Em torno do vocábulo da mandioca: subsídios para o estudo de um campo conceitual

Neste artigo estuda-se o vocabulário utilizado pelos lavradores, referente à cultura da mandioca. Baseia-se numa pesquisa dialetològica, realizada no Município de Cândido Mota, São Paulo, um dos maiores produtores de mandioca do Brasil. O vocabulário refere-se ao preparo da terra e da rama, ao plantio e à colheita.

Bioconversão energética da folha e bagaço de mandioca pelo fungo Rhizopus oligosporus para obtenção de alimento funcional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Processo para produção de granulados e compactos a partir da utilização direta de farelo úmido de mandioca

Constituído por processo para a produção de granulados, colocação, em misturador (1), de farelo úmido de mandioca (2) e as substâncias secas a serem misturadas (3), tais como fármacos, drogas de origem natural, aromas e essências, nutrientes e aditivos, passando a massa homogeneizada resultante por equipamentos granuladores ou em outros equipamentos apropriados (4), tais como extrusores e esferonizadores, seguido por fase de secagem adequada (5), sendo, então os grânulos calibrados em equipamento apropriado (6) para se apresentarem uniformes e, para a produção de compactos, os grânulos são, então, compactados em equipamento apropriado (7), cujo desenvolvimento visa aumentar o aproveitamento do cultivo da mandioca para utilização pela indústria farmacêutica na produção de medicamentos, na indústria alimentícia como fonte de energia e de fibras e na fabricação de ração para animais de laboratório.

Composição bromatológica e digestibilidade aparente da parte aérea seca da mandioca na alimentação de tilápias-do-nilo

The objective of this work was to evaluate the effect of sun and shade drying of the aerial part of cassava on the chemical composition and apparent digestibility coefficient (ADC) of nutrients, energy, and aminoacids for Nile tilapia (Oreochromis niloticus). There was no difference between the drying methods for chemical composition. The ADC of crude protein showed higher digestibility for the shade dried aerial part. Shade drying of the aerial part of cassava allows higher conservation of the protein content and better apparent digestibility of the protein and amino acid fraction for Nile tilapia.

Características físicas, reológicas e sensorial de produtos extrusados de misturas de farinha de maracujá e fécula de mandioca

This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, considering as dependent variables: expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), color (L*, a*, b*) and pasting properties (RVA). The products were flavored and analyzed for global acceptance. The results showed significant effects of temperature and screw speed on the dependent variables. The chocolate flavored snacks obtained good acceptance.

Intervenção ergonômica e o uso da simulação computacional na concepção de produtos: o design de uma plantadora mecanizada de mandioca

Pós-graduação em Design - FAAC

Componentes agronômicos e índices fisiológicos da mandioca correlacionados ao preparo do solo

Pós-graduação em Agronomia (Agricultura) - FCA

Componentes de produção e morfologia de raízes de mandioca sob diferentes preparos do solo

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

Propriedades físicas de snacks de farinha de folhas de mandioca

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100 degrees C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

Avaliação de qualidade de amidos de mandioca modificados utilizados na fabricação de pão de queijo

The food industry looks for new ways and strategies to standardize the marketing products in the customer market. The modification of the cornflour that are produced in the manufacturing of the cheese bread has been one of the these ways, since some raw materials that are used to make the cornflour present different features in each supplyed allotment. The present research had as a main purpose to analyse such features looking forward to improving the quality of the final product. Thus, some tests were done to verify the pH, humidity and acidity; it was checked the percentage of carbonyl and carboxylic groups and the power of expansion to five different allotments and to farina, for example: pre-gel, natural, expandex farina as the combination of the three cited kinds. After diversifying the allotments, different results were acquired, even to an unique kind of farina and it was not possible to correlate the results of acidity, the percentage of carbonyl and carboxylic groups and the power of expansion. The pH and humidity are proper for each kind of farina. This way, the raw materials that are used for each cheese bread manufacturing must be analysed in each allotment

Preparação e caracterização de compósitos expandidos obtidos a partir de raspa de couro com borracha natural

Não disponível

Comparação da eficiência de reatores aeróbios com paralisações escalonadas de aeração em diferentes concentrações de matéria orgânica no tratamento de águas residuárias do processamento de farinha de mandioca

Cassava wastewater, generated during cassava processing, is a highly polluting and toxic waste. This study aimed to assess the relationship of cassava treatment efficiency in two aerobic sequencing batch reactors, cylindrical plastics (31cm height x 9cm diameter), with 2.0 liters capacity and 1.5 liters of work volume, a ratio of diameter and height of the liquid 1:2.5, with a running time of 24 hours and stoppage aeration for 16 hours with average feed of 2,500 and 6,000 mg COD. L -1. COD, pH, SVI and F/M were analyzed. The results obtained in the two reactors showed an average reduction of 94.1% and 76.8% organic content, respectively; pH values showed a rising in the output pH values compared to entry ones; SVI values obtained: 54.1 mL/g, 99.3 mL/g, respectively in a F/M ratio values worked out of 0.4 d-1 and 1,1 d-1 , respectively. The results demonstrated that the process has generated considerable saving in energy consumption compared to traditional continuous systems, was efficient and did not affect the efficiency overly of the reactor.

Avaliação do efeito da paralisação da aeração no tratamento biológico aeróbio da água residuária da indústria de farinha de mandioca

The cassava wastewater, generated during the cassava processing, is a pollutant and toxic waste. This study compared the efficiency of the cassava wastewater treatment in three batch aerobic systems with a ru1nning time of 24 hours, and aeration stoppage of 12h with 2,500, 6,000 and 10,000 mg COD L-1 . The systems were evaluated for COD, pH, SVI and F/M. The results showed that the reactor with aeration stoppage for 12 hours, with 2,500 mg COD L-1 , presented the best reduction in a process with considerable energy consumption saving compared to traditional continuous systems.

Redes sociais de produtores de mandioca em regiões do estado de São Paulo

This paper analyzed and mapped social networks among cassava farmers in São Paulo, gathered in search of information regarding production and marketing. A descriptive research, using semi-structured questionnaires, in Tupa and Assis regions, was conducted. UCINET software assisted the analysis of interactions within networks. The results indicate that Tupa network is diffuse and there is little interaction with technology transfer institutions. In Assis, the network is cohesive with greater technological diffusion.

Biologia comparada de populações da lagarta–do–cartucho em folhas de milho e mandioca

The fall armyworm is a pest that feeds on various botanies species. The objective of this experiment was to study the biology of this pest in corn and cassava leaves. Caterpillars were collected in area under cultivation with cassava and maintained on artificial diet for two generations. Under controlled conditions in a climatic chamber (B.O.D) in the laboratory (25 degrees, 60 +/- 10% RH and photophase 14 hours) were evaluated daily 50 caterpillars in corn treatments and 50 in cassava, where duration and viability of the larval phase and pupal, weight of pupas were observed after 24 hours, deformation percentage of pupas and adults, longevity, fecundity and total life cycle. The viability of larvae fed on leaves of maize and cassava was 74% and 60%, respectively. The larval period of the insects was shorter in maize 16.89 days (seven instars) and cassava 20.08 days (six instars). The pupal phase lasted 11.42 days in cassava treatment and 10.87 in the maize. The pupal weight of females and males was higher in corn 204.91 mg and 198.97 mg, respectively. The biological cycle varied depending on the ingested food. Adult longevity lasted 9.88 days for insects fed on cassava leaves. Therefore, cassava affected the development of S. frugiperda.