Produção de snacks extrusados à base de polvilho doce e fibra de laranja

Este trabalho teve por objetivo avaliar o efeito da umidade, temperatura de extrusão e rotação da rosca na produção de produtos extrusados expandidos com a utilização do polvilho doce e da polpa de laranja desidratada como matéria-prima. O processo seguiu delineamento central composto rotacional com três fatores, totalizando 15 tratamentos (oito pontos fatoriais, seis pontos axiais e um ponto central com seis repetições). Os produtos obtidos foram caracterizados quanto ao índice de expansão (IE), ao volume específico (VE), ao índice de solubilidade em água (ISA) e à cor (L*, a* e b*). Os resultados mostraram efeito das condições operacionais do processo sobre as características físicas dos produtos, e produtos claros com maior expansão e menor solubilidade em água foram obtidos nas condições mais elevadas de temperatura (80-90°C), condições intermediárias de umidade (16%) e rotação da rosca (218rpm).

Desenvolvimento de snacks extrusados a partir de misturas de farinha de soja, fécula e farelo de mandioca

Neste trabalho, objetivou-se avaliar o efeito das condições de extrusão sobre as propriedades físicas de produtos extrusados. Foi utilizado o delineamento central composto rotacional com quatro variáveis independentes (2(4)) e a metodologia de superfície de resposta para avaliar os resultados de índice de expansão, volume específico, índice de absorção de água, índice de solubilidade em água e cor, de acordo com as variações de temperatura de extrusão, rotação da rosca, porcentagem de farelo de mandioca e porcentagem de farinha de soja. Os resultados indicam que é possível produzir novos produtos extrusados com boas propriedades físicas a partir de misturas de farinha de soja, fécula e farelo de mandioca.

Physical characteristics of extruded cassava starch

Considerando a importância do amido de mandioca para as indústrias brasileiras, este trabalho teve por objetivo avaliar os efeitos de parâmetros de extrusão sobre as características físicas e propriedades de pasta do amido de mandioca extrusado. Foi utilizado o delineamento fatorial do tipo central composto rotacional com três variáveis independentes (2³) e a metodologia de superfície de resposta para avaliar os resultados de índice de expansão, volume específico, índice de absorção de água, índice de solubilidade em água, cor e propriedades de pasta, de acordo com as variações de umidade, temperatura de extrusão e rotação da rosca. A temperatura de extrusão influenciou o índice de expansão, volume específico, índice de absorção de água, todos os parâmetros de cor e a viscosidade inicial, pico e viscosidade final. Já a umidade teve influência sobre o volume específico, parâmetros de cor, viscosidade final e tendência a retrogradação. A rotação da rosca teve efeito no índice de absorção de água, nos componentes de cor bem como viscosidade final e na tendência à retrogradação do amido extrusado. Nas condições operacionais de elevada umidade inicial da matéria-prima, baixa rotação da rosca e temperatura de extrusão no nível intermediário ocorreu menor degradação do amido, o que é desejável em amidos pré-gelatinizados.

Properties of chemically modified gelatin films

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

Obtenção in situ do compósito alfa-SiAlON-SiC

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

Caracterização estrutural da cerâmica Ti x(Sm0,2Ce0,8)1-xO 2-delta pelo método de Rietveld

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

A solid nickel(II) complex with methionine sulfoxide

Solid Ni(C(5)H(10)NO(3)S)(2) . 2H(2)O complex was prepared and characterized. Electronic absorption spectrum shows an octahedral geometry for the complex. Infrared spectroscopy analysis shows that the metal atom is coordinated to the ligand through (COO(-)) and (S = O) groups. Thermal analysis confirmed the composition of the complex and suggests that the water molecules are not coordinated to the metal ion. The complex shows extremely high solubility in water. (C) 2000 Elsevier B.V. S.A. All rights reserved.

Phase diagram for freeze-dried persimmon

Phase transitions of freeze-dried persimmon in a large range of moisture content were determined by differential scanning calorimetry (DSC). In order to study this transitions at low and intermediate moisture content domains, samples were conditioned by adsorption at various water activities (a(w) = 0.11-0.90) at 25 degreesC. For the high moisture content region, samples were obtained by water addition. At a(w) less than or equal to 0.75 two glass transitions were visible, with T(g) decreasing with increasing water activity due to water plasticizing effect. The first T(g) is due to the matrix formed by sugars and water, the second one, less visible and less plasticized by water, is probably due to macromolecules of the fruit pulp. At a(w) between 0.80 and 0.90 a devitrification peak appeared after T(g) and before T(m). At this moisture content range, the Gordon-Taylor model represented satisfactorily the matrix glass transition curve. At the higher moisture content range (a(w) > 0.90), the more visible phenomenon was the ice melting. T(g) appeared less visible because the enthalpy change involved in glass transition is practically negligible in comparison with the latent heat of melting. In the high moisture content domain T(g) remained practically constant around T(g)' (-56.6 degreesC). (C) 2001 Elsevier B.V. B.V. All rights reserved.

Sol-gel synthesis of titania-alumina catalyst supports

Titanium oxide is a good candidate as new support for hydrotreating (HDT) catalysts, but has the inconvenience of presenting small surface area and poor thermal stability. To overcome these handicaps TiO2-Al2O3 mixed oxides were proposed as catalyst support. Here, the results concerning the preparation, characterization and testing of molybdenum catalyst supported on titania-alumina are presented. The support was prepared by sol-gel route using titanium and aluminum isopropoxides, chelated with acetylacetone (acac) to promote similar hydrolysis ratio for both the alcoxides. The effect of nominal complexing ratios [acac]/[Ti] and of sol aging temperature on the structural features of nanometric particles was analyzed by quasi-elastic light scattering (QELS) and N-2 adsorption isotherm measurements. These characterizations have shown that the addition of acac and the increase of aging temperature favor the full dispersion of primary nanoparticles in mother acid solution. The dried powder presents a monomodal distribution of slit-shaped micropores, formed by irregular packing of platelet primary particles, surface area superior to 200 m(2) g(-1) and mean pore size of about 1 nm. These characteristics of porous texture are preserved after firing at 673 K. The diffraction patterns of sample fired above 973 K show only the presence of anatase crystalline phase. The crystalline structure of the support remained unaltered after molybdenum adsorption, but the surface area and the micropore volume were drastically reduced. (C) 2002 Published by Elsevier B.V. B.V.

Surface pressure-area isotherms for Langmuir monolayers and a docking molecular orientation of perylene tetracarboxylic derivatives on a water surface

The surface pressure-molecular area (pi-A) isotherms for Langmuir monolayers of four perylenetetracarboxylic (PTCD) derivatives, measured with varying subphase temperatures and compression speeds, are reported. The behavior of these PTCD derivatives at the water-air interface is modeled using the rigid docking method. This approach is the first attempt to model the molecular orientation of PTCD on the water surface to be compared with experimental Langmuir isotherms. Through this methodology, it would be possible to anticipate aggregation and determine if favorable spatial orientations of perylenes are generated on the water surface. The pi-A isotherm experiments show that these molecules can support high surface pressures, indicating strong packing on the water surface and that the isotherms are compression speed independent but temperature dependent. The molecular orientation and stacking was further examined in Langmuir-Blodgett (LB) monolayers deposited onto glass and glass coated with Ag island films using UV-visible absorption and surface-enhanced fluorescence (SEF) measurements.

Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum

Sorption isotherms of lemon juice (LE) powders with and without additives-18% maltodextrin (MA) or 18% gum Arabic (GA) were determined at 20-50 degrees C. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples LE + GA and LE + MA presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of juice powders with additives were higher (less negative) than those of lemon juice powders, suggesting that there are more active polar sites in the product without addition of GA or MA. In general, the quality properties decreased with the addition of maltodextrin and gum arabic and it was obtained similar values for LE + GA and LE + MA.

Efeitos de dietas com polpa cítrica em substituição ao milho em grãos no concentrado sobre a degradabilidade e a fauna ruminal em bubalinos

Quatro búfalos com cânulas ruminais foram distribuídos aleatoriamente em quadrado latino 4 x 4, compreendendo quatro rações com feno de capim-coastcross (Cynodon dactylon) (50% MS) e níveis crescentes de polpa cítrica peletizada em substituição ao milho em grão moído no concentrado (0, 33, 66 e 100% MS). Foram avaliadas a degradabilidade dos nutrientes e a população de protozoários no rúmen. Houve efeito quadrático da fração solúvel dos nutrientes entre os tratamentos, com valores maiores nos dois extremos. A taxa de degradação da PB do feno e da MS da polpa cítrica apresentou-se linear com aumento da polpa cítrica na ração. As rações contendo polpa cítrica promoveram menores concentrações de Entodinium e número total de ciliados/mL que a dieta só com milho. Houve predominância dos Entodinium nas dietas contendo somente milho ou somente polpa cítrica, enquanto em mistura predominaram os ciliados da subfamília Diplodiniinae. Observou-se efeito de interação da polpa cítrica com o milho, promovendo modificações no metabolismo ruminal, especialmente na solubilidade dos nutrientes, na curva do pH e na composição da fauna.

Estudo do valor nutritivo do farelo de guandu [Cajanus cajan (L.) Miilps] var. fava larga na alimentação de frangos de corte. 1. Avaliação do tratamento térmico

The experiment was conducted to evaluate pigeon pea (Cajanus cajan) protein in broiler chicks (up to 28 days of age) feeding, as compared to soybean (Glycine mar) protein, In the experiment the effects of temperature and autoclaving on antinutritional factors on pigeon pea meal were studied. Temperatures of 100, 110 e 120 degrees C and times of autoclaving of 10, 20 and 30 minutes were applied using a two-way factorial design, replicated in four times. Underheating and overheating during the process of inactivation of proteases inhibiting were evaluated by ureatic activity and protein solubility analysis, after the grains were dried and ground. After 28 days, the best time of autoclaving was 20 minutes (p<,05) irrespectively of temperature, which lead to a lower feed consuption. There were no histopathological alterations in kidney, liver, pancreas, heart and intestines of the broilers.

Studies of adsorptive interaction between Aspergillus niger and the reactive azo dye Procion Blue MX-G

Aspergillus niger on paramorphogenic form showed to be efficient adsorbent to reactive azo dye Procion Blue MX-G, where it has obtained rates of colour removal above 99% in acid pH, at 120 minutes of equilibrium time. Temperature did not exert expressive influence in the process, and the applicability of Freundlich's, isotherm suggest the occurrence of various molecules layers of adsorbed dye on the substratum surface.

Iron(II) djenkolate: synthesis and properties

Djenkolate complex of iron, [Fe(C(7)H(12)N(2)O(4)S(2))]. H(2)O, has been synthesized by the reaction of potassium djenkolate with Fe(SO(4)). 7H(2)O under nitrogen atmosphere. X-Ray diffraction pattern has been indexed in orthorhombic system with lattice parameters: a=11.24 Angstrom, b=7.50 Angstrom and c=6.96 Angstrom. According to IR spectroscopy, coordination is performed through COO(-) and NH(2) groups. An octahedral geometry for Fe ion is suggested by UV-Vis and Mossbauer spectroscopies. Thermal decomposition leads to the formation of Fe(2)O(3) (hematite). The compound shows poor solubility in water and in common organic solvents. (C) 2000 Elsevier B.V. S.A. All rights reserved.