Injúrias mecânicas e processamento mínimo de goiabas: fisiologia e qualidade pós-colheita

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

Armazenamento refrigerado e processamento mínimo de alface americana cultivada em hidroponia com diferentes doses de silício

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Conservação pós-colheita de melões inteiros e minimamente processados

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Utilização de luz ultravioleta contínua (UV-C) e luz pulsada para conservação de mangas CV. Tommy Atkins minimamente processadas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Identificação e avaliação da resistência antimicrobiana de leveduras em vegetais minimamente processados

The consumption of minimally processed vegetables has been growing due to consumer demand for products easy to prepare. As it is extremely manipulated, this product can be contaminated with spoilage organisms such as yeasts, that have the ability to decrease the shelf life of food. In this sense, seeking to concerns about the resistance of microorganisms to sanitation methods for food industries and given the need for more studies of the antimicrobial power of ozone, this study aimed to isolate and identify the yeasts present in minimally processed vegetables, and check their antimicrobial resistance to sodium hypochlorite and ozone. 84 samples of minimally processed vegetables were collected. From them, 47 yeast cultures were isolated and submitted for identification and testing of resistance to sodium hypochlorite sanitizers (50, 100, 200 and 400 ppm) and ozone (0.25 and 0.5 ppm). From the total yeast isolated, 85.1% corresponds to Cryptococcus laurentii, 12.8% to Arxula adeninivorans and 2.1% to Debaryomyces hansenii var. fabryii. All of them were resistant to the sanitizers sodium hypochlorite and ozone at all concentrations tested. Given these observations, some actions must be taken during processing to avoid contamination with deteriorative microbiota.

Qualidade de cebola minimamente processada em diferentes tipos de cortes

The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.

Uso de ácido ascórbico e cloreto de cálcio na qualidade de repolho minimamente processado

The objective of this trial was to evaluate the effect of ascorbic acid (AA) and calcium chloride (CaCl2) applied by immersion at temperatures of 20 and 40 degrees C on the physicochemical and sensory characteristics of minimally processed cabbage, stored under refrigeration. Cabbages were processed in an industrial food processing equipment to be cut in slices with thickness of 3 mm. Slices were immersed in sodium hypochlorite (50 ppm) during 5 minutes for sanitization. After, the following treatments were carried out T1= control (immersion in water during 5 minutes at 20 degrees C); T2= immersion in 1% AA solution, during 5 minutes at 20 degrees C; T3= immersion in 2% AA solution, during 5 minutes at 20 degrees C; T4= immersion in 1% CaCl2 solution during 5 minutes at 20 degrees C; T5= immersion in 2% CaCl2 solution during 5 minutes at 20 degrees C, T6= immersion in 1% CaCl2 solution during 5 minutes at 40 degrees C; and T7= immersion in 2% CaCl2 solution during 5 minutes at 40 degrees C; with four replications each one. After application of treatments, cabbage was centrifuged during one minute, wrapped with polyvinyl chloride, 20 mu m, in trays of expanded polystyrene and maintained in refrigerated environment, at 6 +/- 1 degrees C and 85-90% of relative humidity, during eight days. Little increasing was observed in pH and titratable acidity values and reduction in soluble solids during conservation period on all treatments. Treatment with AA did not differ from control for color and general appearance, while treatment with 2% CaCl2 at 20 degrees C maintained the best quality, with less intensity of browning, best general appearance and purchase intent and least strange odor at the end of evaluation period.

Conservação de goiabas ‘Pedro Sato’ minimamente processadas e irradiadas

The aim of this study was to evaluate the effect of gamma irradiation associated with modified atmosphere in cold storage of guava ‘Pedro Sato’ minimally processed, checking their physical-chemical characteristics. Were used guavas from the region of Vista Alegre do Alto/São Paulo/Brazil. After harvest, fruits were immediately transported to the Fruit and Vegetables Laboratory from the Agroindustrial Management and Technology Department, Agronomic Sciences College - UNESP - Botucatu / SP, where they were kept at 10 ° C and 90-95% RH in cold storage, for 12 days. In the laboratory, fruits were selected by size and lack of defects in order to standardize the lot and then were cut into slices 0.5 cm thick. We used the completely randomized design, with factorial design 5 x 5, with three replications. The first factor consisted of the following effects: control 1 (without package or irradiation), control 2 (polystyrene package/PS + package low density polyethylene/LDPE and without irradiation), treatment 1 (PS + LDPE and 0.2 kGy ), treatment 2 (PS + LDPE and 0.6 kGy) and treatment 3 (PS + LDPE and 1.0 kGy). The second factor consisted of the evaluation periods: 0, 3, 6, 9 and 12 days. The analyses were: firmness, soluble solids (SS), titratable acidity (TA), maturity index, pH, breathing behavior. In the end of this work it was concluded that the lower dose of radiation associated with modified atmosphere promoted positive effect on physical-chemical characteristics of guava ‘Pedro Sato’, providing fruits with higher quality and durability, due to higher maintenance of pulp firmness, the highest pH and soluble solids obtained. Regarding the storage days, there were no beneficial effect of the treatments during storage, mainly due to the sensitivity of fruits submitted to gamma irradiation, where only the early days provided better values for the variables.

Amino acid composition of processed fish silage using different raw materials

The objective was to evaluate amino acid composition of silages produced from three raw materials. Commercial marine fish waste, commercial freshwater fish waste, and tilapia filleting residue were used to produce fish silage by acid digestion (20 ml/kg formic acid and 20 ml/kg sulfuric acid) and anaerobic fermentation (50 g/kg Lactobacillus plantarum, 150 g/kg sugar cane molasses). Protein content and amino acid composition were determined for raw materials and silage. Marine fish waste had higher crude protein content (776.7 g/kg) compared to freshwater fish waste (496.2 g/kg) and tilapia filleting residue (429.9 g/kg). All silages lacked up to three amino acids for each product according to FAO standards for essential amino acids. However, considering as the limiting factor only the amino acids below the 30% minimum requirement for fish in general, all products were satisfactory with respect to essential amino acids. Therefore, the results suggest that all products investigated are appropriate for use in balanced fish diets. (C) 2003 Elsevier B.V. B.V. All rights reserved.

Digestibility for dogs and cats of meat and bone meal processed at two different temperature and pressure levels

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

p-iodophenol-enhanced luminol chemiluminescent assay applied to discrimination between acute lymphoblastic and minimally differentiated acute myeloid (FAB-M0) or acute megakaryoblastic (FAB-M7) leukemias

Introduction: In this report, we propose the application of the p-iodophenol-enhanced luminol chemiluminescent technique to the determination of peroxidase (myeloperoxidase and/or platelet peroxidase) activity in blasts of minimally differentiated acute myeloblastic leukemia (AML-M0) and acute megakaryoblastic leukemia (AML-M7).Methods: the frozen blast cells from 29 patients were thawed and submitted to the optimized protocol.Results: All cases of AML-M7 and AML-M0 exhibited integrated light emission greater than 73 (10(2) mV x s), which was the arbitrary cutoff point set for the discrimination between AML and acute lymphoblastic leukemia (ALL) (mean + 3 x s.d. of ALL samples, n = 10). In addition, five out of seven cases of AML-M0 showed results above the Cutoff point.Conclusion: This highly sensitive enhanced chemiluminescent technique may be applied to discriminate between ALL and AML-M7 or AML-M1 cases, and most AML-M0 cases. It is very simple, cheap and easy to perform compared to other procedures used to measure MPO activity in AML-leukemias including AML-M7 and AML-M0.

Digital Light Microscopy of Macroporous Ceramics Processed by Consolidation Casting with Mixtures of Native Starches

Porosity in starch consolidation casting technique is rightly related to original size and morphology of starch granules, leaving a pore structure after burning out. This work reports the results for the addition of different native potato and corn starch proportions in suspension,; with TiO(2) (rutile) powder. Gelling temperature have been defined after observation under light microscopy using a heating stage. Analysis of porous network and isolated pores have been clone from images of samples surfaces obtained by depth from focus reconstruction, revealing a qualitative correlation of pores characteristics and starches additions in suspensions, suggesting that the presence of isolated or interconnected pores can be handled by starches selection to control the amylopectin and amylose contents in slurries. Also, the analysis of porous fraction distribution shows no consistent pattern through specimens' volume according to starches in mixtures.

Evaluation of stitched fabric composite processed by RTM in quasi-static test

Stitched fabrics have been widely studied for potential application in aircraft structures since stitch yarns offer improvements in the out-of-plane mechanical properties and also can save time in the lay up process. The down side of stitch yarns came up in the manufacturing process of fabric in which defects introduced by the needle movement creating fiber-free-zones, fiber breakage and misalignment of fibers. The dry stitched carbon fabric preform has mainly been used in the Resin Transfer Molding (RTM) process which high fiber content is aimed, those defects influence negatively the injection behavior reducing the mechanical properties of final material. The purpose of this research work focused on testing in quasi-static mechanical mode (in-plane tension) of a monocomponent resin CYCOM (R) 890 RTM/carbon fiber anti-symmetric quadriaxial fabric stitched by PE 80Dtex yarn processed by RTM. The evaluation consisted in comparing the scatter of the quasi-static test with the attenuation of ultrasonic maps, which show the path of the resin and possible dry spots considering that interference of yarn in resin flow is detectable in ultrasonic measurement. Microscopic analysis was also considered for further evaluation in case of premature failure. (C) 2011 Published by Elsevier Ltd. Selection and peer-review under responsibility of ICM11

Orientation dependence of stored energy of cold work in semi-processed electrical steels after temper rolling

Microhardness measurements were carried out in a low carbon lamination steel after 6% of temper rolling, in order to evaluate local variations of work hardening as a function of crystallographic orientation. EBSD (electron back scattered diffraction) was used to determine grain orientations with respect to individual rolling planes and rolling directions. Hardness was shown to increase with the local Taylor factor. TEM observations and a well-known dislocation hardening model were used to confirm the equivalence between hardness values and the stored energy of cold work. A definite correlation between stored energy and Taylor factors could therefore be established, being more consistent than previous data reported in the literature. The improvement was thought to be related to the rather small plastic deformation, during which Taylor factors could be considered to remain constant. (c) 2006 Elsevier B.V. All rights reserved.

DNA damage in patients who underwent minimally invasive surgery under inhalation or intravenous anesthesia

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