This master thesis focuses on an analysis of surface water chemistry, long-term trends and the impact of drought on changes in concentrations of selected parameters in the upper Svatava, Rolava and Načetínský potok basins located in the Ore Mountains. Research on water quality in mountain spring areas is important, the consequences of various changes can be easily observed there. This work analyses the changes in surface water chemistry and discusses their possible causes, especially the impact of peat bogs and dry episodes. The parameters of water temperature, conductivity, pH, BOD5, COD, TOC, concentration of nitrate nitrogen, total phosphorus, phosphates, sodium, potassium, calcium and iron were investigated for the period 1993-2018. The available data are analysed using evaluation methods according to ČSN 75 7221 as well as box plots, Pearson correlation coefficient, PCA analysis and Mann-Kendall test. The greatest anthropogenic influence exhibited in Svatava, almost all concentrations reached their highest values there. In the Rolava and Načetínský potok basins, the influence of peatlands manifested itself by increasing the concentrations of iron, TOC and COD. The results of trends showed an increase both in pH and in surface water temperature related to an increase in air temperature, on the...

Na busca por espécies vegetais com atividade antileishmania, selecionaram-se, para o estudo, duas espécies bem conhecidas da família Asteraceae: Artemisia annua L. e Bidens pilosa L. Ambas são reconhecidamente utilizadas na medicina popular, como antiprotozoárias. Apesar de terem sido amplamente estudadas em diversos aspectos, alguns permaneceram inexplorados, até o momento, e foram abordados, neste trabalho. As duas espécies foram analisadas quanto aos aspectos químico e biológico de extratos (hidroetanólico e infuso) e frações orgânicas selecionados, em função da atividade antileishmania in vitro, frente às formas promastigotas de Leishmania amazonensis. Os extratos foram obtidos a partir de órgãos vegetais, em estados de conservação diferentes (in natura, droga) e coletados em fenofases distintas. Extratos e frações orgânicas das espécies estudadas mostraram promissora atividade antileishmania in vitro e baixo nível de citotoxicidade in vitro em células epiteliais humanas (HEP-2). No estudo químico dos extratos e frações bioativos, realizaram-se análises qualitativas e/ou quantitativas de terpenos, flavonóides e de marcadores específicos (artemisinina, quercetina e rutina), avaliando-se a variação da composição dos mesmos, nas diferentes fenofases consideradas. Discutiram-se as possíveis relações existentes entre a composição química e a atividade biológica verificada. Aspectos inéditos do estudo morfoanatômico de partes aéreas de A. annua foram descritos. / Plants are potential sources of new antileishmanial drugs. Two well-known antiprotozoal species were selected, from the Asteraceae family, for this study: Artemisia annua L and Bidens pilosa L. Despite the traditional and scientific accumulated knowledge, some aspects were not investigated before and were the subject of this work. Several extracts (infusions and ethanol 96 °GL) and selected fractions from both species were evaluated according to the different parameters, such as: plant organs and/or parts, growth stages and drying state of starting materials (fresh, drug). Fractions were selected among those more active against promastigotes of Leishmania amazonensis. Ethanol extracts and their fractions showed a high level of in vitro antileishmanial activity and a low cytotoxicity on epithelial human cells (HEP-2). Qualitative and/or quantitative analysis of extracts and fractions were performed for terpenes, flavonoids and selected markers (artemisinin, quercetin and rutin) in order to characterize them and evaluate variations during the different growth stages. Correlations of the chemical composition and the biological activity were discussed. The main anatomical characters of the aerial parts of A. annua were described for the first time and illustrated by photomicrographs.

Os seguintes parâmetros foram investigados para a síntese do resinato de diclofenaco colestiramina: sal precursor, concentração inicial, tempo de contato, velocidade de agitação e temperatura. Dos estudos de equilíbrio, foi verificado que os íons diclofenaco foram sorvidos em dois tipos de sítios diferentes da resina e puderam ser adequadamente representados pela soma de dois termos, derivado do modelo de Boyd, para quimissorção, e Langmuir, para fisissorção. Os dados cinéticos foram ajustados pelos modelos de: pseudo-primeira ordem, pseudo-segunda ordem e difusão intrapartícula. O modelo de pseudo-segunda ordem ajustou-se aos dados experimentais para todo o período de sorção com alto coeficiente de correlação linear. Equações foram desenvolvidas a partir do modelo de pseudo-segunda ordem e puderam predizer a quantidade de íons diclofenaco sorvida em qualquer tempo para a concentração inicial de 7,5 g.L-1. Os resultados dos parâmetros termodinâmicos sugeriram que o processo de sorção é resultante de difusão e reação química em relação à temperatura. / The following parameters were investigated for the synthesis of diclofenac-cholestyramine resinate: diclofenac salt precursor, initial diclofenac concentration, contact time, stirring speed and temperature. From equilibrium studies was verified that the diclofenac ions were adsorbed on two different sites of the resin and may be adequately represented by the sum of two terms, derived from the Boyd model, for chemisorption, and Langmuir, for physisorption. The kinetic data were fitted to the pseudo-first, pseudo-second and intraparticle diffusion models. The pseudo-second order model was found to fit the experimental data for the entire sorption period with high coefficient of determination. Equations were developed using pseudo-second order model and could predict the amounts of diclofenac ions adsorbed at any contact time for the initial concentration of 7,5 g.L-1. The results of thermodynamic parameters suggest that the sorption process results for both diffusion and chemical bonding processes in relation to the temperature.

Os seguintes parâmetros foram investigados para a síntese do resinato de diclofenaco colestiramina: sal precursor, concentração inicial, tempo de contato, velocidade de agitação e temperatura. Dos estudos de equilíbrio, foi verificado que os íons diclofenaco foram sorvidos em dois tipos de sítios diferentes da resina e puderam ser adequadamente representados pela soma de dois termos, derivado do modelo de Boyd, para quimissorção, e Langmuir, para fisissorção. Os dados cinéticos foram ajustados pelos modelos de: pseudo-primeira ordem, pseudo-segunda ordem e difusão intrapartícula. O modelo de pseudo-segunda ordem ajustou-se aos dados experimentais para todo o período de sorção com alto coeficiente de correlação linear. Equações foram desenvolvidas a partir do modelo de pseudo-segunda ordem e puderam predizer a quantidade de íons diclofenaco sorvida em qualquer tempo para a concentração inicial de 7,5 g.L-1. Os resultados dos parâmetros termodinâmicos sugeriram que o processo de sorção é resultante de difusão e reação química em relação à temperatura. / The following parameters were investigated for the synthesis of diclofenac-cholestyramine resinate: diclofenac salt precursor, initial diclofenac concentration, contact time, stirring speed and temperature. From equilibrium studies was verified that the diclofenac ions were adsorbed on two different sites of the resin and may be adequately represented by the sum of two terms, derived from the Boyd model, for chemisorption, and Langmuir, for physisorption. The kinetic data were fitted to the pseudo-first, pseudo-second and intraparticle diffusion models. The pseudo-second order model was found to fit the experimental data for the entire sorption period with high coefficient of determination. Equations were developed using pseudo-second order model and could predict the amounts of diclofenac ions adsorbed at any contact time for the initial concentration of 7,5 g.L-1. The results of thermodynamic parameters suggest that the sorption process results for both diffusion and chemical bonding processes in relation to the temperature.

Made available in DSpace on 2015-04-17T14:49:32Z (GMT). No. of bitstreams: 1 parte1.pdf: 3805618 bytes, checksum: c5283752b1a8775c6dd8cef062f7c370 (MD5) Previous issue date: 2009-11-06 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The objective of this research was to evaluate the physical, physical-chemical, bioactive, and sensorial attributes of the first Brazilian seedless grapes (Vitis vinifera L.) varieties 'BRS Clara', 'BRS Linda', 'BRS Morena', and Advanced Selection 8, compared with the North American 'Crimson Seedless'. Three experiments had been carried out. For the first one, taking into account the Normative Brazilian/2002 and the requirements for exportations, it was determined that Advanced Selection 8 develops large cluster, inserted in class 2, with dark reddish berry, caliber 20, and ellipsoid format; 'BRS Morena' presents cluster of medium size, in class 2, with berry colored of black nuance, caliber 20, and format between ellipsoid and globoid; 'BRS Linda' with large cluster, in class 2, light-green color, and 'Crimson Seedless' with pink colored and small cluster inserted in class 1, offer berries in caliber 18 with ellipsoid formats; 'BRS Clara' develops medium size cluster in class 2, berry with caliber, green yellowish green color and a format elongated ellipsoid. All of these grapes meet the standards for national market that demands a minimum of 12 millimeters of diameter. On the other hand, 'BRS Clara' does not meet the minimum diameter demanded for exportations. The red grapes ' BRS Morena' e 'Crimson Seedless' develop the firmest berries. The hydrogenionic potential, titratable acidity and soluble solids content meet the official standard values. The largest clusters are significantly less acid and present higher soluble solid/titratable acidity ratio, inferring to be the sweetest when mature. For the second experiment, it was determined and correlated the content of acid Lascorbic, total phenolic composites, trans-resveratrol, and the total antioxidative capacity of the studied grapes. All grape samples presented low acid L-ascorbic contents. The white 'BRS Clara' presents marked content of total phenolic compounds, followed by the white 'BRS Linda', in third position are the red ones: Advanced Selection 8, 'BRS Morena', and 'Crimson Seedless'. 5 Grapes presented distinct contents of trans-resveratrol in this following order of superiority: 'BRS Morena', 'Crimson', Advanced Selection 8, 'BRS Linda', and 'BRS Clara'. Trans-resveratrol seems to provide varietal identity. Red grapes presented higher contents of trans-resveratrol. 'BRS Clara', ' Crimson Seedless', and 'BRS Linda', similarly, presented the highest antioxidative capacity and the color of the grape did not influence on that. The contents of total extractable phenolic compounds influenced positively on the antioxidative capacity. Grapes presenting larger contents of total extractable phenolic compounds presented lower content of transresveratrol. For the third experiment it was used the Quantitative Descriptive Sensorial Analysis, by means of selected and trained judges. On the global quality, 'BRS Morena' was superior than others grapes evaluated, while Advanced Selection 8 was in second position, and 'BRS Linda' and 'Crimson Seedless' occupied the third position, while 'BRS Clara' showed the most inferior sensorial quality. The general characteristics flavor, with large superiority, followed, in this order, by the strongest tonality, the red color, the most spherical format, the highest firmness, succulence, crispness, and sweetness contributed positively with the global quality. The bitter taste and the sensorial acidity, in this sequence of intensity, were the attributes of larger negative influence. The results for physical and physical-chemical evaluations, together, reflect significantly the sensorial perceptions. Therefore, once inserted in the official standards of identity and quality, beside the varietal characteristic flavor, producers must prefer to produce grapes of stronger tone, larger sizes, and more spherical or globular formats. / O objetivo desta pesquisa foi avaliar os atributos físicos, físico-químicos, bioativos e sensoriais das primeiras variedades de uvas (Vitis vinifera L.) sem sementes brasileiras, 'BRS Clara', 'BRS Linda' e 'BRS Morena', mais a Seleção Avançada 8, comparadas com a norte-americana 'Crimson Seedless'. Foram conduzidos três experimentos. Assim, com o primeiro considerando as Normativas brasileiras/2002 e as exigências para exportações, determinou-se que a Seleção Avançada 8 possui cacho grande na classe 2 com baga avermelhada escura, calibre 20 e formato elipsóide; A 'BRS Morena' apresenta cacho médio na classe 2, com baga colorida de nuança preta, calibre 20 e de formato elipsóide a quase globoso; a 'BRS Linda' com cacho grande, classe 2, de cor verde clara e a 'Crimson' com cacho róseo, pequeno na classe 1 oferecem bagas de calibre 18 e com formatos elipsóides; a 'BRS Clara' possui cacho médio e de classe 2, com baga de calibre 14, tom verde amarelado e de formato elipsóide alongado. Todas atendem o mercado nacional quanto aos diâmetros mínimos de 12 milímetros. A 'BRS Clara' não atende os diâmetros exigidos para exportações. As uvas tintas 'BRS Morena' e 'Crimson Seedless' dispõem das bagas mais firmes. O potencial hidrogeniônico, a acidez titulável e os teores de açúcares solúveis atendem aos padrões oficiais. Os cachos maiores são os menos ácidos e apresentam a melhor relação de sólidos solúveis/acidez titulável, inferindo serem os mais doces, quando maduros. O segundo experimento determinou e correlacionou os teores de ácido L-ascórbico, compostos fenólicos totais extraíveis, trans-resveratrol e a capacidade antioxidante total das uvas estudadas. Todas as amostras apresentaram baixos conteúdos de ácido L-ascórbico. A branca 'BRS Clara' apresenta destacado teor de compostos fenólicos totais extraíveis, seguida pela branca 'BRS Linda', em terceiro lugar encontram-se as tintas Seleção 8, 'BRS Morena' e 3 'Crimson'. As uvas apresentaram conteúdos distintos do trans-resveratrol e nessa ordem de superioridade: 'BRS Morena', 'Crimson', Seleção Avançada 8, 'BRS Linda' e 'BRS Clara'. O trans-resveratrol parece conferir identidade varietal. As tintas apresentaram maiores conteúdos de trans-resveratrol. A 'BRS Clara', 'Crimson' e 'BRS Linda', igualmente, apresentaram a maior capacidade antioxidante. A cor não interferiu na capacidade antioxidante. Os compostos fenólicos totais influenciaram positivamente na capacidade antioxidante. Uvas com maiores quantidades de compostos fenólicos totais extraíveis, apresentam menores teores de transresveratrol. No terceiro experimento utilizou-se a Análise Sensorial Descritiva Quantitativa, mediante julgadores selecionados e treinados. Quanto à qualidade global, a 'BRS Morena' apresentou-se superior, a Seleção Avançada 8 destacou-se em segundo lugar, enquanto, a 'BRS Linda' e 'Crimson Seedless' ocuparam o terceiro lugar e a BRS Clara' foi de qualidade inferior, sensorialmente. O sabor geral característico, com ampla superioridade, seguido na ordem, pela tonalidade mais forte, a cor tinta, o formato mais esférico, a maior firmeza, suculência, crocância e doçura contribuíram positivamente com a qualidade global. O amargor e a acidez sensorial, nesta seqüência de intensidade, foram os atributos de maior influência negativa. Os resultados das avaliações físicas e físico-químicas, em conjunto, refletem com significância as percepções sensoriais. Uma vez, dentro dos padrões de identidade e qualidade oficiais, além do sabor varietal característico, os produtores devem preferir produzir uvas de tons mais fortes, tamanhos maiores e de formatos mais esféricos ou globosos.

Na busca por espécies vegetais com atividade antileishmania, selecionaram-se, para o estudo, duas espécies bem conhecidas da família Asteraceae: Artemisia annua L. e Bidens pilosa L. Ambas são reconhecidamente utilizadas na medicina popular, como antiprotozoárias. Apesar de terem sido amplamente estudadas em diversos aspectos, alguns permaneceram inexplorados, até o momento, e foram abordados, neste trabalho. As duas espécies foram analisadas quanto aos aspectos químico e biológico de extratos (hidroetanólico e infuso) e frações orgânicas selecionados, em função da atividade antileishmania in vitro, frente às formas promastigotas de Leishmania amazonensis. Os extratos foram obtidos a partir de órgãos vegetais, em estados de conservação diferentes (in natura, droga) e coletados em fenofases distintas. Extratos e frações orgânicas das espécies estudadas mostraram promissora atividade antileishmania in vitro e baixo nível de citotoxicidade in vitro em células epiteliais humanas (HEP-2). No estudo químico dos extratos e frações bioativos, realizaram-se análises qualitativas e/ou quantitativas de terpenos, flavonóides e de marcadores específicos (artemisinina, quercetina e rutina), avaliando-se a variação da composição dos mesmos, nas diferentes fenofases consideradas. Discutiram-se as possíveis relações existentes entre a composição química e a atividade biológica verificada. Aspectos inéditos do estudo morfoanatômico de partes aéreas de A. annua foram descritos. / Plants are potential sources of new antileishmanial drugs. Two well-known antiprotozoal species were selected, from the Asteraceae family, for this study: Artemisia annua L and Bidens pilosa L. Despite the traditional and scientific accumulated knowledge, some aspects were not investigated before and were the subject of this work. Several extracts (infusions and ethanol 96 °GL) and selected fractions from both species were evaluated according to the different parameters, such as: plant organs and/or parts, growth stages and drying state of starting materials (fresh, drug). Fractions were selected among those more active against promastigotes of Leishmania amazonensis. Ethanol extracts and their fractions showed a high level of in vitro antileishmanial activity and a low cytotoxicity on epithelial human cells (HEP-2). Qualitative and/or quantitative analysis of extracts and fractions were performed for terpenes, flavonoids and selected markers (artemisinin, quercetin and rutin) in order to characterize them and evaluate variations during the different growth stages. Correlations of the chemical composition and the biological activity were discussed. The main anatomical characters of the aerial parts of A. annua were described for the first time and illustrated by photomicrographs.

Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel et de matière grasse dans les aliments, et donc dans les charcuteries. Lors de la fabrication des saucissons secs, une diminution combinée des taux de sel et de matière grasse animale peut se traduire par des problèmes de stabilité microbiologique, des défauts d’arôme et de texture dus à des modifications physicochimiques et biochimiques. Dans ce contexte, les objectifs de cette thèse étaient : (1) d’étudier l’impact d’une réduction directe des teneurs en sel et en matière grasse animale sur les évolutions physicochimiques et biochimiques au sein des produits, (2) d’identifier les composés aromatiques responsables de l’arôme du saucisson sec, ainsi que leurs origines, (3) de développer de nouvelles formulations de saucissons secs à teneurs réduites en sodium et en acides gras saturés, et (4) d’étudier les transferts d’eau et sel et de développer une isotherme de sorption spécifique pour le saucisson sec. L’étude de l’effet d’une réduction directe combinée a mis en évidence la difficulté de fabriquer des saucissons secs à teneurs réduites en sel et en matière grasse animale, sans modifier les évolutions physicochimiques et biochimiques. Une identification des composés volatils odorants de saucissons secs de haut de gamme a permis de montrer que l’aromatisation par l’ail et le poivre noir pouvait être un levier technologique permettant d’améliorer la qualité aromatique des saucissons secs allégés en sel et en matière grasse animale. L’impact de l’aromatisation et d’une substitution partielle combinée du sel par le chlorure de potassium et du gras de bardière de porc par l’huile de tournesol oléique sur les propriétés physicochimiques, les réactions biochimiques et les attributs sensoriels de saucissons secs, a été étudié. Cette étude a montré le rôle important de l’aromatisation qui agit en introduisant des molécules aromatiques qui rehaussent l’acceptabilité des produits par les consommateurs, en tant qu’exhausteur de la perception du goût salé et aussi, sur les processus fermentaires qui vont conditionner l’aspect et la texture finale du produit. La substitution partielle combinée est une solution efficace pour conserver au mieux la qualité organoleptique des saucissons, en permettant, d’une part, d’éviter les défauts texturaux et sensoriels liés aux modifications physicochimiques, protéolytiques et lipolytiques générés par une réduction directe combinée, et d’autre part, d’améliorer l’arôme du produit en rehaussant les niveaux d’oxydations lipidique et protéique. L’étude des transferts d’eau et de sel a mis en évidence une migration du sel vers le cœur du saucisson, et a permis de déterminer des valeurs de diffusivité apparente de l’eau en surface de ces produits. Il a été montré qu’une forte réduction en matière grasse réduisait la diffusivité de l’eau à la surface du saucisson. Une isotherme de sorption spécifique permettant de prédire l’aw en fonction des teneurs en eau, en lipides et en sel a été construite en adaptant un modèle de Ross établi pour la gélatine salée et grasse. / Because of public health problems, the food industry must lower sodium and animal fat contents in all food products, therefore in cured meat products. During dry-fermented sausage manufacture, a combined reduction both in salt and animal fat contents may induce microbial safety problems and textural and aroma defects due to physical-chemical and biochemical changes. On account of that, this work of thesis aims (1) to investigate the impact of a direct reduction on the salt and animal fat contents on the physical-chemical and biochemical evolutions in the products, (2) to identify the aromatic compounds responsible for the aroma of dry-fermented sausage, and their origins, (3) to develop new nutritionally-improved formulations of dry-fermented sausages with less sodium and saturated fatty acids, and (4) to study the impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages and to build a specific sorption isotherm curve for dry sausages. The study of the effect of a combined direct reduction highlighted the difficulty of manufacturing sodium-reduced fat-reduced dry sausages, without affecting the physical-chemical and biochemical evolutions. Identification of odorous volatile compounds of high quality dry sausages showed that flavouring, especially garlic and black pepper, could be a good solution for improving the aromatic quality of salt-reduced fat-reduced dry-fermented sausages. The impact of flavouring and of a combined salt and animal fat replacement by potassium chloride and oleic sunflower oil, respectively, on physical-chemical properties, biochemical reactions and sensory attributes of dry-fermented sausages was then studied. This specific study showed the crucial role played by flavouring which introduces aromatic molecules that enhance the product acceptability by consumers, which acts as an enhancer of the saltiness perception and which improves the product appearance and texture by boosting the fermentation process. Consequently, the combined partial substitution is an efficient solution to preserve at best the organoleptic quality of the products, allowing, on one hand, avoiding the textural and sensory defects related to physical-chemical, proteolytic and lipolytic modifications induced by a combined direct reduction, and on the other hand, enhancing the product aroma by increasing the levels of lipid and protein oxidations. The study on water and salt transfers highlighted a salt diffusion towards the dry sausage core, and made it possible to determine values of apparent water diffusivity at the sausage surface. We demonstrated that a strong reduction in animal fat content significantly lowered the water diffusivity value at the product surface. A specific sorption isotherm curve based on a modified Ross model was built, allowing dry-fermented sausages water activity to be calculated as a function of water, fat and salt contents.

<p>Istraživanja u okviru ove disertacije obuhvataju ispitivanje fizičkih, hemijskih i biolo&scaron;kih osobina svežeg i osu&scaron;enog ko&scaron;tičavog voća i razvoj inovativnog tehničkog re&scaron;enja su&scaron;enja voća u vakuumu. Dobijeni rezultati istraživanja daju doprinos formiranju baze naučnih znanja u vezi sa karakteristikama ko&scaron;tičavog voća osu&scaron;enog različitim tehnikama su&scaron;enja: konvektivnim su&scaron;enjem, vakuum su&scaron;enjem i liofilizacijom (su&scaron;enjem zamrzavanjem). Projektovan inovativni prototip vakuum su&scaron;are sa ejektorskim sistemom omogućava očuvanje biolo&scaron;ki aktivnih komponenata voća uz mogućnost smanjenja investicionih tro&scaron;kova i tro&scaron;kova održavanja opreme. Takođe je uspe&scaron;no prikazana mogućnost primene analize glavnih komponenata (eng. Principal Component Analysis, PCA), ve&scaron;tačke neuronske mreže (eng. Artificial Neural Networks, ANN) i matematičkog modelovanja za opisivanje funkcionalne zavisnosti primenjenih parametara su&scaron;enja i fizičkih, hemijskih i biolo&scaron;kih osobina osu&scaron;enog voća, optimizaciju procesa su&scaron;enja, kao i za pronalaženje modela koji najbolje opisuje proces su&scaron;enja.</p> / <p>Research in the framework of the thesis includes investigation of physical, chemical and biological properties of fresh and dried stone fruit and the development of an innovative technical solution for fruit vacuum drying. The obtained results contribute to the formation of the scientific base of knowledge, regarding the characteristics of stone fruit dried by different drying techniques: convective drying, vacuum drying and lyophilization (freeze drying). The designed innovative prototype of a vacuum dryer with an ejector system enables the preservation of biologically active fruit compounds with the possibility of reducing investment and equipment maintenance costs.<br />The possibility of application of Principal Component Analysis (PCA), Artificial Neural Networks (ANN) and mathematical modeling for describing the functional dependence between applied drying parameters and physical, chemical and biological properties of dried fruit, optimization of the drying process, as well for finding the model that best describes the drying process was presented in this work.</p>

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-16T16:25:41Z No. of bitstreams: 1 SUZIANE ALVES JOSINO LIMA - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1665995 bytes, checksum: 4eed2f6035be9bceb5a44d6e3cccd7e7 (MD5) / Made available in DSpace on 2018-05-16T16:25:41Z (GMT). No. of bitstreams: 1 SUZIANE ALVES JOSINO LIMA - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1665995 bytes, checksum: 4eed2f6035be9bceb5a44d6e3cccd7e7 (MD5) Previous issue date: 2013-12-19 / O Brasil, atualmente, possui uma tendência de crescimento do cultivo do coqueiro anão verde, distribuídos, praticamente, em todo o território nacional. A água de coco é utilizada na cultura popular como substituto da água, e também para repor eletrólitos nos casos de desidratação. Objetivou-se neste trabalho avaliar o processo de armazenamento da água de coco anão verde, produzidas comercialmente e envasadas assepticamente, por indústrias do Sertão Paraibano e do Ceará. Foram coletadas, identificadas, amostras em duas unidades industriais, no dia da sua fabricação, transportadas para o laboratório em caixas isotérmicas com gelo, onde foram analisadas, quanto aos parâmetros físico, físico químicos, microbiológicos e sensoriais, a fim de avaliar a qualidade da água de coco logo após o seu processamento. As amostras obtidas nas indústrias foram armazenadas de acordo com o planejamento fatorial experimental 22 com três repetições do ponto central, para avaliar quantitativamente a influência das variáveis de entrada sobre as respostas, turbidez, condutividade, viscosidade, pH, sólidos solúveis totais, acidez, ácido ascórbico. Constatou-se que a água de coco refrigerada deve ser armazenada a baixas temperaturas, para que sua vida útil possa ser de dez dias. Com o tempo de armazenamento, houve uma diminuição nos valores de pH, vitamina C, condutividade elétrica e sólidos solúveis totais para ambas as indústrias, sendo que os valores de sólidos solúveis totais estão de acordo com o permitido pela legislação, menos para o experimento 4.O pH de todos os experimentos não estão em conformidade com o permitido por legislação, houve aumentos simultâneos para as indústrias quanto aos parâmetros analisados de turbidez, viscosidade, e acidez total titulável, o binômio tempo x temperatura influenciou consideravelmente os parâmetros analisados durante o armazenamento. Microbiologicamente as indústrias não estão em conformidade com o padrão estabelecido pela legislação vigente para coliformes termotolerantes, bolores e leveduras. Não foram encontrados valores para Salmonella sp em nenhuma das amostras analisadas. Sensorialmente a água de coco com 15 dias de armazenamento já se mostrou imprópria para o consumo humano, apresentando características organolépticas alteradas. Sendo indispensável à implantação e monitoramento de Boas Práticas de Fabricação para as indústrias que envasam água de coco. / The Brazil currently has a tendency to increase in cultivation of green dwarf coconut spread virtually throughout the national territory. The coconut water is used in popular culture instead of water, and also to replenish electrolytes in cases of dehydration. The objective of this study was to evaluate the storage process of green dwarf coconut water, commercially produced and bottled aseptically, the Hinterland by Paraiba and Ceará industries. It was collected, identified, samples from two industrial units on the date of its manufacture, transported to the laboratory in cool boxes with ice, where they were analyzed for the physical parameters, chemical, microbiological and sensory physical in order to assess the quality of coconut water after processing. The samples were stored in industries according to the 22 experimental factorial design with three replications of the central point , to quantitatively evaluate the influence of input variables on the responses , turbidity , conductivity, viscosity , pH , total soluble solids , acidity , acid ascorbic . It was found that the chilled coconut water should be stored at low temperatures, so that its life may be ten days. With storage time , there was a decrease in pH , vitamin C , electrical conductivity and total soluble solids for both industries , and the values of soluble solids are in accordance with the permitted except for experiment 4 . the pH of the experiments are not in accordance with the extent permitted by law, there were simultaneous increases in the industries analyzed for parameters of turbidity , viscosity , and total acidity , the binomial time x temperature significantly influenced the parameters analyzed during storage . Microbiologically industries are not in accordance with the standard established by law for fecal coliforms, yeasts and molds. No values for Salmonella were found in any of the samples. Sensory coconut water with 15 days of storage has already proved unfit for human consumption, with altered organoleptic characteristics. Being essential to the implementation and monitoring of Good Manufacturing Practices for industries envasam coconut water.

Diploma thesis evaluates quality and healthiness of the soil health located close to Bohate Malkovice focusing on changes in both physical and chemical characteristics of the soil in time. The theoretical part describes physical, chemical, and biological parameters of the soil. Selected physical parameters are structure, texture, determination of measured weight, bulk density of the soil, porosity, actual volumetric water content of the soil, aeration, saturated and unsaturated hydraulic conductivity, infiltration, and colour. Chosen chemical parameters are pH, carbonates, soil electrical conductivity, and humus content. Picked biological parameters are microbial biomass, respiration, nitrogen content, and weed infestation. The practical part analyses selected indicators of quality of the soil from the location of the experiment close to Bohate Malkovice. The area under evaluation has been treated using reduced tillage for long term. The practical part is based on the laboratory examination of disturbed and undisturbed soil samples taken between years 2016 and 2018. Based on outcome results we can evaluate the quality of the soil considering plants growth, development, and soil fertility.