Sobre as considerações de uma concepção de um projeto de um forno cerâmico

The current competitiveness of the market has generated the need to minimize the cost of production companies in any field of activity, aimed at reducing the cost of production, the cost of purchasing and manufacturing processes interruption of manufacturing processes for possible maintenance. In this sense, companies are seeking methods to improve and streamline their production line. In ceramics industries, cooking the pieces is the portion of the production process that influences the total costs. The oven construction and maintenance represent a large portion embedded in the cost of the final ceramic product. The proposal for a type of oven for baking the parts that takes into account a better burning process, knowledge of the causes of disease and cost analysis of purchasing both of the constituent materials and labor for its construction, can be significant importance to the composition of final product costs or time analysis of ROI. It is proposed a streamlined design of an oven that takes into account the positive characteristics of the furnaces already built and that the experience has endorsed, and also others that are added at the end, lead to a reduction in production cost, the cost income and the number of pathologies arising from wear of the furnace along the lifespan. Therefore, according to the experiences gained over the years in the construction of furnaces and experience of manufacturing of ceramic, it is proposed a project that has an oven improvement over those now being built and that include, among other topics, economy in fuel burning, streamlining the building process

Susceptibilidade ao estresse e qualidade de carne de suínos suplementados com diferentes níveis de Ractopamina

The ractopamine is a β-adrenergic agonist used as a divider of energy in diets for finishing pigs. However, research shows that this additive may effect on welfare and meat quality. In this context, the aim was to evaluate the influence in three levels of inclusion of ractopamine (0, 5 and 10ppm) in commercial pigs diet (castrated, males and females, n = 340) for 28 days pre-slaughter on the welfare and meat quality. The wellbeing was assessed by the behavior of animals, number of skin damages, carcass damages and physiological stress (lactate, cortisol and creatinine phosphokinase). The evaluation of meat quality was performed by analyzing pH, color, drip and cooking loss, shear force and marbling of the longissimus dorsi muscle of 90 selected pigs. There was no influence of treatments on the behavior, the total number of skin damages and carcass damages or concentration of cortisol and lactate. However, levels of the enzyme creatine phosphokinase (CPK) increased in pigs supplemented with ractopamine. This shows that, somehow, this additive led to physiological changes in animals that consumed it. PH and drip loss did not change by the addition of ractopamine in the diet. In contrast, the Longissimus dorsi of pigs that received ractopamine presented less intense red color and no difference was found in L* and b*. The inclusion of ractopamine in the diet reduced the degree of marbling, cooking loss and tenderness of the muscle. Supplementation did not lead to behavioral change, increased incidence of injury, plasma cortisol and lactate and minimal impact on meat quality. However, there was evidence that the animals fed the additive suffered physiological changes

Brucelose suina no Brasil e impacto em Saúde Pública

Proteins of animal origin are among the most consumed foods in the world, this scenario highlights the pig production, providing much of the daily protein intake worldwide. Brazil has significant numbers in the production and export of pork to stand among the first in the world marker. Several diseases such as brucellosis, can configure a threat to this sector. Brucellosis in pigs is an important disease and zoonosis once it is the cause of great economic losses by making the species vulnerable to sanitary barriers as well as putting at risk the health of attendants of farms, slaughterhouses employees and consumers. Pigs slaughtered in slaughterhouses approved by competent organs guarentee the safety of employees, in the flowchart of slaughter, and consumers, but illegal slaughterhouses pose risk to public health

Produção de polpa solúvel a partir de Eucalyptus urograndis

The wood of the gender Eucalyptus occupies a prominence place in relation to other cellulose sources, due to its chemical composition, its low cost, abundance and availability. The dissolving pulp obtaining occurs basically starting from three stages: prehydrolysis of the wood following by cooking and finally by the bleaching process. In the dissolving pulp production is necessary a pretreatment stage for the hemicelluloses removal. Among the chemical cooking processes, the Kraft process is the most used for cellulosic pulps production starting from eucalyptus, in the additive presence or not. The anthraquinone uses in the pulping process has as main purposes increasing the delignification rate as well as protecting the pulp regarding the degradation of the polysaccharide chains. The ECF bleaching process consists of the purification of the pulp through bleaching agents, being excepted the elementary chlorine. The dissolving pulp is a pulp of high a-cellulose content and purity destined to the cellulose derivatives production as carboxymethyl cellulose, nitrocellulose and microcrystalline cellulose. The production of a certain product, as well as its final application, is determined by the chemical properties of the pulp. The present work had as purpose producing cellulosic pulp with kappa number around 9 destined to the production of dissolving pulp in way to evaluate the use of the anthraquinone (AQ) in the Kraft process according to the chemical properties of the obtained pulps. It has been still intended developing an effective technology of bleaching for the high purity and quality dissolving pulp production. The prehydrolysis was accomplished in laboratory rotational autoclave for 30 minutes at 170ºC in the water:wood rate 3,5:1 (L:kg). The Kraft/AQ pulping were accomplished in laboratory rotational autoclave being initially modified the active alkali load (10, 13, 16 and 19%) at sulfidity of 25% ...

Análise higiênico-sanitária de produtos cárneos comercializados na cidade de Botucatu

Brazil is one of the largest producers of animal protein. In 2010, the production of meat (beef, pork and poultry) was estimated at 24.5 million tons and 75% was consumed in the country. The meat is a primary source of water and fat and contains between 20% and 35% protein, providing all essential amino acids and several micronutrients and vitamins. Due to the large consumption of this food, its quality is extremely important and the research of some indicators microorganism become essential in order to ensure the hygienic and sanitary quality, indicating contamination of fecal origin, with the possible presence of pathogens or to identify food spoilage. Thus, the aim of study was to determine the microbiological quality of 90 samples handled meat products and pre- prepared marketed in Botucatu city, according to the parameters required by ANVISA (RDC  12, 2001). Among the samples analyzed, all of them were negative for Staphylococcus coagulase positive and were within the limit allowed by ANVISA for the Clostridium sulfite reducer (up to 3 x 103 CFU/ g). The presence of Salmonella was confirmed in only one sample (1.1%), against to the legal parameters. About thermotolerant coliforms, 54.4% of the samples were outside the acceptable limit by law (up to 5 x 103 MPN/g). Therefore, the presence of these microorganisms indicates inadequate hygiene conditions of foodhandlers and equipment used in the, which are considered inadequate for consumption

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Desempenho, qualidade de carcaça e da carne de cordeiros alimentados com dietas contendo silagens de milho consorciadas ou não com capins tropicais

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Extrato oleoso de urucum na alimentação de frangos de corte

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

Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics

The noteworthy of this study is to predict seven quality parameters for beef samples using time-domain nuclear magnetic resonance (TD-NMR) relaxometry data and multivariate models. Samples from 61 Bonsmara heifers were separated into five groups based on genetic (breeding composition) and feed system (grain and grass feed). Seven sample parameters were analyzed by reference methods; among them, three sensorial parameters, flavor, juiciness and tenderness and four physicochemical parameters, cooking loss, fat and moisture content and instrumental tenderness using Warner Bratzler shear force (WBSF). The raw beef samples of the same animals were analyzed by TD-NMR relaxometry using Carr-Purcell-Meiboom-Gill (CPMG) and Continuous Wave-Free Precession (CWFP) sequences. Regression models computed by partial least squares (PLS) chemometric technique using CPMG and CWFP data and the results of the classical analysis were constructed. The results allowed for the prediction of aforementioned seven properties. The predictive ability of the method was evaluated using the root mean square error (RMSE) for the calibration (RMSEC) and validation (RMSEP) data sets. The reference and predicted values showed no significant differences at a 95% confidence level.

Effectiveness inactivation of trypsin inhibitor fron brazilian cultivarof beans (Phaseolus vulgaris L.)

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

Desempenho de bovinos cruzados e parâmetros qualitativos de músculos maturados

Pós-graduação em Zootecnia - FCAV

Intervenção educacional em grupo para promoção do consumo de frutas e hortaliças de Agentes Comunitários de Saúde do município de Porto Feliz-SP

Pós-graduação em Saúde Coletiva - FMB

Características da carne de cordeiros alimentados com glicerina proveniente da produção de biodiesel

Pós-graduação em Zootecnia - FCAV

Produtividade e características físico-químicas de ora-pro-nobis sob adubação orgânica

Pós-graduação em Agronomia (Horticultura) - FCA

Aceitabilidade e qualidade nutricional de beterrabas in natura e pré-processadas submetidas a diferentes métodos de cocção

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