Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-08-23T21:04:05Z No. of bitstreams: 1 2009 - Monique Lopes Ribeiro.pdf: 2169069 bytes, checksum: d331284a6463585cb4755e8e93b90be8 (MD5) / Made available in DSpace on 2018-08-23T21:04:05Z (GMT). No. of bitstreams: 1 2009 - Monique Lopes Ribeiro.pdf: 2169069 bytes, checksum: d331284a6463585cb4755e8e93b90be8 (MD5) Previous issue date: 2009-03-27 / CAPES / Brazil is responsible for 25 % of total papaya production in the world, a fruit wich is mainly characterized for its nutritional aspects. The juice and pulp industries have showed an increase in their production in the last years. However, this segment takes only 5% of total papaya produced, while the remaining is consumed as a fresh fruit. This scene is unfavorable, because the high rate of losses during times of big harvests. The processing of papaya can minimize the losses, increasing its shelf life and adding value to this tropical fruit. One of the most used conservation method is HTST pasteurization (high temperature, short time), wich reduces microbial count to safe levels for the consumers and inactivates pectinesterase. This enzyme has an important role during fruit ripening, but it becomes undesirable after process, because acts in pectin and causes undesirable changes in the pulp. The main objective of this study was investigate the effects of temperature and process time on the pectinesterase activity in papaya Formosa pulp. The effects of thermal process on the physical and chemical, nutritional, microbiological and sensorial characteristics were also evaluated. The experiments were carried out following a 22 factorial design with central point. Two independents variables were studied, temperature and time, in the range of 75 to 95?C / 20 to 60 s. The results were submitted to analyses of variance with 95% of confidence interval. In the range of study, factors temperature, process time and interaction did not show significant effects in the characteristics such as pH, titratable acidity, soluble solids contents, vitamin B1, B2 and C contents, antioxidant activity, phenolic compounds, carotenoids contents and colour parameters (L, a, b e ?E). Temperature showed a positive significant (p<0,05) linear effect in the reduction of pectinesterase activity. The best time and temperature ranges for heat processing, which reached more than 95 % of enzyme inactivation were between 20 and 60 seconds at 95?C. The process at 95 ? C/ 60 s promoted a significant decrease in vitamin C content, compared to fresh pulp (Dunnett test at 5% probability level), while the other nutrients did not show significant losses. The presence of coliforms at 45 ?C and Salmonella was not detected. The applied treatments were sufficient to promote a reduction of about 3 logarithmic cycles in the population of molds and yeasts. The Preference Map obtained by the acceptance analyses showed a trend of preference for the pasteurized at 95 ?C / 60 s, 95 ?C / 20 s and fresh samples, while commercial pulps were rejected by consumers. / O Brasil ? respons?vel por 25% do total da produ??o mundial de mam?o, um fruto que se caracteriza principalmente por seus aspectos nutricionais. A ind?stria de sucos e polpas tem apresentado um aumento na sua produ??o nos ?ltimos anos. Entretanto, este segmento aproveita somente 5 % do total de mam?o produzido, sendo o restante consumido in natura. Este quadro ? desfavor?vel tendo em vista os altos ?ndices de perdas nas ?pocas de grandes safras. O processamento em forma de polpa minimiza as perdas, pois aumenta a vida ?til e agrega valor econ?mico ao fruto. Um dos tratamentos mais aplicados para a polpa de mam?o ? a pasteuriza??o do tipo HTST (High Temperature, Short Time), cuja finalidade ? reduzir a carga microbiana a n?veis seguros para os consumidores e inativar a enzima pectinesterase. Esta enzima, que tem um papel fundamental na matura??o do fruto, se torna indesej?vel ap?s o processamento, pois atua sobre a pectina causando altera??es indesej?veis na polpa. Este trabalho teve como principal objetivo avaliar o efeito da temperatura e tempo de processo na atividade da enzima pectinesterase presente na polpa de mam?o Formosa. Tamb?m foram avaliados os efeitos do tratamento t?rmico nas caracter?sticas microbiol?gicas, f?sico-qu?micas, nutricionais e sensoriais da polpa. Os experimentos foram realizados seguindo um planejamento fatorial completo 22 com ponto central, sendo as vari?veis independentes o tempo e a temperatura de processo, em uma faixa de observa??o entre 75 ?C e 90 ?C / 20 s e 60 s. Os dados foram submetidos ? an?lise de vari?ncia com intervalo de confian?a de 95 %. Na faixa observada, tanto os fatores tempo e temperatura como a intera??o entre os fatores n?o apresentaram efeitos significativos nas caracter?sticas como pH, acidez titul?vel, teor de vitamina B1, teor de vitamina B2, teor de vitamina C, teor de caroten?ides, atividade antioxidante, teor de compostos fen?licos e par?metros da cor (L, a, b e ?E). O fator temperatura apresentou um efeito linear significativo (p < 0,05) e positivo para redu??o da atividade da pectinesterase, sendo que os tratamentos a 95 ?C / 20 s e 95 ?C / 60 s foram os que apresentaram maior percentual de redu??o, com aproximadamente 95 %. Em compara??o ? polpa in natura, somente a polpa submetida a 95 ?C / 60 s apresentou um decr?scimo significativo no teor de vitamina C (pelo teste de Dunnett ao n?vel de 5 %), sendo que para os outros nutrientes n?o houve decr?scimo significativo. Nas an?lises microbiol?gicas n?o foi detectada a presen?a de coliformes a 45 ?C e de Salmonella sp. Os tratamentos aplicados promoveram uma redu??o na ordem de 103 na contagem total de fungos e leveduras. Na an?lise sensorial, o Mapa Interno de Prefer?ncia obtido a partir dos dados de aceita??o mostraram uma tend?ncia ? prefer?ncia pelas amostras pasteurizadas a 95 ?C / 60 s, 95 ?C / 20 s e in natura, enquanto que as polpas de marcas comerciais foram rejeitadas.

Submitted by JUC?LIA RODRIGUES (jucelia.emerenciano@gmail.com) on 2016-10-27T19:09:07Z No. of bitstreams: 1 Projeto, constru??o e avalia??o de um pasteurizador de leite alternativo para comunidades rurais - disserta??o (PDF) (4).pdf: 62959510 bytes, checksum: 3ff96eeba3dd8300afd145f2392a215f (MD5) / Approved for entry into archive by Maria Maia (aniolly@bczm.ufrn.br) on 2016-10-27T19:25:26Z (GMT) No. of bitstreams: 1 Projeto, constru??o e avalia??o de um pasteurizador de leite alternativo para comunidades rurais - disserta??o (PDF) (4).pdf: 62959510 bytes, checksum: 3ff96eeba3dd8300afd145f2392a215f (MD5) / Made available in DSpace on 2016-10-27T19:25:26Z (GMT). No. of bitstreams: 1 Projeto, constru??o e avalia??o de um pasteurizador de leite alternativo para comunidades rurais - disserta??o (PDF) (4).pdf: 62959510 bytes, checksum: 3ff96eeba3dd8300afd145f2392a215f (MD5) Previous issue date: 1996 / CAPES / Foi desenvolvido e construindo um pasteurizador de leite alternativo, pelo m?todo de pasteuriza??o lente. O Equipamento se destina a pequenos e m?dios produtores de leite u de produtos an?logos, de 32 litros e 55 litros de ?gua para o banho. A fim de avaliar seu desempenho foram levantados par?metros de projeto e de opera??o, ?s temperaturas de pasteuriza??o de 63?C, 65?C, 67?C e 69?C com banho a 80?C e o fluido com agita??o mec?nica de 147 rpm e manual de 86 rpm, na regi?o de menor transfer?ncia de calor. O leite cru apresentou os seguintes resultados: pH(6,1-7,0), acidez(14-16?D), densidade(1,019-1,035 g/l), EST(11,83-14,50%), ESD(8,23-10,00%) e teor de gordura(3,5-4,5%), e no leite pasteurizado, pH(6,1-6,6), acidez(16-18?D), densidade(1,030-1,035 g/l), EST(11,82-14,52%), ESD(8,22-10,00%) e teor de gordura(3,7-4,5%). A contagem total de mes?filos variou entre 105 e 106 no leite cru e entre 102 e 103 no pasteurizado, a contagem de coliforme fecal no leite cru >110 NMP/ml e no pasteurizado em 3 experimentos variou entre 0,36-2,3 NMP/ml, sendo nos restantes negativo. A efic?cia da pasteuriza??o variou entre 75,0-99,9%. Nas an?lises bioqu?micas do leite pasteurizado as atividades das enzimas fosfatase foi negativa e peroxidase positiva, indicando uma pasteuriza??o eficaz / A pasteurizer was developed and constructed as na alternative for the use of the method of slow pasteurisation. This device is intended to the producers of Milk and its by-products at small scale. The pasteuriser has the capacity for using 32 litres of milk and 55 litres of water inthe bath. The design and operational parameters such as, pasteurisation temperature at de 63?C, 65?C, 67?C e 69?C, with the bath temperature of 80?C as well as the fluid agitation, mechanically at 147 rpm and manually at 86 rpm at the region where the least heat transfer occurred were evaluated. The following results were obtained using raw milk: pH(6.0-7.5), acidity(14-16?D), density(1.029-1.035 g/ml), EST(11.84-14.05?), ESD(8.23-10.00%) and the fat content(3.7-4.5%). The mesphiles count varied between 105 and 106 in raw milk, and 102 and 103 in pasteurised milk. The count of faecal coliforms in raw mil kwas 110 NMP/ml and in pasteurised milk in three counts varied between (0.36-2.3) NMP/ml, while in the other two experiments they were negative. The efficiency of the pasteurisation process varied between 75.0 to 99.9%. biochemical analysis of the pasteurised milk showed the enzymatic activities of phosphatase being negative and that of peroxidase positive, indicating an efficient pasteurisation