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.

Custos e rendimentos operacionais da extração de madeira de eucalipto com cabo aéreo

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

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

Avaliação do desgalhador florestal de discos em função de diferentes teores de umidade da madeira de eucalipto

Pós-graduação em Ciência Florestal - FCA

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)

Efeito do processo de auto-hidrólise e caracterização química da madeira de Eucalyptus grandis x Eucalyptus urophylla e Eucalyptus grandis

Pós-graduação em Ciência Florestal - FCA

Caracterização físico-mecânica de painéis de partículas de bambu com adição de casca de café

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

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.

Ensaios não-destrutivos de propagação de ondas em toras e madeira serrada de Pinus. taeda L.

In this paper it was evaluated the influence of the relative position of logs on the trees, the type of wood (juvenile and mature wood and pith) and the dimension of sawed wood elements on the velocity of propagation of stress waves into the material on condition. P. taeda L wood (43 years old trees) from Horto Florestal of Manduri (latitude 230 00’ south, longitude 400 19’ west and altitude de 700 m) São Paulo State, Brazil were used, considering its easy growth rings visualization and the better ju regions definition. Six trees were randomly chosen in the plantation. Trees were sawed into 4 logs (2,5 m long each. In each log it was delimited the central board (80mm tick) region and the lateral boards (25mm tick) regions, cons right hand. It were evaluated relation between velocity of stress waves on logs and the correspondent lumber (central and lateral boards), on green condition, on the three main region of the elements (mature wood results obtained revealed the concordance between velocities of stress waves in the material before and after the its mechanical processing. It was also revealed statistical differences between the velocity of stress waves at juvenile wood, mature wood and pith regions. Keywords: stress wave method, velocity 17 destrutivos de propagação da propagação de ondas de tensão em toras e madeira serrada de taeda L. Hernando Alfonso Lara Palma - Universidade Estadual Paulista Faculdade de Ciências Agronômicas – FCA/UNESP – Botucatu - SP, e-mail: awballarin@fca.unesp.br Luiz Antonio Vasques Hellmeister - Universidade Estadual Paulista - Faculdade de Arquitetura, FAAC/UNESP – Bauru - SP, e-mail: hellmeister@faac.unesp.br Este trabalho teve como objetivo analisar a influência do tipo de lenho, da posição da tora ao longo do fuste e das dimensões das peças desdobradas, na velocidade de as de tensão (Stress wave method), na condição de madeira verde. P. taeda L., originária de árvores de plantio do Horto Florestal de SP., com idade aproximada de 43 anos, pela facilidade de identificação dos anéis imento e demarcação das regiões de madeira adulta e madeira juvenil. Foram amostradas 6 árvores distintas, escolhidas ao acaso do talhão selecionado. De cada árvore foram retiradas 4 toras com comprimento de 2,5 m cada. Foram demarcadas nas toras a ha central (8 cm de espessura) e 4 tábuas laterais (espessura comercial de 2,5 cm), sendo duas à esquerda e duas à direita da prancha central. Foram avaliadas as relações existentes entre as velocidades de propagação das ondas de tensão na madeira íntegra (toras) e desdobrada (pranchas e tábuas), na condição de madeira verde, nas três regiões distintas do lenho: medula, madeira adulta e madeira juvenil. A análise comparativa dos resultados revelou a concordância entre as velocidades antes e após o desdobr madeira. Houve diferenciação estatisticamente significativa entre as velocidades de propagação das ondas de tensão nos lenhos adulto, juvenil e na medula. -destrutivos, método das ondas de tensão, Pinus taeda stress wave tests on green logs and lumber of Pinus taeda In this paper it was evaluated the influence of the relative position of logs on the trees, the type of wood (juvenile and mature wood and pith) and the dimension of sawed wood elements on the velocity of propagation of stress waves into the material on L wood (43 years old trees) from Horto Florestal of Manduri (latitude 19’ west and altitude de 700 m) São Paulo State, Brazil were used, considering its easy growth rings visualization and the better juvenile and mature wood regions definition. Six trees were randomly chosen in the plantation. Trees were sawed into 4 logs (2,5 m long each. In each log it was delimited the central board (80mm tick) region and the lateral boards (25mm tick) regions, considering 2 boards on the left and 2 at the right hand. It were evaluated relation between velocity of stress waves on logs and the correspondent lumber (central and lateral boards), on green condition, on the three main region of the elements (mature wood, juvenile wood and pith). Comparative analyses of results obtained revealed the concordance between velocities of stress waves in the material before and after the its mechanical processing. It was also revealed statistical differences ty of stress waves at juvenile wood, mature wood and pith regions

Calibração de um equipamento TDR (Reflectometria por Dominio do Tempo) para a Determinação da Umidade da Madeira de Grevillea robusta (Cunn.)

This study aimed to establish a calibration model of a TDR equipment to determinate thewood moisture of Grevillea robusta (Cunn.). It was selected alleatory, 11 logs of Grevillea robusta (Cunn.), it was dried in a regulate electric greenhouse at 40o C. During the dry process, the moisture was determinate, periodically and systematically by gravimetric and TDR methods. Through the gravimetric method, moisture vary from 125,88% to 6,62% while the TDR method, the variation was from 119,83% to 5,79%. The best model adjusted to the wood moisture in the determination of the function of relative dielectric constant, using this technique, was the exponential 50,20 132,72 140,27 K U e − = − ⋅ , with a R2 = 0,96, with indicator of trust or performance 0,97 they were classified as very good, according to Camargo and Sentelhas (1997). The correlation between the gravimetric method (reference) and TDR, showed to be equivalent for both methodologies. It was concluded that the TDR can be used to the determination of wood moisture of Grevillea robusta (Cunn.), in a precise and fast way, once it was established it calibration.

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.

Estudo da utilização de serragem de madeira como adsorvente para o tratamento de efluentes têxteis

The Brazilian textile industry has been a highlight in the global economy. Connected with this high economic performance there is the water consumption and the generation of great volumes of wastewater which present high concentrations of dyes and chemical substances. One of the main techniques used in the treatment of textile effluents is adsorption, which has the activated carbon as the main adsorbent. Recently, studies have been developed to find alternative materials to activated carbon and exhibiting good adsorption capacity of dyes. The aim of this work is to study the potential of sawdust as adsorbent of low cost to remove the dye Direct Green 26. The results of this type of dye removal were obtained through the study of adsorption isotherms obtained by spectrophotometry in the UV-visible region analyzed by the Langmuir model. Finally, a comparison was made of these results with those of other adsorbents. Results showed that the average removal of dye, using sawdust, was 78.8% for an initial concentration of 500mg / L and the maximum adsorption capacity of 119mg / g. These results demonstrate the great potential of sawdust as an adsorbent for the dye Direct Green 26.