Da die dielektrischen Eigenschaften eines jeden Materials, also auch von Fleisch, charakteristisch sind und von Faktoren wie beispielsweise dem Feuchtigkeitsgehalt und der chemischen Zusammensetzung sowie der physikalischen Struktur abhängig sind, gibt es bereits seit einigen Jahren verschiedene Forschungsansätze im Bereich der dielektrischen Messmethoden. Ein neu entwickeltes Messverfahren für die Be-stimmung der Qualitätsparameter Lagerdauer und eventuell erfolgter Gefrierprozesse bei Fisch basiert auf der dielektrischen Zeitbereichsreflektometrie. Die Klärung der Frage, in wie weit dieses Verfahren auch bei Frischfleisch angewendet werden kann, ist das Ziel der vorliegenden Dissertation. In Vorversuchen wurde zunächst die generelle Anwendbarkeit des Verfahrens im Fleischbereich anhand verschiedener Lager- und Gefrierversuche geprüft. Basierend auf diesen Ergebnissen gliederten sich die experimentellen Untersuchungen in fol-gende Abschnitte: Ermittlung der Lagerdauer von SB-verpackten Minutensteaks vom Schweinelachs (MAP) sowie von Hähnchenbrustfilets, Erkennung von Gefrierprozes-sen bei Hähnchenbrustfilets und Schweinelachsen, Gefrierlagerdauerbestimmung verschiedener Fleischsorten (Schweinelachs, Schweinebauch und Rinderbugstück) bei drei unterschiedlichen Gefriertemperaturen und Erkennung von Fremdwasserzu-sätzen bei Hähnchenbrustfilets. Die Vorversuche zeigten eine generelle Eignung des Verfahrens zur Untersuchung von Lagerzeiten und Gefrierprozessen bei Fleisch. Im Bereich der Lagerdauererkennung ist eine Anwendung, auch für SB-verpackte Produkte (in Schutzatmosphäre), denkbar, das Verfahren muss hier allerdings bezüg-lich der zu Grunde liegenden linearen Auswertungsmodelle noch optimiert werden (Kurvenanpassung notwendig). Ebenso konnten gute Ergebnisse in der Gefrierlager-dauerbestimmung erzielt werden, auffällig waren die Fleischsorten-übergreifend bes-seren Ergebnisse der Messungen an vor dem Einfrieren einige Tage gelagerten Pro-ben. Gute Ergebnisse erbrachten auch die Messungen bezüglich der Gefrierprozess-erkennung (Proben frisch, einmal-gefroren und doppelt-gefroren). Ein Einsatz des Verfahrens ist besonders im Geflügelfleischbereich denkbar und angesichts der ge-setzlichen Bestimmungen für Geflügelfleisch (keine Fleischzubereitungen aus gefro-rener und aufgetauter Ware) auch überaus wünschenswert. Die besten Ergebnisse lieferte das Verfahren bei der Fremdwassererkennung an Hähnchenbrustfilets, was auf Grund des starken Dipolcharakters von Wasser bei einem auf Dielektrizität beru-henden Messverfahren auch erklärbar ist. Selbst die zusätzlich mit Geflügelfleisch-Proteinhydrolysatpulver versetzten Proben konnten (bedingt durch die Strukturverän-derungen im Probenmaterial) eindeutig von den unbehandelten Proben abgegrenzt werden, was mittels laborchemischer Analyse über das Wasser-Protein-Verhältnis nicht möglich gewesen wäre. Ein Einsatz des Verfahrens für diese Anwendung erscheint besonders sinnvoll, um der Überwachung und Qualitätssicherung ein ge-eignetes Instrument für die schnelle Feststellung von Wasserzusätzen (bei unverän-dertem Wasser-Eiweiß-Verhältnis) geben zu können. Vor dem praktischen Einsatz dieser Messmethode müssen größere Validierungsver-suche durchgeführt werden, um geeignete Kalibrationssätze für die Anwendung an unbekannten Proben, besonders im Geflügelfleischbereich, zur Verfügung zu haben. Ein Einsatz des Verfahrens zur Qualitätsbestimmung im Fleischbereich ist generell möglich und wäre auf Grund der schnellen Ergebnislieferung und einfachen Handha-bung der (mobilen) Messeinrichtung für Überwachung und Qualitätskontrolle wünschenswert. / As the dielectric properties of each material, thus also for meat, are characteristically and depend on factors as for instance humidity and the chemical composite as well as physical structure there are existing different research approaches in the array of dielectric measurement methods already for many years. A new developed meas-urement method for the estimation of the quality parameters storage time and option-ally occurred freezing processes on fish is basing on the dielectric time domain reflec-tometry. The clarification of the question how far this method can also be used for fresh meat is the intention of the present graduate thesis. In preliminary tests initially the general applicability of the method in the meat sector by means of different storage and freezing examinations was reviewed. Basing on these results the experimental examinations were divided into the following parts: evaluation of the storage time of packaged minute steaks from the pork chop (MAP) as also of chicken breast filets, estimation of freezing processes of chicken breast filets and pork chops, freezing storage time recognition of different meat varieties (pork chop, pork belly and beef bow pieces) with three different freezing temperatures and evaluation of added water in chicken breast filets. The preliminary tests indicated a general ability of the method for the recognition of storage times and freezing processes on meat. In the array of storage time evaluation an appliance, also for MAP-packaged products (in controlled atmosphere), is thinkable, however the method has to be optimized concerning the underlying linear evaluation models (curve fitting is necessary). As well there could be aimed good results for the freezing storage time recognition, the meat variety comprehensive better results for measurements on pattern which were stored some days previously were flashy. Good results were also adduced by the measurements concerning the freezing process recognition (pattern fresh, once- and double-frozen). An application of the technology is notably thinkable for the poultry meat sector and, in the face of the legal requirements for poultry meat (no preparation of frozen and thawed material allowed) also exceedingly desirable. The best results were carried out using the method for the recognition of added water in chicken breast filets, what is explainable by reason of the strong dipole character of water within a measurement method based on dielectricity. Even the pattern additionally glazed with poultry hydrolyzed protein powder could definitely be differentiated from the untreated pattern, what could not be realized with the water protein percentage using a laboratory chemical analysis. After all an appliance of the method for this application seems particularly reasonable, as a suitable instrument for the fast recognition of added water (with an unmodified water-protein-ratio) could be given to the monitoring and quality assurance. Before starting the practically application of this measurement method there have to be accomplished larger validation examinations, to have suitable calibration kits for the application on unknown pattern at one´s disposal, especially in the poultry meat sector. The assignment of the method for quality evaluation in the meat sector is generally possible and would be desirable for the monitoring and quality control by the reason of its fast result delivery and easy handling of the (mobile) measurement arrangement.

Introduction. At low temperature the preservation of foodstuffs is one of the best ways of their storage and therefore this method is widely used in meat industry. The low temperature suppresses the activity of microorganisms and tissue ferments. Therefore the meat preserved by freezing keeps for a long time its initial properties and there are only minimal changes of food value and taste. At low temperature the activity of ferments slows down but does not stop. Work object. The work object is the determination of the change of physical-chemical properties of meat during freezing and keeping in - 180 C and - 860 C temperature. Work methodics. The research as fulfilled at the laboratory of the evaluation of the cattle meat properties and the meat quality. For the rersearch taken 14 Lithuanian white pig meat samples the mean weight of which was 500 g. were taken. They were put into special freezing bags and were frozen at temperature -180 C, and -860 C. Before freezing it the physical-chemical properties of the meat were determined. Two examples from each meat samples were researched. The determination of the physical-chemical properties of the meat was fulfilled every month. Also were was taken 6 Lithuanian white pig meat samples the mean weight of which was 500 g. Before freezing it the physical-chemical properties of the meat were determined. After that was made green tea extract, 500 ml. Water ant 50 g tea. All extract was inject in to the meat samples. They were put... [to full text]

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Biological processes in living organisms consist of a vast number of different molecular networks and interactions, which are complex and often hidden from our understanding. This work is focused on recovery of such details for two quite distant examples: acclimation to extreme freezing tolerance in Siberian spruce (Picea obovata) and detection of proteins associated with prostate cancer. The first biological system in the study, upon P. obovata, is interesting by this species ability to adapt and sustain extremely low temperatures, such as -60⁰C or below. Despite decades of investigations, the essential features and mechanisms of the amazing ability of this species still remains unclear. To enhance knowledge about extreme freezing tolerance, the metabolome and proteome of P. obovata’s needles were collected during the tree’s acclimation period, ranging from mid August to January, and have been analyzed. The second system within this study is the plasma proteome analysis of high risk prostate cancer (PCa) patients, with and without bone metastases. PCa is one of the most common cancers among Swedish men, which can abruptly develop into an aggressive, lethal disease. The diagnostic tools, including PSA-tests, are insufficient in predicting the disease’s aggressiveness and novel prognostic markers are urgently required. Both biological systems have been analyzed following similar steps: by two-dimensional difference gel electrophoresis (2D-DIGE) techniques, followed by protein identification using mass spectrometry (MS) analysis and multivariate methods. Data processing has been utilized for searching for proteins that serve as unique indicators for characterizing the status of the systems. In addition, the gas chromatography-mass spectrometry (GC-MS) study of the metabolic content of P.obovata’s needles, from the extended observation period, has been performed. The studies of both systems, combined with thorough statistical analysis of experimental outcomes, have resulted in novel insights and features for both P. obovata and prostate cancer. In particular, it has been shown that dehydrins, Hsp70s, AAA+ ATPases, lipocalin and several proteins involved in cellular metabolism etc., can be uniquely associated with acclimation to extreme freezing in conifers. Metabolomic analysis of P. obovata needles has revealed systematic metabolic changes in carbohydrate and lipid metabolism. Substantial increase of raffinose, accumulation of desaturated fatty acids, sugar acids, sugar alcohols, amino acids and polyamines that may act as compatible solutes or cryoprotectants have all been observed during the acclimation process. Relevant proteins for prostate cancer progression and aggressiveness have been identified in the plasma proteome study, for patients with and without bone metastasis. Proteins associated with lipid transport, coagulation, inflammation and immune response have been found among them.

A comprehensive study was conducted on the effects of de-icer and anti-icer chemicals on cement-based materials. Portland cement mortars and concretes were exposed to over 16 chloride-based and non-chloride-based generic and commercial products and changes in cement-based material properties were measured. Deleterious chemical actions of several types of these products on cement-based materials were observed, departing from the well-known position that attributes the concrete damage from such salts mainly to physical actions under freezing and thawing exposure. Independent of freezing and thawing exposure, mortars and concretes exposed to concentrated calcium chloride and magnesium chloride solutions were found to undergo severe deterioration whereas those exposed to sodium chloride did not. The mechanisms of deterioration are complex with factors such as concentration, temperature, and availability of calcium hydroxide playing important roles. It was found that the formation of calcium oxychloride of the form 3Ca(OH)2.CaCl2.12H2O, and the 3- and 5-form magnesium oxychloride, 3Mg(OH)2.MgCl2.8H2O and 5Mg(OH)2.MgCl2.8H2O, were the main causes for the severe deterioration, and to a lesser extent brucite, gypsum, and magnesium silicate hydrate (M-S-H). The instability of these oxychloride compounds when subjected to conditions normally encountered in sample preparation is suggested as the reason why field investigations have failed to relate distressed concrete to chemical attack by such de-icer and anti-icer chemicals. Concentrated solutions of calcium magnesium acetate were also found to be harmful to cement-based materials by dissolution of calcium hydroxide and formation of calcium acetate hydrate, whereas low concentrated solutions tended to cause slow deterioration by magnesium attack forming brucite, gypsum, and M-S-H. Potassium acetate chemicals did not cause significant deterioration in mortars when these products were diluted (25% by mass), but undiluted products (50% by mass) caused considerable distress in concrete specimens. The combined effect of chemical attack impairing concrete mechanical properties and subsequent salt scaling damage was proposed as the most likely mechanisms of field deterioration.

Im Rahmen der vorliegenden Arbeit wurde der Zusammenhang zwischen heterogener Eisbildung und Temperatur auf Basis eines 11-Jahres Lidardatensatzes untersucht, wobei besonders der potenzielle Einfluss von Wüstenstaubaerosol auf die heterogene Gefriertemperatur von unterkühlten Wasserwolken überprüft wurde. Der zugrundeliegende Lidardatensatz entstand im Rahmen von zwischen 1997 und 2008 am Leibniz-Institut für Troposphärenforschung (IfT) in Leipzig durchgeführten Lidarmessungen. Mehr als 2300 zeitlich und räumlich defifinierte Wolkenschichten wurden anhand des gemessenen linearen Depolarisationsverhältnisses als Flüssigwasserwolken oder als eisbeinhaltende Wolken klassifiziert. Dazu war es nötig, den störenden Einfluss von spiegelnden Reflektionen horizontal ausgerichteter Eiskristalle auf das gemessene Depolarisationsverhältnis zu charakterisieren. Die für die Auswertung benötigten Wolkenoberkantentemperaturen wurden aus Modelldaten oder, falls zeitnah verfügbar, aus Radiosondenprofifilen ermittelt. Die statistische Auswertung des Wolkendatensatzes ergab, dass der Anteil an eisbeinhaltenden Wolken mit abnehmender Temperatur stark zunimmt. Wurde in Wolken mit Oberkantentemperaturen zwischen 0 und -5 °C in nur 1% aller Fälle Eis detektiert, enthielten zwischen -10 und -15 °C bereits 40% der in dem Temperaturbereich beobachteten Wolken Eis. Bei Wolkenoberkantentemperaturen unterhalb von -25 °C wurde in nahezu 100% aller Fälle Eis in den Wolken beobachtet. Ein ähnlicher Zusammenhang zwischen Temperatur und dem Anteil an eisbeinhaltenden Wolken wurde bereits in zahlreichen auf Flugzeugmessungen basierenden Studien gefunden. In einem weiteren Schritt wurde der Wolkendatensatz mittels drei verschiedener Ansätze in einen staubbelasteten sowie einen staubfreien Teil getrennt. Dies geschah Anhand einer Trajektorien-Clusteranalyse sowie der Trennung bezüglich der von einem Mineralstaubvorhersagemodell berechneten Mineralstaubbelastung in Wolkenhöhe beziehungsweise in der gesamten Luftsäule über Leipzig. Die Trennung ergab, dass staubbelastete Wolken im Temperaturbereich zwischen -5 und -25 °C 10-30% mehr Eis beinhalten als staubfreie Wolken. Die Ergebnisse dieser Untersuchung legen deshalb nahe, dass Mineralstaub Eisbildung in unterkühlten Wolken maßgeblich fördert. Der Vergleich des Leipziger Wolkendatensatzes mit einem auf den Kapverden gesammelten Datensatz tropischer Wolken zeigte, dass trotz vergleichbarem Einfluss von Mineralstaubaerosol Eisbildung in den Tropen erst bei um 10 K tieferen Temperaturen einsetzt. Als mögliche Einflussfaktoren wurden Unterschiede in der atmosphärischen Dynamik und die Wirkung effektiverer Eiskeime über Mitteleuropa diskutiert. / The formation and presence of ice crystals in clouds strongly determines meteorological processes as precipitation formation but also climatological parameters as the radiation budget of the atmosphere. The process of ice formation, however, is not straightforward because ice crystals and liquid water droplets can coexist at temperatures from -38 °C to 0 °C. In this temperature range, aerosol particles, so-called ice nuclei, must be present to trigger ice formation in a supercooled droplet. From laboratory studies it is known that mineral dust particles are efficient ice nuclei. We present a statistical analysis of lidar-based observations of 2300 free-tropospheric clouds that was used to investigate the effect of mineral dust particles on the ice-formation temperature. The observations were performed at Leipzig, Germany (51° N, 12 °E). The time and height as well as the phase state (ice, liquid-water) of the observed clouds can easily be derived from the lidar data. The dust load in every observed cloud layer was determined by means of model data. From the analysis it was found that dust-affected clouds produce ice 50% more frequently than dust-free clouds at temperatures between -20 and -10 °C. In a last step we compared the relationship between ice-containing clouds and temperature of the Leipzig dataset with a similar data set from Cape Verde (15 °N, 23.5 °W). Even though dust is omnipresent in the troposphere at this location, the study of more than 200 spatially well-defined altocumulus clouds did not show a significant number of ice clouds at temperatures above -15 °C. Possible explanations for the observed differences between the Leipzig and the Cape Verde data set are contrasts in atmospheric dynamics over Central Europe and western Africa or the presence of anthropogenic aerosol over Europe that may provide additional effective ice nuclei besides Saharan dust.

Made available in DSpace on 2015-04-17T14:49:25Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1221821 bytes, checksum: efa18dbf70d63781cbd4ec59e9e4cecc (MD5) Previous issue date: 2013-02-19 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / In recent years, an increasing number of people have entered the fish in their diets as a healthy alternative to protein intake. Among the seafood, shrimp is one of the most important commercial products. Being a highly perishable food, some conservation methods are being researched in order to prolong their shelf life, in this work, it was investigated whether the low temperatures. The sample consisted of farmed shrimp species Litopenaeus vannamei (100-120 pieces / kg) contained in packs of 200g with four packages by treatment with the filet shrimp, chilled at 0 ± 2 ° C, divided into three parts, the first packaged packaged with 1% sodium metabisulfite, and modified atmosphere in concentrations of O2 + 0 100% CO2, 75% O2 + 25% CO2 + 60% O2 + 40% CO2, 50% O2 + 50% CO2, the second packaged without 1% sodium metabisulfite and modified atmosphere gases at the same concentrations above, both with analysis at 0, 3, 6 and 9 days storage and subjected to freezing to third subdivided into three treatments, domestic freezer (CFD) to -18 ° C. Liquid nitrogen (CNL) at -86 ° C and freeze tunnel (CTC) at -35 ° C, analysis at 0, 30, 60 and 90 days of storage. We conducted physical and chemical analysis of pH, weight loss after cooking, water holding capacity, texture, color, total volatile bases and thiobarbituric acid reactive substances, and the sensory analysis was elected as the Quality Index Method ( MIQ) and Descriptive Analysis (AD), concluding that the weather influenced the physical, chemical and sensory cold shrimp, demonstrating an increase in all the aforementioned parameters. There was a high correlation between the Quality Index (QI) and time of storage. The maximum storage time in nine days or samples chilled, packed in a modified atmosphere and treated with 1% sodium metabisulfite, six days for samples chilled, packed in a modified atmosphere without additive, and 90 days for samples frozen, was estimated based on Descriptive Analysis and Quality Index Method. / Nos últimos anos, um número cada vez maior de pessoas tem inserido o pescado em suas dietas como uma alternativa saudável à ingestão de proteínas. Dentre os alimentos marinhos, o camarão é um dos produtos de maior importância comercial. Por ser um alimento muito perecível, alguns métodos de conservação vem sendo pesquisados com o objetivo de prolongar sua vida de prateleira, neste trabalho, averiguou-se as baixas temperaturas. A amostra foi composta por camarão cultivado da espécie Litopenaeus vannamei (100-120 peças/kg) contidas em embalagens de 200g com quatro embalagens por tratamento com o filé de camarão, refrigerado a 0 ± 2 oC, subdivido em três partes, a primeira acondicionada em embalagem com metabissulfito de sódio 1%, e atmosfera modificada nas concentrações de 100 O2 + 0% CO2, 75% O2 + 25% CO2 + 60% O2 + 40% CO2, 50% O2 + 50% CO2, a segunda, acondicionada sem o metabissulfito de sódio 1% e com atmosfera modificada nas mesmas concentrações gasosas supracitadas, ambas com análises em 0, 3, 6 e 9 dias de armazenamento e, a terceiras submetidas ao congelamento, subdividida em três tratamentos: Freezer doméstico (CFD) a -18 °C; Nitrogênio líquido (CNL) a -86 °C e Túnel de congelamento (CTC) a -35 °C, análises em 0, 30, 60 e 90 dias de armazenamento. Efetuou-se análises físicas e químicas tais como pH, perda de peso pós cocção, capacidade de retenção de água, textura, cor, bases voláteis totais e substancias reativas ao ácido tiobarbitúrico, nas análises sensoriais elegeu-se o Método de Índice de Qualidade (MIQ) e Análise Descritiva (AD), concluindo-se que o tempo influenciou na qualidade física, química e sensorial do camarão resfriado, demonstrando acréscimo em todos os parâmetros supracitados. Verificou-se alta correlação entre o Índice de Qualidade (IQ) e tempo de armazenamento. O tempo máximo de armazenamento foi estimado em nove dias para as amostras refrigeradas, embaladas em atmosfera modificada e tratada com metabissulfito de sódio 1%, seis dias para as amostras refrigeradas, embaladas em atmosfera modificada sem aditivo, e 90 dias para as amostras congeladas, com base na Análise Descritiva e no Método de Índice de Qualidade.

Made available in DSpace on 2016-08-15T20:31:13Z (GMT). No. of bitstreams: 1 PatriciaCS_DISSERT.pdf: 1847560 bytes, checksum: 7da5854056af7ddc3546a8a90de2324f (MD5) Previous issue date: 2013-08-30 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The objective of this work, cryopreserve semen from six-banded armadillos, assessing in advance the effects of centrifugation and dilution of their seminal parameters over thermoresistance test (TRT) in order to define the best diluent to be used in semen cryopreservation of this species. Semen samples (n = 12) derived from 04 adult males collected by electroejaculation were divided into four aliquots, two immediately diluted in Tris or powdered coconut water (ACP-119®), and the other centrifuged (800g/10 min) prior to dilution. The samples were incubated at 34°C for 3h and the seminal parameters evaluated at intervals of 1 h. In general, was observed greater efficiency of Tris regard to the preservation of seminal parameters along the TRT, especially up to 120 min of evaluation, but after this period the two extenders were equivalents. Still, the centrifugation caused deleterious effect on semen quality of six-banded armadillos, this method is not suitable for this species. For the cryopreservation of the semen of six banded armadillos, was then diluted in Tris-base, plus 20% egg yolk and 3% glycerol. Following the steps of dilution, the samples semen cooling and thawing was performed classical analysis simultaneously to fluorescence analysis, employing the combination of fluorophores to assess the plasma membrane integrity (Propidium iodide - PI and Hoechst - H-342), and also mitochondrial activity (CMXRos - Mito Tracker red®). Most of the changes observed in all stages of cryopreservation of semen of six-banded armadillos was secondary, but the proportions of these defects increased significantly from step cooling, and higher in step thawing, due to the impacts of heat shock and osmotic stress be more significant in this phase. The results of fluorescence analysis indicated a percentage of cells with intact plasma membrane more higher (8.4%) than that of motile cells (6.1%) on thawed semen. This may be due to the action of egg yolk, to provide greater structural integrity to some cells. In images taken by transmission electron microscopy were identified in sperm cryopreserved rupture and vesiculation of the plasma membrane, mitochondrial abnormalities, as well nuclear and acrosomal changes characterized by changes in chromatin and sperm capacitation, respectively. This study is the first report on the use of cryopreservation on semen xenarthras, and given the importance of biotech to preserve the genetic material of armadillos, the results obtained here are fundamental to promote the improvement of semen cryopreservation in six-banded armadillos, aiming its applications in other species of armadillos endangered or vulnerable to extinction / Objetivou-se com este trabalho, criopreservar o sêmen de tatus-peba, avaliando previamente os efeitos da centrifugação e da diluição sobre seus os parâmetros seminais ao longo do teste de termorresistência (TTR), a fim de definir o melhor diluente a ser utilizado no processo de criopreservação seminal desta espécie. Amostras de sêmen (n=12) oriundas de 04 machos adultos coletados por eletroejaculação foram divididas em quatro alíquotas, sendo duas imediatamente diluídas em Tris ou água de coco em pó (ACP-119®), e as demais centrifugadas (800g/10 min) previamente à diluição. As amostras foram incubadas a 34°C por 3h, e os parâmetros seminais avaliados em intervalos de 1h. Em termos gerais, observou-se uma melhor eficiência do Tris quanto à preservação dos parâmetros seminais ao longo do TTR, principalmente até os 120 min de avaliação, mas após este período, os dois diluentes se equipararam. Ainda, verificou-se efeito deletério da centrifugação sobre a qualidade do sêmen de tatus-peba, não sendo esse método indicado para esta espécie. Para a criopreservação, o sêmen de tatus-peba foi então diluído em solução a base de Tris,acrescidade 20% de gema e 3% de glicerol.Após as etapas de diluição, refrigeração e descongelação, foi realizada a análise clássica das amostras simultânea à análise por fluorescência, empregando a associação de fluoróforos para avaliar a integridade da membrana plasmática (Iodeto de Propídio - PI e Hoechst - H-342), e também a atividade mitocondrial (CMXRos - Mito Tracker red®).A maioria das alterações observadas em todos os estágios da criopreservação do sêmen de tatus-peba foi secundária, mas as proporções desses defeitos aumentaram significativamente a partir da etapa de refrigeração, sendo maior após a descongelação, devido aos impactos do choque térmico e do estresse osmótico serem mais expressivos nessa fase. Os resultados da análise de fluorescência indicaram um percentual de células com a membrana plasmática intacta maior (8,4%) do que o de células móveis (6,1%), em sêmen descongelado.Isto pode ser devido à ação da gema de ovo em permitir maior integridade estrutural a algumas células. Em imagens captadas por eletromicroscopia de transmissão foram identificados, em espermatozoides criopreservados, ruptura e vesiculação da membrana plasmática, anormalidades mitocondriais, como também modificações nucleares e acrossomal caracterizadas por alterações da cromatina e capacitação espermática, respectivamente. Este estudo é o primeiro relato sobre a utilização da criopreservação em sêmen de xenartras, e dada a importância desta biotécnica para a preservação do material genético de tatus, os resultados aqui obtidos são fundamentais para promover o aperfeiçoamento da criopreservação seminal em tatus-peba, visando sua aplicação em outras espécies de tatus ameaçadas ou vulneráveis à extinção

O leite ovino se diferencia do das demais espécies devido à sua riqueza em sólidos. Contudo, mesmo no caso de raças especializadas, a produção de leite é representativamente menor, em termos de volume, quando comparado ao leite de vaca. Em função disso, o resfriamento prolongado ou o congelamento do leite podem ser uma alternativa ao produtor e à indústria. Sendo assim, os objetivos do presente estudo foram avaliar o efeito do resfriamento e do congelamento, por sete dias, sobre as características físico-químicas do leite de ovelhas da raça Lacaune, considerando a influência dos meses do ano, sobre o rendimento da coalhada produzida e as características físicas do soro obtido. Também foi verificada a influência do resfriamento e do congelamento no comportamento reológico, viscosidade e distribuição do tamanho de partículas do leite. Foram realizadas coletas mensais de leite, no período de janeiro a dezembro de 2011, em quatro propriedades produtoras de leite de ovelha, localizadas no Rio Grande do Sul, sendo as amostras encaminhadas ao Laboratório LEITECIA, da UFRGS. Cada amostra foi dividida em três alíquotas: a primeira era analisada no mesmo dia e as restantes armazenadas até sete dias, uma em refrigeração (5ºC) e outra em congelamento doméstico (- 18ºC). As análises realizadas foram: determinação da densidade, pH, acidez titulável, estabilidade ao etanol e estabilidade térmica. Uma alíquota de cada amostra era encaminhada ao Laboratório de Qualidade do Leite, da Embrapa Clima Temperado, para determinação da composição química do leite. Avaliou-se o rendimento da coalhada obtida com cada uma das amostras compostas de leite fresco, resfriado e congelado. O volume de soro foi medido e realizou-se análise de determinação da densidade, pH e acidez titulável. A viscosidade das amostras de leite foi determinada utilizando-se viscosímetro rotacional (Brookfield DV-II + Pro Viscometer, modo LVF, spindle CS4-25). A descrição do comportamento reológico foi feita através da relação entre a taxa de deformação e a tensão de cisalhamento e da aplicação do modelo da Lei da Potência. A comparação dos valores de viscosidade quando os fluidos apresentaram comportamento newtoniano foi realizada a 60 rpm. A distribuição do tamanho de partículas do leite foi determinada através da técnica de difração de laser. Os parâmetros utilizados foram diâmetro médio das partículas, uniformidade da distribuição (Span) e a área de superfície específica. A composição do leite não apresentou variação significativa quando comparados os diferentes tratamentos (P>0,05). Contudo, os teores de proteína e lactose apresentaram variação sazonal. O resfriamento do leite afetou as características físicas das amostras, apresentando menor pH e maior acidez titulável, com a consequente diminuição da estabilidade térmica. Na produção da coalhada, o resfriamento e o congelamento do leite ovino não afetaram o rendimento. A densidade dos soros obtidos não apresentou variação. Porém, o soro da coalhada de leite resfriado apresentou-se mais ácido. As amostras de leite de ovelha analisadas demonstraram comportamento newtoniano. A viscosidade das amostras não foi afetada pelo congelamento do leite, porém o resfriamento provocou aumento deste parâmetro analisado. O diâmetro médio das partículas não apresentou variações. Conclui-se que o congelamento do leite, por até sete dias, não interfere na sua caracterização físico-química. / Ewe milk differs from other species due to its richness in solids. However, even in the case of specialized breeds, milk production is representatively smaller in volume compared to cow milk. As a result, prolonged chilling or freezing of the milk can be an alternative to the dairy producer and the industry. The objectives of this study were to evaluate the effect of cooling and freezing for seven days, on the physicochemical characteristics of milk from Lacaune ewes, considering the influence of the months of the year on the income produced curd and physical characteristics of the whey obtained. The effect of chilling and freezing on rheological properties, viscosity and particle size distribution of the milk were also observed. Milk samples were collected monthly from January to December 2011 in four dairy of Lacaune sheep located in Rio Grande do Sul. Samples were sent to the laboratory LEITECIA, UFRGS. Each sample was divided into three aliquots: the first was analyzed on the same day and the remaining stored up to seven days, one under refrigeration (5ºC) and other under freezing (- 18ºC). Density, pH, titratable acidity, ethanol stability and thermal stability were performed in three aliquots. One aliquot of each sample was sent to the Milk Quality Laboratory of Embrapa Clima Temperado for determination of chemical composition. The three aliquots were used to produce cheese. The yield of the obtained curd in each of the samples comprised from fresh, chilled and frozen milk was determined, as well as volume, density, pH and titratable acidity from whey. Viscosity of milk samples was determined using a rotational viscometer. The description of rheological behavior was made using the relationship between shear rate and shear stress by application of Potency Law model. Comparison of viscosity values, as the fluid showed Newtonian behavior, was performed at 60 rpm. Particle size distribution was determined by laser diffraction technique. Parameters used were average particle diameter, uniformity of distribution (Span) and specific surface area. Milk composition did not change significantly when comparing the different treatments (P> 0.05). However, protein and lactose showed seasonal variation. Milk chilling affected the physical characteristics of the samples, with lower pH and higher acidity, with a consequent decrease in thermal stability. In the production of curd, chilling and freezing of ewe milk did not affect yield. Whey density did not change, although chilled milk produced more acidic whey. Viscosity of the samples was not affected by freezing, but chilling caused an increased viscosity. Average particle diameter showed no variations. In conclusion, freezing of ewe milk for seven days does not interfere with its physic-chemical characterization.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-07-25T19:08:37Z No. of bitstreams: 1 HUGO CARVALHO AMORIM – DISSERTAÇÃO (PPGEM) 2016.pdf: 4230356 bytes, checksum: 63473c25aa9b0817eed244e6b1fc8738 (MD5) / Made available in DSpace on 2018-07-25T19:08:37Z (GMT). No. of bitstreams: 1 HUGO CARVALHO AMORIM – DISSERTAÇÃO (PPGEM) 2016.pdf: 4230356 bytes, checksum: 63473c25aa9b0817eed244e6b1fc8738 (MD5) Previous issue date: 2016-07-29 / Frutas são alimentos compostos normalmente por 80% a 90% de água, tornando-as extremamente perecíveis. Dessa forma, métodos de conservação devem ser aplicados para prolongar sua vida útil e conservar características de aceitação pelo consumidor. Assim, este trabalho teve como objetivo estudar a transferência de calor durante os processos de resfriamento e congelamento de banana utilizando geometria esferoidal prolata. Para a modelagem matemática, utilizou-se a equação da conservação de energia escrita em coordenadas esferoidais prolatas. A solução numérica da equação governante foi realizada através do método dos volumes finitos com uma formulação totalmente implícita. Um programa computacional foi escrito para simular o processo, através de linguagem computacional do software Mathematica, afim de se obter o histórico de temperatura no centro da banana e o perfil de temperatura, sendo os dados comparados a valores experimentais de congelamento de banana prata com casca, visando obter o coeficiente de transferência de calor convectivo e condutividade térmica da banana. Avaliou-se a influência das dimensões da fruta na cinética de resfriamento e nas frentes de congelamento. Concluiu-se que para a curva de resfriamento da banana, a modelagem pôde prever com bastante exatidão o período de resfriamento mas não o de pós-congelamento. Verificou-se que quanto menor o tamanho do produto, mais rápido é o processo e quanto maior a razão de aspecto de forma, maiores serão os gradientes de temperatura na ponta do produto. As taxas de resfriamento sofreram maior influência quando variou-se as dimensões mantendo um aspecto de forma constante do que variando as dimensões e mudando também o aspecto de forma. Por fim, verificou-se que quanto maior o aspecto de forma, mais não uniforme se dá o processo de transferência de calor na banana. / Fruits are a type of food that are typically made by 80% to 90% water, making them extremely perishable. Thus, conservation methods should be applied to prolong their shelf life and consumer acceptance characteristics. This work aims to study the heat transfer during the cooling and freezing processes of fruits with a prolate spheroid shape. The mathematical modeling consisted of energy conservation equation written in spheroidal prolates coordinates. The numerical solution of the governing equation was performed using the finite volume method with a fully implicit formulation. The process was simulated by computer-based language within the Mathematica software, to obtain the temperature history at the center of the fruit and the temperature profile, the data being compared with experimental values of freezed banana prata, to obtain the transfer coefficient convective-heat and thermal conductivity of the fruit. We evaluated the influence of fruit dimensions of the cooling kinetics and the freezing fronts. It was found that the lower the product size, the faster the process, and the higher the aspect ratio of shape, higher will be the temperature gradient at the top of the product.