A necessidade da criação de produtos inovadores com características funcionais está relacionada com a demanda de consumidores que priorizam o bem-estar vinculado a uma alimentação saudável e equilibrado. Nesse sentido, o objetivo deste estudo foi avaliar os efeitos da adição de succinil quitosana (SQ) como um substituto da fração lipídica e agente emulsificante sobre a qualidade de bolos. Para tanto, no capítulo 1 foi realizado um levantamento conciso da literatura para a compreensão dos temas abordados. No capítulo 2, o estudo da SQ se baseou na sua obtenção e caracterização para aplicaçãoem bolos. A análise de infravermelho e difração de raio X validaram as reações de desacetilação e succinilação, sendo que os estudos térmicos demonstraram estabilidade térmica (acima de 300 °C) viabilizando a utilização da SQ em produtos de panificação. A aplicação da suspensão de SQ (2,0 g/100 g) em massas de bolos com níveis reduzidos de gordura (0 % (controle), 25 %, 50 %, 75 % e 100 % (ausência total de gordura)) com ajustes na quantidade de água, para adaptação das consistências das massas, resultou em massas de bolos com parâmetros de viscosidade semelhantes. A redução de gordura até um nível de 50 % e presença de SQ contribuiu para o aumento da área 2D (de 13, 83 para 19,05 mm2) e razão largura/altura, além da umidade e atividade de água. A SQ influenciou significativamente (p < 0,05) na vida de prateleira, visto que a taxa de endurecimento foi de 27,8 (N/dia) para os bolos controle, e em bolos com nível de 25 % apresentou o valor de 26,1 (N/dia) e 49,2 (N/dia) para àqueles com presença total de SQ. Os teores de lipídeos diminuíram significativamente (p < 0,05), embora o conteúdo total de minerais e proteínas tenham apresentado ligeiras variações. Em relação à análise sensorial, foram atribuídas aos bolos com redução de até 50 % de gordura notas entre 6 e 7, e àqueles com 75 % de redução, nota inferior para os atributos de textura, sabor e aspecto geral. Dos provadores, 35 % \"provavelmente comprariam\" os bolos com 50 % de gordura. Nesse sentido, a SQ pode ser considerada um potencial substituto de gordura em bolos, podendo-se reduzir à metade a quantidade deste ingrediente em sua formulação original, agregando qualidades tecnológicas, sensoriais e nutricionais a esses produtos. / The need to create innovative products with functional characteristics is related to the demand of consumers which prioritize the well-being combined to a healthy and balanced diet. In this sense, the objective of this study was to evaluate the effects of the addition of succinyl chitosan (SQ) as an emulsifying agent and lipid fraction substitute on the qualities of cakes. Therefore, in chapter 1 a concise survey of the literature was carried out to understand the themes covered. In chapter 2, the SQ study was based on its obtaining and characterization for application in cakes. Infrared analysis and X-ray diffraction validated the deacetylation and succinylation reactions, and the thermal studies demonstrated thermal stability (above 300 °C), allowing the use of SQ in bakery products. The application of SQ suspension (2.0 g / 100 g) with reduced levels of fat (0 % (control), 25 %, 50 %, 75 % and 100 %) adjusting the amount of water, to adapt the batter\'s consistencies, resulted in cakes with similar viscosity parameters. The reduction of fat up to 50 % and presence of SQ contributed to the increase of the 2D area (from 13,83 to 19,05 mm2) and width / height ratio, as well as moisture and water activity. SQ significantly influenced (p <0.05) shelf life, since the hardening rate was 27,8 (N / day) for control cakes, and in cakes with a 25% level the value was 26,1 (N / day) and 49.2 (N / day) for those with total presence of SQ. The lipid contents decreased significantly (p <0.05), although the total content of minerals and proteins showed slight variations. Regarding sensory analysis, scores between 6 and 7 were attributed to cakes with a fat reduction of up to 50%, and those with a 75% reduction were attributed a lower score, according to the attributes of texture, taste and overall appearance. From consumers, 35% \"I would probably purchase\" the cakes with 50% fat. In this sense, SQ may be considered a potential substitute for fat in cakes, and it can reduce the amount of this ingredient by half in its original formulation, adding technological, sensorial and nutritional qualities to these products.

Previous membrane researches undertaken over the years to develop general deadend filtration models made use of an approach that combined all three classical fouling mechanisms, namely, pore blocking, pore constriction and cake filtration. More recently researchers have modified and adapted this modelling approach for a cross flow side-stream membrane bioreactor (MBR) system. Literature also reveals that there have been numerous recent experimental studies conducted on rotating membrane bioreactor (RMBR) systems. Some of these studies have resulted in the creation of RMBR models of the membrane fouling process as well. However, simulation and modelling of the fouling in RMBRs is still a nascent topic to date due to poor understanding and great complexity of the system hydrodynamics involved. Even when models are developed, they are either too complex to be useful at operational level, or not comprehensive enough to express all possible operational scenarios. In many cases they are simply too difficult to calibrate and thus ending up being more suited as research tools rather than for direct process control. As such, further research is required in this area. The research reported in this thesis consists of the development and validation of a RMBR system fouling model that incorporates all three classical fouling mechanisms. This thesis work is divided into two main sections. On top of a literature review that thoroughly describes the background theory and general information on MBRs along with their state of the art, the first section of the thesis also explains the specific methodologies used to accomplish all the main tasks carried out in this research work. The first step of these methodologies involves the setting-up of a rotating MBR system process based upon the FUV-185-A15R Flexidisks membrane module that was developed by Avanti Membrane Technology (USA). This system was used to collect the majority of the data used in this thesis. Since some of these data outputs were compared against non-rotating MBR systems, a similar setting-up process for a bespoke static square MBR system was carried out as well. Using synthetic wastewater in conjunction with activated sludge, mixed liquor suspended solids in both MBR system bioreactors were increased in levels over time to desired levels (i.e. by periodic excess sludge wasting). Trans-membrane pressure (TMP)-stepping fouling data was then acquired from operations of these membrane ultrafiltration processes. This data was obtained by measuring the flux decline or TMP increase. Following data collection, a dynamic fouling model for this RMBR system was then created in Matlab (using the Genetic Algorithm function). To do this, hydrodynamic regimes such as air scouring and rotating shear effects along with all the three classical fouling mechanisms were included in the mathematical fouling model that was created from first principles. For the purpose of comparison, a similar fouling model was created without incorporating the rotational effects for the static square MBR system. This included modelling of the hydrodynamics as well. Finally, both these models were validated and calibrated using the data that were collected from both laboratory-based MBR systems. The second phase of the thesis explores the numerous outputted results produced via model simulations which were then discussed and analysed in great detail. Results from this research indicate that the mathematical models give a decent portrayal and description of the fouling mechanisms occurring within a rotating MBR system. It was found that the rotational mechanisms in terms of fouling prevention accounted for only twelve percent of cake removal with the rest being accomplished through the air scouring mechanism. However, it was found that although the slowly rotating spindle induced a weak crossflow shear, it was still able to even out cake build up across the membrane surface, thus reducing the likelihood of localised critical flux being exceeded, which would lead to dramatic loss of flux. Furthermore, when compared against the static MBR system, the study concluded that a rotating MBR system could increase the flux throughput by a significant amount. In conclusion, RMBR systems appear to represent alternative viable solutions when compared against the traditional static MBR systems that currently dominate the industrial and municipal marketplace. In future, RMBR systems may become the systems of first choice once there is a better understanding of the rotational processes, and once research and design into this sector broadens. Future study areas should thus focus on: whether the forces acting on an activated sludge particle during rotation have a significant effect on the fouling or the shear hydrodynamic regimes; whether activated sludge and benchmark models could be created for rotating MBRs whilst including the shear effects and hydrodynamic regimes; whether model predictive control using these developed RMBR models would enhance efficiency gains within an operational plant; and, whether the real measured soluble microbial products (SMP) concentrations could be used to create an even better SMP predictive model that accurately explains fouling behaviour.

Orientador: Cláudio Angelo Agostinho / Banca: Margarida Maria de Barros / Banca: Leonardo Tachibana / Resumo: As constantes oscilações nos preços da soja tornam necessárias as pesquisas com ingredientes alternativos para serem utilizados na alimentação de animais aquáticos. Sendo o farelo de algodão (FA) um ingrediente promissor, o mesmo foi objeto de estudo da presente pesquisa. Foram formuladas quatro rações isoprotéicas (32% PB) e isoenergéticas (2800 kcal/kg de ED). A ração controle continha 30% de farelo de soja (FS) e 0% de FA. As demais dietas apresentavam 20% de FS e 10% de FA, 10% de FS e 20% de FA e 0% de FS e 30% de FA. As deficiências de lisina e metionina, considerados aminoácidos limitantes para a espécie, foram supridas com a adição de aminoácidos sintéticos (L-Lisina e DL-Metionina). Foram processadas quatro toneladas de cada ração em extrusora industrial. Utilizouse dezesseis unidades experimentais (TR), onde cada unidade (6 m3) foi povoada com 820 peixes pesando em média 0,468 ± 0,050 kg. O experimento teve duração de 64 dias e foi realizado em condições práticas de cultivo no reservatório da hidrelétrica de Chavantes, rio Paranapanema - Estado de São Paulo. O arraçoamento se deu às 08:00; 11:00; 14:00 e 18:00h. O delineamento experimental utilizado foi o inteiramente ao acaso, constituído de quatro níveis de inclusão de FA (0, 10, 20 e 30%) com quatro repetições. Dentre as variáveis observadas, o ganho de peso dos peixes foi significativo entre os tratamentos, sendo que a inclusão de 20% de FA (0,366 kg) foi superior ao tratamento que só continha FS (0,307 kg). Conclui-se que para a tilápia do Nilo na fase de terminação em tanques -rede, a inclusão de 20% de FA na dieta, com a devida suplementação de lisina e metionina, melhora a produtividade. / Abstract: Constant oscillations on soybean prices make necessary the need of new researches with substitutes ingredients to be utilized on feed nutrition of aquatic animals. Once cottonseed meal (CSM) is a promising ingredient, it was the object of this research.To accomplish this research four isoproteic (32% CP) and isoenergetic (2800 kcal ED) diets were formulated. Control diet (T1) contained 30% of SBM and 0% of CSM. The other three diets contained: 20% of SBM and 10% of CSM (T2), 10% of SBM and 20% of CSM (T3) and 0% of SBM and 30% of CSM (T4). Lysine and methionine deficiency was supplied through addition of synthetic amino acid (L-lysine and DL- methionine). Four metric tons of diets were processed in a industrial extruder. Sixteen net cages of 6 m3 (experimental units) were stocked with 820 fish (average weight of 0.468 ± 0.050 g). Experiment lasted 64 days and was carried out under on-farm condition at Chavantes Hidroeletric Reservoir, Paranapanema River, São Paulo State. Food was offered at 8:00, 11:00, 14:00 and 18:00 hs. Experimental design was completely randomized with four treatments and four replicates. Weight gain was significantly affected by treatments, being T3 (0.366 kg) higher than T1 (0.307 kg) and T4 (0.299 kg). It was concluded that, for cage raised Nile tilapia on finishing phase, inclusion levels of CSM on diets up to 20%, with the necessary lysine and methionine supplementation, improves productivity. / Mestre

The overall objective of the study was to investigate different food ingredient conditions and ultrasound treatment on pea protein in terms of surface morphology and thermal characteristics. The motivation of this work was based on previous studies focusing on non-chemical physical modifications of plant proteins and the increasing demand for functional alternative proteins. Ultrasonication time and amplitude, pH, protein concentration, and salt concentration all influenced the thermal and interfacial properties of pea protein. Ultrasound treatment altered the quaternary and tertiary structure of the storage protein and disrupted non-covalent bonds. The structural altercations and a reduction in particle size led to improved functionality. For foams generated at pH 5.0 with 4% (w/v) ultrasound treated protein, the foams had acceptable capacity and stability even when high levels of sugar (5% sucrose) and salt (0.6 M) were incorporated. An acceptable angel food cake simulation can be achieved by replacing egg white with ultrasound treated pea protein. Color and loaf height were different, but similar texture profiles were achieved. Ultrasound treatment significant improved the emulsifying capacity (up to 1.4 fold), emulsion stability, and creaming index compared to control samples (no ultrasound) over two weeks. The ultrasound treated emulsion yielded lower TBARS values, likely due to the change in exposed protein reactive groups. These findings demonstrate that ultrasound processing is an effective nonchemical method to change the structural and physiochemical properties of pea protein. Pea protein processed with this method might allow for the functionality in a bakery, dressings, or beverage products, which is appealing to many consumers and manufacturers.

Due to the widespread use of drilled shafts in state and federal highway bridges, strict regulation of the design and construction has been imposed by the respective agencies. However, documented cases of anomalies and/or poorly performing shafts continue to arise. To this end, this thesis investigates several aspects of drilled shaft construction that may affect the quality of the finished product. These areas include bentonite slurry properties and performance as well as reinforcement cage and concrete flow interactions. Recent research indicates tremie poured concrete does not flow as predicted. Instead of even rising, a differential between the height of concrete inside and outside the reinforcement cage has been observed. Compounding this problem is the fact that bentonite slurry used to support boreholes may settle suspended sand at the toe of the shaft or on the surface of rising concrete during long wait periods, affording the possibility of soil inclusions in the shaft. This thesis examines two methods of inquiry to quantify the behavior of concrete in a tremie pour drilled shaft and sand suspension behavior of bentonite slurry. Conclusions and recommendations are made to improve pertinent construction regulations to ensure quality of drilled shafts.

When a water soluble granular fertilizer, such as potash, is wetted and then dried during storage and transportation processes, clumps or cakes often form in the material even when the maximum moisture content is less than 1% by mass. In order to avoid or decrease these occurred cakes, it is essential to characterize cake strength and to explore the process of cake formulation or caking through theoretical/numerical analysis. In this thesis, both experimental measurements of cake strength and theoretical/numerical simulations for recrystallization near a contact point are used to investigate the relationship between the caking process and the cake strength for important factors such as initial moisture content and drying time. <p>In this research, a centrifugal loading method has been developed to determine cake strength in a caked ring specimen of potash fertilizer where internal tensile stresses dominate. Research on fracture mechanics states that brittle materials, such as caked potash, fail at randomly positioned fracture surfaces in tension so the centrifuge test method is well suited to provide good data. A two-dimensional plane stress analysis was used to determine the area-averaged tensile stress at the speed of the centrifuge when each specimen fractures. Repeated tests and uncertainty calculations give data with a narrow range of uncertainty. <p>The centrifuge test facility was used for a series of tests in which the initial moisture content, drying time, particle size and chemical composition (i.e. magnesium content) of the samples were varied. For particle sizes in the range from 0.85 to 3.35 mm, experimental data show that the cake strength increased linearly with initial moisture content for each drying method and particle size, and decreased with increasing particle size for each initial moisture content and drying method. As well, it was also found that cake strength will increase essentially linearly with magnesium content from 0.02% to 0.1% for samples with the same initial moisture content, particle size and drying method. All data show that potash samples tend to form a stronger cake with a slower drying process. <p>A theoretical/numerical model is presented in this thesis to simulate ion diffusion and crystallization near one contact point between two potash (KCl) particles during a typical drying process. The effects of three independent factors are investigated: initial moisture content; evaporation rate; and degree of supersaturation on the surface surrounding the contact point. The numerical results show that the mass of crystal deposition near the contact point will increase with increased initial moisture content and decreased evaporation rate. These numerical predictions for recrystallization near the contact point are consistent with the experimental data for the cake strength of test samples of particle beds. With variations in the solid crystal surface degree of supersaturation near the contact point, simulations showed up to 5 times the increase in the crystal mass deposition near the contact point. This prediction of increased roughness is consistent with another experimental investigation which showed that the surface roughness of NaCl and KCl surfaces increased by a factor of five after one wetting and drying process.

The main objective of this study was to investigate micro and nano cacao fibers and their effects on quality, texture and staling of cakes. In the first part of the study, rheological properties of cake batter with different concentrations (0 %, 3 %, 6 %, 9 %, 12 %) cacao micro and nano fiber, and cacao powder were determined. Cake batter was found to show shear thinning and time independent behavior for all formulations and fit the Power Law model. The viscosity increased as the percentage of fiber increased. Both G&rsquo / and G&rsquo / &rsquo / values increased with oscillatory frequency and percentage of fiber. In the second part of the study, physical properties (specific volume, texture, color and weight loss), sensory properties of cakes and textural changes during storage were determined. Addition of micro and nano cacao fibers to the cake formulation decreased specific volume, weight loss and L* values. It increased hardness, springiness, chewiness, resilience and elastic recovery values and minimized textural changes during storage. Fiber addition also improved the cake acceptability of the cakes in terms of odor, taste and color.

A theorem due to Scarf in 1967 is examined in detail. Several versions of this theorem exist, some which appear at first unrelated. Two versions can be shown to be equivalent to a result due to Sperner in 1928: for a proper labelling of the vertices in a simplicial subdivision of an n-simplex, there exists at least one elementary simplex which carries all labels {0,1,..., n}. A third version is more akin to Dantzig's simplex method and is also examined. In recent years many new applications in combinatorics have been found, and we present several of them. Two applications are in the area of fair division: cake cutting and rent partitioning. Two others are graph theoretic: showing the existence of a fractional stable matching in a hypergraph and the existence of a fractional kernel in a directed graph. For these last two, we also show the second implies the first.

The sugarcane industry in Brazil produce large amounts of organic wastes including vinasse and filter cake which have been applied to agricultural soil in appreciable amounts over the past two decades. This study examines the chemical characteristics of vinasse and filter cake and their interaction with soil particles. The total concentration of heavy metals found in these residues were relatively small and considered environmentally safe for land application. About 22-100% of the total concentration of Cu, Fe, Mn, Ni, Pb and Zn in vinasse are in water soluble forms compared to only 0.3-17% in filter cake. Elevated amounts of sulfate, chloride and dissolved organic carbon (DOC) were found in the <0.22-[mu]m fraction of vinasse. Filter cake samples had high amounts of phosphate and neutral pH. Most of the 13C NMR spectra of the DOC fraction of vinasse comprised of O-alkyl and carboxyl carbons. The presence of carbohydrates and COOH/COO- was suggested by the FTIR as well. Both 13C NMR and FTIR spectra of this fraction were generally similar to the spectra of the FA fraction of soil and sewage sludge. In the POC fraction, O-alkyl and alkyl carbon were the major contributors to the 13C NMR spectra. The total nitrogen content in this fraction ranged from 21-58 g kg-1 and was about three to seven times as much as in the DOC fraction. Adsorption isotherms of DOC from vinasse on different horizons of an Ultisol indicated that DOC adsorption increased with depth. Adsorption isotherms of DOC on pure kaolinite, synthetic goethite and hematite showed that the maximum adsorption capacity of the Fe-oxyhydroxides was as much as about five times the maximum adsorption capacity of kaolinite. Concentrations of Cu, Mn, and Zn in 4M HNO3 and AAAc-EDTA extracts were higher in the "sacrificed areas" compared to the other sites. Levels of Pb were unchanged. Enrichment of most of these metals was evident up to the maximum depth of 60 cm. Sugarcane cultivation tended to reduce total carbon at the 0-20 cm depth while application of vinasse did not influence the organic matter content of these soils.

When a water soluble granular fertilizer, such as potash, is wetted and then dried during storage and transportation processes, clumps or cakes often form in the material even when the maximum moisture content is less than 1% by mass. In order to avoid or decrease these occurred cakes, it is essential to characterize cake strength and to explore the process of cake formulation or caking through theoretical/numerical analysis. In this thesis, both experimental measurements of cake strength and theoretical/numerical simulations for recrystallization near a contact point are used to investigate the relationship between the caking process and the cake strength for important factors such as initial moisture content and drying time. <p>In this research, a centrifugal loading method has been developed to determine cake strength in a caked ring specimen of potash fertilizer where internal tensile stresses dominate. Research on fracture mechanics states that brittle materials, such as caked potash, fail at randomly positioned fracture surfaces in tension so the centrifuge test method is well suited to provide good data. A two-dimensional plane stress analysis was used to determine the area-averaged tensile stress at the speed of the centrifuge when each specimen fractures. Repeated tests and uncertainty calculations give data with a narrow range of uncertainty. <p>The centrifuge test facility was used for a series of tests in which the initial moisture content, drying time, particle size and chemical composition (i.e. magnesium content) of the samples were varied. For particle sizes in the range from 0.85 to 3.35 mm, experimental data show that the cake strength increased linearly with initial moisture content for each drying method and particle size, and decreased with increasing particle size for each initial moisture content and drying method. As well, it was also found that cake strength will increase essentially linearly with magnesium content from 0.02% to 0.1% for samples with the same initial moisture content, particle size and drying method. All data show that potash samples tend to form a stronger cake with a slower drying process. <p>A theoretical/numerical model is presented in this thesis to simulate ion diffusion and crystallization near one contact point between two potash (KCl) particles during a typical drying process. The effects of three independent factors are investigated: initial moisture content; evaporation rate; and degree of supersaturation on the surface surrounding the contact point. The numerical results show that the mass of crystal deposition near the contact point will increase with increased initial moisture content and decreased evaporation rate. These numerical predictions for recrystallization near the contact point are consistent with the experimental data for the cake strength of test samples of particle beds. With variations in the solid crystal surface degree of supersaturation near the contact point, simulations showed up to 5 times the increase in the crystal mass deposition near the contact point. This prediction of increased roughness is consistent with another experimental investigation which showed that the surface roughness of NaCl and KCl surfaces increased by a factor of five after one wetting and drying process.