Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2017-10-02T17:55:46Z No. of bitstreams: 2 Tese- Ana Paula Silva Siqueira - 2017.pdf: 1689217 bytes, checksum: 899187748537426a1575c6110af85e73 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-10-03T13:21:14Z (GMT) No. of bitstreams: 2 Tese- Ana Paula Silva Siqueira - 2017.pdf: 1689217 bytes, checksum: 899187748537426a1575c6110af85e73 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-10-03T13:21:14Z (GMT). No. of bitstreams: 2 Tese- Ana Paula Silva Siqueira - 2017.pdf: 1689217 bytes, checksum: 899187748537426a1575c6110af85e73 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-09-15 / The Cerrado is the source of much of the richness of both fauna and flora, which represent Brazil and some countries in South America. Among the individuals of the flora, much has been studied about fruit plants. Therefore, this study aims to analyze the potential of endemic Mangroves (Harconia speciosa Gomes) of the cerrado, a fruitful plant, very productive, with a pleasant taste and that can occur in up to six varieties. Three varieties were initially defined for study: var. Gardneri, cuiabenses and pubescens. These varieties were initially studied for their physiological development for three harvests. These plants, besides production in the harvest period, produce fruit during several months of the year and apparently the productive peak between the varieties is not the same. The flowering of September of a given year is responsible for the fruits of July next year. Evaluating the post-harvest, it was noticed that if fruits of fall were collected the durability of these will be of maximum 3 days, whereas, fruits collected in the mother plant will have durability of nine days. In view of this, it was necessary to test technologies for post-harvest conservation among them, refrigeration and the use of edible cover. In refrigeration the mango fruits stored at 5ºC could last up to 25 days, with var. Pubescens appears to be more resistant to catabolic changes from ripening when refrigerated. When applied to the edible coatings of starch and whey protein, it was noted that the protein coating was more successful in preventing loss of fruit mass, maintaining appearance and lasting about ten days. Evaluating the possibility of collecting the fruits in the mother plant and standardizing its maturation, exogenous ethylene was also tested and it was verified that this is feasible to standardize the ripening, the indication was treated by immersion in a dosage of 520 mgL-1. After the harvest, the possibility of processing this fruit was also evaluated and a sorbet diet and without mango lactose and a nectar were prepared. In both cases, it was possible to note that the fruit has potential for processing because it presents, besides desirable physicochemical parameters (acidity, soluble solids and ratio), a high ascorbic acid content, classifying the fruit as rich in vitamin C. It is concluded Finally, that mangaba is a fruit of commercial importance and that post-harvest care can be achieved with already widespread technologies, such as refrigeration, or more recent but equally simple technologies such as edible coverages or use of exogenous ethylene. / O Cerrado é fonte de grande parte das riquezas, tanto de fauna quanto de flora, que ocorrem no Brasil e em alguns outros países da América do Sul. Entre os indivíduos da flora, muito se tem estudado sobre as plantas frutíferas. Diante disso, este estudo busca analisar as potencialidades de mangabas (Harconia speciosa Gomes) endêmicas do cerrado, uma planta frutífera, muito produtiva, cujos frutos tem sabor agradável. Inicialmente definiu-se três variedades para estudo: var. gardneri, cuiabenses e pubescens. Essas variedades foram estudadas quanto ao seu desenvolvimento fisiológico por três safras. Essas plantas, além da produção em período de safra, produzem frutos durante vários meses do ano e, aparentemente, o pico produtivo entre as variedades não é o mesmo. A floração de setembro de um determinado ano é responsável pelos frutos de julho do próximo ano. Avaliando a pós-colheita, notou-se que se coletados “frutos de caída” a durabilidade destes será de no máximo três dias, enquanto frutos coletados na planta mãe terão durabilidade de nove dias. Diante disso, foi necessário testar tecnologias de conservação pós-colheita entre elas, refrigeração e uso de cobertura comestível. Na refrigeração os frutos de mangaba armazenados a 5 ºC duraram com qualidade até 25 dias, sendo que a var. pubescens é mais resistente às modificações catabólicas do amadurecimento, quando refrigerada. Quando aplicadas as coberturas comestíveis de amido e de proteína de soro de leite, notou-se que a cobertura de proteína foi mais bem-sucedida em impedir a perda de massa do fruto, manter a aparência e duraram cerca de dez dias. Avaliando a possibilidade de coletar os frutos na planta mãe e uniformizar seu amadurecimento também se testou etileno exógeno e verificou-se que este é viável para uniformizar o amadurecimento, a indicação foi tratar por imersão em uma dosagem de 520 mg. L-1. Após a colheita também avaliou-se a possibilidade de processamento desse fruto e foram elaborados um sorbet diet e sem lactose de mangaba além de um néctar. Em ambos os casos foi possível notar que o fruto tem potencialidade para processamento porque apresenta além de parâmetros físico-químicos desejáveis (acidez, sólidos solúveis e ratio um teor de ácido ascórbico elevado, classificando o fruto como rico em vitamina C. Conclui-se que a mangaba é um fruto de importância comercial e que os cuidados na pós-colheita podem ser obtidos com tecnologias já amplamente difundidas, como a refrigeração, ou tecnologias mais recentes, no entanto, igualmente simples, como as coberturas comestíveis ou o uso de etileno exógeno.

O iogurte é considerado um importante derivado lácteo para a alimentação humana. No Brasil, este produto é elaborado tradicionalmente a partir do leite bovino. A produção de iogurte, porém, constitui uma excelente alternativa para o aproveitamento do leite de búfala, embora possam ocorrer problemas na aceitação do produto devido ao elevado teor de gordura no leite original. O presente trabalho teve por objetivo avaliar a estabilidade e algumas características de qualidade do iogurte natural elaborado a partir do leite de búfala contendo diferentes níveis de gordura. Para isto, o leite foi desnatado até atingir 0,5% de gordura e misturado a volumes convenientes de leite integral, com a finalidade de obter os seguintes tratamentos: A – teor de iogurte integral, B – iogurte padronizado, contendo 3,0% de gordura e C – iogurte desnatado, contendo 0,5% de gordura. Os leites foram utilizados separadamente para a fabricação do iogurte natural batido, o qual foi embalado em frascos de polietileno de 1 L e estocado câmara fria a 5ºC por 30 dias. Amostras de iogurte foram coletadas nos dias 1, 15 e 30, após a fabricação, com vistas à realização das seguintes análises: contagem de coliformes, mesófilos e psicrotróficos; determinação do pH, acidez titulável, gordura, proteína e matéria seca; viscosidade aparente e análise sensorial, realizada através de painel não treinado. Os resultados foram analisados através de ANOVA. Os dados obtidos nas análises microbiológicas não apresentaram diferenças significantes (P > 0,05) entre os iogurtes produzidos com leite bubalino integral, padronizado e desnatado. Não foram observadas variações importantes nas características físico-químicas estudadas nos diferentes tipos de iogurte, durante o período de 30 dias de estocagem. A viscosidade também não foi influenciada (P > 0,05) pelos níveis de gordura nas análises dos dias 1, 15 e 30, indicando que a adição de leite em pó não é necessária para padronizar o teor de sólidos totais no iogurte produzido a partir de leite bubalino desnatado. Comparado ao iogurte desnatado, o iogurte produzido com leite padronizado apresentou notas significativamente maiores (P < 0,05) na análise sensorial nos dias 15 e 30. Conclui-se que todos os tipos de iogurte apresentaram características aceitáveis sob os aspectos microbiológico e físico-químico, embora o iogurte produzido com leite bubalino contendo 3,0% de gordura tenha demonstrado uma melhor qualidade sensorial, bem como uma boa estabilidade durante o armazenamento / Yoghurt is considered an important dairy product for human nutrition. In Brazil, it is traditionally manufactured from cow’s milk. Yoghurt can be also an excellent alternative for utilization of buffalo milk. However, consumers may have some acceptance problems in relation to buffalo yoghurt because of the original milk high fat content. The aim of the present study was to evaluate some characteristics and the stability of yoghurt produced with buffalo milk standardised at different fat levels. The milk was defatted down up 0.5% and mixed with adequate volumes of whole milk, resulting in three treatments: A- whole yoghurt, B- standard yoghurt with 3.0% fat content, and C- skim yoghurt with 0.5% fat content. Standardised milks were used separately for manufacture of stirred whole plain yoghurt. Yoghurts were stored in 1-L polyethylene bottles at 5ºC for 30 days. Samples were collected at 1, 15 and 30 days of storage and submitted to the following analysis: coliform, mesophile and psychrotrophic counts, determination of pH, fat and protein content, total solids and non-fat solids, viscosity and sensorial evaluation. Results were analysed using one-way ANOVA. No significant differences were observed among of treatments on microbiological (P > 0.05) after evaluation. No important variations in chemical parameters were observed during 30 days storage of all yoghurts. Viscosity was not influenced (P > 0.05) by fat content in yoghurts on days 1, 15 and 30 after manufacture, hence indicating that addition of milk powder is not necessary to standardise solid contents in yoghurt made from defatted buffalo milk. Standardised yoghurt obtained significantly (P < 0.05) higher grades in sensorial analysis at 15 and 30 days storage when compared to yoghurt produced from skim milk. It was concluded that all yoghurts present acceptable microbiological, physical and chemical characteristics. However, the product made from buffalo milk containing 3.0% fat showed better sensorial quality and good stability during storage

Antioxidantes sintéticos são atualmente adicionados em salames, porém, devido à maior preocupação dos consumidores com a saúde e a toxicidade destes compostos, os antioxidantes naturais vêm sendo muito estudados. A própolis é um composto que apresenta várias propriedades biológicas, dentre elas a antioxidante. No entanto, devido ao seu sabor forte e dificuldade de solubilização, é pouco empregada em alimentos, sendo que técnicas de microencapsulação têm solucionado este tipo de problema. Assim sendo, o objetivo deste trabalho foi avaliar a funcionalidade da própolis livre e microencapsulada como antioxidante natural em salame tipo Italiano, verificando também os efeitos desta incorporação sobre as características de qualidade deste produto. Para isso, um ensaio (ensaio 1) com própolis microencapsulada por spray drying com dois agentes encapsulantes distintos, amido OSA (amido com anidrido octenil succínico) e goma arábica, foram aplicadas em diferentes concentrações em salames e comparadas com uma amostra padrão, isenta de própolis e antioxidante sintético. As amostras de salame adicionadas de 0,15% de própolis microencapsulada, tanto com amido OSA como goma arábica, mostraram-se eficientes no controle da oxidação lipídica durante o processo de secagem e maturação dos salames, diferindo consideravelmente do controle. Neste caso, o teor de acidez, cor instrumental e pH não foram afetados negativamente. Após os ensaios da estabilidade e propriedades das microcápsulas, em conjunto com os resultados do ensaio 1, um segundo ensaio foi realizado (ensaio 2), onde os salames foram divididos nos grupos spray drying e coacervação. A funcionalidade da própolis livre, microencapsulada por spray drying com dois agentes encapsulantes diferentes e por coacervação complexa, foi avaliada comparando-os com salames adicionados de eritorbato de sódio. Nestes ensaios foram verificadas a oxidação lipídica, a cor instrumental, o pH, a atividade de água, a acidez, além da realização de análises microbiológicas e sensoriais nos salames com até 90 dias de armazenamento. Durante o processamento, procedeu-se a análise de perda de peso dos salames para garantir a padronização do processo. Pelos resultados obtidos no ensaio 2, não foi possível diferenciar os tratamentos quanto ao efeito antioxidante da própolis nos salames na medida em que o aumento da oxidação lipídica no decorrer do armazenamento foi baixo, resultado confirmado pela não percepção da rancidez sensorialmente. No entanto, pela análise sensorial verificou-se que os salames com microcápsulas de própolis com amido OSA preparada pela técnica de spray drying foram tão aceitos quanto aqueles com eritorbato de sódio, além de não apresentar resultados negativos na avaliação da qualidade pelas análises propostas. Considerando que estas microcápsulas de própolis já mostraram ação antioxidante em salames no ensaio 1, em próximos estudos seria importante a avaliação da atividade antioxidante da própolis microencapsulada nos salames sob condições críticas de conservação para acelerar a taxa de oxidação lipídica e melhorar a visualização dos efeitos antioxidantes da própolis. / Synthetic antioxidants are currently added to salami, but due to greater concern for consumer health and toxicity of these compounds, natural antioxidants have been more studied. Propolis is a compound that has several biological properties, among them antioxidant. However, due to its strong flavor and difficulty of solubilization, it is little used in food, and microencapsulation techniques have solved such problems. Therefore, the objective was to evaluate the functionality of free and microencapsulated propolis as natural antioxidant in Italian salami, also verifying the effects of this incorporation on the quality characteristics of this product. For this, a test (test 1) with propolis microencapsulated by spray drying with two different encapsulating agents, OSA starch (starch with octenyl succinic anhydride) and arabic gum were applied at different concentrations in salami and compared with a control sample, free of propolis and synthetic antioxidant. The samples of salami with added 0.15% microencapsulated propolis, both with OSA starch and arabic gum, were effective in controlling lipid oxidation during the drying process and the ripening of salami, differing greatly from the control. In this case, the acidity, pH and instrumental color were not affected negatively. After testing the stability and properties of the microcapsules, together with the results of test 1, a second test was performed (test 2), where the sausages were divided into groups spray drying and coacervation. The functionality of free propolis, microencapsulated by spray drying with two different encapsulating agents and by complex coacervation, was evaluated by comparing them with salami added by sodium erythorbate. In these trials were checked lipid oxidation, instrumental color, pH, water activity, acidity, besides conducting the microbiological and sensory analysis in salamis up to 90 days of storage. During processing, weight loss analysis of sausages was carried to ensure standardization of the process. From the results obtained in test 2, was not possible to differentiate the treatments for antioxidant effect of propolis on salami in that the increase in lipid oxidation during storage was low, a result confirmed by no sensory perception of rancidity. However, the sensory analysis it was found that the salami with microcapsules of propolis with OSA starch prepared by spray drying technique was so widely accepted as those with sodium erythorbate, and no reported negative results in the quality assessment by the proposed analysis. Whereas these microcapsules of propolis have shown antioxidant activity in salami in test 1, in future studies would be important to evaluate the antioxidant activity of propolis microencapsulated in salami under critical conditions of storage for accelerate the rate of lipid oxidation and improve the visualization of the antioxidant effects of propolis.

Orientador: Walkiria Hanada Viotto / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-23T15:48:33Z (GMT). No. of bitstreams: 1 Urzedo_AnaCarolinaBorgesde_D.pdf: 4425198 bytes, checksum: ca9f39f7b13a21e55c2d558014da6722 (MD5) Previous issue date: 2013 / Resumo: A foto-oxidação do leite é o fator determinante na vida de prateleira do leite microfiltrado pasteurizado. A exposição do leite à luz, nas gôndolas dos supermercados, desencadeia a foto-oxidação da riboflavina e das proteínas do leite, provocando mudanças na cor e formação de off-flavors. O objetivo do trabalho foi verificar, em condições reais, a influência do tipo de embalagem e da intensidade da luz na degradação da riboflavina, formação de lumicromo, oxidação de proteína, cor e vida de prateleira do leite desnatado microfiltrado pasteurizado. Leite desnatado microfiltrado pasteurizado foi acondicionado em garrafas de vidro e de polietileno de alta densidade, e armazenados no escuro (controle) e sob incidência de luz (500 e 1200 lux), durante 14 dias de estocagem refrigerada. Análises de espectroscopia de fluorescência da riboflavina, lumicromo, triptofano e ditirosina e análise de cor instrumental foram realizadas para acompanhar a foto-oxidação dos componentes do leite. Para estimar a vida de prateleira do leite microfiltrado pasteurizado, sob diferentes condições de luz e embalagem, contagens de micro-organismos mesófilos aeróbios e análise sensorial com assessores treinados, teste de aceitação e intenção de compra foram realizados durante o tempo de armazenamento refrigerado. Assessores foram treinados para avaliação da cor, aroma e sabor característicos de leite desnatado e de leite desnatado oxidado. Aos 14 dias de estocagem refrigerada, 76,1% da riboflavina foi degradada no leite exposto à radiação de 500 lux. Já a 1200 lux, esse valor foi de 86,4%. A degradação da riboflavina, a formação de lumicromo e a fotodegradação do triptofano foram maiores e mais rápidas quando a intensidade de luz foi mais intensa (1200 lux). Durante o armazenamento refrigerado, a oxidação das proteínas resultou em desnovelamento da estrutura terciária, e consequentemente, em exposição e posterior degradação do triptofano. No período estudado, houve somente formação de ditirosina para os leites submetidos à intensidade de luz mis intensa (1200 lux). A vida de prateleira dos leites armazenados no escuro (controle) foi de 10 a 14 dias. O aparecimento do sabor oxidado, proveniente da foto-oxidação dos componentes do leite, foi o parâmetro determinante para o fim da vida de prateleira dos leites armazenados sob luz. O tipo de embalagem somente influenciou a vida de prateleira do leite, quando a intensidade de exposição à luz foi mais baixa (500 lux). Nessa intensidade de radiação luminosa, a vida de prateleira do leite pasteurizado aumentou de 4-6 dias para 10-13 dias, quando a embalagem de vidro foi substituída pela de polietileno / Abstract: Photo-oxidation of milk is probably the main cause for the end of shelf life of a microfiltered pasteurized milk. Milk is inevitably exposed to light on the supermarket shelves, which triggers the photo-oxidation of riboflavin and milk proteins, affecting the sensory quality with changes in color and formation of off-flavors. The objective was to verify, in real conditions, the influence of the type of packaging and the light intensity on the riboflavin degradation, protein oxidation, color, shelf life of microfiltered pasteurized skim milk. After processing, milk was packaged in glass and high density polyethylene bottles and stored in the dark (control) and under influence of light (500 and 1200 lux), during 14 days of refrigerated storage. Analyses of fluorescence spectroscopy of riboflavin, lumicrome, tryptophan and dityrosine and instrumental color were performed to monitor the photo-oxidation of milk components. The shelf life of pasteurized microfiltered skim milk, under different light conditions and packaging was estimated by standard plate count of aerobic mesophilic and sensory analysis with trained assessors, acceptance testing, and purchase intent, during refrigerated storage time. Assessors were trained to evaluate sensorially the color, aroma and flavor of skim milk and oxidized skim milk. At 14 days of refrigerated storage, 76.1% of riboflavin was degraded in milk exposed to radiation of 500 lux. However, at 1200 lux, degradation of riboflavin reached 86.4% of its initial content in milk. Riboflavin degradation, lumicrome and tryptophan formation were higher and faster when light intensity was more intense (1200 lux). During storage time, the oxidation of proteins resulted in the tertiary structure unfolding, and exposure and subsequent degradation of tryptophan. During this period of time, there was formation of dityrosine only for the milks exposed to more intense light radiation (1200 lux). The shelf life of milk stored in the dark (control) was 10-14 days. The development of oxidized flavor, derived from the photo-oxidation of milk components, was the main parameter for determining the ending of the shelf life of milk stored under light. Packaging material influenced the milk shelf life when the intensity of light was lower (500 lux). In this condition, the shelf life of pasteurized milk increased from 10-13 days to 4-6 days when the glass container was replaced by polyethylene bottle / Doutorado / Tecnologia de Alimentos / Doutora em Tecnologia de Alimentos

Orientador: Hilary Castle de Menezes / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T18:16:16Z (GMT). No. of bitstreams: 1 Anjos_ValeriaDelgadodeAlmeida_D.pdf: 2388916 bytes, checksum: 868b69943d39f03307983fad2e4234d7 (MD5) Previous issue date: 2005 / Resumo: Uma alternativa para o acondicionamento de café torrado e moído foi desenvolvida, usando três diferentes níveis de pressão 3t (P3), 6t (P6) e 9t (P9) para obter blocos de 50g. O objetivo do estudo foi obter um produto seguro e prático para uso, comparado aos sistemas tradicionais encontrados no mercado. O efeito das moagens fina (M3), média (M5) e grossa (M7) e da pressão foi determinado sobre a cor CIELab e sólidos solúveis da bebida preparada com o café prensado. Foi avaliado também o desempenho dos blocos de café quanto à resistência à compressão, queda e ao transporte. De acordo com os resultados selecionou-se como melhores condições a prensagem com 4.618,7 kPa - (P9) e café com moagem média, com maior retenção na peneira de 40mesh para obtenção de um bloco com volume final de 77cm3. Os blocos apresentaram bom desempenho nos testes de queda, compressão e simulação de transporte. A vida-de-prateleira dos blocos de café, acondicionados em embalagens laminadas e armazenados nas temperaturas de 25 e 35°C foi determinada, sendo considerado como critério a perda da característica sensorial global. A vida-de-prateleira encontrada para o café armazenado nas temperaturas de 25°C e 35°C foi de 106 e 91 dias, respectivamente, com Q10 de 1,2. Estimou-se a vida-de-prateleira do café acondicionado a vácuo a 20polHg, para os blocos de 50g, estocado a 25 e 35°C. Determinou-se como critério a perda da fragrância característica por meio da inalação do pó. Durante a estocagem avaliou-se o espaço-livre da embalagem com respeito ao consumo de oxigênio e evolução do gás carbônico, por cromatografia gasosa. O composto hexanal também foi monitorado como indicador de oxidação do café. De acordo com os resultados a vida-de-prateleira média do café foi de 165 e 122 dias para o café armazenado respectivamente nas temperaturas de 25 e 35°C. O composto hexanal apresentou um decréscimo durante aos 120 dias de estocagem, apresentando correlação linear com o tempo de estocagem para a temperatura de 25°C e decréscimo exponencial a 35°C, indicando que o hexanal já se encontra presente no produto, como um composto componente do aroma e não como um produto de oxidação. As alterações sensoriais ocorridas no café torrado e moído, acondicionado em embalagens laminadas e estocado durante 45 dias a 25°C foram determinadas por análise descritiva qualitativa por equipe sensorial treinada. Aplicou-se também um teste de aceitação da bebida preparada com o café rejeitado pela equipe com 30 consumidores. A perda de alguns compostos chaves do aroma do café foi determinado durante a estocagem. Verificou-se que o café foi considerado inaceitável para consumo aos 45 dias de estocagem, confirmado pela equipe de consumidores não treinados. Houve perda acentuada de aromas e acréscimo na oxidação do café durante os 30 dias de estocagem. Um teste de consumidor doméstico foi realizado com 57 famílias, sendo distribuído um bloco de 50g do café prensado para cada família, acompanhado de dois questionários, sendo um para determinar o perfil das famílias e outro para determinar a aceitabilidade do produto. Os resultados mostraram que a classe predominante das famílias foi a B2 de acordo com o ¿Critério de Classificação Econômica Brasil¿, representando 28% das populações avaliada, seguido pela classe C com 24,5%, classe B1 com 16%, classe A2 com 14% e classes D e A1 com um percentual acumulado de 8,8%. O café prensado unitizado em 50 g foi bem aceito pelas famílias, sendo considerado uma boa alternativa para a comercialização Os consumidores avaliaram o café prensado unitizado em 50g, sendo considerado uma boa alternativa para comercialização do café torrado e moído, levando em conta os aspectos de segurança, praticidade, qualidade e facilidade no preparo e intenção de compra / Abstract: An alternative system to the packing of roasted and ground coffee was developed, using pression in the three different levels, 3t (P3), 6t (P6) e 9t (P9) to obtain 50g blocks. The objective of this study was obtain a safe and useful product comparing to the traditional system. The effect of the grind fine (M3), medium (M5) and coarse (M7) and press was determined on the color CIELab and soluble solids of the beverage prepared with the coffee. The mechanical resistance of the blocks was tested by compression trials, fall tests and transport simulation. According to the results it was found that the best condition to obtain the block was 9t (P9) with the medium grind. The blocks presented satisfactory performance in the trials with falling, compression and transport simulation. It was determined the shelf life of the blocks hold in the 25 and 35ºC. Physicals, chemicals, sensory and the packaging system analysis were carried out. The shelf life based in the lost sensorial global characteristics of the coffee beverage for the pressed product hold at 25 and 35ºC, was 106 and 91 days respectively, with Q10 value of 1,2. It was estimated the shelf life of the ground roasted coffee vacuum packed at 20¿ Hg, in 50g portions, stored at 25 and 35ºC. The oxidized or non-characteristic aroma was determined using a sensory evaluation of the powder fragrance by inhaling the sample. During the storage it was evaluated the head space to packing relating the percentage of oxygen and carbon dioxide by gas chromatography. The hexanal was also monitored, like a indicative of the coffee oxidation. According to the results the mean estimated shelf life was 165 and 122 days for the coffee stored at 25 and 35ºC , respectively. The compound hexanal measured as the total peak area, decreased during 120 days of storage, showing a linear function at 25ºC and exponential at 35ºC , indicating its presence in the product as an aroma component and not as an oxidation product. The sensory changes in pressed unitized ground roasted coffee, packed in an aluminum laminate, were determined by qualitative descriptive analysis, during storage at 25ºC in order to monitor losses in beverage quality during storage. An acceptance test of the beverage was also carried out in the laboratory with 30 consumers. The loss of some key compounds, characteristic of coffee aroma, was also determined during storage, as compared to a reference sample storage frozen at -19ºC. The product was shown to be unacceptable for consumption after 45 days of storage. The consumer test proved that the coffee rejected by the sensory panel was also rejected by the consumers. An accentuated loss of aroma and increasing level of oxidation was shown up to 30 days of storage. A domestic use test was carried out with 57 families, distributing one 50g unit of pressed coffee to each family, accompanied by two questionnaires, one being to determined the consumer profile according to the ¿ Brazilian Criterion for Economic Classification¿ and the other to evaluate product acceptance. The results showed that class B2 predominated, representing 28% of the families consulted, followed by classes C with 24,5, B1 with 16%, A2 with 14% and classes D and A1 with an accumulated percentage of 8,8%. The unitized press coffee in 50g portion as well accepted by the families, being considered a good alternative for the commercialization of ground roasted coffee, regarding to aspects of safety, practicality, quality, ease of preparation and intention to buy / Doutorado / Doutor em Tecnologia de Alimentos

Ongoing retreat of Antarctica’s marine-based glaciers is associated with warm (~2° C) modified Circumpolar Deep Water intrusion onto the continental shelf, suggesting that Southern Ocean temperatures may influence Antarctic ice sheet stability. Understanding past cryosphere response to environmental forcing is crucial to modeling future ice sheet behavior. Of particular interest is the response of the East Antarctic Ice Sheet (EAIS), which stands to contribute ~20 m to global sea level. However, marine sediment sequences recording timing and variability of EAIS fluctuations through the last major climate shift, the Last Glacial Maximum (LGM), are either missing from the margin or have poor chronological control. Here we present three marine sediment cores that contain a record of pre-LGM fluctuations of the marine-based Lambert Glacier-Amery Ice Shelf (LG-AIS) system into Prydz Channel, East Antarctica. Analyses of core lithology, physical properties, cosmogenic nuclide concentration and diatom assemblage demonstrate that Prydz Channel was characterized by alternating open-marine and sub-shelf deposition, implying repeated LG-AIS fluctuations through the LGM. Our radiocarbon chronology demonstrates that LG-AIS fluctuations occurred on millennial timescales. Our record corroborates regional marine and terrestrial records, which demonstrate millennial scale variability in Antarctic Circumpolar Current strength, ice-rafted debris deposition, sea ice extent, Antarctic atmospheric temperature, and Southern Ocean sea surface temperature. This evidence suggests that the EAIS was sensitive to sub-orbital climate forcing in the past, and has implications for modeling future EAIS behavior.

Diel vertical migration (DVM) can offer motile phytoplankton a competitive advantage over other phytoplankton species. DVM has been well documented in the harmful dinoflagellate, Karenia brevis; however, the extent to which changes in nutrient regimes and density stratification modify migration patterns has not been thoroughly investigated. A 2 m experimental column was constructed with sensors and sampling ports at four depths to obtain fluorescence and temperature measurements and discrete water samples. The environmental parameters of the experimental column represented temperature and nutrient conditions found on the West Florida Shelf (WFS), where Karenia blooms frequently occur. Results demonstrated a clear DVM pattern for K. brevis where surface aggregations occurred during light periods, and bottom aggregations occurred in dark periods. However, the rate and intensity of migration varied between experimental conditions. Injections of nutrient replete water at the surface and bottom did not appear to modify migratory behavior, in that a portion of the population resided at depth regardless of light or dark periods. Weak density stratification caused a delay in downward migration in dark periods, whereas strong density stratification caused a complete cessation of downward migration. In a weakly stratified environment with a bottom injected replete water mass, DVM patterns most closely replicate the pattern under weakly stratified conditions alone. Modifications in the natural DVM pattern of K. brevis with respect to varying environmental and nutrient conditions that occur on the WFS can have major implications current forecast model predictions, and for monitoring and mitigation strategies.

Sea level rise (SLR) threatens coastal communities, infrastructure, and ecosystems. Worldwide, stakeholders critically depend on SLR projections with the associated uncertainty for risk assessments, decision-making and coastal planning. Recent research suggests that the Antarctic ice sheet mass loss during the 21st century may contribute up to an additional one meter of global SLR by year 2100. While uncertainty still exists, this value would double the ‘likely’ (> 66% probability) range of global SLR (0.52-0.98 m) by the year 2100, as found by Chapter 13 on Sea Level Change in the Fifth Assessment Report by the Intergovernmental Panel on Climate Change. Here, we present three studies that assess mechanisms relevant to 21st century local, regional, and global SLR. Appendix A examines the effect of large-scale oceanic and atmospheric circulation variability on extreme sea levels along the East Coast of North America. Appendices B and C analyze ocean warming on the Antarctic shelf and its implications for future ice shelf basal melt and Antarctic Ice Sheet mass loss. These studies will contribute to more accurate projections of local, regional, and global SLR. In Appendix A, we analyze long-term tide gauge records from the North American eastern seaboard and find an extreme SLR event during 2009-2010. Within this two-year period, coastal sea levels spiked between Montauk, New York and Southern Canada by up to 128 mm. This two-year spike is unprecedented in the tide gauge record and found to be a 1-in-850 year event. We show that a 30% reduction in strength of the Atlantic meridional overturning circulation (AMOC) and a strong negative North Atlantic Oscillation (NAO) index caused the extreme SLR event. Climate models project that the AMOC will weaken and NAO variability will remain high over the 21st century. Consequently, extreme SLR events on the Northeast Coast could become more frequent during the 21st century in response to climate change and SLR. In Appendix B, we use a fine-resolution global climate model (GFDL CM2.6) that resolves an eddying ocean. With this state-of-the-art coupled model, we quantify the mechanisms contributing to ocean warming on the Antarctic continental shelf in an idealized experiment of doubling of the atmospheric CO2 concentration. The results show that the CO2 forcing leads to the shelf region warming both in the upper 100 m ocean and at depths near the sea floor. These warming patterns are controlled by different mechanisms. In the upper 100 m, the heat anomalies are primarily controlled by increased heat transport into the shelf region associated with the warmer near-surface waters from lower latitudes. Below 100 m, the heat anomalies develop due to increased onshore intrusions of relatively warm Circumpolar Deep Water and reduced vertical mixing of heat in the water column. A complete heat budget analysis is performed for the Antarctic shelf region as well as for six subdomains and three depth ranges (0-100 m, 100-700 m, and 700-1000 m). The results show that certain regions of the Antarctic shelf are more susceptible to large CO2-forced warming. These findings have implications for future Antarctic Ice Sheet mass loss and SLR, and can provide more detailed and accurate ocean boundary conditions for dynamical ice sheet models. In Appendix C, we use CM2.6 to examine the connections among ocean freshening and the magnitude and location of ocean warming on the Antarctic shelf. We find that CO2 forcing freshens the Antarctic shelf seas via increases in local precipitation, sea ice loss, liquid runoff, and iceberg calving. The freshening induces three heat budget-relevant responses: (1) reduced vertical mixing; (2) strengthening of the Antarctic Slope Front (ASF); and (3) increased eddy kinetic energy (EKE) near the ASF. First, heat can accumulate at depth (100-1000 m) as freshening increases the vertical stratification on the shelf and reduces upward mixing of heat associated with diffusion and convective processes. Second, freshening near the shelf break strengthens the ASF by increasing the lateral density gradient and by steepening and deepening the associated isopycnals. This response limits cross-ASF onshore heat transport at many locations around Antarctica. Third, EKE increases near the ASF may contribute to shelf warming by increasing cross-ASF onshore eddy heat transport. These results demonstrate the importance of shelf freshening to the development of positive heat anomalies on the Antarctic shelf. The findings provide new insight to the location of future shelf warming and ice shelf basal melting as well as provide significant information for projecting regional and global SLR.

I denna kandidatuppsats besvaras frågan om vilka designlösningar på förpackningen till en olivolja som i butikssammanhang positionerar sig som mer exklusiv och därmed bidrar till att målgruppen inhandlar produkten. För att ta reda på detta har observationer på sådana olivoljeflaskor gjorts i tre utvalda butiker. Utifrån dessa observationer har sedan en trendanalys gjorts. Med utgångspunkt ur trendanalysen har ett designarbete gjorts där fyra olika olivoljeförpackningar tagits fram baserade på element som används på en majoritet av dagens olivoljeförpackningar som positionerar sig som mer exklusiva. Förpackningarna är 3D-modeller modellerade i 3D Studio Max och etiketterna har skapats i Illustrator och Photoshop och har i den sistnämnda programvaran sammanfogats med förpackningarna. Med hjälp av bärbar eye-trackingutrustning fick fyra deltagare se de framtagna förpackningarna och med blicken svara på frågor angående dessa. Förpackningarna visades med hjälp av en projektor på en vägg, i naturlig storlek och uppradade på en simulerad butikshylla. Efter detta intervjuades deltagarna genom att använda kvalitativa frågor angående deras åsikter om olivoljeförpackningarna. Resultaten visar att varumärkesnamnets utformning är viktigt samt att en förpackning till en olivolja som positionerar sig som mer exklusiv bör vara gjord av glas, vara mjuk och följsam, samt innehålla ett mönster på etiketten. Form och mönster är de element som verkar vara de mest minnesvärda elementen och för att locka målgruppen är det viktigt med en förpackning som sticker ut på butikshyllan. En alltför innovativ form är inte att rekommendera medan en innovativ etikett kan vara fördelaktig. Tidigare erfarenheter har en betydelse vid val av förpackning och varumärkesnamn, produktbeskrivare och produktnamn bör tydligt uttryckas. Det är även fördelaktigt om designlösningen får konsumenten att vilja använda förpackningen som en del av köksinredningen. Färger, ovanliga för denna typ av produkt, kan skapa ett positivt ”hyllintryck” och färger som associeras till positivitet, värme, sol och energi kan i synnerhet locka konsumenter inom målgruppen. Symmetri i utformningen av etiketter för olivoljor som positionerar sig som mer exklusiva är fördelaktigt liksom användningen av en ljus nyans i etiketten i kontrast till ett mörkare textelement och/eller grafiskt element. / In this bachelor thesis the question regarding which design solutions, concerning the packaging to an up-market olive oil, contribute to the target group purchasing the product. To find out, observations on the up-market olive oil packaging of today was made in three selected stores. Based on the observations a trend analysis was made. With this analysis as a base, a design task, where four different olive oil packages were produced. These packages were based on elements frequently used on the present olive oil packaging. The packages are 3D-models made in 3D Studio Max and the labels were made in Illustrator and Photoshop. The labels were then merged with the packages using Photoshop. Using portable eye-tracking equipment, four participants were shown the four different olive oil packages, and got to answer questions concerning these packages, by using their eyes. The packages were shown through a projector, on a plain wall, in natural size and lined up on a simulated store shelf. Afterwards the participants answered qualitative questions regarding their opinions concerning olive oil packaging. The results show that the formation of the brand name is of importance and that a packaging for an up-market olive oil should be made out of glass, have a streamlined shape and a label that contains a pattern. The most memorable elements seem to be shape and pattern and in order to attract the target group, it is important to use a packaging design that stands out on the store shelf. An overly innovative shape is not to be recommended, but an innovative label can be beneficial. Prior experiences are of importance when choosing a packaging and brand name, product descriptor and product name should clearly be expressed. It is also beneficial if the design solution makes the consumer want to use the packaging as a part of the interior design in the kitchen. Colors unusual for this type of product can be used to create a positive ‘shelf impact’ and colors associated with positivity, warmth, sun and energy can especially tempt the consumers of the target group. Symmetry in the layout of the labels for up-market olive oil is beneficial as well as the use of a light color tone on the label in contrast to a darker text element and/or graphic element.

Marine epibenthic communities are influenced by both pre- and post-recruitment processes. For instance, the larval supply and cues that influence settlement (pre-recruitment), as well as the growth and mortality of individuals (post-recruitment), may differ across reef type and depth. Determining the relative influence of these processes is important to understanding how epibenthic communities can develop in a region. Using both a recruitment experiment that controlled grazing by urchins and in situ photographic surveys of epibenthic communities, this study examined the recruitment and composition of epibenthos on natural limestone and artificial reefs in the eastern Gulf of Mexico (eGOM). In the experiment, tiles that were open to urchin grazing had lower percent cover of algae (-12%) and higher cover of crustose coralline algae (CCA) (13%) than those that excluded urchins. Patterns in tile cover were likely the result of CCA either resisting grazing mortality or recolonizing exposed areas after algae were removed. Prevalence of estuarine species on inshore tiles was indicative of variation in recruitment across depth. Urchin density was positively correlated with the structural complexity of the habitats, which was higher on artificial reefs than natural ones, a factor that potentially had important effects on several observed patterns. Results from photographic surveys indicated that natural reef communities had higher algal cover and lower cover of invertebrates (e.g., corals and hydroids) than artificial reefs. These findings were consistent with previous work conducted in both temperate and tropical ecosystems, and suggested that grazing from urchins plays an important role in shaping epibenthic community structure in the subtropical eGOM.