De um subproduto industrial para um produto destinado à alimentação animal: produção de biomassa bacteriana

A grande diversidade das atividades industriais ocasiona durante o processo produtivo a geração de resíduos sólidos, líquidos e gasosos, que podem poluir e/ou contaminar o solo, a água e o ar. Embora existam regulamentos para o descarte desses resíduos, a inobservância às regras, a ineficiência dos tratamentos despoluentes e a inoperância de órgãos fiscalizadores permitem que, ainda hoje, sejam lançados ao ambiente grandes cargas de poluentes. Isso se aplica às indústrias de alimentos de origem animal. Felizmente, a visão dos empresários do setor vem mudando, na medida em que a imagem de uma empresa que conta com produtos e processos ambientalmente responsáveis representa parte das estratégias competitivas atuais. O objetivo deste trabalho foi demonstrar como um efluente industrial pode ser transformado em matéria prima para a obtenção de um produto com valor comercial, utilizando tecnologias reconhecidas pela indústria e a atividade microbiana. O efluente foi obtido em indústria de abate e processamento de tilápias, apresentado (valores médios) pH = 9,4, DQO = 1.127 mg/L, óleos e graxas = 1.166 mg/L, nitrogênio total = 813 mg/L, coliformes a 30–35o C = 1,0x105 NMP/mL, coliformes a 45o C = 0,41 NMP/mL, bolores e leveduras = 4,6x103 UFC/mL e, ocasionalmente, contendo Salmonella sp e Aeromonas sp. Os tratamentos físicos aplicados ao efluente incluíram gradeamento, filtração (50µm) e pasteurização (65o C/30 min). O cultivo de Rubrivivax gelatinosus foi realizado sob anaerobiose em reatores de vidro durante 7 dias, em temperatura ambiente (30±5o C) e 2.000±500 lux. A recuperação da biomassa foi feita por filtração tangencial (0,2 µm; 1,5 bar), centrifugação (3.400 g/30 min; 5o C) e liofilização (-40o C) e a pulverização foi realizada manualmente. A produção de massa celular atingiu 0,18 g/L, com produtividade de 0,0634 g/L.dia. O processo promoveu redução de 52% na DQO, 48% em óleos e graxas e 22% no nitrogênio total, gerando um resíduo com pH 7,9, livre de bactérias patogênicas e, portanto, apto ao descarte. O produto obtido apresentou cor vermelho escuro (L = 22,42; C = 14,22; h = 25,48), 4,55% de umidade, 57,39% de proteína, 11,08% de extrato etéreo, 4,05% de matéria mineral, 3,03 mg/g de oxicarotenóides, 20,27 NMP/g de coliformes a 30–35o C, <1,0 NMP/g de coliformes a 45o C, 1,2x103 UFC/g de bolores e leveduras e ausência de microrganismos patogênicos. Essas características apontam para um potencial pigmentante e nutricional positivo no produto, que pode encontrar aplicação na produção animal, com segurança microbiológica. Dessa forma, fecha-se um ciclo autosustentável que pode ser adotado na própria fonte geradora do resíduo industrial, permitindo a reversão de gastos com tratamento despoluente em receitas advindas da comercialização de um novo produto.

Avaliação do perfil dos consumidores de carne de frango no município de Araçatuba - SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Método de modificação da superfície de ligas de titânio e produto obtido

É descrita a invenção de um método de modificação da superfície 5 de ligas de titânio empregando a oxidação anódica em ligas de Ti- 30Ta e Ti-7,5Mo para a obtenção de nanotubos perpendiculares ao substrato com diâmetro de 80-120 nm e comprimento de 100 nm-500 nm.

Design & seleção de materiais: elaboração e execução de um sistema de informações para projeto do produto: madeiras

Wood is a renewable material and has unique characteristics that stem from its orthotropic properties. The objective of this study was to develop and implement an informational Selection of Materials and Manufacturing Processes appropriate to the activity of Product Design - Woods. Composed of a Digital Information System, distributed, and an ordered collection of samples. The design of a product, carries with it the choice of material, and the choice of a manufacturing process. Information on materials and manufacturing processes are available with different content, media and interfaces. However, such information is not systematized so that they can be recovered, as the need for the designer, especially on wood. This set of methods is called the Selection of Materials and Manufacturing Processes. It is hoped through this study that the methodologies for SMPF are employed by product designers, architects and engineers in Brazil.

O design e o produto: parâmetros projetuais para o planejamento de jogos geométricos pré-escolares

Educational games are responsible for part of the information assimilated by the child, because these games respect the individual learning time, enabling experimentation and, consequently, being an accessory to retain the acquired knowledge spontaneously. However, the analogy between stimulus and reception/result is not always the expected. On the one hand, there are the pedagogues, bearing the knowledge necessary to the children’s development. On the other hand, are the children, who cannot completely assimilate the concept, commonly because of lack of planning on the product. After all, the children become not interested in the game, without developing the expected cognitive abilities planned for the product. Whereas the importance of the games on children’s development, this work aimed to analyze and select educational games presented on the preschool, based on the language exploration from the Design’s knowledge and skills. Specifically, the research intends to investigate games targeted to stimulate geometric concepts, and so, to describe parameters that must be observed during the product planning.

Estratégias construtivas para a configuração do produto de moda

This article approaches possibilities and strategies of building to development of fashion product. It investigates the application of different constructive resources of textile materials of same composition and trim, establishing for this parameters of formal similarity. The conception of products process is conducted by three-dimensional expression, which allows the steps for creating and delivering happen simultaneously. Three-dimensional modeling techniques enable the buildings that are structured by the following features investigated: intervention in the textile surface, insertion of independent elements, and different confection resolutions. The results instigate reflection about the processes involved.

Percepção de desconforto na utilização de um produto: ralador de queijo

This study presents an analysis of the discomfort in the use of a cheese grater. Data was collected using a protocol of perceived discomfort and the results show that the subjects with no experience in cooking reported more experiences of discomfort and higher intensity than the subjects with experience in cooking.

Design emocional e análise observacional: inter-relações entre produto e usuário

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Secagem por atomização do suco de uva: microencapsulação das antocianinas

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

Mediação pedagógica com apoio de material didático para Educação de Jovens e Adultos

Pós-graduação em Docência para a Educação Básica - FC

Medidas de condutividade A.C. e constante dielétrica na perovskita dupla Ca1.2 La0.8 FeIrO6

This work introduces the results from the performing of impedance spectroscopy on the transition metals oxide Ca1.2La0.8FeIrO6. It was sought to understand the behavior of one sample from its impedance spectra for different AC voltages and temperature values and if an applied external magnetic field at room temperature would cause some change on it. The results revealed that the Ca1.2La0.8FeIrO6 at high temperatures shows conductive and inductive behavior and that the resistance increases with frequency, phenomenon known as Kelvin effect. At 150 K, the spectrum real part no longer consists with the theoretical prediction of Kelvin effect, starting to be influenced by the utilized voltages, condition that inexists on theory. At low temperatures (10, 20, 30 K) it was observed resistive and capacitive behavior, being possible on these conditions, associate to the sample a paralel RC circuit in series with a contact resistance with a fitting from the ZSim software. This fitting allowed the obtaining of capacitance, DC resistance and contact resistance values. The application of a 700G magnetic field at room temperature didn't cause changes on the spectra

Estudo da ativação da superfície de alumínio por íons de mercúrio e formação do amálgama Hg-Al: identificação do produto e cinética de reação

The activation of aluminum surface has the most various purposes as for example the search for the surface activation mechanism and the corrosion products by mercury ions. The objective of this work is to study the reactivity of the surface of aluminum metal when activated by mercury ions (Hg2+), with the consequent formation of an Al-Hg amalgam. Results demonstrate that the kinetics of the reaction, by measuring the mass change with time of the corrosion product formed between Al and Hg, and analysis by infrared spectroscopy (IR) that the product of the reaction between the amalgam, located on the surface, and the atmospheric oxygen is Al2O3 (aluminum hydroxide). The results also indicate that the kinetics of the reaction between the amalgam (Hg-Al) and atmospheric oxygen is of first order and reach a region where there is no more formation of product

Design e semântica: investigação de técnicas estatísticas para auxílio no projeto de produto

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.