Atividade proteolìtica de bactérias psicrotróficas em leites estocados em diferentes temperaturas

The widespread use of cooling technology as a tool for maintaining the microbiological and organoleptic characteristics of milk, Without effective hygienic practices throughout the milk production, caused the psychrotrophic micro-organisms to become major deteriorative bacteria in the dairy industry. The present study aimed to assess how the proteolytic psychrotrophic metabolism responds to different milk storage temperatures, drawing a parallel among psychrotrophic growth, amount of micro-organisms capable of breaking down proteins and amount of GMP (glycomacropeptide) released. Milk samples were collected directly from the cooling tank and subjected to count of psychrotrophs, count of proteolytic micro-organisms and the concentration of GMP at different storage times and temperatures. There was no linearity between the microbiological parameters and the GMP measured, according to the time/temperature binomial. The highest concentration of GMP (5.07 mg/mL) was measured in the binomial 8°C/24h (T8/ M24). The data make clear the need for further studies about questions involving the psychrotrophic microbiota in order to clarify extremely important basic questions about their metabolism.

Pesquisa de Salmonella spp. em codornas de corte (Coturnix coturnix japonica)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Um estudo sobre as operações unitárias de agitação, troca de calor em tanques e mistura de pós

De todas as operações, a agitação de fluidos, a troca de calor em tanques e a mistura de pós são, sem dúvida, as mais usuais, principalmente, na indústria de alimentos. Embora exigindo um estudo em separado, é comum estas operações unitárias estarem presentes, em instantes diferentes, no mesmo processo de fabricação. O propósito deste trabalho é enfatizar procedimentos de projeto para problemas práticos nas indústrias de processos envolvendo estas três operações. O modelo matemático proposto para a agitação de fluidos foi aplicado na substituição das tradicionais âncoras por impelidores de pás retas e inclinadas no processamento do suco concentrado de laranja. Observou-se que o tempo de permanência do suco no tanque de resfriamento caiu de quarenta para cinco minutos em decorrência da maior ação de mistura provocada pelas pás retas. O modelo proposto acompanha bem as exigências de potências requeridas pelo suco na medida em que é resfriado...(Resumo completo, clicar acesso eletrônico abaixo)

Synthesis of Structured Lipids by Enzymatic Interesterification of Milkfat and Soybean Oil in a Basket-Type Stirred Tank Reactor

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

Transferência de calor transiente na agitação linear intermitente de latas

Foi estudada a transferência de calor transiente na agitação linear e intermitente (ALI) de embalagens metálicas contendo simulantes de alimentos, objetivando-se sua aplicação em processos de pasteurização ou esterilização e conseqüentes tratamentos térmicos mais eficientes, homogêneos e com produto de melhor qualidade. Foram utilizados quatro meios fluidos simulantes de alimentos de diferentes viscosidades e massas específicas: três óleos e água. Foram combinados efeitos de cinco tratamentos, sendo: meio simulante (4 níveis), espaço livre (3 níveis), freqüência de agitação (4 níveis), amplitude de agitação (2 níveis) e posição das latas (4 níveis). Os ensaios de aquecimento e resfriamento foram feitos em tanque com água à temperatura de 98 °C e 17-20 °C, respectivamente. Com os dados de penetração de calor em cada experimento, foram calculados os parâmetros de penetração de calor fh, jh, fc e jc. Os resultados foram modelados utilizando-se grupos de números adimensionais e expressos em termos de Nusselt, Prandtl, Reynolds e funções trigonométricas (com medidas de amplitude e freqüência de agitação, espaço livre e dimensões da embalagem). Foram estabelecidas as duas Equações gerais para as fases de aquecimento e resfriamento: Nu = ReA 0,199.Pr 0,288.sen(xa/AM)0,406.cos(xf/FA) 1,039.cos((xf/FA).(EL/H).p) 4,556 Aquecimento Nu = 0,1295.ReA 0,047.Pr 0,193.sen(xa/AM)0,114.cos(xf/FA) 0,641.cos((xf/FA).(EL/H).p) 2,476 Resfriamento O processo de ALI pode ser aplicado em pasteurizadores ou autoclaves estáticas horizontais e verticais, com modificações simples. Concluiu-se que a ALI aumenta significativamente a taxa de transferência de calor, tanto no aquecimento como no resfriamento.

Studies on the cooling minimum quantity and conventional cooling at hardened steels in grinding process

The purpose of this work is to explain the concept of cutting fluids reasonable usage through the fluid minimum quantity in grinding processes. on that purpose, the development of a new nozzle and an own and adequate methodology should be required in order to obtain good results and compare them to the conventional methods. The analysis of the grinding wheel/cutting fluid performance was accomplished from the following input parameters: flow rate variation by nozzle diameter changes (three diameters values: 3mm, 4mm and 5mm), besides the conventional round nozzle already within the machine. Integral oil and a synthetic emulsion were used as cutting fluids and a conventional grinding wheel was employed. The workpieces were made of steel VC 131, tempered and quenched with 60HRc. Thus, as the flow rate and the nozzle diameter changes, keeping steady fluid jet velocity (equal to cutting velocity), attempted to find the best machining conditions, with the purpose to obtain a decrease on the cutting fluid volume, taking into consideration the analysis of the process output variables such as cutting strength, cutting specific energy, grinding wheel wear and surface roughness. It was verified that the 3mm diameter optimized nozzle and the integral oil, in general, was the best combination among all proposed.

Analysis of the Influence of Sparkout Time on Grinding Using Several Lubrication/Cooling Methods

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

A sustainable alternative for cooling the machining processes using a refrigerant fluid in recirculation inside the toolholder

This article presents a cooling system for cutting tool in turning based in a toolholder with cooling fluid flowing inside its body being that this fluid must necessarily be able to phase change due to heat generated from machining processes. In this way, the fluid evaporates just under the cutting tool allowing a heat transfer more efficient than if were used a fluid without phase change once the latent heat of evaporation is beneficial for removal heat. Following, the cooling fluid evaporated passes through a condenser located out of the toolholder where it is condensated and returns to the toolholder again and a new cycle is started. In this study, the R-123, a hydrochlorofluorocarbon (HCFC) fluid, was selected for the turning of a Cr-Ni-Nb-Mn-N austenitic steel of hard machinability. The machining tests were carried out under three different machining conditions: dry machining, external cutting fluid (conventional method), and with the toolholder proposed. As result, the developed system allows a surface roughness up to 10% better than dry machining and a tool life close to the conventional method, but 32% superior to dry machining; moreover, there are environmental and economics advantages once the cooling fluid is maintained in a loop circuit.

Superconductors of the BPSCCO system obtained from rapid cooling process

Bi-based (BPSCCO) superconductors have been extensively studied due to their interesting superconducting properties, especially those that present high transition temperature (T-c). In this work, superconductors of the BPSCCO system were prepared from rapid cooling process and studied under its structural and magnetic properties. Sample as-prepared shows an amorphous behavior, which is converted progressively into 2223 phase. This process permits the control of Pb or Bi loss and the crystallization of the desired phase using several heat annealing processes. The 2201 and 2212 phases were also observed as intermediate phases, before the crystallization of the 2223 phase. The superconductor obtained in this work presented a T-c around 77-K. (C) 2005 Springer Science + Business Media, Inc.

Cold Renal Ischemia: Comparison of Efficacy Between Two Techniques of Cooling, in a Swine Model

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

Molecular identification and thermoresistance to boiling of Nocardia farcinica and Nocardia cyriacigeorgica from bovine bulk tank milk

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

Impact of 24-h Cooling Prior to Freezing on the Survival of Domestic Cat (Felis catus) Epididymal Sperm

The aim of this study was to investigate the impact of a 24-h cooling period prior to freezing on domestic cat epididymal sperm viability. Fifteen tomcats were submitted to routine orchiectomy and sperm samples were retrieved from both epididymides in a Tris-glucose-20% egg yolk extender. For each tomcat, the diluted sperm was split into two equal volumes and cooled to 5 degrees C at a rate of 0.5 degrees C/min; one sample for 60 min (control) and the other for 24 h (cooled). After the cooling period, samples from both groups were frozen using an identical freezing protocol. Sperm samples were evaluated in three different periods: immediately after harvesting, after cooling at 5 degrees C for 24 h (cooled group) and after freezing thawing of control and cooled groups. Evaluations consisted of sperm motility and progressive status, sperm morphology and plasma membrane integrity (PMI) using two fluorescent probes. After cooling for 24 h, a decrease (p < 0.05) in sperm motility, progressive status and PMI was observed when compared to sperm samples immediately after collection. Comparing the results obtained after thawing, no difference (p < 0.05) was found regarding sperm motility, progressive status, PMI and sperm morphology between control and cooled groups. The results from the present study show that cooling cat epididymal spermatozoa at 5 degrees C for 24 h prior to freezing does not lead to major damage of spermatozoa impairing the freeze-thaw process.