En el presente documento de tesis se ha estudiado el efecto de la incorporación del coproducto procedente de la elaboración de horchata de chufa, en productos no fermentados y con diferentes niveles de fermentación. Para ello se ha estudiado su incorporación a tres niveles (5%, 10% y 20%) al procesado de chips, bases de pizza y panes. Los dos primeros niveles de sustitución se establecieron con la finalidad de obtener productos que puedan ser etiquetados como "fuente de fibra" o "alto contenido en fibra". Cuatro fueron los formatos de coproducto testados, total (obtenido directamente del procesado de la chufa), tamizado (con la finalidad de obtener la fracción blanca al eliminar en gran parte la lignina del coproducto total) y los dos anteriores triturados. En cada producto se evaluaron las propiedades fisicoquímicas en las etapas más influyentes del procesado y en el producto terminado, al que también se le realizó un análisis sensorial. Los resultados mostraron la viabilidad de la incorporación del coproducto de la elaboración de horchata en los productos elaborados, si bien es necesario tener en cuenta los efectos que su incorporación genera sobre las masas y por consiguiente en el producto final. Este efecto está ligado a la alteración de la red de gluten por parte de la fibra procedente del coproducto, la cual altera la viscoelasticidad de la masa, reduciendo su retracción y su capacidad para retener gas durante los procesos fermentativos. Aun teniendo en cuenta dicha alteración, se lograron desarrollar chips, bases de pizza y panes con niveles de sustitución de harina de trigo por coproducto de entre 5 y 10%, los cuales fueron evaluados positivamente por los consumidores. De entre los diferentes formatos de coproducto que mostraron mejores resultados, en el caso de los chips fueron los coproductos total o el total triturado, y para las bases de pizzas fueron los coproductos tamizado y tamizado triturado. Para el caso de los panes, el coproducto estudiado fue el total, el cual presentó muy buenos resultados sin la incorporación de otras harinas mejoradoras como la obtenida de semillas de chía, para incrementar el volumen de fermentación. / En el present document de tesi s'ha estudiat l'efecte de la incorporació del coproducte procedent de l'elaboració d'orxata de xufa, en productes no fermentats, semi-fermentats i fermentats. Per això, s'ha estudiat la seva incorporació a tres nivells (5%, 10% i 20%) al processat de xips, bases de pizza i pans. Els dos primers nivells de substitució es van establir amb la finalitat d'obtenir productes que puguen ser etiquetats com a "font de fibra" o "alt contingut en fibra". Quatre van ser els formats de coproducte testats, total (obtingut directament del processat de la xufa), tamisat (amb la finalitat d'obtenir la fracció blanca i eliminar en gran part la lignina del coproducte total) i els dos anteriors triturats. A cada producte es van avaluar les propietats fisicoquímiques en les etapes més influents del processat i en el producte acabat, al qual també se li va realitzar una anàlisi sensorial. Els resultats van mostrar la viabilitat de la incorporació del coproducte de l'elaboració d'orxata en els productes elaborats, si bé cal tenir en compte els efectes que la seva incorporació genera sobre les masses i, per tant, en el producte final. Aquest efecte està lligat a l'alteració de la xarxa de gluten per part de la fibra procedent del producte, la qual altera la viscoelasticitat de la massa, reduint la seva retracció i la seva capacitat per retenir gas durant els processos fermentatius. Tenint en compte aquesta alteració, es van poder desenvolupar xips, bases de pizza i pans amb nivells de substitució de farina de blat per coproducte d'entre 5 i 10%, els quals van ser avaluats positivament pels consumidors. D'entre els diferents formats de coproducte, en el cas dels xips, el total o el total triturat van ser els que van mostrar millors resultats, sent el tamisat i el tamisat triturat els que ho van mostrar per les bases de pizza. En el cas dels pans, l'estudiat va ser el total, el qual va presentar molt bons resultats sense la necessitat d'incorporar farines naturals (farina de llavor de chía) per millorar la fermentació. / In this thesis document, we have studied the effect of the incorporation of the co-product from the production of tiger-nut horchata, in non-fermented products and products with different fermentation degree. To this end, coproduct was incorporated at three levels (5%, 10% and 20%) into the processing of chips, pizza bases and breads has been studied. The first two substitution levels were established in order to obtain products that can be labeled as "fiber source" or "high fiber content". Four coproduct formats were tested, total (obtained directly from tiger-nut processing), sifted (in order to obtain the white fraction by largely eliminating lignin from the total coproduct) and both milled. The physicochemical properties were evaluated for each product in the most influential stages of the processing and in the end product. Sensory analysis were also carried out. The results showed the viability of the incorporation of the co-product in the elaborated products, although it is necessary to take into account the effects that its incorporation generates on the doughs and consequently on the end product. This effect is linked to the alteration of the gluten network by the fiber, which alters the viscoelasticity of the dough, reducing its retraction and its capacity to retain gas during the fermentation processes. Even taking into account this alteration, chips, pizza bases and breads could be developed with the substitution of wheat flour by coproduct between 5 and 10%, which were evaluated positively by consumers. Among the co-product formats, in chips, the total or the total milled were which showed the best results, being the sieving and the sieving milled those that showed it for the pizza bases. In breads, the total coproduct was studied, which presented very good results without to incorporate other improver flours (chia seed flour) to increase the fermentation volume. / Alava Pincay, CL. (2018). Utilización del subproducto de la horchata en la elaboración de productos con base de harina de trigo (chips, pizzas y panes) [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/114024 / TESIS

This dissertation deals with design of briquetting press of metal splinters. Dissertation reacts to non-complexity of solutions of present products. Goal is to raise the attractivity of the machine and related increase in awareness of this machine with ecological and economic benefits. Dissertation emphasizes preservation of functionality, consideration of ergonomics and safety of the machine.

This work deals with a theoretical analysis of contacting semiconductor chips using wire-bonding method. There are mentioned basic types of chips packages and their contacts. In the thesis is also described software Ansys. The number of the mechanical stress and deformation simulation within micro-wire during thermocompress process were made.

This thesis describes the design of hot air boilers for burning wood chips for the production of process air at 500 ° C and a given flow rate 2 Nm3 / s. The work deals with general combustion and fuel economy of biomass boilers.

This master´s thesis is dealing with thermal-oil boiler fired with wood chips. In the first part is the conception of the boiler, created on the base of the search of thermal-oil boilers producers and defined fuel. In the next section is the heat-transfer, aerodynamic and hydraulic calculation. In the last part is the design of the boiler technologies. In the appendix is the projection drawing which includes all important information for the construction draft.

This thesis considers vibration drilling in aerospace materials. The tolerances of the drilled holes in aerospace industry are very low since hole quality is an important factor. Conventional methods of drilling create long ribbon formed chips that increases the heat formation and decreases the hole quality. The solution is to introduce low frequency axial vibrations at the drill to break the chips. Smaller chips are easier to evacuate and leads to less heat formation and increased hole quality. Mechanical solutions to create the axial vibrations are commonly used in so called Advanced Drilling Units (ADUs). These drilling machines mounts on the surface to be drilled, actuates the drill with a feeding motion and drills the hole automatically. The ADU PFD1100 from Atlas Copco uses a mechanical chip breaking module called the ChipLet. The ChipLet has fixed amplitude and frequency hence the ChipLet module needs to be replaced to change vibration parameters. This thesis proposes the idea to instead use an electromechanical solution to create the vibration with an electric motor. This would make the possibility to change vibration parameters on the fly. A motor has been coupled to the feeding mechanism of the PFD1100 using a created prototype. The motor modifies the feeding motion of the spindle by doing a superposition of the constant feeding with a sinusoidal motion hence creating vibrations on the spindle. To compare the prototype to the current ChipLet, force and torque data have been gathered and analysed with spectral signal processing using the power spectral density estimate (PSDE). Conventional drilling with both the prototype and the ChipLet have been tested and analysed to use as a baseline and reference. The prototype shows that electronic control of the vibration parameters is possible. The prototype is also capable of breaking the chips although at lower frequency and amplitude than the ChipLet. The PSDE shows that conventional drilling reference frequencies are present in the vibration drilling data sets. The PSDE also shows that both the prototype and the ChipLet have several overtones in addition to the main harmonic.

This thesis examines the possibility of creating composite mainly from waste materials. The matrix of this composite was prepared from fly ash type F, which was activated by sodium water glass. Wood chips were used as a filler. This thesis includes theoretical and experimental parts. The theoretical part deals with the most important issues of wood composites with an inorganic matrix as well as basic components of investigated composite, ie alkaline activated fly ash and wood. In the experimental part, the fly ash pastes were prepared, from which the most suitable mixture was chosen for the composite preparation. Properties of wood composite with alkali activated fly ash matrix were investigated depending on the dose of wood chips.

The purpose of this thesis project is to demonstrate and evaluate an enzyme-linked immunosorbent assay (ELISA) on a paper microfluidic device platform. The integration of ELISA technology onto paper microfluidic chips allows for a quantitative detection of stroke biomarkers, such as glial fibrillary acidic protein (GFAP). Dye experiments were performed to confirm fluid connectivity throughout the 3D chips. Several chip and housing designs were fabricated to determine an optimal design for the microfluidic device. Once this design was finalized, development time testing was performed. The results confirmed that the paper microfluidic device could successfully route fluid throughout its channels at a reasonable rate. For the biochemistry portion of this thesis project, antibodies were selected to target the intended stroke biomarker: GFAP. However, due to antibody pairing complications, the protein chosen for this project was natural human cardiac troponin T, which is elevated in the bloodstream of patients who have suffered a stroke. Several antibody experiments were performed to help finalize the procedure for performing an ELISA on the paper chip. The final antibody experiment was able to demonstrate that a paper microfluidic device utilizing ELISA techniques can successfully detect a stroke biomarker at physiologically relevant concentrations. Overall, this project supported the ability to accurately and effectively diagnose stroke in a timely manner through the use of a paper microfluidic device.

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