Physical attributes of kaolinitic and oxidic oxisols resulting from different usage systems

A mineralogia da fração argila e os sistemas de uso exercem fundamental importância na estrutura do solo. Assim, objetivou-se avaliar atributos físicos de um Latossolo Vermelho Distrófico, caulinítico (LVd), e, de um Latossolo Vermelho Eutroférrico, oxídico (LVef), sob diferentes sistemas de uso, localizados no município de Jaboticabal (SP), Brasil. Os sistemas de uso foram: cana-de-açúcar; algodão e mata. Foram avaliadas a densidade do solo, porosidade total, macro e microporosidade, nas profundidades de 0,0-0,1, 0,1-0,2, 0,2-0,3, 0,3-0,4 m. O Latossolo caulinítico (LVd) apresentou maior densidade do solo e menor porosidade total, macro e microporosidade. O uso aumentou a densidade do solo na profundidade de 0,0-0,3 m, com efeitos maiores no Latossolo caulinítico, principalmente na profundidade de 0,1-0,2 m na área cultivada com cana-de-açúcar.

Discrimination of geomorphic surfaces with multivariate analysis of soil attributes in sandstone - basalt lithosequence

O conceito de superfície geomórfica permite uma interligação entre os diferentes ramos da ciência do solo, tais como geologia, geomorfologia e pedologia. Esta associação favorece a compreensão da distribuição espacial dos solos na paisagem, e torna possível compreender o comportamento dos atributos do solo, que estão principalmente relacionadas com a estratigrafia e formas do relevo. Assim, este estudo visa à aplicação da estatística multivariada para categorizar superfícies geomórficas em uma litossequência arenito-basalto, de modo a fornecer uma base para a avaliação do solo em áreas afins. A área de estudo está localizada no município de Pereira Barreto, São Paulo, Brasil. A área escolhida possui 530 hectares, onde foram localizadas e mapeadas três superfícies geomórficas (I, II e III). Na área, 134 amostras foram coletadas nas profundidades de 0,0-0,2 m e 0,8-1,0 m, foram determinados os conteúdos de areia, silte e argila, pH em CaCl2, conteúdo de MO, P, Ca, Mg, K, Al e H+Al. Com base nos resultados, foram realizadas a análise univariada e multivariada de variância, clusters e principal componente, a fim de comparar as três superfícies geomórficas. A análise estatística univariada dos atributos do solo não foi eficiente na identificação das três superfícies geomórficas. Utilizando-se os atributos físicos e químicos do solo, as técnicas estatísticas multivariada permitiram à separação dos três grupos de corpos naturais do solo que foram equivalentes as três superfícies geomórficas mapeadas. Estes resultados são interessantes, pois demonstram a viabilidade da utilização de classificação numérica das superfícies geomórficas para ajudar no mapeamento de solo.

Soil sampling intensity and spatial distribution pattern of soils attributes and corn yield in no-tillage system

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

Nota científica: teste de aceitação de bebida mista de soja e amora

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

Chemical and physical attributes of two substratum for eucalypt seedling production

This work evaluated the viability of one commercial substrate with pinus bark, vermiculite and 30% of coconut fiber for Eucalyptus grandis seedlings production under different water management: 6, 8, 10, 12 e 14 mm day(-1). In relation to the substrates, it was evaluated, before and after the seedlings production, the total content of carbon, nitrogen and organic substances, pH and EC of the extract, the content of macronutrients (P, K, Ca, S, Mg) and macronutrients (B, Fe, Mn, Cu, Zn), as well as total porosity, density and water retention. It was evaluated the macro and mcronutrients accumulation in the roots and in the aerial part of the seedlings, 105 days after sowing. It was concluded that the substrates presented some distinct properties of those cited as ideal for production in containers with irrigation and fertilization. At the end of the production process, both substrates registered nutrient content little influenced by water management what would guarantee the initial development of the plants in the field.

Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino

Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalo s milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalo s milk: C 100% goat s milk; 7C3B - 70% goat s milk and 30% buffalo s milk, 5C5B - 50% goat s milk and 50% buffalo s milk, 3C7B 30% goat s milk and 70% buffalo s milk; B - 100% buffalo s milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalo s milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goat s milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters

Análise técnica e econômica do processo de obtenção de espaguetes com adição de farinha de trigo integral e farinha de linhaça

This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional

Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico

The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40°C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60°C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

SENSORY ACCEPTANCE of JUICE FROM FCOJ PROCESSING STEPS

The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, filtration, concentration, cooling and blend steps was collected at the beginning and the end of the 2009 harvest period. The juice from the extraction and filtration steps showed higher acceptance means for overall impression, aroma and flavor, while the juice from the concentration, cooling and blend steps had acceptance lower than the cutoff score. The internal preference mapping showed that color discriminated the juice from the collection periods while texture allowed discrimination between the steps of extraction and of filtration. The acceptance of the orange juice was driven by the aroma and flavor. The sensory acceptance was successfully applied to evaluate change during the process and the difference between the orange juice from different steps of the FCOJ processing.

Influência da expectativa do consumidor na aceitação de cachaça orgânica

The influence of consumer expectation on the acceptability of four samples of commercial brands of organic and conventional cachaca was assessed by fifty-six consumers. The cachacas were evaluated in blind sensory test, expectation test and real sensory test. In blind test, consumers evaluated the samples in absence of any expectation, followed by expectation test, when consumers had read organic cachaca information and indicated how much they expected to like or dislike the drink and finally, in real test, evaluated the drink with information and carry through new sensory evaluation. The assessed attributes were appearance, overall liking, flavor liking and purchase intention. Information of organic cachaca had positive influence on sensory acceptance and improved buying intention of all evaluated cachacas. Predominant effect were assimilation under negative disconfirmation, that is, although cachacas samples were not as well received by consumers as expected, consumers higher expectations resulted in higher acceptance of the samples, whether they were organic or not. The effect of consumer expectation on the acceptability of the beverage was statistically significant (p <= 0.05) for all samples evaluated.

Age-related changes in postural control sensory reweighting

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Spatial variability of forage yield and soil physical attributes of a Brachiaria decumbens pasture in the Brazilian Cerrado

The objective of this study was to analyze variability, linear and spatial correlations of forage dry mass yield (FDM) and dry matter percentage (DM%) of Brachiaria decumbens with the bulk density (BD), gravimetric (GM) and volumetric (VM) moisture, mechanical resistance to penetration (RP) and organic matter content (OM), at depths 1 (0-0.10 m) and 2 (0.10-0.20 m), in a Red Latosol (Oxisol), in order to select an indicator of soil physical quality and identify possible causes of pasture degradation. The geostatistical grid was installed to collect soil and plant data, with 121 sampling points, over an area of 2.56 ha. The linear correlation between FDM × DM% and FDM × BD2 was low, but highly significant. Spatial correlations varied inversely and positively, respectively. Except for DM% and BD, at both depths, the other attributes showed average to high variability, indicating a heterogeneous environment. Thus, geostatistics emerges as an important tool in understanding the interactions in pasture ecosystems, in order to minimize possible causes of degradation and indicate better alternatives for soil-plant-animal management. The decrease in FDM and increased BD1 are indicators of physical degradation (compaction) of Red Latosol (Oxisol), particularly in the places with the highest concentration of animals and excessive trampling, in Cerrado conditions, in the municipality of Selvíria, Mato Grosso do Sul State, Brazil.

Chemical attributes of a savannah Typic Hapludox soil under management systems

O trabalho teve por objetivo estudar as modificações de atributos químicos de um Latossolo Vermelho após dois anos de manejo com adubação orgânica e/ou mineral com diferentes sistemas de cultivo. O experimento foi realizado na área experimental da Universidade Estadual Paulista - UNESP, localizada no município de Selvíria, Estado do Mato Grosso do Sul, no ano agrícola 2004/2005 e 2005/2006. Os tratamentos foram: cultivo convencional; cultivo mínimo e semeadura direta. As adubações foram: testemunha (sem adubação); adubação mineral (300 kg ha-1 da fórmula 20-00-20); adubação orgânica (esterco bovino - 20 Mg ha-1); adubação orgânica (esterco bovino) + ½ adubação mineral recomendada para a cultura utilizada; 20 e 30 Mg ha-1 de lodo de esgoto. em um ano foi utilizada a soja como cultura e no seguinte o sorgo. Avaliaram-se os atributos químicos do solo em quatro camadas. Os atributos químicos do Latossolo Vermelho foram modificados no primeiro ano após as adubações; a adubação com esterco, lodo de esgoto e a combinação do esterco+adubação mineral foram eficazes em modificar os atributos químicos do solo estudado; o lodo de esgoto foi mais eficaz na recuperação do P do solo e, a semeadura direta contribuiu para o aumento de K no solo

Effect of Vitamin D and E supplementation on attributes of meat tenderness of feedlot bullocks.

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