Utilisation of bacterial (Rubrivivax gelatinosus) biomass for egg yolk pigmentation

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

Respiratory and storage behavior of fresh cut 'Tommy Atkins' mango

The respiratory and storage behavior of fresh cut 'Tommy Atkins' mango, naturally ripened (NR) or with use of ethylene (RE), were studied. Fruits were selected, washed and disinfected (200 mgCl.L-1) and stored for 12 hours at 10°C. After this period, they were processed under hygienic conditions at 10°C, packaged in polyethylene terephthalate (PET) trays or in styrofoam trays wrapped with stretchable polyvinyl chloride (PVC) film and stored for up to 15 days at 3°C. The products were evaluated regarding the evolution of internal atmosphere in the packing (O2 and CO 2), development of weight, appearance, shelf life and consumer acceptability. The respiratory rate was measured before and after processing every two hours. The yield of 'Tommy Atkins' mango to produce fresh cut product was 48.09±0.95%. Increase of the respiration rate of both mango samples was verified one hour after the preparation (NR = 17.75 mL CO 2.kg-1.h-1; RE = 28.29 mL CO 2.kg-1.h-1), followed by stabilization at 3.76 and 8.07 mL CO2/kg.h, respectively. The percentage of O2 in packages was stable in all treatments, 15-20% in PVC trays, 18-20% in PET tray. The percentage of CO2 was steady around 1.5-2.5%. The products lost fresh mass during the storage, from 0.06% to 0.30% for PET trays and from 0.15% to 1.61% for trays covered with PVC. The appearance was considered appropriate for commercialization until the 13th day, whereas product from mangoes ripened with application of ethylene was for 11 days, presenting browning in the external surface. The naturally ripened mango presented the best flavor and consumer preference in relation to the mango ripened with application of ethylene for 11 days of storage. The control of hygienic conditions during the production and storage was good and with safety for until 10 days.

Modo de cultivo e sanitização na pós-colheita de repolho híbrido 'Fuyutoyo'

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

Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks

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

Optimizing xanthophyll concentrations in diets to obtain well-pigmented yolks

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aplicação do método desirability para otimização de processo com múltiplas respostas

Currently, the competition between organizations in the pursuit of consumer preference has become increasingly fierce. In addition, consumers have become increasingly demanding due to high speed with which innovations occur, leaving the companies meet and sometimes surpass those expectations In this context, there is the necessity to use methods as mathematical models capable of dealing with the optimization of multiple responses simultaneously. In this context, this study presents an application of techniques of Design of Experiment in a machining process of a NIMONIC 80 alloy, a “superalloy” that has thermal and mechanical properties that make its machining difficult and in order to do this, the Desirability Function was used. As they are determining conditions in the machining capability of the alloy, the roughness and the cutting length were considered as variable settings, and the factors that can influence them are cutting speed, feed rate, cutting depth, inserts type and lubrication. The analysis of the result pointed out how was the influence of all factors on each response and also showed the efficiency and reliability of the method

Evaluation of new red winemaking technologies through consumer liking

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)