Tiriamojo darbo tikslas - nustatyti sušaldyto ir atšildyto pieno įtaką jo technologinėms savybėms, kurios yra svarbios gaminant fermentinius sūrius bei raugintus pieno produktus. Darbe nustatyta, kad pieno laikymo temperatūra turi įtakos pieno savybėms, taip pat ir vėliau vykstantiems technologiniams perdirbimo procesams bei pagamintų produktų kokybei. Nustatyta, kad pieną laikant +10 0C temperatūroje per 24 h vyksta kazeino komplekso skilimas, kuris žymiai stipriau pasireiškia, kai pienas lėtai užšaldomas (-14 0C) ir lėtai atšildomas (+10 0C) taip pat per 24 h. Pokyčiai, per šį laikotarpį įvykę baltyminėje sistemoje, pailgina pieno fermentinės struktūros susidarymo procesą. Lyginant su ����viežiu pienu, išlaikyto pieno (+10 0C) struktūros formavimasis vyksta 28 % ilgiau, o iš sušaldyto ir atšildyto pieno fermentinė struktūra formuojasi net 44 % ilgiau. Nustatyta, kad pieno laikymo sąlygos turi įtakos fermentinės struktūros kokybei. Iš fermentinės struktūros, gautos naudojant pieną, išlaikytą 24 h +10 0C temperatūroje, blogiau skiriasi išrūgos, jose daugiau baltyminių dalelių, lyginant su fermentine struktūra, gauta iš šviežio pieno. Šios neigiamos fermentinės struktūros savybės dar labiau išryškėja, kai naudojamas pienas, kuris laikymo metu buvo užšaldytas ir atšildytas. Tyrimo rezultatai parodė, kad terminis pieno apdorojimas po jo išlaikymo šiek tiek pagerina technologines savybes, tačiau nepakeičia technologinių savybių pokyčio tendencijos priklausomybės nuo laikymo... [toliau žr. visą tekstą] / Purpose of work: To explore, frozen and warmed what influence the milk technological properties of milk which are important in manufacture of fermental cheeses and sour - milk products has. In work presents the milk storage temperature has influence on milk characteristics on the later following technological process and on the quality of milk products. It was found out that in the storage time (24 h) at the temperature +10 0C casein micelles disaggregated, and their average size decreased. These changes were more distinct in the case of freezing milk samples temperature of -14 0C. The results showed that milk storage conditions had influence on the fermenting time and on the properties of ferment structures. Fermenting time in the milk samples after storage of +10 0C temperature was longer by 28 % and in the samples frozen at -14 0C it was longer by 44 % to compare with that of raw milk before storage. Besides that, the properties of ferment structures from milk after storage became worse. In this case whey separated slowly, and contained more protein aggregates. These negative properties were more evident in the case, when milk samples in the time of storage were frozen at -14 0C and warm at +10 0C. Such storage conditions were found to have a negative influence on the formation and properties of fermented structure. In the samples, milk acidity increased slowly and sour fermented gel structure formed slowly too. Sour fermented gel structure from milk before storage... [to full text]

Made available in DSpace on 2014-06-11T19:22:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2003Bitstream added on 2014-06-13T20:48:37Z : No. of bitstreams: 1 farinelli_r_me_botfca.pdf: 217116 bytes, checksum: 5f884b3dcb7c381bdb19546fdf57a63e (MD5) / Dada a importância da cultura do feijoeiro (Phaseolus vulgaris L.) na constituição da alimentação básica da população nacional desenvolveu-se um trabalho de pesquisa na Fazenda Experimental Lageado, pertencente FCA/UNESP, campus de Botucatu - SP, com o objetivo de avaliar a resposta à adubação nitrogenada em cobertura no período da seca em dois sistemas de manejo de solo. O delineamento experimental utilizado foi o de blocos casualizados em esquema de parcelas subdivididas, com quatro repetições. As parcelas foram representadas por sistemas de manejo de solo: preparo convencional do solo e plantio direto. Já as subparcelas foram formadas por doses de adubação nitrogenada em cobertura: (0, 40, 80, 120 e 160 kg ha-1 de N), utilizando-se como fonte a uréia. Utilizou-se a cultivar Pérola, semeada no espaçamento de 0,45 metros em sucessão a aveia preta (semeadura de outono) e ao milheto (semeadura de primavera), durante o ano agrícola 2002/2003. Conclui-se que o sistema de plantio direto promoveu elevada cobertura do solo para a aveia preta e milheto, e proporcionou maior teor de nitrogênio na parte aérea para a cultura do milheto. Os sistemas de manejo de solo não influenciaram na produtividade de grãos do feijoeiro. As doses de nitrogênio em cobertura interferiram em diversas características produtivas do feijoeiro, sendo que a produtividade máxima de 1.870 kg ha-1 foi obtida com a dose de 78 kg ha-1 de N em cobertura. A qualidade fisiológica das sementes foi influenciada positivamente pelas doses de nitrogênio, como também o teor de proteína bruta, sendo encontrada interação manejo de solo x doses de N no tempo para cozimento. / Because of the importance of common bean crop (Phaseolus vulgaris L.) on Brazilian basic feeding, a research was carried out on the Experimental Lageado farm, which belongs to FCA/UNESP, campus of Botucatu - SP. It had the objective of evaluating the response to nitrogen topdressing in dry season period in two soil tillage systems. The experimental design used was the randomized blocks in split-plot design, with four replications. The parcels were represented by systems of soil tillage: conventional soil tillage and no-tillage. The subdivision of the parcels was constituted by doses of nitrogen topdressing: (0, 40, 80, 120 and 160 kg ha-1 of N). Urea was the source of nitrogen used. The cultivar used was Pérola and it was sowed in the spacing of 0,45 meters in succession to black oat (fall sowing) and to pearl millet (spring sowing), during the years of 2002/2003. It can be concluded that no-tillage promoted a higher percentage of covering of the soil for black oat and pearl millet and promoted a higher nitrogen content in shoot for pearl millet crop. The soil tillage systems didn't influence at the grain productivity of the common bean. The doses of nitrogen topdressing interfered in several productivity characteristics of the common bean, and presented the maximum productivity of 1.870 kg ha-1 was obtained with the N dose of 78 kg ha-1. The physiologic quality of the seeds has been influenced positive by the doses of nitrogen, as well as the protein content, being found interaction soil tillage x doses at the cooking time.

Submitted by Raquel Vergara Gondran (raquelvergara38@yahoo.com.br) on 2016-05-02T20:14:03Z No. of bitstreams: 1 marcia selmo - efeito da adio de metilcelulose transglutaminase e spirulina nas caractersticas tecnolgicas e nutricionais de pes de farinha de arroz.pdf: 3042564 bytes, checksum: 26b28ff5e3467d517c6b957f1fb27f10 (MD5) / Approved for entry into archive by Gilmar Barros (gilmargomesdebarros@gmail.com) on 2016-05-03T20:21:37Z (GMT) No. of bitstreams: 1 marcia selmo - efeito da adio de metilcelulose transglutaminase e spirulina nas caractersticas tecnolgicas e nutricionais de pes de farinha de arroz.pdf: 3042564 bytes, checksum: 26b28ff5e3467d517c6b957f1fb27f10 (MD5) / Made available in DSpace on 2016-05-03T20:21:37Z (GMT). No. of bitstreams: 1 marcia selmo - efeito da adio de metilcelulose transglutaminase e spirulina nas caractersticas tecnolgicas e nutricionais de pes de farinha de arroz.pdf: 3042564 bytes, checksum: 26b28ff5e3467d517c6b957f1fb27f10 (MD5) Previous issue date: 2014 / A doença celíaca é uma enfermidade causada pela intolerância ao glúten, substância proteica presente no trigo e seus derivados. O controle desta doença é feito através da total restrição ao glúten, ou seja, os celíacos não podem consumir qualquer tipo de alimento que contenha farinha de trigo. A farinha de arroz é um bom substituto do trigo na elaboração de pães livres de glúten, no entanto, a farinha de arroz produz pães de pouco volume, pois não possui as mesmas características tecnológicas do glúten, principalmente para a elaboração de pães. Desta forma, vários aditivos têm sido usados para melhorar a qualidade dos pães feitos com farinha de arroz, dentre eles enzimas, gomas ou hidrocolóides, amidos modificados e outras fontes proteicas. Para aumentar o teor proteico e melhorar a qualidade nutricional dos pães, várias fontes proteicas podem ser usadas. A alga Spirulina platensis é muito estudada para uso na alimentação humana por apresentar um bom perfil nutricional, tornando-a ideal como suplemento alimentar, pois combina diversos constituintes como proteínas, vitaminas e minerais de maneira equilibrada. Assim, o objetivo deste trabalho foi avaliar o efeito da adição da metilcelulose, enzima transglutaminase e Spirulina na qualidade tecnológica e nutricional de pães de farinha de arroz. Para isso foi utilizado um delineamento central composto rotacional (DCCR) a fim de avaliar os efeitos tecnológicos da adição de metilcelulose, transglutaminase e Spirulina nos pães de farinha de arroz. As respostas do planejamento possibilitaram definir concentrações adequadas destes aditivos para a obtenção dos pães A, B e C com boas características tecnológicas, que foram avaliados pela composição proximal e sensorialmente por teste de preferência. A avaliação sensorial dos pães de farinha de arroz mostrou que a preferência dos consumidores independe da quantidade de Spirulina adicionada ao pão. A enzima transglutaminase teve maior eficiência na formação de ligações cruzadas na massa fermentada dos pães de farinha de arroz quando foi utilizada a concentração de 0,6% (em base à farinha de arroz), mas a proteína da Spirulina não aumentou a formação de “rede”. Através da microscopia eletrônica de varredura (MEV) das massas fermentadas dos pães foi verificado que a transglutaminase torna a microestrutura da massa mais compactada, enquanto que a proteína da Spirulina forma estruturas fibrosas na massa. A avaliação nutricional do pão de arroz com Spirulina através de ensaio biológico utilizando ratos Wistar mostrou que a adição de Spirulina (4% em base de farinha) não provocou aumento do valor proteico, mas o valor de coeficiente de eficiência alimentar (CEA) não diferiu da dieta controle com caseína. / Celiac disease is an illness caused by intolerance to gluten which is a protein substance found in wheat and its derivatives. The control of this disease is made by complete restriction to gluten, in other words, celiac people cannot eat any food containing wheat flour. Rice flour is a good substitute for wheat in the preparation of gluten free breads, however, the rice flour produces low volume breads once it does not have the same technological characteristics of gluten, especially for the preparation of breads. Thus, various additives have been used to improve the quality of rice flour breads, including enzymes, hydrocolloids or gums, modified starches and other protein sources. To increase the protein content and improve the nutritional quality for the breads, various protein sources may be used. The alga Spirulina platensis is widely studied for the use as food for human because it has a good nutritional profile so it becomes an ideal feed supplement, since it combines various constituents such as protein, vitamins and minerals in a balanced way. The objective of this study is to evaluate the effect of adding methylcellulose, Spirulina and transglutaminase enzyme on technological and nutritional quality of rice flour breads. The Rotational Central Composite Design (RCCD) method was used to assess the technological effects of adding methylcellulose, transglutaminase and Spirulina in rice flour breads. Responses from planning made it possible to define appropriate concentrations of these additives to obtain the A, B and C breads with good technological characteristics that were evaluated by proximate composition and sensory by means of preference test. The sensory evaluation of rice flour breads showed that consumers' preference is independent of the amount of Spirulina added to bread. The transglutaminase enzyme was more efficient at the crosslinking established in the sourdough of rice flour breads when the concentration of 0.6% (rice flour based) was used, but the Spirulina protein did not increase the network formation. By scanning electron microscopy (SEM) of the fermented dough of breads was found out that the mass microstructure becomes more compacted due to the transglutaminase enzyme while the Spirulina protein forms fibrous structures in the mass. The nutritional evaluation of the Spirulina based rice bread made through a biological test using rats showed that the addition of Spirulina (4% on flour basis) resulted in no increase for the protein value, but the amount of Food Efficiency Ratio (FER) did not differ from the control diet.

Grâce aux développements techniques et technologiques des dernières décennies, le commerce international du coton passe graduellement d’un classement manuel et visuel à un classement à base de résultats de mesures instrumentales. Or adopter une technique requiert d’en étudier ses modalités et ses conditions d’utilisation. Aux USA, des études périodiques de variabilité permettent d’assortir ces résultats d’analyse de tolérances commerciales afin de limiter la fréquence des litiges. Adopter en Afrique les règles et les méthodes de mesure des USA exposerait à un risque de litige accru si les conditions de production déterminent un coton de qualité plus variable. Pour la première fois en Afrique, nous avons mené une étude de la variabilité des caractéristiques technologiques des fibres dans huit pays d’Afrique de l’Ouest et du Centre : Bénin, Burkina-Faso, Cameroun, Côte d’Ivoire, Mali, Sénégal, Tchad et Togo. Pendant deux saisons de production, nous avons réalisé une expérimentation à trois types de prélèvements de fibres : 1) huit échantillons par balle au sein de 215 balles produites dans 27 usines d’égrenage, 2) un échantillon par balle de 4286 balles constituées en séries de 200 balles consécutives en saison 1 et de 100 balles consécutives en saison 2 dans les mêmes usines, 3) deux échantillons par balle (un en haut et un en bas) sur 817 balles constituées en séries de vingt balles consécutives hebdomadairement dans cinq usines au cours de la saison 2. Ensuite, les échantillons des 5318 balles échantillonnées furent analysés sur une Chaîne de Mesures Instrumentales (CMI) dans un laboratoire respectant les recommandations internationales et les conditions d’ambiance contrôlées. L’analyse statistique des données recueillies a permis d’évaluer le niveau de variabilité de chacune des caractéristiques technologiques étudiées, au sein des balles et entre celles-ci. Une méthode d’échantillonnage et de réalisation des analyses sur CMI est proposée pour réaliser le classement des balles de coton d’Afrique de l’Ouest et du Centre à partir de résultats précis et répétables respectant les règles commerciales établies au niveau mondial. / Thanks to the technical and technological developments of the last decades, the international cotton trade is moving from a manual and visual classification to one based on instrument results. Now, adopting a technique requires studying its modalities and its conditions of use. In the USA, periodical studies of the variability make it possible to provide trading tolerances together with instrumental test results in order to limit the litigation event frequency. Apply USA rules and measurement methods in Africa would lead to increased litigation risk if production conditions induce more variable cotton quality. For the first time in Africa, we have conducted a study of the variability of the technological characteristics of the fibers in eight countries of Western and Central Africa: Benin, Burkina-Faso, Cameroon, Chad, the Ivory-Coast, Mali, Senegal and Togo. During two seasons of production, we conducted an experiment with three types of fiber sampling: 1) eight samples per bale within 215 bales produced in 27 ginning mills, 2) one sample per bale from 4286 bales organized in lots of 200 consecutive bales during season 1 and of 100 consecutive bales in season 2 in the same ginning mills, 3) two samples per bale (one from the top, one from the bottom) from 817 bales organized in lots of twenty consecutive bales each week in five ginning mills during season 2. Then, samples from the 5318 sampled bales were analysed with Standardized Instruments for Testing Cotton (SITC) in a laboratory which respects international recommendations and required ambient air conditions. The statistical data analysis allowed us to evaluate the level of variability of each of the studied technological characteristics, within the bales and between the bales. A sampling and testing methodology using SITC is being proposed to achieve the classification of the different sorts of cotton produced in Western and Central Africa from precise and repeatable results abidden by the worldwide established trading rules.

Orientador : Leandro Borges Lemos / Resumo: Dada a importância da cultura do feijoeiro (Phaseolus vulgaris L.) na constituição da alimentação básica da população nacional desenvolveu-se um trabalho de pesquisa na Fazenda Experimental Lageado, pertencente FCA/UNESP, campus de Botucatu - SP, com o objetivo de avaliar a resposta à adubação nitrogenada em cobertura no período da "seca" em dois sistemas de manejo de solo. O delineamento experimental utilizado foi o de blocos casualizados em esquema de parcelas subdivididas, com quatro repetições. As parcelas foram representadas por sistemas de manejo de solo: preparo convencional do solo e plantio direto. Já as subparcelas foram formadas por doses de adubação nitrogenada em cobertura: (0, 40, 80, 120 e 160 kg ha-1 de N), utilizando-se como fonte a uréia. Utilizou-se a cultivar Pérola, semeada no espaçamento de 0,45 metros em sucessão a aveia preta (semeadura de outono) e ao milheto (semeadura de primavera), durante o ano agrícola 2002/2003. Conclui-se que o sistema de plantio direto promoveu elevada cobertura do solo para a aveia preta e milheto, e proporcionou maior teor de nitrogênio na parte aérea para a cultura do milheto. Os sistemas de manejo de solo não influenciaram na produtividade de grãos do feijoeiro. As doses de nitrogênio em cobertura interferiram em diversas características produtivas do feijoeiro, sendo que a produtividade máxima de 1.870 kg ha-1 foi obtida com a dose de 78 kg ha-1 de N em cobertura. A qualidade fisiológica das sementes foi influenciada positivamente pelas doses de nitrogênio, como também o teor de proteína bruta, sendo encontrada interação manejo de solo x doses de N no tempo para cozimento. / Abstract: Because of the importance of common bean crop (Phaseolus vulgaris L.) on Brazilian basic feeding, a research was carried out on the Experimental Lageado farm, which belongs to FCA/UNESP, campus of Botucatu - SP. It had the objective of evaluating the response to nitrogen topdressing in dry season period in two soil tillage systems. The experimental design used was the randomized blocks in split-plot design, with four replications. The parcels were represented by systems of soil tillage: conventional soil tillage and no-tillage. The subdivision of the parcels was constituted by doses of nitrogen topdressing: (0, 40, 80, 120 and 160 kg ha-1 of N). Urea was the source of nitrogen used. The cultivar used was "Pérola" and it was sowed in the spacing of 0,45 meters in succession to black oat (fall sowing) and to pearl millet (spring sowing), during the years of 2002/2003. It can be concluded that no-tillage promoted a higher percentage of covering of the soil for black oat and pearl millet and promoted a higher nitrogen content in shoot for pearl millet crop. The soil tillage systems didn't influence at the grain productivity of the common bean. The doses of nitrogen topdressing interfered in several productivity characteristics of the common bean, and presented the maximum productivity of 1.870 kg ha-1 was obtained with the N dose of 78 kg ha-1. The physiologic quality of the seeds has been influenced positive by the doses of nitrogen, as well as the protein content, being found interaction soil tillage x doses at the cooking time. / Mestre

本研究探討台灣IC設計業者與FAB廠間技術知識連結之影響，主要的研究問題包括：(1)IC設計業者內部技術知識連結與知識流通之影響？(2)技術知識特性與IC設計業者跟FAB廠技術知識連結之影響？(3)IC設計業者跟FAB廠技術知識連結與知識流通之影響？ 本研究採個案研究法，共訪問六家IC設計業者及兩家FAB廠，主要的研究結論如下： 壹、IC設計業者內部技術知識連結對其知識流通之影響 一、本研究發現當專案組織結構的不同，IC設計業者知識的蓄積有所不同。 當專案組織結構採重量型團隊時，IC設計業者主要將知識蓄積在人員身上，例如：個案A公司、個案C公司、個案F公司。 當專案組織結構採自主性團隊時，IC設計業者除了主要將知識蓄積在人員身上外，還將知識蓄積在文件上，例如：個案B公司、個案D公司、個案E公司。 二、本研究發現當團隊成員解決問題透過面對面(包括正式或非正式)溝通方式、分享經驗，有助於IC設計業者知識在共同化過程中創造，例如：個案A公司、個案B公司、個案C公司、個案D公司、個案E公司。 貳、技術知識特性對其IC設計業者跟FAB廠技術知識連結之影響 一、本研究發現當技術知識路徑相依度不同之產品開發專案，IC設計業者與FAB廠間之互動方式有所不同。 當技術知識路徑相依度低之產品開發專案，IC設計業者與FAB廠間的互動方式採共同開發模式，例如：個案A公司、個案D公司、個案E公司。當技術知識路徑相依度高之產品開發專案，IC設計業者與FAB廠間的互動方式採早期投入模式，例如：個案B公司、個案C公司、個案F公司。 二、本研究發現當技術知識路徑相依度不同之產品開發專案，IC設計業者對FAB廠服務經驗的要求有所不同。 當技術知識路徑相依度低之產品開發專案，IC設計業者對FAB廠服務經驗的要求高，例如：個案A公司、個案D公司、個案E公司。 當技術知識路徑相依度高之產品開發專案，IC設計業者對FAB廠服務經驗的要求低，例如：個案B公司、個案C公司、個案F公司。 三、技術知識路徑相依度不同之產品開發專案，不會影響IC設計業者在設計初期搭便車搭便車(Shuttle Bus)，其在驗證最新的設計，例如：個案A公司、個案B公司、個案C公司、個案D公司、個案E公司。 四、本研究發現當技術路徑相依度不同之產品開發專案，IC設計業者與FAB廠間良率管理有所不同。 當技術知識路徑相依度低之產品開發專案，IC設計業者與FAB廠間採系統式良率管理，例如：個案A公司、個案D公司。 當技術知識路徑相依度高之產品開發專案，IC設計業者與FAB廠間採隨機式良率管理，例如：個案B公司、個案C公司、個案E公司、個案F公司。E公司由於只是採成熟的製程技術，技術複雜度不高，而且良率比較高，所以不需要系統式的良率管理。 參、IC設計業者跟FAB廠技術知識連結對其知識流通之影響 一、本研究發現當FAB廠提供豐富的服務經驗時，有助於IC設計業者技術知識的創造上有效的整合，例如：個案A公司、個案B公司、個案C公司、個案D公司、個案E公司、個案F公司。 二、本研究發現當IC設計業者在設計初期時搭便車(Shuttle Bus)時，有助於IC設計業者建立知識創造上的原型，例如：個案A公司、個案B公司、個案C公司、個案D公司、個案E公司。 三、本研究發現當IC設計業者與FAB廠間良率管理採系統式時，有助於IC設計業者知識的吸收上培養跨越疆界者，例如：個案A公司、個案D公司。