Orientador: Lireny Ap. G. Gonçalves / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:22:07Z (GMT). No. of bitstreams: 1 Osawa_CibeleCristina_M.pdf: 1683509 bytes, checksum: 6e2a1d6c8a259eda7c94a6abfcbbe479 (MD5) Previous issue date: 2005 / Resumo: DiaMed Food Analysis Test System (F.A.T.S.) é composto por testes rápidos, alternativos aos métodos convencionais de determinação de ácidos graxos livres (%AGL), índice de peróxidos (IP), concentração de alquenais (teste de p-anisidina) e malonaldeído (teste de TBA). Esses testes podem ser empregados na avaliação de óleos, gorduras e produtos que os contenham. Além disso, os equipamentos são compactos, não necessitando de laboratórios altamente equipados e as quantidades relativamente pequenas de amostra requeridas geram menos resíduos. Eles oferecem, ainda, melhores condições de trabalho aos analistas envolvidos do que os métodos convencionais. Substituem, por exemplo, o reagente de p-anisidina, considerado carcinogênico. Até o momento, apenas os kits de %AGL e IP foram certificados pela AOAC e existem poucos estudos utilizando-os. Em vista disso, o presente trabalho teve como objetivo correlacionar os kits com os métodos oficiais da AOCS, aplicados a óleos vegetais brutos e degomados, óleos refinados, azeites de oliva (avaliados com 4 kits de diferentes faixas de detecção de %AGL e IP), óleos de fritura coletados no restaurante universitário (TBA e p-anisidina) e rações fornecidas por empresa nacional (%AGL, IP, TBA e p-anisidina). Em todos os casos, as análises foram conduzidas em triplicata, utilizando os métodos convencionais. No dia seguinte, analisaram-se as mesmas amostras com os kits correspondentes, de acordo com as instruções do fornecedor. Adotaram-se os métodos Ca 5a-40, Cd 8b-90, Cd 18b-90 e Cd 19b-90, respectivamente, para %AGL, IP, teste de p-anisidina e TBA. As determinações para as amostras de ração foram feitas no lipídio extraído a frio com mistura de éter de petróleo e éter etílico. A correlação entre metodologias foi determinada pelo Método dos Mínimos Quadrados de Regressão Linear (usando o programa Minitab for Windows versão 12.1) e o teste de ANOVA foi utilizado para comparar médias de diferentes metodologias (software SAS for Windows V. 8). Para as amostras de ração e óleo de fritura, a variação entre as amostras testadas usando um mesmo método foi também determinada. Houve alta correlação entre os resultados do método oficial e pelo kit em relação à %AGL e IP de óleos refinados e azeites de oliva e à %AGL das rações e aos valores de p-anisidina de óleos de fritura (r = 0,74-0,99). Os resultados de óleos brutos e degomados foram significativamente diferentes, devido à interferência dos pigmentos presentes. As amostras de ração apresentaram estágio oxidativo pouco avançado, de forma que não puderam ser avaliadas precisamente com os kits. Para os óleos de fritura, o kit de TBA foi mais sensível que o método oficial. Além disso, constataram-se deficiências nos métodos oficiais de determinação de IP, malonaldeído e alquenais, uma vez que o método de peróxido não foi sensível para IP menor que 2 meq/kg, ao passo que o aquecimento empregado no teste de TBA gerou valores mais elevados que os obtidos com o kit equivalente e a presença de água nas amostras e reagentes interferiram nos resultados de p-anisidina. Sendo assim, os kits DiaMed F.A.T.S. forneceram resultados precisos e se tornaram uma opção viável para as superar as limitações econômicas dos estudos de vida útil enfrentadas pelos métodos convencionais, especialmente para amostras com baixo teor lipídico / Abstract: The DiaMed Food Analysis Test System (F.A.T.S.) consists of rapid tests which serve as alternatives for conventional methods in the determination of free fatty acids (%FFA), peroxide value (PV), and the concentration of alkenal (p-anisidine test) and malonaldehyde (TBA test). These tests can be employed in the evaluation of oils, fats and products containing them. Moreover, the compact equipment makes a large, well-equipped laboratory unnecessary and the relatively small sample size generates minimum residues. They also furnish better working conditions for the analysts involved since the p-anisidine used as a reagent is carcinogenic. At present, only the %FFA and PV kits have been certified by the AOCS, but few studies have used them. The present study was thus designed to correlate the results obtained from the use of these kits with those obtained by the official AOCS methods for crude, degummed and refined vegetable oils and olive oils (tested with 4 kits for different levels of %FFA and PV), frying oils collected from the university restaurant (tested for TBA and p-anisidine values) and pet foods supplied by a national industry (tested for %FFA, PV and TBA and p-anisidine values). In all cases the analyses were performed in triplicate using conventional methods. On the following day, the same samples were analyzed using the corresponding kits, according to the instruction of the manufacturer. The official AOCS methods adopted for the determination of %FFA, PV and p-anisidine and TBA values were Ca 5a-40, Cd 8b-90, Cd 18b-90 and Cd 19b-90, respectively. For the pet food samples, lipids were extracted with a mixture of petroleum ether and ethylic ether in cold conditions. The correlations between methodologies were determined using the Least Squares Method of Linear Regression (using Minitab for Windows, version 12.1), and an ANOVA was used to compare the averages of the different methods (SAS for Windows V. 8 software). For both pet food and frying oil samples, the variation between samples tested using the same method was also determined. High correlations were found between the results of official and kit methods in relation to %FFA and PV for refined and olive oils, and in relation to %FFA in pet foods and p-anisidine values in frying oils (r = 0.74-0.99). Results for crude and degummed oils were significantly different, however, due to the effect of pigments. The pet foods exhibited a relatively low oxidative state and thus could not be analyzed accurately with the kits. For frying oils, the TBA kit proved more sensitive than the official method. Moreover, the official methods presented problems for the determination of PV and malonaldehyde and alkenal concentrations, since they were not very sensitive for PV levels of less than 2 meq/kg, whereas the use of heating in the official TBA test led to higher values than those obtained when using the equivalent kit and the presence of water in the samples and reagents interfered in the results of the p-anisidine test. The DiaMed F.A.T.S. kits thus proved to provide accurate results. Moreover, they provide a feasible option for overcoming the economic difficulties of shelf-life studies faced by conventional methods, especially for samples with a low lipid content / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

The diploma thesis deals with the design of the new building of the winery with the possibility of accommodation near of Klentnice. The building consists of four parts. The first is the production where grapes are degraded, fermented, pressed, stored, bottled, labeled and subsequently exported. The second is the administrative part where are three offices. The third is a tasting section overlooking the vineyards. The last one is the accommodation with a capacity of 7 rooms. The building is basement and has two floors.

The aim of the Master thesis is to design a new building of winery in Drnholec in Výsluní street located on plot No. 1643/81. It is a sloping plot with total area 18 158 m2. The building has two above-ground floors and a basement. In the basement there is a vertical load-bearing structure consists of cast-in-place reinforced conrete and in the above-ground floor there are sand-lime blocks. A horizontal load-bearing structure are design from prestressed panel Spiroll. There is designed a green warm flat roof. This complex of winery is divided into four independently functional operation: wine production, administrative part, accommodation and tasting room with retail. In the basement there is situated wine production with technical facilities. In the ground floor there is a separate area with tasting room and its support area, further there is a part of wine production, retail, office and staff facilities. In the first floor there is accommodation. The design of the building emphasizes the architectural character and the building also meets the energy requirements in full. The shape solution is designed so that the object fits into the vineyard environment.

The topic of the diploma thesis is the design of a representative building of the Nikolsburg winery, which decided to get rid of the role of mediator of the grapes supply for another winery to produce its own wine. This building is to house a four-star hotel for thirty people, a tasting room with a view of the barrique barrels, a restaurant for forty people and a small wellness area. This newly designed building is located in the outskirts of Mikulov between the nature reserves Turold and Růžový vrch. The basic concept was created depending on the slope of the terrain and the orientation to the cardinal directions. I also tried my best to take advantage of attractive views and limit the view of the technical zone, which is located southwest of the plot. The façade made of ceramic fittings from the Flexbrick company helps me with this intention. An important expressive element of the building is the division of the last floor with hotel rooms, which are oriented to the surrounding landmarks - Mikulov with the Holy Hill and Růžový vrch.

Analytical chemical parameters of six California Port wines and five Portuguese Port wines were evaluated by a variety of techniques, including titrametry, thin-layer and gas-liquid chromatography, and colorimety. Two panels of tasters, separated according to vocational and avocational experience within the wine industry, scored the wines on the basis of eight organoleptic parameters. A modified version of the University of California, Davis wine evaluation score sheet was employed. Additionally, the panelists were requested to list the wines in order of preference and to submit specific written comments on five of the eight parameters. The tasting panelist data were separated according to group and were evaluated by the statistical t-test. The panelists' written comments were compared to the analytical chemical parameters for each wine. The results of the t-test negated a comparison of the order of taster preference with the analytical chemical profiles of the wines. The correlation of analytical chemical data to the mean score values for given organoleptic parameters was similarly rejected on the basis of insufficient sample size. However, several hypothetical correlations based upon the panelists' written comments were suggested.

Made available in DSpace on 2016-04-26T18:14:18Z (GMT). No. of bitstreams: 1 Luciana Teixeira Marostica.pdf: 814745 bytes, checksum: c9a8476dc035c8a20818ab6630822578 (MD5) Previous issue date: 2014-06-27 / This study aims at investigating and analyzing a gastronomic trend called comfort food. Known by researchers as the food that brings comfort, it is a trend that started in the US after the Second World War, but became popular in Brazil after 2006 and counter balances fast food and the rationality of functional food with its health benefits. This research tries to identify the range of possibilities for studies that consider food and the social relations related to the act of eating as a mixture of subjects, cultures and cooking. The evidence that cooking can be a way of communication for harmonious social interaction of men, having the act of eating as a pillar for it, is the main objective of this study, in addition to the analysis of intangible aspects of cooking such as culture and aesthetics, and today`s challenge of rescuing and recreating memories related to food and eating together. Such observations are approached under the crossbreding theory, developed by Pinheiro and Freyre, with an anthropological bias developed by Lévi-Strauss, Malinowski, Douglas, Harris and by the beginning of a new possibility of explanation towards the sensorial perception and the sensing, a way pointed out by Dória, Serres and Ferreira, and justified through studies by Maffesoli and Brillat-Savarin. The interlink of all these approaches allows the comprehension of a set of questions which are behind this environment of transformation, of the interplay of the natural and the cultural worlds, and which contains a lot of information, plenty of stimulus and different points of view / O presente estudo tem como objeto de investigação e análise a tendência gastronômica chamada comfort food. Conhecida por estudiosos de alimentação como comida reconfortante, esta tendência surgiu nos Estados Unidos depois da Segunda Guerra Mundial, mas se popularizou no Brasil a partir de 2006 e é um contraponto ao fast food (comida rápida) e à racionalidade dos alimentos funcionais, dos quais os benefícios à saúde são chamariz. A pesquisa busca identificar o campo de possibilidades para estudos que pensem a comida e as relações sociais ligadas ao ato de se alimentar como uma forma de fusão entre sujeitos, culturas e cozinhas. A evidência de que a cozinha possa ser um modo de comunicação para a convivência social saudável e harmoniosa entre os homens e que tenha o comer como eixo, é o principal objetivo deste estudo, além da análise dos aspectos intangíveis do cozinhar como cultura e estética, e do desafio atual de recriar e resgatar posturas e lembranças em relação à comida e ao comer junto. Tais observações são abordadas pela teoria de mestiçagem trabalhada por Pinheiro e Freyre, pelo viés antropológico desenvolvido por Lévi-Strauss, Malinowski, Douglas e Harris e pela abertura de uma explanação em direção à percepção sensorial e ao sensível, num caminho apontado por Dória, Serres e Ferreira e justificado através dos estudos de Maffesoli e Brillat-Savarin. O entrelaçamento de todos estes pontos possibilita a compreensão de um emaranhado de questões que estão por trás deste ambiente de transformações, de articulação do mundo natural e cultural e que contém muitas informações, muitos estímulos e diferentes pontos de vista

Abstract The subject of the thesis is architectural study of the Winery hotel Hrůdek with a salon of wines, with a wellness and with a congress centre. The locality of the local name of Hrůdek is situated north of the Velké Pavlovice municipality, at a small hill behind the Upper Fishpond, in place of a former henhouse. The building site, owing to its uphill position, provides admirable view of the Trkmanka stream valley. The object designed is separately standing and due to its emplacement it creates an outstanding view point of neighbourhood. The object is designed in such manner tat it would fit together with the surrounding landscape. There are applied natural materials as wood, stone. Mass of the building is divided into two objects, A and B, connected by means of a subbasement. The public outdoor areas are fixed between these buildings and are terraced. From the upper terrace there is situated entrance into the building A with the reception desk, restaurant, congress hall and wellness. We can get into the building through the connection corridor in the subbasement or from the upper terrace. In the B building B there is situated accommodation of the **** standard. Then leaseable wine-cellars and a wine bar accessible from the lower terrace. The object layout is interestingly solved. Such layout offers to the visitor countless interesting sights and views of the surrounding landscape. Keywords: Winery hotel, wine salon, wellness, congress centre, restaurant, wine-cellars, presentation of wines, tasting cellars

The purpose of this master’s thesis was to design an object situated on South Moravia nearby the Nove Mlyny dam with the view at the Palava Hills. The house is designed as extremely environmental friendly and energy saving in „A“ category according to the SEN-scale of building energy demand. Water purification and water management are part sof the ecological koncept. The primary target of the building is a wine production. It concerns grapes stemming, pressing, fermentation, aging, bottling and bottle stocking. One integral part of the building is an accomodation for 44-60 guests, who have the degustation room, restaurant and natural pool at hand. One last part is the CHKO Pálava information centre where i tis available to get information, internet access, or to use the library or lecture hall.

La Valle d'Aosta, pur non avendo grandi superfici destinate alla viticoltura, è caratterizzata dalla presenza di un ricco patrimonio ampelografico di cui fanno parte dodici varietà autoctone a bacca rossa: Bonda, Cornalin, Crovassa, Fumin, Mayolet, Ner d'Ala, Petit rouge, Premetta, Roussin, Roussin de Morgex, Vien de Nus e Vuillermin. Malgrado i numerosi vitigni menzionati, nella produzione dei vini a D.O.C troviamo in prevalenza il Petit rouge e poche altre varietà che, nell'insieme, rappresentano circa il 34% della produzione totale. Al fine di implementare la presenza di prodotti tipici che esprimano i caratteri distintivi della zona di provenienza sono state approfondite le conoscenze dei vitigni autoctoni per evidenziarne le attitudini e le potenzialità per la produzione di vini rossi di qualità. Allo stesso scopo sono stati valutati gli effetti dell'applicazione di alcune tecniche di vinificazione alternative sull'espressione dei caratteri qualitativi del Petit rouge, le cui uve sono da tempo vinificate in purezza o in assemblaggi nella produzione di vini a D.O.C. / Aosta Valley has a little viticulture surface and it is characterised by a rich ampelographic collection including the following twelve red grape autochthonous varieties: Bonda, Cornalin, Crovassa, Fumin, Mayolet, Ner d'Ala, Petit rouge, Premetta, Roussin, Roussin de Morgex, Vien de Nus e Vuillermin. Only the 34% of the D.O.C. wine production is represented by some of the above mentioned cultivars, in particular the Petit Rouge, despite of the huge number of cultivars. The Petit rouge is used in purity or in miscellaneous in the D.O.C. wine production. In order to implement the presence of typical products, this study was carried out to evaluate the aptitude of Aosta Valley ancient grapes to produce quality red wines. Moreover to improve quality of the most diffused Aosta Valley red wine the effects of some alternative winemaking were evaluated on the Petit rouge characters.

Följande studie syftar till att undersöka hur en rödvinsflaskas etikett kan designas för att attrahera målgruppen millennials och samtidigt förmedla vinets smak. För att göra detta gjordes en undersökning av målgruppens preferenser genom en kvantitativ inledande studie, följt av en förstudie som undersökte tidigare studier och även designteori. I designprocessen användes den insamlade informationen från den inledande studien och förstudien för att ta designbeslut. Tre etikettalternativ togs fram som sedan validerades med målgruppen i form av en fokusgrupp. Fokusgruppen innefattade delar med kvantitativa enkäter samt smaktest. Resultatet av studien visar att ett av de tre alternativen tenderar att attrahera målgruppen mer och samtidigt förmedla vinets smak mer än de andra. Detta alternativ heter Text över hela och har vit text på en svart bakgrund över hela etiketten. Texten är vinets smaknoter, varumärkesnamn, sort, ursprung samt årtal. All text är lika stor med lika marginaler, dock är vissa ord satt i en högre vikt för att öka läsbarheten. Varumärket är även rött för att det ska bli tydligt vad som är namnet på vinet.