Supercritical carbonation treatment on extruded fibre-cement reinforced with vegetable fibres

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

Contribuiçã ao estudo de caracterizaçã de depó formados no papel

Deposits formed on the surface of. paper were analysed in order to identify the sources of the defects, as well as to solve the problems associated with performance and adjustments at the wet end of the paper forming process. Standard paper samples containing deposits were collected and analysed by comparing the microstructure and composition of the deposit with paper regions adjacent to it. Optical microscopy (OM). energy dispersive X-ray microanalysis (EDX) X-ray powder diffraction (XRD). thermogravimetric analysis (TGA) and scanning electron microscopy (SEM) were the techniques used in this study. The results obtained from the EDX, XRD. and TG techniques allowed concluding that the calcium carbonate content in the farm of calcite is 1.6 times higher in the formed deposit them the quantity expected in the standard paper composition. The paper sample microstructure revealed by the SEM images indicates the presence of irregular spherical aggregates up to 20μm in diameter in the deposit region. containing larger amount of calcium carbonate as well as in the regions adjacent to the deposit. These spherical aggregates seem to be absorbed and integrated into the pulp fibres and present characteristics similar to those of partially cooked cationic starch. The analysed deposits are characterised by a dense and thick substance, forming a plate with highly adhesive property. This adhesive substance has a characteristic similar to glue with a large amount of organic matter due to the high weight loss shown by the TG curve. The results are consistent with the interaction ofparticles of negatively charged calcium carbonate and cationic starch, forming sterically stabilized deposits, which firmly adhere to the paper microstructure.

Produção de refrigerante a partir de acerola (Malpighia glabra L.)

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

Desenvolvimento de bebida láctea probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

Pós-graduação em Alimentos e Nutrição - FCFAR

Análise de propostas de sequestro mineral de carbono para usinas termoelétricas no Brasil

Pós-graduação em Engenharia Mecânica - FEG

Caracterização físico-química de cervejas elaboradas com mel

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

The calcium looping cycle study for capturing carbon dioxide applied to the energy generation

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

Non-conventional cement-based composites reinforced with vegetable fibers: a review of strategies to improve durability

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

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Análise calorimétrica de cervejas produzidas utilizando cevada como adjunto de malte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da reação de dissolução de serpentinitos brasileiros para uso em processo de captura de carbono

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)