Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.

Master of Agribusiness / Department of Agricultural Economics / Tian Xia / Between the years 2008 and 2017, pasta imports in Kenya grew at a rate of 16.12%. This is from data obtained from Kenya National Bureau of Statistics. Growth is projected to continue and can be attributed to factors such as population growth which grew from 38 million to 50 million for that period of time. This population is projected to keep growing and double by the year 2050. GDP per capita grew 58% from US$ 916 to US$ 1,455 between the years 2008 to 2016. This has resulted to growth of middle-class families and increased their purchasing power. Changing lifestyles has led to increased number of dual-income families where both husband and wife work, creating food habits that call for fast and convenient foods. Without domestic production, Kenya imports all its pasta. With the increased demand, it might be the right time for import substitution. This research seeks to find out if it is economically feasible to commercially produce and market pasta in Kenya. The research begins by simulating investment in a small scale pasta production plant in Kenya, followed assessing costs and revenues expected in the seven-year life of the investment. It involves starting up the plant, producing, marketing, and distributing the resulting pasta goods. It is funded through a Kenyan Shilling (Ksh.) 12 million loan from a local bank, payable in seven years at a 14% interest rate. From costs and revenues projections, cash flows are determined. The project’s feasibility is determined by evaluating the cash flows using both Net Present Value (NPV) and Internal Rate of Return (IRR) methods. Using the NPV method, the project has a positive NPV of Ksh.1,286,282.00. When using the IRR method it has an IRR of 45% which is above the cost of capital. It is concluded that the project is feasible. It is also noted that both semolina cost (main pasta production raw), and pasta sales price are important feasibility drivers. NPV’s sensitivity to both is therefore determined. From the analysis, the project remains feasible at all proposed pasta sales prices, as long as semolina cost does not exceed Ksh.56/Kilogram.

El objetivo principal de este estudio fue determinar la eficacia de una pasta dentífrica fitoterápica en la salud gingival de pacientes con tratamiento de ortodoncia en comparación con el uso de pastas convencionales a base de fluoruro de estaño. Se realizó un estudio de tipo Cuasiexperimental, prospectivo y no ciego. La muestra estuvo conformada por 36 pacientes asistentes a la Clínica de Ortodoncia del Posgrado de la Facultad de Odontología UNMSM. Se les educó acerca de la higiene oral y la técnica de cepillado Bass Modificado. Luego se dividió a la muestra en dos grupos de 18 personas. Al grupo Experimental se le entregó la pasta fitoterápica y al grupo Control una pasta convencional a base de fluoruros de estaño. Se aplicó el Índice Gingival de Loe y Silness al inicio, y final, posterior a 30 días del uso de ambas pastas respectivamente. Se obtuvo que ambas pastas eran eficaces individualmente para la mejora de la salud gingival con diferencia significativa en los Índices Gingivales inicial y final. Sin embargo, al comparar la eficacia de ambas pastas, no se obtuvo diferencia significativa. Se concluyó que ambas pastas son recomendables para su uso en pacientes con enfermedad gingival. Palabras Clave: Eficacia – gingivitis – placa dental – pasta dentífrica - fitoteràpico. / --- The main objective of this study was to determine the effectiveness of a toothpaste phytotherapic gingival health of patients with orthodontic treatment compared with the use of conventional pastes based stannous fluoride. A study of quasi-experimental, prospective, unblinded was performed. The sample consisted of 36 attending the Orthodontics Clinic Graduate School of Dentistry UNMSM patients. They were educated about oral Bass brushing technique Modified hygiene. Then he divided the sample into two groups of 18 people. Experimental group was given the phytotherapic pasta and the control group a conventional paste containing tin fluorides. The Gingival Index Loe and Silness at the beginning and end, after 30 days of use of both pasta was applied respectively. It was obtained both pastas were individually effective in improving gingival health with significant difference in initial and final Gingival Index. However, when comparing the efficacy of both pastes, no significant difference was obtained. It was concluded that both pastes are recommended for use in patients with gum disease Keywords: Efficiency - gingivitis - dental plaque – toothpaste - fitoterapico / Tesis

Typescript (photocopy) / Digitized by Kansas Correctional Industries

Orientador: Ana Maria Pires / Banca: Luiz Humberto Marcolino Júnior / Banca: Sergio Antônio Marques de Lima / Resumo: O objetivo deste trabalho foi a investigação da potencialidade de sistemas luminescentes de matrizes à base de silicatos contendo Ba 2+ dopados com Eu 3+ , de serem aplicados na elaboração de eletrodos de pasta de carbono modificados (EPCM) para atuarem como sensores eletroquímicos. Para obtenção do material modificador do eletrodo foi desenvolvida uma rota de síntese sol-gel a qual tem como precursor o acetato de bário, Ba(CH3COO)2, o tetraetoxissilano, TEOS, como alcóxido para formação da cadeia polimérica e o ácido acético, CH3COOH, como solvente para dissolução do sal de bário, além de servir como catalisador da reação. Após a obtenção do material na sua forma gel e xerogel (aquecida a 100°C) essas formas foram caracterizadas por análise térmica, difração de raios X, espectroscopia no infravermelho e espectroscopia de luminescência. A partir dos resultados, verificou-se que quando o gel produzido é aquecido a 450°C e a 1100°C as fases formadas são o carbonato e silicato de bário, respectivamente. O material na sua fase silicato, aquecido a 1100°C, apresentou melhores propriedades luminescentes quando comparado ao material xerogel, sendo possível detectar na fase silicato um maior número de transições eletrônicas do európio. Conhecendo a estrutura do material em diferentes temperaturas ele foi utilizado para a elaboração de EPCMs, preparados a base de grafite e óleo mineral como aglutinante, no qual uma porcentagem do material modificador desenvolvido foi adicionada. Os modificadores testados foram os materiais na fase xerogel contendo 0,5, 1, 5 e 10% em mol de európio, além dos materiais calcinados a 450°C dopado com 1% de európio. Aquele que apresentou melhor resposta eletroquímica foi o xerogel da amostra dopada a 1% de európio e, a partir desse... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The aim of this study was to investigate the potential of luminescent systems, based on silicate matrices containing Ba 2+ and doped with Eu 3+ to be applied in the preparation of carbon paste electrode modified (CPEM) to act as electrochemical sensors. To obtain the modifier material of the electrode a sol-gel synthetic route was developed whereas it uses barium acetate, Ba(CH3COO)2 as precursor, tetraethoxysilane, TEOS as alkoxide to form the polymer chain and acetic acid, CH3COOH, as a solvent for dissolving the barium salt, as well as to act as a catalyst for the reaction. After obtaining the material in its gel and xerogel forms (heated to 100 ° C), they were characterized by thermal analysis, X-ray diffraction, infrared spectroscopy and luminescence spectroscopy. From the results, it was found that when the gel is heated to 450 ° C and 1100 ° C it is formed barium carbonate and silicate phases, respectively. The material in its silicate phase, heated to 1100 ° C, showed better luminescent properties when compared to the xerogel material and, exhibits a larger number of electronic transitions of europium. Knowing the structure of this material at different temperatures, it was used to prepare CPEMs, based on graphite and mineral oil as a binder, where a percentage of the modifier material developed was added. The modifiers were tested in phase xerogel materials containing 0.5, 1, 5 and 10% of europium, besides, the material calcined at 450 ° C doped with 1% of europium. The one that showed the best electrochemical response was the xerogel sample doped at 1% europium and from this modifier, different tests were carried out by using cyclic voltammetry to establish the best conditions, such as europium concentration and calcination temperature of the material modifier. Parameters such as pH and electrolyte... (Complete abstract click electronic access below) / Mestre

Estágio realizado na Portucel Viana e orientado pelo Eng.º Mário António Pinto dos Santos Amaral / Tese de mestrado integrado. Engenharia Química. Faculdade de Engenharia. Universidade do Porto. 2009

Master of Science / Department of Grain Science and Industry / Sajid Alavi / Sorghum, millets and teff are important staple crops worldwide, especially in semi-arid regions of Africa and India because of their drought tolerance. However, lack of research and other limitations have restricted their usage in food products. This study is focused on extrusion processing of low and high tannin sorghum varieties, millet and teff for high and low moisture applications, and to investigate process characteristics such as residence time distribution and specific mechanical energy, physico-chemical properties of resultant food products (such as pre-cooked pasta and expanded snacks) and their resistance starch content. Results from preliminary lab scale extrusion, including optimization of starch type and level for pre-cooked pasta and in-barrel moisture for expanded snacks, were used to design pilot-scale studies on a twin-screw extruder. In the first pilot-scale experiment, decorticated white sorghum blends prepared with addition of mono-glycerides (0.5%, 1% and1.5%) and salt (1%) were processed at three different in-barrel moisture contents 40%, 44% and 48% (wet basis) for processing of precooked pasta. The optimum formulation containing 1% mono-glycerides and process conditions corresponding to 48% in-barrel moisture were also used to develop precooked teff and millet pasta. The non-traditional grain based pastas were investigated for cooking quality, thermal characteristics using differential scanning calorimeter, pasting properties using rapid visco analyzer and texture profile analysis. In general, increasing in-barrel moisture led to reduction in solid losses (ranging from 4.0-8.2% for all treatments), indicating improvement in cooking quality. On the other hand, increase in mono-glycerides concertation led to higher cooking losses, and also affected pasting and textural properties significantly. Sorghum-based precooked pasta was of best quality while millet pasta was poorest in cooking quality, visual and textural attributes. Cooking loss for control pre-cooked pasta produced in this experiment using semolina was 4.5%, and commercial semolina pasta was 3.2%. Residence time distribution in pilot-scale twin screw extruder, during high moisture process conditions used for pre-cooked pasta, was also investigated at three different in-barrel moistures (40%, 44% and 48%) and monoglycerides/ lipid (0.5, 1% and 1.5%) concentrations. Increase in in-barrel moisture significantly decreased mean residence time. For example, mean residence time was 4.47 min at 40% moisture, 3.89 min at 44% and 3.74 min at 48%. On the contrary, residence time significantly increased with lipid level. For example, mean residence time was 3.87 min at 0.5% concentration of mono-glycerides, 4.48 min at 1% and 4.70 min 1.5%. In the second experiment focusing on low moisture applications, pilot-scale twin screw extrusion was used to process decorticated white sorghum and high tannin sumac sorghum for expanded snacks. The addition of sumac bran decreased the specific mechanical energy input (366-578 kJ/kg) and expansion ratio (6.4-7.9), and resulted in higher piece density of extrudates. Use of sumac bran and sumac flour led to increase in resistant starch content, although it was less than 1% for all treatments. Therefore, extrusion with ingredients having high tannin content does not provide value, despite tannins being associated with resistant starch at least in raw materials.

Ingeniero Civil Mecánico / Autor no autoriza el acceso a texto completo de su documento hasta el 21/1/2020. / En este proyecto se desarrolla una novel tecnología para procesar residuos de baterías de plomo-ácido (BPA) en forma de briquetas para producir plomo metálico (Pb ). En la técnica de procesamiento actualmente empleada, las baterías son separadas de los agentes ácidos de su contenido y por procesos de trituración y separación física, en celdas de flotación, se genera la pasta de baterías (PBat) propiamente tal; que corresponde a la materia prima para producir briquetas. En general, el manejo y la manipulación de la PBat son procesos altamente contaminantes que, en exposiciones prolongadas sin protección adecuada, pueden afectar la salud de los trabajadores y, eventualmente, contaminar el entorno de la instalación. Este proyecto de innovación tecnológica busca desarrollar un procesamiento limpio del material plomado, a través de intervenciones en el manejo en planta, transporte y/o almacenamiento del material. El objetivo general del proyecto es el diseño básico de una planta de briqueteado y secado de residuos plomados. Los objetivos específicos son: i) Desarrollar el diseño conceptual que define los equipos principales de la instalación, ii) Desarrollar el diseño básico para determinar las especificaciones de los procesos involucrados, y iii) Efectuar estudios de factibilidad técnico-económica de la unidad. Para el diseño conceptual de la unidad se revisa el estado del arte respecto del proceso de reciclaje de plomo, de los procesos de aglomeración, del secado de pellets y de briquetas. Para el diseño básico, se considera la caracterización de la PBat y se desarrolla un programa experimental de ensayos para establecer una ruta de procesos, con sus respectivos parámetros de operación. Para la factibilidad técnico-económica primero se analiza el mapa de riesgos de la innovación y de las alternativas de manejo, luego se efectúa un análisis costo-beneficio desarrollando los costos de producción y el estimado de inversiones; finalmente se desarrolla una evaluación marginal del proyecto. Los principales resultados y conclusiones de este trabajo indican que: i. El procesamiento de la PBat se desarrolla en base a las operaciones: Estrujado, Mezclado con fundentes, Briqueteado de ladrillos y, opcionalmente, Secado de briquetas. El estrujado de la PBat virgen consiste en una pre compresión del material inicial, a una presión máxima de unos 30 kg/cm2, para lograr hasta un 8% de humedad (en base húmeda). El proceso de mezclado y dosificación de fundentes y aglomerante, en un mezclador continuo de alta energía, consiste en agregar a la PBat estrujada los fundentes: carbón, fierro, ceniza de soda y aglomerante; para producir el material que va al horno. El proceso de briqueteado del material mezclado comprende una operación de moldeado, en una maquina ladrillera convencional, a una presión máxima de unos 20 kg/cm2. El secado de las briquetas se vislumbra como una operación opcional de terminación del proceso, con temperaturas no superiores a unos 120ºC y velocidades superficiales del orden de 1 m/s. Respecto a los aglomerantes indagados, se aprecian buenos resultados con la adición de cal; tanto en escala de laboratorio como en escala productiva. ii. El análisis de riesgos tecnológicos del proceso revela que si bien las operaciones unitarias son complejas y de control multi-variable, todos las operaciones exploradas experimentalmente se pueden desarrollar con equipos de tecnologías conocidas, los equipos tienen disponibilidad en el mercado internacional y es factible controlar las etapas y subprocesos cruciales; de manera de asegurar que existen vías de solución a los problemas y conflictos que el proceso posee per se. iii. El análisis de la factibilidad económica muestra que se requiere una inversión de unos $161.298.850 para desarrollar la línea de procesamiento, incluyendo equipos e instalaciones. El proceso genera reducciones de costos fijos y costos variables del orden del 47% con respecto a la operación actual, con lo cual la evaluación marginal del proyecto a 10 años tiene un VAN al 12% de $1.772.986.567, una TIR de 236% y una recuperación de la inversión al primer año de implementar las mejoras tecnológicas. iv. Con estos resultados se concluye que el proyecto en general es factible técnica y económicamente. v. Una importante conclusión del análisis inventivo del proceso desarrollado revela que la tecnología posee gran mérito innovador, de modo que se ha decidido proceder a solicitar una patente de invención para proteger comercialmente los resultados obtenidos.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第18314号 / 農博第2039号 / 新制||農||1020(附属図書館) / 学位論文||H26||N4821(農学部図書室) / 31172 / 京都大学大学院農学研究科食品生物科学専攻 / (主査)教授 安達 修二, 教授 伏木 亨, 教授 松村 康生 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

<p>In this work the objective was to develop a method that would make it easier to quantitatively evaluate different quality parameters in pasta. This was done with the assistant of a texture analyzer from TexVol Instruments. The quality parameters that were investigated were hardness, resilience, elasticity and adhesiveness. Two different types of measurements were used to measure three different pasta brands. These were single cycle and hold until time. Before this was done the main parameters in the texture analyzer were tested and adjusted to suite the method. Most of the steps in the developed method worked satisfactorily but more studies have to be done to make the method useful in the daily work with pasta production and pasta development. With all tests in mind it could be said that the De Cecco pasta was the one with the best texture parameters. It had the highest hardness, elasticity and resilience and the lowest adhesiveness. The other two brands, Kungsörnen and Tomadini had lower but similar results. Further important studies to look into is if there`s a possibility to get a computer software that are more targeted on pasta measurement. Another important thing is if these pasta measurements can be done in a different way, perhaps just using a few spaghetti straws. It would also be interesting to study the protein network in an electron microscope because then it´s easier to understand what´s happening when pasta is prepared. Last but not least I think it´s important to do a organoleptic test to see if it´s possible to taste the measured results.</p> / <p>Detta examensarbete gick ut på att ta fram en metod med hjälp av en texturmätare där olika kvalitetsparametrar såsom hårdhet, elasticitet och spänst kunde mätas på pasta. Dessa mätningar gjordes på tre olika spaghettimärken. Dessa var Kungsörnen, Tomadini samt De Cecco. Mätningarna på de olika pastamärkena gjordes med hjälp av en texturmätare från TexVol som är ett svenskt företag. Deras olika instrument är främst framtagna för att fungera inom bageribranchen och köttindustrin. Detta gjorde att det var spännande att se om detta instrument även kunde användas med framgång för att mäta olika kvalitetsegenskaper på kokt pasta. Först gjordes mätningar på Kungsörnens spaghetti vid olika koktider. Dessa var mellan 5 och 14 minuter. Dessa mätningar gjordes främst för att se vad som händer med de olika kvalitetsegenskaperna från det att pastan är underkokt till kraftigt överkokt. Utifrån resultaten från dessa mätningar är det svårt att dra några tydliga slutsatser då de varierade kraftigt. Därefter gjordes mätningar på de tre olika pastamärkena med två olika mätmetoder, dels single cycle och dels hold until time. Med single cycle menas att proben(mätstången) går ner i pastan och sen direkt upp igen medan vid hold until time metoden så går proben ner för att sen stanna nere tills en förinställd tid passerat innan den går upp igen. På detta sätt kan olika kvalitetsegenskaper mätas med de olika mätmetoderna. För att dessa mätmetoder ska fungerar har olika parametrar på texturmätaren utvärderats och på detta sätt har en metod/tillvägagångssätt tagits fram. De flesta av stegen i denna metod verkar fungera bra men ett stort problem är att mätningarna skiljer sig mycket åt. Detta beror troligtvis på att pastan lägger sig olika inför varje mätning vilket gör att mätningarna blir långt ifrån identiska vilket leder till att resultaten blir svårtolkade. Vissa tendenser kan dock ändå ses. Om alla mätningar tags i beaktande kan det sägas att De Cecco pastan är den pasta av högst kvalité. De Cecco pastan är den som är mest "al dente", mest elastisk, mest spänst samt lägst klibbighet. Vad detta beror på är svårt att säga då det kan finnas många förklaringar som är mer eller mindre relevanta. En trolig förklaring kan vara att De Cecco pastan har ett högre proteininnehåll än de båda andra märkena. I litteraturen står det att ett högre proteininnehåll ger en bättre kokt pasta och detta verkar rimligt då protein nätverket blir starkare vilket håller ihop pastan på ett bättre sätt. En annan möjlig orsak kan vara att fördelningen av de olika proteinerna är bättre i De Cecco pastan än i de andra märkena vilket leder till en bättre kvalitet. De två andra, Kungsörnen och Tomadini hade snarlika resultat.</p><p>Vad som behöver göras för att denna metod eventuellt ska kunna användas i den dagliga produktionen av pasta och utveckling av ny pasta är att ta bort så många felkällor som möjligt så att standardavvikelsen i alla mätningar blir avsevärt mindre. Detta kan kanske avhjälpas av att ha en mjukvara som är mer anpassad till pastamätningar än den som var används nu som är anpassad till bageribranchen. En annan viktig sak kan vara att mäta på bara några få pasta strå till skillnad mot nuvarande "spaghettinystan". Ytterligare en intressant sak är att göra en organoleptisk undersökning av de olika pastamärkena för att se om de uppmätta resultaten är smakbara. Även att titta i elektronmikroskåp för att se de olika spaghettis proteinnätverk kan vara intressant för att få en förståelse för hur pastan ändrar sig under kokning.</p>