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A collection of poetry and poetry comics.

En el presente documento de tesis se ha estudiado el efecto de la incorporación del coproducto procedente de la elaboración de horchata de chufa, en productos no fermentados y con diferentes niveles de fermentación. Para ello se ha estudiado su incorporación a tres niveles (5%, 10% y 20%) al procesado de chips, bases de pizza y panes. Los dos primeros niveles de sustitución se establecieron con la finalidad de obtener productos que puedan ser etiquetados como "fuente de fibra" o "alto contenido en fibra". Cuatro fueron los formatos de coproducto testados, total (obtenido directamente del procesado de la chufa), tamizado (con la finalidad de obtener la fracción blanca al eliminar en gran parte la lignina del coproducto total) y los dos anteriores triturados. En cada producto se evaluaron las propiedades fisicoquímicas en las etapas más influyentes del procesado y en el producto terminado, al que también se le realizó un análisis sensorial. Los resultados mostraron la viabilidad de la incorporación del coproducto de la elaboración de horchata en los productos elaborados, si bien es necesario tener en cuenta los efectos que su incorporación genera sobre las masas y por consiguiente en el producto final. Este efecto está ligado a la alteración de la red de gluten por parte de la fibra procedente del coproducto, la cual altera la viscoelasticidad de la masa, reduciendo su retracción y su capacidad para retener gas durante los procesos fermentativos. Aun teniendo en cuenta dicha alteración, se lograron desarrollar chips, bases de pizza y panes con niveles de sustitución de harina de trigo por coproducto de entre 5 y 10%, los cuales fueron evaluados positivamente por los consumidores. De entre los diferentes formatos de coproducto que mostraron mejores resultados, en el caso de los chips fueron los coproductos total o el total triturado, y para las bases de pizzas fueron los coproductos tamizado y tamizado triturado. Para el caso de los panes, el coproducto estudiado fue el total, el cual presentó muy buenos resultados sin la incorporación de otras harinas mejoradoras como la obtenida de semillas de chía, para incrementar el volumen de fermentación. / En el present document de tesi s'ha estudiat l'efecte de la incorporació del coproducte procedent de l'elaboració d'orxata de xufa, en productes no fermentats, semi-fermentats i fermentats. Per això, s'ha estudiat la seva incorporació a tres nivells (5%, 10% i 20%) al processat de xips, bases de pizza i pans. Els dos primers nivells de substitució es van establir amb la finalitat d'obtenir productes que puguen ser etiquetats com a "font de fibra" o "alt contingut en fibra". Quatre van ser els formats de coproducte testats, total (obtingut directament del processat de la xufa), tamisat (amb la finalitat d'obtenir la fracció blanca i eliminar en gran part la lignina del coproducte total) i els dos anteriors triturats. A cada producte es van avaluar les propietats fisicoquímiques en les etapes més influents del processat i en el producte acabat, al qual també se li va realitzar una anàlisi sensorial. Els resultats van mostrar la viabilitat de la incorporació del coproducte de l'elaboració d'orxata en els productes elaborats, si bé cal tenir en compte els efectes que la seva incorporació genera sobre les masses i, per tant, en el producte final. Aquest efecte està lligat a l'alteració de la xarxa de gluten per part de la fibra procedent del producte, la qual altera la viscoelasticitat de la massa, reduint la seva retracció i la seva capacitat per retenir gas durant els processos fermentatius. Tenint en compte aquesta alteració, es van poder desenvolupar xips, bases de pizza i pans amb nivells de substitució de farina de blat per coproducte d'entre 5 i 10%, els quals van ser avaluats positivament pels consumidors. D'entre els diferents formats de coproducte, en el cas dels xips, el total o el total triturat van ser els que van mostrar millors resultats, sent el tamisat i el tamisat triturat els que ho van mostrar per les bases de pizza. En el cas dels pans, l'estudiat va ser el total, el qual va presentar molt bons resultats sense la necessitat d'incorporar farines naturals (farina de llavor de chía) per millorar la fermentació. / In this thesis document, we have studied the effect of the incorporation of the co-product from the production of tiger-nut horchata, in non-fermented products and products with different fermentation degree. To this end, coproduct was incorporated at three levels (5%, 10% and 20%) into the processing of chips, pizza bases and breads has been studied. The first two substitution levels were established in order to obtain products that can be labeled as "fiber source" or "high fiber content". Four coproduct formats were tested, total (obtained directly from tiger-nut processing), sifted (in order to obtain the white fraction by largely eliminating lignin from the total coproduct) and both milled. The physicochemical properties were evaluated for each product in the most influential stages of the processing and in the end product. Sensory analysis were also carried out. The results showed the viability of the incorporation of the co-product in the elaborated products, although it is necessary to take into account the effects that its incorporation generates on the doughs and consequently on the end product. This effect is linked to the alteration of the gluten network by the fiber, which alters the viscoelasticity of the dough, reducing its retraction and its capacity to retain gas during the fermentation processes. Even taking into account this alteration, chips, pizza bases and breads could be developed with the substitution of wheat flour by coproduct between 5 and 10%, which were evaluated positively by consumers. Among the co-product formats, in chips, the total or the total milled were which showed the best results, being the sieving and the sieving milled those that showed it for the pizza bases. In breads, the total coproduct was studied, which presented very good results without to incorporate other improver flours (chia seed flour) to increase the fermentation volume. / Alava Pincay, CL. (2018). Utilización del subproducto de la horchata en la elaboración de productos con base de harina de trigo (chips, pizzas y panes) [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/114024

Este proyecto empresarial explora la idea de negocio para la introducción de un restaurante de comida rápida saludable llamado “Pizzas Métricas” en el área de Lima metropolitana. Su actividad principal será la producción, elaboración y comercialización de pizzas artesanales con sabores variados vendidas al peso. Este formato surge de un proyecto en conjunto de los alumnos de la carrera de negocios de la Universidad Peruana de Ciencias Aplicadas (UPC). A partir de las investigaciones se determinó que existe un nicho de mercado de pizzas artesanales no satisfecho por la oferta de restaurantes de comida rápida en Lima metropolitana. La meta es captar al consumidor de pizzas con productos de alta calidad, pero con la diferencia que la presentación será exactamente con el tamaño que el cliente desee. Esto para facilitar la decisión de compra y permitir un acercamiento diferente con el consumidor, al dejarles decidir las dimensiones exactas de su pizza y brindándole la oportunidad de probarla antes de adquirirla. Para su puesta en marcha se necesitará una inversión inicial de S/ 71,678.20; distribuido en maquinaria y equipos S/ 34,080.00, herramientas S/ 2,180.00, muebles y enseres más gastos pre operativos S/ 15,418.200 y finalmente el capital de trabajo S/. 20,000.00. El financiamiento está comprendido; el 50% en un prestamos de terceros y el otro 50% de los aportes de los accionistas. Finalmente, se estima recuperar la inversión en el octavo mes de operaciones. / This enterprise project explores the business idea for the introduction of a healthy fast food restaurant called “Pizzas Métricas” in the area of Lima. Its main activity will be the production, making and selling of artisanal pizzas with various tastes sold by weight. This idea is extrapolated from a mixture of different projects from students of the Peruvian University of Applied Sciences (UPC). From research it has been determined that there is a market niche unfulfilled by the offer of the current fast food restaurants in the Lima area. Our goal is to attract the pizza consumer with high quality products with the twist that the pizza will be exactly the size the customer desires. This will ease the purchase decision and to allow a different approach to the customer by allowing them to decide the exact dimensions of their pizza and allowing them to try it buying it. The initial investment will be for S/ 71,678.20; distributed between machinery and appliances for S/ 34,080.00, tools S/ 2,180.00, furniture and other operational expenses for S/ 15,418.20 and working capital of S/ 20,000.00. The financing will be composed as follows: 50% with a loan from a third party and the other 50% from the contributions of the shareholders. Is estimated that the investment will be recovered by the 8th month of operations. / Trabajo de investigación

"Pizza - en muntlig historia. Berättelser och erfarenheter från den svenska pizzabranschen." I denna uppsats tittar jag närmare på den svenska pizzabranschen och försöker hitta rötterna till några av de egenheter som man kan stöta på när man besöker pizzerior i Sverige. Hur kommer det sig egentligen att man i princip var man än befinner sig i landet kan besöka en pizzeria med italienskt tema, som drivs av en invandrare från Mellanöstern, där du kan beställa en pizza med kebabkött och bearnaisesås, där väggarna pryds av bilder på Marlon Brando och byggarbetare i New York? Syftet med denna uppsats är att placera in detta fenomen i en större svensk social och kulturell historisk kontext. Genom intervjuer med tre olika invandrade entreprenörer i pizzabranschen, så får jag ta del av deras berättelser och erfarenheter kring hur de först trädde in i branschen samt deras bild av pizzabranschen inifrån. De beskriver en bransch som emellanåt kan vara riktigt tuff med hög stressnivå och knappa ekonomiska marginaler. Trots att såväl deras respektive inträden i branschen som deras erfarenheter av densamma skilt sig från varandra så kan vi se ett mönster där alternativa karriärvägar varit få vilket har varit en bidragande faktor till att de slutligen hamnat i pizzabranschen. Andras erfarenheter som liknar deras kan också hittas i tidigare forskning, som tillsammans med intervjuerna i denna uppsats ger en bättre förståelse för varför den svenska pizzabranschen har några av sina utmärkande drag. Uppsatsens resultat pekar i kombination med tidigare forskning mot en tvådelad förklaring. För det första så finns det specifika historiska omständigheter såsom den italienska arbetskraftsinvandringen till Sverige på 40- och 50-talet i en period av låg arbetslöshet, som inledningsvis öppnade upp möjligheter för branschen att växa samt bidrog till att forma själva branschstrukturen. Den förändrade situationen på arbetsmarknaden under 90-talet med högre arbetslöshet försvårade dock, inte minst för invandrare, att hitta andra typer av jobb. Som ett resultat av detta så kom nya grupper av invandrare, ofta från Mellanöstern, att arbeta i branschen i betydligt högre utsträckning. Detta har sedan bidragit till att forma branschen till det vi ser idag. / "Pizza - an oral history. Tales and experiences from the Swedish pizza business." In this essay, I take a closer look at the Swedish pizza business and try to figure out the roots of some the peculiarities you can encounter at a pizzeria in Sweden. How can it be that almost everywhere you go, you’re able to find an Italian themed pizzeria, run by an immigrant from the middle east, where you can buy a pizza with kebab meat and Béarnaise sauce surrounded by pictures of Marlon Brando and workers in New York? The purpose of the essay is to put this phenomenon within a larger Swedish social and cultural historical context. Through interviews with three different immigrant entrepreneurs in the pizza business in Sweden, I get to share their stories and experiences of how they first got into the business as well as how the see the business from within. They all have in common that their different social networks have played a big role regarding their entry in the business. They also describe a business that sometimes can be really tough with lots of stress and tight financial margins. Even though their respective entrances into the business as well as their experiences from the business differ from each other we can see a pattern where alternative career opportunities have been scarce which was a contributing factor to them ending up in the pizza business. Other experiences similar to theirs can also be found when looking at the earlier research, which in combination with the interviews in this essay, gives a better understanding of why so many immigrants work in the pizza business. Regarding the question why the Swedish pizza business has some of its distinguished features. The results combined with prior research hint at an explanation in two parts. First there are specific historical circumstances such as Italian labor immigration to Sweden in the 40s and 50s as well as low unemployment, initially opening up opportunities for the business to grow and shaping its organizational structure. However, the changing situation in the labor market during the 90s with higher unemployment made it harder, especially for immigrants, to find other kinds of work. As a result, new groups of immigrants, most notably from the middle east, ended up in the business, shaping it into what it is today.

This research paper is submitted to the Department of Geography in fulfillment of the requirements of Geography 4C6. / This study examined the trade area of a Hamilton restaurant in an attempt to determine the relevance of theoretical models in predicting trade areas based on delivery records. Through the use of four trade area models, a comparative study was devise for 'Chicago Style Pizza' restaurant. The findings were based on delivery records. Since delivery records were used, the distance factor that is used in most models is eliminated. The models that were used were a population demand, Market Penetration Model, Intervening Opportunity Model and a Spatial Interaction Model. The use of a Geographical Information System was used to predict surface demands for the Market Penetration Model and the Spatial Interaction Model. It was determined that classical models of trade area analysis had only a slight relevance in delimitating the trade areas of the store in question when compared to the actual trade area of 'Chicago Style' based on delivery records. / Thesis / Bachelor of Arts (BA)

by Nicholas T.H. Jim. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaf 48). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.ii / LIST OF ILLUSTRATIONS --- p.v / ACKNOWLEDGMENTS --- p.vi / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Company Background --- p.1 / Scope and Objectives --- p.2 / Methodologies --- p.4 / Chapter II. --- EVALUATION OF EXISTING POS SYSTEM --- p.5 / Definition of POS System --- p.5 / Performance of Existing POS System --- p.7 / Chapter III. --- CRITERIA FOR POS SYSTEM SELECTION --- p.12 / Bas i c Criteria --- p.12 / Price --- p.16 / Reputation of Supplier and its Principal --- p.16 / Techno logy of the POS System --- p.16 / Chapter IV. --- IDENTIFICATION AND EVALUATION OF POS SYSTEM --- p.18 / Identification of POS Systems --- p.18 / New Tech POS System --- p.18 / POS System --- p.22 / Remanco Vision System --- p.25 / Micros 8700 POS System --- p.28 / Chapter V. --- DECISION MAKING --- p.33 / Second Phase Evaluation --- p.33 / Final Decision Making --- p.37 / Cost and Benefit Analysis --- p.38 / Chapter VI. --- IMPLEMENTATION PLAN --- p.40 / Swopping of POS Systems --- p.40 / Price Negotiation Tactics --- p.42 / Installation of New POS System --- p.44 / Review Meetings with Supplier --- p.44 / Chapter VII. --- CONCLUSION --- p.45 / BIBLIOGRAPHY --- p.47

This thesis presents results on the theoretical description of ion acceleration using ultra-short ultra-intense laser pulses. It consists of two parts. One deals with the very general and underlying description and theoretic modeling of the laser interaction with the plasma, the other part presents three approaches of optimizing the ion acceleration by target geometry improvements using the results of the first part. In the first part, a novel approach of modeling the electron average energy of an over-critical plasma that is irradiated by a few tens of femtoseconds laser pulse with relativistic intensity is introduced. The first step is the derivation of a general expression of the distribution of accelerated electrons in the laboratory time frame. As is shown, the distribution is homogeneous in the proper time of the accelerated electrons, provided they are at rest and distributed uniformly initially. The average hot electron energy can then be derived in a second step from a weighted average of the single electron energy evolution. This result is applied exemplary for the two important cases of infinite laser contrast and square laser temporal profile, and the case of an experimentally more realistic case of a laser pulse with a temporal profile sufficient to produce a preplasma profile with a scale length of a few hundred nanometers prior to the laser pulse peak. The thus derived electron temperatures are in excellent agreement with recent measurements and simulations, and in particular provide an analytic explanation for the reduced temperatures seen both in experiments and simulations compared to the widely used ponderomotive energy scaling. The implications of this new electron temperature scaling on the ion acceleration, i.e. the maximum proton energy, are then briefly studied in the frame of an isothermal 1D expansion model. Based on this model, two distinct regions of laser pulse duration are identified with respect to the maximum energy scaling. For short laser pulses, compared to a reference time, the maximum ion energy is found to scale linearly with the laser intensity for a simple flat foil, and the most important other parameter is the laser absorption efficiency. In particular the electron temperature is of minor importance. For long laser pulse durations the maximum ion energy scales only proportional to the square root of the laser peak intensity and the electron temperature has a large impact. Consequently, improvements of the ion acceleration beyond the simple flat foil target maximum energies should focus on the increase of the laser absorption in the first case and the increase of the hot electron temperature in the latter case. In the second part, exemplary geometric designs are studied by means of simulations and analytic discussions with respect to their capability for an improvement of the laser absorption efficiency and temperature increase. First, a stack of several foils spaced by a few hundred nanometers is proposed and it is shown that the laser energy absorption for short pulses and therefore the maximum proton energy can be significantly increased. Secondly, mass limited targets, i.e. thin foils with a finite lateral extension, are studied with respect to the increase of the hot electron temperature. An analytical model is provided predicting this temperature based on the lateral foil width. Finally, the important case of bent foils with attached flat top is analyzed. This target geometry resembles hollow cone targets with flat top attached to the tip, as were used in a recent experiment producing world record proton energies. The presented analysis explains the observed increase in proton energy with a new electron acceleration mechanism, the direct acceleration of surface confined electrons by the laser light. This mechanism occurs when the laser is aligned tangentially to the curved cone wall and the laser phase co-moves with the energetic electrons. The resulting electron average energy can exceed the energies from normal or oblique laser incidence by several times. Proton energies are therefore also greatly increased and show a theoretical scaling proportional to the laser intensity, even for long laser pulses.

This thesis presents results on the theoretical description of ion acceleration using ultra-short ultra-intense laser pulses. It consists of two parts. One deals with the very general and underlying description and theoretic modeling of the laser interaction with the plasma, the other part presents three approaches of optimizing the ion acceleration by target geometry improvements using the results of the first part. In the first part, a novel approach of modeling the electron average energy of an over-critical plasma that is irradiated by a few tens of femtoseconds laser pulse with relativistic intensity is introduced. The first step is the derivation of a general expression of the distribution of accelerated electrons in the laboratory time frame. As is shown, the distribution is homogeneous in the proper time of the accelerated electrons, provided they are at rest and distributed uniformly initially. The average hot electron energy can then be derived in a second step from a weighted average of the single electron energy evolution. This result is applied exemplary for the two important cases of infinite laser contrast and square laser temporal profile, and the case of an experimentally more realistic case of a laser pulse with a temporal profile sufficient to produce a preplasma profile with a scale length of a few hundred nanometers prior to the laser pulse peak. The thus derived electron temperatures are in excellent agreement with recent measurements and simulations, and in particular provide an analytic explanation for the reduced temperatures seen both in experiments and simulations compared to the widely used ponderomotive energy scaling. The implications of this new electron temperature scaling on the ion acceleration, i.e. the maximum proton energy, are then briefly studied in the frame of an isothermal 1D expansion model. Based on this model, two distinct regions of laser pulse duration are identified with respect to the maximum energy scaling. For short laser pulses, compared to a reference time, the maximum ion energy is found to scale linearly with the laser intensity for a simple flat foil, and the most important other parameter is the laser absorption efficiency. In particular the electron temperature is of minor importance. For long laser pulse durations the maximum ion energy scales only proportional to the square root of the laser peak intensity and the electron temperature has a large impact. Consequently, improvements of the ion acceleration beyond the simple flat foil target maximum energies should focus on the increase of the laser absorption in the first case and the increase of the hot electron temperature in the latter case. In the second part, exemplary geometric designs are studied by means of simulations and analytic discussions with respect to their capability for an improvement of the laser absorption efficiency and temperature increase. First, a stack of several foils spaced by a few hundred nanometers is proposed and it is shown that the laser energy absorption for short pulses and therefore the maximum proton energy can be significantly increased. Secondly, mass limited targets, i.e. thin foils with a finite lateral extension, are studied with respect to the increase of the hot electron temperature. An analytical model is provided predicting this temperature based on the lateral foil width. Finally, the important case of bent foils with attached flat top is analyzed. This target geometry resembles hollow cone targets with flat top attached to the tip, as were used in a recent experiment producing world record proton energies. The presented analysis explains the observed increase in proton energy with a new electron acceleration mechanism, the direct acceleration of surface confined electrons by the laser light. This mechanism occurs when the laser is aligned tangentially to the curved cone wall and the laser phase co-moves with the energetic electrons. The resulting electron average energy can exceed the energies from normal or oblique laser incidence by several times. Proton energies are therefore also greatly increased and show a theoretical scaling proportional to the laser intensity, even for long laser pulses.