Friction factors and rheological properties of orange juice

The rheological behavior of Brazilian orange juice with different water content (0.34-0.73 w/w) was studied at a wide range of temperatures (0.5-62 degrees C) using a concentric cylinder viscometer. The results indicated that the juices behave as pseudoplastic fluids with yield stress, being represented by the Herschel-Bulkley model. The rheological parameters were fitted as functions of both temperature and water content in the tested range. Based on dimensional analysis it was proposed a modified Reynolds number (Re-M), which includes the Herschel-Bulkley parameters. Experimental data of friction factors during heating and cooling processes of orange juice in laminar flow through circular tubes could be well correlated as a function of Re-M. (C) 1999 Elsevier B.V. Ltd. All rights reserved.

The use of landforms to predict the variability of soil and orange attributes

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

Distribution and habitat preference of Carabidae and Staphylinidae (Coleoptera) in an orange orchard and a forest fragment

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

Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content

The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62°C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature. © 1998 Elsevier Science Limited. All rights reserved.

Morphology changes induced by laser irradiation on disperse red 13 films prepared by physical vapor deposition

Surface morphology changes induced by argon laser irradiation (514 nm) on disperse red 13 (DR13) films prepared by physical vapor deposition (PVD) were investigated. Atomic force microscopy was used to characterize the irradiated sample for different periods of irradiation. Needle-shape structures are observed which are attributed to the symmetry of DR13 molecules. The film becomes increasingly closely packed with the irradiation, with lower root mean square roughness for long exposure times. This is due to photoisomerization of DR13 molecules and probably heating of the sample, which can provide the required mobility for the molecular rearrangement. The rearrangement is such that voids in the film are filled in upon irradiating the sample, thus decreasing the film roughness and increasing the packing.

Photoelectrocatalytic degradation of Remazol Brilliant Orange 3R on titanium dioxide thin-film electrodes

Degradation of reactive dye Remazol Brilliant Orange 3R (RBO) has been performed using photoeletrocatalysis. A biased potential is applied across a titanium dioxide thin-film photoelectrode illuminated by UV light. It is suggested that charges photogenerated at the electrode surface give rise to chlorine generation and powerful oxidants (OH) that causes the dye solution to decolorize. Rate constants calculated from color decay versus time reveal a first-order reaction up to 5.0×10-5 mol l-1 in dye concentration. The best experimental conditions were found to be pH 6.0 and 1.0 mol l-1 NaCl when the photoelectrode was biased at +1V (versus SCE). Almost complete mineralization of the dye content (70% TOC reduction) was achieved in a 3-h period using these conditions. Effects of other electrolytes, dye concentration and applied potentials also have been investigated and are discussed. © 2003 Elsevier Science B.V. All rights reserved.

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products. © 2012 Elsevier Ltd.

Long-term orange juice consumption is associated with low LDL-cholesterol and apolipoprotein B in normal and moderately hypercholesterolemic subjects

Abstract. Background: This study investigated the hypothesis that long-term orange juice consumption (≥ 12 months) was associated with low risk factors for cardiovascular disease in adult men and women with normal and moderately high cholesterol blood levels. Methods. The sample consisted of 103 men (18-66 y) and 26 women (18-65 y); all were employees of an orange juice factory with daily access to free orange juice. The results showed that 41% of the individuals consumed 2 cups (480 mL) of orange juice per day for at least twelve months, while 59% of the volunteers are non-consumers of orange juice. Results: Orange juice consumers with normal serum lipid levels had significantly lower total cholesterol (-11%, p <0.001), LDL-cholesterol (-18%, p < 0.001), apolipoprotein B (apo B) (-12%, p < 0.01) and LDL/HDL ratio (-12%, p < 0.04) in comparison to non-consumers, as did the consumers with moderate hypercholesterolemia: lower total cholesterol (-5%, p <0.02), LDL-cholesterol (-12%, p <0.03), apolipoprotein B (-12%, p <0.01) and LDL/HDL ratio (-16%, p <0.05) in comparison the non-consumers counterparts. Serum levels of homocysteine, HDL- cholesterol and apolipoprotein A-1, body composition and the dietary intake of food energy and macronutrients did not differ among orange juice consumers and non-consumers, but vitamin C and folate intake was higher in orange juice consumers. Conclusion: Long-term orange juice consumers had lower levels of total cholesterol, LDL-cholesterol, apo B and LDL/HDL ratio and an improvement of folate and vitamin C in their diet. © 2013 Aptekmann and Cesar; licensee BioMed Central Ltd.

Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100-600 MPa), temperature (30-60 °C) and time (30-360 s), on the native microflora and pectin methylesterase (PME) activity of orange juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R2 = 0.9586, p < 0.001) and aerobic microorganism count (R2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce orange juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s. © 2013 Springer Science+Business Media New York.

Processamento mínimo de melão tipo Orange Flesh e de melancia 'Crimson Sweet'

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Desenvolvimento de embriões in vitro na presença de IGF-1, GH e insulina nos meios de maturação de ovócitos e cultivo embrionário

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

Qualidade do melão 'Orange flesh' minimamente processado e submetido a diferentes métodos de conservação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Diagnóstico da pesca no litoral do Parque Nacional do Cabo Orange e sua área circundante, município de Oiapoque estado do Amapá

O estado do Amapá apresenta-se com 70 % dos seus 14.281.458,5 ha de extensão transformados em áreas protegidas, entres as várias categorias de Unidades de Conservação e terras indígenas, por sua vez, muitas dessas áreas adentras as águas litorâneas do atlântico, ora pelos seus limites, ora pelos seus entornos (área circundante), tornando conflitante a atividade pesqueira na linha da costa amapaense. O Acordo de Pesca assinado em 2007 entre pescadores do município do Oiapoque e gerencia do Parque Nacional do Cabo Orange (ICMBIO) busca o controle das pescarias pela frota do Oiapoque e diminuir conflito na faixa de 20 km em águas marinhas, que pertencem ao seu limite e área circundante. Este estudo investigou as características da pesca na região do estuário do rio Oiapoque, faixa marinha do Parque e sua área circundante. A metodologia contemplou entrevistas formais e informais de vários atores do setor pesqueiro no Oiapoque, monitoramento de 488 desembarques e viagens aos locais de pescarias. Foram obtidas as CPUE’s em função do rendimento por dia de pesca por pescador (Kg/dia/pesca para cada tipo de embarcação). Foram mapeados os pesqueiros considerados importantes e tradicionalmente explorados pela frota do Oiapoque, dentro dos limites do Parque Nacional do Cabo Orange e em sua área circundante. Os pescadores do município realizam pescarias de subsistência, artesanal de menor e maior escala. Por sua vez, são as pescarias artesanais de menor escala que predominam na área do parque particularmente as embarcações do tipo “barco de pequeno porte” (BPP), que se destacaram em número, cerca de 60 % das cadastradas na colônia. O volume de pescado desembarcado no município do Oiapoque foi 766 toneladas no ano de 2008. São principalmente alvo das pescarias a corvina (Cynoscion virescens) e a pescada branca (Plagioscion spp), desta capturada de pescarias de menor escala, principalmente em embarcações de capacidade até 1 tonelada do tipo barco motorizado (BOM). A produção é comercializada diretamente dos pescadores para intermediários (balanceiros) que por sua vez, vendem para o mercado local, os dois grandes centros consumidores do Amapá (Macapá e Santana) e para outros estados (Pará, São Paulo etc).

Influence of the nycthemeral cycle on the roosting behaviour of the Orange-winged Amazon

Estímulos ambientais exercem efeitos importantes na expressão de ritmos endógenos. Deslocamentos diários de grupos de psitacídeos em resposta ao ciclo claro/escuro têm sido estudados por alguns autores. Todavia, os fatores que influenciam a ritmicidade intrínseca deste comportamento não são bem conhecidos. Este estudo descreve como a periodicidade nictemeral/circadiana dos deslocamentos diários de dormitórios do Papagaio-do-mangue Amazona amazonica é modificada por fatores climatológicos. Os números de papagaios chegando ou deixando o dormitório Ilha dos Papagaios foram determinados de minuto a minuto. Um número significativamente maior de papagaios chegou ao dormitório após o ocaso, enquanto que um número significativamente maior de papagaios deixou o dormitório antes da aurora. O pico de saída dos papagaios ocorreu 23 ± 5,24 minutos antes da aurora, quando a média de intensidade de luz era de 1 lux. O pico de chegada de papagaios ocorreu 6 ± 6,1 minutos após o ocaso, quando a média de intensidade de luz era de 50 lux. Ao alterar a intensidade de luz do ambiente, as condições climatológicas influenciaram significativamente os horários de chegada e saída, com papagaios deixando o dormitório mais tarde ou chegando mais cedo em condições de nebulosidade alta.

Aplicações da técnica de fotoeletrocatálise na oxidação de corantes ácidos, corantes dispersos, surfatantes e na redução de 'CR'((VI) e bromato em efluentes usando eletrodos nanoporosos de 'TI'/'TI''O IND.2'

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)