Organic acid profile of commercial sour cassava starch

A presença de ácidos orgânicos no polvilho azedo, além de contribuir com aspectos como sabor e aroma, tem, conforme a literatura indica, correlação com a propriedade de expansão, que é um fator determinante no uso alimentício. Amostras de polvilho azedo foram coletadas nas Regiões Sul e Sudeste diretamente nas empresas ou no comércio. Foram preparadas para análise em cromatografia líquida de alta eficiência (CLAE), sendo que o cromatógrafo estava equipado com coluna Biorad Aminex HPX-87H para análise de ácidos orgânicos e detector refratométrico. As condições de análise envolveram o emprego da fase móvel ácido sulfúrico 0,005M, fluxo de 0,6 ml/min e temperatura da coluna de 60oC. Os ácidos quantificados foram lático (0,036 a 0,813 g/100g), acético (0 a 0,068 g/100g), propiônico (0 a 0,013 g/100g) e butírico (0 a 0,057 g/100g), presentes na fermentação natural. Os resultados revelaram grande variação entre as amostras, com diferenças mesmo dentro das Regiões. Algumas amostras apresentaram quantidades elevadas de ácidos, especialmente do ácido lático, mas nestas amostras os ácidos propiônico e butírico não foram detectados. A ausência do ácido butírico não era esperada, uma vez que esse ácido está diretamente relacionado com o aroma característico do polvilho azedo. O fato pode sugerir que a obtenção de algumas das amostras estudadas pode ter ocorrido sem o processo fermentativo natural.

Physiological responses of pressed baker's yeast cells pre-treated with citric, malic and succinic acids

The dough-leavening power of baker's yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell's pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 degrees C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. on the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.

Structural and physicochemical characteristics of lintnerized native and sour cassava starches

The comprehension of the structure of starch granules is important for the understanding of its physicochemical properties. Native and sour cassava starches after being analyzed with respect to their pasting properties and baking expansion capacity, were treated with 2.2 N HCl at 38 degreesC for a maximum of nine days. The starch granules remaining after lintnerization were analyzed for amylose content and intrinsic viscosity, by X-ray diffraction, scanning electron microscopy and chromatographic analysis. The results indicated that the acid hydrolysis on all starches occurred in two steps. The first one, with high hydrolysis rate, was characterized by a quick degradation of the amorphous part of the granules whereas the second step, with lower hydrolysis rate, was characterized by a higher resistance of the organized areas of the granules to acid treatment. Most of the amylose chains were found in the amorphous areas of starch granules only a small percentage was involved in the crystalline regions. The microscopic and chromatographic analysis demonstrated that the acid hydrolysis was not able to disrupt the entire granular crystalline structure. Fermented starch showed amylose and/or amylopectin chain fractions resistant to pullulanase, probably due to structural alterations during fermentation.

Effect of sugar catabolite repression in correlation with the structural complexity of the nitrogen source on yeast growth and fermentation

Biomass and ethanol production by industrial Saccharomyces cerevisiae strains were strongly affected by the structural complexity of the nitrogen source during fermentation in media containing galactose, and supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low galactose concentrations independent of nitrogen supplementation. At high sugar concentrations altered patterns of galactose utilisation were observed. Biomass accumulation and ethanol production depended on the nature of the nitrogen source and were different for baking and brewing ale and lager strains. Baking yeast showed improved galactose fermentation performance in the medium supplemented with casamino acids. High biomass production was observed with peptone and casamino acids for the ale brewing strain, however high ethanol production was observed only in the presence of casamino acids. Conversely, peptone was the nitrogen supplement that induced higher biomass and ethanol production for the lager brewing strain. Ammonium salts always induced poor yeast performance. The results with galactose differed from those obtained with glucose and maltose which indicated that supplementation with a nitrogen source in the peptide form (peptone) was more positive for yeast metabolism, suggesting that sugar catabolite repression has a central role in yeast performance in a medium containing nitrogen sources with differing levels of structural complexity.

Structural complexity of the nitrogen source and influence on yeast growth and fermentation

The structural complexity of the nitrogen source strongly affects both biomass and ethanol production by industrial strains of Saccharomyces cerevisiae, during fermentation in media containing glucose or maltose, and supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low glucose and maltose concentrations independent of nitrogen supplementation. At high sugar concentrations diauxie was not easily observed. and growth and ethanol production depended on the nature of the nitrogen source. This was different for baking and brewing ale and lager yeast strains. Sugar concentration had a strong effect on the shift from oxido-fermentative to oxidative metabolism. At low sugar concentrations, biomass production was similar under both peptone and casamino acid supplementation. Under casamino acid supplementation, the time for metabolic shift increased with the glucose concentration, together with a decrease in the biomass production. This drastic effect on glucose fermentation resulted in the extinction of the second growth phase, probably due to the loss of cell viability. Ammonium salts always induced poor yeast performance. In general, supplementation with a nitrogen source in the peptide form (peptone) was more positive for yeast metabolism, inducing higher biomass and ethanol production, and preserving yeast viability, in both glucose and maltose media, for baking and brewing ale and lager yeast strains. Determination of amino acid utilization showed that most free and peptide amino acids present, in peptone and casamino acids, were utilized by the yeast, suggesting that the results described in this work were not due to a nutritional status induced by nitrogen limitation.

Cariostatic effect of fluoride-containing restorative systems associated with dentifrices on root dentin

Objective. The aim of this in vitro study was to evaluate the interaction between two sources of fluoride (restorative systems and dentifrices) in inhibiting artificial root caries development. Methods. One hundred and eighty tooth segments were embedded in polyester resin, and sanded flat. Cylindrical cavities 1.0 mm-deep and 1.5 mm-diameter were prepared in root dentin and randomly restored by fluoride-containing restorative systems: Ketac-fil/Espe (Ke), Fuji II LC/GC Corp (Fj), F2000/3M (F2), Surefil/Dentsply (Su) or a control: Filtek Z250/3M (Z2). Ten experimental groups were made to test the association among the five restorative systems and two dentifrices: with F - (Sensodyne Baking Soda) or without F- (Sensodyne Original) (n = 18). After surface polishing, a 1 mm-wide margin around the restorations was demarcated and initial dentin surface Knoop microhardness values (KHNi) were obtained. The specimens were submitted to a pH-cycling model, and to applications of slurries of dentifrice. Afterwards the final dentin surface Knoop microhardness values (KHNf) were measured. Results. The differences between KHNi and KHNf, and the covariate KHNi were considered by the ANCOVA and Tukey's test (α = 0.05). The interaction between restorative system and dentifrice was statistically significant (p = 0.0026). All restorative systems provided some protection against artificial caries challenge when associated with the fluoride-containing dentifrice treatment. The means (standard deviation) of reductions in Knoop hardness values for systems associated with the fluoride-containing dentifrice were: Ke: 40.0(1.02)a, Fj: 41.9(1.02)b, F2: 43.3(1.04)c, Su: 43.5(1.00)c, Z2: 44.0(1.02)c; and with the non-fluoride-containing dentifrice were: Ke: 42.9(1.02)a, Fj: 44.7(1.01)b, F2: 45.2(1.09)bc, Su: 46.0(0.99)c, Z2: 46.6(0.99)c (statistical differences were expressed by different letters). Conclusion. The cariostatic effect shown by the fluoride-containing dentifrice could enhance that shown by Ketac-fil and Fuji II LC, and could mask that shown by F2000. © 2002 Elsevier Science Ltd. All rights reserved.

Effect of cast rectifiers on the marginal fit of UCLA abutments

Objectives: This study assessed the effect of cast rectifiers on the marginal misfit of cast UCLA abutments compared to premachined UCLA abutments. The influence of casting and porcelain baking on the marginal misfit of these components was also investigated. Methods: Two groups were analyzed: test group - 10 cast UCLA abutments, finished with cast rectifier and submitted to ceramic application; control group - 10 premachined UCLA abutments, cast with noble metal alloy and submitted to ceramic application. Vertical misfit measurements were performed under light microscopy. In the test group, measurements were performed before and after the use of cast rectifiers, and after ceramic application. In the control group, measurements were performed before and after casting, and after ceramic application. Data were submitted to statistical analysis by ANOVA and Tukey's test (α= 5%). Results: The use of cast rectifiers significantly reduced the marginal misfit of cast UCLA abutments (from 25.68μm to 14.83μm; p<0.05). After ceramic application, the rectified cylinders presented misfit values (16.18μm) similar to those of premachined components (14.3 μm). Casting of the premachined UCLA abutments altered the marginal misfit of these components (from 9.63 μm to 14.6 μm; p<0.05). There were no significant changes after porcelain baking, in both groups. Conclusion: The use of cast rectifiers reduced the vertical misfit of cast UCLA abutments. Even with carefully performed laboratory steps, changes at the implant interface of premachined UCLA abutments occurred. Ceramic application did not alter the marginal misfit values of UCLA abutments.

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da qualidade industrial de linhagens de trigo por meio de métodos físico-químicos, reológicos e de panificação

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Análise termoelástica experimental e computacional por elementos finitos da parede externa em concreto armado de um forno de cozimento de anodo

Nesta dissertação foi desenvolvido um estudo sobre o comportamento de uma estrutura em concreto armado submetida a elevadas variações térmicas. A estrutura analisada consiste na parede externa de um forno de cozimento de anodo utilizado na produção de Alumínio, e está submetida a variações térmicas de cerca de 125C devido à própria operação do forno. As motivações principais para o estudo foram a ocorrência de grandes deformações e o surgimento de fissuras na estrutura, o que poderia provocar a inutilização do forno. O objetivo do trabalho foi a investigação das causas destas patologias, assim como o estabelecimento de propostas para reforço da estrutura. Para isso, foram realizados estudos experimentais e computacionais do comportamento da estrutura. Inicialmente, a estrutura foi monitorada utilizando-se transdutores de deslocamento e sensores de temperatura (termopares), conectados a um sistema de aquisição de dados para obtenção e armazenamento automática das amostras ao longo do tempo. Em seguida, foram desenvolvidos modelos computacionais em Elementos Finitos com auxilio do programa computacional Algor, para determinação da distribuição de temperatura e as correspondentes tensões e deformações de origem térmica na estrutura. Nestes estudos, foram realizadas análises estacionárias e transientes de condução de calor, seguidas de análises de tensões de origem térmica. Como conclusão do estudo, tem-se que a metodologia proposta para a solução do problema foi bastante satisfatória, solucionando o problema de forma precisa, porém econômica.

Controle de exaustão de fornos de cozimento de anodos baseado em lógica fuzzy

A legislação ambiental cada vez mais rigorosa tem forçado as indústrias a investirem em soluções de controle inovadoras buscando diminuir as emissões de gases poluentes pelas fontes móveis e fixas, exercendo melhor controle e tratamento desses poluentes como forma de atender os limites impostos pela lei. Apresenta-se neste trabalho, a implementação de uma melhoria no sistema de controle de exaustão de fornos de cozimento de anodos da indústria de alumínio ALBRAS-Alumínio Brasileiro S.A., localizada em Barcarena no estado do Pará, visando minimizar a poluição causada pela queima de combustíveis nos fornos sem comprometer a eficiência do processo. Para isso foi utilizado um sistema baseado em lógica fuzzy, buscando na experiência de engenheiros, técnicos e operadores de processo, uma forma de se obter um melhor controle e confiabilidade na gestão das emissões de gases poluentes.

Controle de doenças fúngicas e de danos por frio em pós-colheita de lima ácida Tahiti

The Tahiti lime appears very susceptible to attack by post-harvest diseases, primarily by the fungi Penicillium and Phomopsis, and also because of its high sensitivity to storage at low temperatures. In order to reduce such damage, the present study aimed to verify the efficiency of heat treatment and disinfection of pathogens in the prevention of post-harvest chilling injury of this cultivar and to compare this treatment with other products using the conventional fungicides. The heat treatments were studied with hot-water temperatures ranging between 48 and 56° C. Water at room temperature was used as a control treatment. After treatment, the fruits were kept under cold temperature at 10° C and RH 90% for about 45 days. For comparison, three other treatments were carried out simultaneously, one using imazalil, one with baking soda, and a third with sodium carbonate, these three products being applied by baths in cold water. Two groups of fruit were evaluated, one treated by immersion considering pathogens coming from the field and another by inoculation with spores of the previously isolated pathogens. For the evaluation of physical and chemical parameters of fruits, determinations were made of the skin color, texture, weight loss, size, juice yield, soluble solids, total acidity and vitamin C content. The determination of the sensitivity of the fruit to cold was made by their exposure at temperatures inducing cold damage. The design was a randomized block design with nine treatments, analyzed by the Statgraphics statistical package. Heat treatments, especially at 52° C, were shown to be more promising in the control of pathogenic fungi and cold damage, surpassing the conventional fungicides. No changes were found in the intrinsic and extrinsic parameters in relation to the application of the different treatments.

Estudo de adobes melhorados com cimento e adição de resíduos de concreto

Pós-graduação em Engenharia Civil - FEIS

Qualidade da madeira e da celulose de clones de Eucalyptus spp. de diferentes densidades

Pós-graduação em Ciência Florestal - FCA

Comparação de dois métodos de profilaxia dental: avaliação da pressão arterial e do conforto do paciente. Ensaio clínico controlado e randomizado

GOALS: This research evaluated the change in arterial pressure before and after two procedures of dental prophylaxis: Jet system baking soda and conventional prophylaxis and patient's opinion regarding the comfort of each one. MATERIAL AND METHOD: Were selected 32 patients with age between 18 to 30 years old, who need prophylaxis to remove biofilm and were subjected to three different types of treatment: sodium bicarbonate jet (G1), prophylaxis conventional (G2) and placebo (G3) at intervals of one month between them. Patients were divided randomly. Arterial pressure was measured by wrist digital Omron HEM – 6111. The measurements were realized in four times: before the prophylaxis, immediately the end of procedure, 15 and 30 minutes after finished of treatment. Patient comfort was measured by a Visual Analog Scale (VAS) after the end of the treatment. The data were analyzed using the variance test. The results showed that there was statistically significant difference to the comfort of the procedures. RESULTS: There was a statistically significant difference to the comfort of the procedures, and G2 and G3 better than G1. Regarding the variation of arterial pressure there was no statistically significant difference between groups. CONCLUSIONS: The methods of prophylaxis no effect on arterial pressure, but conventional prophylaxis is more comfortable than others treatments