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Thesis (M.S.)--Auburn University, 2006. / Abstract. Vita. Includes bibliographic references (p.101-109).

Thesis (Ph. D.)--University of Texas at Austin, 2004. / Supervisor: James W. McGinity. Vita. Includes bibliographical references.

Thesis--Wisconsin. / Includes bibliographical references (leaves 53-54).

Typescript (photocopy). / Digitized by Kansas Correctional Industries

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Thesis (Ph.D.)--Duquesne University, 2009. / Title from document title page. Abstract included in electronic submission form. Includes bibliographical references (p. 184-195) and index.

Thesis (Ph. D.)--School of Pharmacy and Dept. of Chemistry. University of Missouri--Kansas City, 2004. / "A dissertation in pharmaceutical sciences and chemistry." Advisor: Steven H. Neau. Typescript. Vita. Description based on contents viewed Feb. 24, 2006; title from "catalog record" of the print edition. Includes bibliographical references (leaves 129-141). Online version of the print edition.

Orientador: Aulus Cavalieiri Carciofi / Banca: Jane Maria Bertocco Ezequiel / Banca: Fabiano Cesar Sá / Resumo: A adição de água é uma das variáveis que otimiza o processo de extrusão, uma vez que favorece o umedecimento dos ingredientes e transferência de calor, proporcionando o cozimento adequado; ocasiona mudanças na viscosidade e nas características macroestruturais dos kibbles reduzindo o desgaste da rosca extrusora; e se adicionada em quantidades suficientes, diminui a taxa de ocorrência da reação de Maillard. Apesar de sua importância, não se localizaram estudos sobre os melhores intervalos de umidade de processamento para a produção de rações para gatos. O objetivo deste trabalho foi avaliar os efeitos da umidade da massa no canhão da extrusora sobre os parâmetros de processamento, macroestrutura dos kibbles, balanço de massa e energia, gelatinização do amido e teor de lisina reativa em alimentos extrusados para gatos. Uma fórmula padrão para gatos foi extrusada, e durante o processo de extrusão foram adicionadas seis diferentes quantidades de água no canhão extrusor, correspondendo as umidades da massa de 22%, 27%, 30%, 32%, 35% e 37% (tratamentos). O alimento foi produzido em extrusora de rosca simples e as condições de processamento foram estabilizadas para a dieta 22%, não sendo alteradas para as demais dietas. Os parâmetros registrados foram a temperatura do pré-condicionador, temperatura, pressão e produtividade da extrusora. Amostras de ração foram coletados a cada 15 minutos na saída da extrusora, sendo considerado cada coleta uma unidade experimental. A energia mecânic... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The addition of water is one of the variables that maximizes the extrusion process, since it favors the hydration of the ingredients and the heat transfer, providing a proper cooking; it also causes changes in the viscosity and macrostructural characteristics of the kibbles, reducing the wear of the extruder thread; if added in sufficient amounts it decreases the occurrence of Maillard reaction. Despite their importance, there are no studies evaluating the best processing moisture ranges for the production of cat food. The objective of this work was to evaluate the effects of the in-barrel moisture on the processing parameters, kibble macrostructure, mass and energy balance, starch gelatinization and reactive lysine content of extruded foods for cats. A standard formula for cats was extruded, and during the extrusion process six different amounts of water were added to the extruder barrel, corresponding to the moistures of22%, 27%, 30%, 32%, 35% and 37% (treatments).The feed was extruded in a single screw extruder and the processing conditions were stabilized for the 22% diet, they were not changed for the other diets. The productivity, pressure and temperatures of the conditioner and of the extruder were recorded. Feed samples were collected every 15 minutes at the end of the extruder, each sample was considered an experimental unit. The specific mechanical energy and specific thermal energy transferred to the mass were calculated according to Riaz (2007). The reactive lysin... (Complete abstract click electronic access below) / Mestre

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