating slowed the growth and reproduction of T. putrescentiae since net controls had fewer mites (P < 0.05) than controls without nets. With a few exceptions, fungi were not present on ham cubes that were treated with PG-containing nets over 10 weeks of storage. This research demonstrated the efficacy of using nets treated with food-grade ingredients during ham aging to control mite infestations on a laboratory scale. Further research will be conducted to determine the effectiveness of the same treated nets on whole hams in commercial aging rooms.

Eucalyptus globulus is the subject of intense debate in California. Its invasive potential, aggressive growth, reproductive biology, and association with fire make the prediction of spread important in California. Two modeling simulations, Climex and Maxent, will illustrate the distribution and potential growth range of E. globulus in California based on climate and presence. Modeling the potential range of growth will predict invasive spread. The anticipated result is the continued spread of E. globulus in coastal regions with adequate moisture and suitable climate. Predicting the range of E. globulus in California dictates management strategy and is key for preventing further introduction, establishment, and dispersal.

Sixty Four caffeinated chewing gum preparations were formulated by varying the amounts of (i) cinnamaldhyde, (0-0.75%), (ii) docusate (0-0.5%) and (iii) sucrose (40-60%). The gum base consisted of 33.33% yellow beeswax and 66.66% polyisobutylene MH, and was added, adjusting for a final weight of 2 grams per gum. The amount of caffeine was maintained at 100mg. The preparations were subjected to an in vivo release study as well as a hedonic survey with a panel of student volunteers. Data were analyzed by using multiple linear regression on a mainframe computer. The resulting mathematical model was used to predict a theoretically ideal formulation, relating various concentrations of the above constituents to a global rating. The results indicated consistent release (90-100%) of caffeine for most formulations, but considerable variation was observed for the hedonic scores. A positive correlation with cinnamaldehyde and flavor was observed, while increased amounts of sugar appeared to lower the overall rating. The optimum formulation predicted by the model should contain 40% sucrose, 0.5% docusate and 0.75% cinnamaldehyde.

京都大学 / 新制・論文博士 / 博士(人間健康科学) / 乙第13589号 / 論人健博第13号 / 新制||人健||8(附属図書館) / 名古屋大学大学院医学系研究科医療技術学専攻 / (主査)教授 中尾 恵, 教授 杉本 直三, 教授 中本 裕士 / 学位規則第4条第2項該当 / Doctor of Human Health Sciences / Kyoto University / DFAM

To confirm computer simulations and Computational Fluid Dynamics (CFD) analysis, benchtop experiments are needed with a fluid that mimics blood and its viscoelastic properties. Blood is challenging to use as a working fluid in a laboratory setting because of health and safety concerns. Therefore, a blood analogue is necessary to perform benchtop experiments. Viscosity is an important property of fluids for modeling and experiments. Blood is a shear thinning fluid, so it has a decreasing viscosity with higher shear rates. This project seeks to create a blood mimicking fluid for benchtop laboratory use. Numerous fluids with different combinations of water, glycerin, and xanthan gum were created to mimic the shear thinning property of blood at different hematocrit levels. Since the amount of xanthan gum is very small, an analytical balance was used. To mix the solution, an immersion blender and a heat circulator were used. The data were obtained from 10-90 torque percent, which is the range over which the rheometer is accurate, so the exact ranges of shear rate tested depended on the test fluid. The created solutions were compared to blood at the equivalent hematocrit and previously performed tests.The three different equivalent hematocrits all produced results similar to viscosities of blood. The results were similarly representative of blood at different equivalent viscosities for the 0.0075% xanthan gum and the 0.075% xanthan gum by weight. The solutions were able to mimic the shear thinning behavior of blood at different equivalent hematocrits. The fluids with 0.075% xanthan gum and 50% water and 50% glycerin is a better representative than the fluids with 0.075% xanthan gum and 60% water and 40% glycerin.