Balanço de potássio no sistema solo-planta influenciado pela textura e adubação potássica em solos tropicais

Pós-graduação em Agronomia (Agricultura) - FCA

Desenvolvimento de nanopartículas de quitosana para adminstração nasal de zidovudina

Zidovudine (AZT) is the drug most commonly used in AIDS treatment, isolated or in combination with other antiretroviral agents, but it has certain limitations due to its therapeutic dose-dependent haematological toxicity. In addition, it has low oral bioavailability, since it undergoes pre-systemic metabolism. The nasal route has been used as an alternative route for drug administration, because it can promote its direct absorption to blood circulation, avoiding hepatic metabolism. However, this route presents as a factor limiting the mucociliary clearance mechanisms that remove quickly the formulation of the nasal cavity. To prolong the residence time of formulations, in this direction, has been proposed the development of mucoadhesive systems. Among the various existing systems, the use of chitosan (QS), as mucoadhesive polymer, has been widely exploited in the preparation of nanoparticles (NPs). The objective of this study was to develop and characterize QS’s NPs for intranasal administration of AZT. For both NPs have been developed by ionic crosslinking of QS with sodium tripolyphosphate (TPP). These NPs were characterized by studies of particle size distribution, zeta potential, morphology, mucoadhesion tests, assessing the ability of encapsulation of the drug and permeation profile of AZT. The evaluation of AZT in the NPs was determined by UV-Vis spectroscopy. Mucoadhesion measures were made using a texture analyzer, using a mucin disk and porcine mucous membrane , and permeation assay were conducted using porcine nasal mucous membrane adapted to the Franz cell. These results suggest that the systems in hand have great potential for nasal AZT administration

Análise granulométrica do compósito cimentício produzido com adição de resíduos de madeira e escória

Since the early twenty-first century, the construction sector has been the second largest on the rise in the Brazilian industrial sector, with a growth of 1.4% in 2012, and is likely to remain at this level for a long time. However, unlike decades ago, the industry has been seeking in its manufacturing process, sustainable materials, encompassing in their works the concept of sustainability. Thus, the timber sector seeks to satisfy a market increasingly demanding, innovating techniques and utilization being less aggressive to the environment. The purpose of this study was to produce and evaluate the mechanical strength of the composite cement with the addition of wood residues and slag low oven. Therefore, it was made 42 specimen cement-slag-wood, carried out in two steps. Since at the first, it was varied only the slag particle size, and at the second, through the best result of the previous step, it was varied the wood particles granulometry. The mechanical performance of the composite was evaluated by the results obtained in the compression test and the physical test for determining the density of the material. In the first step of the process can be concluded that the best result was achieved with the use of slag particles retained on the 60 mesh sieve. In the second phase of the study concluded that the best results were achieved with wood particles with the large particles, i.e. particles retained on the 10 mesh sieve. Both in the first and in the second step it can be seen that there has been the influence of the particle size of the waste materials. With the obtained results, could be evaluated that the use of waste for the production of cement-slag-wood composite showed lower performance when compared to the results obtained in studies without the use of waste. However, some applications are feasible to be performed with the use of composite wood-cement-slag

Produção e caracterização físico-mecânica do compósito cimento-madeira com variação granulométrica dos resíduos lignocelulósicos

The need to reduce environmental damage and add value to waste causes more and more new alternatives appear to unite these two points. One of the main ways to achieve this in timber industries and the use of waste for making panels. This work was aimed at studying the influence of particle size and density in Eucalyptus mechanical compressive strength of cement composite wood. For this study was performed production and physico-mechanical characterization of specimens, using portland cement, water and waste eucalyptus. The methodology consists of a statistical study of the results obtained by calculating the density and axial compression tests and a subsequent comparison of these results with other studies. The results showed that there are significant differences in density and compressive strength when using different particle sizes the particles of eucalyptus. In general, the smaller the particle size, the lower the compression strength and the greater the density when the samples are produced with the same trait

Análise comparativa de técnicas de recuperação ambiental em áreas degradadas no município de Bofete/SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Degradabilidade do amido de grãos secos e ensilados de híbridos de milho com textura dura e dentada em função do grau de moagem

This research evaluated corn grains with flint and dent texture (ensiled high-moisture or dried), submitted to grinding degrees, using the in situ ruminal degradation technique. Three rumen canulated adult sheeps were used in a complete randomized design, using a factorial outline 2 x 2 x 3, with two corn hybrids (flint and dent texture), two conservation methods (ensiled high-moisture and dry) and three grinding degress (whole, coarsely and finely ground, corresponding to the sieve of 12; 10 and 8 mm). Starch soluble fraction (A) of the dent hybrid ensiled corn grains was greater comparing to the dry materials and in both conservation forms this fraction was reduced in the flint texture hybrid, while the insoluble fraction potentially degradable (B) the opposite occurred. The degradation potential was higher in grains ensiled in two textures. The ensiled allowed more starch effective degradation in relation to dry grain in two textures and the grains dent texture hybrid also increased such degradation in both conservation methods. The dent texture and the ensiled high-moisture grains proved the best option considering the starch degradability. Regardless of the conservation forms, the grains of corn hybrid flint texture should be finely ground, for providing higher ruminal degradation, while for the dent texture hybrid, the coarsely and whole grinding are the most suitable for ensiled and dry grain, respectively.

Análise do descritor de padrões mapeados localmente em multiescala para classificação de textura em imagens digitais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Um estudo comparativo entre chapas produzidas pelos processos de lingotamento contínuo e de lingotamento semicontínuo da liga AA4006: microestrutura e textura cristalográfica

Nesse trabalho, foi realizado um estudo comparativo da microestrutura e da textura cristalográfica entre chapas da liga AA4006 produzidas por dois processos industriais de lingotamento: contínuo (Twin roll caster TRC) e semicontínuo (Direct chill DC). Para a caracterização microestrutural, foram utilizadas as técnicas de microscopia óptica com luz polarizada, microscopia eletrônica de varredura, medidas de condutividade elétrica e ensaios de dureza Brinell. A textura cristalográfica foi determinada por difração de raios X. Foram detectadas e discutidas diferenças significativas nas morfologias e distribuições de grãos e de partículas de fases intermetálicas. O estudo da textura cristalográfica foi realizado ao longo da espessura das tiras e os resultados mostraram variações significativas da textura entre as chapas ao longo da espessura. A chapa produzida por lingotamento contínuo apresentou uma típica textura de cisalhamento, nas proximidades de sua superfície, enquanto que, nas regiões mais internas, a fibra β foi observada.

Efecto de la inclusión de harinas de cangrejo de diferente origen en piensos para bocinegro (Pagrus pagrus) sobre la textura, oxidación y composición del filete

[EN]The inclusion of two different crab meals in diets on fillet quality parameters was investigated in a six month growth trial with red porgy (Pagus pagrus). A high quality fish meal and fish oil diet was used as a control (Diet C). Fish meal protein in the control diet was replaced by increasing levels of protein from a river crab meal (Procamburus clarkii) (CR) and a marine crab meal (Chaceon affinis) (CM) at 10% and 20% each of them. The inclusion of both crab meals in diets, either at 10% and 20% substitution levels, did not affect the texture quality parameters of flesh except for the adhesiveness, where animal fed on CR20 showed the smallest value respect to those fed the Diet C. Compared to the control fish, a reduction of the fillet lipid oxidation indicated by the Tbars index was observed for fish fed both crab meal based diets, at the higher inclusion level (20%). Increasing dietary levels of the marine crab meal showed an increment of the monoenoicos, n-9 and oleic fatty acid content in the fillets. Results indicate that both crab meals used in present study are suitable as alternative ingredients for red porgy diets in terms of fish flesh quality.

Optimización granulométrica de morteros de base cemento

En la práctica habitual, para la elaboración de morteros se recomienda la utilización de granulometrías continuas. El requisito de continuidad y que los tamaños de partícula se encuentren dentro de los límites establecidos por “husos granulométricos” surge de las teorías clásicas de Fuller – Thompson y se apoya en la necesidad de obtener mezclas con adecuada docilidad en el estado fresco. Sin embargo, las distribuciones continuas de árido no representan las únicas alternativas para obtener mezclas que tengan una adecuada docilidad en estado fresco y mediante nuevos criterios de interferencia de partículas es posible demostrar que las distribuciones discontinuas aun siendo más compactas y con menor requerimientos de volumen de pasta pueden ser igual de dóciles en estado fresco. Aunque el volumen mínimo de pasta está condicionado por su fluidez y viscosidad estos parámetros pueden modificarse mediante la incorporación de filler de distinta naturaleza y aditivos químicos de reciente desarrollo. En consecuencia, se propone analizar la posibilidad de minimizar el contenido de pasta de morteros de base cemento, manteniendo las prestaciones en el estado fresco, con el objetivo de obtener una mejor estabilidad volumétrica, posibilitando mejor control de la retracción y de la fisuración. Para ello se emplearán criterios de interferencia de partículas, combinados con el uso de filler de distinta naturaleza La reducción del contenido de pasta conducirá también a mejorar el perfil sostenible de los morteros. El proceso de optimización tiene una base racional y, por lo tanto, será aplicable a distintos tipos de mortero, y las proporciones óptimas podrán adecuarse según las prestaciones requeridas para el material. SUMMARY In common practice, continuous sand gradings are recommended to produce ordinary mortars. This requirement, along with grading limits are based on classical theories, such as Fuller, aimed at achieving a reasonable packing density without compromising workability at the fresh state. Nevertheless, there are other alternatives, such as discontinuous curves based on particle interference criteria, which are capable of having even higher packing density. The less the content of voids in the granular skeleton, the less the amount of cement paste required to fill in these voids and coating the particles. Yet, the minimum volume of paste in a mortar is determined by requirements associated to the fresh state and thus, fluidity and viscosity of the paste play a significant role on the matter. These two properties can be modified by the use of suitable fillers and by the use of last-generation chemical admixtures. As a result, it is proposed to analyse the possibility of combining current particle interference criteria with the use of different types of filler and chemical admixtures to optimise cement-based mortar formulations. This optimisation is aimed at reducing the paste content while maintaining a suitable performance at the fresh state. The reduction in paste content would lead to a better dimensional stability, with better control of shrinkage and cracking behaviour. The foreseen optimisation process will have a strong rational basis and thus, it should be potentially useful to optimise mortar proportions according to a performance-based approach.

Segmentación automática de aneurismas aórticos abdominales a partir de imágenes de resonancia magnética basada en modelos activos de forma y modelos de textura

Se presenta un algoritmo semiautomático de segmentación de aneurismas aórticos abdominales (AAA) basado en modelos activos de forma (ASM) y modelos de textura. La información de textura viene dada por un conjunto de cuatro imágenes 3D de resonancia magnética (RM) compuestas por cortes axiales de la zona abdominal. En estas imágenes son visibles la luz aórtica, la pared aórtica y el trombo intraluminal (ILT). Dado el tamaño limitado del conjunto de imágenes de RM, se han implementado un ASM que capture las características específicas del conjunto de entrenamiento compuesto por 35 imágenes de tomografía axial computarizada (CTA), de modo que la variación de forma pueda ser adecuadamente caracterizada. La textura se caracteriza a partir de las imágenes de RM. Para la evaluación del algoritmo se ha llevado a cabo una validación cruzada dejando uno fuera sobre el conjunto de imágenes de RM.

Impacto mecánico en frutos. Determinación de la resistencia a la magulladura y de la textura en variedades de pera y manzana.

Se presenta un completo sistema de detecci6n para el estudio de IDS impactos sobre frutas y hortalizas. Se han ensayado» durante un periodo de 10 a 12 semanas de almacenamiento en cámara frigorífica y de maduraci6n, tres variedades de peras: Blanquilla, Limonera y Decana de Comice y dos de manzanas: Golden Delicious y Starking. Los impactos se realizaron con un indentador de 50.6 g con cabeza de acero esférica de 19 mm de diámetro. Las alturas ensayadas fueron de 2 a 12 cm de dos en dos y uno complementario a 20 cm sobre cada fruto. La magulladura resultante se midió. y se observó cuidadosamente su estructura. Como método de análisis estadístico se utilizó el factorial de correspondencias-Los parámetros mecánicos y la magulladura resultado de un impacto se pueden clasificar en tres categorías, en función de su correlación con la energía (altura) del impacto o con la textura de los frutos. Se han establecido los principios técnicos para el diseño de un mecanismo no destructivo de detección de la madurez de estos frutos.

Bases del diseño de un dispositivo para la evaluación no destructiva de la textura en frutos y hortalizas.

Se estudia la utilidad de un dispositivo para la determinación objetiva de la textura, en su aspecto mecánico, de frutos en movimiento en una posible línea de clasificación. Se establecen las especificaciones del funcionamiento del posible dispositivo para su diseño, así como los aspectos del mismo que han de ser aún estudiados para los diversos frutos de interés.

Efecto de la adición de ingredientes funcionales en el comportamiento reológico y la textura de puré de patata (Cv. Kennebec) fresco y congelado

El interés creciente en encontrar alimentos precocinados congelados que se asemejen a productos naturales, capaces de superar un procesado con el menor daño, ha generado un aumento en el estudio de nuevos productos en este campo de la investigación. Las características de cada matriz alimentaria, la composición y estructura de los ingredientes, así como el efecto de las interacciones entre ellos, modifica la textura, estructura y las propiedades físicas y sensoriales del alimento, así como su aceptación por el consumidor. En este contexto, la investigación realizada en esta tesis doctoral se ha llevado a cabo en puré de patata considerado como una matriz alimentaria semisólida y se ha centrado en analizar los efectos de la concentración y modificación de la composición en las propiedades reológicas y de textura, en las propiedades físico-químicas y estructurales, así como en los atributos sensoriales de los purés de patata cuando a estos se le añaden diferentes ingredientes funcionales como fibra de guisante, inulina, aceite de oliva, aislado de proteína de soja, ácidos grasos omega 3 y/o sus mezclas. Para ello, se han realizado cuatro estudios donde se determinan las propiedades reológicas mediante ensayos dinámicos oscilatorios y en estado estacionario, los parámetros instrumentales de textura mediante ensayos de extrusión inversa y de penetración cónica, además de los cambios estructurales a través de cromatografía iónica con detector de pulsos amperométrico, cromatografía de gases con detector de ionización de llama y microscopía electrónica de barrido. Conjuntamente, se han evaluado los atributos sensoriales de los diferentes purés generando los descriptores que mejor definen la calidad sensorial del producto, utilizando un panel de jueces entrenados y valorándose la aceptación global de los nuevos productos mediante un panel de consumidores. En un primer estudio, el puré de patata natural congelado elaborado con crioprotectores se enriqueció con fibra dietética insoluble (fibra de guisante), fibra dietética soluble (inulina) y sus mezclas. La fibra de guisante influyó significativa y negativamente en la textura del puré de patata, percibiéndose en el producto un incremento de la dureza y de la arenosidad, mientras que la inulina produjo un ablandamiento del sistema. En un segundo estudio, el puré de patata natural fresco y congelado/descongelado elaborado con y sin crioprotectores, se enriqueció con fibra dietética soluble (inulina), aceite de oliva virgen extra y sus mezclas. La adición de estos dos ingredientes generó un ablandamiento de la matriz del sistema, produciéndose, sin embargo, un efecto sinérgico entre ambos ingredientes funcionales. La inulina tuvo un efecto más significativo en la viscosidad aparente del producto, mientras que el aceite de oliva virgen extra afectó más significativamente a la pseudoplasticidad, al índice de consistencia y a la viscosidad plástica del mismo. El proceso de congelación y descongelación utilizado favoreció la reducción del tamaño de las partículas de inulina haciéndolas imperceptibles al paladar, obteniéndose productos más cremosos y con mayor aceptabilidad global que sus homólogos frescos. En un tercer estudio, el puré de patata natural fresco y congelado/descongelado elaborado con crioprotectores se enriqueció con mezclas de fibra dietética soluble (inulina) y aislado de proteína de soja. Los resultados demostraron que el ciclo de congelación y descongelación realizado no afecta el grado de polimerización de la inulina. La estructura química de la inulina tampoco se vio afectada por la incorporación de la soja. El proceso de congelación/descongelación, así como la adición de concentraciones altas de inulina y bajas de aislado de proteína de soja, favorecen la disminución de la contribución de la componente viscosa en las propiedades viscoelásticas del puré de patata. La cremosidad fue el único atributo sensorial que presentó una correlación lineal significativa entre las puntuaciones otorgadas por panelistas entrenados y no entrenados. Por último, se elaboró un puré de patata natural fresco y congelado/descongelado optimizado con crioprotectores y enriquecido con la suma de ácido docosahexaenoico (DHA, C22:6 n-3) y ácido eicosapentaenoico (EPA, C20:5 n-3) y con ácido α-linolénico (ALA, C18:3 n-3) microencapsulados. El ciclo de congelación y descongelación no afectó al perfil de ácidos grasos del puré de patata. La adición de omega 3 procedente de aceites de lino y pescado microencapsulados mejora los indicadores nutricionales que definen la calidad de la grasa, obteniéndose un producto más saludable. ABSTRACT The growing interest in finding frozen precooked products that are like a natural product and capable of withstanding initial processing with minimum damage and remaining stable during preservation and reheating prior to consumption has generated an increase in studies of new products in this field of research. The characteristics of each food matrix, the composition and structure of the ingredients and the effect of interactions between them alter the texture, structure and physical and sensory properties of the food product and its acceptance by the consumer. In this context, the research conducted in this doctoral thesis was carried out on mashed potato, considered as a semi-solid food matrix, and focused on analysing the effects of concentration and modification of the composition of the mashed potato matrix on the rheological and textural properties, physicochemical and structural properties and sensory attributes of mashed potato when various functional ingredients are added to it, such as pea fibre, inulin, olive oil, soy protein isolate, omega 3 fatty acids and/or mixtures of these ingredients. Four studies were conducted for this purpose. Rheological properties were determined by oscillatory dynamic tests and stationary state tests, and instrumental texture parameters by backward extrusion and cone penetration tests. Structural changes were studied by ion chromatography with pulsed amperometric detector, gas chromatography with flame ionisation detector and scanning electron microscopy. The sensory attributes of the various mashed potato mixtures were evaluated by generating the descriptors that best defined the sensory quality of the products and using a panel of trained judges, and overall acceptance of the new products was evaluated by a panel of consumers. In the first study, frozen natural mashed potato incorporating cryoprotectants was enriched with insoluble dietary fibre (pea fibre), soluble dietary fibre (inulin) and mixtures of the two. Pea fibre had a significant negative influence on the texture of the mashed potato, producing an increase in hardness and granularity, whereas inulin produced a softening of the system. In the second study, fresh and frozen/thawed natural mashed potato prepared with and without cryoprotectants was enriched with soluble dietary fibre (inulin), extra virgin olive oil and mixtures of the two. The addition of these two ingredients generated softening of the matrix of the system, but a synergic effect between the two functional ingredients was produced. Inulin had a more significant effect on the apparent viscosity of the product, whereas extra virgin olive oil had a more significant effect on its pseudoplasticity, consistency index and plastic viscosity. The freezing and thawing process that was used contributed to a reduction in the size of the inulin particles, making them imperceptible to the palate and producing creamier products with greater overall acceptability than their fresh equivalents. In the third study, the fresh and frozen/thawed natural mashed potato incorporating cryoprotectants was enriched with mixtures of soluble dietary fibre (inulin) and soy protein isolate. The results showed that the freezing and thawing process that was performed did not affect the degree of polymerisation of the inulin. The chemical structure of the inulin was also not affected by the incorporation of soy. The freezing and thawing process and the addition of high concentrations of inulin and low concentrations of soy protein isolate favoured a decrease in the contribution of the viscous component to the viscoelastic properties of the mashed potato. Creaminess was the only sensory attribute that presented a significant linear correlation between the scores given by trained and untrained panellists. Lastly, fresh and frozen/thawed natural mashed potato optimised with cryoprotectants was prepared and enriched with the sum of docosahexaenoic acid (DHA, C22:6 n-3) and eicosapentaenoic acid (EPA, C20:5 n-3) and with α-linolenic acid (ALA, C18:3 n-3), microencapsulated. The freezing and thawing process did not affect the fatty acid profile of the mashed potato. The addition of omega 3 obtained from microencapsulated linseed and fish oils improved the nutritional indicators that define the quality of the fat, producing a healthier product.