Degradabilidade e digestibilidade de híbridos de milho em função do estádio de colheita, tamanho de partícula e processamento por meio do esmagamento na ensilagem

During the process of silage corn, should take into consideration some aspects that will result in better utilization. The aim of this study was to evaluate the degradability of dry matter (DM), crude protein (CP), neutral detergent fiber (NDF) and starch digestibility and in vitro dry matter (DM) of silage corn hybrids due two textures, three stages of harvest, three particle sizes and processing by crushing. After harvesting and chipping, part of the material was crushed and then ensiled and sealed for 45 days. After opening the silos, analyzed the degradability in the incubation time of 20 hours using the technique in situ macro bag. The experimental design was a randomized split plot. The DM degradability was influenced only by the effect of stages of sampling used. The degradability of CP showed interaction between processing and particle size (Tp), noting that increased degradation due to processing. For NDF degradation significant interaction of factors, hybrid and processing, similar to the degradation of starch. The IVDMD was influenced by the effects of hybrid, stadium, Tp and processing. It can be concluded that benefits were higher with the use of processing associated with more advanced stages of harvest, in larger particle sizes.

Elaboração e implantação do sistema de análise de perigos e pontos críticos de controle no processamento de leite pasteurizado tipo A

Hazard analysis and critical control points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. So, the aim of this study was to develop and implement the HACCP program in the processing of pasteurized grade A milk Checklists were used to assess on the level of the pre requisites programs and on the sanitary classification of the dairy industry and the results were used as references for the development of the HACCP system. A "decision tree" protocol was used for the identification of the critical control points (CCP). No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP For these CCP, the limits for prevention, monitoring needs, corrective actions, critical limits and verification procedures were established. The pre requisites program was essential for the establishment of the system. The implementation of the HACCP for the processing of grade A pasteurized milk was efficient to control the biological hazards and enabled the product to comply with the legislation specifications and achieve safety.

Propriedades ópticas e elétricas de materiais híbridos de sílica/orgânico à base de GPTS:TEOS preparados pelo método sol-gel

Fabrication of optoelectronic devices requires the employment of at least one transparent electrode. Usually, commercially transparent electrodes have been made by deposition of indium tin oxide (ITO) films by RF-Sputtering technique. These commercial electrodes have sheet resistance of about 100 Ω/sq and optical transmittance of 77% at the wavelength of 550 nm. The poly(3,4-ethylenedioxythiophene):polystyrene-sulfonate (PEDOT:PSS) is an alternative material to fabricate transparent electrodes due to its high conductivity (about 600 S/cm) and solubility in water. Soluble conductive materials exhibits advantages for processing of electrode layers, however there is a disadvantage during devices fabrication once materials with the same solvent of the electrode material cannot be coated one over the other. Alternatively, organic/Silica hybrid materials prepared by sol-gel process allow producing bulks and films with high chemical durability. In order to obtain transparent electrodes with high chemical durability, we introduced a blended material comprising the high UV-VIS transparency of organic/Silica sol-gel material and a high conductivity polymer PEDOT:PSS. The organic/Silica sol was obtained using two different molar concentrations (1:1 and 4:1), of tetraethylorthosilicate (TEOS) and 3-glycidoxypropyltrimethoxysilane (GPTS). Amounts of PEDOT:PSS solutions were added to the sol material, resulting in different weight fractions of sol and polymer. G:T/P:P were deposit onto glass substrates by spray-coating. In order to perform electrical characterization of the blended material, gold electrodes were thermally evaporated onto the films. The electrical characterization was performed using a Keithley 2410 source/meter unity and the optical characterization, using a Cary50 UV-Vis spectrophotometer. The absorption coefficient and electric conductivity of the different compositions blends, as function of the PEDOT:PSS concentration, were...

Análise da espessura da película de cimentos de ionômero vítreo e fosfato de zinco, empregados na cimentação de coroas totais metálicas, preparadas in vivo

Pós-graduação em Odontologia Restauradora - ICT

Processamento digital de imagens de radiografias periapicais sub-expostas aos raios X

The aim of this study was to evaluate whether digitized images obtained from periapical radiographs taken with low dose of radiation could be improved with the aid of a computer software (PhotoStyler) for digital treatrnent. Serial and standardized radiographs of molar and premolar areas were studied. A total of 57 images equivalent to the radiographs taken with reduced exposure time ( 60 and 80% of the time considered normal), digitized and treated, were submitted to the evaluation of seven exanúners which compared them with those images without treatment. lt was verified that about 80% of the images equivalem to lhe radiographs taken with 60% reduction of ordinary exposure time were considered to having quality for supporting diagnosis. As for the images taken with 80% reduction of ordinary exposure time, about 50% of them were considered suitable for the sarne purpose

Utilização de bacteriófagos ambientais no controle de biofilmes de Salmonella spp. em superfícies utilizadas na indústria de processamento e comercialização de frango de corte e derivados

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Aplicação da distribuição de poisson para determinação de estoque mínimo de itens de MRO de baixo giro aplicados em manutenção de ativos industriais

Pós-graduação em Engenharia de Produção - FEB

Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP

The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.

Teste de aceitação em amostras de cachaça: avaliação de métodos estatísticos e de número mínimo de julgadores

Based on data of global impression acceptance tests of 4 cachaças samples, sensory evaluated by 120 judges, statistical parametric and non-parametric proceedings were compared. In this way, based on the sensory acceptance obtained data, 5400 systematic samples were created with different judges numbers and submitted to the established statistical proceedings. The obtained results showed that ANOVA, with two factors and Friedman tests, were equivalent to determine signifi cant differences among the cachaça samples, and in relation to the number of judges, the results pointed out 45 as the minimum necessary to detect signifi cative differences.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Caracterização dos resíduos do processamento de mandioca para produção de bioetanol

Aiming to get the best economic advantage in ethanol production from cassava roots, this study presented a physiochemical characterization from two different types of solid waste in two types of processing of the raw materials in manufacturing ethanol. The processing of cassava roots begins with the disintegration and washing the roots with the addition of 20% more water to obtain a pulp which was treated and stirred in the reactor while adding enzyme α-amylase at a temperature of 90°C for 2 hours. Then we performed a pH adjustment while lowering the temperature to 60 ° C with the addition of the enzyme amiloglucosidase and then stirring for 14 hours. The hydrolyzate obtained was the source of two types of waste which are: i) Solid residue obtained after filtration of the hydrolyatze and ii) Solid waste obtained from filtering wine after alcoholic fermentation of the hydrolyzate with the addition of a dried yeast strain Y-940 manufactured by MAURI OF BRAZIL SA (2%) at a temperature of 25º C. The results of the laboratory analysis showed that the byproducts derived from the hydrolysis and fermentation showed very similar chemical compositions. With levels between 39 and 41% fiber, 0.5% lipids, 20 and 30% carbohydrates, protein 0.5 and 1.50, 6 and 8% acidity, and 20 and 30% soluble solids.

Análise e aferição de uma fresadora CNC através da utilização das tecnologias assistidas por computador, no escaneamento 3D de amostras e processamento de imagens

The use of computer-assisted technologies such as CAD - Computed Aided Design, CAM - Computed Aided Manufacturing, CAE - Computed Aided Engineering and CNC - Computed Numerical Control, are priorities in engineering and product designers. However, the dimensional measurement between the virtual and the real product design requires research, and dissemination procedures among its users. This work aims to use these technologies, through analysis and measurement of a CNC milling machine, designed and assembled in the university. Through the use of 3D scanning, and analyzing images of the machined samples, and its original virtual files, it was possible to compare the sizes of these samples in counterposition to the original virtual dimensions, we can state that the distortions between the real and virtual, are within acceptable limits for this type of equipment. As a secondary objective, this work seeks to disseminate and make more accessible the use of these technologies.

Aproveitamento do resíduo do processamento do café na composição de painéis MDP

A produção de produtos derivados de madeira e bambu vem crescendo nos últimos anos na busca de um aproveitamento mais racional dessas matériasprimas. Este trabalho tem por finalidade, o estudo da aplicação de resíduos do processamento do café em um painel MDP. Os painéis MDP foram produzidos com partículas de bambu da espécie Dendrocalamus giganteus e adição de partículas de casca de café na camada intermediária do painel, unidas por resina poliuretana à base de mamona. A caracterização físico-mecânica foi realizada baseando-se nas especificações da NBR 14810-3 (2006). Os resultados obtidos foram comparados com a norma brasileira NBR 14810-2 (2006), resultando em valores próximos aos comercialmente encontrados.

Caracterização do processamento artesanal de produtos agropecuários em assentamentos rurais de Ilha Solteira-SP: das estratégias de produção à comercialização

Pós-graduação em Agronomia - FEIS