29 research outputs found
Uso de modelos de redes neuronales artificiales para representar el proceso de concentraci贸n por destilaci贸n molecular de omega-3 proveniente de aceite de calamar
The concentration of omega-3 compounds obtained for the esterification of squid oil by molecular distillation was carried out in two stages. This operation can process these thermolabile and high molecular weight components at very low temperatures. Given the mathematical complexity of the theoretical model, artificial neural networks (ANN) have provided an alternative to a classical computing analysis. The objective of this study was to create a predictive model using artificial neural network techniques to represent the concentration process of omega-3 compounds obtained from squid oil using molecular distillation. Another objective of this study was to analyze the performance of two different alternatives of ANN modeling; one of them is a model that represents all variables in the process and the other is a global model that simulates only the input and output variables of the process. The alternative of the ANN global model showed the best fit to the experimental data.La concentraci贸n de compuestos omega-3, obtenidos de la esterificaci贸n de aceite de calamar, por destilaci贸n molecular fue llevada a cabo en dos etapas. Esta operaci贸n permite procesar componentes termol谩biles y de alto peso molecular a muy bajas temperaturas. Dada la alta complejidad de los modelos te贸ricos, las redes neuronales artificiales (RNA) conforman una alternativa al an谩lisis computacional cl谩sico. El objetivo de este estudio fue crear un modelo predictivo usando modelos de redes neuronales artificiales para representar el proceso de concentraci贸n de compuestos omega-3 obtenidos del aceite de calamar por destilaci贸n molecular. Otro objetivo de este estudio fue analizar el desenvolvimiento de dos alternativas de modelos RNA; uno de ellos es un modelo que representa todas las variables en el proceso y otro es un modelo global que simula solo las variables de entrada y de salida del proceso. La alternativa de un modelo RNA global mostr贸 el mejor ajuste de los datos experimentales
Optimizaci贸n del proceso de preparaci贸n de concentrado de prote铆na de la torta residual de man铆
The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 掳C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl, 2 extraction stages of 30 min at 40 掳C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue.El objetivo de este trabajo fue encontrar las mejores condiciones para obtener un concentrado de prote铆nas a partir de la torta residual de man铆 (POC). El estudio se llev贸 a cabo en POC provenientes de la extracci贸n industrial de aceite de man铆. Se utilizaron distintas condiciones para la extracci贸n y precipitaci贸n de prote铆nas: relaci贸n agua / harina (10:1, 20:1 y 30:1), pH de extracci贸n (8, 9 y 10), concentraci贸n de NaCl (0 y 0,5 M), tiempo de extracci贸n (30, 60 y 120 min), temperatura (25, 40 y 60 掳C), n煤mero de etapas de extracci贸n (1, 2 y 3), y el pH de precipitaci贸n (4, 4,5 y 5). Las condiciones de extracci贸n y de precipitaci贸n que mostraron mayor rendimiento de prote铆na fueron: relaci贸n de 10:1 en agua / harina, pH de extracci贸n de 9, en ausencia de NaCl, 2 etapas de extracci贸n de 30 min cada una a 40 掳C y el pH de precipitaci贸n de 4,5. En estas condiciones, el concentrado de prote铆na de man铆 (PC) fue de 86,22%, mientras que el porcentaje de prote铆nas de la POC inicial fue de 38,04%. Las POC son una fuente alternativa de prote铆nas que pueden ser utilizadas para el consumo humano o la alimentaci贸n animal. De esta manera, se le puede dar un valor agregado extra a un residuo de la industria del aceite del man铆
Optimization of the protein concentration process from residual peanut oil-cake
The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 掳C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl, 2 extraction stages of 30 min at 40 掳C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue.<br><br>El objetivo de este trabajo fue encontrar las mejores condiciones para obtener un concentrado de prote铆nas a partir de la torta residual de man铆 (POC). El estudio se llev贸 a cabo en POC provenientes de la extracci贸n industrial de aceite de man铆. Se utilizaron distintas condiciones para la extracci贸n y precipitaci贸n de prote铆nas: relaci贸n agua / harina (10:1, 20:1 y 30:1), pH de extracci贸n (8, 9 y 10), concentraci贸n de NaCl (0 y 0,5 M), tiempo de extracci贸n (30, 60 y 120 min), temperatura (25, 40 y 60 掳C), n煤mero de etapas de extracci贸n (1, 2 y 3), y el pH de precipitaci贸n (4, 4,5 y 5). Las condiciones de extracci贸n y de precipitaci贸n que mostraron mayor rendimiento de prote铆na fueron: relaci贸n de 10:1 en agua / harina, pH de extracci贸n de 9, en ausencia de NaCl, 2 etapas de extracci贸n de 30 min cada una a 40 掳C y el pH de precipitaci贸n de 4,5. En estas condiciones, el concentrado de prote铆na de man铆 (PC) fue de 86,22%, mientras que el porcentaje de prote铆nas de la POC inicial fue de 38,04%. Las POC son una fuente alternativa de prote铆nas que pueden ser utilizadas para el consumo humano o la alimentaci贸n animal. De esta manera, se le puede dar un valor agregado extra a un residuo de la industria del aceite del man铆
Body composition differences by age and playing standard in male rugby union and rugby league : A systematic review and meta-analysis
Objective This systematic review and meta-analysis aimed to determine differences in body composition between playing standard and age in male rugby union and rugby league athletes. Eligibility criteria The MOOSE (Meta-analysis of Observational Studies in Epidemiology) guidelines for design, implementation, and reporting were followed. Studies were required to be in male rugby union or league and have body composition as the primary or secondary outcome. Data was required to be presented separately for positional groups and body composition presented as whole-body. Data sources PubMed, Cochrane Library, MEDLINE, SPORTDiscus, and CINHAHL via EBSCOhost. Risk of bias The methodological quality of the included studies was evaluated using a modified assessment scale Results 58 studies were included for meta-analysis. Results highlighted significantly higher fat-free mass in senior elite than senior sub-elite or junior elite athletes for all RU and RL forwards. Small and non-significant differences were found in fat mass between rugby union playing standards and age categories. Rugby league senior elite forwards had less fat mass than junior elite forwards. Conclusions Practitioners should prioritise training and nutritional strategies that maximise fat-free mass development, especially in junior elite cohorts