Thesis (doctoral)--Göteborgs universitet, 2005. / Extra t.p. with thesis statement and English abstract inserted. Includes bibliographical references (p. 267-279).

Τα τελευταία 30 χρόνια η βιοτεχνολογία χρησιμοποιεί υλικά που προέρχονται από ανανεώσιμες και φυσικές πηγές και έχει εφαρμογή στη χημεία τροφίμων. Πολλά πειράματα διεξάγονται με στόχο τη βελτίωση των τεχνικών κυτταρικής ακινητοποίησης. Ο νέος τομέας λέγεται "λευκή βιοτεχνολογία". Εκτός από τη γενικότερη εφαρμογή στη χημεία πιο συγκεκριμένα περιλαμβάνει επίσης καινούριες μεθόδους προκειμένου να αυξηθεί ο ρυθμός αλκοολικής ζύμωσης. Χρησιμοποιούνται κύτταρα, ένζυμα και οργανίδια για την κατάλυση μιας χημικής αντίδρασης με αποτέλεσμα να επιταχύνεται. Στην παρούσα εργασία έγινε μελέτη ζυμώσεων σε χαμηλές θερμοκρασίες ( στους 5°C, 15°C και 25°C. Η πειραματική διαδικασία ήταν μια καινοτόμος και τροποποιημένη μέθοδος σύμφωνα με τη οποία χρησιμοποιήθηκε ένας βιοκαταλύτης. Παρασκευάστηκε από θερμικά ξηραμένα και ακινητοποιημένα κύτταρα Saccharomyces secerevisiae ενός αλκοολανθεκτικού και κρυοανθεκτικού στελέχους ( ΑΧΑΖ-1 ) και απο δυο διαφορετικά υποστρώματα. Η πηγή των φυσικών υλικών ήταν το ξύλο (πριονίδι) και το άμυλο κριθαριού σε σκόνη. Μετά από απολιγνοποίηση το κατεργασμένο πριονίδι (18g) προστέθηκε σε προπαρασκευασμένο υπέρκορο διάλυμα αμύλου και αναμίχθηκε μαζί με ποσότητα μικροοργανισμού (10g) και θρεπτικού υλικού (10mL) στους 40°C. Ύστερα αποθηκεύτηκε στους 15°C. Και οι δυο φορείς είναι πολυμερή γλυκόζης. Τα κύτταρα εγκλωβίστηκαν στο gel πολυμερούς και επίσης ακινητοποιήθηκαν με προσρόφηση στο απολιγνοποιημένο κυτταρινούχο υλικό. Το θρεπτικό υλικό είχε 12% αρχική συγκέντρωση σακχάρων ( γλυκόζης/φρουκτόζης) με αποτέλεσμα η πυκνότητα να είναι 12 °Be. Οι ζυμώσεις πραγματοποιήθηκαν σε οικιακό ψυγείο εκτός από εκείνη που έγινε σε θερμοκρασία δωματίου. Η βιομάζα ακινητοποιημένων κυττάρων εκτιμήθηκε έμμεσα με τη μέθοδο Kjeldahl. Η παρατήρηση της μορφολογίας των κυττάρων έγινε με ηλεκτρονικό μικροσκόπιο σάρωσης καθώς οδηγεί σε συμπεράσματα για τη βιωσιμότητα. Η κινητική των ζυμώσεων υπο τη επίδραση της θερμοκρασίας υπολογίστηκε μετα από καταγραφή των μετρήσεων που έγιναν με πυκνόμετρο σε τακτά χρονικά διαστήματα. Η παραγωγικότητα αιθανόλης και η συγκέντρωση μεθανόλης που περιέχονταν στα δείγματα προσδιορίστηκαν με αέρια χρωματογραφία (με ανιχνευτή φλόγας , FID). Τέλος, τα πτητικά παραπροιότα συμπεριλαμβάνομένων των ακεταλδεύδη, οξικού αιθυλεστέρα, 1-προπανόλη, ισοβουτανόλη και αμυλικών αλκοόλών προσδιορίστηκαν με την ίδια αναλυτική μέθοδο, όπως αναφέρεται νωρίτερα. / -

Orientador: Waldemar Gastoni Venturini Filho / Banca: Elisa Angela Marques J. Torres / Banca: Ricardo Figueira / Resumo: O objetivo do presente trabalho foi produzir e caracterizar por meio de análises físico-químicas, energéticas e sensoriais refrescos adoçados de jabuticaba, visando o aproveitamento tecnológico e agregação de valor a frutos de jabuticabeira. As matérias-primas utilizadas foram jabuticabas Sabará, açúcar cristal e água duplamente filtrada. O experimento foi desenvolvido em duas etapas. Os ensaios de produção de refresco adoçado de jabuticaba na etapa 1 foram desenvolvidos a partir de seis tratamentos, combinando-se dois métodos de extração de sólidos solúveis (utilizando a jabuticaba inteira e esmagada) e três formulações do refresco adoçado de jabuticaba com diferentes concentrações de sólidos solúveis (10, 12 e 14°Brix). Na etapa 2 os refrescos adoçados de jabuticaba foram elaborados a partir da diluição do xarope (60 e 70°Brix) para obtenção dos refrescos à 12°Brix. Em todos os experimentos os refrescos adoçados de jabuticaba foram analisados físico-quimicamente em relação aos teores de sólidos solúveis, pH, acidez total, ratio, açúcares redutores, açúcares redutores totais, turbidez, bem como tiveram os teores de nutrientes (carboidratos, proteínas, lipídeos, umidade e cinzas) e valores energéticos determinados por meio de análise centesimal. A análise sensorial foi realizada por meio de testes afetivos de aceitação. Na etapa 1, o método de extração, a concentração de sólidos solúveis e a interação desses fatores interferiram nas variáveis físicas (turbidez) e químicas (°Brix, acidez total, AR e cálculo do ratio) de todas as amostras das bebidas elaboradas neste experimento, com exceção dos valores de pH e ART. Energeticamente o método de extração influenciou os teores de proteínas e lipídios presentes nos refresco adoçados de jabuticaba. Os refrescos não apresentaram diferença sensorial quanto ao método de extração utilizado / Abstract: The aim of this work was to produce and characterize through physical- chemical, energy and soft drinks sweetened jaboticaba sensory analyzes, aiming to use technology and adding value to the fruits. The raw materials used were jaboticaba Sabara, crystal sugar and doubly filtered water. The experiment was conducted in two stages. Assays of producing sweetened soft drink jaboticaba in step 1 were developed from six treatments combining two methods of extraction of soluble solids ( using the whole and crushed blemish blemish) and three formulations of soft drink sweetened with different concentrations jaboticaba soluble solids (10, 12 and 14°Brix). In step 2 the soft drink sweetened jaboticaba were prepared by diluting the syrup (60 and 70°Brix) for obtaining refreshments at 12°Brix. In all experiments jaboticaba sweetened soft drinks were analyzed physico-chemically with respect to soluble solids, pH, total acidity, ratio, reducing sugars, total reducing sugars, turbidity, and had the levels of nutrients (carbohydrates, proteins, 4 lipid, moisture and ash) and energy values determined by proximate analysis. Sensory analysis was performed by means of affective acceptance tests. In step 1, the extraction method, the concentration of soluble solids and the interaction of these factors interfered with physical (turbidity) and chemical variables (°Brix, total acidity, and calculation of the AR ratio) of all samples of beverages prepared in this experiment, except for the values pH and ART. The energy extraction method influenced the levels of proteins and lipids present in soft drink sweetened jaboticaba. Refreshments showed no sensory difference to the extraction method used, but showed significant sensory difference in the concentration of soluble solids present in soft drink (10, 12 and 14°) and refreshments 12 and 14°Brix and the most appreciated in all... / Mestre

Andelen äldre med alkoholproblem, som också är i behov av omsorg, har de senaste decennierna ökat. Forskning visar på att problematiken kommer fortsätta öka eftersom det finns en mer tillåtande syn på alkohol i samhället idag. Syftet med studien är att undersöka de konsekvenser av alkohol som vårdpersonal identifierar hos de äldre och påverkas av i sitt arbete inom hemtjänsten. Studien baseras på fem semistrukturerade intervjuer gjorda med vårdpersonal som har skiftande yrkeserfarenhet och ålder. Intervjuerna har analyserats med hjälp av kvalitativ innehållsanalys och analysarbetet gjordes under insamlingen av empirin samt under bearbetningen av materialet. Resultatet visar på att det finns en mängd konsekvenser följd av alkoholanvändande som vårdpersonal dagligen identifierar och påverkas av i sitt arbete med äldre inom hemtjänsten. Vad resultatet tydligast visar är att drickandet överlag har ökat, att de äldre missbrukarna ofta har problem i sin kontakt med vården och slutligen den rädsla och oro som vårdpersonal upplever i sitt arbete kring missbrukande vårdtagare.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-06-21T16:50:40Z No. of bitstreams: 1 CLÓVIS GOUVEIA DA SILVA - DISSERTAÇÃO PPGEA 2002..pdf: 10036817 bytes, checksum: 7ba47fa9f0ab5993b7de50abc9c704d3 (MD5) / Made available in DSpace on 2018-06-21T16:50:40Z (GMT). No. of bitstreams: 1 CLÓVIS GOUVEIA DA SILVA - DISSERTAÇÃO PPGEA 2002..pdf: 10036817 bytes, checksum: 7ba47fa9f0ab5993b7de50abc9c704d3 (MD5) Previous issue date: 2002-08 / Capes / 0 objetivo do presente trabalho foi desenvolver um sistema micro-industrial de processamento da vagem da algaroba, visando à obtenção de uma aguardente bidestilada e outra bidestilada e pré-envelhecida em barris de carvalho. Para atingir este objetivo foi necessário estudar: a) a concentração do mosto entre 10o e 20°Brix, no sentido de obter o Brix ideal para fermentação; b) a fermentação natural e fermentação com o uso de fermento selecionado (Sacharomyces cerevisiae) monitorando-se de hora em hora o °Brix, pH, grau alcoólico e temperatura; c) o processo de destilação monitorando-se o grau alcoólico a temperatura do alambinque e na saída do condensador; d) determinar durante o processo fermentativo as análises físico-químicas do teor de sólidos solúveis (°Brix), Grau alcoólico, açúcares redutores, açúcares totais e pH; e) Determinar o rendimento industrial do processo; f) Após obtenção do produto bidestilado, determinar os parâmetros relacionados com a qualidade do produto (acidez total, ésteres, aldeídos, álcoois superiores, cobre e metanol; g) Análise sensorial do produto bidestilado e bidestilado pré- envelhecido em barris de carvalho. O processo consistiu em executar as etapas: 1) recepção e seleção, 2) pesagem, 3) corte da vagem, 4) trituração da vagem, 5) filtração e prensagem, 6) preparação do mosto, 7) fermentação (fermento industrial e fermento natural), 8) destilação, 9) Bidestilação, 10) envelhecimento e 11) acondicionamento. Os resultados obtidos foram: a) Na fermentação observou-se que o melhor teor de sólidos solúveis médio foi de 19°Brix e um valor residual não fermentável de 2°Brix; b) Para o processo de extração o melhor resultado foi a uma pressão de 50 kgf/cm2 com prensagem manual ou 250 kgf/cm2 com prensa automática a uma diluição 1:2(1 kg de vagem/ 2 kg dágua); c) Para o processo de fermentação natural o rendimento foi de 99,7% na fermentação e um teor alcoólico de 10,5°GL. d) O melhor rendimento industrial foi de 52% obtido no experimento 6, onde os rendimentos da extração, fermentação e destilação foram de 72%, 92% e 80,3%, respectivamente; e) as aguardentes bidestilada e bidestilada pré- envelhecida encontram-se dentro dos padrões recomendados pela legislação; f) Na análise sensorial o sabor não difere significativamente entre as duas aguardentes (bidestilada e bidestilada pré-envelhecida), no entanto existe diferença significativamente em relação ao seu aroma. / The objective of the present work was to develop a personal computer-industrial system of processing of the bean of the algaroba, seeking to the obtaining of a liquor bidestilada and other bidestilada and pré-aged in oak barreis. To reach those objective it was necessary to study: the) The concentration of the must between 10 and 20 °Brix, in the sense of obtaining ideal Brix for fermentation; b) The natural fermentation and the fermentation with use of selected ferment (Sacharomyces cerevisiae) being monitored of hour in hour Brix, pH, alcoholic degree and temperature; c) The distillation process being monitored the alcoholic degree the temperature of the still and in the exit of the condensador; d) To determine during the process fermentativo the physical-chemical analyses of the tenor of soluble solids (°Brix), alcoholic Degree, Sugars reducers, total Sugars and pH; and) To determine the industrial revenue of the process; f) After the obtaining of the product bidestilado, to determine the parameters related with the quality of the product (total acidity, ésteres, aldehydes, superior alcohols, copper and methanol; g) Sensorial analysis of the product bidestilado and pré-aged bidestilado in oak barreis. The process consisted of executing the stages: 1) Reception and Selection; 2) Pesagem; 3) It cuts of the bean; 4) Trituração of the bean; 5) Filtration and prensagem; 6) Preparation of the must; 7) Fermentation (I ferment industrial and I ferment natural); 8) Distillation; 9) Bidestilação; 10) Aging and 11) Acondicionamento. The obtained results were: a) In the fermentation it was observed that the best tenor of soluble solids médium was of 19 "Brix and a value residual non fermentável of 2 °Brix; b) Para the extraction process the best result was the a pressure of 50 kgf/cm with manual prensagem or 250 kgf/cm with automatic press to a dilution of 1:2 (1 kg of vagem/2 kg of water); c) Para the process of natural fermentation the revenue was of 99,7% in the fermentation and an alcoholic tenor of 10,5 °GL; d) THE best industrial revenue was of 52% obtained in the experiment 6, where the revenues of the extraction, fermentation and distillation were of 72%, 92% and 80,3%, respectively; and) The liquors bidestiladas and pré-aged bidestilada are inside of the patterns recommended by the legislation; f) In the sensorial analysis the flavor doesn't differ significantly among the two liquors (bidestilada and pré-aged bidestilada), however significant difference exists in relation to your aroma.

Made available in DSpace on 2014-06-11T19:23:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-03-14Bitstream added on 2014-06-13T19:49:44Z : No. of bitstreams: 1 betite_vc_me_araiq.pdf: 916187 bytes, checksum: 9cb368f7aebe1ed6783812c046e8bd98 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O etanol combustível produzido no Brasil apresenta alguns problemas tecnológicos que afetam a sua produção em larga escala, entre estes destacamos a contaminação do processo por microrganismos indesejáveis, e a fermentação de mosto com baixa concentração de açúcares. Neste trabalho estudou-se aspectos relacionados com leveduras contaminantes do processo industrial, e o desempenho fermentativo de linhagens industriais utilizadas em mostos concentrados e suplementados com fontes estruturalmente complexas de nitrogênio. Foram utilizados dois meios básicos, um constituido da base nitrogenada YNB, e outro a base de caldo de cana, no qual foi adicionado diferentes concentrações de sacarose. Estes meios foram suplementados com fonte de nitrogênio que variaram de simples sal inorgânico como sulfato de amônio, e preparações comerciais de hidrolizados enzimáticos (peptona) e ácidos de proteínas (casaminoácidos). Três linhagens industriais foram inoculadas em mosto a base de caldo de cana contendo sacarose 22%, 30% e 35% (p/v), e suplementados com fontes de nitrogênio. A 30°C, em cultivos agitados e não agitados, verificou-se que a utilização completa de sacarose só ocorreu no meios suplementados com uma fonte de nitrogênio. No geral a suplementação com peptona foi a que propiciou fermentação mais eficiente, quando comparada com sulfato de amônio, maior acúmulo de biomassa e manutenção da viabilidade celular. Os estudos mostraram que nas condições de cultivo e com inoculação de baixa densidade celular, é necessária a suplementação para completa utilização da sacarose. No meio com sacarose 35% (p/v), atingiu-se um nível de 14 % (v/v) de etanol no cultivo não agitado e suplementado, sugerindo ser possível a obtenção de vinhos com maior quantidade de etanol, desde que... / The fuel ethanol industry in Brazil has some technological problems that affect its production on a large scale, among those are contamination by undesirable microorganisms, and wine with low ethanol concentration. We study aspects of microbial contamination of industrial processes, and the fermentation performance of industrial strains of concentrated musts supplemented with structurally complex nitrogen sources. We used two basic media, one consisting of a nitrogen base YNB, and another based on sugar cane juice, which was added increasing concentrations of sucrose. These media were supplemented with nitrogen sources varying from simple inorganic salt such as ammonium sulfate, and commercial preparations of enzymatic hydrolysates (peptone) and acidic protein (casaminoacids). Three industrial strains were inoculated into based sugar cane juice containing 22% sucrose, 30% and 35% (w/v) and supplemented with nitrogen sources. At 30°C, in shaken cultures, it was found that the efficient sucrose utilization occurred only in media supplemented with a nitrogen source. In general supplementation with peptone was the one that led to more efficient fermentation compared with ammonium sulfate, with higher biomass accumulation and maintenance of cell viability. Studies have shown that in conditions and with low cell density nitrogen supplementation was required for almost complete sucrose utilization. In sucrose 35% (w/v), it was achieved a level of 14-15% (v/v) ethanol in nitrogen supplemented cultures, suggesting the possibility of producting wines with higher amounts of ethanol in working conditions approaching the limit of yeast alcohol tolerance. The YNB medium was more appropriate to study the demand for nitrogen for different industrial strains. In this medium was also observed that supplementation with... (Complete abstract click electronic access below)

Made available in DSpace on 2014-06-11T19:24:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-02-28Bitstream added on 2014-06-13T20:32:07Z : No. of bitstreams: 1 000751537.pdf: 1345098 bytes, checksum: c7c2009418cdfdb4b3dfba0536ba0495 (MD5) / O objetivo do presente trabalho foi produzir e caracterizar por meio de análises físico-químicas, energéticas e sensoriais refrescos adoçados de jabuticaba, visando o aproveitamento tecnológico e agregação de valor a frutos de jabuticabeira. As matérias-primas utilizadas foram jabuticabas Sabará, açúcar cristal e água duplamente filtrada. O experimento foi desenvolvido em duas etapas. Os ensaios de produção de refresco adoçado de jabuticaba na etapa 1 foram desenvolvidos a partir de seis tratamentos, combinando-se dois métodos de extração de sólidos solúveis (utilizando a jabuticaba inteira e esmagada) e três formulações do refresco adoçado de jabuticaba com diferentes concentrações de sólidos solúveis (10, 12 e 14°Brix). Na etapa 2 os refrescos adoçados de jabuticaba foram elaborados a partir da diluição do xarope (60 e 70°Brix) para obtenção dos refrescos à 12°Brix. Em todos os experimentos os refrescos adoçados de jabuticaba foram analisados físico-quimicamente em relação aos teores de sólidos solúveis, pH, acidez total, ratio, açúcares redutores, açúcares redutores totais, turbidez, bem como tiveram os teores de nutrientes (carboidratos, proteínas, lipídeos, umidade e cinzas) e valores energéticos determinados por meio de análise centesimal. A análise sensorial foi realizada por meio de testes afetivos de aceitação. Na etapa 1, o método de extração, a concentração de sólidos solúveis e a interação desses fatores interferiram nas variáveis físicas (turbidez) e químicas (°Brix, acidez total, AR e cálculo do ratio) de todas as amostras das bebidas elaboradas neste experimento, com exceção dos valores de pH e ART. Energeticamente o método de extração influenciou os teores de proteínas e lipídios presentes nos refresco adoçados de jabuticaba. Os refrescos não apresentaram diferença sensorial quanto ao método de extração utilizado / The aim of this work was to produce and characterize through physical- chemical, energy and soft drinks sweetened jaboticaba sensory analyzes, aiming to use technology and adding value to the fruits. The raw materials used were jaboticaba Sabara, crystal sugar and doubly filtered water. The experiment was conducted in two stages. Assays of producing sweetened soft drink jaboticaba in step 1 were developed from six treatments combining two methods of extraction of soluble solids ( using the whole and crushed blemish blemish) and three formulations of soft drink sweetened with different concentrations jaboticaba soluble solids (10, 12 and 14°Brix). In step 2 the soft drink sweetened jaboticaba were prepared by diluting the syrup (60 and 70°Brix) for obtaining refreshments at 12°Brix. In all experiments jaboticaba sweetened soft drinks were analyzed physico-chemically with respect to soluble solids, pH, total acidity, ratio, reducing sugars, total reducing sugars, turbidity, and had the levels of nutrients (carbohydrates, proteins, 4 lipid, moisture and ash) and energy values determined by proximate analysis. Sensory analysis was performed by means of affective acceptance tests. In step 1, the extraction method, the concentration of soluble solids and the interaction of these factors interfered with physical (turbidity) and chemical variables (°Brix, total acidity, and calculation of the AR ratio) of all samples of beverages prepared in this experiment, except for the values pH and ART. The energy extraction method influenced the levels of proteins and lipids present in soft drink sweetened jaboticaba. Refreshments showed no sensory difference to the extraction method used, but showed significant sensory difference in the concentration of soluble solids present in soft drink (10, 12 and 14°) and refreshments 12 and 14°Brix and the most appreciated in all...

Orientador: Silvio Roberto Andrietta / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica / Made available in DSpace on 2018-08-02T22:21:32Z (GMT). No. of bitstreams: 1 Tosetto_GiseleMantei_M.pdf: 2691992 bytes, checksum: b1b5a3dd7ee0d20619c51fbea14c2a2e (MD5) Previous issue date: 2002 / Resumo: Este trabalho teve por objetivo analisar o comportamento cinético da cepa de levedura (Y904-Mauri do Brasil) em nove méis com diferentes níveis de esgotamento, provenientes de unidades produtoras de açúcar e álcool. Foi avaliada a relação entre a velocidade específica de produção de etanol e a velocidade específica de crescimento microbiano. Os ensaios foram conduzidos em reator de bancada dotado de sistema de agitação e temperatura controlada. O inóculo utilizado foi uma cepa de levedura comercial encontrada na forma seca. Foram estudadas as cinéticas de produção de etanol, células e de consumo de substrato, assim como o desempenho da cepa em cada matéria-prima no que diz respeito à produtividade e rendimento em etanol. Os parâmetros avaliados foram: concentração de substrato, etanol e células. Para avaliação cinética, utilizou-se seis modelos do tipo não estruturados considerando apenas uma fonte de substrato (ART), sendo eles o de GHOSE & THY AGI, SEVEL Y et alI, JIN et alI., LEE et alI., LEVENSPIEL, GHOSE modificado e um modelo considerando duas fontes de substratos (glicose e frutose) baseado no modelo de GHOSE modificado. Foi desenvolvida uma rotina de ajuste exclusivamente para a determinação dos parâmetros adequados. Os resultados mostraram diferenças de comportamento cinético da cepa para as diferentes matérias primas testadas, assim como diferenças também nos valores dos rendimentos obtidos. Os modelos de GHOSE modificado e JIN et. all., utilizando um único substrato, foram os que mais se adequaram aos dados experimentais, mostrando que a inibição pelo substrato é significativa. Apesar do bom ajuste destes modelos, foi observado valores muito elevados para o parâmetro (Ks) que, para o modelo de GHOSE modificado, representou uma incoerência por ser este maior que o valor de (KJ). Estas incoerências foram eliminadas quando foi utilizado o modelo de GHOSE modificado que levou em consideração dois substratos (glicose e frutose). Em todos os ensaios realizados, observou-se que a velocidade específica de produção de etanol está vinculada a velocidade específica de crescimento microbiano até determinada fase da fermentação, sendo que após esta, observou-se uma diminuição da velocidade de crescimento microbiano, sem que isto ocorresse com a velocidade específica de produção de etanol mostrando que, nesta fase, as mesmas não estão mais associadas. A cinética de produção de glicerol mostrou-se similar ao do etanol, variando somente nos valores de rendimento, onde o do etanol foi 7 a 8 VEZES maior que o do glicerol / Abstract: The purpose of this work was to analyze the kinetic behavior of the yeast strain (Y904­Mauri do Brasil) using nine molasses with different exhaustion levels coming from sugar and alcohol producing units. The relationship was evaluated between the product production specific rate and the microbial growth specific rate. The essays were made in a bench bioreactor endowed with agitation system and controlled temperature. The used inoculum was a dry commercial yeast strain. The kinetics of ethanol production, cells consumption and substratum consumption, as well as the strain performance with each raw material, were studied in concern to the ethanol productivity and yield. The evaluated parameters were: substratum, ethanol and cell concentration. For kinetic evaluation, six non-structural models considering only one substratum source (ART) were used. The models were the one of GHOSE & THY AGI, SEVEL Y et alI, ]IN et alI, LEE et alI, LEVENSPIEL, the modified GHOSE and another model considering two sources of substratum (glucose and fructose) which is based on the modified GHOSE model. An adjustment routine was developed exclusively to the appropriate parameters determination. The results showed differences in the strain kinetic behavior with the different raw materials tested as well as differences in the obtained yield values. The modified GHOSE and ]IN et alI models using only one substratum have adapted the most to the experimental data, showing that the substratum inhibition is significant. In spite of the good adjustment of these models, it was observed very elevated Ks values that, in the modified GHOSE model, appeared as an incoherence since it was larger than the KI value. These incoherencies were eliminated when the modified GHOSE model was used considering the influence of the two substrata (glucose and fructose). In all the accomplished rehearsals, it was observed that the ethanol production specific rate was linked to the microbial growth specific rate until a certain fermentation phase and, after this, a decrease in the microbial growth rate was observed. This behavior didn't happen to the ethanol production specific rate showing that, at this phase, these rates are not associated anymore. The glycerol production kinetics showed to be similar the ethanol kinetics diverging only in the yield values - the ethanol yield was 7 to 8 times larger than the glycerol yield / Mestrado / Desenvolvimento de Processos Biotecnologicos / Mestre em Engenharia Química

The South African wine market is undergoing changes at both the producer and retail levels, such as the influx of the new brands and new consumer demands with respect to health, biodiversity concerns and ethical issues. Although South Africa has no dominant wine culture and South Africans are predominantly beer and brandy drinkers, the industry has to develop the local market, especially the black consumer market. The most powerful marketing trend in the South African economy in the last 10 years has been the emergence and growth of the black middle class, increasingly referred to as Black Diamonds, which have emerged as the strongest buying influence in the economy. This has seen the propagation of a westernized culture in local communities. There is an overwhelming desire among the latter group to have access to a lifestyle they believe is their right. Making inroads in understanding this market presents a good opportunity since this is an important economic group. Black wine drinkers have to overcome individual families' attitudes to wine drinking. It is high on the industry’s agenda to swing the emerging black middle class market from high-end whiskies, cognac and beer, to wine while at the same time promoting the wine culture because this market is still hugely untapped. They also seek to vanquish the illusion of wines as a drink for white people by focusing on young upcoming black professionals as a target market. The data in this study was collected from an integration of a consumer behaviour survey (through a choice based conjoint analysis undertaken at the Soweto wine festival in Johannesburg); as well as personal interviews with industry stakeholders and reference group discussions. The study found that although there is limited consumer knowledge about wines and low levels of brand awareness, black consumers are willing and yearning to learn more about wines as they view them as an aspirational lifestyle beverage. The study also asserts that women are significantly more adventurous than their male counterparts in terms of experimenting with wines although the latter exhibit a higher willingness to pay for what they consider to be premium wine brands. Black consumers are still unsure about what wine attributes are important in choosing a wine. The industry needs to increase its efforts in educating and understanding this diverse market as the cultural attitudes towards wine are indeed changing. The study identified four wine consumer market segments among the Black Diamonds. The industry’s target market should be focused on women and the “Start me up” age group as they show the highest willingness to learn about wines and pay for brands that they consider to be premium brands as has been the case in all new wine markets. While still focusing on the 4 P’s of marketing, various new brand communication platforms can be explored to reach this market. These include co-opetition, extended service offerings, wine tourism and e-marketing. The success of the domestic market will be determined by new innovative insights into this market and complimentary market strategies. / Dissertation (MSc(Agric))--University of Pretoria, 2009. / Agricultural Economics, Extension and Rural Development / unrestricted

The purpose of this survey of selected Chinese restaurants in the Greater Miami area is to determine management and guest perceptions as to the role of alcoholic beverage with respect to profits, competition and image in Chinese restaurant.