Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 168-176). Also available on the Internet.

Thesis (Ph.D.) - University of Queensland, 2005. / Includes bibliography.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 203-218). Also available on the Internet.

Orientador : Valdemiro Carlos Sgarbieri / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-28T09:34:31Z (GMT). No. of bitstreams: 1 Alvim_IzabelaDutra_M.pdf: 3995270 bytes, checksum: ecbf8bdf5b5c8afa389c74f68a05c07d (MD5) Previous issue date: 2001 / Resumo: O principal objetivo desse trabalho foi mostrar a possibilidade de aplicações de derivados de levedura na produção de uma base para sopa constituida de farinha de milho adicionada de produtos de levedura e caseína e submetida ao processo de extrusão / Abstract: The main objective of this study was to show the possibility of applications, from yeast to produce a base for soup made from maize flour added products of yeast and casein and subjected to the extrusion process / Mestrado / Mestre em Ciência de Alimentos

Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1979 / Bibliography: leaves 95-99. / by Herman Hiu-Lam Sze. / M.S. / M.S. Massachusetts Institute of Technology, Department of Nutrition and Food Science

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Cooking extrusion is becoming an essential processing step in a number of food processes. Modeling of extruder performance is the first step towards the ultimate goal of prediction of product properties and quality based on governing extruder characteristics and operation. The purpose of this study was to develop a numerical model of the cooking extrusion process. This involved. many facets of investigation. A 50% added moisture soy flour dough was selected as the material of study. The material properties for this 50% added moisture dough were then determined. The viscosity of this material was found to be both shear and temperature dependent in addition to exhibiting a yield stress. Both thermal conductivity and heat capacity were determined to be constant over the temperature range of investigation. Finally, although it was discovered that a reaction associated with cooking was present in the system, it was determined that it did not occur under the extrusion processes tested which were to be modelled and hence would not have to be accounted for in the model. These material properties were then incorporated in the three-dimensional finite element program, FIDAP, to model the flow of the l 50% added moisture soy flour dough through an extruder and die assembly. These numerical simulations yielded limited results. Only one case out of the multiple conditions which were attempted converged to a viable solution. As more success was found with a two-dimensional model, it is suggested that the problems of convergence could be due to mesh size and discretization of the three dimensional model as well as the difficult power law index of the material. Suggestions as to methods to overcome these problems are included. / Ph. D.

Les mélanges de polymères ouvrent une importante voie à l’obtention de nouveaux matériaux dont les propriétés peuvent être très différentes de celles de chacun des constituants des mélanges. La plupart des polymères sont immiscibles. Ainsi leurs mélanges constituent des phases distinctes et les propriétés de ces mélanges sont souvent médiocres. Afin de relever ce défi, copolymères à bloc ou greffés synthétisés séparément ou générés in-situ lors du procédé de mélanges sont souvent utilisés en tant que agents compatibilisants. Beaucoup d’études ont porté sur l’efficacité de compatibilisation de copolymères à bloc et peu d’études sur celle de copolymères greffés, en partie en raison des difficultés dans le contrôle de leurs structures moléculaires. Cette thèse porte sur l’étude de l’efficacité d’émulsification de copolymères greffés. Elle est composée de trois parties : (1) développement d’un nouveau procédé d’extrusion réactive pour la synthèse de copolymères greffés avec polystyrène (PS) comme squelette et polyamide 6 (PA6) comme greffons ; (2) efficacité d’émulsification du copolymère greffé, PS-g-PA6 pour les mélanges à base de PS et PA6 ; et (3) développement d’un nouveau concept dit d’agent émulsifiant – traceur / Polymer blending offers an important route to new materials with combinations of properties not available in constituent polymers. Most polymer pairs are immiscible, leading to phase separation at equilibrium and yield a material with poor properties. To address this challenge, block or graft copolymers pre-made or generated in-situ by reactive blending are often used as compatibilizers. Most studies are focused on the compatibilizing efficiency of block copolymers and few studies address that of graft copolymers, partly because of difficulties of controlling their molecular structures.This thesis is devoted to the study of the emulsification efficiency of graft copolymers. It is composed of three parts: (1) development of a novel reactive extrusion process for synthesizing graft copolymers with polystyrene (PS) as backbone and polyamide 6 (PA6) as grafts; (2) emulsification efficiency of PS-g-PA6 graft copolymers for PS/PA6 blends; and (3) concept of emulsifier- tracer

Thesis (Ph. D.)--University of Missouri-Columbia, 1999. / Typescript. Vita. Includes bibliographical references (leaves 154-159). Also available on the Internet.