A desidratação no idoso

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas

Desidratação/oxidação seletiva de metanol recorrendo a catalisadores heterogéneos para a obtenção de biocombustíveis (DME e DMM)

Trabalho Final de Mestrado para obtenção do grau de Mestre em Engenharia Química e Biológica

Desidratação de lodos de estação de tratamento de água

As estações de tratamento de água (ETAs), que utilizam sulfato de alumínio férrico e possuem sistema de extinção para a cal, geram dois principais resíduos: o lodo de ETA, retido nos decantadores durante a etapa de clarificação da água, constituído principalmente por hidróxidos de alumínio, argilas, siltes, areia fina, material húmico e microrganismos e o resíduo de cal, impureza insolúvel removida do processo de extinção da cal virgem, constituído principalmente de carbonato e hidróxido de cálcio. A pesquisa realizada no Instituto de Pesquisas Hidráulicas da UFRGS, em conjunto com o Departamento Municipal de Água e Esgotos (DMAE), avaliou se a adição de resíduo de cal ao lodo de ETA acelera o desaguamento do mesmo. Paralelamente, também foi avaliada a eficiência de uma modificação estrutural nos leitos de secagem convencionais, utilizando-se tijolos cerâmicos na base do mesmo, com o objetivo de avaliar se a capilaridade dos tijolos auxilia o desaguamento do lodo. Uma vez que a quantidade de água presente no lodo da ETA diminua, a utilização deste resíduo na indústria talvez seja economicamente viável. No primeiro experimento foram montados 12 (doze) leitos de secagem, seis convencionais e seis modificados. Foi analisado o teor de umidade nos leitos em função do tempo, bem como monitorado o teor de umidade relativa do ar O segundo experimento foi realizado em escala de bancada, utilizando-se 18 (dezoito) leitos de secagem forrados internamente com manta geotêxtil do tipo bidim (OP-20). Os leitos possuíam um dreno de fundo, para captura do líquido percolado. O experimento foi conduzido em triplicata, nas proporções de 0,0%; 2,5%, 5,0%, 7,5%, 10,0% e 100,0% em peso de resíduo de cal. Foi monitorado o volume de percolado em função do tempo para cada leito. Também foi analisado o pH e a umidade inicial e final dos leitos, bem como o pH e a turbidez do líquido percolado. No resíduo sólido remanescente nos leitos de secagem foi realizada análise de fluorescência de RX. No experimento de modificação estrutural da base dos leitos com uso de tijolos, não foi observada nenhuma melhora no desaguamento do lodo. Acredita-se que os poros capilares dos tijolos saturaram no início do experimento, perdendo seu poder de sucção. No segundo experimento, foi observada uma melhora muito significativa em relação ao volume de líquido percolado em função do tempo, comprovando que a adição de resíduo de cal ao lodo favoreceu a rápida desidratação do mesmo (chegando a ser 40 vezes maior) A relação ótima foi verificada nos leitos que continham 5,0 % em massa de resíduo de cal. Todos os leitos que sofreram a adição de resíduo de cal aumentaram bruscamente o pH e solubilizaram o íon alumínio; porém aprisionaram os íons ferro e magnésio. Tanto a análise de fluorescência de raio X do lodo puro, bem como da mistura com resíduo de cal, remanescentes nos leitos de secagem, identificaram a presença de óxidos de cálcio, alumínio, ferro e sílica. Isso indica que estes resíduos (lodo ou lodo mais cal) podem ser incorporado à matéria-prima do cimento. Ter-se-ia, desta forma, um destino ecologicamente correto para os lodos de ETAs, que deixaria de ser lançado em corpos d’água. A incorporação do lodo de ETA ao cimento traria como principal vantagem o aumento da vida útil das jazidas de argila e de calcáreo, reduzindo a destruição da paisagem, flora e fauna.

Processo de desidratação da alga Gracilaria birdiae beneficiada em laboratório e artesanalmente: análise da atividade antioxidante e composição centesimal

The main aim of this study was to compare the procedure for dehydration of Gracilaria birdiae prepared handmade and laboratory, collected in the northern coast of Rio Grande do Norte. The sample was collected in the Rio do Fogo beach in march 2009. The sample collected followed by two processing, the first the material prepared in laboratory was air-dried at 50°C for 24 hours in air-flow oven. The second the handmade sample was air-dried on the sun during three days. The extract was prepared in three different solvents: ethanol, hydroethanol and water, resulting in ethanol, hidroethanol and aqueous extracts from handmade and laboratory sample. In according with results only the ethanol extract was fractionated yielding the fractions hexane, dichloromethane and ethyl acetate fractions. The different process to obtain Gracilaria birdiae resulted in the samples with different shades. The soluble solids content was higher in the laboratory sample. The chemical composition the both samples were characterized by presenting a considerable amounts of carbohydrates, with amior percentage protein and ash, respectively, in the handmade and laboratory sample. In two samples showed a low content of lipids and the lipid profile showed a higher proportion of monounsaturated fatty acids, with the absence polyunsaturated handmade sample. The phytochemical screening by chemical reactions showed the presence of flavonoids, tannins, alkaloids and saponins the laboratory sample, presenting a greater diversity of bioactive compounds. Through of the analysis by thin layer chromatography was possible to identify the phytosterols β-sitosterol and stigmasterol the both samples, also suggest the presence of β-carotene and chlorophyll α the laboratory sample. The levels of total phenolics and flavonoids were more significant in the ethanol extract of the laboratory sample. The in vitro lethality showed that extracts of the laboratory sample and handmade from 125 to 500 μg/ mL, respectively, were highly lethal. In the evaluation of antioxidant capacity by the system β-carotene/ácido linoleic method and by DPPH radical scavernging assay, the ethanol extract from the laboratory process showed significantly greater activity than the other extracts, being and the first and second methods, respectively, lower and equivalent to the synthetic antioxidant BHT. The handmade ethanol extract has not demonstrated skill in deactivating free radicals, but showed activity in inhibiting lipid peroxidation, although the values were significantly lower than the laboratory sample. We conclude that the dehydration process in the laboratory is the most efficient technique to maintenance of the chemical composition present in the seaweed, providing beneficial properties such as antioxidant capacity. We emphasize that this property can be explored with the objective of adding commercial value to the final product, which will promote the expansion of production of this seaweed in the community of Rio do Fogo

Desidratação de sementes de quatro lotes de pupunheira: efeitos sobre a germinação e o vigor

Com o objetivo de verificar o efeito da desidratação sobre a germinação e o vigor de sementes de pupunheira inerme (Bactris gasipaes Kunth), quatro lotes de sementes, colhidos nas localidades de Yurimaguas, Peru; Camamu e Piraí do Norte, BA e Pindorama, SP, foram submetidos à secagem em câmara seca a partir das testemunhas não desidratadas, retirando-se amostras a cada 24 horas. O efeito da desidratação sobre a qualidade das sementes foi avaliado por meio de teste de germinação (184 dias da semeadura, em vermiculita, 20-30ºC), primeira contagem de germinação (36 dias), velocidade de germinação e teor de água das sementes. Comprovou-se que sementes dessa espécie são sensíveis à desidratação, com germinação inicial alta (59 a 84%) quando não desidratadas (47 a 38% de umidade inicial). Teores de água abaixo da faixa de 28 a 23% reduziram significativamente a germinação e o vigor. Todas as sementes com teores de umidade abaixo de 15% (lotes 2 e 4) e 13% (lotes 1 e 3) morreram.

Qualidade fisiológica de sementes de palmiteiro-vermelho em função da desidratação e do armazenamento

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

Estudo da desidratação de tomates em pedaços com pré-tratamento osmótico

Vegetables drying plays an important role in the field of food dehydration, being a very old practice that was originated from sun drying items of food in order to preserve them to be consumed during the periods of scarcity. One of these vegetables is the tomato, that was originally grown in South America. Tomatoes are easily perishable after being picked up from the tree and this makes the process of tomato dehydration a challenge due to the high amount of water (95%) contained in them. The present research work was mainly intended to develop alternative processes for tomato conservation, by drying slices of skinned and unskinned tomatoes in the in natura form or in the osmotically pre-dehydrated form. Firstly, the best conditions of the osmotic pre-dehydration process were defined including temperature, immersion time and concentration of the osmotic solution, based on the results of water loss, solids gain and weigh reduction of the pre-dehydration tomatoes at different processing conditions. The osmotic solution used was made up of NaCl (5 and 10%) and sucrose (25 and 35%) at different combinations. For a fixed conditions of osmotic pre-dehydration, the drying tests of the pre-processed and in natura tomatoes were carried out in a stove with air circulation and a convective dryer with trays, at two levels of temperature. The sensorial analysis of the osmotically pre-treated and unskinned dehydrated tomatoes was carried out as well as a study on the their shelf-live. The results obtained showed that the drying of the tomatoes took place as a result of the internal control of the water transport, and did not show a constant rate, while two distinct periods of the decreasing phase were observed. The osmotic pre treatment substancially reduced the initial amount of humidity in the tomatoes, thus reducing the necessary time for the product to attain levels of intermediate humidity. The impermeability of the tomato skin was identified as well as the unfavorable influence of the pre-treatment on the unskinned tomatoes, whose solid gain brought about a decrease in the water activity with subsequent reduction of the drying rate. Despite the various simplifications carried out during the development of this study, the proposed diffusive model adjusted to the experimental data satisfactorily, thus making it possible to determine the effective coefficients of diffusion, whose results were consistent and compatible with those found in the current literature. Concerning the higher rates of evaporation and the lowest processing time, the best results were obtained in the drying of the unskinned, in natura tomatoes and of the skinned, pre-dehydrated tomatoes, at 60ºC, both processed in the convective drier. The results of the sensorial analysis of the unskinned and pre-treated product did not prove to be satisfactory. Regarding the shelf-live of the tomatoes, for a period of 45 days, no physicochemical or microbiological alteration of the product was noted

Desidratação de polpas de frutas pelo método foam-mat

This study aimed to investigate the foam mat drying process of pineapple and mango pulp, as well as to evaluate the final product quality. Initially, the selection of fruit and additives was conducted based on density and stability determinations of mango, seriguela, umbu and pineapple foams. After selecting pineapple and mango for further studies, the fruit pulps and fruit foams were characterized in regard to their physicochemical composition. The temperature (60oC or 70oC) and the foam thickness (4 and 11 mm) were evaluated in accordance to the obtained drying curves and after model adjustment. Mango and pineapple powders obtained at the best process conditions were characterized in regard to their physicochemical composition, solubility, reconstitution time. Yoghurts were prepared with the addition of pineapple and mango powders and they were evaluated for their sensory acceptance. Results show that the best drying rates were achieved by using 70o C and layers 4mm thick for both fruits. The Page model successfully fitted the drying experimental data and it can be used as a predictive model. Pineapple and mango powders showed acid pH, high soluble solids content, low water activity (approx. 0.25), lipids between 1.46% and 2.03%, protein around 2.00%, and ascorbic acid content of 17,73 mg/100g and 14.32 mg/100g, for mango and pineapple, respectively. It was observed higher ascorbic acid retention for pineapple and mango powders processed at 70o C, which would be explained by the lower drying time applied. The fruit powders exhibited high solubility and fast reconstitution in water. The sensory acceptance indexes for yoghurts with the addition of both fruit powders were higher than 70%, which reflect the satisfactory product acceptance

Estudo da desidratação osmótica da cenoura (Daucus carota) em fatias

In the area of food dehydration, drying of vegetables has a very representative position, it has the objective to preserve the surplus of crops and began with sun drying. Among the vegetable is the carrot, which had its origin in Southeast Asia and in Brazil is a vegetable cultivated enough. The principal objective of this works is to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heart. Were initially defined the best conditions of pre-osmotic dehydration (temperature, immersion time, type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of predehydrated carrots slices. The osmotic solutions used were composed by NaCl (10%) and sucrose (50 ° Brix) named DO1 and sucrose (50 ° Brix) called DO2. Was made experiment of pre-osmotic dehydration of carrot slices in two temperature levels, with complementary drying in heart with air circulation at 70 º C. Sensory analysis was performed and the study of slices dehydration osmotically and the slices without osmotic treatment. The best results were obtained with the solution DO1 60°C with immersion time of 60 min. The drying of carrot slices presented period of constant rate and decreasing rate. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time to the product to reach the same humidity content. Fick's model, considering the shrinkage, and the Page s model, adapt satisfactorily to experimental datas, allowing the determination of effective diffusion coefficients, consistent with the references. The results of sensory analysis of dry product, showed greater acceptance of sliced carrots with osmotic treatment

Estudo de uma coluna de absorção recheada para desidratação do gás natural utilizando microemulsão como absorvente

During natural gas processing, water removal is considered as a fundamental step in that combination of hydrocarbons and water favors the formation of hydrates. The gas produced in the Potiguar Basin (Brazil) presents high water content (approximately 15000 ppm) and its dehydration is achieved via absorption and adsorption operations. This process is carried out at the Gas Treatment Unit (GTU) in Guamaré (GMR), in the State of Rio Grande do Norte. However, it is a costly process, which does not provide satisfactory results when water contents as low as 0.5 ppm are required as the exit of the GTU. In view of this, microemulsions research is regarded as an alternative to natural gas dehydration activities. Microemulsions can be used as desiccant fluids because of their unique proprieties, namely solubilization enhancement, reduction in interfacial tensions and large interfacial area between continuous and dispersed phases. These are actually important parameters to ensure the efficiency of an absorption column. In this work, the formulation of the desiccant fluid was determined via phases diagram construction, employing there nonionic surfactants (RDG 60, UNTL L60 and AMD 60) and a nonpolar fluid provided by Petrobras GMR (Brazil) typically comprising low-molecular weight liquid hydrocarbons ( a solvent commonly know as aguarrás ). From the array of phases diagrams built, four representative formulations have been selected for providing better results: 30% RDG 60-70% aguarrás; 15% RDG 60-15% AMD 60-70% aguarrás, 30% UNTL L60-70% aguarrás, 15% UNTL L60-15% AMD 60-70% aguarrás. Since commercial natural gas is already processed, and therefore dehydrated, it was necessary to moister some sample prior to all assays. It was then allowed to cool down to 13ºC and interacted with wet 8-12 mesh 4A molecular sieve, thus enabling the generation of gas samples with water content (approximately 15000 ppm). The determination of the equilibrium curves was performed based on the dynamic method, which stagnated liquid phase and gas phase at a flow rate of 200 mL min-1. The hydrodynamic study was done with the aim of established the pressure drop and dynamic liquid hold-up. This investigation allowed are to set the working flow rates at 840 mL min-1 for the gas phase and 600 mLmin-1 for the liquid phase. The mass transfer study indicated that the system formed by UNTL L60- turpentine-natural gas the highest value of NUT

Influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas

A desidratação osmótica (DO) de fatias de carambola (Averrhoa carambola L.) em solução de sacarose foi estudada, com o objetivo de otimizar o processo. Num primeiro conjunto de experimentos, aplicou-se revestimento de coberturas comestíveis (pectina ou pectina+amido) sobre as fatias, seguido de do em solução aquosa de sacarose (50%, p/p, 27°C). Num segundo conjunto, foi realizada secagem parcial da cobertura, em estufa, antes da DO. Num terceiro conjunto de experimentos testou-se a adição de CaCl2 na solução osmótica. A aplicação dos revestimentos antes da do não melhorou a eficiência (máxima perda água/ganho soluto) devido à grande retenção de umidade e à fácil impregnação de sacarose nos mesmos, enquanto que o tecido vegetal sem revestimento restringiu mais o ganho de soluto e propiciou maior saída de água. A utilização de CaCl2 a 0,04M, na própria solução osmótica de sacarose, melhorou ligeiramente a eficiência do processo, em relação à solução sem o sal. A do em solução de sacarose, sem e com a adição de CaCl2, geraram resultados positivos na qualidade sensorial da carambola em fatias, desidratadas em secador (60 e 70°C), em comparação com a fruta não tratada, sendo que a melhor temperatura de secagem foi 60°C.

Aplicação de revestimento comestível em abacaxis processados por métodos combinados: isoterma de sorção e cinética de desidratação osmótica

A desidratação osmótica é uma etapa essencial na elaboração de produtos de fruta através da Tecnologia dos Métodos Combinados ou de Obstáculos (Hurdle Technology), pois reduz a atividade de água para níveis que, combinando um ou mais obstáculos, aumentam a estabilidade do produto. Neste processo há uma perda de água da fruta para a solução e incorporação de sólidos solúveis pelo produto. Este último fluxo é considerado uma desvantagem do processo pois pode alterar o sabor do produto. Neste trabalho estudou-se a ação de revestimentos comestíveis a base de alginato e gelatina aplicados em abacaxis, previamente à desidratação osmótica, como barreira à incorporação de sólidos solúveis. Os abacaxis com e sem revestimento (controle) foram desidratados em solução de sacarose sob condições isotérmicas. Foram determinadas as isotermas de dessorção de abacaxis revestidos com gelatina, alginato e sem revestimento e os parâmetros cinéticos do processo de desidratação osmótica. Abacaxis revestidos com alginato apresentaram menor velocidade de ganho de sólidos, sem alterar a velocidade de perda de água, quando comparado ao controle.

Respostas fisiológicas e morfológicas de sementes de palmito juçara (Euterpe edulis Mart.) à luz, temperatura, desidratação e aplicação de giberelinas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desidratação osmótica da manga cv. Palmer em solução de sacarose com e sem adição de ácido ascórbico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)