Efeito da umidificação, tratamento térmico e deformação sobre a decorticação da castanha de caju 'CCP-76' por meio de impacto único e direcionado

O sistema mecanizado, de múltiplos impactos, utilizado pela indústria brasileira no beneficiamento da castanha de caju, provoca danos às amêndoas e obtenção de apenas 50 a 60% de amêndoas inteiras. Para investigar o desempenho da aplicação de deformação limitada, por meio de impacto único e direcionado, um dispositivo especial foi projetado e construído. Determinou-se, inicialmente, a deformação específica correspondente ao melhor desempenho na decorticação. Utilizando-se desse valor, denominado de deformação específica limite, investigou-se o efeito de várias combinações de tempos de umidificação e tratamento térmico, utilizados na preparação da castanha do clone CCP-76, no desempenho da decorticação com impacto único e direcionado. Caracterizaram-se as castanhas pelas dimensões principais e peso, antes a após os tratamentos. O dispositivo construído mostrou-se eficaz e de fácil operação, sendo o maior índice de 77,55%, de amêndoas inteiras liberadas, foi obtido com deformação de 19%. Verificou-se que, após a preparação, as castanhas apresentaram perda média de massa de 25,7%, aumento no comprimento, largura e na espessura de 7,03%; 5,77% e 7,35%, respectivamente. Pela metodologia de superfície de resposta, não foram observadas diferenças de desempenho na decorticação.

Caracterização sensorial de amêndoas de castanha-de-caju fritas e salgadas

Amêndoas de castanha-de-caju fritas e salgadas foram acondicionadas em três embalagens flexíveis (PP/PE=polipropileno/polietileno; PETmet/PE= polietileno tereftalato metalizado/polietileno; PET/Al/PEBD= polietileno tereftalato/alumínio/polietileno de baixa densidade) com diferentes propriedades de barreira ao vapor de água e ao oxigênio. As amêndoas foram armazenadas durante 1 ano, a 30° C e 80% de umidade relativa. No final do período de 1 ano de armazenamento, realizou-se análise sensorial descritiva quantitativa (ADQ). Os termos descritivos levantados para caracterização sensorial das amêndoas foram, para aparência: cor torrada, uniformidade de cor e rugosidade; para aroma: castanha torrada, doce, ranço e velho; para sabor: castanha torrada, doce, ranço, velho, sal e amargo; para textura: crocância. Observou-se que os fatores mais diretamente responsáveis pela perda de qualidade sensorial das amêndoas de castanha-de-caju foram desenvolvimento de aroma e sabor de velho e de ranço, perda de sabor e aroma de castanha torrada e perda de crocância. Após o período de armazenamento, estes fatores foram observados com maior intensidade nas amêndoas embaladas em PP/PE.

Estudo da atividade antimicrobiana dos ácidos anacárdicos do óleo da casca da castanha de caju (CNSL) dos clones de cajueiro-anão-precoce CCP-76 e CCP-09 em cinco estágios de maturação sobre microrganismos da cavidade bucal

A atividade antimicrobiana dos ácidos anacárdicos do óleo da casca da castanha de caju (CNSL) Anacardium occidentale (Anacardiaceae) foi estudada sobre os microrganismos da cavidade bucal Streptococcus mutans ATCC 25175, Staphylococcus aureus ATCC 12598, Candida albicans ATCC 10231 e Candida utilis. Os ácidos anacárdicos obtidos dos extratos etílicos do CNSL apresentaram atividade antibacteriana contra os microganismos citados, porém a maior atividade inibitória ocorreu sobre a bactéria Gram positiva Streptococcus mutans, considerada predominante na cárie dentária. As cáries dentárias são uma das mais freqüentes doenças infecciosas nos países em desenvolvimento. Os elementos que influenciam na cárie dentária incluem o estado nutricional, a ingestão de açúcar e a presença da microbiota cariogênica.

Geração de renda e ocupações na cadeia agroindustrial de castanha de caju no Rio Grande do Norte: o caso do sertão de Apodi

This work is part of the research group studying agribusiness chains, by characterizing agroindustrial chain of cashew nuts in Rio Grande do Norte, with special emphasis on Sertão de Apodi Citizenship Territory, showing their different flows and linkages and analyzes generating jobs and income in the production of this good, from the experience of COOPAPI, using as a methodology for analyzing the input-output matrix. And this is justified by the fact that Brazil is in the context as the world's fifth largest producer of cashew nuts and the production of this product focus in the Northeast, especially the Rio Grande do Norte, which is the second largest producer of region, behind only the state of Ceará, which is the largest producer in the country. Moreover, in recent years the state has increased its insertion in international markets this product, particularly the Mossoró-Assu Territory, which constitutes the largest producer in the state, particularly the municipality of Serra do Mel, which has an arrangement different yield, based on the model of integrated rural development, embodied in family farming. Nevertheless, the Sertão de Apodi Citizenship appear as the fourth among the Citizenship territories of Rio Grande do Norte in the ranking of the production of cashew nuts, but the prevailing model of Cooperatives in the Territory, based on the Solidarity Economy, i,e, different from the old cooperative, which is based on the precepts as patronage, with cooperative owners, favor, etc.., encourages scientific research. In this, after a careful analysis of data from field research, it was noticed that among the links in the chain, the production link is what generates the most jobs, while the processing link commands to generate income, but a portion meaningful occupations and income are generated outside the territory, especially out of state RN, denouncing the gap in supply of some specific demands within the chain

Análise pelo Supply Chain Management da cadeia produtiva da castanha de caju no Rio Grande do Norte

This work presents the cashew nuts chain in the State of Rio Grande do Norte between 1960 and 2009. The main purpose of this research was to find the reason of the low productivity of the cashew nut in this state, identifying in the cashew's chain production the struggling points which were limiting the commerce of this product through the distribution network. Therefore, the Supply Chain Management was used as a logistic analysis methodology, focusing on relationships management between the nodes of this chain, from the producer until the final customer. Many problems were found: first, the precarious production conditions of the small producer don't lead to reach the demanded productivity by the market. The distance, the lack of communication of the small producers among themselves and an archaic way of dealing with their businesses, may be an explanatory reason for this problem, considering that those factors are the main elements which contribute for the weakening of the small producer placed in the productive chain. Another spotted point was that the business-oriented relationship between the producer and the local trader does not allow the small producer's economical development, which interferes in any technological investment to reach a good quality production that fulfills the market demand. And also, the fact that there is a tendency of the final costumer to require lower prices day-byday, forcing a pressure on the nodes transferring to the other and successively until arriving at the producer who inevitably is suffering the biggest impacts from this mentioned pressure.

Competitividade na pequena produção agroindustrial: estudo na agroindústria da castanha de caju

This paper looks into the cashew nut industrial process as a factor in adding value to it and involves its productions, industrialization and marketing. Its competitiveness fundamentally depends in its ability to surpass technological and non technological difficulties that contributes to increase costs and diminishes attributes to better qualities which means values to the market. The methodology applied in this paper was application of a questionnaire with a Likert model scale with closed questions and constituted by variables that composed nominated groups: exporting obstacles, market strategy, competitive advantages, broken nuts index, productive potential and social-economic profile of members of the Cooperative. A descriptive analysis was the method employed for the data analysis. After identifying some of the quantitative gains in the industrial process of the cashew nuts, recommendations are presented to COOPERCAJU to promote courses to improve the members productivity as well as technical assistance, in order to get more efficacy in the cashew nuts industrial processing

Degradação foto-fenton de carbono orgânico total em efluentes da indústria de beneficiamento de castanha de caju

At the cashew nut processing industry it is often the generation of wastewaters containing high content of toxic organic compounds. The presence of these compounds is due mainly to the so called liquid of the cashew nut (CNSL). CNSL, as it is commercially known in Brazil, is the liquid of the cashew nut. It looks like an oil with dark brown color, viscous and presents a high toxicity index due to the chemical composition, i.e. phenol compounds, such as anacardic acid, cardol, 2-methyl cardol and monophenol (cardanol). These compounds are bio resistant to the conventional treatments. Furthermore, the corresponding wastewaters present high content of TOC (total organic carbon). Therefore due to the high degree of toxicity it is very important to study and develop treatments of these wastewaters before discharge to the environmental. This research aims to decompose these compounds using advanced oxidative processes (AOP) based on the photo-Fenton system. The advantage of this system is the fast and non-selective oxidation promoted by the hydroxyl radicals (●OH), that is under determined conditions can totally convert the organic pollutants to CO2 and H2O. In order to evaluate the decomposition of the organic charge system samples of the real wastewater od a processing cashew nut industry were taken. This industry was located at the country of the state of Rio Grande do Norte. The experiments were carried out with a photochemical annular reactor equipped with UV (ultra violet) lamp. Based on preliminary experiments, a Doehlert experimental design was defined to optimize the concentrations of H2O2 and Fe(II) with a total of 13 runs. The experimental conditions were set to pH equal to 3 and temperature of 30°C. The power of the lamps applied was 80W, 125W and 250W. To evaluate the decomposition rate measures of the TOC were accomplished during 4 hours of experiment. According to the results, the organic removal obtained in terms of TOC was 80% minimum and 95% maximum. Furthermore, it was gotten a minimum time of 49 minutes for the removal of 30% of the initial TOC. Based on the obtained experimental results, the photo-Fenton system presents a very satisfactory performance as a complementary treatment of the wastewater studied

Estudo de técnicas para o tratamento alternativo de efluentes oleosos oriundos da industrialização da castanha de caju

An evaluation project was conducted on the technique of treatment for effluent oil which is the deriving process to improve cashews. During the evaluation the following techniques were developed: advanced processes of humid oxidation, oxidative processes, processes of biological treatment and processes of adsorption. The assays had been carried through in kinetic models, with an evaluation of the quality of the process by means of determining the chemical demand of oxygen (defined as a technique of control by means of comparative study between the available techniques). The results demonstrated that the natural biodegradation of the effluent ones is limited, as result using the present natural flora in the effluent one revealed impracticable for an application in the industrial systems, independent of the evaluation environment (with or without the oxygen presence). The job of specific microorganisms for the oily composite degradation developed the viability technique of this route, the acceptable levels of inclusion in effluent system of treatment of the improvement of the cashew being highly good with reasonable levels of removal of CDO. However, the use combined with other techniques of daily pay-treatment for these effluent ones revealed to still be more efficient for the context of the treatment of effluent and discarding in receiving bodies in acceptable standards for resolution CONAMA 357/2005. While the significant generation of solid residues the process of adsorption with agroindustrial residues (in special the chitosan) is a technical viable alternative, however, when applied only for the treatment of the effluent ones for discarding in bodies of water, the economic viability is harmed and minimized ambient profits. Though, it was proven that if used for ends of I reuse, the viability is equalized and justifies the investments. There was a study of the photochemistry process which have are applicable to the treatment of the effluent ones, having resulted more satisfactory than those gotten for the UV-Peroxide techniques. There was different result on the one waited for the use of catalyses used in the process of Photo. The catalyses contained the mixing oxide base of Cerium and Manganese, incorporated of Potassium promoters this had presented the best results in the decomposition of the involved pollutants. Having itself an agreed form the gotten photochemistry daily paytreatment resulted, then after disinfection with chlorine the characteristics next the portability to the water were guarantee. The job of the humid oxidation presented significant results in the removal of pollutants; however, its high cost alone is made possible for job in projects of reuses, areas of low scarcity and of raised costs with the capitation/acquisition of the water, in special, for use for industrial and potable use. The route with better economic conditions and techniques for the job in the treatment of the effluent ones of the improvement of the cashew possesses the sequence to follow: conventional process of separation water-oil, photochemistry process and finally, the complementary biological treatment

Caracterização do material particulado e avaliação do risco ocupacional e mecanismos moleculares associados à queima artesanal da castanha de caju

Brazil is among the largest cashew nut producers of the world. However, the roasting process is still carried out artisanally, especially in the Brazilian semiarid region. In face of this occupational problem, the aim of this study was to perform a physical-chemical characterization of the particulate matter (PM) emitted by the roasting of cashew nuts, as well as to determine the occupational risk and molecular mechanisms associated. The most evident PM characteristics were the prevalence of fine particles, typical biomass burning morphologies such as tar ball and the presence of the elements K, Cl, S, Ca and Fe. In addition, atmospheric modeling analyses suggest that these particles can reach neighboring regions of the emission source. Polycyclic aromatic hydrocarbons (PAHs) with carcinogenic potential, such as benzo[a]pyrene, dibenz[a,h]anthracene, benzo[a]anthracene, benzo[b]fluoranthene, chrysene, benzo[k]fluoranthene, indeno[1,2,3-c,d]pyrene and benzo[j]fluoranthene were the most abundant PAHs found in the two air monitoring campaigns. Among the identified oxy-PAH the benzanthrone (7H-benz[d,e]anthracen-7-one) had the highest concentration and the evaluation of lifetime cancer risk showed an increase of 12 to 37 cases of cancer for every 10,000 exposed people. Chemical analysis of roasted cashew nuts identified the PAHs: phenanthrene, benzo[g,h,i]perylene, pyrene and benzo[a]pyrene, besides the 3-pentadecilfenol allergen (urushiol analogue) as prevalent. Occupational exposure to PAHs was confirmed by the increase of urinary 1-hydroxypyrene levels and genotoxic effects were evidenced by the increase on micronuclei and nuclear bud frequency in exfoliated buccal mucosa cells among the exposed workers. Other biomarkers of effects such as karyorrhexis, pyknotic, karyolytic, condensed chromatin and binucleated cells also have their frequencies increased when compared to an unexposed control group. The investigation of the molecular mechanisms associated with the PM organic extract showed cytotoxicity in human lung cell lines (A549) at concentrations ≥ 4 nM BaPeq. Using non-cytotoxic doses the extract was able to activate proteins involved in the DNA damage response pathway (Chk1 and p53). Moreover, the specific contribution of the four most representative PAHs in the cashew nut roasting sample showed that benzo[a]pyrene was the most efficient to activate Chk1 and p53. Finally, the organic extract was able to increase persistently the mRNA expression involved in the PAHs metabolism (CYP1A1 and CYP1B1), inflammatory response (IL-8 and TNF-α) and cell cycle arrest (CDKN1A) for DNA repair (DDB2). The high PM concentrations and its biological effects associated warn of the serious harmful effects of artisanal cashew nut roasting and urgent actions should be taken to the sustainable development of this activity.

Caracterização do material particulado e avaliação do risco ocupacional e mecanismos moleculares associados à queima artesanal da castanha de caju

Brazil is among the largest cashew nut producers of the world. However, the roasting process is still carried out artisanally, especially in the Brazilian semiarid region. In face of this occupational problem, the aim of this study was to perform a physical-chemical characterization of the particulate matter (PM) emitted by the roasting of cashew nuts, as well as to determine the occupational risk and molecular mechanisms associated. The most evident PM characteristics were the prevalence of fine particles, typical biomass burning morphologies such as tar ball and the presence of the elements K, Cl, S, Ca and Fe. In addition, atmospheric modeling analyses suggest that these particles can reach neighboring regions of the emission source. Polycyclic aromatic hydrocarbons (PAHs) with carcinogenic potential, such as benzo[a]pyrene, dibenz[a,h]anthracene, benzo[a]anthracene, benzo[b]fluoranthene, chrysene, benzo[k]fluoranthene, indeno[1,2,3-c,d]pyrene and benzo[j]fluoranthene were the most abundant PAHs found in the two air monitoring campaigns. Among the identified oxy-PAH the benzanthrone (7H-benz[d,e]anthracen-7-one) had the highest concentration and the evaluation of lifetime cancer risk showed an increase of 12 to 37 cases of cancer for every 10,000 exposed people. Chemical analysis of roasted cashew nuts identified the PAHs: phenanthrene, benzo[g,h,i]perylene, pyrene and benzo[a]pyrene, besides the 3-pentadecilfenol allergen (urushiol analogue) as prevalent. Occupational exposure to PAHs was confirmed by the increase of urinary 1-hydroxypyrene levels and genotoxic effects were evidenced by the increase on micronuclei and nuclear bud frequency in exfoliated buccal mucosa cells among the exposed workers. Other biomarkers of effects such as karyorrhexis, pyknotic, karyolytic, condensed chromatin and binucleated cells also have their frequencies increased when compared to an unexposed control group. The investigation of the molecular mechanisms associated with the PM organic extract showed cytotoxicity in human lung cell lines (A549) at concentrations ≥ 4 nM BaPeq. Using non-cytotoxic doses the extract was able to activate proteins involved in the DNA damage response pathway (Chk1 and p53). Moreover, the specific contribution of the four most representative PAHs in the cashew nut roasting sample showed that benzo[a]pyrene was the most efficient to activate Chk1 and p53. Finally, the organic extract was able to increase persistently the mRNA expression involved in the PAHs metabolism (CYP1A1 and CYP1B1), inflammatory response (IL-8 and TNF-α) and cell cycle arrest (CDKN1A) for DNA repair (DDB2). The high PM concentrations and its biological effects associated warn of the serious harmful effects of artisanal cashew nut roasting and urgent actions should be taken to the sustainable development of this activity.

Seleção de clones de cajueiro-anão para o plantio comercial no estado do Ceará

O principal problema da cajucultura no Brasil é a baixa produtividade dos pomares, atualmente menos de 220 kg ha-1,de castanha, razão pela qual a prioridade é a obtenção de novas cultivares. Neste trabalho são apresentados os resultados da avaliação de 30 clones de cajueiro (incluindo quatro testemunhas), em regime de sequeiro, efetuada entre abril de 1990 e fevereiro de 1997, na Estação Experimental de Pacajus, CE, Brasil. O delineamento experimental foi o de blocos ao acaso, com quatro repetições e quatro plantas/parcela, com espaços de 7 x 7 m. Os resultados mostraram que os clones CAP 01, CAP 05 e CAP 12, com altura mais de 70% superior aos 2,4 m médios das testemunhas, são de porte intermediário entre os tipos comum e anãoprecoce. O diâmetro da copa dos clones CAP 10, CAP 06 e CAP 26 foi superior em mais de 63% aos 4,8 m médios das testemunhas; os clones CAP 02, CAP 07, CAP 24 e CAP 25 foram os de menor envergadura. A produção dos clones CAP 12, CAP 18 e CAP 26 foi, respectivamente, de 1.510, 1.281 e 1.262 kg ha-1 de castanhas, no quinto ano, ou seja, 175% maior do que a testemunha mais produtiva, e o CAP 12 e o CAP 18 foram os mais regulares quanto a este caráter. O peso da amêndoa variou de 1,9 a 3,2 g, com 16 clones apresentando amêndoas superiores a 2,5 g (as de maior preço no mercado internacional de nozes). Quatro clones apresentaram rendimento de amêndoa acima dos 28% da melhor testemunha (são obtidos 22% na indústria brasileira), e os clones CAP 11, CAP 06 e CAP 05 apresentaram menos de 2% de amêndoas quebradas. Os resultados apontaram os clones CAP 26 e CAP 06 como os mais promissores.

Caracterização morfomecânica para beneficiamento do fruto da castanha-de-cutia (Couepia edulis)

A castanha-de-cutia (Couepia edulis (Prance) Prance) é um fruto fibroso encontrado na Amazônia Ocidental contendo uma amêndoa muito saborosa que os caboclos daquela região costumam consumir torrada e moída com a farinha de mandioca. Suas qualidades organolépticas tornam-na uma boa candidata para consumo também nos grandes centros urbanos do Brasil e no exterior. Diferentemente do que acontece nas indústrias extratoras de óleo, para o consumo de mesa, as amêndoas inteiras e com boa aparência são mais valorizadas. Esta é a primeira razão para o desenvolvimento de um equipamento de extração da amêndoa; o outro motivo é a inexistência de estudos específicos para o desenvolvimento de metodologias de extração da amêndoa da castanha-de-cutia. Neste trabalho, realizou-se parte das análises recomendadas para o desenvolvimento de um extrator da amêndoa de dentro do fruto: foi avaliado qualitativamente o comportamento reológico e de hidratação do mesocarpo; medidas as irregularidades e a esfericidade da seção transversal do fruto em função do perímetro do fruto; determinadas a excentricidade da seção longitudinal do fruto em função da área total, e a taxa de ocupação da amêndoa nas seções transversal e longitudinal. Estas informações serão usadas para desenvolver uma instrumentação de extração da amêndoa inteira, do fruto, com baixo risco para o operador e adequada para trabalhos em campo e em agroindústrias.

Avaliação sensorial de cereais matinais de castanha-do-brasil com mandioca extrusados

Este trabalho objetivou estudar a aceitabilidade de cereais matinais de torta de amêndoa de castanha-do-brasil com mandioca extrusados nos sabores doce, salgado e natural, referentes aos atributos: aceitação global, sabor, crocância e intenção de compra por 06 meses de armazenagem à temperatura ambiente de Campinas-SP. As amostras foram servidas a um painel constituído por 40 consumidores, de forma balanceada em pratos pretos codificados com três dígitos e os resultados, comparados com um produto similar disponível no mercado. Os resultados mostraram que os três tipos de cereais matinais de castanha-do-brasil com mandioca alcançaram maiores notas para todas os atributos sensoriais avaliados do que o cereal matinal similar comercializado, com diferenças significativas (< 0,05) pelo teste de Tukey. O mesmo teste mostrou que a crocância do cereal de castanha-do-brasil com mandioca sabor doce foi diferente (p < 0,05), no segundo, terceiro e sexto mês de armazenagem, das médias dos de sabores natural e salgado, cuja média das notas do cereal doce foi superior; as demais não diferiram. Dos três cereais matinais estudados o de sabor doce recebeu as maiores notas para todos os atributos avaliados, porém com diferença significativa para alguns parâmetros e tempos de estocagem. Em relação aos atributos avaliação global, sabor e crocância, os cereais de castanha com mandioca tiveram notas equivalendo a gostei muito e gostei moderadamente, enquanto o produto comercial obteve notas equivalendo a nem gostei nem desgostei para os dois primeiros atributos e gostei ligeiramente para crocância. Na intenção de compra, os produtos processados receberam notas equivalendo a possivelmente compraria e o cereal comercial talvez comprasse/talvez não comprasse.

Extrusão de misturas de castanha do Brasil com mandioca

Considerando-se que a castanha do Brasil apresenta elevado potencial nutritivo, baixo consumo no Brasil, baixo valor agregado e é um produto orgânico, além da alta produtividade, do baixo custo da mandioca e da tecnologia de extrusão termoplástica apresentarem ampla aplicabilidade e vantagens, este trabalho teve como objetivo empregar estas três variáveis, para formular misturas com castanha do Brasil e farinha de mandioca e processá-las por extrusão, visando à obtenção de produtos extrusados ricos em proteína vegetal e prontos para o consumo. Foram utilizadas torta de amêndoa de castanha do Brasil semidesengordurada e farinha de mandioca para formulações das misturas para extrusão. Aplicou-se o delineamento fatorial completo composto central (2³), com 3 variáveis independentes e a metodologia de superfície de resposta foi usada para avaliar os resultados da composição centesimal e o valor calórico, frente às variações de castanha, umidade e temperatura. Os resultados indicam que as formulações com maiores quantidades de castanha apresentam quantidades de proteínas, lipídios e cinzas mais elevadas, já as formulações com menores teores de castanha apresentam maiores percentuais de carboidratos. Os coeficientes de regressão médios do modelo estatístico para as respostas são: umidade 7,40; carboidratos 51,09; proteínas 15,34; lipídios 11,77; fibra total 9,92 e kcal 371,65. Os ensaios com menores teores de castanha e maiores de farinha apresentam-se mais expandidos e de cor clara, enquanto que aqueles com maiores teores de castanha não se expandem e têm a cor acinzentada. Conclui-se que a adição de castanha semidesengordurada à farinha de mandioca pode ser submetida à extrusão, originando um produto extrusado fonte de proteína vegetal, pronto para o consumo e que pode atender à exigência de consumidores que não utilizam proteínas de origem animal.