The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying times at 180&ordm / C. In the second part of the study, the effects of protein types (soy protein isolate, whey protein isolate and egg albumen) at different concentrations (1 and 3%) on quality attributes were studied. A batter formulation with no flour or protein addition was used as control. In both parts of the study, flow behavior of batters prepared using different flour and protein types were determined. Soy flour and soy protein isolate (SPI) provided the highest apparent viscosity. Batter viscosity was found to be correlated with coating pick-up. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluid and all of them turned out to be shear-thinning except egg albumen added batter, which was shear-thickening. As a result of the study, among the flour and protein types used, 3% whey protein isolate (WPI) was found to be the most effective ingredient on improving quality parameters of deep-fat fried chicken nuggets. 3% WPI added batters provided the hardest and crunchiest product with the darkest color. It also reduced the oil content of fried nuggets significantly. However, low cooking yield values were observed for batters with 3% WPI. On the other hand, soy flour containing batters provided high cooking yield. Therefore, if high cooking yield with low oil content is desired, soy flour can be advised to be used in batter formulations for chicken nuggets.

The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170&plusmn / 2 oC. Coating pick-up of batter formulations and moisture content, oil content, frying yield, bulk density, porosity, texture and color of fried slices were evaluated. In the second part of the study, the effects of different gum types (HPMC, xanthan gum, guar gum, guar-xanthan gum combination) on quality attributes were studied. No starch or gum added coating formulation was used as the control. Finally, images of carrot and batter sections of the fried samples were obtained using digital camera and area fractions of oil droplets were determined using image processing. Acceptable product quality was obtained at higher concentrations of pre-gelatinized tapioca starch. On the other hand, increasing dextrin concentrations had an adverse affect on the product quality. As a result of the study, guar-xanthan gum combination has been found as the most effective additive on the batter performance. This additive provided the highest moisture content, lowest oil content, highest volume and lightest color to the product after frying. The porous and crunchy structure obtained using this combination was at the acceptable level for deep-fat fried products. Determination of area fraction of oil droplets on carrot and batter surfaces of fried samples using image processing was correlated with the oil content of fried product at initial stages of frying. The correlation coefficient between moisture content and frying yield was found as 0.90. A correlation was also determined between oil content and moisture content (r= -0.88).

Made available in DSpace on 2014-06-11T19:28:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-12-18Bitstream added on 2014-06-13T18:35:13Z : No. of bitstreams: 1 costa_ps_me_araca.pdf: 604141 bytes, checksum: ac2f5eb53a71fc0ba602e7168c63f35c (MD5) / As placas interoclusais podem ser confeccionadas por meio de várias técnicas, sendo a resina acrílica o material de escolha mais difundido atualmente. Devido ao fato de as placas serem submetidas a diferentes tipos de forças por um longoperíodo no interior da cavidade bucal, estas podem fraturar-se ou desgastar-se com facilidade. O objetivo do presente estudo foi avaliar e comparar, por meio de ensaio de resistência à flexão e teste de microdureza Knoop, o comportamento das resinas acrílicas térmica e quimicamente ativadas utilizadas na confecção de placas interoclusais, variando-se as técnicas de confecção e processamento. Para tanto, foram confeccionados 60 espécimes divididos em seis grupos (GI, GII, GIII, GIV, GV, GVI), de acordo com o tipo de resina e técnica de processamento utilizadas. Os grupos GI e GII utilizaram resina acrílica termopolimerizável convencional (Clássico), sendo o GI polimerizado em banho de água quente e o GII pela energia de microondas. Para os grupos GIII, GIV, GV e GVI, utilizou-se resina acrílica autopolimerizável (Jet) e as seguintes técnicas de processamento: GIII) polimerização em condição ambiente (23 l 2oC), GIV) sob pressão de 2kgf/cm2 e água a 40°C, GV) sob a mesma pressão e temperatura a seco e GVI) associação de placa de acetato e polimerização em água a 40°C. Após ensaio de flexão, os dados foram submetidos à análise de variância, complementada pelo teste de Tukey (a = 0,05). Para os valores de microdureza, estes foram submetidos ao teste não paramétrico de Kruskal-Wallis (a = 0,05). Verificou-se que GII e GIII apresentaram, respectivamente, os maiores e menores valores de resistência à flexão em relação aos demais grupos. GI e GII apresentaram valores semelhantes de resistência à flexão (p > 0,05). GIV, V e VI não apresentaram diferença significante entre si (p > 0,05), porém foram estatisticamente superiores ao GIII (p < 0,05). / The occlusal splints can be fabricated by many techniques and the acrylic resin is the main material used for this propose. The splints can be easily facture or worn because they are subjected to different kinds of forces during a long period in the oral cavity. The objective of this study was to evaluate the flexural strength and Knoop microhardness of a conventional heat-polymerized and an autopolymerized acrylic resin used to fabricate occlusal splints, varying the processing laboratorial techniques. Sixty specimens were manufactured and divided in 6 groups (GI, GII, GIII, GIV, GV, GVI) according to the type of the resin and the processing technique used. GI and GII were manufactured with conventional heatpolymerized acrylic resin (Clássico). GI was hot-water-bath polymerized and GII was microwave polymerized. GIII, GIV and GV specimens were fabricated using an autopolymerized acrylic resin (Jet). GIII was polymerized in air condition (23 l 2oC), GIV under 2kgf/cm2 pressure and in water at 40°C, and GV under the same pressure and temperature at dry condition. The GVI specimens were manufactured using autopolymerized acrylic resin and acetate sheet, polymerized in water at 40°C. The resin specimens were broken using a 3-point load on a testing machine. A ANOVA and Tukey test were performed to identify significant differences (a = .05). Knoop microhardness values were analyzed with Kruskal-Wallis test (a = .05). GII and GIII showed, respectively, the highest and the lowest significantly values of strength comparing with the other groups. GI and GII, manufactured with conventional heat-polymerized acrylic resin showed similar strength (p > .05). GIV, V e VI showed similar values between them, however they were stronger than GIII (p < .05). GII showed the highest significantly values of microhardness even when compared to GI.

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O aquecimento ôhmico consiste na passagem de corrente elétrica alternada através de um alimento, transformando energia elétrica em energia térmica, promovendo, assim, um aumento de temperatura em seu interior. A habilidade desse método de gerar calor internamente no alimento permite que o aumento de temperatura seja rápido e uniforme. Essa habilidade resulta em um produto de maior qualidade, tornando a tecnologia de aquecimento ôhmico uma alternativa aos processos convencionais. O mirtilo é rico em compostos fenólicos, dentre esses estão as antocianinas. As antocianinas são compostos fenólicos com alto potencial antioxidante, sendo esse potencial relacionado a efeitos benéficos para a saúde humana no tratamento e prevenção de diversas doenças. O objetivo deste trabalho foi elaborar um sistema de aquecimento ôhmico em escala de bancada e utilizá-lo no tratamento térmico da polpa de mirtilo, visando avaliar o efeito deste processo na degradação das antocianinas. Para tal, foi investigado o efeito da tensão (160–240 V) e do teor total de sólidos (4–16 %), utilizando um planejamento composto central. Foram determinadas algumas propriedades físicas do produto para posterior modelagem do processo. O sistema de aquecimento ôhmico construído opera em batelada e é composto por um variador de tensão, um sistema de aquisição de dados para monitoramento de temperatura, corrente elétrica e tensão e uma célula ôhmica. O teor total de antocianinas foi quantificado prévia e posteriormente ao aquecimento ôhmico, utilizando as metodologias de cromatografia líquida de alta eficiência e a espectrometria. O sistema de aquecimento ôhmico teve desempenho e validação satisfatórios. A degradação de antocianinas do mirtilo variou entre 5,71 e 14,67% nas faixas de tensão e de concentração de sólidos estudadas. O planejamento experimental demonstrou que apenas a tensão exerceu efeito significativo sobre a degradação. O aquecimento ôhmico, quando realizado utilizando altas tensões, apresentou níveis de degradação superiores ao aquecimento convencional. Por outro lado, quando aplicadas tensões mais baixas, a degradação de antocianinas foi inferior à apresentada pelo tratamento convencional. / Ohmic heating is based on the passage of alternating electrical current through food, transforming electrical energy in thermal energy, promoting an increase in temperature. The ability of this method in generating heat from inside the product, allows the heating process to be fast and homogeneous. This ability results in a product of superior quality and presents itself as an alternative to conventional processing. Blueberry fruits contain an array of phenolics, including anthocyanins. Anthocyanins are phenolic compounds with high antioxidant capacity, being this potential related to benefits to human health in the treatment and prevention of several diseases. The aim of this work was to elaborate a bench ohmic heating system and apply it in the thermal treatment of blueberry pulp, in order to evaluate the effect of this process on anthocyanin degradation. For this purpose, the influence of different voltages (160–240 V) and total solids content (4–16 %) was evaluated using a central composite design. Some of the pulp physical properties were evaluated for posterior process modeling. The ohmic heating apparatus, operates in batch configuration and it consists of a voltage regulator; a system for temperature, tension and electrical current data acquisition; and an ohmic heating cell in which the pulp was inserted. Total anthocyanin content was determined previously and after ohmic heating by high performance liquid chromatography and spectrometry analysis. Satisfactory performance and validation were obtained considering the ohmic heating system built. Blueberry anthocyanins’ degradation varied from 5.71 to 14.67% in the tensions and solids contend range analyzed in this study. The central design composite showed that only tension exerted significant influence over anthocyanin degradation. Ohmic heating experiments, when carried out with high voltages, presented higher degradation levels than conventional heating. However, when lower voltages were applied, anthocyanin degradation was inferior when compared to conventional heating.

A produção brasileira dos pequenos frutos morango, amora, framboesa e mirtilo vem sendo incrementada nos últimos vinte anos devido ao interesse do consumidor por estes frutos, sobretudo graças às suas propriedades nutracêuticas. O processamento industrial destes frutos, para a obtenção de sucos e polpas, é uma alternativa para minimizar as perdas decorrentes da alta perecibilidade intrínseca aos mesmos. Para a obtenção de sucos e polpas de pequenos frutos com alta qualidade nutricional e sensorial, há a necessidade de se conhecer o comportamento das propriedades físicas destes produtos nas condições de processo, já que elas são de fundamental importância no projeto, otimização, simulação e automação das operações unitárias envolvidas no processamento industrial. A predição teórica destas propriedades não traz bons resultados, pois a estrutura física e composição química destes alimentos são bastante variáveis, sendo a experimentação a melhor alternativa para este fim. O objetivo deste trabalho é determinar as propriedades massa específica, condutividade elétrica, difusividade térmica, calor específico e condutividade térmica de polpas e néctares de morango, framboesa, mirtilo e amora. Este estudo envolveu a variação da temperatura e da composição dos produtos, dada pela adição de açúcar aos mesmos em diversas proporções e pela variação do teor de polpa na formulação dos néctares. As polpas e os néctares foram processados em escala de bancada, a partir de frutos congelados. O teor de açúcar adicionado aos produtos variou de 0 a 10% e o teor de polpa dos néctares formulados variou de 25 a 100%. As massas específicas foram determinadas pelo método picnométrico, na faixa de 30 a 80°C; as difusividades térmicas, pelo método baseado na solução da difusão de calor em um cilindro longo, na faixa de 25 a 70°C; as condutividades elétricas, por condutivimetria, na faixa de 30 a 80°C; os calores específicos, pelo método de misturas modificado, a 30°C; e a condutividade térmica, a partir do conhecimento das demais propriedades. A partir dos dados obtidos, foram ajustados uma série de modelos quadráticos de regressão múltipla para a predição das propriedades destes produtos em função da temperatura, do teor de açúcar adicionado aos produtos e do teor de polpa empregado, quando na elaboração dos néctares.Estes modelos, em sua maioria, apresentaram coeficientes de correlação superiores a 0,98. / The Brazilian production of strawberry, blackberry, red raspberry and blueberry has been increasing in the last twenty years mainly due to the interest in their nutraceutical properties. These small fruits have a short shelf life, and the industrial processing for the production of juices and purées is an alternative for this limitation. For the production of small fruits juices and purées with high nutritional and sensorial quality, is necessary to know the behavior of the physical properties of these products in the process conditions, since this knowledge is fundamental in the design, optimization, simulation and automation of the units operations for these industrial processes. Since the physical structure and chemical composition of these foods change very much, the theoretical prediction of their properties does not give good results and the experimentation is the only alternative. The objective of this work is to determine physical properties of purées and nectars of strawberry, red raspberry, blueberry and blackberry such as density, electrical conductivity, thermal diffusivity, specific heat and thermal conductivity. This study was carried out varying the temperature and the composition of the products, by adding sugar and changing pulp content in the formulation of the nectars. The pulps and the nectars were processed in a bench scale experiments, from frozen fruits. The sugar content added to the products varied between 0 and 10% and the pulp content of formulated nectars varied between 25 and 100%. The density was determined by the picnometric method, between 30 and 80°C; the thermal diffusivity was obtained using the solution of the heat diffusion in a long cylinder, between 25 and 70°C; the electrical conductivity was determined with a conductivity meter, between 30 and 80°C; the specific heat was measure through the modified mixtures method, at 30°C; and the thermal conductivity, from the knowledge of the other properties. Many multiple regression quadratic models for the prediction of these propertiesas a function of the temperature, the sugar content added to the products and the pulp concentrationhave been adjusted. Most of these models have presented correlation coefficients higher than 0,98.

O sucesso do tratamento endodôntico a longo prazo depende do preparo químico mecânico e também da obturação dos sistemas de canais radiculares, que tem como objetivo prover o preenchimento de forma tridimensional com um material inerte. Um cimento endodôntico ideal deve ser biocompatível, ter tempo de presa adequado, estabilidade dimensional, união à dentina, baixa solubilidade, fácil manuseio e ser radiopaco. Para estabelecer um padrão nas pesquisas de materiais odontológicos algumas especificações são determinadas pela ISO e ANSI/ADA, onde são determinados os testes a serem realizados para cada tipo de material a ser avaliado. O objetivo desse estudo foi avaliar as propriedades físico-químicas de um novo cimento à base de silicato de cálcio tendo como fonte de comparação um cimento à base de resina epóxi. Para a avaliação do pH e liberação de cálcio, tubos de polietileno de 1mm de diâmetro interno e 10 mm de comprimento foram preenchidos com os cimentos e imersos em 10 ml de água deionizada. Após os períodos experimentais de 1, 24, 72 e 168 horas as amostras foram avaliadas quanto ao pH e a liberação de cálcio em um medidor de pH e espectrofotômetro colorimétrico respectivamente. Na análise da radiopacidade, solubilidade e tempo de presa foram confeccionados anéis com 10mm de diâmetro e 1mm de espessura do cimento; o valor da radiopacidade foi determinado de acordo com a densidade radiográfica (mm Al). Para a solubilidade os espécimes foram imersos em 50ml de água destilada por 7 dias, onde foi aferida a massa inicial (antes da imersão) e a final (após a imersão e desumidificação). A avaliação do tempo de presa foi realizada com agulhas Gilmore de 100g e 456,3g. O escoamento foi realizado com base na ISO 6876:2001. Os dados foram analisados por análise de variância e teste de Tukey (P<0,05). Os resultados encontrados nesse estudo, para valores de pH e Ca- foram significativamente maiores para o cimento Biosealer quando comparados ao AH Plus (P<0,05). Nos testes de escoamento, radiopacidade e tempo de presa o cimento biocerâmico demonstrou valores inferiores ao AH Plus (P<0,05). O Biosealer demonstrou uma alta solubilidade comparativamente ao AH Plus (P<0,05). É lícito concluir que, o cimento Biosealer demonstrou boas propriedades físico-químicas tais como; pH, liberação de cálcio, escoamento, radiopacidade e tempo de presa. Essa nova formulação de cimento endodôntico apresentou uma maior solubilidade do que a prevista na ISO 6876:2012. / The success of long-term endodontic treatments depend on mechanical and chemical preparation, as well as on the root canal fillings, the purpose of which being providing filling in a three-dimensional fashion using inert material. The ideal endodontic cement must be biocompatible, have an appropriate setting time, dimensional stability, dentin bond strength, low solubility, be easy to manipulate and radiopaque. In order to set up a standard for research involving dental materials, some specifications are set forth by ISO and ANSI/ADA, in which the tests to be carried out for each material to be assessed are provided for. The goal of this study is to assess the physical and chemical properties of a new calcium silicate-based cement, to be compared with an epoxy resin-based cement. In order to assess calcium release and pH levels, polyethylene tubes with internal diameter of 1 mm and 10 mm in length have been filled with the cements and immersed in 10 ml of deionized water. After trial periods of 1, 24, 72 and 168 hours, the samples were assessed with regard to their calcium release and pH levels, using a colorimetric spectrophotometer and a pH mete, respectively. In order to assess radiopacity, solubility and setting time, rings with 10 mm in diameter and 1 mm in thickness were manufactured using the cements; the radiopacity levels were calculated in accordance with their radiographic density (mm Al). In order to assess solubility, the items were immersed in 50 ml of distilled water for seven days, with the initial mass (before immersion) and final mass (after immersion and dehumidification) being measured. The setting time assessment was carried out using Gilmore needles weighing 100 g and 456.3 g. Yield test was carried out based on ISO 6876:2001. The data obtained were analyzed through analysis of variance and Tukey test (P<0.05). The results found in this study with regard to pH e Ca- levels were significantly higher for the Biosealer cement, when compared with AH Plus (P<0.05). In the yield, radiopacity and setting time tests, the results for the bioceramic cement were lower when compared with AH Plus (P<0.05). The results for the Biosealer indicated higher solubility levels, when compared with AH Plus (P<0.05). It is conceivable to conclude that the Biosealer has shown good physical-chemical properties, such as pH, calcium release, yield, radiopacity and setting time. This new endodontic cement formulation has shown a higher solubility when compared with the level set forth in ISO 6876:2012.