Orientador: Marise Aparecida Rodrigues Pollonio / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T02:01:04Z (GMT). No. of bitstreams: 1 Novello_Daiana_D.pdf: 3047110 bytes, checksum: fde5ca4f9537f622faf0e2276c5f632f (MD5) Previous issue date: 2011 / Resumo: O objetivo principal deste trabalho foi avaliar o efeito da adição de diferentes concentrações de linhaça dourada e seus subprodutos em produto cárneo reestruturado tipo hambúrguer sobre a composição de ácidos graxos e aceitação sensorial dos respectivos produtos finais. Foi avaliada a composição físico-química e microbiológica da linhaça dourada e marrom e seus principais subprodutos selecionados para o estudo, previamente à aplicação como ingredientes não cárneos. A seguir, foram elaboradas formulações de hambúrgueres contendo diferentes níveis de óleo, e/ou farinha e/ou semente de linhaça dourada e mais um tratamento controle, cujos produtos foram avaliados quanto à composição físico-química, perfil de ácidos graxos, perfil de textura, cor objetiva, estabilidade oxidativa e análise sensorial, para avaliação dos atributos aparência, sabor, textura, aroma, aceitação global e intenção de compra, durante o armazenamento por 90 dias sob congelamento a -18ºC. Os resultados revelaram um perfil nutricional favorável para a linhaça dourada, principalmente devido a sua menor composição em ácidos graxos saturados. Para os hambúrgueres processados, os atributos sabor e textura foram os mais afetados na avaliação sensorial, sendo que a adição de até 5,0% dos ingredientes não reduziu a aceitação pelos provadores, com mínimas modificações nos atributos sensoriais durante o tempo de estocagem de 90 dias. A adição dos ingredientes à base de linhaça dourada levou à redução da umidade e aumento no teor de cinzas, lipídios, proteínas, carboidratos e calorias. Nas amostras contendo linhaça e derivados houve diminuição da dureza, elasticidade, flexibilidade, coesivisidade, mastigabilidade e força de cisalhamento, melhorando a maciez, porém com aumento da fraturabilidade. Foi possível aumentar o rendimento na cocção e diminuir a % de encolhimento dos hambúrgueres com o acréscimo dos ingredientes à base de linhaça dourada. Maior oxidação lipídica foi observada nos produtos crus e grelhados contendo níveis mais elevados de linhaça dourada e subprodutos. Houve também, aumento no teor de L*e b* e diminuição de a* nas amostras. Foi possível melhorar o perfil de ácidos graxos dos hambúrgueres bovinos com adição de linhaça dourada e derivados, aumentando principalmente o teor de ácidos graxos ?-3 e a relação PUFAs/SFA e diminuindo, conseqüentemente, a relação ?-6/?-3, tornando os produtos mais favoráveis nutricionalmente. O presente estudo revelou que os maiores níveis de adição de ¿blends¿ de linhaça dourada nos hambúrgueres bovinos resultaram numa significativa melhoria da qualidade nutricional com aceitação sensorial e estabilidade físicoquímica durante o armazenamento / Abstract: The main objective of this study was to evaluate the effect of adding different concentrations of golden flaxseed and its byproducts in meat product restructured type patties on the fatty acid composition and sensory acceptance of their final products. The physico-chemical composition and microbiological analysis of golden and brown flaxseed and its main products selected for the study were evaluated, prior to the application as non-meat ingredients. Following, were prepared types of patties were prepared containing different levels of oil, and/or flour and/or golden flaxseed and plus a control, whose products were assessed according physico-chemical composition, fatty acid profile, texture profile, objective color, oxidative stability and sensory analysis to evaluate the attributes of appearance, flavor, texture, aroma, overall acceptability and purchase intent, during storage for 90 days at -18°C. The results revealed a favorable nutritional profile to the golden flaxseed, mainly due to its lower saturated fatty acid composition. The processed patties had the flavor and texture attributes severely affected by sensory evaluation, and the addition of up to 5.0% of the ingredients did not reduce the acceptance by the panelists, with minimal changes in sensory attributes during storage time of 90 days. The addition of ingredients based on golden flaxseed led to a reduction of moisture and increased the contents of ash, lipids, proteins, carbohydrates and calories. In samples containing flaxseed and derivatives decreased the hardness, springness, resilience, cohesivity, chewiness and shear force, improving softness, but increased the fracturability. It was possible to increase cooking yield and reduce the shrinkage % of the patties with the addition of ingredients based on golden flaxseed. Was observed an increased of lipid oxidation in raw and grilled containing higher levels of golden flaxseed and byproducts. There was also an increase in the level of L* and b* and a decrease of a* in the samples. It was possible to improve the fatty acid profile of beef patties with added golden flaxseed and derivatives, mainly by increasing the concentration of ?-3 fatty acids and the ratio PUFAs/SFA and consequently decreasing the relationship ?-6/?-3, making products nutritionally more favorable. This study revealed that higher levels of addition of blends of golden flaxseed in beef patties resulted in a significant improvement of nutritional quality with sensory acceptability and physico-chemical stability during storage / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Made available in DSpace on 2016-08-17T17:11:05Z (GMT). No. of bitstreams: 1 Dissertacao-JordaneOliveiraBorges.pdf: 453225 bytes, checksum: 2cd54b51d98accea43d7182fa6c5b5e0 (MD5) Previous issue date: 2016-02-15 / FUNDAÇÃO DE AMPARO À PESQUISA E AO DESENVOLVIMENTO CIENTIFICO E TECNOLÓGICO DO MARANHÃO / This study aimed to evaluate the effects of shed roofing (SR) and inclusion of babassu cake in the diets (BC) on the productive traits of meat quail from 14 to 28 and 14 to 40 days of age. A total of 896 meat-type quail (Coturnix coturnix coturnix) were housed at their 14th day of life in four masonry sheds. A completely randomized experimental design with a 4 × 4 factorial arrangement was adopted, consisting of four shed roofing types (asbestos cement, ceramic, straw, and painted asbestos cement) and four diets (0, 5, 10, and 15% inclusion of babassu cake), with 16 treatments and four replications of 14 quail, totaling 64 experimental units. The performance variables evaluated from 14 to 28 and 14 to 40 days were: feed intake (FI, g/quail), average weight gain (WG, g/quail), feed conversion (FC, g/g), average live weight at 28 days (AW28, g/quail), average live weight at 40 days (AW40, g/quail), and energy efficiency (EE, g/Mcal). After the slaughter on the 40th day, we also measured the carcass weight (CW) and the yields (%) of carcass (CY), breast (BY), legs (LY), and wings (WY), as well as the relative weights of the heart (RWH), liver (RWL), gizzard (RWG), and intestine (RWI). Additionally, on the 40th day, we evaluated the surface temperatures (head, HT; back, BT; leg, LT; and wings, WT) and the cloaca temperature (CLT), and later we determined the average surface temperature (AST) and the average body temperature (ABT). To compare the economic efficiency between experimental diets, the feed cost per kg of carcass and the gross margin were calculated. In the period from 14 to 28 days, SR influenced (P<0.05) FI28, WG28, and AW28 of the quail, and the ceramic roofing favored these variables compared with the other roofing types. Babassu cake did not affect (P>0.05) FI28, but improved WG28, FC28, AW28, and EE28 linearly, with its inclusion recommended at up to 15%. In the period from 14 to 40 days, SR influenced (P<0.05) WG40, FC40, AW40, and FE40 of the quail, but there was no effect (P>0.05) on FI40, and responses were similar with the use of ceramic and asbestos roofing. Inclusion of BC provided a quadratic increase in FI40, WG40, and AW40. There was no effect of SR or BC on CW, BY, WY, LY, RWH, RWL, and RWI; however, BC influenced RWG, which increased linearly with the inclusion of the ingredient. Head temperature, WT, LT, and AST were lower in quail kept under ceramic roofing, but no effects were detected (P>0.05) on CLT or ABT. The babassu cake, however, did not influence (P>0.05) any of the evaluated temperatures. In conclusion, ceramic roofing provides better environmental conditions in relation to the other roofing types. Babassu cake improved the performance characteristics, and inclusion of up to 15% of this ingredient in diets for meat quail is technically feasible. Based on the current cost analysis, inclusion of BC is economically unfeasible. / Objetivou-se avaliar os efeitos do tipo de cobertura do galpão (TC) e da inclusão da torta de babaçu nas rações (TB), sobre as características produtivas de codornas de corte dos 14 aos 28 e dos 14 aos 40 dias de idade. Foram utilizadas 896 codornas de linhagem de corte (Coturnix coturnix coturnix), acondicionadas no 14º dia de vida, em quatro galpões de alvenaria. O delineamento experimental foi o inteiramente casualizado (DIC) em arranjo fatorial 4x4, sendo quatro tipos de coberturas nos galpões (fibrocimento, cerâmica, palha e fibrocimento pintado) e quatro rações (0, 5, 10 e 15% de inclusão de torta de babaçu), sendo 16 tratamentos com quatro repetições de 14 aves, totalizando 64 unidades experimentais. As variáveis de desempenho avaliadas dos 14 aos 28 e dos 14 aos 40 dias foram: consumo de ração (CR; g/ave), ganho de peso médio (GP; g/ave), conversão alimentar (CA; g/g), peso vivo médio aos 28 dias (PM28; g/ave); peso vivo médio aos 40 dias (PM40; g/ave) e eficiência energética (EF; g/Mcal) e após o abate no 40º dia, foi obtido o peso da carcaça (PC) e o rendimento (%) de carcaça (RC) de peito (RP), pernas (RPN) e asas (RASA), bem como os pesos relativos do coração (PRC), fígado (PRF), moela (PRM) e intestino (PRI). Também foram avaliadas no 40º dia as temperaturas superficiais (temperaturas de cabeça, TCA; dorso, TDR; perna, TPE; e asa, TAS) e de cloaca (TCL), sendo calculadas posteriormente a temperatura superficial media (TSM) e corporal média (TCM). Para comparar a eficiência econômica entre as rações experimentais determinou-se o custo com alimentação por kg de carcaça (CC) e a margem bruta (MB). No período de 14 a 28 dias observou-se que o TC influenciou (P<0,05) o CR28, GP28 e o PM28 das codornas, sendo que a cobertura de cerâmica favoreceu estas variáveis em relação às demais coberturas. A TB não afetou (P>0,05) o CR28, mas melhorou linearmente o GP28, a CA28, o PM28 e a EF28, recomendando-se até 15% de inclusão de TB. No período de 14 a 40 dias observou-se que o TC influenciou (P<0,05) o GP40, a CA40, o PM40 e a EF40 das codornas, não havendo efeito (P>0,05) sobre o CR40, havendo similaridade das respostas da cobertura de cerâmica e fibrocimento. A TB aumentou de forma quadrática o CR40, GP40 e o PM40. Não houve efeito de TC e TB no PC, RP, RASA, RPN, PRC, PRF, PRI, entretanto a TB influenciou o PRM, que aumentou linearmente com a inclusão de TB. A TCA, TAS, TPE e TSM foram inferiores nas aves mantidas na cobertura de cerâmica não havendo efeitos (P>0,05) sobre a TCL e TCM. Já a TB não influenciou (P>0,05) nenhuma das temperaturas avaliadas. Concluiu-se que a cobertura de cerâmica proporciona melhores condições ambientais em relação às demais coberturas. A inclusão de TB melhorou as características de desempenho sendo tecnicamente viável a inclusão de até 15% nas rações de codornas de corte. Com base na análise de custo atual, a inclusão de TB é economicamente inviável.

La cristallisation en solution est une opération unitaire essentielle du génie chimique. Les conditions opératoires dans lesquelles cette opération est menée déterminent sa productivité et la qualité des cristaux produits, par le biais de l’influence qu’elles ont sur les cinétiques de germination et de croissance. De nombreuses études ont mis en évidence que les conditions d’écoulement influencent significativement ces deux cinétiques. Néanmoins, une compréhension profonde de la nature de cette influence n’a, à l’heure actuelle, pas encore été atteinte. Ceci cause bien souvent des problèmes tant au niveau du procédé que du produit et a également pour conséquence que l’effet des conditions d’écoulement sur les cinétiques de cristallisation est rarement exploité de manière à en tirer le meilleur avantage.La première partie de ce travail a été consacrée à l’étude de l’effet des conditions d’écoulement sur les cinétiques de cristallisation en solution (germination et croissance), avec pour cas pratique la cristallisation d’hydrates de dioxyde de carbone (CO2), une solution émergeante pour la capture et la séquestration du CO2 (gaz à effet de serre majeur).De manière à étudier l’impact des conditions d’écoulement sur le taux de formation des hydrates de CO2, des expériences de formation d’hydrates de CO2 ont été réalisées dans un réacteur de type cuve agitée de 20 L mis en œuvre de manière semi-continue dans des conditions d’écoulement variées, produites à l’aide de trois mobiles d’agitations différents (une turbine à pales inclinées, un MaxblendTM et un DispersimaxTM) opérés à différentes vitesses de rotations. Un modèle mathématique original de l'ensemble du processus de formation des hydrates de CO2 attribuant une résistance à chacune de ses étapes constitutives a été établi. Pour chaque condition expérimentale, le taux de formation est mesuré et l’étape limitante est déterminée sur base de la valeur des différentes résistances. Les trois mobiles d’agitations étudiés sont comparés relativement à leur efficacité et, pour chaque mobile, l’influence de la vitesse de rotation sur l’étape limitante est discutée. En l’occurrence, il est montré que des limitations dues aux transferts de chaleur peuvent se produire à l'échelle relativement petite utilisée dans cette étude.L’étude de l’impact des conditions d’écoulement sur la cinétique de germination des hydrates de CO2 s’est concentrée sur la caractérisation de l’effet du taux de cisaillement sur le temps d’induction associé à cette formation (proportionnel à cette cinétique). Cette étude a été basée sur la réalisation de mesure de temps d’induction au cours d’expériences de formation d’hydrates de gaz, utilisant le système CO2-H2O-tetrahydrofuran comme système modèle, réalisées dans un réacteur de type Couette-Taylor. L’application, à la phase liquide dans laquelle prend place la formation des hydrates de gaz, de différents taux de cisaillement (entre 50 et 300 s-1), maintenus constants tout au long de l’expérience de formation, a révélé que le temps d’induction moyen diminuait significativement lorsque le taux de cisaillement appliqué à la phase liquide augmentait. Il a été montré que cette diminution peut être principalement attribuée à une diminution du temps nécessaire à l’apparition de germes stables d’hydrates et à leurs croissances jusqu’à une taille macroscopiquement détectable. Il a également été montré que le temps d’induction moyen peut également être significativement réduit par l’application, à la phase liquide, d’un haut taux de cisaillement (900 s-1) durant une période relativement courte et définie.La seconde partie de ce travail a été dédiée au développement d’une stratégie permettant d’améliorer le contrôle des procédés de cristallisation de substances pouvant cristalliser sous plusieurs formes cristallines, et ce, relativement à la forme cristalline générée au cours et à l’issue de ces procédés. Le cas pratique de cette partie du travail est le développement d’un procédé de cristallisation en solution par refroidissement en mode batch d’un principe actif, récemment développé par la société pharmaceutique UCB, présentant deux formes cristallines connues. La robustesse et la reproductibilité de ce procédé vis-à-vis de la production de la forme cristalline d’intérêt et de la prévention de l’occurrence d’un phénomène de prise en masse, dû à une formation massive de cristaux de la forme cristalline indésirable, sont deux impératifs ayant guidés son développement.Le procédé qui a été envisagé dans le cadre de la deuxième partie de ce travail est basé sur la production de semences cristallines de forme I (la forme d’intérêt) par germination primaire au sein d’un réacteur tubulaire suivie d’une croissance de ces semences en milieu agité contrôlé en température. Les propriétés particulières de l’écoulement mis en œuvre au sein du réacteur tubulaire permettent d’y contrôler finement l’allure des champs de température et de concentration (et donc de sursaturation) et, de manière inédite, de circonscrire l’apparition de cristaux à la partie centrale de l’écoulement (afin de prévenir tout risque d’incrustation de la paroi interne du réacteur). Les expériences réalisées dans ce travail montrent que, associé aux conditions expérimentales utilisées, ce dispositif permet de produire des semences cristallines de forme I de manière reproductible. Elles montrent également qu’un contrôle adéquat des conditions initiales dans lesquelles les semences cristallines de forme I sont amenées à croitre ainsi que du taux de refroidissement utilisé pour entretenir cette croissance permet de garantir que celle-ci se déroule sans que le phénomène de prise en masse ne prenne place. Il est mis en évidence que ce contrôle repose sur la prévention de toute formation indésirable de cristaux de forme II par un maintient, en tout temps, d’un niveau de sursaturation ne dépassant pas une valeur critique donnée. Enfin, ces expériences montrent aussi que le type d’agitation utilisée dans ce travail n’a pas d’influence sur l’occurrence de la prise en masse mais a une influence majeure sur l’état de surface, la taille moyenne et la distribution en taille des cristaux produits. / Solution crystallization is an essential unit operation in the chemical engineering field. Through their effect on the nucleation and growth kinetics, the operating conditions of such an operation determine its productivity and the quality of the produced crystals. An important number of studies have shown that the flow conditions have a significant influence on these two kinetics. Nonetheless, a deep understanding of the nature of this effect is still lacking, which often leads to severe difficulties in the development and operation of crystallization processes and impedes the emergence of positive applications of this effect.The first part of this work has been dedicated to the study of the effect of the flow conditions on the solution crystallization kinetics (nucleation and growth). Carbon dioxide (CO2) hydrate crystallization, an emerging method for the separation and capture of CO2, was used as a practical case.CO2 hydrate formation experiments have been performed in a 20 L semi-batch stirred tank reactor using three different impellers (a down-pumping pitched blade turbine, a Maxblend™, and a Dispersimax™) at various rotational speeds to examine the impact of the flow conditions on the CO2 hydrate formation rate. An original mathematical model of the CO2 hydrate formation process that assigns a resistance to each of its constitutive steps has been established. For each experimental condition, the formation rate is measured and the rate-limiting step is determined on the basis of the respective values of the resistances. The efficiencies of the three considered impellers are compared and, for each impeller, the influence of the rotational speed on the rate-limiting step is discussed. For instance, it is shown that a formation rate limitation due to heat transfer can occur at the relatively small scale used to perform our experiments.The investigation of the impact of the flow conditions on the nucleation kinetics of CO2 hydrates was focused on the characterization of the effect of the fluid shear rate on the induction time of gas hydrate formation (proportional to this kinetics). This study was based on induction time measurements during gas hydrate formation experiments, using the CO2-H2O-tetrahydrofuran system as model system, realized in a Couette-Taylor reactor. The investigation of the effect of the application of a constant shear rate (50 to 300 s-1) to the liquid phase from which the hydrates are formed revealed that the mean induction time decreases significantly as the applied shear rate increases. This could primarily be attributed to a decrease in the time required for stable gas hydrate nuclei to be generated and to grow to a macroscopically detectable size. The induction time could also be significantly reduced by the application of a high shear rate (900 s-1) to the liquid phase for a relatively short, defined period of time.The second part of this work has been dedicated to the development of a strategy for the improvement of the control of crystallization processes involving compounds able to crystallize under several crystalline forms, relatively to the crystalline form generated during and at the end of these processes. The strategy examined in this work was applied to the development of a batch cooling solution crystallization process of an active pharmaceutical ingredient, recently developed by the pharmaceutical company UCB, exhibiting two known crystalline forms. The robustness and the reproducibility of this process relatively to production of the desired crystalline form produced and the prevention of caking, due to the massive formation of crystals of the undesired crystalline form, were the two main priorities that have driven its development.The process considered in the second part of this work is based on the production of form I (the desired form) crystalline seeds through nucleation in a tubular reactor followed by the growth of these seeds in an agitated medium controlled in temperature. The particular properties of the flow conditions in the tubular reactor enable the temperature and the concentration fields, and therefore the supersaturation field, to be finely tuned and, in an original manner, to confine the emergence of new crystals in the center part of the flow (to prevent any fouling of the inner surface of the reactor). The experiments performed in this work showed that, coupled to the experimental conditions used, this device enables to reproducibly generate form I crystalline seeds. The experiments also revealed that a proper control of the initial conditions in which these seeds are brought to grow and of the cooling rate used to sustain this growth allows ensuring that this growth takes place without caking. It is shown that such a control lies on the inhibition of the formation of undesired form II crystals by keeping, at all times, the supersaturation level under a defined critical value. Finally, the experiments showed that the type of agitation used in this work does not influence the occurrence of caking but has a significant impact on the crystals surface quality, mean size, and size distribution. / Doctorat en Sciences de l'ingénieur et technologie / info:eu-repo/semantics/nonPublished

The research undertaken in this study is an attempt to determine the influence of farm advisory services, socio-economic factors, and physical factors on the aggregate toxicity of pesticides used by cotton and peanut farmers in the Albemarle-Pamlico Watershed of Virginia and North Carolina. An aggregate toxicity index is developed for all pesticides used on each farm site. Four different types of farm advisors are considered in this study, namely, hired staff, university and state extension agents, chemical dealers, and scouting personnel. Regression analysis is used to estimate how the aggregate toxicity index and the aggregate pesticide expenditures were affected by farmers' choice of the most important farm advisory services; the farmer's age, education, and farming experience; productivity of the soil; soil erosion index; distance of farm from nearest water source; and the state in which the farm was located. The results of this study indicate that hired staff, scouting personnel, and extension agents are associated with higher aggregate toxicity of pesticides on cotton farms, while scouting personnel and chemical dealers are associated with higher aggregate toxicity of pesticides on peanut farms. More years of farming experience is associated with a slight decrease in aggregate toxicity on cotton farms. Increasing age of farmers is associated with a slight increase in aggregate toxicity on peanut farms. Training of farm advisors should include information about potential environmental damage from alternative pesticides. Advisors should be informed about the effects of soil physical characteristics on potential for environmental damage from pesticide use. Farm advisors should also be trained in methods to disseminate information to farmers on pesticide toxicity to the environment. More information on pesticide toxicity could also be publicized on pesticide packages. Continued research on less toxic pesticides and alternative pesticides is also an important strategy to reduce pesticide toxicity. / Master of Science

In a competitive environment, ensuring to provide high quality can be considered as one of the key objectives of the organizations. For guaranteeing that, the firms should communicate efficiently regarding quality, in order to influence the consumers´ perception towards quality. A high perception of quality requires a strong brand, which should guide the consumers in their choice and let them to refuse the competitors. Among the different strategies that can be put in place by the firms, co-branding is a joint strategy that is trying to combine the value of both brands in a synergy effect. Ingredient branding is a type of branding that entails the use of a component from one brand in a product of another brand, moreover these stimuli that are influencing the consumers´ behaviour. This stimulus will impact the quality perception of the brand and the consumers´ willingness of choosing the brand, therefore the brand would be preferred to other brands and make the consumer be loyal to the host brand. This study was conducted by employing a quantitative approach based on an experimental design with a focus on the automotive industry. A survey was distributed among students and young professionals, which are considered as actual or prospective car buyers. A total of 116 responses contributed to the sample of this research. The findings show that an ingredient brand with high perceived quality can increase the perceived quality of the host brand and that the increased quality of the host brand can lead to brand loyalty.

This study aims to design and validate a nutritional recipe for a snack made of Green Banana (Musa paradisiaca) Peel Flour (GBPF) and to assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product, is a nutritious, low-cost material available for all year. Banana peel flower could be used as a functional ingredient due to its high fiber content and good functional properties. In general, university students have a deficient dietary fiber intake due to altered dietary patterns; thus, this study was focused on this population. The GBPFs were obtained from the peels of pre-climacteric bananas by fluidized bed (FDB) dryer, after which, microbiological, proximate, and dietary fiber analyses were applied. It was designed the nutritional recipe for the snack taking into account the energy and dietary fiber nutritional requirements of the target population. It could be validated and adjusted the recipe following the methodology of Centro Nacional de Alimentaci n y Nutrici n, concluding with the determination of dietary fiber in the end-product. The dietary fiber, total carbohydrate, protein, total fat and energy contents of the GBPF were as following: 38.7 g, 76.3 g, 5.9 g, 3.6 g, and 361.2 kcal, per 100 g of flour. The snack contained 7.74 g of dietary fiber per serving size, having a good acceptance among the university students' panelists based on an organoleptic test. In conclusion, the GBPF showed great potential as a source of dietary fiber, and it was an excellent source of carbohydrates and other nutrients to a lesser degree. When included as a functional ingredient in the nutritional formulation of a snack, it had an overall positive effect on the product's organoleptic characteristics. / Revisión por pares

The food industry is increasingly concerned with operational sustainability and food waste reduction. In the United States, the tomato industry was worth $1 billion in 2020, and tomatoes are currently ranked second as the most consumed vegetable after potatoes. Tomato processors have striven to valorize pomace by-products, which contain seeds with valuable compounds such as 45% fiber, 30% oil, and 26% protein. The U.S. peach industry, which was worth $599 million in 2017, is also looking for alternative ways to utilize their seeds, made up of 52% oil. Both tomato and peach seeds are rich in bioactive compounds such as carotenoids and polyphenols, respectively. Meanwhile, global edible oil production is forecasted to reach 632 million tons in 2022, and there is increasing interest to produce specialty oils. Organic solvent extractions are commonly used to extract oils from various commodities in the food industry, but this method comes with some environmental concerns, such as toxicity and flammability. Enzyme-assisted aqueous extractions (EAEP) have been proposed as a green alternative to solvent extractions of oilseeds. However, research on the economic feasibility of this process has been limited. There is a need for a better understanding of the potential of EAEP and performing such analysis on peach and tomato seeds would be valuable based on the importance of these commodities in California and in the U.S. in general. To determine whether applying such a process to tomato and peach seeds would be valuable, data on oil yields from EAEP, quality of the extracted oils, and economics associated with EAEP is needed. The U.S. snack food industry was worth approximately $42 billion as of 2019, and this market continues to grow as an increasing number of people eat snacks as meal replacements. There is also growing consumer demand for natural and functional foods, which offer health benefits beyond basic nutritional value, such as reducing risk of disease. Therefore, this consumer landscape provides excellent opportunities for by-products from vegetable and fruit processing to be transformed into functional ingredients. With these key ideas in mind, the objectives of this research were 1) to determine the impact of various extraction factors on oil yields from EAEP of tomato and peach seeds; 2) to evaluate the effect of aqueous extractions on oil quality; 3) study whether these processing steps are economically feasible for industrial commercialization and 4) identify another potential use for tomato pomace as a functional ingredient in snack food application. Tomato and peach seeds were each isolated and ground into a flour, then analyzed for fiber, fat, protein, moisture, and ash content. The effects of pH (set to 3, 9, and sequential adjustment of 3 followed by 9), time (2–8 h), and addition of cellulase, protease, and 1:1 enzymatic cocktail at a concentration of 4% were evaluated during aqueous extractions of tomato oils. Peach oil extractions were evaluated for the same parameters except for time which was fixed at 2 h. The impact of the pH of aqueous extractions on the oxidative stability and nutritional composition of tomato and peach oils were also determined. Techno-economic analyses were conducted using Superpro software to estimate operational costs and profits from this process. To assess the value of tomato by-product as a functional ingredient, pomace flour was added to crisp snacks at usage levels of 0 and 7% (w/w flour basis). Crisp snacks were stored at ambient room temperature and frozen temperatures (-23 °C) for ten weeks. Proximate analyses on the crisp snacks were conducted. Sensory evaluation was performed over time using hedonic scoring surveys. For tomato seeds, the highest oil yield (41%) was obtained during 2 h extractions at pH 9, which were 68% higher than from 2 h extractions performed at pH 3. Enzyme addition was only beneficial during 8 h extractions of tomato seeds using 4% cellulase at pH 3, which led to 53% higher oil yield compared to the control performed in the same conditions without enzymes. Increasing incubation time from 2 to 8 h improved oil yields by 63% for cellulase extractions at pH 3 and 69% for protease extractions at pH 9. Peach oil yield of the controls at pH 9 (53%) and the yield obtained with protease extractions at pH 9 (45%) were approximately eight times higher than all extractions set to pH 3. Once extracted, some properties of the tomato and peach oils were determined. The pH of the aqueous extractions did not have a significant effect on quality parameters on both tomato and peach oils, except for polyphenol content, DPPH production, peroxide and TBARS values. Overall, both tomato and peach oils had peroxide and free fatty acid values comparable to other specialty oils, such as sunflower and sesame oils. From a techno-economic point of view, tomato oil production at flow rate of 1,752,000 kg pomace/yr garnered $13 million in profit (equivalent to $7.42/kg pomace) after a payback time of 1.6 years, which was more profitable than the industry’s current pomace disposal practice. Peach oil processing became profitable once the production scale reached 65,700,000 kg pits/yr, which led to $15.5 million in profit ($0.24/kg pits). Overall, production of tomato oil was more profitable than peach oil. When tomato pomace was added into crisp snacks at 7% concentration, fiber increased by 35.2% compared to the control. Moisture content and water activity for the control and pomace crisp snacks remained constant during room temperature and frozen storage for ten weeks. However, the addition of tomato pomace led to a bitter aftertaste of the crisp snacks and reduced overall liking scores by panelists compared to scores for the control crisp snacks. Overall, this research took multiple, innovative approaches to valorize tomato and peach seeds, while also studying the economic, environmental, and industrial implications of such approaches. It highlighted alternative, sustainable strategies of how tomato and peach by-products could be repurposed to reduce waste and make value-added food products.

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Yes / The use of near infra red spectroscopy to predict the concentration of two pharmaceutical co-crystals; 1:1 ibuprofen – nicotinamide (IBU-NIC) and 1:1 carbamazepine – nicotinamide (CBZ-NIC) has been evaluated. A Partial Least Squares (PLS) regression model was developed for both co-crystal pairs using sets of standard samples to create calibration and validation data sets with which to build and validate the models. Parameters such as the root mean square error of calibration (RMSEC), root mean square error of prediction (RMSEP) and correlation coefficient were used to assess the accuracy and linearity of the models. Accurate PLS regression models were created for both co-crystal pairs which can be used to predict the co-crystal concentration in a powder mixture of the co-crystal and the active pharmaceutical ingredient (API). The IBU-NIC model had smaller errors than the CBZ-NIC model, possibly due to the complex CBZ-NIC spectra which could reflect the different arrangement of hydrogen bonding associated with the co-crystal compared to the IBU-NIC co-crystal. These results suggest that NIR spectroscopy can be used as a PAT tool during a variety of pharmaceutical co-crystal manufacturing methods and the presented data will facilitate future offline and in-line NIR studies involving pharmaceutical co-crystals.

Fish meals (FM) and fish oils (FO) are used extensively as the main protein and lipid sources respectively in industrially compounded salmon feeds, mainly due to their excellent nutritional properties. Nevertheless, several reasons dictate the utilisation of sustainable alternative protein and lipid sources and the subsequent reduction in the reliance on fishery-products in aquafeeds. Soy protein concentrate (SPC) is a very promising alternative to FM Hence, the main objective of the present thesis was to investigate the effects of the increased substitution of FM withSPC, lysine and methionine on the growth performance and immune responses of early and late stage Atlantic salmon parr prior to and after vaccination with commercial vaccines (Experiments II and V presented in Chapters 4 and 6). Furthermore the effects of increasing dietary levels of SPC with consistent and/or increasing dietary supplementation of phosphorus on the Atlantic salmon parr’ body proximate and mineral composition or the skeletal mineral composition respectively, prior and post-vaccination with commercial vaccines; under continuous light or under 12 hours light: 12 hours dark photoperiod (Experiments I and V presented in Chapters 3 and 5 respectively). Lastly the impact of FM-, FO- and fishery-free diets on the growth, carcass proximate composition and immune status of Atlantic salmon post-smolts was investigated (Experiment III presented in Chapter 7). In the latter experiment six diets were tested including: two commercially applied marine based diets, one with partial inclusion of vegetable proteins (VPs) and oils (VOs) according to the EU standards (2011-12) (MBE) and one with partial inclusion of VPs, VOs and land animal-by product (ABP) proteins according to the non-EU standards (MBABP); a fully vegetable protein (VP) diet; a fully algal and vegetable oil (VO) diet; a marine-free VP and VO and algal oil diet (VP/VO) diet; and a marine-free diet with a mix of VPs and land ABP proteins and lipid from VOs and algal oils (MFABP). The results of the Experiments I and II (Chapters 3 and 4) show that late Atlantic salmon parr can grow efficiently on SPC80 diets, however, they require longer periods to adapt to these diets compared to fish fed diets containing lower levels of SPC as a protein source. Decreased mineralisation of body cross-section was observed for salmon fed increasing dietary SPC. Vaccination improved mineralisation for the high dietary SPC salmon groups. However, continuous light exposure promoting fast growth appeared to be detrimental for Atlantic salmon body cross ash, Ca, Mg, Mn, P and Zn. Moreover, it was demonstrated that substitution of up to 50% of high quality FM protein with SPC and constantly added P has the minimum possible impact on late salmon parr growth, whereas it stimulates several immune parameters prior to immunisation. Immunostimulatory effects were also shown for the diets with higher dietary SPC levels. It is not clear if these results were an effect of increased FM replacement with SPC or not properly balanced levels of dietary P. The Experiments III and IV (Chapters 5 and 6) illustrated that early stage Atlantic salmon parr can accept diets with up to 58% protein from SPC without serious effects on body growth. However, higher levels can severely affect salmon growth performance. Moreover, it was shown that long-term feeding of salmon with increasing dietary SPC combined with increasing phosphate supplementation, alone or in combination with vaccination can actually be beneficial for Atlantic salmon parr bone mineralisation. However, mineralisation in vaccinated fish was higher than in PBS-injected fish. This could be linked to the slower growth of vaccinated salmon allowing their developing bones to mineralise properly. Changes in the modulation of the different components of the complement activity was revealed in Atlantic salmon fed increasing dietary levels of SPC. The modulation of complement activity was demonstrated at both studies utilising increasing dietary SPC concentrations, indicating that complement componenets are among the most prominent immunological markers upon dietary FM replacement with SPC. However, overall no differences in total complement activity and therefore the immune capacity and resistance against Aeromonas salmonicida were observed among the salmon groups receiving increasing levels of SPC. Lastly in Experiment V (Chapter 7) higher growth performance indices (weight gain, SGR and TGC) were evident in the MBE salmon compared to the MBABP group, salmon fed diets with complete eleimintion of FM or FO (VP and VO respectively) and fish fed two diets with total substitution of both marine derived feed ingredients, three months after the start of the feeding trial. Higher feed intake was demonstrated for both MBE and VP salmon compared to the other groups for the duration of the first period. The above results could have been influenced by discrepancies in the size of the fish at the start ofthe trial, revealing flaws in the experimental design. Both MBE and VP salmon groups also presented the highest feed conversion ratios, revealing the lowest efficiency in dietary nutrient utilisation in comparison to the rest of salmon which exhibited no differences in feed efficiency, revealing an overall better performance of the MBABP and diets with low levels of marine feedstuffs. Improved FI compared to the values of the first period and higher SGR and TGC values were demonstrated for salmon from the latter treatments compared to MBE and VP salmon, during the second part of the study, revealing compensatory growth for these groups. VP salmon demonstrated the highest and VO salmon the lowest condition factor values. The former finding might possibly be related with higher fat accumulation in the viscero-hepatic tissues. No differences were observed in carcass moisture, protein, fat and ash concentrations among the dietary groups of fish. Furthermore, no differences were demonstrated in terms of total and differential leucocyte counts, plasma haemolytic activity, plasma protein and total IgM levels, stimulated and non-stimulated HKM burst activity among the different dietary groups. However, lower haematocrit values were observed in the MB and VO-fed groups compared to the MFABP and VP/VO groups. Furthermore, decreased lysozyme activity was observed for all diets in contrast to the control groups, whereas FM-free diets promoted plasma anti-protease activity. The former result could have been an effect of either immune or stress induction, whereas the second is regarded as an immunostimulatory effect. The results suggest that marine-oil, marine-protein and marine-free diets could be satisfactorily used for Atlantic salmon post-smolts without severe reductions in their innate immune responses, although longer adaptation periods might be required for the fish to fully accept these diets.