Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP

The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Caracterização dos resíduos do processamento de mandioca para produção de bioetanol

Aiming to get the best economic advantage in ethanol production from cassava roots, this study presented a physiochemical characterization from two different types of solid waste in two types of processing of the raw materials in manufacturing ethanol. The processing of cassava roots begins with the disintegration and washing the roots with the addition of 20% more water to obtain a pulp which was treated and stirred in the reactor while adding enzyme α-amylase at a temperature of 90°C for 2 hours. Then we performed a pH adjustment while lowering the temperature to 60 ° C with the addition of the enzyme amiloglucosidase and then stirring for 14 hours. The hydrolyzate obtained was the source of two types of waste which are: i) Solid residue obtained after filtration of the hydrolyatze and ii) Solid waste obtained from filtering wine after alcoholic fermentation of the hydrolyzate with the addition of a dried yeast strain Y-940 manufactured by MAURI OF BRAZIL SA (2%) at a temperature of 25º C. The results of the laboratory analysis showed that the byproducts derived from the hydrolysis and fermentation showed very similar chemical compositions. With levels between 39 and 41% fiber, 0.5% lipids, 20 and 30% carbohydrates, protein 0.5 and 1.50, 6 and 8% acidity, and 20 and 30% soluble solids.

Análise e aferição de uma fresadora CNC através da utilização das tecnologias assistidas por computador, no escaneamento 3D de amostras e processamento de imagens

The use of computer-assisted technologies such as CAD - Computed Aided Design, CAM - Computed Aided Manufacturing, CAE - Computed Aided Engineering and CNC - Computed Numerical Control, are priorities in engineering and product designers. However, the dimensional measurement between the virtual and the real product design requires research, and dissemination procedures among its users. This work aims to use these technologies, through analysis and measurement of a CNC milling machine, designed and assembled in the university. Through the use of 3D scanning, and analyzing images of the machined samples, and its original virtual files, it was possible to compare the sizes of these samples in counterposition to the original virtual dimensions, we can state that the distortions between the real and virtual, are within acceptable limits for this type of equipment. As a secondary objective, this work seeks to disseminate and make more accessible the use of these technologies.

Aproveitamento do resíduo do processamento do café na composição de painéis MDP

A produção de produtos derivados de madeira e bambu vem crescendo nos últimos anos na busca de um aproveitamento mais racional dessas matériasprimas. Este trabalho tem por finalidade, o estudo da aplicação de resíduos do processamento do café em um painel MDP. Os painéis MDP foram produzidos com partículas de bambu da espécie Dendrocalamus giganteus e adição de partículas de casca de café na camada intermediária do painel, unidas por resina poliuretana à base de mamona. A caracterização físico-mecânica foi realizada baseando-se nas especificações da NBR 14810-3 (2006). Os resultados obtidos foram comparados com a norma brasileira NBR 14810-2 (2006), resultando em valores próximos aos comercialmente encontrados.

Caracterização do processamento artesanal de produtos agropecuários em assentamentos rurais de Ilha Solteira-SP: das estratégias de produção à comercialização

Pós-graduação em Agronomia - FEIS

Aplicação de técnicas de processamento e análise de imagens para detecção de edificações e vegetação a partir de dados LiDAR

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processamento e restituição digital de fotografias aéreas coloridas para estudo da cobertura vegetal

This work aimed to apply geoprocessing techniques to identify and to quantify the types of vegetal coverings in part of the county Botucatu – SP, having been divided into three phases: acquisition of data; georeferencing based on the digital topographic maps in 1:50000 scale and finally the thematic maps were generated. The methodology used to the analogical aerial photographics georeferencing showed efficient, considering that it was based on scientific procedures of residues

Processamento e restituição digital de fotografias aéreas coloridas para estudo da cobertura vegetal

This work aimed to apply geoprocessing techniques to identify and to quantify the types of vegetal coverings in part of the county Botucatu – SP, having been divided into three phases: acquisition of data; georeferencing based on the digital topographic maps in 1:50000 scale and finally the thematic maps were generated. The methodology used to the analogical aerial photographics georeferencing showed efficient, considering that it was based on scientific procedures of residues analysis and the positioning central was classified as A, according to the Cartographic Precision Pattern.

Processamento da amostra das silagens de grãos úmidos de sorgo com baixo e alto tanino na determinação da digestibilidade aparente em equinos

There were used four castrated male horses, crossbred. It was used randomized block by design for four replications. The objective was to evaluate the effect of using samples, ground or in natura, in the precision of the mobile nylon bag technique (MNBT) in comparison to the total collection (CT) method in oder to estimate the apparent digestibility coefficient (DC) of nutrients of high-moisture grains silage of sorghum with low (SSLT) and high (SSHT) tannin in the feeding equine. No effect was observed for MNBT and CT methods with in natura sample for DC of DM, OM, CE, CP to SSLT (P>0.05), whose average values were 81.71, 84.23, 82.27 e 81.43%, respectively. The MNBT did not showacuracy to evaluate of DC of the SSHT, with ground and in natura samples. It was concluded that MNBT containing in natura sample should be used to determinating the DC of SSLT to DM, OM, CE and CP for equines.

Calibração e validação de um método de medida da radiação solar global por meio de actinógrafos baseada em técnicas de processamento de imagens digitais

O objetivo do trabalho é desenvolver um sistema informático de digitalização e processamento de actinogramas baseado em técnicas de Processamento de Imagens Digitais e comparar com o sistema tradicional de medidas. Os actinogramas foram fornecidos pela Estação Meteorológica de Botucatu (FCA/UNESP). As análises preliminares indicam um desempenho satisfatório do software proposto, gerando medidas na mesma ordem de grandeza do método de referência para partição diária. O software proposto pertence a um projeto que se encontra ainda em andamento, onde rotinas de técnicas diversas continuam sendo implementadas no reconhecimento da curva de interesse para melhorar a qualidade do processamento das informações gráficas dos actinogramas. Os actinogramas estão em fase de digitalização para que o software possa ser testado com uma base de dados mais consistente, onde poderão ser identificados tendências temporais dos dados resultantes da aplicação das técnicas de Processamento de Imagens Digitais no monitoramento da radiação solar por actinógrafos.

Processamento térmico e estádio fenológico na atividade antioxidante do jambu

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Investigação dos compostos biativos em tomates (Lycopersicon esculentum L.) após o processamento térmico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processamento auditivo (central) em escolares das séries iniciais de alfabetização

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de um aplicativo para processamento de imagens obtidas por fotografias aéreas

Pós-graduação em Agronomia (Energia na Agricultura) - FCA