This thesis reports a fundamental study on microwave assisted moulding (MAM), a novel technology where expandable starch based pellets made from extrusion are expanded within a mould cavity into blocks using microwave heating. Foamability or degree of expansion of starch-based pellets during microwave heating was studied comprehensively in terms of: the variation of raw natural materials, the extrusion conditions, the additives and the preconditioning of pellets before foaming. The expansion behaviour, foamed cell structures and mechanical properties of expanded pellets were characterized together with the characterization of microstructure of the extrudate materials and physical properties. Characteristics in microwave assisted moulding of the expandable pellets were then studied in terms of: the interfacial bonding and fusion between foamed pellets, the achievement of uniform heating through a moulded block, the loading of pellets and mould filling during foaming. It has been found that the degree of free expansion during microwave heating of the starch-based pellets is dependent on the degree of cook of starch during extrusion, the better the distructurization of the native starch granules, the higher the foamability in microwave heating. The maximum expansion ratio achieved in this work is 14, corresponding a foam porosity of 93%. Hydrophilic additives such as PYA and glycerol have adverse effect on the foamability due to combination effects of the melting point of the materials, degree of cook of starch in the pellets and water molecular mobility during foaming. Nucleation agents such as talc powder can refine cell structure of the foams and enhance elastic modulus, strength and energy absorption during compression. Addition of salts enhances microwave heating rate, expansion ratio and plasticization of the foam. Foamed blocks can be made using the MAM technology by adequate mould material, pre-treatment of the pellets, and control of initial loading in the mould cavity. This study paved the way for further development of the MAM technology for moulding of starch-based foams.

L’étude de l’optimisation des paramètres de production et de conservation de la farine de taro (Colocasia esculenta) a permis de mieux comprendre le processus cuisson des tubercules et de conservation des farines. Les études de cuisson des tubercules de six variétés ont montré que la variété Ibo coco est celle qui cuit vite eu égard à ses bonnes propriétés thermiques. La cuisson des tubercules dans l’eau du robinet est la meilleure technique de cuisson comparativement aux cuissons, à la vapeur, dans les solutions acides de citron et de tamarin. Les études de détermination des conditions optimales de séchage et conservation de la farine de taro, en utilisant un vieillissement accéléré à 10 et 20 jours de stockage à 45°C à des activité en eau de 0,07 ; 0,11 ; 0,23 ; 0,33 ; 0,53 ont permis de montrer que le vieillissement après 10 jours de stockage était suffisant pour les analyses. De plus l’application du modèle BET lors des mesures des isothermes de sorption, a permis de déterminer les teneurs en eau mono moléculaires théorique et expérimentale. Les farines produites à la teneur en eau mono moléculaire, donnent une pâte ayant des caractéristiques texturales proches de celles de la pâte traditionnelle. Toutefois, la conservation de ces farines à différentes fractions particulaires (75, 150 et 250 µm) montre que les petites fractions particulaires (75 µm) absorbent plus vite de l’eau que les autres fractions particulaires et sont de ce fait plus susceptibles à la détérioration / Study on optimization of production and storage parameters of the taro (Colocasia esculenta) flour permitted to better understanding the cooking process of taro tubers and storage of taro flours. Studies of cooking of six varieties of tubers showed that the variety Ibo coco had high rate of cooking, due to his good thermal properties. The cooking of tubers in the faucet water is the best technique of cooking compared to, steam cooking, lemon and tammarin cooking. Studies of determination of the optimal conditions of drying and storage of the taro flour, using an accelerated ageing to 10 and 20 days of storage at 45°C to the activity in water of 0,07; 0,11; 0,23; 0,33; 0,53, showed that the ageing after 10 day of storage was sufficient for analyses. Besides the use of the BET model on sorption isotherms, permitted to obtain values of theorical and experimental monolayer water. Flours produced at this monolayer water, give dough with the textural characteristics near of those of traditional dough. However, the storage of these flours with different particle sizes (75, 150 and 250 µm) shown that the small particle size (75 µm) absorb water quickly than other flours, and they are more susceptible to the deterioration

Master of Agribusiness / Department of Agricultural Economics / Vincent Amanor-Boadu / The purpose of this research was to develop a decision tool to identify and rank potential locations for making a greenfield investment in flour milling. The driving characteristics of the tool developed are transparency, reproducibility, specificity and clarity. Currently, the approach to selecting countries in which to invest is driven purely by ad hoc frameworks that often lack the characteristics driving this investment index tool. The investment index was designed to have three main components: market conditions, economic environment and supporting infrastructure. Market conditions for the product of interest – in this case flour – were defined to encompass per capita wheat-based food consumption growth rate, wheat production versus wheat consumption and wheat flour imports growth rate. The economic environment was defined to incorporate the growth rate of per capita gross domestic product, corporate tax rate , labor productivity, foreign direct investment growth rates, position on the World Bank’s Doing Business 2012 rankings, and the number and extent of the country’s membership in regional economic and trade groups. Supporting infrastructure included electricity reliability, transportation quality, urbanization rate and the physical presence of the investing company in the country. The rationale for this last variable is that when the investing company already has a presence in the country under consideration, it has already incurred some of the hurdle costs that it would have to include in investments in a location where it does have current physical activities. The study started by filtering the scope of potential opportunities by a set of well-defined criteria: target geographical locations; Doing Business 2012 scores; and quantity of wheat flour imports in 2009. This led to four countries emerging as leading candidates for investment considerations: Brazil, Malaysia, Indonesia and Thailand. The investment index ranked these countries according to their relative suitability for investment. The three components of the index carry different weights because of their effect on the potential investment outcome. There is no data to support these weighting and therefore executives must utilize different probing approaches to weight the components. To this end, a base scenario and two other scenarios based on alternative weights were considered. The robustness of the ranking is revealed by the consistency of the rankings under the alternative weights applied to the components. The results showed that under the base scenario Malaysia had the highest investment index score. The results also showed that varying the alternative weights for the scenarios did not affect the overall outcome with Malaysia leading with the highest overall index score for each of the three scenarios.

Master of Science / Department of Food Science / Fadi Aramouni / Despite the expansion of the gluten-free (GF) food market, some GF food items are still characterized by an overall mediocre quality. The effects of different types of egg ingredients (fresh, whites, dried) and carob germ flour (CGF) as well as par-baking technology on the quality of dough-based gluten-free sorghum dinner rolls were evaluated. Gluten-free rolls containing 30% of fresh shell eggs or equivalent of egg products and 10% of CGF on a flour basis were evaluated against a control (no egg, no CGF). The feasibility of partial baking of rolls was studied on control as well as fresh eggs and carob germ flour formulas during 5 baking times (0, 8, 10, 12 and 18 minutes). Breads were evaluated for crumb and crust color, specific volume, cell profile, Texture Profile Analysis (TPA) and consumer acceptability. Results showed that rolls containing egg ingredients had higher specific volumes than control (p<0.05) with an increase from 1.45 cm[superscript]3/g to 1.96 cm[superscript]3/g. Carob germ flour did not have a significant effect on specific volume. Eggs also improved cell elongation and produced significantly darker crust (p<0.05). CGF did not appear to have an effect on cell elongation but increased average cell number when combined with egg ingredients, and greatly impacted rolls texture. The combination of fresh eggs or egg whites with CGF reduced significantly (p<0.05) crumb hardness from 2,074 to 1,404g and 1,468g of force respectively. Par-baked dinner rolls displayed similar color, volume, cell profile and texture trends to conventionally baked rolls. Sensory study revealed that acceptability, organoleptic characteristics and willingness to buy of par-baked dinner rolls could be similar to that of conventional wheat products. This research proved that the addition of eggs and CGF to a GF rolls formulation resulted in better overall quality of the product. Moreover, par-baking of the rolls showed great potential to provide safe, convenient and acceptable GF foods to celiac individuals.

Graphene nanoplatelets (GNPs) were used to reinforce wood polymer composites (WPCs) in order to achieve multifunctionality. Multifunctionality could be achieved through the GNPs because of their excellent mechanical and electrical properties. The research consists of two parts: HDPE/GNP/WF composites and LLDPE/GNP composites. The HDPE part is a continuation of previous work. Here further mechanical characterisation was done (impact testing), impurities in the composites were identified, the manufacturing process that results in damaged wood particles was investigated and the Young's modulus of the composites were modeled. The impact strength was improved due to the addition of GNPs. WF composites exhibited more brittle behaviour and therefore a lower impact strength. The impurities were identified as some form of nanoclay introduced during the extrusion process. The particles were damaged during the extrusion processes. Little can be done about this as different shear configurations and/or screw speeds will result in a poor GNP dispersion and distribution. Modeling of the Young's modulus was the most accurate through applying the laminate analogy and rule of thumbs. The rule of mixtures does not represent the composites which have a preferred orientation. During the previous work done, it was found that the HDPE composite were not electrically conductive and therefore not multifunctional. The work was therefore continued with LLDPE and GNPs. LLDPE has more branches and is less dense, resulting in potential opportunities for the GNPs to form a network through the polymer. This could lead to a better conductivity. Mechanical and electrical characterisation was done of the LLDPE/GNP composites. Here multifunctionality could also not be achieved as the composites were highly electrically resistant. Mechanical testing indicated that the GNPs significantly enhance the LLDPE matrix. Here an increase of up to 170% could be seen in tensile modulus and an increase of 46% in tensile strength. Furthermore the GNPs improved the flexural properties and increase the resistance to viscoplastic deformation during residual strain testing. Overall the GNPs improve the mechanical properties significantly, but at 10wt.% GNP contents, multifunctionality could still not be achieved.

Introdução - A anemia por deficiência de ferro é a desordem nutricional de maior prevalência tanto em países desenvolvidos como em países em desenvolvimento. Crianças pequenas e mulheres em idade fértil são grupos populacionais mais expostos a esta deficiência. Objetivo - Comparar o perfil de concentração de hemoglobina das gestantes atendidas em um serviço público de saúde de São Bernardo do Campo, no período anterior à implantação do programa de fortificação das farinhas de trigo e de milho com ferro e após pelo menos um ano de sua efetiva implantação. Métodos - Trata-se de um subprojeto do estudo Impacto da Fortificação das farinhas de trigo e de milho com ferro e ácido fólico, na concentração de hemoglobina de gestantes atendidas em serviços de saúde da rede pública. Este estudo utilizou dados secundários coletados de prontuário das gestantes freqüentadoras do Programa de Atendimento Pré-Natal do município de São Bernardo do Campo. A amostra foi constituída por dois grupos: GRUPO NÃO FORTIFICADO (NF) formado por gestantes que freqüentaram os serviços de pré-natal e tiveram o parto realizado antes de junho de 2004, e GRUPO FORTIFICADO (F) - formado por gestantes cuja data da última menstruação (DUM) foi posterior a junho de 2005. O diagnóstico de anemia foi efetuado pela [Hb] segundo critério único da OMS; e de acordo com modelos de evolução de Hb por idade gestacional de gestantes não anêmicas e não ferro deficientes e recebendo ferro suplementar durante todo o período gravídico. A severidade da anemia foi classificada segundo o nível de [Hb]: grave - abaixo de 7,0 g/dL; moderada - entre 7,0 g/dL e 10,0 g/dL; leve - níveis entre 10,0 g/dL e 11,0 g/dL. Resultados A classificação do estado nutricional apontou em ambos os grupos diminuição da desnutrição.e aumento do sobrepeso/obesidade. A prevalência de anemia foi de 14,3 por cento no Grupo NF e de 8,1 por cento no Grupo F sendo essa diferença estatisticamente significativa. A anemia severa esteve ausente entre as gestantes amostradas, a maior parte delas foi classificada como leve. Verificou-se que idade (<20 anos) e escolaridade (<8 anos) atuam na determinação da anemia de forma significativa. O modelo de evolução da [Hb] nos dois grupos é similar entre si: constância de valores no primeiro trimestre seguido da diminuição de valores até praticamente o final do processo gravídico quando há um pequeno aumento na [Hb]. De acordo com os valores de referência de Szarfarc a prevalência de anemia foi 26,8 por cento e 24,5 por cento nos grupos NF e F respectivamente e pelo referencial CDC 30,7 por cento e 26,3 por cento. Conclusões - O perfil de [Hb] das gestantes melhorou quando comparando os dois grupos, no entanto a diferença estatisticamente significativa deve ser avaliada com cautela, uma vez que outros fatores podem ter contribuído para este resultado. O estudo permitiu avaliar a evolução deste problema, bem como aperfeiçoar os programas de intervenção vigentes. / Introduction The iron deficiency anemia is the biggest nutrition disorder in developed and developing countries. Preschool kids and women in fertile age are the most exposed population group to this deficiency. Objective To compare the pregnant hemoglobin concentration profiles between the pregnant that have been attended during the period without iron fortification flour and with attended after one year of the iron fortification flour program has been begun. Methods Thats a subproject from The impact of iron and folic acid fortification in wheat and corn flours in pregnant hemoglobin concentration attended in health public services. This study has used secondary data collected through pregnant individual medical chart from Prenatal Attending Program from São Bernardo do Campo city. The sample was made by two groups: NO FORTIFICATED GROUP the pregnant who made up the group had attended the prenatal services and got birth before June 2004, effective flour fortification date all over the country, and FORTIFICATED GROUP the pregnant who made up the group were who had the date from the last menstrual period (LMP) after June 2005, at least one year of the effective of the iron fortification flour program has begun. The World Health Organization criteria was used for diagnosing anemia by hemoglobin ranges [Hb]<11,0g/dL. References, such as, the hemoglobin evolution model trough no anemic women and no iron deficiency women, and the proposal for pregnant individual who is receiving iron supplements were used for analyzing. By hemoglobin ranges the anemia severity was classified as severe under 7,0 g/dL; moderate from 7,0 g/dL to 10,0 g/dL; mild from 10,0 g/dL to 11,0 g/dL. Results The anemia prevalence was 14,3 per cent in No Fortificated Group and 8,1 per cent in Fortificated Group, this difference was statistically significant. The severe anemia was absent between the studied pregnant, and the most of them was classified as mild. The age (less 20 years old) and scholarity (less 8 years) were checked and it was able to see that the both significant act over the anemia determination. The nutritional state classification has shown in both groups malnutrition decrease (No Fortificated Group and Fortificated Group 25 per cent and 18,2 per cent respectively). The evolution of hemoglobin concentration model, in both groups, is similar: constant value on the first term followed by value decrease until the end of the pregnancy process when there is a little hemoglobin concentration increase. Adopting references values based on evolution of hemoglobin concentration , the anemia prevalence increased, however there is no statistically significant association difference between groups. Conclusions The pregnant hemoglobin concentration profiles in São Bernardo do Campo got better when the two groups were compared, however the statistically significant difference should be carefully evaluated, because others factors could contributed or this result. This study let us know about this problem progress, as well as to improve the intervention programs.

O objetivo do estudo foi avaliar o efeito da radiação gama e da irradiação seguida de tratamentos hidrotérmicos sobre as características físico-químicas, funcionais e nutricionais (digestibilidade) de farinha e amido de banana verde. Bananas verdes Musa acuminata (AAA Cavendish) foram processadas visando a obtenção de farinha e a extração do amido. A farinha foi submetida às doses de radiação gama de 0 (controle); 1,0; 2,0; 5,0 e 10,0 kGy e o amido à 0 (controle); 0,5; 1,0; 1,5 e 2,0 kGy. Parte da farinha e do amido seguiu para os tratamentos hidrotérmicos, que constaram de umidificação na a proporção 1:20 p/v (farinha ou amido : água destilada), banho térmico (80 °C por 1 hora), armazenamento refrigerado (5 °C por 24 horas) e desidratação em estufa (45 °C por 24 horas). A avaliação da farinha somente irradiada demonstrou que, com o aumento da dose de radiação aplicada, houve aumento dos teores de açúcares redutores e de redutores totais, índice de solubilidade em água (ISA), croma (C), índice de escurecimento (IE) e dos teores de amido rapidamente digerível (ARD) e lentamente digerível (ALD). Houve também redução dos teores de amido resistente (AR) e das viscosidades de pasta (máxima, final e de quebra), além da tendência a retrogradação. Nas farinhas irradiadas e tratadas hidrotermicamente, o aumento da dose causou elevação dos teores de açúcares redutores e de ALD, do ISA, temperatura de pasta, C e IE. Nestas houve também redução do índice de absorção de água (IAA), do teor de ARD, das viscosidades máxima, final e tendência a retrogradação. O teor de AR das farinhas destes tratamentos apresentou elevação até 2 kGy. A inclusão dos tratamentos hidrotérmicos às farinhas irradiadas alterou a digestibilidade do amido, elevando o teor de ARD e reduzindo os de ALD e AR em função da gelatinização em todas as doses. Também houve elevação dos teores de fibra dietética total (FDT) em doses acima de 2 kGy. A cor foi alterada, com redução de luminosidade (L) e do ângulo Hue (°H), e elevação de C e IE. Houve aumento do IAA e redução do ISA. Os tratamentos hidrotérmicos alteraram o perfil viscoamilográfico das amostras gerando picos menos agudos, com menor quebra de viscosidade e maior tendência a retrogradação. A avaliação dos amidos somente irradiados demonstrou que, com o aumento da dose de radiação aplicada, houve apenas aumento do °H. Tanto no amido somente irradiado como no irradiado com posteriores tratamentos hidrotérmicos, houve elevação do teor de amido com ligações beta e redução do teor de amilose, da cristalinidade relativa, das viscosidades máxima, final e de quebra e também houve quebra da amilopectina. A inclusão dos tratamentos hidrotérmicos promoveu ainda o escurecimento dos amidos (redução de L e elevação de C, °H e IE). Os teores de amilose foram reduzidos e os de FDT elevados. A digestibilidade in vitro apresentou elevação do teor de ARD e redução em ALD e AR. Foi observada quebra da amilopectina, principalmente, e também redução da cristalinidade relativa. Todos os pontos críticos dos viscoamilogramas apresentaram elevação com os tratamentos hidrotérmicos, exceto a temperatura de pasta, que permaneceu inalterada. / The aim of this study was to evaluate the effect of gamma radiation and gamma radiation followed by hydrothermal treatments on the physicochemical, functional and nutritional (digestibility) characteristics of flour and starch from green bananas. Green bananas Musa acuminata (AAA Cavendish) were processed in order to obtain flour and extract starch. The flour was subjected to gamma radiation doses of 0 (control); 1,0; 2,0; 5,0 and 10,0 kGy and the starch to doses of 0 (control); 0,5; 1,0; 1,5 and 2,0 kGy. Part of the flour and starch received hydrothermal treatments, consisted of humidification in the ratio 1:20 w/v (flour or starch : distilled water), thermal bath (80 °C for 1 hour), cold storage (5 °C for 24 hours) and dehydration in oven (45 °C for 24 hours). The assessment of only irradiated flours showed that with the increase of radiation dose, there was an increase in levels of reducing sugars and total reducing sugar, water solubility index (WSI), chroma (C), browning index (BI) and of rapidly digestible (RDS) and slowly digestible starch (SDS) content. There was also a reduction in resistant starch (RS) levels and in paste viscosities (maximum, final and breakdown) and setback. In the irradiated and hydrothermically treated flours, the dose increase caused an elevation in levels of reducing sugars and SLS, of WSI, pasting temperature, C and BI. In these flours there was also reduction in the water absorption index (WAI), RDS content, maximum and final viscosities, and setback. The content of RS from the flours of these treatments increased up to 2 kGy. The inclusion of hydrothermal treatments (gelatinization and retrogradation) to irradiated flours changed the digestibility, raising RDS level and reducing the SDS and RS levels at all doses. There was an increase in the levels of total dietary fiber (TDF) at doses above 2 kGy. The color was altered with reduction of luminosity (L) and Hue angle (°H), and elevation of C and BI. There was an increase of WAI and reduction of WSI. The hydrothermal treatments altered the viscosity profile of the samples generating less sharp peaks, with less viscosity breakdown and a greater setback. The evaluation of only irradiated starches showed that with the use of increasing radiation dose, there was only an increase of °H. Both in the only irradiated starch and in the irradiated one with subsequent hydrothermal treatments, there was an increase of starch with beta bonds and reduction of amylose content, relative crystallinity, maximum and final viscosity, breakdown as well as amylopectin molecules break. The inclusion of hydrothermal treatments promoted browning of starches (reduction of L and elevation of C, °H and BI). The amylose contents were reduced and those of TDF were elevated. The in vitro digestibility presented elevated levels of RDS and reduction in SDS and RS. It was observed amylopectin break and also relative crystallinity reduction. All critical points of viscoamylograms showed an increase caused by hydrothermal treatments, except for pasting temperature, that remained unchanged.

A presença de desoxinivalenol (DON) em produtos da moagem de trigo tem sido estudada, evidenciando que a contaminação ocorre em todas as frações. No Brasil, os limites máximos toleráveis (LMT) para DON em cereais e produtos de cereais são regulamentados pela Agência Nacional de Vigilância Sanitária - ANVISA. O entendimento da distribuição de DON nas frações da moagem do trigo é importante, pois pode fornecer base técnica para o gerenciamento desta contaminação e subsídios para as agências regulamentadoras no estabelecimento e ou revisão dos LMT. Este estudo teve como objetivo principal avaliar a distribuição de DON entre as frações obtidas da moagem experimental de grãos de trigo naturalmente contaminados. Trinta amostras de grãos de trigo (3-4 kg), naturalmente contaminadas com DON em concentrações que variaram de 350 a 4.150 ?g.kg-1, passaram por processo de limpeza (Labofix Brabender), seguido de condicionamento e moagem experimental (Brabender Quadrumat Senior). Quatro frações foram obtidas, de acordo com o tamanho das partículas: farelo (>=530 ?m), farelinho (>=195 e <=529 ?m), farinha de quebra (<=154 ?m) e farinha de redução (>=155 e <=194 ?m). As frações e o resíduo de limpeza foram avaliados quanto ao percentual obtido e concentração de DON. O DON foi extraído com H2O destilada, seguido de purificação em coluna de imunoafinidade e detecção/quantificação empregando cromatografia líquida de alta eficiência e detector de arranjo de diodos (UV-DAD). O percentual médio de resíduo de limpeza foi de 15,9% (6,9 a 23,2%). A redução média de DON nos grãos limpos foi 22,5% de (5,5 a 37,3%). A moagem experimental do trigo produziu em média 28,5% de farelo, 5,8% de farelinho, 27,9% de farinha de quebra, 37,8% de farinha de redução, totalizando 65,7% de farinha. As concentrações de DON verificadas no farelo e farelinho foram significativamente maiores quando comparadas com as farinhas (p<=0,05), as quais não diferiram entre si. A concentração relativa (CRel) de DON (relação entre a concentração da fração e do grão) indicou que a concentração de DON foi, em média, 73% maior no farelo e 35% maior no farelinho, comparada à concentração inicial nos grãos limpos. Na farinha de quebra, farinha de redução e farinha total a CRel foi em média 24%, 38% e 33% menor que nos grãos limpos, respectivamente. De acordo com os LMT para DON em farelo (2.000 ?g.kg-1) e farinha de trigo (1.750 ?g.kg-1), em vigência no Brasil, das 30 amostras avaliadas, 15 amostras de farelo (50%) e 1 amostra de farinha (3%) encontravam-se acima dos LMT. Considerando os LMT previstos pela legislação para 2017 (1.000 ?g.kg-1 para farelo e 750 ?g.kg-1 para farinha), 22 amostras de farelo (73%) e 16 amostras de farinha (53%) estariam acima dos LMT. Os resultados observados neste estudo demonstraram que a moagem experimental de grãos de trigo com contaminação igual a 3.000 ?g.kg-1, que será o LMT para grãos para posterior processamento em 2017, poderá acarretar a produção de farelos e farinhas com contaminação acima dos LMT previstos nesta mesma legislação. / The presence of deoxynivalenol (DON) in wheat milling products has been studied, showing that the contamination occurs in all streams. In Brazil, the maximum tolerable limits (MLT) for DON in cereals and cereal products are regulated by Agência Nacional de Vigilância Sanitária - ANVISA. The knowledge of DON distribution in wheat milling streams is important to provide the technical basis for the management of this contamination and could assist regulatory agencies to establish or review MTL. The main purpose of this study was to evaluate the fate of DON among experimental milling streams of naturally DON contaminated wheat kernels. Thirty wheat samples (3-4 kg), naturally DON contaminated (350-4.150 ?g.kg-1) were cleaned (Labofix Brabender), conditioned and milled (Brabender Senior Quadrumat mill). Four milled streams were obtained, according to the particle size: bran (>=530 ?m), shorts (>=195 e <=529 ?m), break flour (<=154 ?m) and reduction flour (>=155 e <=194 ?m). The streams and the screenings were evaluated for percentage and DON contents. DON analysis was performed with distilled H2O as extraction solvent, immunoaffinity column for cleanup and HPLC/diode array detector. The mean screening percentage obtained was 15,9% (6,9 to 23,2%). The mean reduction of DON in the cleaned wheat was 22,5% (5,5 to 37,3%). In the experimental milling of wheat it was obtained 28,5% of bran, 5,8% of shorts, 27,9% of break flour, and 37,8% of reduction flour, totaling 65,7% of flour. DON concentration obtained in bran and shorts were significantly higher when compared with the flours (p<=0,05), which did not differ from each other. The Relative Concentration (RConc) of DON (ratio between stream and cleaned wheat concentration) indicated that DON concentration was, on average, 73% higher in bran and 35% higher in shorts, compared to the initial concentration of the cleaned wheat, whereas in the break flour, reduction flour and total flour it was 24%, 38% and 33%, respectively, lower than the cleaned wheat. According to MTL for DON in bran (2.000 ?g.kg-1) and wheat flour (1.750 ?g.kg-1), in force in Brazil, the 30 samples evaluated, 15 samples of bran (50%) and 1 sample of flour (3%) were above the MLT. Considering the MTL provided in the legislation for 2017 (1.000 ?g.kg-1 for bran and 750 ?g.kg-1 for flour), 22 samples of bran (73%) and 16 samples of flour (53%) were above the MTL. The results of this study demonstrate that the experimental milling of wheat kernel contaminated at level of 3.000 ?g.kg-1 of DON, which will be the MTL for wheat kernels for further processing in 2017, may result in bran and flour contamination above the MTL provided in the same legislation.

Introdução: O amaranto apresenta potencial funcional devido ao seu efeito hipocolesterolemizante e alto valor nutritivo. Sua aplicação na alimentação humana pode ser ampliada pela sua utilização como uma farinha instantânea obtida a partir da extrusão termoplástica e o seu consumo poderá ter impacto na saúde pública, prevenindo doenças cardiovasculares e melhorando o estado nutricional da população. Objetivo: Avaliar os efeitos da extrusão termoplástica nas características tecnológicas da farinha de amaranto. Métodos: O amaranto foi moído, preparado e extrusado em extrusora de rosca única de acordo com um planejamento fatorial fracionário. As variáveis independentes em estudo foram: tipo de farinha (integral e desengordurada), umidade (15 por cento e 25 por cento ), temperatura na terceira zona da extrusora (120°C e 180°C) e rotação da rosca (60 por cento e 90 por cento ). Resultados: Nas condições do experimento, a variável tipo de farinha apresentou efeitos superiores aos efeitos das variáveis consideradas clássicas da extrusão como temperatura, umidade e rotação da rosca. Obteve-se farinha extrusada com alta solubilidade em água, alto grau de gelatinização, baixa viscosidade e baixa tendência à retrogradação, apresentando potencial para aplicação como um produto instantâneo e não sendo sua qualidade nutricional afetada pela extrusão. O planejamento experimental realizado pode servir como um caminho para a otimização das respostas estudadas / Introduction. Amaranth presents great potential as a functional food due to its cholesterol-lowering effect and its high nutritive value. The use of amaranth can be increased through its use as an instant flour produced by the thermoplastic extrusion process. Amaranth consumption can benefit public health by preventing cardiovascular disease and by improving the nutritional status of the population. Objective. The aim of this work was to evaluate the effect of thermoplastic extrusion on the technological characteristics of amaranth flour. Methodology. Amaranth was milled, prepared and extruded in a single-screw laboratory extruder following a fractionated factorial design. The independent variables were: type of flour (whole and defatted), moisture (15 per cent and 25 per cent ), third zone barrel temperature (120°C and 180°C) and screw speed (60 per cent and 90 per cent ). Results. The variable type of flour presented a greater effect than classic extrusion variables such as temperature, moisture and screw speed. Extruded flour with high solubility in water, high degree of gelatinization, low viscosity and low retrogradation tendency was obtained by extrusion and could be used as an instant food product. The nutritive quality of the flour was not affected by extrusion. The factorial experiment conducted in this work can be employed as a way for optimization of the dependent variables studied

Made available in DSpace on 2017-07-21T20:42:39Z (GMT). No. of bitstreams: 1 Arieny Rodrigues.pdf: 4134209 bytes, checksum: f2bb4f78c29e8485988b3c7e58f3478f (MD5) Previous issue date: 2011-12-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The use of polymeric mixtures has been extensively studied and has great prominence on account of obtaining a material with modified properties from others pre-existing. The polymer composites filled with wood or other natural fibers are a major attraction for presenting a number of advantages over inorganic fillers, for example, low density, and are derived from renewable sources. However, additional efforts are made to improve the interfacial adhesion between these components, because of the lack of compatibility between the wood, a highly polar substance, and polymer materials, nonpolar or with relatively low polarity. The objective of this work was to study the properties of polypropylene composites, both virgin (01 extrusion) and recycled (02 extrusions), using wood flour as reinforcements, compatible with polypropylene-co-acrylic acid (PP-g-AA) and polypropylene-co-maleic anhydride (PP-g-MA), at different concentrations. The materials were mixed in a twin-screw extruder and the characterizations were performed by means of infrared spectroscopy (FTIR), paralell plate rheology, impact tests, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC). This last technique was used to study isothermal and non-isothermal crystallization kinetics / A utilização de misturas poliméricas tem sido muito estudada e apresenta grande destaque por conta da obtenção de um material com propriedades modificadas a partir de outros pré-existentes. Os compósitos de matriz polimérica e carga de madeira ou outras fibras naturais constituem um grande atrativo por apresentar uma série de vantagens sobre cargas inorgânicas, como, por exemplo, baixa densidade, além de serem oriundas de fontes renováveis. No entanto, outros esforços são feitos para se melhorar a adesão interfacial entre estes componentes, por causa da falta de compatibilidade entre a madeira, substância altamente polar, e os materiais poliméricos, apolares ou com polaridade relativamente baixa. O objetivo do presente trabalho foi estudar as propriedades de compósitos de polipropileno, tanto virgem (01 extrusão) quanto reciclado (02 extrusões), utilizando a farinha de madeira como reforço, compatibilizados com polipropileno-co-ácido acrílico (PP-g-AA) e com polipropileno-co-anidrido maleico (PP-g-AM), em diferentes concentrações. Os materiais foram misturados em extrusora dupla-rosca e as caracterizações foram realizadas a partir de espectroscopia por infravermelho (FTIR), reologia de placas paralelas, testes de impacto, análises microscópicas (MEV), e calorimetria exploratória diferencial (DSC). Esta última técnica foi utilizada para estudar a cinética de cristalização isotérmica e não-isotérmica.