Processamento sonoquímico de materiais mesoestruturados de óxido de zinco dopados com terras-raras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processamento, caracterização microestrutural e propriedades elásticas de metais celulares do sistema Ti-6Al-4V para fins de regeneração óssea

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Processamento e propriedades magnéticas de manganitas multiferróicas = Mise en forme et propriétés magnétiques de manganites multiferróïques

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Otimização de rotas tecnológicas de processamento e distribuição de resíduos municipais

Pós-graduação em Engenharia Mecânica - FEG

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Rendimento do suco e qualidade química do abacaxi sob lâminas e frequências de irrigação

The pineapple crop has a permanent demand for water, variable and dependent on their stage of development, which may affect the production and fruit quality. This study aimed to evaluate the chemical quality of fruits Smooth cayenne pineapple submitted to different levels and frequency of water replacement in the soil. We used a randomized block design in a 4 x 2 factorial arrangement, consisting of four levels of soil water replenishment (50%, 75%, 100% and 125% of crop evapotranspiration) and two irrigation frequencies (1 and 3 days) with four replications. We evaluated the parameters: juice yield (RS), hydrogen potential (pH), total soluble solids (SST), titratable acidity (ATT), SST/ATT relationship, ascorbic acid (AA). It was observed that the blades and irrigation frequencies did not affect the juice yield (RS) and ascorbic acid (AA), the increase of the blades irrigation influenced positively the quality of the fruit as it increases the values of total soluble solids (SST) decreases the acidity (ATT), raises the relationship SST/ATT and hydrogen potential (pH).

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado

This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products.

Aplicação de água ozonizada como agente sanitizante durante o processamento de café arábica

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

ZTD em tempo quase real via Estações GNSS Terrestres: estratégia de processamento para o GIPSY-OASIS II e combinação das séries temporais

Pós-graduação em Ciências Cartográficas - FCT

Emissão de CO2 do solo associada à calagem em área de conversão de laranja para cana-de-açúcar

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

Classificação de tábuas de madeira usando processamento de imagens digitais e aprendizado de máquina

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

Processamento de farinha de resíduo de polpa de amora-preta (Rubus sp.) e avaliação de biocompostos

Pós-graduação em Biociências - FCLAS

Processamento e caracterização de compósito fibra de sisal/resina epóxi via RTM

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Um estudo sobre o endurecimento, o processamento e propriedades mecânicas de uma liga de alumínio da série 3XXX tipo AA 3104 com adições de zinco

Modificações na composição química e no processamento termomecânico têm sido algumas das várias alternativas estudadas, para melhorar o desempenho de ligas de alumínio tradicionais. Neste trabalho foi modificada a composição de uma liga Al-Mn-Mg do tipo AA 3104, endurecível por deformação, adicionando-se diversos teores de zinco, transformando-a numa liga Al-Mn-Mg(Zn), endurecível por precipitação. O objetivo foi estudar e quantificar os efeitos do zinco sobre o processamento termomecânico e as propriedades mecânicas da liga modificada. Ligas com teores de zinco entre 0,03 a 1,52% foram fundidas e processadas obtendo-se um encruamento semelhante a condição H-19 industrial, denominada rota R. Ligas com teores de zinco entre 1,14 a 2,17% foram fundidas e processadas segundo três diferentes rotas: na rota S, o recozimento da rota R foi substituído por solubilização antes da laminação a frio; nas rotas E3H e E6H, as tiras laminadas a frio foram envelhecidas em dois estágios: 121°C por três horas para as duas rotas, mais três horas para a rota E3H e seis para a rota EH a 163°. A tensão de escoamento (SIGMA IND E) e a resistência à tração (SIGMA IND T) para a rota R aumentaram da ordem de 18% e 19% respectivamente, com o aumento do teor de zinco, enquanto o alongamento (E) permaneceu em torno de 4,5%. As propriedades mecânicas (SIGMA IND E SIGMA T E ) AUMENTARAM EM TORNO DE 25%, 31% E 27%, respectivamente, para a rota S. Considerando concentrações aproximadamente iguais de zinco, não foram verificadas diferenças significativas para (SIGMA E SIGMA T), entre as rotas R E S, no entanto, a rota S apresentou alongamento médio maior que a rota R da ordem 44%. Os menores valores de (SIGMA IND E SIGMA IND T) e os maiores valores de E foram obtidos para a rota E6H.