Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Impact of the addition of brewer’s spent grain into a bread, cookie and pasta model on digestion and physicochemical characteristics(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021) Lanzagorta García, Mauricio; Rosa Millán, Julián de la; emijzarate, emipsanchez; Morales de la Peña, Mariana; Escuela de Ingeniería y Ciencias; Campus Monterrey; Heredia, ErickThree food systems (box bread, cookies, and pasta) were prepared by partially substituting wheat flour with 5%, 15%, or 25% of Brewer’s spent grain (BSG) with and without hop. The aim was to analyze the impact of the BSG incorporation on the physicochemical and nutritional characteristics of the food systems. The dimensions for all the food systems were analyzed to determine if there were significant changes with respect to the control, also a structural analysis was made for the loaves of bread. The color was obtained for each sample and the color difference (ΔE) with respect to the control was obtained to find out if higher levels of BSG incorporation show evident differences to the human eye. Proximal analyses were carried out (moisture, protein, ash, fat, and carbohydrates) as well as the determination of the carbohydrate fraction, the phenolic compounds, and antioxidant activity for all the food systems. Thermal characteristics and crystallinity for all the food systems were determined to observe if BSG incorporation had an effect on the structural arrangement of the food systems. Additionally, the digestibility was analyzed by calculating the incremental area under the curve (AUC), hydrolysis index (HI), and predicted glycemic index (pGI) in vitro and in vivo for all the food systems. A principal component analysis (PCA) showed that the fist components were crystallinity and soluble fiber for bread and cookies, and RDS for pasta, while the second components were insoluble fiber, RS, and SDS for bread, cookies, and pasta respectively. Additionally, from a cluster analysis it could be determined that for all food systems, the principal variables that have an effect on the digestibility are the amylose content and the RDS. The obtained results could indicate that BSG incorporation may affect the structure of the food systems and therefore have a direct impact on lowering the pGI.
- Evaluation of the reprocessability of polypropylene by the implementation of Ultrasonic Micro Injection Molding(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06) Gaxiola Cockburn, Rafael; GAXIOLA COCKBURN, RAFAEL; 813724; Martínez Romero, Oscar; ilquio, emipsanchez; Olvera Trejo, Daniel; Soria Hernández, Cintya Geovanna; Escuela de Ingeniería y Ciencias; Campus Monterrey; Elías Zúñiga, AlexPolypropylene (PP) is one of the most consumed commodity thermoplastics worldwide, thereby, it is critical to propose new alternatives for the recycling of its post-industrial and post-consumer waste streams. This research evaluated methodically the use of the novel Ultrasonic Micro Injection Molding (UMIM) technology, to identify the changes in morphological, mechanical, thermal and rheological properties, after the reprocessing of pure regrind material for several consecutive cycles. Proper process parameters were obtained by a Design of Experiments, achieving a reduction of micro defects, in addition to thermal stability and an enhancement of the mechanical properties of recycled PP (increase of 36% Young’s modulus, 20% yield stress, 13% ultimate stress, 26% strain, 48% toughness). The tests showed that PP was able to withstand up to five reprocessing cycles until presenting the first signs of mechanical performance downgrading. A better understanding of the mechanochemical effects and degradation is provided by Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Fourier Transform Infrared (FTIR) spectra and dynamic rheology. The results of this work set UMIM in a more mature stage for its incorporation to the industry, while contributing to the circular economy practice.