Thesis (Ph.D. (Plant Production)) -- University of Limpopo, 2021 / Cassava (Manihot esculenta Crantz) is a widely cultivated crop in many tropical countries in Africa, Latin America, and Asia. Cassava is a staple food security crop for over one billion people worldwide. It is a multi‑purpose and well adapted to different agricultural production systems. Although cassava is adaptable to marginal soils with low fertility, and to irregular rainfall conditions, as it allows a relatively stable productivity and flexibility for harvesting process, the challenges posed by global climate change (both temperature and drought severity increasing) have caused negative impacts on this crop‘s productivity. Given the increasing demand for higher productivity to improve food security and alleviate poverty in the dry prone regions of Africa, there is a concurrent increasing demand to expand production into marginal ecologies and improve its adaptation in such ecologies. Breeding efforts have resulted in the development of high-yielding varieties, but due to late bulking and long time taken before crop is ready for harvest, the improved varieties were not easily adopted by farmers. The complex nature of yield and other productivity traits, coupled with the biology of cassava, make it more challenging to improve the crop. However, biotechnology has revolutionised breeding with the development of advanced molecular tools that have facilitated breeding-by-design approaches leading to effective manipulation of genes for complex traits. The potential and impact of the new tools are now providing a stronger basis to adopt molecular breeding to genetically improve the crop for key traits. The main objectives of the research were to: (i) Develop a mapping population and identify traits driving the physiological basis of drought tolerance in F1 cassava genotypes; (ii) Identify traits linked with early bulking in the F1 population; (iii) Identify quantitative trait loci (QTLs) for drought tolerance and early bulking in F1 cassava genotypes; and (iv) Estimate the genetic improvement for drought tolerance in the F1 population. Two genotypes (TMS98/0505 and TMS98/0581) with contrasting desirable traits such as high yield in marginal environment, good disease resistance, vigour, and flowering potentials were used in the development of the mapping population used in this study. Results indicate that there was a positive correlation between yield, yield-related traits .and morphological/physiological traits. Principal component analysis identified the scar level, height of stem with leaf, fresh root yield, dry root yield, root number and dry-matter content as traits driving drought tolerance in marginal environment. This study also identified early-bulking cassava varieties in the F1 population and traits associated with early bulking. Fresh root yield was significantly associated with morphological and productivity traits while principal component analysis identified important traits such as root weight, root number, plant biomass, fresh root yield, plant height, , and stem diameter. Composite interval mapping identified 27QTLs and 30 QTLs in the first and second year, respectively, associated with the traits phenotyped in dry savannah ecology of Nigeria, while 16 and 12 QTLs associated with early bulking at 7 MAP were identified in the first and second year. Identification of these loci will aid breeding for drought tolerance and early root bulking in cassava. There was a better performance among traits such as biomass, root number, dry-matter content, number of scars, number of leaves, and length of stem with leaf in the second population (population C) than in the first population (population B). Twenty superior genotypes were selected from population C, which will be incorporated in the breeding programmes for further evaluation and germplasm enhancement. KEY WORDS: Composite interval mapping, Fresh root yield, Manihot esculenta, morphological traits, Population C, physiological traits. / National Root Crops Research Institute (NRCRI) Umudike

The raising earthworms by cassava waste is a useful solution to reduce environmental pollution caused by cassava starch processing. In this study, cassava waste (including cassava peel, cassava pieces and soil) was used as a food source for raising African Nightcrawler (Eudrilus eugeniae) with three experiments: E1, earthworms were raised in crushed cassava waste right after being discharged; E2, earthworms raised in crushed cassava waste that had been incubated with organic matter after decomposing microbiological preparation for the previous two weeks; E3, earthworms were raised in crushed cassava waste that had self-decomposed naturally for the previous two weeks. The cassava waste was decomposed naturally for 4 weeks for control. The results showed that the content of organic matter, humic acid and total nitrogen in organic cassava humus, obtaining from experiments, increased compared to the control; the total organic matter content reached from 10.4%-15.7%, higher than the control (8.2%) from 1.27-1.92 times, humic acid content reached 0.6 - 0.8% and total nitrogen reached 0.3%. Experiment 3 had the highest quality of humus (organic matter content 15.7%, total nitrogen 0.3%, humic acid 0.7% and fulvic acid 0.5%). The experiment 3 also had the highest earthworm biomass (3.6kg), increasing 30.5% compared to experiment 1 and 19.4% comparing to experiment 2. Therefore, experiment 3 was proposed for application in treatment of cassava waste at larger scale. The organic humus obtaining from raising earthworms by cassava waste can be used as raw material for vermicompost production. The earthworm biomass can be used as protein-rich food for domestic animals (such as chicken, tortoise, eel, fish, etc) or used as nutritious fertilizer. / Nuôi giun bằng phế liệu sắn là giải pháp hữu ích nhằm giảm thiểu ô nhiễm môi trường do chế biến tinh bột sắn gây ra. Trong nghiên cứu này, bã thải sắn (bao gồm vỏ, đầu mẩu sắn và bùn đất) được sử dụng làm nguồn thức ăn giun đất Châu Phi (African Nightcrawler (Eudrilus eugeniae) với các thí nghiệm như sau: Thí nghiệm 1: Giun quế được nuôi trong bã thải sắn nghiền ngay sau khi được loại bỏ; Thí nghiệm 2: giun đất được nuôi trong bã thải sắn nghiền đã được ủ với chế phẩm vi sinh phân hủy chất hữu cơ trong hai tuần trước đó; Thí nghiệm 3: Giun đất được nuôi trong bã thải sắn nghiền được để tự phân hủy tự nhiên trong hai tuần trước đó. Đối chứng là bã thải sắn để phân hủy tự nhiên trong 4 tuần. Bên cạnh đó, bã thải sắn nghiền còn được ủ bằng chế phẩm vi sinh phân hủy chất hữu cơ trong 4 tuần để cung cấp thêm số liệu so sánh giữa các thí nghiệm (Thí nghiệm 4). Các thí nghiệm được theo dõi trong 4 tuần. Kết quả cho thấy: Kết quả cho thấy: hàm lượng chất hữu cơ, axit humic và nitơ tổng trong mùn sắn hữu cơ thu được từ thí nghiệm đều tăng so với đối chứng: hàm lượng chất hữu cơ tổng số đạt từ 10,4% -15,7%, cao hơn đối chứng (8,2%) so với 1,27-1,92 lần, hàm lượng axit humic đạt 0,6 - 0,8% và nitơ tổng số đạt 0,3%. Trong đó, thí nghiệm 3 có chất lượng mùn cao nhất (hàm lượng chất hữu cơ 15,7%, đạm tổng số 0,3%, axit humic 0,7% và axit fulvic 0,5%). Thí nghiệm 3 cũng có sinh khối giun quế cao nhất (3,6kg), tăng 30,5% so với thí nghiệm 1 và 19,4% so với thí nghiệm 2. Do đó, thí nghiệm 3 đã được đề xuất ứng dụng để xử lý phế thải sắn ở quy mô lớn hơn. Chất mùn hữu cơ thu được từ việc nuôi trùn quế bằng phế thải sắn có thể được sử dụng làm nguyên liệu để sản xuất phân trùn quế. Sinh khối trùn quế có thể dùng làm thức ăn giàu đạm cho vật nuôi (như gà, ba ba, lươn, cá ...) hoặc làm phân bón dinh dưỡng.

Submitted by Angela Maria de Oliveira (amolivei@uepg.br) on 2019-02-26T11:28:38Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Taiana Huslia Gomes Daniel.pdf: 2854921 bytes, checksum: 558ae7bad090562fb907f55b5c80bd02 (MD5) / Made available in DSpace on 2019-02-26T11:28:38Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Taiana Huslia Gomes Daniel.pdf: 2854921 bytes, checksum: 558ae7bad090562fb907f55b5c80bd02 (MD5) Previous issue date: 2018-11-29 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Os nanocristais de amido são partículas de tamanho nanométrico que vêm recebendo atenção por parte dos pesquisadores pois são abundantes, biodegradáveis, não tóxicos e apresentam relativo baixo custo. Essas nanopartículas cristalinas podem ser utilizadas como estabilizantes de emulsões Pickering, sistemas onde o tamanho das partículas é fator primordial para a estabilidade. Entretanto, a forte tendência dessas partículas em formar agregados de tamanho micrométrico limita a aplicação tecnológica. Desta forma, a oxidação química com hipoclorito de sódio pode ser uma alternativa para minimizar esse comportamento indesejado. Os amidos de mandioca e de milho são abundantes e baratos, enquanto o amido de feijão, apesar de ter características tecnológicas interessantes e promissoras, ainda não é extraído comercialmente. O objetivo deste trabalho foi caracterizar nanocristais produzidos a partir de amidos de mandioca, de feijão e de milho, proceder a oxidação dos nanocristais e utilizá-los como estabilizadores de emulsões Pickering. Os nanocristais foram obtidos por hidrólise com ácido sulfúrico e oxidados com hipoclorito de sódio. As emulsões foram preparadas utilizando-se óleo de soja e água. O amido de feijão foi o mais resistente à hidrólise, seguido dos amidos de milho e de mandioca. Em ambas as fontes botânicas a hidrólise ácida diminuiu consideravelmente o conteúdo de amilose nas nanopartículas. A oxidação aumentou o potencial zeta de todos os nanocristais, além de diminuir a polidispersividade. Por meio da espectroscopia na região do infravermelho médio detectou-se um pico a 1735 cm-1 característico dos grupos carboxilas livres (forma ácida – COOH), típico de amidos oxidados. Os amidos de mandioca e de milho apresentaram padrão cristalino tipo A, assim como seus nanocristais. Contudo, foi observado no feijão padrão cristalino tipo C - A, que permaneceu no nanocristal; por meio da oxidação, entretanto, o padrão foi alterado para o tipo A. Após a hidrólise, a cristalinidade relativa aumentou para todas as amostras, porém com a oxidação a mesma diminuiu, exceto para o amido de feijão que resultou em efeito contrário. As amostras oxidadas apresentaram maior estabilidade coloidal, quando comparadas com as não oxidadas. Os nanocristais não apresentaram pico endotérmico detectável pela análise de DSC (Calorimetria Exploratória Diferencial). Na análise de microscopia os nanocristais exibiram formas redondas ou ovais, independentemente da origem do amido, mesmo após terem sido submetidos à oxidação. Em geral a oxidação dos nanocristais melhorou o índice de emulsão das amostras, independente da fonte botânica de origem, além disso o índice foi maior para as amostras com maior proporção de óleo em relação com as com maior fração de água. Contudo o aumento da fase oleosa aumentou o diâmetro médio das gotículas. O valor de PDI variou de 1,6, para emulsão com proporções de água e óleo 1:1 estabilizada com 5% nanocristal de mandioca oxidado, até 3,5, para emulsão com proporção de água e óleo 1:3 estabilizada com 1% de nanocristal de feijão oxidado. / The nanocrystals of starch are particles of nanometric size that have been studied, since they are abundant, biodegradable, non-toxic and with relative low cost. However, the tendency to form micrometricsize aggregates limits the technological application; therefore, chemical oxidation with sodium hypochlorite may be an alternative for limiting such unwanted behavior. These nanocrystals can be used as stabilizers for Pickering emulsions, systems where particle size is a prime factor for stability. Cassava and maize starches are abundant and cheap, while bean starch, although an interesting and promising technological product, is not yet commercially available. The present work had as objective the production and characterization of nanocrystals from cassava, bean and corn starches, following chemical oxidation of the nanocrystals and using them as emulsion stabilizers. The nanocrystals were obtained by hydrolysis with sulfuric acid and oxidized with sodium hypochlorite. The emulsions were prepared using soybean oil and water. Bean starch was less susceptible to hydrolysis, followed by maize and cassava starches. In both botanical sources the acid hydrolysis greatly reduced the amylose content in the nanoparticles. Oxidation increased the zeta potential of all the nanocrystals, besides the value of polydispersity decreased. A peak at 1,735 cm-1 was detected by means of mid-infrared spectroscopy, which is characteristic of the free carboxyl group (acid form - COOH), expected on oxidized starches. Cassava and corn starches have Atype crystallinity pattern, as their nanocrystals. For bean starch, the original C-Atype crystallinity pattern remained for the non-oxidized nanocrystals but changed for A-type after oxidation. After hydrolysis, the relative crystallinity increased for nanocrystals, but decreased after oxidation. The exception was for bean starch that resulted in oxidized nanocrystals with higher relative crystallinity. Oxidized samples are considered as colloidal when compared to non-oxidized ones. Nanocrystals did not show detectable endothermic peak on DSC (differential scanning calorimetry) analysis. The microscopic analysis of the nanocrystals showed round or oval particles, independently of the botanical source and of oxidation treatment. In general, the oxidation of nanocrystals improved their emulsification index. The emulsification index was higher for the emulsions with larger amounts of oil, even though the average diameter of the droplets increased in this situation. The polydispersity index ranged from 1.6 for 1: 1 (water to oil ratio), stabilized with 5% oxidized cassava nanocrystal, up to 3.5 for 1: 3 (water to oil ratio), stabilized with 1% of oxidized bean nanocrystal.

La Polynésie française et la Nouvelle-Calédonie, îles du Pacifique, ont l’un des taux de cancer de la thyroïde les plus élevés au monde. A l’exception des rayonnements ionisants, aucun autre facteur de risque n’est clairement établi pour ce cancer. Deux études cas-témoins sur le cancer de la thyroïde ont été réalisées en Polynésie française et Nouvelle-Calédonie afin d’étudier les facteurs de risque qui sont encore peu connus. L'objectif de ce travail de thèse est d’étudier le rôle des facteurs anthropométriques et de l’alimentation sur le risque de cancer de la thyroïde dans les îles du Pacifique.En Polynésie française, 229 cas de cancer de la thyroïde diagnostiqués entre 1979 et 2004 et 371 témoins appariés sur l’âge et le sexe ont été inclus. En Nouvelle-Calédonie, 331 cas de cancer de la thyroïde diagnostiqués entre 1993 et 1999 et 412 témoins appariés également sur l’âge et le sexe ont été inclus.Dans l’analyse poolée des deux études cas-témoins, un peu plus de la moitié des Polynésiens et Néo-calédoniens étaient en surpoids ou obèses. Une augmentation du risque de cancer thyroïdien a été mise en évidence avec une taille, un poids, un indice de masse corporelle, et une surface corporelle élevés. Parmi ces facteurs anthropométriques, la surface corporelle joue un rôle dominant dans le risque de cancer de la thyroïde, en particulier à l’âge de 18 ans.Ensuite, nous nous sommes intéressés à l’alimentation des Polynésiens uniquement. Nous avons identifié deux régimes (ou patterns) alimentaires : l’un occidental et l’autre polynésien traditionnel. Le régime « occidental » n’était pas associé à un risque de cancer thyroïdien, alors que le régime « polynésien traditionnel » était faiblement associé à une diminution du risque. Par ailleurs, les résultats ont montré que les Polynésiens avaient une alimentation carencée en iode. Une consommation élevée de poissons et fruits de mer, ainsi qu’un apport alimentaire en iode élevé étaient associés à une diminution du risque de cancer de la thyroïde. Enfin, une consommation élevée de manioc, aliment goitrigène, diminuait le risque de cancer thyroïdien. / French Polynesia and New Caledonia, Pacific Islands, have one of the world’s highest thyroid cancer incidence rates. Except ionizing radiation, no other risk factor is clearly established for this cancer. Two case-control studies on thyroid cancer were conducted in French Polynesia and New Caledonia to investigate the risk factors not still understood. The objective of this thesis is to study the role of anthropometric and dietary factors in the risk of thyroid cancer in the Pacific Islands.In French Polynesia, 229 cases of thyroid cancer diagnosed between 1979 and 2004 and 371 controls matched on age and sex were included. In New Caledonia, 331 cases of thyroid cancer diagnosed between 1993 and 1999 and 412 controls matched also on age and sex were included.In the pooled analysis of the two case-control studies, half of Polynesians and Melanesians were overweighed or obese. An increased risk of thyroid cancer was shown with a high height, weight, body mass index, and body surface area. Among anthropometric factors, BSA plays a dominant role in thyroid cancer risk, in particular at 18 years old.Then, we are interested in the diet only of Polynesians. We have identified two dietary patterns: Western and traditional Polynesian. The pattern “Western" was not associated with a risk of thyroid cancer, while the pattern "traditional Polynesian" was weakly associated with a decreased risk. Moreover, results showed that Polynesians had a diet deficient in iodine. A higher consumption of fish and shellfish, and a higher dietary iodine intake are significantly associated with a decreased risk of thyroid cancer. Lastly, high cassava consumption decreased the thyroid cancer risk.

Submitted by Deyse Queiroz (deysequeirozz@hotmail.com) on 2018-05-29T17:56:21Z No. of bitstreams: 1 INÁCIA DOS SANTOS MOREIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2014..pdf: 1960619 bytes, checksum: 0eec38ed3470ea1ff2f29f63cf555e2b (MD5) / Made available in DSpace on 2018-05-29T17:56:21Z (GMT). No. of bitstreams: 1 INÁCIA DOS SANTOS MOREIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2014..pdf: 1960619 bytes, checksum: 0eec38ed3470ea1ff2f29f63cf555e2b (MD5) Previous issue date: 2014-02-26 / O presente trabalho teve como objetivo caracterizar a qualidade da romã „Molar‟ durante o armazenamento dos frutos in natura, sob diferentes temperaturas de refrigeração, e avaliar o uso de biofilmes à base de fécula de mandioca e Spirulina platensis nos frutos armazenados sob as condições ambiente à 25ºC e sob condições de armazenamento refrigerado a 10ºC. O estudo foi subdividido em duas etapas no Laboratório de Análise de Alimentos da UFCG, no Campus de Pombal - PB. Na primeira etapa, os frutos foram armazenados nas temperaturas 6°C, 10°C e 12°C e analisados ao 0, 12, 18, 24, 30, 36 dias de refrigeração, sendo cada intervalo acrescidos de dois dias de permanência em sala sob condição ambiente (24 ± 2ºC e 43 ± 5% UR), para simular as condições de comercialização (Shelf life). Na segunda etapa, foram selecionados doze frutos para sua caracterização inicial, os outros frutos receberam os seguintes tratamentos: T1 - Testemunha, sem recobrimento; T2 - 1% de fécula de mandioca; T3 - 3% de fécula de mandioca; T4 - 1% de Spirulina platensis; T5 - 3% de Spirulina platensis; T6 - 1% de fécula de mandioca e 1% de Spirulina platensis e T7 - 3% de fécula de mandioca e 3% de Spirulina platensis. Ao receber os tratamentos, os frutos foram separados em dois experimentos para o estabelecimento das condições de armazenamento, onde: Experimento I – Frutos tratados e armazenados em sala climatizada, com controle de temperatura e umidade, simulando condições de comercialização em temperatura ambiente (25,1ºC e 43,3% UR) durante 6 dias e Experimento II - Frutos tratados e refrigerados em B.O.D. (10ºC e 56,7% UR) por um período de 12 dias acrescidos de dois dias de permanência sob condições ambiente (Shelf life). Avaliou-se características biométricas, visuais e físico-químicas. Romãs „Molar‟ armazenadas a 10ºC por 36 dias seguidos de „shelf life‟ de dois dias a 24°C, se mantêm satisfatórias para comercialização in natura, sem prejuízos nos atributos de qualidade biométricos, visuais e físico-químicos. O armazenamento dos frutos a 6ºC proporciona prejuízos na qualidade visual dos frutos devido ao aparecimento de manchas, prejudicando a aparência externa. A temperatura de armazenamento a 12ºC proporciona sintomas de murcha apenas ao final do armazenamento. As temperaturas de armazenamento a 6ºC, 10ºC ou 12ºC podem ser temperaturas apropriadas para o armazenamento de romãs destinadas à indústria, por não prejudicarem os atributos internos de qualidade da romã „Molar‟, especialmente relacionados à integridade das sementes, arilos, rendimento de suco, sólidos solúveis, acidez tituláveis, flavonoides e antocianinas. O revestimento com 1% de fécula de mandioca no armazenamento a 25ºC reuniu boas caracterisiticas biométricas, visuais e físico-químicas para a conservação pós-colhetia da romã; A elevada perda dos diâmetros em frutos armazenados em condição ambiente foi fator limitante na qualidade e vida útil pós-colheita de romã „Molar‟. O revestimento com 3% de fécula de mandioca e com 3% de fécula de mandioca mais 3% de Spirulina plantensis associados à refrigeração apresentaram melhor qualidade biométrica, visual e fisico-química durante os quatorze dias de armazenamento. / The present study aimed to characterize the quality of Pomegranate ' Molar ' during storage of raw fruits under different cooling temperatures and evaluate the use of biofilms based on cassava starch and Spirulina platensis in fruits stored under ambient conditions at 25°C and under conditions of cold storage at 10ºC. The study was divided into two stages at the Laboratory of Food Analysis UFCG, Campus de Pombal - PB. In the first stage , the fruits were stored at temperatures 6°C , 10°C and 12°C and analyzed at 0, 12, 18, 24, 30, 36 days of refrigeration and each range , plus two days of stay in room under ambient conditions (24 ± 2ºC and 43 ± 5% RH) to simulate marketing conditions (Shelf Life). In the second stage, twelve fruits were selected for initial characterization , the other fruits received the following treatments : T1 - control , Uncoated; T2 - 1% of cassava starch ; T3 - 3% of cassava starch ; T4 - 1% of Spirulina platensis; T5 - 3% of Spirulina platensis; T6 - 1 % of cassava starch and 1% Spirulina platensis and T7 - 3 % of cassava starch and 3% Spirulina platensis . Upon receiving the treatments, fruits were separated into two experiments to establish the conditions of storage, where: Experiment I - Fruits processed and stored in a climatic chamber with controlled temperature and humidity conditions simulating marketing at room temperature (25,1ºC and 43,3 % RH) for 6 days and Experiment II - Fruits treated and chilled in BOD (10ºC and 56,7 % RH) for a period of 12 days plus two days under ambient conditions (Shelf Life). It was evaluated biometric, visual and physical- chemical characteristics. Pomegranates 'Molar' stored at 10ºC for 36 days followed by 'shelf life' two days at 24°C, remains satisfactory for fresh fruit market without losses in quality attributes biometric, visual and physical chemistry. The storage of fruits at 6ºC provides visual loss in fruit quality due to the appearance of blemishes, impairing external appearance. The storage temperature to 12ºC provides wilt symptoms only at the end of storage. Storage temperatures to 6°C, 10°C or 12°C may be appropriate temperatures for storage of pomegranates for industry not to harm the internal quality attributes of pomegranate ' Molar ', especially related to integrity seeds, arils, juice yield , solids soluble, titratable acidity, flavonoids and anthocyanins. The coating with 1% of cassava starch in storage at 25ºC has gathered good biometric, visual and physic chemical's characteristic for postharvest conservation pomegranate; The high loss of diameter in fruits stored at ambient condition was a limiting factor in the quality and postharvest pomegranate 'Molar' life. The coating with 3% of cassava starch and 3% of cassava starch 3% Spirulina plantensis associated with refrigeration showed better biometric, visual and physico-chemical quality during storage fourteen days.

Made available in DSpace on 2017-07-10T19:25:17Z (GMT). No. of bitstreams: 1 Clori Antonio Pontello.pdf: 3010074 bytes, checksum: 5e0d1daabf222439b9ee242e767883cf (MD5) Previous issue date: 2005-05-31 / Manioca starch mills generate a high amount of outflow and environmental concerns due to its high pollutant wastewater. Use of stabilization ponds is very common for the treatment of wastewater on the transformation of manioca root sector. However, in winter time, coincidently with the harvesting and crushing period a fall on the treatment system may occur due to the decreasing of environmental temperature. The present study aims at evaluating the effect of plastic canvass on the stability and keeping the anaerobic pond temperature treating the outflow of cassava. The system consisted of two reactors simultaneously supplied, with net volume of 15.98m3 each, 10 day hydraulic retaining time, continuously supplied, without pH correction and without temperature control. Air temperature and daily outflowing and inflowing of the reactors were monitorized for a period of one year. Both physical and chemical analyses were performed measuring pH, BOD5, COD, TSS, FSS, and VSS of the reactors outflowing and iinflowing in monthly frequency. The daily temperatures measured on the covered reactors were superior than on the uncovered ones. An efficiency of 10% on COD, and 15% on BOD5 were observed on the covered reactor. The plastic canvass covered reactor showed less oscilations with greater stability in keeping temperatures, mainly in periods of low temperature, showing a better performance on the treatment of cassava processing outflow. / As fecularias de mandioca geram um volume de efluente significativo e de elevada preocupação ambiental, devido a sua elevada carga poluidora. É muito comum a utilização de lagoas de estabilização para o tratamento de águas residuárias do setor de transformação de raiz de mandioca. Entretanto, nos períodos de inverno, coincidindo com o período de safra e esmagamento, observa-se uma queda na eficiência dos sistemas de tratamento que podem ocorrer em razão da diminuição da temperatura ambiente. O presente trabalho buscou avaliar o efeito da cobertura plástica na estabilidade e manutenção da temperatura de lagoa anaeróbia, tratando efluente de fecularia de mandioca. O sistema foi constituído de dois reatores alimentados em paralelos, com volume útil de 15,98m3 cada, tempo de detenção hidráulico de 10 dias, alimentação contínua, sem correção de pH e sem controle de temperatura. Durante o período de um ano, foram monitoradas as temperaturas do ar, entrada e saída dos reatores com medições realizadas diariamente. Efetuou-se análise físicoquímica medindo-se o pH, DBO5, DQO, SSS, SST, SSF e SSV do afluente e efluente dos reatores com freqüência mensal. As temperaturas diárias medidas no reator coberto foram superiores ao descoberto. Observou-se eficiência de 10% na DQO e 15% na DBO5 superiores para o reator coberto. O coberto com lona plástica apresentou menores oscilações com maior estabilidade na manutenção das temperaturas, principalmente nos períodos de baixas temperaturas, mostrando maior desempenho no tratamento de efluente de fecularia de mandioca.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2018-08-23T12:55:40Z No. of bitstreams: 1 2017 - Manuela Valim Braganholo.pdf: 16526428 bytes, checksum: 3470f1cd2303ac69aad32a89576618ab (MD5) / Made available in DSpace on 2018-08-23T12:55:40Z (GMT). No. of bitstreams: 1 2017 - Manuela Valim Braganholo.pdf: 16526428 bytes, checksum: 3470f1cd2303ac69aad32a89576618ab (MD5) Previous issue date: 2017-09-28 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / This dissertation investigates the processes that brought artisanal flourmills to modernity, as well as the construction of networks and patrimonialization as political strategies for the continuity of those flourmills. Cassava flour (manioc flour) was the staple food and the main economic activity in the coastal region of Santa Catarina, according to historical records. Cassava flourmills ensured food security for the local populations and the possibility of exchanges in the domestic market until the middle of the 20th century. The pressure for land for industrial and tourism development projects, however, as well as unplanned urbanization of the territories, changed flour production and consumption relationships. The reduction of cultivated lands and de-characterization of traditional flourmills to comply with sanitary standards have since removed the artisanal flour from its regional economic spotlight, closing or transforming the productive character of many mills. In the 21st century, flour continues to be artisanally produced, along with ?beijus?, couscous, and various other symbolic meanings for coastal populations. Contemporaneously, the flourmills (re)appear in discourses that interconnect agroecology, tourism, regional gastronomy, land demands, and cultural valorization. Social relations, traditions and practices performed in and through the flourmills are, thus, articulated among diverse actors in the Santa Catarina Flourmill Network, giving the product its recognition as a Cultural Heritage of Brazil / Esta disserta??o investiga os processos que trouxeram os engenhos artesanais at? a contemporaneidade e a constru??o da articula??o em rede e da patrimonializa??o como estrat?gias pol?ticas para a continuidade dos engenhos de farinha. A farinha de mandioca foi o alimento b?sico e a principal atividade econ?mica do litoral de Santa Catarina, especialmente a partir do s?culo XVIII. Os engenhos de farinha garantiram a seguran?a alimentar das popula??es locais e a possibilidade de trocas no mercado interno at? meados do s?culo XX. A partir dessa ?poca, a press?o por terras para projetos de desenvolvimento industriais e tur?sticos, bem como urbaniza??o n?o planejada dos territ?rios, modificou as rela??es de produ??o e consumo da farinha. A redu??o das terras cultivadas e a descaracteriza??o dos engenhos tradicionais para o atendimento de normas sanit?rias destituiu a farinha artesanal de seu destaque econ?mico regional, fechando ou transformando o car?ter produtivo de muitos engenhos. No s?culo XXI, as farinhadas seguem produzindo farinha, beijus, cuscuz e diversos significados simb?licos, reatualizando tradi??es das popula??es litor?neas, contudo. Contemporaneamente os engenhos (re)aparecem em discursos que interligam agroecologia, turismo, gastronomia regional, demandas fundi?rias e por valoriza??o cultural. As sociabilidades, tradi??es e pr?ticas vividas nos engenhos s?o articuladas entre diversos atores na Rede Catarinense de Engenhos de Farinha, ensejando o reconhecimento como Patrim?nio Cultural do Brasil

Made available in DSpace on 2017-05-12T14:48:41Z (GMT). No. of bitstreams: 1 Clori Antonio Pontello.pdf: 3010074 bytes, checksum: 5e0d1daabf222439b9ee242e767883cf (MD5) Previous issue date: 2005-05-31 / Manioca starch mills generate a high amount of outflow and environmental concerns due to its high pollutant wastewater. Use of stabilization ponds is very common for the treatment of wastewater on the transformation of manioca root sector. However, in winter time, coincidently with the harvesting and crushing period a fall on the treatment system may occur due to the decreasing of environmental temperature. The present study aims at evaluating the effect of plastic canvass on the stability and keeping the anaerobic pond temperature treating the outflow of cassava. The system consisted of two reactors simultaneously supplied, with net volume of 15.98m3 each, 10 day hydraulic retaining time, continuously supplied, without pH correction and without temperature control. Air temperature and daily outflowing and inflowing of the reactors were monitorized for a period of one year. Both physical and chemical analyses were performed measuring pH, BOD5, COD, TSS, FSS, and VSS of the reactors outflowing and iinflowing in monthly frequency. The daily temperatures measured on the covered reactors were superior than on the uncovered ones. An efficiency of 10% on COD, and 15% on BOD5 were observed on the covered reactor. The plastic canvass covered reactor showed less oscilations with greater stability in keeping temperatures, mainly in periods of low temperature, showing a better performance on the treatment of cassava processing outflow. / As fecularias de mandioca geram um volume de efluente significativo e de elevada preocupação ambiental, devido a sua elevada carga poluidora. É muito comum a utilização de lagoas de estabilização para o tratamento de águas residuárias do setor de transformação de raiz de mandioca. Entretanto, nos períodos de inverno, coincidindo com o período de safra e esmagamento, observa-se uma queda na eficiência dos sistemas de tratamento que podem ocorrer em razão da diminuição da temperatura ambiente. O presente trabalho buscou avaliar o efeito da cobertura plástica na estabilidade e manutenção da temperatura de lagoa anaeróbia, tratando efluente de fecularia de mandioca. O sistema foi constituído de dois reatores alimentados em paralelos, com volume útil de 15,98m3 cada, tempo de detenção hidráulico de 10 dias, alimentação contínua, sem correção de pH e sem controle de temperatura. Durante o período de um ano, foram monitoradas as temperaturas do ar, entrada e saída dos reatores com medições realizadas diariamente. Efetuou-se análise físicoquímica medindo-se o pH, DBO5, DQO, SSS, SST, SSF e SSV do afluente e efluente dos reatores com freqüência mensal. As temperaturas diárias medidas no reator coberto foram superiores ao descoberto. Observou-se eficiência de 10% na DQO e 15% na DBO5 superiores para o reator coberto. O coberto com lona plástica apresentou menores oscilações com maior estabilidade na manutenção das temperaturas, principalmente nos períodos de baixas temperaturas, mostrando maior desempenho no tratamento de efluente de fecularia de mandioca.

Le gari, une semoule de manioc (Manihot esculenta, Crantz) fermentée, gélifiée et déshydratée, représente le produit alimentaire le plus populaire de lAfrique de lOuest. Les bactéries lactiques constituent lun des plus importants groupes de micro-organismes impliqués dans létape de la fermentation du manioc, principalement en raison de leurs rôles établis dans le développement de la saveur et la préservation des aliments obtenus. Dans le but de fournir au consommateur un produit sain, de qualité organoleptique constante et acceptable, des efforts damélioration et de contrôle de la fermentation du manioc ont été entrepris. Seize souches de bactéries lactiques ayant des caractéristiques technologiques appropriées, ont été précédemment isolées et sélectionnées au cours de la fermentation du manioc en vue de leur utilisation comme culture starter pour la production de gari. Lobjectif de ce travail est de contribuer à un meilleur contrôle de la fermentation du manioc à travers la production dun starter de bactéries lactiques lyophilisées pour la production de gari. A lissue de la première partie du travail, les souches Lactobacillus plantarum VE36, G2/25, L. fermentum G2/10 et Weissella paramesenteroides LC11 ont été sélectionnées sur base de : (i) leur capacité à survivre après un test de déshydratation dans une solution de glycérol de concentration croissante suivi dun marquage par des marqueurs fluorescents, (ii) leur taux de survie après la lyophilisation, (iii) leur capacité dutilisation dune source de carbone après la lyophilisation, (iv) leur stabilité au cours du stockage sous forme lyophilisée. Nous avons cependant noté que la plupart des souches lyophilisées perdaient plus de 50% de leur viabilité après 60 jours de stockage à basse température. Dans la seconde partie du travail, nous avons essayé de comprendre lun des mécanismes à lorigine de la perte de viabilité au cours du stockage des souches lyophilisées : loxydation des lipides membranaires. Pour ce faire, limpact de la dégradation des acides gras polyinsaturés sur la survie cellulaire ou le pouvoir dacidification de la souche lyophilisée W. paramesenteroides LC11 a été évalué pendant 90 jours de stockage dans différentes conditions de stockage (différentes températures, présence ou absence dair et dhumidité). Un dosage des produits primaires de dégradation des acides gras polyinsaturés a aussi été effectué pour les échantillons stockés dans des conditions daération. A lissue de cette étude, une corrélation a été établie entre la perte de viabilité cellulaire et/ou du pouvoir dacidification et la dégradation des acides gras polyinsaturés. Dans loptique de confirmer ces résultats, leffet de composés protecteurs tels que les cryoprotecteurs et/ou des antioxydants (acide ascorbique et/ou butyle hydroxytoluene) sur la viabilité cellulaire, lintégrité membranaire et loxydation des lipides de la souche lyophilisée W. paramesenteroides LC11, ont été évalués pendant 90 jours de stockage dans des conditions daération et en présence dhumidité. Après le 90ième jour de stockage, les acides gras membranaires totaux ainsi que ceux de la fraction polaire ont également été analysés. La présence des cryoprotecteurs et du butyle hydroxytoluene avait considérablement réduit la perte de viabilité et dintégrité membranaire, ainsi que la dégradation des lipides de la fraction polaire. Une possible relation entre loxydation des acides gras polyinsaturés, plus précisément ceux de la fraction polaire des lipides, et la perte de viabilité cellulaire au cours du stockage des souches lyophilisées, a été confirmée. Des corrélations entre loxydation des acides gras polyinsaturés de la fraction polaire des lipides et la perte dintégrité cellulaire et, dautre part, entre la perte dintégrité cellulaire et la perte de viabilité cellulaire, ont été établies. Alors que les phénomènes doxydation des lipides se déroulaient au cours du temps, la perte de viabilité cellulaire survenait dès les premières heures du stockage. Les changements dans la perméabilité membranaire de la souche W. paramesenteroides LC11 ont ainsi été évalués 20h après la lyophilisation, à travers les déterminations du nombre de cellules viables et de la conductivité dune solution de réhydratation dont nous avons fait varier la température, la concentration en sels (NaCl), protons et composés protecteurs (glycérol, saccharose, maltodextrine, glutamate monosodique). Une augmentation de la température et de la concentration en sels (NaCl) ou en glutamate monosodique, ainsi quune baisse de la concentration en protons entraînaient une augmentation de la concentration en substances ioniques dissoutes et une baisse du nombre de cellules viables. Cependant, une augmentation de la concentration en glycérol, sucrose ou maltodextrine entraînait une diminution de la concentration en substances ioniques dissoutes et un maintien de la viabilité cellulaire. Ces résultats nous suggèrent quil pourrait se produire une rupture cellulaire durant la déshydratation et que cette situation pourrait influencer la stabilité de la souche lyophilisée dès les premières heures du stockage.

Made available in DSpace on 2014-06-11T19:23:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-12-14Bitstream added on 2014-06-13T19:29:30Z : No. of bitstreams: 1 ferrini_lmk_me_sjrp.pdf: 1736164 bytes, checksum: 88558b2eb0c1b58e46819cb752e96274 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / XIII Modificações de amidos têm como objetivo melhorar suas características tecnológicas e estender sua utilização industrial e comercial. Amidos modificados por ácido podem ser usados na produção de confeitos, como substitutos de gordura e na indústria farmacêutica. O rendimento do amido ácido-modificado diminui quanto maior a concentração de ácido e tempo de reação. Maiores conversões de amido com menor produção de dextrinas de baixo peso molecular podem ser obtidas a partir do tratamento do amido com ácido na presença de álcool anidro. Neste trabalho, amidos de milho e mandioca foram modificados através da ação ácido-metanólica (0,36% HCl em metanol anidro) por 1,0, 3,0, 5,0 e 8,0 horas a 54 ºC. Os amidos modificados foram analisados quanto às suas características físico-químicas, estruturais e morfológicas. A porcentagem de recuperação dos amidos foi determinada e a solubilidade dos mesmos calculada nas temperaturas de 65,0, 75,0, 85,0 e 95,0 oC. A distribuição do tamanho dos grânulos foi determinada usando microscópio óptico acoplado a sistema de imagem. Análises de microscopia eletrônica de varredura e difração de raios-X foram realizadas. O teor de amilose foi determinado a partir de método colorimétrico. A viscosidade intrínseca foi determinada usando-se viscosímetro Cannon Fenske no 50. A distribuição do peso molecular dos amidos foi determinada por Cromatografia de Exclusão por Tamanho de Alta Performance (HPSEC). As propriedades térmicas e de pasta foram analisadas através de Calorímetro Diferencial de Varredura (DSC) e Rápido Visco Analisador (RVA), respectivamente. O rendimento médio foi de 97 e 96% para os amidos de milho e mandioca, respectivamente, sendo que não houve diferença significativa entre os rendimentos obtidos para amidos tratados em diferentes tempos de reação... . / XV Starch modifications have the purpose of improving their technological characteristics and extend their industrial and commercial uses. Modified starches by acid can be used in confectionary production, synthesizing fat replacements and pharmaceutical industry. As the acid concentration and reaction time increase, the yield of acid-modified starch decreases. The maximum conversion of starch with minimal production of low molecular weight dextrins can be obtained by treatment of starch with acid in the presence of anhydrous alcohol. In this work, corn and cassava starch were modified by the methanolic acid action (0,36% HCl in anhydrous methanol) for 1, 3, 5 and 8 hours at 54ºC. The modified starch's physical-chemical properties, structure and morphological characteristics were analysed. The percentage of the starch recovery was determined and the solubility was calculated in the 65, 75, 85 and 95ºC temperatures. The size distribution of granules was determined using an optic microscope with an imaging system. Scanning electron microscope analysis and X-ray diffraction were also performed. The amylose content was determined by the colorimetric method. The intrinsic viscosity was determined using Cannon Fenske viscosimeter nº 50. The molecular weight distribution of starch was determined by High Performance Size Exclusion Cromatography (HPSEC). The thermal and pasting properties were analysed by Differential Scanning Calorimetry (DSC) and Rapid Visco-Analyser (RVA). The average yield was 97 and 96% for the corn and cassava starch, respectively, with no significant variation in yields for different reaction times. The solubility of the starches increased with the temperature and after 1 hour of hydrolysis, reached high values such as 86% (corn) and 94% (cassava) at 95oC... (Complete abstract, click electronic address below).