The purpose of this project was to evaluate the antioxidant activity in vitro and its effects at the oxidative stability of mechanically deboned poultry meat (MDPM) of five natural extracts. It was studied: the yerba mate (Ilex paraguariensis), the marcela (Achyrocline satureioides), a mixture of yerba mate (50%) and marcela (50%), green tea (Camellia sinensis) and propolis without alcohol. The synthetic antioxidant BHA (Butylated Hydroxianisole) was used as a positive control and the meat treated with no antioxidant was used as negative control. Natural extracts were evaluated in vitro for quantification of phenolic and flavonols total content, for antioxidant activity, by DPPH radicalscavenging, Phosphomolybdenum complex and Reducing Power assay methods. All antioxidants were mixed separately in different and equal portions of mechanically deboned poultry meat, as follow: 0.50% of yerba mate, marcela and the mixture, 0.05% of green tea, 0.10% of própolis without alcohol and 0.02% of BHA. Samples of MDPM were packed and storage at 0 to +4ºC for 10 days. The samples were evaluated each two days and the pH, TBARS and peroxide index were measured, as well as the Total Mesophilic Aerobic counts, Total Coliforms, E. coli, Lactic Bacteria, Clostridium perfringens, Salmonella spp and Staphylococcus aureus. Surface and internal colour ( L*, a*, b*) were measured and pictures of each treatment were done. Green tea extract showed the higher (p<0.05) phenolics contents and the higher (p<0.05) antioxidant activity in vitro compared to the other extracts. Yerba mate extract showed the higher (p<0.05) flavonols content. Propolis without alcohol extract showed the lowest (p<0.05) phenolics, flavonols and antioxidant activity in vitro. Marcela had the best oxidative inhibitory effect at the MDPM, with the lowest TBARS values. Propolis extract showed the best performance for the meat colour stability. Natural antioxidant addition do not interfere at MDPM pH and peroxide values. Salmonella spp was not detected in any of the samples evaluated and the results found to Staphylococcus aureus were in agreement with the Brazilian Mechanically Deboned Meat Legislation. The mixture of extracts showed the lowest (p<0.05) media for Total Mesophilic Aerobic counts. Propolis extract showed the lowest media count for Total Coliforms, E. coli and Clostridium perfringens. Yerba mate extract showed the lowest media count for Lactic Bacteria. The use of natural antioxidants should provide benefits in relation to the MDPM lipid oxidation and the microbiological growth inhibition. More researchs are necessary, looking for a better understanding about the action mechanisms of these extracts. / Este trabalho teve como objetivo avaliar cinco extratos naturais em relação a sua atividade antioxidante in vitro e na Carne Mecanicamente Separada (CMS) de frango. Foram estudadas a erva mate (Ilex paraguariensis), a marcela (Achyrocline satureioides), uma mistura de erva mate (50%) com marcela (50%), o chá verde (Camellia sinensis) e o própolis sem álcool. O antioxidante sintético BHA foi utilizado como controle positivo e o tratamento sem adição de antioxidante como controle negativo. Nos extratos naturais foram identificados o conteúdo total de fenólicos, flavonóides e a atividade antioxidante pelos métodos do DPPH, Fosfomolibdênio e do Poder de Redução. Todos os extratos foram aplicados separadamente em porções distintas e iguais de Carne Mecanicamente Separada (CMS) de frango, sendo os percentuais de aplicação de 0,50% de erva mate, marcela e da mistura, 0,05% de chá verde, 0,10% do própolis sem álcool e 0,02% de BHA. A CMS de frango foi mantida sob refrigeração de 0 a +4ºC durante 10 dias. As amostras foram avaliadas a cada dois dias, em relação ao pH, índice de TBARS, índice de peróxido, em relação a contagem média de Aeróbios Mesófilos Totais, Coliformes Totais, E. coli, Bactérias lácticas, Clostridium perfringens, Salmonella spp e Staphylococcus aureus. A cor objetiva (L*, a*, b*) foi medida na superfície e na parte interna da CMS de frango assim como o registro em foto de cada tratamento. O extrato de chá verde apresentou o maior (p<0,05) conteúdo de fenólicos e a maior (p<0,05) atividade antioxidante in vitro em relação aos demais extratos. O extrato de erva mate apresentou o maior (p<0,05) conteúdo de flavonóides. O extrato de própolis sem álcool apresentou os menores (p<0,05) conteúdos de fenólicos, de flavonóides e a menor atividade antioxidante in vitro. O extrato de marcela teve o melhor efeito na inibição da oxidação lipídica da CMS de frango, apresentando os menores valores médios de TBARS. O extrato de própolis sem álcool manteve por mais tempo a estabilidade da cor da carne. A adição dos antioxidantes naturais não interferiu no pH e nem no índice de peróxido da CMS de frango. Não foi detectada a presença de Salmonella spp e os resultados de Staphylococcus aureus ficaram dentro dos padrões estabelecidos pela Legislação. O tratamento com a mistura de extratos de erva mate e de marcela apresentou a menor (p<0,05) contagem média de Aeróbios Mesófilos Totais em relação aos demais tratamentos. O extrato de própolis sem álcool apresentou a menor contagem média de Coliformes totais, E. coli e Clostridium perfringens. O extrato de erva mate apresentou a menor contagem média de Bactérias lácticas. O uso de antioxidantes naturais pode trazer benefícios em relação a inibição da população microbiana da CMS de frango. Mais estudos são necessários visando um melhor entendimento dos mecanismos de ação desses extratos na carne mecanicamente separada (CMS) de frango.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The objective of this study was to develop a liquid protein hydrolysate from Mechanically Deboned Chicken Meat (MDCM) by enzymatic hydrolysis and to evaluate the addition of different concentrations (10, 20 and 30%) in a reduced-fat mortadella-type sausage. First, it was evaluated the addition of BHT antioxidant (0.01%) and curing salts (0.25%) in the production of protein hydrolysate at different hydrolysis times (5, 15, 30 and 60 minutes) in order to reduce lipid oxidation and brownish color formation. There were evaluated the degree of hydrolysis, pH, proximate composition, lipid oxidation and instrumental color. It was observed that the addition of BHT antioxidant and curing salts did not affect the degree of hydrolysis at 60 minutes. The pH was similar to the MDCM and the proximate composition was not affected by the hydrolysis process or by the addition of BHT antioxidant and curing salts. However, there was a synergistic action between the BHT antioxidant and the curing salts in lipid oxidation prevention of the hydrolysates during the whole period of hydrolysis. Also, there was observed a reduction in the formation of a brownish color mainly by the use of curing salts, evidenced by high levels of values of a* (redness). Subsequently, there was evaluated the addition of different concentrations protein hydrolysate containing BHT antioxidant and curing salts in a reduced-fat mortadella-type sausage. Thus, four treatments were made containing 0, 10, 20 and 30% of MDCM protein hydrolysate. There were evaluated the proximate composition, pH, lipid oxidation, colorimetric parameters, texture profile and microbiological and sensory characteristics during 60 days of storage at 4 ºC. The proximate composition, pH and microbiological characteristics were considered normal for this kind of product. The values of lipid oxidation of products containing MDCM protein hydrolysate increased up to 30th day of storage with subsequent decrease until the end of the storage period (60 days). The products containing MDCM protein hydrolysate had low values of L* (lightness) and a* (redness), higher lipid oxidation and soft textured, evidenced both by the panelists and by instrumental texture profile. The addition of up to 10% protein hydrolysate proved to be viable in the production of reduced-fat mortadella-type sausage, showing quality characteristics closer to the control treatment. / O objetivo deste trabalho foi desenvolver um hidrolisado proteico líquido de carne mecanicamente separada (CMS) de frango, através de hidrólise enzimática e avaliar a adição de diferentes concentrações (10, 20 e 30%) em mortadela com teor de gordura reduzido. Primeiramente, foi avaliada a adição de antioxidante BHT (0,01%) e sal de cura (0,25%) na produção do hidrolisado proteico em diferentes tempos de hidrólise (5, 15, 30 e 60 minutos) com o objetivo de reduzir a oxidação lipídica e a formação da coloração amarronzada. Avaliou-se o grau de hidrólise, pH, composição centesimal, oxidação lipídica e cor instrumental. Foi possível observar que a adição de antioxidante BHT e sal de cura não afetou o grau de hidrólise ao final de 60 minutos. O pH foi similar ao encontrado na CMS original e a composição centesimal não foi afetada pelo processo de hidrólise nem pela adição de antioxidante BHT e sal de cura. Entretanto, houve uma ação sinergística entre o antioxidante BHT e o sal de cura na prevenção da oxidação lipídica dos hidrolisados durante todo o período de hidrólise. Também, foi observada uma redução na formação da coloração amarronzada pelo uso principalmente do sal de cura, evidenciada pelos maiores teores de vermelho (a*). Posteriormente, foi avaliada a adição do hidrolisado proteico com antioxidante BHT e sais de cura, em mortadela com teor de gordura reduzido, contendo 0, 10, 20 e 30% de hidrolisado proteico de CMS. Foram avaliadas a composição centesimal, pH, oxidação lipídica, parâmetros de cor e as características microbiológicas, sensoriais e perfil de textura durante 60 dias em armazenamento a 4 ºC. A composição centesimal, pH e as características microbiológicas foram consideradas normais para o produto em questão. Os valores de oxidação lipídica dos produtos contendo hidrolisado proteico de CMS aumentaram até o 30º dia de armazenamento com posterior decréscimo até o final do período de armazenamento (60 dias). Os produtos contendo hidrolisado proteico de CMS apresentaram valores de luminosidade (L*) e valores de a* menores e textura mais amolecida, evidenciada tanto pelos provadores quanto pelo perfil de textura instrumental. A adição de até 10% do hidrolisado proteico se mostrou viável na fabricação de mortadela com teor de gordura reduzido, pois apresentou características de qualidade mais próximas ao tratamento controle.

Alloys of titanium are highly preferred materials for their excellent strength to weight ratio but the tribological issues while using them has been posing challenging issues for the tribological analyst, which are still areas of active research. Ti-6Al-4V (Ti64) is the most popular alloy of titanium and our understanding of the fundamental mechanisms of wear and friction of this alloy is still not complete. Previous investigations related to the tribology of these alloys have suggested a synergistic effect of plastic deformation and tribo-oxidation. The present investigation described in this thesis explores the existence of one more mode, namely the formation of a Mechanically Mixed Layer (MML). The thesis examines the effect of these modes one by one and analyses the synergistic effect of these mechanisms, and also the effect of heat generation during sliding. The tribological condition existing have been varied by doing wear experiments using Ti64 pins sliding against alumina and SS316L (controls MML), diameter of pin (expected to control debris entrapment and thus MML formation), tribo-system (horizontal disc Vs vertical disc, which is also expected to control debris entrapment and thus MML formation), environment (ambient and vacuum, expected to control tribo-oxidation) and sliding speed (expected to control interface temperature and thus plastic deformation mechanism and tribo-oxidations). The division of the main chapters has been so made to present the findings spread over Chapters 5-8, with each chapter dealing with specific tribological test conditions. In each chapter, results from the tribological experimentations in the form of wear and friction are presented, together with the characterization methods which throw light into the tribological mechanisms. These characterization methods include Scanning Electron Microscopy (SEM), Energy Dispersive X-ray Spectroscopy (EDAX), X-Ray Diffraction (XRD) and Electron probe micro-analyzer (EPMA). Wherever possible, the debris collected from the experiments have been subjected to morphological and detailed chemical analysis, and a feature which has not been explored much in detail by tribological investigators, but having a promising potential. Experimental results from tribological testing when Ti64 pins slides against two different materials (Alumina and SS316L) in pin-on-disc tribometers under two different environmental conditions (ambient /vacuum) are analyzed. Each set of experiments looks at two different effects - (1) the effect of sliding speed on the tribological behavior while using a pin of a fixed diameter (all other parameters remaining the same) and (2) the effect of using pins of different diameters for a given set of parameters. Three different pin-sizes were employed (2.1 mm. 4.6 mm and 6.6 mm), the normal loads on these pins were changed according to the pin-size used so that all experiments were done at the same contact pressure (2.8 MPa). By performing the experiments against the ceramic disc (alumina) under vacuum conditions, the effect of this plastic deformation is studied in isolation because the possibility of the Tribo Chemical Reaction (TCR) due to oxidation is inhibited and no MML was found to be formed due to poor compatibility of mixing between the metallic pin and the ceramic disc. For the low speeds/strain rates experiments, the effect of plastic deformation as influenced by the adiabatic shear banding is seen to influence wear which progressively changes to temperature induced plastic deformation and wear. The situation is found to be different when we change the environmental conditions from vacuum to ambient for the same tribo-combination. The tests shows a reduction in wear rate with speed, and this is due to the oxide formations due to TCR as confirmed from the SEM/EDAX characterization. In contrast to previous experiments under vacuum, these permit the effect of TCR also to influence the tribological behavior. The scenario changes when the alumina disc is replaced by a metallic one (SS316L) and tests carried out in vacuum, as the MML was found to be formed with this tribo-pair. Because of the mutual affinity of the materials in the tribo-pair, the wear damage is severe in this case and the flash temperatures crossing the phase transition temperature (~880oC) for Ti64 at high speeds. The growth of the β phase with increase in the sliding (temperature) conditions is captured from the XRD spectra of the wear debris. Synergistic effect of all these mechanisms (plastic deformation, MML, and TCR) is permitted by conducting experiments with Ti64 pin against stainless steel and in ambient conditions. A comparison of the tribological response by presenting results when experiments are run over a range of speeds while using different sized pins under ambient conditions (and compared with similar results in vacuum) while using SS316L disc serve to demarcate the differences in the wear modes which are active/inactive depending on the tribological conditions. In addition a study incorporating the effect of frictional heating and its influence on the tribological phenomena is analyzed. Main conclusions from the thesis are: The wear resistance of Ti64 alloy when sliding against SS316L is found to be influenced by Strain Rate Response (SRR), Tribo Oxidation (TO), Mechanically Mixed Layer (MML) and the prevailing heat flux conditions at the contact. The wear rates were found to decrease marginally with sliding speeds (strain rates) up to a certain speed, which is ascribed to reduction in adiabatic shear band intensity with increase in strain rate. Adiabatic Shear Band (ASB), which allows easy crack propagation, intensity reduces as temperature of deformation of Ti64 is increased. From the results it can be confirmed that the propensity for formation of MML depends on compatibility of the disc and the pin material. The contribution due to of entrapment and retention of debris in the contact zone also would influence formation of the MML. The effect of frictional heating plays an influential role as it can affect the factors (TO, ASB, MML) governing the tribological response. The sensitivity to temperature, which is a marked feature of this alloy in undergoing softening, as confirmed by previous researchers, is reflected in the experimental results. Since the main factor that triggers the micro-structural instability is the energy dissipation that accompanies deformation more fundamental research which can improve the thermal transport properties of this alloy, would be the future scope of work of this thesis. Also, the unique composition of the MML which offers high wear resistance under specific operating conditions opens up the possibility of new such alloy formulations, production routes and techniques which should improve the tribological response of this alloy.

The diploma thesis is focused on mechanically separated chicken meat (MSM), which was produced on the machine Baader 601 (soft way of separation) and Lima D (hard way of separation). The history, production, composition and legislation relating to the MSM have been described in the theoretical part. The experiments involving the results of the determination of total solids, total fat, total protein, muscle protein and collagen have been introduced in the experimental part. Bone fragments have been determined by weight and visually after alkaline hydrolysis of samples at elevated, respectively atmospheric pressure. Results have been evaluated with regard to the feedstock and the method of mechanical separation. Values have been compared with data published in the scientific literature and legislative requirements. Data from the experiment confirm high variability and thus different food quality of MSMs, depending on the sort of feedstock used in the production of MSM and the separation method.

In der Dissertation wurden Nanokomposite mit unterschiedlichen Kautschuken (HNBR, EPDM, MAH-g-EPDM) als Basismaterial sowie diversen modifizierten Schichtsilikaten als Füllstoff hergestellt und charakterisiert. Untersucht wurden die sich ausbildenden Strukturen bzw. die Morphologie (Aggregation, mögliche Orientierungen), die mechanischen Eigenschafte (Verstärkungswirkung) sowie die Füllstoff-Füllstoff-Wechselwirkungen und die Polymer-Füllstoff-Wechselwirkungen.

No description available.

Lightweight cellular concrete (LCC) is mainly a mixture of water, cement, and foam bubbles. LCC generally has a cast density between 20-60 pcf and an air content between 49-84%. LCC is often used as a fill material because it has a low unit weight which reduces settlement. LCC is increasingly being considered as a backfill behind Mechanically Stabilized Earth (MSE) walls and embankments. Although engineers are using LCC in MSE walls or free face walls (MSE wall without the concrete panels or reinforcements), there is presently a lack of information regarding the performance and behavior of LCC to guide them. This research attempts to answer questions on the design of MSE walls backfilled with LCC and free face LCC walls by providing a well-documented case history and evaluating if LCC can be modeled as a c-ϕ material. A steel frame test box (10 ft wide x 12 ft long x 10 ft high) with a MSE wall on one side was constructed for the research. The box was filled with four lifts of LCC with steel ribbed-strip reinforcements extending into the LCC behind the MSE wall panels at the center of each lift. After the LCC was cured, two static load tests were performed by applying a surcharge load to the surface of the LCC. In one test, surcharge pressure was applied adjacent to the MSE wall to produce failure of the wall system. In a second test, the surcharge pressure was placed adjacent to a free face of the LCC to produce failure. String potentiometers (string pots), load cells, pressure plates, and strain gages were used to measure the behavior of the MSE wall and free face wall during testing. These two tests provided a comparison between LCC behavior with a MSE wall relative to a LCC free face. Failure of the free face wall with unreinforced LCC backfill in this test can be predicted using Rankine’s lateral force equation using a c-ϕ model. Failure angle at the base of the free face wall was between 51-63° which corresponds with an average friction angle (ϕ) of 24° and cohesion (c) of 1575 psf with an upper bound ϕ = 34° and a c = 1285 psf. The presence of reinforcements in the LCC backfill behind the MSE wall increased the capacity of the wall to hold a surcharge load. The presence of reinforcements in the LCC behind MSE walls also led to a much more ductile surcharge pressure vs. lateral deflection curve for the MSE wall compared to the free face wall.

No description available.

<p>Energy conservation is a growing topic of research within various fields.  Digital Hydraulics is a division of fluid power that focuses on using on/off technology to improve the performance and efficiency of fluid power systems. One significant benefit of Digital Hydraulics is that it has enabled additional control over fluid power systems, which helps achieve component and system level improvements. Conventional radial and inline piston pumps use positive sealing valves, which mitigate leakage losses, compared to port plates commonly seen in variable displacement pumps. By using digitally controlled positive sealing valves on radial and inline piston pumps, leakage losses can be mitigated to develop a more efficient variable displacement pump. This work focuses on the design, modeling, and simulation of a mechanically actuated valving system developed for a commercially available radial piston pump. The design uses a ball screw actuation method to phase the cam during operation, changing the displacement. Using a modeling and simulation software, GT-SUITE, a simulation model was created for the digital pump that shows close correlation to the manufacturer’s data at high pressure. The parameters simulated, 50 – 200 bar, showed that the system could achieve a peak efficiency drop of approximately 11.0% from 87.0% to 76.0% from 100 – 25% displacement simulated at 200 bar and 500rpm. Compared to a typical variable displacement axial piston pump unit, the digital pump showed increased efficiencies across the bandwidth of 35-83% displacement, with a lower overall drop in efficiency across most of its operating conditions. In the comparison used, the pump is outside of its operating range and has not been optimized; thus, the simulation model created in this thesis will be used in the future to optimize the system and evaluate the system's potential performance and feasibility for future prototyping and testing as a proof of concept.  </p>

É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosamente mais clara e apreciável. Com relação à composição química básica o MF de sardinha lavado com água apresentou maior hidratação e menor teor de cinzas em relação ao controle e semelhantes quantidades de proteína e lípides. Comparado ao controle, o MF de sardinha lavado com água, não apresentou diferença quanto ao perfil de ácidos graxos e pH, o que não ocorreu com o nitrogênio das bases voláteis - N-BVT, que diminuiu, e às substâncias reativas ao ácido tiobarbitúrico - TBARS, que aumentaram. O MF de sardinha lavado com água, contendo ou não antioxidantes artificialmente adicionados, apresentou estabilidade química e sensorial quando mantido sob congelamento, com base nos parâmetros pH, N-BVT, TBARS, odor a ranço e cor, em até 26 semanas de estocagem. Os resultados do presente trabalho são favoráveis à possibilidade de obtenção de MF de sardinha lavado com água e seu emprego como matéria-prima para outros produtos pesqueiros. / The potentiality of fish\'s utilization as minced fish - MF is very high, actually turning into a raw material to other products. The sardine\'s MF was evaluated according to its yield, the washing effect improving the color, its chemical characteristic and chemical and sensorial stability, during frozen storage under -17,-18°C. The yield of sardine\'s MF washed in with water, was 55% related to the whole fish and close to the theoretic yield of eatable portion. The MF\'s washing in water or in water plus sodium bicarbonate provide a product with clearer and more desirable color. Related to the chemical basic composition, sardine\'s MF washed in water, presented better hydration and lower ashes contents than its control, and similar quantity of protein and lipids. Compared to the control, the sardine\'s MF washed in water, had not presented any difference related to the fatty acids profile and pH, that had not happened with the nitrogen of volatile bases - N-BVT, which had been decreased, and the thiobarbituric acid reactant substances - TBARS, that had been increased. The sardine\'s MF washed in water, containing or not added antioxidants, was chemical and sensorial stable when maintained frozen, based on parameters as pH, N-BVT, TBARS, rancidity odor, and color, stored for 26 weeks. The results of this work are propitious to the possibility of achieving sardine\'s MF washed in water, and your utilization as a raw material to others seafoods.