Processamento sonoquímico de materiais mesoestruturados de óxido de zinco dopados com terras-raras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processamento, caracterização microestrutural e propriedades elásticas de metais celulares do sistema Ti-6Al-4V para fins de regeneração óssea

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Processamento e propriedades magnéticas de manganitas multiferróicas = Mise en forme et propriétés magnétiques de manganites multiferróïques

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Uso do modelo linear multivariado de crescimento no estudo da densidade básica da madeira de eucaliptos

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Efeitos do teor de umidade da madeira no fresamento de Pinus Elliottii

Pós-graduação em Engenharia Mecânica - FEG

Otimização de rotas tecnológicas de processamento e distribuição de resíduos municipais

Pós-graduação em Engenharia Mecânica - FEG

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Comparação entre valores de ensaios experimentais e calculados da resistência ao embutimento da madeira de Pinus taeda L.

To design connections between timber parts with metal dowels (nails or bolts), two phenomena must be considered: bending of the metal dowel and the embedment strength in the wood. The Brazilian Standard ABNT NBR 7190:1997 proposes the methods used in the laboratory tests to determine the embedment strength with the metal dowell and, in the absence of testing, specifies relations to calculate the embedment strength from the compression strength. The aim of this research was to compare the embedment strength values obtained by experimental tests and calculated by the relationships established by the Brazilian Standard ABNT NBR 7190:1997. By the results of the hypothesis tests, it was possible to conclude that the estimate of the embedment strength parallel to the grain proposed by the Brazilian standard ABNT NBR 7190:1997, establishing equivalence with the strength compression results in the same direction, must be effective to the wood species Pinus taeda L., however, the same was not found in the perpendicular direction with respect to the grain, possibly explained by the alpha(e) values in the equation to calculed fe(90)

Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado

This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products.

Aplicação de água ozonizada como agente sanitizante durante o processamento de café arábica

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Qualidade da madeira e da celulose de clones de Eucalyptus spp. de diferentes densidades

Pós-graduação em Ciência Florestal - FCA

ZTD em tempo quase real via Estações GNSS Terrestres: estratégia de processamento para o GIPSY-OASIS II e combinação das séries temporais

Pós-graduação em Ciências Cartográficas - FCT

Deterioração da madeira de Eucalyptus spp. por fungos xilófagos

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

Processamento de frutos de abacaxizeiro cv smooth cayenne: perfil de açúcares e ácidos dos sucos e composição nutricional da farinha de cascas

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

Processamento de farinha de resíduo de polpa de amora-preta (Rubus sp.) e avaliação de biocompostos

Pós-graduação em Biociências - FCLAS