Les pâtes surgelées sont relativement stables et peuvent être fabriquées à l’échelle industrielle, distribuées et cuites à la demande au moment de la vente ou de la consommation (point chaud). La congélation des pâtes sucrées induit une baisse de volume et une augmentation du temps de fermentation, ces conséquences sont dues à deux facteurs : la baisse de la production de CO2 (viabilité des levures) et la faible capacité de rétention de gaz du réseau gluténique. La perte de la qualité des pâtes congelées est accélérée durant le stockage. Cette thèse porte sur l’étude de l’effet de la congélation et de la conservation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées type Kougelhopf. Ce travail vise à l’étude de l’impact de la vitesse de congélation sur les propriétés microbiologiques, rhéologiques, structurales et sensorielles de ces pâtes. Elles ont été congelées à différentes températures (-20 °C, -30 °C, -40 °C et une immersion dans l'azote liquide) puis conservées à -40 °C pendant 9 semaines. Les principaux résultats de cette étude ont permis de mettre en évidence le rôle de la vitesse de congélation et de la durée de conservation sur les propriétés intrinsèques des pâtes sucrées surgelées. Il en découle que l’activité fermentaire et l’intégrité du réseau du gluten sont tributaire de la vitesse de congélation. En effet, cette dernière contrôle la taille et la localisation des cristaux de glace d’où la recherche d’un compromis entre une vitesse de congélation ni trop rapide pour diminuer la viabilité des levures ni trop lente pour former de gros cristaux pouvant perforer le réseau de gluten de la pâte. Ce travail a démontré que le surdosage de levure reste valable uniquement pour les pâtes sucrées surgelées destinées à être conservées au-delà de 4 semaines. Ce surdosage améliore ainsi la qualité globale du Kougelhopf en compensant la perte de l'activité des levures pendant la congélation et le stockage / The frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage

In der Milchindustrie spielt die Auswahl der Starterkulturen eine wichtige Rolle bei der Herstellung fermentierter Produkte mit gewünschter Textur und entsprechenden sensorischen Eigenschaften. Milchsäurebakterien mit der Fähigkeit extrazelluläre Polysaccharide (EPS) zu synthetisieren sind von besonderem Interesse, da auf Grund der in situ gebildeten Hydrokolloide der Einsatz von Zusatzstoffen vermieden werden kann. Die Wirkung von EPS auf die Produkt-eigenschaften ist in der Literatur bereits mehrfach beschrieben, wird jedoch auf Grund der Vielzahl an unterschiedlichen Stämmen und Fermentationsparametern bzw. einer fehlenden Systematisierung immer noch sehr kontrovers diskutiert. Des Weiteren stellt die wissenschaftliche Aufklärung der komplexen Struktur-Funktionsbeziehungen und der Wechselwirkungen mit anderen Produktkomponenten eine große Herausforderung dar. Um die Zusammenhänge besser verstehen zu können, wurde in dieser Arbeit ein neuer Ansatz gewählt: isolierte und aufgereinigte EPS wurden der Milch vor der Säuerung zugesetzt und die daraus hergestellten Milchgele mit jenen mit in situ produzierten EPS verglichen. In Milchgelen aus Einzelstammkulturen von Streptococcus thermophilus oder Lactobacillus delbrueckii ssp. bulgaricus wurden EPS‑Gehalte von 40 - 150 mg/kg ermittelt. Die Gele unterschieden sich hinsichtlich ihrer Viskosität und ihres fadenziehenden Charakters, was erste Hinweise auf die Art der gebildeten EPS liefert. Die Synthese größerer Mengen an EPS zur Charakterisierung und Untersuchung ihrer Funktionalität erfolgte entkoppelt von der Produkt­herstellung mit ausgewählten Stämmen in Batch-Fermentationen mit konstantem pH in komplexen oder semidefinierten Medien. S. thermophilus ST‑143 produzierte ~ 300 mg/L fadenziehende EPS, die durch entsprechende Aufreinigungsschritte als drei EPS‑Fraktionen gewonnen werden konnten: freie EPS (EPSf), kapsuläre EPS (EPSk) und ein Gemisch aus beiden (EPSf+k). EPSf haben eine höhere Molekülmasse (M = 2,6 x 10^6 Da) und eine höhere intrinsische Viskosität (1,14 mL/mg) im Vergleich zu EPSk (M = 7,4 x 10^3 Da, 1,4 x 10^5 Da; intrinsische Viskosität = 0,06 mL/mg) und führten bereits in geringen Mengen zu rheologischen Veränderungen. Allerdings scheinen die EPSk Wechselwirkungen zwischen EPSf Molekülen zu unterstützen. In chemisch gesäuerten Milchgelen konnte durch den definierten Zusatz aufgereinigter Fraktionen von EPSf und EPSf+k vor der Säuerung (c = 0 - 0,35 mg/g) erstmals eine konzentrationsabhängige Wirkung aufgezeigt werden. Mit EPSf stieg der maximale Speichermodul der Milchgele als Maß für die Gelsteifigkeit linear an (457 - 722 Pa). EPSk zeigten hingegen keinen Einfluss. Als Modellpolysaccharid wurde vergleichend das gut beschriebene, ebenfalls ungeladene und nicht gelbildende Homopoly­saccharid Dextran herangezogen (c = 0 - 300 mg/g). EPSf und Dextran veränderten die Gelbildung, erhöhten die Steifigkeit stichfester Gele und die Viskosität gerührter Gele in ähnlichem Maße, es waren jedoch deutlich unterschiedliche Konzentrationen notwendig. Die in den Milchgelen beschriebenen Einflüsse können unter anderem auf Depletionseffekte zwischen gleichgeladenen Polymeren (hier Proteine und Polysaccharide) zurückgeführt werden. / The selection of suitable starter cultures for the production of fermented milk with a desired texture and corresponding sensory attributes is of great importance for the dairy industry. Lactic acid bacteria with the ability to synthesise extracellular polysaccharides (EPS) are of particular interest, because these in situ produced hydrocolloids may allow to omit the use of additives. Many effects of EPS on product properties are already described in the scientific literature, but are still discussed controversially because of the multitude of different strains and fermentation parameters and, hence, a lack of systematisation. Furthermore, research on the mechanisms behind the structure-function relationship and interactions with other product components is a challenging area. To obtain a deeper understanding of this complex system, a new approach was chosen for the present study: EPS were isolated, purified and added to the milk prior to acidification, and the respective milk gels were compared with those with in situ produced EPS. In milk gels acidified by single strains of Streptococcus thermophilus or Lactobacillus delbrueckii ssp. bulgaricus, EPS contents of 40 - 150 g/kg were determined. The gels differed in viscosity and their ropy character, which is a first indicator for the type of the EPS. To allow for their chemical and technofunctional characterisation, the synthesis of higher amounts of EPS was performed by batch-fermentation at constant pH and decoupled from the product manufacturing with selected strains in complex or semidefined media. S. thermophilus ST‑143 synthesised ~ 300 mg/L ropy EPS, which were isolated as three different EPS fractions by applying particular purification steps: free EPS (EPSf), capsular derived EPS (EPSk) and a mixture of both EPS (EPSf+k). EPSf had a higher molecular mass (M = 2.6 x 10^6 Da) and a higher intrinsic viscosity (1.14 mL/mg) compared to EPSk (M = 7.4 x 10^3 Da, 1.4 x 10^5 Da; intrinsic viscosity = 0.06 mL/mg) and affected the rheological properties of aqueous solutions already at low concentration. However, EPSk appear to support interactions between the EPSf molecules. In chemically acidified milk gels a concentration dependent impact of EPSf and EPSf+k, which were added to the milk prior to acidification (c = 0 - 0,35 mg/g), was described for the first time. The maximum of the storage modulus as a measure for stiffness of the milk gels linearly increased with EPSf content (457 - 722 Pa). With EPSk no effects were observed. For the purpose of comparison dextran, a well described also uncharged and non gelling homopolysaccharide, was used as a model polysaccharide (0 - 300 mg/g). EPSf and dextran affected the gelation, increased gel stiffness of set gels and viscosity of stirred gels to a similar way, but the concentrations needed for that found to be completely different. The effects described for milk gels can be ascribed among others to depletion interactions between similar charged polymers (here proteins and polysaccharides).

This thesis focuses on collecting all available data on mixing Portland cements and especially on Portland cements with limestone. In the experimental part are compare the rheological properities of mixing Portland cements with limestone, their compatibility with plasticizing additives, witch depends on the type of additives, dosage and time, then in experimental part they are summarized monitoring of physical-mechanical properties and volume changes of concrete.

No / Methods of recycling unplasticized polyvinyl chloride (uPVC) window frame waste were investigated. The quality of untreated granular waste was compared to that of waste treated by a range of contaminant removal processes including melt filtration and dissolution. Processability of each recyclate was evaluated by using a highly instrumented single screw extruder that enabled melt viscosity and process variation to be monitored in real time. Product quality measurements such as mechanical properties and surface defects were made on extruded strip, and the nature of the stabilizers present was determined. The mechanical properties of recyclates were found to be comparable to or better than those of virgin material in all cases and conformed to industry standards for window profile. Contaminant removal stages significantly reduced the amount of large surface defects detected in extrudate. Processability was comparable to that of virgin compounds, but melt viscosity varied among different batches of recyclate, depending on the source and composition of the original PVC formulation.

No / The effect of matrix polymer and filler content on the rheological behavior of hydroxyapatite-filled injection molding grade high-density polyethylene (HDPE) has been studied. Studies of the flow curves revealed that the matrix and the composite exhibit three distinct regions in the flow curve, namely, a pseudoplastic region at low to moderate shear rates, a plateau and a second pseudoplastic region at high shear rates. The shear stress corresponding to the plateau (Tc) is dependent on both the filler concentration and the melt temperature. Addition of HA in the HDPE matrix increases the value of Tc and decreases compressibility of the melt. An increase in temperature also raises the value of Tc. From the nature of flow curves it is concluded that the matrix polymer largely decides the rheology of the composite.

CHARLES UNIVERSITY FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY Author: Tereza Pokorná Title of Diploma thesis Terbinafine-loaded biodegradable polymeric systems for topical administration Supervisor: PharmDr. Eva Šnejdrová, Ph.D. In the diploma thesis the released properties of solid dispersions with terbinafine, based on polyesters of D,L-lactic acid and glycol acid, branched with pentaerythritol and tripentaerythritol are studied. The theoretical part deals with solid dispersions, their classification and methods of preparation, methods of drug dissolution testing, properties, effect, use of terbinafine and preparations containing terbinafine. In the experimental part, solid dispersions were prepared by the melting method. The drug was incorporated into the polyester in the form of a hydrochloride or a base in a concentration of 10 % or 20 %. Some systems were plasticized with 30% triethyl citrate. Thin layers were formulated from solid dispersions, and drug dissolution tests were performed on phosphate buffer pH 7.4 at 37 řC. Assay of terbinafine released was performed spectrophotometrically at 223 nm and ultra-high performance liquid chromatography. Based on the results of this diploma thesis, it can be clearly stated that the suitable carrier of terbinafine...

Aim of this diploma thesis is to choose new pattern wax for Fimes a.s. foundry. New wax should substitute old not fully satisfactory pattern wax which caused problems in technological process resulting in increased number of rejects. New pattern wax should eliminate current problems and help foundry with producing large, thin-walled, high-quality castings. Numbers of pattern waxes supplied by world’s leading wax manufacturers were subjected to laboratory tests and pilot study. This diploma thesis is part of project Alfa TA01010766: „Research and development of production technology large, thin and high quality castings of aluminium alloys “

CHARLES UNIVERSITY FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY Author: Vlastimil Barák Title of Diploma thesis The influence of formulation factors on the characteristics of terbinafine loaded nanoparticles Supervisor: PharmDr. Eva Šnejdrová, Ph.D. Consultant: Mgr. Juraj Martiška The diploma thesis is focused on biodegradable polymer nanoparticles loaded by terbinafine based on the copolymer of glycolic and lactic acid branched on polyacrylic acid. The nanoprecipitation method was employed, and the influence of formulation factors on nanoparticle characteristics was studied. The following formulation factors were the concentration of the polymer, the amount of terbinafine, and the concentration of surfactant. Nanoparticles of 120 nm to 300 nm were obtained depending on the preparation conditions. The nanoparticle polydispersity was in all cases from 0.080 to 0.230. The prepared nanoparticles were stable, as evidenced by zeta potential values above 38 mV. A positive zeta potential is desirable for dermal and mucosal adhesion in the topical and ocular application of nanoparticles with terbinafine. The amount of polymer used to form nanoparticles has the greatest effect on particle size. With increasing polyester concentration in the internal phase, the size of the...

Dans le domaine des plastiques biodégradables, les produits se doivent d’être de plus en plus compétitifs. Ces travaux, menés entre le laboratoire IMP@UJM et la société LCI ont eu pour objectif principal l’augmentation de la part en matières d’origines renouvelables dans le mélange de polymères biodégradable poly(butylène adipate-co-téréphtalate) (PBAT)/TPF (farine thermoplastique), sans diminuer ses propriétés mécaniques. Ce mélange est obtenu par extrusion en une seule étape, comprenant la plastification de la farine et le mélange avec le polyester. L’enjeu scientifique était donc en premier lieu de comprendre les relations entre la mise en oeuvre, l’établissement de la morphologie du mélange, la concentration en chacun des polymères et les propriétés mécaniques. Dans un second temps, ces résultats ont été exploités en vue de l’augmentation des propriétés mécaniques du mélange. L’influence de la concentration en TPF et du rapport de viscosité entre les phases a donc été mise en évidence sur toute la gamme de concentration, mettant en lumière l’importance de contrôler la tension interfaciale du mélange. Des mécanismes d’établissement de la morphologie et des interprétations quant à son effet sur les propriétés mécaniques du mélange sont proposés. L’étude d’une modification par extrusion réactive du PBAT est ensuite présentée. L’évolution de la structure du polyester est caractérisée par chromatographie d’exclusion stérique en fonction de différents paramètres, dont le temps de mélange. Enfin, différentes modifications du mélange PBAT/TPF sont testées. L’influence de la modification du PBAT, de la modification de la phase TPF ou de la modification de l’interface via des agents compatibilisants est étudiée sur les propriétés rhéologiques, morphologiques et mécaniques du mélange / Biodegradable plastics need to be more and more competitive. This work, conducted between IMP@UJM laboratory and LCI company had the main objective of increasing the content of renewable materials in the biodegradable blend of poly(butylene adipate-co-terephthalate) (PBAT)/ thermoplastic flour (TPF), without decreasing its mechanical properties. The blend was obtained by a single step extrusion, including flour thermoplastification and blending with the polyester. The scientific challenge was to understand the relationship between processing parameters, the morphology establishment, the concentration of each phase of the blend and its mechanical properties. Then, these results were exploited in order to increase the mechanical properties of the mixture. The influence of the concentration of TPF and the viscosity ratio between the phases was highlighted over the entire concentration range. This highlighted the importance of controlling the interfacial tension of the blend. Mechanisms of the morphology establishment were proposed, as well as interpretations about its effect on the mechanical properties of the blend. Then, a study of the PBAT modification by reactive extrusion was proposed. The evolution of the polyester structure was characterized by size exclusion chromatography, according to various parameters including the mixing time. Finally, various modifications of PBAT/TPF mixture were tested. Modifying the PBAT, the TPF phase or the interface via the compatibilizers were studied in order to tailor the rheological, morphological and mechanical properties

The physicochemical properties of tuna protein hydrolysates were enhanced by interaction with sodium alginate. The increase in emulsifying capacity and stability was from 50 to 150 m² g⁻¹ and from 36 to 49 min, respectively. The increase in foaming capacity and stability was from 100% to 140% and from 65% to 70%, respectively. The reason for the increased physicochemical properties was the reduced zeta potential level of tuna protein hydrolysates after interaction with sodium alginate. The change in internal structure of tuna protein hydrolysates after interaction with sodium alginate was determined by SEM and FTIR. The SEM results showed that a net cross-linking structure was formed from a sheet structure after the tuna protein hydrolysates interacted with sodium alginate. FTIR demonstrated that parts of the β-sheet of tuna protein hydrolysates were changed into an irregular coiled structure or α-helix after interaction with sodium alginate. In order to understand the interacted complex better, the rheological properties of interacted tuna protein hydrolysates with sodium alginate were further determined. In this study, the one-step was developed, easy-to-operate and cost-effective process that can further add value to tuna protein hydrolysates derived from tuna processing by-products.