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The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), power of upper and lower halogen lamps (40, 50, 60, 70, and 80%), and power of the microwave (20, 30, 40, 50, and 60%). As control, breads baked in conventional oven at 200&ordm / C for 13 min were used. The measured quality parameters were the weight loss, color change, specific volume, porosity, and texture profile of the breads. Baking time, upper halogen lamp power, and microwave power were found to be significant on affecting most of the quality parameters. On the other hand, lower halogen lamp power was found to be an insignificant factor for all of the responses. For the optimization process, Response Surface Methodology (RSM) was used. The optimum baking conditions were determined as 5 min of baking time at 70% upper halogen lamp power, 50% lower halogen lamp power, and 20% microwave power. Breads baked at the optimum condition had comparable quality with conventionally baked ones. When halogen lamp-microwave combination oven was used, conventional baking time of breads was reduced by 60%. Artificial neural network models were developed for each of the quality parameters in order to observe the effects of the baking time and different oven conditions on the quality of the breads. High regression coefficients were calculated between the experimental data and predicted values showing that this method is capable in predicting quality parameters of breads during halogen lamp-microwave combination baking. In addition, the results were comparable to the RSM study.

This thesis deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with common wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and common wheat (in total 11 mixtures). The technological quality of these mixtures was analyzed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by MIXOLAB II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of common wheat and spelt wheat. The results were statistically analyzed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with higher nutritional value. From a technological point of view, the results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistence of kneading of the dough and starch gelatinization rate, which was statistically confirmed by Tukey HSD test. The other benefits of spelt grain is the higher nutritional value in comparsion to common wheat grain. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undenieble decrease of the product cost, and hence effects the common customer choice and taste preferences.

Made available in DSpace on 2014-12-17T14:57:48Z (GMT). No. of bitstreams: 1 AroldoVM.pdf: 1927767 bytes, checksum: 7bb8f196ea08d728e8c7ae690cff0a6b (MD5) Previous issue date: 2009-11-06 / An alternative box-type solar oven constructed from the scrap iron of a gas conventional cook is presented, which functions principles are the effect greenhouse and the concentration. The oven of the conventional cook is the baking enclosure where the absorber (pot) of the solar oven is located, being re-covered for a glass blade for the generation of the greenhouse effect isolated lateral and having deep its and for a composite the plaster base and EPS. Segments of plain mirrors had been placed in the laterals of the oven for the concentration of the radiation and a reflecting parabola was introduced in the baking enclosure for the exploitation of the incident reflected radiation in the interior of the oven. The oven is mobile to allow one better aiming of exactly in relation to the apparent movement of the sun. The thermal economic and of materials viabilities of the stove in study will be demonstrate The average internal temperature of the absorber was around 150?C and the internal temperature around 120?C. Will demonstrate that its low cost and good thermal performance represents basic characteristics for the viability of large use of such archetype, mainly for cooking the decreases and averages temperatures. One will reveal that the archetype in study is competitive with the box-type solar cooker conceived in the whole world / Apresenta-se um forno solar alternativo constru?do a partir da sucata de um fog?o convencional a g?s, que funciona segundo os princ?pios do efeito estufa e da concentra??o. O forno do fog?o convencional ? o recinto de cozimento onde o absorvedor (panela) do forno solar fica localizado, sendo recoberto por uma l?mina de vidro para a gera??o do efeito estufa e tendo seu fundo e laterais isolados por um comp?sito ? base de gesso e isopor. Segmentos de espelhos planos foram colocados nas laterais do forno para a concentra??o da radia??o e uma par?bola refletora foi introduzida no recinto de cozimento para o aproveitamento da radia??o refletida incidente no interior do forno. O forno ? m?vel para permitir um melhor direcionamento do mesmo em rela??o ao movimento aparente do Sol. Ser?o demonstradas as viabilidades t?rmicas, econ?mica e de materiais do fog?o em estudo. A temperatura interna m?dia do absorvedor ficou em torno de 150?C e a temperatura interna do forno em torno de 120?C. Demonstrar-se-? que seu baixo custo e bom desempenho t?rmico representam caracter?sticas fundamentais para a viabilidade de utiliza??o massiva de tal prot?tipo, principalmente para cozimento a baixas e m?dias temperaturas. Mostrar-se-? que o prot?tipo em estudo ? competitivo com os fog?es tipo caixa concebido em todo o mundo

This diploma thesis interprets KLASA brand in context problems quality, in the concrete quality of foodstuffs. Practical part is presentation survey with questionary in the midst of selected market subjects in the Czech Republic. The main task of diploma thesis is the evaluation of influence of national KLASA brand on commercial fruitfulness of firms, particularly in bake products segment.

Neste trabalho, ingredientes naturais antimicrobianos foram adicionados em filme biodegradável (biofilme) à base de fécula de mandioca tendo como plastificantes sacarose e açúcar invertido. A seleção dos ingredientes antimicrobianos (cravo em pó, canela em pó, pimenta vermelha em pó, óleo essencial de laranja, café em pó, mel e extrato de própolis) foi conduzida por meio de um delineamento experimental (fatorial fracionado 27-3) e os biofilmes foram analisados quanto às suas propriedades de barreira (permeabilidade ao vapor de água e taxa de permeabilidade ao vapor de água) e propriedades mecânicas (resistência máxima à tração e porcentagem de alongamento na ruptura). Os biofilmes apresentaram valores inferiores aos apresentados pelo biofilme controle quanto às propriedades mecânicas. Em geral, a taxa de permeabilidade ao vapor de água nos biofilmes antimicrobianos manteve-se estatisticamente igual ao do controle. Na segunda etapa do trabalho, a otimização dos ingredientes selecionados foi realizada através de delineamento experimental, com somente adição de cravo e canela em pó, que apresentaram resultados mais promissores na etapa anterior. Foi constatado que a adição de cravo e canela em pó alterou as propriedades mecânicas, porém as alterações foram menos intensas com a adição da canela em pó do que com o cravo em pó, o que pode ser justificado pela diferença de granulometria entre eles. A taxa de permeabilidade diminuiu até certa concentração dos ingredientes (0,34% para a canela em pó e 0,20% para o cravo em pó). O efeito antimicrobiano dos biofilmes foi investigado como embalagem de fatias de pão tipo forma e foi constatado que a atividade de água dos biofilmes aumentou após 7 dias de contato. É provável que os biofilmes tenham se tornado meios propícios para o desenvolvimento de bolores e leveduras visto que estes microrganismos cresceram de forma similar ou mais intensa nas fatias de pão na presença do que na ausência dos biofilmes. A partir dos resultados obtidos, não é possível avaliar de forma clara, o efeito antimicrobiano dos ingredientes incorporados na matriz dos biofilmes contra o crescimento de bolores e leveduras em fatias de pão tipo forma. / In this work, natural antimicrobial ingredients were added to biodegradable film (biofilm) based on cassava starch with sucrose and inverted sugar as plasticizers. The selection of the antimicrobial ingredients (clove powder, cinnamon powder, red pepper powder, orange essencial oil, coffee powder, honey and propolis extract) was carried out applying an experimental design (incomplete factorial 27-3) and the barrier properties (water vapour permeability and water vapour permeability rate) and mechanical properties (tensile strength and elongation at break) of the biofilms were determined. The biofilms presented lower data regarding mechanical properties when compared to biofilm control. In general, the water vapour permeability rate of the antimicrobial biofilms was statistically equal to the control. In the second phase of the work, the optimization of the selected ingredients was carried out applying an experimental design, with the addition of only clove and cinnamon powder due to the fact that they showed the most promissing results at the previous phase. The addition of clove and cinnamon powder modified the mechanical properties but the modifications resulted by the addition of cinnamon powder were less intense tha n the ones resulted by the addition of clove powder, which can be justified by the particle size differences between them. The water vapour permeability rate decreased by specific ingredients concentration (0.34% for the cinnamon in powder and 0.20% for the clove in powder). The biofilms antimicrobial effect was investigated as packaging of pan bread slices and it was verified that the biofilms water activity increased after 7 days of contact. Probably, the biofilms became suitable substrates for yeast and mold development due to the fact that these microorganisms grew equally or more intensely in the pan bread slices when the biofilms were present in comparison to the cases of its absence. According to the results, it is not possible to evaluate clearly the antimicrobial effect of the added ingredients to the biofilm matrix against yeast and mold development in pan bread slices.

Made available in DSpace on 2016-03-15T19:37:01Z (GMT). No. of bitstreams: 1 Marcio Rubens Xavier Bartholomei.pdf: 4061609 bytes, checksum: da657a031051b1f1a9571a34df2312ba (MD5) Previous issue date: 2010-05-07 / The bakery uses forms of carbon steel coated with nonstick layer and these forms have a lifespan of 10,000 cycles of production (3 years to 3.5 years) and are expensive. In order to reduce this cost, these industries could replace conventional forms by forms of a commercial liquid crystal polymer, Vectra E540i. The present study evaluated the mechanical and physicochemical properties of this polymer, in view of this replacement, without prejudice to the quality of the bread obtained. Because of the need to use forms in an oven at high temperature, the samples were subjected to heat treatment at various temperatures above and below the temperature of cooking in the oven and then observed the effect of temperature on tensile strength and hardness of the material. Tests of degradation by ultraviolet (UV) were also conducted and found its effect on the tensile strength and impact. In these laboratory tests, the resistance of the forms and quality of bread were tested in a pilot plant. The results show that there is no degradation after constant exposure to UV radiation for 80 days and the tensile strength and impact were not affected. There were no significant changes in mechanical properties due to heating. It was observed that no major changes in mechanical properties due to heating in the polymer are subjected during its passage in the oven. At these temperatures, the mechanical properties mentioned are lower than expected. In a pilot scale, the quality of bread has not changed. From this study, the Company may decide to continue using the current metallic forms or replace them with forms of liquid crystal polymer Vectra E540i. / As indústrias de panificação usam formas de aço carbono revestidas com camada antiaderente sendo que estas formas têm uma vida útil de 10.000 ciclos de produção (3 anos a 3,5 anos) e tem custo elevado. Com o intuito de diminuir este custo, estas indústrias poderiam substituir as formas convencionais por formas a base de um polímero de cristal líquido comercial, Vectra E540i. Neste trabalho foram avaliadas as propriedades mecânicas e físico-químicas deste polímero, tendo em vista esta substituição, sem prejuízo da qualidade do pão obtido. Devido à necessidade de se usar as formas num forno com temperaturas elevadas, as amostras foram submetidas a tratamento térmico em várias temperaturas, acima e abaixo das temperaturas do cozimento no forno e, posteriormente, foi verificado o efeito da temperatura na resistência à tração e na dureza do material. Também foram realizados ensaios de degradação por radiação ultravioleta (UV) e verificou-se seu efeito sobre a resistência a tração e impacto. Além destes ensaios laboratoriais, a resistência das formas e a qualidade do pão foram testadas numa planta piloto. Os resultados mostram que não há degradação frente à radiação UV, após exposição constante durante 80 dias, bem como as resistências à tração e ao impacto não foram afetadas. Observou-se que não há grandes alterações nas propriedades mecânicas devido ao aquecimento em que o polímero é submetido durante a sua passagem dentro do forno. Amostras aquecidas em temperaturas acima de 275ºC apresentaram a formação de bolhas visíveis a olho nu, sugerindo degradação térmica do polímero. Nestas temperaturas, as propriedades mecânicas citadas apresentam valores inferiores aos esperados. Em escala piloto, a qualidade do pão não se alterou A partir deste estudo a Empresa poderá tomar a decisão de continuar a utilizar as atuais formas metálicas ou substituir por formas a base do polímero de cristal líquido comercial Vectra E540i.

Le travail de thèse est préliminaire à une étude consacrée à l'élaboration et la validation d'une méthodologie permettant de prédire l'avancement des réactions de Maillard lors de la cuisson de la génoise. L'objectif du travail est de développer des outils expérimentaux pour suivre des marqueurs réactionnels et des variables de procédés de manière synchrone. Dans un premier temps, nous avons donc proposé un schéma réactionnel à la lumière de la connaissance expérimentale des composés volatils générés au cours de la cuisson de la génoise et des données de la littérature. Ensuite, un four pilote a été spécialement conçu et instrumenté. Deux dispositifs d'échantillonnage non perturbateur pour prélever les génoises et les vapeurs de cuisson en continu (au cours de la cuisson) ont été développés et validés. Le dispositif d'échantillonnage des vapeurs de cuisson est un système qui assure le piégeage des composés volatils libérés au cours de la cuisson de la génoise. Aprés avoir stabilisé l'environnement thermique de l'extraction et optimisé la méthode pour les marqueurs sélectionnés, nous avons examiné la répétabilité, la linéarité et la robustesse de la méthode et capacité d'une telle méthode à quantifier certains composés d'arôme libérés au cours de la cuisson de la génoise. À cet effet, les coefficients de proportionnalité entre les concentrations dans la phase gazeuse et dans la fibre SPME ont été déterminés. Nous nous sommes enfin intéressés à l'acquisition des données cinétiques des marqueurs avec les outils validés afin d'observer le schéma réactionnel sélectionné. Les essais de cuissons ont été menés selon un plan de cuisson à trois températures d'air, 140°C, 170°C et 200°C. La dégradation des réactifs et la génération des produits de réactions semblent être étroitement liés aux variables de procédés étudiées (température, teneur en eau, humidité de l'air). De plus le suivi de l'évolution des précurseurs au cours de la cuisson de la génoise montre que bien que la réaction de Maillard reste prépondérante, d'autres réactions sont impliquées dans leurs dégradations en fin de cuisson, probablement la réaction de caramélisation et l'isomérisation des sucres. / The thesis is a preliminary study on the development and validation of a methodology to predict the progress of Maillard reactions during the baking of sponge cake. The aim of this work is to develop experimental tools to track markers and reaction process variables synchronously. Initially, we proposed a reaction scheme based on experimental knowledge of the volatile compounds generated during sponge cake baking and literature data. Then, a pilot oven was designed and instrumented. Two non-invasive sampling devices to collect the sponge cakes and baking vapors continuously (during baking) have been developed and validated. The volatiles sampling device is a system that ensures the trapping of volatile compounds released during the cake baking. After we have stabilized the thermal environment of the extraction and optimized the method for the selected markers, we examined the repeatability, linearity and robustness of the method and capacity of such a method to quantify some aroma compounds released during the cake baking. Fot this reason, the proportionality coefficients between the concentrations in the gas phase and the SPME fiber were determined. Finally, we were interested in the acquisition of kinetic data markers with validated tools to observe the selected reaction scheme. The baking experiments were conducted using at three air temperatures, 140 ° C, 170 ° C and 200 ° C. The degradation of the reactants and the generation of reaction products appear to be closely related to studied process variables (temperature, moisture, humidity). Also tracking the evolution of precursors during the baking of the sponge cakes shows that although the Maillard reaction is still predominant, other reactions are involved in their degradation after baking, probably the caramelization and the isomerization of sugars reactions.

Wheat (Triticum aestivum, L) and barley (Hordeum vulgare) are widely grown as winter annual grains in a double crop rotation with soybean (Glycine max, L. Merr.) in much of the U.S. Improved management strategies and the development cultivars that meet the quality requirements of higher value end-use markets is important to increase production and profitability of winter annual grains and the double crop rotation in the Eastern U.S. In Chapter I, fifteen commercially relevant winter wheat genotypes ranging in maturity were sown in a split-plot design (sowing date=main plot, genotype=subplot) at three different sowing dates (considered to be 'very early' (20-28 days before recommended), 'early (6-11 days before recommended)', or 'recommended') and replicated three times at eight environments (site-year) from 2015-2018 in VA and KY. Grain yield, tiller estimation, heading date, protein, and 1000-kernel weight were assessed for each yield plot. At all environments, sowing earlier in the fall achieved an earlier (P<0.05) heading date, while grain yields varied depending on environment and genotype. Genotype by sowing date interactions were non-significant (P<0.05) at five site-years and significant (P<0.05) at three site-years. Molecular markers can be associated with phenotypic traits via quantitative trait loci (QTL) mapping, these markers can be used by breeders in marker assisted selection (MAS) to indirectly select phenotypic traits that are difficult or expensive to measure. In Chapter II, the genetic architecture of end-use quality is investigated in two soft red winter wheat bi-parental (Pioneer '25R47' / 'Jamestown' and Pioneer '26R46' / 'Tribute'). Both populations were genotyped with a public 90,000 wheat iSelect SNP-Array, grown over two crop seasons at two Virginia sites, evaluated for quality traits at the USDA-ARS Soft Wheat Quality Lab (SWQL), and analyzed with QTL mapping. This chapter describes a total of 24 putative QTL that were identified on 13 different chromosomes and associated with grain characteristics, milling, and/or baking performance along with phenotypic data for both populations, other putative QTL, and transgressive progeny with exceptional flour yield and cookie diameters. A region on 3A (Qfy.vt.3A.Jtwn) is a strong candidate to be utilized for MAS in soft red winter wheat breeding programs as it explained 6.9-10.3% (Pioneer 25R47 / Jamestown) and 4.6-17.0% (Pioneer 26R46 / Tribute) of the phenotypic variation for flour yield. In Chapter III, malt quality genetic structure was investigated in two winter 'malt x feed' doubled haploid barley breeding populations. Both populations were genotyped with the iSelect InfiniumTM SNP assay consisting of 50,000 barley SNPs, grown in two to three Virginia environments (Blacksburg and Warsaw) during 2017 - 2019, and characterized for 11 phenotypic traits associated with malting quality. QTL mapping validated six previously reported regions (Mohammadi, et al., 2015, GrainGenes 3.0, 2019) that are strongly associated (LOD > 3.0) with relevant malt quality traits. Phenotypic variation for malt quality was largely and consistently explained by QTL on chromosomes 1H, 5H, and 7H in the Endeavor / VA09B-34 population and by two separate QTL on 1H in the Violetta / VA09B-34 population. A region on 4H corresponding with QDp.DiMo-4H, explained between 12.1 - 42.2% (Endeavor / VA09B-34) and 30.0 - 55.7% (Violetta / VA09B-34) of the phenotypic variation for diastatic power (DU). These QTL are recommended for MAS in order to aid breeding strategies that aim to select for improved malting characteristics in Eastern U.S. malt barley breeding material. / Doctor of Philosophy / Wheat (Triticum aestivum, L) and barley (Hordeum vulgare) are staple crops throughout the world, and are the third and fourth most produced cereals crop according to the FAO. Primarily grown for human consumption, wheat and barley provide a significant percentage of the nutritional requirements for the human populations. According to the United Nations, wheat contributes 20% of all calories consumed by humans. Barley is the primary ingredient used to make beer. Increased productivity of all cropping and livestock systems is required in order to feed a growing human population while also restoring and preserving natural ecosystems. This can be accomplished through breeding and improved cropping systems management. Planting of existing cropland more frequently is fundamental to the improvement of cropping system productivity. In much of the U.S. (southern two-thirds of the lower 48), annual winter grains such as wheat and barley can be grown over the winter and spring in between the typical corn (Zea mays subsp. mays) and soybean (Glycine max, L. Merr.) growing seasons. Therefore, producing three crops in two years, as opposed to only two. Only between 6 and 11 million acres are double cropped in the US annually, for perspective, in 2018, 89 million acres of both corn and soybeans, which can only grow in summer, were planted. Over half of the soybean (~45 million) acres in Midwestern and Southeastern states could support double cropping. This is a major opportunity to maximize output per unit area, freeing up less productive land to be restored as natural ecosystems, potentially increasing carbon sequestration and species biodiversity. Winter annual grains have a very similar composition (high carbohydrate, low protein and oil) to corn, and could fill similar end-use markets currently dominated by corn (i.e. ethanol or livestock feed). For double cropping to be more widely deployed, it must be more profitable. Increased profitability of growing three crops in two years as opposed to two must outweigh the added cost of planting, managing, harvesting, and marketing the additional winter crop. Therefore, it is important to investigate management strategies that could increase production per unit area and develop new winter annual cultivars with improved end-use characteristics in order to make the winter annual more desirable to the end-users. Chapter I investigates sowing winter wheat earlier in the fall (i.e. 1st week of Oct. or last week of Sept.) in order to achieve an earlier harvest in the spring and earlier soybean planting (yield decreases 0.5 to 1 bu/ac per day that sowing is delayed), while also offering other benefits such as better-established root systems going into winter, which improves water infiltration and reduces erosion. At all environments, sowing earlier in the fall achieved an earlier heading date, while grain yields varied depending on environment and genotype. Genotype by sowing date interactions were non-significant at five site-years and significant at three site-years. Chapters II and III investigate the genetic architecture of winter wheat and winter barley breeding populations for end-use quality traits (milling/baking and malting). This was done in order to identify molecular markers that could be used to screen breeding material for improved end-use quality. The markers could then be used to assist breeders in developing soft red winter wheat cultivars with greater flour yields/improved baking performance and winter malt barley cultivars that can be grown in the Eastern U.S. and are suitable for the craft beer market. Chapter II describes 24 genomic regions that influences milling/baking performance in two soft red winter wheat breeding populations. Chapter III describes 6 genomic regions that influence malting performance in two winter barley breeding populations.

Penning trap mass spectrometry (PTMS) can be used to test the Standard Model (SM) and to answer the questions related to the origin and abundance of the elements in the universe. There are several facilities worldwide specialized in PTMS and some of them can measure the masses of isotopes with half-lives in the range of milliseconds. TRIUMF’s ion trap for atomic and nuclear science (TITAN) is one such facility. In mass measurement the precision is linearly proportional to the charge state of the ion of interest. To increase the charge state, ions are charge-bred using an electron beam ion trap (EBIT) at TITAN. However, the charge breeding process introduces an energy spread among the ions which adversely affects the precision of the mass measurement. To overcome this problem a cooler Penning trap (CPET) was designed, assembled and is now being tested off-line. This thesis presents the first systematic test results of CPET. We also present the result of the first Penning trap mass measurement of the isotope 24Al, which is five times more precise than the previous atomic mass evaluation (AME2012) value. The precise and accurate mass of 24Al is important for both astrophysics and for test of the standard model (SM). The resonance energy (E_r) calculated for the 23Mg(p,gamma)24Al reaction using the ground state mass of 24Al reported in this thesis shows a 2s deviation from the direct measurement. On the other hand, tests of the SM by evaluating f_t values using isospin T = 1 nuclides have reached a high precision level. Effort is now shifting towards the T = 2 nuclides, which are far from stability compared to their T = 1 counterparts. For this reason, the ground state masses of T = 2 nuclides and of their decay products are required to be known with high precision. 24Al is the daughter of one such nucleus, 24Si. The ground state mass of 24Al reported in this thesis will be useful to test the SM. / October 2016