Efeitos da adição da cal hidratada na estabilização de um solo sedimentar para pavimentação urbana na região de Curitiba

Urban paving is of paramount importance for a city, both socioeconomic and in quality of life. The urban flooring not different so-called road surface are constituted by a set of horizontal layers, overlaid on the ground, which have the main function of supporting the actions induced by the vehicle redistributing the stresses transmitted to the ground. Soils are important materials for the execution of paving, mainly because they are part of the basic structure of the floor and mostly be available in abundance, with a very low cost, however, their properties usually do not meet the requirements necessary to perform the floor. The soil stabilization for the implementation of urban pavement bases and sub-bases is an increasingly important aspect in the current situation, because always there is the concern with the environment, and there is now the clear awareness that every effort should be made to minimize the effects caused by the exploitation of deposits and deposition of material. In this sense this work presents the effects of adding different proportions of lime to stabilize a sedimentary soil sample from the urban area of the city of Curitiba. It selected a sample quantity of soil in the region to study the stabilization insertion of hydrated lime type (CHIII) powder. The two variables in the study are related to the content of lime mixed with the soil at 0% percentages of 3%, 6%, 8% and 16%, and cure times at which these mixtures were subjected to (0, 7, 14, 28 and 56 days). The tested mixtures were prepared from dosages defined by two methods: one checking the chemical behavior of the samples by means of changes in pH values, and the second analyzing the mechanical behavior through the RCS values. It has been found that the chemical stability analyzed by addition of lime, provided an average increase of RCS in most soil samples studied, because of some physical and chemical characteristics thereof. For mixtures with 6%, 8% and 16% of lime after 28 days of curing, the average RCS was 0,57 MPa, 1,06 MPa and 2,37 MPa, respectively, for the normal proctor, and as for intermediate proctor, in the same curing time and on the same percentages RCS results were 0,54 MPa, 1,04 MPa and 2,71 MPa, respectively. In global terms, the soil-lime mixtures studied showed acceptable behavior by law to use as layers of sub-base. However, only the mixture with 16% of lime, at 28 days, is recommended for use on floors bases. Even so, the mixtures studied constitute a good alternative economic and socio-environmental.

Araça amarelo: atividade antioxidante, composição nutricional e aplicação em barra de cereais

Brazil has a great diversity of native fruits, which are not always widely consumed, being sold only in certain regions, due to their difficulty of post-harvest conservation. One such fruit is yellow guava, interesting source of nutrients. To promote the consumption and use of this fruit to the consumer public in different regions of the country, this study evaluated the incorporation of yellow Ya-cy araçá in formulating a cereal bar. Therefore, fruits were evaluated for their chemical, physical and chemical characteristics and bioactive compounds in different stages of maturation yellow guava (green, mature and dried forms). The behavior of guava yellow front of to UV-C radiation was also evaluated. After these reviews, there was obtained yellow ripe guava flour after previous tests, was added to the base formulation cereal bar. For the experimental planning and development of the formulations was used factorial design 22 with a central point. The developed formulations were subjected to sensory evaluation using for treatment of multivariate data analysis (Principal Component Analysis- ACP). The preferred formulation in sensory evaluation was evaluated in their physical characteristics (texture), physical-chemical (moisture, ash, lipids, proteins, carbohydrates, dietary fiber and calorie), mineral content and fatty acid profile. The results indicated that the added yellow guava cereal bar developed in this study is one way to application and use of guava, increasing the consumption of fruit to different regions of the country, and can be considered a functional product, not only to contain the fruit in its composition, but also to present many beneficial nutrients that contribute to the health of consumers.

Uso de diferentes agentes ligantes no desenvolvimento de barra de cereal salgada adicionada de chia (Salvia hispânica L.)

The objective of this study was to evaluate different binders when preparing salt cereal bars and to characterize them as physical, physico-chemical and sensory parameters. Four formulations of different cereal bars using binders have been developed. The evaluated binders were collagen, guar gum, xanthan gum and psyllium. The developed cereal bars were evaluated according to their physical characteristics (color and texture), physicochemical (pH, moisture, ash, protein, lipids, Aw, crude fiber) beyond their calorie, fatty acid composition and concentration of the main minerals. Among the four binding agents evaluated, psyllium stood out due to its physicochemical characteristics. A cereal bar high in protein and fiber; low in carbohydrates and water activity. The binding agent guar gum and xanthan showed characteristics similar to psyllium, especially regarding to fiber content. Collagen as binder gave the final product a high level in protein and lipid. The color and texture analyzes showed that the salt cereal bars had the color and crispness characteristics for this type of product. Regarding to the composition in the fatty acid, the developed bars offer a good supply of essential fatty acids to the human body. The same was observed regarding to mineral contents. Sensory, salt cereal bars made with chia showed good acceptability, highlighting the elaborate bar with psyllium binder. Different binders demonstrated technological efficiency in the preparation of salt cereal bars. The binder psyllium agent over others showed better physical-chemical and sensory characteristics. However, in general the product has healthy and nutritional characteristics it may be indicated for a protein diet with high fiber content and free sugars.