Thesis (Ph. D.)--Virginia Commonwealth University, 2007. / Prepared for: Dept. of Chemistry. Bibliography: leaf 146.

Thesis (Ph. D.)--University of Texas at El Paso, 2008. / Title from title screen. Vita. CD-ROM. Includes bibliographical references. Also available online.

Thesis (M.S.)--University of Michigan, 1987.

Thesis (PH.D.)--Michigan State University. Animal Science, 2008. / Title from PDF t.p. (viewed on Aug. 11, 2009) Includes bibliographical references (p. 201-211). Also issued in print.

Thesis (M.S.)--University of Michigan, 1987.

Thesis (M.S.)--University of Michigan, 1987.

Orientador: Flavio Luis Schmidt / Dissertação (mestrado) - Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T19:44:29Z (GMT). No. of bitstreams: 1 Ferraz_MarianoBuenoMarcondes_M.pdf: 5652380 bytes, checksum: 42ae9a8aa05a8ec340cd75d6a1da2b75 (MD5) Previous issue date: 2008 / Resumo: A ervilha em lata é o segundo alimento em conserva mais consumido no Brasil. Praticamente todo o produto comercializado no país é processado a partir de grãos de ervilha seca, desidratada, comercializadas como commodities no mercado internacional. Existe uma necessidade de descrição detalhada de todo o processamento deste alimento para que exista a possibilidade de otimização dos processos envolvidos na produção desta conserva de baixa acidez. O objetivo deste trabalho foi descrever o comportamento de ervilhas (Pisum sativum L., variedade Flávia, cultivadas no estado do Rio Grande do Sul, safra 2004) desidratadas durante o processo de rehidratação, em relação a ganho de massa e volume. Foi determinada, também, a cinética de rehidratação deste alimento. Obtivemos também dados relacionados a textura destas ervilhas após o processamento térmico. Para este experimento, 100g de ervilhas foram hidratadas, em água destilada, à 05ºC, 25ºC, 45ºC, 65ºC e 85ºC, de modo a estabelecermos a cinética de hidratação das ervilhas, e determinar a temperatura ideal para hidratação. O modelo de Peleg apresentou melhor ajuste (R2 = 0,98) e a temperatura mais adequada foi de 25°C. Após o estudo da cinética e da definição da temperatura ideal para hidratação de ervilhas, foram hidratadas em soluções contendo NaCl 2%, CaCl2 0,5%, Ácido Cítrico 0,5% e EDTA 0,5%, além de todas as possíveis combinações entre os aditivos, assim como um grupo controle. Após a hidratação, as ervilhas foram envasadas em latas (73mm de de diâmetro x 85mm altura) e processadas a 121ºC por 15 minutos, resfriadas e avaliadas para determinação do ganho final de massa, volume e a variação da textura. Dentre os aditivos e suas combinações avaliadas, a solução de CaCl2 0,5% gerou o melhor conjunto de respostas, quanto aos parâmetros de ganho de massa e volume, além de uma melhor resposta em relação ao aumento da dureza. A influência deste aditivo foi avaliada em relação a aspectos sensoriais de cor, sabor, aparência geral e textura, além de atitude de compra. A textura foi o parâmetro que gerou maior divisão de opinião, com cerca de 50% dos consumidores aprovaram o aumento na dureza do produto, enquanto 50% dos consumidores desaprovaram o aumento da dureza. Em relação aos outros parâmetros, houve aprovação por 67% dos consumidores. Através dos resultados encontrados, foram estabelecidos alguns parâmetros que poderão ser utilizados na otimização de processos industriais de ervilha em conserva, diminuindo perdas econômicas, além da utilização racional de recursos hídricos, e do aumento na qualidade geral do produto que chega ao consumidor final / Abstract: Canned peas are the second most consumed canned good in Brazil. Pratically all of canned peas commercialized in this country is made from dried grains, marketed internationally as commodities. There is a need for a detailed description of the process as a whole, so the process could be optimized. The goal of this work was to describe the behaviour of dried peas (Pisum sativum, Flavia variety, grown is the state of Rio Grande do Sul, Brazil, harvested in 2004) during the rehydration process, in relation to quality parameters such as weight and volume gain, as well as the hydration kinetics of this vegetable. The texture of the peas was also evaluated. For this experiment, 100g of dried peas were rehydrated in distilled water at 05°C, 25°C, 45°C, 65°C and 85°C, se we could establish de rehydration kinetics, as well as the ideal rehydration temperature. This ideal temperature showed to be 25°C, and the rehydration kinetics fits the Peleg model. After detemining the ideal temperature and rehydration kinetics, 100g of dried peas were rehydrated in solutions containing 2%, CaCl2 0,5%, Ácido Cítrico 0,5% and EDTA 0,5%, and also every single combination between these additives, plus a control group, rehydrated with distilled water. After hydration, peas were canned (73mm diameter x 85mm height) and thermically processed at 121°C for 15 minutes, cooled at room temperature and evaluated for determination of final weight and volume gain, as well as texture. Among all the addtives and combinations tested, the CaCl2 0,5% solution showed the best results when all three parameters were analyzed. The influence of this additive was sensory evaluated regarding color, flavor, general appearance, and texture, as well as purchasing possibility. Texture was the parameter that divided consumers. 50% of the consumers approved the hardness of the peas, while 50% did not approved the hardness. Regarding the other parameters, most consumers approved the product. Through these results, is possible to establish some parameters that could be successfully used in the optimization of canned peas processing, minimizing economical losses and leading to a better use of water resources, as well as improving the quality of the final product / Mestrado / Mestre em Tecnologia de Alimentos

Estimating the delayed strains in concrete, namely creep and shrinkage is very important to asses the condition of the structure. Time dependent deformations in concrete, both creep and shrinkage, play a critical role in prestressed concrete structures, such as bridge girders, nuclear containment vessels, etc. These strains result in lossess, through release of prestress, and thereby influence the safety of these structures. Recognizing the role of free and bound moisture movement is the primary ingredient responsible for the development of both creep and shrinkage stains as well as the degradation of concrete under high temperature, the present study has also examined the effects of high temperature on concrete degradation, experimentally and also analytically in the same modelling framework. Fire in concretes deteriorates mechanical properties of the material and lead to col-lapse under loads. Two types of spalling occur in concrete when exposed to high temperature, namely explosive and thermal spalling. Explosive spalling occurs once the hydrostatic stress (developed due to pore pressure) exceeds the tensile strength of the concrete. Where as thermal spalling of concrete happens due to degradation of material properties (elastic modulus, compressive and tensile strength) when exposed to high temperature due to decomposition of chemical bonds that release the bound water. The present study comprises of an experimental and analytical program to assess the levels of creep and shrinkage in different concrete under various loads and environmental conditions. Deformations due to high temperature in di erent concretes forms another component of the present study. Total six concrete mixes has been studied to investigate and asses the extent of creep and shrinkage taking place in the concretes under different environmental conditions, load level and age at loading. In total six mixes, three that are self compacted concrete mixes (35MPa, 55MPa and SCC70MPa), a high volume y ash concrete mix ( 45 MPa) and two normal concrete mixes (35 MPa and 45 MPa) have been considered in this study. To study the high temperature effects, the same mixes considered in the creep and shrinkage study and in addition a heavy density concrete mix (25 MPa) is used. A normal concrete having a 28 day uniaxial compressive strength of 45 MPa after proper curing, referred to as M45 concrete, was one of the six mixes. Likewise a heavy density concrete designated as H25, corresponding to a 28 day uniaxial compressive strength of 25 MPa was another mix that was studied and was made using iron ore aggregate and iron ore sand. A concrete having high volume y ash replacing cement designated as F45 offered a 28 day strength of 45MPa. Three self-compacting concretes with uniaxial compressive strengths of 35, 55 and 70 MPa were designated as SCC35 SCC55 and SCC70, respectively is studied for creep, shrinkage and high temperature effects. F45 concrete shows lower creep strain when compared to normal M45 concrete, under similar casting, curing and testing condtions. This is due to increase in stiffness of y ash based concretes with time. Where as in shrinkage it is observed that a little higher strain takes place in F45 at initial ages than in M45 concrete mix for the same conditions. But in the later age, F45 concrete shows a decreasing rate of shrinkage strain. This is because, water to cement ratio of y ash concrete is higher than the M45 concrete. The SCC35 concrete shows higher creep and shrinkage than M35 concrete even though both the concretes have the same water cement ratio. This difference comes from the aggregate cement ratio (a/c). The lower the aggregate cement ratio, the higher the creep and shrinkage. M35 concrete has a higher aggregate cement ratio than the SCC35. Concretes exposed to higher temperature and lower humidity shows higher creep and shrinkage due to its higher rate of drying. An analytical model has been developed to simulate the drying phenomena in concrete based on poromechanics. The hydration effects of blended cements is considered while developing the model. This models prediction of degree of hydration, temperature and relative humidity is used to model creep and shrinkage in concrete. To model creep and shrinkage, micro prestress solidi cation theory is implemented and validated with the present experimental results. The model is able to predict the drying phenomena of concrete realistically. Further, a benchmark problem reported in the literature is solved through this model and validated through a comparison with the experimental results (beam detection due to creep and shrinkage). Under high temperature tests, H25 concrete shows better resistance for all the ranges of temperatures. This may be because of the hematite aggregate having a high melting point and strong interfacial transition zone (ITZ) properties between aggregate and cement mortar. The SCC70 shows poor performance against explosive spalling at both the ages (28 and 365 days) due to its lower permeability when exposed to high temperature. The intensity of explosive spalling is higher in SCC70 concrete tested at 28 days than at 365 days of age. This is because of variation in moisture content. SCC70 concrete failed due to explosive spalling at temperature of 398oC when tested at 28 days and failed at 575oC when tested at 365 days. This indicates the amount of moisture content in the concrete plays an important role while causing explosive spalling. F45 concrete shows a poor resistance against temperature beyond 500oC in its residual properties. SCC55 contains cement and y ash and shows higher residual properties when compared to normal vibrated M45 mix under similar high temperature conditions. Two geopolymers pastes prepared with y ash and metakaolin as a complete cement replacement were studied for passive re protection capability. The study shows MF70 mix (containing 70% y ash and 30% metakaolin) gives better resistance against heating than MF50 mix (50% each of metakaolin and y ash). Hence y ash geopolmer is a choice of material for passive re protection. An analytical model has been developed based on poromechanics to simulate high temperature e ects in concrete. Two type of spalling is considered while modelling the high temperature e ects of concrete, namely explosive and thermal spalling. Explosive spalling is estimated based on the hydro static stress (Biotech efficient times the pore pressure). If the hydrostatic stress increases beyond the tensile strength of concrete then explosive spalling occurs. Where as the thermal spalling is estimated based on the stresses developed due to applied mechanical and thermal loading. To validate this model, two benchmark problems from the literature have been solved and validated with the reported results. This model is able to predict pore pressure and temperatures gradients accurately, and this in turn helps to predict explosive and thermal spalling realistically in concrete under elevated temperature conditions.

This thesis explores the use of cell theory calculations to characterise hydration thermodynamics in small molecules (cations, ions, hydrophobic molecules), proteins and protein-ligand complexes. Cell theory uses the average energies, forces and torques of a water molecule measured in its molecular frame of reference to parameterise a harmonic potential. From this harmonic potential analytical expressions for entropies and enthalpies are derived. In order to spatially resolve these thermodynamic quantities grid points are used to store the forces, torques, and energies of nearby waters which giving rise to the new grid cell theory (GCT) model. GCT allows one to monitor hydration thermodynamics at heterogeneous environments such as that of a protein surface. Through an understanding of the hydration thermodynamics around the protein and particularly around binding sites, robust protein-ligand scoring functions are created to estimate and rank protein-ligand binding affinities. GCT was then able to retrospectively rationalise the structure activity relationships made during lead optimisation of various ligand-protein systems including Hsp90, FXa, scytalone dehydratase among others. As well as this it was also used to analyse water behaviour in various protein environments with a dataset of 17 proteins. The grid cell theory implementation provides a theoretical framework which can aid the iterative design of ligands during the drug discovery and lead optimisation processes, and can provide insight into the effect of protein environment to hydration thermodynamics in general.

No description available.