Comportamento dos óleos de girassol, soja e milho em frituras de produto cárneo empanado pré-frito congelado

A utilização crescente de alimentos rápidos determinou a expansão de uma indústria de produtos fritos e pré-fritos. A compreensão das mudanças que o óleo sofre durante os processos de fritura é importante, pois pode levar à otimização destes processos, e a melhoria da qualidade do óleo de fritura e do produto final. Neste trabalho, objetivou-se determinar os níveis de alteração de diferentes óleos vegetais, girassol, soja e milho, no processo de fritura dos snacks produto cárneo empanado pré-frito congelado. As frituras foram conduzidas em temperatura de 180°C, relação superfície/volume (S/V) de 0,3 cm-1 e tempo total de aquecimento de 12 horas. Nos snacks procederam-se as análises de teor de umidade e lipídios; nos óleos as determinações de compostos polares totais, ácidos graxos livres e índice de peróxidos. Nenhuma análise apresentou alteração acima dos limites recomendados por alguns países. Desta forma, concluiu-se que as condições estabelecidas no processo de fritura são seguras, indicando que todos os óleos foram adequados à fritura, sendo o óleo de milho de maior estabilidade oxidativa.

Desenvolvimento de métodos analíticos qualitativos para a análise de darunavir comprimidos

Darunavir is a protease inhibitor used in the treatment of HIV infection. It is a pillar of the drug cocktail for patients diagnosed with the virus. Quality control in the pharmaceutical industry, to verify the content of active substance and study the physicochemical characteristics of the drug, is essential to ensure final product quality. Until now, standardized methods for the analysis of darunavir have not been available in official compendia. This justifies new research, to develop and validate analytical methods, as well as physicochemical and pharmaceutical analysis for this drug, both as a raw material and a finished product. Thus, in this study, (a) the average weight of darunavir tablets and (b) the melting point of the pure drug were determined, and the following analytical techniques were performed: (c) thin-layer chromatography, (d) ultraviolet spectroscopy, (e) infrared spectroscopy and (f) high performance liquid chromatography. By developing the above techniques, it is possible to make a qualitative assessment of the quality of darunavir tablets.

Produção de refrigerante a partir de acerola (Malpighia glabra L.)

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

Identificação e caracterização da microbiota lática isolada de queijo mussarela de búfala

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

Avaliação do efeito da inoculação de fungos termofílicos em pilhas de compostagem de lixo urbano

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo da viabilidade técnica, econômica e ambiental da substituição de um banco de resistências elétricas de aquecedores por uma caldeira alimentada por biomassa de paletes residuais na indústria de laminação

Given the increasing demand for fossil fuels to power the engines of the global economy, and also the slow process of synthesis of oil, it becomes necessary to develop new sources of renewable energy in addition to improve promising sources that already exist, turning them competitive. Based on this, biomass is shown very promising between the most popular energy sources due to its availability, applicability, and above all, the fact of not emitting green house gases when analyzing the whole carbon cycle. In this sense, this work presents, through an environmental, technical and economic analysis, the impact in an aluminum mill of replacing the use of electricity, in one process, by a boiler fueled with biomass from waste process of packaging the finished product with pallets. Thus, besides the reduction of CO2 emissions, financial gains are targeted, since the main goal of the corporations that require such power is to maximize its profits

Criação e implantação de procedimentos logísticos em uma indústria de móveis: estudo de caso

The Brazilian construction is with high production which resulted in many service industries and also for businesses that work in conjunction with it. For the furniture industries would not be different, since they are intimately involved with the construction. To meet the demand for furnishings in Brazil, some clusters of industries have developed in recent years, as in the case of Uba (MG), Arapongas (PR) and Bento Gonçalves (RS). For industries sector can always increase its production combining quality and customer satisfaction, is necessary for their production procedures are studied and improved every day. The aim of this research is to propose a solution for simple information system involving the issue of tracking parts of the furniture produced in an industry custom furniture that depend on outsourced services. The research occurred during four months of the year 2013 for the observation of the production of the industry, where possible observing interference could be carried out with the aim of obtaining improvements in the production line. It is concluded that control of the finished product in a custom furniture industry is a very complex work, because the information system must transmit information faithful, which has not happened formerly, but after the implementation of the identification system was significant improvement the transfer of information between sectors mounts internal and external furniture

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

Um método para avaliação de desempenho de transmissão em cabos LAN

Pós-graduação em Engenharia Elétrica - FEB

Obtenção de massa de mandioca com adição de maltodextrina de amido de milho waxy

This study aimed to the development of cassava mashed with added maltodextrin of waxy maize starch as an alternative to the semi-ready product. The experimental design was completely randomized using blocks in 4x7 factorial, with three replications. The treatments were the combination of maltodextrin concentrations added in the cassava mass (0, 5, 10 and 15% on dry weight) with storage time (0, 2, 4, 6, 8, 10 and 12 days after preparation) and two condition (environment and refrigerated temperature). The variety chosen to the processing was the IAC 576-70. The data were subjected to variance analysis. The means were compared by Tukey test at 5%. The content of maltodextrin from waxy maize starch to 15% was effective in controlling the increase of texture. The mass of cassava with the addition of maltodextrin showed to be product of easy preparation, showin IAC 576-70g viability to be produced in industrial scale.

Pano Kente: estrutura e estética africana

The fractal geometry of nature is seen in organizations and has set handcrafted artifacts, among them African Kente cloth traditionally produced by Ewe and Ashanti of West Africa. Incorporating parameters also classify products as carriers of fractal geometry, the Kente fabrics exhibit built from geometric shapes classified as seeds or unique architecture. This article aims to analyze examples of Kente cloths and establish the existence of geometric structures formed from a parent cell, exposing how this cell and how its architecture and formed patterns are maintained throughout the finished product.

Modelo matemático para determinação do custo e produção de energia na cultura da cana-de-açúcar

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

Análise da resistência à fadiga de tubos de aço API 5CT N80 Tipo Q soldados via processo de indução magnética de alta frequência (HFIW)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE

This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. The objective of this study was to use a rheological method to predict the fat network formation in ice cream with three types of fats (hydrogenated, low trans and palm fat). The three formulations were produced using the same methodology and ratio of ingredients. Rheo-optical measurements were taken before and after the ageing process, and the maximum compression force, overrun and melting profile were calculated in the finished product. The rheological analysis showed a better response from the ageing process from the hydrogenated fat, followed by the low trans fat. The formulation with palm fat showed greater differences between the three, where through the rheological tests a weaker destabilization of the fat globule membrane by the emulsifier was suggested. The overrun, texture measurements and meltdown profile has shown the distinction on the structure formation by the hydrogenated fat from the other fats.

Analisi delle preferenze per le diverse categorie di pomodoro trasformato nel food service

Il pomodoro è una delle colture principali del panorama agro-alimentare italiano e rappresenta un ingrediente base della tradizione culinaria nazionale. Il pomodoro lavorato dall’industria conserviera può essere trasformato in diverse tipologie merceologiche, che si differenziano in base alla tecniche di lavorazione impiegate ed alle caratteristiche del prodotto finito. la percentuale di spesa totale destinata all’acquisto di cibo fuori casa è in aumento a livello globale e l’interesse dell’industria alimentare nei confronti di questo canale di vendita è quindi crescente. Mentre sono numerose le indagine in letteratura che studiano i processi di acquisto dei consumatori finali, non ci sono evidenze di studi simili condotti sugli operatori del Food Service. Obiettivo principale della ricerca è quello di valutare le preferenze dei responsabili acquisti del settore Food Service per diverse tipologie di pomodoro trasformato, in relazione ad una gamma di attributi rilevanti del prodotto e di caratteristiche del cliente. La raccolta dei dati è avvenuta attraverso un esperimento di scelta ipotetico realizzato in Italia e alcuni mercati esteri. Dai risultati ottenuti dall’indagine emerge che i Pelati sono la categoria di pomodoro trasformato preferita dai responsabili degli acquisti del settore Food Service intervistati, con il 35% delle preferenze dichiarate nell'insieme dei contesti di scelta proposti, seguita dalla Polpa (25%), dalla Passata (20%) e dal Concentrato (15%). Dai risultati ottenuti dalla stima del modello econometrico Logit a parametri randomizzati è emerso che alcuni attributi qualitativi di fiducia (credence), spesso impiegati nelle strategie di differenziazione e posizionamento da parte dell’industria alimentare nel mercato Retail, possono rivestire un ruolo importante anche nell’influenzare le preferenze degli operatori del Food Service. Questo potrebbe quindi essere un interessante filone di ricerca da sviluppare nel futuro, possibilmente con l'impiego congiunto di metodologie di analisi basate su esperimenti di scelta ipotetici e non ipotetici.