Graduation date: 1947

Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

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Darbo tikslas – pagaminti skystuosius etanolinius šeivamedžių žiedų ir uogų ekstraktus bei sirupus ir įvertinti kaip ekstrahento koncentracija ir kiekis lemia pagamintų preparatų kokybę. Darbo uždaviniai: 1. Remiantis mokslo literatūros duomenimis parinkti tinkamą ekstrahentą, racionalų ekstrahavimo metodą bei optimalų žaliavos ir ekstrahento santykį gaminamiems skystiesiems ekstraktams iš šeivamedžių žiedų ir uogų. 2. Taikant analizės metodus įvertinti ekstrahento koncentracijos įtaką pagamintų skystųjų ekstraktų kokybei, nustatant fenolinių junginių kiekį, sausą likutį, antioksidacinį aktyvumą, antocianinų kiekį. 3. Sirupų gamybai parinkti geriausiomis savybėmis pasižyminčius šeivamedžių uogų ir žiedų skystuosius ekstraktus. 4. Taikant analizės metodus įvertinti ekstrakto kiekio įtaką sirupų kokybei, nustatant fenolinių junginių kiekį, antioksidacinį aktyvumą, dinaminę klampą ir juslines savybes. 5. Įvertinti pagamintų sirupų stabilumą. Tyrimo metodai. Bendras fenolinių junginių kiekis šeivamedžių uogų ir žiedų ekstraktuose nustatytas spektrofotometriniu metodu pagal galo rūgštį. Antioksidacinis aktyvumas nustatytas spektrofotometriškai pagal DPPH• radikalo sujungimo metodą. Gravimetriniu metodu nustatytas sausasis skystųjų ekstraktų likutis. Antocianinai nustatyti pH diferenciniu spektrofotometriniu metodu. Sirupų kokybė ir stabilumas įvertinti pagal fenolinių junginių kiekį, antioksidacinį aktyvumą, dinaminę klampą, lūžio rodiklį, juslines savybes. Gauti rezultatai... [toliau žr. visą tekstą] / Objective of work – produce ethanolic liquid elder flower and berries extracts and syrups, and evaluate the extraction solvent concentration and quantity produced is determined by product quality. The tasks of this research are: 1. According to the literature, to select proportion of the substance and extractive solvent, a rational extractive solvent and the method of production of liquid ethanolic extracts from Elder flowers and berries. 2. To assess the impact of ethanol concentration for quality of the liquid extracts by assessing dry residue level, amount of phenolic compouds, antioxidant activity and amount of anthocyanins. 3. To produce syrups, from received ethanolic liquid extracts. 4. To assess the impact of the extract amount for quality of the syrups by assessing amount of phenolic compouds, antioxidant activity, viscosity and organoleptic properties. 5. To evaluate stability of syrups. Methods. Elder flower and fruit ethanolic liquid extracts were analyzed by using spectrophotometric method for total amount of phenolic compounds expressed by gallic acid. Antioxidative activity was determined spectrophotometrically by DPPH radical scavenging method. Gravimetric method was used for determination of dry residue levels. Anthocyanins were determined by using pH differential spectrophotometric method. Syrups quality and stability measured to determine the total phenolic compounds, antioxidant activity, dynamic viscosity, refractive index and organoleptic properties... [to full text]

Glucose syrups were produced from wheat starch at 45-90 min liquefaction times followed by 18 h saccharification to study the effect of liquefaction time on color formation and the use of several amounts (0.25%-1%) and types (NORIT, commercial / and hazelnut husk, apricot stone, hazelnut shell based / prepared in Chemical Engineering Department) of activated carbons for color removal. The fractional conversion values and color levels of glucose syrups increased with increasing liquefaction time. However, to reduce the color level to 100 ICUMSA units, the smallest amount of all types of activated carbons were required for, the glucose syrups with highest level of original color, which were produced at 90 min liquefaction time. Comparison of the performances of the activated carbons showed that hazelnut husk based one was as good as NORIT, while apricot stone based and hazelnut shell based activated carbons showed similar performances, which were somewhat poorer than that of NORIT and hazelnut shell based activated carbon.

Submitted by Luciana Sebin (lusebin@ufscar.br) on 2016-10-05T18:18:32Z No. of bitstreams: 1 DissJEE.pdf: 1528204 bytes, checksum: 6d68cdaca53fc414b35e667da7124251 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-10-20T14:00:15Z (GMT) No. of bitstreams: 1 DissJEE.pdf: 1528204 bytes, checksum: 6d68cdaca53fc414b35e667da7124251 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-10-20T14:00:21Z (GMT) No. of bitstreams: 1 DissJEE.pdf: 1528204 bytes, checksum: 6d68cdaca53fc414b35e667da7124251 (MD5) / Made available in DSpace on 2016-10-20T14:00:27Z (GMT). No. of bitstreams: 1 DissJEE.pdf: 1528204 bytes, checksum: 6d68cdaca53fc414b35e667da7124251 (MD5) Previous issue date: 2016-02-18 / Não recebi financiamento / The objective of this study was to evaluate the production of sugar cane syrups using enzymes of Saccharomyces cerevisiae from bakery yeast. The effect of theconcentration of yeast, reaction time and temperature for the hydrolysis of crystal sugar solution (VHP) in the physico-chemical properties and sucrose inversion rate were evaluated. Subsequently, the selected parameters were applied in order to hydrolyze sugarcane juice from three different seasons of the year. Finally, the optimized parameters were used to produce the syrups and their physico-chemical and sensory properties were compared to the syrup produced without sucrose hydrolysis. Physico-chemical analyzes showed percentage of total soluble solids (TSS), varying between 74.60 and 76.37%, reducing sugars (RS) between 12.00 and 27.54%, total reducing sugars (TRS) from 67.92 to 70.34%, pH between 4.95 and 4.97, sucrose inversion rate between 14.40 to 39.35%, water activity of 0.75 to 0.78 and instrumental color (L*, a*, b* parameters) from 21.50 to 24.61, 1.04 to 2.45, and 1.12 to 4.53, respectively. The attributes obtained from descriptive quantitative analysis (QDA) were color, brightness, sugarcane syrup and yeast aroma, sweet and acid taste, viscosity. The untreated syrup was the least preferred. Results indicate a viable and low cost solution for syrup production with a reducing sugar content of about 30%, ensuring a better stability in relation to sucrose crystallization, which is frequently associated as a negative aspect of product quality. / O objetivo desse estudo foi a produção de melado de cana-de-açúcar utilizando enzimas invertase das leveduras Saccharomyces cerevisiae (fermento de panificação) como agente de transformação. Avaliou-se o efeito da concentração da levedura, temperatura de reação e tempo da hidrólise da sacarose em solução de açúcar cristal VHP (Very High Polarization). Inicialmente foram selecionados parâmetros em caldos de cana em três épocas diferentes. Os melados foram então produzidos nas condições de hidrólise selecionadas e suas características físico-químicas e sensoriais foram avaliadas. Os resultados das análises físicoquímicas mostraram para sólidos solúveis totais (TSS), variação entre, 74,6 e 76,4%, açúcares redutores (A.R.), entre 12,00 e 27,5%, açúcares redutores totais (A.R.T.), de 67,9 a 70,3%, pH entre 4,95 e 4,97, grau de inversão de sacarose entre 14,4 a 39,3%, atividade de água (aw), de 0,75 a 0,78 e cor instrumental (parâmetros L, a* e b*) de 21,50 a 24,61, 1,04 a 2,45, e 1,12 a 4,53, respectivamente. Esta variação nos resultados das análises físico-químicas foi normal, por se tratar de amostras e momentos diferentes de processamento. Os atributos obtidos das análises descritivas quantitativas (ADQ) foram: cor, brilho, aroma de melado, aroma de fermento, gosto doce e ácido, viscosidade. Tem-se como meta fazer um melado de cana-de-açúcar com aproximadamente 30% de açúcares redutores fato que dificultaria a recristalização do produto acabado. Os resultados obtidos nesse estudo indicam uma solução viável e de baixo custo para a produção de melados de cana-de-açúcar com teor de açúcares redutores em torno de 30%, garantindo a qualidade do produto final.