Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Particleboard produced with sawmill waste of different wood species

This study aimed to investigate physical performance of particleboards produced with waste from sawmills, containing different wood species, and two adhesives: urea-formaldehyde (UF) based resin and castor-oil (PU) based bi-component polyurethane resin. Panels were produced with nominal density 0.8gcm(-3); pressing temperature 110 degrees C; pressing time 10 min; specific pressure 5 MPa. Water absorption (2 and 24h); thickness swelling (2 and 24h); density; and moisture content were investigated. Results confirmed that the produced panels presented compatible physical properties in comparison with other researches referred in literature, proving the feasibility of inputs employed. Panels produced PU showed better performance than those produced with UF.

Biodegradation of eucalyptus urograndis wood by fungi

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Comparative wood anatomy of root and stem of Citharexylum myrianthum (Verbenaceae)

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

Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

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

Heating value of eucalypt wood grown on SRC for energy production

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

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

Damage and Loss Due to Ceratocystis fimbriata in Eucalyptus Wood for Charcoal Production

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Proposição de um checklist de acompanhamento de processos construtivos habitacionais em wood-frame

The need for housing in Brazil is very large, and despite government efforts to address this issue, the housing deficit is too large. When analyzing markets without this problem, it is concluded that one of the factors that influence this model is the construction adopted by Brazilian society that is in masonry. Alternatively, the system can be used in constructive Wood-frame. To apply this system in Brazil, one can say that the workmanship and the materials available to meet the demand would be created in a short period of adjustments and capabilities, but identifies himself as one of the biggest problems the planning and management of works. And one of the tools for solving this problem is to use a checklist of the activities of constructive process, avoiding forgetting or not aware of the activities necessary to complete the project

Estudo de caso do conforto térmico de dois modelos construtivos em madeira: wood frame e log home

O presente trabalho consiste em demonstrar valores referentes ao conforto ambiental de dois modelos construtivos, sendo o primeiro um edifício já executado e o outro em fase de implantação, ambos no Campus Experimental de Itapeva, aplicando alguns conceitos em habitação mais sustentáveis de madeira na região de Itapeva, estado de São Paulo, Brasil. A edificação construída sedia duas salas de aula a partir da tipologia construtiva wood frame, constituída basicamente de paredes autoportantes compostas de ossatura de madeira tratada de pinus.sp, chapas estruturais em OSB, manta de isolamento térmico/acústico e fechamento interno e externo, respectivamente em gesso e sidding (lambris de madeira). A habitação em fase de início de implantação foi idealizada a partir da tipologia construtiva log-home, e atenderá a necessidade de espaço físico para abrigar o Centro Acadêmico e a empresa-júnior “PROMAD”, ambos do curso de Engenharia Industrial Madeireira do Campus Experimental da UNESP/Itapeva. Esta construção foi elaborada a partir de técnicas de baixo impacto ambiental, levando em consideração os resultados de análise térmica obtidos na edificação anterior. Em ambos modelos construtivos foram empregados recursos renováveis abundantes na região, como a madeira de reflorestamento de Pinus e de Eucalipto. Foi acrescentado ainda ao segundo modelo a utilização de resíduos industriais lignocelulósicos, como rolete de laminação e outros materiais locais disponíveis. A metodologia básica empregada para a obtenção de dados sobre o conforto térmico em relação as edificações foi, para o primeiro caso, a coleta de dados de temperatura e umidade utilizando um termo-higrômetro, a sistematização e análise de dados reais obtidos no interior da edificação. No segundo caso, o dimensionamento do conforto térmico... (Resumo completo, clicar acesso eletrônico abaixo)

Comparative Studies of Bacillus thuringiensis var. israelensis Metabolism in Different Concentrations of Cassava Flour Processing Waste Based Media

Techniques of production of enthomopatogenic bacteria are developed aiming to increase the productivity and to reduce the costs of the fermentative process. Like this, it has been using agroindustrial wastes or by-products as nutrient sources in culture medium, having been used, in this study, the manipueira, a by-product of the processing of the cassava flour. Fermentations were performed in flasks of Erlenmeyer of 500 mL containing 250 mL of culture media, conditioned in shaker at 180 r.p.m. and 28°C, and the media were composed by manipueira, in concentrations that varied between 400 and 1000 mL/L. The time of the process varied between 48 and 120 hours. They appraised the following parameters: cellular growth, the production of spores, the reduction of organic matter (COD analysis) and the variation of reduction sugar. Although there was a proportional cellular growth to the manipueira concentration, the production of spores was similar in all the cases, at the end of the process, in spite of the smallest speed of production of the same ones in the highest concentrations. In relation to the variation of COD, it has, also, a percentile minor of reduction in the highest concentrations. In the analysis of variation of reduction sugars, the higher concentrations are the ones that they present larger slowness in the reduction of this.

Effects of belt speed, pressure and grit size on the sanding of pinus elliottii wood

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

Wood and leaf anatomy of Copaifera langsdorffii dwarf trees

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation of area contaminated by wood treatment activities: genetic markers in the environment and in the child population

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)